Simple Whole Wheat Bread

I'm sorry - I don't know what all the guidelines are for our recipes, so forgive me if this one doesn't qualify. But Ellie and I made this bread yesterday and everyone loved it! And it was a lot easier than most of the bread recipes I found. It yields 3 loaves.

:: 3 C. warm water (110 degrees)
:: 2 (.25 ounce) packages active dry yeast
:: 1/3 C. honey
:: 5 C. unbleached bread flour
:: 3 T. butter, melted
:: 1/3 C. honey
:: 1 T. salt
:: 3 1/2 C. whole wheat flour
:: 2 T. butter, melted

1. In large bowl, mix warm water, yeast and 1/3 C. honey. Add 5 C. bread flour. Stir to combine. Let set for 30 minutes or until big and bubbly. (Ellie and I had fun at the end watching it rise. She said it was creepy!)

2. Mix in 3 T. melted butter, 1/3 C. honey, and salt. Stir in 2 C. whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch (both kids enjoyed kneading/punching the bread!). This may take an additional 2 - 4 C. wheat flour. Place in greased bowl, turning once to coat the surface of the dough. Cover with dishtowel. Let rise in a warm place (like top of already preheated oven) until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. (We did 2 loaves on baking sheet. Not pretty but it worked.)

4. Bake at 350 degrees for 25-40 minutes. Lightly brush the tops of loaves with 2 T. melted butter to prevent crust from getting hard. Cool completely.

Source: www.allrecipes.com

Bean Soup

1 1/2 C. dried bean mix*, soaked overnight
2 C. veggie broth
2 cans diced tomatoes, undrained
2 zucchini, sliced
1 onion, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
3 T. olive oil
2+ t. cumin (or more, to taste)
2 bay leaves
2+ t. sea salt (to taste)
1/4 t. cayenne pepper
5 C. water

* I used a pre-mixed 9 bean combo I found at my local whole foods store in the bulk section. Beans that have been soaked cook faster and reduce the gassy after effects! :)

1. Heat oil over medium-high heat. Cook onion and celery approx. 5 minutes then add garlic and cook another 2 or so minutes.
2. Mix in beans and cover with veggie broth and water.
3. Add tomatoes, zucchini, cumin, cayenne, bay leaves and salt.
4. Bring to boil, reduce heat and simmer 3-4 hours or until beans are to your liking.

This makes A BUNCH! I have a two ziploc bags in the freezer as well as plenty in the fridge for the week! Even the red-meat eating chef thought it was good. Now I don't expect him to sit down and eat a bowl, but the professional did think it was flavorful.

Walnut Raisin Coleslaw

**Make the night before**

This is from my new gluten-free cookbook I got for Christmas. I discovered that I do not care for fresh cranberries so I renamed the recipe since I won't add cranberries in my next batch(original name is Cranberry Mandarin Coleslaw with Walnuts and Raisins). But I will tell you it is an awesome winter salad! Here is the original recipe and you can doctor to your tastes...

3 C. shredded red or green cabbage
2 C. shredded carrots
1 C. chopped celery (I chopped very fine since I don't care for it but has amazing health benefits)
1/2 C. chopped green onions
1 T. freshly squeezed lemon juice
1/2 C. raisins
1/2 C. raw green pumpkin seeds (pepitas - I bought roasted, unsalted but might try roasting my own next time or just getting roasted, salted)
1/2 C. fresh cranberries
1/2 C. walnut halves
6 T. extra virgin olive oil
1/4 C. brown or natural rice vinegar
1 can (10 oz.) mandarin oranges, drained (I used fresh navel oranges and still good)

1. Combine cabbage, carrots, celery and green onions in large bowl and toss with lemon juice.
2. Toss in raisins, pumpkin seeds, cranberries, and walnuts. Mix well.
3. In small bowl, whisk oil and vinegar.
4. Add to salad and toss well to coat.
5. Top with oranges and refrigerate overnight to blend flavors.