My Yummy Local Life

{September 29, 2013}   52 weeks of Bread- 33-38

I’m trying to make a different bread every week of the year. So far this is what I’ve got:

Week 1: Challah bread

Week 2: English Muffins

Week 3:Oatmeal Rolls

Week 4: Harvest Grape Bread (pull apart rolls)

Week 5: Potato Rosemary Bread

Week 6: Casatiello bread

Week 6 bonus: King Cake

Week 7: Focaccia Bread

Week 8: Italian Bread

Week 8 bonus: Plain soft pretzels/bites

Week 9: Pitas (x2)

Week 10: Pizza/Stromboli

Week 11: Irish soda bread

Week 12: Bread bowls

Week 13: Made with Love Bakery’s Hawaiian Sweet Bread

Week 13 bonus Bacon Epi(c) Bread

Week 14: Southern Biscuits

Week 15: Corn Bread with bacon

Week 16: Marbled Rye Bread

Week 17: Cilantro sesame rolls

Week 18: Garlic Scape, Pepper, cheddar bread

Week 19: Flour tortillas

Week 20: Vienna Bread

Week 21: Tuscan bread

Week 21 Bonuses: MORE pita bread and some carrot zucchini ginger bread for breakfasts

Week 22: White bread variation 1

Week 23: Bagels

Week 24: French bread

Week 25: Pizza pretzel bites

Week 26: Orion Bread Company– day old breads for $1/$2!!

Week 27: Honey Yogurt Waffles

Week 28: Naan Bread

Week 29: Paleo/Gluten Free naan bread (or not-naan bread batch three)
Week 30: 100% whole wheat bread

Week 31: Crescent rolls

Week 32: Stollen

Week 32 bonus: Healthier biscuits

Week 33: Kaiser Rolls (Vegan)


So I went to make these rolls and have them about halfway made and realize I just used the last eggs to make egg biscuits using up the bread and eggs from last week. So I just used a ground flax seed substitute and the rolls came out just fine, and incidentally they also became vegan.

Week 34: Pane Siciliano


Since part of my goal is to have no repeats of my breads, it’s getting challenging to not repeat when all
I really want is a baguette of French or Italian bread. These were shaped differently and had a very different procedure but still gave me what I was going for- and they are very pretty too.

Week 35: Lavash crackers (100% whole wheat)


This week I just needed a vessel for some avocado so I made some crackers. The recipe calls for white flour, but I used whole wheat instead. They are good crackers either way- but I have had problems getting the seeds to stick- might mix them in next time.

Week 36: I am a slacker and did not make bread this week…I also didn’t need any bread for anything on the menu this week and it was only me at home.

Week 37: Pan à L’ancienne


Again with the need for a simple baguette to bring with cheese for dinner. These were amazing! Airy and simplistic to make. I will be making these again.

Week 38: Casatiello bread (take two)


Alright, so I broke my no reruns rule with this one. If you will recall way back in week 6, I made this bread, but it was too cold for it to rise properly. I’m my attempt to put it close enough to the warmth to get it to rise, our dog Einstein ate about half of the raw dough. He was very sick and the bread was very little, so I gave us a redo on this one. Turned out much better this time around!

Week 38 bonus: Pumpkin cinnamon pull apart bread


Fall has arrived, and with it pumpkins which, in case you didn’t know, are for eating not carving. The first pumpkin this year yielded about 12 cups of pumpkin purée for me. There will be many pumpkin-y breads to come in the next few weeks as well. This particular one was very yummy and very fast to make (I did use about double the amount of flour as the recipe though).

* Unless otherwise noted/linked up, all of my bread recipes come from the Bread Baker’s Apprentice Book, which I would highly recommend.

Last box for a while 😦 I forgot to post it last week- but being the last box it’s actually kind of perfect since I can now tell you what I did with everything too. So here it is:


Black beans
Spaghetti squash
Negro de Valle pepper
Red poblano pepper

So last week we attempted to spend only $50 on groceries. It was a Mexican food themed week. I think we ended up buying about $55 worth of food- but that included some coconut water that was extra.

Anyways, we got a single rotisserie chicken (the natural one was even on sale). I shred it and added to it a jar of salsa and some taco seasoning and a little water- an hour later on the stove top I have “taco chicken.” Night one I make this into a taco/fajita wrap (made 2 servings- one for lunch the next day). Then I made a 4 serving batch of chicken (and veggies from the box) enchiladas. Next I made about 4 servings of taquitos with pesto– some with the chicken, some without. I froze half of these so we have two servings in the freezer.

Then I made a crockpot of the black beans (1.5 cups dry). We wanted to make quinoa bean burrito bowls (but the beans were not ready in time so we had chicken quinoa burrito bowls instead- 2 servings- with two servings of quinoa left for making the bean variety for lunches. Then we made crunchy bean tacos (4 servings) again we froze 2 servings.

After a couple of egg wraps and the enchiladas- I have enough flour tortillas left to make 4-5 bean and cheese burritos. I will also be using the spaghetti squash to make a “spaghetti” chicken bake with some of the chicken I have left. This should make 8 servings.

That is at least 28 servings of food from a $25 CSA box and about $35 at the grocery store (not counting the staples we got at the store that were not part of these meals). A little over $2/serving of good quality, calorie filled food.

I go through saying all of this because I posted a buzzfeed article last week comparing “junk food” with “healthy snacks”- the problem I had with the article was that all of the healthy snacks were much lower in calorie count than the “junk” snacks. The only two that came out still cheaper (yes I really did the math) if adjusted for equal calories were the banana and the apple, compared to chocolate and fruit by the foot respectively. (I realize that part of the article was to show people how high in calories things are, but if I want a 100 calorie snack I need like 4 servings of cantaloupe. No thanks I think I’ll have an Oreo or two).

All that to say that Dave Ramsey is right- “beans and rice” really is a cheap way to eat healthy food for a week plus on a small budget. (For what it’s worth- the only gluten in all of these was in he flour tortillas, and the only dairy was in the cheddar cheese-most of these could easily become either gluten or dairy free meals)

Have a yummy week.

{September 1, 2013}   Yum Yum Produce Box #18 & #19

Clearly I am a slacker, as I came to post about this week’s box only to realize that I did not tell you about last week’s box. So I guess you’re in for a treat since they were both beautiful.

Here is box 18:


Cherry tomatoes
Medium tomatoes
Giant Hopi squash
Giant Armenian cucumber
Sprouts (of course)

So much delicious and fresh food! I still haven’t used the Hopi squash. It’s in the plans for this week’s menu though.

And here is box 19:


Cherry tomatoes
Red onions
Sprouts ( 🙂 )
Chili peppers
White eggplant
Butternut squash

Again- quite the bounty. I am cooking for myself a lot so the menu tends to change more than when hubby is home to cook. We are planning on some pasta dishes, some risotto, some pizza (with homemade raw milk mozzarella)…basically a lot of comfort foods. I shall leave you with this quote from the book I’m reading:

“We practice hospitality, creating soft and safe places for people to connect and rest.”- Bread & Wine by Shauna Niequist

et cetera