Quinoa-Whole Wheat Bread with Raisins and Crockpot Beef with Fingerlings was my Game Plan for dinner. We still had time for an outing till mid-afternoon.
The bread was featured in Saveur Magazine , as a single loaf with a beautiful cut leaf design. My dough was a little sticky, so I decided to resort to my round loaf pan which made 2 perfect size loaves.
Quinoa Flax Bread with Raisins
5 Tablespoons Red Quinoa
1 cup plus 2 Tablespoons Water
Bring to a boil and simmer for 20-25 minutes until all water is absorbed.
3/4 cup Whole Wheat Flour
2 1/4 teaspoons Yeast
1/4 teaspoon Salt
1/4 cup Flaxmeal
Stir together in mixing bowl with dough hook in place.
1 1/2 cups Water (at 125 degrees F)
1 Tablespoon Honey
Mix at medium speed 2 minutes.
1/2 cup Raisins
Mix on low speed 2 minutes.
2 1/4 cups All Purpose Flour
Knead until dough leaves sides of bowl. Place in bowl sprayed with Pam. Cover bowl with plastic wrap. Let rise until double.
Punch dough down. Divide in half. Place in double loaf pan, sprayed with Pam. Cover with plastic wrap and let rise until nearly double.
Bake at 475 F. for 20 minutes.
The beef and vegetable recipe is a 40 minute meal from Cooking Light. I cooked mine in a crock pot on high for 3 hours.
Sirloin, Tomatoes and Potatoes
1/2 Sirloin Tip Roast Roast (approximately 1 pound)
1 Garlic Clove, minced
1/4 cup Onion, diced
10 Fingerling Potatoes, cut in half
1 can Diced Tomatoes, no added salt
1/2 teaspoon Sugar
1 teaspoon Balsamic Vinegar
Parsley, fresh, chopped
Place all ingredients in crock pot, sprayed with Pam. Cook on high for 3 hours. Slice Roast with electric knife.
Enjoy your week!