Archive for November, 2008

Chicken Yakisoba

November 13, 2008

1/4 cup wheat-free soy sauce
1/4 cup water
1/8 cup honey (or more to taste)
1 Tbsp sesame oil

2 Tbsp sesame oil
1-2 cloves garlic, minced (depending on size, I use local garlic which is really large so I just use 1 clove)
1/2 Tbsp grated fresh ginger
2 boneless chicken breasts (around 1 lb.)
8 oz. pkg 100% buckwheat soba noodles (some are made with wheat, you need to read the label)
1-2 carrots, cut in matchsticks
1/4-1/2 head of cabbage, sliced thin (depending on size of cabbage)
1 cup frozen peas
3 scallions, 2 small leeks, or 1 onion, sliced

Mix sauce ingredients. Marinate chicken in 4 Tbsp of sauce for 24 hours. Set rest of sauce aside.

Slice chicken into small pieces and saute in 1 Tbsp of the sesame oil until cooked. Set aside.

Cook soba noodles according to directions on package, being careful not to overcook. Drain and rinse with cold water.

Heat the remaining sesame oil and add carrots (and onion, if using). Cook until carrot is starting to cook through and add cabbage (and scallions or leeks, if using).

Add noodles to skillet and stir fry with veggies for about 3-4 minutes. Add chicken, peas, and sauce, and cook for another few minutes or until chicken is hot.

Book Review – Spelt Healthy!

November 11, 2008

I went to the library and borrowed Spelt Healthy!
It is not all baking recipes, there are a lot of meal recipes as well. Many of the meal and dessert recipes are not OK for me to make. It seems worth buying just for some of the recipes:
3 bread machine bread recipes
light and dark rye/spelt breads
French bread
dinner rolls
several “regular” spelt bread recipes
maple scones
tortillas (I have been missing being able to have enchiladas and quesadillas)
A few other pizza dough recipes (maybe I should try one of these others next week)
char shiu bao (Chinese filled buns — this recipe will need some tweaking to make it OK but I love these meat filled dim sum buns)

So far I have tried one of the bread machine recipes that uses honey and goat’s milk. I made it with my whole wheat and white settings, the whole wheat setting made the bread come out too hard. It sinks down in the middle, but that seems to always happen with my bread machine. It is a really tasty bread, so far it’s the best spelt bread recipe I have tried. I made it with all whole grain spelt flour, since it’s hard to find the “white” spelt flour around me.

Edited to add:
The French bread recipe is excellent. It has a real French bread style crust, although it tastes more like a nice honey wheat.

The maple scones were a hit among my family and guests.

Menu Plan Monday week of 11/10/08

November 11, 2008

Monday – Chicken Yakisoba

Tuesday – Sweet Potato Shepherd’s Pie

Wednesday – Creamy Lemon Salmon Pasta

Thursday – Altar Guild dinner

Friday – Pizza


November 4, 2008

I have been longing for bagels. Some mornings, I would go to a little coffee place near my work and get a bagel with melted cheddar cheese on it.

After an internet search, I found this great bagel recipe. I tried it with all whole wheat spelt flour, since I didn’t have white spelt flour, and honey instead of sugar. They were perfect and really easy to make. I will probably try it again with the white spelt flour later.

I was able to have a bagel with melted goat cheddar on it. I hope to make some goat milk cream cheese soon and try that.

Pizza Friday

November 1, 2008

In our house, Friday is usually homemade pizza night.  It’s a little challenging to do a cow’s milk and wheat free pizza, but I did it.

I used Bob’s Red Mill Whole Grain Spelt Pizza Dough recipe. Now, I let the dough sit (in a cold house) much longer than you are supposed to, but it didn’t seem like there was a lot of activity so I don’t think that’s the problem. The dough is much harder to roll out than wheat pizza dough. Since there is less gluten, it’s less stretchy. I rolled it out on a spelt-flour-covered cutting board, but then it tore as I lifted it on to the pan, and I just rolled it in the pan instead. I used garbanzo bean flour instead of white bean flour.

The topping idea came from Food and Wine’s Quick From Scratch Italian Cookbook, which appears to be out of print. (It’s a great book, we use it all the time, although there are a lot of pasta dishes I can’t have now. :()

Slice an eggplant thinly and saute it in olive oil until golden brown.
Top pizza with eggplant slices and minced garlic (I used 1 huge clove) and ground pepper.
Bake at 450 for 12 minutes.
Slice/crumble soft goat cheese over the top.
Dot with pesto sauce (I used mine that I froze from the basil I grew in the garden).
Bake for another 15 minutes.

The crust wasn’t bad, it came out kind of crispy and was a little challenging to get off the pizza stone. Also, the spelt crust is a bit drier than the wheat crust, so it would have probably done better with the pesto directly on the crust (or a light coating of olive oil). Still, I was happy to have pizza.