Toasted Sunflower Whole Wheat Bread

My love of making and baking yeast breads always has me on the lookout for new and different flavor combinations.  I found and this recipe while scouring through some holiday magazines, trying to finalize my  2011 Thanksgiving menu. I knew in a moment that this would grace our table. I adapted it slightly to make it a bit more earthy and wholesome with the addition of some whole wheat flour.

You'll have to forgive me for not having many photographs of this recipe.  During the fever pitch of cooking, baking and preparing for feeding 22 hungry family members, the art of photography got away from me and I simply forgot. 

This bread has a beautiful consistency and crumb.  It's not too dry and not too soft. Just right and the little crunch and tang the sunflower seeds adds is very pleasant but not overwhelming.  With the few slices that were left over, I made sandwiches the next day (sadly, not turkey) and this bread made a outstanding sandwich as well. 

Here is my recipe. If you like making yeast breads, you simply must give this one a try.

TOASTED SUNFLOWER WHOLE WHEAT BREAD

1-1/4 cups sunflower kernels, toasted in a dry pan. (reserve 1/4 cup for topping)
1 tablespoon active dry yeast
3 cups warm water (110-115 degrees)
2 cups whole wheat flour
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons kosher salt
4 - 4-1/2 cups all purpose flour
1 egg
1 tablespoon cold water

-In a large bowl, dissolve yeast in the warm water.
-Add the brown sugar, stir well and allow to sit for 5-10 minutes until it starts getting frothy.
-Add the flours, olive oil, salt and 1 cup of sunflower seeds.
-Stir well with a wooden spoon and add additional flour, (1/4 cup at a time) if the dough seems too wet.
Yeast doughs are very sensitive to weather conditions. You may or may not need to add additional flour. You're looking for a firm dough that holds together nicely and won't stick to your hands as your kneading.
-Turn dough out onto a floured surface and kenad until smooth and elastic, about 5-7 minutes.
-Place your dough in a greased bowl, turning once to grease the top.
-Cover with plastic wrap and allow to rise in a warm place until doubled (about 1 hour).
I like to preheat my oven to 200 degrees for 5 minutes while I prepare the dough. When the dough is ready, I place it into the warm oven (heat off).
-After an hour, punch the dough down to deflate.
-Knead the dough a few more times (on a floured surface) to evenly distribute the yeast.
-Divide your dough in half.
-Prepare 2 - 8"x4" loaf pans by spraying with non-stick spray.
-Place dough into each loaf pan and carefully spread dough out with your fingertips to distribute throughout each pan.
-Place the loaf pans back into the warm oven to rise again for an additional 45 minutes.
-Remove the pans from oven and preheat the oven to 375 degrees for the final baking.
-Beat together the egg with the water and brush the top of each loaf with the mixture.
-Sprinkle the remaining 1/4 cup toasted sunflower kernels on top of each loaf.
-Bake for 40-45 minutes or until the loaves are golden brown and sound hallow when tapped.

-Allow to cool 10 minutes and then remove the bread from pans to allow to cool fully before serving (or not). You may want to eat this bread straight away while it's still nice and warm from the oven with lots of sweet cream butter. Mmmmmm.

Please enjoy and come again.  I love having company in my Kudos Kitchen!

Sincerely,
Renee

Pumpkin And Sausage Pasta

For this months Secret Recipe Club, I was assigned a fun site called Newlyweds-blog.  The owner of this blog is Sweet Pea. What a fun name!!!  She is a young wife and mother of identical twin boys and started her blog as a newlywed in 2006 to document her messes and successes in her kitchen.  I liked her from the moment I met her on her site.  She has some fantastic looking recipes and about a gazillion to chose from.

After scouring her site, I settled on her recipe for Pumpkin And Sausage Penne.  Click here to check out Sweet Pea's original recipe.  When I'm faced with a decision of savory or sweet, I almost always go for the savory (especially when pasta is involved).

I made a few slight changes to the original recipe but stuck to it fairly closely.  Here is my completed recipe and the steps involved if you'd like to make this yourself.  I highly recommend doing so. It was a hit at my house even though my husband wasn't very anxious for dinner that day.  After his first bite, he was eager to lick his plate clean! Woo Hoo!

PUMPKIN AND SAUSAGE PASTA


1 box of medium shell pasta
1 lb. Sweet Italian sausage
1 medium onion, medium chopped
3-4 cloves of garlic, chopped
3/4 cup chicken broth
6 ounces softened cream cheese
1 - 15 oz. can pumpkin puree
1/8 teaspoon freshly grated nutmeg
1 small bag, frozen chopped spinach
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese (reserve a pinch for garnish)
1 cup toasted pine nuts

-In a large skillet over medium high heat, brown the Italian sausage well to get a deep, dark color on it.
-Add the chopped onion and garlic to the sausage and saute an additional 3-5 minutes to soften.

-Add the canned pumpkin, spinach, chicken broth, cream cheese and Parmesan cheese.  Stir well to combine.
-Add the nutmeg, sage, thyme, salt and pepper.

-Reduce the heat to low and simmer slowly, stirring occasionally.
-Meanwhile, cook your pasta 2 minutes shy of package directions and drain when completed.
-In a small dry skillet over a medium heat, carefully toast the pine nuts stirring often being careful not to burn.
-Add the drained pasta to the sausage and spinach mixture to stir well to combine all the ingredients.
-Continue to simmer slowly an additional few minutes before plating.

-Right before serving, add the toasted pine nuts and stir.
-To serve, garnish with an additional sprinkling of Parmesan cheese and pine nuts.  YUM!!!

I hope you like my take on Sweet Pea's original seasonal pasta dish.  This is certainly one I'll be making again except this time my husband will actually be looking forward to it! LOL.  Thanks for the inspiration Sweet Pea!

Hmmm, wonder where next month's Secret Recipe Club will take us or want to join in on the fun? You'll find some really great blogs with some amazing recipes and it's a great way to meet people with a passion for great food and a shared love of cooking and baking.  Join us won't you?

Until we eat again,
Renée

Cheers To Recipe Girl

A few weeks ago I had the pleasure of painting one of my custom wine glasses for Lori Lange, aka Recipe Girl.

I've always admired her recipe blog (she's got some really great ideas and creative ways with food) but, to be honest, it's always been her adorable caricature logo that caught my eye first.

I know Lori enjoys her nightly glass of wine, so the combination just seemed like a *recipe* for success (pun intended).

I give you now... Recipe Girl... Cheers Lori!

Now you get to see her sans make-up and hair. Ready? Please make no mistake, this is not actually Lori and I mean her no harm. LOL

Never forget your apron while working in the kitchen...

Next comes her tag line around the back of the glass.  As you can see, I had a little trouble getting the words to line up properly. However, after a few tries I was finally successful. Whew!

Hmmmm. The glass looks empty Lori. Time for a refill.

I hope you enjoy your glass Lori and it makes you smile just a little each time you reach for your wine :)

Oh, by the way, your glass is completely dishwasher safe too so don't be afraid to load it up along with all your other dishes.  You're welcome!

I love special orders.  If you'd like me to paint something special for you, be it a custom tile or glassware item, please don't hesitate to contact me or you can visit my shop.  I'll be happy to work with you for a design that is made just for you or someone you love.  Photos can be emailed to me and I can work from any design or inspiration piece you send my way!

Thanks for stopping by and please come again.  I'm always whipping up something new in my Kudos Kitchen!

Fondly,
Renée

Creamy Spinach And Artichokes

This is a perfect side dish for any holiday table. 

Actually, it's the perfect side dish for your any day dinner table too.

It's creamy, it's comforting and it's good for you (never mind that 8 ounce block of cream cheese).

Creamed Spinach And Artichokes

1 - 16 ounce bag frozen spinach, thawed and squeezed dry
1 - 14 ounce can artichoke hearts, drained and chopped
2 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, chopped
1 - 8 ounce package of cream cheese, softened to room temperature
1/2 cup fresh grated Parmesan cheese, divided
1/4 cup mayonnaise
1/4 cup evaporated milk
1/8 teaspoon freshly grated nutmeg (or to taste)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/4 cup slivered almonds (optional)

-Preheat your oven to 350 degrees
-In a large sauté pan, over medium heat, add the oil and butter.
-Slowly sauté the onion and garlic to soften but not brown (approximately 3-5 minutes).
-Add the dry spinach and chipped artichoke hearts and stir to combine.
-Add the salt, pepper and fresh nutmeg.
-Add the softened cream cheese, evaporated milk, mayonnaise and 1/4 cup of the Parmesan cheese.
-Continue to heat and blend with a wooden spoon until the mixture is thoroughly combined.
-Pour the entire mixture into a prepared (buttered or sprayed) casserole dish.
-Sprinkle the top with the remaining Parmesan cheese and the slivered almonds.
-Bake for 20-25 minutes until the cheese is nicely browned.
-Best served hot or you can also use this as a sandwich spread should you have any leftovers. YUM!

Enjoy!

Pumpkin Crisp

I found this recipe in a Taste Of Home Cooking School magazine when I was a young wife and mother and have been making it ever since.

This simple recipe takes advantage of prepared yellow cake mix and canned pumpkin. It seriously could not be any easier (or tastier) than in is and always brings compliments and smiles to the table.

This year however I went in for a little surprise and added chopped up Heath Bars to the topping.  Is that so wrong?  LOL

Here's the recipe, I know you'll love it!

PUMPKIN CRISP


1 (16 oz) can pumpkin
1 large can evaporated milk
1 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
3 eggs
1 box yellow cake mix
1 cup chopped pecans
1 cup chopped Heath Bars
3/4 cup melted butter

-Preheat your oven to 350 degrees.
-Whisk the first eight ingredients together in a large bowl.

-Pour the mixture into a 13x9 inch prepared pan that has been sprayed with non-stick cooking spray.

-Sprinkle the dry cake mix on top of the mixture in the pan.
-Top with the chopped pecans and Heath bars.
-Drizzle the entire top with the melted butter... Really? Trust me!

-Bake for 1 hour or until the pumpkin is set, the topping in nicely browned and the aroma in the house is just too much to take any longer!
-Allow to cool and then serve plain or with whipped cream or ice cream as a topping.

I always use this as a dessert but I suppose you can omit the Heath bars (but why would you?) and then serve it as a side dish on your Thanksgiving table.

Thanks for stopping by my Kudos Kitchen.  Please come again wont you? My doors are always open to friends!

Fondly yours,
Renée