Cheesy Jalapeño Olive Bread

Cheesy Jalapeno Olive Bread

2 packages Active Dry Yeast
1 teaspoon sugar
1 cup warm water (110 degrees)
4 cups bread flour plus up to 1/2 cup additional flour as needed
3 medium jalapeno peppers, chopped and seeds removed
1 3/4 teaspoons salt
1 tablespoon sugar
1 egg (room temperature)
1 teaspoon hot pepper sauce
3/4 cup whole milk
2 cups chopped sharp cheddar cheese (1/2 inch cubes)
1/2 cup chopped pepper jack cheese (1/2 inch cubes)
1/2 to 3/4 cup chopped kalamata olives

Fit a stand mixer with a dough hook.  Proof the yeast in the warm water mixed with 1 teaspoon sugar for 10 minutes or until foamy.  Heat the milk in the microwave for 50 seconds on high.  Set aside.

In a large stainless steel bowl, add 4 cups of flour, chopped jalapenos, olives, salt, sugar, egg, hot pepper sauce and warmed milk.  After the yeast has proofed, add it to the bowl and start kneading.  Add more flour as needed to create a soft smooth dough.  Keep kneading for 10 minutes.

Remove the dough from the bowl and place it on a lightly floured board.  Add the cubed cheese and knead until blended.  

Place the dough in a well oiled bowl and let rise until doubled.  This should take about 1 hour.  Punch down the dough and slice into 4 even pieces.

Shape into 4 large loaves and place on a baking sheet lined with parchment paper.  Cover with a clean tea towel and rise again for another hour until doubled in size.  Sprinkle with grated Parmesan cheese or sesame seeds.

Bake in a preheated 375 degree oven for 30 minutes or until the crust is golden brown.

Breakfast Barley Bake

+Cook 1 cup barley according to directions (i did this day before because let's face it barley takes forever to cook)
+2 large Eggs, whisked
+1/2 teaspoon ground Cinnamon
+1/2 or so vanilla extract
+2 large spoonfuls of jam i had fig on hand
+1/2 cup milk plus extra to top with
+ fresh sliced fruit to place on top i used strawberries

Pre heat oven to 350 degrees F with the rack in the middle. Spray a 8X8" bake safe casserole dish with cooking spray. Mix everything but fresh fruit to top with.
Place in pan bake 30 min or until set.  Top with a bit of fresh fruit and splash of milk.

Naan roasted veggie pizza

Naan roasted veggie pizza

Roasted broccoli
Roasted tomato
Sliced onion
Crumbled feta
Garlic and chilli oil
Flavored herbs olive oil
Creme balsamic drizzle
Naan

Roast the broccoli in some oil with salt pepper garlic and onion powder 425 about 25 min

Next roast the sliced tomato with oil salt and pepper about 15 min

Take your thin naan or pita we get ours from a Turkish market and they are huge the size of a med pizza and thin.  Drizzle your flavored olive oil on the bread and toast for a couple min in the oven.

Layer your ingredients.  My half just has broccoli, tomato, and feta. Hubby half had the chili and onion added.  Bake maybe 5 min or  less just until it's toasty again. Drizzle the balsamic creme on top. 

Slice serve and enjoy!  Next time I'll add more veggie but all i had at hand were the broccoli and tomato this time.

Mexican black beans

Mexican black beans

INGREDIENTS
1tbsp oil
½ onion, halved then thinly chopped
2 cloves garlic, minced
1 small red chilli, finely diced or toss some crushed red pepper flakes
¼ tsp ground cumin
½ tsp smoked paprika
2 cups cooked black beans
About 1 cup chicken stock.  I started with 2/3 cup but like them not quite so thick so added a bit extra water
Black pepper
To serve: fresh coriander, sour cream

INSTRUCTIONS

Heat the oil in a pan, and add the onion, garlic and chilli. Cook for a few minutes over a medium-low heat, until soft and translucent. Add the spices and cook for one more minute, stirring regularly.
Next, add the black beans and stock, and season with plenty of black pepper. Bring to a simmer, and cook for around 15 minutes, stirring every couple of minutes, until the mixture has reduced down to your desired consistency.
Serve topped with some fresh coriander and a dollop of sour cream.

Cilantro lime rice

Cilantro lime rice

2 cups minute brown rice cooked package directions.  Unless you're a rebel like me and use chicken base too.
Zest 1 lime plus juice
1/4 tsp cumin
And chopped fresh parsley 1 small bunch or 1/2 a large bunch

Mix and serve!
We eat this on the side of basically any mexican dish or I'm burritos mmm. Great with a side of Mexican black beans

Skillet Enchiladas

Enchilada sauce

1/4 cup butter
1/4 cup all-purpose flour
2 cans stewed tomatoes pureed in blender
1 to 2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste

Make a roux with butter and flour. Add rest if ingredients and simmer until thick.

2 chicken breast cooked and cubed
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
salt and pepper, to season I oven elated mine but you could skillet cook them.
1 medium yellow onion, diced
3 cloves of garlic minced
1 jalapeno, seeded and diced
1 - 15 ounce can black beans, rinsed and drained
10 yellow corn tortillas, cut into thick strips
2 cups red enchilada sauce
1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
cilantro and low-fat sour cream, for serving

INSTRUCTIONS
Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add everything but 1/2 of the cheese and mix. 
Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce!

German pumpkin festival soup

1 kg pumpkin roasted in oven
2 potatoes yukons
1 onion chopped
2 tbsp butter
Salt
Cinnamon stick
1 to 1.5tsp Ground coriander
pepper
1tsp cumin
1 branch thyme
1 liter vegetable broth - plus extra water to thin it out if needed
1 pint heavy cream
pumpkin seed oil or balsamic glaze (optional)
Pumpkin seeds

Cooking Instructions German Pumpkin Soup
-roast pumpkins 350 about an hour
- Peel potatoes, cut in small pieces.
- Sautee onion in butter until soft.
- put everything in pot and simmer on low about an hour.
- Take out cinnamon stick and thyme branch
- blend!
- sprinkle pumpkin seeds and oil