Fruit and Root Bread

My darling boy loves bread so I thought I'd make him a little something special packed with more then just your usual bread. He loves it so does the little girl. Here is the recipe no pictures though we ate it all to fast.

  • 2 2/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp all-spice
  • 1/8 tsp nutmeg
  • 1 1/3 cup white sugar
  • 1/2 cup firmly packed brown sugar
  • 3 eggs
  • 14 Tbs melted butter
  • 2 tsp vanilla
  • 2 zucchini
  • 2 carrots
  • 1 apple
  • 1 sweet potato

Peel and grate all the "fruits and roots" and then use an emmersion blender to blend it all up into a mush and set it aside. Combine all the dry ingredients and set aside. Beat the eggs for 3 seconds then add the butter and vanilla. Once combined slowly add the dry ingredients then fold in the puree.

Bake at 350 degrees.

  • large loaf pan (makes 2) 1 hour 15 minutes
  • small load pan (makes 4) 50 minutes
  • muffins (makes 24-30) 40 minutes
  • mini muffins (makes 4-5 dozen) 22 minutes

Bread Making

Okay so many of you know I LOVE to bake, but having to toddlers doesn't exactly give me time for making bread as often as I like with all the kneading and stuff. This book has made it so we can have fresh bread, rolls, buns, pizza at least 3 times a week and sometimes more. Not to mention it's good and has that bakery taste to it ater you've made a few batches, my little boy jumps out of my arms when he realizes there is fresh bread in the house. This book is a must buy for any bread baker with kids.

 

Celantro Lime Marinade and Dressing

I marinated flank steak in this Chimichuri then grilled it to a perfect medium rare and sliced it thin. I put the steak over a mixed green salad with grilled corn, cherry tomatoes, and goat cheese and used the remaining Chimichuri to dress the salad. Even my super picky husband loved it, I was super happy with how it turned out.

Recipe

  • 1 bunch of celantro
  • 4 cloves garlic
  • 1 4oz can diced green chillies (with juice)
  • pinch of salt to taste
  • juice from 1 lime
  • zest of half lime
  • enough olive oil to make it smooth in the blender.

Yep you guessed it chuck it all into a blender and blend until it's smooth and creamy. A traditional Chimichuri would omit the chillies double the garlic add a bunch of parsley and white wine to smooth it all out.

Fruit Pizza

One of my favorite snacks from my childhood was Fruit Pizza. My mom ran a nutrition program and it was one of the recipes for her providers. In a perfect world more than strawberries would be available but thats all I found at the store this week

Crust:

  • 1 c unsalted butter at room temp
  • 2/3 c powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract (you'll find I put it in everything)
  • 1 c unbleached flour
  • 1 cup whole wheat flour

Topping

  • 1 6oz package cream cheese softened
  • 1 tub of yoplait yogurt (I usualy use mixed berry but you can mix it up with other flavors)

Cream together butter and sugar until smooth. Add in extracts a pinch of salt and the flours. Dough should be slightly crumbly. Press into a tart pan or roll out on a pizza tin (it makes two tart sized crusts). Cook at 325 for 14 minutes.

Cream together cream cheese and yogurt. Spread over the crust once cooled or as you eat it. Arrange the fruit on the top, since it is a pizza and not a tart I like to toss the fruit on instead of maticulously arranging it.

Filipino Noodles

My aunt is from the Philippines and use to make this rice noodle dish that was so good. I'm not sure as to it's authenticity but I'll call it Filipino Noodles in my aunt's honor.

Recipe

  • 1.5 Tbs Kikomen's Teriaki sauce
  • Seasame oil
  • Thin rice noodles
  • stir fry veggies (I got a pre-packaged variety BOGO at the store this weekend)
  • .75 Lb Chicken
  • .5 an onion or .25 cup green onions
  • 1 clove garlic
  • .5 tsp fish sauce
  • 2-3 Tbs Stir fry sauce

Soak the rice noodles in hot water while you cook the chicken and veggies. Thinly slice the chicken and brown in vegitable oil in a hot wok. Add in the onion and saute until transparent adding in the garlic and stir fry veggies at this point.

Turn the heat down, pour in teriaki sauce and fish sauce then give it a quick stir and cover allowing the veggies to steam down. Once the veggies are at your preffered state uncover and add in the rice noodles by hand.

Pour on the stir fry sauce and mix it all together. drizzle the seasame seed oil at the last possible moment because it burns easily.

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