I have been cooking like a mad fiend this week. I think it's a combination of the fact that I don't have to drive anywhere this weekend and that the weather is cooling off quite drastically.
Anyhoo, I made butternut squash soup Monday night. Yum! Found the recipe on Food Fit. Fabulous!!! and perfect for the cool evening. Unfortunately I found out that P does not care for squash soup. Good thing we had leftovers for him.
Last night I picked up my stuff for my CSA (Community Shares Agriculture). Next week is our last week. It's been an adventure and I have learned a lot about how to use up all the veggies each week, or most importantly that we need another couple to go in on this with us next year cause we have a hard time using up all the veggies each week.
Last night I baked 4 loaves of whole grain wheat bread. I have bison and veggie stew in the crock pot so we will have stew when we get home from work. Fresh bread with soup..... YUM!
The recipe for my bread is from my friend Anna in Norway.
Makes 4 loaves
Step One: Mix the following together and allow to sit for 8-10 hours or overnight.
2 pkgs of yeast
2 1/2 c. warm water (98-100 degrees)
2 cups whole wheat flour
2 tablespoon of flaxseed
1 cup Red River cereal (or 1/2 cup cracked wheat and 1/2 cup cracked rye) (I've also found that the 6 grain cereal from Bobs Red Mill works great as well)
Step Two: mix the following into the mixture from step one
Dissolve 2 pkgs of yeast into 2 1/2 c. water (98-100 degrees)
add 3-4 tablespoon of vegetable oil or soft butter.
2 teaspoon of salt
1/2 c. honey
2 lbs of whole wheat flour (or as much as you need to make a good dough, approx 6 cups)
Mix the dough and knead well. Cover the dough and allow to rise for 40-50 mn or double in size. Punch down and form four loaves (either in large loaf pans, or round/ oblong loaves on a pan). Let the loaves rise for 20-30 minutes.
Bake in 350 degree oven for 50-60 minutes, or until the bottom of the loaves sound hollow.
Doesn't this look like a wonderful lunch?