Garlicky Bread Soup

Garlicky Bread Soup: "Printed from www.care2.com
Garlicky Bread Soup
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).

Simple Solution
More people I know have succumbed to colds and flus this March than in the middle of winter. That’s where a bowl of this soothing, restorative soup can come in handy: garlic is a known immune-booster, and this recipe--based on soups beloved by wise peasants in the Mediterranean--delivers health-promoting nourishment with every luscious bite. It’s also inexpensive and simple to make.

Even if you’re feeling in top form, Garlicky Bread Soup is a tasty and beneficial way to keep the winds of March at bay. Here is the recipe:

INGREDIENTS

2 tablespoons olive oil
2 cups chopped onions
16 garlic cloves, finely minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
2 medium russet potatoes, peeled and diced
2 carrots, peeled and sliced thinly into rounds
1/2 cup sherry
Salt and freshly-ground black pepper, to taste
4 thick slices of good-quality bread
1/4 cup grated Parmesan cheese (optional)

1. Heat the olive oil over medium heat in a large soup pot. Add onions and saute, stirring frequently, for 10 minutes, until softened. Add garlic and saute 5 minutes more.

2. Add water and herbs, bring to a boil, then reduce heat to low and simmer soup for 15 minutes. Add potatoes and carrots and simmer for another 15 minutes, or until potatoes are tender. Add sherry and continue to simmer an additional 5 minutes.

3. Season to taste with salt and pepper. Place a bread slice in the bottom of each soup bowl, ladle the soup over the bread, and serve hot, garnished with the cheese, if desired.

Serves 4.

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Courtesy of Norton's Wellbread and Bread Without BOrders where we always create gluten free whole grain bread products made with nutritious fresh ground whole / ancient grains from around the World. Gluten free and Yeast Free recipes available.

Good Bread is still a big deal !

Good Bread is still a big deal !
The Detroit News Baking Contest

Three years later The News came up with a similar plan to bring down the price of bread, which, it said, "everyone except big bakers agrees is too high," and to revive the art of home-baked bread. The plan was to sponsor a bread-baking contest.

On Feb. 1, 1922, mountains of bread piled up in the fourth floor auditorium of The Detroit News building in response to the contest announced in The News.
Bread makers fill the lobby of The Detroit News building as they wait to enter their loaves in the contest.

Today, you can still get that home made whole grain nutrition missing in todays white bread from us at: Bread Without Borders with our Norton's Wellbread series

A New Look at Ancient Grains

A New Look at Ancient Grains: "Vegan Cooking
A New Look at Ancient Grains
by Dreena Burton, author of The Everyday Vegan published by Arsenal Pulp Press
Healthy foods can replenish our energies and get us ready to start the new year, a new diet, or a new beginning. Ancient grains are nutrient-rich and an important part of a healthy vegetarian diet. Plus, with colder winter days upon us, these whole grains are hearty and comforting. Here we will look at kamut, quinoa, millet, and spelt, highlighting some history, nutrition, cooking tips, and a delicious millet recipe.

....Black Bean Millet Patties

* 1 1/2 Tablespoons olive oil (for sauté)
* 1 1/2 Tablespoons cumin
* 2 1/2 teaspoons ground coriander
* 1 1/2 teaspoons ground fennel
* 2 teaspoons mustard seeds
* 1/2 teaspoon chili powder
* couple pinches crushed red pepper flakes
* 1/2 cup onions, finely chopped
* 2 Tablespoons tahini
* 1 to 1 1/2 Tablespoons mild miso (e.g., brown rice miso)
* 3 cups *cooked millet
* 1/2 cup cooked black beans (canned ok)
* 1/2 cup celery, finely chopped
* 1/2 cup sun-dried tomatoes, reconstituted and chopped
* 3-4 Tablespoons raisins or currants
* 1/3 to 1/2 cup chopped parsley
* 1 teaspoon balsamic vinegar
* 1/4 teaspoon sea salt
* fresh ground black pepper to taste
* 1/4 to 1/2 cup coarse flour (e.g. Kamut flour) or other flour, for coating
* bread crumbs or flour (optional, if needed to bind the mixture a little)
* 1/2 Tablespoon olive oil (or more, if desired, for frying patties)

*Note: You can substitute other cooked grains for all or some of the millet, such as brown rice. The ability of the patties to "bind" will depend somewhat on the grain. So, you may need to add extra tahini and/or some breadcrumbs or flour to help the patties come together (as noted in the directions below).

Courtesy of Norton's Wellbread and Bread Without borders where we use nutrition rich whole / Ancient grains to create Gluten Free, Yeast Free bread products: mixes and loaves.

Russian health bread

Russian health bread

Vegetarian Times, April, 2004

YIELD: 1 LOAF

Leslie Lapides, an editor for the Knight Ridder/Tribune
News Service in Washington,
DC, has always loved to eat and has been
baking bread ever since a neighbor gave her
an old and very crusty bread machine.
Lapides enjoys this bread with light cream
cheese, yogurt cheese or a slice of Muenster
melted on top This version does nor
require a bread machine.

1 pkg. active dried yeast
1/4 tsp. granulated sugar
1 1/1 cups warm water
1 large egg, lightly beaten
1 Tbs. plus 1 tsp. apple cider vinegar
2 1/3 Tbs. liquid lecithin or vegetable oil
1 cup bread flour
1 cup whole wheat flour
5/8 cup rye floor
1/2 cup wheat gluten
2 Tbs. potato flour
1/4 cup oat or wheat bran
2 1/2 Tbs. rolled oats
1 tsp. salt
3 Tbs. dried onion flakes
2 Tbs. unsweetened cocoa
1/4 cup molasses
2 tsp. caraway seeds
1/4 tsp. fennel seeds

1. Dissolve yeast and sugar in 1/3 cup
warm water, and set aside for about 10
minutes, or until mixture becomes foamy.
Stir in remaining I cup water and egg.

2. Stir in vinegar; lecithin, bread flour, whole
wheat flour, rye flour, wheat gluten, potato
flour, bran, oats, salt, onion flakes, cocoa and
molasses. Lightly flour a work surface, and
put dough onto surface. Knead for about
10 minutes, or until dough feels smooth to
the touch. Lightly grease a large mixing
bowl, and place ball of dough in bowl.
greasing upper surface. Cover with plastic
wrap, and place in a warm area.

3. Punch dough down when it has doubled
in bulk, after about 1 1/2 hours Preheat oven
to 350F.

4. Shape dough into loaf, and set on baking
sheet. Lightly grease surface, and set aside
for about 30 minutes.

5. Bake for 30 minutes, or until top is
rounded and golden, and bottom sounds
hollow when rapped, Remove from oven,
and cool loaf completely on rack.

PER SERVING: 320 CAL; 7G PROT; 25G TOTAL
FAT (4.5G SAT. FAT); 21G CARB; 10MG CHOL;
170MG SOD: 5G FIBER: 12G SUGARS

COPYRIGHT 2004 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2004 Gale Group

Healthy Salad and Norton's Wellbread

Citrus Salad With Flax and Olive Oil Dressing

Serves 6

Ingredients

1 ruby red grapefruit
1 orange
12 large leaves red leaf lettuce, washed
1 avocado, cubed
2 tablespoons toasted sunflower seeds

Dressing
2 tablespoons extra virgin olive oil
1 tablespoon flaxseed oil
1 tablespoon white balsamic vinegar
1 teaspoon lemon juice
2 tablespoons capers
salt and freshly ground black pepper to taste


Directions

1. Peel the grapefruit and orange and separate the segments, removing any seeds; cut the segments into chunks. (Retain the membrane for extra fiber and nutrients.) Combine in a large bowl.

2. Tear the lettuce into bite-sized pieces. Add to the fruit mixture; stir in the avocado.

3. In a small bowl, whisk together the olive oil, flaxseed oil, vinegar, lemon juice, and capers. Season with salt and pepper.

4. Drizzle the dressing over the salad and toss lightly to combine. Transfer the salad to 6 plates and sprinkle 1 teaspoon of toasted sunflower seeds over each serving. (You can also use toasted pumpkin seeds.)
Courtesy of Norton's Wellbread that goes great with any healthy salad appetizer.

Science of Bread: Ethiopian Injera Recipe(Teff)

Science of Bread: Ethiopian Injera Recipe
Injera is not only a kind of bread—it’s also an eating utensil.


In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.

Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten.

Courtesy of Norton's Wellbread and Bread Without borders where we use Teff in our recipes for whole grain nutritional benefits and fabulous taste.

DOMINI TORREVILLAS: BREAKING BREAD FOR PEACE

DOMINI TORREVILLAS: BREAKING BREAD FOR PEACEDOMINI TORREVILLAS: BREAKING BREAD FOR PEACE

MANILA, August 19, 2003 (STAR) FROM THE STANDS By Domini M. Torrevillas - Today is the second of a three-day historic event. For the first time religious leaders of Islam and Christianity in Asia are meeting at the Westin Philippine Plaza – an unprecedented gathering in the region’s religious history.

Sixty nine Muslim ulama, 68 Catholic priests and 35 Protestant religious leaders are reflecting and talking about the conflicts affecting them as Christians and Muslims in Asia in order discern "the most effective ways" to respond to them from the standpoint of their respective faiths...
more on this theme at Bread Without Borders where we encourage you to break bread and make peace with our world brothers