Best White Bread

 Best White Bread

Ingredients:

1 TBSP plus 1 1/2 tsp Active Dry Yeast

2 1/4 c Warm Water (110-115 degrees)

3 TBSP plus 2 tsp Honey

4 TBSP unsalted butter, melted (or 1/4 c Light Olive Oil)

7 c Bread Flour

2 TBSP Sea Salt

Directions:

1.  In the bowl of a stand mixer, put 1/2 cup of warm water. Sprinkle yeast on top. Add 2 tsp honey. Whisk until yeast dissolves. Let stand until foamy, about 5 min. Add butter or oil and remaining water & honey. Whisk flour with salt; Add 3 cups to yeast mixture. Mix on low with dough hook attachment until smooth. Add remaining 4 cups of flour, one cup at a time, mixing until dough comes away from the sides of the bowl and forms a smooth, elastic ball, about 7 minutes.

2. Remove the dough from the bowl, shape into a ball. Oil the bowl of the stand mixer. First, place the ball in top down, then flip it over in the bowl, so that the dough is coated in oil; Cover in plastic wrap.

3. Let dough stand in a warm place until doubled in size (about 1 hour). Punch down dough. Divide in half.

4. Shape each half into a boule by folding each side into the bottom middle until the boule is even and smooth. Transfer to a large baking sheet covered in parchment paper. Preheat oven to 450 degrees. Drape the loaves in plastic. Let stand until dough nearly doubles again (about 45 minutes). Reduce oven temperature to 400 degrees. Bake on the middle rack until tops are golden brown, about 35-40 minutes. Transfer to wire racks. Cool completely before slicing.

Cottage Cheese Cookie Dough

Ingredients:

2 c Low Fat Cottage Cheese

1/4 c Sugar or Maple Syrup

1 TBSP Vanilla Extract

2 c Almond Flour

1/2 c Orgain Vanilla Protein Powder (about 2 1/2 scoops)

1 c Dark Chocolate Chips

Directions:

1. In a blender, combine cottage cheese, sweetener, and vanilla in high until very smooth. Transfer to a large bowl.

2. Add protein powder and almond flour to cottage cheese mixture and stir until well incorporated

3. Fold in chocolate chips

Nutrition information:

Per half cup serving:

Calories - 269

Fat - 16g

Carbohydrates - 24g

Protein - 9g

Chocolate Zucchini Muffins

 Chocolate Zucchini Muffins

Ingredients:

3 c AP Flour

1 c Dutch Process Cocoa

2 tsp Baking Powder

1 tsp  Baking Soda

1 tsp Salt

1 c Light Olive Oil

1 c Milk

4 Large Eggs

Vanilla (Measure with your heart)

1 c Granulated Sugar

1/2 c Brown Sugar, lightly packed

3 c Grated Zucchini, drained

1 c Semi-sweet Chocolate Chips, optional

Instructions:

1. Preheat oven to 350 degrees. Spray muffin tins with non-stick cooking spray. Set aside.

2. In a large bowl, combine flour, baking powder, baking soda, salt, and cocoa.

3. In another bowl, combine oil, milk, eggs, vanilla, and sugars. Stir in zucchini.

4. Add wet ingredients to the dry and stir until just combined. Fold in chocolate chips if using.

5. Fill the prepared muffin tins until the cups are 3/4 full.

6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove to wire racks until completely cool.

 

Meatball Stroganoff

Meatballs:

2lbs Lean Ground Beef

1 cup Italian Bread Crumbs

Salt & Pepper to taste

1/3 cup Milk

Sauce:

2 Tbsp Olive Oil

2 Tbsp Butter

1 Medium Onion, Halved & thinly sliced

3 Cloves of Garlic, Minced

2 4oz Cans of Sliced Mushrooms (or equivalent of fresh sliced mushrooms)

1 Tbsp Paprika

4 Tbsp AP Flour

2 cups Beef Broth

8oz Sour Cream

For Serving:

Egg Noodles

1. Preheat the oven to 400 degrees. Mix together all meatball ingredients until well combined. Form into 36 1" balls (I use a scoop to keep them uniform). Place on a large baking sheet lined with parchment paper. Bake for 25-30 minutes.

2. Place olive oil and butter into a large frying pan over medium heat. When butter is melted, add the onions and mushrooms. Gently cook until the onions are softened and translucent. Add garlic and paprika and cook until fragrant. Sprinkle flour over the vegetables and stir to combine.  Slowly add beef broth, stirring, until thickened. Add 1/2-1 cup of the sauce to the sour cream and stir (this warms it to keep it from splitting). Add the sour cream mixture to the sauce and stir to combine. Remove from heat.

3. To serve, place meatballs over egg noodles and pour the sauce over top.