Category Archives: Breads

Memories of Meals Past: Pack-n-Go Lunch Burritos

Totally not posed. I just plated it and snapped a quick photo before eating. I mean, it was lunchtime! A gal's gotta eat!

Totally not posed. I just plated it and snapped a quick photo before eating. I mean, it was lunchtime! A gal’s gotta eat!

So I was planning on writing a post about growing sprouts from lentils. And then…I realized I had eaten all the lentils in the house when I made my last batch of lentil sprinkles to add to my lunchtime salads. Huh. Ok, well, I am nothing if not the Queen of Substitutions, so I just replaced the lentils with peas! I mean, lentils, peas, same dif yo’! Except not.

Because my pea sprouts did not grow. They grew…and then stagnated. Ugh. I have no patience sometimes, so I didn’t bother to figure out where I went wrong. I just wanted sprouts and when I want my sprouts, I want them now. So I dispatched the DH to the local bulk store to pick up some lentils. I asked for 1/4 c. of dried lentils. He came back with 1/2 c. of dried lentils, because the DH is generous like that. Cost him all of 36 cents. Which means…a double batch of lentil sprouts! Have I mentioned that the DH isn’t into sprouts? Ha ha! Too bad, so sad, because it’s lentil sprouts for everyone!

But not in this post. Because my sprouts are still sprouting, so instead let’s talk lunch!

This here’s a picture of one of my super-yummy lunches from last week. It’s a super-healthy burrito, packed the night before, and quickly assembled for lunchtime consumption.

Why was it so easy to assemble? Because it was all prepped previously!

Les ingredients:

  • Spanish rice n’ beans. I used this recipe, except that I added a whole bunch of white beans for protein. Spanish rice is very forgiving, so just make it up as you go along. It’s basically rice and tomatoes, cooked together with some flavourings like onion and oil, and for those who don’t care about authenticity, taco spice. You know I added taco spice, right? 😉
  • lettuce, chopped
  • cheddar cheese, grated
  • green salsa Or red salsa or guac or whatever you crave. I had green salsa in the fridge so that’s what I used. But I’ve got some avocados ripening on my kitchen counter — they’re next up on the chopping board, because I’m craving some burritos with guacamole now!
  • sour cream This really added to the delicious mouth feel of these burritos.
  • homemade tortillas What? You’ve never made tortillas? But this must be rectified! Use this recipe, it’s super-easy. And if you don’t have time, don’t bother. But if you have time, definitely do it! They taste ah.maze.ing! So pure and fresh and oh, just make them, seriously!

Package in containers, bento-box style (or Tupperware-style, more like) and pop in the fridge. Bring to work and make all your colleagues jelly that they don’t have the fresh, tasty, healthy lunch that you do! Also, the mouth-gasms? Totally worth the work of making the Spanish rice and the tortillas. (Am drooling as I type this, just remembering. Plus, the rice and tortillas are really easy to make. And cheap, incidentally.)

The official taste tester. Or sniff-tester, rather. Because these burritos are mine, all mine!

The official taste tester. Or sniff-tester, rather. Because these burritos are mine, all mine!

In case you were wondering if the burritos were appetizing, I present Exhibit A. The local office cat, checking out my lunch. (FYI, they passed the cat sniff test, and were rapidly consumed by me before said cat could get her paws on them. I gave her a kibble instead, poor kitty.)

Next Post: Ok, so lentil sprouts, for realz! They’ll have grown by them, and been omnomnom’d by me. After being photographed for you, so stay tuned! Mmm…dreaming of crunchy sprouts now. And chocolate, because when am I ever not?

Linking up at Meal Plan Monday!

Memories of Meals Past…and Future, Because this Sandwich Bread Recipe is Just That Good!

Freshly baked homemade bread, all sliced and ready to be devoured!

Freshly baked homemade bread, all sliced and ready to be devoured!

A few weeks ago, I came across a recipe for a sandwich bread (Amish Sweet Bread) which the writer said sliced easily. I had yet to find the perfect homemade bread recipe (although I have figured out the perfect dinner roll) so I thought I’d try it out. It does make a sweeter bread, but you can adjust the sugar to your taste. Personally, I love it with all the sugar in it, but I do admit to having a serious sweet tooth.

This bread? So. Good. Ohmigosh, soooo good! I’ve made at least six loaves since I first came across the recipe. Each batch makes two loaves, which is perfect for me; I can eat one over the next few days while it’s fresh, and slice and freeze the second one so I can eat extra yummy homemade toast at midnight. It’s a total midnight snacking win!

This bread slices so easily, and is great for sandwiches. I’ve made cheese sandwiches with it and they really make lunchtime that much better! I’ve also taken the bread camping and made grilled cheese sandwiches. My sister was with me and the bread was so good that she didn’t even wait for the sandwich to be grilled — she just ate it un-grilled! And then wished I had brought more so that she could have another sandwich, but this time grilled. So yes, it’s good bread!

Lately, I’ve been eating this bread with homemade jam too. I came across a really easy Vanilla Apricot Jam recipe that doesn’t even require pectin. The ingredients? Apricots, sugar, lemon juice, and vanilla extract. If you’ve never made jam before, try this one and you’ll be a home-canning convert! It’s easy, and most importantly, it’s DELICIOUS!

But back to the bread. In my next batch, I’m going to replace some of the water with some whey leftover from my latest batch of homemade yoghurt. Whey is high in protein and other nutrients, and hey, waste not, want not! (Also, healthy, and I’m all for that.)

In closing, make this bread! Seriously. That is all!

Next Post: Should I post about my Skor Mini Cupcakes? Or a Blueberry Cream Cheese Tart? Mmm…delicious choices!

Linking Up at: Stone Gables, Amaze Me MondaysA Proverbs 31 Wife, Inspire Me Mondays, and Southern Plate.

Dinner Roll Odyssey: Soft & Tender Dinner Rolls

Fluffeh-licious and you know it!

Fluffeh-licious and you know it!

Finally my long-awaited post is here! I’ve been promising Part II of my latest Food Odyssey (Dinner Roll Odyssey) for a while now, and at last the time has arrived!

I love bread and I love buns and homemade bread is the best there is, I think. I like knowing that there are no preservatives or unwanted additives, and the smell of bread baking in my condo just fills me with a sense of satisfaction!

The first recipe in my Dinner Roll Odyssey was Copycat Texas Roadhouse Rolls. They were quite nice. But I’m in search of GREAT! So I did some googling and came across a recipe from The Kitchn, called Soft and Tender Dinner Rolls. I made them. They were also quite nice! But they didn’t have the flavour that I was looking for. So I decided to play around with the recipe a bit.

I reduced the sugar by a tablespoon, and eliminated the milk. I added in another half cup of water along with a heaping tablespoon of milk powder. I’ve found that in other recipes, using milk powder instead of milk gives a nice caramel undertone, so I thought I’d try it in this recipe too!

And oh, the fluffiness of these rolls! IT’S. SO. FLUFFEH!!!! They’re pillowy soft and very airy, almost Kaiser bun-like in texture. They’re definitely the most like store-bought buns in terms of texture. The flavour still isn’t what I wanted, but these buns are PERFECT for “sopping up the last bits of sauce”, as the article in The Kitchn notes.

The winner-winner-veggie-chicken-dinner for this particular Food Odyssey? Well…it’s a split. The Copycat buns win for flavour, but the Soft and Tender rolls win for texture. Frankly, they’re both homemade bread, and fresh bread is just the best. But why don’t you try it out and let me know what you think? Here’s the recipe! And I can just say one last time…IT’S SO FLUFFEH!!!

FLUFFEH Dinner Rolls (adapted from The Kitchn)

  • 1 tbsp. yeast
  • 1/2 c. warm water
  • 1 tbsp. sugar
  • 1 tbsp. milk powder mixed with 1/2 c. water
  • 1 tsp. salt
  • 2 tbsp. vegetable oil
  • 1 egg
  • 3 c. flour
  • 1 tbsp. butter, melted

Mix the yeast and the warm water until the yeast is dissolved and let sit until the mixture is slightly foamy. Mix the milk powder and the water together, and add to the yeast mixture, along with the oil, sugar, salt, and the egg (beaten). Mix resultant mixture lightly. Add in the flour and mix (so much mixing, I know, but you’re almost done!) until a dough forms. Put the dough in a lightly oiled bowl, cover, and let sit in a warm area until roughly doubled in size, about an hour.

Line a lasagna tray (roughly 9 by 13 inches) with parchment paper. Divide the dough into 24 pieces, roll into balls and place in the prepared tray. Put back in the warm area until the dough is doubled in size, about an hour.

Brush melted butter over the top of the dough, and bake in a 375 degree Fahrenheit oven, until the tops of the buns are golden brown, about 15 minutes. Let sit in the tray briefly to cool, and then remove the parchment paper from the lasagna tray, and break apart the buns to serve warm. If you want o serve the buns cold, you can let the rolls cool in the tray, and only break them apart once you’re ready to eat them. That way the sides remain nice and soft!

Fluff balls in training.

Fluff balls in training.

Kitchen Hack: For a “warm area”, I just preheat the oven to 200 degrees Fahrenheit when I start mixing the yeast and water, and then turn it off as soon as it preheats, and open the door for about 30 seconds to let some of the hot air escape. The resultant temperature is just right for the “let sit in a warm area” that bread recipes are always talking about.

These are great buns to freeze, and I’ve made several batches and stuck them in the freezer for lunch sandwiches, to serve with soup at dinner, or just for a midnight snack, warmed up in the microwave with some butter. Mmm….bread!

Next Post: Skor Mini Cupcakes! Mini chocolate cupcakes topped with chocolate buttercream, toffee bits, and a piece of Skor bar! So pretty, and more importantly, so yum!