Archive for March, 2012

March 23, 2012

Chia Bread

Chia Seeds are being labeled the next super food, mostly for their Omega 3’s (per weight they have more than salmon) and antioxidants along with helping to keep you full and satisfied while being easily added to most anything you already make. Here is a quick, no knead bread recipe that uses them!

3 cups warm water
1 1/2 TBSP yeast
1 TBSP sugar
1 1/2 TBSP salt
6 1/2 cup flour ( I like a 2.5 cup whole wheat to 4 cup all purpose mixture)
1/4 cup chia seeds


In a large bowl add warm water, yeast and sugar. Allow to sit for 5 minutes so that it can ‘wake up’ the dry active yeast.

Add salt, flour and chia seeds. Stir with a wooden spoon to combine. Cover with a towel and leave in a warm spot (I like to leave it near my oven, but not ON the oven) and leave for at least 4 hours until it rises. Leaving overnight is best.

Spray two loaf pans with olive oil and add a sprinkling of cornmeal to the bottom of the pan. Split the dough in half and add to each loaf pan. Recover with the towel and allow to rise back up for 2 hours.

Bake at 300 degrees until golden brown on top, about 30 – 45 minutes. If you are browning your bread too quickly, turn down the temperature.

March 8, 2012

Scalloped Potatoes

6 medium potatoes, peeled and thinly sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk 1 small onion, finely chopped
Another great addition is some left over ham or bacon if you have any

Preheat oven to 350 degrees.

Heat 3 tablespoons of butter in a saucepan over low heat until melted.

Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly.

Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Layer in the meat as well if you are using it.

Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.

Cover and bake until potatoes are tender, about 60-70 minutes. Let stand 5 to 10 minute before serving.