We are on a few culinary kicks. First off, cooking on a one burner induction hotplate. With the kitchen out of full function (and soon to be worse when we rip of countertops, backsplash and add more cabinets!) we are trying to utilize our grill and oven more. Enter: no knead bread. I have read this recipe for years now and decided to give it a try. We are hooked. My modification is using half whole wheat flour and half regular bread flour. Perfect hole-y inside, chewy outside and beautiful to look at.
- 3 cups flour (I use half whole wheat, half bread flour)
- oat bran
- 1/4 tsp instant yeast
- 1 1/4 tsp salt
Bake in a cast iron pot with a lid. See method here.
Next up: something to go on that bread, hummus. To be honest, I have never really loved hummus. It was ok, but this changed my mind. It rocked my world and is all I want to eat! With veggie stick, by the spoonful, and best of all, on fresh bread (see above!) Matt’s thrown together version of a fresh lemon pesto hummus is wonderful.
Lemon Pesto Hummus
- 2 cans beans, drained (garbanzo, white or a combo of the two)
- Juice of 1 lemon (or more to taste…it should have a lemony zing!)
- 1 cup-ish of fresh basil leaves
- 2 cloves garlic
- ¼ cup good olive oil
- ¼ cup pine nuts
- Salt, pepper to taste
- Optional: sun dried tomatoes
Method: In food processor, blend all ingredients until very smooth. If too stiff, add more olive oil.