With too much time on my hands, I begin to think I’m invincible.
I will banish High Fructose Corn Syrup from our diets! Why is it in our bread??!
Let’s make homemade bread! The pioneers did it while crossing the plains, SURELY I can do it with all the modern convenience of a real oven.
Not so much. The product of my efforts had all the consistency of a brick. A delicious honey wheat brick. It was good, but not sandwich type bread. Adam grabbed a handful off the loaf and sat right down on the kitchen floor to eat it. I swear I feed this child. We’ll work on manners next.
Not to be daunted by previous failure, I bought an el cheapo bread machine from Craigslist and proceeded to plow through three different kinds of flour and two kinds of yeast. Want a math lesson? Try to figure out how many different kinds of bread you can make. Bread is supposed to be flour, salt, water and yeast. Flour? Bread, pastry, wheat, stone ground wehat, white? Then oil? Do you want oil? What kind? How about milk? Whole, skim, or powdered? Sugar? White, honey, brown, or molasses? Yeast? Rapid rise? Don’t even get me started on the settings actually on the bread maker…..
Until my brain exploded right there in the kitchen.
So I’m on my third recipe, trying to find one that will produce a lighter loaf than “brick.” Funny how I don’t see *that* setting on the machine. I did see a “dough” setting which produced a really nice, workable tortilla dough.
Meanwhile, my friend Tom is in town as his mother had a knee replacement, so I offered to bring a meal over. I pulled out my church cookbook and chose “Unstuffed Peppers” submitted by our former pastor, Father Zore. His recipes come from his Slovenian mother and really cannot be beat.
What I love most about this recipe is that except for the chopping, chopping, chopping, it is very easy to put together. Apparently not so easy for my son, who pulling at my leg for the eightieth time yesterday afternoon, asking for I don’t know what, led me to say,
Could you just be patient?
I not being patient. I being Adam…
Truer words have never been spoken in my kitchen.
This week’s offerings:
Unstuffed Green Peppers
- 1 – 1 1/2 pounds of hamburger, browned and drained
- 3-4 green peppers, stems and seeds discarded, chopped
- 1 package of mushrooms, chopped
- 1 large onion, diced
- 1 large can of whole tomatoes (I used Trader Joe’s plum tomatoes with basil) or tomato sauce
- 1/2 cup of uncooked rice
- 1 tsp basil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- dash of sugar
- Combine rice, hamburger, green peppers, onion, and mushrooms in a very large mixing bowl.
- Combine tomatoes and spices in a large food processor, pulse until the tomatoes are broken up. Pour into the meat/veggie mixture and combine.
- The mixture shouldn’t be very wet, as the vegetables will put out enough liquid to cook the rice. Mine did seem too dry however, so I added a little extra tomato sauce.
- Pour into a heavy covered dish and bake at 375 degrees for one hour. Turn the oven down to 200 and continue cooking for at least one additional hour. Father Zore suggested leaving it in at 200 over night.