Hello hello, I hope everyone is doing well and keeping sane. The restrictions in Minnesota have eased up a bit and we had our first socially distanced dinner with Dan’s sister and brother-in-law. We've been walking at the MN Landscape Arboretum when we can get registered and I even got to connect with the person I’ve spent 2 years volunteering for last Friday - it was wonderful to catch up.
I lost 20 pounds last week when I connected with my stylist Shane for a cut and color and I feel fabulous. Thanks, Shane for always making me a vision. I thought I was ready to stop coloring my hair but after she colored it I realized I am totally not there yet. As my friend Sharri says, 75 is a good age to stop coloring your hair - so I’m going with that.
I’m still working part-time and loving the free Fridays. My veggie garden is thriving and our lawn and flower gardens have never looked better.
I’ve been experimenting with bread baking - not the long and involved kind but the no-knead kind and most recently Bread Art. I’m not sure where I first encountered it - maybe Reddit or Pinterest but holy shit there are some super talented bread artists out there. Honestly, I could spend days just perusing the photos - and yes I have.
Now that summer has arrived in full force, I’ve been looking for recipes that use the fresh fruits and veggies of season - especially those that are growing in the garden. I’ve been harvesting parsley, basil, cilantro, and kale and very soon green beans other early crops.
I found a delicious grain salad recipe that called for pretty much everything I had in my refrigerator and freezer and I took the bread art challenge - I’d love to hear what you think.
Summer Grain Salad
For the salad:
1 1/2 cups cooked quinoa
1.5 cups cooked barley
1 can black beans - rinsed and drained
3 radishes, diced
1 cup cherry tomatoes, halved
3/4 cup diced cucumber
3/4 cup diced yellow bell pepper
1 handful kale - finely chopped
1 cup frozen corn - thawed
1/4 cup diced red onion
1/2 cup crumbled feta
1/4 cup fresh basil leaves, chopped, plus extra for serving
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped chives
salt and pepper
For the vinaigrette
1/4 cup red wine vinegar
juice of 1/2 lemon
2 tablespoons finely chopped scallions
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
Instructions
Place your cooked grains and black beans in a large bowl and stir to combine. Set aside.
Add radishes, cherry tomatoes, cucumber, bell pepper, corn, and red onion to the grains, along with a couple big pinches of salt and freshly cracked black pepper and stir to combine. Add the feta and the vinaigrette and stir to combine. Add the fresh herbs and stir once more. Season to taste with additional salt and pepper if desired. Serve with extra basil leaves.
Bread Art Focaccia
Ingredients
2 tsp (one packet or 1/4 ounce) dry yeast, make sure it's fresh!
2 cups warm water, (105-110F)
2 tsp table salt
2 cups white flour
2 cups whole wheat flour extra virgin olive oil, about 1/4 cup plus extra for oiling the bowl
Instructions
Mix the yeast and the warm water in a large bowl. Stir in the salt and 2 cups of the flour and mix into a soft sticky dough.
Add the remaining 2 cups of flour and mix well, the dough will still be somewhat sticky and shaggy.
Oil a clean bowl and transfer the dough to the oiled bowl. Cover with plastic and let sit in a warm spot for 40 minutes. Set the oven to 425F.
Turn the risen dough out onto an oiled baking sheet. Press it out gently with floured fingers into a rectangle, about 10x15, approximately.
Using your fingers, dip them into the olive oil and then make little dimples all over the dough. The oil will pool in the little indentations. Don't skimp here, that oil will flavor the dough and give it great texture as it bakes, too.
Decorate dough with onions, garlic, olives, cherry tomatoes and herbs. Bake for about 20-22 minutes, until the bread is just golden. Rotate the baking sheet halfway through if the bread is baking unevenly.
Enjoy!
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