Baking: Honey Wheat Sandwich Bread

Shalom Shalom!

I hope everyone is well...

If you can recall in the Curry Lentil Stew entry, I had alongside it a loaf of homemade bread to go with the stew.  With that, I said that I would be doing entries on bread making.  While this recipe is not for that particular loaf--which was more artisan, this one is more of an everyday loaf.

This entry came about when I made a loaf of this bread and shared it on Facebook.  I got at least 4-5 requests for the recipe.  I gave it out to 4 people, and after those four people, I said that I would put it on the blog.  And here it is...as promised,

I'm sure that everyone has a loaf of sandwich bread in the house, and if you have children, I'm sure that you have made more than your fair share of PB&J or grilled cheese sandwiches for your little ones (or even for yourself).  Most of us resort to getting our loaves from the store--which may have many artificial ingredients or preservatives, and even ingredients that are unclean according to Torah.  Knowing this, wouldn't it make more sense just to make the bread yourself?  By doing this, you know what's in it or not.  You also will gain the confidence in knowing that this skill is vital in being self-sufficient (in the event of a catastrophic event and there is no more bread and water at the store.  It does happen sometimes).  I knew I wanted to put this recipe on the blog after getting a number of requests on Facebook for the recipe.  I noted that I would do this, and I am keeping my promise.  I assure you, this is a very easy recipe and is a good one for bread making novices.  Not to mention, it is indeed very delicious and healthy,

Here's what you'll need:

1 cup of warm water

2 1/4 teaspoons yeast

3 tablespoons honey

2 tablespoons olive oil

1 1/2 cups bread flour

1 cup whole wheat flour

1/2 teaspoon salt

First things first.  Preheat oven to 375 degrees,

Take a large bowl.  Add the yeast, water, and honey--in that order.  Mix and let sit for 5-10 minutes.  As you can see, right after stirring, there are bubbles and foam that start to appear.  This is what you want,

While waiting for the yeast mixture to get ready, combine both flours and salt in a separate bowl.

This is what the yeast mixture looks like when it's ready.  It should have bubbles and foam at the top,

Then, add the olive oil...

...and stir.

Add 1 cup of the flours (in the beginning) to the yeast mixture

Mix...

...until the mixture resembles that of French toast batter or crepe batter.

Add more flour--this time 1/2 cup at a time.

Mix, until the contents resemble a thick pancake batter.

Add more flour and mix...

...until the dough starts to come off on the sides of the bowl.

The dough is now ready for kneading.

Turn the dough onto a floured surface. You can use your hands, but I find it better with the dough scraper that I have in my hand.  Oftentimes, there may be dough that sticks to the bowl.  The dough scraper is perfect to SCRAPE the dough off of the bowl--which could be kneaded.

Knead the dough for about 5-10 minutes until elastic and smooth.  The pictures below are of me kneading the dough in several different ways and directions--using the dough scraper, using my hands,  Many of these pictures were taken by me, and some were taken by my Ish.  You will see that in the kneading process, I am also turning the dough on each other--as well as bunching and pushing the dough...

After 10 minutes, your dough should look similar to this.  When you poke it, it should bring back in the area that was poked. 

Take a large bowl and add oil in the bottom.  Make sure you get oil on the sides of the bowl.  This could be done by either whirling the bowl around--thus moving the oil, or you can take a paper towel and wipe the oil inside of the bowl until it is covered.

...put the dough in the bowl,,,

...and roll it around in the oil until it is covered,

Cover the bowl with plastic wrap and let sit in a warm place for about one hour to rise.

One hour later, and look at how the dough has risen!

Now, gently, remove the dough from the bowl and flatten it onto a floured surface.  (I used a cutting board for this).  Roll width-wise and tuck the ends under...

...like this.  And here is your dough in the shape of a loaf.

Prepare the loaf pan by adding oil to the bottom and sides (what I did here was put some olive oil in the bottom, and with a paper towel, wipe it around in the bottom and on the sides).

Gently insert dough into pan.

Cover with plastic wrap, and set in a warm place for about 30 minutes for a second rising (I used the same plastic wrap from the first rising).

30 minutes later.  Look at how the dough has risen in the pan!  This baby is ready for the oven.  Bake for 30 minutes.

30 minutes later.  Look at that golden brown color!  Allow to stand in the loaf pan for 15 minutes...

...then transfer to a loaf pan to cool completely.  Enjoy!

This is the bread, toasted with coconut oil in a skillet, and made into a chickpea salad sandwich for my Ish...

...or a grilled cheese sandwich for me.

The possibilities are endless!  

One thing to keep in mind with this bread is that, because it is homemade and has no preservatives, it has a short shelf life.  The bread should be eaten in a matter of a few days and up to a week.  After that, there is a chance that it can get hard, stale, or worse...moldy.  If the bread does start to get old and stale, there are several things you can do withought throwing it away--like bread pudding, croutons, or bread crumbs.  Of course, when it gets moldy, you will have no other choice but to discard it.

I hope that you will make a loaf.  Please let me know how it turns out for you.  This is one of several bread recipes.  I have other ideas for bread that I want to test before posting here on the blog.  Thank you for taking the time to check out "Teacher Of Good Things", and until then...Shalom shalom.

Bathshua

Cooking: Taco Tuesday

Shalom alechim!

I know it's been a while since I have posted anything.  Please excuse the delayed post.  I also know that this is a few days late--as I have been having difficulites in posting this.  I think I got all of the bugs out.

Nevertheless, for the last month or so, I have designated a Taco Tuesday in our house.  I've been posting these sexy tacos on Facebook, Instagram, and my other social media accounts.  One of my Facebook friends tagged another friend and told her that she needed to make these.  With that response, I thought, "Why not just post it on the blog?".  So, here I am.

My tacos are vegan.  Instead of ground beef or any other type of animal protein, I use lentils.  It may sound a bit suprising, but lentils have a nice, meaty texture that, in my opinion is somewhat similar to soft ground beef.  And with the right seasonings, you won't even think that you're eating vegan.   That seasoning is actually a sauce, and trust me, it is very flavorful!

First things first.  You'll need to cook your lentils.  This recipe calls for 1 cup of dried lentils and 2 cups of water, to start.  I say this because lentils soak up liquid like you wouldn't believe. You would have to continue to add liquid to keep them cooking.  Cook the lentils on medium-low heat for about 30 minutes.

While the lentils are cooking, here are the ingredients for the taco sauce.  You will need a can of diced tomatoes, about 1 small onion or half of a large one, minced garlic ( I used 7 cloves--as I love garlic.  Use as much or as little as you want), chipotle peppers in adobo sauce ( I used one pepper), chili powder, salt, and a splash of vinegar (I used white vinegar in this one based on a YouTube video I saw.  I will try ACV next time).

Combine all of the ingredients into a medium saucepan and let simmer on medium-low heat for 20-25 minutes.

After the simmering time, blend the sauce.  I used an immersion (stick) blender, but you can also put it in a regular blender as well.

Blend until smooth,  And here is your sauce/seasoning.

After the lentils are done cooking, drain,,,

...and put in a pan/skillet with the taco sauce.  Mix and allow to cook on low heat for about 3-5 minutes.  This will allow the flavors to meld together.

  Aaaaaand, your taco filling is done!

Here are the toppings--lettuce, tomatoes, onions, guacamole, and two types of cheese.  Daiya Pepperjack Cheese for my Ish.  Organic Mexican blend cheese for me.

By the way, the guacamole is homemade as well, and it is very simple.  All you need is avocados (I used one), a little bit of onion and tomato, lime juice, cilantro, and salt.  Blend until smooth.

Here are the tacos...done.  The shells were put in this contraption for toasting...and then filling.  My Ish found this on Amazon, and it's pretty cool.  You just drop the taco shells in the inserts from the top and just put in the oven for toasting.  Once toasted and filled, you just slide the taco out of the slits on the side, and put on the plate.

Dinner is served,  How sexy are those?  You must try the blue corn shells.  They have a cool look, and taste just like any other corn taco shell.

I hope that you make these for you Taco Tuesday or any night that you're craving tacos.  I would love to know how they turned out for you.  And until then,,,Shalom shalom. 

Bathshua

ADDITIONS:

After this entry, I have experimented with other different kinds of tacos as well--namely soft tacos and fillings.   Please have a look below:

Fish (cod) tacos with shredded cabbage, pickled onions, tomatoes, and guacamole cream.  

Tempeh tacos with shredded cabbage, pickled onions, tomatoes, and guacamole cream.

Black bean tacos with cheese (I used Daiya vegan cheese for my Ish), white onions, tomatoes, lettuce and homemade guacamole.

For the pickled onions, thinly slice an onion (I used red for this) and put in a container (I used a quart canning jar).  To make the pickle, take 1 1/2 cup water, 1 1/2 cup of vinegar (I used red wine vinegar), a tablespoon each of salt and sugar, allspice berries, black peppercorns, and whole mustard seeds, and put them in a small saucepan.  Bring to a boil and allow to cook for about 2-3 minutes.  Pour the pickling solution over the onions.  Cover and allow to set in the refrigerator overnight,  They are so good!

For the guacamole cream, I just made my homemade guacamole recipe as noted above, and added cashew milk.  Cashew milk has the consistency of heavy cream, so it is perfect for this application.

 I hope that these will also serve as inspiration on your Taco Day--Tuesday or otherwise.  

Shalom Shalom.

Cooking: Vegetable Stir Fry with Noodles

Shalom shalom!   Here is something fairly quick and easy to make for dinner.   It's also very delicious and healthy.  Since I've been with my Ish, I've been experimenting with some Asian or Asian-inspired dishes.   I think part of the reason is to give him a little taste of Chinatown that I'm sure he misses.   I  say that because in 2010, my Ish had a stroke--thus leaving him paralyzed on his left side (hemiplegia).  Pre-stroke, he was heavily into fitness--namely in Kung Fu (he practiced martial arts since the age of six.   He was active in it for about 40 years). The Kung Fu school that he attended for over 30 years was located in Chinatown,  so he would hang out there quite often.   If not the Kung Fu school, then the restaurants.   We get down there when we can, but it is limited at this time.   Because of this, I am making greater attempts to get into his "world", and I hope certain foods reflect that...hence the stir fry.   You don't have to go to a noodle house in Chinatown to enjoy this dish,  but I hope it gives you a little taste of one.

What you'll need for this dish is :

*10 cloves of garlic,  minced, about 1/4 cup 

*Small piece of fresh ginger,  minced,  about 1/4 cup

*Two carrots,  cut into matchstick pieces (julienne) 

"One head of broccoli,  florets cut off of stem/plant

*One bunch of scallions,  sliced (reserve some of the green tops for garnish) 

*One head of bok choy, sliced. 

*1/2 cup of soy sauce (I use low sodium) 

*red pepper flakes 

*1/2 tablespoon of cornstarch 

*One box of rice noodles 

Heat some oil in a wok (or large pot or skillet if you don't have a wok) over medium heat.    Add your garlic and ginger.   Gently fry and stir constantly until fragrant, no more than one minute. 

 (NOTE :  I must emphasize the importance of medium heat when frying these aromatics.   If fried on high heat, they can (and will) burn easily and will negatively alter the taste of the dish)

(NOTE 2:  It would also be best to prep your rice noodles at this time.   You would do so by removing the noodles from its packaging and putting  into a bowl of hot water.   Leave there for about eight to ten minutes.  When this time is up, the rest of the stir fry should be done.    I told you this dish was quick!) 

Next , increase the heat to medium high and add the carrots,  broccoli, and scallions.  Mix thoroughly by stirring constantly and cook for about two or three minutes.  The  carrots should slightly soften but still be crisp, and the broccoli should be slightly deeper in its green color.   Also at this stage, add a little salt for seasoning. 

Add the bok choy.   Stir constantly and cook until the greens part is wilted and the stem parts are still crisp,  yet tender--about two or three minutes. Also, add more salt at this stage--s bit more than what you added to the previous ingredients.   This is both for seasoning and to help wilt the green part of the bok choy. 

(NOTE :  There will be liquid at the bottom of the wok,  mainly due to the water coming from the bok choy.  That is absolutely fine.   That'll help for the sauce,  so that it distributes more evenly in the dish.)

It's sauce time!   Take your soy sauce (remember,  I used low sodium soy sauce.   Also,  remember the salt added to the bok chop?   We want our dish seasoned but not overly salty),  some dashes of red pepper flakes, and the cornstarch.   Mix together to make a slurry (a slurry will help thicken the sauce,  thus doing something with the liquid at the bottom of the wok).  

Add the soy sauce mixture and incorporate thoroughly. 

Next, drain and add the pre-soaked rice noodles to the rest of the stir fry.   Mix thoroughly and cook for another minute or two. 

Vegetable stir fry...done!

And ready to serve! Garnish with reserved green tops of scallions and sesame seeds. 

I hope you make this dish for your family.   It is absolutely delicious!   Did I also mention that it was quick (well, the prep of the vegetables took a little time,  but you know what I mean...lol).  If you make this,  please let me know how it turned out for you.   I look forward to hearing from you.   So until then,  shalom shalom. 

Bathshua 

Cooking: Potato Corn Soup

Shalom shalom.  It's been a while.   With trying to upkeep a garden, a home,  and dealing with certain timing issues, I couldn't get here sooner.  I'm still trying to get used to being a homemaker, so please bear with me.

Another reason for this current comeback is because I have been posting pictures of foods that I've made on Facebook, and have been asked for recipes.   I've told the inquiring individuals to stay tuned to this blog,  so I am delivering on a promise.

Anywho,  potato corn soup.   I initially made something similar the day before Yom Kippurim.   Unlike the first one,  the corn is an addition as suggested by my Ish (before me, he would make potato corn chowder for dinner). I also thought soup for dinner because it's getting cold and I thought it fitting for such.   So without further ado, here is the recipe.

What you'll need is... 

 *Six medium sized potatoes

* Two onions (I only had one yellow onion and four red onions at the time, so I used one of each.   I'd figure it would give the soup an interesting twist. Use whatever onions you have.)

 * Five cloves of garlic

  

*three strips of bacon cut crosswise (IMPORTANT :  Because this is a blog for those who are Torah observant, pork bacon is NOT an option.   This is vegan bacon (my Ish is a vegan).  If you choose to use bacon from animal sources, then that's fine.   Turkey and beef bacon are acceptable choices)

*Thyme (dried or fresh.   I used a bit of both,  but keep in mind that the flavor of the dried is more concentrated.)

*Two and a half cups of vegetable broth 

Peel and cut the potatoes into medium sized pieces.   Put pieces in a bowl of water to keep them from discoloring. 

Peel and chop the onions in medium sized pieces and roughly chop the garlic. 

In a large pot under medium heat, cook the bacon until crispy (Because my bacon is from a non-animal source, I added a little bit of olive oil--as the bacon will stick to the pot and it will dry out without the oil).   

Remove bacon and set aside.  Keep the drippings in the pot.   This will impart extra flavor to the soup. 

Depending on the amount of oil/drippings in your pot, you may need to add a little more oil. Once you added the oil (or if you have sufficient drippings in the pot), add the onions and garlic to the pot.   Cook until translucent--about three to five minutes. While cooking, season with a little bit of salt and thyme (if you've read any of my previous entries for one put meals, you will know that I season in small amounts throughout the cooking process--especially when adding a new ingredient.   This ensures that the dish is well-seasoned). 

Once the onions are cooked, drain and add the potatoes.   Cook until they soften slightly and get a little color--approximately 15 minutes.   As with the onions and garlic, season slightly with salt and thyme.  

Oops!   I forgot the corn! This is potato corn soup after all...lol.  Add about a half-cup of corn and cook for about two or three minutes. 

Next, add the vegetable broth, season again with a little salt and thyme.  You can also add pepper at this stage.   Cover and let simmer for  about twenty minutes--until the potatoes are really soft and the broth starts to thicken. 

After twenty minutes,  your soup should look like this.   Now, you can eat it like this as a chowder (this looks very similar to what my Ish used to make for himself before I came along).  I, however, am going to take it a step further and puree the contents. 

Puree or blend the soup until smooth.   As you can see,  I am using an immersion (or stick) blender.   If you don't have an immersion blender,  then take the contents and puree it in small batches in a blender.   If you don't have a blender, then a potato masher or electric beater should work.   Whichever tool you use,  make sure that the contents are pureed until smooth.   

Here's what it should look like.  If you still have a few lumps of potato, that's okay.   Those lumps will give the soup added texture.  As long as the majority of the soup is pureed, then you should be fine.   After pureeing,  I've noticed that the soup was a bit too thick for me,  so I added an additional half-cup of vegetable broth (to add or not to add will be your call, depending on how thick or thin you like your soup).

The soup is ready... 

... To serve. As a garnish, place the bacon on top (because I am a cheese fanatic, I added since shredded organic white cheddar cheese to mine (on the left).   My Ish's bowl has no cheese, of course).  If you want to add cheese (like mine), then feel free to do so.   In the first soup before Yom Kippurim,  I garnished  (and added to the soup during the cooking process) with scallions (of course I had none; otherwise, they would've been added).  Enjoy! 

I hope you make this soup for your family.   Please let me know how it turned out for you,  if you added anything extra to it, or just leave a simple comment.  I  look forward to hearing from you.   Until then,  Shalom shalom! 

Bathshua