Tag Archives: Baking

Big Veggies and more..

20 Nov

I know it’s been a long time since I’ve posted.  Grad school suddenly crept up on me with a vengeance, I guess it felt I wasn’t paying enough attention to it.  But through it all I did still get some much needed cooking/baking in so that I could stay focused on school and keep my brain functioning.

I wanted to share one of my husbands favorite dishes with you.  This is easy, tasty, healthy, and you can make a huge batch of it to last through the week.  We call it “Big Veggies”

Cut up your choice veggies into big chunks.  Cauliflower, beet, potato and a head of garlic to roast are usually our staples.  Put them into a bowl so you can evenly coat salt, pepper, and olive oil on them (and other added spices if you like).  Place them in your biggest pan covered in the oven for about an hour.  Once they are mostly tender with a fork poke take the foil off and let them cook another ten minutes of so.  They are slow roasted and the flavors really come out strong this way, that’s why we don’t usually add other spices.  It’s nice to have excess oil in the dish, it makes a delicious sauce flavoring if you want to pair your veggies with rice or orzo.


Also I made a loaf of homemade bread a few weeks ago…. Very hearty and seeded.  I honestly don’t remember all the steps and ingredients, I just wanted to post it to tell you how easy it is to make bread, and so much fun.  It makes you feel so accomplished to eat your own bread.  All you basically need is yeast (different yeasts will flavor the bread differently), water, and flour (different flours of your choice will flavor the bread differently too).  You can also add in seeds, sugar/honey for the yeast, butter, etc.  But those first 3 ingredients are all you really need.  The reason people usually don’t make bread, I think, is that the planning time and time to satisfaction of when you actually get to eat the bread is very long. You have to make your dough and then let it rise until it’s double in size…or overnight even, in the fridge.  Then you pound it down, shape it how you want it into the dish you want to bake it in and let it rise again.  You finally cook it once it has risen the second time.  Again, it doesn’t take much effort, just time and planning.  Check out my loaves…they were seeded with flax, sesame, and poppy and were very hearty (all whole wheat flour), they packed a punch toasted and dipped in hummus.

After 2nd rising

Before 2nd


Crafty Cooking in the Kitchen

23 Sep

Sometimes I get a hankering for food late at night, and obviously throughout the day too.  Most of the time, especially when it’s 1am like last night, I like to look through my cabinets and see what the ingredients I have on hand will allow me to make.  It’s a fun challenge and extremely satisfying when you have success.  It’s provision based cooking, in this case baking.  I looked through the fridge and freezer (where my flower and flax is kept to keep it from going rancid) and found chocolate chips and a banana and knew I was about to embark on some kind of banana bread.  No eggs or butter though in the apartment, so I threw in a bit of olive oil and in place of applesauce (that often replaces olive oil) I used some peaches I had canned over the summer.  To make it a bit healthier I cut down my flour and added rolled oats and ground flax seed.  It turned out great!
I’ll share the make-shift recipe, but I hope from reading this you’ve gotten a little inkling and inspiration to play around in the kitchen just like I use to when I was a little girl making witches brew stew in the back yard with everything that was rotting and found in my sandbox.  See how I’ve progressed!

Banana-Peach-Chocolate chip Bread

1 cup whole wheat flour (Massa Organic flower in this case from a local farmer)
1/2 cup rolled oats
1/4 cup something sweet (either brown sugar or honey, or white sugar if that’s all you have)
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp oil of some kind (canola, butter,olive..etc)
1 super ripe banana
1/4 cup applesauce/smashed canned peaches (if you don’t have this, add more milk or oil to the recipe, you need more “wet” if you take this part out)
1/8 cup soy milk
1/2 tsp pure vanilla extract (I also didn’t have this, most baked goods call for it, it adds a nice flavor, you can put in Kahlula instead, or in my case I put in a very dark honey from Marshall’s farm that has a taste of rum to it).1/2 cup chocolate chips (or raisons or nuts, or nothing, whatever you want!)

1. That’s it! Mix all the dry goods together first. Then the “wet” ones, smashing the banana into the consistency of baby food.  And then mix the dry and wet together.  Turn in the nuts/raison/chocolate chips at the end.  Preheat oven to 350F and bake in a small dish (this is one loaf of bread) for 25-35 minutes. 

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