Tag Archives: recipes

Bread Machine Oatmeal Walnut Wheat Bread

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This hearty but soft wheat bread has crunchy walnuts and a hint of honey. The aromas while baking are magnificent! Jack says each bread I make is his new favorite. I think he really means it, too.

Oatmeal Walnut Wheat Bread

Ingredients

  • 1 1/4 cups water
  • 1/4 cup nonfat dry milk
  • 1 1/4 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp molasses
  • 1 cup wheat flour
  • 2 cups all purpose flour
  • 1/2 cup quick-cooking oats
  • 1/3 cup chopped walnuts
  • 1 tsp instant yeast

Directions

  1. Place ingredients in bread machine according to manufacturer’s instructions.
  2. Start machine
  3. Wait impatiently for cycle to finish armed with butter and honey and a knife.

Recipe adapted from 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt.

Alaskan Salmon Stuffed Eggs

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Wild salmon is the key to these super-tasty deviled eggs. This is recipe #6 in the Salmon Challenge.

Deviled eggs are always a favorite appetizer, and this recipe works well with canned sockeye, smoked salmon, or fresh salmon that’s been grilled or broiled. Variations on the basic recipe are endless.

A note on boiling eggs: It’s surprising how many different ways various cookbooks and Internet sites suggesting boiling eggs. What this seems to suggest is that it’s not as simple a task and one might think. Here’s my two-cents, for what it’s worth.

Don’t start with the freshest eggs. Eggs that are a a few days old, or older, work better. Place cold eggs in cold, unsalted water. Bring to a boil. Cook eggs on a low boil – just above a simmer – for 13 minutes. Drain off the hot water and immediately cover eggs with cold tap water. Roll eggs to crack the shells (this can be done while they’re still in the pan of there aren’t too many eggs) and keep them in cold water with shells, refreshing the water if it becomes warm. Let the eggs cool in the water, then roll them on a flat surface and peel off the shells. Wait until eggs are thoroughly cool before cutting them.

I’ve tried several methods of boiling eggs. This one works well again and again, with very few problems such as green egg yolks, shells sticking to eggs or overly done or underdone eggs.

Ingredients:

  • 6 large eggs
  • 3 to 4 ounces salmon, broken apart or cut until small pieces (canned sockeye, freshly grilled Chinook, or smoked salmon, for example)
  • 4 anchovy fillets, chopped fine
  • 3 spinach leaves, chopped fine (optional)
  • 2 tsp capers, chopped fine
  • 2 tablespoons mayonnaise (or 1 1/2 tablespoons mayonnaise & 1/2 tablespoon Dijon mustard)
  • freshly ground pepper to taste
  • 1 tsp dried tarragon (or, of course, use fresh)
  • garnish with a sprinkle of paprika and a fresh grind of black pepper and, perhaps, a tarragon leaf or piece of fresh spinach

Directions:

  1. Hard boil the eggs. Slice peeled eggs in half. Remove the yolks and place into a mixing bowl. Mash the yolks with a fork until evenly broken up and set aside.
  2. In a separate bowl, thoroughly mix together all the other ingredients except the garnish. Then add this mixture to the yolks and mix together with a fork. Do not make this too pasty. You should be able to see pieces of caper, tarragon and salmon.
  3. Use a spoon or cookie scoop to stuff the mixture into the eggs.
  4. Garnish with paprika, pepper, etc.
  5. Keep chilled until ready to serve.

These could be served on shiso leaves for added visual and gustatory attractiveness.

Salmon Calzone

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Number four in the Salmon Recipe Challenge. Savory salmon in a creamy cheese mixture enhanced with red bell peppers and spinach; all neatly wrapped in a warm Parmesan crust.

The salmon challenge was intended for Jack. After all, he is the master chef. But after a night of studying (I’m going for a master’s in education technology), I relaxed by surfing cooking and baking blogs where I came across a photo of a delicious-looking calzone. “Wouldn’t a salmon stuffed calzone be divine?” I thought.

I would start this recipe by saying that we dusted off our favorite mechanical kitchen device, our Zojirushi bread machine, but the truth is this machine never has time to collect dust. We use it once a week on slow weeks and more frequently than that on most weeks. We love our Zojirushi bread machine so much that we wrote a review on it for the company from which we bought it. Among the advantages a good bread machine offers is that it solves the often vexing problem of having the right environment for dough to rise.

The calzone dough is a standard pizza dough recipe adapted from the book 300 Best Bread Machine Recipes by Donna Washburn and Heather Butt.

Dough Ingredients

  • 1 1/2 cups water
  • 1/4 nonfat dry milk
  • 1 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 3 tbsp vegetable oil
  • 4 cups bread flour
  • 1 tsp yeast
  1. Measure ingredients into baking pan in the order recommended by the manufacturer. Select dough cycle.
  2. Remove dough to a lightly floured board. Cover with a large inverted bowl and let rest for 10 – 15 minutes. Divide dough into 10 portions. Roll out each into a 6-inch circle and let rest.
  3. Prepare filling.
                            .
Filling Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped fine
  • 1 red bell pepper, chopped
  • 2 generous handfuls of fresh spinach, cleaned and stemmed
  • 1 fillet salmon, approximately a pound
  • 8-oz. brick of cream cheese, softened (simply leave out at room temperature)
  • 3/4 cup ricotta cheese
  • 1 1/2 cups grated Swiss cheese
  • 2 tsp dry tarragon
  • 2 tsp dry oregano
  • salt and pepper to taste
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 cup grated Parmesan cheese

4. In medium skillet, heat olive oil over medium heat. Add onion and sauté for 4 – 5 minutes. Add bell pepper; sauté for 3 – 4 minutes until crisp-tender. Add garlic and spinach and cook until spinach is wilted. Set aside.

5. Season salmon with salt and pepper. I also added a garlic herb mix. Broil salmon, skin side down. After salmon cools, flake salmon and set aside.
6. In large bowl, beat cream cheese until soft and fluffy. Gradually add ricotta cheese, beating until combined. Stir in onion mixture, tarragon, oregano, salt and pepper, then add Swiss cheese and flaked salmon.

7.  Place filling on one half of each circle. Fold calzone over, sealing the edges tightly with your fingertips making a scalloped edge. Cover and let rise in a warm, draft-free place until doubled in volume, 30 – 45 minutes. Meanwhile, preheat oven to 375 degrees F.

8. When calzones are formed, brush with 2 tablespoons Extra Virgin Olive Oil and sprinkle with 1/4 cup grated Parmesan cheese.

9. Bake in preheated oven for 20 – 25 minutes, or until the calzones sound hollow when tapped on the bottom.

These calzones were terrific out of the oven. They make great lunches, too.