December 29, 2015
This is a simple recipe one that I modified for myself. It is suitable for almost all diets except those of you that are celiac. I have not tested this with a flour suitable for a celiac diet. if you do experiment though I would love to hear your results.
Update: I have since halved the amount of sugar in this recipe and the bread is that much better. the original recipe i modified called for 2/3 cups of sugar this left the bread more dense than I wanted. it was still good just not as springy as I was hoping for also update the photo to be the proper subject as the one i first used was made with white flour not Whole Wheat.
- 2 cups warm water (110 degrees F/45 degrees C)
- 1/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup olive oil
- 6 cups whole wheat flour(non enriched)
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. You can also just throw them on the oven stone without the pans if you have one in your oven this is what I do.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
April 3, 2015
As with my earlier post today here is the recipe for the reason I was making Pico de Gallo. This recipe makes roughly 12-16 burritos depending on how you stuff them And the size of your Tortillas.
- 1 cup uncooked brown rice (cook as back of bag suggest or in rice cooker)
- 16 8~9 inch low carb whole grain tortillas
- 15 oz of black beans (canned)
- 1 lb of shredded chicken (prepare this however I used a day old rotisserie chicken from Dillons)
- bag of shredded cheddar cheese
- 8 oz of mushrooms (I used baby portabellas)
- Pico de Gallo (refer to my recipe for ingredients http://joshbieber.com//2015/04/03/pico-de-gallo/)
- Olive oil (enough to coat your pan)
- Cook your Rice according to its package or in a rice cooker.
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Or if you are like me and don’t want to go through the trouble of cooking and shredding your chicken. Go out and find a day old rotisserie chicken (I get mine from Dillons) and shred it and save back about a pound of chicken. Freeze the rest.
- Next get out your 12 in pan coat it with olive oil. Put it over a medium heat. Add your mushrooms and Pico de Gallo and sauté them together. Once the mushrooms are nice and soft add your beans and chicken continue to cook until everything is nice and hot. You can season this mixture to taste with whatever seasoning you like. I prefer not too.
- Once your rice and your main filling is done time to get out your tortillas. Preheat your oven to 350 Degrees
- One heaping spoon of filling
- One heaping spoon of rice
- Add some cheese and wrap
- Once you have made all you can make and filled your parchment lined pan and your stove is ready. Place burritos into the oven at 350 degrees for 15 mins. Once they are done let cool for a few mins. they are ready to eat or placed in bags and ready to be frozen*.
*note if you freeze them you can microwave them for 1 and a half to 2 mins and they are ready to enjoy.
April 3, 2015
So I have been looking for veggies to be able to put inside my diet friendly burritos I make for myself the problem was trying to keep it simple. In comes Pico de Gallo. Here is my recipe I don’t ever measure so I estimated.
About This Recipe
- YIELD: Makes about 1 quart
- TOTAL TIME: 30 minutes
- SPECIAL EQUIPMENT: Fine mesh strainer, large bowl
- 1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice
- salt (to taste)
- 1/2 large white onion, finely diced (about 3/4 cup)
- 1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
- 1/2 cup finely chopped fresh cilantro leaves
- 1 tablespoon lime juice from 1 lime
- Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
- Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.