• 1 medium cucumber-diced
• 1/2 medium onion-diced
• 1 tablespoon garlic-minced
• 1/2 cup balsamic vinaigrette dressing
• 1/4 tsp salt

1. Mix chopped onions, cucumbers and garlic in a bowl

2. Add dressing and salt and mix well

3. Let sit at room temperature for one hour

Ingredients

• 1 large can french cut green beans
• 1 can 98% fat free cream of mushroom soup
• 1 tablespoon dried minced onions
• 2 tablespoons Worcestershire  sauce
• 4 tablespoons french fried onions (crushed)

Directions

1. Combine first 4 ingredients and place in a 8×8 baking dish.

2. Bake at 350 degrees for 20 minutes

3. Sprinkle the crushed french fried onions on top

4. Bake for another 7-8 minutes then broil for 1-2 minutes to crisp onions

5. Serve

Nutritional Information

servings: 4

Calories: 95

Carbs: 14

Fat: 3

Protein: 3

Sodium: 851

I took 1.5 large sweet potatoes, peeled them and sliced them about 1/4  inch thick, then in sticks about 1/4 inch wide.  I then soaked them in water for about 10 minutes and drained them on paper towels.

Next, I put them in a zip top bag, added about 2tbsp olive oil, a sprinkle each of garlic powder, chili powder, paprika and kosher salt and 1tbsp of corn starch and shook it up well.

I oiled a cookie sheet and spread out the fries in a single layer

I baked them at 350 for 15 minutes, then turned them with a spatula, then turned the oven up to 450 for another 10 minutes. Last I turned the broiler on for about 5 minutes.

They were slightly crispy, slightly savory, slightly sweet but very yummy!

Ingredients

• 3 cups bread flour (I usually mix white and wheat half and half but use whatever you like, as long as its bread flour)
• 1 tbsp instant yeast
• 1 tbsp kosher salt
• 2 tbsp sugar
• 2 tbsp honey
• 1 tsp olive oil
• 1 1/2 cup warm water

Throw all of the dry ingredients in a bowl.

Mix in the water. It will look like a mess!

Coat a large bowl or other container with oil and throw the ugly dough in it, turning to coat.

Cover with plastic wrap and leave out in a warmish (room temperature) place for 12-24 hours.  You will see it start to rise in a couple hours but leave it alone!

Once the allotted time has passed (you’ve slept and gone to work and come home probably), turn the dough out onto a floured surface.  Turn the dough over on itself once or twice.  DO NOT KNEAD THE DOUGH!  All you are doing is bringing it together.

Now, you can either make one loaf using a dutch oven or cast iron skillet which will end up looking something like this

Or you can shape it and make loaves or rolls.  I was making baguettes this time, so I shaped it into two long logs.

Once its shaped you want to let it rest, covered with a tea towel  for about 30 minutes.  I didn’t leave this one rest long enough and I’ll show you in a minute what that does.

It will puff up a bit more as it rests.

Bake at 425-450 for approximately 2o minutes.  It does very well if you cover the pan in foil to hold in the steam, makes lighter, aerier bread.

Now, let me show you the difference  not letting it rest long enough and not covering it in foil makes.

Bread not rested well and not covered in foil

Well rested, “steamed” bread

See all the nice holes!  That’s good bread!  (and yes, that one is mine too, just a different batch from awhile back)

I made some yummy french bread pizza from my bread for dinner tonight!

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