Honey Whole Wheat Bread

Its been a while, and Ive got alot to catch up on, so Ill start with this delicious bread recipe I made for Meggies birthday feast.  It was inspired by this wonderfully cute 101cookbooks recipe.

Ingredients

• 1 1/4 cups warm water (105-115F)
• 2 teaspoons active dry yeast (one packet)
• 1 tablespoon honey
• 3 cups whole wheat flour
• 1 1/2 teaspoons sea salt
• 2 tablespoons butter, melted, for brushing

Instructions

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes.

In the meantime, mix the flour and salt in a large bowl. Add the wet mixture to the dry and stir well.

Brush a loaf pan with some of the melted butter. Place the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F.  When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan.  Remove from oven, and remove the bread out of the pan fairly quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, with butter and jam.

Makes 1 loaf.

mangia!

Lentils and Tofu Salad with a Honey-Balsamic Dressing

Ingredients

For the salad:

• 1 cup dried green lentils, soaked overnight or for 8-10 hours
• 1/2 cup white, pinto or kidney beans (or a combo)
• 1 package of tofu, patted dry with a paper towel
• a handful of almonds, crushed
• a handful of dried cherries or cranberries

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp of lemon juice
• 1-2 tbsp honey
• sea salt, fresh black pepper and fresh thyme to taste

Instructions

Place lentils and bean in a pot with about 3 cups of water.  Cover and let simmer over medium heat for 15-20 minutes.  Once beans are cooked, drain water and rinse with cold water.

Meanwhile, slice tofu into 1 inch squares and coat with salt and pepper.  Heat olive oil, ghee or butter and saute tofu until browned (about 10 minutes).

In a medium bowl, combine cooked beans and tofu with the almonds and cherries.

For the dressing:  In a small bowl, combine all ingredients (these measurements are approximations because with dressings I tend to combine due to taste – so use your best judgement).  Pour dressing over the salad and lightly mix to coat.

This salad is really delicious served with hummus or tahini and small pita pockets.

mangia!