I don't know about you, but Memorial Day weekend always seems to mean hamburgers. Even with the weather being pretty lousy this past weekend, Jeremy and I managed to squeeze in some mini adventures and lots of yummy food.
Saturday we took a little trip out to Sauvie Island. Located just a few minutes outside of Portland, this little island is full of farm land. In the fall Portlanders head out there for corn mazes and hay rides...this time of year we enjoy lots of farm produce stands and the pretty little beaches. I definitely recommend taking the drive out there if you want a very close escape from the city.
I also had the chance to try out and play around with a new Challah recipe. I highly recommend it and with all the leftovers you can make amazing french toast for breakfast the next day!
Ingredients:
1 1/2 packages active dry yeast
1/4 C honey
1 TBL plus 1/2 C sugar
1/2 C olive oil or vegetable oil
5 eggs
1 TBL salt
7 1/2 - 8 C unbleached white flour (or all-purpose)
Directions:
1. In a large bowl, dissolve yeast and 1 TBL sugar in 1 and 3/4 C warm water.
2. Whisk oil and honey into yeast. Then beat in 4 eggs, 1 at a time, with remaining sugar and salt. Gradually add flour and mix together. When the dough holds together you've added enough flour and it's ready to knead. I did all of this in my stand mixer which helps a lot, but I still kneaded the dough after it was mixed by hand to make sure it was nice and smooth.
3. Put in a greased bowl and cover with a damp dish towel. Place in the oven to let rise. I turn on the oven light to make the oven a bit warmer. You can also turn on the oven to 150 degrees and then turn it off. Let rise for 1 hour, then punch the dough down and let rise for 30 more minutes.
4. Take your dough and divide it in half. Braid each loaf. I did a traditional 3 part braid. For each loaf you will need to divide the dough into three balls and roll out into 12 inch strands. Pinch together the three pieces at one end and then proceed to braid. After braided put the dough in the fridge and let rise for another 3 hours. If you're in a rush you can put the dough in a warm spot (the oven) for another hour.
5. Whisk the remaining egg and paint onto the loaves. Make sure you get all the nooks and crannies. Challah is supposed to have that nice thick golden crust.
6. Bake at 375 degrees for 35-40 minutes. Make sure the loaves are a dark golden brown before removing from the oven. Let cool for 30 minutes, slice and serve!
So that was Saturday in a nut shell!
Sunday we embarked on another adventure. As a kid my family would always take our summer vacations in the Northwest. Driving, camping, and hiking our way through the state and national parks that spread throughout Oregon and Washington. One of my favorites was Mt. St. Helens.
The mountain and surrounding forest is incredible to see, but what makes Mt. St. Helens so unique is its recent history. The volcano erupted in 1980...taking out almost 250 square miles of forest and spewing ash that covered cars all the way in Southern California.
Jeremy had never seen the volcano so we decided to head up there. In shorts and sandals we took off, but as we climbed the mountain we began to realize we had definitely miscalculated. Starting around 2,000 feet elevation the fog was so dense you couldn't see 50 feet in front of you. Not to mention the 3 feet of snow that still covered the ground.
Unfortunately we couldn't even see the mountain that was right in front of us. I guess that means we will have to go back if summer ever comes to Portland!
Monday, on our last precious day of the holiday weekend, we headed up to Angels' Rest with our neighbors Matt and Carrie. As soon as I get the pictures from Carrie I will add them to this entry. It turned out to be the most perfect day! Sunny and beautiful, when we reached the top of the hike we had a panoramic view of the entire Columbia River Gorge. I highly recommend this hike!
All in all it was an amazing weekend. Only problem...we stuffed ourselves so full of food that Jeremy and I have had to hit the reset button on our healthy eating this week. I have lots of veggie-packed meals planned for the coming days, starting with our meal last night inspired by my favorite blog The Little Red House.
Here's the recipe for these delicious Chili and Lime Bowls. You must try these...best part is you get to build them yourself! Makes you feel like you're 5 years old, but who doesn't like playing with their food?
Ingredients:
1 TBL soy sauce
1 TBL soy sauce
1 TBL lime juice
1 tsp chili powder
1/2 tsp dried oregano (or fresh if you have it)
1 tsp olive oil
2 medium sweet potatoes or yams, peeled and cut into 1 inch cubes
1 15 oz. can of black beans
1 cup grape tomatoes, sliced in half
1 cup edamame
1 avocado, diced
1 head of cabbage, leaves washed and removed
1/4 cup sliced green onions
lime wedges
Directions:
1. Put together your Yogurt Lime Dressing. Mix 1/2 C plain low-fat yogurt, 2 TBS lime juice, 1 TBS soy sauce, 1 TBS chili powder, 1 clove minced garlic, 2 TBS chopped cilantro, 1 TBS chopped chives. Whisk in 1/4 C olive oil until combined.
Put in fridge until ready to use.
2. In a small bowl, mix together soy sauce, lime juice, chili powder, oregano and olive oil. Toss with sweet potatoes and then roast in oven at 425 degrees for 35 minutes.
3. Put all your veggies out and then build your own lettuce bowls! Place the green onions on top, add the fresh lime, and drizzle on some of the dressing!
This was a delicious meal and ended up being surprisingly filling! I recommend using The Little Red House if you ever are looking for some healthy recipes full of yummy fresh ingredients. Thank you Sheena for a great dinner idea!
Stay tuned...tomorrow I'll be back to fill you in on Taco night.
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