Kia's Kitchen

SPECIAL SAUCE 1/4 cup granulated sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/4 teaspoon sesame oil 1 tablespoon Chinese hot mustard powder (you can use the kind that comes already prepred in the bottle so you don't have to add water) 2 teaspoons water 1 to 3 teaspoons chili garlic sauce STIR FRY SAUCE 2 tablespoons soy sauce 2 tablespoons dark brown sugar 1/2 teaspoon rice wine vinegar 2 tablespoons vegetable oil 2 skinless chicken breast fillets (I used ground chicken breast) 1 cup diced canned water chestnuts 2/3 cup diced canned straw mushrooms 3 tablespoons chopped green onion 1 teaspoon minced garlic 1 cup fried maifun rice sticks (follow the directions on the package for frying the maifun-add maifun, a little at a time, and when it floats to the top remove it to a paper towel. The rapid noodle expansion is actually quite exciting) 4 to 5 iceberg lettuce cups 1. Make the special sauce (for spoon

7 cups freshly ground whole wheat flour (more will be needed) ½ cup potato flour ½ cup powdered buttermilk 3 cups high gluten flour or 2/3 cup vital wheat gluten 5 tbsp. Saf instant yeast 4 tbsp. Dough enhancer 6 cups warm water (approx. 115°) 1 cup canola oil 2/3 cup honey 5 beaten eggs 2 tbsp. Sea salt In bosch with dough hook: 7 cups freshly ground whole wheat flour, ½ cup potato flour, ½ cup powdered buttermilk, 3 cups high gluten flour or 2/3 cup vital wheat gluten, 5 tbsp. Saf instant yeast, 4 tbsp. Dough enhancer Mix all the ingredients together thoroughly for approx. 1 minute to keep the powdered milk from forming lumps. Add: 6 cups warm water (approx. 115°), 1 cup canola oil, 2/3 cup honey Mix again for several minutes. Cover and allow to sponge for 10 to 15 minutes. Add: 5 beaten eggs, 2 tbsp. Sea salt Continue to add fresh ground whole wheat flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. The dough should be sticky. Knead fo

5 lbs (approx) Arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. Saf instant yeast 2 tbsp. sea salt 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs In the Bosch Universal with dough hook: 6 cups arrowhead unbleached flour 1 cup buttermilk powder or powdered milk ½ cup potato flour 2 cups high gluten flour 6 tbsp. saf instant yeast 2 tbsp. sea salt Mix the powdered buttermilk with the other dry ingredients to avoid lumps in your dough on speed one for about 1 minute. add: 5 cups warm water (approx. 115 degrees) 2/3 cup canola oil 2/3 cup raw honey 6 eggs Knead on speed one, and continue adding more arrowhead unbleached white flour. It will probably take about 5 pounds of flour to make this batch, possibley more depending on the climate. Add flour until the dough starts pulling away from the side of the bowl but never picks up the bottom. Dough will be sticky. Keep dough very soft if

6 cups warm water, approx. 115 degrees 2 tbs. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbs. Dough enhancer 2 cups high gluten bread flour or 1/3 cup vital wheat gluten 3 tbs. Saf instant yeast 6 to 8 cups of fresh ground flour (to begin with) (10 to 11 cups of un-ground grain will make enough flour for this recipe) Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean. Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to

6 cups warm water, approx. 115° 2 tbsp. Sea salt 2/3 cup canola oil 2/3 cup honey 3 tbsp. Dough enhancer 3 cups high gluten bread flour (low carb, use ¾ cup vital wheat) 3 tbsp. Saf instant yeast 4 cups of fresh ground wheat flour 2 cups ground spelt flour (1 ½ cups unground) 2 cups ground kamut flour (1 ½ cups unground) (6 to 8 cups of un-ground wheat grain will make enough flour for this recipe) 2 cups multi-grain/seed mix, unground (pre-packaged in the refrigerator) Or ½ cup nine grain cracked cereal ½ cup sunflower seeds 1/3 cup millet 1/3 cup flax seed 1/3 cup sesame seed Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this p

2 ¼ cups hot water (115°) ½ cup buttermilk powder ½ cup walnut oil ½ cup honey 2 tbsp. Saf instant yeast 1 tbsp. Sea salt 1 ½ cups toasted walnuts 2 cups high gluten flour (more will be needed) Add ingredients in bosch mixer with dough hook: Start kneading on speed one, adding high gluten flour one cup at a time until a soft dough is formed. The dough will pull clean from the sides of the bowl, and the texture will look shaggy. Don’t add too much flour, this bread has a tendency to be dry. Knead for 5 minutes on speed one, remove dough and place in a greased stainless steel bowl, cover with a plastic wrap and let rise until doubled in size. Divide dough into 1 ½ pound loaves and shape in rounds, place on parchment lined pizza peel, slash with bakers blade, then sprinkle with flour or brush top with beaten egg wash. Let rise until doubled in size. Bake on pizza stone for 30-40 minutes or until the internal temperature reads 200°. {can also be baked without pizza stone on a parchment l

4 ½ cups hot (115) water 1/3 cup canola oil ½ cup honey or molasses 1 tbsp. Sea salt 3 tbsp. Dough enhancer 2 cups high gluten bread flour 3 tbsp. Saf instant yeast 6 cups fresh ground whole wheat ½ cup sourdough base (optional) Mix all ingredients in the bosch bowl: Mix thoroughly on speed one. Continue to add enough whole wheat flour until the dough cleans the sides of the bowl. Knead on speed one for 7-8 minutes or until the gluten is developed. Leave the dough in the bowl and cover with the splatter ring and lid. Let the dough rest for 15 minutes. Knead again for a few seconds and let it rest for another 15 minutes. This procedure is called pestering and changes the texture of the bread into a tight dough, which is good for bread bowls. Form dough into bread bowls or french rolls: 8oz. 12oz. For bread bowls, 1 ½ lbs. For french bread, and 1 lb for baguettes. Place on a parchment lined cookie sheet. Slash tops with a bakers blade. Brush with beaten egg wash. Cover and allow them to

4 slices bacon, cut into 1-inch pieces 1 medium onion, chopped 1/4 cup all-purpose flour 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 large baking potato, peeled and diced 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced 1 package (10 ounces) frozen corn kernels 1/2 teaspoon dried thyme 1 cup whole milk Coarse salt and ground pepper In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes. Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

1 cup Old Fashioned Oats, Not Quick Cook 1 Tablespoon Whole Flax Seeds, Optional 2-½ Tablespoons Brown Sugar, Packed ½ teaspoons Cinnamon ¼ teaspoons Allspice ⅛ teaspoons Nutmeg ½ teaspoons Lemon Zest ¼ teaspoons Salt ½ teaspoons Vanilla 2 teaspoons Butter, Softened ¾ cups Pumpkin Puree ¾ cups Milk _____ For The Topping ¼ cups Pecans, Chopped 2 teaspoons Butter, Softened 1 Tablespoon Brown Sugar Preheat oven to 375 degrees F. Grease 4 individual-sized ramekins. Set aside. Combine the oats through salt in a medium-sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined. Divide mixture evenly between 4 individual-sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven). Bake at 375 degrees F for 10 minutes. Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 1

Cooking spray 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces 1 1/2 cups thinly sliced carrot 1 1/2 cups thinly sliced celery 2/3 cup chopped onion 1 (8-ounce) package presliced mushrooms ( I used zucchini and red peppers) 4 cups fat-free, less-sodium beef broth 1 bay leaf 2/3 cup uncooked pearl barley 1/2 teaspoon salt 1/2 teaspoon black pepper 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf Yield: 4 servings (serving size: 2 cups) CALORIES

from Simply in Season Combine in a large bowl: 1 1/2 c. whole wheat bread flour 1/4 c. sugar 1 T active dry yeast 1 tsp salt 1 tsp cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground allspice In large saucepan, combine: 1 c. sweet potatoes (cooked and mashed) 1 c. milk 1/4 c. butter Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min. Add: 1 large egg beaten mix at medium speed for 3 minutes. Add: 2-2 1/2 c. bread flour Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle. Brush each circle with 1 T meltedbutter. Cut into 12 w

from Simply in Season 2-3 c. summer squash (shredded) 1 c. water 1/2 c. sugar 3 T oil 2 tsp salt Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave. 1 c. bread flour 1 c. whole wheat bread flour 1/3 c. dry milk powder 2 T active dry yeast Combine in a mixing bowl. Add liquid ingredients and beat well until smooth. 1 3/4-2 1/2 c. bread flour Stir in enough additional flour to make a soft dough. knead 8-10 min until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 min. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, 25-35 min. Brush with milk for a soft crust and let stand 5-10 min before removing to a wire rack.

5 1/2 cups whole wheat flour (can substitute 1 c. 10 grain cereal for 1 c. of flour. Just decrease total flour by 1/4-1/2 c.) 2 cups unbleached all-purpose flour 1 1/2 tablespoons granulated yeast (SAF works fine, so does regular active dry) 1 tablespoon Kosher salt 1/4 cup (4 tablespoons) vital wheat gluten 4 cups lukewarm water (about 100 degrees F) 1 to 2 tablespoons of whole seed mixture for sprinkling on top crust: sesame, flaxseed, caraway, raw sunflower, poppy, and or anise (optional) ...you can just sprinkle flour on top before slashing First, measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if it’s lidded, just shake them well). Mixing the dry ingredients first prevents the vital wheat gluten from forming clumps once liquids are added: Now add the water to form a very wet dough. Don’t add additional flour to dry this out. Stir just enough to incorporate the dry ingredients into the wet. Cover loosely (leave lid ope

2 T oil ½ c. chopped onion 1 c. chopped red bell pepper 1 clove garlic chopped 1 lb. ground turkey or beef 2 cans diced tomatoes 1 can pumpkin 1 can tomato sauce (15 oz) 1 can kidney beans drained 1 can diced green chiles ½ c. corn 1 Tbs chili powder 1 tsp ground cumin 1 tsp salt ½ tsp pepper Heat oil in large pot. Add onion bell pepper and garlic. Cook for 5-7 minutes or until tender. Add meat. Cook until browned. Drain. Add tomatoes, pumpkin, tomato sauce, beans, chiles, corn and spices. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally for 30 min.