Honey Wheat Sandwich Bread

I have been searching for the perfect sandwich bread recipe since I first started making homemade bread about 5 years ago.  I tried multiple recipes, but they were always lacking something.  They were either too small, too soft, too dense, or too much work!

Even after learning how to make great bread like homemade dinner rolls and homemade pizza crust, I still didn't have a good sandwich bread.  We've been buying cheap Aldi's bread with lots of corn syrup and preservatives, yuck!  So, I tweaked, adapted, and increased a basic bread recipe to come up with this delicious honey wheat bread.  It's simple, and is the perfect size and texture for sandwiches.

This recipe takes about 3 hours from start to finish.  But don't panic, almost all of that is rising and baking time.  All you have to do is the initial mixing and kneading (and if you have a stand mixer, this is done for you), shape the dough into loaves, and pop it in the oven.

What you need:  for 2 loaves

• 1 Tbs yeast
• 3 cups lukewarm water (about 100 degrees)
• 4 Tbs oil
• 1/2 cup honey
• 5 1/2 cups bread flour
• 3 cups whole wheat flour
• 2 1/4 tsp salt

Let's get cooking:
1.   Combine yeast and water.  (You can sprinkle with 1/8 tsp sugar to help activate the yeast).  Let sit about 5 minutes, until foaming.  Then add oil and honey.

2. Combine flours and salt in a stand mixer.  Use the dough hook attachment.  With the mixer on low speed, slowly pour in the yeast mixture. 

Note:  if you don't have a stand mixer, you can still make this simple dough.  Pour the yeast mixture into the flour mixture as in step 2.  Mix slowly until well combined.  Turn out onto a floured surface and knead about 6 minutes by hand until dough is smooth and elastic.  Then continue with step 5.

3.  Increase mixer speed to medium for 3 minutes.  Then turn off mixer and let dough rest 5 minutes.

4.  Turn out dough onto a floured surface.  Knead about 50 times by hand, until the dough is smooth and elastic. 

5.  Place dough in a lightly greased bowl.  Cover and let rise until double, about 1 to 1 1/2 hours.  Punch dough down.  Divide in half and let rest 5 minutes.

6.  Meanwhile, grease the bottom and 1 inch up on the sides of two 9 x 5 x 3 inch loaf pans.

7.  On a lightly floured surface, push one piece of dough out into a 12 x 8 inch rectangle.  Starting with a short edge, roll the dough into a log shape.  Place seam side down in a greased loaf pan.  Repeat with the 2nd half.  Cover and let rise until double, about 30 minutes.

8.   Preheat oven to 375 degrees.  Bake for about 45 minutes.  Cover top with foil the last 20 minutes so the bread doesn't over-brown. 

9.  Remove from pans and allow to completely cool on wire racks.  Store on the counter-top for several days in an airtight container.  Or, wrap tightly with foil and freeze for up to 1 month. 

Enjoy!
-Lily

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Pulled Pork in a Crockpot

I like to cook, but sometimes it's nice to throw everything in the crockpot after breakfast and magically have dinner ready at 5 o'clock.  This sweet and savory shredded pork recipe is one of my family's favorites. (It's one of my favorites, too, since it's so easy!)  I also love that it has so many veggies, which makes it taste yummy and adds an extra serving of veggies to our dinner. 

Served on hamburger buns, this pulled pork is practically a one-dish meal.  To complete dinner, I usually just whip up some sauteed green beans.   Easy, fast, delicious, cheap, and healthy--all in one meal!

What you need:

• 3 1b pork roast
• 14 oz can diced tomatoes, undrained
• 1 onion, chopped
• 2 carrots, diced
• 1/2 red bell pepper, diced
• 8 cloves garlic, minced
• 1/2 tsp black pepper
• 1 Tbs Worchestershire sauce    
• 1/2 tsp red pepper flakes
• 1/2 cup brown sugar 
• 1/2 tsp chili powder 

 Let's get cooking:
1.  Add the tomatoes, onion, carrots, bell pepper, spices, and sugar to the crockpot and stir together.  Add the pork roast on top.

 2.  Cook on low for 8-10 hours or high for 4-5 hours.  Use two forks to gently shred the roast.

And that's it, two steps and you can enjoy your delicious pulled pork dinner!
-Lily

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Roasted Winter Vegetables for Christmas Dinner

In the winter, sometimes I go to the grocery store and don't want to buy any fruits and veggies.  Everything is brown, wilted, and way out of season.  But, I still want to have lots of veggies in our diet.  One way I've done this is cooking more root vegetables, which are delicious even in the winter.   This would be a perfect side dish for Christmas dinner, right next to the turkey and gravy, yummm!

What you need:

• 1 medium sweet potato, cut into 1 inch pieces
• 1 medium onion, chopped
• 3 carrots, cut into 1/2 inch thick rounds
• 1 Tbs olive oil
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 tsp garlic powder

Let's get cooking:
Mix all ingredients in a medium bowl.  Lightly spray an 8 x 8 glass dish with cooking spray, then pour in the veggies.

Bake at 400 degrees for about 35 minutes, or until the veggies are soft.

That's it--simple, seasonal roasted veggies for dinner!

-Lily

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Homemade Ham and Bean Soup

Mmmm, soups really are my family's favorite food all winter.  I love how they are cheap, easy, and oh-so-delicious. 

We often buy spiral-sliced hams (we actually just bought two, they're on sale right now for Thanksgiving).  But after you eat all the slices, you're left with a bone and a bunch of scraps.  That's where this great recipe comes in.  You save the bone and scraps, and toss them in a stockpot.  Add some beans and veggies = super cheap and delicious dinner.

This soup takes about 4 hours total, but it's simmering for most of that time and you don't have to do anything.  I usually start this after lunch, and when dinnertime comes supper is ready and waiting!

What you need: for about 10 servings

• 1 lb Great Northern Beans, soaked overnight or quick-soaked
• 1 spiral sliced ham bone and scraps  (the assorted pieces that aren't neatly sliced)
• 8 cups water
• 1/2 tsp garlic powder
• 1 1/2 tsp Italian seasoning
• 1/2 tsp ground black pepper
• 2 medium onions, chopped
• 3 carrots, chopped

Let's get cooking:
1. If you haven't soaked your beans, quick-soak them according to the package directions.
2. Meanwhile, in a large stockpot bring 8 cups water and your ham bone and pieces to a boil.  Reduce heat and simmer for 1-2 hours.
3. Remove ham bone and fat from the broth.  Save any pieces of ham from the bone, then discard.  Cut any large chunks of ham into smaller pieces, then add back to the stockpot.
4.  Drain beans and add to the soup.  Add spices.  Bring to a boil, then reduce heat and simmer about 1 hour.
5.  Add onions and carrots and simmer about 1 hour.

And that's it, five steps and your soup is ready :)
-Lily

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Chicken Soup from Scratch

It's getting colder, which means it's time for soups and stews!  I love making soup for dinner--I get it all prepped during the kids' naptime.  Then it can simmer on the stove until we're ready for dinner, and we don't have that crazy hour before dinner when I'm trying to cook, and E wants my attention, and the baby is crying,and my poor husband walks in the door into chaos.

I like to make chicken soup from scratch, which means that the first three steps you're basically making your own chicken stock.  Then you strain out the bones and make the soup.

When I buy chicken breasts, I get them with ribs attached.  I cut off the breast off for other meals and save the chicken bones/scraps in a ziploc in the freezer.  When the bag is full, I make chicken soup!

The total time for this recipe is about 4 hours--but don't worry, most of the time your soup is simmering and you don't have to do anything.

What you need:  for 10 servings

• 3 lb chicken bones (one large ziploc full of bones)
• 2 carrots, cut up
• 1 large onion, sliced
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp whole black peppercorns 
• 2 bay leaves
• 8 cups cold water
•  1 sweet potato, cut into 1 inch chunks
• 1 1/2 cup medium noodles
• 1 cup frozen green beans
• 2 tsp salt

Let's get cooking:

1.  Combine first 8 ingredients (through water) in a stockpot.  Cover and bring to a boil, then reduce heat.  Simmer, covered, for 2-3 hours. 

2.  Place a double layer of cheesecloth in a colander, and place over a large bowl.  Pour the stock through the colander to strain.  Place broth back in the stockpot.

3.  Let everything in the colander cool a little so you can handle it.  Separate out the veggies, chicken bones, and chicken pieces.  Discard the bones.  Place the veggies and chicken pieces (I had about 8 oz) back in the stockpot.

4.  Add the sweet potato to the soup.  Simmer 1 hour, then increase heat and bring to a boil.  Add the noodles and green beans.  Boil until noodles are cooked.

Enjoy! 
-Lily

Pumpkin-Apple Muffins

Autumn is here, which means it's pumpkin and apple season.  Mmm, these muffins combine both fall flavors into one yummy treat.  And, they're healthy--they have whole wheat flour, fruit (apple), even a veggie (pumpkin).  Who knew all the food groups could fit into a little muffin?

I like to make a big batch and freeze them in ziploc bags.  Then I just pop two or three in the microwave when we eat breakfast.

What you need: for 24 muffins

• 1 cup all-purpose flour
• 2 cups whole wheat flour
• 1 cup packed brown sugar
• 1 Tbs pumpkin pie spice
• 1/4 tsp cloves
• 2 tsp baking powder
• 1/2 tsp salt
• 1 can pumpkin
• 1 cup milk
• 2 eggs
• 1/2 cup canola oil
• 1/2 cup applesauce
• 1/2 cup honey
• 1 apple, peeled, cored, and chopped into 1/4" pieces

Let's get cooking:

1.  Preheat oven to 375 degrees.  Grease bottoms of 24 muffin cups.
2. Combine flours, sugar, spices, baking powder, and salt in a large mixing bowl.  
3. Combine pumpkin, milk, eggs, oil, applesauce, and honey in a 2nd mixing bowl.  Add to flour mixture, stirring just until moist.  Fold in chopped apple.
4. Spoon batting into muffin tins (about 2/3 full).  Bake at 375 for 18-20 minutes or until muffins spring back when touched lightly in center.
5. Cool muffins in pan 5 minutes, then remove from pan.  Cool completely in a wire rack.
6. Freeze in ziploc bags for up to 2 months.

Enjoy!
-Lily

Homemade Refried Beans

All my life, I've eaten the slimy mush from a can know as "refried beans".  I've never really liked it, but that's just what you eat with tacos.  Then I discovered that you can make your own refried beans, and they actually taste good.  These are our favorite side to homemade fajitas. 

Caution:  once you eat these you will NEVER want to go back to the canned version!

You've been warned.

What you need  For 6-8 servings (depending on how much you love beans):

• 8 oz dried pinto beans, rinsed and soaked overnight (or quick soaked).  Follow the directions on the package.
• 5 cups water
• 1 onion, chopped
• 2 Tbs oil
• 1 recipe spice mix (see below)

For the Spice Mix: (Yes, this is almost the same as the chicken marinade in my fajitas.  Why mess with something that tastes so good?)

• 2 Tbs oil
• 6 cloves garlic, minced
• 1 Tbs vinegar
• 2 tsp soy sauce
• 1/2 tsp liquid smoke
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili powder (optional)
• 1/2 tsp cayenne pepper (optional)  Omit these if you don't like spicy beans.

Let's get cooking:

1.  Drain the beans from the soaking water.  Bring the soaked beans and 5 cups water to a boil--make sure to crack the lid, or it will overflow bean water everywhere!  Reduce heat to medium-low and simmer about 2 hours, until the beans are very soft.

2.  Meanwhile, chop up your onion.  Heat 2 Tbs oil in a skillet.  Add the onions over medium-low heat and let them caramelize for 30 min or more, until turning golden brown. 

3.  When the beans are fully cooked, drain the beans--but save the bean water!  Combine the beans and onions.  I like to mash mine with a potato masher, but you could use a blender/food processor if you like them very smooth. Use the bean water they were cooking in to reach the desired consistency.  I make mine a little runny because they tend to thicken as they cool.

4.  Heat up the refried beans to a simmer until the rest of  your meal is ready.  Now you can have healthy, tasty beans as the perfect compliment to your Mexican meals! 
-Lily

Homemade Restaurant Fajitas

I know, "homemade restaurant fajitas" is an oxymoron.  But, these fajitas are so good, they taste like you're at a restaurant!  Fajitas used to me my go-to dish when I went out.  I always ordered it, and sometimes Dan and I shared.

But no more.

Now, we never order fajitas.  I tried to a few times after making these, but I was always disappointed.  They were never as good as mine.  (Ok, maybe they were equal to mine.  But for 4 times the cost as making them at home, they'd better be amazing.)

What you need for 8 servings:

• 1 large onion, sliced into rings
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 lb boneless, skinless chicken breast
• 2 Tbs oil, divided
• Chicken marinade (see below)  
• 6" tortillas
• optional toppings such as avocado, sour cream, cheese, lettuce

Chicken marinade:

• 1/3 cup water
• 2 Tbs oil
• 1 clove garlic, minced
• 1 Tbs vinegar
• 2 tsp soy sauce
• 1/2 tsp liquid smoke
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili powder (optional)
• 1/2 tsp cayenne pepper (optional)  Omit these if you don't like spicy fajitas.

Let's get cooking:

1. Cut chicken into strips, about 1/2" by 3".  Combine all marinade ingredients and add chicken.  Let marinade about 2 hours in the fridge. 

2.  Heat 1 Tbs oil in skillet over medium-high heat (or use a cast-iron griddle like in the pic).  Saute onions and peppers until softening.

Mmm, you can almost hear these sizzling!

3.  Remove veggies from skillet.  Heat 1 Tbs oil over medium-high heat, and cook marinated chicken.

4.  Serve on warm tortillas with any toppings you like.  We like lettuce, avocado, and homemade refried beans.

-Lily