Tuesday, October 04, 2005

Back - with a healthy twist

Ah - procrastination - it is what I do very well. I would say best, but I like to believe I do other things better. Denial - it's a good thing.

Anyway, short but sweet - below are two recipes I made this past weekend. I'm still trying to perfect my bread baking, and this was not a huge step forward. The bread's strength is that it is very nicely flavored. Its weakness is that it didn't rise as high as it could have because of my impatience. So really it's my weakness, and not the bread's.

The tofu salad is - okay. Nothing to turn cartwheels over. It's likeable to me for the walnuts and grapes. The texture is fine. The flavor is nothing overwhelming. It may be that I need to get a better or stronger curry powder to make it pop, but at this point, I'm not sure if I necessarily want to try it again.

* Exported from MasterCook *

Bran and Oat Sandwich Bread

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 cups unbleached flour
1/2 cup oat bran
3/4 cup whole wheat flour
2 teaspoons salt
1 1/2 teaspoons yeast -- instant
1/4 cup maple syrup
2 tablespoons unsalted butter -- softened
1 cup 1% low-fat milk

Place flours and oat bran in food processor fitted with steel blade. Add salt and yeast and process for 5 seconds. With the machine running, add the syrup, softened butter, and most of the milk through the feed tube. Process about 30 seconds, then remove the cover. The dough should be in a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add milk 1 tablespoon at a time and process for 5 or 10 seconds after each additiion. If it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly. Knead for a minute or so by hand.

Grease a large bowl. Shape the dough in a rough ball, place it into the bowl, and cover with plastic wrap or a damp towel. Let rise for at least 2 hours, until nearly doubled in bulk. Deflate the ball and shape it once again into a ball; let rise on a lightly floured surface for about 15 minutes, covered.

Using only enough flour to keep the dough from sticking to your hands or the work surface, flatten into a rectangle, then shape it into a loaf. Grease a 9x5-inch loaf pan. Place the dough in the pan, flattening the top of it with the back of your hand. Cover and let rest for 1 hour, or until the top of the dough is nearly level with the top of the pan.

Preheat the oven to 350. Brush the top of the loaf with lightly with water, then place in the oven. Bake about 45 minutes, or until the bottom of the loaf sounds hollow when you tap it (it will fall easily from the pan) or the internal temperature reads about 200. Remove loaf from pan and cool on a wire rack before slicing.

"How to Cook Everything"

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Per Serving (excluding unknown items): 194 Calories; 3g Fat (15.0% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 490mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Curried Tofu Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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3 tablespoons nonfat plain yogurt
2 tablespoons low-fat mayonnaise
2 tablespoons mango chutney
2 teaspoons curry powder
1/4 teaspoon salt
fresh ground black pepper -- to taste
14 ounces extra-firm tofu -- drained, rinsed, and finely crumbled
2 stalks celery -- diced
1 cup red grapes -- halved
1/2 cup sliced green onions
1/4 cup chopped walnuts

Whisk yogurt, mayonnaise, chutney, curry powder, salt and pepper in a large bowl. Stir in tofu, celery, grapes, scallions, and walnuts.

"EW Oct/Nov 2005"
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Per Serving (excluding unknown items): 149 Calories; 9g Fat (47.9% calories from fat); 9g Protein; 12g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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