Sourdough Rosemary Flatbread

This flat bread is so good! It has the perfect combination of tartness from the sourdough, savory from the rosemary and saltiness from the sea salt. It’s simple to make and you don’t have to worry about making pretty loaves. This bread goes perfectly with any soup!

Recipe

1/2 cup sourdough starter

2 cups lukewarm water

1/4 cup olive oil

2 tablespoons chopped rosemary

2 tsp. salt

5-6 cups whole wheat flour

Combine the starter, water, oil and salt in mixer. Add 5 cups flour, then continue adding more flour until the dough “cleans” the sides of the bowl. Knead for 10 minutes. Transfer the dough to a glass bowl and cover with plastic wrap. Allow to rise for 6-10 hours. (I usually do this at night and then make the bread in the morning). Once the dough has risen, divide in half. Prepare 2 jelly roll pans with Pam spray. Pat one half of the dough into a rectangular shape inside the pan with your hands.

Press fingertips into the dough to make divets. Drizzle olive oil and sprinkle coarse sea salt and freshly ground pepper onto the dough. Let raise for an hour and bake at 375 degrees for 25 minutes.

October 5, 2013

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

As the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year. It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all. The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book! This recipe is so good and very comforting! It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan. Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven. You can do it one of two ways. Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through. Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender. Add to large sauce pan over medium heat. Add your cream or milk and bring to a simmer. Serve warm with fresh avocado slices and with grilled cheese sandwiches!

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl. Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich. Grill over medium high heat and serve warm with soup.

September 23, 2013

Growing and Using Rosemary

Rosemary is one of my most favorite herbs! I love the smell and flavor in many sweet and savory dishes! I throw it into loaves of bread, Sunday roast and even into stone fruit rustic pies! Not only does rosemary have many culinary purposes, but it also has medicinal properties too!

Growing Rosemary

Rosemary doesn’t like really dry soil or really wet soil. However it does do well with moist soil as it grows naturally in places close to the coast with a constant mist of water. If you can keep the soil in between the extremes you will have success. I like growing the variety of rosemary called “Arp”. It is supposed to get through our cold Utah winters in the northern region. I have had some plants die on me though so be sure to plant it next to a fence or house or boulder for added protection. In dry winters it may need to be watered once a month. Rosemary loves fertile soil and full sunlight, although it can tolerate some shade. Rosemary will do well in a pot brought indoors during the winter if placed in a sunny window and misted with a spray bottle and an oscillating fan blown occasionally to prevent fungus growth. If you already have a plant outside, try taking a root and stem cutting and planting in a pot to bring indoors.

Medicinal Uses

Rosemary has been used for centuries to help improve concentration and memory.

Eases headaches, including migraines.

Rosemary is a moderate stimulant because it enhances red blood cell uptake of oxygen increasing a persons energy.

It has anti-inflammatory properties that allow relief for joint arthritis pain and muscle pain.

It can be used fresh or dried as a good digestive aid to assimilate digestive fats and carbohydrates.

Try making a tea with rosemary and lemon thyme instead of coffee or soda to boost energy!

Solar Infused Rosemary Oil

Go to any grocery store that sells infused oils with all kinds of gourmet flavors and you may spend a pretty penny for a small bottle. Try making your own! It is so easy and inexpensive! Rosemary among many other herbs like garlic, basil, sage, thyme and even lemon or orange peel infuse into olive oil very well.

Place herb in bottle and make sure the olive oil covers it completely. Set in a sunny window seal for 2-4 weeks and then use it as dipping oil for a rustic loaf of bread. You can also do this over the stove top if you need the oil sooner. Just warm the oil on low heat for 30 minutes with your herb of choice.

September 11, 2013

9-Grain Cracked Sandwich Bread

This is practically a fool proof recipe for anyone starting out making their own bread! It’s wholesome delicious and can be altered for any sour dough recipe too! I love it’s soft texture and sweet nutty flavor.

9-Grain Cracked Sandwich Bread

2 cups boiling water

1 cup 9-grain cracked cereal

3 tablespoons honey

3 tablespoons organic canola oil or melted butter

2 cups spelt or whole wheat flour

2 cups all-purpose flour

1 envelope or 2 1/4 teaspoons instant yeast

1 1/2 teaspoon salt

Boil water in a tea kettle or pot. Measure out 2 cups of the hot water and pour over the cracked cereal in a large bowl. Cover with plastic wrap and let stand for 30 minutes. Add the honey and oil or butter.

In a large electric bowl fitted with a dough hook mix the flour, yeast and salt.

Add the cereal mixture to the flour in the bowl fitted with the dough hook and mix until the dough pulls away from the sides of the bowl. Add an additional 1/2 cup of flour if it is too sticky. Let knead for about 6-8 minutes. Cover and allow to rise for 1-2 hours until doubled in size.

Place dough onto floured or oiled surface and knead with your hands a few times. Roll out into a rectangle shape. Roll with hands from one end to the other, pinching of the end and tucking in the outside edges to make a loaf shape. Place in a prepared loaf pan that has been sprayed with a non-stick oil. Cover and let raise until doubled, about 40-60 minutes more.

Heat the oven to 350` and bake the loaf of bread for 45 minutes. Cool in the pan for 15 minutes and then flip out onto a wire rack and continue to let cool for another hour before serving.

September 11, 2013

Zucchini Bread 3 Ways!

It’s that time of year when the zucchini is coming out of our ears in the garden! There’s so much and if you’re like me I’m not always willing or have the know how to deal with it all! I came across a fabulous basic recipe and altered it a bit to create a few more delicious varieties of zucchini bread. The family loved them all!

Basic Perfect Zucchini Bread

(This recipe is from America’s Test Kitchen with a few alterations)

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

1 tablespoon fresh squeezed lemon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl. Mix 2 tablespoons sugar into the zucchini and mix. This will pull the excess water out of the zucchini so it doesn’t make the batter to wet. Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This one is really a dessert. You could get away with making it with all whole grains and even applesauce to replace the oil or butter.

Chocolate Chocolate Chip Zucchini Bread

2 cups shredded zucchini

2 1/2 cups flour of your choice

1 cup organic sugar

1/2 cup good cocoa powder (dutch processed is always best for baking)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1/2 cup melted butter or organic canola oil

2 teaspoons vanilla

1 cup chocolate chips

Preheat the oven to 350 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini. Smooth in prepared pan and bake for 50-60 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

This recipe is one that reminds me of the beginning of fall! The flavors of orange, spices and cranberries with white chocolate are just wonderful! A fabulous treat to bring to any gathering!

Cranberry White Chocolate Orange Zucchini Bread

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

Zest of one orange plus 1 tablespoon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat the oven to 375 degrees. Lightly spray a bread loaf pan with Pam or grease with butter.

Mix together all the dry ingredients and then gently add the rest including the zucchini, cranberries and chocolate. Smooth in prepared pan and bake for 55-65 minutes. Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack. Completely cool and serve.

August 19, 2013September 4, 2013

Grilled Flat Bread with Herb Oil

This recipe will be sure to wow any party guest and family! These can be made big or small and they go well with everything from soup, salad and grilled veggies and chicken! The herb oil can be made and stored for up to 2 weeks in the fridge. Below I have posted 2 different kinds of bread recipes. The first is a naan (Indian flat bread) and the other is more of a pizza dough. Try both! You won’t be disappointed!

Homemade Herb Oil

1/2 cup chopped fresh rosemary

1/4 cup chopped fresh tarragon

1/8 cup chopped fresh thyme

1 cup olive oil

Blend all ingredients in a blender. Makes 1 3/4 cups oil.

Naan (recipe from “Spilling the Beans”)

1/2 cup warm water

2 tsp dry active yeast

1 tsp sugar

1 cup rinsed and drained canned white beans

1/2 cup yogurt

1/4 cup canola oil

1 large egg

3 cups of your choice flour, extra if needed. I used half spelt, half all purpose flour.

1/2 tsp salt

In a small bowl mix together the water, yeast and sugar. Let stand until bubbly for a few minutes.

In the bowl of a food processor, puree the beans with yogurt, oil and egg; add the yeast mixture. Stir in the flour and salt until a sticky dough forms. Add more flour turning the dough out onto a floured surface kneading until the dough is elastic and smooth. Cover with a tea towel and let rise until double in size. 1-2 hours.

Divide the dough into 8-10 pieces. On an oiled surface, roll out each piece into an oval. Set a heavy skillet over high heat and drizzle oil on the pan. Cook one naan at a time until golden blistered on bottom and top. Spread herb oil on dough after it has cooked. Lightly salt with Kosher salt and pepper. Keep warm in a 250` oven until ready to serve.

Pizza Dough (Flat Bread)

1/4 cup warm water

1 1/8 tsp dry active yeast

1/2 tsp honey

1 1/4 to 1 3/4 cup flour of your choice

1/4 cup milk

2 Tbsp room temp water

1 Tbsp olive oil

1/2 tsp salt

Make a Sponge:

in a small bowl, mix together warm water, yeast ans honey until yeast is dissolved. Stir in 1/4 cup flour until smooth; set aside 20-30 minutes or until bubbly.

Make the Dough:

In an electric bowl fitted with a dough hook, combine sponge, 1 cup flour, milk, room temp water, olive oil and salt. mix on medium speed to form a sticky dough. Add additional flour, little a ta time until dough pulls away from the sides of the bowl. (Dough should be very soft). Reduce to a low setting and knead for 10 minutes. Cover with plastic and let rise for 1-2 hours until doubled in size.

Divide dough in half and roll out onto an oiled surface, making 2 large oval shapes. Grill on a heavy skillet or outside on the BBQ grill. Brush herb oil on fully cooked dough and cut into triangular shapes. Lightly salt with Kosher salt and pepper.

August 13, 2013September 4, 2013

Homemade Croutons

Who needs store bought croutons when you can make your own and make it so much better! This recipe is so simple and can be made ahead for up to a week!

Recipe

1 loaf sourdough bread chopped into 2-inch pieces

olive oil

Kosher salt

Freshly ground black pepper

Place the chopped sourdough pieces onto a jelly roll pan evenly so none are overlapping. Drizzle with just enough olive oil to gently coat and sprinkle with salt and pepper. Toss with hands to evenly coat bread and put into a 350 degree oven for 15-20 minutes, flipping with a spatula once in the middle of cooking time. Remove from from oven when the croutons are lightly golden. Let cool and use for salads or soups!

July 16, 2013September 4, 2013

Sunny-Side Up Personal Pizzas!

Now here is a new twist on pizza! These personal pizzas are fun for the whole family to help make! My kids loved rolling out their own little pizzas and enjoyed eating them too! They can be made for breakfast, lunch or dinner! This recipe makes 4 personal pizzas or 2 large.

Recipe

1 lb. pizza dough (see recipe below)

1 cup tomato or pizza sauce

2 cups shredded mozzarella cheese

Additional toppings of your choice, such as mushrooms, onions, peppers, olives, spinach, etc.

4 large eggs

Basil leaves for garnish

Preheat oven to 450 degrees. Divide dough into 4 pieces and roll out on a floured surface, about 1/2-inch thick. Place 2 pizzas on a oiled jelly roll pan and bake for 10 minutes. Take out of oven and place sauce and toppings on the pizza, including cheese. Crack one egg over the top and put back into the oven for 15-20 minutes longer until the cheese is bubbly and the egg is set. Garnish with basil.

Pizza Dough

1 cup rinsed and drained canned white beans

1 cup warm water, divided

2 1/4 tsp. active dry yeast

1 tsp. sugar

2 1/2 cups flour, either all all-purpose flour or half white, half wheat

1 tsp. salt

2 Tbsp. olive oil

In a blender puree beans with 1/4 cup of the water until completely smooth. In a small bowl stir together the remaining warm water, yeast and sugar. Make sure the mixture gets foamy to ensure the yeast is fresh. In a large electric bowl fitted with a bread dough hook add the water and bean mixtures together along with 1 cup flour. Add the oil and salt. Add the remaining flour and mix until the dough begins to pull away from the sides of the bowl. Knead a few times on an oiled surface. Place in a large bowl and cover with plastic wrap and let stand for 1 hour or until doubled in size. Once the dough has raised punch down and proceed with directions above.

June 25, 2013September 4, 2013

Fresh Herb Garlic Bread

I have many people tell me they would grow more herbs if they knew how to use them! Well, here is another wonderful recipe you will be so glad to try! The flavors are unbelievable! A perfect addition to any meal! This recipe comes from Barefoot Contessa’s “Back to Basics”.

Fresh Herb Garlic Bread

6 large garlic cloves, chopped

1/4 cup chopped parsley

2 tablespoons fresh oregano leaves, chopped

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

1 large loaf of ciabatta bread or 2 small

2 tablespoons butter at room temperatire

Preheat the oven to 350`. Place the garlic, parsley, oregano, salt, and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over low heat. Add the garlic and herb mixture and cook for 3 minutes, until the garlic is tender but not browned. Remove from the heat and set aside.

Cut the ciabatta in half horizontally, running a serrated knife parallel to the board. Spoon the garlic mixture onto the bottom half and spread the butter on the top half and place together. Wrap the bread in aluminum foil and place on a sheet pan. Bake the bread for 5 minutes. Unwrap and discard foil, bake for another 5 minutes. Slice crosswise and serve warm.

June 12, 2013September 4, 2013

Growing and Using Strawberries

Every garden should have a small strawberry patch in my opinion! Nothing beats the burst of flavor from a home grown strawberry! They are easy to grow in a container or in the ground. Most strawberries produce their best within their first 5 initial years. There are 3 different types of strawberries:

June-bearing – produce an abundant crop one time in June. Good for making jam or canning.
Ever-bearing – produce in the late spring and late summer. Can produce during the middle of the summer if temps are cool enough to allow the plant to set flowers.
Day-neutral – once established and have reached maturity, the plants will produce all summer long, increasing yields with cooler temps.

All varieties require at least 8 hours of sunlight to produce good fruit. Strawberries prefer well-draining, rich soil that has been amended with lots of organic matter. They can be susceptible to root rot if grown in heavy wet soil. The best time to buy strawberry plants is in the early spring in bare-root form. They usually come in bundles of 10. Make sure the roots look healthy and have stayed moist. Larger potted plants are more expensive and do not produce more than less expensive bare-root plants.

After the first year, the first daughters (or runners) can replace the original mother plant. This keeps the fruit production high and the size large. Remove any other runners that come off the 1st daughters.

I grow an ever-bearing variety called “Sea Scape” for it’s large berries and wonderful sweet flavor. Just this year so far I have harvested about 4lbs. Here are just a few recipes we love using our own home grown strawberries!

This simple and beautiful salad will impress anyone over with it’s candied pecans, fresh strawberries and creamy feta cheese! I love to serve it with a homemade strawberry balsamic vinaigrette!

Strawberry, Pecan, Feta Salad

Serves 8

1 cup candied pecans

2-4 T. agave

2 lbs. fresh strawberries, hulled and halved or quartered depending on size (reserve 1/3 cup berries for dressing)

12 cups fresh greens from the garden or organic spring mix

1 (7-ounce package) crumbled feta cheese or more if you like

Spray a large skillet with non-stick cooking oil. Add the pecans and agave. Stir continuously until thickened and the pecans are coated well. About 10 minutes. Be careful not to let them burn. Remove from heat.Prepare the greens, strawberries and feta in a large salad bowl. Add the pecans once completely cooled. Just before serving, drizzle the dressing and toss.

Strawberry Balsamic Vinaigrette

Mix 1/2 cup olive oil, 1/3 cup strawberries, 3 T. balsamic vinegar, 1 T. sugar and salt and pepper to taste in a blender. Pulsing a few times leaving a few chunks of strawberries. Drizzle over salad just before serving.

Freezer jam is so easy to make! No hassle and it’s quick! It has less sugar than other preserves, making it a healthier alternative without the loss of flavor! Try eating some with my Rustic Rosemary Loaf! https://rootedemily.com/?p=197

Strawberry Freezer Jam

4 cups mashed strawberries or fruit of your choice. I like to use my blender.

1 cup organic sugar

1/3 cup instant clear gel

Mix together the sugar and clear gel then add the berries. Place in jars of your choice, leaving a 1″ head space. Place the lid on and freeze! Can be kept in the freezer for up to 6months.

This beautiful cake says summer time! Made with lemon and orange zest, it adds a delightful addition to any gathering! From the Barefoot Contessa cookbook “Parties”!

Strawberry Country Cake

For the cake:

3/4 cup softened butter

2 cups sugar

4 large eggs at room temperature

3/4 cup sour cream at room temperature

1/2 teaspoon lemon zest ( 1 lemon)

1/2 teaspoons orange zest ( 1 orange)

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon salt

1 teaspoon baking soda

For the Topping:

2 cups heavy whipping cream, chilled

4 tablespoons sugar

1 teaspoon pure vanilla extract

2 pints fresh strawberries, hulled and sliced

Preheat oven to 350`. Butter or spray two 8-inch round cake pans.

Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, sour cream, zests and vanilla. Mix well. Sift together the flour, corn starch, soda and salt. Add the flour mixture slowly into the batter. Mix until just combined and smooth.

Pour batter evenly into pans, smooth tops with spatula, and bake in the center of the oven for 40-45 minutes. Let cool in pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make filling and topping, mix the cream, sugar and vanilla with beaters until stiff peaks form. You can either stack the cakes on each other or slice them in half, layering with 4 levels. Place the cream on each layer, topped with berries and repeat until complete. Serve immediately!