Thursday, March 27, 2008

Whole Wheat Bread

I've never made this one from start to finish in the bread machine. Usually, I use the dough-only cycle. Its easy to vary the taste of this bread by changing the kind of fat/oil you use. Using olive oil (which is what I usually do) gives a more savory flavor that is especially good toasted with butter or peanut butter. Using butter, canola oil or crisco create a different texture and taste. You can also vary the sugar by using either regular sugar or honey. If you use honey, cut out some of the other liquid.

2 1/2 t Instant yeast, or 1 packet of active dry yeast dissolved in 2 T water
1 1/3 c water
1/2 c oil (vegetable, butter, olive, crisco)
1/3 c sugar (or honey or molasses or maple syrup)
2 c white whole wheat flour
1.5 c bread flour
1/4 c nonfat dried milk
1 1/4 t salt

If you choose to do this in the dough-only cycle, when the cycle completes remove it from the pan and place it on an oiled surface. Shape into an 8-inch log. Place into an 8.5x4.5" pan, cover and allow to rise an hour or until it is 1inch over the top of the pan. Bake at 350 for 20min, then tent with foil. Bake another 20min. Remove from pan to cool.

Buttermilk Bread for the bread machine

For a 2lb loaf

1 1/3 c buttermilk
1/3 c water
1 T butter or cooking oil
4 c bread flour
3 T toasted wheat germ
4 t sugar
1 t salt
1 1/4 t yeast

Use "basic" or "white" bread cycle

Wednesday, March 12, 2008

Eggplant Curry

Eggplant Curry

Prep time: 45 minutes (start rice when you begin)
2-3 T butter and/or peanut oil (I used canola, though)
1 T mustard seeds
2 T sesame seeds (didn’t have any, so left them out)
2 t cumin seeds
1 ½ cups chopped onions
1 ½-2 t salt
2 t turmeric
¼ t cayenne, possibly more, depending on tolerance/preference
2 medium eggplants (7-8” long, 4’ diam at roundest point), cut into 1” cubes
Water, as needed
2 cups fresh or frozen green peas
Optional: 1 small bunch fresh cilantro, minced(didn’t have any, so I had to do without)

1- Heat butter or oil over medium heat in a very large, deep skillet or dutch oven. Add seads, and sauté till they begin to pop, about 5 minutes.

2- Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8-10 minutes, or till onion is translucent.

3- Add eggplant . Cook, stirring from the bottom regularly, for 15-20 minutes, until the eggplant is soft. You might add a little water if mixture is too dry. Cover the pan between stirrings.

4- Steam the peas till they are just tender and bright green. Serve the curry over rice, topped with peas and freshly minced cilantro.

6-8 servings