Today, from yesterday's dough I made, I am baking Pain D'Epi, or Wheatstalk shaped bread.
I'll get better at it, it doesn't look THAT bad, but as you can plainly NOT see, I am
not posting a picture.
Still edible with dinner tonight.
I am really enjoying this new cookbook, and method of making bread. PERFECT for busy working moms who love to serve fresh bread with meals from time to time.
Here's a recipe for a fantastic salad for the summer!
Remember, cook the chicken ahead of time and chop all that needs chopping, and one day during the week, all you have to do is assemble the salad!
Chicken Curry Stir-Fry Salad A cool salad composed of crisp apples, dried cranberries and a delicate curry flavor is topped with a warm chicken mixture for one outstanding salad. Dressing
****** 3/4 cup ranch dressing
1 tablespoon lime juice
1 teaspoon curry powder
1 garlic clove, pressed Salad
1 large Granny Smith apple
1 medium carrot,
peeled and cut into julienne strips 1 package (10 ounces) fresh baby spinach leaves 1 small red bell pepper, diced 1/2 small red onion, sliced into thin wedges 1/2 cup sweetened dried cranberries *** Chicken Mixture
1 pound boneless, skinless chicken breasts,
flattened and cut into 1/2-inch cubes 2 tablespoons snipped fresh cilantro 1/4 cup toasted sliced almonds, coarsely chopped 1. For dressing, in Classic Batter Bowl,
combine salad dressing, lime juice, curry powder
and garlic pressed with Garlic Press;
whisk until well blended and set aside. *** 2. For salad, using Apple Peeler/Corer/Slicer, core and slice apple, leaving peel on;
cut into small pieces.
Cut carrot into julienne strips using Julienne Peeler;
cut strips into 2-inch pieces.
Place spinach, apple, carrot, bell pepper, onion and cranberries in a large bowl; refrigerate until ready to serve. *** 3. For chicken mixture, flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes.
Heat Stir-Fry Skillet over medium-high heat. .
Add chicken to skillet in a single layer.
Cook without stirring 2 minutes or until chicken begins to brown.
Stir-fry 2-3 minutes or until chicken is no longer pink;
remove from heat. Add cilantro and 1/4 cup of the dressing; toss to coat. 4. To serve, toss salad with remaining dressing; top with chicken mixture and almonds and serve immediately. Yield: 8 servings