My thoughts on Bread (and Beef and my very Best Buddies)

I decided to check my blog today and noticed a request for the Pecan Oat Bread recipe, and it got me thinking about bread....

These days, anytime I bake or open a loaf of bread, I think of my sweet retriever, Nika. For eleven years, up until last weekend, anytime she heard the crinkle of the wrapper or caught a whiff of the oven door opening, she was into the kitchen lickety-split.

Except once, that is, on the afternoon she decided to go to heaven.

Since I know I'll never crack open a loaf without thinking of my companion, I vow to enjoy every slice. While I won't wolf it down in one gulp like my canine, with each bite, I'll remember that electric smile she would flash after her feast.

Pecan-Oat Bread

She loved this crunchy, nutty loaf.

1-1/4 c water

1/4 c firmly packed lt brown sugar

1 tbsp butter or margarine

3 c bread flour, divided (I used 1 c whole wheat and 2 c bread flour)

3/4 c pecans, chopped

1/2 c quick-cooking oats

1-1/2 tsp active dry yeast

1-1/2 tsp salt

Combine water, sugar, and butter in a small saucepan; bring to a boil. Remove from heat, and let stand until mix reaches a temperature between 120-130 degrees. Meanwhile, combine 2-1/2 cups flour, nuts, oats, yeast and salt in a large bowl. Add liquid and stir until well blended.

Turn dough onto a floured surface, and knead in enough of the remaining flour to make a soft dough. Knead until smooth and elastic, about 10 minutes. Place into a well-greased bowl and turn once to grease top.

Cover dough with a damp cloth and let rise in a warm place, free from drafts, 45 minutes or until double in bulk. (It took a bit longer to double because we used whole wheat flour.)

Punch dough down. Turn onto a floured surface, and knead lightly 4-5 times. Roll into a 14x7" rectangle. Then roll up dough, staring at narrow end, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down in a well-greased 8x4" loaf pan.

Cover and let rise for 1 hour or until doubled in bulk. Preheat oven to 375 degrees.

Bake for 40 minutes or until loaf sounds hollow when tapped. It will be very brown on the outside. Remove bread from pan immediately and cool on wire racks.

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Our second retriever, Cody, wasn't as fond of bread as Nika. Sometimes he would drop it at her feet like an offering and walk back to me for something better. He was a meat-lover, through and through.

A few years ago, he went running down the stairs and across the yard after a rabbit. His shoulder snapped before he reached the hare, and he went down with a chilling scream. The cancer had eaten through the bone - since he never complained about a thing, except the heat, we had no idea. The vet said they could give him something for the pain, but that was it. So, we brought him home to say goodbye, give him one last yummy meal and lavish him with affection.

Of course we gave him beef. The vet had us watching his diet for so long (he was 132 pounds) that it had been ages since he'd eaten anything but dried food. He could only put down a bite or two. Then he thwapped his tail a bunch, thankfully, even though he was in terrible pain, and gave us his trademark goofy smile (where his tongue hung out the side of his mouth).

My two loyal friends brought me through tough times - months and years of infertility; the sickness and hormones that go with it. They kept me outdoors and active when my husband was in the Army, usually in the field or deployed wherever. Cody helped me up when I couldn't get off the bathroom floor, and he made me giggle when I thought there was nothing in the world to wake up to. He would nose under your belly and tickle you when he wanted to play. Nika would try to get you to shake her paw, incessantly, ignoring anger and sadness until she got the shake and saw a smile. She accompanied me in my garden every day, and I never laughed so hard as I did when she drank from the garden hose with me. Everyone who met them was charmed by them. They were enchanted souls.

It wasn't like I was ever clinically depressed, by the way. There are a lot of women out there who know what I'm talking about. Infertility, fostering, and adopting - it is all tough. It can make you feel completely useless, alone, empty and broken. My dogs helped me pull myself out of those slumps, time and again. You get up to take them out, feed them, walk them, pet them. Finally, that giving (and receiving) affection helps you rise above your grief.

When Cody died, we were so sad, Brent, Nika and I. Little did we know that God was sending us a miracle, a new playmate; someone who needed us as much as we needed him. Our son's arrival was a long time coming, but it was exactly what the doctor ordered for all of us. One of the first casseroles I cooked up as a mommy was Cody's favorite:

Beef Chop Suey

Be sure to take out onions if feeding to dogs; the two don't mix.

1 lb hamburger

1 c chopped onion

1 c uncooked rice

1 can cream of chicken soup

2 c water, divided

1 c chopped celery

1 can mushroom soup

3 tbsp soy sauce

1 can water chestnuts, sliced, optional

1 can chow mein noodles

Preheat oven to 325 degrees. Spray a 2-qt casserole dish with cooking spray. Brown hamburger, drain if desired. Add celery, onion and 1/2 c water; cover and simmer about 10 minutes. Add rice, soups, sauce, and water chestnuts, if desired. Pour mixture into the casserole dish. Add approximately 1 c water and bake 50 minutes. cover with chow mein noodles and bake for another ten minutes. Serve with steamed snap peas, broccoli, carrots or a combination.

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The weekend before Nika passed away, I bought a book, never knowing what it forshadowed. It was a novel by Garth Stein, 'The Art of Racing in the Rain'. I bought it on a whim, so I'd have something to read during my husband's surgery the next week - I figured a "light read" would help me pass the time. What could be more fun than reading a novel written through the eyes of a dog? In the first chapter I found that the dog was preparing to die and was about to tell his story. I almost put it down because I figured it would be too sad, but it was a good read already. I was hooked. I read the entire book, except the last chapter that day and night at the hospital.

Brent and I felt so fortunate to get out of the hospital with just a stint, medications, and changes in diet. We were both feeling so appreciative of life: our friends, family, how fortunate we are to have so many blessings.

We went out a few days later to the grocery store. When we left, we could tell our old girl was exhausted. She'd wanted to stay out that morning in the backyard, although it was really hot. When we let her in, she just lied down in front of the AC vent for hours. As I walked out the door, Brent patted her, saying, "Hey, girl, let me see ya smile," like he always did when she was feeling lazy. She didn't raise her head, but she thumped her tail and smiled where she lay.

We had a feeling on the drive home. God seemed to prepare us, although there was no reason to really know. She was old and lazy. She'd acted like that before and we'd come home to find her having snuck up in the bed, climbed under the covers and nuzzled into Brent's pillow. (That always reminded me of playing Little Red Riding Hood as a girl with my parents. What a happy time.) Not this time. Not this time. How I loved my friend. And she knew, I know she knew.

The way she chose to go gives me more proof than I ever needed that animals have a soul, a vision, a knowledge of the beyond that we are too self-indulgent to ever understand. I had to make myself read the last chapter of 'The Art of Racing in the Rain' that night. It helped me see the beauty of our friendship, and look beyond my loss to see the gifts she had given me in life.

They both had a job to do in our family. They both were loyal and true. This is MY story of how they were there for me. Those two were there for Brent and Dylan, also, in different ways. They helped us cope with sadness, loneliness, loss, and tragedy. They gave us something to love and show affection toward while we were trying to become a family. They helped us see the beauty in everyday things and showed us that there is likely a new adventure to chase around every corner and unknown bend.

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Jesus broke bread with his disciples. He told them to go out into the world and spread his good news. Our Maker works in mysterious ways, spreading love and kinship throughout our planet, binding us all together - man & beast, flora & fauna alike.

Those are my thoughts on bread. Buy it, bake it, break it, share it with those that you love, and especially those who are less fortunate. Whatever you do, enjoy it. It's a symbol of charity (who's meaning interchanges with love) and it gives us the nourishment and strength to move on.

Garden to Table Recipes

The last few weeks have been a bit of a whirlwind around here for our family. It has been no different in the garden. We've been gathering up hordes of garden peas (and still a few snaps), onions, garlic, swiss chard, zucchini, cucumbers, nasturtiums, strawberries, and cabbage. We finished off the last of the lettuce, spinach, and edible radishes this week until cooler weather prevails. I love the radish flowers, so I let them go to seed for good looks.

We've got such a plethora of cucumbers that I've turned two batches of dill and sweet pickles this week. I've also baked a few loaves of zucchini bread, whirred up some pea pod pesto, chopped out some low sat-fat coleslaw, created a tasty veggie-beef burger recipe, and boiled up a lemony low-fat potato salad. Here are a few of the recipes:

Dorothy's Sweet Slices
My Grandma's Recipe - I helped her make these every summer as a kid

6 large cucumbers, sliced thin, or the equivalent
1 cup vinegar
2 cups sugar
1 tbsp celery seed
1 medium onion, sliced thin

Put all your veggies in a large bowl (I have one that a plate fits inside to weight down the spears while they're working overnight). In another bowl or pourable measuring cup, mix the vinegar with the sugar - it takes a little while to get them to combine. Next, add celery seed. Finally, pour sugar mixture over the cucumbers and onions. Toss to coat. Cover bowl & refrigerate overnight, stirring a few times to combine flavors well. Can into jars and refrigerate. We try to use these within a month, because I don't like to heat the jars - I think it messes with the flavor and color of the cucs. Plus, my Gramma Dorothy never heated them and I always listen to my Grandma.

Dilly's Spears
A refrigerator recipe I created over the past few years through trial and error

32 pickling cucumbers, quartered (use ones a bit larger than your jars for an easy fit)
1 medium onion, sliced thin (optional)
1-1/2 cups vinegar
1 cup fresh dill sprigs
1 tbsp dill seed
1 tbsp pickling spice

Place spears in a large bowl (one that a plate will fit inside to weight the cucs down while working overnight in the vinegar solution). In another bowl with pourable spout, combine the rest of the ingredients and pour over cucumbers. Place plate on top and refrigerate overnight, turning a few times to coat the cucumbers. Finally, can pickles and refrigerate. I don't heat these because I'm lazy, we just eat them within a few weeks.

Zucchini Oat Bread
A new favorite from Southern Living

1-1/2 cups sugar or sugar free equivalent (check the label)
2-1/2 tsp ground cinnamon
2-1/2 cups flour ( I use 1 cup whole wheat and 1-1/4 cups all-purpose)
1 cup rolled oats
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 eggs
1 cup applesauce
1/4 cup butter (I use canola oil instead)
1 tsp vanilla
2 cups shredded, unpeeled zucchini (My zucc made about 3 cups and it was still yummy)
1 cup chopped walnuts, pecans, or nut of your choice
3/4 cup raisins, optional - I always leave these out

Preheat oven to 350 and coat 9x5x3-inch loaf pan with cooking spray, set aside. Combine 2 tsp sugar and 1/2 tsp cinnamon in a little bowl, coat pan with this mix and dump what doesn't stick back into a little bowl for later. Combine flours, oats, baking powder, salt, baking soda, and remaining cinnamon in a bowl, set aside. In a large mixing bowl beat eggs with electric mixer on medium for 2 minutes or until foamy. Add remaining sugar, applesauce, butter, vanilla. Gradually add flour mixture to the wet mix, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Coat with remaining cinnamon sugar mix. Bake for 1 hour and 20 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on rack. Wrap and store several hours before slicing (Yeah, right! My guys tackle it the minute it's out of the pan onto the cooling rack!) We heat it for 15-20 seconds in the microwave with a little margarine & add extra cinnamon sugar if we're feeling really naughty :)

Pea Pod Pesto
My favorite new creation - I use it on so many things - chicken, potato salad, sandwiches, burgers, and of course, pasta!

1 cup fresh snap peas
2 cups fresh basil
2 cloves garlic, smashed
¼ cup grated parmesean cheese
¼ cup pine nuts
1 tsp salt
½ tsp pepper
¾ - 1 cup extra virgin olive oil – I use organic

Blanch pea pods in salted, boiling water for 2 minutes or until tender. Drain and chop if very large & add into bottom of a food processor with the next 6 ingredients. Pulse all ingredients until just combined. Next, add EVOO while processor is on. After 30 seconds or so, give it a taste & add more salt & pepper as needed.

Low Sat-fat Coleslaw

One head cabbage, finely chopped
1 tsp salt
2 tsp sugar
1/4 cup mayo
1/4 cup Henderson's Sweet Oil & Vinegar Dressing
Dash of ground red pepper

Add chopped cabbage into large bowl, sprinkle salt and sugar over the top and let sit for a few hours. Drain out water at the bottom of bowl. (This creates a much drier coleslaw that lasts a lot longer.) In another bowl, create dressing with the rest of the ingredients. (I have also substituted poppy seed dressing for the mayo/vinegar and oil mix and it's really yummy as well).

Veggie-Beef Burgers
Our new way to lower beef intake on the buns!

1 lb lean ground beef, grass fed is the best
2 tbsp EVOO
1 medium zucchini, finely chopped
1 small onion, finely chopped
1 pkg cremini or button mushrooms, finely chopped
1 clove garlic, finely chopped
1 tsp beef boullion
ground red pepper
Salt and pepper, to taste
1/4-1/2 cup breadcrumbs

Saute veggies in EVOO until soft. Then add garlic, boullion, red pepper, pepper and salt. Cook until browned. Let cool in a bowl. Once the veggies are the same temperature as your beef, mix meat and veggies together in a large bowl with your hands, add just enough crumbs to hold mixture together so you can make the patties. Heat skillet or grill, spraying with EVOO spray to keep from sticking, and cook to your desired doneness. Served on a whole grain bun with lettuce and tomato, it's quite a treat!

Lemony Low-fat Potato Salad
altered slightly from allrecipes.com recipe

5 cups cubed garden potatoes (my favorite is Yukon Gold)
3 hard boiled eggs, diced
1/3 cup lemon juice
1/4 cup canola or olive oil
2 tsp white sugar, or less to taste
1-1/2 tsp seasoning salt (I use Nature's Seasonings, my Rissa's favorite)
1-1/2 tsp Worcestershire sauce
1-2 tbsp mustard, any type will do, do this to your taste. I use 2 tbsp
1/4 tsp ground pepper
1/2 cup mayo, I prefer one made with canola or olive oil
1/4 cup chopped green onions
1/3 cup chopped celery
3 tbsp chopped fresh parsley or other herb of your choice

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain. While potatoes are working, combine in a large batter bowl with lid, lemon juice, oil, sugar, seasoned salt, Worcestershire sauce, mustard & pepper; mix well. Blend in mayo. When potatoes have drained, add to sauce. Mix in green onions, celery, and herbs. Refrigerate at least 2 hours before serving.