Tonight I pulled out my grain grinder and started soaking:
-wheat for pizza dough. I've found the dough is easier to work with if it has time to mature in the fridge a few days. Currently I'm using a hybrid recipe I concocted from Artisan Pizza in Five Minutes a Day.
-wheat for bread using the soaked bread for the bread machine recipe
With the extra flour, I added it to these oat-loving recipes - because the phytates in the wheat helps break down the oats and becomes more digestible.
- oatmeal for tomorrow's breakfast
- oats for granola similar but a tweaked from this recipe. Email me or leave a comment if you want the recipe I use.
- oats for baked oatmeal
Grass-fed steaks on the grill with asparagus and roasted bok choy
Quinoa, swiss chard, and feta
Curry from our freezer cooking day
Wednesday & Thursday
??? Hubby out of town
homemade pizza night
I graduated from Univ. Kentucky and Hubby graduated from Univ. Louisville. We are a house divided.