I was looking for a way to use up some plain greek yogurt and ran across this bread recipe. It just may be my new go-to! I prefer to weigh the flour as it is more accurate that way.
Bread Machine Sandwich Bread
1 1/8 c. water
2/3 c. plain greek yogurt
1 1/2 c. bread flour (180 grams)
2 3/4 c. whole wheat flour (370 grams)
2 T. dry milk
2 T. brown sugar
1 1/2 t. salt
2 T. butter
2 t. bread machine yeast (or 2 1/4 active dry yeast)
In the bread machine, add water and yogurt. Then add flours, dry milk, brown sugar, and salt. Level it off.
Quarter the butter and add it to the corners.
Add the yeast to the trap in the top of the bread machine lid.
I put the settings on Large Loaf, Whole Wheat Sandwich setting.
Remove from the pan when the beeper says it is done. Let cool.
--------------------------------------
c = cup
t = teaspoon
T = tablespoon
Tuesday, July 28, 2020
Sunday, July 26, 2020
Pork Chops
Just a quick recipe note on this one!
I got this general recipe from our friend Mark after he read the Salt Fat Acid Heat book. Pre-salting the meat really does work!
The night before, season pork chops (I used boneless) on both sides with salt. 1 1/8 t. for each pound. Refrigerate overnight. This will break down the fats.
Generally: Mix equal parts cumin, chili powder, and curry. Add 3 times that amount in brown sugar. A bit of black pepper.
Rub on the chops just before grilling.
I used:
1/2 t. cumin
1/2 t. chili powder
1/2 t. thai red curry powder
1 T. or so of brown sugar
1/4 t .or so of pepper
I got this general recipe from our friend Mark after he read the Salt Fat Acid Heat book. Pre-salting the meat really does work!
The night before, season pork chops (I used boneless) on both sides with salt. 1 1/8 t. for each pound. Refrigerate overnight. This will break down the fats.
Generally: Mix equal parts cumin, chili powder, and curry. Add 3 times that amount in brown sugar. A bit of black pepper.
Rub on the chops just before grilling.
1/2 t. cumin
1/2 t. chili powder
1/2 t. thai red curry powder
1 T. or so of brown sugar
1/4 t .or so of pepper
Monday, July 6, 2020
Mediterranean Salad
Change the ingredient amounts per your preference. Great refreshing summer salad.
Mediterranean Salad
1 can chickpeas, drained and rinsed
6 oz. or so dry pasta of your choice, cooked per package
1 medium cucumber, chopped
1 bell pepper, chopped (I used orange for color)
2 tomatoes chopped
1/2 red onion, thinly sliced or chopped
1/2 c. chopped kalamata olives
1/2 -3/4 c. crumbled feta
1/3 c. fresh parsley, chopped
salt and pepper
Lemon-parsley Vinaigrette
1/2 c. EV olive oil
1/4 c. White wine vinegar
1 T. lemon juice
1 t. freshly chopped parsley
Mix the dressing and add to the salad. Toss to combine.
1 can chickpeas, drained and rinsed
6 oz. or so dry pasta of your choice, cooked per package
1 medium cucumber, chopped
1 bell pepper, chopped (I used orange for color)
2 tomatoes chopped
1/2 red onion, thinly sliced or chopped
1/2 c. chopped kalamata olives
1/2 -3/4 c. crumbled feta
1/3 c. fresh parsley, chopped
salt and pepper
Lemon-parsley Vinaigrette
1/2 c. EV olive oil
1/4 c. White wine vinegar
1 T. lemon juice
1 t. freshly chopped parsley
Mix the dressing and add to the salad. Toss to combine.
Subscribe to:
Posts (Atom)