Wheat Germ and Oat Bread.

I finally got the AC installed in my appartment!! So turning on the oven is not a torture session anymore. And since today was a day off and I just ran out of bread... guess...yes, homemade loaf! The past couple of weeks I was able to bring home some bread from work, and even though it's bakery bread its not quite the same.
So I made up this loaf, that I might admit tastes phenomenal and turned out almost perfect! I don't have a lab at home where I can test howrich in fiber it is but I'm sure it's pretty high. The texture is dense but still light at the same time. And the crust is nice and, well, crusty, and flavorful!



3 1/2 cup bread flour
1 cup quick oats
1/2 cup wheat germ
1 1/2 tsp instant yeast
1 tsp salt
2 TBSP dry milk powder(optional)
1 TBSP sugar
1 egg
3/4 cup milk
3/4 cup water

Mix all the ingredients appart from the egg, milk and water.
Heat up the milk and water until a thermometer reads about 110-130F.
Pour the liquid in the flour mix, stir with a fork, add egg, knead until it comes together, transfer to a flouredsurface and knead for 10 minutes until it becomes a smooth ball of dough.
Put it in an olied bowl and let it rise for about an hour, until it's doubled in size.
Shape in the desired form (here I just folded it and put in an oiled loaf pan),
proof for about 30-40 minutes, again until it's doubled.
Score 3 slits accross the dough, brush with egg whites and sprinkle some wheat germ on the top.
Bake at 400F for the first 5 minutes, then turn down the oven at 375 and continue baking for 20 minutes, then turn down at 350 for the last five minutes. When the bell rings(prviding you use the oven timing thing...), turn off the oven but leave the loaf in for another 5 minutes.
This should do it. If it's ready it'll sound hollow when tapped at the bottom.
Then cool on a rack(NOT in the pan!!) and congratulate yourself on a beautiful loaf of healthy bread!!



I'm sending this over to Yeastspotting!!

Orange-Mango Smoothie

For those of you who live in or around Montreal, you KNOW what I'm talking about when I say: HOOOOOOOOOOLLLYYYYYYY CRAP IT'S HOOOOOOOOTTTTT!!!!!

Seriously, it's like 40+ with the humidex, and if you don't have AC, like me, and don't have a pool(appartment on a second floor in the city...), this heat is suffocating. You gotta find ways to stay cool, and eating in this heat is not very enjoyable. I don't wanna turn on the oven, or even one element, even the microwave has been silent for the past 4 days. Now, everybody will say you have to eat spicy foods, that's what they do in hot countries, I know...but I live in Canada. I don't particularly like this heat and I especially don't wanna eat anything hot or spicy!

So I'm relying on my trusted friend the blender and drinking shakes. Salads and light sandwiches also. Later. This morning I needed that cold drink.



1/2 cup frozen mango
1 cup orange juice (might be a little more...)
1 BIG scoop vanilla FROZEN yogurt
2-3 TBSP instant milk powder

Blend Blend Blend...
Slurp slowly to prevent brain freeze...

It tastes almost like a creamsicle...

This heat wave is supposed to end this week-end...let's hope so...

Banana-Carrot-Cranberry Muffins

Another day off today...so after a nice little outdoor swim I had to bake something. It was gonna be a "banana-something" because I had 2 very ripe bananas begging to be used.
But I also wanted to make something with carrots, for variety and because I've been making a lot of shakes lately, I want to keep my frozen fruit for smoothies!! So, I looked through some books, found a recipe for carrot muffins, but not using bananas. And then there's my favorite recipe of banana-oat muffins, not using carrots. So I took a shot and kinda combined the two. The carrot muffin recipe looked amazing as it was though, I will try it eventually!

These came out great, they are moist and light. The molasses taste comes out a little, but not over-powering. It gives it a nice darker color too.

Ok. Here's the recipe, adapted from Marg Ruttan's "Biscuits et Muffins":
(yields 9-10 big muffins)



Dry ingredients:

2 cups sifted all-purpose flour
1 cup quick oats
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Wet ingredients:

2 eggs
3/4 cup milk
1/4 cup molasses
1/4 cup melted butter, cooled
1 cup mashed bananas

1 cup shredded carrots
1/2 cup dried cranberries

Grease up some muffin molds, and turn the oven at 375F. Set the rack in the middle.
Mix all the dry ingredients in a big bowl, set aside.
In another bowl, mix all the wet until lightly frothy.
Pour the wet mix in the dry mix, along with the carrots and cranberries, mix until just combined, without over-mixing.
Scoop in the muffin tins(ice cream scoop works best), and bake for 20-25 minutes.
When they're done they will spring back when you press on them, or do the knife test...
Cool for 10 minutes in the molds, then carefully unmold and cool on a wire rack.

Very nice and tender muffins.



With margarine and a glass of juice, it's a nice little pre-workout snack or afternoon sugar fix.

Honey-Nut Cake

Today I had the day off, so I decided to bake something. It was either that or go for a bike ride, I chose the sweet treat!



I wanted to try a new recipe from my favorite baking book, looked through and decided to go for this cake. It sounded really nice, different, and I had all the ingredients on hand. Even the skim milk powder!! I bought it months ago, thinking it would be good for shakes, but it sat in the pantry for a long time until now. This recipe calls for only 2 Tablespoons of it but hey, now that the bag is open I WILL use it in shakes..!
In this recipe there's a lot of honey, and that flavor comes out so nicely! The ground ginger tones it down a bit, but the honey!! It's beautifully sweet and it makes the cake nice and yellow.
Okay, so here's what you'll need:

Dry ingredients:

2 cups all purpose flour, sifted.
1 tsp baking soda
1/2 tsp ground ginger
pinch of salt

Wet ingredients:

3/4 cup honey
3/4 cup unsweetened applesauce
1/3 cup low-fat milk
1 egg
2 egg whites
2 TBSP instant skim milk powder
1 TBSP canola oil
1 TBSP vanilla extract

1/2 cup chopped walnuts

Turn the oven on at 350F, set the rack in the middle.
Mix all the dry stuff and set aside.
Mix all the wet stuff until frothy, pour in the dry stuff, add walnuts and mix until just combined.
Pour in an oiled 8-inch square pan, smooth the top and bake for 35-40 minutes.

When it's done, the top will spring back when you press on it gently in the middle.
Cool for 10 minutes in the pan, on a wire rack.



Unmold and cool completely on a rack.
.......................................

Enjoy with some frozen yogurt or ice cream!



I decided to leave the cake dry but a nice lemon or orange glaze would be really nice with this. Or a berry coulis of some sort...

Blueberry-Yogurt Smoothie

I've been really out of touch lately!! Like I said in a previous post I'm working full time, always around food so I get food from work and don't really cook anymore. Or when I do it's something quick like spagehtti and tomato sauce or rice and sunflower seeds. The other day I got home at 8 and had a bowl of cereal for diner. tst tst...
Anyway so this morning I was able to sleep in a bit, so after waking up so rested I felt like a nice cold liquid breakfast.



Well, I'm having toasts on the side as well but that's not what this post is about...even though they're real good toasts with my homemade bread and Nutella, my favorite spread E-V-E-R!!
Ok moving on...
For one smoothie:

Throw in a blender, or a magic bullet if you have one that works...:

1/2 cup frozen blueberries
1/2 banana(or a whole one if it's a small banana)
Cover with orange juice
1/2 cup plain yogurt(i like Activia because it's creamy and a bit sweeter than most plain yogurts I've tried, and the commercials are true...it will do wonders for your digestive system!!)
2 TBSP ground flax seed(for omega-3's and protein)

Blend, blend, blend...
Pour in your favorite glass and enjoy!

Two recipes: Apple-Cheddar Bread and Chicken salad sandwich.

It was time to bake a bread for the week today. And once again I kinda just threw it together hoping it would be edible...and it is so nice! The apple in it doesn't really come out in the taste but it adds a nice moisture, as does the cheddar cheese. I was hoping for a stronger taste but nevertheless, this is gonna make great sandwiches and toasts.
Actually, I had a chicken salad sandwich with this bread for diner, and the "recipe" follows this one. This post here is kinda like a 2 in 1...since I don't have a whole lot of time anymore to cook, bake and post stuff on this blog, I give you 2 recipes in the same post. Aren't I generous??!
So for the bread, I got inspired by the cheddar-jalapeno bread from a month or so ago. I really liked how the cheese softens the bread. I used medium cheddar, but for a stronger taste I would use strong or extra strong cheese. The apple, as I mentionned earlier is only for moisture. If I'd had apple juice I would've thrown some in but I thought of it AFTER the trip to the grocery store...oh well...
Here's the formula:

4 cups bread flour
1/2 cup quick oats
1 1/4 tsp instant yeast
1 tsp salt
1 TBSP sugar
1tsp apple jelly(the jar was almost empty...had I thought of it ahead of time I would've bought a new jar and added a lot more...)
1 apple, peeled amd shredded (do this at the last minute to prevent the apple from browning)
3/4 cup cheddar cheese, shredded(throw in a pinch of flour in it so it doesn't clump together...)
1- 1 1/2 cup warm water, at 120F

Mix flour, yeast, salt, sugar and oats in a bowl.
Heat up the water, add jelly, pour in the flour while stirring with a fork, add the cheese and the apple and stir stir stir until it comes together in a ball. Transfer to a floured surface and knead for about 10 minutes, adding more flour or water as needed.
When it's nice and smooth, let it rest for 5 minutes, put in an oiled bowl and cover. Let it rise for about 45-1 hour.
Punch it down, gently, and shape:



*This time I decide to do kind of a braid: cut the dough in 3 equal pieces and roll into logs. Stick the 3 ends together and braid as normal...well, as you can tell on my "before" shot, I don't remember how to braid...oh well...still looks pretty.
Put the dough in a loaf pan, or on a sheet, and proof for about 30 minutes, until it's double in size.
Brush on some egg whites (right before sending it to the oven...).
Bake at 375F for 35-40 minutes.
When it's ready it'll sound hollow when tapped on the bottom.
Cool on a rack.



Isn't it so pretty-looking?

I'm sending it to Susan at Yeastspotting, a gorgeous website about bread and baking, showcasing a wide variety of breads from Ms.Yeastspotting herself and other bloggers passionate about bread. Love that website! Go check it out!!

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Now for the second recipe...
For diner I really wanted to use that bread for something, and toasts with jam(my first choice) is not really diner so I went for a sandwich. I thought of just grilling a chicken breast and sticking it between 2 slices, but that delicious fresh bread deserved better than that. So I made a nice little chicken salad.



For 1 sandwich:
Heat olive oil in a pan at medium high heat. Season chicken a breast on both sides with salt, pepper, paprika, oregano and garlic power. Grill in the pan(or on the "barbi"). The way I do it is this: I throw the chicken when the pan is really hot, let it cook for about 3-4 minutes on that one side, flip it, turn the heat to medium-low, cover the pan and finish cooking it, covered. Takes about 10 minutes.
When it's done, let the chicken sit on a cutting board to allow the juice to settle, and chop into small cubes. In a small bowl, mix 1 tsp dijon mustard, 2 tsp mayo, 1 green onions, salt, pepper and dried parsley. Mix in the chicken until all coated. Slab that in between the fresh slices of apple-cheddar bread with some baby spinach and enjoy!!



Have a great week, everybody!

Watermelon-Basil Wine Cocktail

This is not a cooking recipe, or an elaborate baking "formula"...just a little liquid treat on a hot saturday afternoon.
At the farmer's market today I got a big watermelon for 5 bucks, and a nice plant of basil(that I really hope I don't end up killing...). I also got a bottle of wine for diner, a really nice South African Sauvignon Blanc called "Two Oceans".
So when I got home I had a BIG slice of melon, potted the plant(under the watchful eye of my cat...) and made myself a nice summery "adult" smoothie:



Watermelon pieces,
Ice cubes,
White wine,
3-4 leaves of basil,

Crush/Blend...

Pour in a wine glass to 3/4 full
Fill up with cranberry juice
Decorate with a slice of melon and some basil leaves(to make nice for the picutre...)

Very refreshing.
Cheers!

I should add I got the inspiration from Katerina...

Millet salad with Mediterranean flavors...

It's summer time, almost, so there will be a lot of salads coming on this blog. This is one I made a few days ago but kept the pictures for a later post...one week later. I have a full time job now, food-related, so my cooking/baking time as gone WAY down! But I'm still around...
So this salad was thrown together after looking in the fridge and grabbing whatever was in there:

1 zucchini
3-4 button mushrooms
1 clove garlic
Leftover millet from last week "bread of the week"(about 1/2 cup was left...)
2-3 big pieces sundried tomatoes
BIG chunk feta cheese
about 1/4 cup roasted UNsalted sunflower seeds.

I started by sauteeing the zucchini, mushrooms and garlic in olive oil, with oregano(lots of it!!), salt, pepper, and paprika.
In a big bowl I mixed the cold millet, feta, sundried tomatoes and sunflower seeds with cracked black pepper. Didn't add salt because feta is pretty salty already...
I threw in the hot sauteed zucch's and 'shrooms to make the cheese soften a bit.
I then mixed in 1 tablespoon lemon juice and 2-3 tablespoons olive oil.

So fresh and delicious.



Only thing missing is a nice cold glass of white wine...

White Chocolate, Fruit and Walnut Oatmeal Cookies.

It's been a while since I made cookies...and I chose the first really hot day to turn on the oven and bake some. Oh well, ...I can handle the heat...
These cookies are really nice. I took the basic recipe in the "healthy oven" book, so they're somewhat "healthier" than the usual chocolate-nut-fruit cookie. They each have about 80 calories but they taste like they're 200 calories each, they're so nice and sweet and soft. Nice way to induldge...



Ingredients:

Dry:
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3/4 cup quick oats
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt

Wet:
6TBSP unsalted butter at room temperature(today it was almost melted...)
1 cup packed dark brown sugar
1 egg
1 TBSP vanilla

1/2 cup white chocolate chips
1/2 cup dried fruit mix(apricots and cranberries were used here)
1/3 cup chopped nuts(i used walnuts...)

Mix all the dry ingredients in a bowl and set aside.
Cream the butter and sugar with a mixer or by hand with a rubber spatula until nice and creamy.
Add egg and vanilla and mix until all is smooth.
Add the flour to the butter mix, in 3 parts, and with the last part throw in the fruits, nuts, and chocolate chips. Mix until combined but without overmixing.
Drop heaping teaspoonfuls on an oiled baking sheet, 1 inch appart.
Bake for 10-12 minutes(mine took 10...)
Cool on the sheet for a minute before transfering to a tray and cool completely.
This will give you about 2-3 dozen cookies.

I find the white chocolate chips is a nice twist on the oh-so-popular regular chocolate and the apricots come out nicely too!



Have a glass of milk on the side and pretend it's Christmas...

Maple-Millet Bread

Bread of the week...it's a big one! A little too big I'll probably end up freezing half of it. But it turned out pretty nice. Very soft and tender with a touch of sweetness.
I used millet grains for something different, and because it's been a new "discovery" this past year. It's grown mostly in Africa, but we don't eat it a lot here. Too bad because it's very tasty, has a mild nutty flavor to it. I like cooking it like rice and making salads with it...there's one of those coming this week! So here I decided to try it in bread and it gave it a nice texture, and extra fiber. For the sweetness I used maple syrup, but it comes out very subtle.
Here's the recipe:

1 cup whole wheat flour
2 1/2-3 cups bread flour
1 cup cooked millet
1 1/2 tsp instant yeast
1 tsp salt
1/4 cup maple syrup
2 TBSP butter
3/4 cup milk
3/4 cup water.

Start by cooking the millet and cool a bit. Mix the flour, yeast, salt and millet.
In a sauce pan heat up the milk, water and butter up to 120-130F. Add maple syrup and pour in the flour mix. Make sure the liquid is not over 140F or it might end up killing the yeast and the dough won't rise. And that's a big waste of flour...
Stir with a fork, transfer to your favorite kneading surface and knead away! This one got a little sticky and I ended up adding quite a bit more flour, almost 3/4 cup, but I think it's because I had too much liquid. I noticed when the millet was done there was a bit of water left at the bottom of the pot so I threw it in the milk-water-butter pot...I had almost 2 cups of liquid...little too much. Anyway, when the dough gets to the right consistency put it in an oiled bowl and rise for about one hour, until the ball is doubled in size.
Punch it down, knead it again gently and give it a shape, either for a loaf pan or baking sheet. This time I just cooked it on a sheet, for something different. Cover with plastic wrap loosely and let it rise a bit more, 30 minutes or so.
Slash it 3 times diagonnaly about 1 inch deep, brush with egg whites and if there's leftover millet sprinkle some on top. That's not necessary but it gives the loaf a snazzy look!



Bake in a 350F oven for 30-35 minutes, until it sounds hollow when tapped.



Cool and enjoy your fresh homemade bread!!