Rye Bread

We both love rye bread and I’ve tried several recipes through the years. This one is our favorite. Yesterday, when I wasn’t feeling like eating much, I thought . . I want rye bread so I made this. Here’s my very favorite way to have rye bread . . next to a sandwich or peanut butter on rye toast!  :)

Start with a slice of rye toast. Add mozzarella cheese and stick that under the broiler til the cheese is melty.

Rye Bread

Rye Bread

Add a bit of chopped fresh basil.

Rye Bread

Rye Bread

Add sliced tomatoes, fresh from the garden, of course! Salt and pepper to top it off.

Rye Bread

Rye Bread

A yummy and fairly healthy snack.

Rye Toast with Cheese, Basil and Tomatoes

Rye Toast with Cheese, Basil and Tomatoes

 

 

Swedish Rye Bread
Yields 2
A moist, dense, slightly sweet rye bread. Makes amazing toast.
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Ingredients
  1. 1/4 c. brown sugar
  2. 1/4 c. dark molasses
  3. 1 T. salt
  4. 2 T. shortening
  5. 1-1/2 c. boiling water
  6. 1 package active dry yeast
  7. 1/2 c. water water for activating yeast
  8. 2-1/2 cups rye flour
  9. 3 - 4 T. caraway seeds (to suit your taste)
  10. 1 T. orange zest
  11. 3-1/2 - 4 cups all purpose flour
Instructions
  1. Dissolve yeast in 1/4 c. warm water. Set aside.
  2. In large mixing bowl, combine brown sugar, molasses, salt and shortening. Pour boiling water over mixture and stir til sugar is dissolved.
  3. Add rye flour to brown sugar mixture and stir til well blended. Add yeast, caraway seeds and orange peel, continuing to stir/beat til smooth.
  4. Begin adding all purpose flour, a little at a time, to make a soft dough. Turn onto a floured surface and knead, continuing to add flour until dough is smooth and elastic.
  5. Place down in a greased bowl, turning to grease the top. Cover and let rise until doubled . . about 2 hours depending on the temp in your kitchen.
  6. Preheat oven to 375º.
  7. Punch dough down. Divide into two equal parts. Cover and let rest for 10 minutes.
  8. Shape into 2 loaves. Place in greased loaf pans and let rise til the dough has risen a couple of inches above the sides of pan.
  9. Bake in preheated 375º degree oven for about 10 minutes. Reduce heat to 350º and continue baking for another 15 minutes. If top begins to brown, cover the top with a foil tent.
Notes
  1. .
Adapted from Homemade Bread from editors of Farm Journal
Adapted from Homemade Bread from editors of Farm Journal
Patchwork Times by Judy Laquidara http://www.patchworktimes.com/

Preparedness Paid Off

When many people think of “preppers”, they think of those people with their caves in the woods and supplies buried where they think no one can find them  . . we’ve talked about that before. My idea of preparedness is being prepared for whatever may come my way and we can each determine what “things” we think could be coming our way.

Saturday we had big plans all day. We were leaving fairly early on Saturday morning so we could get a little shopping in before meeting our friends in Brady for lunch. Those plans all changed when I woke up during the middle of the night with a kidney stone. 

Several friends called to see if I needed anything . . no, didn’t need a thing. We had plenty of food, cooked and not cooked. A neighbor was going to the grocery store and she asked . . don’t you need anything? Nope, nothing! I had just made yogurt so we had fresh yogurt, we had all the meals in the jars that I had canned. We had leftovers from the chicken and rice I had made, we had leftover buffalo burgers so we were able to that and then I cooked a pot of rice one night and we had that with beef tips from a jar, for lunch today we’re having leftover rice with pork salsa verde from a jar. No mess, no meal planning . . just popping open jars and heating their contents and when I didn’t feel like cooking, we still had good home cooked meals.

Food for the Week

Food for the Week

This is how I cook!  On Monday, I go to one of the big freezers and pull out everything we need for the week.  The big freezers are manual defrost so the less I open them, the less I have to defrost so if I can open them once a week instead of 2 or 3 or 4 times a week, that helps with the defrosting.

In the vacuum sealed bag is a pre-made meatloaf. I will bake that in the Nesco outside, serve it with baked potatoes, also baked in the Nesco or in the solar oven and we’re having fried eggplant also. That’s for tonight. There will be enough leftover that I will slice it, dip the slices in Panko and fry them and we will have fried meatloaf sandwiches for lunch one day this week.

There’s a flank steak there. I’ll put it on to marinate today and we’ll grill it tomorrow. We will have grilled zucchini and stuffed jalapeno peppers with it, and baked sweet potatoes, also done in either the Nesco outside or the solar oven.

There’s a pork roast from the hog we bought from the youth fair. That will go into the crockpot and we’ll have that Wednesday night. I have a 4:00 p.m. appointment with the eye doctor so dinner will be ready when we get home. I’ll open a jar of canned sweet potatoes that I canned when they were on sale, and heat up a jar of okra and tomatoes that I canned from last year’s garden.

Thursday night we’ll have tacos and enchiladas made with ground antelope. I’ll make borracho beans. Love those!

There will be leftover flank steak, pork roast and enchiladas for Friday, Saturday and Sunday so you can see that I’m not going to be doing a whole lot of cooking this week but we will be eating good meals at home. It’s all seems so easy with just a little planning ahead.

Chicken & Rice One Pot Meal

This is one of those recipes that all you need is the bare bones and  you can take it from there. It’s so easy and you can use whatever you have in the house that your family likes.

You will need:

Meat – As much as you want or as much as you have on hand. I usually use enough meat to make two meals. I’ve used round steak, venison, chicken, pork chops, shrimp, ground beef — you name it and it will probably work.

Rice – I use 1-1/2 cups but you can use any amount you want to use and you will need to adjust the amount of liquid you add if you’re adding more or less rice.

Liquid – Chicken broth, tomatoes with a lot of liquid, vegetable broth, even water with a bouillon cube or two.

Veggies – I often use green peas but you can use green beans, peas and carrots, kale or a combination of whatever you like.

Here’s what I did when I made it the other day:

I had chicken thighs in the freezer so I used those. I seasoned them with Slap Ya Mama and browned them in olive oil . . using a cast iron Dutch oven . . any heavy pot with a lid will work.

Chicken

Chicken

I took the chicken thighs out, and browned an onion, several jalapeno peppers, and some garlic in the same oil that was left from browning the chicken.

Onions, Garlic and Jalapeno

Onions, Garlic and Jalapeno

Then I added 1-1/2 cups rice. I also added 2 T. butter to help brown the rice a bit.

Rice

Rice

Then I poured in about 2 cups of peas, 2 cups of chicken broth and a small jar of mushrooms that I had dehydrated recently.

Peas and Mushrooms

Peas and Mushrooms

Then I added seasoning. There’s already enough salt from the other seasonings and the broth and there’s enough peppery spice from the Slap Ya Mama and the jalapenos so I didn’t add salt or pepper.  I added a bit of oregano and a little thyme.

The chicken was placed on top.

Ready to Cook

Ready to Cook

Bring it all to a boil, then turn the fire down to low. I moved it to the weakest burner and kept it on low there. Put the lid on it and simmer for about 25 minutes.

Dinner!

Dinner!

It is done!  This dish can easily sit on the stove, with the lid on and the fire turned off, for 15 or 20 minutes and still be fine.

We had it with fermented coleslaw and fresh tomatoes from the garden.

Dinner

Dinner

So good!  And, there are leftovers for another meal and only one pot to clean up.