Italian Pesto Bread

1½ tsp yeast
4 cups unbleached flour

1 package Zesty Italian Dressing mix (the mix, not the dressing)

3 tsp garlic powder

2 TBSP Italian seasoning

½ tsp black pepper
1½ TBSP gluten
No salt
2 TBSP sugar
2 TBSP olive oil
2 TBSP milk powder

1 egg
½ cup shredded Parmesan cheese 1½ cups 2% milk, warmed to room temperature

in the machine. Press go.

(Note: pesto is mostly herbs [such as the Italian herbs] and garlic mixed in olive oil)

Basic Guy Stew

2 pounds beef chuck, cubed

½ cup all-purpose flour

1 TBSP garlic powder

1 TBSP Italian seasoning

1 tsp salt

2 tsp black pepper

4 TBSP (or so) vegetable oil.

½ pound thick sliced bacon, cut into small pieces.

1 large sweet onion, medium diced

4 large potatoes, peeled and diced

4 carrots, sliced

3 stalks celery, sliced

2 tsp beef bouillion

2½ cups boiling water.

In a cast iron Dutch oven, heat oil over medium high heat.

In a mixing bowl mix together the flour, garlic powder, Italian seasoning, salt and pepper. Add a small handful of meat at a time and stir until well coated; brown the coated meat in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.

Lower heat to medium and add bacon. When the bacon is about half done, add onions. Brown onions on both sides, about 3 minutes per side. Drain excess fat from pot; it’s up to the guy cooking to determine how much is “excess.”

Add potatoes, carrots, celery, browned meat and broth (in a word, everything). Stir all together and bring to a boil. Reduce heat to low, cover and simmer for an hour or two, stirring occasionally.

For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

Serve with homemade bread and either milk or dark beer. A salad would go nicely with this.

Pepper Cheese Bread

1½ teaspoon active dry yeast 

1¾ cups warm milk (105-115°F)

4 cups all-purpose flour

1½ teaspoons salt

2 TBSP sugar

¼ cup olive oil

2 TBSP chopped fresh green pepper

¼ tsp cayenne pepper

½ tsp black pepper

¼ tsp white pepper

5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups or a bit more)

1½ ounces finely grated Parmesan (3/4 cup)

1 large egg

½ cup barley flour (I added this to thicken the dough)

Make this one in the oven, not in the bread machine.

• Put yeast and warm milk in the mixing bowl. Let it set for 5 minutes.
• Add flour, salt, oil. Mix at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, most of the Cheddar, and ½ cup of the Parmesan and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Turn bread to a well-floured board or counter. Divide into two pieces for bread pans, or more pieces for smaller loafs.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush each loaf with egg, then sprinkle a little Cheddar and the remaining 1/4 cup Parmesan down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. 
• You may want to return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

Dave & Dave’s Tater Soup

Original recipe by Dave Hayes. Modified by David McLain

Ingredients:

4-6 slices bacon, cut small

4 medium potatoes, peeled and diced

¾ cup chopped celery 

½ cup finely minced onion

2 tsp chicken bouillon paste

½ cup potato flakes

¼ cup nonfat dried milk.

1 cup (more or less) milk or half-and-half or cream (wouldn’t that be nice!)

Pepper and possibly a very tiny amount of salt to taste

Directions:

• Cook bacon in the bottom of a Dutch oven or stockpot.
• When the bacon is done (but not crispy), add the cube potatoes, onions and celery.
• Add water, but don't quite cover the vegetables. Less is more.
• Bring to a boil and add the bouillon paste; lower heat, cover and simmer for 30 minutes, or until all of the vegetables are tender. Add potato flakes to thicken the liquid a little bit. Add dried milk.
• Using a potato masher, coarsely crush the potatoes, but don't mash them. You want chunks left.
• Add enough milk (or cream) to thin to desired thickness and add salt & pepper to taste.
• Simmer for 5 or 10 minutes more, and serve.

Chicken Pasta Mornay

Per person:

1 chicken breast, seasoned with salt, pepper, thyme and sage; grille to internal temperature of at least 160 degrees. Slice into 1/4" thick slices. Use 1/2 to 1 chicken breast per serving.

• Put a small mound of hot cooked pasta on a plate or shallow dish. In a pinch, a thick slice of toasted homemade bread will work.
• Sprinkle cooked vegetables over the pasta: broccoli or stir-fry vegetables. Veggies are optional, of course.
• Ladle on a healthy portion of Chicken Parmesan Mornay Sauce over the pasta and vegetables.
• Spread sliced chicken over sauce.

Chicken Parmesan Mornay sauce (white sauce with cheese)

2 TBSP butter, melted
2 TBSP all-purpose flour

Melt together in a medium saucepan. Stir until very smooth.

Slowly add 1 cup of warm milk, stirring constantly.

When it’s warm, add:
1 tsp chicken bouillon paste
½ cup shredded parmesan cheese
¼ teaspoon ground sage
½ teaspoon fresh thyme
Freshly ground pepper

This makes enough for three servings of Chicken Pasta Mornay.

Sprouted Almond Herb Bread

2 tsp yeast
1 cup sprouted almonds
1¾ cups white bread flour
½ cup rye flour
¾ cup whole wheat flour
3 TBSP finely chopped sage
2 TBSP finely chopped oregano
1 TBSP chopped thyme
1 TBSP gluten 2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Mix together. Let it raise until it has about doubled. Divide into 8 portions & shape. Let raise a second time. Cook on parchment paper, on barbecue if you like.