Pinto Beans & Goat Cheese

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It’s the beginning of November and the weather in Maryland is still very nice! For the last 4 years I’ve been in Central PA during November… where it’s COLD COLD COLD and often snowy or wintry mix-y. I’m not used to this warm weather anymore but I love it. It gets cold enough to wear thick sweaters and warm boots but not so cold its unbearable! Today, its in the high 50s, low 60s. It’s gorgeous outside. There are still green leaves on the trees. Some red and yellow too.

I will be heading up to PA this weekend (brrrrr) for my grandmother’s 90th birthday!!! Go Grandma! We’re throwing her a 90th birthday bash and a bunch of my family will be there. We’re going to party like it’s the 1920s! Technically, Grandma probably partied most in the 30s since she was born in the 20s but whatever. We’ll party like it’s the early 20th century.

She also lives very close to Stephen’s hometown sooo I get to go to Echo Hill. I’m beyond excited! I plan to buy millet, steel cut oats, bread flour, vanilla beans, a variety of nuts, spices, and so much more! I love Echo Hill ❤

I was craving something hearty & warm (even though it’s nice, it’s still fall!) and soup wasn’t going to cut it. This recipe could easily be made with black beans too. Mmmm. The chipotle adds an amazing smoky flavor to the beans and the quinoa rounds out the protein. You could add other veg for a little more variety. If I had bell peppers I probably would have added them! Anyway, enjoy! : )

Pinto Beans & Goat Cheese

Pinto Beans & Goat Cheese

  • Olive Oil
  • 1/2 Medium Onion, diced
  • 2 Cloves Garlic, minced
  • 1 Can Pinto Beans, unsalted
  • 1 Can Water
  • 1/4 Cup Quinoa
  • 1 Tsp Cumin
  • 1 Tbsp Chili Powder
  • 1 Tsp Chipotle Pepper, ground
  • Splash of Hot Sauce (I used Crystal)
  • Salt & Pepper
  • Soft Goat Cheese

Sautee onion in olive oil over medium heat for a couple of minute before adding the garlic. Add the spices to bring out the flavors. Rinse beans before adding to pot. Add water and bring to a boil. Add quinoa and let simmer until quinoa if fully cooked and mixture has thickened considerably. About 15 to 20 minutes. Just can add more water if you’re looking for a soupier consistency. Add hot sauce, salt & pepper to taste. The vinegar in the hot sauce will enhance the other flavors. I think lemon juice would be a nice addition of acidity as well. Once plated, sprinkle goat cheese crumbles over beans or leave off for vegan option.

Bon Apetite!!

I was playing with my camera last night and took a few pictures of my favorite ring. It was my mom’s.

I don’t know where the dried flower came from, I’ve had it on my vanity for quite some time but the handwritten card was from Stephen  : D

Also, took some pictures of the trees & leaves outside a couple of days ago.Last picture! Tuesday mom & I drove to the Eastern Shore to visit my maternal grandmother & grandfather. They live on the water and I snapped a couple of picture of the sunset.

I hope everyone’s enjoying the start of November as much as I am!

Love,

Kelley

Amish Bread

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Today I made Amish bread! From the cookbook Stephen got me for my birthday – The Amish Cook’s Baking Book by Lovina Eicher. I modified the recipe only slightly and as my first time making bread like this, I think it turned out pretty well. It was extremely yummy. I kept pulling pieces off after I’d already had a couple of slices.

Lovina’s Homemade Bread (modified only slightly)

  • 1 Tbsp Active Dry Yeast (or 1 package)
  • 2 1/2 Cups Warm Water
  •  Lard  Vegetable Shortening (amount the size of a large egg)
  • 2 Tbsp Sugar (I used light brown sugar)
  • 1 Tbsp Salt (I used 2 teaspoons, but mine turned out a little sweet – I liked it)
  • Enough bread flour to make a soft dough

I think I used about 4, maybe 5, cups but I really have no idea. I was too focused on adding 1/2 cup of the flour at a time and watching how the dough looked to see if I was doing it right.

Grease a 5 by 9 inch loaf pan.

In a bowl, combine 1/2 cup warm water with yeast to soften. In another bowl, combine 2 cups warm water, softened vegetable shortening, sugar, and salt. Incorporate the yeast mixture. Stir until combined. Add bread flour 1/2 cup at a time “mixing until the dough is elastic and doesn’t stick to the sides of the bowl.” I was a little unsure of myself with this step because I haven’t made a lot of bread in my life but I did my best at guessing how it should look.

Once combined, cover and let rise in warm spot until doubled. Takes from 1 to 1.5 hours. Preheat oven to 325 Degrees Fahrenheit while the dough is rising. Once risen, punch down dough and form into loaf shape (for me this required a lot of extra flour but perhaps I didn’t add enough to being with). Place in greased loaf pan and allow to rise an additional 30 minutes until the dough fills out the pan and is about level with the top.

Bake for 45 minutes. Lovina suggests coating the dough with oil before baking to keep the bread soft or brushing with butter when it’s finished for similar effect. I brushed the top of mine with honey before baking.

NOTE: My vegetable shortening didn’t really start to combine until I added the flour but the warm water eventually made it melt (sort of) into the mixture.

Sooo yummy.

Blueberry Bran Muffins

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I use the same base Bran Muffin recipe ALL THE TIME. It is the best I’ve ever found.

I change up the recipe slightly almost every time I make it, sometimes I add cinnamon, sometimes a banana, other fruit, nuts, etc. I add apple butter, change up the amounts of liquid or dairy. It is really extremely versatile. You could use a variety of flours, spices, or even liquids. The important part is the relative proportions.

Anyway, I wanted to make some muffins for Stephen before he left today so the recipe below is the variation I used. I didn’t try them but I’ve never made a bad batch of these muffins, no matter the changes I make (they’re always reasonable!). And they smelled incredible. Sometimes I want to bake muffins just so the house smells cozy.

Blueberry Bran Muffins

Makes 12 Muffins

Adapted from Super Natural Every Day by Heidi Swanson via Holly & Rose.

  • 1/2 Stick Salted Butter, Melted
  • 3/4 Cup 0 Fat Plain Greek Yogurt
  • 2 Large Eggs
  • 1 Tsp Vanilla
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Brown Sugar (Light or Dark)
  • 1/4 – 1/3 Cup 2% Milk, hot
  • 1/4 Cup Dried Blueberries
  • 1 1/2 Cups Bran (Oat or Wheat – I usually use half and half, depends what I’m looking for)
  • 1 Cup Whole Wheat Flour
  • 3 Tbsp Flax Meal
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt (1 Tsp if using unsalted butter)
Warm milk until hot and add dried blueberries to help reconstitute. Let them sit for as long as you can until adding them to mixture, giving them time to soak. Combine melted butter, greek yogurt, eggs, maple syrup, brown sugar & vanilla. Add bran, flour, flax meal, baking powder, baking soda, and salt.
The batter is usually a bit thick so don’t worry but if you think it’s too thick, feel free to add a little milk, applesauce, water, or something else you’d like to use.
Line a muffin pan with 12 muffin papers and fill about 3/4 full. Oftentimes I have extra batter so I just fill the papers extra full rather than having to use another muffin pan.
Bake at 400 Degrees Fahrenheit for 15 – 22 minutes. The range is so broad because of the variations that could be made. They usually take about 18 minutes though.
Let cool (mostly) and bon apetite!