Since I have not been baking for a few months, we had to resort to crackers for awhile which really needed a good topping. In my search I came across this fabulous "Sunflower Tuna Salad" in Sarah Brittons My New Roots cookbook. Since we have been loving it so much I thought I would share it with you all. It's easy, its delicious and it makes the most boring crackers taste amazing!
Vegan Tuna Salad based on Sarah Brittons Recipe
Breakfast is one of my favorite meals but I often find myself too much in a hurry to actually make a big elaborate breakfast on a week day, that is when my husbands specialty comes into play “Egg in a Blanket”! I had never had it before I met him but since then it’s been one of my favorite easy and satisfying quick breakfasts to have. I certainly go through phases where I have it everyday! In case you either needed a reminder to make this wonderful breakfast or you never had it like myself many years ago here are the easy instructions:
Egg in a Blanket
Butter both sides of a thick slice of sourdough bread. Cut a hole in the middle,using a cookie cutter or small glass. Melt a little bit of butter in a skillet on low heat. Place bread in
Anyone else craving grilled cheese? Here is a fancy version with cauliflower so you get your portion of veggies too!
Cauliflower Grilled Cheese
Preheat the oven to 350°F. In a medium bowl, combine the oil, garlic, salt, pepper, lemon zest and red pepper flakes. Add the cauliflower slabs and toss to coat. Arrange the cauliflower on a baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and toasty. Set aside to cool but keep the oven on.
While the cauliflower is baking toast the hazelnuts in a small pan over medium-high heat. Let cool, then chop coarsely. Lay the bread on the baking sheet and arrange the
A frigate 3F day = soup weather!!
Winter Ribollita Soup (Feeds a crowd!)
Happy Thanksgiving and How to bring your bread back to "fresh out of the oven" status for your guests
Happy Thanksgiving! Wishing you a beautiful day with friends and family sharing delicious food.
I have been getting a lot of questions on how to thaw or ”refresh” a loaf of bread.
Here is what I do:
Heat oven to 375F. Unwrap the loaf you had in the freezer and spray it down with some water to get it wet but not soaking wet. Place it directly on the rack in the hot oven for 25-30 minutes. I usually put the loaf in with what ever else I am baking and if you are preparing Thanksgiving dinner the oven is on anyway and you can put the loaf in with any of your last minute dishes.
Day Old/ Week Old Loaf
If I have a whole loaf that is not frozen or I remembered to thaw it on the counter for a few hours, I wet it down just like the frozen one and put it in a 350F oven for 10-15 minutes and every time I pull these loaves out I am amazed that they get their fresh out of the oven taste and texture back! Your guest will think you just baked it.
If you are planning on using a fresh loaf from today in your stuffing, make sure to cut it as soon as you get home. It’s a little more difficult to slice and cube a fresh loaf, but the pieces don’t have to be pretty. But it is important to dry them out at least overnight otherwise they get too soggy.
P.S. Last week the printed version of the Bread Pudding was missing the number of eggs, sorry! It takes 2 for the recipe. The online version is all updated. I you are ever looking for any recipes they are on my blog www.stellabread.com/blog
This week’s Share
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, organic sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, organic sourdough culture, sea salt.
Comfort food is still in order at my house… Which means I will be making Bread Pudding tonight. Here is one of my many recipes for it in case you want to make some too. (Its a great brunch special too if you have guests for the holidays and left over bread from the days before)
Heat oven to 350F. In a small saucepan warm milk, butter, sugar and spices. Cook until butter is melted and set aside to cool. Butter a 6 cup casserole dish and fill with bread cubes.
Add eggs to cooled milk mixture and whisk. Pour over the bread cubes and bake for 45 minutes or until the custard is set. Enjoy warm or at room temperature.
Last weekend I posted all my bread choices online until the end of this year! Thanks to everyone that already ordered and if you have not yet, there is still time to get your order in for Thanksgiving even! And remember ALL proceeds from the Thanksgiving bread orders will be donated to the Water Protectors at Standing Rock, so you can buy delicious bread for your family and friends and support an important cause at the same time! You can also find me at the Bozeman Winter Farmers Market this Saturday November 19th at the Emerson to stock up on bread for your feast and all your veggies, meat, Living Nutrition's Thanksgiving fermentation package and more!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, org. sourdough culture, sea salt.
Sesame Seed Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. sesame seeds, sourdough culture, sea salt.