Simply Soba

The ridiculously nice California-esque weather we've been having the last few days seems to suggest that warm temperatures and sunny skies are here to stay. You know what this means- time to bust out the flipflops, hit the pool, and let those freckles come out to play!

With spring in full bloom and summer just around the corner, I've slowly but surely been increasing my intake of warm weather essentials- frozen yogurt and salad. For froyo, the best I can do is point you in the direction of Red Mango or Costco, depending on your budget. But for salad, I offer a recipe that is easy, light yet filling, amazingly healthy, and with asian flair. Oh, did I mention, it's also vegetarian?

Seared Tofu-Soba Noodle Salad
courtesy Cooking Light

-2 packages firm tofu (abt 12 oz each)
-1/4 cup rice vinegar
-1/4 cup soy sauce
-2 TBS sugar
-1 TBS sesame oil
-2 tsp ginger, grated and peeled
-1/4 tsp black pepper
-1 TBS olive oil
-lettuce (**Note: original recipe called for romaine, but I used Spring Mix)
-4 cups cooked soba noodles
-optional: chopped green onions

1. Cut tofu to slices, about 3/4 in wide, 2 inch long. Place slices in single layer on a plate, cover with paper towels. Then place another plate on top of the towels, pressing down on the slices occasionally. Let stand 20 min, drain liquid. Repeat for another 20 min.

2. While draining tofu, combine vinegar, soy sauce, sugar, sesame oil, ginger, black pepper to make dressing. Shake vigorously. Set aside in fridge.

3. Heat olive oil in skillet over med-high heat. Add tofu slices. Cook about 5 min on 1 side, until lightly browned. Remove dressing from fridge, shake, and add about 2-3 TBS of dressing to tofu before flipping over to other side (add enough dressing to lightly coat all slices of tofu). Cook another 5 min on this side.

4. Place lettuce on plate. Next, top with soba noodles, then tofu slices. Garnish with green onions if desired. Drizzle dressing over tofu, noodles, and salad, adding more as needed.

refreshing summer salad, for omnivores and herbivores alike

sorry, poor photo quality due to phone camera :(





easy-to-assemble leftovers make for a delicious next day lunch

The Nut-house

When it comes to cooking, I owe a lot to my mother, who guided me through those early med school days when I realized that 4 years at an expensive undergrad institution failed to equip me with the skills necessary for survival in a world without meal cards. After about a week of cereal, tuna, and tacos, I made one of the best moves in my life- called home and asked, "how do I cook rice?" And as they say... the rest is history.

One of my mom's (and dad's) favorite foods is nuts; if you open our pantry, you'll be sure to find at least 1 costco-sized bag of walnuts, almonds, pistachios, or cashews on the shelf. Since I'm home this weekend, I decided to pay tribute to the chef who taught me how to cook and join my parents on the nuttier side of life, haha.

Banana Nut Bread
adapted from Cooking Light

-2 cups all purpose flour
-3/4 tsp baking soda
-1/2 tsp salt
-2/3 to 3/4 cup of sugar (add less if your bananas are super, super ripe)
-3 TBS olive oil (**Note: original recipe uses 1/4 cup butter- use if preferred)
-1/3 cup vanilla low-fat yogurt
-2 large eggs
-1.5 cups mashed bananas, ripe best (usually about 3)
-1/4 cup pecans, chopped
-1/4 cup walnuts, chopped
-1/4 cup raisins

1. Preheat oven to 350
2. Mix dry ingredients together with whisk- flour, baking soda, salt.
3. In separate bowl, mix oil and sugar together until well blended. (**Note: if using butter, mix melted butter and sugar together, beat with mixer at medium speed).
4. Add eggs, one at a time, to wet mix. Beat well.
5. Add bananas and yogurt. Beat until well blended.
6. Add dry flour mixture to wet mixture. Mix in completely. Try not to over-beat.
7. Gently fold in nuts and raisins.
8. Put batter in buttered 8.5 x 4.5-inch loaf pain. Bake at 350 deg F for 45-50 min. Cool on wire rack.
(**Note: for a crowd-pleasing variation, try with chocolate chips!)

chock full of protein and potassium :)

Best of Both Worlds

People are often surprised to find out that I'm a fob (or more accurately, a "yap," according to urban dictionary). I may not fit the stereotype, but catch me in person, and I'll gladly roll up my left sleeve and show you my mark of proof. It's too bad that society has put such a stigma on this status. I love being a fob- after all, my palate is all the more rich today because of it :).

For one thing, while my classmates grew up on Goldfish, animal crackers, and string cheese, I had all that plus the joys of dried squid, shrimp chips, and Pocky. When everyone else brought in pb&j sandwiches day after day, I could switch it up with "fuzzy pork" (rousong) between my slices of Wonder bread. Double the options, double the good times! And even now, when the fob within demands to be fed, a bowl of my mom's za jiang mien can bring me from the Alamo to the streets of Taiwan.

Za Jiang Mien

by la madre and yours truly

(**Note: because this is a home recipe, all the ingredient measurements are rough at best. follow your taste buds and adjust accordingly!)

*3/4 lb ground turkey (i prefer 93/7) or ground pork (for the less health conscious purists)

*3-4 pieces dried tofu (tofu gan), chopped

*1 cup of mushrooms, diced (Shitake preferred, but regular mushrooms at your local grocery store works as well)

*2 TBS ground bean sauce (do ban jiang)

*2 TBS sweet bean sauce (tian mian jiang)

*2 TBS oil

*2 tsp sugar

*1/3 cup water

1. Heat oil in deep pan on medium high heat.

2. Add turkey or pork to pan, breaking up any clumps so that the meat pieces are about the same size. Stir and cook until no pink is seen.

3. Next, add both sauces and sugar. Stir sauce combination evenly into the meat. Add some of the water (about 1/4 cup). Simmer for few minutes.

4. Add mushrooms and tofu. Mix well. Simmer for few minutes. If consistency of sauce is too thick, add more water bit by bit. Be careful not to over-dilute, since the mushrooms also will produce liquid as they cook.

5. Serve over noodles with chilled pickled cucumber (recipe below).

Pickled Cucumber

family recipe (again, rough measurements)

*1 large cucumber or 2 smaller ones, seeds removed, diced

*1 tsp salt

*1.5 tsp sugar

*1.5 TBS rice vinegar

*1 piece of garlic, roughly crushed

1. Mix cucumber with salt and sugar, making sure all pieces are well coated.

2. Add vinegar. Mix evenly.

3. Throw in garlic.

4. Refrigerate for at least 1 hr.

tangy flavor nicely complements

ah, a taste of childhood.

April Showers

Waking up to the soft pit-a-patter of rain on a lazy Saturday morning is one of the best feelings in the world. No, I take that back. Pulling up the covers, snuggling a little deeper, and snoozing for another hour or two definitely tops it. Days like these are special- when you can just kick back, relax, and enjoy life without a care in the world. And what better way to treasure the moment than with a stack of warm banana pancakes and a cup of joe? As JJ so aptly puts it, "can't you see that it's just rainin'/ there ain't no need to go outside."

Banana Pancakes
adapted from All Recipes- makes about 6 large pancakes

-1 cup all purpose flour

-1 TBS sugar

-2 tsp baking powder
-1/4 tsp salt

-1 egg (if you want to get extra fancy, separate egg white and yolk)

-1 cup milk

-2 TBS butter, melted (**Note: can omit this to cut the fat if planning on serving immediately. if saving some for later, i'd add this so they don't get slightly tough)

-2 ripe bananas, mashed

-1/4 tsp vanilla

-cinnamon

1. Combine flour, sugar, baking power, and salt in 1 bowl. Add dash of cinnamon. In separate bowl, mix together egg, milk, butter, vanilla, and bananas. (**Note: if you want extra fluffy pancakes, only add egg yolk here and follow option after step 2).

2. Stir dry ingredients into wet until mixed in. Batter will be lumpy. Be careful to not over-mix. (**Option for extra fluffy pancakes: Beat egg white separately. Gently fold in to already combined wet and dry mixture).

3. Set lightly greased pan on low to med-low heat. When pan warm, pour batter onto griddle, about 1/3 cup for each pancake. Cook until pancakes golden brown on both sides. (**Note: be careful with the heat!! If it's too hot, your pancakes will burn on the outside and not be cooked in the inside).

4. Serve hot. Top as desired.

can't wait till october!

Pizza My Heart

I am a simple girl with simple needs. While I appreciate the occasional dressing up and going out, my ideal meal time rendezvous is a hole-in-the-wall joint (clean, of course) serving fresh, delicious food. And at the risk of sounding like a 3rd grader, one of my favorite foods is pizza. I can't quite explain it, but there's something about soft, chewy crusts and melted cheesy goodness that just makes me happy inside. Top it off with grilled veggies and spicy meat, pair it with a diet Coke or Stella, and there you have the perfect setup for a fabulous afternoon or evening.

But pizza is junk food, right? I beg to differ. Yes, the greasy, sodium-loaded Pizza Hut/Papa Johns/Dominos creations should only be consumed in moderation, but homemade pizza can be both healthy and nutritious. And if you're especially motivated, try this tasty whole wheat crust variation.

Whole Wheat Pizza

(crust and sauce recipes adapted from All Recipes)

Crust:

(*Note: makes about 1-medium sized pizza)

1/2 tsp sugar

3/4 cups warm water

1/2 TBS active dry yeast

1/2 TBS olive oil

1/2 tsp salt

1 1/2 cups whole wheat flour

1/4 cup all-purpose or bread flour

1. Proof yeast by dissolving sugar in warm water, then adding the yeast. Mix gently and set aside as it bubbles.

2. Stir in olive oil and salt to yeast mixture. Add flour until dough starts coming together. (*Note: If using bread machine, combine all ingredients together and set on dough cycle. Skip to step 4).

3. Knead dough on floured surface until dough is smooth, about 10 min. Place in greased bowl. Cover with towel and let stand until doubled in size, about 1 hr.

4. Take dough out onto lightly floured surface. Form into a tight ball. Put back in bowl, cover, and let rise another 45 min, until doubled.

5. Roll ball of dough with rolling pin (or any round surface) until it can't stretch any further. Drape over both fists and gently pull edges outward, while rotating the crust. (*Note: this is the cool spinning move the pros do on TV and in pizzerias. Give it your best shot! I tried, quite unsuccessfully, but it still tasted fine in the end, haha).

6. After reaching desired size, place on greased pizza pan. (*Note: I just used a cookie sheet- bottom of crust was still crispy on the outside. If you have pizza stone, I'm sure the results would be even better!) Top as desired.

Sauce:

(*Note: this recipe makes wayyyyy too much sauce- enough for 2-3 pizzas. Cut accordingly or just make one batch and freeze the rest for later).

-1 6oz can tomato paste

-1 cup water

-1/4 cup extra virgin olive oil

-2 cloves garlic, minced

-1 tsp dried oregano

-1 tsp dried basil

-1/4 tsp dried rosemary, crushed

-black pepper to taste

-salt to taste (*Note: I found that it was salty enough w/o adding extra)

1. Mix together tomato paste, water, and olive oil. Mix well.

2. Add garlic and spices. Mix well.

3. Bring to boil and simmer about 10 min. If possible, let it stand several hours for flavors to blend.

Pizza Assembly:

(*Note: this is just how I did it this time with ingredients I had on hand. Feel free to experiment yourself with your favorite toppings and cheeses.)

1. Spread thin layer of sauce evenly on dough.

2. Top with layer of desired cheese (I like mozz).

3. Add desired veggies and/or meat (I added tomato slices, fresh chopped basil, mushrooms).

4. Add another layer of cheese.

5. Bake dressed pizza for 16-20 min in oven preheated at 425 deg F, until crust golden at edges and cheese melted on top.

freshness is key













assembly- complete. love that texture!

mmm...















and as always...
beat cal!!!

Pot Roast Truce

As most of you already know, I am pretty conflicted about Food Network. While I love Ina, Bobby Flay, Duff, and generally like Giada, I am not a fan of Rachel Ray ("yumm-o?" blech), Sandra Lee (artfully arranging store bought pie and serving a la mode is NOT cooking), and Paula Deen. Why hate on the sweet southern grandma, you may ask? Yes, she seems very kind and motherly, and the story of how she got her own show is actually really impressive, but I just cannot condone the fact that her staple ingredients are mayo and butter. Until... I came across this pot roast recipe during one of my red meat cravings. I've been looking for awhile now for a good, old-fashioned roast. When I saw that this one impressed Harry Connick Jr. and did not call for butter or mayo, I had to give it a shot. Pot roast for Easter dinner- why not?

Verdict: Simple, delicious, flavorful, and makes for great leftover sandwiches (I even ate one for breakfast :P). Highly recommended for anyone who is busy, feeding many, or just wanting a hearty meal of meat and veggies. So Paula, I declare a truce- hat's off to you!!!

Classic Pot Roast
(adapted from Paula Deen, FN)

• 1 (3 to 4-lb) round roast (less fatty than chuck roast)
  
• salt
• black pepper
• garlic powder
  
• 2 tablespoons vegetable oil
• 1 cup thinly sliced onion wedges
• 3 cloves garlic, crushed
• 1 (10 3/4-ounce) can cream of mushroom soup (I used low sodium, low fat)
  
• 1/4 cup red wine (Didn't have any on hand, so substituted with Chinese white wine)
  
• 2 tablespoons Worcestershire sauce
• beef stock (beef broth will also do)
• 2 potatoes, peeled and cubed
• carrots, thickly chopped
  

Directions:

*if using oven, preheat to 350 F.

1. Dry meat. Rub on all sides thoroughly with salt, pepper, and garlic powder.
2. Heat oil in large skillet and brown the roast, searing all sides. Place meat in roaster pan or in slow cooker pan.
3. Saute onions and garlic in same skillet for 1-2 minutes to absorb leftover roast juice. Also add a splash of wine to deglaze pan. Place over the beef.
4. Combine mushroom soup, wine, Worcestershire sauce and 3/4 cup beef stock in bowl. Pour over the roast. (**Note: if using slow cooker, liquid should cover about 2/3-3/4 of roast. Add more stock if needed).
5. Add potatoes and carrots to pan.
6. If using using oven- cover pan with foil and bake for 3 to 3 1/2 hours at 350 F or until meat is tender.
If using slow cooker, cook on low heat for 8 hours.
7. Serve. Meat should be tender and fall apart quite easily. (**Note: I found that the gravy needed to be a bit thicker when serving. To thicken, remove meat from pan and pour gravy into saucepan. Mix 2 TBS of cornstarch with a little cold water. Bring sauce to boil and thicken by adding cornstarch mixture. Stir constantly until consistency smooth).

















nothing says cross-cultural like pot roast served chinese-style, over rice!

Beer, Brownies, and Basketball

Spring is officially here, and the only thing better than sunshine, wild flowers, and perfect running weather is college basketball!! When did this love for NCAA begin, you might ask? Um... let's just say it started with a young, impressionable freshman at her first 6th Man game and a point guard who made a couple of clutch 3-pointers resulting in a Stanford win ;).

Anyhow, while searching for a sweet March Madness snack, I stumbled across a recipe for "black and tan" brownies...yes, like the drink. Guinness and chocolate- does such goodness exist??!! Of course, I had to first contact Caroline, the beer connoisseur herself, before attempting to answer the question. With baking ingredients on hand, Guinness Stout resting on the counter, and the WVU- Kentucky game on flat screen in the kitchen, we were ready to go.

Overall impressions: takes a bit of effort with the double baking- tan layer first, then the dark- and results in more of a bar than a brownie, but oh so worth it! Lots of different textures, not too sweet, with a hint of chocolate plus the bite of beer all in an aesthetically pleasing two-toned color. Definitely a keeper; a must-try for beer lovers.

Black and Tan Brownies/Bars
(adapted from cooking light)

Tan Layer:
* 6 tablespoons butter, softened
* 1 1/2 cups packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 4.5 ounces all-purpose flour (about 1 cup)
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup chopped pecans


Black Brownies:
* 3 ounces unsweetened chocolate, finely chopped (**note: we only had sweetened chocolate chips, so we cut the sugar in this portion to 1/2 cup)
* 4 tablespoons butter
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup Guinness Stout (semi-unfizzed)
* 4.5 oz all-purpose flour (about 1 cup)
* 1/4 teaspoon salt

1. Preheat to 350. Set one rack at lower 1/3 of oven.
2. Prepare tan layer first: Put 6 TBS butter and brown sugar in medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and vanilla.
3. In separate bowl, combine flour, baking powder, and salt, mix well.
4. Add dry to wet mixture, beating just until combined. Spread evenly in 13 x 9–inch greased pan. Bake at 350° in lower third of oven for 15 minutes.
5. For black layer: Prepare large skillet with boiling water on stovetop. Place chocolate and 4 tablespoons butter in stovetop safe bowl in skillet. Stir constantly as chocolate mixture melts. When smooth and hot to touch, remove from heat.
6. Then, add sugar to chocolate mixture. Stir well.
7. Add eggs, vanilla, and Guinness. Stir with whisk until well combined.
8. In separate bowl, mix flour and salt. Add this to chocolate mixture, stir to combine.
9. Pour chocolate layer evenly over baked tan layer.
10. Then, bake on center rack at 350° for 25 minutes. Cool on wire rack.


Nice caramel color













feature ingredient... note the super cool bottle opener



















sampling the goods













ready to be shared!

A little cinnamon and sugar to brighten the day

lately, if i were to pick one spice as my favorite, hands down, it'd be cinnamon. strong, but not overbearing, versatile, adding dimension to both the sweet and savory, and best of all, classic, conjuring up memories of the holidays and good times with every whiff. love it.

this week, i finally got the chance to visit mel and baby alexis- already 6 months old! craziness how time flies. it's official, i'm definitely out of the "jie jie" category and now a full-fledged "ah-yi." haha. anyway, being the well-trained chinese girl that i am, i couldn't just show up empty-handed at her door. and since i'm always looking for a chance to bake, what better opportunity than this to make cinnamon buns!

Cinna-Buns
(adapted from KAF)

**notes: i skipped the icing and halved the recipe- yielded 9 rolls. also, these taste best right from the oven. if waiting until the next day, they definitely need to be reheated first.

Dough
1 cup lukewarm milk
2 large eggs, room temperature
1/3 cup unsalted butter, cut up
4 1/2 cups regular flour
1 3/4 tsp salt
1/2 cup sugar
2 1/2 tsp instant yeast (regular active dry works fine too- just proof)

Filling
1/3 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons cinnamon

Directions:
1. Combine all of the dough ingredients in a large mixing bowl, stirring until cohesive.
2. Transfer the dough to a lightly oiled work surface, knead for 5 to 8 minutes, until smooth. For those lucky enough to have KA mixer (grrrr...) knead with dough hook, for 4 to 7 minutes at medium speed.
3. Place dough in a lightly oiled bowl, cover the bowl with plastic wrap. Let rise 60 minutes, until doubled.
4. While waiting for dough to rise, soften up butter for filling. Mix sugar and cinnamon together also.
5. Transfer dough to a lightly greased work surface. Roll it into a 16 x 21-inch rectangle. Spread dough with filling butter. Sprinkle sugar and cinnamon mixture liberally and evenly over dough.
6. Roll the dough into a log starting with long end. Cut to about 3/4- 1 inch slices.
7. Place in a lightly greased pan. Cover with plastic wrap. Let the buns rise until they’re nearly doubled, 30-45 min. (be patient!!! this is well worth it!!) Preheat oven to 375.
8. Bake until they’re golden brown, about 20 minutes. Remove from heat immediately and cool on rack.



cinnamon and sugar. what a combo :)















waiting for that second rise...















perfect afternoon snack with coffee or milk. enjoy!

Breakfast Blues

back in college, jo and i would wake up every morning excited about the scones in stern dining. laugh all you want, but our cafeteria bakers knew what they were doing! anyhow, in the spirit of nostalgia (since she's coming to visit this weekend!!!!), i decided to make my own blueberry breakfast treats.

Blueberry Scones (adapted from King Arthur's original scone recipe)

Dough
* 2 3/4 cups flour
* 1/3 cup sugar
* 3/4 teaspoon salt
* 1 tablespoon baking powder
* 1/2 cup cold butter (note: i cut this into little pieces to make it easier to mix in)
* 1 1/2 cups of blueberry (fresh is better, but all i had on hand was frozen)
* 2 large eggs
* 2 teaspoons vanilla extract
* 2/3 cup milk

Topping
* 2 teaspoons milk
* 2 tablespoons sugar crystals
(note: i skipped this step- didn't have the sugar crystals. would definitely add next time for aesthetic purposes, haha)

Directions (check out original site for instructional pics: http://www.kingarthurflour.com/recipes/scones-recipe)

1) In a large mixing bowl, whisk together all the dry ingredients.
2) Work in the butter just until the mixture is unevenly crumbly; it's ok to have some chunks of butter not mixed in completely.
3) Stir in blueberries. (note: be careful to not POP them or else they'll end up a lot "bluer" than you would like... as i learned haha)
4) In a separate mixing bowl, whisk together the eggs, vanilla, and milk.
5) Add the wet ingredients to the dry and stir until all is moistened and holds together.
6) Grease baking sheet. Shape the dough to two- 6" circles, about 3/4" thick. (note: original recipe says you don't need to grease the baking sheets, but beware!! my scone bottoms got stuck because of that)
7) Brush each circle with milk, and sprinkle with sugar crystals.
8) Slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.
9) IMPORTANT for texture and rise of dough: place pan of sliced scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
10) Bake the scones for 20- 25 minutes, until golden brown.
11) Cool and enjoy with coffee/tea/milk.





Verdict: Moist, light yet buttery with a tinge of sweetness.... though i personally would have preferred crispier edges.




Yay, my roomies and i have breakfast for the week... :)

On a "Roll" (pun intended, har har)

now that i've discovered the wonders of the bread-machine, i'm on a mission to minimize my consumption of store-bought sliced bread. we'll see how long this lasts. in the meantime, here's the 100% whole wheat bread recipe that's become my staple.

Classic 100% Whole Wheat Sandwich Bread
(adapted from KAF)

**note: i cut the original recipe in half every time to make a small loaf that lasts about 4 days.

3/4 cups lukewarm water
1 1/2 tablespoons olive oil
2 1/2 tablespoons molasses
1 1/2 cups whole wheat flour
1/4 cup bread flour
3/4 teaspoons salt
1 teaspoons active dry yeast
optional: 1/4 cup dry nuts/seeds/fruits (if you want to jazz it up a bit)

1. Proof yeast with some of the warm water and a dash of sugar. Gently mix together all ingredients (no need to stir really well at this point). Let rest, covered for about 20 min. (**Note- still do this if using bread machine. Just let it sit in there before starting the dough cycle).

2. Then, knead the dough until fairly smooth (about 10-15 min or so). Remember, whole wheat dough is not as soft as regular all-purpose flour. **Note: if using bread machine, set on dough cycle and skip to step 4.

3. Cover dough and allow to rise for 1-2 hrs, until puffy and double in size.

4. Gently deflate the dough, press into a rectangle, and roll up dough to form a loaf, tucking in the edges. Place in a lightly greased 8 1/2 x 4 1/2-inch bread pan (**Note: because my loaf is smaller, I put a placeholder in about 1/4 of the pan- so that my slices are still normal height). Cover the pan with a proof cover or lightly greased plastic wrap and allow bread to rise for about 1 hour, until dough crowns above pan.

5. Preheat oven to 350 F. Bake for 30 min. Rotate 180 degrees and bake another 10-15 minutes.

Hooray for Whole Wheat!

to debunk the myth that all tasty foods are unhealthy, i decided to try my hand at baking some heart-happy bread (don't get too impressed, i used a machine for the kneading :P). in doing so, i've discovered peter reinhart, who all foodies alike crown as the king of bread. he even has a bread blog that he updates regularly! yes folks, i do believe there is a new man in my life, haha.

since it's my first time working with whole wheat flour, i thought i'd ease into it with his recipe for "light wheat bread," from his bread baker's apprentice book (also featured on smitten kitchen). conclusion: the guy is a genius. the bread was fabulous- more dense than store bought sliced bread but still soft and chewy enough for sandwiches. and the smell of freshly baked bread... just use your imagination. or better yet, try it out for yourself!

Light Wheat Bread- from smitten kitchen
(makes one two-pound loaf)

2 1/2 cups unbleached high-gluten or bread flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons granulated sugar or honey
1 1/2 teaspoons salt
3 tablespoons dry milk
1 1/2 teaspoons instant yeast or 2 tsp of regular active yeast
2 tablespoons unsalted butter, softened at room temp
1 1/4 cups water at room temp

**notes: i didn't have the dried milk the original recipe called for so i substituted 1/2 the water amt for regular milk. i also primed the yeast with warm water and sugar before adding it all to the mixture.**

1. Stir together the flours, salt, dry milk, and yeast. Add butter, honey/sugar, and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If still flour, add drops of water/milk. Dough should be soft and supple. Make sure not too tough! (if you cheat like me and use machine, use "dough" cycle and skip to step 3).

2. Sprinkle some flour on surface and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough- not sticky. Kneading should take about 10 min (6 min by machine). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover bowl with plastic wrap. Let dough rise at room temperature for 1 1/2 to 2 hours- should be double in size.

3. Remove dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf (SK recommends rolling up the dough; i kind of just folded it). Place in a lightly oiled loaf pan, ends of dough touching pan. Lightly spray oil on top of dough and cover loosely with plastic wrap. Let rise 60-90 min more- until dough crests above lip of pan.

4. Preheat oven to 350 F with rack in middle.

5. Bake 30 min. Rotate 180 degrees for even baking and bake another 10-30 min depending on the oven (mine only needed another 10 min of baking plus 5 min sitting in the oven after heat turned off for color). Finished loaf should look golden brown on top and edges.

6. Remove immediately from loaf pan and cool on rack for 1-2 hrs (haha, uh, i waited about 15 minutes before slicing off a piece!!! :P extra delicious while hot!)

now for your viewing pleasure:



in the words of bogart- king arthur, "i think this is the beginning of a beautiful friendship"



















love that whole grain texture!! (note: my slices are short b/c i halved the recipe)











yay crust.
















as promised, heart-healthy, meaty goodness














lastly, happy v-day everyone! :)

Snack Attack... Chinese- style!

my first day in the MICU, and i had the afternoon off! what better way to spend the extra hours than in the kitchen? :) i decided to try out a scallion pancake recipe- link included below. (sorry, too lazy today to type out instructions :P)

http://appetiteforchina.com/recipes/chinese-scallion-pancakes-photo-photo-recipe

**note: this recipe requires yeast. and the water: flour measurements are definitely off. i had to add a lot of extra flour to get the dough to be the right consistency. but she does provide pictures, which helps

no rolling pin? no problem! improvise with any round-ish surface you have in the kitchen... (i used a beer glass hahaha)

final conclusion: major props to chinese moms who do this on a regular basis!


if you want to try a recipe without yeast, this is from my good friend, joanna:

Scallion Pancakes

1. mix 3 cups flour with 1 cup flour

2. add 1/3 cup cold water and mix til even

3. knead on lightly floured surface until you have smooth ball o'dough

4. let dough rest 30 mintures

5. chop scallions into 1/8" pieces while you wait

6. take dough and form log 2-3 inches in diameter

7. cut log into 6-8 equal pieces

8. take one piece of dough, round than flatten in lightly floured surface

9. roll dough until about 1/16" thick

10. put 1 tsp oil on top, spread evenly

11. sprinkle layer of salt on top then a layer of chopped scallions

12. roll up pancake with scallion side on inside

13. once you've rolledup pancake, take one end of the roll and wrap around the other so it makes a circle (similar to a cinammon roll) (tuck end under so it doesn't unravel)

14. put piece of saran wrap over them and let rest for 30 minutes (so oil can absorb into dough more)

15. roll them out after 30 minutes, flatten with palm first, then roll into round pancake until 1/8" thick

16. put about 1 Tbsp oil in frying pan and fry on medium high heat

let me know which you like better!

Baking... with a Vengeance

it's officially february now and winter is still in full swing. :( all this cold, wet, dreary weather (plus some extra time on my hands... gotta love 4th yr, haha) makes me in the mood to bake. below are some sweets (yes, healthy!) to try out for yourself. enjoy!

Gingerbread Squares (courtesy cooking light)

* 1 1/4 cups all-purpose flour
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon
* 1/2 teaspoon baking soda
* 1/2 cup sugar
* 1/2 cup low-fat buttermilk (or plain nonfat yogurt)
* 1/2 cup molasses
* 1/3 cup butter, melted
* 1 large egg, lightly beaten

1. Preheat oven to 350°.
2. Combine flour, ginger, cinnamon, and baking soda, stirring with a whisk.
3. Combine sugar, milk, molasses, butter, and egg in large bowl, stirring with a whisk.
4. Stir in flour mixture. Pour batter into a 9-inch square baking pan coated with cooking spray.
5. Bake at 350° for 35 minutes. Cool in pan on a wire rack. Sprinkle with powdered sugar if desired.

Fortune Cookies
(courtesy all recipes- fun to make but not sure if it's worth all the effort)

*2 egg whites
*1/4 tsp vanilla extract
*2 pinches of salt
*1/2 cup flour
*4 tablespoons sugar

1. Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
2. Mix egg white and vanilla until foamy but not stiff. Sift flour, salt, and sugar and blend into egg white mixture.
3. Place teaspoonfuls of batter at least 4 in apart. Spread with spoon or tilt sheet to move the batter into round circles about 3 inches in diameter. Make batter as round and even as possible. Be sure it is VERY thin, so that you can almost see the cookie sheet behind it.
(Do not make more than 2 at a time- the cookie has to be really hot to form and once it cools, it's too late)
4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale.

Note: Next steps require FAST movements!!!
5. Remove from oven. Use spatula to flip cookie upside down on plate. Quickly place fortune in middle of cookie and fold cookie in half.
6. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into muffin tin to hold their shape until firm.
7. After all cookies made, turn off heat in oven. Place muffin tin with cookies in them back in oven to get more of a golden color.