Real Food Recipes

I've had a chance to try some great new recipes (and one flop) over the last week, and wanted to share. I won't be sharing the flop... suffice it to say that white beans, pasta and bacon are a good combo - until you add citrus marinade. Then it all just gets nasty. Ugh. So if you see any such recipes, run far, far away.

Good recipe finds of the week include a light, delicious breakfast for one - an apple lemon puff, a unique but excellent recipe for baked beans made nearly effortlessly in the crock pot, and a fantastic, nutrient- dense sandwich bread. Enjoy!

Apple Lemon Puff

1 tsp butter
1 small apple, peeled, cored and sliced
2 tsp sugar
1 egg, separated
1/2 tsp grated lemon peel
1/4 tsp vanilla
1/2 tsp flour (may use GF flour)

In a skillet over medium heat, melt butter. Add apple rings; cook until tender, turning once. In a mixing bowl, beat the egg yolk, lemon peel and vanilla for one minute. In another bowl, beat egg white until stiff peaks form. Fold sugar and flour into egg whites. Fold into egg yolk mixture. Place apple rings in a greased 2 cup baking dish. Spread egg mixture on top. Bake at 350* for 15-18 minutes. Invert onto serving plate. (Serves 1)


Crock Pot Maple Baked Beans

1 tbsp olive oil
1 medium onion, chopped
3 cups basic beans (see below)
1/2 cup real maple syrup
1 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 cup tomato paste mixed with 1 1/4 cups hot water

Sauté onion in oil for approximately 5 min. Combine all in crock pot. Cook on low 6-8 hours.


Basic Beans
1 lb beans

Cover beans with water and soak overnight. Drain. Transfer to crock pot, cover with water again. Cook on low 8 hours.

(Soaked) Whole Wheat Sandwich Loaf

Soaker:
1 3/4 cups whole wheat flour
1/2 tsp salt
3/4 cup plus 2 tbsp milk, scalded & cooled to room temperature

Mix all together. Cover and let sit at room temperature for 12 -24 hours.

Biga:
1 3/4 cups whole wheat flour
1/4 tsp instant yeast
3/4 cup room temperature water

Mix all together. Knead with wet hands for 2 minutes - dough will be very tacky. Let rest 5 minutes. Knead again with wet hands 1 minute. Transfer to clean bowl, cover and refrigerate 8 hours to 3 days. Remove from fridge 2 hours before using.

Dough:
Soaker
Biga
7 tbsp whole wheat flour
5/8 tsp salt
2 1/4 tsp instant yeast
2 1/4 tbsp honey or molasses
1 tbsp melted butter or oil

Combine soaker and biga with remaining dough ingredients. Knead with wet hands until dough is soft and slightly sticky.

Knead on floured surface 3-4 minutes. Form into a ball and let rest 5 minutes.

Knead 1 minute, then place in clean, oiled bowl and roll to coat. Cover and let rise until 1 1/2 times original size.

Place dough in greased loaf pan and let rise.

Preheat oven to 425*. Place loaf pan in oven and reduce heat to 350*. Bake 40 minutes, rotating halfway through. Bread should be a rich brown color and sound hollow when tapped. Let cool completely.

(Shared on Monday Mania @ The Healthy Home Economist)