Whole Wheat Sandwich Bread - By Smitten By

I'm still trying to find the perfect whole wheat bread recipe. America's Test Kitchen's bread that I posted previously is by far my favorite but it uses some white flour which we're elminiating. I tried that recipe with all whole wheat flour and it didn't really work. 

Makes 2 4×8 loaves

4 3/4 cups whole wheat flour

1 tbsp instant yeast

3 tbsp vital wheat gluten (you can substitute vinegar if you want)

1 1/2 tsp salt

1/2 cup potato flakes 

3 tbsp softened butter 

3 tbsp honey

2 cups very hot tap water

In the bowl of your stand mixer, fitted with a dough hook, add the flour, yeast, gluten, salt and potato flakes.  Mix for about 30 seconds to evenly distribute the dry ingredients.  

Add the oil, honey, and water.  Mix for another 30 seconds.  If the dough is too dry, add a little more water about a tbsp at a time.  The dough should be wet enough to leave a little residue on the sides of the bowl.  Mix for 10 minutes (just set your timer and walk away).  

Do not add any more water or flour at this point, it will not incorporate and will ruin the dough.

When it is done mixing, the dough will be smooth and elastic.  

Spray the inside of a large plastic bowl with cooking spray.  Place the dough on in the bowl and turn to coat with oil. Cover the dough lightly with plastic wrap or clean cotton towel and let it raise until it has doubled in size.  It takes between 30 to 60 minutes, so keep an eye on your dough.

After the first raise, gently punch down the dough with your hands.  Separate the dough into two equal balls.  Form into loaves, and place in pans lightly sprayed with cooking spray.  Cover again with plastic wrap or cotton towel and let raise  again until about doubled; it should raise just above the top of the pan.  Near the end of this raising time, preheat your oven to 350 degrees Fahrenheit.

Bake for 25 minutes.Remove from the oven and let them cool in the loaf pan for 7-10 minutes.  Then remove from the pans and continue to cool on a wire rack (don’t let it cool completely in the pan, it will become a sticky mess and ruin the bread.).

Apple Cinnamon Fruit Bar

INGREDIENTS

CRUST

• 1/4 cup walnuts
• 1/4 cup pecans
• 1 cup oats
• 1 cup soft white whole wheat flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup chopped pecans, reserved

FRUIT FILLING

• 6 cups diced apples, divided
• 1/2 cup orange juice
• 2 tbsp cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

PREPARATION

1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped pecans. Set aside for the topping.
3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
4. To prepare fruit filling & assemble bars: Combine 4 cups apples, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.
5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.

Original recipe & image source

Yogurt Mayo

1 cup strained yogurt (very thick)
3 TBSP vinegar
1 1/2 tbsp dijon mustard
1 tsp sugar
1/4 tsp salt

http://www.doctoroz.com/videos/roccos-magnificent-mayonnaise

Chicken Pitas

Chicken pitas
http://allrecipes.com/Recipe/Pita-Chicken/Detail.aspx

Whole wheat pitas
http://mideastfood.about.com/od/breadsrice/r/wholewheatpita.htm



Sauteed chicken with garlic is also good topped with a yogurt sauce:

yogurt garlic sauce 

http://mideastfood.about.com/od/dipsandsauces/r/yogurtgarlicsau.htm

OR

yogurt ranch
http://www.100daysofrealfood.com/2011/12/01/recipe-ranch-flavored-dip/

Chili

Makes about 3 quarts, serving 8 to 10

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it a day or up to five days in advance and reheat before serving. Leftovers can be frozen for up to a month.

INGREDIENTS

• 2tablespoons vegetable oil or corn oil
• 2medium onions, chopped fine (about 2 cups)
• 1red bell pepper, cut into 1/2-inch cubes
• 6medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
• 1/4cup chili powder (for 1/2 recipe 1 1/2 tbsp) 
• 1tablespoon ground cumin
• 
  
• 1teaspoon dried oregano
• 
  
  
  
• 2pounds 85 percent lean ground beef
• 2(15-ounce) cans red kidney beans, drained and rinsed
•  1 (28-ounce) can diced tomatoes, with juice
•  1 can (28 ounces) tomato puree
•  Table salt
• 2limes, cut into wedges

INSTRUCTIONS

• 1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
• 2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.
• Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.
  
  
  http://www.americastestkitchen.com/recipes/detail.php?docid=4654&incode=M**ASCA00

Fluffy Yellow Cake

From America's Test Kitchen (Very sweet, but moist) 

Makes two 9-inch cake layers

Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping.

INGREDIENTS

• 2 1/2cups cake flour, plus extra for dusting pans
• 1 1/4teaspoons baking powder
• 1/4teaspoon baking soda
• 3/4teaspoon table salt
• 1 3/4cups sugar (12 1/4 ounces)
• 10tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
• 1cup buttermilk, room temperature
• 3tablespoons vegetable oil
• 2teaspoons vanilla extract
• 6large egg yolks, room temperature
• 3large egg whites, room temperature

INSTRUCTIONS

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.
• 2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.
• 3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
• 4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
• 5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
  
  

Spinach Veggie Lasagna

**I haven't made this yet, but my friend did and her replacements are noted within the recipe. 

2 Tbs. olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 lb. fresh mushrooms, sliced  **I replaced this with about 3/4 cup diced red bell pepper

1 (8oz) can tomato sauce

1 (28oz) can whole tomatoes, with liquid  **I replaced this with a 28oz. can of crushed tomatoes, with liquid

1 (6oz) can tomato paste

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil

1/2 cup chicken stock or water  **I used chicken broth

1 egg

1 10 oz. package frozen chopped spinach, thawed, moisture squeezed out **I used a little more than 10 oz. because I had a little more than 10 oz. left in the bag : )

1 cup ricotta cheese

1/2 cup Parmesan cheese, grated

1/2 lb. lasagna noodles, cooked al dente, drained

1 lb. mozzarella cheese, grated  **I didn't have mozzarella, but I did use 1/2 lb. of pepperjack cheese instead.

**I also added thin slices of tomatoes on the top half of the pan.

THESE ARE THE DIRECTIONS TO MAKE THE LASAGNA FREEZER READY. Omit the foil if you just want to immediately bake the lasagna.

Heat half of the oil in a large saute pan over medium heat, and saute the onion and garlic until they begin to soften. Add the mushrooms (or red bell pepper) and continue to saute gently for about 5 minutes more. Stir in the tomato sauce, canned tomatoes and liquid, tomatoe paste, salt, oregano, basil, and stock, breaking the tomatoes into smaller pieces as the mixture cooks. Simmer 15 minutes.

Meanwhile, in a medium bowl, beat the egg and combine with the spinach, ricotta, Parmesan, and remaining oil.

Line the bottom of a 9-by-13-inch baking dish with heavy-duty foil, with enough hanging over each edge to cover the top. To assemble, pour a third of the tomato sauce into the bottom of the dish. Lay down a single layer of the noodles. Spread half the spinach mixture over the noodles, then sprinkle with half the mozzarella (or pepperjack). Continue layering until you've used all the ingredients, saving the rest of the mozzarella (or pepperjack) for the top. Wrap foil around the top of the lasagna.

TO BAKE IMMEDIATELY: Bake at 350 degrees for about 20-30 minutes or until hot and bubbly.

TO FREEZE: Cool in the refrigerator, then freeze overnight. Remove the foil-encased lasagna from the serving dish and cover with a layer of plastic wrap.

TO REHEAT: Thaw slightly in the refrigerator, then remove all plastic wrap and foil, placing the lasagna in the original dish. Thaw completely and then bake for 1 hour at 350 degrees.

Did I mention, these make the BEST left-overs?? : )