how to cook bacon naked.

Traditional methods of cooking bacon involve splattering grease.  If you're a fan of cooking naked, bacon should be off the table.  Until now.

**For the record, I'm not a fan of naked cooking.  Or being naked in general.  I'm not judging if you are, it's just not my thing.

You will need a cookie sheet.  An oven.  Bacon.  Parchment paper, if you're fancy.

Lay out bacon onto cookie sheet (line with parchment first, fancy folks!).  Place bacon in COLD oven.  Set temperature to 400 degrees Fahrenheit (that's 447.444 Kelvin) and set timer for 17 minutes.  Walk away.
Check bacon when timer dings.  Continue cooking if you like, or remove from oven (Carefully!  You're naked and now you've got a platter full of grease!).  Transfer bacon to paper towel-lined plate.  Do what you want with the grease, just don't put it down the drain.

You can enjoy while it's hot, or be like me: put it in a container to enjoy all week.  Pro.

lentil bread

Fresh out of the oven!

Going through my pantry last night, I came across 3 bags of lentils.  THREE WHOLE POUNDS OF LENTILS.  Don't get me wrong, I love a good lentil soup or summer salad, but a little variety never hurts.  And I was out of homemade bread, so I began wondering: what would happen if I put lentils in bread?

The answer: MAGIC.  Magic happens when you put lentils in bread.

Lentils are a great source of protein, fiber, iron, folate, vitamin B, amino acids, and minerals.  Not to mention they're cheap and delicious.

Fairly straightforward recipe.  Makes delicious toast and sandwich bread.

lentil bread
1/2 c. lentils (I used brown, but I think any would be good)
2 cups warm water, divided
2 1/4 tsp. yeast (or one packet)
2 tsp. sugar
1 tsp. salt
1 egg, lightly beaten
2 c. whole wheat flour
3.5-4 c. bread flour (I'm sure all purpose would be fine)

Soak lentils in one cup of water overnight.

Add additional cup of water (be sure it's WARM!), sugar, and yeast to lentils.  Let sit 15 minutes.

Mix egg and salt in large mixing bowl.  Add lentil mixture.  Stir gently.  Add flours, incorporate to form dough.  Turn onto floured surface and knead 5-10 minutes.  Place in oiled bowl and let rise, about 60 minutes.

Divide into two loaves and shape.  You can do round loaves on a cookie sheets, but I prefer just using my loaf pans....easier for toast.  Grease the pans just a bit.  Let rise until doubled in size (about an hour).  Bake at 375 for 50 minutes.  Let cool in pans covered with a towel.  Keeping the loaves covered will prevent the lentils from hardening.

Good, and good for you!  Happy baking!

domesticity

Last night, I started a new crochet project, put black beans down to soak, prepped lentils for bread, planned today's breakfast, and read a silly grocery store checkout magazine (not the gossipy kind, the housewifey kind).

Today's list includes cook beans, make bread, read other silly magazine, plan menus through next Thursday, work on crochet project more, grocery shopping, and trip to the craft store.

And I will do this all with a clever, capable, and beautiful two year old dynamo at my side.  I am so blessed!

zucchini and carrot muffins

My daughter is OBSESSED with cupcakes.  Fortunately, she doesn't really register a difference between muffins and cupcakes.  


In between grocery store trips, I found myself with a zucchini, a nearly full bag of mini carrots, and no ready-to-go snack foods.  Muffins seemed pretty logical.  This recipe would probably work as a quick bread, but that's not nearly as manageable or fun for a two year old.


As written, this recipe makes 12 small or 20 mini muffins.  I double it, mostly because I have a need to share what I cook.


zucchini and carrot muffins

• 1/2 cup sugar
• 2 tablespoons canola oil
• 1/2 teaspoon salt
• 1 large egg
• 1 cup grated zucchini
• 1 cup grated carrots (the food processor is great for this if you're using baby carrots)
• 1/4 cup chopped nuts (I prefer hazelnuts, but whatever you like)
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

1. Preheat the oven to 375°F. Line 12 cups of a standard muffin tin (or 20 mini-muffin cups) with papers, or grease each cup.
2. Whisk together the sugar, oil, salt, and egg.
3. Add the zucchini, carrots,  and nuts.
4. Whisk together the remaining ingredients in a separate bowl, then add to the batter. Stir till just combined.
5. Divide the batter evenly among the prepared muffin cups. Let the muffins rest for 10 minutes before placing them into the oven.
6. Bake the muffins until the edges are lightly browned and they feel firm if gently pressed, about 18 to 25 minutes for the regular sized muffins (about 10 minutes for the minis).  A cake tester inserted into the center of a muffin should come out clean.
7. Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool. 

So good!  And a great way to sneak in extra veggies.  I'm a clever mama.