Wednesday, March 9, 2011

Sweet Potato Cheddar - Nothing else is better!

So much love in this bread. Extra sharp cheddar and sweet potatoes....yes please.

Sweet Potato Cheddar Loaf

.5 oz instant yeast
9 oz water, temperature controlled
Squeeze of honey
8 oz sweet potato, peeled and boiled
1 lb. 9 oz AP flour
.3 oz kosher salt
.25 oz fresh ground peppercorns
1.5 oz butter, melted
4 oz extra sharp cheddar cheese, grated

Dissolve yeast in warm water with a squeeze of honey.
Smash sweet potato after cooking, add butter, salt, pepper, cheese, with flour in mixing bowl. Blend on low for 2 minutes.
Slowly add water, yeast mixture. Mix on low for 5-10 minutes.
Dough will be slightly tacky and soft. Add more flour if needed.
Allow dough to set in warm spot until doubled. About 2 hours. Punch down and let rise again for 45 minutes.
Shape. Let rise again. Score. Bake for 25 minutes at 350.
This recipe could make two large loaves. But I made one large loaf and some 3 oz dinner rolls!

Super flavorful. Beautiful color.

Tuesday, March 1, 2011

quinoa tabbouleh

Quinoa was a common food to the Incas, who referred to it as the "mother grain" although quinoa is a seed, thinking of them as ancient makes them far more interesting. These super seeds are a complete protein because they contain the essential amino acids.

Typically bulgur wheat is the grain used in a tabbouleh salad but I decided to make it with quinoa and I also added feta, carrots and cucumber. YUM YUM!

1 cup of quinoa, cooked in 2 cups of salted water for 15 minutes, cooled to room temperature
juice and zest of one lemon
generous drizzle of olive oil
salt and pepper, to taste
1 teaspoon of oregano
1/2 teaspoon cumin
1 bunch parsley, stemmed and minced
1/2 cup green onions, chopped
1 medium tomato, seeded and diced
1/2 cucumber, sliced
2 oz feta, crumbled
1 medium carrot chopped

Mix all ingredients and refrigerate for a least 30 minutes to let flavors marinate. enjoy.