Pasta with Squash and Garlic

I saw this recipe on a cooking show. They didn't so much give the recipe as describe the method, and although I've made this several times, I really can't be much more specific. I just kind of make it as looks and tastes good to me. It is a easy and fast dinner with ingredients I usually have on hand, during zucchini season anyway.

Cook desired pasta, I use spaghetti, according to directions. Make sure the water is well-salted. Drain pasta and reserve 1 cup or so of cooking liquid.

Warm a couple tablespoons of olive oil in large skillet, not too hot or garlic will become bitter. Brown whole cloves of garlic on the oil--I would say at least four. When garlic is brown, place zucchini in a single layer in pan. Let zucchini cook until it is good and brown. The carmelizing really enhances the flavor. Turn zucchini and brown the other side.

When zucchini is good and brown, add cooked pasta to the skillet, stir around to let pasta deglaze the pan. Don't do this for too long though or you pasta will get tough.

Serve with ample amounts of shredded parmesan.

My Current Bread Formula

My recipe for making bread has evolved over the past couple years. Here is my current formulation. As written it makes 3 loaves, in parentheses are measurements for 4 loaves.

Combine:
4 C. whole wheat flour (5c or 600g)
1/3 C. vital wheat gluten (1/2)
1 1/2 T. SAF instant yeast (2)


Add:
2 3/4 HOT tap water (3-2/3)

Mix for 1 minute. Cover and let rest for 10 minutes.

Add:
1 T salt (1-1/2)
1/3 C. honey (1/2)
1/3 C. oil (1/2)
1 1/2 T. bottled lemon juice (2T)

Add, 1 cup at a time until dough reaches desired consistency:
3 to 4 C. whole wheat flour (4-1/2 to 5)


Using dough hook, knead for 10 minute. Immediately shape into loaves and place in oiled loaf pans (I use 3 1lb pans). Let rise for 15-20 minutes.

Place in cool oven. Set heat to 325 degrees for glass pans, or 350 for metal. Bake for 25-30 minutes.

Crusty Italian Bread

Recipe from Aunt Cheryl and Uncle Dale

My bread never turns out like Aunt Cheryl and Uncle Dales'. Mine is light and soft, theirs is thick and crusty. Both are delicious, but I don't know what we do differently.

1 3/4 c. warm water
1 1/2 to 2 T yeast
2 1/2 to 3 tsp. salt
5 to 5 1/2 C flour

Dissolve yeast in 3/4 water. Add rest of water, salt and 2 cups flour. Mix. Add rest of flour, 1/2 cup at a time, until desired consistency is reached. Knead for 6-8 minutes (or 5 in a mixer with a kneading hook). Cover and let rise until doubled. Punch down, divide in half. Shape into rolls by rolling into a rectangle, then starting at the long end, tightly roll into a long loaf. Pinch ends and seal seam. Let rise until doubled on a baking sheet sprinkled with cornmeal, and covered with oiled plastic wrap. Bake at 400 degrees for 25 minutes.

Orange Rolls

Recipe from the Lion House, via Mom

Rolls:
2 1/2 T. Yeast
2 C. warm water
1/4 C. butter, cubed
1/2 C. dry milk
1/3 C. sugar
1 scant T. salt
1 egg
6 1/2 C water

Dissolve yeast in warm water and let rest 5 minutes. Add butter, dry milk, sugar, salt, egg and half of the flour, and mix to combine. Add rest of flour, 1 cup at a time until dough reaches right consistency. Knead about 5 minutes in electric mixer. Let rise until doubled in size. Punch down and let rise until doubled again.

Roll out like you would for cinnamon rolls. Spread with filling (recipe below). Roll up and slice, like you would cinnamon rolls. Bake at 400 degrees for 15 minutes. Drizzle with glaze (recipe below) while rolls are still warm.

Orange Filling:
2 T melted butter
2 T grated orange zest
1/2 C. sugar

Glaze:
1/4 C. freshly squeezed orange juice
2 C. powdered sugar