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A single loaf of whole grain bread...

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Adapting some of our recipes to smaller portions and/or easier to prepare in an RV kitchen has either been a smashing success or has produced something that no one really wants to eat, and at this point, I am referring to bread....a grain brick doorstop.

Twice now I have tried to take my four loaf recipe and simply slash it into 1/4 measurements and give it a go. It did not go, it stopped! But my hobby if you will is making food, delicious food, so again I will take a stab at it.

A single loaf of whole grain bread, with honey and oats.
A single loaf of whole grain bread, with honey and oats.
I am starting small and easy, whole grain with honey and oats. From there I can add or subtract ingredients to get a loaf similar to my DKB bread. I do like soaking my whole grain flour overnight. But I will confess now, that once I put that mixture into the bread machine, I have throw caution to the wind and gotten a bit carried away. Thinking that it is only about one tablespoon of ingredients from the list, but in reality, 16 tablespoons make another cup of dry ingredients....I knew from this that I had to change my method.

The first change is to start simple, measure the extra ingredients very carefully and add a bit of water as well. Here we go!

A single loaf of whole grain bread, with honey and oats.

A single loaf of whole grain bread
by the seat of my pants
350-degree oven, for baking

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole grain wheat flour

Stir together, a few lumps are fine. You will want the consistency of a dough, not a batter.
Cover and let rest overnight.

The next day, add all ingredients to the ABM pan in the following order:

2 T water
2 t yeast - I use instant yeast for all baking
2 T oil
2 T honey
soaked grain dough, from the day before
1/4 c gluten flour
1/2 c oats
1 t salt
A single loaf of whole grain bread, with honey and oats.

Use the dough cycle. When completed, remove dough from pan.

A single loaf of whole grain bread, with honey and oats.

Deflate, shape into a loaf and place in prepared loaf pan.

A single loaf of whole grain bread, with honey and oats.

Let rest until doubled in size. Bake 35 - 40 minutes or until done in your oven.

A single loaf of whole grain bread, with honey and oats.

Let rest 5 minutes in the pan, turn out to cool completely. Wrap completely for storage.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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modest mondays @ the modest mom
sew it cook it craft it @ sew historically
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Our Sunday dinner's will go on!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Today is the day after the third garage sale, we are a bit weary, and the house a bit empty. My dear husband is watching the game (really that means whatever football game is on) and I am sorting through my cookbooks. In the past few years, I have gone from over 2000 to only those that will fit on two half-size bookcases.

Our transition to 5th Wheel Living, an update on our progress.

I could keep them all if I wanted, but they would be packed away in boxes, and I would forget to use them, so it really makes more sense for others to enjoy them. There will be room for both of the bookcases in the Homestead House, plus they will all be in plain sight. I don't mind paring down, I will concentrate on those foods that are my favorites, whole grain cooking, and baking, legumes along with canning and preserving.

As we sell off these pieces of furniture and the household goods we won't be needing or taking to the Homestead House, our little home here on the peninsula has taken on a quiet echo. My feelings of how to live mindfully are taking over and my creativity is being called upon time and time again. It is all becoming comfortable like a well-worn chambray shirt.  While I look forward to the changes, one change that will not happen involves my beloved Sunday dinners.

Our transition to 5th Wheel Living, an update on our progress.

No matter where we are, or what we are eating, Sunday dinner will be served. We will sit at our dining table with a cloth napkin in our lap, enjoying what we have cooked, and the company of the other. Because it is the little things that make a home and keep the family together. It is what you do regularly that defines you. And to me, Sunday dinner is family and family is love.

Along with selling the furniture and household goods, we are also eating down the pantry and freezer. I have some preserved lemons and a jar of capers to use up. We have a chicken to roast, along with some red skinned potatoes. The flavors of lemon, capers, and chicken will taste wonderful. This kind of spur of the moment creative cooking is enjoyable to me and always has been.

Our transition to 5th Wheel Living, an update on our progress.

Earlier today we had discovered that the nectarines purchased on our last grocery trip had begun to mold as they rested in the cloth-lined (I think this is where we got into trouble...) basket. I cleaned them up the best I could by cutting off and discarding the moldy parts. The edible parts were sliced to bake up into a delicious fruit crumble. And as luck would have it, I had a generous cup of red currents in the freezer to add in for color and flavor. Except for a bit of rhubarb to cut, the currents signal the end of our harvests for the year.


And so it goes with our transition process. We glean, and sort, and decide.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

modest mondays @ the modest mom
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Roasted Bitter Greens

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…


Note:  This is shared from another day, on another blog that I will no longer have the time to keep up once we are settled into our small RV home. I did not want to delete that blog without keeping a few of the better pieces of creative writing. Yes, I do realize that better is also subject to having a skill! With all that, creative writing is something I enjoy and hope to do more of while building additional skills. Thank you for indulging me... 


When you cook from what you grow, you do tend to be fixed with what is coming off the garden. For us right now, it is radishes. That coupled that with my new favorite way of cooking vegetables, results in lots of roasted vegetables on our table at mealtime.


Roasted radishes and greens are delicious, and I ended up eating the whole pan. Keep in mind that the greens of the radish plant are rather dry to start with, so the roasting doesn't take long. The first time I made roasted radishes with greens, they ended up so very ugly that sharing a photo of them here was not a possibility. They started out gorgeous.....


and ended up so ugly that no one was allowed to view them. Also because I devoured the whole mess they tasted that good! What starts out as a fair amount of food, ends up reduced down to about 1/4 of what was originally in the roasting pan. If you plan on serving roasted radishes and greens, you will need one bunch each, per person.

And what about the flavor? Well let me tell you, the radish sweetens and the greens are a pleasant bitter. A winning combination in my opinion. Bitter is a taste element that we don't often turn to in this country, except for beer. Which is a shame, because bitter is cleansing to the palate and good for the digestion. The flavor of roasted radish greens reminds me of broccoli rabe, which is hard to find in our produce market. 

Having a really big bowl of radish greens was the perfect opportunity to sock some away for future meals. Since I had over roasted the greens my first time making them, I had a fair idea of what I needed to do this time, and it worked very well. 

Roasted Radish Greens
by the seat of my pants
450 degree oven

Radish Greens
olive oil
salt
minced garlic, if desired


Toss the greens in a small amount of olive oil. 


Distribute the greens in an even layer (no deeper than 1 inch) on one or more baking sheets. 


Sprinkle with salt and garlic if using.


When oven has reached temperature, place pan(s) on racks, set timer for 5 minutes. Rotate pans and turn oven off, reset timer for 5 minutes, remove from oven, let cool slightly. 



You may serve the greens as a delicious side dish or snip them with scissors to freeze. 


I packaged in 1/2 cup (packed) portions, in sandwich bags, then placed in a freezer bag for long-term storage. I hope to add more as the season continues. These will be added to cooked brown rice, biscuits or muffins along with some cheese, or stirred into scrambled eggs. 

Enjoy!

How about your family, do you enjoy a bitter taste element to your foods?

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
modest monday @ the modest mom

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A new use for that 5 Gallon Bucket Toolbox, re-purposed for kitting and sewing.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe frugal idea, from our kitchen home. We hope you enjoy it as much as we did…

Over half of our furnishing that will not be going on this adventure, have been sold. Our too small to live in, but really nice Motorhome, is now sold. Our second car, sold. Our little utility trailer, sold. And while I have kept the house in "show ready" condition, it is much less furnished.

We have had two, 2-day yard sales along with individual appointments for larger items that were easier to sell outside of a garage sale environment. Plus that way we only had to carry them once! I am culling out cookbooks that won't be needed, oh boy is that hard.....

My dear husband has about 1500 books (yes, really that many) to go through and decide to pack it or purge it to the next garage sale. I might have to nudge him a bit to get this going....
All of the food that was stored on a pantry shelf in the garage has been moved into the house. This way I can keep better track of what we have and not purchase it again before needed, plus I want that big wooden shelf to be up for sale at the next garage sale.


Our weather is turning to a bit of rain, it is a good thing that we have a double car garage to hold these sales in. Tomorrow we are driving north to take a look at a one-ton truck, priced right in our bracket that we will use to pull our 5th wheel when we take off, once the house sells. And speaking of the house, we have decided to list. This is a very small market and doing it ourselves we have come to believe is not in our best interest at this time.

Which brings me to the idea I came up with to store knitting and sewing supplies, once we do take off. I had remembered this purple bucket and tool belt, way up on the shelf a couple of days ago, while taking yet another look around for things to add to the next garage sale. Thinking that I needed to get a step stool or my dear husband to get it down. Which did not happen until today, due to yet another sleepless night.

Awake it came to me that while I never did use it much as a toolbox, it is still in great shape so why not turn it into a carryall for knitting and sewing supplies? It will not take up much room, it will not break, and everything will be in one place. I can even store it in a closet out of the way. So that is what I did. I also used a collapsible salad bowl from my old lunch kit, and a freezer container, both items I found in the cupboard.

Take a look...

Re-purposed 5 gallon bucket toolbox, to hold sewing and knitting supplies.

Re-purposed 5 Gallon Craft Bucket
Inspired by another sleepless night!




Re-purposed 5 gallon bucket toolbox, to hold sewing and knitting supplies.

The largest loom ring fits perfect around the top edge. Plus there are plenty of open pockets to store other items I might find I need later on for quick mending.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
modest monday @ the modest mom

sew it cook it craft it @ sew historically
0

Brown Sugar and Cinnamon Granola

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The one treat I remember from my childhood was Brown Sugar Cinnamon Pop Tarts, I loved them! They were not a regular visitor at our table, but when they came home from the grocery store, I enjoyed them, toasted and buttered. In the beginning, Pop Tarts did not come with frosting (which were too sweet for me), but buttered right from the toaster they could not be beaten.

I have never forgotten that combination of brown sugar, cinnamon and the toasted crust of the Pop Tart. Even though I have not purchased (or even eaten!) a Pop Tart in over 30 years. But, I think this granola comes close in flavor, and who doesn't enjoy reminiscing about their childhood?

We were busy with our second garage sale during the making of this granola, frequently I could hear my husband out in the garage replying to the inquiry about what smelled so good, "my wife is making granola". And I must say, when I opened the oven for the last stir, it smelled just like Pop Tarts in the toaster!

I also thought I would share this from Wikipedia,

"Originally not frosted when first introduced in 1964, it was later determined that frosting could withstand the toaster, and the first frosted Pop Tarts were officially released in 1967. "

The four original flavors were strawberry, blueberry, brown sugar cinnamon, and apple currant.

But let's get back to granola, now introducing Brown Sugar and Cinnamon Granola.

Easy and delicious Brown Sugar Cinnamon Granola, inspired by the Pop Tarts of my youth!
Brown Sugar Cinnamon Granola

Brown Sugar and Cinnamon Granola
inspired by: Pop Tarts!

6 c old fashioned oats
2 c walnut pieces
3/4 c wheat germ
if desired - 1/4 c whole wheat flour (note WW flour will provide a very firm crunch)
11/4 c brown sugar
1 T cinnamon

1/2 c coconut oil, melted
1/2 c water

Combine all the dry ingredients in a large bowl, mixing well. Drizzle the wet ingredients over the top, then combine well, making sure all the ingredients evenly are coated, and no lumps of brown sugar remain.



Divide between two large baking trays (jelly roll pans work well). Bake 25 minutes, stir well. Rotate baking pans, bake 20-25 minutes longer.

You may also use a large lasagna pan, stirring every 15 minutes, which is usually what I do. I also like to bake my granola until it is a rich deep golden brown.

You can also use the slow cooker method found here.

We like having a variety of granola to choose from, you may want to try our Coconut Almond, or the Maple Pecan.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:

modest monday @ the modest mom

0

Transitioning to a 5th Wheel Home, life is a crazy busy process...

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe an update in our transition process. We hope you enjoy it as much as we did…

We have been very busy with sales of excess furniture, housewares, and appliances. But I can tell you this, don't stock up at Costco in the normal fashion, and then sell the extra fridge in the garage. Which is what we did.....

True, we have had some hits (found great acrylic canisters to take the place of the glass ones that I love) and some misses (our Motorhome had damage we were unaware of, yikes!). But through it all, we are a solid team. And we will trudge forward. We might most likely have to rearrange our plans or schedules for the realities we will find in all we have to get done, but we are looking forward to this large project being completed and our first road trip.


We have sold our second car, our utility trailer and have now set a fair price on the Motorhome after a consultation with an RV specialist, regarding the work needing to be done. From that conversation, we lowered the price an additional $1,000.00 so the buyer can walk into some equity.



I have been busy working on our food recipes that we enjoy eating on regular rotation. like granola. I have successfully tweaked the amounts to make a half batch, which will most likely fit better in the oven if there is no room for the large crockpot.

As soon as our small Motorhome sells, we plan on purchasing a truck to pull the 5thwheel that will become home. Getting close to that point now. Our home at the peninsula is for sale, about 1/3 of our excess household goods have been rehomed through tag sales and we are gearing up for the second round of garage sale weekend!

Annnd, last but not least, the email service for posts by email will be changing. If you receive your updates in this manner, please use the new gadget that I will soon post.

Thanks for taking a moment to stop by!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!




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Zucchini and Turmeric Sweet Pickle Slices

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been working on making our own condiments and pickles using either a fermenting process or a quick pickle vinegar brine. So far, we are very pleased with the quick pickle recipes, but I have to be honest, the naturally fermented foods are too salty for me. I will keep trying, but I am glad these quick pickled recipes have worked so well. I have made these Zucchini and Tumeric Pickle Slices more than once, and I will make them again. I hope you give them a try.

I had read that any cucumber quick pickle recipe could also be used with zucchini. It is certainly true for sweet pickle slices, with one small change, cucumbers are a bit watery while zucchini is not. You might have read about my Simple Sweet Pickle Slices when I originally posted it. If so, you might now notice that there has been a small adjustment made in the recipe. The water needed to be reduced to allow for the cucumber taking in the brine and giving off a bit of water.

Zucchini and Turmeric Sweet Pickle Slices, quick and easy, no canning.

With zucchini, you do not need to make that adjustment, and I have found the perfect sweet and sour mix the ratio that I learned back in Junior High home economics works just as well today as it did 50 (yikes!!) ago when I was in class. That ratio is equal parts sweet, sour and other. In the case of these pickles, other is water. When I make a sweet and sour dish, the other is pineapple juice or even broth.

1 1/2 quarts of sliced zucchini, will yield a quart of pickled slices.

I have also observed that it is best to cut the vegetables and fit them in a jar before making up a recipe for the brine. Vegetables tend to be too independent to conform to uniform sizes! The recipe below will fill a quart jar filled with sliced zucchini.


I have also observed that it is frugal to place you sliced vegetables into the hot brine after you have removed it from the heat, stirring from the bottom to bring those slices up, 2 or 3 times.

Zucchini and Turmeric Sweet Pickle Slices, quick and easy, no canning.

Then let the mixture sit, and jar it when it has cooled to room temp. If you pour the brine over the vegetables in the jar, you will need approximately double the amounts of brine. And we all know, that I am if nothing else, frugal!
Pack the slices into the jar, pour the brine over to cover, it works much better...

Zucchini and Tumeric Sweet Pickle Slices
by the seat of my pants!

1 medium/large zucchini, washed, cut in half lengthwise if needed and sliced 1/4 inch thick

1/2 c sugar
1/2 c water
1 t turmeric
1/4 t salt (try garlic salt, also)
1/2 c vinegar

Bring the sugar, water, turmeric, and salt to a boil.

Remove from heat, stir well, add vinegar, then sliced zucchini. Carefully stir or toss from the bottom of the pan upwards, 2 or 3 times. Set aside to cool to room temp.

Place Zucchini slices into a quart jar, cover with brine to cover and a cap lid, let rest at room temperature for up to 24 hours (you won't need to worry, the vinegar will prevent any spoilage).

If needed, push the slices below the brine, cover and refrigerate.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
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Oven Roasted Radishes!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

If someone had told me that I would love roasted radishes, I would have said, "are you kidding?" Actually, I have never and I do mean never been a fan of, the radish. They get hot or spicy with size and often overpower any salad or sandwich they are put into.

But this is the second recipe I have made that has the cook, roast those little red guys. The first recipe was a roasted radish and carrot salad. It was wonderful! I plan on making that salad again. Vegetable salads, especially roasted vegetable salads are on my radar right now.

In my traipse through Pinterest looking for radish recipes, I also came across this one for a simple roasted radish side dish. Not only delicious, it is easy and uses those large radishes that do have a bit of a bite to them.

Roasted Radishes, easy and delicious! Perfect for those radishes that were found in the garden and a bit too spicy for fresh eating.
Roasted Radishes.
We shared dinner with friends last night and these were on the table. Everyone loved them and the preparation is very simple. Unfortunately, while I was fairly busy with the whole process of having friends over for dinner, I did not snap any photos of the preparation at part of the recipe, but it is simple and I know you can do!

Oven Roasted Radishes
adapted from:  the kitchn
450 deg450-degree

2 large bunches of radishes or about 1 pound of radishes from your garden
olive oil
salt & pepper

Trim radishes, and cut in half.

In a large bowl, toss radish halves with 2 T olive oil.

Place radish pieces cut side down on a large baking sheet.

Sprinkle with salt and pepper, roast 10-12 minutes until a golden brown and a slight crunch remains.
OR:
Roast 16-20 minutes for a deeper brown flavor and softer interior.

Enjoy!


Once dinner was done, and the clean up almost completed, it started to rain. Summer evenings will keep you guessing.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
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