talk about lazy/ bread/

I won't even go through last week. It was pretty much repeats with the exception of teryaki tofu that sucked sucked sucked. I am not a baked tofu fan. I like it chewy, not soft.
So today I got up and had some oatmeal with yogurt and apple slices. yummy. clyde and I were going bodyboarding on the other side of the island (sandy side) so I made our take out lunch of hummus, bread that I made the other day (recipe at bottom of page), feta, boiled eggs, cut carrots and mushrooms, and apple slices.
We got almost there and found out a fire was going crazy on that side and it was mandatory evacuation and the roads were closed. So we turned around and had French fries at Macdonald's and went home. Its been raining here on this side like crazy, I hope everyone over there is all right.
Tonight I decided on calzone with fake meatballs inside, as suggested by clyde. It needed more cheese (as also suggested by clyde), or salt or SOMETHING, I am not sure what. We had an excess of tomatoes in the backyard so I made the sauce using them. It was kind of sweet tasting.
here is a days worth of recipes:

bread:
Ingredient List for 2 loaves:
2 and 1/4 teaspoons (1 packet) active dry yeast
2 and 1/4 cup hot water
1 tablespoon maple syrup (or sugar if you don't have maple)
2 tablespoons olive oil
1 tablespoon of salt
4 and 1/2 cup unbleached all purpose flour
1 cup 6 grain cereal from health food store bins mixed with flaxseeds and magic bulletted until not hard and chunky
1 cup whole grain flour
I got about 10 leaves of basil and a sprig of rosemary from the backyard

In a large bowl combine yeast, 1/4 cup of the water, and the maple sugar. Leave for about 10 minutes while the yeast does its magic and turns bubbly.
In a separate bowl combine flours and the six grain cereal. mix to blend.
After the yeast is ready add to the LIQUID (I forget this and add it to the dry all the time so its no big deal) the salt, olive oil, and the rest of the water
Add half of the dry into the wet and mix. then add the rest of the dry.
Put onto a floured board, and add herbs. I do this simply by kneading the bread on top of them.
Knead for about 10 minutes. Here is a good link on how to knead and all of that stuff:
http://cookingchrissy.blogspot.com/2007/08/i-was-making-bread-all-wrong.html
After Kneading put into an oiled bowl for about an hour while the bread doubles in size.
After it rises put it into your baking apparatus. I use an oiled loaf pan sometimes, sometimes I shape it into an Italian loaf and cook it on a baking sheet (oiled), Clyde puts it into a boiling pot and cooks it in them. Its pretty loose.
Let the bread rise in the cooking apparatus for an hour.
Preheat oven to 450
cook the bread at 450 for 10 minutes
lower heat (with bread still inside ) to 350 and cook for 25 more minutes. mmmmmmmmmm.

I have decided to put dinner on the next page to avoid overcrowding

the burrito

Burritos at home. I bet everyone has a recipe for it. but, before I got this recipe I made burritos as a don't know what to make dish. Now they are part of my favorites list.
here is what I do:

If only there were purple sweet potatoes on the mainland. Are there? If you can get purple sweet potatoes they are the best for this dish. But if not....

Ingredients list:

1 potato cut into cubes, kind of small
1 can of black beans or 1 and 1/2 cup black beans
vegatables. Tonight I used a combo of a carrot, some broccoli (about 6 small head bunches), cauliflower (about 2 small head bunches), onion (1/4 of one), and zucchini (about 1/4 of a stalk). Sometimes I use corn. Just a mix.
2 cloves of garlic
1 tablespoon of chili powder
1 teaspoon of cumin
1/2 teaspoon cinnamon
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
salt and pepper

heat oven to 450 and put potato on a baking sheet with oil, salt, and pepper. bake 10 minutes on both sides. reduce heat to 350.
on oven cook onion until you like it. (I like mine clear). then add carrot and harder veggies. cook a few more minutes, about 3. add soft veggies and beans and spices and then potatoes. heat it all up.
in a casserole dish layer the bottom with salsa. fill up tortillas with mix and optional cheese. I like the mozzarella in this. pour salsa on top with leftover mix that didn't fit into tortillas. tonight instead of topping with with salsa (although I did put salsa on the bottom) I put a taco powder mix mixed with (about a cup of) water- add water until it doesn't taste too strong to you, and heated a little- and I poured that over the top. The boys like that better than the normal burritos with salsa on top. I also put cheese over the top, just a little, and foil
bake in 350 oven for 20 minutes. yum. sour cream. yummier.
I couldn't be a vegan. I mean, I could buy fake all that stuff I guess, but I am sure addicted to the dairy.
who else has a good burrito recipe?

stroganoff

ah, this week was not the best for food. tests, papers, sick, clyde working = eating like crap.
but tonight I feel normal again. new recipe.
I saw in the vegetarian times magazine this stroganoff recipe, and it had tempeh in it so I decided to make it. Here is what went down:

Ingredient list:
8 oz. mushrooms
8 oz tempeh
1/4 cup soy sauce
1/2 cup brown rice flour
1/2 cup potato starch
(OR 1 cup reg. flour)
1 tea dried mustard
1/4 tea nutmeg
1 and 1/2 cup onion
1/2 cup apple juice (but you can use vinegar)
1 cup chard
2 cup sour cream
4 cups veg broth
(but I suggest cutting the liquids in half, it was really soupy. I also would put corn starch in to thicken it, it was runny)
salt and pepper
noodles

(this is cooked over fettuccine or egg noodles, your choice, so keep noodle cooking time in mind when making this)
8 oz mushrooms (I used portabello)
8 oz tempeh (I used the smoked kind, I can't compare it to the others cause I don't know what it tastes like


1/4 cup soy sauce
Let the mushrooms and tempeh sit in the soy for 10 minutes
heres where the choices are: this was in a glucose free section of veg. times so they suggested
1/2 cup potato starch
1/2 cup brown rice flour
(but that was all too expensive for me to buy so I just used a cup of all purpose unbleached)
1 teaspoon dried mustard
1/4 teaspoon nutmeg
mix the starch, flour, and spices in a resealable bag. shake the tempeh and mushrooms in it and saute them for 8 minutes. take off heat and put into a bowl
In that pan put in:
1 and 1/2 cup onion
saute until you like
take out onions and put with tempeh mix
turn heat up to med. high and add:
1/2 cup apple juice
use to deglaze the pan for three minutes
then add
1 cup chard
(chard is hard to come by in Hawaii, its like 5 dollars a bunch, so I used spinach. I would not suggest this. Chard is probably good though)
Cook 2 minutes, then add the onion, tempeh, mushrooms mix back in and turn down heat about mid and add:
4 cups veg broth
2 cups sour cream
Heat and put on noodles