Bread and garden produce cooking

7 Grain Loaves made with a cracked seven grain cereal mix and 100% whole grain freshly milled Montana Gold white wheat berries. I also add sesame and flax seeds to this bread and sprinkle the bottem of the bread pan with sunflower seeds. Beautiful rise and light texture, wish I could cut you a slice it's my favorite with some nut butter and jelly for breakfast.

There is a little freshly milled whole grain bread discussion on comments of my the previous post (unrelated to this bread) for anyone interested. If you are interested in my bread machine version of this recipe, I'd be happy to share it. I used to sell made to order freshly milled bread machine mixes, 7 varieties. Just comment if you'd like that recipe.

MINI BREAK AND Kitten the lintball
I've had a good couple of days break. Lounging with the phone shut off, swimming, small town celebration, dinner with family, sewing with my mom, and a few fireworks. I am also sunburned and feeling it.... isn't summer grand. Young kitten had an incident, but is doing well now. He ran outside between Dave's feet. Dave worked outside for about an hour and came in forgetting theat the kitten was outside. No one thought anything of it. The next day Matthew started doing laundry and needed to use the dryer, he opened the door and heard faint kitten meows. Well, after everyone went searching and we couldn't find him Dave realized that he forgot the kitten outside the night before. The kitten attempted to come in through our dryer exhaust vent and made it through the shoot getting stuck at the bottem. Dave disconneted the dryer vent in several places and found him, head down. He needed to back himself out and was one big ball of gray fluff and dust who was very, VERY happy to see us. I haven't seen him run towards for the door all day.

I'll have to share my fourth fixings next time, but this is what I made up prior that with some of my garden produce. The first two pictures are soups, Farro Minestrone with squash and greens along with Caldo Gallego (Spanish Kale and Potato Soup). We ate these with a sandwich. Both recipes came from Bryanna's Fiber For Life Cookbook. The day we ate hot soup we sat in air conditioning, but for leftovers I are a bowl cold and froze quart portions to eat later. I just put in the refrigerator thenight before I want it. In my experience both of these soups freeze well. These soups helped me use up kale, zucchini, red pepper, onion, peas, carrots, and squash. One soup has pinto beans and the other white cannelli, I like to cook my beans in large batches and freeze portions ahead for fast use in soups and spreads, it saves some $ and reduces trash/ recycle.

Now onto more uses of zucchini. I was impressed with this recipe even though structurally it flopped. This is zucchini "sausage" from the same cookbook. It was supposed to cook into 10 patties. I started them that way over high heat on my flat grill. After being pretty sure they were browned I flipped... well, see the plate I ended up eating them that way. This reminded me of a plate of greasy truckstop hashbrowns that I used to order at 2:00 am Sunday after the bar closed and dance was over (many years ago). I used bac'un like bits instead of the vegan canadan bacon rounds, chopped. The recipe is only brown rice, 2 lb's zucchini, bacon bits, and a few seasonings... why did it taste like greasy truckstop hashbrowns? I don't know, but I made that note in my cookbook and intend to make this again some morning for breakfast only I don't plan on trying the patties.

KIMA PAKISTANI HASH
I really enjoyed this, another Bryanna recipe. She has a KIMA recipe in the 20 minutes to dinner cookbook as well as the Fiber for life cookbook. One is called Pakistani hash and the other vegetarian kashmiri, almost identical except one has mushrooms. I really enjoyed this dish. I served it with a pita bread and roasted red pepper dip. It made alot so I thought I would freeze some, I liked it so much I had it several meals in a row and finished it off. I changed the original recipe enough that I will post my version here.

Saute the onions and garlic 5 minutes, then add the remaining veggies and seasonings:
2 large onions
2 cloves garlic minced
1 7-8" zucchini diced
2 cups red skinned new potates, diced
1 1/2 cups carrots, diced
2 Tbsp curry powder
3 Tbsp soy sauce
1 tsp black salt
1/3 cup tomato paste mixed with 1/2 cup water
(or 4-6 fresh tomatoes chopped)
1 and 1/2 C dry TVP granules
1 Tbsp Penzey's Bratwurst Seasonings (or your preferred seasonings)
You could fry up some lightlife sausage in a tube
to replace both the TVP, water, and spice.
1 1/2 C water
2 cups fresh shelled peas (or frozen)
Bring mixture to a boil, turn down heat, cover and cook for 30 minutes stirring occassionally to make sure it doesn't burn on the bottem of the pan. Serve when potatoes and carrots are soft and a little more water if needed. I actually stuck my pan in th eoven and baked for 30 minutes, but I don;t think that is necessary... it should be more dry than wet though. I served this with pita bread and roasted red pepper dip.

NOTE: I used to dislike curried dishes. The curry I bought was from the grocery store. This curry dish was made with some "real" stuff that I bought at a "real" indian food store, it has a little bite. I like curry now... there is a BIG flavor difference between the two spices with the same name.