Bread; it’s what brings our family together when the fresh baked smells are filling the air on a Sunday afternoon. It’s what completes our meal.

Bread baking can be quite the task, but it doesn’t have to be and that’s where Kneadlessly Simple comes in.  It’s a tasty cookbook of no-knead bread recipes; recipes that are broken down play by play for you with tons of helpful tips to insure that your bread comes out perfectly.  I love this book.   I love all the helpful hints, flour & bowl tips, how to store bread, explanation of ingredients—basically all the details.  Details, that will make all the difference on whether or not your bread will win the blue ribbon in competition or your family’s tastebuds.

I wanted to pick a bread recipe from the cookbook to share with you and boy was it hard to choose. There were so many delicious looking breads but ultimately, I decided on Rosemary Focaccia with Coarse Salt.  It was simple indeed but packed with flavor!   I hope you enjoy it as much as we did.

For more kneadless bread recipes, ACH Foods and Fleischmann’s have created an eight-recipe book, The Bread Breakthrough. This compact cookbook introduces you to the simplicity of baking delicious no-knead yeast breads – on your schedule. You can purchase it for only $1 buck, check it out at breadbreakthrough.com.

INGREDIENTS

• 2 3/4 cups (13.75 ounces) unbleached all-purpose white flour, plus more as needed
• 2 tablespoons fresh rosemary needles (remove the stems), chopped fairly fine
• 3/4 teaspoon table salt
• 1 teaspoon instant, fast-rising, or bread machine yeast
• 1 1/3 cups plus 1/2 teaspoon ice water, plus more as needed
• 2 tablespoons olive oil, divided, plus more as needed
• 3/4 teaspoon sea salt or other coarse crystal salt

DIRECTIONS

FIRST RISE: In a large bowl, thoroughly stir together the flour, rosemary, table salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is thoroughly blended. Vigorously stir in 1 tablespoon of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don’t over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly. Evenly brush the top lightly with oil. Cover the bowl with plastic wrap. Let rise at cool room temperature for 12 to 18 hours.

SECOND RISE: Brush a 15 × 10 × 1-inch (or similar) baking pan with olive oil, then line the pan with baking parchment. Brush the parchment with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 tablespoon of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray–coated plastic wrap.

LET RISE USING EITHER OF THESE METHODS: For a 2 H- to 3H-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size. (If the pan has a 1-inch rim, the dough should be G inch below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coarse salt.

BAKING PRELIMINARIES: 20 minutes before baking time, place a rack in lowest position in the oven; preheat to 500ºF. Place the broiler pan on the oven floor.

BAKING: Reduce the temperature to 475ºF. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20 to 30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5 to 10 minutes more (or until the center registers 209º to 212ºF on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Cool and cut.

If you would like to win a copy of the Kneadlessly Simple Cookbook, leave a comment here on this post telling me your favorite kind of bread and/or share a bread recipe!  You may enter once a day per person.

Giveaway ends on Nov. 22^nd.

Disclosure: Post is sponsored by ACH Foods, however, my opinion of the product remains authentic as always.

My husband used to daywork for other ranches a long time back and I can still remember him coming home telling me about this food. He never knew exactly how it was made but I was able to track it down and was very surprised at the simplicity of it. Isn’t it funny how some of the best tasting foods require very little prep? Every since that day, 9 years ago, we’ve made it a family favorite. In fact, we don’t even eat meat the night we have it. Just the mix.

INGREDIENTS

• Squash
• Okra
• Taters
• Flour
• Cornmeal
• Olive Oil
• Salt and Pepper to taste

DIRECTIONS

Chop your vegetables.  Mix half flour and half cornmeal with salt and pepper.  Toss your vegetables in the flour mixture, coat, and fry up in the pan.  It’s the easy.   Another version, throw all the vegetables into the skillet to fry, adding a little cornmeal, salt, and pepper; no flour.

We like to use the flour though….seems to come out better.

These are SUPER easy and I used a big zip-loc baggie instead of a platter or bowl. One less thing to wash right?

INGREDIENTS

• * 1/2 cup all-purpose flour
• * 1/2 cup crushed saltine crackers
• * 1/4 teaspoon ground black pepper
• * 1 teaspoon seasoned salt
• * 1 egg
• * 2 tablespoons water
• * 6 boneless pork chops, about 1/2- to 3/4-inch thick
• * 1 tablespoon olive oil or vegetable oil or cooking spray

DIRECTIONS

In a shallow bowl or large food storage bag, mix flour, cracker crumbs, seasoned salt, and pepper. In a separate shallow bowl, lightly whisk together the egg and water. Dip pork chops into the egg mixture, then into the seasoned flour mixture. Heat oil in a large nonstick skillet over medium-high heat, or spray with cooking spray and heat over medium-high heat. Cook pork chops for 10 to 12 minutes, turning once, until no longer pink in the middle.
Boneless pork chops recipe serves 6.

Likes this plate?  You can buy it from Southern Living at HOME, through me!  Beautiful pieces in this collection!  Look for Villa Stoneware Salad Plates.

I LOVE spaghetti! I seriously could eat it every other night! Here is my favorite way to make it fresh and organically! This recipe is for a family of 11, so adjust to your family size.

INGREDIENTS

• 2 16oz boxes of Spaghetti Noodles
• 2# Natural Beef
• Dash Italian Seasonings
• Stock Pan
• Wok Pan
• Food Processor
• Parmesan Cheese

Boil water for spaghetti noodles in stock pan. Put two pounds of natural beef in Wok pan to brown with Italian seasonings and salt.

For the sauce you will need:

• 3 28oz. can of organic diced tomatoes
• 1 clove of organic garlic
• 1 half of organic onion
• 2 pieces of organic lettuce
• 2 tbsp of water
• 2tbsp of natural evaporated cane juice
• 1 tbsp raw honey
• 1 tbsp olive oil

DIRECTIONS

Put 2 cans of tomatoes, onions, garlic, lettuce and water in your food processor and puree. Pour into Wok pan with completely browned meat. I rinsed out the food processor cup with water as well as the tomato cans into the pan. It is going to be really watery, so you want to bring to a boil and cover so some of the water will vaporize out. Add in honey and olive oil. Boil for about an 30min til sauce is the consistency you like.

Put in last can of diced tomatoes. Add about 2tbsp of natural evaporated cane juice. Bring to a slight boil on high and bring to low. Simmer on low til finished. This recipe tends to be more watery than THICK.

Make sure you set the timer for the noodles, because you don’t want them to get mushy. I cook mine for about 8min at the most. They should come out to be a little hard, but still tender enough that if you pinch them they squeeze.

Put some noodles on your plate, pour the sauce on, and sprinkle some Parmesan cheese on top and voila! Serve with your favorite veggies and these breadsticks.

Amanda is an 19yo homeschool college student, columnist and assistant editor for Growing In Grace Magazine and oldest of 8 children. She is chief errand runner, grocery menu maker and shopper, laundry queen, and organizational gal. She enjoys secretary work, site designing, movies, and blogging. She will remain home until the Lord brings her Man of Steel. Find out more at The Daily Planet.

INGREDIENTS:

• 1 pound large raw shrimp, shelled and deveined
• 1/4 cup olive oil, divided
• 1-1/2 cups onions, diced
• 3 cloves garlic, minced
• 1 can (16 ounces) diced tomatoes with juice
• 1 cup fresh asparagus, diced
• 1/3 cup dry white wine
• 1 cup black olives, halved
• 1 pound rotini pasta, cooked and drained
• 1-1/2 cups (6 ounces) Wisconsin Parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, julienned
• 1 teaspoon salt
• 1/2 teaspoon pepper

DIRECTIONS:

In a large skillet over medium heat, cook shrimp in 2 tablespoons of oil for
about 3 minutes or until opaque, stirring often. Remove shrimp from skillet;
set aside.
In same skillet, cook onions and garlic in remaining oil for 3 minutes.

Add tomatoes, asparagus and wine; heat to boil. Reduce heat to low; simmer
for 5 minutes. Add cooked shrimp and olives; heat through.

In a large bowl, gently combine pasta, shrimp-vegetable mixture, cheese,
parsley, basil, salt and pepper. Serve immediately. Refrigerate leftovers.

Get more cheesy recipes at Eat Wisconsin Cheese

This recipe is done in a bread machine but I’d imagine that you could cook this in the oven too just being careful as far as temp and time goes.

INGREDIENTS:

• 3 eggs
• 1 tablespoon cider vinegar
• 1/4 cup olive oil
• 1/4 cup honey
• 1 1/2 cups buttermilk, at room temperature
• 1 teaspoon salt
• 1 tablespoon xanthan gum
• 1/3 cup cornstarch
• 1/2 cup potato starch
• 1/2 cup soy flour
• 2 cups white rice flour
• 1 tablespoon active dry yeast

DIRECTIONS:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.  Select the sweet dough cycle.  Five minutes into the cycle, check the consistency of the dough.  Add additional rice flour or liquid if necessary.  When bread is finished, let cool for 10 to 15 minutes before removing from pan

Freeze part of the loaf and use when needed.

There is a definite chill in the air, and I’m not just talking about the mister opening his checkbook either! Winter is upon us up here in the Great Northwest…no snow yet but when the temperature dips below our average (50 degrees) it’s time to break out the comfort food! And nothing says comfort like risotto! Even my mister would agree, and he is most disagreeable…his favorite food is boiled chicken and mashed potatoes and serving him anything colorful and flavorful is always risky so you know it’s good when someone with his bland-as-mush-palate will eat risotto! But then, this is no ordinary risotto! It’ll have your taste buds doing a feel-good dance in no time with it’s creamy, cheesiness and the freshness of the tomatoes – to say nothing of the subtle hint of saffron…guiro su dio!…Cross my heart and hope to die! Break out the pots and give this one a try…it’ll cure what ails you and then some!

INGREDIENTS:

• 4 tomatoes, (about 2 lbs.) flesh scooped out and skin discarded
• 1 (32 oz.) container chicken broth
• 2 pinches saffron threads
• 3 tablespoons extra-virgin olive oil
• 1 white onion, finely chopped
• 2 cloves garlic, finely chopped
• Salt and pepper to taste
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 2 tablespoons butter, chilled and cut into pieces
• 2 cups baby spinach (a few generous handfuls)
• ½ pint cherry tomatoes, halved
• ½ cup Parmesan, grated

DIRECTIONS:

Using a food processor, puree the tomatoes. Pour into a medium saucepan and add the chicken broth and saffron. Bring to a simmer over medium heat, then keep warm over low heat.

In a deep skillet, heat 2 tablespoons extra-virgin olive oil and garlic; season with salt and pepper and cook until softened, 2 to 3 minutes. Stir in the rice to coat with the oil, increase the heat to medium-high and cook for 2 minutes. Stir in the wine and cook until slightly evaporated, about 1 minute. Stir in a couple ladlefuls of the warm tomato broth, stirring constantly until absorbed, about 1 minute. Continue adding the broth, a couple of ladlefuls at a time, stirring after each addition until absorbed and to prevent sticking. Cook until the rice is tender and the mixture is creamy but not soupy, about 18 minutes. During the last two minutes of cooking, stir in the butter.

Remove from heat and toss in the baby spinach and Parmesan cheese and stir to combine. Season with salt and pepper. Serve immediately.

Recipe Adapted from Everyday With Rachel Ray Magazine, November 2008, Serves 4.

INGREDIENTS

• 3 garlic cloves, crushed and minced
• 1 tablespoon olive oil
• 3 cups semolina flour (can use all-purpose flour – will taste slightly different)
• 1/2 teaspoon salt
• 3 large eggs
• 1/4 cup finely chopped basil
• 1 to 2 tablespoons water, if needed

STEPS

• * In a small skillet, cook garlic in oil over low heat, stirring constantly for one minute.
• * If using an electric mixer, put remaining ingredients into the mixer bowl, add the garlic and mix using the flat paddle for about a minute or two until the ingredients are combined. It should form a dry dough when you squeeze it together with your hands. If it doesn’t, add some water a teaspoon at a time, mixing and checking for the right consistency.
• * If making by hand, pile the flour up on a counter or table and make a well in the top. Put the eggs, salt, garlic and basil into the well and stir to combine. When it comes together, begin kneading, again adding water only if needed to hold the dough together. The dough should be very dry.
• * Allow the dough to rest for 15 minutes.
• * Use pasta roller or pasta roller attachment to roll the pasta to the desired thickness and cut into whatever type of noodles you like. For this recipe, use the fettuccine cutter. I use a pie cutter and cut the noodles into 3-inch wide pieces for lasagna. You can make this into spaghetti or angel hair pasta if you like, or if you have a pasta extruder, you can make macaroni.
• * Leftovers can be dried using a pasta rack or put into the freezer.
• * To cook fresh noodles, bring a pot of water to a boil and cook the noodles in the water for 2 minutes. If frozen, add 1 minute to cooking time.

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Meaty Pasta Sauce

INGREDIENTS

• 1 chipotle pepper, minced
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 bottle pasta sauce
• 2 tablespoons dried basil
• 1 teaspoon adobo sauce

STEPS

• * Heat oil in large saucepan over medium heat. Sauté the onions, garlic and chipotle peppers.
• * Add meat and basil and cook until meat is browned.
• * Add pasta sauce and adobo sauce and bring to a boil. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.

Guest Poster: Andrea loves to cook, eat and share the fruits of her kitchen with anyone who appreciates them. In her spare time, she posts recipes and cat stories at the Furry Kitchen and is creating a cookbook to help the cooking-challenged.

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Per my mother’s advice, I used a mason jar to give it “the look”.  Of course I was unable to find a lid and had to transform into MacGyver for a minute but no problemo for this girlio.  I simply placed a plastic wrap sheet on the top of the jar and stretched a rubberband around to seal it;)  My mom should really get her own food blog…she would make it wonderful!

Salads increase in popularity over the summer because they’re a cool, healthy dish that’s easy to make and serve.  I personally don’t like onions or cucumbers so this isn’t one of my faves.  I am picky though and am trusting everyone else’s tastebuds on this dish.  They praise it every time, unless they’re just stroking my ego???

INGREDIENTS:

• 4 medium tomatoes diced or sliced the way you want them
• 2 medium cucumbers, peeled & sliced
• 2 onions, sliced and separated into rings
• 2 Tbsp. Vinegar
• 1/4 c. Oil, I used Olive Oil
• 2 Tbsp. Sugar
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. minced fresh parsley.  I used the jar because I NEVER have fresh herbs on hand :/

PREPARATION:

Set aside your cut up tomatoes, cucumbers & onions.  In your bowl or mason jar, pour in the remaining ingredients and mix or shake. Throw in your maters, cumbers, and onions into the jar with the mixture and toss around until mixed good.  Marinate 2hrs before serving.  I ususally marinate one hour on the table at room temperature and one hour in the frig!

Here we go!

Gather all the goodies:)

Slice everything up!

Add all the remaining ingredients to your bowl or jar like this……..

Mix or stir:)

Throw in your sliced goodies and cover with a lid or create your own like I did……

Shake or stir again!

Viola!  Ready to serve and eat:)