Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

Spring Salad:  Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad:  Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

So we are off to a birthday party for a good friend!  We are celebrating her 30th birthday!  It’s an eighties night dress up with a lip sync–so we are ready to party! My husband and I will be doing a lip sync to Dirty Dancing. He is dressing like George Michael and I am wearing a wig that looks a little something like Joan Jett.  It should be fun, and a little embarrassing, but we are always up for anything that is a little embarrassing.

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

I was asked to bring a salad, and so for some reason I was feeling like radishes!  I like sweet and salty salads, and so I always have fruit in my salad, but I decided to try something a little different and add pickled radishes.   The pickled radishes are slightly sweet with a little bit of spice, and they will be the perfect combination for this salad. Here is the recipe:

Spring Salad:  Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries Recipe

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

1 Head Romain Lettuce

2 Cups Baby Spinach

1 Cup Sliced Strawberries,

1/2 Cup Macadamia Nuts

1/2 Cup Pickled Radishes*

5 Pieces Applewood Smoked Bacon, Thick-cut

1/3 cup dried cranberries, orange flavored

1/3 cup dried blueberries

Spicy Pickled Radishes

Spicy Pickled Radishes

*Pickled Radishes Recipe found at Cookie and Kate Blog here:  http://cookieandkate.com/2014/spicy-quick-pickled-radishes/

*Spicy Pickled Radishes Recipe
INGREDIENTS
  • 1 bunch radishes
  • ¾ cup white wine vinegar or apple cider vinegar
  • ¾ cup water
  • 3 tablespoons honey or maple syrup
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
  • ½ teaspoon whole mustard seeds (optional)
  • Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
INSTRUCTIONS
  1. To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
  2. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
  3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.
 I can’t take full credit for this salad dressing!  I got it from my sister-in-law, and I get asked for the recipe all the time.  It really is a dressing that makes all my salads fabulous!  It is the best poppy seed dressing I have every had.   You can’t go wrong with it!
Poppy Seed Vinaigrette

Poppy Seed Vinaigrette

Poppy Seed Vinaigrette Recipe

1/2 cup White vinegar

1 cup canola oil

1/2 Cup white sugar

2 T. Mustard

1 teaspoon Kosher Salt

2 T. Dried Minced Onions

1 T. Poppy Seeds

Place all ingredients in a mason jar and shake.

Enjoy!!

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Spring Salad: Strawberries, Macadamia Nuts, Pickled Radishes, Bacon, Dried Cranberries, and Dried Blueberries

Sweet Whole Wheat Bread

Sweet Whole Wheat Bread

The Best Sweet, Whole Wheat, Homemade Bread you'll ever taste

The Best Sweet, Whole Wheat, Homemade Bread you’ll ever taste

 

 

 

 

 

 

 

 

 

 

 

 

 

Sweet Whole Wheat Bread Recipe

Ingredients

• 2 ¼ c warm water
• 4½ tsp yeast
• 1 Tbsp sugar
• 2 tsp apple cider vinegar
• 1 c sugar
• 2 Tbsp olive oil
• 1 tsp salt
• 1 cup homemade or store bought applesauce*
• 2 eggs
• 7 to 8 cups whole wheat flour

*butter for the top of the loaves
Directions

Mix first four ingredients together gently in mixing bowl. Then, allow to sit for 10 minutes for yeast to activate. Yeast should begin bubbling during this time.

Then add next five ingredients to yeast mixture. Mix gently until just combined. Do not over mix.

Finally add 7 cups of flour. Dough should be very sticky (almost runny, resist the urge to add extra flour). Mix for about 5 minutes on low speed to activate gluten.

Remove dough from mixer, place in well greased bowl, and cover the bowl with a towel. Allow to rise in a warm place for approximately 1 hour or until doubled in size.

When dough has risen, remove from bowl and use left over flour to knead dough. Knead a few times on a lightly floured surface. Split the dough in half, and place each half in a greased bread pan. Allow dough to rise for approximately 30 minutes or until doubled in size.

Then bake at 350 degrees for about 50 minutes. When bread comes out of oven, coat top of bread with melted butter. Seal both loaves in bread bags while they are hot!  This makes the crust soft! Makes 2 loaves.

*Homemade Applesauce: peel 2 apples, sliced and cored. Steam sliced apples until soft, a fork should slide in easily. Then process apples in a food processor until very smooth.

This sweet whole wheat bread is super moist–and if you have ever made a whole wheat bread from scratch, you know that that can be hard to achieve.

Sweet whole wheat loaves of bread drizzled with butter

Sweet whole wheat loaves of bread drizzled with butter

 

 

 

 

 

 

 

I start out by grinding my own wheat.  You can buy your own wheat flour, but I like to by whole wheat berries in bulk, and then I have a wheat grinder that I use to make my own flour.   The wheat that I use is hard white wheat.  I like hard white wheat because it seems to give the bread a lighter texture than the typical hard red wheat berries.

grinding hard white wheat, wheat grinder

grinding hard white wheat, wheat grinder

 

 

 

 

 

 

 

The next step is to get my yeast going.  The water must be luke warm–around 115 degrees.   The biggest mistake people make is they get the water too hot and kill the yeast.  Then I add the yeast, 1 tablespoon of sugar, and apple cider vinegar to the water, and I let the mixture set for about 10 minutes until it gets bubbly and foamy.  The yeast feeds off of sugar.   If your liquid is bubbly and foamy after 10 minutes, you know your yeast is alive and kicking.

activated foamy yeast

activated foamy yeast

 

 

 

 

 

 

 

apple cider vinegar to bread dough

apple cider vinegar to bread dough

 

 

 

 

 

 

 

Add the yeast mixture, apple sauce, eggs, sugar, and oil to the blender. Blend the mixture until the eggs are just combine.  Then you can start gradually adding your whole wheat flour a cup at a time–leaving 1/2 to 1 cup out to use for kneading.   Whatever you do, resist the urge to add extra flour.   Beat the dough on high for 2 minutes–this step is like kneading the dough, except you’re doing it in the mixer.

mixing dough ingredients

mixing dough ingredients

 

 

 

 

 

 

 

There are two differences between this sweet whole wheat bread and a lot of other recipes you will find.  I use sugar–a lot of sugar.  Why do I use sugar instead of a healthier substitute like honey?  Well, because I tried using honey, and when you are making a whole wheat bread that is this sweet, using that much honey makes the bread heavy.  In fact, it was so heavy the dough wouldn’t rise.   Also, this dough will be “soupy.”  Most people add way too much whole wheat flour–leaving their bread heavy and dense.   This dough comes out runny like a batter, not quite as thin, but a thick, runny batter type consistency.

whole wheat bread dough consistency

whole wheat bread dough consistency

 

 

 

 

 

 

 

After you beat the dough in the mixer, transfer it to a covered, greased bowl and leave it to rise in a warm place until it has doubled in size.  I cheat and preheat my oven until about 115 degrees, and then I pop it in the oven on top of a dish towel.   Doing it this way, the dough only takes about 30 minutes to double in size.

dough rising in warm oven

dough rising in warm oven

risen dough doubled in size

risen dough doubled in size

 

 

 

 

 

 

 

After it has risen, I pour the remaining 1/2 cup to 1 cup of flour on the counter, and pour the dough onto floured surface.  I am only using enough flour to coat the outside of the bread and make it workable.  I knead it a few times.  It will be really difficult to work with because it is so runny.  I then split the dough in half, and place it in two greased bread pans.  Then, cover it with a dish towel and allow it to rise until it has doubled in size.   Usually, about another 30 minutes.  Then I bake the bread for approximately 50 minutes.

whole wheat bread rising

whole wheat bread rising

 

 

 

 

 

 

 

 

 

 

When the bread comes out of the oven, I rub a small amount of melted butter on the top of the loaves.  The butter helps to seal in the moisture.   I allow the bread to cool for about 15 minutes or so in the bread pans, and then I transfer the loaves to gallon bread bags and seal them in while they are piping hot.   This makes the outside crust of your bread soft instead of crunchy.   ALWAYS, seal up the bread in a bag while it’s hot.  This bread tastes best with a soft crust.

Sweet whole wheat loaves of bread drizzled with butter

Sweet whole wheat loaves of bread drizzled with butter

 

 

 

 

 

 

 

 

 

 

 

 

 

When you are finished, you will be left with a soft, sweet, and moist homemade whole wheat bread!!!!  You won’t find a better recipe than this!

 

Stuffed for the Holidays

Celery, Peppers, Cranberries, Pecans

Sausage Apple Stuffing Recipe

Stuff yourself with the best stuffing your have ever tasted…Apple Sausage Stuffing!

We headed to Logan, Utah to visit my family for the Thanksgiving holidays! Cooking in the kitchen is my family’s favorite pastime, and no one is a better cook than my Mom! Here my Mom’s recipe for the best stuffing you will every have. It’s the perfect combination of sweet, salty, and homemade goodness…it’s so flavorful that it’s the hit of our Thanksgiving Feast! Enjoy, and let me know what you think!!!!!! Check back in to TheEverythingHousewife.com in the coming weeks for my favorite Christmas holiday cookie.

Apple Sausage Stuffing

1 lb Italian sausage
3 Mini Red Peppers, chopped
1 Onion, diced
3 stalks celery, diced
1 Granny Smith Apple, chopped
3 Garlic Cloves, diced
1 T. Poultry Seasoning
1 1/2 cup chicken broth
1-16 oz. can Cream of chicken soup
1 -14 oz bag of Herbed Stuffing (we used Pepperidge Farms)
Pine nuts or pecans, optional
Dried Cranberries, optional
Salt and Pepper to taste

Add sausage to sauté pan and cook on medium heat. Add peppers, onion, celery, Apple, and garlic to sausage. Cook until tender, and then add Poultry Seasoning.

Add chicken broth and  stuffing package to a mixing bowl.  Allow the mixture to soak in the bowl 20 min or so. Then add cream of chicken to the stuffing mixture. Finally add the sausage mixture to the stuffing, and mix all ingredients well.   (Optional,  add chopped pecans or pine nuts, and dried cranberries.)  Salt and Pepper to taste. Bake for 45 mins at 350 in a 9 x 13 greased casserole dish.