Combine in small bowl:
2.25 t yeast
2.5 T water (hottest tap possible)

In large bowl combine:
3.5 c whole wheat flour
1/4 c dried non-fat milk— or 1 cup of scalded milk
1 1/4 t salt
1/4 c honey or barley malt or maple syrup 
1/4 c vegetable oil or olive
1.33 c water (hottest tap possible) if using scalded milk use only .33 cup

Mix until combined.
Knead on kitchen aid speed 2 for ~5 minutes
Oil bowl and let rise for 1 hour (doubled in size)
Punch down, shape into log and put in bread pan
Let rise 1 to 2 hours until just starts to crown over top of pan
Preheat oven to 350 F
Bake 35 to 40 minutes, tenting with foil after 20 minutes.



Original Recipe from King Arthur Flour:

1 to 1 1/8 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
1/4 cup Baker's Special Dry Milk or nonfat dried milk
1 1/4 teaspoons salt
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

1) In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf.

New: April 2014

Ingredients
1 packet of matzo balls (should make 9-12 balls)
2 Tbs cooking oil
2 eggs

2 bone-in chicken breasts

1 Tbs olive oil
2 carrots
1 yellow onion

4 cups chicken broth
Thyme and Rosemary
kosher salt
black pepper

1. Prepare Matzoh Balls
Preheat oven to 425°F. Bring a large pot
of water and to a boil (8 cups) over high heat.
Rinse dill and parsley. In a large bowl,
mix eggs, cooking oil, and matzo packet.Cover
with plastic wrap and chill in fridge for 15
minutes.

2. Roast Chicken
Meanwhile, rinse chicken and pat dry
with paper towel. Arrange on a baking
sheet, drizzle over 1 tablespoon olive
oil, and season both sides with salt and
pepper. Roast skin-side up until cooked
through and no longer pink inside,
about 25 minutes. Discard skin and
shred roasted chicken with two forks
into bite-size pieces.

3. Prepare Ingredients
Meanwhile, peel carrots and halve
lengthwise. Cut into 1-inch pieces.
Quarter onion through root. Slice one
quarter into slices.

4. Cook Matzoh Balls
Season boiling water in pot with salt and
reduce to a simmer over medium-high
heat. Using your hands, roll matzoh ball
mixture into 4 equal-sized balls. Gently
place in simmering water and cook until
fluffy and tender, about 30 minutes.

5. Simmer Soup
Meanwhile, heat 1 tablespoon olive oil in
a large pot over medium heat. When oil
is shimmering, add carrot, and
onion. Cook until fragrant, about 3
minutes. Add 4 cups broth. Bring to a boil
over high heat, then reduce to medium low, cover,
and simmer until flavorful, 20 minutes (better if more).
If chicken is cooked, toss in bones.


6. Plate Soup
Remove onion from soup and discard. Taste and
add salt as needed. Gently add matzoh
balls and shredded chicken and stir to
combine. Divide evenly between 2
bowls and garnish with remaining dill
and parsley leaves. Serve hot.

1 can crushed tomatoes
Sun dried tomatoes
Basil
Crushed red peppers

Best with spaghetti (2 lbs!)

New: April 2014
from plated.com

⅔ cup quinoa
½ cup peas
10 ounces flank steak
3 carrots
1 yellow onion
1 lime, divided
2 scallions
½ bunch Thai basil
2 cloves garlic
4 packets soy sauce (gluten-free),
divided
2 teaspoons Sriracha, divided
1 teaspoon honey

1. Cook Quinoa
Place quinoa, 1 cup water, and a pinch
salt in a small pot over high heat. Bring
to a boil, then reduce heat to low and
simmer until water has evaporated and
quinoa is tender, about 10 minutes.
Remove pot from heat, cover, and set
aside.

2. Prepare Ingredients
Set peas aside to thaw. Rinse beef and
pat dry with paper towel. Slice against
the grain as thinly as possible. Peel
carrots and cut into ⅛-inch rounds. Peel
onion and mince. Halve lime. Cut 1 half
into 6 wedges and reserve remainder.
Rinse scallions, trim and discard roots,
and thinly slice. Rinse Thai basil and
thinly slice leaves, discarding stems.
Mince garlic.

3. Marinate Beef
In a medium bowl, combine juice of
reserved lime half, garlic, half of soy
sauce, half of Sriracha, and honey. Add
beef and toss to coat. Marinate at room
temperature for at least 10 minutes or
up to 3 hours in fridge.

4. Stir-Fry Quinoa
Heat 1 tablespoon vegetable oil in a
medium pan over medium heat. When
oil is shimmering, add carrot and onion
and sauté until fragrant, 2 minutes. Add
peas and sauté until warm, 3 minutes.
Stir in quinoa, remaining soy sauce, and
remaining Sriracha and cook until
combined, 2 minutes. Transfer to a bowl
and cover to keep warm.

5. Cook Beef
Wipe pan from quinoa clean and add 1
tablespoon vegetable oil over high heat.
When oil is just smoking, add beef,
reserving marinade in bowl. Cook until
just cooked through, about 1 minute
per side. Reduce heat to medium, add
Thai basil and reserved marinade, and
cook until well combined, 1 minute.

6. Plate Beef
Divide quinoa evenly between 2 bowls.
Top with beef and spoon over sauce.
Garnish with lime wedges and scallion.
Serve hot.

New: April 2014

2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. ground cinnamon
Grated zest of 1 lemon + juice
1⁄4 tsp. salt
1 egg, beaten
5 Tbs. unsalted butter, melted
12 oz (2 cartons) of plain yogurt 
2 cups fresh blackberries


Directions:
Preheat an oven to 375°F. Line 12 a standard muffin tin with paper cups. 


To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter, lemon juice, and yogurt. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup.

Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

Adapted from Williams-Sonoma Collection Series, Muffins, by Beth Hensperger (Simon & Schuster, 2003).

New: April 2014
From plated.com

3 cups pearl onions
4 sprigs rosemary
4 sprigs thyme
1 lemon
2 cloves garlic
12 ounces Yukon Gold potatoes
10 ounces leg of lamb
1 tablespoon sugar
2 tablespoons balsamic vinegar

1. Prepare Ingredients
Preheat oven to 450°F. Set pearl onions
aside to thaw. Chop rosemary and
thyme leaves, discarding stems. Zest
lemon, then halve. Mince garlic. Rinse
potatoes and cut into 1-inch pieces.
Rinse lamb and pat dry with paper towel.

2. Marinate Lamb
In a large resealable plastic bag,
combine rosemary, thyme, lemon zest,
garlic, and 2 tablespoons olive oil. Add
lamb and shake to coat. Set aside to
marinate for at least 15 minutes or
overnight in fridge.

3. Mash Potatoes
Place potatoes in a medium pot and
cover with cold water. Add a generous
pinch salt and bring to a boil over high
heat. Cook until tender, 10-12 minutes.
Drain and place in a large bowl. Add 2
tablespoons olive oil and mash using a
fork. Taste and add salt and pepper as
needed.

4. Sauté Pearl Onions
Meanwhile, heat 1 tablespoon olive oil in
a medium pan over medium heat. When
oil is shimmering, add pearl onions and
cook until browned, about 6 minutes.
Add sugar and balsamic vinegar and
cook until caramelized and sticky, 2-3
minutes more. Remove pan from heat,
season with salt and pepper, and set
aside.

5. Cook Lamb
Remove lamb from marinade, allowing
excess to drip off. Arrange in a single
layer on a baking sheet and season with
salt and pepper. Roast until beginning to
brown, about 4 minutes. Flip, turn broiler
to high, and cook until cooked through,
about 3 minutes more.

6. Plate Lamb
Divide potatoes, pearl onions, and lamb
evenly between 2 plates. Spoon over
remaining sauce. Serve hot.

Adapted from “Banana Muffins II” from allrecipes.com


1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
0.5 teaspoon salt
3 large bananas, mashed
0.75 cup white sugar
1 egg
1 teaspoon vanilla
dash of pumpkin pie spice
0.33 cup butter, melted
1 cup walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Add walnuts. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.