One Hour wheat Bread

One Hour Wheat Bread
makes 2 (8x4 inch) loaves

3 cup whole wheat flour
1/3 cup gluten flour, sifted
1 1/4 Tablespoon instant yeast (or quick rising, I like SAF instant yeast)
2 1/2 cup very warm water
1 Tablespoon salt
1/3 cup oil
1/3 cup honey
1 1/4 Tablespoon bottled lemon juice
2-2 1/2 cup whole wheat flour

Mix together first three ingredients in mixer with a dough hook. add water all at once and mix for 1 minute; cover and let rest for 10 minutes. add salt, oil, honey and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes, or until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. remove from pans and cool on racks.

Easy Spaghetti and Meatballs

Ingredients

For the meatballs:

1 pound ground pork

1 pound ground beef

1 1/4 cups fresh bread crumbs

2 tablespoons chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon onion powder

1 large egg, beaten

1/2 cup warm water

Vegetable oil

Olive oil

For the sauce:

1 tablespoon olive oil

1 cup chopped onion 

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

pinch of sugar

1/2 cup red wine (I used grape juice)

 14 ounce can tomato puree

1 14 ounce can diced tomatoes

1 tablespoon fresh parsley, chopped

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For serving:

1 1/2 pounds spaghetti noodles

Freshly grated Parmesan

Instructions

1.       To make the meatballs, place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/2 cup warm water in a large bowl. Mix lightly with a fork. Use your hands to lightly form the meatballs. Mine were around 2 inches, but you can make them smaller or larger based on your personal preference.

2.      Place meatballs in the refrigerator for at least one hour to rest. Remove from fridge 30 minutes prior to cooking to allow them to reach room temperature.

3.      To cook the meatballs, pour equal parts olive oil and vegetable oil in a deep frying pan to a depth of 1/4 inch. Brown the meatballs in batches, turning carefully with a fork or spatula to brown all sides. Remove to a paper towel lined plate to drain. When all of the meatballs are browned, discard the oil but do not clean the pan.

4.      To make the sauce, heat the olive oil in the same pan. Saute the onions until translucent and soft, about 10 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Turn the heat to high and add the wine, using it to deglaze the pan. Continue cooking the wine on high heat for 3 minutes, until most of the liquid has evaporated. Stir in the tomato puree, diced tomatoes, sugar, salt, pepper, and parsley.

5.      Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through.

6.      Serve over hot, cooked spaghetti and sprinkle with Parmesan.

7.      (This is delicious right after being made, but the second day it is even better!)

Garlic Feta Cheese Dip

Garlic Feta Cheese Dip

4 ounces crumbled feta cheese (you can add less)
4 ounces cream cheese
1/3 cup mayonnaise
1 garlic clove, minced
1/4  tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. dill weed
1/8 tsp dried thyme

Mix all ingredients with a mixer until smooth. Chill until ready to serve. Serve with veggies or crackers.

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

3 cups diced tomatoes with juice (you can use 2-14 oz cans)

1 cup finely diced celery 

1 cup finely diced carrots
1 cup finely diced onions

1 Tbsp fresh oregano or 1 tsp. dried

4 cups chicken broth

1/2 cup flour

1 cup Parmesan cheese, freshly grated

1/4 tsp black pepper

1/4 cup vegetable oil

1 cup finely diced onions

4 Tbsp fresh basil or 1 Tbsp dried

1/2 bay leaf

1/2 cup butter 

2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead ...or even skim if you want to skinny it up)

1 tsp. salt

1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 min)

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot. 

3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

Bread Pudding Tony Grandado's recipe

Bread Pudding

5 eggs
1 1/2 c. brown sugar
1 1/2 c. white sugar
1 tsp. cinnamon
1 tsp allspice (I prefer nutmeg)
2 1/2 tsp. vanilla
4 c. cream
1 c. milk
--butter for greasing pan
Enough bread cut into 1 " cubes to fill a 9x13 pan.

Some people fold the bread into the mixture, I pour the mixture over the bread cubes, to give it more body.
Bake at 350 degrees in a bath of water for 60 minutes or until tooth pick comes out clean.

Spicy Teriyaki Sauce for rice bowls (Rumbi style)

3/4 cup Yoshidas Teriyaki Sauce
1 tsp soy sauce
2 tsp chili garlic sauce (in Asian section)
1 tsp fresh ginger, grated
1 clove garlic, grated
pinch of salt
pinch of brown sugar
1 Tbsp cornstarch
2 Tbsp cold water

Combine Yoshida's, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small sauce pan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and Slowly add to sauce for the thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (if you find that the sauce is too thick when it cools, just add a little more Yoshida's to it).

Bread Sticks (pizza factory like)

Bread Sticks (pizza factory style) from favorite family recipes

Ingredients

• 1½ cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

Instructions

• Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
• Serve with marinara(see below), alfredo sauce, or ranch for dipping.
• Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.