Organic Honey & Spelt Bread (Vegan)

Hello everyone and welcome,

Today’s post made totally out of necessity. My local organic grocery store was out of the spelt bread I like for a week. So, I decided to make my own. I usually don’t bake bread because of how time-consuming it is. Well, we needed bread, so it looks like I better get baking. I decided to try a few shortcuts to speed up the process and it they really helped.


So let’s dive right in………

Ingredients:

  • 4 1/2 cups organic spelt flour, plus more for dusting
  • 1 teaspoons fine pink Himalayan salt
  • 2 teaspoons active dry yeast
  • 1 3/4 cups water 110°F
  • 2 tablespoons honey
  • 1 tablespoon oil ( I used grapeseed )
  • 1 tablespoon organic Chia seeds (optional)


1. Shortcut #1( Use a food processor.) In a food processor add the flour, salt, and yeast. (* Add salt and yeast on opposing sides, to keep from deactivating the yeast. You simply don’t want to put the salt and yeast on top of each other.) Pulse for 30 seconds to get the ingredients mixed together.

2. In a large measuring cup add the water and honey and mix until the honey is completely dissolved.

3. Add the honey & water mixture to the flour. Pulse for 30-45 seconds. Your dough should form a ball.

4. Transfer the dough to a lightly floured work surface and shape into a neater ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in size , about 1- 1 1/2 hours (Shortcut #2 I places my bowl with the dough on top of a plate and placed it on top of my toaster oven. Next set my toaster oven to warm for 20 minutes. My dough had completely risen in 30 minutes.)

5. Oil and flour a 9-by-5-inch loaf pan. Gently punch your dough down. Fold the dough into a loaf shape. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour. ( To shorten the time use shortcut #2.)

6. Bake in a preheated 450°F oven for about 35 minutes (*optional firmly press chia seeds or seeds of choice on to the top of bread prior to placing in the oven.) Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving. Store in an air tight containers or large plastic zip lock bag.

I hope you will give this easy to make bread a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,

Sewloveable

The World’s Easiest Chicken Salad

Hello, everyone, I hope you’re having a wonderful day!

Effortless cooking without the appearance or taste of it being so effortlessly is what I’m going for today. In short keeping thing’s simple, delicious and as healthy as I can! So today I’m sharing a very easy to make Chicken Salad.

With that being said let’s jump right into this recipe.

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

4 organic chicken breast (boneless skinless)

2 organic apples (I used pink lady diced)

3/4 C organic vegan mayo

1/2 small organic onion ( I used white onion diced)

Seasoning:

1/2 tsp pink Himalayan sea salt

1/2 tsp organic black pepper 

1/2 tsp organic garlic powder

1/2 tsp organic paprika

1 tbsp organic dried dill

Method:

  1. In a large pot over medium-high heat, cover the chicken with water and bring to a boil ( or what I like to do is use vegetable or chicken broth to add just a bit of flavor to the chicken itself.) Cook for 20-30 minutes, or until tender. Drain and set aside to cool completely for 15-20 minutes, then dice.
  2. In a bowl add all your ingredients and mix.

Just like that your Chicken Salad is prepared. This dish is very versatile you can add pears, craisins, raisins, grapes, walnuts, almonds, or whatever you like to make it your own.

Serve with crackers, over a bed of lettuce, make lettuce wraps, or make chicken salad sandwiches the choice is yours!

I hope you will give this recipe a try and enjoy it as much and my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Easy No Fuss Coconut Rice

Many years ago a friend had me over for dinner. She had a great dinner that included coconut rice. That inspired me to give it a try. The first time I made it, it turned out well……but after that first time….I just couldn’t get the consistency right. So a few days ago I decided to give it another try to compliment a dish I wanted to experiment with. Well it turned out great and I have been able to duplicate the process. The process is super simple that my youngest who is learning to cook, made it all by herself. So now it’s time to share.

Ingredients:

1 1/4 C of Brown Jasmine Rice (or rice of choice)
3/4 C water
1 1/2 C coconut milk
1/2 tsp salt
1 Tbs Cane Sugar

Directions:

In a medium pot add rice, water, coconut milk, salt and sugar. Stir to mix together.

Set the stove on high and bring to a boil. Takes about 5 minutes (make sure your top is on the pot).

Once it begins to boil immediately reduce to a simmer for 25 minutes. Once it’s done serve with whatever you like.

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Enjoy & Until Next Time,

Sewloveable ☺

Quick & Easy Cinnamon Rolls

Hello all,

Lately I have been on a mission…….to revamp things that my family and I love. The store bought versions have far to many additives.  So I do the only logical thing……make my own.  So now it’s time to share the recipe.  This is a very simple recipe.  The dough only has to rise once.  My goal is homemade made easy. So let’s get started……………

 

Ingredients:

4 Cups of Flour ( 2 Cups All Purpose & 2 Cups Whole Wheat) or 4 Cups of All Purpose

1 Cup of Original Unsweetened Almond Milk  (warmed)

1 TBS Cane Sugar

1/2 tsp Sea Salt

2 Eggs

3 Table Spoons of Organic Vegetable Shortening ( such as Spectrum brand which is non hydrogenated palm oil)

2 1/4 tsp of Yeast

 

Filling:

2 TBS of Brown Sugar + 2 tsp

2 1/2 TBS of Cinnamon

1 TBS of All Purpose Flour

2 tsp of Vegetable Shortening

 

Icing: 

1/2 Cup of Powdered Sugar

1/4 tsp Vanilla Extract

1 TBS of Original Unsweetened Almond Milk

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Instructions:

1.  Add yeast and sugar to your warm milk and set aside.

2.  In a food processor, bowl or stand mixer add, flour, salt and mix to incorporate

3. Next add eggs, vegetable shortening, milk mixture. Mix until if forms a ball of dough. Takes less than 5 minutes.

4.  Remove the dough and knead 6 times on a lightly floured surface.  Place in a large greased bowl and let rise for 1 hour.

5. Now prepare your filling in a small bowl stir sugar, cinnamon and flour well using a fork and get out and large pieces.

6. Once your dough has risen, grease a 9″ Circular Baking Pan set aside

7. Pre-Heat oven to 375°

8. Punch dough and roll out on a lightly floured surface. Roll out until it is  21 inches long by 16 inches wide. It should be 1/4″ thick.

9. Spread the 2 tsp of vegetable shortening onto the dough and sprinkle your filling on top.

10. From the long edge of dough roll carefully, making sure to not rip your dough.

11.  Place dough seam side down. Cut into 1″ portions and place in your greased circular baking dish.

12.  Bake for 20-25 minutes

13. Remove and let cool for about 5 minutes.  While it cooling make your glaze/icing. Mix your powdered sugar and almond milk. Stir well to get out any lumps. Pour over your Cinnamon Roll.

14.  Now it’s time for the best part……..to enjoy!!!  Keep in an air tight container for freshness.

These are so great…….just the right amount of sweetness and and cinnamon. Perfect to enjoy anytime.

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Until Next Time,

Sewloveable ☺

 

 

 

 

 

 

 

Homemade French Bread

Hello everyone,

My family and I Love Fresh Baked French Bread. I have never had the guts to try and bake it myself until today.  To my surprise it was pretty simple to make. So I will definitely bake it more often. 

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So let’s get started and you can see just how easy this bread is to bake.

Ingredients :

6 C. of Flour (I did 3 Cups of All Purpose and 3 Cups of wheat)
2 1/2 C. of Warm Water
2 TBS of Yeast
1 TBS of Sugar
1 tsp of Sea Salt
3 TBS of Olive Oil + more for later

Instructions :

Add yeast and sugar to the 2 1/2 cups of water. Let it sit for about five minutes until you see the yeast get all bubbly on top.

In a food processor or bowl add Flour, Salt. Mix to combine. Add water mixture and oil mix until pulls away from the sides of food processor or bowl.

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Knead the dough 6-8 times. Place in an oiled bowl to rise for 15-30 minutes.

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Once your dough has risen. Cut dough into 2 pieces. Roll into French Bread shape. (Makes 2 loaves) Place on a parchment lined and oiled baking sheet.

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Score the dough and lightly brush with Olive Oil. Place in a 375° pre-heated oven for 20-30 minutes or until golden brown.

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Now enjoy a bread with a nice crusty and crackling outside and soft inside.

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Add some marinara sauce, cheese and dried oregano for a French Bread Pizza. Melt with your favorite cheeses for an appetizer or simply add butter.

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Happy Baking & Enjoy!!!

Until Next Time,

Sewloveable ☺

Full Flavor Healthy CrockPot Macaroni & Cheese made with Whole Grain Pasta

Macaroni & Cheese has been a favorite since I was a little girl. In my family mac & cheese never came from a box “EVER”.  The women in my family have always been serious about their cooking.  Whenever I went to visit my grandmother she always made me my favorite dish and boy oh boy…….she made the best.  She made the best everything and always made everything from scratch.   Now that I have share some good memories……..let’s make some HOMEMADE Macaroni & Cheese.

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Making this in the crockpot was a first for me. Since it turned out great I had to share.

Ingredients
  • 13.25 ounce medium whole grain shell macaroni
  • 1 teaspoons olive oil
  • 1 cup skim or plain almond milk
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 1/2  teaspoon of paprika
  • 1 cup of Shredded Sharp and 1 cup of Shredded Mozzarella Cheese or cheese of choice
  • 1/2 cup of cauliflower puree (optional-add’s extra fiber)
Instructions
  1. Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
  2. Generously oil the sides and bottom of your slow cooker (I use about 1 tablespoons of  olive oil).
  3. Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2½ to 3½ hours, stirring a few times.
  4. When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that “fresh from the oven” look and sprinkle paprika over the top to finish it off

I love taking a recipe and finding ways to make it healthier and not loose the delicious flavor.

Enjoy & Until Next Time,

Sewloveable

Chicken and Veggie Fried Rice Made with Brown Rice

It’s dinner time and I wanted an all in one dish.

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The finished product

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Dice your onions

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Cut and season chicken

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My veggies of choice

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Wok time

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I like mine spicy so I add red pepper flakes and cayenne pepper…can you say ” HOT”.

One tipped I picked up for making any kind of fried rice is to use rice that has been cooked the day before. This prevents mushy fried rice.

To make this dish click here.

Hapyy Dining & Until Next Time

Sewloveable 😀

Sugar Cookie Tarts with Strawberries

I saw these sugar cookie tarts on pinterest and finally had time to give it a try.  These little guy’s will be great for a dinner party and you can get as creative as you wish with them.

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I hope you give these little guy’s a try.

Happy Baking & Enjoy!!! 😀