Happy Cow Cupcakes

So, I have been on the prowl for amazing cakes and cupcakes for a little while now. I had heard some great things about these Vegan Cupcakes, so one evening, I purchased the book.

While we don't practice strict veganism, I love the idea of being able to make cakes and cupcakes without the necessity of animal products. One, I love the idea of shelf stable foods. If they're shelf stable, I can always keep the ingredients on hand. Secondly, buying ethically reasonable animal products gets expensive, so why not just go without the animal?

I made these Mint Chocolate cupcakes along with some carrot cake ones. I didn't love the carrot cake variety - but these were amazing. I must say, the cake part was as good, if not better, than any other cupcake I have tried. I didn't miss the eggs or the milk. In fact, these cupcakes were far and away better than any traditional ones I had tried as of late. I will be turning to this cook book a lot in the future for wonderful, tasty, treats.

Chocolate Mint Cupcakes.

Chocolate cupcakes:
1 cup soy milk
1 teaspoon vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Mint Icing:
1/4 cup shortening
3 cups confectioners sugar
1/4 cup soy milk
1.5 teaspoons mint extract
1.2 teaspoon vanilla extract
1 drop green food coloring

Chocolate topping:
3 tablespoons soy milk
1/3 cup chocolate chips

Whisk the milk and vinegar together in a large bowl, and set aside to let curdle.

Preheat oven to 350 and line muffin tin with paper liners.

Back to the milk mixture: add sugar, oil, and extract. Beat until foam forms.

Sift dry ingredients together, and then add to the wet mixture. Start by adding half, mix, then add other half. Mix until all the large clumps are gone (small are okay). Fill cups 3/4 of the way, bake immediately for 18 to 20 (or until they test clean).

Cool a couple of minutes in the pan, and then on a rack.

When the cupcakes are cool, mash the shortening in a bowl for the frosting. Add the sugar one cup at a time. When all mixed together, add the rest of the ingredients and stir well. Frost with a knife, or add to a pastry bag for effects like the pictures.

Last step: nuke the soy milk for 30-45 seconds. Add in chocolate chips. Stir vigorously until all is melted. Let sit for 10 minutes before spooning over the top of the mint icing.

Garnish as desired. Eat with a smile.

Almost Gibassier...ALMOST.

On a recent tour in the city of roses, I was introduced to a french "pastry" called Gibassier. I say "pastry" as it doesn't meet the American standard of it. When we think of a pastry - we think a danish, or maybe a croissant. Certainly not a bread based, faintly sweet, roll.

Oh, how we miss out.

Well, upon trying the Pearl Bakery's creation - I went on a mission to find a recipe. And I DID! However, in the absence of orange water, I have delayed the re-creation. Until, that is, I found the Artisan Bread book.

In surfing through, I found a recipe for Sweet Provencal Flat bread with Anise Seeds. It contained Anise and Orange - two of the central ingredients in my beloved Gibassier. It didn't look EXACTLY the same (it lacked the candied orange peel) but it did look close...so I bought the rest of the ingredients and gave it a whirl.

It wasn't exactly what I was hoping for, but with a little tweaking it could be. I just adore the licorice flavor of the anise, but I would like more complementary orange flavor. I think next time, I will up the sugar a little and add the candied orange peel. Hopefully then I will be able to mimic the flavor of the amazingness that is Gibassier.

Sweet Provencal Flat bread with Anise Seeds (makes 4 1 - lb loaves or 8 + smaller loaves)

2.25 cups water
1/2 cups orange juice
1/4 cup olive oil
1.5 tablespoons granulated yeast
1.5 tablespoons salt
1 tablespoon whole anise seeds
1.3 cup sugar
Zest from an orange
6.5 cups all purpose flour.

Mix the wet ingredients with a spoon, add in the flour. Use hands if necessary, and let rise and fall over the course of two hours (or more if necessary).

Use immediately, or chill for up to 14 days. I let it chill over night, which made it easier to shape.

Roll about 1/4 of it into a ball, then roll that out onto a well floured surface, about 1/2 inch in thickness.

Now, this is where my instructions differ from theirs. They require a pizza peel and a bread stone. I have neither, so here is what I did.

I greased a pan, cut the above loaf into 4 triangular pieces, and placed them on a greased sheet. Then I dusted the top of each loaf with a hefty amount of table sugar, and let rise for about 15 minutes.

I placed in a pre-heated 450 degree oven for 18 minutes each, until they turned golden brown. The pan was on the middle rack, but below it was a broiler pan. Before putting the bread in, I added 1 cup (plus a little) water to the broiling pan. The steam gave the bread a nice sheen.

When done, I lightly buttered the top of each loaf, and then sprinkled more sugar on the top. Then I let it cool on a rack.

The result is something apropos for a brunch or breakfast.

Heck, I'd eat Gibassier all day long given half a chance.

Homemade Filled Doughnuts. With Chocolate.

So, the Queen has mentioned the book Artisan Bread in Five Minutes a Day in her posts. Consequently, I had it in my "cue" of books to purchase. A couple of weeks back, I decided to pursue some "retail therapy." Well, like any other good foodie...I didn't find myself a good pair of shoes, or great purse. Instead, I went ahead and grabbed two cookbooks I had been eying. The bread cookbook being one of them.

I dutifully surfed through them searching for the first two items to sample. I will post about the OTHER item in the coming days, but I have to tell you - both turned out wonderfully! I am so excited to sample all the other great recipes.

Today's item is a pastry, and I think I was attracted to this "different" sort of bread. They are similar to something I make on New Years called an Okinawan Doughnut. The only difference is those are made with Soda and Powder as leavening agents, while this recipe is made with yeast.

Oh, and these have chocolate. Therefore, these are FAR superior.

Homemade filled Doughnuts, From Artisan Bread in Five Minutes a Day

Brioche Dough, as written in the book. I would half this (makes 4 1 lb loaves as written):

1.5 cups lukewarm water
1.5 tablespoons granulated yeast
1.5 tablespoons salt
8 eggs, lightly beaten
1/2 cup honey
1.5 cups (3 sticks) unsalted butter, melted
7.5 cups flour.

With a spoon, mix all wet ingredients together. Then follow with the flour. The dough is REALLY wet (like you did something wrong) because as it chills it sets up better. I actually added another half cup of flour to make myself feel better. I would probably (in hindsight) add another half cup to make it easier to work with later.

Let rise until it falls on itself. Over two hours. Then chill for awhile. Overnight is probably best, but you can let it sit in the fridge for 5 days.

When you're ready to rock, take a pound of the dough (a quarter of it, if made as written), and roll out on a well floured surface in a rectangle. Make 2 by 2 inch squares with a pizza cutter, place 5 or 6 chocolate chips in the middle of each piece, and gather the sides up. Pinch away, use some water if you need it to close everything up.

Let sit while you heat your oil to 360 or 370 (I kept it sort of low to make sure it didn't get too hot too quick). You're deep frying, so fill the pan accordingly.

Drop in as many as your pan can comfortably hold. I used a dutch oven, and added 6 or 7 at a time. Don't overcrowd! Let them turn golden brown, flip, and let them get golden on the other side. I actually found that they flipped themselves...which was sort of cool.

When they're done, let them dry on paper towels. Then I heavily dusted them in powdered sugar.

Great brunch or afternoon tea treat.

Mozzarella Stuffed Mushrooms.

An easy appetizer or light meal.

Mushrooms were on sale this week, so I decided to pick up a package of whole mushrooms. Now, I had some mozzarella, tomatoes, and basil for pizza as well. I decided to marry the ingredients and discovered these.

I like the meaty texture of mushrooms, mixed with the melty consistency of the mozzarella. I used fresh mozzarella here, but you could use many different types. I'm, thinking some Monterrey jack and Mexican flavors would add something unexpected.

Fresh Stuffed Mushrooms.

Small, whole, mushrooms (as many or few as you want). The variety is up to you, but should be stuff-able.
salt, garlic powder, and cracked pepper.
Fresh mozzarella
Fresh Basil
1 Fresh tomato, seeded, juiced, and diced into small pieces.
A tablespoon or so of pine nuts, for garnish (1-2 nuts on each mushroom.
Italian Bread crumbs.

Preheat oven to 374, and lightly grease a baking sheet with rims (the mushrooms will juice).

Set the mushrooms out, sprinkle with rock salt, garlic powder, and cracked pepper.

Stuff a cube of cheese in each mushroom. Add in a few pieces of tomato and a little bit of basil. Really pack it in there.

Sprinkle bread crumbs over the top, and bake until the mushrooms are soft. 15 minutes or so.

Place a nut or two on each mushroom, and serve.

I drizzled mine with a bit of olive oil and balsamic. That could be left out.

Is September too soon to be thinking of Christmas?

Dearest Hungry Santa,

(AKA, the hungry husband)

I wanted to go ahead and have you start thinking about the upcoming holiday. I know, I know. If it's not December 20th, you still have plenty of time, right? Might I gently suggest that perhaps getting a little jump on things might allow you to find my "little" desires at a more reasonable price that's also less hurried? I'd just assume get a stocking full of actual goods, rather than the pictures of goods to come. Can we agree on that?

So, now that I have your attention, I'd like to request a handful of goods for my kitchen. A myriad of do-dads that will help me whip up any number of delectable delights. Thingamajigs galore. A good number of these were found at Williams and Sonoma - but feel free to do your own research and buy them elsewhere.

Just one thing, hungry Santa...remember that "cheap" isn't always the optimal criteria to choose by. Remember that awful hotel we stayed at while evacuated for Hurricane Frances in 2004? Sometimes a little more is worth it :)

With that said...


This first item is a type of grater. It's smaller and easier for me to handle - allowing me to easily zest limes, as well as grate garlic and ginger. Rachel Ray rocks it often.


Speaking of limes - check this out. I can just put a half of a lime in her (or lemon) and squeeze away! So much easier than that other juicer. A Latina cook used this effortlessly on her show once, and I knew I had to have it. One word: Panini. Sound good? I'd rather have this than an electric version, as it is more versatile and usable for things OTHER than sandwiches.

Whipped cream from Heavy Whipping Cream, rather than a can! This is totally in line with our naturalist kick. OH! And less waste (no can to toss). I could use a few more of these for my kitchen. Better ones have a more sturdy silicone part to more effectively lap up the end bits. Oh...and these are PINK and PERSONALIZED. Cute and efficient. Yay.
I thought these would be great for keeping tortillas warm when I whip up Mexican food. If I make too many at a time, they get cold quickly.


This got really great reviews on WoS, and I could use another whisk (on big cooking days I find myself re-washing my two multiple times).
Do you know how to separate an egg? You break it in half and "pour" the egg from one shell to the other until all of the white has fallen into the bowl below. This is effective 75% of the time. The other 25%, I break the yoke on the shell before all the white is separated. Or, I don't manage to break the egg in half, leaving me 3/4 of the egg shell in one hand with a 1/4 in the other. This makes it hard to toss the egg back and forth. The above would solve all my problems!
We've talked about getting one of these before. Power-free coffee making. Good for tea too :) When was the last time you peeled a clove of garlic? One isn't too bad...but multiple cloves leave my hands smelling wonderfully garlicy. Moreover, garlic leaves behind this sticky, oily, residue. This will give me nice, whole, cloves of garlic (instead of me having to smash them to get the peels off) when I want one.
There are moments when I want pulverized garlic instead of cloves. Guacamole, is one case. With this thing, I don't even need to peel it first!
Lets recycle that plastic crap? These spoons and cups also seem to have longer handles. There is one reason why, above all the other items, you should get me this...hungry Santa:

Apple pie. Easier, faster, guacamole.

The other day, when I made that salad, I noticed that knives didn't effectively remove corn from a cob. This does! And when we move out west...with the oodles of corn available in August and September, this will come in handy.

Eggs...and....homemade English muffins!

I'd also like new muffin tins - not the non stick kind. Chicago Metallic seems to be treating me well, and available on Amazon.com.

Salmon in the Garden (a diversion from my vegetarian ways).

We're generally vegetarians. If we error, we do so on the side of fish. If we err on the side of fish, we do so with wild, low environmental impact, salmon. Here's another good resource about low-impact fish. Our local grocer had Sockeye (the best of the wild, in my opinion) for a short while. I bough two fish, carefully portioned them out, sandwiched them flesh to flesh (skin on), wrapped them tightly in butcher's paper, and froze them in dinner-sized pockets. When my husband and I are in for a treat, I thaw, and cook.

I had some mint in my fridge, and got a wild hair. My parents make this BBQ salmon with a honey-ginger-soy sauce. I thought about a similar sweet-salty flair with mint, and this is what I came up with:

Crusted Salmon with Mint Pine Nut Pesto Cream Sauce.

Two Fillets of salmon
2 - 3 Tablespoons butter
1/2 cup Italian Bread Crumbs
1 Egg, scrambled

Wash fillets of salmon and dry well.

Melt butter over medium heat in a skillet

Dip the non skin side (or just one side if skin is removed) in egg, coat well, and then press into breadcrumbs in a shallow dish. Put crumb side down in skillet. I suggest using a good metal or cast-iron pan for this, as you want a good, thin, metal spatula to separate the salmon from the pan when you're ready to flip.

Get a good sear, wait for the crumbs to turn golden brown, and flip.

Once flipped, give them a good salting (you want it salty to match the sweetness of the sauce) and some cracked pepper too. Cover and let finish cooking. If you need to add a tiny bit of water to allow the salmon to steam done, feel free. Cook through.

Sauce:
1 handful fresh mint leaves
1/2 cup pine nuts
1/8 cup chopped green onion (I actually used leeks - and they were great!)
1 Tablespoon honey
1 - 2 Tablespoon Olive Oil
1/2 - 3/4 cup heavy cream

In a blender, mix up the pine nuts and mint leaves. Add green onions, followed by olive oil and honey. Lastly, add the cream and mix/puree well.

In a small saucepan over low to medium-low heat, bring the sauce to just short of boiling. If it goes all the way, that's okay - but don't let it boil for minutes on end. You just want to heat it to bring the flavors out.

I served with corn, fresh bread, and the salmon with a few pine nuts on top for garnish.

Fresh Pico de Gallo and Black Bean Salad

You know the other day, when I had to apologize for being absent? Well, my promise has come to fruition. Here are the recipes. I made a wonderful, healthy, fresh dinner that night that completely knocked my socks off. AND, the salad tasted better the next day. And it was full of protein and good for me brain food.

And, it was Mexican food...so...how could you top that?


Black Bean Salad

1 cup chopped tomato (seeded)
1 can drained and rinsed black beans
1/2 a medium red onion, chopped
1 cucumber, seeded, peeled, and chopped
2 ears of corn, cobs thrown away after removing the corn.
1 Tablespoon fresh, chopped, cilantro

Dressing:

3 cloves of garlic
juice of one lime
1 Tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1 Tablespoon honey
Smoked Chipotle Tabasco, to taste ( I liked 3 dashes).

Toss salad ingredients together.

To make dressing, pound garlic in a mortar and pestle, add salt and make into paste. Continue to pound in oil, lime, and honey until well incorporated. Add to salad and stir.

Season with Tabasco.

Fresh Pico de Gallo

1 cup finely diced tomato
1/4 cup sweet orange peppers, finely diced
2 scallions, thinly diced and separated out
2 cloves of garlic
1/2 teaspoon kosher salt
Chipotle Tabasco, to taste (again, I liked a few dashes).

Add the vegetables

Smash the garlic and salt into a paste, add to Pico.

Season with Tabasco.

Serve with tortilla chips. Or, in absence of that - we ate it bruschetta style on bread.

When Life Hands you Lemons, make some kickin'...

Life around these parts has been a little hairy lately. I have my regular job, which seems to take up monumental amounts of time. By the end of the year, I've always managed to efficiently whittle down the hours I spend working. This year I've not yet hit my stride - and find myself working until 5 PM nearly every evening, bringing home hours of work to do on the weekend. I have some of the highest regard for my former teachers, now knowing that they must have given up their own family time grading my papers and assignments. I feel bad for ever turning in anything mediocre.

I've also picked up a tutoring gig - which has been phenomenal. They're a couple of bright, friendly, advanced middle school students that have been an absolute joy to teach. While I love my job and the challenges involved with working with struggling students, I never hear the words "wow, that's the coolest thing I've ever seen" in regards to a math problem. I get that with these kids. Even better is the fact that they are an Islamic family, from Pakistan, and currently celebrating Ramadan. I get Pakistani food every Monday and Wednesday evening (I am there when they break their fast), and I am thoroughly enjoying the education. It's a blend of Thai, Mexican, and the expected Middle Eastern flavors. One unique thing I've learned, that I completely intend on trying out at some point, is adding Garam Masala to fruit salad. It's really wonderful! I've also now been exposed to Samosas, mostly made with a blend of kosher meat. I will be trying these at some point, likely with a vegetarian blend.

On top of all of this, my husband officiates school-aged football. High school on Thursdays and Fridays, little guy on Saturdays. So, with all of the above, we're all home Tuesday nights, the occasional Thursday night, Saturday night, and Sunday afternoon. In that time, we have all the chores expected and I like to squeeze in a little family time too.

What I haven't had time for, clearly, is food blogging. Part of this is my own perfection complex. I have a hard time doing anything "half way." Even if I have a tasty recipe, I don't want to post it without the perfect picture. This new photograzing interest has not helped this. Plus, I enjoy getting myself involved in all of the other food blogs out there. However, when I started this, I just wanted an outlet to discuss my views on homemaking and cooking. Lately, it's become more about doing whatever is necessary to get recognition for the blog. I've discovered that's a full time job. The problem is, as a full time working mommy, I simply don't have the time for that kind of blog. That is, unless, I want to have one at the expense of my family. Clearly not an option. Neither is it worth it for me to give up other things I love - searching for deals, scrap booking, and my friends - for this one area that I also love. I need to strike a balance.

So, it's time to ratchet things back and give myself a break. I'll still post - don't get me wrong...but it's going to become about quality rather than quantity. 2-3 posts per week will be my goal (instead of the 5 - 7 I had been shooting for). Pictures will be great, but not necessary. Readers loved and appreciated, but not chased down.

Maybe then I'll have time to actually ENJOY the food that I cook - and not just photograph it and eat it cold. Kidding....sort of.

Thanks for reading this little cathartic confession. Glad you're here, hope to continue to have you here, even if I don't post every day!

Quinoa Stuffed Mushrooms

I was recently exposed to the wonder of ceramic knifes. Absurdly sharp, they do a wonderful job of chopping and slicing. Too ripe tomato? Says who? Need thin orange slices for a garnish? It's got you covered.

How about itty-bitty pieces of all sorts of vegetables? Just perfect.
When I first saw the Kyocera knife in action, I turned to my husband (doe-eyed, of course) and said "please." He's pretty used to my kitchen gadget obsession, so he wasn't surprised. In fact, he knows me so well, that when he DID find me one - he found it in pink. How great is that? A ridiculously sharp knife in PINK.

We were made for each other.

The knife and me...that is...

In order to keep the focus on my beautiful knife, I decided to just post the preamble. That, and the sunlight went away before I could finish the meal! Maybe I'll grab some pictures the next time I make it.

These are one of my favorite meals - hearty yet light all at the same time. I love the nutty "pop" that the Quinoa gives off as the base of the stuffing. Heavenly!

Quinoa Stuffed Portobello Mushrooms.

4-6 l3/4 cup quinoa
1 1/2 cups water
large portobello mushrooms, stemmed, and gilled
1/2 of a large white or yellow onion
3 - 4 small sweet peppers, diced
3 small tomatoes, seeded and diced
1/2 cup chopped mushrooms.
1/2 cup pine nuts
1 clove of garlic for each mushroom (we love garlic, you can reduce if you like), minced.
1 4 oz log soft goat cheese
1 tablespoon Italian bread crumbs per shroom.
Salt and pepper to taste.

Boil water in a pot, add Quinoa, and let cook for 12 minutes (covered) or until all the water is absorbed. Remove from heat. You can use leftover Quinoa if you have it.

In large skillet, start with some oil, and saute onions and garlic.

When softening, add the remainder of vegetables. Saute until the peppers are sweating.

Add nuts, a minute more. Then add quinoa. Stir until well incorporated.

Chunk up goat cheese and melt into mixture (this helps it all stick together.)

Spoon evenly into mushrooms, top with breadcrumbs.

Place in 350 degree oven for 15-20 minutes, until mushrooms are done. Make sure to cook in a jelly roll type pan so the mushrooms don't drool all over your oven and smoke you out!


Another picture of the perfect knife. I just love her.

I know, I've been absent

But here's what I had for dinner. Recipes to follow soon!

Stuffed Green Peppers

Growing up, my mom had a "go to" recipe for stuffed green peppers. To be honest - I hated them. Peppers are not kid friendly. However, the rice mixture (I remember) being quite good. It was filled with onion and sausage, stuffed deep into the pepper. When Mom made this, I would eat the inside - and leave the pepper. Thanks, but no thanks.

As I've aged (29 in just a couple of months, YIKES), I've discovered a taste for peppers. Something made me think about Mom's recipe, which made me think I wanted to try a vegetarian version.

Stuffed Peppers:

4 Good-sized peppers (I just had a brainstorm to get one of every color for prettiness sake)
2-3 cups of cooked rice
About a cup of a chopped leek.
Around 12 (more is okay if you want to use up the package) Baby Portobello or wild mushrooms.
3/4 cup cooked Chickpeas
4 cloves of garlic
1 teaspoon rubbed sage
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon cumin
1 teaspoons salt (or to taste)
Ground cracked pepper, to taste
Cheese for topping

(1) Wash and prepare leeks: Divide leek down the middle length wise and rough cut 4 inch pieces or so. Separate out all the layers and place in a LARGE bowl filled with water. Leeks are grown in a sandy dirt, and the sand gets trapped between the layers. If you let the leeks sit in water, the sand rinses off and settles to the bottom. Just gently lift the floating leeks off the top after 10 minutes or so. Then chop up into smaller pieces. If you skip this step - you risk grittiness.

(2) Cut the top off of each pepper. Pull out the seed pod inside and wash out thoroughly.

(3) In large pan (I actually used a dutch oven), heat some olive oil over medium heat. Add garlic and leeks, and sweat. Then add mushrooms and cook until soft.

(4) Add spices, cook for a few minutes more.

(5) Add rice and chickpeas, heat. If mixture starts to dry out or stick to the bottom, add a little water for steam. Taste to see if mixture is right - you want it almost too salty. As the salt seems less obvious when eaten with the pepper. In fact, your very flavorful rice might be not flavorful enough once in the pepper.

(6) Stuff each pepper, top with cheese, and cook in an appropriate pan at 375 for about 30 minutes. I used a couple of loaf pans, as I wanted something that would support the sides a little. It worked well. The most important part is to choose something with sides, as the moisture will spill off a cookie sheet. Also, the cheese you pick is flexible. The original recipe my mom used had Monterrey jack, which is a nice melty-type cheese. I envision a fresh mozzarella to compliment the thyme. Goat cheese would add some tang, and pepper jack some punch. I used some shredded cheddar and a Mexican blend that I had on hand - which did the trick. If you really LOVE cheese, add some in the middle for more cheesy goodness.


To eat, Go ahead and cut the pepper in half, then each half in half. The quartered pieces of the pepper will fall, leaving you a plate full of yumminess. This will allow you to get a bite of pepper and stuffing in every taste.
I really loved the brown color in the rice. It had pretty chocolate undertones.

My bread, in use.

If you scroll down to yesterday's post, you will see that I successfully modified a French Bread recipe for sandwich bread. However, how can I measure the success of a recipe until I use it? Sure it TASTED good, but what kind of sandwich did it make?

The first effort was the most important - Peanut Butter and Honey sandwich for my young (picky) children. I got this great set of cookie cutters that has about a zillion shapes. I wanted to try a larger one and a smaller one. My batch cut up as easily (if not a little easier than the sore bought bread). Moreover, from the bite that I grabbed, I thought it tasted better. The spongy nature of the bread gave lots of places for the honey and peanut butter to hide!
How did it go for the real judges - my children? Well, my son (who usually only picks at his PBJ's) DEVOURED it. My daughter ate it as quickly as she normally does.

Verdict: The sandwich bread works for the kiddos.

Now, onto a more "grown up" sandwich:
Chickpea Salad:
Mash up a scant 1/3 cup of chickpeas
add: 1/8 - 1/4 of a diced onion.
1 clove of ultra mashed/minced/grated garlic
1 teaspoon of DILL relish (or chopped up dill pickle)
1 teaspoon yellow mustard (or Dijon, if you prefer).
1 Tablespoon of mayo or mayo alternative.
Salt and pepper to taste

Mix together in bowl. It should clump together, but not be over done with mayo.

Spread over bread, put the other slice on top, cut, enjoy!

Verdict: The best chickpea salad sandwich, EVER.

If you're avoiding extra carbs, I have been known to put this salad over a bed of greens and enjoy that way too. It's really very versatile. But then again, why would one want to avoid carbs with this kind of bread hanging around?

New Photos of my Tropical Crunch Muffins

So, a very nice reader named Dan recently tried my Tropical Crunch Muffins, from an old post of mine. I have been tossing photos up at photograzing lately, so some of my older creations are getting reborn.

I wanted to make sure everyone gets a chance to go look at his beautiful photos of the process:

http://www.flickr.com/photos/bephf/sets/72157607081476952/

Thanks, Dan - for your GOOD EATS!

Oh - and for yesterday's recipe - all interested parties should note the correction I made. I missed the "2" in 3.25 cups of warm water. Whoops! This is why I'm not launching satelites for NASA. Whatever the case, I corrected it today, so the post is fine as it stands.

French Bread Variation.

At the beginning of the summer, I stated that I was going to learn a "sustainable recipe" for homemade bread. As in, one that didn't take several hours or a lot of effort to make. One that I could use for PBJ's and other like meals. I thought I had hit the jackpot with my French Bread recipe, but I was discouraged by the first couple of efforts to modify it into traditional sandwich bread. First, I discovered that my load pan was just too small. Traditional pans a great for banana bread, no so much for a good hearty sandwich. With such a small loaf, it is difficult to cut the bread into thin slices. The next try (with larger pans) made me fully aware of the importance of a sharp bread knife. My bread was mangled, and the good slices I could get out were far too thick to eat as a sandwich. Moreover, half the batch (which makes a free form loaf beautifully) was too little for the big pan. The whole batch was too much.

But THIS time...well...I will let the results speak for themselves.
French Bread modified to sandwich bread:

(1) Go buy yourself some big 'ole loaf pans.

(2) You need to "half again" my French Bread. For you non math peeps - that means take each amount, and multiply by 1.5. That makes:
3.75 cups of warm water
3 Tablespoons of yeast
3 Tablespoons of sugar
1 Tablespoon of salt
8 1/4 cups of Bread Flour (you definitely want a heartier bread, so don't use all purpose unless that's all you have)

When I use bread flour, I've noticed I have to knead the bread a few times to get the flour incorporated correctly. The extra gluten in the bread flour just requires a bit more coaxing. Sprinkle a quarter cup or so of flour over the top before the first rise, it will allow you to to get it out easier.

(3) Let rise 15 minutes, as the original calls for. Cut in half with a knife, and mold into lightly greased loaf pan. Because this is such a wet dough - you don't need to worry about getting it into the pan all nice and neat. In fact, if you realize you "misjudged" what half was - go ahead and pinch the excess off of one loaf and sort of pat it into the other one. It will incorporate during the second rise. This is really a forgiving recipe (hence the sustainability).

(4) Rise 15 or so more minutes. Until you've got a nice dome going over the top.

(5) I baked at 375 for I would say around 30. You want a nice pretty golden color, like my first picture, on the top. If you like a crispier crust, bake a little longer. Keep an eye on it until you get a feel for your oven.

(6) Wait until it is cool before slicing to get the best slices. Oh, and make sure that knife is SHARP!

This makes a really spongy, soft, bread - which I love (all the spreads go into the little holes). If you like a denser bread - this might not work for you.

If you like the idea of making all of your family's bread - I would suggest buying yeast in bulk. Amazon has it for a great price, and I saw it at my local Sam's Club as well.

Meal Plan for 8/30 - 9/4

First of all, I know I said that I wasn't going to buy anything this weekend. However, my loving husband pointed out that anything purchased this weekend wouldn't be posted until Tuesday. Which means I could do the monthly stocking run this weekend - and not be considered over budget. Moreover, the husband did our budget for the last month - and - we stayed within our food budget for the first time in a LONG time. Whee!

I'm only going through Wednesday this week because a hurricane will be off our coast Friday morning. Not sure how that will effect us, but I'll consider Thursday and Friday when/if I have power! We've got plenty of pantry food, so I will be able to whip together something in a hurry if we're up and functioning.

Saturday - Family bowling night and out to dinner. I meant to bring my camera to review a local favorite, but forgot. Next time!

Sunday - Tomato Orange Soup and Bread

Monday - Stuffed Green Peppers (I tutor, but have the say off so I can get dinner on the table).

Tuesday - Quinoa Stuffed Portobello Mushrooms

Wednesday - Leftovers/whatever (I tutor). There's going to be plenty of food available for everyone, so I'm not too concerned.