Tumwater Stonehenge Bread

Combine and set aside for 15 minutes:
1/3 cup whole millet
1/3 cup bulgar wheat
2 TBSP roasted sesame seeds
2 TBSP brown sugar
4 TBSP butter
1½ cups boiling water

Load into the bread machine:
4 tsp yeast
2½ c bread flour
¾ cup whole wheat flour
1/3 cup dark rye flour
1/3 cup rolled oats
3 TBSP oat bran
2 TBSP gluten flour
2 tsp salt

When the soaking grains have reached 15 minutes and have cooled, start the bread machine. While it is beginning to mix the dry ingredients, add the wet mixture. Fire off the machine and anticipate good hearty bread!

Comment: This is a very heavy bread. Rather than cooking this in the bread machine, let the machine make the dough, shape it into loaves, let it raise, and cook in the oven.

Taco Egg Hoosh

Ingredients: Serves 2:
¼ lb bacon, diced
3 cloves fresh garlic, minced
½ cup diced sweet onions
½ lb shredded (or ground) beef
½ can (8 oz) chili con carne
¼ tsp chili powder
¼ cup chopped olives
1 jalapeno peppers, diced, drained, dried
2 large eggs
1 cup shredded Colby (cheddar) cheese
1 cup mashed corn chips (no piece bigger than 1”)

Directions:
Heat a medium cast iron frying pan on medium high and add the bacon. As the bacon starts to give off bacon grease, add onions and garlic. As the onions begin to look transparent, the bacon should be nearly done. Add the shredded beef, chili powder, and salt & pepper to taste & stir well. Fry until beef is done, stirring from time to time to keep things from burning.

Add diced jalapeno and stir for a minute or two while you’re getting the chili con carne out. Turn the stove down to medium and add the chili & chopped olives, stirring regularly until the mixture is heated through and beginning to dry. Add eggs, shredded cheese, and broken corn chips. Scramble together. Cook until eggs are completely cooked through.

Serve with a slice of lime and a cold lager beer. Unless you’re having this for breakfast; then serve it with orange juice.

Flavor Pairing Chart