My Way, No. 33

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Hope you all had a wonderful Thanksgiving! My mind is already on Chanukah & Christmas. Last year, it took me awhile to get into the spirit. I have decided to go with re&upcycled neutral-colored decorations for both this year. Wood, tans, creams, beiges, burlap, and gold. I’m starting to think about edible gifts for friends and parties, but for me, All I want for Christmas is my 2 Beanie Boos. Have you seen the Beanies with the big eyes? They are so adorable. I bought one as a gift, but they have a penguin and pink owl that I’m just in love with.

I started to feel like I was coming down with something last Tuesday night. I made sure to drink plenty of water, took some Vit C, and got as much extra rest as I could. I felt fine Wednesday morning, but started to feel sluggish again by the afternoon. Out for a walk that day, I saw a sign on a car that read, ‘Say No.’ I have no idea what it was about for the driver, but I decided it was good advice — say ‘no’ to anything telling me to overextend myself (cooking and preparing for the Holiday). The point of this year’s menu was to be “less stress,” as I said. So, I prepared as much as I could, but when my body told me “no more”…I listened. I hit the hay very early and by Thursday, I was bright and chipper — ready to tackle French bread and more. I’m glad I paid attention to the Tips on Managing the Holiday Blues. It would have been unrealistic of me to think I could keep going at full speed (when my body was signaling for me to stop). I have kept going in the past and paid for it…dearly.

— The meal turned out fine, and I was able to make the kale salad the day ahead. I have been enjoying Waldorf salads since then, though. I recall the first time I had one (somewhere around middle school, I think), it was prepared by a family friend’s daughter. I thought ewww, apples and grapes in salad??? Salad is lettuce and tomatoes! Lol. But, I was made a believer, and it’s still one of my fave salad preps. More Adventures in Food to tell you about today: pre-Holiday, I made a vegetarian version of this Easy Make-Ahead Breakfast Casserole.

I didn’t actually make it ahead, but it was still a wonderful treat. I needed a smaller to-go snack, had a couple of bread ends left over, and this popped into my mind. I mixed 1 egg, an egg yolk, and homemade non-fat yogurt, poured it over the bread cubes, topped it with the sautéed veg/seasonings, then popped it in the oven. I made just an individual portion and cut it into quarters. I’ve prepared this several times and have eaten it hot and room temp. When it was room temp, the yogurt gave it a cheesy taste (I didn’t add any cheese with the veggies). This casserole was so satisfying, and you can do it up any way you like. Sort of a heartier fritatta. I think this will be a brunch hit, for sure. You could put it in muffin tins and have some with veggies and some with meat, perhaps.

Vegan Butternut Squash Veggie Pizza

After a couple of bites, I thought, I could give up tomato sauce pizza for this. Then, of course, I came to my senses. But, the thought was out there for a few seconds. Honey whole wheat crust (1/2 whole wheat & 1/2 whole wheat pastry flour with vital wheat gluten) adapted from The Best New York Style Pizza. Again, little sprinkle of smoked salt on the crust. Sprinkling salt or a sweetener on the outside of baked goods, etc., is a trick I frequently use. If I can taste the saltiness or sweetness a little more directly, I use a lot less in the overall recipe. I didn’t have broccolini, but the kale was delish! I just should have put a bit more on, I think. Next time. 1/2 of the crust recipe made 8 mini pizzas. Fab to pop out of the freezer when the mood struck (often, haha). This was a pre-freezer pic. I use a cast iron pan for my pizzas, but here’s a fun, inexpensive DIY link: 3 Dollar Pizza Stone.

Wow! A little goes a long way for this Mother of All Bread Dips. A crowd pleaser in which you can pretty much make from everything from scratch, or take easy short-cuts. I ran out of sweet paprika, so I subbed smoked, and used fresh oregano & rosemary vs. dry. You can make your own cheese (Homemade Cheese) and bread (like 40 Cents No-Knead Bread or Whole Grain No-Knead Artisan Bread), dice your homegrown veggies, and brine your own olives, or…get bread from the bakery and buy pre-diced tomatoes & peppers, feta, and olives from the local market. Either way, I think your guests will be pleased. Think about this recipe for those upcoming parties and potlucks.

I want to make this “Feeling Your Oats” Triple Oats Bread recipe one day. Pressed for time, I merged the concept with the NY-Style Bagels recipe (no boiling). It features oat flour, oat bran, and rolled oats (along with wheat). I made two loaves (with about 1/2 hr rest/rise time, instead of 10 min), the first for Whipped Feta-Persimmon Crostini w/ Pomegranate Molasses and Mint.

My store-bought pom molasses were a tad runny, so I reduced them a bit. Now is a good time to stock up on fresh cranberries for homemade cranberry molasses/reducs. I added a little homemade Greek-style yogurt to the feta. The persimmons were really sweet, so I balanced them out with the molasses (vs. my initial thought of balsamic) and a sprinkling of sea salt. This was so simple, but filling and delightful.

Finally, a sweet treat: Spicy Sweet Potato Galette:

Homemade Mexican vanilla soft-serve non-fat froyo, pecans, pom molasses reduc. Short-cut to my craving for Thanksgiving sweet potato pie, inspired by the spicy sweet potato soup I made a few weeks ago. Normally, our pie recipe is mashed baked or boiled sweet potatoes (I prefer baked because I love to eat the skins after baking), butter, nutmeg, vanilla, eggs, salt, and sugar in a shortening/butter pie shell. No whipped cream or ice cream, no nuts. Really simple, but loaded with mucho sat fat, cholesterol, cals, salt, sugar, etc. This was a quick mandoline slicing of a couple of potatoes tossed with nutmeg, vanilla,  a little coconut palm sugar, salt, crushed red pepper, and cayenne (not too spicy). I let them sit for a bit while preparing the crust. No sprouted flour left, so oat + whole wheat pastry flour with almond butter. This is my new go-to way to get my SPP crush on! I loved the combo of the sweet, the spicy, the tartness, warm pie with cool froyo, the nuts…just yum! And, it can be made in nearly half the time of the other pie.

— #GivingTuesday. Happy to read these articles: The Telegraph Christmas Charity Appeal 2015: Rethink Mental Illness, Last year’s Guardian and Observer charity appeal: mental health. Also, Trisha Goddard, Ade Adepitan, Lenny Henry Support Rethink Mental Illness Campaign | blacknet.co.uk.

— Going to get a little shimmery & sparkly for the Holidays? Several style inspirations here: Boat People Vintage – DIY style & art de vivre.

Or, what about plaid? Can’t be bad. DIY Plaid Blazer & Skirt | mimigoodwin.blogspot.com.

DIY tea bags from wrapping paper: Love Mae Blog | Tea Bag Gift Tag Tutorial.

Love this circular log holder and porcelain tableware: Porcelain Dinnerware and Ironworks | athome.kimvallee.com.

— Today’s Delights:

Bharwan/Stuffed Fish Recipe – Boldsky.

The Perfect Caramel Cake | cleobuttera.com.

Carrots, Dates, and Mint Salad | foodpleasureandhealth.com.

Beet Sports Energy Shots | yurielkaim.com. Great info in this post!

Butternut Squash Nachos | greenhealthycooking.com. You know I cannot have too much full-fat cheese at one time, so I made a version of these as tacos. Super!

Herring Apple Potato Salad | Kosher Scoop.

Pistachio Mulberry Fruit Nut Clusters | gourmandeinthekitchen.com.

Jack Frost Cocktail | Pretty Drinks | Pinterest.

It’s late, so have a great Wednesday! Until next time. Take care!

My Way, No. 32

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— I’ve told you how I love jackets. I really like this style (with the shirt & pants) I came across: My Style | Pinterest.

With the Holidays fast approaching, I’m sure some of you have youngins in recitals and whatnot. I found this super easy no-sew tutu tutorial I wanted to share: Adorable DIY No-Sew Tutu | simplyrealmoms.com.

You could probably use the same technique for an adult-sized petticoat for, say, a vintage circle skirt (or adult tutu).

— Adventures in Food: After making the citrus-mirin eggplant spread, I decided to prepare a simpler version of one of my all-time fave dishes: Eggplant Parmigiana Zoodles.

Instead of going through the whole bake-fry process, I just cubed it, then added it to my sauce. I think I’ve prepared this at least a dozen times now, and it’s still going strong. This pic, I prepared the zoodles separately. Many times, I just add them right into the sauce, though. I think I prefer them that way. I did my sauce on the stove, but I think I should make a big slow cooker batch soon (if my cravings continue). Extremely filling without being too heavy. Yums!

Moosewood Mixed Vegetable Curry from this post:

I became distracted and almost scorched the forbidden rice. I caught it just in time! This was fab & filling. I only altered it slightly by adding a few raisins while it was cooking (in addition to garnish), just a few mistos of oil, and I threw the carrots and tomatoes in just a couple of minutes before it finished. This can be a super versatile recipe, and you can surely experiment with the veggies you have on hand. Will be making this again soon!

Remember this fancy-dish post: Beetroot-Cured Salmon with Chrain and Herb Salad? While I would love to present this absolutely gorgeous recipe one day, I took the fanciness down a few notches (to my simple level, haha). For my everyday needs, just plain ole bay-goohlz & lahks:

I really liked this change-up from my usual gravad lax recipe. I used rum (as this recipe called for instead of my usual brandy), shredded beets, orange zest, black peppercorns, sea salt, coconut sugar, and basil. I like to weight mine down before placing it in the fridge. Also in this pic is the Rosemary Cranberry Spread from the Pates & Spreads post. I used homemade yogurt cheese for the base. So simple & tasty! I made mini sprouted rye bagels with charnushka (using the NY-Style Bagels recipe) for both. I didn’t have lovage, watercress, or borage flowers for the salad, so I improvised with celery leaves, mint, and toasted walnuts. Yummy! I think I will leave the chrain a bit chunkier next time.

2nd fishy use: Eggs Mornay with Beet-Cured Salmon, Mushrooms, Asparagus, and Chive Oil.

Lighter sauce with skim milk and a wee bit of parm. Sautéed mushrooms and asparagus in the bottom, topped with some sauce, eggs, more sauce, finished with lox, steamed asparagus, and chive oil. If I could have more cheese in my diet, I think I could eat this everyday. Even with a little toast, very satisfying, without being overly heavy.

Last adventure for today: Spicy Sweet Potato-Roasted Apple Soup in a “Pumpkin” Bread Bowl:

I really wasn’t sure how this would turn out, but it wasn’t that bad. The soup part I knew I could handle. Very simple, just baked sweet potatoes, roasted apples & mirepoix (carrots, scallion & leek whites, celery), fresh garlic, chile arbol, nutmeg, few pinches garlic & onion powder (lends a little different profile vs. fresh) few pinches of coconut sugar, a couple of orange segments (at the end, just before blending), water, s&p. I’m not very artistic (even with something as seemingly easy as a pumpkin), so that part made me a little nervy. I think I did OK, considering my lack of talent. I decided to use the bagel dough recipe (without the boiling, just a few spritzes of oil), as it’s a very quick, dense bread. I only made 2 bowls to test it out (1/3 of the recipe, 1 cup of flour w/ 1 TBSP vital wheat gluten). I checked on them after 20 minutes baking time, and they looked just about done. The top of the “stem” was very brown, so I covered it with a piece of foil. They were nicely browned after an additional 5 minutes.

I used sweet potatoes as I prefer them to pumpkin, but pumpkin soup in a “pumpkin” bread bowl is the obvious alternative. The addition of cream would up the luxury factor. I took the bagel dough shortcut, but I know there are all sorts of fab bread recipes out there that would fit the bill. This size bowl is nice for a small app, but you could double it for a main.

— Celebs Call For End To Mental Illness ‘Stigma’ | news.sky.com.

— 17 Genius Uses of Witch Hazel | mixer2mower.com.

— After seeing this, I’m indecisive about making a stone or pottery serving tray. Maybe I’ll do both. Mosaic Serving Tray or Plate | craftideas.info.

How awesome are these silver and gold leaf concrete bowls? Golden moon surfaces | architonic.com.

— Today’s Lovely Dishes:

Most of the time, I have to be in the mood to eat sausage (unlike bacon). But, what to do with all that leftover T-Day turkey? Here’s an idea: Turkey Breakfast Sausage | paleoaholic.com. 

I’m thinking we might just skip the turkey again this year and go for an all-carb meal of spaghetti, wine, and bread, though.

Homemade sausage would be a fabulous addition to this: Easy Make-Ahead Breakfast Casserole | Sally’s Baking Addiction.

Some evil person left Thin Mint Girl Scout Cookies in the lunchroom (and baskets of candy in other places). I barely escaped with just one cookie consumed, and I never looked back, lol. Looking for mint recipes, I came across this: Homemade Thin Mint Cookies | flavorthemoments.com.

Make sure to support your local Girl Scouts’ cookie sales, though, too (if you have the opportunity)! I have to give mine away, or else I can easily eat the entire box, haha.

Simple Milk Kefir Yeast Bread | culturesforhealth.com. “Kefir contains various strains of yeast. These yeasts are similar in properties to those found in a sourdough starter, so kefir can be used make bread with no additional yeast or sourdough starter!” I wonder if this would work with water kefir as well???

THE MOTHER OF ALL BREAD DIP RECIPES: OLIVE OIL INFUSED WITH FLAVOR AND TEXTURE | glowkitchen.com.

I love a pb&j smoothie! Several smoothies to choose from here: Delicious Smoothies to Enjoy! – Essential Health.

Flavor up this classic recipe any way you like: Duchess Potatoes Recipe – Chowhound.

Vegan Butternut Squash Veggie Pizza | Minimalist Baker Recipes.

Tastes like waffles in a cup, the blog says: Irish Brunch Cocktail | theflairexchange.com.

See you next time!

My Way, No. 24

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— As mentioned last My Way post, I was going to try to get out and enjoy nature a bit more. So far, I’ve come across adorable quail, jackrabbits, and hummingbirds in my “travels.” The little baby quail are the cutest things ever. I’ve also seen a lot of small lizards with curly black-and-white striped tails (it seems the stripes are on the underside of the tail). As long as I don’t run into any rattlesnakes, I’m good, haha. Here’s a few shots for those of you not familiar with the Tucson, AZ scenery. The first one reminded me of the Leaning Tower, that’s why I snapped a pic:

— At some points in my life, I’ve wondered “Where are all of the caring, loving people at?” The person who wrote this article let me know that there is someone who cares. I need that sometimes. They cared enough to sit down and pen this piece — letting us all know we need to get back to the basics: World Forgets Importance of Caring for Others http://www.desmoinesregister.com/story/opinion/abetteriowa/2015/06/12/world-forgets-importance–caring–others/71125060/?from=global&sessionKey=&autologin=

— Mucho Adventures in Food: I got on a bit of a potato kick with potato chips, the Vegetable Kugel with Caramelized Leeks I posted at Passover, and shepherd’s pie.

I made the chips to continue testing out our new food processor. At the lowest slicing setting, they were nice for thicker-style chips. If I want really thin ones, I will use a mandolin. At that thickness, I like to let them dry out a bit before bake-frying or frying. I made the kugel heavy on the sweet potatoes, and it was delish. Sliced up, it is wonderful to freeze and re-heat for a quick meal. I haven’t made shepherd’s pie in years, but suddenly started craving it. It may be because I had ground beef, and that’s rare for me. It’s just one of those simple, comforting meals that bring good memories. I rarely whip up mashed white potatoes beyond the occasional Holiday meal, but I just felt like having them. I make mashed sweet potatoes all the time, though. WAY back in the day when I worked as a banquet chef, garlic-roasted mashed potatoes with lots of heavy cream and butter were one of our staple sides. That’s still my fave way to prepare them today. Unfortunately, my cream and butter portions now have to be limited, so I just opted to use non-fat milk. I also didn’t have all my normal veggie fixin’s and just used what was in the fridge at the time. It was still a wonderful, comforting meal.

As I did indeed have the ground beef, I decided to make the Chipotle Cheeseburger Flatbread Melts I posted here.

I’m so glad Kevin is Cooking! I almost didn’t take a pic because I was so hungry by the time this was finished. I didn’t even wait for the cheese to melt. The aforementioned blog’s pics look way better than mine, so make sure to check it out! I adjusted the recipe ingredients just a bit using what I had on hand. I also used the homemade farmhouse cheddar from this post, and homemade non-fat Greek-style yogurt (posted here). This was super quick and easy. I didn’t have pizza dough made, but I was making a batch of those hamburg buns I wrote about…so, I saved a bit of the dough for these flatbreads. I Misto’d a little oil in a cast iron pan, then the dough, and was good to go. Just a small portion was quite filling. Really hit the spot & will be making again for sure.

109 degrees in the shade calls for carrot-ginger pops with cilantro! I use whole veg/fruit juice from my blender, as I don’t have just a ‘juicing machine.’

Sale on mesquite flour at my food co-op (yay!) had me making caprese (with homemade mozz), then roasted corn and onion salsa ebelskivers. I just mixed everything in the batter vs. stuffing it in the center.

I found this recipe for a Mung Bean Salad, and it was delightful!

I really enjoyed the dressing. I need to make a big batch, as I think it could go on all sorts of things. It has maple, mustard, cumin, turmeric, coriander, cardamom, clove, nutmeg, cinnamon, and a few other ingredients. Very tasty! I didn’t use the exact measurements, I just eyeballed them. Sometimes I will measure things out, but it looked so good — I wanted to hurry it up. I added pistachios for a little crunch. I think this is a fab go-to recipe for lots of different occasions.

These scrumptious Gorgonzola Grilled Plums with Maple Syrup and Chiles I posted way back inspired me to cook up a version with what I had on hand: Grilled Apricots with Mascarpone, Basil, Pistachios, and Pomegranate Reduction.

I almost thought to use pignoli, but went with pistachios at the last minute. I seriously would have made this recipe just as it was written if I’d had the ingredients. I mixed the mascarpone with a bit of non-fat yogurt. Straight mascarpone would have been my choice if I could have it. It’s so fabulously delicious. I did have maple, but thought pom reduc “molasses” would be nice.

And, last food bit for today…bagel bites, using the New York-Style Bagel recipe. This is really one my best recipe finds in the past few years. It’s so darn quick (I use the food processor). My mom thinks she doesn’t like bagels, but she eats them if I shape them into a loaf or whatever, haha. Sometimes, you gotta be sneaky.

Veggie, Cinnamon Sugar, Everything, Blueberry, Jalapeño Cheddar, Cinnamon Raisin, Sesame, Stuffed Cinnamon Roll. Next time, I might make them smaller. They were really about “two bites.” I got on a cinnamon kick, too, this past week. Not real healthy or anything, but…cinnamon, salt, and fine home-ground sugar of your choice (or you can use packaged powdered sugar) on popcorn for cinnamon toast popcorn. Yums!

— I wanted to share this post on the value of grinding your own grains. It’s from the same blog the Memorial Day Hot Dog and Hamburger Buns recipe came from. You can really see from her post how much can be saved, as well as it being a healthy choice for your family. Purchasing a mill can be an investment, so this post will give you a good break down of what you can expect to get out of it. I tried looking up “best mills” to also post, but many of the articles were not unbiased viewpoints. There are several types to choose from, including stand mixer attachments, hand grinders, stand alone electric grinders, and blenders that also serve as mills. I think you just have to find the one that meets your needs and fits your budget.

— 3 Household Tips: 1) Put stainless steel dish scrubbies in the freezer after each use to prevent rust from forming (been doing this for years as a tip from my aunt, maybe everyone else already knows this…but, just in case you didn’t), 2) Super Glue around the bottom of your rugs to keep them from slipping. Vid: How to Keep Rugs on the Carpet from Moving , and 3) Attach small furniture slides to the bottom of kitchen counter appliances that are hard to get to, or that you need to move about on occasion. I did this to my mom’s coffee pot that sits in kind of a tight spot. She feels more comfortable sliding it out a bit when pouring in the water. The slides keep the counter from being scratched, as well as provide ease of movement.

— Wedding Style Saturday | My Wedding Nigeria.

If this is what they’re wearing for weddings in Nigeria, I wish the trend would come to the US! “My Wedding Nigeria presents valuable wedding guide to couples getting married to an African, in Africa and especially in Nigeria.” Awesome!

— Love this Boho hammock!
42 Stunning Bohemian Inspired Homes | izismile.com.

— Eats & Drinks: I’m sure many of you have made chana masala. I like this post as it gives a lot of terrific nutritional info. I made a soup version of chana last week:

Chana Masala | Garden Fresh Foodie.

What about some easy naan bread to go with it? Naan Bread | Great British Chefs.

Elevated Breakfast BLT | Baker by Nature. Avec smoked duck uncured bacon.

Vanilla Bundtlettes with Cashews and Pistachios | lisbeths.de. Recipe is in German.

Vegetarian Scotch Eggs | Lady Rhubarb. 2nd recipe. Traditional recipe with sausage is listed first.

How to Make Miso at Home | Renegade Health.

The Sherry Cobbler Cocktail | Kitchen Riffs. This blog always has the best stories! Check it out!

Have a fabulous day! ‘Til next time!

Making Yeast Bread Doughs w/ a Food Processor

I’m still playing around with our new processor. Over the weekend, I whipped up several things, including fresh butter and raw almond butter. I also planned to make bread, as I do most weekends. I tossed around the idea of posting pics to accompany my previous instructions for making yeast doughs with a food processor. I debated the idea for a few reasons: 1) I do not post ultra-professional pics on this blog, just mobile snapshots, 2) This is not a “food blog,” but a personal outlet journal that just so happens to contain a heck of a lot of food (you know food is one of my fave things!). So, I thought it might be slightly lame compared to some of the fab food blogs I enjoy. And, 3) Step-by-step pics/instructions are an involved process, and this blog is supposed to help me relax…not stress me out. A while back, I had a job that saw me writing numerous sets of instructions (for various tasks). “How to…” is ingrained in my brain. Hence, when it comes to instructions for this blog (my hobby), I will usually link to another’s know-how, haha. The previous yeast bread instructions were a rarity.

What made my decision for me is that I really, really hoped at least one person reading would find out how easy homemade bread is. Even if you don’t use a food processor. Baking isn’t my expertise (I’m more of a simple veggies cook), but homemade bread has its advantages: it’s inexpensive and, of course, you can better control the quality of ingredients. Aside from a using a tried-and-true recipe (until you get the hang of it), I suggest researching a little about the science of bread making (if you haven’t already). Understanding why you are doing what you are doing always helps when cooking, IMO. Recipes that were created specifically for food processors are fab, but I’ve always also had luck with stand/hand-mixer and hand-mixed recipes.

I am just going to re-post the previous instructions (yay for copy & paste!), including a few pics along the way. Don’t judge me by award-winning food blogs, OK 😉 . You may want to read the text instructions first, then go back and read it with the photo captions/explanations. I will post the general ingredients for the recipe I used at the end, but just know this is really about method (not a particular recipe). This past weekend, I had sandwiches in mind. I decided to use an old recipe my mom had for pitas. I divided the dough for a half batch of “plain” dough and a half batch of garlic, herb, and dried tomato.

Taken from My Way, No. 20:

Most of the time, I use my food processor when making bread doughs. I find it to be fairly quick and easy. You just need to make sure your processor is big enough to handle the volume of dough you are making (and that you have a strong motor). Many of the recipes I come across are for stand mixers (or hand mixing/kneading), so I usually use this simple food processor method (for non-sourdough breads) instead.

Olive oil, salt & pepper, vital wheat gluten, garlic cloves & home-dried tomatoes, and dried herbs (oregano, basil, thyme, & sage).
1) In a warm area (usually the top of my stove while it’s warming up) add sweetener (honey, molasses, etc.) and warm water (whatever temp range is indicated on yeast packaging) to a bowl, stir until sweetener is dissolved.

A thermometer is a good idea for water temp. Sometimes, I think I know what the temp is by touch, but the thermometer proves me wrong. It’s a safeguard to avoid killing your yeast.

Honey was called for in this pita recipe.

Stir in yeast until dissolved and let the yeast activate. Mixture should be bubbly and foaming after several minutes (sometimes, recipes will indicate an allotted activation time). *You can stir all 3 at once, I just find it’s easier for me to get the sticky honey, etc. from the bottom of the bowl when I can see it a bit better (without the yeast).*

Bubbly & foamy

2) While the yeast is activating, in the food processor bowl fitted with the metal ‘S’ blade (or dough blade, if you have one) add flour, vital wheat gluten or xanthan gum (if using), salt, and any other dry ingredients that are OK to be broken up into smaller pieces. (If I have ingredients I want to remain whole — perhaps raisins, nuts, candied peel, etc. — I will incorporate them after the wet ingredients have been added.) Pulse the dry ingredients for a bit (maybe a minute or less) until they are well combined.

I made a sprouted flour (kasha, teff, French lentils, and a few types of wheat) for this batch of pitas. Links for sprouted flour instructions can be found in this post: How to (& Why) Soak Seeds, Nuts, Grains, & Beans, & Homemade Sprouted Flour.

Flour, sea salt, fresh cracked black pepper, vital wheat gluten.

3) When the yeast has activated, stir in any other liquid ingredients (eggs, oil, etc.).

Adding the olive oil. Many of the recipes I use do not require the addition of anything else at this stage. Just yeast, sweetener, and water.

4) Add the liquid ingredients to the food processor bowl, and pulse until the dough starts to come together. Some directions might tell you to slowly add the liquid through the chute, but I’ve never had a problem just putting it all in at the beginning. I want to see a recipe one day that says, “Do this fast, as fast as you possibly can!” lol. 😀

*If you are at all concerned with killing your yeast (or, if it’s just your preference), you can start the processor, then pour your liquid contents in a bit at a time.*
The dough will pull away from the sides, and I usually let it go for a bit longer (just to make sure the gluten is well developed). If the dough is too sticky, I add a little flour. Too dry, a little water.

I had to adjust the flour & water a bit, adding a little at a time. It should yield a smooth dough with good elasticity. The bread recipes in my Cuisinart cookbook indicate a 45 second kneading time once the dough has cleaned the sides of the bowl and forms a ball.

5) If I’m adding any of those dry ingredients I mentioned in step 2, I add them at this stage. I may coat them with a little flour first, to keep them from sticking and/or bleeding. I tip the dough into a bowl, then incorporate them by hand.

Earlier, I processed the garlic, then the tomatoes in the small work bowl. I didn’t want an overly red dough, so I coated the tomatoes with flour first. I cut the dough in half and added the garlic, herbs, and tomatoes to one half.

Otherwise, I just proceed to tip the dough into an oiled bowl, form it into a ball, Misto a little oil on top, and cover the bowl. I then follow the recipe instructions concerning rest periods, rise time(s), and shaping the dough.

After covering the bowl, I let the dough rise until it doubled in a warm place (it took a little over an hour), then “punched it down,” and cut it into portions.

This is the method I’ve used for years and years, and I’ve always been pleased with the results. Online, I found you can sub xanthan gum if you run out of vital wheat gluten (useful for doughs made without white flour). From what I’ve been reading, you should use 1/2 – 1 teaspoon of xanthan gum per 1 cup of flour (vs. 1 tablespoon of vital wheat gluten).

I made one large GHT pita, and the rest were mediumish-sized. I rolled them out about 1/8-1/4 inch thick (after making them a few times, you kind of get the feel for how thick you like them to be), placed them on a pan to rest/rise until doubled (about 40 minutes – 1 hour, per the recipe). Then, they go into a 475 degree Fahrenheit/246 Celsius oven for 7-10 minutes. After they cool on a baking rack for a bit, I store them in an air-tight container to keep them soft.

Plain pita

Garlic, herb, dried tomato

Straight away, I wanted a pb&j sandwich. It’s such a comfort, isn’t it? Even my grandmother still loves them (she’s my step-gram, but I love her like my own), and we have to persuade her to also include other foods in her diet, lol. I did make peanut butter with the processor, but went for raw almond butter w/ homemade cherry jam this go round.

The large GHT bread was treated to homemade yogurt cheese, roasted curried cauliflower, blistered tomatoes, and arugula.

I hope this was easy enough for you to follow. Pitas are wonderful, but there are all sorts of yeast breads waiting to be made & devoured! I’m partial to wheat-based breads, but there are many alternatives (if that is not an option for you). I’ve really enjoyed these previously posted recipes:

New York-Style Bagels

5-Minute Artisan Bread

Fugazetta (Argentine Pizza)

The ingredients for this basic pita were: 3 1/2 C Whole Wheat Flour, 3 1/2 TBSP Vital Wheat Gluten, 2 1/4 tsp Active Dry Yeast (not instant/rapid), 1 tsp salt, 12 fl. oz. warm water (using temp directed on yeast packaging), 1 TBSP olive oil (not extra-virgin), 1/2 tsp. honey. *When measuring honey, I usually oil the spoon/cup, so the honey pours out easily.* I altered it by adding 1/4 tsp fresh cracked black pepper, and garlic, herb, and dried-tomatoes to half (no real measurements, just eyeballing the amounts).

Have a fabulous day, and happy bread making!

My Way, No. 12

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— I was extremely busy this past week and could not find the time to blog. So, I will try to let you know some of the things I’ve been up to. But, before we get into all of that, I wanted to express my deepest appreciation to the late Martin Luther King, Jr. and his family. I, like so many others, would have never had the opportunities that have come my way without them. I believe MLK’s legacy has been felt across all of the nations. So, today, we honor that legacy. It encourages one to stand up for what one believes in. Common men and women have sometimes had as great an impact on society as royalty and world leaders (if not greater, in some instances, perhaps).

— From the Arizona Jewish Post, I thought this was a very thoughtful MLK, Jr. Day article.

— You know I love food and often write up all sorts of food-related tidbits on this blog. On this MLK, Jr. Day, I thought it would be cool to showcase a few chefs and recipes from the US and Britain (as you know, I adore British culture & food). Speaking of Britain, have you ever seen the television show Chef? I do not recall when it ran because many times we (the US) receive British programming much later than the original air dates. Perhaps it was from the 90’s…it was such a fab and funny show. I’m sure it’s in some sort of digital format, so check it out if you get the chance.

Avocado Tacos & Brown Butter Roasted Tomato Pasta by Latrice Fowler, African-American Chefs Shine in Atlanta, Black America Cooks, The Top Black Chefs Around the World, 3 Black Vegan Chefs You Should Know. From Britain: Mustard, Bacon, and Caramelised Onion Scones & Pea, Courgette, and Parmesan Rosti w/ Tangy Tomato Dressing by Ainsley Harriot, Spicy Curry Carrot Chutney by Jo Wesley and Avril Rogers, Pancetta Wrapped Scallops w/ Quince and Pear by Patrick Williams, Chai-Spiced Ginger and Date Tea Loaf by Kimberley Wilson, Pumpkin and Sunflower Seeds Savoury Biscuits by Enwezor, Lamb, Yam, and Butternut Squash Soup by Lenny Henry, Nice and Spicy Thai Chicken Salad (Larb Gai) & Vegetarian Nut Roast Pie w/ Cranberries by Lorraine Pascale, Citrus and Pomegranate Salad w/ Chili Honey Dressing & Lime and Cranberry Bread and Butter Pudding by Levi Roots.

— Also from Britain: Is the Media Industry Sufficiently Diverse?

— Have you ever been under a time crunch and forced to go to places and do things you would rather not? That’s how last week was for me. Sometimes, my whereabouts/locations can make things difficult. I managed to make the Minimalist Entryway Organizer I wrote about. Instead of bungee cords and a wood frame, I went for a solid wood plaque and elastic. I attached the elastic with a staple gun and drilled a hole in the back for hanging. Such a practical idea for your keys, glasses, etc.:

Also, I’m making a shelf, so I stained a cedar board (after power sanding) with a mixture of coffee and black tea (as I wrote about in my post on The Many Uses of Food Powders). I used soybean oil for finishing, but I’m sure you could use any fixed drying oil (like linseed, hemp, walnut, or sunflower). Super easy and inexpensive. The lighting wasn’t great, so I do not think the pic (before and after) does it justice. It’s a rich caramel color — turned out beautifully:

— I had to pick up a few items for my mom and snapped a couple of cute DIY craft pics:

These DIY’s were made by the store staff. The ‘button letter’ would be totally fun in a child’s room. Or, if you have a more eclectic decor, you could probably make it work in any setting (possibly changing up the color scheme). First initials for couples would be a neat idea.

— What have I been eating this past week? Well, I made a few more of the Detox Drinks with a repeat of the Grapefruit-Cado. I forgot to mention that anytime the recipes call for juice, I use whole fruit. It was such a busy week that I didn’t get a chance to make granola bars. Luckily, I found some organic store-bought ones that were wickedly reduced in price. SQUEAL DEAL! They saved me! I always like to carry some sort of snack bar with me when I go out (so I don’t grab at the nearest candy protein bar in a vending machine, haha). And, I had a couple for snacks in place of my (of late) usual nuts, figs, oatmeal & honey, or za’atar roasted chickpeas. I’ve found the chickpeas curb my cravings for sweets (as you know, I have a sweet tooth). I did have time to whip up a quick cream of roasted garlic and white asparagus soup (with olive oil roux & skim milk, finished with a little extra-virgin and chiles):

And, the Sicilian Roasted Potatoes I made for Christmas have made an appearance 4 or 5 times now. Perhaps I will take a pic soon. I’ve started using a mix of baby Yukons and sweet potatoes. Really quite delicious. As I had a lot of running around to do, I made a batch of egg sandwich fillers. I reheat them in the oven or on the stove, but I suppose you could use the micro (not too long, they might get rubbery). I just used leftover veggies and cooked them in oval rings to fit my homemade bagels. I start them on the stove top and then give them a hit under the broiler:

1) Spinach, Red Bell, White Asparagus, Garlic 2) Kale, Black Olive, Red Onion 3) Broccoli, Feta, Chile (just a little bit of cheese, and my body seemed to handle it OK) 4) Marinated & Grilled Artichokes, Capers, Tomatoes.
Other than that, I began to have a few heavier meals starting with a yummy hamburger (on a bagel, of course 😉 ) and a side of healthy Brussels and smashed baby Yukons bubble and squeak.

— I love to collect tea tins, so I was excited when my fave step-uncle brought me back this Burapa Bird’s Nest Beverage from his trip to Malaysia:

— I was inspired by this Pitaya Breakfast Bowl to purchase dragon fruit for the first time. Wonderful! I consumed some raw and threw the rest in the freezer for smoothies:

— Remember the DIY Silk Scarf Kaftan I posted? Well, here’s a DIY Kimono Cape along the same lines. While running errands for my mom, I saw someone with a gorgeous kimono fabric. You can make this piece with just a couple of scarves, needle & thread, though. Also, make sure to check out the link from this blog post on how to dye shoes.

— From organization to DIY suds: 8 Laundry Room Hacks, Tips, and Ideas.

Take care! See you next time!

My Way, No. 11

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Has one of your New Year’s Resolutions been to get more organized? I am going to make this ‘minimalist-chic’ entryway organizer. Crafted from a simple wood frame & bungee cords, it’s one of the easiest and most practical projects I’ve seen. As I have a few days to myself, I’m doing a lot of clearing out and re-organizing of things right now. How do you collect so much stuff? I err on the side of ‘pitch it, donate it, or give it to an unsuspecting friend or relative ;)’ if I think an item has fulfilled its purpose in my life. This comes from previously living with a roommate and relatives with “stuff” in every nook they can find — they cannot have an inch of unused space anywhere. I do have a tendency to collect way too many kitchen pieces, though…gadgets, glasses, dishes, etc. Sometimes, I have to force myself to not purchase them. And, speaking of the kitchen, take a look at this link with 50 Clever Ways to Organize Your Pots and Pans.

— The Detox Drinks have been a hit! Since the last ‘My Way‘ post, I’ve also prepared the Natural Daily Detox Remedy, Beet Juice Smoothie, Mango Ginger Lemonade, Detox Smoothie w/ Pineapple, Spinach, & Ginger, Citrus & Green Tea Smoothie (very grapefruit-y, so you’ll have to love grapefruit), Grapefruit-Cado Sunrise Smoothie, and the Detox Beet and Carrot Smoothie. I left the beets and carrots raw in the beet/carrot smoothie instead of steaming them. I added a good handful of cranberries, a 1/4 of a lime, and a tsp. of sweetener, as well. Delish! I realized the Cranberry Pomegranate Detox Juice I linked to from another site is the same as the Red and Green Festive Cocktail on my original post. So far my faves have been the pineapple-spinach-ginger (just needs a little rum — teasing 😉 ), and the Grapefruit-Cado (I added just a little extra banana).

— EATS & DRINKS: Homemade Chili-Garlic Paste, Lentil Meatballs with Lemony Pesto, Cinnamon Whole Grain Power Pancakes, Philly Cheesesteak Stew, Grilled Lobster Tails with Sriracha Butter, Cinnamon-Orange Animal Crackers, Harvest Apple Sangria with Bourbon and Thyme, Nutty Florentine Bars. Also, I want to make a batch of granola bars soon, so I found these low cal treats: Low Cal Almond-Raisin Granola Bars & Low-Fat Banana Pecan Cranberry Granola Bars. I usually do not use a recipe for granola bars, but I wanted to try to control the portions and cal count. There’s not a lot of sense in eating something supposedly healthy if it’s going to have 500 calories per serving, lol.

— I updated my blogroll and photo gallery.

— As you know, I have a series of posts on mental health. I will try to post another installment soon, but I like to take the opportunity to share a few related articles here. I found this quite heart-breaking: http://atlantablackstar.com/2015/01/11/racial-discrimination-behind-high-suicide-rates-young-black-men-proving-dire-need-combat-stigma-depression/

— I would like to do another WhirlwinDISH post soon, too, but my meals have pretty much been the detox smoothies, salads, bagel sandwiches, and the salmon-Thai coconut soup recipe collision. I saw a recipe for a Salade Niçoise Wrap, so I started craving Niçoise. I put together a simple one with cold roasted veggies and a light vinaigrette. Besides just lettuce and tomato, Niçoise was the first type of salad I ever prepared. It is the reason for my love of cold, salty potatoes.

Pic’d: boiled eggs, roasted turnips, boiled Peruvian potatoes, roasted white asparagus, roasted red bells, roasted golden beets, radishes, roasted rutabagas, grilled marinated artichokes, tuna, toasted walnuts, capers, and black olives. I have never been able to get used to the color of purple potatoes. They came in a mixed bag, and it was the sole boiled potato in the fridge. I subbed asparagus for my normal haricots verts. I need to pick up anchovies, so I had to make-do without them. I added the walnuts because I read they are terrific in upping your serotonin levels.
After posting about How to Eat in Europe on a Budget, I saw a perfect picnic opportunity. What do you do when you have a few days to yourself? Have a “girly” day: an indoor picnic for one, pretend you are in Europe & put on your Maurice Chevalier records, soak in a bubble bath (Homemade Bubble Baths), give yourself a facial (10 Homemade Facial Scrubs), bubbling water spa pedicure, warm hand wax and manicure, deep condition your hair (Homemade Deep Conditioner and Hot Oil Treatment), don your best fluffy ‘hotel-style’ robe and slippers, and turn on your heated back and neck massagers. My picnic included a sandwich inspired by the Pan Bagnat I posted several months back. I stuffed a round mini-loaf with all the same Niçoise toppings except the turnips, rutabagas, and walnuts. I also added a little avocado and raw green bell pepper. Guess what I used for the bread? The bagel recipe, of course! I know you probably think I’m going a little too far with the reshaping the bagels, haha. That super-quick bagel recipe, though, is the next best thing for me since (well, it is sliced bread, so that analogy won’t work)…since Noosa Honey Yogurt, I guess.

And, as I am keeping it alcohol-free for a couple of weeks, I made myself a little kicked up green tea in a flask (it helps with the illusion 😉 ): Green tea, honey, ginger, lemon juice, lemon zest, & red chiles. Who needs bourbon when it’s this good? A set of 2 of these flasks in a nice leather bag came by way of a very good family friend. We lost touch with him for years, and through very miraculous and random circumstances found him again. Anyway, I have him to thank for this lovely picnic memory. I cherished a few pear slices and some sugar & spice frozen cranberries (raw sugar, cinnamon, nutmeg, and cloves). After the Holidays, I always keep craving cranberry sauce, so this satisfied my need. I think I could eat a whole cup or two in one sitting, I love it so much. A lot less damage this way, with probably less than a 1/4 tsp. of sugar.

— Scroll down to see this wicked decent DIY Zipper Cuff Bracelet and also check out this DIY Gold Hinge and Chain Bracelet.

— Article: Why Are So Many Drinks Flavored with Honey? Because it’s yummy??? I received honeyed bourbon as a Holiday gift. Yums. This article also includes comparisons between honey, agave, xylitol, and stevia. What about maple? Maple bourbon is good, too. Scratch my earlier statement about the green tea…maple bourbon might be all the world ever needed.

‘Til we meet again!

My Way, No. 8

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— Why do people have to tempt you??? I was all set to keep my cheese fast going through Christmas, until I saw these Cranberry-Sage Goat Cheese Crostini. Now, I’m like…um, excuse me, I’m making these! I have been reading this PNW farmer’s blog for a while and really like it. Even though I am a suburbia girl through and through, I have a bit of farm-envy. It’s nice to be able to go the farmer’s markets, get CSA’s, etc., but how awesome must it be if you are the producer and CSA?!

— So, I said in a recent ‘My Way’ post that I was disappointed about not being involved in the joint Jewish Federation-Salvation Army Thanksgiving turkey carving this year. I really missed seeing my cohorts from the past few years. Well, thankfully I was blessed to catch up for the Christmas carving. Many new faces this year including this fab restaurant staff who worked with lightning speed:

This year will be the first year the public meal will be served at the St. Demetrios Greek Orthodox Church, instead of the Tucson Convention Center. Usually only the Thanksgiving meal is held there, as the church holds a Christmas service. The Convention Center is remodeling their kitchen this year, though.

— I have been really enjoying the bagel recipe I recently posted! I have made a few batches now. I like to get 6 smaller bagels each batch, and I usually add just a touch more honey/palm sugar. I wanted to make sandwich petite baguettes this past week, and then an idea struck me: how about using the bagel recipe and shaping it like baguette? My reasoning for this cheat came because of my love for the brevity of this recipe: you let the yeast activate for a few minutes, give it a good whirl/knead in the food processor, let it rest for 3 minutes, cut your portions, shape it, allow 10 minutes for it to rise, boil 30 seconds on each side, bake 20 minutes, and you’re done. So, in an hour or so (maybe less), you can have fresh bread. Much shorter than my baguette or Italian bread recipes. Well, I tried it and loved it. I cut the dough into 4 portions, shaped it like a log (kind of tapered at the ends), and made a few slits across the top. I boiled them just like a bagel, too. I thought they might take longer, but they were done in the same amount of time. Again, I baked them in a cast iron pan on the top rack. The first one I used right away for a dairy & fried Hanukkah meal of cream of roasted garlic and crimini mushroom soup and fried eggplant sandwich. I had an artichoke heart that needed to be used (I had only eaten the leaves), so I made a spread with it and some light mayo, and added just tomato, lettuce, and red onion. I didn’t toast the bread, just left it as is, and it was fab. SO good! I used skim milk for the soup, but didn’t know if I would like it. It was fine, though, and I couldn’t tell the difference from a higher fat milk. I have thought about making the bagel/baguettes as gifts now, as they’re so easy:

— Animals are so fascinating, aren’t they? Check out this story about birds that ‘Heard Tornadoes Coming and Fled One Day Ahead.’ Amazing. And…take a look at these totally cute cheetah cubs. They are SO precious!

— Are you having any cocktails this Holiday season? If so, check out a few of these simple DIY recipes: Homemade Grenadine, Homemade Tonic Water, 10 Homemade Liqueurs. Also, here’s a few festive drinks that look like they would hit the spot: Blackberry & Sage Champagne Cocktail, Pomegranate Christmas Cocktail, Christmas Grasshopper with Candy Canes, 25 Holiday Cocktails.

— If you are going to be baking up a storm or using your oven much for the Holidays, I thought I would link you to some recipes for Homemade Oven Cleaners.

— Lastly, New Year’s Eve is just around the corner, so here are a couple of Trending Dress ideas. I saw on another site that black and gold is in. Black is a no-go for me, so I guess it’ll have to be gold, lol. Not including the pic at the top, the 6th one down is my fave (even though it’s black 😉 ).

I will probably not post anything else until after Christmas, so I hope you have a lovely Holiday and will see you next time!

Recipe: New York-Style Bagels

I have been wanting to make bagels for a month or so, but I kept putting it off. I realized why: I didn’t really love the recipe I had. I cannot remember where I obtained it, but I guess it didn’t meet my expectations. Growing up in New York, you have your fair share of great bagels. So, I tend to compare everything to that (perhaps unfairly). A bagel maker in New York told me that the NY water makes a difference in the end product. Well, being miles away from that water (and in the desert, no less), I set about finding another recipe that would satisfy me. The first one I tested turned out to be a winner! Yay! I wanted a basic whole wheat bagel (NY-style) and found this:

NYer Whole Wheat Bagel

The recipe calls for raw sugar, but I subbed a mixture of brown palm sugar and dark honey. *As a side note, from what I’ve been reading, palm sugar has a lower glycemic index/load, so it might be helpful for those needing to watch their sugars. Honey, of course, is very high. I’ll have to do a little more research on it, though.* I shortcut the mixing by using my food processor. It really speeds things up! I also use a large spatula to flip my bagels (in the boiling water) instead of tongs, and I find it works just fine. The recipe divides the dough into 4 portions and the bagels are huge! I think you could easily get 5 very large bagels, or 6 if you wanted a smaller size. Most good quality bagels you purchase are at least a dollar or more for 1…So, for 3 cups of flour (and a few other ingredients), I think 4-6 bagels is a great value.

As I was only making a test batch of 4, I used cast iron pans instead of a baking sheet. I put them on the top rack (so the bottoms wouldn’t brown too quickly) and baked them for the minimum allotted time. They were dense, chewy, and bagel-ish, as they should be (to me, anyway). I think the reason I didn’t care for my previous recipe was that it lacked the bagel-ish texture I love. It was more like a loaf of bread would be, just shaped like a bagel. I decided to use a few different toppings, along with a plain one: sesame, oats, and teff. Sesame and Asiago Cheese are my faves, after that, maybe Everything bagels. I’m still fasting from full-fat cheese, so I used my non-fat homemade yogurt cheese on the plain bagel (pic). As I said, the bagel was so big, so I didn’t eat anything else for the rest of the day, haha. * Also as a side…In school, I had to host a lecture on nutrition/fitness, so I chose the topic of portion control. I included a slideshow called ‘Portion Distortion’ that takes a look at how portion sizes have increased over the years. It’s really eye-opening. If you’re interested, here’s the link: Portion Distortion Go to the slideshow PDF’s at the bottom of the page.*

These were quite easy to make (especially using a food processor), so I think they would make a great Holiday gift. Mini bagels would also be a fab idea. Adding a batch or two of homemade cream cheese would make it even more perfect. Or, perhaps hummus or another spread if dairy is not an option. Check it out and see what you think!