Super Easy, No-Knead Bread

I have made this super easy, no-knead bread a few times now.  I took the recipe from the website Frugal Living NW and love it for a few reasons.  First, there are only 5 ingredients (if you count water as an "ingredient").   Second, you mix it by hand in one bowl which reduces the amount of dishwashing you have to do afterwards.  Third, it has a 12-18 hour rise time (with 14 hours as the optimal time), so you can prep it before bed one evening and have it ready for dinner the next.  Fourth, it is baked in a dutch oven which is so cool.  Finally, it is delicious!  I do cut this recipe in half because there are only two people in my household and I have yet to master the art of freezing dough after its first rise.

~ 2 cups unbleached flour
~ 1 cup of white whole wheat flour
~ 1 1/3 cups warm water (You should be able to leave your finger in there for about ten seconds without saying "ouch".  Not cold, but definitely not hot...  The yeast will boycott it if you don't meet its temperature demands.)
a pinch or two of sugar (maybe 1/4 teaspoon)
~ 1/4 t. of yeast (I purchased this yeast from King Arthur Flour.com and put it in a sealed jar in my refrigerator.  It is definitely cheaper than the envelopes you can get at the store, if you plan on baking bread on a regular basis.)
~ 1 1/4 tsp. of salt

I first proof the yeast by dissolving the sugar in the water and then whisking in the yeast.  I wait about 5 minutes until it gets scummy and frothy like this:

If this doesn't happen, pour it out and start again.  (Yours might be even more active than this which is great too!)  Your water could have been too warm/too cold, you might need to add more sugar for the yeast to eat, or the location of the bowl might have been too cold/hot.  On this particular day, I restarted my yeast mixture two times before getting it right on the third try.  Today is our first really cold and rainy day of the season and I think it was too cold the first two times.  On the third try, I popped it on my stove which was a bit warmer because I had preheated my oven to help along another dough that was already rising.

While the yeast is doing its thing, I mix the flours with the salt and add them to the yeast mixture when it is ready.

The dough can be mixed with a wooden spoon just until all the flour is incorporated.  There shouldn't be any dry spots and it will be very tacky.

Pop some plastic wrap and a clean dish towel on there and leave it in a relatively warm place for 12-18 hours.

At the end of that time, it will be puffed up with lots of little holes caused by the yeast letting off gases while it eats the sugar.  One of the gas byproducts is carbon dioxide which stays in the dough because of the strong gluten that has "cloaked" the outside of the dough.  This keeps your bread light and chuck full of those nice holes that make for great toast!  At the end of this first rise, it will look something like this:

You then extract the dough from the bowl and plop it on a floured surface.  It will want to stick to the bowl so just scrape it out with your hands.  Fold it over itself a few times and then put it on a clean dish towel that has been prepped with some cornmeal and flour.  Fold the dish towel over the top and let it rest for about 2 hours.

After about an 1 hour and 1/2, preheat your oven to 450 degrees with your dutch oven in it.  (Be sure to coat the inside of the dutch oven with a little cooking spray.)  When your oven beeps to let you know it is preheated, leave the dutch oven in there for another 20 minutes.  After 20 minutes, carefully take it out (it's going to be hot) and take off the lid.  Lift up the towel and "flop" the dough into the dutch oven.  Be careful of flour puffing up in your face.  Slash the top of the dough a few times.

Put the top back on and put the dutch oven back in your oven.  It should bake for about 45 minutes.  After 45 minutes, carefully take the top off and bake for another 10 minutes until deep golden brown like this:

Resist cutting it until it is fully cooled!  (During this time, you will hear it "crackling" if you put your ear up close.)  A premature cut will result in a gummy interior = not yummy.


Enjoy!

Fruity Muffins

I basically followed this recipe for Sunny Morning Muffins, but made some slight alterations to try to make them a little more healthy:

• First, I used 1 cup of frozen blueberries instead of fresh, mainly because I had some in the freezer.  In order to preserve the wet to dry ratio I then skipped adding sugar to the strawberries to produce more juice.  
• I also used 1/2 cup of white flour and then 1 cup of white whole wheat flour instead of all white flour.
• I reduced the sugar from 1 cup to a 1/2 cup.
• I used pecans instead of walnuts, again- that's what I had on hand.  Here is a Livestrong page comparing the health benefits of both.
• Last, I added a 1/4 cup of flax seeds.

They are quite yummy- the lemon and the nutmeg are a really wonderful combination.  Next time, I would add another 1/4 cup of each fruit, do all white whole wheat flour, and maybe add a bit more flax as well.  I usually make a batch of muffins, put them in a plastic bag once cooled, and leave them in the freezer.  I then take them out one a time.  If I take one out in the morning when I am getting ready, it is thawed by the time I get to school.

Wet ingredients:

Dry ingredients:

Final product- yum:

Enjoy!

Weekly Menu ~ September 30th - October 6th

Sunday, September 30th: Pollo in Potacchio {external link} with rice
Monday, October 1st: Jumpy's Pasta Fagioli {pnp link}, serve with this bread
Tuesday, October 2nd: Parmesan Breaded Chicken with greens {pnp link}
Wednesday, October 3rd: class for me so no planned dinner tonight
Thursday, October 4th: Shrimp and Scallop Arrabbiata {external link}
Friday, October 5th & Saturday, October 6th: I am going home for the weekend so no planned dinners on these nights... check out Simple Bites and Laura in the Kitchen for inspiration :)

Parmesan Breaded Chicken

This is a great main dish to couple with a side of greens, a vegetable, rice, etc.  I like it with salad greens tossed in Martha's simple lemon vinaigrette.

2 boneless and skinless chicken breasts, pounded thinly
1/2 cup of flour
1 egg
1/4 cup of bread crumbs
1/4 cup of panko
1/4 grated parmesan cheese

Pour flour in one bowl.  Whisk the egg in another bowl.   Mix the cheese, panko, and bread crumbs in a third bowl.  Dredge the breasts, one at a time, in the flour, then in the egg, and then finally in the breading mixture.  Heat a saute pan with some olive oil and a little butter.  Once hot, cook the chicken breasts on medium heat for a few minutes on each side.  When they are done, put them on a plate and allow to cool a bit.  Serve with a simple green salad.

Enjoy!

Jumpy's Pasta Fagioli

My nieces and nephews call my dad "Jumpy" in lieu of "Grampy" and this is Jumpy's Pasta Fagioli.  It is one of my favorite comfort foods because 1. it's delicious and 2. it reminds me of my dad :)  

3/4 of a box of ditalini pasta

4 cups of low sodium chicken broth/stock

3 cans of cannelini or northern white beans

1 can of low sodium diced tomatoes

1 medium sweet onion, diced

4 cloves of garlic, crushed

1 boneless pork chop, diced into little cubes

basil, fresh if available

pepper

olive oil

In a large pot simmer the pork in a few tablespoons of olive oil until slightly browned (over medium heat). Add onion. Cover and simmer for 5 more minutes onions are tender. Add basil and garlic and cook for another minute.

Add the tomatoes (with juice) and chicken broth and bring to boil.

Add the box of ditalini, reduce heat to medium, and stir frequently until cooked.

Reduce heat, add beans, cover and simmer for 20 minutes, adding pepper to taste.

Serve with hard bread like french bread.

Mamma Mia!  Enjoy!

Weekly Menu ~ September 23rd - September 29th

Sunday, September 23rd:  Crock Pot Lasagna {pnp link}
Monday, September 24th: Baked Potato Bar!  {This doesn't really need a "recipe", but just in case it has been a particularly grueling day- external link}
Tuesday, September 25th:  Tacos with Black Beans, Feta and Cabbage {pnp link}
Wednesday, September 26th: Roast Chicken with Vegetables {external link}
Thursday, September 27th: Pan-Seared Salmon with green beans and sweet potatoes
Friday, September 28th: Julia Child's Chicken Fricassee
Saturday, September 29th:

Crock Pot Lasagna

I told Husband I was going to make lasagna this week and he asked if I could please put sausage in it.  Not chicken sausage this time, but real pork sausage.  Since he is so good with the surplus of vegetables, the whole wheat pasta and such, I thought, "Why not?"

1/2 pound of ground pork sausage, casings removed
1/2 pound of ground beef
1/2 yellow onion, diced
2 cloves of garlic, crushed
3 cups of spaghetti sauce
1 large container of part-skim ricotta cheese (15 oz.)
1.5 cups of part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 egg
6-8 lasagna noodles, uncooked and regular (not the "no boil" kind)
1/2 bag of baby spinach or frozen spinach
1 zucchini, sliced into circles

Brown sausage and beef in a pan.  Once browned, remove from pan and add onions to the pan.  Once softened, add the garlic and cook for another minute.  Add onions and garlic to the bowl with the meat mixture.

In another bowl, mix most of the mozzarella cheese, all of the parmesan cheese, the egg, the ricotta cheese, and the spinach until well blended.

Spray the inside of your slow cooker very well with cooking spray.  Pour a little of the sauce to coat the bottom.  Fit 2 of the lasagna noodles over the sauce, breaking to fit them as best you can.  (If you overlap them too much they will not soften.)  Drop scoopfuls of the cheese mixture on top, layer some zucchini slices, and spoon some of the meat mixture.  Pour some more sauce on top of this layer and then continue to layer (sauce, noodles, cheese, zucchini, meat, sauce, etc.) until you are close to the top of the slow cooker.  End with a noodle layer, sauce layer and then top with the remaining mozzarella cheese.

Cook on low for 3.5 to 4 hours.  It is done when the noodles are tender- you can slip a knife in the center to test this.

Enjoy!

Weekly Menu ~ September 16th - September 22nd

Summer is still holding on strong with temperatures in the mid-70s this week so I will save the heartiest meal for Thursday when it is supposed to be in the low-60s.  In a mere month or so that is going to seem hot!

Sunday, September 16th: I am off to a colleague friend's house for apps and drinks so the Husband will have to provide for himself :)  I am making "Zucchini Tots" to bring... yum!  {external link}

Monday, September 17th:  Mushroom and Egg Pizzas {Real Simple recipe} using this pizza dough recipe (make sure you make the pizza dough the day before)

Tuesday, September 18th:  Chicken Piccata with Mushrooms and Zucchini {external link}

Wednesday, September 19th:  I have Open House tonight so it will probably be burrito night for the Husband :)

Thursday, September 20th: Rigatoni with Sausage, Vegetables and Beans {pnp link}

Friday, September 21st: Salmon with Grilled Vegetables

Saturday, September 22nd:  Black Bean Soup {external recipe}

Rigatoni Pasta with Sausage, Vegetables, and Beans

This is a hearty and somewhat healthy dish...

3/4 box of rigatoni pasta
1 and 1/2 cups of chicken stock
2 celery stocks, diced
10 baby carrots or 2 regular sized carrots, diced
1 small yellow onion, diced
3 links of sweet chicken sausage
1 can of small white beans, low sodium
3 cloves of crushed garlic
1 can of diced tomatoes, no salt added, mostly drained
a few basil leaves, chopped
1/2 grated parmesan cheese


Cook pasta two minutes shy of the package instructions and reserve 1/2 cup of pasta water.  Coat the bottom of a saute pan with oo.  Add in the sausage, squeezing it out of its casing.  When it is browned, add in the  onions, celery, and carrots and saute until soft.  Add in the garlic and cook for a few minutes.  Add in the diced tomatoes, beans, and chicken stock.  Cook uncovered for about 15 minutes and then add in the cooked pasta and the reserved pasta water.  Cook for another few minutes.  Toss in the basil and the cheese.  Enjoy!

Slow Cooker Meals

I have been doing a lot of online searches lately looking for healthy slow cooker recipes.  Unfortunately, a lot of them contain pre-made sauces, too much dairy, or lots of meat.  Below are some that I have found that seem relatively healthy:

• Chicken Cacciatore, from SkinnyTaste.com- love this site, definitely check it out  (low, 8 hours or high, 4 hours)
• Bolognese Sauce, from SkinnyTaste.com   (low, 6 hours)
• Pollo in Potacchio, from Skinny Taste.com (low, 8 hours)
• Black Bean Soup, from SkinnyMomsKitchen.com (low, 9-11 hours)
• Tortellini Tuscan Stew, from GoodHousekeeping.com (low, 6 hours or high, 3 hours)
• Summer Vegetable Lasagna, from SimpleBites.net (high, 3 hours) 

These last two may be easier than their traditional versions, but do try Julia's full recipes some time- just delicious!

• Simple Slow Cooker Coq Au Vin, from WholeFoodsMarket.com (low, 6-7 hours)
• Beef Bourguignon, from Epicurious.com (low, 8-10 hours) 

Does anyone have slow cooker recipes that are at least tasty and somewhat healthy?  If you do, please share!

Slow Cooker Chicken Cacciatore

I looked at a few recipes online for Slow Cooker Chicken Cacciatore and then decided to make my own version in the end.

Prep Time: 15-20 minutes
Serves: 2 (with leftovers for lunch)

3/4 box of penne pasta
1 20 oz. can of crushed tomatoes
1 14.5 oz can of diced tomatoes
1/2 yellow onion, sliced into strips
1 red pepper, sliced into strips
salt and pepper
5 fresh basil leaves, chopped
tarragon leaves from one stalk, chopped
olive oil (I used my mister)
2 boneless, skinless chicken breasts
1/2 cup of white wine

Lightly spray a saute pan with olive oil.  Salt and pepper the chicken breasts and saute them on medium-high heat until just browned.  Put them in the crock pot and turn it on low.  Add the peppers and onions to the saute pan and cook for a few minutes.  Add the peppers, onions, tomatoes, herbs, and wine to the crock pot and give it a good stir.  Cook on low for 8 hours.  Take chicken out, put on a cutting board, and shred/pull apart using two forks.  Return chicken to slow cooker.  Increase heat to high and cook for 1 more hour with cover off.  (This may not be necessary for you, but I wanted to thicken up my sauce a bit more.)  Serve over penne with grated cheese.

Enjoy!

Teaching about 9/11

A colleague reminded me recently of the importance of teaching about 9/11.  Shamefully, I have shied away from it for two reasons.  First, my students were infants when the event occurred.  Second, I simply did not know how to approach such an emotional event.  After my colleague shared how she was going to acknowledge the day, I was inspired to develop a responsible and sensitive approach for my classroom too.

This September 11th, we will focus on the important American values of service and volunteerism.  I have prepared a brief information sheet for students titled, "What happened on September 11th?" adapted from 911memorial.org.  Students will read this together and will then watch A Timeline of 9/11 (5-minute video from history.com).  These two resources will help them to understand what actually happened that day.

Students will then view Spirit of Volunteerism: 9/11 and Beyond (7-minute video, 911memorial.org).  Last, I will have the students engage in an activity described in the Spirit of Volunteerism: 9/11 and Beyond video teaching guide.  Students will select one of 5 quotes from the video that best expresses their reactions to the film.  I will have them rewrite the quote on a poster sheet and then write why the quote is meaningful to them and how it describes the ideas of service and volunteerism.  Here are the quotes from the video:

Ground Zero worker: 

“Don’t ever forget these days, boys. We came in as individuals. And we’ll walk out together.”

Samuel Johnson:

“Great works are performed not by strength, but perseverance.”

Mother Teresa:

“We ourselves feel that what we are doing is just a drop in the ocean. But the ocean would be less because of that missing drop.”

Winston Churchill:

“You make a living by what you get. You make a life by what you give.”

Mahatma Gandhi: 

“You must be the change you want to see in the world.”

With this plan, I am now much more confident about how to approach 9/11 in my classroom.  Thanks to my colleague for her encouragement!

Lessonplan:

Alyssa Hinkell-Moore

7^th Grade Social Studies 

Ancient Civilizations of the Mediterranean Sea 

Unit: First Weeks of School Lesson Title:   Patriot Day, A Day of Service Class Period: 1

NCSS Standard (what we are learning):  Civic Ideals and Practices - j. recognize and interpret how the “common good” can be strengthened through various forms of citizen action.

Common Core Standard (how we are learning):  WHST.6-8.10. Write routinely over extended time frames (time for reflection and revision) and shorter time frames (a single sitting or a day or two) for a range of discipline-specific tasks, purposes, and audiences.

Learning Target/Objective:  I can describe the purpose of Patriot Day as a remembrance of 9/11 and reflect on the idea of service

Essential Question:  What is service?

Vocabulary:

Tier 2

service 

volunteerism

Student Activities:

Day 1 

1. Review objective and essential question
2. Explain that September 11^th is known as Patriot Day and is a National Day of Service and Remembrance
3. Read “What happened on 9-11?” student information sheet
4. “Timeline of 9/11” video, 4:54 (http://www.history.com/videos/911-timeline#911-timeline)
5. Watch “Spirit of Volunteerism: 9/11 and Beyond” video, 6:50 (http://www.911memorial.org/inspired-make-difference-after-911-0)
6. Discuss video:

• Highlights from the film
• Whom would you like to meet from the film and why?   

        7.  Student writing activity: Select a service-themed quote, reflect, and respond 

Diagnostic and Formative Assessments (Checking for Understanding):

1. Student reflections (F)

Student Sheet:

Patriot Day, September 11^th 

A National Day of Service and Remembrance

What Happened on 9/11?

On September 11^th, 2001, nineteen al Qaeda terrorists hijacked four airplanes, intending to strike 2 buildings of the World Trade Center in New York City and 2 targets in Washington, D.C. Hijackers crashed American Airlines Flight 11, carrying 87 passengers and crew, into the North Tower of the World Trade Center.  United Airlines Flight 175, carrying 60 passengers and crew, crashed into the South Tower of the World Trade Center.  Hijackers also deliberately crashed American Airlines Flight 77, carrying 59 passengers and crew,  into the Pentagon near Washington, D.C. After learning of the other attacks through cell phone calls, passengers on United Airlines Flight 93, carrying 40 passengers and crew, launched a counter-attack on the hijackers to seize control of their plane. As a result of their brave actions, Flight 93 crashed into an empty field in western Pennsylvania, instead of the hijackers’ intended target of the nation’s capital, Washington, D.C. 

In New York City and Washington, D.C., thousands of people evacuated safely. Tragically, nearly 3,000 lives were lost – the largest loss of life from a hostile attack by a foreign group on American soil. The attacks triggered immediate rescue and recovery operations at all three sites. Afterwards, donations of money and supplies poured in and people came from all over the world to volunteer their help. Memorials and vigils were held in New York City, Washington, D.C., Pennsylvania, and all over the world. While the World Trade Center site in New York City and the destruction at the other crash sites are reminders of loss, the generosity and service in response to the attacks shows the triumph and bravery of the human spirit. 

-Adapted from 911Memorial.org

Student Activity

Directions:  After viewing the “Spirit of Volunteerism: 9/11 and Beyond” video, please select one of the quotes below that best expresses your reactions as you watched the film.  Rewrite the quote on the poster sheet provided (be sure to include who the quote is by).  Then, write why the quote is meaningful to you and how it describes the ideas of service and volunteerism.  

Ground Zero worker: 

“Don’t ever forget these days, boys. We came in as individuals. And we’ll walk out together.”

Samuel Johnson:

“Great works are performed not by strength, but perseverance.”

Mother Teresa:

“We ourselves feel that what we are doing is just a drop in the ocean. But the ocean would be less because of that missing drop.”

Winston Churchill:

“You make a living by what you get. You make a life by what you give.”

Mahatma Gandhi: 

“You must be the change you want to see in the world.”

Weekly Menu ~ September 9th - September 15th

When is fall going to arrive?  I am really feeling ready for apple picking, light sweaters, and blistery mornings, but with two more days in the 80s next week, it doesn't look promising.  Hopefully this week is a nice blend of summer and fall classics.

Sunday, September 9th:  Slow Cooker Chicken Cacciatore {pnp link}

Monday, September 10th:  Husband's Birthday!  Grilled Rib Eye Steak with Onion Blue Cheese Sauce {external link}

Tuesday, September 11th:  Spinach and Roasted Red Pepper Calzone {external link}

Wednesday, September 12th:  Greek Salad with Grilled Chicken {pnp link}

Thursday, September 13th:  Grilled Vegetable Wraps {pnp link}

Friday, September 14th: Seared Scallops with Tomato Beurre Blanc {external link}

Saturday, September 15th:  Chicken Stir Fry

Kasier Rolls

Since I am making grilled chicken sandwiches for dinner tomorrow night, I thought it would be yummy to make some homemade rolls.  (Plus, I don't really feel like stopping on the way home from work tomorrow to pick up rolls.)  I followed the King Arthur Flour website's recipe with some very slight adjustments.  If you enjoy baking, bread especially, definitely check out their site: http://www.kingarthurflour.com/shop/RecipeHome.  They have a ton of recipes with very detailed descriptions.  Plus, I love their flour.  I am testing out their white whole wheat flour for my bread recipe next week.  They describe it as having all of the nutritional benefits of whole wheat flour with a milder flavor.

Anyhow, Kaiser Rolls.

With my ingredients all lined up and ready to go.

Proofed yeast. 

I am not sure what happened to the rolls closest to the front.  Oops- I am sure they will taste okay though :)

After one hour of a second rise.  To get the kaiser look without a stamp, I used the method described here at The Fresh Loaf.  I think I will need a little practice with this technique.

My sesame and poppy seed station, ready to go.

Sesame and poppy seeded.

Done and delicious!

Mushroom, Red Pepper and Spinach Quiche

I think some quiche and a simple side of greens makes for a nice, light dinner.  Quiche is super versatile and can be basically made with anything you have on hand.  I happen to have two frozen crusts in my freezer at the moment so I am going to use one of them, but will make a homemade crust for my next quiche.

Ingredients

1 medium white onion, thinly sliced
1 container of sliced baby bella mushrooms
1 red pepper, thinly sliced
1/2 bag of baby spinach, chopped
2 cloves of garlic, minced
1 cup shredded aged asiago
3 eggs and 2 egg whites
2/3 cup milk
pie crust

Saute the pepper, onion, and mushrooms in butter.  When they are tender, add the spinach and cook until wilted.  Add the garlic and cook until fragrant.  Set aside and let cool.

Preheat oven to 400 degrees.

Whisk eggs with milk and add salt and pepper.  Pour in the cooled vegetable mix and most of the cheese.

Pour the egg mixture into the pie crust and sprinkle with remaining cheese.

Bake uncovered at 400 degrees for about 20-25 minutes or until lightly browned on top.

Serve with greens- enjoy!

Oatmeal Bread

As I mentioned in this week's Weekly Menu post, I used an Oatmeal Bread recipe for this week's bread.  I found the recipe on www.whiteonricecouple.com.  The writers of this blog, Todd and Diane,  adapted it from Good to the Grain by Kim Boyce and Amy Scattergood.  I followed the recipe exactly has Todd and Diane described.  Below are some photos of my various steps.

I think I have mentioned this before, but I love baking bread.  I find it calming, comforting, and reassuring.  I also appreciate the flow of the process.  Prepare ingredients... warm milk, water, and sugar mixture for yeast ... while the yeast is doing its thing, wash bowls and utensils... add flours and salt... while the mixer is doing its thing, prepare the bowl the dough will rise in... while the dough is rising, take a walk with the dog... punch the risen dough (favorite part!)... knead, shape, and put in another pan to rise again... do something else- maybe enjoy a cup of tea on the deck or vacuum and wash the floors as I did today... pop the pan in the oven and do something else... like read a magazine or type out a blog post like I am doing now... take out bread and let it cool... do something else while it cools... You get the idea :)  Also, the smell of baking bread is like no other.  Floury, buttery, wholesome goodness.

 All ingredients are lined up and ready to go.

Ready to rise.

After an hour. 

After the punch!

Ready for the second rise.

I could have baked it for a few minutes left, but it still looks yummy!

With a little butter and jam- SO GOOD!!