Morning, Midday, Evening – Sturdiwheat
For the breads, they all freeze beautifully. This is the best part of a busy holiday schedule. Go ahead – make them well in advance and freeze to further ease the preparations on your special days.
Try this – For Breakfast
Sturdiwheat Swedish Pancakes greet the morning with a burst of flavor. Enjoy with lingonberries (can be purchased on Sturdiwheat website) or with whipped cream and fresh fruit, or with butter and syrup. You choose. No matter what you choose, these will quickly become a favorite.
For Lunch – Two great suggestions. And clean-up is a snap!
Sandwiches. Enjoy that sandwich on this wonderful Sturdiwheat Limpa Rye. Dense. Brimming with flavor. Enjoy it with your ham, turkey or other favorite meat, along with lettuce and your favorite sandwich additions like cucumbers, roasted red bell peppers, and/or sprouts. Your favorite homemade (or not) cranberry relish would be a great addition to the turkey sandwich for a nice piece of variety. Oh yes, it’s good! Try it. Put all these ingredients on a tray and let them make their own. Don’t forget the mustard (try some special mustards) and mayo.
A light and casual “you pick it” lunch. Serve Julekake made from our Cardamom Bread Mix. This is SO good. Slightly sweet with that hint of cardamom, which is used the world over as a spice for both savory and sweet dishes. This tasty Sweet Cardamom Bread with the infusion of candied fruit is the perfect mid-day treat. The recipe is here. Like most Sturdiwheat products – Just add water. In this case, add the candied fruit also. (When freezing this treat, prepare and add the glaze when the bread has been removed from the freezer and is at room temperature.)
Spread the finished bread on a platter with light meats, cheeses and some grapes. Each can make his/her own plate.
For Dinner. Two ideas here too.
This is really something special. A Sturdiwheat Baguette – Or use the baguette mix and make epi-shaped loaves. Find out how by clicking here. These are great for conversation, and let each diner break off his/her own “piece” of the baguette. This mix is so outstanding. Perfect baguettes every time. These loaves were baked in my home and thoroughly enjoyed. I am never without the Sturdiwheat Baguette Mix. And just add water! This dough can be left to rise for 1 to 24 hours. The longer it rises, the more the flavor develops. Try it. You won’t be disappointed.
Hard Rolls. If you prefer individual rolls (and this is the perfect place to find them), look no further. The hard rolls made from this Sturdiwheat Baguette Mix are incredible. And as easy as making the baguette. Cutting the baguette for hard rolls is explained here. These hard rolls gain acclaim every time they are put on our table. It’s love of that most wonderful of breads. These also freeze beautifully.
A Mexican Breakfast for the Holidays
Sturdiwheat Corn Cakes - A great alternative for breakfast – And so flexible. Corn cakes with chili. Corn cakes for breakfast with maple syrup. Corn cakes with guacamole. Corn Cakes as a side with almost anything. But more on that later.
Today, please take a look at this incredible breakfast using Sturdiwheat Corn Cakes! Use it for the Holidays or whenever you feel like having a special treat.
You will need:
Sturdiwheat Corn Cake Mix / water
Corn (Fresh, Frozen, or Canned) (Use paper towels to dry the corn)
Sweet Red Pepper, Poblano Pepper (or regular green pepper) Medium Dice
Salsa (Homemade or purchased), Sour Cream
Prepare a cup (or two, depending on how many people you are serving) of Sturdiwheat Corn Cake Mix as directed on the package. Add corn and peppers. Let sit for several minutes. Fry the corn cakes as you would a regular pancake. Place in the oven to hold while the eggs are prepared.
Baste eggs (or scramble, or fry).
Place Corn Cakes on a plate with two eggs, and dress with sour cream and salsa. Serve with salt, pepper, and your favorite hot sauce.
Ah Pork! Let me count the beautiful ways. Bacon, Side Pork, Chops, Loins, Roasts – Yum!
The stuffed pork loin that was featured in the blog was prepared a day ahead, tied and left in the refrigerator unroasted. So nice to prepare in advance. For me, it is always nice to have some sweetness with the pork loin – hence the reason for the peaches and lingonberries. Also the reason many like to eat applesauce with their pork. Some might want to stuff the loin with apples. But this is what I did.
Prepare the peaches and lingonberries (below.)
Use a 3-pound (+ or -) pork loin. It should not be a tenderloin. (Too narrow to open and stuff.) Preferably it will have a thin layer of fat on the top. Slice open the loin for stuffing. If you have not opened a pork loin for stuffing, it is an easy task. Go to http://www.youtube.com/watch?v=2eCpL6cj7Rw for a demonstration.
Once you have opened the pork loin, there are dozens of stuffing ideas. This is the one on the blog.
In a pan with oil, sauté chopped celery and onion a bit – just to soften it slightly. Ah! Always a wonderful aroma from that celery/onion base! Cool the sautéed vegetables.
Generously brush the pork with olive oil, and sprinkle with salt, pepper and minced garlic. Remember, it is 3 pounds or so . . . So don’t be shy about the seasonings. Cover with fresh or frozen spinach, spread the cooled vegetables over the open pork loin. and sprinkle with a good portion of dried cranberries. That bit of sweetness is so nice with the pork loin. With the spinach and cranberries, it will also make a very nice presentation when it is sliced and that coil appears.
Roll tightly and tie with string. Watch this video for instructions if it is new to you. http://www.youtube.com/watch?v=P0TpBA7BybM&feature=relmfu Bake immediately or cover and put in the refrigerator until baking time.
Bake uncovered at 350F until the interior of the roast is 145F, about an hour. Temperature is the best way to give you a nice finished product. It provides for a nice juicy loin. Use a meat thermometer. I use a probe that monitors the roast from beginning to finished temperature. The thermometer readout is outside of the oven. FDA guidelines for cooking pork indicate that 145F is the recommended temperature for pork.
Wrap in foil for 5 minutes to let the juices return to the outer portions of the roast. (Also – if the roast rests, it carves much nicer.)
Slice the stuffed loin and place on plates. Top with a sauce. In this case it was peaches and just a few sweetened lingonberries. The sweetness of the peaches and the tartness of the lingonberries was very nice with this flavorful roast.
Peaches – in a saute pan, melt 3 T butter, add three peaches cut into wedges. Sauté slightly and add 1/4 to 1/2 cup sugar (taste it) . . . . Saute until the sugar is melted and peaches still hold their shape. A touch of vanilla is a great addition.
Lingonberries – Add sugar (amount is your preference) to lingonberries and let sit until the sugar dissolves. Use Lingonberry preserves or cranberry sauce instead if frozen lingonberries are not available.
I served the loin with slightly sauteed yellow squash and onion. Butter, squash, onion, salt and pepper. With a fresh rosemary sprig for a touch of color. I am showing the dish without the sauces so the beautiful loin is visible.
Add one of Sturdiwheat’s delicious breads – always a great addition to dinner. Enjoy!
This is how I used Sturdiwheat with peaches this weekend.
Peaches aren’t only for dessert anymore!
A luscious stuffed Pork Loin topped with butter, sugar, and cardamom-glazed peaches and lingonberries, quickly sautéd yellow squash ribbons, and red rice.
And where is the Sturdiwheat?
Here! The beautiful Sturdiwheat Baguette to finish it off. Wonderful!
While the Pork / Rice / Yellow Squash / Peaches and Lingonberries were delicious, Sturdiwheat Baguettes are so often the Stars of the Table. Delicious.
Win a Zojirushi griddle plus delicious, healthy Sturdiwheat mixes.
Tell us about your Peach Favorite!
Enter by August 29, 2012!
A peach is many things . . . A friend, a helpful neighbor, a positive acquaintance. Yes, how many times have we heard “She’s a peach!”.
But . . . It is also a mouth-watering fruit. Whether it is peeled and eaten (with that wonderful juice dripping just a bit), used for smoothies or margaritas, or used with a great Sturdiwheat Mix, the peach is superb. The incredible, edible peach.
Does this photo make your mouth water? Can you smell that delicious aroma? Tell us about what you would do with the peaches and Sturdiwheat.
How would you use peaches with a favorite Sturdiwheat Mix?
Be creative. Enjoy both the Sturdiwheat and the peaches. Impress your friends. Send us your ideas, your recipe success! We will be giving away a Zojirushi griddle, and 3 bags of your favorite Sturdiwheat mix. Entries for this peach of a project are due by August 29, 2012.
This is an incredible griddle. Our favorite. Zojirushi Gourmet Sizzler.
Send us your best idea / recipe. Your recipe could end up on our recipe page! YOU could end up with a new Zojirushi!
Winner will be chosen at random from the best ideas / recipes submitted.
Find all of our quality mixes here: www.sturdiwheat.com.
Sturdiwheat - Making life easy in the kitchen. Making you the peach!
So healthy! So easy! So incredibly delicious!
Can’t you smell those peaches? MMMMM…
Let us hear from you.
Click on “comment” below to tell us about your delicious journey with Sturdiwheat. A photo of your creation would be great – Email the photo to email@example.com and indicate the comment to which it is connected, and we will post it on our blog.
Ah – July! Read on.
Celebrate – Celebrate – Celebrate with Sturdiwheat!
Independence Day, Bastille Day, National Blueberry Month, National Ice Cream Month.
Sturdiwheat is here to help with those summer celebrations.
Of course, they all make us think about food. Independence day with it’s American Traditions – grilling brats, hot dogs, steaks, ribs, chicken, and more. Watermelon, pasta salads & potato salad, ahhhhh the list goes on. Bastille day with crepes and baguettes.
And what could be better than a National Blueberry and National Ice Cream Month. Blueberry Cobbler! Strawberry Shortcake! Sturdiwheat is here to help with your summer food! So easy! So delicious! So healthy!
What do you like about July? Food? The Beach? Boating? Vacation?
Tell us aout something you like in July!
We hope to hear from many of you.
Drawing will be July 31st so get your story to us soon!
Check us out on facebook also.
Share this with a friend!
Click on leave a comment to share your story and entered to win!
Searching for that perfect cornbread.
I admit – having an iPad in the kitchen is wonderful. It is so handy for finding ideas and recipes. And having thousands of recipes available through the Internet is a great way to find recipes that are new and even some that give us a new twist on our favorites. Google is your kitchen friend! I Googled “cornbread recipe” and received “about” 1,100,000 hits in less than two-tenths of a second. Now THAT is too many for me — so what’s next?
Where does one go for perfect cornbread? How about Sturdiwheat? Oh – you thought that Sturdiwheat only had dynamite pancakes and awesome bread? Look behind Door Three! This cornbread is excellent. Moist. Flavorful. And as always, Sturdiwheat has made your kitchen an easier and more pleasant place to be.
With Sturdiwheat, of course, you can always just add water (and in this case some melted butter) and that’s it. Or – you can try some new tricks of your own. This time I used the Lemon Corn Bread. And added some frozen blueberries.
Follow the simple instructions on the package. When the batter is ready, spoon half of it into the bottom of the 8″ x 8″ pan. Sprinkle a cup of fresh or frozen (thawed) blueberries on the batter. Top with the remaining batter. Baking may take an additional 5 minutes because of the moisture in the blueberries. The cornbread is done when a toothpick inserted in the center comes out dry.
The light lemon flavor and the blueberries combine for an excellent result. Use it for brunch, for breakfast, for a mid-day snack, or for an addition to an appetizer table. It didn’t stay around for long. Color this Lemon-Blueberry Cornbread GONE!
Sturdiwheat. As always – Putting a smile on your kitchen time.
What can’t one do with this Sturdiwheat Baguette mix?
This takes a bit longer than the regular Sturdiwheat mix, but it is sooooooo worth it.
To start, dissolve yeast packet contents in 2.25 C warm water. Add 1.5 C of the mix and stir until smooth. Cover and let this sponge cure for up to 24 hours. If cured in the refrigerator, bring to room temperature for 1 hour before using.
Natural and Healthy!
Sturdiwheat Focaccia / Snack Bread Mix is a wonderfully surprising and pleasant change from what we often consider Focaccia. It is filled with healthy grains and steps up a BLT and other sandwiches beautifully. It has a great robust earthy flavor from the grains and you can truly taste this bread – whether it is on a delicate veggie sandwich on a mighty sandwich with intense meaty and flavorful fillings.
As an appetizer bread with cheeses it is a special treat for your guests – or even just for you and yours while waiting for dinner in the evening – or for a snack whenever!
For this baking session I added fresh rosemary to the top. As you can see, it looks delicious and tastes equally as nice! Use the package instructions – just be sure you let it rise in the pan before baking. About an hour is good until it doubles in size. You do want to let it rise in the pan because with the thinness of the bread, it doesn’t get a long time in the oven to rise.
I will report on my next experiment with some other toppings. I am expecting similar results.
Oh – I used a pizza pan from a local take it/bake it outlet (pizza came in it and I just re-used it), and it made a great undercrust on this bread. But you can use any metal pan.
This is such a great bread. And Sturdiwheat, as always, is making your life in the kitchen easier. Enjoy!
Versatile! That’s Sturdiwheat Baguette Mix
Add some Rosemary and Voila!
This was a great success. Add a few tablespoons of chopped rosemary – This was with fresh rosemary – Don’t be shy about the spice. Let it sing! Add it at the same time the water is added. Crush the rosemary with a small bit of oil in a mortar and pestle if you have one to force the flavors. If using dry rosemary, be sure to crush the spice.
Let is rise for up to 24 hours. Punch down a couple of times during the rise. The long rise isn’t necessary, but the flavor and texture improve with the longer rise. Let the loaves rise for an hour or so after shaping the loaves. Put a pan of HOT water on the bottom shelf of the oven when preheating is started. This moisture is so important for getting that wonderful artisan crust.
Slit the loaves across the top with a serrated knife or a scissors just before putting the loaves in the oven. Also, spray the top well with water. Spray twice more during baking. This water also goes to giving you that beautiful crust.
Bake as directed on the package at 425 degrees – but bake for 30-35 minutes until the crust is a golden brown. A longer baking time is required because these loaves are thicker than the baguette loaves.
This bread turned out so beautifully. The texture was exquisite. The crust – Exceptional. Use this Baguette Mix in many ways. Test it out! Let us know what happens.
Enjoy this Rosemary Artisan Bread and the compliments you will be hearing! And be sure to visit Sturdiwheat for this and other great mixes.