GF Challah Bread (Jewish Egg Bread)

As classes end and we suddenly find ourselves faced with summer break, all those little jobs and activities that we had no time for during the semester are suddenly topping the 'to-do' list. I tend to happily immerse myself in every possible physical, outdoor, dirty chore or project I can find, while my sister tends to get into more indoor activities. This year I think she is already missing note-taking as she just graduated from SVSU and is already cranking out notecards of information. However, it is this time and info that I can now thank her for some great new recipes. She has been lately in to researching interesting gluten free recipes and writing them all down to get a collection of recipes together before she heads to the UK in august.

Regardless, I was trying to come up with a 'different' bread to make for breakfasts the other day and decided to dive into Elayna's collection. Here, I found the interesting base to this Challah bread recipe. I made a few alterations and still might consider a few more, but this was probably the closest thing to real bread texture that Ive tasted in a long time! When it says to only fill 2/3 full, it means it as it truly does rise that much! The taste is great, slightly less sweet than traditional challah bread, but is awesome when you toast it and add a light layer of natural jam or even peanut butter. I assume if would also make great sandwhich bread, but have yet to try it. Also, as rolls, these are great!!

(This smelled so good, I forgot to take pictures of it before I dug in!)

2 c white rice flour
1 3/4 c tapioca flour
1/4 c + 2 tsp sugar
3 tsp xantham gum
1/2 tsp salt
2/3 c lukewarm water, + 1 cup
1 1/2 T yeast
4 T melted butter
1 tsp apple cider vinegar
4 eggs
sesame seeds (opt)

In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.

Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.

Grilled Tofu Mediterranean Chopped Salad

Finally we had a GREAT summery day here in mid-Michigan. Our first preview of the 80's without a cloud in the sky and merely a light warm breeze. I happily spent as much of the day outside as possible, enjoying every moment, even though it was comprised mostly of chores and yard work. Indeed, both my sister and I seemed to resemble lobsters in our cherry sunburns as we began to ponder a summery dish to make for dinner. Last weekend, we happened to pick up a block of tofu, so we decided to do some research and find something creative to do with it.

After much a-due, we came up with this light, crisp dish. We also happened to have a bit of steak that we added to the tofu (which also was good!) but the original way would be great as well. I thought it turned out pretty decent and am definitely going to keep it around for another hot summery evening! Hope you enjoy it as well!


Grilled Tofu:

1/4 c lemon juice
1 T olive oil
3 cloves garlic, minced
2 tsp oregano
1/2 tsp salt and pepper to taste
14 oz extra-firm tofu (preferably water packed)

Preheat grill. Mix and whisk ingredients in bowl. Reserve 2 T for basting.
Drain and rinse tofu-pat to dry. Cut into eight 1/2-inch-thick slices. Place in a shallow glass dish. Add marinade and turn to coat. Cover and refrigerate 30 min-8 hrs.
Make the Mediterranean Chopped Salad (see below).
Lightly oil the grill rack. Drain tofu and discard marinade. Grill over medium-high beat, basting occasionally. Grill for 3-4 minutes on each side or until lightly browned.

Mediterranean "Salsa":

2 medium tomatoes, diced
1 cup diced cucumber
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
2 T extra-virgin olive oil
1 T white-wine vinegar
1/4 tsp salt and pepper to taste

Mix ingredients together.



Combine to serve:

Prepare lettuce and spread out on plate or bowl. Top lettuce with grilled tofu and mediterranean "salsa." Sprinkle with crumbled feta cheese and ENJOY!

Raspberry Fluff

With the season of open houses, summer BBQs, cookouts, and reunions approaching fast, I cant help but laugh at the silly traditions that coincide these festive times. It seems like no matter what the occasion or who's involved, there are always certain 'expectations' that are givens for everyone involved.
For example, if a certain person or family is invited, everyone else just expects that person to bring their 'specialty'. If you are the one who always make the corn casserole, by god you better bring that to susie's open house. If you feel like experimenting, fine, but the experiment better be in addition to your traditional piece, or BIG trouble. The traditional specialties vary from person to person and group to group, but I really think that almost everyone must have something that they are at some time just expected to provide.

For my family, this unique jello salad is our "must bring." I have to admit we have tried to (or at least talked of it) mix up our contribution to open houses and christmas parties in the past, but the wrath that followed was enough to ensure the presence of raspberry fluff forevermore. Even to those who are not as familiar with it, when we ask the good old "what can we bring," chances are, if theyve tried it, the answer is "RASPBERRY FLUFF!" Then, at that event, 10 more people comment on how fresh and yummy it is, and the cycle goes on.... :)

So without any further adue... here is probably one of my all-time favorite dishes. This is a type of jello salad I guess, but it is truly unique in its fresh taste and fruity flavor. I cant really explain it any better, so I guess the rest of the evaluation is up to you!

1 large (6oz) package raspberry jello
1 small (3oz) package raspberry jello
1 large (6oz) package orange jello
5 cups boiling water
4 packages (10oz each) frozen strawberries
1 jar (20oz) chunky applesauce
5 cups miniature marshmallows
1 large (12 oz) coolwhip

Dissolve jello in 5 cups boiling water in a LARGE bowl. Add frozen strawberries, stir. Add chunky applesauce and stir. Let sit until slightly set, then stir in marshmallows and coolwhip. Spoon into jello molds, serving bowls, or 9x13 pans. Refrigerate until fully set.