So, I made this loaf of bread earlier, but since I am in the trial/error phase of this new little hobby, I am here to report to you that it was an absolute brick. A wheat, uncooked-in-the-middle, brick.
I’m not taking the trash out.
I attempted to use half white and half wheat flour. Except I didn’t account for the difference in the two (at least, that’s what I am assuming was my problem), and thus, the wheat brick masterpiece was half-baked in my oven.
Scratch that one.
Time for a new plan. I looked online for a good while to check out recipes for bread, because it is, in fact, one of the few things I cannot “wing.”
Baking sucks. YOU HAVE TO MEASURE STUFF, YOU GUYS. LIKE, PRECISELY.
Anyway, victory was had: I stuck to the white flour, found a new ratio, added some fresh garlic and basil, and a really good loaf of bread was baked where its brother previously gave his life.
Oh, I eat butter like it’s going out of style.
Here’s the rundown: there was flour, salt, warm water, yeast, a little bit of olive oil. I drizzled some more oil and sprinkled sea salt on top, and baked it at 425 until I thought it looked pretty good. You see, I can make baking awesome. I just told you EXACTLY how to make bread!
Once that all got straightened out, I wanted to put dinner together. I say that because tonight’s meal was prepped early, then just put together when it was time to serve.
Here’s what I did:
First, I made some lentils. I LOVE lentils. I put diced fennel, cumin, a little cinnamon, salt, pepper, a bay leaf, and a little olive oil in with the lentils and water. I usually use a little more water than a 2:1 ratio calls for.
So, once that’s done, you can just set them aside. Also, you can bake your sweet potatoes ahead of time. I just halve mine, wrap in foil, and bake at 400 for…well, a while. You know, until they are soft. Just squeeze ’em.
And yes, sweet potatoes are this color. Google it.
Ok, now that’s done. Easy.
Cook up a little spinach (I soak mine for a while, because even if you buy clean spinach, I still feel like it’s a little gritty). Soak it for a few hours, again, this is something you can just keep on the counter until you are ready to cook.
I cook my spinach with a little olive oil, a lot of lemon juice, and black pepper. It’s like a 3-minute deal.
Next, it’s time to build the dinner!
Take out your plate and cut open your sweet potatoes. You can put a little butter or Earth Balance, to keep it vegan, or not. Put some lentils on that bad boy. Mmmmm. I can taste it all over again. Wait, that’s not good…
Great, you’re up to speed!
Next, layer on the spinach, sprinkle with red pepper (I know, I can never get enough), drizzle with a little olive oil, and fennel frawns, for a super fancy look.
For my carnie (short for carnivorous, not carnival) roommate, I added a little of that Crockpot Chicken I made the other day, a small amount of grated organic white cheddar, and then the spinach. She kinda liked it.
JUST KIDDING. She ate it all because it was soooooo yums.
Enjoy. And if yours look totally different, or you use kale instead of spinach, or cannellini beans instead of lentils, go for it. THAT’S the joy of cooking!