Garlic and Onion 12 grain Focaccia bread

Earlier this week I made my first hand made bread. I've made a few in my bread maker before, and have bought the dough from my local bakery and made many things from them, but I have not tried one from scratch before.  That one was a little bit of a mess to start off with , but in the end it was great!! So much so that it only lasted 2 days, and here I am 5 days later making another one!

The ingredients:  An organic red onion, local garlic, yeast , sea salt , and a half a bowl of whole wheat flour, mixed with 12 grain whole wheat flour ( 5 parts WW to 1 part 12grain )

I've got to say, I followed a very cool recipe in Jean Johnson's Hippie Kitchen. With great instructions, and almost no measuring.  The only one you need to know is 1 cup of flour to 1 teaspoon of yeast.  The rest is all up to you , or me in this case. 

A good pinch of sea salt and dried basil. For the next step you will need a cup or two of lukewarm water





I start by adding about a cup of water , stir then keep adding water till its consistent. Use a wooden spoon at this point, not your hands. 

Click the link below to see the rest :)

Sunny Side Up Veggie Naan Bread

,I made a vegetarian dish ? On purpose ?  Wow!! How life has changed for me over the last few years. Even a year ago, cooking without meat was unheard of...   but that is a story for another day :)

So here we go,  Ill try to keep the instructions to a minimum and let the pictures do most of the talking.
I'm going to start trying Meatless Mondays soon , and seeing as I'm used to the vegetables being a side, not a main. I figured I better start trying a few ideas out.  So, this is my first on purpose vegetarian dish:



The Ingredients: S&P,L&P, red onions & pepper, mushroom's, farm fresh egg,  chili pepper, garlic clove, mozzarella and 5 year old cheddar, butter and a Whole Wheat Naan Bread.






Slice the red onions your favourite way, an add to a med/hot pan with a pat of butter. Let these sizzle while you you slice the mushrooms.

 

In the Beginning...

My journey into the world of Food Blogs has just begun.  If you would have told me a couple of years ago, that Id be starting a food blog today I would have said your crazy! No one wants to see my food !  Well, about a year ago I started posting some of my creations, and  the odd appetizer on my Facebook page that drew a small but loyal following of friends. Next I decided to try a Foodie Page on FB, that was three months ago this week. Not really knowing where it would take me, or if I  would even enjoy it...  and look where I've ended up! I'm starting a food blog!
I just started posting everything I made and did in the kitchen.  Next thing you know I was hooked and couldn't cook or eat anything without first taking multiple photos of it.  A few weeks into this endeavor I realized it was one of the best things Ive done, as I continually pushed myself in the kitchen.  Trying to make better tasting and looking food , delving into all things green, local, and sustainable. I tried my hand at all sorts of firsts for me; canning 25 jars of tomatoes, hand made bread, beets, homemade pizzas, hummus, spreads and even eating brussel sprouts!
Then I starting hearing the F word floating around,  it dawned on me I'm being called a foodie !  That was a little weird at first. Who me ? A foodie ?? Was hard to imagine.  Now I can't imagine it any other way.
 So that brings me to this blog.  This is just a continuation of my journey into the world of sustainable, local, hopefully organic, good food. Im excited to see where this willl take me.
Ill end this post with a couple of the pictures that started it all for me , and a welcome to all to come and join my Good Food Revolution.

Sunday Brunch Favourite: Frittata : Kobassa, mushrooms, onion, red pepper, and feta cheese.

Hand stretched pizza, with Chicken, Ham, Red Pepper, Mushrooms, Green Onions and Rosemary.  With a homemade Tomatoe and Garlic Hummus sauce, all topped with aged Cheddar and Mozzarella.

Future posts will include recipes , and a photo how to, and I'm always available if you need some help, or have any questions.

Welcome to My Good Food Revolution!  Enjoy
Rich Fletcher