Manly Man Bread

Ingredients:

1½ tsp yeast

1 cup white flour.

1 cup whole wheat flour.

2 TBSP gluten

1 TBSP buttermilk powder

¼ cup milk powder

¼ cup oatmeal, steel cut

3 TBSP butter, warm

¼ cup flax seed meal

¾ cup granola

¼ pound savory sausage, fried.

2 TBSP honey

8 ounces oatmeal stout beer, warm (drink the rest)

1 large egg (brown, to go with the beer)

¼ cup grated cheddar cheese

⅓ cup grated parmesan cheese

Combine the first set of ingredients in the bread machine. When they’re well combined, add the stout and egg. Five minutes before the end of the second mixing, add the cheese.

Observation:  This is really quite heavy, which is to be expected with these ingredients. As a result, it didn't get all the way done all the way to the center. Next time:

• a little more yeast 
• add some dark rye flour
• cook it in two smaller loaves. 
• cheese in chunks, not shreds, 
• more sausage. Maybe some bacon.
• Add the meat very late, also.
• More seeds (especially flax seed).

Polenta & Sausage

Ingredients: 
per serving:

3 slices polenta, cut into ⅜” cubes.

1 sausage or bratwurst, cut into ⅜” cubes.

    (Substitute cubes of firm, marinated tempeh or tofu for vegetarian)

1 large San Marzano (or medium Roma) cut into ⅜” cubes.

⅓ cup broccoli cut into ⅜” cubes.

⅓ cup kale cut into pieces.

¼ cup bell pepper cut into ⅜” cubes.

⅓ cup Parmesan cheese

½ tsp garlic powder

Salt & pepper to taste.

1 TBSP olive oil for frying

Heat oil, and cook polenta and sausage, until sausage is done. Season with garlic powder, salt & pepper.

Reduce heat and add vegetables. Cook until they’re only beginning to get soft: two or three minutes. Stir well.

Transfer to plate / plates. Top with Parmesan cheese & broil 6 – 8 minutes, or until cheese starts to brown.

Warn guests that the plates are real hot!

Review: This is quite good. Consider other cheeses (cheddars? goat cheese for cow-dairy free), other meat (pork? chicken?). I'll bet this would make interesting nachos. 

Per person:

Sausage And Apple Stuffed Acorn Squash

Directions:

Remove top & bottom of squash (for a flat base to sit on)

Halve the squash. Remove seed in each half. Drizzle with olive oil. Season with salt & fresh pepper.

Bake: 40 minutes @ 400°

 

Saute the filling in a frying pan: 
 
½ cup Tempeh: Cut into small pieces (<¼” cubes, or small strips). Cook in a frying pan with ½ cup vegetable or chicken broth. Simmer until water has evaporated. Remove from pan & set aside.

Add to the frying pan:

1 TBSP olive oil.

1 medium onion, chopped

2 stalks celery, chopped,

1 tsp salt

1 tsp pepper

1 tsp fresh, chopped rosemary

3+ cloves garlic, chopped

Add ½ pound tempeh (or use ground sausage). Continue cooking until tempeh is mixed in, or until sausage is browned.

 

Add 1 apple, chopped/cubed.

Add ½ cup bread crumbs.  

      (Use cornbread or other crumbs for gluten free)

Add ½ cup shredded Parmesan cheese. 

      (Or use alternative/goat cheese for dairy-free meal)

Continue cooking until Parmesan is melted.

Fill each halved squash with the filling.

Sprinkle more Parmesan on top.

Bake for 20 more minutes at 400°.

Garnish with a little more Parmesan & a small sprig of fresh rosemary.

*Tempeh: cut into small pieces