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Archive for the ‘Breads’ Category

WE HAVE NOW PASSED the six months to 50 mark!    This is the final countdown to my 50th birthday and my end goal of being perfectly fit and healthy when I turn 50.   I can do this!

I spent some time getting super organized for the next six months of blogging.  I’ll be posting according to this weekly schedule:

Saturdays — Bread baking & recipes
Sundays — Soup recipes
Wednesdays — Vegetable recipes
Thursdays — Fruit recipes
Fridays — Fitness reporting

And my hope is that some of you will jump on and report your fitness activities for each week in the comments section. Either way, you’ll hear about all I did (or didn’t) do for exercise every seven days.

I’ve already found 35 delicious soup recipes and I’ll make one every Soupy Sunday, just like we did early in the year. I’ve also bought Healthy Bread in Five Minutes a Day, the second book by Jeff Hertzberg and Zoe Francois. I don’t know about you, but months of fall and winter weekends filled with fresh-baked bread and homemade soup sound completely heavenly to me. I can’t wait to get started!

The Facebook page is still going strong — I hope you can recommend it to your friends!!   I usually post links and share videos and recipes on the page.   We also get photos posted from our friends on the page, along with links to the wall, which anyone can post at any time.   I’m all about sharing ideas, information and recipes.

I’m also still going strong on Twitter (@14monthsto50), approaching 900 followers, which I know is total babydom in Twitworld, but for me it seems like a big deal.  All I know is so much information passes over Twitter every day that I’m still astounded by it!   I love it as an information-sharing source. 

On the weight and fitness front:  I’ve lost 17 lbs. since I started this blog in January.  I want to lose at least 10 pounds more, and you know how that goes.  When I get there, I’ll probably want to lose a few more.  I’m so happy with my improved diet and health — this has truly been a lifestyle change and it is something I completely prefer.   I wish I could make everyone eat the way I do!  

I’ll be back here tomorrow with a veggie dish or two, some photos (if I can remember how my camera works) and we’ll kick this thing off!!   See ya then.   And thank you all so much for sticking with me through my hiatus — love ya!

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LAST WEEK, I POSTED THE Heirloom Tomato Sandwich with Herbs and Creamy Tofu Spread recipe from Whole Living on the “14 Months to 50” Facebook page as our first recipe for Thursday Cooking Club.   Today we will all meet on the Discussion tab to tell how we made the recipe our own, offer opinions, etc.   Here’s what I did:

I don’t eat tofu, so I substituted goat cheese in this recipe.   In two small mixing bowls, I divided 4 ounces of goat cheese.   I added chopped fresh dill and a couple of squeezes of lemon to the goat cheese in one bowl, along with a dash of cracked pepper, then blended with a fork.  In the second bowl, I added chopped fresh basil and cracked pepper.  I’m not sure it’s possible to use too much dill or too much basil — in my house it isn’t.  I have always loved basil and cream cheese and with goat cheese I can closely imitate that flavor combo, with just a little bit of added tang. 

After blending the herbs with the cheese, I spread half of each mixture on 1/2 slice of wheat artisan bread.  I topped the dill mixture with halved grape tomatoes, more dill, and pieces of fresh lettuce.   The basil mixture was topped with tomatoes, more basil and walnuts.  Then I sprinkled the entire dish with cracked pepper and sea salt.  

This recipe is good for a brunch or lunch, snack, or even as an appetizer if entertaining.   The flavors are very savory, and the bread gives it some weight — delicious and filling. 

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I JUST RETURNED FROM TARGET, where I found the cutest little artisan petite wheat breads!  The small loaves are about 5 inches square and two inches flat, so they will be perfect for slicing horizontally to make toast squares.  I’m going to use them to make the Thursday Cooking Club recipe my Facebook friends have so kindly agreed to make with me this week.

This is a good wheat bread. Target also has full-sized wheat loaves, and an artisan rye.  You can get the loaves sliced at the deli counter.  The small loaves are only 99 cents and the large loaves were around four bucks.  Not bad at all.

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ONE THING I LOVE ABOUT cooking is occasionally you think you are out of food, then you discover if you just throw a few things together you can make something delicious.  That’s what happened to me today.   I had a can of chickpeas, so I did an online search for recipes and found Fusion Hummus at allrecipes.com.  Since I only had one can of chickpeas on hand, I exactly halved the recipe.  I also used dried rosemary, 1/4 teaspoon crushed, instead of the fresh.   After putting all the ingredients into my blender, I shook a few dashes of salt and pepper on top, and blended.  A few pieces of whole grain flatbread made for a very delicious lunch.

I think the tanginess of this hummus makes it a perfect side dish for a cookout or picnic.   It will be perfect alongside potato salads, pasta salads or other Memorial Day type foods.   Serve with chips, crackers, or breads.

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MY VERY FIRST HEALTHY muffin recipe!   I’m happy with these results, the muffin texture is good, the taste is slightly sweet but not too sweet.  The raisins and oatmeal add a nice chewy feel while you eat.  Here’s the recipe:

Healthy Morning Muffins

3/4 c. oatmeal

1/3 c. oil

1 c. vanilla almond milk (or your fav milk, but this adds some sweetness)

1/2 c. raisins

1 egg

1 c. shredded carrots

1/3 c. honey

3/4 c. wheat flour

1/2 c. unbleached all-purpose flour

1 t. baking soda

1 t. nutmeg

Mix the first 7 ingredients, and set aside for 10 minutes.  In a separate bowl, combine the flours, nutmeg and baking soda.  Preheat the oven to 425F, line a muffin tin with cups for 12 muffins.  Make a well in the dry ingredients and pour the wet mixture in, stirring to moisten.  Batter will be lumpy.  Fill each muffin cup 2/3 full, and bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean.  Mine took 15 minutes.  At the 10 minute mark, I sprinkled evaporated cane sugar on the tops of them, lightly, then continued baking. 

I had enough batter left when my cups were full to make two more muffins, so I decided to try a “cake in a mug.”  I spooned the batter into a favorite mug, then microwaved on high for two minutes.  It worked perfectly!  This would be so cute for a breakfast, to microwave a mug for each guest or to bake the batter in oven-safe mugs. 

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I WAS SO BUSY HAVING  Bread-y Saturday that I overlooked Soupy Sunday and now here it is Meatless Monday!!  Back later with catch-up recipes!

Mood Mug says, "Oh noooooo!"

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 . . . does it take to make someone feel not-so-bad about baking three loaves of not-so-hot bread?   According to my numbers, 176.    Croutons, anyone?   And no, I didn’t count the breadcrumbs. 

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