Tag: Recipe

Boston Brown Bread with Milk Kefir

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This school year brings American History lessons back to our homeschool, and one of the recent activities suggested in my daughter’s curriculum was making a colonial recipe. The recipe below is my take on Boston Brown Bread, using milk kefir instead of buttermilk. If you don’t have milk kefir, you can substitute buttermilk back instead.

Boston Brown Bread made with Kefir

Brown Bread with Milk Kefir

Ingredients

1/2 cup rye flour

1/2 cup cornmeal

1 cup all-purpose white flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup plain milk kefir

3 tablespoons melted butter

1/3 cup molasses

2 eggs

Directions

Preheat oven to 350 degrees. Butter a loaf pan, then dust lightly with flour. Combine the rye flour, cornmeal, white flour, baking soda, baking powder, and salt together in a mixing bowl. In another bowl, stir the milk kefir, melted butter, molasses, and eggs until combined. Pour the kefir mixture into the flour mixture and stir until combined. Pour into prepared loaf pan and bake for 45-50 minutes. Cool on a rack for 15 minutes. When cool, shake the bread gently out of the pan. Tastes great topped with a little butter and honey.

Broccoli Salad

Broccoli Salad

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As the summer draws to a close, I’m letting my favorite salads have one last hoorah. I made this one for a bonfire picnic we attended last weekend. Thankfully, the weather’s still hot and this salad is a welcome treat when all you want is something cold. I think everyone has a version of this recipe already in their collection somewhere. This is just my take on it. Enjoy, and Happy Labor Day!

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Greek Yogurt Blueberry Muffins

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These blueberry muffins have extra tang and depth of flavor (not to mention protein!) thanks to the Greek yogurt inside. For this batch, I used coconut palm sugar instead of regular granular sugar. This does result in a less sweet muffin (which I prefer.) If, however, you like your muffins on the sweeter side, go for regular granulated sugar. For this recipe, I used blended plain, 4% Greek Yogurt from Chobani, but next time I make these bad boys, I’m going to try Chobani’s lemon flavor yogurt for a little added lemon zing. Last but not least, if you are not keen on coconut oil (or you don’t have it around) regular vegetable oil can be substituted.

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