-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
Dinner tonight:
Grass-fed steaks on the grill with asparagus and roasted bok choy
Tomorrow
Quinoa, swiss chard, and feta
Tuesday
Curry from our freezer cooking day
Wednesday & Thursday
??? Hubby out of town
probably McDonalds
**just kidding!!**barf.
Friday
homemade pizza night
Saturday
GO CATS!
I graduated from Univ. Kentucky and Hubby graduated from Univ. Louisville. We are a house divided.
I'd like the recipe for your granola, please!
ReplyDeleteMe too and the one for the pizza dough. Thanks!
ReplyDeleteDitto for the pizza dough---i've been searching for a good one!
ReplyDelete