Cracked Wheat Raisin Bread

www.tiffanystable.com

This bread is so good! Go to www. tiffanystable.wordpress.com and try it!

Beef Stroganoff

www.tiffanystable.com

New post at www.tiffanystable.wordpress.com

Homemade Beef Stroganoff---no canned soup in this one!

Apple Pie with Sprouted Wheat Crust

This is the sprouted, dehydrated, wheat flour. 3 cups with 2 tbsp evaporated cane juice, and 1 tsp sea salt. Just your typical pie crust--right?

Now for the fun part! You are going to add 1 1/4 CUPS of butter!! YES!! Am I telling you to eat this everyday of your life? No--Do I think butter is bad--NO!

We have been lied to about fats. Saturated fats in particular. Saturated fat is quickly absorbed into the body for a boost of energy and helps in healing. The evil of all evils is not butter, it is hydrogenated oils, otherwise known as trans-fat. Even the beloved canola oil falls into this category. I know, I know it says right on the side of the canola oil bottle 0% trans-fat. The inside of the human body does not know how to read. All it sees is some foreign substance that it doesn't know what to do with, so it STORES it somewhere.

You can read more about fats on my website www.tiffanystable.com under the Food Facts section. Or if you need more scientific proof go to www.mercola.com and look up saturated fats or canola oil.

Sorry--I tend to get a "little" passionate about butter! Back to the recipe at hand.

You are going to cut in half of the butter until it is very fine, like the above picture. Then you will cut in the remaining butter until it is about pea size or so. Like the picture below. This technique will make the crust nice and light and flaky.

Then you will add milk until it all comes together. I would keep it a little on the moist side. This crust tends to be quite crumbly--especially when rolling it out. That is something I will have to play around with and tweak it a little. This recipe is definitely not a finished product.
(At this point you do not want to work the dough too much, or the crust will turn out hard!)

Just press the dough together into 2 disks. I covered them and put them in the refrigerator, while I got the apples ready.

Sliced the apples, put in some cinnamon, fresh nutmeg, fresh lemon juice, raw honey, sprouted-dehydrated flour, and sea salt. The inside of the recipe is not perfected yet either, so I will not be giving any measurements yet. Besides--I didn't measure anything when I made it.

I rolled out the dough on a floured surface, it really crumbled when I tried to pick it up and put it into the pie dish. There are 2 alternatives to this problem; 1-You could just place the disk of dough into the bottom of the pie dish and press it into the pan. 2-You could add more milk to the dough, hoping that will keep it together a little more.

I'll have to try it and let you know.

Poured in the apples. You can see a big blob of honey in the middle.

Again--when I put the lattice work on the top it was falling apart. Ugh!

AND .......yes I do know how to do lattice the right way. I was in a hurry trying to make pie AND get dinner on the table. Plus the dang lattice stuff kept falling apart!! Frustrating.

So this is the finished product. The crust is light and flaky (maybe too flaky?) The apples needed to be a little more soft, and I put too much flour into the apples. The bottom crust turned out a little soggy, and the top crust was too thick.

Other than that---it was perfect! (Sarcasm intended)

You know I really hate it when I work so hard on a recipe and it doesn't turn out perfectly!
I guess that's part of the fun in creating--right?

When I have the guts to try again---I'll let you know.

P.S. We are still eating the pie anyway!

www.tiffanystable.com

Bread Mistake that turned out Good

http://www.tiffanystable.com/

The mistake was not letting it rise too long.

This bread has 2 parts. 1 part you let sit overnight, then you add the rest of the ingredients the next day.

Well.....I doubled the part that you let sit overnight, but not the other part. Whoops---I thought! But it actually turned out to be one of the best breads I have made.

Next time I will egg wash the tops so it browns up a little more, but other than that. The texture is awesome, the taste is great. That's what really counts anyway, right?

Oh and make sure you have your kids toys in the background, that always helps!

Do you want the recipe?............................okay......

Soaked Whole Wheat Bread 2

Starter:
6 cups fresh-ground whole wheat flour
1 cup raw milk or water
3 cups water
3 tsp instant yeast


Mix all of the ingredients together in a large glass bowl. Cover and leave at room temperature for 8-12 hours.

Dough:
1½ cups warm water
2 tbsp instant yeast
½ cup raw honey
1 tbsp sea salt
5-6 cups fresh-ground whole wheat flour

Glaze:
1 egg
1 tbsp water

In a large mixing bowl pour in the water, yeast and honey then allow this to sit for 5 minutes. Add 3 cups of the flour and the sea salt then add in the starter. Mix and continue to add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Place in a greased bowl, cover, and allow the dough to rise until double.
Divide the dough into 4 equal pieces. Place in bread pans, cut diagonal slits across the tops of the bread with a very sharp knife. Cover and allow the bread to rise again until almost double. At this point pre-heat the oven to 350°F. Brush the bread with the glaze. Bake for 20-24 minutes, or until hollow sounding when tapped. Remove the bread from the pans and place on cooling racks.

**I divided them into six loaves.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

This recipe will be in my second book.

And yet another good way to use all that wheat you have in your food storage!!

What I Had for Dinner/ Salsa, Tabouli, and Beans

http://www.tiffanystable.com/

I am still not eating meat for dinner. I think I like it! I feel like I am waking up more rested!

This is my first attempt at Tabouli, a middle eastern dish. It is VERY simple to make, but I realized I made a mistake. I should have chopped the parsley more fine. The taste is very good --it has a light refreshing quality. YUM!

Quinoa Tabouli

3 cups cooked quinoa
½ cup sweet onion, chopped
1 clove garlic, minced
1 tbsp extra-virgin olive oil
Juice from 1 lemon
½ bunch of parsley
Sea salt to taste
2 tbsp extra-virgin olive oil

Heat 1 tbsp olive oil in a sauté pan. Cook the onion and garlic on low heat, until the onions are transparent. Stir in the quinoa. Pour this mixture into a bowl. Add the parsley, lemon juice and sea salt to taste. Add 2 more tbsp extra-virgin olive oil, and mix until blended. Can be served warm or cold.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Multi Grain Bread

http://www.tiffanystable.com/

I made this recipe the other day. I used hard red and spring wheat, rye, oats, spelt, and lentils. The bread turned out REALLY good--and no one will ever know I put all of the other grains AND lentils in it.

Multi Grain Bread

(this is a rough recipe)

I ground all of these grains together first:

2 cups hard spring wheat

2 cups hard red wheat

2 cups spelt

2 cups rye

1 cup lentils

In a mixing bowl I added the following:

6 cups warm water

1/2 cup raw honey

1/2 cup olive oil or grape seed oil

I poured 8 cups of the flour over the water, then added the following:

3 tbsp instant yeast

2 tbsp gluten

2 tbsp sea salt (don't let the salt touch the yeast)

3 cups whole oats

Mix together until blended. Then add 5-6 more cups of flour. You want the dough to be a little sticky, not too heavy. Knead for 8 minutes.

Place in a greased bowl, cover and allow it to rise until double. Punch down the dough, divide it into 6 loaves and place in bread pans. Allow it to rise again until almost double.

Bake in a pre-heated 350°F oven for about 22-24 minutes. Remove from the pans, place and cooling racks to cool.

Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Bosch Class Friday March 27th at Noon

http://www.tiffanystable.com/

I just found out the date I will be doing my next Bosch class.
Friday March 27th at Noon.

We will be making 2 different recipes:
1-Soft Whole Wheat Sugar Cookies---you know those BIG round sugar cookies with the pink frosting? Well this recipe is a MUCH healthier version and tastes delicious! Of course we will have some type of healthy frosting to decorate with. This recipe would make a great Easter activity to do with the family.

2-Homemade Marshmallows made with honey---who knew you could make homemade marshmallows! They are yummy and easy to make!
We will be doing some kind of Easter theme with the marshmallows as well. Maybe marshmallow eggs with chocolate on top?

Mark your calendars this is going to be one of my "sweetest" classes!

P.S. The Whole Wheat Sugar Cookies recipe is in my book--but the Homemade Marshmallow recipe is not, so if you want that recipe you will have to come to the class!

Dessert/ Everything Bars

http://www.tiffanystable.com/

I made this dessert the other night. It has a cookie crust base made with fresh ground whole wheat and honey. Then on top I put naturally sweetened chocolate and peanutbutter chips, soaked and dried almonds, unsweetened coconut, and raisins.

It tasted VERY good--I just need to tweak the crust a little, the texture wasn't quite right. I will post the recipe when it's perfected!

I just want to post things like this to show people that you DON'T need sugar to get sweets!!

What I Had for Dinner/ Brown Rice and Ground Beef

http://www.tiffanystable.com/

This is what we had for dinner last night. Although I saved my meat portion for today--because I am experimenting with not eating meat after 3pm.

Ground beef with onions, salt and pepper. Cooked carrots--sauteed in butter and olive oil. I LOVE THESE they turn out so SWEET! And raw spinach--which we threw some dressing on. Fresh lemon juice, salt, pepper, olive oil, a drop of raw honey, garlic powder. Whatever?

I made extra brown rice to use throughout the week. I will end up making Simple Rice Pudding for sure, and probably some other dish as well.

Simple Rice Pudding:Raw milk, raw honey, cinnamon and rice. Great breakfast food!! Quick and easy. You can also make this with cooked barley, soak them overnight first--they are even better.

Brown rice is VERY GOOD! It did take me a few tries to get used to it. What REALLY got me hooked is brown rice with sweet and sour chicken and teriyaki sauce. Not together of course.

So....................if you are not a fan of brown rice--try it in some really great dishes that have a lot of sauce. Soon you will like brown rice more than white rice. Which I do!!

Azure Standard

www.tiffanystable.com

I am joining Azure Standard--this is a bulk foods delivery system--co-op or whatever.
They have everything from frozen foods to refrigerator foods to shelf foods to produce. Much of it is organic and they deliver in my area (maybe it's the same everywhere) once each month.
I will be placing an order in March.
Check it out.....www.azurestandard.com

Sprouted Wheat

This is sprouted wheat. I don't know if you can see it or not, but there is a tiny little white sprout on the end of the wheat. This is what it should look like, after sprouting. Although you can let it sprout longer if you wish. I have found that if I let it go too long--they tend to get sour.
I soaked this wheat (1 1/2 cups of wheat in a quart jar) for about 2 days, give or take a little. I rinsed them 3 times each day, and then filled them again with water.


Once they sprouted I drained them, placed them in a towel to dry them as much as possible. And spread them out on a baking sheet. (I lined the baking sheet with wax paper)
I then baked them in a 250°F oven for about 2 hours. Check them every 30 minutes, or until they are dry.

I will allow them to fully cool on the tray overnight. Then I will grind them and hopefully, make some pie.

This wheat makes great cookies!

**Soaking grains before we eat them allows the body to get more nutrition from them. It breaks down the outer layer of the grain (phytic-acid) which inihibits the utilization of certain nutrients like, calcium, magnesium, iron, copper etc.

Most whole grains contain phytic-acid in their outer layer.

Buckwheat, millet and brown rice have low levels of phytic-acid, therefore little or no soaking is required.

Quinoa, wheat, and barley are some grains with high amounts of phytic-acid, so soaking is always preferred.

What I Had for Dinner/ Chicken Sandwiches

Yesterday I made Roast Chicken and Fettuccini Alfredo, but my camera ate the picture-Sorry!

So today we had some leftover chicken--and I didn't feel like cooking.

We had chicken sandwiches, with the sprouts shown above, raw sliced sweet potatoes, avocado and artichoke hearts. On my sandwhich I put organic mayo, chicken, sea salt and black pepper, onion, jalapeno's, lettuce and cilantro. I didn't feel like 2 slices of bread-so I just used one.

**Sweet potatoes are high in Vitamin A, C and manganese.

The sprouts above are a mixture of--alfalfa, radish, mung bean, lentil and broccoli.

If you haven't tried sprouting, it is VERY simple.

Purchase sprout seeds (online or at a health food store), soak them in a glass jar in water overnight- then drain them. You can either leave them in the jar or place them in a sprout tray like the one above. Rinse them twice each day, morning and night. Depending on the seeds they will sprout anywhere from 2-4 or so days.

They are NUTRIENT RICH and full of goodness. You can add them to salads, sandwiches, throw them in a bowl of soup, or on top of just about anything.

My kids like to just eat them from the tray.

Typically you would do a larger batch than the one I did---I was trying it out because I haven't made them for awhile.

This is a great item to have in your food storage also. In the event that we couldn't get fresh produce--this would be a life saver!