Julia Child’s Bread


in my attempts of finding the perfect bread recipe, I stumbled into a recipe that i felt it was worth trying. Julia Child is the author of this recipe and i just adapted it to my own needs.The result is a soft crust bread with a hearty, fluffy  consistency. It reminds me of my mom’s bread.Image

2 1/2 cups warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

6 cups all-purpose flour

2 tsp. salt

1/4 cup vegetable butter, softened

Pour 1/2 cup of the water into a bowl (preferably that of a stand mixer) and stir in the yeast and sugar. Let sit for 5 minutes, unit foamy. (If the yeast doesn’t do anything, toss it out and buy fresh yeast.)

Add the rest of the water and about half of the flour. Stir until well blended. Add the rest of the flour, the salt and butter and stir until it is well combined. Continue to knead (about 20 minutes) until it’s smooth and elastic. The gluten must be activated to get a smooth dough.

If using a hook mixer, mix for about 8 minutes.

Shape it into a ball and put it back into the bowl.

Cover with a tea towel and let it sit for  1 1/2 hours, until it’s doubled in size.

Butter two 4″x8″ loaf pans.

Punch the dough down (love that part!) and pat each piece into a rectangle that’s about 9″x12″ – or a bit bigger than a standard piece of paper.

Starting at a short end and roll it.  Place seam side down in the loaf pans, tucking the ends in. Cover with the tea towel again and leave them for an hour, until they puff right up out of the pan.

Preheat the oven to 375°F and put the rack in the middle of the oven. Bake for 30-35 minutes, until the loaves are honey brown. Immediately turn the loaves out of their pans and onto a rack to cool.

Makes 2 loaves.

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Old Fashioned Corn Chowder


Today, I chose a recipe from a book written by Barbara Swell and it is called “Secrets of the Great Old-Timey Cooks”. most of the recipes are from the mid 1800s to early 1900s. My choice was Old Fashioned Corn Chowder. Here is my version, gluten free, fat free and Vegan. It takes 5 minutes to prepare and 20 minutes to cook. 

Whatcha need:

1 large sweet potato, peeled and cubed

1 large Russett potato, peeled and cubed

1 small onion, diced

2 cloves garlic, peeled and diced

3 cups water

2 cups sweet corn (1 can 15 oz.)

1 cup cashew cream (3/4 raw cashews soaked for at least 1 hour and ¼ cup water blended)

salt and black pepper to taste

 

Whatcha do;

 

In a large pot, add the chopped onions, garlic, sweet potato and regular potato with the water and bring to boil. Simmer for about 15 minutes until the potatoes are soft. Add the corn and the cashew cream and stir well. Let it warm up for 2-3 minutes and your chowder is ready.

Ruby Chocolate Muffins


Ruby Chocolate Muffins

(adapted from HH recipe)Image

These delicious muffins are fat free, low sugar and gluten free. Great for a snack, party or breakfast.

Whatcha need:

1 ¾ gluten free flour(I used Bob’s Red Mill brand)

¼ cup carob powder (use cocoa powder instead)

1 tablespoon baking powder

½ cup brown sugar(use  more if you like it sweeter)

½ cup apple sauce

1 ¼ almond milk (you can use rice or soy milk as well)

1 cup fresh cranberries

¼ cup chocolate chips (optional)

Whatcha do:

Mix dry ingredients giving it a stir and add the wet ingredients. Gently mix until all ingredients are wet.

Divide them in non-stick muffin tins (fill ¾ ) and bake at 350F for 18 minutes.

Tip: The final result will be moist, soft muffins that are not very sweet. You can feel the tartness of the cranberries. If you want them sweeter, double the sugar.

Tunisian Garbanzo Stew


Whatcha need:Image3 medium size potatoes, peeled and cubed

4 medium size carrots, peeled and cubed

1 onion, chopped

2 cans garbanzo beans, drained

½ cup raisins

2 tablespoons cumin

1 teaspoon paprika

1 teaspoon pumpkin spice

4 tablespoons squeezed lemon juice

5 cups water

half pack (5 oz) frozen spinach chopped

salt to taste

Whatcha do:

In a pot, sauté onion in a tablespoon of water until translucent.

Add potatoes, half of the garbanzo beans, carrots and water. Simmer until the vegetables are lovely and tender, about 15 minutes or so.

In a bowl, mash the rest of the garbanzo beans and save for later.

Add spices to the pot and raisins. Add the lemon juice and stir well.

Add the spinach and let it cook for 1-2 minutes.

If desired, at this point, you can add more water if you want it thinner.

Add salt to taste and it is ready to be served.

Enjoy ! ! !

 

Eggplant toasts


Image

Serves 6-8

Whatcha need:

1 eggplant medium size sliced in ½ inch rounds

1 red bell pepper thinly sliced

1 medium size onion thinly sliced

2 cloves garlic finely chopped

handful of chopped parsley

3 tablespoons oil of your choice

½ teaspoon salt

½ teaspoon black pepper

3 teaspoons lemon juice

Whatcha do:

Slice the eggplants in nice rounds of ½ inch thick. Salt them and let them in a bowl to soak the salt for a little bit.

In the meanwhile, slice the onions and peppers and chop the parsley.

In a skillet, heat the oil and place the eggplant rounds in one layer. Fry on both sides (abut 2 minutes per side) and place them on a paper towel to absorb the oil.

On a flat dish, lay the eggplant rounds on the bottom in one layer. Then, layer the slices of bell peppers and onions. Drizzle the lemon juice over everything and sprinkle with chopped parsley and garlic.

Now, you can serve this dish as it is. Or, you can make some toasts (I used dinner rolls that my mom made for me and sliced them and toast it in the toaster.)When the toast is ready, spread some hummus and then with a flat utensil, pick up one slice of eggplant and place it on top. Arrange the peppers and onions in a pile. Now, it is ready to be served.

It makes a great appetizer for a party (even if it’s a party of 1) or a great snack.

Enjoy !!!!

Baked French Toast


Baked French Toast

Perfect for Christmas morning or any morning. Feeds 6. Image

Whatcha need to prepare ahead:

2 cups almond milk, original unsweetened

1/3 cup flaxseed flour

2 tablespoons brown sugar

2 tablespoons honey or maple syrup

1 teaspoon vanilla

1 teaspoon cinnamon

12 slices Texas style bread (or any bread of your choice)

Whatcha need in the morning of:

3 tablespoons vegetable butter

½ cup honey or maple syrup

½ cup brown sugar

1 cup roughly chopped walnuts or pecans (optional)

Grease a 13×9 baking dish (with cooking spray or vegetable butter) and lay down 6 slices of bread to cover the bottom.

Mix all the ingredients listed in a bowl and then spread half of the mixture over the bread, making sure you cover the edges as well.

Lay another layer of bread and spread the rest of the mixture on top.

Cover the dish and keep it in the fridge overnight. If you are in a hurry, at least leave it in the fridge for one hour.

In the morning, preheat the oven to 350F.

Melt the butter, maple syrup (or honey) and brown sugar in a small saucepan mixing to melt well.

Pour the mixture over bread and sprinkle with walnuts.

Bake for 40 minutes until it’s bubbly.

Serve with fresh cut fruit or berries.