Archive for March, 2006


Bread Recipe

   Posted by: John    in Food Storage, Recipes

Here’s a recipe for homemade Wheat Bread that I have refined pretty well. This makes 2 loaves and works very well in the Kitchen Aid mixer. If you don’t have a mixer, you can mix it up and knead it by hand. It will turn out just as well. Weight Watchers points: 1 per 1/2″ slice.

  • 4 cups whole wheat flour
  • 2 cups white flour
  • 4 tablespoons gluten
  • 1 teaspoon salt
  • 2 cups warm water
  • 2 tablespoons sugar
  • 4 ½ teaspoons yeast
  • ¼ cup melted butter
  • ¼ cup milk
  • 4 tablespoons honey (or molasses)

Mix warm water, sugar and yeast in a glass container (I use a 1 quart glass measuring bowl). Stir occasionally. Let sit until water starts to become foamy.

Meanwhile, place wheat and white flour, gluten and salt in the mixing bowl. Attach bread hook and run mixer slowly for a minute to mix the flour mixture.

Melt butter in microwave. Add milk to the butter.

When the yeast mixture is ready, pour it and the butter/milk mixture into the mixer bowl. Add the honey.

Run mixer on slow (about 3 to 4 on the lever). You may need to use a spatula to push down the flour on the sides of the bowl. Run mixer for about 10 minutes. The bread dough will mix and soon become a glob being pushed around. Add small amounts of flour if the mixture looks too wet, or water a teaspoon at a time if too dry. I like my bread dough to be slightly on the wet side. Monitor the mixer to be sure the motor does not overheat. This is hard work for it.

After 10 minutes or so, turn mixer off, remove hook from dough, remove bowl from base and place it in a warm, quiet location. Cover with a dishtowel. Allow to rise for 45 – 60 minutes, until top of dough is level with the top of the bowl. Remove towel, punch down, lift and move around until dough is compacted. Cover with towel again and allow to rise until level with bowl top again, about 45 minutes.

Punch dough. Spray hands lightly with cooking spray and rub well. Remove dough and place on a cutting board. Carefully cut into two even sizes. Shape each piece into a rectangular shape and place in a prepared bread pan. Cover pans with towel and allow to rise until dough is about 1/2” over the pan size. Heat oven to 350 degrees. When oven is hot, carefully place pans in oven and bake for 30 minutes. When done, remove pans, and coat top with butter. Allow to cool in pan for 10 minutes. Shake bread out of pans onto a large clean towel. Wrap loaves carefully, covering all surfaces. Allow bread to cool completely. Remove from towel and store in a bread bad or ziplock bag. Ready to slice and eat!


Pasta with Vegetables Recipe

   Posted by: John    in Recipes

Here’s a recipe for pasta and vegetables that I have found works well as a main dish or a side dish.   Weight Watchers points: 3 per 1/2 cup.

  • 1 cup pasta (you can use almost anything; spaghetti noodles do not work as well)
  • 2 cloves of minced garlic
  • 1 small to medium onion
  • 1 broccoli crown
  • 2 stalks celery, sliced
  • 2 carrots, sliced or grated
  • 6 mushrooms, sliced
  • 4 tablespoons olive oil
  • Italian seasoning to taste


  • 1 pound of sliced beef, pork or chicken, in about 1” x ½” pieces
  • 1 roma tomato, diced

Cook pasta according to directions on package. Allow to drain for a few minutes, shaking once to remove most of the water.

While cooking pasta:

If adding meat, slice meat and cook in 1 tablespoon of olive oil until meat is cooked through.

Slice the celery, carrots and mushrooms and cut broccoli into 1/2” florets. Dice onion and mince garlic.

Add 2 tablespoons of olive oil to large frying pan (same pan that meat is in if adding meat) and sauté garlic and onions for 2 or 3 minutes. Add remaining vegetables and cook for 4 to 5 minutes, until broccoli is starting to become tender. Add pasta and Italian seasoning. Add the remaining olive oil if mixture seems too dry. Cook over medium heat for another 3 or 4 minutes. If tomatoes are used, add in the last 2 minutes to heat, but not cook tomatoes. Serve and enjoy.
Variations: Alter vegetable amounts or types to suit your tastes. Different spices may be used as well. Hot peppers will add zip! This is a very flexible recipe.