Friday, May 6, 2011

Three-grain bread --> lunch

Sine I obviously have decided that work is for the birds today, I'm going to share one of my favorite lunches: sauteed spinach and tomatoes over garlic bread. Oh yeah. So good.

I made a loaf of Three-Grain Bread from Nava Atlas' The Vegetarian Family Cookbook this week. I love all of the quick breads, and this one is no exception. The bread is a little sweet, almost like cornbread, thanks to the addition of maple syrup. Yum.

Three-Grain Bread:
1 cup whole wheat flour
3/4 cup rye flour
1/2 cup cornmeal
1.5 tsp baking soda
1 tsp Na++
1 cup yogurt (I used 0% greek)
2/3 cup milk (I used almond)
1/3 cup maple syrup (or molasses)
2 Tbsp safflower oil.

Mix dry, mix wet, add wet to dry. Put in 350 degree over for 40 minutes. Easy peasy.

Now onto lunch:
just saute up some halved cherry tomatoes for a few minutes, then add spinach when they start to soften. Add any herbs you'd like if you're feeling adventurous.

For the bread: Either spray with cooking oil on both sides, or rub with olive oil. Add some Na++ and pepper, garlic powder, and parmesan cheese to each side. Broil on each side for about 1 minute.

This bread pairs perfectly with the veggies - but obviously you can use any bread. Great filling, light lunch.

I added a small side of tuna salad for protein because why the hell not? Now I can see how much work I can get in before it's beer tasting time... by myself... because my husband decided yesterday he now coaches softball for free and will be heading to their game tonight. Good thing track is over.

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