Basic Bosch Whole Wheat Bread

This oh-so-basic whole wheat bread can be made in any brand of bread mixer - but I want to give credit to the dealer (the Sandy Bosch Kitchen Center) who shared the recipe.  I took their class twenty years after my husband gave me my (now ancient) Bosch mixer.  It is simple, and as long as you have good yeast - failproof.  

Lately all I want for breakfast is a thick slice of homemade whole wheat toast with frozen strawberry jam.  Not a lot to ask, right?  But why does it take me so long to talk myself into actually making it?

Could have something to do with getting out my wheat mill.  I love it as much as I love my Bosch mixer, but it's a real commitment to use it.  I don’t relish the idea of cleaning up a fine dusting of wheat flour from every surface in my kitchen, and also it sounds like a jet engine as it runs.  So... when I want to use it - I take it into my garage and make a day of it.  I grind several extra cups which I then put in gallon size ice cream buckets and keep in my extra refrigerator.  

There’s nothing like freshly ground wheat flour - warm from the grinder.  That little bit of extra warmth from being ground really makes the bread rise even better.  When I want to use the excess that I've refrigerated, I have to remember to let it come to room temperature so it doesn’t slow down the yeast.

This recipe uses the products that stores (such as Bosch and other food storage related retailers like them) promote.  I agree that dough enhancer, vital wheat gluten, and lecithin really do make a difference.  Especially the lecithin.  Lecithin looks (and smells) scary.  When I take it from the refrigerator where I store it - it reminds me of petroleum jelly mixed with oil (nice, huh?).  But it is nutritious, makes the dough less sticky, and helps it rise.  I also think (although I can’t prove it) it makes the bread last longer without spoiling.

I prefer the texture of Ninety Minute Wheat Bread (recipe HERE) - but this recipe is a classic for using your food storage wheat.  And, as long as we are talking wheat - have you tried hard WHITE wheat?  So much better than hard winter red wheat (that I have enough to feed the world with in my basement).

For this recipe, along with (lots) of detailed instructions & photos - go to:

www.changeabletable.com

Re-Purposed Candy Cane Hearts

When I saw this great idea - I thought of my grandchildren and how fun it would be to find another use for those pesky after-holiday candy canes.  These are fast, easy, and incredibly creative.  So don’t delay - snatch some out of the clearance baskets full of after-Christmas candy. 

Before every holiday I find myself hesitating to purchase candy.  In my mind’s eye I can visualize baskets of candy at 75% off the day after - and usually it motivates me to hold off.  

Today I was walking through my local Sam’s Club and found this huge tub of mini candy canes for $1.91.  It made me remember a post at freidalovesbread.com (one of my favorite food blogs).  Since I was watching my grandchildren over the weekend, I dropped one of these in my cart and hurried home to try Freida’s method.

There are so many other things you can do with these besides hang them on a Valentine’s tree (which was where I wanted to use these).  Check out the link below for ways to use these from the blog where Frieda discovered them... 

Don’t you just love cheap fun?

For links & complete instructions - go to:

www.changeabletable.com

Make-Your-Own Baby Wipes

Yes, I realize this is a FOOD blog - but I think this idea is just too valuable not to share.  My son & his wife have been making these for over 7 years now.  At first blush, you may not think this is worth the effort - but read on and you may change your mind.

Tyler & Tara were struggling students - as well as new parents - during the early years of their marriage.  Every penny was allocated during those lean years.  

At the time, my son (in addition to going to school) was working long hours at a cabinet shop to put food on the table.  One of his work friends would often stay late and cut rolls of paper towels on the saw.  This caught his attention, and he learned from this (frugal) friend that it is very simple and easy to make your own baby wipes.  

Years later, even with a good job and their financial situation much better - they still think it’s worth their time to make their own.  My daughter-in-law Tara summed it up this way... 1) They smell so GOOD.  2) I know what they’re made of.  3) I think they are safe enough to even wipe the kids’ mouths, noses, and hands.  4)  I don’t have to peel back that annoying self-adhesive strip every time I reach for a wipe.  5)  The container fits easily in a diaper bag  6)  They are so inexpensive, I can use them to wipe up spills and other messes that go along with having kids.

I raised my six children in the days before baby wipes were the "norm" (I will spare you the stories of diaper drama that went on at my house 'back in the day'...)  Maybe you don't have kids underfoot right now - but most likely you will have grandkids in your future.  Every time you pop the lid on these economical wipes, you'll be thinking "Cha-ching!"

For detailed instructions, supplies, and how-to's - go to:

www.changeabletable.com 

Clean-Out-the-Fridge Frittata

Easy. Peasy.  The best thing about this ‘recipe’ is that it’s simply a RATIO using whatever you have in the refrigerator that you’re tired of looking at and want to use.  Even vegetables that are almost past the point of no return can be revitalized.  If you have herbs taking over your garden, throw them in too.  Great served hot or cold for breakfast, lunch, or dinner.

It’s either feast or famine when you garden.  After trying to be patient, I now have more garden produce than I can use.  It’s a relief to find a quick way to use up the abundance.  In the winter months, I use soups to utilize the excess, but I’m not ready to embrace soup until I can see cool weather on the horizon. 

We’ve enjoyed tomatoes and herbs for a few months now, and they show up in a lot of the recipes I’ve tried this year.  I decided to use them in this frittata.  If you choose to use fresh tomatoes, be sure to add them AFTER sautéing the other vegetables.

What IS a frittata anyway?  It is similar to an omelette, in that they are both mixtures that use eggs, vegetables, and cheeses.  For an omelette you typically cook the eggs first, and then fold the eggs around a filling.  A frittata, however, just mixes it all up - making a mishmash combo cooked all together.  No crust, layering, or ‘arranging’ of ingredients.  That spells FAST and EASY.  

Frittatas are often served at room temperature, making them perfect for larger groups, and even taking on a picnic if you choose.  Include a salad, other fresh summer veggies & fruits, and a loaf of french bread - and you have the perfect fall meal.

For the recipe, go to:

www.changeabletable.com

Salad In a Jar

When I read this...”grab a plate and enjoy a jar of fresh salad with me.  Afterward, we’ll eat dessert and not feel one bit guilty” - I had to check it out.  This one simple idea has been such a time-saver and guilt-reducer.  If you don’t own a Food Saver, this one idea by itself just might win you over...

I considered it my lucky day when I stumbled upon the website salad-in-a-jar.com a few months ago.  The web (although it can be a time-parasite) has been a real blessing by dropping ideas such as this one right in my lap.  

If you are like me, the enjoyment of food is one of those pleasures in life that I refuse to give up by constantly dieting.  It’s discouraging being around people whose entire conversation is limited to what they ‘shouldn’t’ or ‘can’t’ eat.  Yet - the reality is, the older I become - I just can’t get away with eating the way I used to.

When I dug a little deeper into Paula’s website - it really resonated with my food philosophy.  See if you don’t agree...  

See how eating salad for lunch gives you wiggle room for small indulgences the rest of the day by checking out this method at:

www.changeabletable.com

Beef Au Gratin - new spin on Shepherd's Pie...

This is not typical Shepherd’s Pie.  The delicious parmesan coating forms a crust on top of creamy mashed potatoes.  This recipe could be from your grandmother’s kitchen.  It originated in an antique cookbook.  It calls for chicken, but it's equally delicious with leftover roast beef.  

The Shepherd's Pie I make calls for green beans in the bottom layer.   Using frozen peas instead sounded like a nice change.  Then the idea of covering a mashed potato topping with cream, eggs, and parmesan pulled me in and I had to try it. 

I adapted this recipe found on a website for those who eat alone - idinealone.  It was supposed to make two servings, but it could easily serve 4-5.  I’m looking forward to making this with leftover chicken, as directed in the original recipe (link is HERE).

If you have issues with eggs being cooked, you’ll want to pay attention to the length of baking.  It is more attractive served with the topping barely firm, but overbaking can cause curdling of the eggs.

I would classify this as old-fashioned comfort food.  I wouldn’t doubt my parents enjoyed dishes like this growing up.


For the recipe & photos of the entire process - go to:
www.changeabletable.com

"Do-It-Yourself" Panko - you'll be hard pressed to know the difference...

If you haven’t tried Panko yet - what are you waiting for?  Panko crumbs add a special crunch - nothing heavy, but airy.  It’s made from bread without crusts - in other words, from the soft center of the loaf.  Foods with Panko have a unique texture.  The lack of flavor allows the food it coats to really stand out.

When I first heard the word “PANKO” - I thought it must be a distant relative of Quinoa - yet another new trendy food craze.  Since I had actually tried Quinoa (and wasn’t bowled over, to say the least) - I wasn’t about to get in line to try Panko.

But that changed when I found the recipe for Archibald’s Lemon Garlic Chicken (HERE).  Since then - I pick up a box almost every single grocery shopping trip.

And that can get expensive.  One box can run anywhere from $1.99 to $3.99 - and they are all the same thing, just different packaging and brand names.  

I had heard that you can make your own Panko, so I set out to research it - and there are so many entries, I can’t give anyone the credit for the original idea.  Had I known it was this easy, I would have become a do-it-yourself-er a long time ago.  

Now here’s a way to use up all that stale bread that hangs out in the back of your bread shelf.  I always feel guilty when I throw it out.  In this recipe, the staler the better.  El ‘cheap-o bread from the bread outlet is perfect.  In this case, I used a bag (each) of hamburger & hotdog buns that were long forgotten in the back of my pantry.

Now you can judge for yourself if you think it’s worth it to make your own from the photos above...  (the 'do-it-yourself' version is on the right)  

But as for me - I just bought my last box of Panko...

For the details & instructions - go to:

www.changeabletable.com