Things Promised...

As promised last week:

Here's my FAVORITE 100% Whole Wheat Bread dough recipe that is NOT 5 minutes a day, but well worth the effort:
Softest Whole Wheat Bread (adapted to soak the grains)

Enough to make 3 9”x5” loaves

9 ½ cups freshly milled flour from hard spring wheat berries (8 cups of berries is enough for 10 cups of flour)

3 ½ cups 110-120 degree water

¼ cup cider vinegar

Mix until combined. Cover mixture directly with plastic wrap. Place a wet towel directly over plastic wrap. Allow to sit 7-24 hours (I wait 24 hours).

After the wait, proof the yeast:

½ cup 110-120 degree water

3 Tbsp instant yeast (or rapid rise yeast)

Mix until combined (will take quite a bit of mixing). Allow to sit for about 5 minutes, until very foamy.

Remove the towel and plastic wrap from the flour mixture. Pour the yeast mixture on top. Then add:

1/2 cup butter (melted)

2/3 cup honey

3 tsp salt

¼ c. vital Wheat Gluten

1 tsp ascorbic acid

Allow that to sit for a few minutes. The flour mixture will be VERY thick and kludge-y. Using a stand mixer and a bread hook, slowly incorporate the ingredients. You will need to run the mixer slowly until all is incorporated. If it is very sticky, add ½-2 cups more flour (white is okay).

Knead for 15 -20 minutes if kneading by hand and about 10 minutes by mixer. Place in oiled bowl, cover and let rise again until double. (About 60 minutes) Punch down and shape in pans. Cover with a towel and let rise again until double. (30 minutes). Bake at 350 degrees for 35 minutes.


Nutritional facts per serving (1/16 of a loaf) (daily value): Calories 135kcal; Protein 4.5g Total Fat 2.5g (Sat. 1g ); Chol. 5mg ; Carb. 26g; Fiber 4g Sugars 4g; Calcium 12mg Iron 1.5mg

Birthday Cake
I can't take credit for coming up with this one, but I did make it and it was a hit. I made two, in fact. I made one in a 6" pan for Tinkerdoodle and another in a 10" pan for Little Princess (each turning a new year this weekend. Subtract four from each of the pan sizes and you will know their new ages.) We had the family party last weekend and next weekend, Little Princess has her first friend birthday. We're a big family, so each kid gets a friend birthday only when they turn 6 and 10. These cakes were made with a Crazy Cake recipe, which is egg-free (from the Depression when eggs were scarce) and uses vinegar and baking soda for it's leavening. Next weekend, I will use a Devil's Food cake.

Yummy Dinner Recipes
Need a new idea for dinner? Here are some of my favorite QUICK dinners. Just a note that we do mostly meals consisting of:
Meat
Bread or Pasta
Veggie
Veggie

Because of our many allergies, this is a better guarantee that all can eat what is served. Very seldom do we serve foods "mixed together."

Maple Glazed Pork Tenderloin (great with Mashed Potatoes, Green Beans and Bread)

Category: Main dishes|Meat
Yield: 8 servings

2 pork tenderloins - about 2 to 3 pounds
1 clove garlic - halved
1 teaspoons herb seasoning blend or Cajun
-seasoning blend
pepper, to taste
salt - if seasoning blend is salt-free
2 teaspoons butter
2 teaspoons olive oil
6 tablespoons pure maple syrup
1/4 cup cider vinegar
2 teaspoons mustard
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
salt and pepper - optional

PREPARATION:
Trim pork of any visible fat and membrane.

Rub pork tenderloins with garlic halves, then rub all over with the seasoning blend, and pepper. If seasoning is salt-free, sprinkle with a little salt.

In a small bowl, combine 6 tablespoons maple syrup, 1/4 cup cider vinegar, and the Dijon or brown mustard. Stir to blend thoroughly. Set aside. Melt butter with oil in large nonstick skillet over medium heat until hot and foamy. Add pork tenderloins and cook, turning, until brown on all sides, about 6 to 8 minutes. Reduce heat to medium-low, cover, and cook until thermometer inserted into pork registers 150 degrees, turning occasionally. This should take 10 to 15 minutes longer, depending on thickness of tenderloins. Transfer pork to platter; cover to keep warm. Add 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low.

Return pork to skillet; add maple syrup mixture and turn pork in glaze to coat well, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch slices. Stir 1 tablespoon maple syrup into the glaze. Taste and season with salt and pepper, if needed.

Arrange sliced pork on plates or platter. Spoon glaze over pork and serve. This is wonderful with rice and Cranberry Chutney.

Nutritional facts per serving (daily value): Calories 68kcal; Protein 0g (0%); Total Fat 2g (3%)(Sat. 1g (4%)); Chol. 3mg (1%); Carb. 12g (4%); Fiber 0g (0%); Sugars 11g; Calcium 15mg (1%); Iron 0mg (2%)
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Skillet Chicken with Chile and Lime (great with rice or couscous, corn and beans)

Category: Poultry|Main dishes|Meat
Yield: 4 servings

4 boneless, skinless chicken breasts - (about 1
-1/2 pounds)
Salt and pepper
6 tablespoons unsalted butter
1 jalapeño chile , seeded and chopped fine
4 garlic cloves - minced
1 (10-ounce) can Ro-Tel tomatoes - (see note)
1/2 cup low-sodium chicken broth
1 tablespoon grated lime zest from 2 limes
2 tablespoons fresh lime juice from 2 limes
1/4 cup finely chopped fresh cilantro leaves

1. Pat chicken dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Cook chicken until golden, about 3 minutes per side. Transfer to plate.

2. Add jalapeño and garlic to skillet and cook until fragrant, about 30 seconds. Stir in tomatoes and broth and bring to boil. Return chicken and any accumulated juices to skillet and simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.

3. Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in remaining butter, lime zest and juice, and cilantro. Season with salt and pepper. Pour sauce over chicken. Serve.

Nutritional facts per serving (daily value): Calories 441kcal; Protein 56g (112%); Total Fat 21g (32%)(Sat. 12g (59%)); Chol. 184mg (61%); Carb. 5g (2%); Fiber 1g (3%); Sugars 3g; Calcium 61mg (6%); Iron 3mg (14%)
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Korean Flank Steak (great with rice or ramen noodles, stirfried veggies and my sunflower slaw - next recipe) Also - Little Princess says this tastes like Bulgogi

Category: Korean|Meat
Yield: 8 servings

2 tablespoons grill seasoning blend
1/4 cup soy sauce
1 tablespoons honey
1 teaspoons hot red pepper flakes
4 large cloves garlic, chopped
2 teaspoons toasted - (dark) sesame oil
2 scallions, finely chopped
Vegetable oil - for drizzling plus, 2
-tablespoons, twice around the pan
2 pounds flank steak

In a shallow dish, combine grill seasoning, dark soy, honey, hot pepper flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. [I find 10 minutes is perfect for the flank steak. If it sits much longer than that, you don't taste steak anymore, you only taste the marinade.]

Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.

To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat).

Nutritional facts per serving (daily value): Calories 193kcal; Protein 25g (49%); Total Fat 8g (13%)(Sat. 3g (17%)); Chol. 39mg (13%); Carb. 4g (1%); Fiber 0g (2%); Sugars 2g; Calcium 35mg (4%); Iron 2mg (11%)
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Sunflower Slaw

Category: Salad
Yield: 6 servings of 3/4 cup

1/2 package ramen noodles
2 Tbsp. sunflower seeds
1/4 cup vegetable oil
3 Tbsp. sugar
3 Tbsp. cider vinegar
2 tsp. soy sauce
1/8 tsp. salt
1 bag of shredded cabbage for coleslaw

Break noodles into small pieces. Combine oil, sugar, vinegar, soy sauce and salt. Toss with cabbage. Cover and refrigerate at least 1 hour. Stir in ramen noodles and sunflower seeds.

Nutritional facts per serving (daily value): Calories 164kcal; Protein 2g (4%); Total Fat 13g (21%)(Sat. 1g (5%)); Chol. 0mg (0%); Carb. 11g (4%); Fiber 2g (8%); Sugars 9g; Calcium 36mg (4%); Iron 1mg (4%)
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