cookbook challenge, week 3

Moving right along...I made 3 more recipes from Tomato Blessings and Radish Teachings this week. But I didn't stay absolutely true to all of them. I cut back the heat on the chili, and it still ended up too spicy for the kids. And I used 1/2 regular flour in place of all whole wheat in the bread.

First up is the Black Bean Chili. Simple, hot, and my
husband and I liked it. If
it hadn't been too spicy, then
it wouldn't have made enough,
so in a way we got lucky. I
served it with grilled chreez
and tomato sandwiches.


Asparagus is hands down my
husband's favourite vegetable.
But everyone in the family
thought this Ginger Asparagus
recipe was fantastic. We usually
steam asparagus, sometimes
grilledor roast it, often stir-fry
it chinese style in a salty sauce...
but this was very simple, and
I absolutely will be making it
this way again!

I served the asparagus with
my baked bbq tempeh (recipe
being tweaked, but coming
soon!) and some Moo Potatoes
as AJ called them because Maia
liked them so much, but
basically just roasted red
potatoes with rosemary and
other herbs.

Last but not least, the
Overnight Wheat Bread.
I have never baked a
successful loaf of bread
myself from scratch. This
recipe looked so simple I
thought I couldn't screw it
up...and I was right! Yahoo!

It was a bit sour and wheaty,
even after replacing half the
whole wheat flour with
regular unbleached flour,
but Ryan and I still loved it.
My husband and Nate liked it
well enough. AJ ate it, but said
it wasn't his favourite.

The recipe made 2 loaves, so
I made one on a sheet pan
and one in a loaf pan.






The loaves didn't come out of
the oven until early afternoon,
but the first loaf was 2/3 gone
by evening. The second loaf I
am enjoying torn in chunks to
accompany a hearty soup.