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Easy to Make and Yummy to Taste: Bread

3 Feb

Raise your hand if you like eating healthy.

Now raise your hand if you like eating cabbage.

Raise your hand if you know what kale is.

Kale, my friends, is a is a form of cabbage. It’s dark green and it is mostly used as garnish on your plate.

What does it taste like?

Think of brussel sprouts meets asparagus. Bitter tangy, I guess.

I know, it sounds gross (and it does taste pretty icky when you eat it raw)…but it is one of the healthiest veggies on the face of the planet.

…And once cook properly, you can enjoy the maximum nutritional flavor.

Now I have eaten kale smoothies, kale chips, and pasta with kale. They only thing missing is bread.

Yup. That’s right. Kale Bread.


1 large bunch kale, steamed for 5 minutes, excess water squeezed out

2 cups reserved kale steaming water, cooled to warm room temperature

3 cloves garlic, minced

2 teaspoons olive oil, plus more for oiling bowl and pans

1 Tablespoon yeast, dissolved in 1/2 cup warm water

2 teaspoons salt 1 cup whole wheat flour

3 1/2 – 5 cups unbleached all purpose

2 oiled 8 inch cake pans, or 2 oiled cookie sheets


1. Saute garlic in the olive oil briefly, do not let brown.  Cool to room temperature. In a large bowl combine the dissolved yeast mixture, salt, garlic and the oil it was sauteed in, reserved kale cooking water and the 1 cup of whole wheat flour. Mix well.

2. Add all the kale and start adding flour in half cup increments until the dough can be kneaded (hard to mix, and only slightly sticky). Turn out onto a floured surface and knead for 5-7 minutes until dough is smooth.  Add more flour as needed. Place dough in a large greased bowl, and flip over so that the dough is oiled side up.

4. Cover with a clean dish towel and let rise in a warm, draft free place until the dough has doubled in size, approximately 1 hour. Punch down dough and form into 2 loaves — either in the cake pans (like in the picture) or free form on the cookie sheets.

5. Preheat oven to 400 degrees. Bake the loaves for about 35-40 minutes until bread sounds hollow when tapped on the bottom.

The recipe and picture is taken from "Frugal Feasts"

If you have any kale recipes that are worth sharing, by all means….share.


A Rubber Brownies Story

6 Dec

Do you have any cooking disaster stories?

I do.

In fact, I have tons. But I’m only willing to tell you one. One that isn’t as bad as the others…

On Sunday, I decided to do use some gluten free recipes that I found.

With all the ingredients I got started on a few recipes…

Bajra Roti Millet Flatbread



The flatbread was easy to make and turned out great. It satisfied that craving of “I really want to have a sandwich with real bread”.

The hummus was amazing (I’ll be giving you the recipe soon). It went great with the flatbread and was cheaper to make than to buy. Yum.

The brownies on the other hand were not so good.

You see, I found the recipe and it called for eggs, chocolate, butter, sugar, and corn starch. The pictures looks really good so I decided to make it.

Instead of sugar I used stevia (a plant based sweetener). I also used bittersweet chocolate. I figured I could add the stevia and everything would be fine.

Boy was I wrong.

I had to add tons of stevia to make it not taste bad. When the batter was to my liking, I put them in cupcake cups to bake. Wow. They were dense. I had to double the paper cups.

Anyway, they baked. While they baked, the butter rose to the top and started to bubble.

When I took them out of the oven, I let them cool. When I finally had the guts to try one…the cooked batter became more dense than before. I broke it in half and it looked like rubbery tar. I don’t judge food by the way it looks anymore so I took a bite.


It was tough and very bitter. Like I didn’t put any stevia in it at all.

So was it my fault? Did I do something wrong?

or was it the recipe? or maybe corn starch and stevia don’t work good together? Stevia and chocolate don’t bake well?

Who knows?

I still have the failed brownies. They are waiting for ice cream to be mushed together. Then I will eat it.

The batter did taste pretty good though.

My mom also did trial and error cooking that night. She made chocolate almond protein bars. The recipe called for stevia and a few scoops of whey protein. She used banana instead of plain or vanilla.


It was like eating condensed banana whey protein.

Although we did have trial and error that night, the hummus I made was delightful. To make it you’re going to need…

2 cups chilled, canned chickpeas

1/2 cup tahini paste (seseme)

4-5 T oil

3-4 cloves garlic

salt&pepper to taste

cumin, paprika, cayenne, curry to serve.


Puree chickpeas. Add paste, oil, salt and pepper, garlic. Puree until creamy.

whisk 2 T warm oil, cumin, papricka, cayenne, and curry. Put hummus in dish and drizzle oil mix on top.

Serve with pita chips, veggie, or Bajra Roti Millet Flatbread.

There’s a Gluten Monster in My Closet!

28 Nov

Although he looks harmless, his cookies are dangerous

Homemade bread, apple pie, sugar cookies, pasta, and thanksgiving stuffing.

What do these foods have in common?

Yes, they are all somewhat unhealthy, sugary, and have a lot of carbs. One should not base their diet on these foods…

But looking closer in the ingredients you will find a base.

Gluten. An ingredient that is in almost every food. It’s pretty much just a fancy word for wheat.

I have overfilled my brain with information about gluten. I guess you could consider me as a walking gluten information dictionary (encyclopedia?).

So why my sudden urge to fill my head with both useful and useless material?

I am no longer eating gluten. Or at least I am trying not to.

That means no bakery and no pasta (among many other foods). There is a whole list of ingredients that I cannot have. More than half of the contents in Pick n’ Save I cannot consume.

I need to cook everything myself or buy stuff from O-U-T-P-O-S-T. If I say the actual word, my dad will flip because it is so expensive there. We found out the hard way that eating organic is expensive.

If you think I’m crazy for deciding to venture on this horrible task that will test my strength when everyone around me is eating the most delicious food, like chocolate chip cookies…and I am stuck eating a gluten-free cracker with carob, that resembles a cookie but ultimately does not deserve the name.

One word. Torture.

I don’t feel tortured when others eat peanut items because there is a possibility that it could kill me. But since I’m not going to die if I eat gluten, the temptation is there and I need to get over it.

Why my sudden gluten-free craze? No, I am not cutting it out of my diet because I feel like it. We believe that I have a gluten intolerance (or maybe Celiac disease). So for a couple of weeks I am doing this and seeing what the results are.

Yes, I could just get an allergy test. But a gluten allergy test requires blood drawn and sometimes even a throatscopy (I have no idea what it’s really called). I do not want more blood drawn and I really do not want a tube going down my throat, into my small intestines, and getting a chunk of it. No thanks.

I might have to do that anyway, but I am testing the waters with the gluten-free diet first. I have done so for about two weeks now, but every so often I would sneak a bite of  something yummy that has gluten in it. When thanksgiving came around, my gluten-free trial diet was thrown out the door. Mainly due to one culprit.


I don’t know about you, but stuffing is one of my favorite sides during thanksgiving. It completes your plate, which is already full of potatoes, cranberry sauce, turkey, and anything else that’s traditional in your family.

Today I am starting the official gluten-free diet. So my next few blogs will probably consist of new recipes and my complaining. I hate to say that I would complain, but wouldn’t you? Especially when your family isn’t doing it with you. So bare (bear?) with me and if I do end up complaining, I apologize in advance.

Anyone who wants to join me, feel free. It’s always easier with support. :)

Gluten free for….

13 hours, 36 minutes, 7 seconds…8 seconds…wait…10 seconds….13 seconds…well you get the idea.

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