Oatmeal Raisin Bread Recipe – Guest Post By Author Chris Pavesic

A tasty way to incorporate fiber-rich oatmeal into your diet.   

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Ingredients:

  • 1 cup boiling water
  • 1 cup old-fashioned oats
  • 1 package (1/4 oz.) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 1/4 cup honey
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • 1/2 cup raisins
  • Melted butter
  • Additional oats
  • Olive oil
  • Nonstick cooking oil
  • Plastic wrap

Materials:

  • Measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Small bowl
  • Teapot
  • Thermometer
  • Loaf pan (8 x 4 x 2 inch)

Directions: 1.  In a large mixing bowl, combine boiling water and oats; let stand until warm (110°-115°).  In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5-10 minutes. If the mixture foams up, the yeast mixture can be used and added to oat mixture.  If it does not foam, the yeast should be discarded and redo the step with dissolving yeast with sugar.  Next add honey, butter, salt and raisins beat until smooth.  Add 2 cups flour; beat until smooth.  Add enough remaining flour to form a soft dough.  

2.  Turned onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl (olive oil), turning once to grease top.  Cover with plastic wrap and place a damp cloth on top.  Let rise in a warm place until doubled, about 1 hour.  Punch the dough down.  Shape into a loaf; place in loaf pan sprayed with nonstick cooking spray.  Brush with melted butter.  Sprinkle with oats   

3.  Cover and let rise in a warm place until doubled, about 30 minutes.  Bake at 350° for 50-55 minutes or until golden brown.  Yield 1 loaf.  

Here are three of Chris’s books:

Amazon

Audible

Smashwords

Thanks for reading,

Gina

Author Chris Pavesic’s (Traveler’s Zone) Classic Minestrone Soup

Minestrone - C.P.

 

Classic Minestrone

 

As the weather starts to turn colder, my family starts looking for more hot soups and stews to fight off the chill.

This traditional soup recipe is both vegetarian and vegan.

Ingredients:
2 tablespoons olive oil, plus more for serving
1 large onion, chopped
Salt and pepper to taste
1 large cloves garlic, finely chopped
2 tablespoons tomato paste
4 carrots, peeled and sliced
2 stalks celery, sliced
1 russet potato, peeled and cut into bite size pieces
6 sprigs fresh thyme (optional)
1 teaspoon dried savory
1 cup ditalini pasta
1 (15.5 oz can) white beans, rinsed well
2 cups baby spinach or 1 package frozen spinach thawed
Materials:
Measuring cups
Measuring spoons
Knife
Cutting board
Dutch oven/Large stock pot
Large sauce pot for cooking pasta

Directions:
1. The night before put frozen spinach in the fridge to thaw, if using.

2. Heat the oil in Dutch oven over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, 8-10 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

3. Add the carrots, celery, potato, thyme (if using) and 8 cups water and bring to a boil. Reduce heat and simmer for 20 minutes or until the vegetables are tender.

4. Meanwhile, cook the pasta according to package directions.

5. Discard the fresh thyme. Stir the spinach, beans, and savory into the soup and cook until the spinach and beans are heated through, about 3 minutes. Then add pasta and heat for about 3 minutes. Serve with additional olive oil to taste.
Looking for a good book? Check out my review of Starter Zone. 

C.P. Books

Available in print, ebook, and Audible at Amazon.

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Thanks for the time we spent together today and please share your thoughts on this soup in the comments. I’d love to hear what you think.

 

Gina