Tag Archives: Honey

Potato Soup with Milk and Honey Bread

March in New England is a fickle beast.

Temperatures in the 60’s with sunshine one week and 18 inches of wet, heavy snow the next, (great book reading weather!)

I just finished a great little novel by Jenna Woginrich. The $4.99 ebook is called Birchthorn.  It’s suspenseful with great characters and plot twists. There’s a scene in it where one of the characters, Eli, has a pot of potato soup on the stove.

Now, I have potato soup on the brain.

Since every great soup has to have a great accompaniment, we will start with bread.

Milk, honey and a little butter are warmed and yeast is added.

This mixture is combined with flour and salt.

While Marcy sleeps next to the radiator, I work the dough in a bowl with a wooden spoon.

It’s then covered with a towel and placed in a warm place to rise.

Next, potatoes are peeled and cubed.

We add just enough water to cover the spuds and season with a bit of salt and pepper.

Then, comes the bacon…

#bacon

A post shared by Jodi Rhodes (@homemadeandwholesome) on

Listen to those three halved pieces of glorious bacon sizzle.

Every potato soup needs a gorgeous little purple onion.

After an hour, the dough has risen and we are ready to knead.

It only takes a few flicks of the wrist to get a smooth soft ball of dough.

That ball of dough is placed in a cast iron skillet and allowed to rise again while the oven comes up to 350 degrees.

Once the potatoes are done, they are lightly mashed along with the water that didn’t evaporate.

A couple tablespoons of butter, the bacon-fat-sauteed chopped onion and that glorious bacon  are added to the pot of potatoes.

All that’s left to do is add a little more salt and pepper and place the pot over low heat, stirring every now and then.

A warm loaf fresh out of the oven.

And a hearty meal.

Take that March, you fickle beast.

Petite Milk and Honey Bread

  • Servings: makes 1 small loaf
  • Print

  • 3/4 cup whole milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour (plus more for kneading)

Place milk, butter and honey in a microwave safe bowl or glass measuring cup and heat for 90 seconds. Sprinkle yeast over top and let sit for 5 minutes or until bubbly.

Stir flour and salt together in a medium sized bowl. Pour milk and honey mixture over top and mix with a wooden spoon and fully combined.

Place a tea towel over top of the bowl and let rise until double in size, about an hour.

Once risen, on a floured surface, knead dough until smooth, about a minute.

Preheat oven to 350F. Place the ball of dough in a cast iron skillet and make a cross on top to let the fairies escape. Place the tea towel over top to let the dough rest while the oven comes up to temperature.

Bake for 40-45 minutes. Slice/ break and serve.

Potato Soup

  • 3 large potatoes, peeled and cubed
  • 1/2 small onion, diced
  • 3 slices of bacon
  • 1/2 cup whole milk
  • 3 tablespoons unsalted butter
  • salt and pepper
  • sharp cheddar for serving (optional)

Place peeled and cubed potatoes into a medium sized pot and cover with water just to the top of the potatoes. Add some salt and pepper. Bring to a boil, turn burner down to medium-high and let simmer until soft.

Meanwhile, cook bacon slices in a skillet until crispy. Cut into pieces. Place diced onion into bacon grease left in the skillet. Saute on medium-low until translucent.

Mash cooked potatoes with remaining water, leaving some chunks. Add milk, butter, bacon and onions to the pot. Stir to combine and place back on the burner set to low, stirring occasionally, for a few minutes. Add salt and pepper to taste, if you like.

Serve with shredded cheddar and warm bread.

 

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Whole Wheat Bread with Honey

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The birds and squirrels are scurrying about on this chilly November day. The wind is blowing the yellow and brown leaves around as smoke pours out of the stove pipe on the top of our home. The fog on the windows betray the sun shining through the trees as to just how cold it really is.

Sunday is a great day for homemade bread. We normally buy Honey Wheat Bread at the grocery store for making toast, grilled cheese sandwiches and the occasional french toast for breakfast.

This first attempt went pretty well. The only qualm I have is that it didn’t rise as much as I’d like. The flavor is spot on, honey sweetens the bread just enough and the texture is amazing.

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The recipe starts with warm water and active dry yeast.

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Just about equal parts whole wheat flour and all purpose flour are incorporated.

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The dough is shaggy at first. After kneading for awhile it comes together and is set aside to rise for an hour and a half.

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Beautiful flecks of whole grain can be seen running through the risen dough.

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The dough must be flattened and rolled, pinched and plopped into a greased loaf pan.

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It’s left to rise for another half hour.

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A line is cut in the center and it’s placed in a preheated oven.

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It comes out beautifully golden brown.

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Whole Wheat Bread with Honey

Makes 1 loaf

  • 1/2 cup warm water (110 degrees F)
  • 1 teaspoon active dry yeast
  • 1/2 cup warm milk
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 1 1/2 cups all purpose flour
  • 1 1/4 cups whole wheat flour
  • 1 1/2 teaspoons salt

Pour water into the bowl of a stand mixer. Sprinkle yeast on top. Let stand for about 2 minutes until the yeast becomes frothy. Stir in milk, honey and oil. Add 1 cup of all purpose flour and the salt. With the hook attachment fitted to the stand mixer, stir in remaining flours and mix until just combined. Let sit for about 15 minutes. Using the stand mixer, knead dough for about 7 minutes or until the dough comes away from the sides easily. Add a tablespoon more flour if dough seems to sticky.

Place the kneaded dough into a greased bowl, cover with a towel or plastic wrap and place in a warm place for an hour and a half to let it rise.

Turn the risen dough out onto a lightly floured surface and knead a couple times. Flatten the dough with your hands until it is the length of your loaf pan. Fold in thirds and pinch the ends and sides together. Place in a greased loaf pan and let rise for approximately a half hour. Preheat your oven to 375 degrees F.

After the half hour is up, make a slit down the center of your loaf and place into the preheated oven for 30 minutes until golden brown. The bread will sound hollow when tapped. Remove from pan and let cool on a wire rack before slicing.


Energy Bites

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Human beings get the energy they require from the food they consume.

These little bites contain protein, carbohydrates and fat. These macronutrients are what the body needs for fuel, growth, tissue repair, vitamin absorption, immune function and proper organ function, among many other things.

These bites are simple to make and delicious to eat.

Energy Bites

  • 1 cup oats
  • 1/2 cup peanut butter
  • 1/2 cup shredded coconut
  • 1/2 cup walnuts, chopped
  • 1/4 cup honey
  • 1/4 cup chocolate chips

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Everything is measured and then mixed in a large bowl.

IMG_1172Stir well until all of the oats are coated.

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Take a small amount into your clean palm and push and roll into a bite size ball.

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Bring a few along with you to work or school or while snowshoeing or on a long car ride or on a long walk with your dog or bring some to your yoga class or to karaoke or snack on them while you’re watching your favorite show or while you’re in the kitchen making dinner…you get the idea.

Dr. Tom’s Ginger Lemonade

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As a family, we love to read. We will often cuddle up together on a winter night, each with our own books in hand or lay out on the blanketed grass underneath the bright summer sky and read aloud to each other.

Last week we were sitting at the kitchen table, Ethan was into one of the seven Harry Potter books while Thomas was reading this month’s Natural Nutmeg. He found an amazing recipe that he immediately wanted to make.

Dr. Tom’s Ginger Lemonade. With a name like that, we just had to try it.

Ginger and lemons are great for your immune system. Both are anti-viral, anti-bacterial and aid in digestion. All the ingredients in this lemonade help support liver health.

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Dr. Tom’s Ginger Lemonade

  • 1/2 lb. raw ginger, washed and chopped
  • 6 medium sized lemons, juiced
  • 1 cup raw honey

Start by washing and chopping the ginger root.

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Place into a large pot with I quart (4 cups) of water. Bring to a boil and then reduce to a simmer for 20 minutes.

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While the ginger is simmering, cut and juice the lemons.

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Strain the ginger while the liquid is hot.

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Add the hot ginger water to a large pot, add honey to the hot liquid. Add 3 more quarts (12 cups) of water and the lemon juice.

The lemons and honey really mask the ginger, a flavor that can be quite overwhelming alone.

It is great as a warm drink. You could add it to your favorite tea.

I enjoy it iced. I hope you make some today.

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Secondhand Waffles

I have come into the habit of collecting. Now, this is very strange because I am one of those people that deletes all read emails immediately and throws out anything that doesn’t serve a purpose. I faithfully go through my closets every year to donate clothes and shoes that we no longer wear. I dislike clutter and probably organize closets and drawers a little bit too often. I’m not saying that my house is an organized gem but I like the idea of having less….stuff.

So, what is it that you have started collecting, you ask? Well, cookbooks of course. They serve a purpose and they are books, so I just simply cannot have enough of them. I came across a recipe book at Goodwill a while back. Inside of it were old recipe cards, name-brand recipe pamphlets and a Cuisinart blender instruction manual from the 1990’s. I went through it and chucked the recipes that sounded sickening, like the cabbage soup with V-8 juice (no offense to those three people out there who actually eat that stuff) and I put aside the recipes that I wanted to experiment with. One of said recipes was Honey Wheat Waffles.

I’ve been realizing more and more that my sweet tooth needs to be tamed. The more sugar one has, the more sugar one wants. I need would like to cut back.
The idea of replacing some of the all-purpose flour with whole wheat flour seems like a good place for me to start. Using natural sweeteners, like honey and maple syrup is the way to go.

I cut the recipe in half and made these for my son while my husband was at his jujitsu class, not knowing if they would make the cut.  I have a “tried and true” recipe book that I keep for all the recipes that have become staples in our home. My little man is the official taste tester and damn proud of it. He gave these waffles a zillion thumbs up. I think he ended up eating 8 in all!

Honey Wheat Waffles

Adapted from:  Cuisinart SPB-7 Series Instruction Booklet

Makes about 1 1/2 cups batter

3/4 cup milk

1 large egg

1/3 cup all-purpose flour

1/4 cup whole wheat flour

2 Tbs. butter, melted

1 Tbs. honey

1/2 tsp. baking powder

1/2 tsp. vanilla extract

1/4 tsp. salt

Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on top and puree for 10 seconds. Turn off and scrape sides with a rubber spatula. Puree for another 10-15 seconds until batter is smooth.

Peanut Energy Bars

Peanut Energy Bars

“Make your specialty” was the suggestion of the organizers of this year’s Spring Fling. It’s an annual fun filled day for the PTO to raise money for our public schools. They have games, a dunk tank for the principals, raffles and a sweet shop. I immediately thought of my new favorite bars. These are like eating cookies but they are filled with healthy whole grain oats and omega 3 protein rich nuts. They are so great because you can customize them with whatever you have in the cupboard. I’ve used a wide assortment of ingredients in these babies.

Peanut Energy Bars

Recipe Adapted from: Nancy Clark’s Sports Nutrition Guidebook

  • 1/2 cup peanuts
  • 1/2 cup other nuts/seeds (I used 1/4 cup chopped walnuts and 1/4 cup chopped almonds)
  • 1/2 cup raisins or other dried fruit
  • 2 cups oatmeal (I used 1 cup old fashioned oatmeal and 1 cup quick cooking oatmeal)
  • 2 cups rice krispies cereal
  • 1/2 cup peanut butter (I included a small amount of nutella as well)
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup light corn syrup
  • 1 tsp. vanilla
  • 1/4 cup chocolate chips

Mix nuts, raisins, oatmeal and cereal. In a medium microwave safe bowl, combine peanut butter, brown sugar, honey and corn syrup. Microwave for 1 1/2 minutes. Stir in vanilla. Pour peanut butter mixture onto dry ingrediants and stir until completely coated. Pour half of mixture into a 9×13 dish. Sprinkle half the chocolate chips over top. Pour the rest of the mixture on top of the chocolate chips and sprinkle the remaining chocolate chips on top. Press firmly into dish and let stand for an hour or more.

 I am such a little piggy when it comes to these bars.