Posted on 07/24/2009 3:37:21 AM PDT by nw_arizona_granny
Weekly Roundup - Living On Nothing Edition Category: Roundups | Comments(15)
Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.
To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.
The Frugal Roundup
How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)
Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)
Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)
Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)
40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)
Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)
5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)
A Few Others I Enjoyed
* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance
Hardee’s Cinnamon Raisin Biscuits
Source: posted by Liz to TSR
4 cups self-rising flour
3/4 cup shortening - that’s Crisco
2 cups milk or buttermilk
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/3 cup granulated sugar
3 teaspoons cinnamon
1 cup raisins
Years ago I worked at a Hardee’s restaurant. That is where I got the recipe from. This version is cut down so that it doesn’t make as many as we made at work. Hope it works for you.
Mix flour, baking powder, salt, baking soda and sugar. Blend in shortening with a fork until mixture is fine. Add milk and stir until just mixed. Add raisins and mix. Add cinnamon and mix until swirled through batter. Do not mix batter any more than you have to. Scrape batter onto well floured surface. Flour top and pat down with hands until 1/2 inch thick. Cut with 2-inch cutter and place on greased baking pan. Bake at 400 degrees F for 10-15 minutes Until golden brown. Frost with powdered sugar icing.
Makes about 24 biscuits.
Hardee’s Biscuits
3 cups all-purpose flour
6 ounces shortening
2 cups buttermilk
1/3 cup water
1 1/2 teaspoons salt plus 3 teaspoons sugar
1/2 teaspoon baking powder
Mix flour, salt, sugar, baking powder and shortening into fine crumbs. Add buttermilk and water gradually until light and tender. Turn out onto a floured surface. Knead well. Cut out and place on greased baking sheet. Bake at 425 degrees F for 10-15 minutes or until brown.
House of Blues Andouille Corn Pudding
Source: Recipe courtesy of: James O’Donnell House of Blues, Los Angeles, California
1/2 cup olive oil
2 cups andouille sausage, diced 1/2-inch
1 cup onions, minced
1/2 cup celery, minced
2 tablespoons garlic, minced
1 cup frozen corn, thawed
1 tablespoon salt
2 tablespoons LA spice
6 eggs
1 quart heavy cream
16 cups jalape o cornbread, 1-inch cubes
Heat pan, add oil and andouille and render fat. Add onions, celery, garlic, corn and seasonings and sweat vegetables. Remove from heat and let cool.
Whisk eggs and cream, add cooled andouille/vegetable mixture. Add diced cornbread to cream mixture allow to soak for 20 minutes.
Add mixture to 1/2 sheet hotel pan and cover with foil. Cook pudding for 40 to 50 minutes or until set.
Cut into 4 x 4-inch squares.
Yield: 1 (2-inch) 1/2 sheet pan. Servings: 4
Dollywood Dipped Chocolate Chip Cookies<<<
I was going to say this was ‘soul’ food, but then I saw the rest of your recipes and decided they all were fine food and couldn’t settle on one as the best looking.
Thank you for sharing.
The original page can be found on-line at http://www.pioneerthinking.com/aicr_paella.html
Vegetarian Paella - Makes 7 servings.
* 2 Tbsp. olive oil
* 1 tsp. cumin seed (optional)
* 1 cup chopped onion
* 1 tsp. crushed garlic
* 2 cups vegetable stock
* Salt and freshly ground black pepper, to taste
* 1/4 tsp. saffron threads
* 1 cup brown basmati rice, dry
* 1 cup diced carrots
* 1 (15 oz.) can garbanzo beans, rinsed and drained
* 1 1/2 cups frozen peas
* 1/4 cup roasted red peppers, cut into thin strips
* Lemon slices (as garnish)
In large saucepan, heat the oil. Add cumin seed and heat for 30 seconds to flavor oil. Sauté onions and garlic for about 1 minute in large sauce pan over medium heat.
Add vegetable stock, salt, pepper and saffron. Bring to a boil. Stir in rice and carrots.
Return to a boil then reduce heat to low. Cover and simmer for 35 to 40 minutes or until rice is tender.
Add garbanzo beans, peas and red peppers to sauce pan and replace lid. Simmer for another 2 minutes or until liquid has been absorbed. Remove from heat and stir to fluff up rice and distribute vegetables. Garnish with fresh lemon slices and serve.
Per serving: 230 calories, 5 g total fat (1 g saturated fat), 39 g carbohydrate, 7 g protein, 6 g dietary fiber, 380 mg sodium.
[Either I missed posting this earlier or it is the second time..LOL....granny]
......Several friends have had it......
The fact they are friends doesn’t mean they were not reckless in their exposure habits. The fact they were in the sun may very well have unmeasurable consequences to good health that outweigh the unfavorable.
The original page can be found on-line at http://www.pioneerthinking.com/nm_epsomsalt.html
Benefits Of Epsom Salt Bath And Graduated Bath
by Nick Mutt
There are several curative hydrotherapic treatments and the two common among them are Epsom salt bath and graduated bath. In this article you will learn the methods and benefits of Epsom salt bath and graduated bath. Both these water treatments have several health benefits and act as a natural healing process for many diseases.
Epsom Salt Bath
In Epsom salt bath, the bath tub contains about 135-140 liters of hot water at 40º C. 1.5 Kg of Epsom salt are added to it and make it dissolved. Before the patient lies down in the tub his head should be covered with a cold towel and he drinks a glass of cold water. His body is completely immersed in the tub. This is done before going to bed at night.
Epsom salt bath is useful in rheumatism, lumbago, diabetes, cold and catarrh, kidney, diseases, sciatica, gout and skin diseases.
Graduated Bath
In graduated bath, the patient is subjected to bath at 31º C and the water temperature gradually lowered at 1º C per minute till it reaches 25º C, till he gets shivering. This is done every three hour.
Graduated bath reduces the temperature immediately except in malaria and it is tonic to the body by increasing the resistance of the body.
The following precautions must be taken during the treatment:
1. These water treatments must be done three hours before meals especially for entire body.
2. Use clean and pure water only.
3. Used water must be discarded and fresh water is used.
4. For ladies these treatments are better to be avoided during menses.
5. The temperature must be regulated for suitably good results.
6. The thermometer must be used to record heat of water during the treatment.
Disclaimer: This article is not meant to provide health advice and is for general information only. Always seek the insights of a qualified health professional before embarking on any health program.
The Author:
Copyright © Nick Mutt, All Rights Reserved.
Get powerful herbal Fat Loss Supplements to lose weight naturally. Learn about Fat Loss Diet – diet plan that help you to get rid of excess weight. Checkout the most comprehensive health guide on Natural Fat Loss and discover the most efficient diet and workout programs to burn fat.
Nick Mutt is an active writer and blogger on health related topics. He has published many ebooks on natural health.
Article Source: http://www.articlesbase.com
The original page can be found on-line at http://www.pioneerthinking.com/jj_sitzbath.html
What Is A Sitz Bath?
by Jay Jayesser
What is a Sitz Bath
A sitz bath is a small bathtub designed mainly to allow someone suffering from hemorrhoids to soak them in water without having to take a full bath. Sitz derives from the German word sitzen, which means to sit. This is an appropriate term for describing what to do in a sitz bath, which is to merely sit in warm water. Usually ones rectum should be soaked in warm water anywhere between 15-20 minutes 3-4 times a day if possible. This is supposed to relieve symptoms and help to shrink hemorrhoids.
Sitz baths are available at medical stores and are a popular home remedy for external hemorrhoids although I have noticed that the traditional ones are harder to find these days.
How do you use a sitz bath
To use a sitz bath, fill it or a bath with the required amount of water being careful to take into consideration bodily size so the water doesn’t overflow. If possible, place the water in a basin that will allow you to immerse just the pelvic and abdominal regions. In this case, you can fill another basin with water that is a few degrees warmer, and immerse your feet in it while sitting in the sitz bath. If no suitable basins are available, place the sitz bath water in a bathtub. You may also want to cover your body with a sheet or blanket to make it more comfortable.
Is it difficult to take a sitz bath?
How straightforward or difficult it is to take a sitz bath depends on the type of sitz bath you use.. There are some sitz baths that can fit over a toilet seat, and have a drain so any additional water will not leak over when you sit down. Others may be fitted to the top of a chair so you have a sitz bath and chair in one. An alternative to a sitz bath is simply a large tub but its advisable to purchase a purpose made bath. You can often get away with using a large dish tub, but f you are overweight make sure you purchase and adequately sized tub.
Hygiene is an important factor when using a sitz bath. You should clean it thoroughly after each use with disinfectant to help avoid infections. Also if you plan to use a basin or tub make sure you purchase it new and wash before initial use.
I do sincerely believe that people suffering from hemorrhoids deserve help. Hemorrhoids are commonly known as piles and very often is a source for humour and jokes but it is not funny! Hemorrhoids are terrible to experience. It’s embarrassing, and you end up suffering in silence. It hurts to laugh. It hurts to cough. It hurts to walk. It hurts to sit. But most of all; it hurts to do what you have to do every morning in the bathroom!
I am a great believer in the use of natural remedies where possible. By all means consult your physician, but also consider natural solutions that can work alongside conventional medicines or sometimes instead of them. I am in the process of completing a site dedicated to this subject. In the meantime read more about this debilitating condition at my healthbrand page
and good luck!
The Author:
I am a fitness enthusiast and take a personal interest in natural solutions to different ailments and conditions. To find out more about hemorrhoids do visit me at my healthbrand hemorrhoid page.
Article Source: http://www.articlesbase.com
The original page can be found on-line at http://www.pioneerthinking.com/ec_detoxbath.html
Detox Bath Recipes For Wellness
by Edward Chen
Detoxifying your body would rejuvenate you greatly. Besides, what’s more enjoyable than a good, relaxing bath? Your regular baths can turn into a detoxifying bath with the use of the right recipes and best ingredients. It is quite easy to prepare detox baths. You just need a good combination of essences, oils, and herbs. Add them to your bath water and you should be good. Just use the bath as you normally would. Soak in it for as long as you want and ease all those stress and toxins away. The idea behind detox baths is to eliminate the toxins present inside your body through the skin pores.
Here are popular recipes for detox bath:
Ginger Bath
Ginger is known for its strong flavor. And it’s good for your health too. This recipe is perfect for people who can’t stand the taste of ginger ale or ginger tea. Ginger used in your bath has almost the same effects as taking it orally. To prepare this bath, you need one-fourth cup of freshly grated ginger. In the absence of such, ginger powder will do. About 2 tablespoons is enough. If you’re using grated ginger, put it in a cheese cloth or a muslin bag. Dip the bag into the bathtub filled with warm water. Using the powdered ginger is much easier. Just sprinkle the same amount into your bath. Then you can soak in it for forty minutes. Add hot water continually to keep your bath warm.
Epsom Salt and Baking Soda
Salt can’t be added to food too much. As for your bath, you can be generous with it. Use Epsom salt, not regular salt. Add some baking soda and you have the simplest detox bath around. The ratio is two cups baking soda to a cup of Epsom salt. Both baking soda and salt are rich in minerals that help in the detoxification process. Adding these two ingredients in the right quality would make the water silky. And it would leave your skin smooth and velvety. It is possible to add glycerin into the solution to keep your skin moist as salt may have a slight drying effect. Drops of essential oils can also be added for fragrance.
Milk Bath
Milk is one of the best baths ever created. And it can be used for detoxifying your body too. Enjoy life’s simple pleasures and soak in a detox milk bath. Woman love this. Men would too. It is quite simple to prepare this bath. You need two or more cups of milk powder combined with a cup of cornstarch. Blend these two ingredients well then add it to your bath water. You can also add several drops of fragrant oil to it. Chamomile leaves and tea bags would also work. The first step is to dissolve the dry milk in one-half cup boiled water. Steep chamomile leaves or tea bags in a different container. Leave for 20 minutes. Strain and add it to the milk solution. Pour it to your bath water and enjoy.
The Author:
Part 2 - For part two of this article, head on to www.howtodetoxyourbodysafely.com where you can also find the real truth about detox body wrap and full body detox.
Article Source: http://www.articlesbase.com
The original page can be found on-line at http://www.pioneerthinking.com/ab_bubblebath.html
Make Your Own Bubble Bath
by Abigail Beal
Indulge yourself and make your own bubble bath. Wouldn’t it be nice to relax into a bubble bath that you’d created? Making bubble bath is simple & fun. They can also make wonderful gifts for friends and loved ones for the holidays or other special occasions.
The ingredients used to make bubble bath can be found in most large grocery stores or health food stores. You can also find all of the ingredients online. They are inexpensive.
One of the benefits of making your own bubble bath is that you know exactly what is in it. If you are allergic to anything, you can be certain it is not in your bubble bath.
Another benefit to making your own bubble bath is that you know all of the ingredients are fresh and natural. There is no concern about a product that was left on the shelf for months. Another benefit is that you can be certain that your product is environmentally conscious and that it does not promote animal testing.
Bubble bath is a wonderful inexpensive way to treat yourself. Supplies are easy to find and you can create a bubble bath suited exactly to your personal tastes and needs.
An important ingredient in bubble bath is essential oil. Essential oils add the scent to your bubble bath. Use these sparingly, as you only need to use several drops to get a pleasant effect. Many essential oils should not be ingested orally, so be sure to read the directions. There are also some essential oils such as marjoram that should never be used by pregnant women. You can research any essential oil at the National Association for Holistic Aromatherapy www.naha.org. Also look in aromatherapy books and ask questions at the health food store when buying essential oils.
Some essential oils are known to be relaxing and soothing. The most popular include lavender, sandalwood, marjoram, frankincense, myrrh, rosewood and chamomile. These essential oils will calm you down, relax you and help you go to sleep.
Other essential oils will uplift and energize you. Peppermint, spearmint, eucalyptus and lemon oil are all oils that will brighten your day and are good to use during the day. Eucalyptus oil is especially good if you have a cold because it will break up your cold’s congestion.
To soften your skin, consider adding either coconut or almond oil to your bubble bath concoctions. Coconut oil has a wonderful nutty and floral fragrance to it. Almond oil is virtually unscented. Adding a half a cup of either almond oil or coconut oil to your bubble bath will soften your skin tremendously. This is a great addition for your bubble baths for the winter months.
Store your bubble baths in a nonbreakable container. The materials you use to make bubble baths can “keep” for awhile. You can store your bubble bath on a shelf in your bathroom or bedroom for easy access.
Personalized bubble baths make an excellent gift. You can find many decorative plastic containers at your local art store. For decorative effect you can add either marbles or seashells to the bottom of the container. If you are giving bubble bath to a child or teenager, consider adding a small amount of glitter. Do not add food coloring because it can stain people temporarily. Tie your container with a pretty bow or even a piece of tulle.
When giving bubble bath as a gift, consider adding some other bath related items. Give bath mitts or a big yellow rubber duck. Your friend or loved one will appreciate such a thoughtful and personalized gift.
Whether you are making your bubble bath for yourself or for someone special – your bubble bath is really a treat to enjoy. Here are some recipes for bubble baths to inspire you and to get your started:
Sweet Dreams Bubble Bath
This bubble bath has lavender and patchouli oils to relax you before bedtime. Use soft music and lighted candles in your bathroom for a soothing effect.
6 drops of lavender oil
3 drops of patchouli oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.
Cold Season Bubble Bath
This bubble bath will help you breathe easier, with eucalyptus oil to ease the cold congestion. This is perfect for the cold season.
6 drops of eucalyptus oil
3 drops of spearmint oil
3 drops of peppermint oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.
Pure Sunshine Bubble Bath
This citrusy bubble bath will cheer you up and energize you. Perfect for a morning bath or use after exercising.
6 drops of orange oil
4 drops of grapefruit oil
3 drops of lemon oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.
Love Potion Bubble Bath
This bubble bath will put you in a romantic mood. All of the ingredients are considered known aphrodisiac – so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.
The Author:
Abigail Beal a.k.a. “the Gift-wrap Goddess” teaches gift wrap in suburban New York. She is the author of 2 ezines: GiftWrapGoddessWraps and Creative Crafts Teachers.
Source: Articlecity.com
>>>Love Potion Bubble Bath
This bubble bath will put you in a romantic mood. All of the ingredients are considered known aphrodisiac – so look out!<<<
So THAT’s the funny smell I’ve been smelling when I go to bed...
I may have to ask my wife about that.
(I’m dead if she ever reads my wise-crack about this) LOL
>>>The fact they were in the sun may very well have unmeasurable consequences to good health that outweigh the unfavorable.<<<
Well, I’ve had it (skin cancer)- but still insist on getting my full dose of vitamin D from Spring through Fall from the sun. Amazing how body only makes it till you receive right amount and then shuts it off.
I agree on the benefits. However, needed time for full dose where Granny lives is VERY short.... Been there - sunburned there too. LOL
>>>Now, that IS amazingly smart. And extremely helpful!<<<
As long as we don’t say the word R I D E - then forget the cat, run for the nearest vehicle so you don’t get left behind.
Of course we encourage them to do the catch the cat thing for us with generous treats (homemade liver doggie biscuits) much easier for us to catch her that way.
>>>“Abandoning the program entirely or involving Russia too deeply in it
without consulting Poland or the Czech Republic can undermine the
credibility of the United States across the whole region,” the letter said.<<<
Hey, didn’t they read that our ‘Foreign Expert’ Biden said that Russia is crumbling before our eyes and don’t amount to a hill of beans...
You know - Alfred E. Neuman - “What! Me Worry?” syndrome.
Oops - many younger individuals may have to google that.
http://www.brazzilmag.com/content/view/1406/52/
Brazilian Inventor Converts Any Fruit or Vegetable into Flour
Written by Marina Sarruf
Thursday, 10 February 2005
Brazilian inventor and researcher José Amado AlvesBrazilian Researcher José Amado Alves, who works as a production supervisor for a mining company in Cajati, in Ribeira Valley, in the interior of the state of São Paulo, Brazil, has created a process for dehydrating and transforming fruit, vegetables and tubercles into flour.
According to him, the entire process takes from two to three hours. The inventor is currently seeking investors so as to be able to trade his product.
“The main objective of this project is to use discarded fruit and make it into fruit flour,” stated Alves, who has already tested bananas, guavas, apples, pineapples, paw-paw and passion fruit, among others.
The process consists on dehydrating, drying and grinding the fruit peel, pulp, or both together. The researcher stated that this dehydration technique already existed in Brazil, but it took up to 13 hours.
According to Alves, the idea behind the project arose in August 2003, during a postgraduate course in entrepreneurship at Scelisul College, where he had to develop a product.
“First of all, I started dehydrating ripe banana skins, which are very hard to dehydrate. After I managed that, I decided to test the peel and pulp of other fruit,” he said.
According to the inventor, this technique presents some advantages, among them greater conservation and concentration of nutrients. Apart from that, added Alves, the flour has no addition of chemical ingredients, it dries out faster and uses Brazilian equipment.
“What is interesting is that the flour is colourful and has a good taste, different from wheat flour, which has no colour and scent,” stated Alves.
After the discovery, Alves found a partner and established company Copavar, occupying a 200 square-metre area close to his house, in Cajati. The unit has a production capacity of 600 kilograms of flour a day.
He believes that with investment of US$ 4,600 to US$ 190,000, it would be possible to produce between 30 kilograms and 2,000 kilograms per hour. Up to now, the company distributes only samples.
“I am currently after investors. I can sell either the flour or the technology,” he stated.
Another advantage of the fruit or vegetable flour, according to him, is that it is 100% natural and does not contain gluten, a protein present in wheat. It may therefore be used in foods for people who are coeliac (who cannot digest gluten).
The researcher guarantees that the flour may be used for any kind of pasta, drink, appetizer, soup and pudding, among other products. “The flour is wholemeal, nutritious and tasty,” he said.
Approved Product
José Amado Alves explains that his first experiments for the discovery of this innovative process for dehydration of fruit and vegetables began at his house.
“Before buying my current equipment, I used kitchen utensils in my laboratory,” he said. “I spent nights awake. My friends called me crazy,” he explained.
After having managed to transform the fruit into powder, Alves took a sample of the flour to the Food Technology Institute (Ital), in the city of Campinas, and, according to him, it was approved.
Tests were also made at the National Service of Industrial Education (Senai), in the city of São Bernardo do Campo, in greater São Paulo.
Alves is currently trying to patent his process, and believes he will manage in the near future.
“There is no similar process in Brazil, I therefore believe that it will be approved,” he said.
The name he gave his product is “Dona Nica” and, apart from the eight flavours presented on the company site, Alves has already developed beetroot, tomato, bell pepper, sweet potato, watercress, kale and other flours.
Contact
Copavar
Telephone: (+55 13) 3854 1848
e-mail: atendimento@donanica.com.br
site: www.donanica.com.br
Translated by Mark Ament
ANBA – Brazil-Arab News Agency
http://www.ecurry.com/blog/breads/mixed-flour-root-vegetables-parathaflatbread/#more-3349
Mixed Flour & Root Vegetables Paratha/Flatbread
The children are back to school. We had a fun & rejuvenating holiday this time, doing nothing much - waking up late in the morning, lazing around, reading, decorating together, cooking/baking & a small trip to the Polar Express Train Ride ( This was just awesome- the kids had a blast). Now again I am back to scheduling my time, cooking healthy & nutritious food for dinner & to pack for lunch. So I try to put in as much as I can in the meals I make. This is one of those recipes, which has the protein, carb & veggies all in one. Instead of the regular roti or parathas/flatbread which should be accompanied with a side, this is kind of all in one meal & tastes great & awesome non messy for packed lunch with a side salad & yogurt.
I have used 3 kinds of flours here - Wheat, Corn & Chickpea, along with a few grated root vegetables & some spices. It resulted in a very fresh, crisp, savory, healthy paratha/bread.
Makes about 8 -10 Parathas/Flatbreads.
Ingredients:
1. 1.5 Cup Whole Wheat Flour or Chappati Flour
2. 3/4 Cup Corn Meal/Flour/Makki ka Atta - White or Yellow ( I used the white one… thats what I had at home)
3. 1/2 Cup Besan/Chickpea Flour
4. 1.5- 2 Cups Grated Carrots
5. 1/2 Cup Grated Radish (Any Radish… Small Red ones or White/Daikon)
6. 1/2 Cup Fresh Cilantro/Coriander Leaves Chopped Fine
7. 1 inch Fresh Ginger Root grated
8. 2 Tablespoons Fresh Hot Chillies Chopped Very Fine (Optional)
9. 4-5 Cloves of Garlic Chopped & Mashed
10. 2 Tablespoon ground Flaxseed
11. 2 Tablespoons of Yogurt (omit this for Vegan Version)
12. Salt
13. 1 Teaspoon of Ajwain/Carom Seeds
14. 1/2 Teaspoon Turmeric Powder
15. 1 Teaspoon Red Chilli Powder (Optional)
16. Oil for cooking the breads ( I used Canola)
Note: Please Feel free to use any vegteable you want in the bread. Some ideas are parsnips, beet.. or even non root veggies, like cabbage, squash.
Preparation:
Dry roast the Chickpea Flour/Besan till its fragrant & the raw smell is all gone.
Mix all the above ingredients together to form a not so stiff dough. You will not need extra water since the vegetables will give out enough water. If you do need more, add some luke warm water. Roll it in to a big ball and keep aside. (on the other way round, if the dough is too soft & sticky add some more extra flour - any kind, to it)
Take a few drops of oil in the palm of your hand and gently coat the dough to prevent it from drying out. You will have to roll them out almost immediately since the longer it sits, it will give out more water, and the dough will become soft & very difficult to work with. If this happens add more flour.
For each paratha/bread, you will need about a fistful of dough. These will not be thin like the rotis, or even regular paratha, but on the thicker side…
Roll out each one a well floured surface to form a cirlce. Do now worry if it not a perfect circle. The edges of the bread might be frayed. This is becoz of the corn & the chickpea flour, that the dough is not smooth & elastic as with regular wheat flour.
Alternatetively, you could flatten it out with your hands ( The thick parathas of these kind are usually flattened within the palms in India).
(I usually roll & cook them at the same time… Roll one while the other is cooking…)
Heat a thick bottomed skillet (cast iron skillets preferred). Place a paratha/bread on the skillet and cook at medium heat till you start seeing light brown spots on the bottom side.
Flip it over and cook the other side till you see light brown spots. Do cook these at medium heat, since they thicker & the inside would need to cook too.
When both sides have light brown spots on them, drizzle few drops of oil, one side at a time, and press down with a spatula at different spots for a few seconds, a couple of minutes at each side. This technique will let the paratha/brown & cook evenly.
Stack Them… & cover them tightly with a foil to keep them soft & warm.
These flatbreads may be eaten accompanied by any sides, vegetarian or non vegetarian. I usually like them with a chutney & yogurt on the side. Or just eat them with a nice dip.
Here it is served with Yogurt, Salad, & Dry Garlic & Chilli Chutney.
The texture of these breads/flatbreads are crusty but not hard, like you can break them… See the crack on the picture above when I folded the bread.
Now succumb to the (guilt free) pleasure at every bite!
>>>Brazilian Inventor Converts Any Fruit or Vegetable into Flour<<<
Man, I wish his site was still up... The article is from 2005 and the idea intrigues me. Particularly the 2-3 hour process time.
I will just have to search more...
Thanks Granny!
http://www.ecurry.com/blog/breads/vegetable-fruit-whole-grain-bread/
Vegetable & Fruit Whole Grain Bread
Fruit and Vegetable Whole Grain Bread
Fruit and Vegetable Whole Grain Bread
Each Slice of this Whole Grain Bread is stuffed with nutrition. I have added grated vegetables and fruit puree, along with protein filled nuts and whole grains. The recipe has been modified from ”Zucchini and Walnut Bread” recipe by Den Tucker. I have done it with more grains and vegetables and reduced the number of eggs and amount of sugar. A healthy breakfast bread is served !
This is being sent to :
Aparna’s WBB: Grains in my Breakfast Event
&
Suganya’s JFI – Whole Grains Event.
Ingredients:
1 cup chopped Walnut
2 tablespoon sliced Almond
1 cup shredded Zucchini
1 cup shredded Carrot
3/4 cup fruit puree (nectarine or peach or any favorite fruit)
2 tablespoon orange zest
½ cup vegetable oil
¼ cup milk
½ cup sugar
1 egg
3 teaspoon vanilla
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoon coarsely ground flaxseed
1.5 cups whole wheat flour
8 tablespoons cracked wheat (Bulgar/Dalia)
Preparation:
Preheat oven to 350 Degree F
In a large bowl, add sugar, egg, oil, vanilla, baking soda, baking powder, cinnamon, and salt and mix well with an electric mixer.
Add 6 tablespoons of cracked wheat, whole wheat flour, milk and flaxseed to the bowl and mix thoroughly while scraping the sides of the bowl.
Add the zucchini, carrots and the fruit pulp and stir them in by hand.
Sprinkle flour on the nuts and fold them in the mix.
Pour batter into a greased 9 inch X 5 inch loaf pan.
Evenly sprinkle the cracked wheat on this. (do not mix)
Bake for about 1 hour, or a toothpick comes out clear.
Cool in pan 20 to 30 minutes on wire rack.
Turn out of the pan to remove bread.
Top with your favorite spread like low fat cream cheese or add cream or favorite topping to lure your picky eaters.
Note: I have used less sugar in this recipe becoz I do not like my breads sweet like cakes. You are free to adjust the sugar amount to suit your taste.
http://www.ecurry.com/blog/breads/spiced-apple-ginger-bread/
Spiced Apple Ginger Bread
Spiced Apple Ginger Bread
Spiced Apple Ginger Bread
Really who can resist the aroma of apple, cinnamon and hot bread filling up the entire house? Even if the temperature is still climbing mid 80’s here in October, it is still officially fall:-D I am not complaining (well may be a little bit) about Texas, but I do miss the change of fall colors of the North East. We lived there for quite a few years. The crisp breeze, the floating colored leaves are a dream now. We used to live across the street of the Cheesequake State park, and the view from every window of our house was breathtaking during this time. We do have the photographs for consolation.
So when I saw the recipe for Spiced Apple Bread in Fun & Food By Mansi, I jumped and checked to see that I had all the stuffs I needed to bake this awesome bread. I did tweak the recipe a little bit, & adjusted the quantities of a few ingredients. I also added a lot of ginger (hence Spiced Apple Ginger Bread), and prunes too. Thanks to the original recipe I did not have to do much to have this great tasting bread.
3rd World Bread Day hosted by 1x umruehren bitte aka kochtopf This bread is baked for the 3rd World Bread Day Event.
Here is the Round Up.
Ingredients:
1. 2 cups Whole Wheat Flour/All-purpose flour (I used Whole Wheat)
2. 1/2 cup oil
3. 1/4 cup milk
4. 3-4 tablespoons ground flaxseed
5. 1 eggs
6. 1/2 cup brown sugar
7. 1 tsp. vanilla
8. 1.5 cups sweet apples - shredded or chopped finely
9. 1/2 cup Prunes - chopped
10. 6 tablespoons grated ginger
11. 2 tablespoons orange peels roughly chopped
12. 1 teaspoon Cumin Seeds/Jeera
13. 1/2 tsp cinnamon
14. 1/2 tsp nutmeg
15. 3/4 tsp baking soda
16. 1/2 tsp salt
17. 1 cup finely chopped Walnut/Pecans (optional)
Preparation:
Combine and set aside the oil, milk, eggs, ginger, sugar, and vanilla.
In another bowl, sift the flour, cinnamon, nutmeg, Cumin Seeds, baking soda, and salt. Add dry ingredients to oil mixture gradually. Next add the apples, prunes, orange peels and nuts.
Grease one loaf pan, or line it with parchment paper. Pour the batter into the pan, and bake at 325 deg F for 70-80 mins.
Allow to cool for 10 minutes in the pan after switching off the oven, then let it cool completely on a wire rack.
Spiced Apple Ginger Loaf
I had some extra dough, just enough to make a few muffins.
http://www.ecurry.com/blog/desserts/spiced-rum-sweet-bread/
Spiced Rum Sweet Bread
Every evening as I make my cup of coffee, I have this craving for something sweet with it. A biscotti, a slice of cake… & often times I think of the white fruit cake with the colorful candied fruits in it that we would get from the local bakeries back at home. That was long long time back. But certain tastes & aroma stay with you irrespective of the years in between. When I read this recipe, I almost visualised the cake we would have, for the picture given for this was white and the recipe asked for red cherries.
This has been adapted from the recipe of Gillian Rauseo, of Houston Texas. She mentioned that this cake is from some island of the Caribbeans. That “..it is versatile in that it can be used as breakfast, a snack, or even dessert”. I loved the use of coconut and coconut milk in the bread (I’ve never used it before), & decided to give it a try. I have pretty much followed the original recipe, except I added the Spiced Rum, & incorporated the spices and the dry fruits & substituted the white sugar with brown. This cake did not look white, but it did have that similar flavor & aroma from so long ago.
Sending this to Vegetarian Thanksgiving - Recipe Carnival hosted by Mansi of Fun & Food Cafe.
& also to Event of the month: Satisfy Your Sweet Tooth hosted by Sudeshna of Here I Cook.
Ingredients:
1. 3 Cups of Flour
2. 3 teaspoons of Baking Soda
3. 1 Teaspoon Cinnamon
4. 1/2 Teaspoon ground Cardamom
5. 1 Stick of Butter
6. 1/2 Coconut Milk
7. 1 Cup Fresh Grated Coconut
8. 1/2 Cup Mixed Zest of Orange & Lemon
9. 1/2 Cup Chopped Walnuts/Almonds
10. 1/2 Cup Dates
11. 1/4 Cup Raisins
12. 3 Tablespoon Spiced Rum ( I used Captain Morgan)
13. 1 tablespoon Vanilla Essence
14. 1 Teaspoon Orange extract
15. 1 Egg Beaten
16. 1 Cup Brown Sugar (Or 1 cup of White Sugar)
Preparation:
Sift the flour, cardamom, Cinnamom & Baking Soda to incorporate as much air as possible.
Squeeze out the grated coconut to make it dry & save the milk. Add the sugar to the coconut and mix with a wooded spoon. Add half of the Coconut Milk, & Rum and mix.
Chop the butter in to small pieces and add it the coconut mix. Beat the egg, Vanilla Essence & Orange Extract and add to this as well. Mix well.
Add Flour mixture to the coconut mixture. Add rest of the coconut milk & mix with a wooden spoon to make a soft dough.
Grease & Flour the bread pan. Preheat oven to 325 degrees F.
Add the zests, nuts, raisins & dates to dough mixture. Mix well but gently so as not to press the air incorporated to the flour when sifting. Pour mix in the pan.
Place on the top shelf of the oven and bake for an hour.
Move it to the bottom shelf of the oven and bake for another 20 minutes.
Do the toothpick/skewer test. If it comes out clean, remove from the oven for 2-3 minutes.
For the Glaze: Mix one tablespoon of sugar & one tablespoon of water in abowl & pour over the finished bread to give the bread a glaze.
Return to the oven for about 5 minutes.
Take it out and cool on a wire rack for an hour.
Serve it for breakfast, in the evening with coffee, or as a dessert topped with your favorite Ice Cream or Compote. I had it with Orange Sauce and tasted really good. But with all those fruits & nuts in it, it tastes amazing just by itself.
Note: If you want a white color for the bread, use white sugar instead of brown.
http://www.ecurry.com/blog/breads/potato-stuffed-corn-bread/
[Squash? Sweets/fruits? could be fun working with this one...
JD...see other breads above this post....
granny]
Potato Stuffed Corn Bread
What happpens when you have a whole bag of cornmeal sitting idle in the pantry & you see an easy & quick corn bread recipe? You get inspired!! I had this whole morning to myself & i was browsing thru’ a book when I came across this recipe of Bob Beauchamp.. who says this bread reminds him of his grandmother who lived in the deep woods of East Texas- well that is not very far from where we live now! This bread needed no rising, so it would be ideal for the lunch which I had to cook. I decided to stuff in some potatoes in it. Then we had a fusion cuisine for lunch - Potato stuffed Cornbread, some fruit salad & some Tandoori Tofu:) (this one turned out really great, & I’ll be posting that soon).
These breads looked a lot like the Aloo Bonda don’t they?. I did not make it in a loaf as the original recipe had called for… .since I used the stuffing, I just made small rolls with these.
Ingredients:
1. 1 cup cornmeal
2. 1/4 cup Flour ( I used wheat flour)
3. 1/2 Teaspoon Baking Soda
4. 1/2 Teaspoon baking Powder
5. Salt
6. A generous amount of freshly ground Black Pepper
7. 1 Teaspoon Cayenne or Paprika Powder (Optional)
8. 1 Egg
9. 1 cup Buttermilk
For Filling:
1. 2 Large Potatoes
2. 1/2 Onion
3. Salt
4. 1/2 Cup Chopped Fresh Cilantro/Coriander
5. 1 Teaspoon Cumin seeds
6. 1 Teaspoon oil
Preparation:
The filling:
Boil, Peel & Mash the potatoes.
Chop the onions in small pieces. Heat oil in a pan. Stir fry the Onions & Cumin till the onions are just starting to get brown.
Combine the Mashed Potatoes, & Salt & stir till they are well mixed. Switch off the heat. & mix in the chopped Cilantro/Coriander Leaves. Set aside.
To prepare the Bread:
Mix the Dry Ingredients.
Add Egg & Buttermilk to the above mixture to make a dough. It will be more like a paste but slightly crumbly to feel.
Prehat the oven to 450 degrees F. Grease a baking pan/sheet with Butter & keep ready.
Take a fistful of this mix, & flatten it at the palm of your hands.
Put about 2 tablespoons of Potato filling on this, & fold it to form a ball, so that the dough completely covers the potato.
Set it on the buttered pan. Do the same with all the dough & the filling.
I made about 7 - 8 rolls. Bake for about 20 minutes till they are Light Brown/Golden.
I have never made corn breads before. These definitely had completely different texture & feel than the wheat bread that we are so used to having. And we loved it. The slighly crumbly, grainy texture did really well with the mashed potatoes inside. We ate a few for lunch, & refrigerated the leftovers..Sending these to the Bread Baking Day #17, the theme being Bread & Potatoes. Its hosted at Notite Van Lein.
http://www.ecurry.com/blog/breads/no-knead-bread/
No Knead Bread
no-knead-bread-3
When there is no need to knead, & when the bread talks to you, what are you waiting for?
For those of you who are still contemplating taking the first step to baking a loaf at home, this is for you, a Bread in a pot. The unbelievably great crackling crumb, the hole-some lightness, awesome flavor — all come from no kneading, a long fermentation, & a hot pot.
Published in 2006 in the New York Times, Mark Bittman’s article about Sullivan Street Bakery owner Jim Lahey’s magical new no-knead bread-making method created quite a revolution. Bittman says -”The dough is so sticky that you couldn’t knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it’s baked. That’s it.”
It is a simple method of making a wet, sticky dough with flour, water and a little bit of yeast -barely folding it up to a ball - and then letting it ferment slowly for a long long time & then plopping it into a “blazing hot” pot with a lid to bake. Harold McGee, an amateur bread maker validates saying “The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff.” In the video, Lahey claims a 4-year-old can make this bread.
I did not venture as far as allowing my 3 year old try her hand. While I kept her busy with stirring water & shelling steamed edamammes, my 8 year old measured & mixed up the ingredients to form the sticky dough… yes she did it all by herself, flour till her elbows & on her flying hair.. but it was all worth it.
no-knead-bread-61
Recipe has been adapted from the article in NY Times & I have been experimenting for quite a few times now. This is my version, but I would suggest (as per some suggestions from a reader) that you follow the original Lahey recipe. (I have the link of the Article with the recipe) above. For those who are not ready to or prone to experiment like me, that would be the best choice! His video is very good too.
Ingredients:
1. 2.5 Cups of All Purpose Flour
2. 1/4 Tablespoon Dry Active Yeast
3. 1.5 Teaspoon Salt
4. 1/2 Cup Luke Warm Water
5. 1/4 Cup water (more or less)
6. 1 Teaspoon Sugar
7. Cornmeal or flour for dusting
Preparation:
Stir the sugar in the 1/2 cup luke warm water. Stir in the yeast & let it sit till it gets frothy & rises.
Combine salt & flour. Add the water with yeast & with a with a wooden spoon ( my daughter actually just combined everything with her hands:-D ), combine till it just starts coming together. Add the 1/4 cup water.. more or less if needed. The dough will be kind of sticky.
Cover the bowl where you made the dough & leave it in a warm place overnight, or about 14 hours.
Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface with cornmeal/flour and place dough on it. Sprinkle some more flour and fold it over on itself a couple of times. Cover loosely with plastic wrap and let rest about 15 minutes.
Shape the dough to a ball, & cover with a damp towel & let it rise for another couple of hours. It will be more than double.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-8 quart heavy duty pot with lid in the oven while the oven heats ( make sure the pot & the lid is oven proof & can withstand the high temperature). I used a Corning/Pyrex with a lid.
When the dough is ready, carefully take out the pot, uncover the lid & plonk the dough ball inside the pan. Cover it back again & bake for about 30 minutes.
At the end of 30 minutes, uncover the lid & bake for another 15 minutes approximately. This allows the so special crust formation.
When done, take it out & ENJOY with all your senses. It is literally a superb 5 sensation! You see how beautiful it is, you smell it, you feel it like your baby, you really hear it & last .. you obviously taste it.
no-knead-bread-4
The bread literally sang to me!! I could hear the Crrrrr…. crackle!! & saw the bread cracking all over while it cooled! My goodness, I sat there mesmerized!
More Surprises when I sliced the bread.. Look at those air pockets! The fantastic air holes which I used to so envy are mine now.. mine, mine, mine…
no-knead-bread-1
Here is one more -
no-knead-bread-5
Now it is time to eat. I very generously slathered some butter on it. Nothing else would have done justice to it. I don’t have to tell you how it tasted right? A warm just baked fluffy light yet chewy bread, with a golden, crunchy singing crust & a thick layer of butter…. go ahead make, you make your own poetry.
no-knead-bread-2
While I enjoy my bread…Here it goes to Susan’s Wild Yeastspotting.
http://www.ecurry.com/blog/breads/rosemary-pepper-peasant-bread/
Rosemary Pepper Peasant Bread
rosemary-pepper-peasant-bread-1
Ever have that warm feeling tickle you when you smell that bread baking in the oven? I always do.. not just at home but even in the bakeries. I start feeling hungry & want to touch & feel that warm, soft loaf. Yeah! it’s that romantic. From not ever baking to bread… I am here today where making bread at home is theraputic for me.
I love the Rustic breads with a crust top & full of flavors inside. One of these are the herbed bread. Last week a dear friend of ours got us a whole bunch of Rosemary from his garden. I used it in pasta, made some oils. With so much fresh herbs still there I though they would be best used in a bread. This the first time since I started baking that I did not follow any recipe. I used my own measurements & followed my mind quite prepared to have a disaster! But it was not a disaster & I am not ashamed to say that I was very very excited to see the way it turned out! The best bread I ever baked!
So here it is, a Rosemary & Pepper Peasant Bread. Sending it for Think:Spice hosted by Divya of Dil Se started by Sunita.
rosemary-pepper-peasant-bread-2
Ingredients:
(It made a big oval loaf, a small round one & 2 little buns)
1. 1 Cup Bread Flour
2. 3 Cups Whole Wheat Flour ( More for dusting)
3. 3 Teaspoon Dry Active Yeast
4. 3 Tablespoons Extra Virgin Olive Oil (& some more for brushing the bread)
5. 4 Tablespoons Finely Chopped Fresh Rosemary + 1 Tablespoon more to sprinkle some on the top (More or less as you want it)
6. 4 Tablespoons Freshly Ground Peppercorns + 1 Tablespoon more to sprinkle on the top (More or less as you want it)
7. 2 Teaspoons Sea Salt
8. 1 Teaspoon Sugar
9. 2 Cups of Warm Water
Preparation:
Mix the Oil, Chopped Rosemary & Ground Peppercorn & cover & keep it overnight for the flavors to enhance. (you can make this is a bigger quantity & use it as herbed oil & may be for dipping the bread in it).
Take half cup of warm water & dissolve the sugar in the water. Add the yeast to this & let it foam up & do it’s part.
Mix the salt, Bread Flour & the Wheat Flour. Add the herb & pepper with the oil to this & gently combine. Add the yeast water & the 1.5 cups of water & make a dough.
Knead for no more than 10 minutes. It will be a soft dough. Coat it with some olive oil, cover & keep in a warm place for about 3-4 hours till the amount doubles.
Punch it down & Divide the dough in to 2. Shape them into Ovals or Rounds.( I did a big oval, a small round & 2 little bun sized for my two kids).
This is an optional step just for the looks.. you may skip this. Make a shallow slit on the top about 5 inches long… pinch both sides of the slit, pull & spread it out on the sides like wings .
Make slits like a cross on the top of each loaf. Slightly brush with Olive oil & sprinkle with more Rosemary, Pepper & Sea Salt.
Lightly Cover the dough & let it rise for another hour.
Pre Heat the oven to 400 Degrees F. Bake for about an hour or till the top is light brown & crusty. The bread will sound hollow when you tap it.
rosemary-pepper-peasant-bread-3
That comforting aroma… It was a lovely, hearty bread. A thin layer of crust on the top & flavorfully soft & chewy inside. The pepper added that slightly warm feeling. I made some dipping oil with more black pepper & herbs. We had it with some vegetable bean soup, for dinner.
Sending this For Susan’s YeastSpotting & Ben’s Homemade#2 Bread.
http://www.ecurry.com/blog/starters-snacks/tomato-herb-jalapeno-cheese-bread/
Tomato, Herb, Jalapeno & Cheese Bread
This is my contribution for a worthy cause. For the longest time I had been planning to make a savory spicy, Jalapeno bread , something versatile enough to be a fit for lunch, dinner, dips or simply for bites. I scanned a lot of internet recipes. Finally I found something where I could refer to for the proportions of the main ingredients.This recipe is adpated from here. I have added whatever I had been wanting to add to the bread to make it a hearty, crusty loaf.
Sending this to BBD #14 - Colored Breads hosted by Boaz of Grain Power. Also sending this to Susan’s Yeaspotting.
Ingredients:
1. 1 Cup Milk
2. 1/2 cup Water
3. 2 tablespoons Vegetable oil
4. 3 tablespoons of Tomato Puree
5. 2 Teaspoons Active Dry Yeast
6. 3/4 Teaspoon Quick Rising Yeast
7. 4 cups All-purpose or Bread flour ( I used Bread Flour)
8. 1 cup Cornmeal
9. 3/4 cup Whole-wheat flour
10. 4 teaspoons Salt
11. 2 teaspoons Cumin/Jeera Seeds
12. 2 teaspoon Ground black pepper
13. 1 cup Shredded Pepper Jack Cheese
14. 1/2 cup Chopped fresh Cilantro/Coriander
15. 2 Roma Tomatoes Chopped
16. 1/2 Cup Chopped Sundried Tomatoes
17. 5 cloves of Garlic Minced
18. 6 Jalapeño Chiles, Sliced
19. More Corn Meal or Flour for dusting
20. 1 tablespoon Sesame seeds
Preparation:
Squeeze out the juice of the chopped tomatoes & set aside. Save the juice.
Mix Tomato Puree, saved Juice & the 1/2 Cup Luke warm water.
Heat the milk to Luke warm. Add vegetable oil. Transfer to large bowl and sprinkle with yeast; let sit for 5 minutes, or until foamy.
Add the Tomato Puree mixed to the above mixture.
Sift flour, cornmeal, whole-wheat flour, salt, and pepper together in a medium bowl. Gradually add to yeast mixture while mixing, about 6 minutes, or until a smooth, elastic dough forms. Add Pepper Jack cheese, cilantro/coriander, Garlic, chopped tomato, Sun Dried Tomatoes, cumin and jalapeños. Stir & Knead until well mixed.
Knead for another 5-10 minutes adding dusting it with flour as required. Transfer to a lightly oiled bowl and cover with a kitchen towel. Let rise in a warm place for 1 Hour.
Preheat oven to 375°F. Dust a baking sheet with cornmeal or flour.
Divide dough into 2 equal portions and shape into oval loaves. Brush them with oil and sprinkle sesame seeds on the top. Place loaves on prepared baking sheet, make 3 slashes on each of them and cover. Let rise in a warm place for 30 minutes.
Bake for 25 - 30 minutes, or until golden brown and or toothpick comes out clean when inserted in the center. Place loaves on a rack to cool. Cut when cool or slightly warm and serve.
I was extremely pleased with the results. The crust was beautifully rustic. The inside was of yellowish orange hue, fluffy and soft, with bites of tomato & hot jalapeno. We are using it for lunch/dinner & for munch:-D. It tastes wonderful dunked in soup & or any gravy. We also have been making sandwiches. The heat & the zing changes the entire flavor of a sandwich. Today I am really happy with myself:-D.
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