Dutch Brown Bread

This is the second in a series of loaves of bread I have made in my Black and Decker All-In-One Deluxe Bread Maker.  The first loaf was my Rich Egg Bread.  This loaf is a whole wheat bread and is chewier than the first loaf of the series.  Due to the amount of whole wheat flour in the dough, this bread does not rise as high, so the loaf is comes out denser.

This bread is a European style bread flavored with cinnamon and molasses.  The cinnamon does not over power the bread, so this is not a sweet bread as some might think.  The flavor of this bread makes it perfect for a hearty sandwich, such as ham and Swiss cheese w/mustard.


Dutch Brown Bread

1 cup warm water (80-85 degrees F)
1 egg
3 Tbsp molasses
1-1/2 Tbsp butter, softened
1 tsp cinnamon
1 tsp salt
1-3/4 cups whole wheat flour
1 cup bread flour
2-1/4 tsp active dry yeast

Place ingredients in bread maker in order recommended by the manufacturer (I have a Black and Decker All-In-One Deluxe Bread Maker, so the list above is the right order for me).  Select wheat or grain cycle and desired crust (I went with normal instead of dark).  Turn on bread maker and let it run through its cycle.

After the bread has been kneading for about 5 minutes, check the dough.  It should be a smooth round ball. If dough appears too sticky, add additional flour, one tablespoon at a time until the dough reaches the proper consistency.  If dough is too dry, add additional water, one tablespoon at a time until the dough reaches the proper consistency.

At end of cycle, remove bread promptly and cool on wire rack.  If bread is left in appliance too long, the top can fall and the bottom of the loaf will get soggy from the trapped steam.  Let cool at least 20 minutes on a wire rack before slicing.

Beef Pot Roast

On a cold and blustery day in Nebraska, there is nothing better that coming home to a dinner that is almost ready.  Especially when there are still places to go and dinner needs to be on the table as quickly as possible.  Beef pot roast is the perfect meal for nights like this.  Once the beef is cooked, the finishing touches take only about 10 minutes and the meal is ready to go.  Just add a hearty loaf of bread to soak up the gravy and you have a meal that will satisfy the biggest hunger.

Beef roasts are perfectly suited for the crockpot.  The slow, moist cooking method ensures the beef will become very tender.  Even the toughest cuts of beef can be used for this meal.  I prefer a chuck roast, but any roast will work.  The key to tenderizing the beef is to cook it long and low.  I usually cook mine on the low setting for at least 12 hours (sometimes as long as 16).  This process breaks down the connective tissue in the meat, resulting in a very tender roast that will fall apart due to its tenderness.

Root vegetables are ideal for this dish because they can stand up to the long cooking times.  Potatoes and carrots, the usual accompaniments for pot roast, cook in the same liquid as the beef, allowing them to absorb the flavors of the meat.  On this instance, I added some parsnips that were in my refrigerator.  At the end of 12 hours of cooking time, the vegetables were very tender but still held their shape.


Beef Pot Roast

3-4 lb beef roast
2 Tbsp vegetable oil
5 potatoes, peeled and cut into 3/4" cubes
1 lb baby carrots
4 parsnips, peeled and cut into 1/2" pieces
1 envelope powdered onion soup mix
1 cup water
2 Tbsp butter
2 Tbsp flour
Salt and pepper. to taste

Spray inside of crockpot with nonstick cooking spray.  Toss potatoes, carrots, and parsnips and place in bottom of crockpot.  Heat oil over medium-high heat in large skillet.  Brown roast on all sides.  Transfer roast to crockpot.  Sprinkle soup mix over top of roast and pour water over top.  Place lid on crockpot and set on high for 30 minutes.  Reduce heat to low and cook for at least 12 hours (no more than 16 or the vegetables will be very mushy).

When beef is finished cooking, remove roast and vegetables from cooking liquid.  Skim as much fat from cooking liquid as possible and discard.  If necessary, add enough beef broth to make 1-1/2 cups liquid.  In saucepan, melt butter over medium heat.  Add flour and cook 1 minute.  Slowly whisk in cooking liquid.  Bring to a boil and cook until thickened.  Season to taste with salt and pepper.  Slice roast and serve with vegetables and gravy.

Sauteed Asparagus

Asparagus has become my wife's favorite vegetable.  She likes it steamed, sauteed, and roasted.  About the only way she doesn't like it is boiled to a mush, but who does?  So this recipe is for her.

This recipe is very simple and be prepared in just a matter of minutes.  The asparagus is steamed lightly, then sauteed in olive oil with garlic and chili flakes.  The resulting dish pairs well with almost any regional cuisine (I've served it with Italian, French, and Asian dishes).  As for the asparagus itself, make sure to select smaller shoots as they are more tender and have a less woody flavor.


Sauteed Asparagus

1 lb asparagus
1/4 cup chicken stock
2 Tbsp olive oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
Kosher salt

Wash asparagus and trim away woody base ends.  Place asparagus and chicken stock in large skillet.  Bring to boil over medium high heat and cook until pan is almost dry.

Add oil, garlic, and pepper flakes to skillet.  Saute for 3-4 minutes, or until garlic is cooked and asparagus is lightly browned.  Season with salt to taste.  Serve immediately.

Chicken Piccata

Chicken is definitely king in our house.  My freezer usually has at least a half dozen packages of chicken in it at all times.  Boneless, skinless chicken breast is very easy to work with and cooks up tender if cooked correctly.  In this case, the chicken is browned to start, then simmered in a flavorful sauce to finish the cooking and ensure tenderness.

Chicken piccata is a classic Italian dish.  Piccata is Italian for "to be pounded flat".  Here the chicken is lightly pounded out, dredged, and sauteed.  It is then finished in a white wine and lemon sauce that adds a lot of flavor.  I added mushrooms to this dish a few years ago as a way to increase the visual appeal of the dish.  They soak up the flavor of the sauce perfectly and complement the chicken beautifully.  A little sprinkle of Parmesan cheese over this dish finishes it.


Chicken Piccata

2 boneless, skinless chicken breasts (about 20 oz total)
3 Tbsp flour
4 Tbsp olive oil, divided
8 oz mushrooms, sliced
2 cloves garlic, minced
1/3 cup white wine
Juice of two lemons
3/4 cup chicken stock
2 Tbsp butter
2 Tbsp capers (optional)
Parmesan cheese

Cut each chicken breast in half and pound out slightly.  Place flour in a zip top bag with chicken breasts and shake to coat.  Heat two tablespoons olive oil in a large skillet over medium high heat.  Add chicken and brown on both sides (about 4 minutes on each side).  Remove from skillet and cover with aluminum foil to keep warm.

In same skillet, heat remaining two tablespoons olive oil.  Saute mushrooms in olive oil until lightly browned (about 4 minutes).  Add garlic and cook another 30 seconds.

Remove pan from heat and pour in white wine.  Let reduce slightly, then add lemon juice and chicken stock. Return chicken to pan and place over medium heat.  Simmer chicken five minutes in sauce.  Remove chicken to plate and stir butter into sauce.  Add capers just before serving (if using).  Serve chicken and sauce over pasta if desired.  Sprinkle with Parmesan cheese.