adventures in bread making

Portugese Broa Bread  -  a rustic bread made with cornmeal. The hubster's favorite!

Remember back when I made some frugalish resolutions a few months ago? Well, I'm human and my sewing machine might still be forgotten and forlorn, but my pizza/bread stone is well-loved! I've used a lot of flour and yeast these past few months, but I've also saved quite a bit by cutting out store-bought bread.

My favorite bread recipes thus far come from the Artisan Bread in Five Minutes a Day book. I had a copy out from the library for nine weeks (don't worry I renewed it twice!), then I decided I raid mom's cookbook library and borrow hers. She's worried I'll keep it forever. Don't worry mom - just until I can put it on my birthday list!

what you might not be able to see is that this bread is slightly lopsided, but it still tasted almost! perfect sourdough flavor!

The five minute method is multi-stepped, but relatively simple. Once you get the hang of the basic process, bread making is super easy!

Here's the basics:
1. Mix all the ingredients together.
2. Allowing it to rise for about 2 hours at room temperature
3. Put it in the refrigerator for baking another day in a covered, but not air-tight container
4. Bring the dough out the fridge and dust the surface with some flour
5. Pull out a one pound ball (grapefruit size). Shape it quickly then let it rest on the counter (the amount of time varies based upon the type of flour used in the recipe)
6. Pop that little dough baby in the oven with a pan of hot water steaming on another shelf and let it bake until it's nice and golden. Don't open the oven door until it's pretty much done - usually after about a half hour of baking.
7. Let it cool on a rack before cutting
8. Use for a paninis, dip in soup, or slather that baby with butter and enjoy!

buttermilk bread: perfect for paninis and french toast (smothered in a maple peach sauce and whipped cream, of course! I'm sorry that the picture is missing...I inhaled instead of taking the time to drool over it through the camera lense...whoops)

the way dinner is meant to be!

Why do I love this method? It's easy, requires little effort, but yields the most delicious bread with crisp crusts, tender crumbs, and perfect flavor. I can mix the ingredients together, go run some errands, come home, and pop the bowl in the fridge for baking for another day. Then when I'm ready to bake, I pull the amount of dough out that I need, form it into a ball, let it rest, and then stick it in the oven. I especially love that one recipe yields enough dough for three to four loaves. If I get really ambitious and have a free afternoon, I'll make a few loaves and then freeze them. Then when I want fresh bread for dinner, I just pull it out in the morning and it's ready to be warmed for dinner that night. Homemade bread does require some planning, but it's totally worth saving $2-$5 a loaf. Plus there aren't many things as satisfying as dipping a chunk of homemade artisan bread into bowl of warm and comforting tomato soup on a rainy day.

And because I recently had a request for step-by-step photos I'll be back next week with a photo breakdown of the bread-making process in my kitchen. Until then check out the blog of the two creators of these wonderful recipes. Hats off to them for creating a homemade bread process that's accessible to busy home cooks!

news from the book nook: spring favorites

Even though the weather doesn't agree with the calendar, it's spring!! And so we must celebrate! How? With children's books, of course!

As I had originally announced in this post, here's the first edition of news from the book nook! I hope you find some old favorites on this list and maybe even some new ones to check out the next time you stop by the library or book store.

In no specific order a few of my spring faves...

Muncha! Muncha! Muncha! by Candice Fleming
This book held the attention of one hundred squirming and excited kids before an egg hunt in the library last spring. No small feat for any book! Mr. McGreedy plants a garden, but finds that naughty bunnies are eating his veggies each night. He saws, cuts, and hammers his way through the book trying to protect his precious garden. One of my personal storytime favorites for preschoolers and kindergarteners! P.S. The bunnies are back in Tippy-Tippy-Tippy, Hide!

An Egg Is Quiet by Dianna Hutts Aston
Beautiful watercolor illustrations compliment nonfiction writing at its finest. The perfect book for a morning spent observing the inhabitants of the nest in your backyard. It's geared towards the early grades, but any bird-lover or animal aficionado will be enchanted by this book. In fact, I'd love to have some of the watercolors hanging on my walls! It would go lovely with our tree theme...but that's a topic for another day...

Frog and Toad Are Friends by Arnold Lobel
A classic! If you didn't befriend Frog and Toad as a child, please consider doing so right now! Early chapter books wouldn't be the same without this series of books about their quirky, fun friendship.

This particular book has a lovely little chapter about spring. Wake up, Frog! Wake up! It's Spring! This quote still pops into my head somewhere around February or March when the birds start singing, the bulbs begin to bloom, and the air smells of mud and flowers. Proof of the power of the written word and that what is read to a child stays with them for the rest of their life.

Feathers for Lunch by Lois Ehlert
The classic cat and mouse bird story with a twist. Another great option for introducing scientific terms to preschoolers and kindergartners through an accessible, bright, and fun book. If your child like this one, try these other great reads also by the same author: Planting a Rainbow (perfect for talking about flowers and their names) and Waiting for Wings (caterpillar into butterfly story).

Rabbit Inn by Patience Brewster
Sadly, out of print, but a personal childhood favorite. We found a copy a couple of years ago while on vacation and bought it on the spot. It's a sweet little story about a rabbit inkeepers getting ready for their babies to arrive with the help of the inn guests. My mom must have read this to me hundreds of times when I was little!

Bugs by the Numbers by Sharon Werner
Perfect for any boy (or girl) who love creepy crawlers, numbers, and facts! An inviting format that provides interesting bug information. I often suggested this one for those kids that tear through nonfiction animal books or the world record books.

Green by Laura Vaccaro Seeger
Gorgeous Caldecott-winning illustrations and simple text. Green is the color of spring and this book is a wonderful way to talk about the concept of color and all the shades that exist within one color.

Not a Stick by Antoinette Portis
A book that brings out the imagination in a child. It's the sequel to another one of my favorites: Not a Box (a perfect rainy or snowy day book and activity). Our little friend in the book has a stick, but it's not a stick! It's a sword. A fishing pole. A horse. Read this one with your preschooler and then head outside to find out just what a stick isn't!

The Very Hungry Caterpillar by Eric Carle
What spring reading list would be complete without the perennial favorite! I especially love reading the story with props (holla to all you felt board lovers!) and giving each child a chance to have a part in the story. It's wonderful for teaching the concepts of a story, numbers, vocabulary, and the butterfly life cycle. No child is ever too young to be introduced to that very hungry caterpillar who eventually turns into a beautiful butterfly!

Stay tuned for the next edition of news from the book nook featuring things that jump and croak!

the incredible, edible egg: sweet potato ham frittata

We are quite fortunate to have access to a continuous supply of eggs.  Eggs from chickens like Wilma and Thelma who roam my parent's farm eating bugs, scratching sawdust, and chewing on grass. They live one of the happiest chicken lives possible. As a result, their eggs are fresh, flavorful, and filled with deliciousness!

Eggs are a staple food in our abode. When dinner just isn't going to happen or when the fridge is looking a little bare, we resort to some sort of scrambled eggs or omelettes. Omelettes are the hubster's specialty. He's always concocting tasty combos like pesto and mozzarella, marinara and pepperoni, ham and cheddar, spinach and leftover chicken. When omelettes are on the menu, I simply help prep the ingredients then step back and watch the omelette master at work. A cheap, delicious meal that doesn't require me slaving over a hot stove...sounds good to me!





We've recently discovered the beauty of frittatas. The perfect dinner that combines protein, veggies, and carbs in a delicious, easy, eggy package. Our favorite combination thus far is a sweet potato, ham, spinach frittata. It's flavorful, filling, healthy, and a quick weeknight dinner.

Sweet Potato and Ham Frittata 
(inspired by Whole Foods' The Whole Deal circular and this Spinach and Potato Frittata)

Ingredients
1/2 c. cooked ham, chopped
1 c. sweet potato, chopped
1/2 c. cooked spinach leaves (about 1 c. fresh)
2 tbsp. olive oil
1/2 c. shredded cheese
6 eggs
2 tbsp. fresh chives, chopped
2 tsp. dijon mustard (optional)
salt and pepper

Note: I suggest stocking your freezer with ham steaks when they go on sale. The best deal I've found lately is 3 for $5...less than two dollars each!! Sale price ham really helps to bring down the total cost of this meal. This frittata costs us around $2 for the ingredients, but it might be as much as $4 (I realize not all of you are blessed with free eggs). Still a frugalish dinner in this age of expensiveness!

Directions
1. Preheat oven to 325 degrees.
2. Heat 1 tbsp. of oil in a 10 inch nonstick oven-safe saute pan over medium heat
3. Add 1 c. sweet potatoes. Cover and cook for 2-4 minutes until golden brown on bottom. Then flip and cook the other side. Remove sweet potatoes when they're fork tender. Allow to cool slightly before adding to eggs.
4. Then add 1 c. fresh spinach to the pan and saute for 1-3 minutes until wilted. Remove from pan.
5. In large bowl, beat six eggs then add all the other ingredients. Mix well.
6. Using same saute pan, heat 1 tbsp of oil on medium and turn pan so the oil coats the whole pan. Then add egg mixture. Smooth the mixture out with a spatula.
7. Cook on medium in pan for 7-10 minutes until the bottom is a light brown.
8. Then insert pan into oven and cook 13-15 minutes until the bottom is a golden brown. Be careful you don't overcook the frittata - nobody wants dry eggs.
9. Take out of the oven (watch the handle of the pan - it's HOT!) Slide the frittata onto a plate or invert it. Inverting never ends well for me, so I choose the slide method...
10. Serve warm or at room temperature. We like our frittata out of the oven nice and warm.

Be frugal and use this recipe as a frittata base. Try different filling combinations with what you already have in your fridge/pantry. Whatever you substitute for the ham, sweet potato, and spinach should add up to about two cups. Happy cooking, friends!

granola bar round-up

I've made dozens of batches of granola bars in the last year and half. Why? Because they are one of the easiest ways to keep our lunch boxes frugal, but still tasty. Have you checked the prices of granola bars lately? No need to run to the store, I'll tell you...they are ridiculous! I simply am not willing to spend $2.50 (a sale price) for six tiny bars when I can make homemade bars for a fraction of the cost. Oh and added bonus I can control the fat and preservatives!

So, we've been on a mission to find our favorite granola bar recipe. Here's the results of our completely non-scientific granola bar study:

First prize winner: Eating Well's Energy Bars. The hubster loves that the bars taste and look healthy, but in a yummy, completely satisfying kind-of way. I love that this recipe serves as a great base for different nut and dried fruit add-ins. I always add craisins, dates, or raisins instead of dried blueberries. Why? Dried blueberries are a bit too pricey for our frugalish budget. Maybe someday we'll get a freeze drier and then we will dry our own fruit during it's peak season. Then I will make these bars with dried blueberries and let you know the results.

These bars actually hold their shape! Many other recipes we tried would not consistently stay together. These haven't failed me once! Note: I typically use 3 tbsp of corn syrup and 2 tbsp of honey instead of 5 tbsp of corn syrup called for in the recipe. I'd prefer to use only honey, but the corn syrup is important in the staying-together-and-not-crumbling-into-regular-granola process. I tell myself that at least I'm making an effort to eat semi-naturally... 

Tip: sometimes crumbs escape while the bars are being cut. These tasty, toasted morsels are wonderful on top of yogurt. Proof: my homemade yogurt is adorned with some leftover energy bar crumbs in these photos.

Runner-up: Microwave Chocolate Peanut butter & Oat Snack Bars. Easy, easy, easy! New to the granola bar scene? Start with these and throw in your favorite granola add-ins. Love chocolate and peanut butter mixed? Make these! 

Other options you might like to try:

1) No-Bake Brown Butter Quinoa Bars: yummy, but a bit too much work for me to make often

2) Playgroup Granola Bars: reminiscent of Nature Valley granola bars

Hope our study inspires you to get in the kitchen and whip up some wholesome snacks!

DIY sneak peek

A little teaser of the furniture makeover that's been captivating our weekends lately...

If you're wondering about the shadows and grass...we took advantage of the gorgeous weather and had a painting party outside. Yay spring!

Only a few more finishing touches left! Before and after shots coming soon!