11 January 2011

Beans and Bread and other things

Last week I managed to get 2 of my dinner plans done. Not such a great record, but I still feel good about it. The Curry Quinoa was a hit with some tofu, read about it here in my previous post.

On Saturday I made the Butternut Squash and Coconut Milk Rice as planned and it was lovely. I followed the recipe except I used chickpeas instead of black beans (it's what I had in the pantry). The only thing I would have done differently is maybe leave the lemon grass whole and take it out before serving, because I guess I didn't get it chopped fine enough and it was a bit like chomping down on tree bark at times. Teeny tiny pieces of tree bark. The flavors were phenomenal though, and I will definitely make it, or a variation, again soon.

On Saturday I also made two loaves of bread and a big ol' pot of black beans. For the black beans I used this Spicy, Citrusy Black Beans Recipe from Simply Recipes. The bread and the beans turned out AH-mazing! I think I'm gonna make it a regular thing to make bread and a pot of beans, or something equally as slow-cooking and savory, on Saturdays. A nice long day of leisurely cooking and baking in between book reading.

Trying out a new thing, here is a link to the bread recipe I used from the Joy of Cooking on google books. It's called White Sandwich Bread. Scroll down, it starts on the bottom of this page and goes on to the next (they explain the whole wheat version on the next page, that's the version I made).


  1. Thanks for posting! I cannot wait to try the bread.I have white bread flour, but just regular whole wheat flour. Do I need whole wheat bread flour too?

  2. Regular flour will be fine. I don't even use bread flour, I just use regular flour (in fact I'm not even sure what the differences are between reg and bread, I'll have to investigate that).


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