Friday, May 30, 2008
I had back surgery just over a week ago after a lifting injury at work in the ICU. After a few painful days of recuperation, I was mostly back to normal and BORED! So, I've been doing more baking than usual: chocolate chip cookies, sourdough bread, Blue Ribbon bread with recipe from Vegan Lunchbox. I was disappointed in my sourdough. For one thing, it turned out sweet, not sour! Also, it was very heavy. I will search for another recipe. I liked the Blue Ribbon bread very much. Next time I make it, however, I will not divide the dough into three loaf pans like it says, but will just use two. It made three rather small loaves. Not sure what my next project will be but I'll bake or cook something new soon and post about it with photo here! The kids are doing great. We spend alot of time outside, which they love. One problem: I can't lift them into the swing and etc because of my back. They like it much better when daddy is here and they can do so much more. Happy Summer!
Sunday, May 18, 2008
We went to the local Farmer's market today. It's hard to find one on Sunday, they're usually on Saturdays. This one was lovely. So many wonderful products. Most fresh produce isn't in season, so some was hothouse. But, some nice baked goods: breads, kolaches, brownies, salsa, pumpkin butter. So many things. I look forward to going there when all the beautiful local vegetables and fruit are in season. Tonight our dinner was mostly made up of items from the Farmer's market. We had fresh local organic asparagus, bruschetta made mostly from items I bought there today, and then lentil soup. Here's the bruschetta recipe
one small loaf sourdough bread (I used bleu cheese sourdough)
2 medium tomatoes, finely chopped
2 tbsp balsamic vinegar
salt to taste
1/4 cup fresh sweet basil, finely minced
2 cloves fresh garlic, peeled and cut on one end
approximately 4 tbsp extra virgin olive oil
Slice the bread to your desired thickness. We like ours fairly thick, but it's great thin and crispy as well. Lightly drizzle olive oil on top of each slice. Place into a oven that has been pre-heated at 400 degrees. Bake 15 minutes or until turning golden. Remove from oven and rub each slice with the fresh garlic. Top with the tomato, basil, salt, and balsamic vinegar mixture. Our tomatoes and basil were actually roughly chopped, but if I do it again I will make everything smaller. It was very good! The girl's favorite part of the meal was the asparagus.
Wednesday, May 7, 2008
I used a pie crust recipe from my mom: half white and half wheat flour. It turned out well enough that I tried my hand at making a lattice topping for the first time. It was ok, needs more practice to really turn out well. The filling was a mixture of bing cherries, raspberries, and blueberries-all from frozen.
1.5 cups bing cherries
1.5 cups raspberries
1 cup blueberries
1 tsp apple pie spice
Cook atop the stove at low heat until bubbling. Mix 3 tbsp of cold water with 1/4 cup cornstarch. Mix well and then stir into the berry mix. I sweetened it with a couple tablespoons of succanat. It turned out really well. I have made a similar pie in the past just sweetened with some apple juice concentrate, which is also good.