Working with Active Dry Yeast

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YeastBefore you bake that loaf of bread, let’s stop a moment and discuss the temperature.

I don’t mean how hot it is outside, I mean the right temperature of the liquids used to activate yeast so that your bread and rolls rise high and light.

You can be precise and use a thermometer, but as my Aunt-in-law Mama D always said – “Don’t make a federal case out of using yeast.”

I always listen to her.

The following three words are a great way to remember the non-federal case way to activate yeast. Read More

Thai Yum Nua

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Salad Ingredients:

1 lb lean tender steak, grilled to taste and thinly sliced (medium rare or rare is traditional) – or use warm slices of leftover steak
1 medium red onion, thinly sliced
6 large leaves of lettuce, use just enough to provide a pretty bed for the rest of the salad
1 large cucumber, thinly sliced
1 cup tomatoes, cut into chunks
1/4 cup cilantro leaves, chopped Read More

Heavy on the Veggie Breakfast

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Breakfast BurritoIngredients:

2 t olive oil
1/2 cup sliced onions
1/2 cup sliced sweet red pepper
1/8 t fresh cracked black pepper
1/4 t turmeric
3 cups baby spinach, rinsed, dried, and the larger pieces torn in half
1 egg
1 tomato, sliced or chopped

Optional: sliced mushrooms, kale, collard greens, shallots, grated carrots, zucchini ribbons, peas, and tofu – or your favorite protein replacement for the egg Read More