Yogurt Almond Bread #BreadBakers

Yogurt Almond Bread
I love fresh baked bread. When I heard about a new group forming that felt the same way I do, I had to join!

BreadBakers

We plan to share our favorite breads every month with you! Each time we get together we’ll focus around a theme picked and hosted by a member.
Thank you Renee for hosting our first event! Renee’s choice to get us started was to ask us to bake one of our favorite breads. You can find out more about Renee and her wonderful recipes at her blog, Magnolia Days
I chose to make version of a soup roll. My Yogurt Almond Bread uses almond milk and plain yogurt to add a bit of extra texture and almond flavor.
A few almonds on top were added just for show!
Yogurt Almond Bread (550x550)

Yogurt Almond Bread

Ingredients

  • 2 cups bread flour
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 4 Tablespoons cold unsalted butter
  • 1 egg beaten
  • 2/3 cup plain yogurt
  • 1/2 cup almond milk
  • 1/4 cup sliced almonds

Instructions

  1. Preheat oven to 425 degrees
  2. Mix together flours, salt, baking soda and cream of tartar.
  3. Cut the butter into small pieces and work into the flour mixture with your fingers or a pastry knife.
  4. Mix together egg, yogurt and milk.
  5. Add the milk mixture to the dry ingredients and lightly knead.
  6. Divide the dough into 8 pieces. Roll each piece loosely into a ball and place on a lightly greased cookie sheet.
  7. Flatten the balls with your fingers and prick each with a fork.
  8. Top with almonds.
  9. Bake about 10-12 minutes until bread is golden brown and sounds hollow when tapped.

Notes

You can toast the almonds before adding if you like for a different flavor.

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Enjoy all these delicious breads from the Bread Bakers Group!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers
Posted in #breadbakers, bread, nuts, What's For Dinner?, yogurt | Tagged , , , , | 25 Comments

Beef, Butternut & Potato Pie #SundaySupper

Beef, Butternut & Potato Pie

Beef Squash and Potato Pies
I love Fall and one of my favorite things to do is go to the Harvest Festivals! You can catch a hayride pulled by tractor or horse team out to the pumpkin patch where you can pick your own pumpkin.
pumpkinpatch
pumpkin patch
When you get back with your future Jack-O-Lantern there are plenty of varieties of squash waiting for you.
Butternut, Hubbard and similar hards shelled squash should be harvested when it is smooth and dull colored. These squash do not need curing in the traditional sense like pumpkins. Pumpkins start out with a soft shell that hardens in about 10 days when left in a dry area with good air circulation. Winter squash will keep for several months stored in a cool, dry place. Acorn, delicate and sweet varieties have the shortest storage times. I store these in the refrigerator.
I like all kinds of squash. You’ll find zucchini and yellow squash on my table weekly as weather permits throughout summer. By the beginning of September my thought turn towards heartier meals. Winter squash fits the bill.
Turkey Butternut Squash and Orzo Casserole recipe moves to the front of the list of casserole season.
I make spaghetti squash like in Cheesy Spaghetti Squash Casserole and Spaghetti Squash, Mushrooms and Spinach. Acorn squash either gets cinnamon with brown sugar and butter filled cavities or stuffed like in Acorn Squash with Italian Sausage Stuffing .
For today’s Sunday Supper Squash Fest celebration I chose to make a meat and veggie pie with gravy. Beef, Butternut and Potato Pie in a flaky crust.
It may not make that picture perfect slice like quiche or Shepherd’s Pie, but the taste is worth it!

Beef Squash and Potato Pies

Beef, Butternut & Potato Pie

Ingredients

  • 1 lb beef cut into 1/2-inch cubes, about 2 cups (I used eye round)
  • 1 medium butternut squash peeled and cut into 1/2-inch cubes, about 2 cups
  • 3 medium potatoes peeled and cut into 1/2 inch cubes, about 2 cups
  • 1 9-inch pie crust homemade or purchased
  • 1 cup beef stock
  • 3 tablespoons olive oil
  • 1 Teaspoon seasoned salt
  • 1 Tablespoon French thyme
  • 2 Tablespoons cornstarch
  • salt and pepper to taste

Instructions

  1. Place pie crust in a pie pan.
  2. Preheat oven to 375 degrees. Place squash and potatoes on a cookie sheet. Drizzle with oil and sprinkle with thyme and seasoned salt. Roast until fork tender.
  3. Brown beef pieces oil and cook until beef reaches at least 140 degrees.
  4. Place beef in pie shell. Add squash and potatoes.
  5. Add broth to pan juices. Whisk in cornstarch. Bring to a boil and cook until thickened. Salt and pepper to taste.
  6. Pour gravy over meat and veggies.
  7. Bake at 375 until crust is golden brown. (about 25 minutes)
  8. Cool 10 minutes before cutting.
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Here are more great ways to celebrate Squash Fest from the Sunday Supper Group!

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Posted in #SundaySupper, beef, pie, potatoes, squash, What's For Dinner? | Tagged , , , , , | 32 Comments

Foodie friends friday Linky Party #111

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Welcome to another fun Foodie Friends Friday Linky party where you can share your recipes, crafts and DIY tutorials with our readers. Here’s the BONUS! You can also GETgreat ideas! Did you know that YOU can even be chosen as a host favorite or be awardedMost Clicks honors from your peers! Host Favorites will be featured on the Daily Dish Magazine Website!

Before we begin, let’s take a moment and congratulate last week’s winners!

Most Clicks
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You can find links to our HOST FAVORITES recipes Here on Daily dish Magazine.
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NOW ON TO THE PARTY!

 

Please take a moment to read through the rules 

 

before getting started…Thank You!

By linking up you agree that you read these rules and all photos/recipes 
are original and belong to you. 
You agree to allow Foodie Friends Friday and any of it’s affiliated websites or publications 
(Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing 
and distribution without monetary compensation to you. 
If photos and recipes are used, proper link backs to you will be included.
To thank you, we will continue to feature those with links throughout the year on various outlets.  
Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipe.  
Foodie Friends Friday
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Posted in What's For Dinner? | 1 Comment

Steak Caprese Salad #WeekdaySupper

Steak Caprese Salad has all the familiar ingredients you would expect to find in Caprese. There are ripe, juicy tomatoes, melt-in-your-mouth fresh mozzarella cheese and basil. Don’t forget the steak!
Steak Caprese Salad

Salads and steak go so well together. Steaks like a 1/2-inch sirloin take about 7 to 11 minutes to grill, and 8 to 15 minutes to broil or pan fry.

The Beef Checkoff

Here are a few tips from The Beef Checkoff on grilling beef:

  • Marinate tender cuts 15 minutes to 2 hours, less tender cuts like flank steaks 6 hours but less than 24 hours.
  • Grill meat taken directly from the refrigerator. You do not need to bring a steak to room temperature.
  • Season with pepper and herbs only. Cook over medium heat, turning as needed with tongs, careful not to pierce meat.
  • Remember to wait to salt until after the steak is cooked. This practice helps keep the natural juices inside.

steak caprese 140

Use a meat thermometer to test for desired doneness 140 rare, 145 medium rare, 160 medium. Keep a close eye on the meat when it reaches 140 until it registers your desired temperature.
Remember after resting your steak for about 3 minutes, cut on the bias and against the grain to keep it tender.

A 3 ounce serving of lean beef (150 calories and less than 4.5 grams saturated fat on average) helps power your day with Beef’s “Big 10″:

  • Iron helps your body use oxygen.
  • Choline supports nervous system development.
  • Protein helps preserve and build muscle.
  • Selenium helps protect cells from damage.
  • Vitamins B6 and B12 help maintain brain function.
  • Zinc helps maintain a healthy immune system.
  • Phosphorus helps build bones and teeth.
  • Niacin supports energy production and metabolism.
  • Riboflavin helps covert food into fuel.

Follow the Beef Let’s Celebrate! Pinterest Board for a variety of ways to serve and tips on preparing beef.

http://www.pinterest.com/familyfoodie/beef-lets-celebrate/

Connect and stay in touch with The Beef Checkoff through their social media sites:

Website: http://www.beefitswhatsfordinner.com/
Twitter: https://twitter.com/Beef
Facebook: https://www.facebook.com/BeefItsWhatsForDinner
Pinterest: http://www.pinterest.com/beeffordinner/

Steak Caprese Salad Plate

Steak Caprese Salad

Ingredients

  • 1 lb sirloin steak
  • 1 large tomato. thinly sliced
  • 1/2 lb ball of fresh Mozzarella, sliced
  • 3 cups mixed salad greens
  • 1 cup balsamic vinegar
  • olive oil for drizzle
  • salt and pepper to taste
  • 1/2 cup favorite marinade, optional

Instructions

  1. Place balsamic vinegar in a 1 quart saucepan and simmer over medium heat, stirring often until reduced by about 2/3 (about 15 minutes)
  2. While vinegar simmers, heat grill to medium heat. Season steak with pepper and grill to desired doneness. Add salt as desired. Transfer to board to rest.
  3. While steak rests, arrange lettuce, tomatoes and cheese slices.
  4. Cut steak into strips and arrange on the plate.
  5. Drizzle with oil then top with balsamic reduction.
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Sunday Supper Movement

Enjoy all these great beef dinner ideas for your Weekday Supper menu!

Monday - Slow Cooker Asian Beef by Family Foodie
Tuesday - Grilled Flank Steak Sandwiches with Caramelized Onions and Mushrooms by Neighborfood
Wednesday - Steak Caprese Salad by Cindy’s Recipes and Writings
Thursday -  Smothered Hamburger Steak by In The Kitchen With KP
Friday - Flank Steak with Chimichurri Sauce by Peanut Butter and Peppers

This post is sponsored by The Beef Checkoff. All opinions are my own.

Posted in #WeekdaySupper, appetizer, beef, healthy, salad, steak, What's For Dinner? | Tagged , , , , , , | 12 Comments