Monday, April 30, 2007

Rosemary Thingies...

One of the things I did this weekend was clean out the refrigerator. We officially have one half gallon of milk, a Britta water filter some butter, and a jar of salsa in the refrigerator now. And that's okay, every fridge needs a good cleaning every once and a while so it doesn't start to grow fur and walk away on its own. While cleaning out the fridge I noticed that I had about a cup of plain lowfat yogurt that needed to be used before it went bad, and because I'm heading to San Antonio tomorrow I knew that if I didn't use it right then, it was going down the garbage disposal when I got back. So, armed with one measly cup of yogurt I tried to make an edible savory thing. It's not a scone, its not a muffin, its not a biscuit, I don't know what it is, but you know what - it was good.

Rosemary Thingie
2 cups flour
3 tbs sugar
2 tsp b. powder
2 tsp b. soda
3/4 tsp salt
5 tbs butter
1 cup plain lowfat yogurt
3 tbs fresh chopped rosemary

Preheat oven to 425.

1. combine all dry ingredients in large bowl.
2. cut in butter
3. make well in center, add yogurt - combine until dough forms, it will be very sticky
4. turn out onto WELL floured surface and knead until mixture comes together. make ball and then flatten to about 8 inches wide and 1/2 inch think (or however you desire)
5. cut into 8 wedges, place on greased cookie sheet
6. Bake for 15 minutes

Rating = surprisingly good

Another thing that I did this weekend was watch Fight Club again. I really love this movie, and I really enjoy reading Chuck Palahniuk. I've read most of his books and have attended a reading of Guts, one of his short stories, that he read at the Coolidge Corner theater a few years ago. Guts is a bit of a disturbing story, as most of his are; disturbing in that it is so real. He describes things in a way that you are forced to relate to, he describes things the way we think them, or the way certain parts of our brains think them, that maybe our conscious mind doesn't want to believe we do. Guts is such a well executed story that at every reading he has ever given of it, multiple people have passed out, multiple people at every reading. How crazy is that. He has actually stopped reading that story in public, because one person who fainted at a Barnes and Noble (or some other book store) actually hit their head on the way down and required medical attention. He just has a way of saying things, a way of stringing words together that stops you and makes you think.

"More and more, it feels like I'm doing a really bad impersonation of myself."

Chuck Pahalniuk

Thursday, April 26, 2007

Chicken Enchiladas with Creamy Green Sauce

I'll be in San Antonio for Cinco de Mayo next Saturday, which I assume will be an amazing place to be for it; however, I'll be there for work, so I'm not sure exactly how much whooping it up I'm going to be able to do.

Maybe because I'm posting this recipe over a week before cinco de mayo some of you can make it for your own "fiesta" if you are having one. Like the black beans, I got this recipe from the latest issue of Everyday Food.

It was really very easy to make, and it made a veritable shit ton of enchiladas, which we are still trying to finish. So I say if you have to feed a crowd, make this dish. I will also mention that I used the Goya brand green salsa which said that the heat index was medium; medium my ass, it burned the lips off my face. Next time, I'm using the mild salsa if I can find it. CB didn't seem as affected by the heat as I was, but I had to drink multiple glasses of water while I was eating these. Maybe I'm just a pussy, that's a real possibility.

Chicken Enchiladas with Creamy Green Sauce
Serves 6 Prep Time: 1 hour Total Time 1 hour 55 minutes.
3 pounds bone in skin on chicken breast halves (I used boneless, skinless chicken breasts to cut down on fat)
salt and pepper
5 garlic cloves unpeeled
2 jars (16oz each) medium green salsa
3/4 c heavy cream
12 corn tortillas (6-in)
12 oz monteray jack cheese shredded (3 cups)
1/2 c fresh cilantro chopped (optional)

1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

3.Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

You can make these up to a day ahead, prep and assemble the enchiladas up to step 3, cover and refrigerate, then bake and serve when ready.

Rating = So Damn Good (you know, except for the whole lip burning issue)

Wednesday, April 25, 2007

Black Beans with Scallions and Lime

I love black beans, love em. I think it goes back to the evil Portuguese restaurant I worked at, because they were always on the menu. They are so tasty and so good for you. In doing research on the healthy aspects of adding black beans to your diet I learned that the color coat of black beans contain at least 8 different flavonoids. What are flavonoids? They are phytonutrient pigments that have great anti-oxidant potential. And you can't go anywhere now a days without hearing about anti-oxidant rich foods and how they fight off the effects of free radicals in the body. You also can't go anywhere lately without hearing about the effect that Omega-3 fatty acids have on overall health, well, guess what, black beans have that stuff too. And let's not forget fiber, nature's broom people, nature's broom. No one likes to be constipated, no one. Black beans contain 15 grams of fiber per serving, that's almost 60% of your daily value of fiber in one sitting, no pun intended. So eat black beans, they are great tasting and great for you.

I adapted this recipe from the latest issue of Everyday Food magazine.

Black Beans with Scallions and Lime
2 cans (17oz each) black beans drained and rinsed
1 scallion chopped, green and white parts separated
zest of one lime
juice from one lime
olive oil
salt and pepper to taste

In a medium saute pan heat oil to medium, add white part of scallions and cook until tender, 3 minutes. Add black beans and cook over medium heat for 5 minutes. Add lime juice and zest, cook for another minute.

Serve warm garnished with green parts of the scallion and salt and pepper.

Rating = So Damn Good

Tuesday, April 24, 2007

Banana Oatmeal Bread | Cooking Light

First, with the onset of warm weather here in the northeast I must make an announcement. Ladies, I realize that it has been far far too long since we have been able to wear skirts without freezing out bits off, but I must implore you, before exiting the house in the skirt that you haven't worn in 9 months, please turn around and see what you look like from the back. Seriously, walk up to a full length mirror and turn around, does the skirt that you are wearing, that comes to just above your knee in the front somehow not cover that much landscape in the back?

In the two days of warm weather that we have had here I have had the dubious pleasure of following women who either did not care, or were just oblivious to the fact that their skirts, although a respectable length in the front, somehow barely covered their nether region in the back. And of course, when you are behind it you can't stop looking, it's like a person with a lazy eye, somehow you are always drawn to the lazy eye; I was drawn to what the skirt didn't cover (but should have). Try as I might to look away, I just kept staring wondering how people could have no idea what they look like from behind. Maybe this is the mullet version of the skirt, "business in the front, party in the back." Whatever it is, let's try to stop it, it's just not pretty.

On to the recipes I say. CB informed me the other day that he has been eating "far too many sweets" and made a humble request that I cut it with all the scones and muffins and such for a little bit. (It must be bikini time or something) So I have begun to try and do "light" baking, until he stops his petition for low-fat baked goods. This will however not affect the non baked items on this blog, those may still contain copious amounts of fat, although, probably not.

Banana Oatmeal Bread from Cooking Light:
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Cooking spray Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 18 servings

CALORIES 185(30% from fat); FAT 6.1g (sat 1.2g,mono 1.8g,poly 2.8g); PROTEIN 3.3g; CHOLESTEROL 12mg; CALCIUM 72mg; SODIUM 200mg; FIBER 1.3g; IRON 1.3mg; CARBOHYDRATE 30.1g

Rating = Good
I give this just a good rating because I have tasted much better low fat recipes before. This one seemed very dry and crumbled easily when cut, making it hard to eat. I may try this recipe again, but experiment with egg substitute and applesauce to add more moisture to the final product.

If any of you have tried and true low fat baking recipes I'd love for you to share them with me. Thanks.

Monday, April 23, 2007

Chorizo with Pineapple Pepper Salsa

When I was in high school I worked at a small Portuguese restaurant on Plum Island. It was a great little summer job getting to the island in the morning when it was still dark, and then waiting tables out in the sand. The owner was a bit of a whack job, and she later fired me and accused me of stealing from her, so all did not end well, but it did open my eyes to a whole new world of food that I would not have been exposed to had I not worked there, under her evil, greasy thumb.

One of my favorite meals there was fried egg, cheese and chorizo on a Portuguese sweet bread muffin. I mean, is there any question why I got fat working there, that's got to be the recommended daily allowance for fat and calories right there in one sandwich. Anyway, to this day I try to keep a few links of chorizo or linguica in the freezer for days when I just crave that taste. On Saturday which was the most glorious spring day I didn't feel like cooking much, I didn't want to spend time in the grocery store food shopping, so I decided I would make due with whatever was in the fridge and cupboards. From that came this creation; Chorizo with pineapple, pepper salsa with scallion white rice.

Pineapple Pepper Salsa
1 can pineapple chunks cut in half
1 half red pepper cut into 1/2 inch pieces
1 half green chili pepper cut into 1/4 inch pieces
1 scallion chopped
Juice from 1 lime
fresh basil leaves (however many you want)

In order to meld the flavors a little I put the salsa in a saute pan and cooked for about 5 minutes over medium heat. This seemed to bring all the flavors together and soften the salsa a bit. You can eat raw if you like, I however like peppers more when they are slightly cooked.

Cut chorizo in half lengthwise and place on grill or grill pan - cook over medium high meat until warmed throughout.

Rice: Cook to package instructions, before serving add 1/4 cup chopped scallions, fluff.

Rating = Damn Good

Thursday, April 19, 2007

Melissa's Spicy Feta Spread

My friend Melissa posted this recipe on our community board way back in March of 06. Why God why did I wait over a year to make this spread? It is so damn good, and so simple to make. Melissa's original recipe called for green and red jalapeno peppers, but I used three different types of peppers (red bell, green chili, and sweet Italian), because that was what looked good at Haymarket the day I went shopping for ingredients.

Melissa's Spicy Feta Spread Recipe:
4 to 6 green and red jalapeno peppers, roasted, peeled and diced
1 lb. Greek feta cheese, finely crumbled
1/4 lb. cream cheese (I used lite cream cheese)
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
2-3 garlic cloves, crushed

To roast the peppers, place them on a baking sheet in an oven on 500 degrees. Bake until peppers are soft enough to peel the skins, about 20 minutes.

Blend the feta and cream cheese in a mixer or blender until smooth. Mix in the roasted peppers, olive oil and garlic. Add the lemon juice one tablespoon at a time. Taste the mixture and continue adding lemon juice accordingly to balance the flavor. You might not need all of the lemon juice depending on the type of feta used.

Refrigerate and use as a spread on pita or bread, or as a dip for veggies.

Rating = So Damn Good

Wednesday, April 18, 2007

Meat and Potatoes...Part Deux.. Southern BBQ Pulled Pork

First let me start this post by giving big Happy Birthday to my Dad! Second let me say say that yes, this is another crock pot recipe, and no, I do not have a problem with conventional cooking methods, its just that pulled bbq anything should be cooked for hours so that the meat is tender and moist and filled with bbq goodness, okay?

This is what was served along side the potato fries for EP/JP the other night. And it was So God Damn Good people, seriously. However, the particular BBQ sauce was a southern bbq sauce so it had a little bit of a kick to it. I'd love to try and make a maple or honey bbq sauce, so if anyone has a recipe for that please send it along to me because I promised "meat and potatoes" that I would bring some pulled bbq chicken to the Father's Day outing next month.

Southern BBQ Pulled Pork
1C ketchup
1C chili sauce
1/4 C Dijon mustard
3 tbsp cider vinegar
3 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp soy sauce
1/4 tsp red pepper flakes
4 garlic cloves minced
3 pounds Boston pork butt
1/4 c water
kaiser rolls for serving

1. In a medium sauce pan combine ketchup, chili sauce, mustard, vinegar, Worcestershire, honey, soy sauce, red pepper flakes and garlic. bring to a boil over medium high heat, then reduce the heat to medium low and simmer for five minutes uncovered. let cool to room temperature.

2. Putt pork in a large zipper top plastic bag, pour the bbq sauce over the pork, seal and marinate at least 8 hours or overnight in the refrigerator, turning the bag over a few times if possible.

3. Remove the pork from the marinade and put in the slow cooker. pour the marinade into a small bowl, add the water, and mix well. Pour over the roast. cover and cook on low until the meat it fork tender 8 to 10 hours.

4. Transfer pork to a platter (the directions say to tent with aluminum foil for ten minutes before carving, but I'm not patient enough for that so I started to dig right in) put pork back in BBQ sauce in cooker to keep warm until ready to serve.

5. Spoon onto kaiser buns an serve.

Rating = So God Damn Good

Tuesday, April 17, 2007

Meat and Potatoes...Part 1

We have a married couple that we spend a considerable amount of time with, I was actually a bridesmaid in their wedding. JP, the husband grew up on processed foods and soda, EP, the wife diligently tries to expand her husbands culinary experience. Her favorite story of JP is when after a long camping trip he said he couldn't wait to get home and have a home cooked meal with homemade "instant" mashed potatoes. I found this so sad, that his idea of homemade food came out of a box. I've come to just refer to EP/JP as meat and potatoes when referencing them in a story. We had them over for dinner the other night, and because of the moniker which is based completely on experience, I made them meat (BBQ pulled pork, post to come tomorrow) and homemade potato fries. To go with the fries I made a Dijon dipping sauce. They both loved it, operation meat and potatoes was a success.

Oven Roasted Potato Fries
4 potatoes, scrubbed and cut into wedges
Olive oil - enough to coat potatoes
any mixture of herbs you want - I used parsley, basil, and chicken grill spices
sea salt
fresh ground black pepper

Place wedges on a baking sheet and cook in a preheated 375 degree oven for 30 minutes, flipping potatoes half way through.

Dijon Mustard Sauce
1/2 c low fat mayo
3/4 c low fat sour cream
1// c Dijon mustard (or to your taste, you can add more)
Combine all ingredients together

Rating = Damn Good

Tuesday, April 10, 2007

Linguini with Clam Sauce

You know what's gotten out of hand in this God forsaken country of ours? Political correctness, I'm so damn sick of hearing "Happy Holidays" instead of "Christmas", or "Chanukkah", or the fact that a local school had "Peter Rabbit" come to the school last week instead of the "Easter Bunny." Isn't the backbone of any and all understanding of a subject, knowledge of that subject. Why must we constantly sweep religion and tradition under the rug and replace it with a stark, sanitary blanket that is supposed to somehow include all peoples. What's next, we call Thanksgiving, sitting down at table day, I guess New Year's is safe, unless of course you're on the Chinese calendar, what about Independence Day - is there some vague reference to that non main stream political party there? Should we call it, Democrats, Republicans and Independence Day. Seems rather foolish doesn't it. I just feel that maybe, just maybe, the decrease in tolerance across this nation is somehow related to ignorance of other peoples heritage, traditions, and religion. Maybe, just maybe instead of pushing these things aside and replacing them with safe names we should be teaching our people about the differences that surround each and every holiday, whether it be religious or secular.

Stepping off soap box now and back into the kitchen where my bitch ass belongs.

While driving back from Vermont a few weekends ago CB and I stopped off in Montpelier to go to a few of the used book stores. I found the most amazing book titled
The Italian Ingredients Cookbook. What a find, I paid $7, and it is chocked full of the most amazing Italian recipes, but the best part is that the first half of the book is a veritable teaching lesson in Italian ingredients. This recipe came from that cookbook, it was simple, delicious, and best of all cheap to make.

Recipe: Serves 4
2 tbsp olive oil
1 onion very finely chopped
2 garlic cloves crushed
1 can (14oz) chopped tomatoes
2/3 c dry white wine
1 can (5oz) clams in natural juice, drained and juice reserved
12 oz dried spaghetti
2 tbsp finely chopped flat leaf parsley plus more for garnish
salt and pepper

1. Heat the oil in a sauce pan, add the onion and cook gently, stirring frequently for about 5 minutes, until softened but not brown.

2.Stir in the garlic, tomatoes, wine and reserved clam juice, with salt to taste. Add a generous grinding of pepper. Bring to a boil, stirring, then lower the heat. Cover the pan and simmer the sauce gently for about 20 minutes, stirring occasionally.

3.Meanwhile coil the spaghetti into a large pot of boiling salted water and cook for 12 minutes or until al dente.

4. Drain the spaghetti. Add the clams and finely chopped parsley to the tomato sauce and heat through, then taste for seasoning. Pour the drained spaghetti into a warmed serving bowl, pour on the tomato sauce and toss to mix. Serve immediately sprinkled with more parsley.

Rating = So Damn Good

Monday, April 09, 2007

Lemon Poppyseed Muffins

Yet another rip off from Elise at Simply Recipes. I'm not going to rewrite her recipe, I'm just going to point you in the direction to her recipe. These could not have been easier to pull together, and they looked great on my Easter brunch table. I absolutely love poppyseeds, so if anyone has any other recipes that call for poppyseeds (other than lemon poppyseed recipes) I would love it if you could pass them along to me.

I've realized lately that there are a lot more readers of my blog than there are comments, and that's ok, I just want to let you know that I love it when you comment and send me emails. So, please feel free to give me a shout out whenever you can, I love hearing from you.


Rating = So God Damn Good

Thursday, April 05, 2007

Blackberry Muffins

Before we get to this amazing recipe from Elise at Simply Recipes, I must talk about my ride home from work yesterday. As many of you know, I take public transportation to work via the T. So, I was sitting in a single seat on the train flipping through the latest issue of Woman's Health, when I noticed a man standing next to me who kept shifting in his pants, and grabbing at his crotch again and again. I'm sitting and he's standing so yes, I'm at eye level with his crotch.

I never look directly at the crotch, I'm catching all of this action out of the corner of my eye. Try as I might, I can't seem to stay focused on my article, so I decide to look up and see what the hell is all the commotion going on in this guys pants.

It's at that point that I came face to face with his CAMEL TOE. Now, I know that women who wear pants that are too tight will display to the world the inevitable camel toe, I however have never seen it in the male gender.

This man was not thin, he would be, oh, let's say portly? And his britches were so tight that they caused a veritable male camel toe, which obviously bugged the living shit out of him because he could not stop shifting his weight, manually shifting his penis and constantly moving the seam of his pants to from one side of his manhood to the other. It was at this point, transfixed by the uncommon sight that I came up with a new phrase to my arsenal of sayings; this man ladies and gentleman exhibited the perfect MAMMAL TOE, the male equivalent of camel toe. It is a rare sighting, let's hope you never pick your head up while on the train and come face to face with this one eyed creature, it's not a pretty sight.

Now what you really came here for, the recipes. This recipe comes from Elise at Simply Recipes. who's website I find myself going back to time and time again, because her recipes are always delicious and easy to male, I mean make, oh Freudian slip. Here is Elise's recipe.
2 cups all purpose flour
1 Tbsp baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
2/3 cup sugar
8 Tbsp warm melted butter (1 stick)
1 teaspoon vanilla
11 oz of fresh blackberries, cut in half

1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups.

2 Whisk together the flour, baking powder and salt in a large bowl.

3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.

5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Rating = So God Damn Good

Wednesday, April 04, 2007

Mojito Salmon with Yogurt Cucumber Dill Sauce

So, on with the heart healthy foods. In light of yesterdays post and my impending heart failure I decided that it was time for some healthy Omega 3 fatty acids. Apparently the wild Alaska salmon has more heart healthy benefits than farm raised salmon, so that's what I made last night. In researching the benefits of Omega-3 oils I found that it protects against coronary heart disease in the following ways:

  • decreasing blood lipids (cholesterol, low-density lipo proteins or LDL, and triglycerides)

  • decreasing blood clotting factors in the vascular system

  • increasing relaxation in larger arteries and blood vessels

  • decreasing inflammatory process in blood vessels

A recent study at the University of Washington has confirmed that eating a modest amount of salmon (one meal per week) can reduce the risk of primary cardiac arrest. ( are a ton of other health benefits that are associated with eating salmon, but this is just a smattering of the heart health benefits. So yeah for salmon. boo for heart disease!

Mojito Marinade:
Juice of one lime
Zest of one lime
Fresh mint leaves chopped
White wine vinegar
Olive oil

Marinate salmon for twenty.

Yogurt Cucumber Dill Sauce
½ cucumber chopped processed and drained of excess water
1 cup plain low fat yogurt
1 tbs fresh dill chopped

Combine cucumber, yogurt and dill and let set for 10 minutes to marry tastes together.

Place salmon on a hot grill pan (sprayed with cooking spray) cook on one side until edges begin to cook through, flip salmon only once to keep the structural integrity of the fish, cover with remaining marinade and cook to your liking (I like it cooked all the way through, some prefer to have a still opaque pink center. You will know the fish is done if it flakes when touched with a fork. Serve with yogurt sauce on the top.

Monday, April 02, 2007

Whole Wheat Bread with Flax Seed

It's so good to be back and cooking again. I'm still trying to get over the allergy/cold thing that has attacked my face and throat. I went to the doctor this morning to get a prescription for anything that will block the God awful allergens from entering my nose/eyes/throat, and while I was there my doctor wanted to go over the results from the echocardiogram that I had done about three weeks ago.

A little history, when I was born I was diagnosed with a VSD heart murmur which is a ventricular septal defect, or an opening in the dividing wall between the two lower chambers of the heart, and is congenital meaning it's present at birth. I've lived with this diagnoses all my life (31 years) and it's never stopped me from doing anything, (except scuba diving) I've run three marathons with this little defect and never though about it, I run so much that my resting heart rate is 44 beats per minute, I've begun to love my athlete heart with is loud weird swooshing beat. Today the doctor told me that not only did they find my murmur during testing, but they discovered that one of my valves is leaking, meaning that one of my valves is not closing tightly and blood is leaking back across the valve. Right now it's not causing a problem, but if it gets worse it can lead to heart failure among other things. So, if any of you have any knowledge of valve disease or have it yourself, I'd love to hear from you, because I'm a little bumbed this morning.

I realize that the above has nothing to do with baking bread, but that's what I did last night, and I think there is nothing like the smell of homemade bread wafting from your oven. It makes me and my leaking valve feel good.

2 1/2 teaspoons dry instant yeast
1 1/3 cup water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup (I used molasses)
3 1/2 cups whole wheat bread flour (more if needed)
1/4 cup nonfat dried milk
1 1/4 teaspoon salt

Optional: I added about 1/8 c whole flax seeds.

For mixer, mix with a spoon until dough comes away from the sides of the bowl. Now using the dough hooks knead dough for 6 to 8 minutes or until it becomes smooth and supple. Place dough into a lightly greased bowl, cover and place in a warm place rises and becomes puffy about 60 minutes. Dough may not double in size this is ok.

Transfer dough to a lightly oiled surface and shape into a log about 8 1/2 inches long. Place log into a bread pan, cover loosely with lightly greased plastic wrap and allow bread to rise for 1 hour or until crowned about 1 inch above edge of pan.

Bake bread in a preheated 350 degree oven for about 40 minutes, or it sounds hollow when thumped on bottom of loaf.

I got this recipe from CD Kitchen, here is a link to the website.(

Rating = So Damn Good