Carrabba’s Olive Oil Bread Dip

Nourishing our Body

Sister in Christ Logo

By: Sisters in Christ

 “And houses full of all good things, which thou filledst not, and wells digged, which thou diggedst not, vineyards and olive trees, which thou plantedst not; when thou shalt have eaten and be full;” Deuteronomy 6:11

Carrabba’s Olive Oil Bread Dip

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Yield: 8 portions 

1 tbsp each portion

Prep Time: 15 min

10 ingredients or less

No cooking need it

Total Time: 20 min 

▸ ▹intense flavor, intense aroma, amazing healthy benefits. 

Ingredients:

 
  • 1 tablespoon crushed red pepper
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1/2 teaspoon rosemary
  • 1 1/2 teaspoon sea salt
  • 3 cloves fresh crushed garlic
  • extra virgin olive oil

If you choose to use dried herbs, the ratio is 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried chopped herbs. You also can use a mix of dried and fresh herbs. 

Directions​:

 
  1. Combine crushed red pepper, black pepper, oregano, basil, parsley, garlic powder, onion powder, rosemary, sea salt, and crush garlic. Mix well.
  2. If serving immediately, place the dry spice mixture on a shallow plate. Drizzle desired amount of extra virgin olive oil over, serve. Wait to combine extra virgin olive oil and dry spices until right before serving.

    You can even mix and match fresh with dried and add a few of your own, like thyme or a dash of dried minced onion or garlic for more texture and crunch. A dash of balsamic vinegar or a few grates of fresh parmesan cheese is also great.

What is the best bread for dipping?  For this type of bread, choose something that is hearty enough to tear and sop up the spices and olive oil. These are my favorites:

  • Sourdough Focaccia
  • Italian bread (loaf)
  • Sourdough bread
  • French bread
  • Olive bread
  • Naan, pita, or flatbread

What Else Can I Use It For? Clearly, these aren’t just bread dipping spices, they are really an all-purpose Italian blend of deliciousness. Homemade Italian seasoning! 

The spice blend will brighten up any pasta dish, it can be sprinkled on a salad coupled with a few dashes of red wine vinegar or used to season chicken, beef, or vegetables. Blend it with cream cheese or sour cream for a lovely spread or sauce.

Shelf Life & Storage

If you used fresh herbs we recommended consuming them on the same day.

Dry mix can be made ahead and stored at room temperature in an airtight container and the shelf life is good for several weeks. The salt is a natural preservative.

If you know it won’t be used for a long time, omit the fresh garlic and add a teaspoon of garlic powder instead. Or you can include a cute note asking to “just add fresh garlic to serve”.

I hope you enjoy and share this recipe with your be lovely ones. 

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"Cook with Love an enjoy the process"
"And they, continuing daily with one accord in the temple, and breaking bread from house to house, did eat their meat with gladness and singleness of heart."
Acts 2:46

Sourdough Challah Bread

Nourishing our Body

Sister in Christ Logo

By: Sisters in Christ

 “And he humbled thee, and suffered thee to hunger, and fed thee with manna, which thou knewest not, neither did thy fathers know; that he might make thee know that man doth not live by bread only, but by every word that proceedeth out of the mouth of the Lord doth man live.” Deuteronomy 8:3

Sourdough Challah Bread

Yield: 1 large loaf

10 ingredients or less

Prep Time: 25 min

Resting Time: +/- 8 hours 

Cooking Time: 25 min

Total Time: 50 min 

▸ ▹Crisp, chewy, and fluffy  Sourdough bagels. 

Ingredients:

For the sourdough levain, make 8-12 hours before mixing the dough:

  • 2 tbsp Sourdough starter very active, fully fermented that was refreshed in past 12 hours
  • 1/3 warm water about 75-80˚
  • 2/3 g bread flour or all-purpose flour

For final dough:

  • 1/3 warm water
  • 1 1/2 tsp sea salt
  • 2 large eggs plus 1 for glazing
  • 3 1/2 tbsp Avocado oil or oil of choice
  • 1/4 sugar or sub. honey
  • 2 1/2 bread flour or all-purpose flour
  • 3/4 of the fully fermented starter made in step 1

Directions​:

Recipe Prep, Make the Levain

  1. Levain: Knead starter into the water until beginning to dissolve. Add flour. Knead until smooth. It is very thick so using hands to knead it will help all the water to get absorbed. If it feels too dry, add a few drops of water. Cover and keep at room temperature for the sourdough levain to ferment and become active (this takes 8-12 hours). I usually do this before to go rest, so the levain rest overnight. 

Baking Day

  1. Mix: In a large bowl, combine water,  2 eggs, oil, and sugar. Whisk until well beaten until the sugar is dissolved. Mix in bread flour. Use a spoon, dough scraper, or your hands. Mix until all ingredients are combined and there is no dry flour left the least add the salt and Knead until is dissolved. 
  2. Knead: Transfer the dough to an unfloured clean work surface. Measure 200 grams of the sourdough levain and add it to the dough. Knead the levain into the dough mixture for 10 to 15 minutes or until the levain is fully incorporated. The dough should be smooth and release easily from the work surface.
  3. Bulk fermentation: Clean the mixing bowl with warm water to create a warm environment for the dough, or use a different dough container. Put the dough in the bowl, cover, and let ferment for 3 to 5 hours until the dough is smooth and doubled in volume.
  4. Prepare baking dish: Line 2 baking sheets with parchment paper.
  5. Divide: Divide dough into two portions for the 2 loaves. Divide again in 3 portions for the braid.  Well depend of the style of the bread that you will like to make the dough will be separate in different parts. I usually make a normal braid. 
  6. Preshape: Lightly flour work surface, roll out a portion of dough into a flat long skinny rectangle. To make a long roll, roll up a long side into a spiral. Repeat with the remaining 3 portions of dough.
  7. Braiding: You can braid this bread according to your desire, there are so many tutorials of different braiding styles. 
  8. Proof: Cover with plastic wrap, loosely to allow room to expand. Proof for 4-6 hours, until tripled in size (check readiness by lightly pressing dough with finger, if dough springs back wait longer, if indentation stays, it’s ready). A warm environment, protected from drafts is optimal.
  9. Preheat oven: 20 minutes before baking, preheat oven to 350˚, put baking stone (if you do not have a baking stone, bake straight on the baking sheet) in the oven to preheat on middle rack, place rimmed pan with water on lower rack.
  10. Egg wash for a more shine bread: Meanwhile, whisk 1 egg with 1 t. water and brush onto loaves for the glaze. Sprinkle loaves with sesame or poppy seeds, if desired (this is optional).
  11. Baking: Carefully transfer loaves to heated baking stone with parchment underneath. Bake 25 minutes, then remove pan of water, close oven, and bake about 10 minutes longer, until browned.
  12. Cool: Put challah on a cooling rack to cool for 20-40 minutes.

I hope you enjoy and share this recipe with your be lovely ones. 

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"Cook with Love an enjoy the process"
"And they, continuing daily with one accord in the temple, and breaking bread from house to house, did eat their meat with gladness and singleness of heart."
Acts 2:46

SOURDOUGH BAGELS

Nourishing our Body

Sister in Christ Logo

By: Sisters in Christ

 “So Abraham hurried into the tent to Sarah, and said, “Quickly, prepare three measures of fine flour, knead it and make bread cakes.” Genesis 18:6

SOURDOUGH BAGELS

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Yield: 10 Bagels  

10 ingredients or less

Prep Time: 35 min

Resting Time: +/- 9 hours 

Cooking Time: 25 min

Total Time:  45 min 

▸ ▹Crisp, chewy, and fluffy  Sourdough bagels. 

Ingredients:

  • 1 cup bubbly, active 100% hydration sourdough starter
  • 1-¼ cups cold water
  • 2 tablespoon honey or maple syrup
  • 5 cups all-purpose flour
  • 2 teaspoon fine salt
  • Flour or semolina for proofing

FOR BOILING

  • 1 tablespoon baking soda
  • 1 tablespoon brown sugar

FOR TOPPING

  • ½ cup of any combination of poppy seeds, everything bagels, sesame seeds, flaky salt, oregano, etc 

Directions​:

  1. Mix in a standard large bowl with a fork or whisk. your bubbly, active starter with the water and honey or maple syrup until well-combined. 
  2. Add in about 4 cups of flour, knead the dough by hand on a countertop until smooth and pliable if is necessary add the less cup of flour. the least adds the salt and knead until the dough is smooth and somewhat pliable about 6-7 minutes. 
  3. Shape into a ball (return to bowl, if applicable) and cover the bowl with a plastic or towel. Rest 6 hours.
  4. Divide the dough into 8 equal pieces for large bagels or 10 equal pieces for smaller ones. Shape each piece into a small ball by tucking the corners underneath, cupping the dough, and rolling it in a circular fashion on a clean, flour-free countertop. This helps to create surface tension and a skin on the ball.
  5. Cover dough balls and rest for another 15 minutes. Line a baking sheet with parchment paper and sprinkle generously with flour or semolina. Note: If you make 10 bagels, you will need to use 2 baking sheets.
  6. To shape the bagels, you have 2 options: 1. Flatten the ball of dough into a disc and use your fingertips to roll into a log about 8-inches long. Wrap the log around your three middle fingers with the ends overlapping by 2″ on the inside of your hand. Roll gently, palm down, until the ends are joined together. This will create a larger hole in the centre of the bagel. 2. Poke a hole with your finger directly through the centre of the dough ball. Insert both index fingers into the hole and roll fingers around each other to stretch out the centre (like a barrel roll) until it’s about the size of a walnut. This will create a smaller bagel hole but is much faster and more efficient to do. Place on the lined baking sheet and repeat with the rest of the bagels. This is a fun step to do with kids 3+
  7. Cover the shaped bagels with a towel, let them proof at room temperature for 2.5 – 4.5 hours, or until puffy. This could take more time, depending on the temperature in your house. Take a test bagel and place it in cold water. If it floats, they’re done proofing. Dry the test bagel off and return it to the baking sheet. If it sinks, it still needs to prove longer.
    1. Preheat oven to 450°F (230°C). Place toppings on flat plates, so they are ready to go.
    2. Bring a large pot of water to a rolling boil and add the baking soda and brown sugar. Gently place the bagels, a couple at a time, into the water. Boil for 15-20 seconds on each side.
    3. Remove boiled bagels with a slotted spoon to get rid of most of the water.
    4. Shake off excess water and immediately sprinkle the top of the bagel with the desired toppings. Repeat this process with the remaining bagels.
    5. Place the baking sheet into the center of the oven and turn it down to 400°F (200°C).
    6. Bake for 18 – 22 minutes or until golden on top. Cool on a wire rack until ready to serve.

    NOTES:

    Please note that this is a low hydration dough and it will be stiff. 

    Enjoy these amazing bagels with galic&herbs goat cheese, cream cheese, as a sandwich, or just butter. 

I hope you enjoy and share this recipe with your be lovely ones. 

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"Cook with Love an enjoy the process"
"And they, continuing daily with one accord in the temple, and breaking bread from house to house, did eat their meat with gladness and singleness of heart."
Acts 2:46

CARROT OAT MUFFINS

Nourishing our Mind

Sister in Christ Logo

By: Sisters in Christ

 “Yet you, Lord, are our Father.  We are the clay, you are the potter; we are all the work of your hand.” Isaiah 64:8

carrot oat muffins

Yield: 8 Muffins  

10 ingredients or less

Prep Time: 10 min

Freezer-friendly

Cooking Time: 35 min

Total Time:  45 min 

▸ ▹Gluten-free, lactose-Free, refined sugar-free.

Ingredients:

2 Carrots ( if it is Organic put with the skin but wash before)*

2 Eggs

2 tbsp butter ( ghee butter if you want to be lactose-free)

1 cup of rice flour

1/2 cup of oat flour ( GF is preferred )

1 tbsp ground flax seed

1/2 cup Honey, cane molasses, or the sweetness that you have.

1/3 cup of Water

1/2 tsp Baking soda

Obs.: Honey is only permitted for kids more than 1-year-old, so if your baby is less than 1 year old you use other sweetness

Directions​:

Mix all the ingredients above on the blend or food processor until is well mixed, turn off the blender and with a spatula add

1 tbsp of Baking powder (mix gently with a spatula)* Transfer to a Muffin Pan (If you prefer, add baking cups) *

Put in the OVEN for 35min or until cooked inside.

Optional: 

You can add chocolate chip on the top, is delicious. 

Notes:

  • Storage: Store in an air-tight container in the freezer for up to 3 weeks, when you desire to eat put 30sec on the microwave and enjoy.  

I hope you enjoy this recipe.

Print Friendly, PDF & Email
"Cook with Love an enjoy the process"
"And they, continuing daily with one accord in the temple, and breaking bread from house to house, did eat their meat with gladness and singleness of heart."
Acts 2:46