Multi-grain Bread with Sesame, Flax and Poppy Seeds

Lately, I've been progressively disappointed with the quality of bread in stores. Given that my family polishes off 2-3 loafs per week and getting to artisan bakeries every few days is not an option, I really would like the boys to have the best bread there is - bread that smells just like out of my childhood, bread that goes stale in 2 days, bread that isn't too airy or too dense, loaded with goodness of whole grains.

Enough said, I decided to give bread-making a shot. I'm a first-time bread maker so I wanted a solid recipe to go by. The multi-grain recipe I got off Epicurious.com has great reviews so I gave it a go. I used my dough mixer attachment for all of the kneading work - let me tell you, it makes life so much easier!

As a novice bread-maker I didn't tweak anything in the recipe and followed it to a 't', mostly. What I got was 2 wonderful aromatic multi-grain bread loafs, a bit denser that I expected (probably, due to a lot of whole wheat flour) but absolutely delicious, holding shape well, perfect for school sandwiches. However, I found the process pretty time-consuming - it requires a few steps of adding - mixing - waiting. It took me about 3 hours from the beginning to finish, which is expected with a yeast-based recipe.

What I'd like to do soon enough is to establish a regular bread-making schedule when I can bake a weekly supply, about 4 loaves per week; freeze 2 and keep 2 for eats. Is this too utopian?

• 1/2 cup unsweetened multi-grain cereal (such as 7-grain)
• 2 cups boiling water
• 2 1/2 tsp or 1 envelope dry yeast
• 4 1/3 cups bread flour
  I used a combination of 60% / 40% of whole wheat / rye flour
• 1 tablespoon olive oil
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons salt
• 2 teaspoons sesame seeds
• 2 teaspoons flax seeds*
• 2 teaspoons poppy seeds
• 2 cups water

1. Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools, about 20 minutes.
2. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
3. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. 
4. Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf. 
5. Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
6. Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
7. Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.

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"Buffalo"-style Cauliflower Bites

Superbowl 2015 has recently passed. There are a few quint-essential recipes that are associated with watching the game, Buffalo chicken wings included. I love the pungent flavour of the Buffalo dressing, spiked with vinegar, but have always wanted to try a vegetarian option. After searching a bit, I found this recipe of the Cauliflower Buffalo Bites on by the SaucySoutherner.

I simplified the preparation: so this recipe of the "Buffalo"-style Cauliflower Bites is easy and fast. You can have this guilt-free and light recipe ready in under 30 minutes, including the prep time!

• 1 head cauliflower
• 4 tablespoons butter, melted
• 2 tbsp hot chili sauce / Sriracha / Frank's Hot sauce , etc
• 1 tbsp white vinegar
• 2 garlic cloves, minced
• 1 tsp paprika
• 1 tsp salt
• 2 cups Panko crumbs

1. Preheat the oven to 375° F. Prepare a baking sheet lined with foil or parchment paper.
2. Separate the cauliflower head into bite-sized florets. Place the florets in a large bowl.
3. In a small bowl, add the melted butter, hot sauce, white vinegar, garlic, salt and pepper.
4. Pour the dressing over the cauliflower and mix well so the florets are covered with sauce evenly. 
5. Pour the crumbs over the cauliflower and mix well. Most of the crumbs will adhere to the florets.
6. Place the baking sheet into the preheated oven and bake for 20-25 minutes, or until the crumbs are golden brown.
7. Remove the baking sheet from the oven.

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Red Cargo Rice and Brown Rice Salad with Bell Peppers, Raisins, and Walnuts

This Red Cargo Rice and Brown Rice Salad salad is a burst of textures, colours, and flavours. Asian-style dressing adds depth to the nutty texture; with a surprising combination of raisins and red bell peppers.

Red Cargo Rice is definitely a star in this Red Cargo Rice and Brown Rice Salad - it has more texture than brown rice and adds a great colour.  The presentation is beautiful enough to make it a holiday dish. It can be served warm as a colorful side dish or as a salad, when chilled.

Serves:  12 

• 1 cup brown rice
• 1 cup red cargo rice 
• salt to taste
• 1 red bell pepper, cored, seeded and diced
• 1 green bell pepper, cored, seeded and diced
• 1 cup golden raisins
• 1/2 cup roasted walnut pieces, roughly chopped
• 2 tablespoons chopped parsley

Soy Sauce Dressing

• 1/2 cup oil
• 1/4 cup soy sauce
• 1 tbsp honey
• 2 tbsp sugar 
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 clove garlic crushed or finely chopped
• 1cm root ginger finely chopped
• salt and pepper to taste 

1. To make the soy sauce dressing, put all sauce ingredients into a jar with a lid and shake well to blend. 
2. Cook rice in boiling salted water for 40-45 minutes until soft. Rinse, drain well and cool. Place in a bowl and add remaining ingredients. 
3. Toss thoroughly before serving. 10 minutes before going to serve, add the soy sauce dressing to the rice and veg and toss well, then serve.
   
   
   
   Adapted from Allrecipes.au

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Vegetable Pulp Bread

If you have ever juiced, you know how much pulp you get left over. It is almost sinful to get rid of the green goodness (I mostly do greens). I have tried all there is to put pulp to use - broths, muffins, crackers, etc, but nothing goes super well with my family as this bread. It is moist and smooth in texture, similar to zucchini or banana bread.

• 2 cups veggie or fruit pulp
  Usually, I use carrot / apple / pear combination. But you can pretty much use any vegetable and / or fruit you have juiced. Also, I juice the veggies twice or even three times, so my pulp is not super moist.
• 2 cups flour
• 1 cup rolled oats
  I like using kids granola cereal, that has raisins, pieces of fruit, etc
• 3 eggs
• 1/2 cup oil
• 1/2 cup apple sauce
• 1,5 cups sugar
• 1 cup sunflower and / or pumpkin seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
  
  
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. I use an electric beater to combine all ingredients.
     If you don't have one, sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pulp and seeds until well combined. 
  3. Pour batter into prepared pans.
  4. Bake for 45-50 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
     
     Adapted from Allrecipes.com

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Balsamic Vinegar Dressing

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 shallot, minced
• 1 clove garlic, minced
• salt, pepper to taste
  
  Combine the ingredients in a jar with a lid. Close the lid and shake until thoroughly combined.

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Super-Easy Kid-Friendly Chili (Slow-Cooked)

No matter how much I'd want my kids to appreciate a wider range of food tastes, they tend to cling to the traditional North American food palette. They may select an unusual dish when we go out, but at home, they prefer less exotic choices. It makes my time in the kitchen both less and more challenging: I'd love to offer them something more creative  but making simpler foods is well... just simpler. I keep slipping unusual options once in a while, hoping that one day, when they get older, their childhood cuisine will find a way and at least one of them them will pick fois-gras over nachos.

In the mean time, one of their all-season favourites is chili. It is hardly spicy and hardly hot with just enough of the chili and cumin powder aroma. The slow-cooker completes the simplification process and voila, you have something that's simple, quick (prep time) and kid approved.

• 1 lb ground beef
• 1/2 white onions, diced
• 2 garlic cloves, minced
• 800g can of diced tomatoes
• 1/2 each green and yellow / red bell pepper, diced
• 500 ml / 19 oz red / pinto or kidney beans.
  I really like a 6-bean mix that you can get at Loblaws or NoFrills 

• 2 teaspoons cumin
• 1 tablespoon paprika
• 2 teaspoons chili powder
• 2 teaspoons salt

1. Heat a skillet on med.-high heat and brown the beef, breaking up clumps, until no longer pink. Put in a slow cooker.
2. In the empty skillet saute onions until transparent with a bit of oil. Add minced garlic, saute for 1 minute, add the spices. Fry to 30seconds, enough for the spices to release the aroma. Put in a slow cooker.
3. Add diced tomatoes, rinsed beans and peppers in the slow cooker. Mix the ingredients well.
4. My slow cooker retains all original liquid, so I don't add extra broth. If your slow cooker is the opposite, add broth. 
5. Cook for 5 hours on high or 9 hours on low.

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Easy Asparagus Quiche

This recipe is so flexible - you can substitute asparagus for any other vegetable combation, e.g. leeks, tomatoes, etc. You can also use any other sharp cheese you like and add any other selection of spices. Omit the bacon for a vegetarian option.

Servings: 6
Time: 1 hour
Difficulty level: easy 

• a frozen pie-shell
• 300 grams fresh asparagus, cut into 1cm pieces
• 3 slice(s) fried and crumbled bacon
• 2 eggs, beaten
• 3/4 cup(s) half-and-half
• 1 cup(s) grated Parmesan or any other sharp cheese
• nutmeg, pepper, salt to taste

1. Heat a pan, fry bacon, dry on paper towels, crumble.
2. Pour out excessive fat, add asparagus pieces, and saute till just about tender, 5-7m.
3. Arrange bacon in a pie shell, then lay asparagus on top. Sprinkle cheese over bacon and asparagus.
4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Pour the egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving. 

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The Ultimate Lazy Rhubarb Pie

• 3 cups chopped rhubarb
• 1 cup white sugar 
• 4 tablespoons flour
• 1 9 inch pie shell, pre-made

Oatmeal topping:

• 1/2 cup regular rolled oats
• 1/4 cup white sugar
• 1/2 cup flour
• 1/3 tablespoon butter, melted
• 1 pinch ground cinnamon

1. Preheat oven to 375 degrees F (230 degrees C).  
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. 
3. Mix together the OATMEAL TOPPING in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
4. Bake in the preheated oven for 15 minutes, then reduce the heat to 375F until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.
   
   For a blueberry-rhubarb pie, add 1 cup blueberries to 3 cups rhubarb. 

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Broccoli Fritata

After a meat-heavy weekend, I wanted to take a break from carnivorous meals and follow the meatless Monday trend. The fritata turned truly delicious: moist, tender, light. It might not be entirely guilt free, but the first bite will make you forget about the calories. Follow suggestions in parenthesis for a lighter version.

• 1/2 head of broccoli, cut into 1/2 inch pieces
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 2 bacon slices, diced (optional)
• 1/2 cup mild cheese (I used Yarlsberg), grated. Substitute for low-fat or ff for a lighter version
• 1/4 cup parmesan, grated
• 4 eggs, beaten
• splash of milk

1. Preheat oven to 350C.
2. Saute the diced onions and broccoli in buttered pan till soft, about 10 minutes. Add garlic, salt, pepper. Move the vegetables into an oiled heat-proof pie dish.
3. In a bowl combine the cheeses, eggs, milk, salt and pepper to taste. Mix well. Pour over the vegetables.
4. Bake in the oven for 20 minutes.

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Broccoli and Cauliflower Pancakes

I have a vegetarian guest staying at the house. I thought it'd be an interesting challenge to stay on a vegetarian menu for 2 weeks of his stay and see how much I'd miss meat. It is the middle of the 2nd week and... meat, what meat? It has been surprisingly easy to live through the days with no meat, but it is also getting surprisingly challenging to spend that much time in the kitchen. Familiarity with meat gives me more range, more flexibility and thus, less time cooking.

Anyways, this is a wonderful recipe I've created based on a few I had read and combined. It is light on flour and heavy on veggies, easy to cook and big on flavour. The vegetables are not mashed or processed, keeping the texture of the fritters firm and crunchy.

Ingredients:

• 1/2 heads (each) cauliflower and broccoli heads
• 3 eggs
• 1/4 C (each) grated old Cheddar and Parmesan cheese (you can also substitute either one for cottage cheese)
• 2 cloves garlic, minced/ pressed
• 1/3C whole wheat flour
• 1t red chili sauce
• 3T chopped parsley
• salt, pepper to taste

Yogurt sauce:

• 1/2 C plain yogurt
• 2T lemon juice
• 1 clove garlic, pressed
• 1t chili or paprika

Preparation:
1. Separate the broccoli and cauliflower florets from the stems, chop up the stems, drop into boiled water.  Prepare until tender but not too soft, about 3 minutes, drain. Chop the vegetables into 1cm pieces.

2. In a separate bowl, beat the eggs lightly. Add grated cheese, garlic, chili, flour, mix. Fold in the chopped vegetables.

3. In a large skillet, heat olive oil. Spoon out the mixture, flatter to form a pancake, about 5cm in diameter. Fry each side, 3-5 min each. Serve with spiced yogurt.

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Crab Legs in Garlic Butter

A quick and hassle-free alternative to steamed crab legs, this amazingly flavourful recipe preserves all the flavours and moisture and is hands-down my favourite.

• 1 pound crab legs, thawed or fresh
• 1/4 cup butter
• 5 cloves garlic, minced
• 2 tablespoons white wine
• 2 tablespoons fresh parsley
• 1/8 teaspoon salt
• chili pepper flakes
• 1/4 teaspoon fresh-ground black pepper

Directions

1. Cut a slit, length-wise, into the shell of each piece of crab.
2. Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in herbs and condiments, add wine. Continue to heat mixture until bubbling.

3. Add the crab legs; toss to coat; cover with lid and allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

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Buttermilk Pancakes

• 3 cups flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoons salt
• 3 cups buttermilk
• 1/2 cups milk
• 3 eggs
• 1/3 cups butter 

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. 
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! 
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. 

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Old-Fashioned Pancakes

• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 1 teaspoons salt
• 1 tablespoons sugar
• 1 1/4 cups milk
• 1 egg
• 3 Tablespoon(s) butter 

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

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Homemade Granola

• 3 cups (300 grams) old-fashioned rolled oats (not instant) 
• 3/4 cup (75 grams) sliced or slivered almonds 
• 1/2 cup (45 grams) raw sunflower seeds 
• 1/2 cup (45 grams) raw pumpkin seeds 
• 1/2 tablespoon (5 grams) wheat germ (optional) 
• 1/2 tablespoon ground cinnamon 
• 1/4 teaspoon salt 
• 2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted 
• 1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber) 
• 1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)

1. Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper. 
2. In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt. 
3. In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. 
4. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
   
   Makes about 5 cups. 

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Avocado and Shrimp Salad

Servings: 4
Makes in: 30 minutes
Level: easy

Great as appetizer or an pretty salad

• 2 avocados, diced
• 300g shrimp, cooked, diced 
• 1/2 celery, diced
• 2 tablespoons mayonnaise
• 2 teaspoons hot sauce
• 1 tablespoons lemon juice
• 1 tablespoons parsley, fresh chopped 
• 1 tablespoon olive oil
• 2 clove garlic, pressed
• 1 teaspoon white vinegar
• 1 teaspoon mustard

Combine all but the first 3 ingredients, mix well. Dice the shimp, celery, and avocado. Pour the dressing and mix gently. Scoop into prepared avocado shells. 

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Easy Tuna Pate

•  4 (90g each) cans of tuna, water/ oil drained
• 1 egg
• 3 egg whites
• 50g cream
• 150g tomato puree, canned or ketchup
• salt, pepper to taste
• thyme, basil to taste

1. Mix tuna in a food processor till smooth. Add cream, salt, pepper, tomatoes, and one egg. Beat again.
2. Beat egg whites till it turns foamy. Fold in the tuna mix. 
3. Transfer to a serving bowl. Cover with plastic wrap. Place in a microwave for 5 min. 
4. Cool, turn upside down, serve with/without sauce.

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Avocado Green Salad with Pesto Dressing

An improved recipe of the salad I had at the Sumo Salad in Adelaide. The original had way too much tangy and sour dressing, this is a much milder recipe.

• mixed greens and lettuce (250g)
• 1 avocado, halved, pitted, sliced
• 1/4 cup roasted walnuts
• 1/2 cup cooked chicken breast, thinly sliced and
• 1/3 cup mild feta, diced

Dressing

• 3 tbsp pesto sauce
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp lemon juice (or to taste)
• 1 garlic clove, pressed
• pepper, salt to taste

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Roasted Garlic Cauliflower

• 2 tbsp minced garlic
• 3 tbsp olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated Parmesan cheese
• salt and black pepper to taste
• 1 tbsp chopped fresh parsley

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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Banana Nut Loaf I

A very good basic recipe that makes a moist loaf. 

• 1 1/2 cups flour
• 1 cups white sugar
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 3 very ripe bananas 

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9 inch loaf pan  
2. Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.  
3. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.  

Original recipe from Allrecipes.com

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Layered Teriyaki Shrimp Dip

• 340g pkg cooked peeled baby shrimp, fresh or frozen
• 2 celery stalks, finely chopped
• 250 g block cream cheese, cut into cubes    
• 1/2 cup (125 mL) sour cream 
• 2 tbsp (30 mL) teriyaki sauce
• 2 tsp (10 mL) hot chili-garlic sauce 
• 1/4 cup (50 mL) chopped fresh coriander 
• pinches of salt

1. If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki sauce, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
2. Spoon a little of the cheese into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. 
3. Repeat layering 2 more times, finishing with shrimp. 
4. If making ahead, cover and refrigerate overnight. Great with rice crackers. 

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