Whole Wheat French Bread Rolls
1 1/2 c. warm water
1 tbsp. active dry yeast
2 tbsp. white sugar
2 tbsp. vegetable oil
1 tsp. salt
4 c. flour - (I used fresh milled hard white wheat)
In a large bowl, stir together the water, sugar and yeast. Let stand about 10 minutes. Add the oil, salt and flour. Turn out onto a floured surface and knead til smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough inside and turn to coat. Cover and put in a warm spot til doubled, about an hour. Deflate the dough and divide either into about 16 balls for rolls or in half for loaves. I did 2 loaves. Place them onto greased pans, cover and let rise til double, about 40 minutes. Bake for 18-20 minutes in preheated 400 oven or til golden.
Here is a picture of my bread:
Penne and Chicken with Garlic Cream Sauce
4 medium boneless, skinless chicken breasts
1/4 tsp. salt
1/8 tsp. black pepper
12 oz. penne pasta (I used whole wheat)
2 zucchini halved and sliced
2 c. mushrooms (or one small can)
2-3 cloves garlic, minced
1 tbsp. olive oil
2 c. chicken broth
2 tbsp. flour
8 oz. cream cheese
2-3 tbsp. parmesan or romano cheese
Place the chicken in a skillet and lightly salt and pepper it, then saute it til done, but do not overcook. Or, you can grill it. Cook pasta according to package and drain Return to pan, cover and keep warm. In a large skillet, cook zucchini, mushrooms and garlic in oil over medium heat about 5 minutes or til veggies are crisp tender. Add veggies to pasta. In the same skillet, whisk together the broth and four, then add cream cheese. Cook and stir til smooth and bubbly, then add the parmesan and cook another minute. Add to the pasta and toss. Cut chicken into bite size pieces or strips and arrange over the pasta. Sprinkle with parsley and more cheese if desired.
Add whatever veggie you like - we had a mix of brocolli, cauliflower, baby carrots and squash. Mmmmmm, so yummy!! Now, for dessert!
French Silk Pie
1 c. butter
1 1/2 c. white sugar
6-8 tbsp. unsweetened cocoa powder
2 tsp. vanilla
4 eggs
1 9" pie crust (your choice - graham, chocolate or regular - we use homemade graham)
Cream the butter and sugar - only enough to mix them together - do not overmix! Blend in the cocoa - start with 6 tbsp. and taste. You want it slightly stronger that you want the completed pie to taste. Then add the vanilla. Beating at high speed, add one egg at a time and beat until thoroughly incorporated, about 5 minutes. Keep whipping until light and fluffy. Spread in the pie shell of choice and refrigerate. Top with whipped cream.
Oh, my - this was a yummy evening! Now, I better get back to work - hope you enjoy this as much as we did!
