All Purpose Bread

This bread recipe is a no fail one.  It's fast and easy and every time I make it, it turns out perfect. 








10 1/2 cups bread flour*
1/2 cup sugar
1 Tb salt
3 Tb SAF instant yeast
3 Tb liquid lecithin *
4 cups hot tap water

* You can buy liquid lecithin at your local health food store.

• Mix in electric mixer for 1 minute.  Check dough for consistency and add water if needed.  Knead 5 more minutes with a mixer or 10 minutes if kneading by hand.
• You don't need to let it rise twice.  Just shape into loaves and let rise for 25 minutes.  Bake at 350 degrees for about 30 minutes, or until golden brown. 
• Makes 4 loaves.

*For wheat bread, substitute half or all of the flour with wheat flour.  Add only 3 cups of water and 1 cup applesauce.  The applesauce keeps the bread moist.

This bread freezes well.  I make 4 loaves and put them all in bags that I have saved from store loaves.  I leave a couple for us to eat then and put two in the freezer for later.  The loaves are just as moist when they thaw as when I first baked them.

Pear Cheddar Pie

FOR THE CRUMBLE

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup shredded Cheddar cheese

1/4 cup butter

                  

FOR THE PIE

6 cups peeled and sliced pears

1 tablespoon fresh lemon juice

1/2 cup brown sugar

3 tablespoons cornstarch

3/4 teaspoon ground cinnamon

unbaked pie crust

•  Preheat the oven to 400 degrees F (200 degrees C).
• Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
• Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
• Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

Chicken and Lentils

This dish is easy, simple, healthy, and my kids love it.  Try it.  You'll be pleasantly surprised.

1 Tb olive oil

1 large onion, chopped

2 lbs. chicken

2 carrots, chopped

2 cloves garlic, minced

3/4 cup dried lentils (soaked overnight)

1 (14 oz) can chicken broth

1 (10 oz) can tomato sauce

1 tsp dried rosemary

1 tsp dried basil

1 Tb lemon juice

1 tsp salt 

• In skillet, heat oil and brown onions.  Add chicken and cook for a couple minutes on each side.  Chicken does not have to be cooked through.
• Cut chicken into pieces.
• Put all ingredients in a crock pot and let it cook on low for the day.  You may need to add water as it cooks.
• Serve over rice. 

Spinach Mushroom Omelet

1 egg

3 egg whites

1 tablespoon grated Parmesan cheese

1 tablespoon shredded Cheddar cheese

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1/2 cup sliced fresh mushrooms

2 tablespoons chopped green pepper

1 tablespoon chopped onion

1/2 teaspoon olive oil

1 cup torn fresh spinach

• In small bowl, beat egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
•  In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted.
• Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.