Bran and Yogurt Bread

Where to begin about the amazing convenience of a bread machine.... I have heard many stories of friends receiving these for house warming or wedding gifts and never using them. I am happy to report our Oster (a treasured shower gift from my first office) is still going strong - working since February 2001!
After making making wheat and french breads for years, I found The Cook's Encyclopedia of Bread Machine Baking by Jeannie Shapter and the past few years have been exploring the diverse wonders of whole grains.

This recipe makes a 1 1/2 pound loaf --

1 1/4 c water
3/4 c strained, plain yogurt
1 1/2 T sunflower oil (I use olive oil)
2 T molasses
2 1/3 c unbleached white bread flour
1 3/4 c whole-wheat bread flour
1/2 c wheat bran
1 1/2 tsp salt
1 tsp rapid rise active dry yeast

Pous the water, yogurt, oil and molasse into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle both the white and whole wheat flours over, ensuring that the liquid mixture is completely covered. Add the wheat bran and salt, then make a small indentation in the center of the dry ingredients (but not down as far as the liquid) and add the yeast.
Set the bread machine to the basic/normal setting, medium crust. Press Start.
Remove the bread from the pan at the end of the baking cycle and turn out onto a wire rack to cool. Serve when still just warm, if desired.

Mushroom Nut Crumble

A one dish favorite - a vegetarian twist on our Mom's casseroles!

1 lb to 1 1/2 lbs mushrooms, sliced and chopped (I have used baby bella, white button, oyster variety)
2 c vegetable bouillon
4 T butter
1 large onion, finely chopped
1 garlic clove, crushed
8 T all-purpose flour
salt and pepper
4 T cream
2 T chopped fresh parsley

Crumble topping
1 generous 1/2 c medium oatmeal
1/2 c whole-wheat flour
1/3 c ground almonds
1/4 c finely chopped walnuts
1/2 c finely chopped shelled pistachio nuts
1/2 tsp ground thyme
salt and pepper
6 T butter, softened

Melt butter and cook the onions and garlic for 2-3 minutes, until just soft. Stir in the flour and cook for 1 minute.
Gradually stir in the bouillon, chopped mushrooms and seasoning, and cook until mushrooms are softened. Add cream and parsley and cook until thickened and spoon into a 2 quart casserole ovenproof dish.
To make the topping, mix together in a bowl the oatmeal, flour, nuts and thyme and season with salt and pepper to taste.
Using a fork, mix in the butter until the topping resembles coarse bread crumbs.
Sprinkle the topping mixture evenly over the mushrooms.
Bake at 375 degrees for 30 minutes or until the topping is golden and crisp.
Garnish with additional parsley, if desired and serve immediately.

Just want to share one of my favorite magazine dedicated to health and wellness - Natural Solutions. Great articles and recipes.

Check out their website - www.naturalsolutionsmag.com

Brown Rice Gratin

A versatile dish that can be made with any vegetables on hand and even basmati rice instead of brown.

1/2 c brown rice
2 T butter, plus extra to grease the dish
1 red onion, chopped
2 garlic cloves, crushed
1 carrot, cut into thin sticks
1 zucchini, sliced
3/4 c baby corn ears, halved lengthwise
2 T sunflower seeds
3 T chopped fresh mixed herbs
1 c grated mozzarella cheese
2 T bread crumbs (I used matzo meal since it was in the house)
salt and pepper

Cook the rice in boiling water for 20 minutes until tender. Drain well.
Lightly grease a 2 quart casserole dish with butter.
Melt the butter in a skillet. Cook the onion over low heat, stirring, for 2 minutes or until soft.
Add the garlic, carrot, zucchini and baby corn ears and cook, stirring constantly, for another 5 minutes until vegetables are soft.
Combine the drained rice with the sunflower seeds and mixed herbs and stir into the skillet. Stir in half of the cheese and season with salt and pepper.
Spoon the mixture into the prepared casserole and top with the bread crumbs and remaining cheese.
Cook in a prehated oven, 350 degrees for about 25-30 minutes or until the cheese has begun to turn golden. Serves 4.

Heart Shaped Waffles

Dedicated to the kid at heart...
Fantastic for breakfast with maple syrup and nuts or for dessert with fresh strawberries and yogurt or ice cream. You can even save a few for left-overs as this makes enough for 4!

Whisk together in a large bowl:
1 3/4 c all purpose flour
1 T baking powder
1 T sugar
1/4 tsp salt

Whisk together in another bowl:
3 large eggs, well beaten
4 T unsalted butter, melted for reduced fat waffles(8 T for light and fluffy waffles)
1 /2 c milk

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together (batter will be similar to that for muffins).
Spoon batter to cover bottom half of the preheated waffle iron and close lid. Bake until the waffle is golden brown.
Serve immediately or keep warm in a 200 degree oven.

White Bean Dip

1 ½ c cooked navy beans (or 1, 14-ounce can, drained)
1 tsp orange juice
Juice of half a lime
2 T chopped fresh cilantro
Handful of green onions, sliced
Olive oil*
Red pepper flakes, salt and pepper

In a food processor, combine beans, orange and lime juices, cilantro, green onions, and olive oil. Add pepper flakes, salt and pepper. Puree until desired consistency.
Present with tortilla chips and vegetable crudites.

*The recipe called for sour cream, but I decided to substitute extra virgin olive oil which add a nice flavor.

Curried Lentils and Cauliflower

This flavorful and favorite dish is packed with potassium and vitamin C.

The recipe was from the Bastyr Kitchen -- and is dedicated to my friend, Geoffrey as you start your first semester. Wishing you much success and the very best on your journey...

1 cup dried lentils
1 bay leaf
2 cups water

2 tsp extra-virgin olive oil
1 onion, chopped
1 clove garlic, minced
¼ tsp sea salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
¼ tsp cinnamon
1 small head cauliflower, cut into flowerettes
½ - 1 cup tomato sauce
1 tsp freshly grated ginger root (I use 1/2 tsp dried ginger)
¾ - 1 cup water

Wash and drain the lentils. Place in pot with bay leaf and water. Bring to boil. Lower heat, cover, and let simmer 25-30 minutes, until lentils are soft.

Heat oil in a large pot. Add onion, garlic and salt. Saute until onion is soft. Add coriander, cumin, turmeric and cinnamon. Add cauliflower, tomato sauce, ginger and water. Stir well. Cover and let simmer until the cauliflower is tender (10-15 minutes). Stir cooked lentils into cauliflower tomato mixture, discarding the bay leaf.

Serve over whole grains (or jasmine rice, as pictured). It is wonderful garnished with cashew pieces and plain yogurt.

Preparation time: 30-35 minutes - Makes 4 servings