100% Whole Wheat Bread

Yes, it is possible to make a loaf of 100% whole grain bread with a light crumb, chewy crust, and real flavor.

Total prep time including kneading: about 20 minutes
Unattended time: about 4 hours
Cook time: 25-35 minutes








INGREDIENTS
3 cups whole wheat flour ("white" whole wheat works well)
1/4 cup fun stuff such as flax meal, bran, oatmeal (optional)
2 1/2 TB gluten
2 1/2 TB dried milk powder (optional)
2 tsp salt or to taste
2 1/2 tsp yeast
About 2 cups lukewarm water

DIRECTIONS
Mix all dry ingredients in a large bowl. I use a whisk for this. Slowly mix the water in to the flour mixture, pausing a few times to incorporate the moisture before continuing (You may not need to use it all). A sturdy spatula is ideal for mixing, and a stand mixer with a bread hook is also great. Stop adding water when you have a thick, pliable dough. Turn dough out onto a countertop and, using a bench scraper, stretch and fold the dough over itself a few times. Cover with the bowl and let rest for an hour. Thereafter, at approximate 45 minute intervals, revisit that dough several times to again stretch and fold the dough over itself a few times. If a few intervals stretch into hours rather than 45 minutes, don't worry.

Then, 90 minutes before the time you want the bread to finish baking, shape the dough into the shape you like, and place on a floured baking tray for its final rise. Cover with a towel. Let rise for 25 minutes, then preheat your oven to 400 and let the dough continue to rise for another 20 minutes while the oven preheats.

Remove the towel, slash the dough as you like, and slide the baking tray into the hot oven. If you have a mister, spritz the dough a few times to assist with creation of a chewy crust. Bake for 25-35 minutes or until rapping on the loaf yields a nice "hollow sounding" thump. Different ovens have different "character." If your oven runs hot, check the bread a little earlier.

Let cool for 10 minutes, if you can wait that long.

Note: Larger volume shapes, like boules, may require longer in the ove

Another Note:  While the approach is simple, there are many variables that will affect exactly how your loaf will look coming out of the oven:  temperature, water:flour ratio, humidity, the kind of wheat, the grind of flour, the proportion of other additives, the time for each rise, etc etc!  So every loaf has a character of its own.  That is part of the fun - I hope. Remember, it will taste great!

Photo and recipe:  Tod Dimmick

Irish Soda Bread

 What makes soda bread so unique?  True Irish soda bread contains no yeast, and is made only with flour, salt, buttermilk, and baking soda (and there are folks with truly passionate views on the subject). But is whole grain soda bread possible?  After several experiments, I arrived at this dense, moist, and satisfying result.  This recipe includes oats, wheat bran, and cream, ingredients that bring its authenticity into question, but I submit that the result pays homage to the soda bread legacy.  For more history and just plain fun, check out the Society for the Preservation of Irish Soda Bread.

Prep time:  5 minutes
Cook time:  35 minutes
Yield:  1 large loaf

INGREDIENTS
4 cups whole wheat flour
3/4 cup buttermilk powder*
1/2 cup rolled oats
1/4 cup wheat germ
1 tablespoon baking soda
2 teaspoons baking powder
2 teaspoons salt
2 cups water*
1/4 cup heavy cream

DIRECTIONS
Preheat your oven to 350F.

In a large mixing bowl, thoroughly combine the flour, buttermilk powder, oats, wheat germ, baking soda, baking powder, and salt.  A whisk is the right tool for the job.  With a sturdy spatula, stir in the water and cream to create a thick dough.  Be sure to incorporate all dry material, then stop mixing.

Scrape the mixture into a greased 8x8 baking pan, and bake on the center rack for 35 minutes or until a toothpick inserted into the center comes out clean.

Serve warm with butter.

*If you have buttermilk on hand, use that in place of the buttermilk powder and water

Photo and Recipe by Tod Dimmick

Carrot Raisin Bran Bread

Prep time: 20 minutes
Cook time:35 minutes

1 3/4 cups whole wheat flour
1 cup wheat bran
1/3 cup sugar or equivalent (Stevia works well, use the amount specified to be about equal in sweetness to the sugar)
2 tsp. baking soda
1 tsp. cocoa powder
1 tsp. cinnamon
2 eggs
1 very ripe banana
1 cup milk
1/3 cup plain yogurt
1/4 cup canola oil
1 tsp. vanilla

1 1/2 cups (about 3 carrots), shredded
1 cup raisins
1/4 cup chopped pecans (optional)

Preheat the oven to 400.

Whisk the flour, bran, sugar, baking soda, cocoa powder, and cinnamon in a large mixing bowl. In a separate bowl whisk the eggs . Add the banana and mash with a fork against the side of the bowl. Add the milk, yogurt, oil, and vanilla, and whisk thoroughly. Pour the liquid mixture, along with the carrots, raisins and the nuts, if using, into the bowl with the flour mixture and stir to create a thick batter.

Spray a pie plate or small baking dish with canola oil. Scrape the batter in to the center of the dish, and spread slightly to a uniform depth. Bake for 35 minutes or until bread is firm and a toothpick inserted into the center comes out clean.

Note: Whole grain recipes like this result in a satisfying, chewy crumb, very different (and -be prepared - more dense) than versions made with refined white flour. Once folks try whole grain treats like this, many never go back. Well, except maybe for those trips to places that serve a real baguette.

Served up by Tod Dimmick

Applesauce Bran Muffins

Apple season enables a million delicious recipes, starting with these.  Eat them warm, with butter.

Prep time: 15 minutes
Cook time: 20 minutes
12Yield:  muffins

INGREDIENTS
2 eggs, whisked
1 cup applesauce
1/2 cup milk
1/2 cup yogurt
¼ cup olive oil
2 cups whole wheat flour
1 1/2 cups wheat bran
1/2 cup sugar or equivalent* (*Stevia works well, read the fine print on your package for the amount that will be equivalent to the sugar)
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon apple pie spice (or a mixture of cinnamon and your favorite baking spices)
pinch salt
1/2 cup toasted pecans
1/2 cup raisins

DIRECTIONS

Preheat your oven to 400F.

Whisk the eggs in a large bowl.  Add the applesauce, milk, yogurt, and the olive oil, and whisk again. Set aside.

In another bowl mix the flour, bran, sweetener, baking soda, baking powder, spices, and salt.

Stir the liquids into the dry ingredients until just blended into a thick dough. Then stir in the pecans and the raisins. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup). Add just enough batter to fill a muffin cup level.  Bake for 17 minutes, or until just firm.

Don't overcook whole grain muffins (they'll dry out).

Photo and Recipe by Tod Dimmick

Scallion, Zucchini & Arugula Egg Sandwich

No recipe, this is just for visual appeal.

Zucchini Bran Muffins

Aside from the occasional hint of bright green in these moist, delicious muffins, you would never guess the secret ingredient.

Prep time:  10 minutes
Cook time: 15-20 minutes
Yield:  A dozen or so muffins

INGREDIENTS
3 1/2 cups whole wheat flour
1 1/2 cups wheat bran
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
zest from one lemon (optional)
pinch salt
2 eggs
2/3 cup apple juice
4 tablespoons canola oil
2 teaspoons vanilla extract

1 cup shredded zucchini

DIRECTIONS
Preheat your oven to 400.

While the oven is heating, in a mixing bowl whisk the flour, bran, cinnamon, baking soda, baking powder, lemon zest, and salt.  In a separate bowl whisk the eggs, then whisk in the apple juice, canola oil, and vanilla.  Pour the egg mixture in to the flour mixture, add the shredded zucchini, and stir to just combine.  If batter is too dry, stir in a bit more juice.

Spoon batter into muffin cups, generously filling each cup.  Slide muffin tray in to the oven and bake for 17-20 minutes or until muffins are done.

What a breakfast.


Photo and Recipe by Tod Dimmick

Omelet with Spinach & Arugula

The tart crunch of arugula,  earthy spinach, and the creamy richness of eggs & buttermilk.  Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1 1/2 cups fresh spinach (coarsely chopped if using large leaves)
2 eggs
3 tablespoons buttermilk
3 tablespoons (or more!) shredded Parmesan cheese
1/2 cup fresh arugula
SaltPepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the spinach, stirring occasionally, for 2 minutes or until spinach is just wilted.

While spinach is cooking, whisk the eggs in a large bowl, then whisk in the buttermilk.

When the spinach is ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Sprinkle the Parmesan across one half of the omelet, followed by the spinach and the arugula.  Using a spatula, gently fold the opposing side over the cheese.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

An omelet like this is the perfect thing for breakfast.  Or lunch.  Or dinner...

Photo and Recipe by Tod Dimmick

Carrot Raisin Bran Muffins

A couple of these for breakfast and the day looks a whole lot brighter.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 big muffins

INGREDIENTS
2 eggs, whisked
1 cup buttermilk or regular milk
1/2 cup yogurt
¼ cup canola or olive oil
2 cups whole wheat flour
1 cup wheat bran
1 cup sugar or equivalent
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
pinch tsp salt
1 cup shredded carrots
2/3 cup currants (Or raisins)

DIRECTIONS

Preheat your oven to 400F.  Whisk the eggs in a large bowl.  Add the milk, yogurt, and the olive oil, and whisk again. Set aside.

In another bowl mix the flour, bran, sweetener, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.  Stir the liquids into the dry ingredients until just blended into a thick dough. Do not overmix. Then stir in the shredded carrots and the currants. Spoon muffin batter into muffin cups.

Bake for 18 minutes, or until just firm.  Tip:  Don't overcook whole grain muffins (they'll dry out).

Photo and Recipe by Tod Dimmick

Chard scramble

The earthy, green flavor of chard marries perfectly with the creamy umame of scrambled eggs.  Addictive.

Prep time:  5 minutes
Cook time:  10 minutes
Serves:  2 generously

INGREDIENTS
4 eggs
4 tablespoons milk or water
1/3 cup crumbled feta cheese (or your favorite)
2 tablespoons olive oil
3 cups coarsely chopped chard leaves
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat and cook the chard, stirring, for 2 minutes or until leaves are wilted.

Turn heat to medium low and pour the egg mixture over the hot chard.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.

Variation:  Add in a little minced jalapeno when you saute the chard.

Photo and recipe by Tod Dimmick

Over the top veggie omelet

These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
2 eggs
water
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Salt

Pepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.

While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.

When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet.  Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies.  Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients.  When you accomplish this feat, close your eyes and enjoy the flavor.

Photo and Recipe by Tod Dimmick

Provencale scramble

Creamy eggs, sweet tomato, minty basil, pungent scallions.  This dish is a celebration of flavor. Every ingredient can be found in Provencale Markets.

Prep time:  5 minutes

Cook time:  10 minutes
Serves:  3-4

INGREDIENTS
6 eggs
4 tablespoons milk or water
1/2 cup shredded Tomme de Savoie cheese (or your favorite, a cheddar would be great)
3 tablespoons olive oil
1/4 cup scallions, 1/4" dice
1 cup coarsely chopped fresh basil
1/2 cup tomato, 1/4" dice
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat, add the scallions, and cook, stirring, for 1 minute.

Turn heat to medium low and pour the egg mixture over the scallions.  Add the basil and tomato.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.  Whole wheat toast alongside is a natural

Photo and recipe by Tod Dimmick

Skillet Baked Cornbread

Fresh cornbread, warm, soft, fragrant, dressed with a pat of butter, offers up the definition of comfort food.  

Prep time:  10 minutes
Cook time:  19 minutes
Serves:  4-6









INGREDIENTS
1 cup corn meal
1 cup whole wheat flour
2 tablespoons sugar or equivalent
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/4 cup sour cream
1/4 cup plus 2 tablespoons olive oil, separated
1 cup corn kernels

DIRECTIONS
Preheat oven to 425F.  In a large bowl mix corn meal, flour, sweetener, baking powder, and salt.  Whisk to mix.

In another bowl whisk the egg, then whisk in the milk, sour cream, and 1/4 cup olive oil.  Pour these wet ingredients into the bowl with the dry ingredients, and with a rubber spatula stir to just combine.  Stir in the corn kernels.

Heat the remaining 2 tablespoons olive oil in a 12" skillet over medium heat until a drop of water dances.  Scrape dough in to the hot skillet, and spread evenly .  Move the skillet to the oven, and cook for 18 minutes or until cooked through (test with a knife or cake tester to make sure it has set).

Serve warm.  Butter makes it better, and a touch of raspberry jam adds decadence.

Tip:  Cornbread is best eaten fresh, it tends to dry out the next day.  So the moral of that story is eat up!

Photo and Recipe by Tod Dimmick

Alli-Yum Omelet

Creamy eggs, tangy feta, and a frame of assertive allium.  Alli-Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 eggs
1 tablespoon cold water
2 tablespoons extra virgin olive oil
1 garlic scape, finely chopped
2 scallions, white and light green parts thinly sliced
3 tablespoons minced chives2-3 tablespoons feta cheese
Salt
Pepper

DIRECTIONS
Whisk the eggs in a large bowl, then whisk in the water.  Set aside.

Heat 1 tablespoon of the olive oil in your omelet pan or skillet over medium low heat and saute the garlic scape for 1 minutes.  Add the scallions and cook for another minute, stirring.  Scrape the mixture into a bowl or plate alongside the omelet pan.

Add the remaining 1 tablespoon of the olive oil the the pan.  Pour in the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Sprinkle the feta on one side of the omelet, and top the cheese with the scallion mixture, then sprinkle with the chives.  Using a spatula, gently fold the opposing side over this filling.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Butternut Bread - Dueling Recipes

Photo and Recipe by Tod Dimmick










A warm slice of this moist, fragrant bread is the antidote to November.  Here are two versions:  a whole grain, no sugar version, and a "traditional" version.  Try a taste test and see which you prefer. 

Prep time:  15 minutes
Cook time:  60 minutes
Yield:  one loaf

Whole Grain Version

INGREDIENTS
1 ½ cups whole wheat flour

2/3 cup Truvia or other stevia-based sweetener

2 tsp. baking soda

1 tsp baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

½  tsp. ground cloves

½  tsp. salt

2 large eggs

1 cup pureed butternut squash

1/2 cup plain yogurt

1/2 cup canola oil

1/2 cup toasted pine nuts or your favorite nuts (optional)

DIRECTIONS

Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray.

In a mixing bowl, whisk the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil.

With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter.  Stir in the pine nuts, if using.  Scrape this mixture into your loaf pan, and slide into the middle rack of the oven.  Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

Variations:  Pumpkin puree is a terrific substitute for the butternut.

"Traditional" Version

INGREDIENTS
1 ½ cups white flour

2/3 cup sugar

1 ½ tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

½  tsp. ground cloves

½  tsp. salt

2 large eggs

1 cup pureed butternut squash

1/2 cup plain yogurt

1/2 cup canola oil

1/2 cup toasted pine nuts (or your favorite - optional)

DIRECTIONS

Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray.

In a mixing bowl, whisk the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil.

With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter.  Stir in the nuts, if using.  Scrape this mixture into your loaf pan, and slide into the middle rack of the oven.  Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

Variations:  Pumpkin puree is a terrific substitute for the butternut. 

Cider Donuts

In the department of humor with cooking, here are two "Jekyll & Hyde" recipes for Cider Donuts.  One is a more traditional (and indulgent) method as seen on the Phantom Gourmet, the other is an earnest attempt at a guilt-free version - Baked Whole Grain Cider Donuts!

Mini Whole Grain Apple Pies

Photo & Recipe:  Tod Dimmick

For the cook with a sense of humor, here's a whole grain alternative to McDonald's Apple Pies. For sweetener I used stevia.  For butter I used... butter.

Prep time:     20 minutes

Cook time:    10 minutes

Yield:            5-7 turnovers

INGREDIENTS

2 Granny Smith Apples

1/2 Cup + 3 TB + 2 TB Sweetener, separated

1 tsp. + ½ tsp. Ground Cinnamon, separated

¼ tsp. ground nutmeg

Pinch ground cloves

2 Cups Whole Wheat Flour

1 stick (1/2 Cup) unsalted butter, cold

½ tsp. Salt

1/2 Cup + 1 tsp. Cold Water

3 TB Milk

 

DIRECTIONS

Preheat your oven to 450.

Peel and core the apples, and chop into ¼ inch chunks.  Add the apples, ½ cup sweetener, 1 tsp. of the cinnamon, the nutmeg, and the cloves to a small saucepan and cook over medium-low heat for 8-10 minutes, stirring, until apples are soft and fragrant.  In fact they will smell so good it will be difficult not to eat them then and there.  When apples are soft, set aside to cool.

Using a food processor, cut the butter into the flour, along with the 3 TB sweetener, and salt, Mix to a grainy consistency.  Slowly pulse in the ½ cup cold water to create a soft crumbly dough.  Scrape the dough onto a floured countertop and roll out to 1/8 inch thickness.  Slice the dough into rectangles about 3” x 4” and arrange 5 rectangles on the baking tray (maybe a 6^th, depending on how much dough you have left).  Combine and roll the extra bits along the edges to enable more rectangles. 

Place a spoonful of apple filling  (about 2 TB) along the center of one of the rectangles of dough on the baking tray.  Moisten the edges by dipping your finger in the juice from the apples and running it along the edges, or use a little milk.  Top with another rectangle, and press to seal.  Repeat with the rest of the dough and filling. 

Mix the remaining 2 TB sweetener with the remaining ½ tsp. cinnamon.  Brush each pie with milk, sprinkle with sweetened cinnamon, and slide the baking tray into the oven.  Cook for 10 minutes or until surface is crisp and browned.

These are gorgeous as breakfast, as a snack, as dessert, you name it.  

Apple Carrot Raisin Bran Muffins

Photo & Recipe - Tod Dimmick










Carrot-bran muffins are terrific to begin with, and the apple peels add great flavor and texture (and were leftover from a pie  in the oven on the same rainy afternoon).  The sweetener in this batch was equal portions of stevia and "Xyla", an interesting sugar substitute from WholeFoods that has great flavor and a truly shocking price.

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: About 16 muffins

INGREDIENTS
2 cups unprocessed bran
1 cup boiling water
3 cups whole wheat flour
3/4 cup sweetener
1 TB baking powder1 TB baking soda
1 TB ground cinnamon
1/2 tsp. ground nutmeg
pinch salt
Peels from 3 apples (about 1 1/2 cups) or equivalent weight apple sauce or finely diced apple.
1 1/2 cups milk
2 eggs
1/4 cup canola oil
3 medium carrots, shredded in a food processor (about 1 1/4 cups)
1 cup raisins

DIRECTIONS
Preheat the oven to 400.   Pour the bran into a heatproof bowl and add the boiling water.  Allow to sit for a few minutes.

In a large bowl, whisk the flour, sweetener, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl whisk the eggs, and add the oil. In a blender or food processor, process the apple peels and milk.  Mix the wet ingredients into the flour mixture until combined.  The result should be a thick, chunky dough (if necessary adjust with additional flour or milk).   Stir in the shredded carrots and the raisins. Scoop batter into lined muffin cups, and bake for 18 minutes or until just firm.

Delicata Muffins

Winter Squash adds a rich, moist, buttery flavor to muffins.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 14-16 muffins

Wet ingredients:
3 eggs
1 cup milk
1/2 cup cooked, mashed delicata (or other) squash
1/4 cup canola oil

Dry ingredients:
3 cups flour
1/4 cup sugar or equivalent
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins
1/4 cup chopped nuts (toasted hazelnuts are my favorite)
3 tablespoons flax seeds

DIRECTIONS

Preheat your oven to 400F.

Whisk the eggs in a large bowl, then mix in the milk, squash and oil.

In another bowl mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Stir the liquids into the dry ingredients until just blended. If the batter is not thick enough, add a little more flour. Then stir in the raisins, nuts, and flax seeds. Using a rubber spatula, scrape muffin batter into a muffin pan (I use two small rubber spatulas, and line the muffin pan with paper muffin cups for easy cleanup).

Bake for 18 minutes, or until just firm.

Broccoli Slaw Quiche

Quiche is a quintessential brunch or lunch dish, but don't keep it limited to midday. It's also a great breakfast or dinner.

Prep time: 15 Minutes
Cook time:45 minutes
Serves: 6-8

INGREDIENTS
3-4 TB olive oil
1 1/2 cups shredded broccoli stems*
1/2 onion, also shredded
5 eggs
1/2 cup mozzarella
1/4 cup shredded Parmesan
1 cup milk
1 tsp Italian seasoning
1 tsp. salt, or to taste
1/2 tsp. freshly-ground black pepper

DIRECTIONS
Preheat your oven to 350F. Lightly spray a pie plate with canola oil. Set out a large baking pan with 1“ of water. This pan should be large enough to hold your pie plate in the water bath.

Heat the olive oil in a large skillet over medium heat and sauté the broccoli and onion, stirring occasionally, until tender, about 15 minutes. While broccoli is cooking, whisk the eggs in a mixing bowl, then whisk in the mozzarella, Parmesan, milk, Italian seasoning, salt and pepper .

When the broccoli is done, stir it in to the egg mixture, and scrape the mixture into the pie plate. Gently settle pie plate into the water bath, slide into the oven, and cook for 25 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid,check it again every few minutes, until done. Remove quiche from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.

*Tip: Get to know your broccoli stems. Younger broccoli lends itself well to shredding with no additional prep, so they are the best to use. All you need to do is cut off the dried end of the stem. Older broccoli can get woody - you'll be able to tell as you cut it. One solution is to cut off the bottom section of the stems, and scrape the remaining stems with a carrot peeler to remove the tough exterior skin. Alas some stems are just too woody to use.

Served up by Tod Dimmick

Carrot Spice Muffins

Photo:
Tod Dimmick










Fresh shredded carrots bring their own sweetness and sunny flavor to these muffins. While I list sugar here, I tested this batch with stevia that I grew this past summer, dried, and crushed. The whole crop - if you can count 2 TB a "crop"- went into this batch - and the verdict is that we're going to grow stevia again!

Prep time: 15 Minutes
Cook time: 18 Minutes
Yield: About 16 muffins

4 cups flour
1 cup wheat bran
1/4 cup flax meal
1/2 cup + 2TB sugar or equivalent, separated
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp + 1/2 tsp ground cinnamon, separated
pinch salt
2 eggs
1 cup shredded carrot
1/3 cup sour cream
1 1/2 cups mulled cider (or regular cider)
1/3 cup canola oil
3/4 cup milk
1/2 cup raisins
3 TB unsalted butter

Preheat the oven to 400. In a large bowl, mix the flour, bran, flax meal, baking powder, baking soda, cinnamon, salt, and sugar. In a separate bowl whisk the eggs, and mix in the carrot, sour cream, cider, oil, and milk. Mix the wet mixture into the flour mixture until combined, then stir in the raisins. Scoop batter into lined muffin cups, and bake for 18 minutes or until just firm.

When muffins are done, remove from the oven to cool. Mix the remaining sugar and cinnamon in a small bowl. Melt the butter. Brush each muffin with melted butter, sprinkle with cinnamon sugar, and serve.

Variations: Add other dried fruits or toasted nuts.

Served up by Tod Dimmick