Menu Plan Monday - 2/28/11

Menu Plan Monday - 2/28/11

Can you believe March is here?  We've been enjoying some nice warm weather already and it's taking all sorts of restraint not to jump in the garden and start planting.  I have to keep reminding myself that we still may get a cold snap (or two) before April.

Daffodils - this weekend

Sunday - My nod to the Oscars - a Spago-inspired appetizer: Latkes with Lox. It probably should be little pizzas instead, but I "found" the latkes in the freezer this weekend and figured that would work, too. 

 Monday -  Trying a new recipe:
Korean Simmered Beef Patties
 with rice and steamed veggies.


Tuesday - Leftovers


Wednesday -  Paula Deen's recipe for
Goulash.  I've made this recipe many times now and it's always good for a easy meal. Maybe with Wheat Bread.

Thursday - Veggie chili with baked potatoes.


Friday - Chicken Yakitori and ?

Looking for more menu ideas, visit MPM.

Wheat Sandwich Bread

Wheat Sandwich Bread
(adapted from The Better Homes and Gardens Bread Cook Book, 1963)


1 pkg. active dry yeast (2 1/4 tsp.)
1/4 c. warm water
2 1/2 c. additional warm water
1/4 c. shortening (I used coconut oil)
1/2 c. brown sugar (or honey)
3 cups whole wheat flour
4 1/2 c. - 5 c. all-purpose flour


Soften the yeast in the 1/4 c. of warm (110 degree) water for about 5 minutes in the bowl of a large stand mixer or large bowl, if mixing by hand.  Add remaining warm water, shortening, sugar, whole wheat flour and 1 cup of the all-purpose flour.  Begin mixing until all ingredients are incorporated.  Add salt and continue adding additional all-purpose flour to make a moderately stiff dough.

Knead the dough in the mixer or by hand on a floured surface for about 10 minutes until smooth and resilient.  Shape the dough into a ball and place into a lightly greased bowl.  Cover and allow to rise for about 1 - 2 hours until doubled in size.

Punch down and divide into 2 portions.  Grease two 8 1/2" x 4 1/2" x 2 1/2" loaf pans.  Shape dough into loaves and place seam-side down into pans.  Cover and allow to rise another hour.   Uncover the loaves and slash a lengthwise cut down each loaf with a sharp knife.

Preheat the oven to 375 degrees and bake the loaves for about 45 minutes. Remove from pans and allow to cool completely on a rack.