Spelt Bread

12 cups whole wheat flour (spelt)

6 cups hot tap water (not hot enough to burn)

2/3 cup oil

2/3 cup honey

2 Tablespoons SAF instant yeast

2 Talbespoons salt

(optional) 1-2 cups Flax, Bulgar Wheat

Mix the water, oil, honey, salt, and ONLY 6 cups of flour together on number 1 low speed. Mix until smooth. The mixture will be runny.

ADD the yeast - I like to sprinkle it in as it mixes.

Now, start adding the remaining flour. I add about 3 cups of flour (one cup at a time while the mixer is running) then increase the speed to 2.

Continue adding the flour one cup at a time until the dough starts to clean the edge of the bowl. Increase speed to 3 as the dough gets more consistent. Add smaller amounts of flour until the bowl is thoroughly cleaned by the mixing dough. Set the timer for FIVE minutes. This is as long as you need to knead spelt bread. Spelt has a fragile gluten, so you do not want to overwork it. Keep kneading the bread. You might still need to add a little bit more flour

HERE IS THE TEST: Turn the mixer off. Tap the bread like you want to test it to see how hot it is. (It is not hot at all.) You are testing for stickiness. If your fingers come off clean, and the dough texture has a sort of smooth shine to it, you have created an excellent dough. Finish mixing for the remaining time. If your fingers come off with dough stuck to them, you will need to add small amounts (1/4 cup

at a time) of flour until you can pass the sticky test. When your timer rings, your bread dough is done kneading.

Spray your countertop with vegetable or canola or your favorite non-stick cooking spray. You

can also spray your hands while you are at it. Dump the dough from the bowl onto the counter.

Separate the dough into 5-6 equal parts.

Shape each part into a loaf.

Generously spray your bread pans and place each part of dough into its bread pan.

Line up your bread pans and cover them with a clean, lightweight towel.

Let the bread dough rise until double in size. (About 45 minutes.)

Uncover and bake your bread at 350o for 30 minutes or until golden brown on top (and bottom).

Remove immediately from the pans and cool on a wire rack.

Navy Bean and Artichoke Casserole with Goat Cheese

2 (1-ounce) slices whole-wheat bread
2 (15-ounce) cans navy beans, undrained
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
4 garlic cloves, minced and divided
2 tablespoons olive oil, divided
3 cups chopped leek (about 3 large)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/8 teaspoon salt
1 (14-ounce) can artichoke bottoms, drained and each cut into 8 wedges
Olive oil-flavored cooking spray
1 1/4 cups (5 ounces) crumbled goat cheese

Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup.

Preheat oven to 400°.

Drain beans in a colander over a bowl, reserving liquid. Add enough water to liquid to measure 1 cup. Combine beans, thyme, sage, pepper, and 1 garlic clove.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 garlic cloves, leek, rosemary, salt, and artichokes; sauté 4 minutes. Stir in bean liquid mixture. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Spread half of bean mixture in an 11 x 7-inch baking dish coated with cooking spray, and top with half of goat cheese. Spread artichoke mixture over goat cheese; top with remaining bean mixture and remaining goat cheese. Combine the breadcrumbs and 1 tablespoon oil; sprinkle over goat cheese. Bake at 400° for 25 minutes or until lightly browned.

Butternut and Spinach Lasagna

VEGETABLE FILLING
2 t olive oil
3 c. chopped leeks
1 t dried sage
2 chopped garlic cloves
5 c cubed butternut squash
1/2 c chicken broth
1/2 c water
1/4 t pepper
1 -10oz frozen spinach

SAUCE
3 T flour
2-1/2 c milk
1/4 c cream cheese
1/4 t nutmeg
1/8 t black pepper

REMAINING INGREDIENTS
2 C shredded mozzarella cheese
12 cooked lasagna noodles or oven ready noodles

Preheat oven to 400.

To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; saute' 5 min. Add squash, broth and water; cover and cook 20 min or until squash is tender, stirring occasionally, smash the squash lightly. Stir in pepper and spinach.

To prepare sauce, place flour in a large sauce pan and gradually add milk stirring with a wisk until blended. Place over medium heat and cook until thick, about 10 min, stirring constantly. Remove from heat and add cream cheese , nutmeg, an 1/8 t pepper, stirring with wisk.

Spread 1/2 c. sauce in bottom of 13x9 baking dish coated with cooking spray. Arrange 3 noodles of sauce; top with 2 c. vegetable filling, 1/2 c cheese and 1/2 c sauce. Repeat the layers, ending with noodles. Spread the remaining sauce of noodles. Cover and bake for 30 min. Uncover and sprinkle cheese and bake an additional 10 min. Let stand 10 min before serving.

Creamy Curry Chicken Soup

2 tablespoons olive oil
1 small onion, chopped
1 1/2 cup carrots, peeled, cut into 1/2-inch cubes
1 cup chopped celery
2 teaspoons curry powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
4 cups canned low-salt chicken broth
2 tablespoons all purpose flour
1 pound skinless boneless chicken, cut into 1/2-inch cubes

Heat oil in heavy large pot over medium heat. Add Chicken and cook til done remove and set aside. Add onions celery and carrots. Cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices and flour; stir 2 minutes. Add broth, chicken and cook til carrots are tender. Add 1 cup of cream and salt and pepper to taste.

Amy's Fish with Mango salsa

Fish Marinade:
2 T Lime Juice
2 t Olive Oil
1/2 t cumin
2 Cloves garlic
Mix in a bag then add fish to marinate for at least 15 minutes
Then add 1/4 t salt to fish (halibut is recommended)

Mango salsa:
1 C chopped Mango
1/2 C cucumber (seeds removed)
1/4 C green onion
1/2 C chopped cilantro
2 T Jalapeno
1 t lime juice
1 t olive oil
Dash of salt
Chill for one hour for best results

1/2 C mayo
1/2 C sour cream
1 T of Chipotle sauce (from a can of Chipotle peppers)
Green Cabbage

Butternut Squash Soup

3 Tbs. Butter
2 Onions, chopped
2 C Butternut Squash, peeled, seeds removed, cubed
3 Tbs. Flour
1-2 tsp. Curry
pinch Nutmeg
3 C Chicken Stock
1.5 C half and half or milk
Salt and Pepper to taste
Cream and Parsley

Saute onion in butter until soft. Add squash, stir and saute 3 minutes. Add flour, curry nutmeg and stir. Add chicken stock and stir. Add milk and stir. Simmer for 15-20 minutes until squash is tender. Put in blender just until smooth. Pour through sieve back into pan to remove strings. Warm, pour into bowls. Top with cream and parsley. Serves 6