Archive for the 'Unschooling' Category

Barley, Basil & Sun Dried Tomato Stuffed Zucchini & Carrot Multigrain Bread

December 10th, 2009 -- Posted in Journal, Recipes, Unschooling, Vegetarian Life | No Comments »

Today I had another great day with Ronnie playing and cooking. This dish looks odd in the picture, but the taste is fantastic!

Barley, Basil & Sun Dried Tomato Stuffed Zucchini

2 Large Zucchini’s cut in half, carefully remove inner parts for use later.  I don’t bother to remove my tops.  I leave about a ½ inch thickness between the areas I will fill. I use a fillet knife to remove the flesh and smooth it with a spoon afterward. If you have a melon baller, you can use that.  I do not precook the zucchini.  I massage them with olive oil and touch of real salt and put in a lightly greased glass baking dish. If I have the extra garlic, I will place lots of oiled garlic cloves between the zucchini and this time I made extra barley so I put that around the zucchini instead.

1 or 2 cups of Par cooked Barley, check your package instructions and cook for ¾ of the time recommended. I cooked mine in some vegetable broth. I used 2 cups so that I would be able to have spare for a side dish another night.

1/2 cup of minced onion

Garlic cloves chopped as many as you prefer, I use between 6 – 10 fresh garlic cloves.

Basil Leaves sliced into strips, again on personal taste.   I use the equivalent to half a cup. I stack them on top of each other, roll them and then slice thinly.

Sun-dried tomatoes, four medium sized, sliced into thin strips. Two diced into small pieces. If yours are dried instead of packed in oil you will need to hydrate them then pat them dry. (You can use more or less depending on how strong you want the flavor)

Dice the insides of the zucchini

2 teaspoons of thyme.

8 oz of cooked brown mushrooms.  I precook these on high heat with olive oil to bring out the flavor.

½ cup of white wine

3 Tablespoons of olive oil

¼ cup of lemon juice

Combine the onion, garlic, basil, the two diced sun dried tomatoes, thyme, mushrooms, diced zucchini innards, white wine, lemon juice and olive oil in a bowl mixing gently but thoroughly. I salt and pepper to taste. I add the barley and gently fold until all ingredients are mixed.

Stuff the zucchini, cover with foil and bake at 350 for about 45 minutes. Remove the foil, take the strips of sun-dried tomatoes and lay them across the zucchini and bake for another 10.

Multigrain Carrot Bread

2 cups of warm water

2 Tablespoons of honey

5 cups of flour, I mix together 2 cups Unbleached, 1 cup Whole Wheat, 1 cup Barley, 1 cup Quinoa (depending on the flour, weather, altitude you may need a bit more)

1 Tablespoon of yeast

1 ½ teaspoons of salt

mall sprinkle of teaspoon Ginger

small sprinkle of Citric Acid

3 teaspoons Vital Wheat Gluten

2 teaspoons of soy lecithin

¼ cup carrot powder

I use a bread machine to make my dough, but bake in my oven.

I combine my flours, ginger, citric acid, wheat gluten, soy lecithin and carrot powder in a bowl and stir until well blended.  (I sometimes sift it, after measured just so I know it is combined well)

I add the water and honey to the bottom of the machine. I add my yeast to the water, wait about 10 minutes.  Put the dry ingredients on top then add the salt and put it on the dough setting.  I check it every so often to see if it needs more flour or water. Once it has gone through the dough setting, I remove it and put it in a pan and bake at 400 for about 30 minutes.

Here are some videos of Ronnie helping cook today.

Next »