For this recipe you’ll need whole wheat flour, all-purpose flour, table salt, instant yeast, honey, unsalted butter (must be room temperature), milk (whole milk preferred, I used 2%), wheat germ for coating (I used wheat bran as it’s what I had on hand). The recipe takes 20 minutes to prep with a total time of 5 hours, which includes prep, baking and three rises for the dough.
 
As my kitchen was cool, I warmed the milk until it was just under 110°F. I whisked the flours, salt and yeast together. Next, I added the honey, milk and butter and mixed until it formed a soft dough. Time for a 15-minute rest. Afterwards, on a wooden board, I kneaded the dough until it was smooth and elastic; time for a second rise of approximately 1-1/2 to 2 hours or until puffy.
 
After the second rise, the dough was placed back on the wood board, deflated and patted into an 8 x 12-inch rectangle. To have a uniform shape, you’re instructed to fold one short edged to the middle and pat down. Bring the other side over, slightly overlap the other and pat down. The dough is then flattened to a uniform thickness then rolled into a log, seam pinched and if desired, the ends may be pinched too. Before placing the bread into a greased loaf pan, the bread can be coated with wheat germ. Using a baking sheet, wet a towel and wring it out, but it should be damp to touch. In another sheet pan, place 1/4 cup of wheat bran or germ in an even layer. Place the top of the bread dough on the damp towel so the dough gets tacky then roll in the wheat germ. The dough goes into the loaf pan to rise for another 1-1/2 to 2 hours. Into a preheated 350° oven, the bread bakes for 35 to 40 minutes, or until the internal temperature reaches 190°F.
 
Wow, what a delicious bread. The crumb was nice and tight, perfect for sandwiches (that’s what Martin said in the King Arthur Flour video). Using my serrated edge bread knife, I was able to make clean slices for sandwiches. While the slice size is good for me (bread was baked in an 8-1/2x4-1/2-inch loaf pan), the size is a little smaller than the bread I purchase from the food store and smaller than my husband’s preference.
 
This cold weather still has us yearning for meatloaf. I found a lovely recipe by Melissa Knific on The New York Times/NYT Cooking website for Easy Turkey Meatloaf. No complicated ingredients here, however, her recipe calls for grated apple in the mixture. The apple is added to keep the meat moist. Other ingredients included an egg, yellow onion, seasoned panko breadcrumbs, Worcestershire sauce, garlic powder, kosher salt, black pepper and the option to use Italian seasoning. There is a sauce that goes over the meatloaf too. The sauce is made with ketchup, brown sugar, vinegar (choice of cider, distilled or white or red wine), Worcestershire sauce and black pepper.
 
Problem number one, I didn’t have seasoned breadcrumbs so I used plain. Secondly, it wasn’t ground turkey that I defrosted, but ground beef. What the heck, I decided to follow the recipe using the beef and added Italian seasoning. All the ingredients were mixed into the meat then shaped into a loaf on a parchment lined rimmed baking sheet. The ingredients for the sauce were mixed in a small bowl and poured on top. The meatloaf bakes approximately 45 to 55 minutes or until it reaches  160°F.
 
Time to taste the meatloaf; it was wonderful. The meat was moist and juicy. The seasonings made for a flavorful meal and the sauce pulled all the components together. There’s nothing my husband enjoys more than leftover meatloaf in a sandwich.
 
I was food shopping the other day and thought it was time to try a meatless meal for supper. I have two bean burgers recipes in my files (both which I haven’t made in ages), but I did find one by Mark Bittman, Black Bean Burgers, on The New York Times/NYT Cooking webpage that was interesting. For the recipe you’ll need dried porcini mushrooms, canned black beans, fresh garlic, rolled oats, smoked paprika (or chili powder), cumin, soy sauce, salt, black pepper, liquid from either drained black beans or porcini soaking water, cilantro and olive oil.
 
The dried porcini are soaked in hot water until softened then roughly chopped. The mushrooms, drained black beans, garlic, oats, spice, soy sauce, salt and pepper are placed in a food processor until ingredients are combined but not puréed. As my mixture was a little thick, I used some of the reserved mushroom water to thin. In lieu of cilantro, I used fresh parsley. As I made half a recipe, I was able to make two very generous patties. In hindsight, should have made three.
 
Olive oil was added to a non-stick skillet and the patties were cooked until crisp on one side. Before flipping, I added a dab of olive oil on top of the patty, then flipped and cooked until crisp.
 
When I was shopping earlier in the day, I picked up a package of dinner rolls for the burgers. You may notice in the image above, the top of the roll is a bit smaller than the burger. To serve, I topped the burgers with some hot chopped pepper relish. The burgers were very tasty. I used smoked paprika which gave the burgers a hint of smokiness and sweetness. The soy sauce and porcini mushrooms added a savory note and umami. Overall, tasty and quite filling I might add.
 
For our son’s birthday dinner, I went back to October 2016 and prepared, Caribbean Pork Casserole. I don’t think I  made it since then. I decided to prepare the components ahead of time making cooking easier. The first component of the recipe contains pork tenderloin being sliced into 1-inch thickness then placed in a marinade containing minced green onion, minced ginger, soy sauce, Worcestershire sauce, dried thyme, cayenne pepper and allspice. In another bowl I tossed 1/2-inch sliced sweet potatoes, one red bell pepper cut into bite size pieces, a sprinkling of salt and 1 tablespoon of neutral oil.
 
The sweet potatoes get started first in a hot 425° oven for 15 minutes. While they roast, the pork tenderloin slices are sautéed in a skillet with oil, then removed to a bowl. A can of pineapple chunks are added to the skillet and the fond scrapped off the bottom. This mixture, the pork and reserved marinated are added to the roasting potatoes and baked for another 20-30 minutes or until vegetables are tender and the pork is no longer pink.
 
This was a perfect meal for a chilly Sunday afternoon. The spices in the marinade were warming and the cayenne added just a hint of heat. The pineapple added sweetness. My guests enjoyed this meal. Meanwhile, my four-year-old grandson devoured his mezzo rigatoni with homemade pesto. ​

​Everyday Bread
“The Big Book of Bread”
From King Arthur Baking Company
 
Prep: 20 minutes
Bake: 35 to 40 minutes
Total: 5 hours
Yield: one standard 8-1/2” x 4-1/2” loaf
 
Ingredients
2 cups (226g) King Arthur Whole Wheat Flour or King Arthur Golden Wheat Flour
1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour, plus more for dusting 
1 1/4 teaspoons table salt
2 teaspoons (6g) instant yeast
2 tablespoons (42g) honey
2 tablespoons (28g) unsalted butter, at room temperature 
1 1/4 cups (284g) milk, warm (110°F); whole preferred
1/4 cup (28g) wheat germ, for coating 
 
*For best results, measure ingredients by weight.
 
Preparation

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. In a large bowl or the bowl of a stand mixer fit with the dough hook, combine the flours, salt, and yeast. Add the honey, butter, and milk, mixing until no dry patches of flour remain and a soft dough forms. If mixing by hand, cover and rest for 15 minutes. If using a mixer, proceed to the next step. 
3. Transfer the dough to a lightly floured surface and knead until a tacky, springy dough forms, or mix on medium speed until smooth, elastic, and pulling away from the sides of the bowl, 5 to 8 minutes for either method.  
4. Return the dough to the bowl, cover, and let it rise until puffy but not necessarily doubled in volume, 1 to 1 1/2 hours.  
5. Use a bowl scraper to gently ease the dough out of the bowl onto a lightly floured work surface. Gently deflate the dough and pat it into an 8" x 12" rectangle. Shape the dough into a log by bringing the short edges toward the center, overlapping them slightly. Flatten the dough into an even layer, then starting from the top, gently roll the dough towards you to form a log and pinch the seam to seal.  
6. Grease an 8 1/2" x 4 1/2" loaf pan. Spread the wheat germ on a rimmed baking sheet in an even layer the length of the dough log. Wet a clean kitchen towel, then wring it out; it should still be pretty damp. Roll the shaped dough over the towel to moisten the loaf, then into the wheat germ, turning to coat. Place the dough seam-side down in the prepared pan. Cover and let rise until the loaf crowns about 1" over the edge of the pan, 1 1/2 to 2 hours.   
7. Towards the end of the rising time, preheat the oven to 350°F. 
8. Bake the loaf for 35 to 40 minutes, or until the top is golden brown and the internal temperature is at least 190°F. If the loaf is browning too quickly, tent it loosely with foil and continue baking. Remove the loaf from the oven then turn it out of the pan and onto a rack to cool completely before slicing.
9. Store airtight at room temperature for several days; freeze, sliced, for longer storage.

 
Tips from our Bakers
If mixing by hand, it’s particularly important to let this dough rest after it’s mixed but before it’s kneaded (step 2), as it gives the bran in the whole wheat flour time to hydrate and soften, which makes the dough less sticky and easier to mix.

Easy Turkey Meatloaf
By Melissa Knific
The New York Times/NYT Cooking
 
Total Time: 1 hour 30 minutes
Prep: 10 minutes
Cook Time: 1 hour 20 minutes
Yield: 4 to 6 servings
 
Ingredients
Nonstick cooking spray
1large egg
1½ pounds ground turkey (90 percent lean)
1 medium apple, cored and grated (6 ounces)
1 small yellow onion, finely chopped (1 cup)
¾ cup seasoned panko bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1¼ teaspoons kosher salt (such as Diamond Crystal)
½ teaspoon black pepper
1 teaspoon Italian seasoning (optional)
 
For the Sauce
½ cup ketchup
1 tablespoon packed brown sugar
1 teaspoon vinegar (cider, distilled, or white or red wine)
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
 
Preparation

1. Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.
2. Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.
3. Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.
4. Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.

Black Bean Burgers
“Recipes from the Semi-Vegan,” by Mark Bittman
The New York Times, December 29, 2011
 
Total Time: 35 to 45 minutes
Yield: 8 small burgers, 4 supersize
 
Ingredients
¼ cup dried, stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
¾ cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
¼ cup chopped cilantro
2 tablespoons olive oil
 
Preparation

1. Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
2. Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
3. Stir in the cilantro, and let sit for 5 minutes.
4. Shape into 4 large or 8 small patties; let them sit for 5 minutes.
5. Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.