Honey Wheat Bread

This recipe comes from my Aunt Roaslie who knows how to make anything healthier, more natural, and simply better. The first time I tried this bread was at her home. I was hooked from the first bite. Not like some breads, this recipe turns out moist and rich.

Ingredients (with modifications)

• 2 2/3 c. hot water
• 1/4 c. oil
• 3/8 c. honey
• 1/2 tbsp. salt
• 3 1/2 c. whole wheat flour
• 1 1/2 tbsp yeast
• 3 1/2 c. white flour
• 1 c. wheat germ

Directions

1. Mix hot water, oil, honey and salt in an electric mixer.
2. Slowly add 2 1/2 c. wheat flour until smooth. Then add yeast.
3. Add an additional 1 c. of wheat flour to mixture.
4. Slowly add white flour and wheat germ.
5. Knead for 10 minutes and place in pans or form to make rolls.
6. Let rise aproximately 1 hour in semi-warm environment.
7. Bake at 325 degrees Fahrenheit for 20 minutes.
8. Remove from pans and set on racks to cool. Butter the tops.

Photo Credits

Basmati Rice Pilaf with Apricots

I've been looking for ways to spice up dishes and add some variety to my diet. When I came across this recipe it looked delicious. The apricots add a nice flavor to an ordinary rice dish and cashews satisfy that need for a little crunch. Add a little spice and fresh mint and you've got a plate full of goodness!

Ingredients (with modifications)

• 1/4 c. chopped, dried apricots
• 2 wide strips lemon zest
• 2 c. cold water
• 3 tbsp. unsalted butter
• 1 tsp. garam masala (I used chili powder)
• 1 medium onion, diced
• 1 1/4 tsp. kosher salt
• 1 c. basmati rice, lightly rinsed and drained
• freshly ground black pepper
• 1 bay leaf
• 1/3 c. fresh mint leaves
• 1/4 c. toasted, unsalted pistachios or cashews

Directions

1. Put the apricots and lemon zest in the 2 cups of cold water.
2. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute.
3. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
4. Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes.
5. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste.
6. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork.
7. Toast the nuts while the rice cooks.
8. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.

Cook's Note: Wrapping the lid with a dish towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan.

Roman-Style Chicken

I tried this recipe from Giada De Laurentiis and absolutely loved it. A true meal for Italian lovers! This was the first time I have used the all-popular prosciutto often called for Italian recipes. It really adds a kick and goes well with the blend of tomatoes and capers. Delicious and well worth a try!

Ingredients (with modifications)

• 4 skinless chicken breast halves with ribs (I substituted additional chicken thighs - see below)
• 2 skinless chicken thighs, with bones (I used boneless)
• 1 1/2 tsp. salt
• 1 1/2 tsp. freshly ground black pepper
• 1/4 c. olive oil (This was a bit much for me. Next time I would reduce it to 1/6)
• 1 red bell pepper, sliced (I diced)
• 1 yellow bell pepper, sliced (Again, I diced)
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 - 15 oz. can diced tomatoes
• 1/2 c. white wine (I omitted)
• 1 tbsp. fresh thyme leaves (I used dried)
• 1 tsp. fresh oregano leaves (I used dried)
• 1/2 c. chicken stock
• 2 tbsp. capers
• 1/4 c. chopped, fresh flat-leafed parsley leaves (I used dried)

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
2. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.
3. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.
4. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
5. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.