The weekend is gone and another week is here! I realized I have not posted since last Wednesday and wondered why. Oh yes, I have been busy and almost really not cooking, except for super simple quick meals so that things can get done around the house.
We had a garage sale this weekend with 2 other families. We had a successful Friday and we woke up feeling we would have a really great Saturday, but instead, it turned out to be a dud of a Saturday. It was really strange because growing up I thought Saturdays were always more popular. There were several factors that could have played into the low attendance but overall we decided we would not really think about it. Life goes on. We were thankful for ANY money that got made selling our junk, you know what I mean?
We were so tired those 2 evenings we ended up just eating out. We decided to go out for a movie on Friday so we finally watched The Rise of the Planet of the Apes. Anyone see that? It was REALLY great, even the little baby girl liked it because I am sure she could hear all the action packed noise. There was lots of movement!
After the movie we headed to PF Changs and ordered delicious meal. Ryan opted for a now favorite of his, Ma Po Tofu with extra vegetables. Was this my husband asking for a vegetarian meal???? I was so sure he was pulling my leg. Really...but he really was not. I on the other hand had no intention of eating ANY tofu. *shudder* I really cannot wait to get back to eating tofu when this aversion hopefully disappears when the baby arrives. I had beef, because I needed my protein, so I ordered beef and broccoli with brown rice.
I REALLY forget to ask this restaurant to hold their sodium. The next morning I woke up with swollen feet. Here I take very care not to eat too much salt at home and then this restaurant lays it on thick. Note to self: communicate with the kitchen next time! Either way, it was a lovely dinner and we decided to head home.
Saturday evening, Ryan picked us up Chipotle. If it is one food category or food group I have REALLY craved since being pregnant is Chipotle. I can have it all the time, especially with a mountain of guacamole. YUM! I had a delicious veggie bowl with black beans, rice, corn salsa, pico, lettuce, guacamole and lettuce. I was so stuffed by the end but so happy especially since I did not have to cook!
Hopefully this week I will have some nice recipes to share but in the meantime I want to share a bread recipe I made a few weeks back.
Before I get to that I want to thank everyone who entered the Peeled Snacks Giveaway! Make sure to head to your nearest Costco you midwesterners, or to your local Starbucks to try these goodies if you did not win.
Gail from Vegiegail won the giveaway! Please contact me with your info! Thanks!
Back to the bread recipe........
Who knew molasses and oatmeal mixed? Oh yes, I did. My mom would add molasses to our cooked oatmeal when we were kids so we could get the healthy vitamins in unsulphurized molasses. It is a great source of iron and calcium.
When I saw this recipe, I was intrigued, especially since I do not make bread often. I should because it really is quick and easy. Once this bread was baked, which created the best smell in the house, we were super excited! We ate it for breakfast with our omelettes in the mornings or we toasted it and added some delicious Earth Balance to it. It really was a hearty bread and I would make it again.
Just remember.....add the salt that it suggests in the recipe. I forgot it! Otherwise it was a perfect bread recipe. Enjoy!
Yankee Oatmeal-Molasses Bread
makes one 9x5-inch loaf
adapted from Epicurious
1/2 cup packed old-fashioned oats
3/4 cup boiling water
1 cup warm water (105°F to 115°F)
1 envelope dry yeast
6 tablespoons dark unsulfured molasses (original calls for light)
2 tablespoons (1/4 stick) Earth Balance margarine, room temperature
1 1/4 teaspoons salt
2 cups whole wheat white flour
2 1/2 cups (about) unbleached all purpose flour
1 tablespoon melted Earth Balance margarine mixed with 1 teaspoon dark unsulfured molasses
1 tablespoon old-fashioned oats
Place 1/2 cup oats in large bowl of electric mixer fitted with dough hook; pour 3/4 cup boiling water over. Let stand 30 minutes (water will be absorbed and oatmeal will be very soft).
Pour 1 cup warm water into 2-cup glass measuring cup. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix molasses, 2 tablespoons EB margarine and salt into oat mixture in bowl. Mix in yeast mixture. Add enough flour, 1 cup at a time, to form medium-soft dough, mixing at medium speed until well blended, about 3 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if dough is too sticky, about 5 minutes. Form dough into ball. Butter large bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Position rack in center of oven and preheat to 400°F. Butter 9x5-inch loaf pan. Punch down dough; turn out into floured surface and knead 3 minutes. Form into 8-inch-long loaf. Transfer to prepared pan. Cover with plastic, then towel; let rise in warm draft-free area until dough has risen about 1/2 inch above rim of pan, about 45 minutes.
Bake bread 10 minutes; reduce temperature to 350°F. Bake 25 minutes longer. Brush top of bread with glaze; sprinkle 1 tablespoon oats over. Bake until bread is golden and sounds hollow when tapped on bottom, about 10 minutes longer. Transfer to rack; cool in pan 10 minutes. Turn out bread onto rack; cool completely. (Can be made 2 weeks ahead. Wrap tightly in foil and freeze. If desired, reheat wrapped bread in 350°F oven about 15 minutes.