Black-Eye Curry

Having fresh garlic and ginger on hand is easy when you buy it fresh and store it in the freezer. I don't peel the garlic before freezing - I just throw it in a freezer bag then pull it out and peel/chop while frozen. This recipe can be varied according to what veggies you have on hand. You can even omit the chicken for an equally yummy and very simple vegetarian dish. The spices and coconut milk are what make this recipe delicious and interchangeable. This recipe was adapted from a dish featured on Mel's Kitchen Cafe.

Ingredients:

1 T canola oil
2 cloves garlic, peeled and finely chopped
1 inch piece of peeled, freshly grated ginger
1/2 pound raw chicken breast, cut into small squares
1 large tomato, chopped
1 green, red, or yellow bell pepper, chopped
2 fresh kale leaves, chopped
1/2 t turmeric
pinch cayenne
1/2 t salt
1 t paprika
1 t Garam Masala
1 can coconut milk
2 t vegetable or chicken bouillon/powder
1 can black-eyed peas, drained
2 T fresh cilantro, chopped

To Prepare:
1. Heat oil in a large skillet on medium heat.
2. Add garlic and ginger, saute until garlic is golden.
3. If using chicken, add to the skillet, stir and cook for 5 minutes or until almost cooked through.
4. Add tomato, bell pepper, and kale. Saute for 1 minute.
5. Add spices and stir.
6. Add coconut milk, bouillon, and black eyed peas. Reduce heat and simmer on low, 5 to 10 minutes.
7. Add cilantro and serve with cooked rice.

Whole Wheat Bread

This tried and true bread recipe was passed on to me years ago from a friend and we have enjoyed it regularly ever since. I use freshly ground flour from white wheat berries (if you don't have your own wheat grinder it's worth it to invest in one) and the flavor and texture tops a loaf of white bread any day. Not only that, it's relatively simple to make. Servings: 2 loaves

Ingredients:
2/12 c. very warm (not hot) water
1 1/2 T yeast
1 T salt
2 c. + 4 1/2 c. whole wheat flour
1/3 c. oil
1/3 c. honey

To Prepare:
1. In a measuring cup, combine warm water and yeast. Stir and let sit for 5 minutes until the yeast bubbles.
2. In a large stand mixer (Kitchen, Bosch, etc.), combine 2 c. flour and salt. Add water and yeast mixture and stir to combine.
3. Add oil and honey to the same mixture and whip on high for 3 to five minutes.
4. Begin adding remaining 4 1/2 c. flour to the mixture, 1 cup at a time until dough begins to clean the sides of the bowl.
5. Knead by machine for 5 minutes.
6. Place the rounded dough in a lightly oiled bowl and cover with a damp cloth. Let it rise for 1 hour.
7. Punch down the dough and form into loaves. Put the loaves in greased pans, cover with a cloth and rise for 1 hour.
8. Preheat oven to 350 degrees and bake for 20 minutes.
9. Let the hot loaves stand for 5 minutes before removing from the pans onto a cooling rack.
10. Allow the loaves to cool for an hour before slicing (this not only completes the cooking process but ensures a more solid loaf when you cut).