Carrot Almond Patte

 Okay so every month I pick up a free magazine at Harmon's right by the front door.  It is call Delicious Living.  I love it!  It is full of recipes and healthy living articles.  I put a link at the bottom of this post so please check it out and all of their recipes.  I made this one back in the spring and we ate it all summer, even took it with us to Disneyland. My husband likes it as a sandwich I like to eat it like a dip with sliced cucumbers or serve as an appetizer.  I hope you enjoy.

http://newhope360.com/recipes/6-quick-power-lunches
Carrot-Almond Pâté
1/3 cup whole almonds
2 large carrots (8 ounces), peeled and cut into ½-inch rounds
¼ teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1 clove garlic
½ cup packed fresh cilantro leaves
2 teaspoons lemon juice
2 ciabatta rolls, halved, or 6 slices whole-grain bread
6 roasted red pepper halves
3 slices Monterey Jack cheese (optional)
1 cucumber (6-8 ounces), thinly sliced
1. Preheat oven to 350º. Scatter almonds on a baking sheet. Toast for 15 minutes, until fragrant. Cool completely.
2. Meanwhile, steam carrots 10–15 minutes, until very tender. Cool completely.
3. Put almonds, carrots, salt, cumin, coriander, turmeric, cinnamon, garlic, and cilantro in a food processor. With motor running, add lemon juice. Continue to process until mixture is spreadable, scraping down sides as needed. (Pâté will be coarse, not completely smooth.)
4. Spread 2 tablespoons pâté on each bread piece. Top three halves with peppers, optional cheese, and cucumbers. Repeat with remaining peppers and cucumbers. Top with remaining bread; cut in half.
PER SERVING (1/2 sandwich): 229 cal, 8g fat (4g mono, 2g poly, 1g sat), 0mg chol, 8g protein, 33g carb, 6g fiber, 516mg sodium

No knead bread

Because I got tired of looking at the Wart Removal post I decided to hijack a post and put up something new. Now, in no way is this bread the nutritious, healthy, wholesome kind of stuff that usually gets posted on here but it is horribly carb filled and oh so yummy.

No Knead Bread

yield One 1 1/2 lb loaf

3 cups flour, more for dusting

1/4 tsp yeast

1 1/4 tsp salt

1 5/8 cup water

a bit of cornmeal

Combine your flour, yeast, salt and water. Stir until mixed, it will look very sticky. Cover with plastic wrap and let sit on your counter for 12-18 hours. (yes you read that right) You have to remember to start this the afternoon or evening BEFORE you want it.

The dough looks kind of bubbly when it's ready. Dust your counter top with flour and plop the dough out of your bowl. Fold the dough over on itself a couple/few times. Remember, it's NO KNEAD bread. (it's best if you remember to take your rings off)

Shape the dough into a ball and cover with a towel. You can do this right on your counter or on a cookie sheet.  Let rise for 2 hours.

4. Heat oven to 450 degrees, find a heavy pot, I love to use my enameled cast iron pot. Flip/plop the dough into the pot and put the lid on. Bake for 30 min and then take the lid off and bake for another 10 to make the top a beautiful golden brown.

5. Take the loaf out and let cool on a rack.

It's perfect with some yummy homemade soup!