Artisan Herb Bread Braid #BreadBakers

Posted on July 11, 2017 by Cindy Kerschner

Artisan Herb Bread Braid

Artisan Herb Bread Braid. Wheat and barley flour laced with fresh parsley, thyme, rosemary, garlic and lemon zest.

Artisan Herb Bread Braid

Welcome to another fun addition of Bread Bakers!

Everyone loves pretty braided bread.
You can intertwine ropes of dough to create a culinary showpiece!
Artisan Herb Bread Braid
Strands of sweet dough can brushed with cocoa, cinnamon and sugar or fruit.
Savory bread can sport hot oils made from chilies, garlic butters and of course, herbs.
No special skills are required. If you can braid hair or rope, you can make braided bread. I like to use 4 strands for my loaf.

braid steps

I start by dividing the dough into 4 equal pieces. Each piece gets hand rolled and stretched to about 18 inches in length.
It works best to pinch 4 ends together to form a base.
Start with the strand farthest to your right. Overlap the third strand.
Next, cross the second strand over what is now the third one. That is the beginning of a standard braid.
To incorporate number 4, the one on your far left, overlap it with what is now number 2 and continue braiding back and forth to the end. Pinch remaining tail ends together. Tuck pinched ends underneath.
Bake at for about 25 minutes until browned and hollow sounding when tapped.
Brush with oil about last 5 minutes of bake time or immediately after you take the braid out of the oven.
Cool on rack. Pull apart when almost cool or completely cooled.

Artisan Herb Bread Braid

I prefer and use Bob’s Red Mill Artisan Bread Flour and Red Star Premium Yeast. This is just a recommendation not a paid endorsement. All purpose flour and bread flour may be used. Any dry active yeast or instant yeast may be used according to their package directions.

Artisan Herb Braid Bread

This recipe has been updated to increase the yeast. I made an error in stating how much yeast is in a packet. Sorry for any problems when using the original recipe.
5 from 1 vote
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Ingredients
  

  • 2 1/4 tsp dry yeast (1 packet dry active yeast)
  • 1 cup  warm water (110 to 120 degrees)
  • 12 ounces (about 2 1/4 cups) flour plus 1/4 cup for dusting
  • 1/2 tsp salt
  • 1/4 cup mixed herbs, chopped (I used parsley, rosemary, thyme, lemon zest and garlic)
  • 1/4 cup olive oil divided
  • 1/2 tsp sugar (optional)

Instructions
 

  • Mix herbs with 1 tablespoon oil, set aside.
  • In a separate bowl, mix together 1/2 the flour, yeast, sugar, and salt. Add warm water.
  • Add the rest of the flour to make a soft dough Knead until smooth.Cover and let rest about 10 minutes.
  • Divide dough into 3 or 4 equal pieces about 18 inches long.Pinch ends together on one end. Brush strands with herb mix.Braid. Pinch remaining dough strand ends together and tuck under.Cover and let rise until doubled in size.
  • Bake at 375 for about 25 minutes until brown and sound hollow when tapped. Brush with remaining oil about 5 minutes before bread is completely baked or immediately from the oven. Cool on a rack. Pull desired sections apart.

 

Artisan Herb Bread Braid

 

Food for Thought…What kind of fillings would you weave into your braided bread? I’d love to hear your ideas in a comment below!
BreadBakers
This month’s Bread Baker’s theme is Braided Breads and is hosted by Gayathri Kumar of Gayathri’s Cook Spot

Here is the collection of all the beautiful braided breads from our team!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers
Posted in #breadbakers, bread, breakfast, herbs, What's For Dinner? | 48 Comments

Boozy Watermelon Slushies #SundaySupper

Posted on July 9, 2017 by Cindy Kerschner

Boozy Watermelon Slushies

Boozy Watermelon Slushies serve up frozen watermelon and Zinfandel with touch of lime and raspberry. Refreshing sippers to cool summer heat.
Watermelon and summer go hand in hand. Big slices of ripe, red juicy watermelon appear on picnic tables everywhere.
If you’re like me, you tend to over buy watermelon. The last thing I want is to run out!
Consequently I have leftover watermelon. So what do I do with it? I freeze it!
Frozen watermelon can be a great treat by itself. You may need to thaw it a bit to get it apart!
frozen watermelon

I like using frozen fruit in drinks. You can skip the ice. No more watered down slush, shakes or smoothies.
The trick to using frozen fruit in drinks is to not over process it. Peaches, melons, cherries and berries all make great cold drinks.
Here is a strawberry cantaloupe smoothie using frozen fruit. You can serve it over ice too!

Strawberry Cantaloupe Smoothie Glass
This watermelon drink gets its zing from Zinfandel and Chambord. I balanced the flavor with a bit of lime juice.

Boozy Watermelon Slushies
If your watermelon isn’t as sweet as you would like, just add a bit of simple syrup or honey!

Boozy Watermelon Slushies #SundaySupper

Boozy Watermelon Slushies

Boozy Watermelon Slushies

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Boozy Watermelon Slushies

Yield: 1 each

Serving Size: 1 each

Ingredients

  • 2 cups frozen watermelon chunks
  • 1/2 cup Zinfandel
  • 1 teaspoon Chambord Liqueur
  • 1 teaspoon freshly squeezed lime juice
  • 2 teaspoons simple syrup or honey (optional)

Instructions

  • Place frozen watermelon, wine, lime juice and Chambord into a blender. Roughly chop on "ice" setting before switching to puree setting.
  • Blend just until smooth. Taste. Add simple syrup if needed.
  • Pour into tall glass and enjoy!

Notes

For a mocktail, omit alcohol and substitute with water, lime juice and simple syrup to taste.

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Watermelon Slushies can be made without alcohol. Replace the wine and Chambord with water, lime juice and simple syrup to taste.

Food for Thought…Which frozen fruit would your make into slushies? What kind of wine would you use?

Enjoy these great drinks for summer ideas from Sunday Supper!

 

Classics with a Twist

Make Mine a Mocktail

Simply Different

Tasty and Tropical

Very Vino

For even more inspiration check out these Simple Mixed Drinks for a Refreshing Summer by Sunday Supper Movement
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, cocktails, drink, frozen treat, What's For Dinner?, wine | Tagged , | 36 Comments

Peachy Pear Chicken Rigatoni Salad with Turmeric Kefir Dressing #TheRecipeReDux #AD

Posted on July 8, 2017 by Cindy Kerschner

Peachy Pear Chicken Rigatoni Salad with Turmeric Kefir Dressing

“I received free samples of Libby’s Fruits & Vegetables mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.”

The Challenge

Libby’s is challenging Recipe Redux members to create quick; easy unique recipes that show off the convenience and surprising on-trend culinary versatility and taste of Libby’s Fruits and Vegetable products by pairing them with one (or more) of Google’s 2016 Food Trends.
For this challenge I chose Libby’s Sliced Pears and Libby’s Sliced Peaches. Both these fruits belong in a line of canned fruit that uses only natural fruit juice without added sugar.
Libby’s been serving wholesome, convenient high-quality canned products to the public since 1868. Busy families can appreciate these kitchen helpers. Libby’s canned vegetables and fruits will deliver fast, wholesome meals on the table without sacrificing flavor or nutrition.

Chicken and fruit have always been a favorite pairing of mine. I’ve made chicken with pineapple, oranges, and strawberries but never with peaches AND pears.

That was about to change.

Chicken and some kind of pasta salad was calling my name for this challenge. Rigatoni was on the trends list, so that was easy. I had the peaches and pears ready to go.
What about dressing?
I scrolled the list. Kefir, turmeric, and ground ginger sounded like a great combo. Tart kefir with warm spices. A little bit of apple cider vinegar and salt and pepper to balance the flavor.
No sugar or honey is needed. Libby’s canned peaches and pears are naturally sweet. Not overpowering.
Some diced celery and radish slivers for crunch.

Peachy Pear Chicken Rigatoni Salad with Turmeric Kefir Dressing
Put it all together and you have one healthy, tasty, summertime salad!

Peachy Pear Chicken Rigatoni Salad w Turmeric Kefir Dressing

Peachy Pear Chicken Rigatoni Salad with Turmeric Kefir Dressing

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Peachy Pear Chicken Rigatoni Salad with Turmeric Kefir Dressing

Yield: 6 to 8 servings

Serving Size: 1 cup

Ingredients

  • 4 cups cooked rigatoni
  • 1 can Libby's sliced peaches drained and chopped, reserve liquid
  • 1 can Libby's sliced pears drained and chopped, reserve liquid
  • 2 cups diced cooked chicken
  • 1/4 cup diced celery
  • 1/4 cup slivered or diced radishes
    • dressing
  • 1/2 cup pure kefir, strained
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon apple cider vinegar
  • salt and pepper to taste

Instructions

  • Whisk together kefir, turmeric, ginger. Add apple cider vinegar adjust to taste according to tartness of kefir. Add a small amount (1/2 teaspoon at a time) of reserved pear juice if desired to sweeten. Salt and pepper to taste. Set aside.
  • Toss together rigatoni, peaches, pears, chicken, celery and radishes. Fold in dressing. Refrigerate until ready for use.
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Connect with Libby’s Fruits and Vegetables on social media at their website:

www.GetBackToTheTable.com
Facebook: @LibbysTable
Twitter: @LibbysTable
Pinterest: @LibbysTable

Enjoy more “Chic from a Can” trendy recipes using Libby’s canned vegetables and fruits at the linky below!

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Posted in #TheRecipeReDux, chicken, fruit, peaches, pears, What's For Dinner? | Tagged , | 8 Comments

Beef Stir-Fry A Healthy Meal In Minutes

Posted on July 7, 2017 by Cindy Kerschner

Beef Stir-Fry

Beef Stir-Fry with vegetables adds colorful, full-flavored nutrition to a quick dinner.

Beef often gets a bad reputation as an unhealthy food, but lean beef can make for some healthy and delicious recipes.
Here’s some facts about lean beef from The Beef Checkoff.

  • A 3 o.z. serving of lean beef is about 150 calories
  • Nearly half of the daily value for protein which helps build strong muscles
  • Less than 10 grams of fat per serving, 4.5 grams or less of saturated fat
  • Less than 95 mg of cholesterol
  • delivers iron and B-vitamins to help satisfy you and maintain a healthy weight
  • Research suggests that eating lean beef can also improve cholesterol levels.

Stir-fry is a quick and easy meal as individual as you are. I like to add a lean protein like beef that cooks quickly but add a lot of flavor. I use Certified Angus Beef® brand in all my beef meals.
Bright colored veggies stay that way when you flash cook them in a hot pan with oil. Quick cooking also reserves the crunch of vegetables like celery, broccoli and carrots.
Texture is also important. I add water chestnuts and bamboo shoots for contrast.

A good base vegetable is cabbage. Cabbage goes with any protein and you can vary the thickness depending on your tastes at the time.
I’m hooked on black sesame seeds lately for their taste and appearance. Hemp seeds also often find their way into my stir-fry.

Beef Stir-Fry

Beef Stir-Fry

Beef Stir-Fry

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Beef Stir-Fry A Meal In Minutes

Yield: 4 servings

Serving Size: about 1 cup

Ingredients

  • 12 ounces lean beef pounded thin and cut into 1/-inch strips (I use Certified Angus Beef® brand flank steak or top round)
  • 4 cups assorted vegetables chopped; cabbage, broccoli, carrots, scallions, snow peas, red peppers, mushrooms
  • 1/2 cup sliced or diced water chestnuts
  • 1/2 cup bamboo shoots
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1/2 cup beef stock
  • salt and pepper to taste
  • 1 tablespoon cornstarch, optional
  • 2 teaspoons black sesame seeds for garnish, optional

Instructions

  • Heat oils in skillet below smoke point. Add beef and vegetables. Fry for 3 to 4 minutes, stirring constantly.
  • Add water chestnuts, bamboo shoots and broth. Reduce heat slightly and cook until beef is done and vegetables are crisp tender. Sprinkle with cornstarch if desired to thicken.
  • Serve as is or over cooked rice or ramen. Sprinkle with sesame seeds if desired.
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Original recipe published 1/8/17 and can be found HERE.

Posted in appetizer, beef, summer, vegetables, What's For Dinner? | Tagged , | 2 Comments