Sunday Recipes – 1/16/11

Oatmeal Sandwich Bread

In a medium bowl, combine 2 cups warm water, 1 pkg (2 ¼ t) active dry yeast, and 3T unsulphured molasses. Stir briefly, and then let rest about 5 minutes, this allows the yeast to bloom. Add 2 ½c whole wheat flour2c bread flour1c rolled oats4T unsalted butter (melted and cooled slightly), and stir to mix. The dough will be very shaggy. Cover with a towel, and let rest for 30 minutes. Turn out the dough onto a flat surface and knead in 2 ¼ tsp. table salt. Knead by hand for about 15 minutes.The dough should come together around the hook and slap around the sides of the bowl without sticking. If the dough is sticking, add a tablespoon or two of bread flour, sprinkling it down between the dough and the sides of the bowl. The dough should be soft and supple and slightly sticky. For the first rise, scrape the dough onto a lightly floured work surface and knead it a few times. Put the dough into the greased bowl, cover with a towel, and leave it to rise for about 1 hour, or until it is doubled in size. After the dough has doubled in size, you need to shape the dough so it will fit in the loaf pan. To shape the dough, turn the dough out onto a floured work surface. Press down on it, working it into a square shape, (make sure you have removed any bubbles). Fold the dough down from the top to the middle, then up from the bottom to the middle. Next, bring the newly formed top and bottom edges together, pinching the seam to seal. Pinch the sides together, and roll the shaped dough back and forth, plumping it so that it’s evenly formed and about the size of your pan. Place the dough in the pan with the seam side down, and press it gently into the corners of the loaf pan. For the second rise, cover the dough with a towel, and let it rest in a warm place for about 1 hour, or until the dough rises to half again its size. While the dough is rising, preheat the oven to 400°F. When the dough has finished its second rise (doubled in size again), bake for about 40 minutes, rotating the pan halfway through. The loaf is ready when the top crust and bottom crusts are nicely browned. To see if the bread is ready, give the top of the loaf a knock. If it sounds hollow, it’s ready; if not, give it another few minutes in the oven. Remove the finished loaf from the pan and cool completely on a wire rack. Resist the urge to cut in until it’s fully cooled, so that the crumb has time to set and the flavor can develop. Points Plus: 4

Harvest Muffins

Preheat the oven to 375 degrees. Line 24 muffin cups with paper liners. Sift together 1 1/2c whole wheat flour, 1 1/2c all purpose flour, 1T baking powder, 1/2t baking soda, 1/2t salt, 1T cinnamon, and 2t ginger in a large bowl. Make a well in the center of the mixture and add 1 1/4c milk, 2 large eggs, and 8T melted butter, 8T pumpkin puree. Stir quickly just to combine. Add 1c dried cranberries, 1/2c diced dried figs, 3/4c toasted hazelnuts-chopped, 3/4c packed brown sugar and 3/4c granular sugar, and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter. Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean. Points Plus: 5

Roasted Chicken Breasts with Carrots and Onions (from Everyday Food)

Preheat the oven to 450. Place 1/2lb baby carrots (halved lengthwise), 2 garlic cloves, and 1/2 red onion halved and wedged onto a baking sheet. Season the vegetables generously with salt and pepper. Roast for 10 minutes. Toss in 1/3c pitted prunes (quartered) with the vegetables. Arrange 2 chicken breasts in with the vegetables. Season again with salt and pepper. Roast until chicken is cooked through, about 15-20 minutes. Serve over 1/2c brown rice and top with fresh grated Parmesan cheese. Points Plus: 7

Sauteed Thick Pork Chops

Marinate 2 1 1/2″ pork chops for 30 minutes in a dry rub: 1/2t salt, 1/4t pepper, 1/4t allspice, 1/4t dried thyme. Brown the pork on all sides in a hot pan with 1t olive oil. Then pour 1/3c dry white wine1/4c chicken broth, and 1T minced shallots over the pork. Cover the pan and let simmer slowly for about 4 minutes. Flip the meat regularly and baste the meat to keep it juicy. Remove the pork and let sauce simmer over medium-high heat until reduced. Pour the sauce over the pork. Serves 2. I serve this with a large dish of roasted vegetablesPoints Plus: 5


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