Belle Plaine Bread - Care Instructions

I love knowing how to keep things delicious.

Lizzard Loves warm Belle Plaine Bread ready to be delivered

Which is why I want to share how to treat the bread I bake.

Here are the Care Instructions for all varieties of Belle Plaine Bread:

When you get your bread home: Dive right in, if you're hungry! If you can, I recommend toasting your bread ever so slightly. Slice it, toast it in your toaster/toaster oven for a minute or so. If you want to eat/serve the whole loaf: preheat your oven to 300 and warm your bread for 10-20 minutes. Why? Because I stand against room temperature carbs. I think almost any baked good type carb is better warmed up, even slightly. I like the crust to be crispy/crusty (its right there in the name, it should be crusty!). I like my butter/peanut butter/jam/almond butter to get ooey gooey. Its just more delicious. Did I mention cheese? Melty* cheese is better, in almost ever case. Warm bread = melty cheese. I respect if you want to tear into your bread immediately. I'm not judging; I do think that you'll like the bread even more if you eat it warmed up.

Short term storage: Keep your bread out on your counter (cut side down) for 3-5 days as you slice and enjoy it. You can also keep it in the paper bag it came in. Do not store your bread in plastic, it traps moisture, which is the enemy of crispy crust! Your bread will likely become soggy & is much more susceptible to mold (yuck). What, you ask, should I do if my bread feels too hard to eat? Warm it in the oven (at 300 degrees for 15-30 minutes depending on the size of the piece of bread) then slice & enjoy! Toasting the bread will have the same effect - it softens the bread & brings it back to life when you fear you’ve left it out too long.

The paper bag the bread comes in is perfect for short term storage

Long term storage: You can freeze your bread if you are not planning on eating it right away. Leave the bread in the paper bag it came in, then double bag it in plastic zip top bags; to ensure the bread doesn’t taste like your freezer when you are ready to eat it (yuck). When it comes time to eat your bread: remove it from all the packaging and let it defrost overnight on your counter top. Alternatively, preheat your oven to 325 and warm the frozen loaf for 30-45 minutes (depending on your oven). If you have a partial loaf, it will thaw/warm more quickly; 15-20 minutes.

I hope you enjoy your bread. I promise I enjoyed baking it for you! Please do feel free to share your experiences with your bread in the comments. It is great to hear how others eat their bread. Also - feel free to refute my advice above. Any feedback is good feedback!

Lizzard Loves multiple loaves of BPB's Multigrain bread

*People who would like to split hairs will point out that "melty" is not a word. I get it. I don't care. It should be.

Belle Plaine Bread

I love baking bread.

Lizzard Loves BPB's Cheese & Pepper bread

It is with a happy heart I announce the opening of Belle Plaine Bread! I am offering my bread for sale for the first time and have had a positive response so far.

Lizzard Loves Belle Plaine Bread's packaging

First off, thank you so much to those of you who have ordered, it means so much to me that you are patronizing my small business.

Lizzard Loves BPB's Rye bread

Secondly, if you are interested in learning more; please get in touch! Email me at BellePlaineBread (@) gmail.com with questions. Or, just click here to place an order! You can also visit the Belle Plaine Bread Facebook page.  Finally, you can find Belle Plaine Bread on Pinterest!

Lizzard Loves her husband, who gave her this apron!

I look forward to baking for you. It is something that has always made me happy, starting this tiny little business is a way to spread the happy farther and wider.

Free Seedlings

I love free things.

Lizzard Loves 3 happy chard plants

I do try to keep in mind the phrase "just because its free, doesn't mean its good" but that does not apply in this case.

Chris & I joined a CSA this summer. As much as I've wanted to participate in a CSA, I never have. As with many fun, new things I convinced myself it wouldn't work. We like to travel quite a bit in the summer, so I needed midweek pick up; it seemed like each CSA I saw had weekend pick ups. (We can pick up our box from 6am-9pm on Wednesdays) I worried it would be too expensive. (It costs $36 per week for the box of lovely organic veggies, herbs & fruit. It is 3/4 of a bushel........which meant nothing to me until I saw the size, and felt the heft, of our first week's box. Please let it be stated that the link above doesn't answer the question super clearly - I wanted to give some sense of the size of the box. For example; 3/4 of a bushel of apples is 42-48 pounds! Though I do supplement my CSA box contents with farmers market & grocery store veggies, fruit & herbs - I buy WAY less now. So the cost seems absolutely within the realm of normal. All of this being said; I am so glad I finally took the CSA plunge.

But wait you say. Your post is about "free things" where is the free??

Well, we got an email before our first box of veggies had arrived letting us know we could come to the farm & choose seedlings to take home & plant. The list of available plants looked wonderful to us: sweet corn, tomatoes, kale, fennel, leeks, cucumbers, chard, melons, zucchini, winter squash! Yum, yum, yum. The truly crazy part? They asked you to limit yourself to 150 seedlings. One hundred and fifty! Can you imagine having a garden large enough to put 150 plants in the ground?? I can't, but it is really fun to try. The sky seemed to be the limit for my first ever vegetable garden; but alas & alack, reality set in. We could only plant our little seedlings in pots; not the ground. Not only do we share our backyard with our 5 neighboring units; but last year our building fought (what felt like) an epic battle against rats. This involved baiting/trapping/poisoning. Ew. It made Chris & I distrust the quality of soil in our little urban backyard, so we were limited to putting our plants into 3 pots.

We left with 2 varieties of tomato (zephyr & new girl), 3 chard plants, and 2 cucumber plants. We also took several plants to give to my parents & my brother's family - because they have nice soil not affected by any rodent battles!

Bottom line, I have no idea how the plants will do in pots; but its not the biggest deal if the exercise is a huge fail! I had such a great time visiting our farm, selecting our seedlings, & playing in the dirt; it will be OK if I don't eat any homegrown veggies this summer/fall. Fingers crossed that some of it works though - it would be really fun!

Lizzard Loves tomatoes (L) and 2 little cucumbers (R)

Do you garden? Do you have any thoughts to share? Do you grow from seeds or seedlings? 

Any tips for a first timer? Do you purchase anything to help you along? 

I, as a reforming brown thumb, would love any input you have!

Herb Garden

I love my little backyard herb garden.

Lizzard Loves this backyard herb garden

I am trying (somewhat desperately) to banish my brown thumb for good. I use the anthem "Brown thumb; be gone!" as I scramble to keep my plants alive. This is the first year I've tried to grow more than one thing....last year I had 1 pot of basil; things have progressed from there.

Lizzard Loves this dill flower

This year I have tried basil, cilantro, dill, lavender, parsley,  and chives in hanging pots in the backyard. No, I did not start them from seed.....as much as I'd love to do that- I don't have the confidence yet. So far, I have killed the dill (except 1 wonderful little plant that I have let flower. I didn't have the heart to harvest any of it- it was a survivor! The rest of the plant died off when the spring in Chicago called to mind our winter of the Polar Vortex).

Lizzard Loves the first lavender harvest

Lizzard Loves chopped cilantro and happy basil

Lizzard Loves crazy chives and lavender

I neglected the cilantro to the point that it went to flower & I chopped it all off. Unlike the dill who shares pot space with parsley (which is thriving), the cilantro shares with basil. I was willing to cut down the cilantro in favor of some delicious bruschetta and pesto in my future!! Chives & lavender cohabitate quite nicely, they are both getting along quite well.

I would LOVE any gardening tips or tricks you might be able to share in the comments! What do you grow? What works? A great friend told me to bring my herbs inside when the weather dipped below 55 degrees (this seems to have helped- except that poor dill!). I know I need to pick off the buds/flowers if I want the herbs to continue to produce deliciously. What else do you swear by for your herb garden? Thanks in advance for your thoughts!

Walnut, Date & Chocolate Scones

I love scones.

Lizzard Loves chocolate, dates & walnuts

If you've been reading my blog for awhile, you already knew this about me. Scones are a perfect pastry that can be made 1,000 different ways. Sweet? Savory? Crunchy? Soft? Indulgent? Quasi healthy? A scone can wear all those hats. Who doesn't love something so versatile? Did I mention it is a pastry? I am a sucker for a delicious pastry. 

Since I am thoroughly obsessed with scones, it would make sense that I am constantly on the lookout for new scone recipes. A couple of weeks ago I tried the new bacon date scone at Blue Sky Bakery. Not shockingly, it was delectable. The mix of sweet and salty will get me every single time. Side note- Blue Sky Bakery is one of those places that deserves to be visited by every northsider. It has awesome food, offers catering, has a cute cafe for enjoying their baked goodness or for private events and has a larger mission to offer job training to homeless teens in Chicago. Honestly - what could be better than a delicious bakery? A delicious bakery that is doing its thing to support teens who truly need it. Check it out, you will not be sorry!

There I go again, getting sidetracked. Blue Sky Bakery's bacon & date scone was still on my mind last week, so I wanted to take a stab at it. I didn't have bacon though.........and I didn't have buttermilk, which I need for my "go to" scone recipe. The world wide webs to the rescue again.

I adapted the recipe I found at Vegan Baking Mama's blog to my tastes and to what I had in my kitchen. Check out her original recipe & other delicious offerings at her blog. These are far sweeter than most scones I make, including the ones linked above. The combination of  dates and milk chocolate make for a great combination, but it is also very sweet! If you would like to try these but don't love sweet pastries, swap in dark chocolate, reduce the dates to 1/3 cup and increase the walnuts to 1 cup. I am so happy with the crisp edges and chunky texture these scones have. They have an awesome chew to them as well. Sigh. I do really love scones.

Walnut Date & Chocolate Scones
Makes about a dozen scones

Ingredients
2 cups whole wheat flour
3/4 cup rolled oats
1/2 cup sugar
1/4 cup ground flax seeds
1 teaspoon Kosher salt
4 teaspoons baking powder
1/2 cup (1 stick) cold butter
3/4 cup pitted dates, roughly chopped
3/4 cup toasted walnuts, roughly chopped
7oz milk chocolate, roughly chopped
3/4 cup soy milk
2 teaspoons vanilla extract

Directions
1. Line 2 baking sheet with parchment paper or a silicone baking mats.
2. In a large bowl, mix the flour, oats, sugar, flax, salt & baking powder.
3. Cut in the butter using a knife in each hand, a pastry cutter, or your fingers. If you use your fingers- work fast do you don't melt the butter! You should have a crumbly mixture with small pieces of butter remaining.
4. Mix in the dates, walnuts and chocolate.
5. Add the soy milk and vanilla and gently mix until incorporated.
6. Using a 1/3 cup measuring cup, scoop out the dough and place it on the prepared baking sheets.
7. Put the baking sheets into the refrigerator to chill for 30 minutes.
8. While the dough is chilling, preheat your oven to 350 degrees and wash some dishes if you're feeling particularly motivated! 
9. Bake the scones for 20-22 minutes, rotating the baking sheets halfway through cooking time. The scones will brown at the edges and on top when they're done!
10. Slide the scones onto a wire rack to cool, then enjoy.  

Lizzard Loves Walnut Date & Chocolate Scones

I love "springing forward" and spring food

I love the first signs of spring. 

Lizzard Loves signs of spring

Daylight Savings Time is one of those signs; the light in the evening has been such a mood booster for the past week. Our 50+ degree days with sunshine haven't hurt either. Admittedly these days have been interrupted with snow and overnight lows in the teens, but I am not letting that get me down!

It makes me laugh every time I see Chicagoans wearing shorts when the mercury rises above 50 degrees for the first time each spring. I tell myself "only in Chicago" but I wonder - do other Midwestern cities react with similarly misplaced joy?? Please note, I am as thrilled as the next person to have the sun shine on my bare face - but 52 degrees does not shorts weather make :)

Lizzard Loves signs of spring

Another sure sign of Spring? My favorite little monkeys busting out their bikes (while one was wearing snow pants- but that is not getting him down- so why would I worry about it?)

The running around the city without coats on is another surefire way of knowing warmer weather has arrived (see top of the post for that photo :). I love spending time outside with my nephews; but the polar vortexes made it pretty difficult to enjoy the outdoors in January & February. Thank goodness March has brought weather warm enough to play outside!

Lizzard Loves signs of spring

Perhaps the best indicator of impending springtime is seen in my kitchen. I am quick to look for recipes that are brightly colored and chock full of fresh veggies like peas and asparagus. Admittedly, my desire to celebrate the first signs of elusive springtime weather in Chicago precedes the availability of local asparagus and other delicious spring veggies at the farmers market. Sometimes I need to buy produce from California. There, I admitted it.

Last week's effort at a new recipe was a success. I adapted the recipe below from Veggie Num Num (find their delicious recipe here). Neither Chris nor I are vegetarian or vegan , so it wasn't important to me to follow the recipe exactly as it was written. The adjustments I made were both for flavor & our current eating habits. Feel free to omit the chicken for a vegan recipe! I know we will eat this dish in a meatless version at some point; whether for a Meatless Monday or a Friday during Lent, or just because we often make an effort to eat less meat.

Pasta with Spinach, Avocado & Pea Pesto
Makes 5-6 servings
 
Ingredients
Pesto:
1/2 cup toasted walnuts, roughly chopped
2 cup English peas (I used the ones in Trader Joe's refrigerated case)
1.5 avocados 
3 cup baby spinach
4 cloves garlic, peeled
3 tablespoons fresh lemon juice
2 tablespoons olive oil
Kosher salt & black pepper, to taste

Pasta:
10 oz package penne, rotini, or pasta of your choice. I used buckwheat spaghetti because its what I had in the pantry.

12 oz fresh haricot verts (French green beans). I bought them at Trader Joe's, Costco also sells them. Feel free to substitute (or just add) peas, asparagus, or other veggies you like. Regular green beans would be just fine here- I like how thin the haricot verts are.

2 cups reserved cooking liquid from the pasta (just in case)

1/8 - 1/4 cup toasted walnuts, roughly chopped  (for garnish)

1/2 cup baby spinach leaves (for garnish)

8-10 oz cooked chicken breast (I didn't have time to prep the chicken the night I made this- so I bought the precooked chicken breast at Trader Joe's. I don't like it nearly as much as chicken cooked at home, but I was in a bind & used what was available. This recipe would be a great way to repurpose leftover chicken from another meal!)

 Directions
1. Set a large pasta pot with at least 6 quarts of water on the stove to boil.

2. While you wait for the pasta water to boil; bring 3 cups of water to boil in a small pot. Add the peas, cook for 1-2 minutes. Drain & set aside to cool.

3. Cook the pasta according to the package instructions. Scoop out your 2 cups of cooking water before you drain the pasta. Dump the pasta back into the cooking pot to keep it warm. Or use this kind of pot (I have it & love it).

4. Cut the haricot verts in half or thirds, depending on your preference. Place the beans in a steamer basket. Cover the bottom of a pan with an inch or 2 of water. Add the steamer basket to the pan, cover & turn the heat to medium high. Steam the beans for approximately 8 minutes, turn off the heat and leave the pan covered to allow the beans to finish cooking.

5. While the beans are cooking, you have time to make your sauce. (I used my VitaMix to make the sauce, but a regular blender should be able to do the trick too!) Toss the spinach, roughly chopped walnuts, peeled garlic, lemon juice, olive oil, avocados, and a generous pinch of kosher salt into the pitcher of your blender. Pulse until the mixture turns to liquid and then puree until it is smooth. If you are struggling to get it to blend, add more lemon juice & olive oil in small increments until it is loose enough to puree. Should you have a VitaMix, feel free to toss a 1/4 of a lemon in instead of just the juice. I removed the outer peel because I didn't feel like scrubbing it. I picked out the seeds I could see before adding it.

6. Add the beans, cooked chicken, and sauce to the pasta pot (where your cooked pasta should be patiently waiting). Turn the heat to low and toss the ingredients to combine them. If the sauce is too thick to coat the pasta well, add the reserved liquid 1/4 cup at a time until you reach your desired consistency.

7. If you are feeling fancy, pour the pasta into a serving dish & garnish with the walnuts & spinach leaves. If it is a regular weeknight; portion the pasta into bowls & garnish it there :) The walnuts do add a nice crunch - so don't skip this step!

8. Once you've enjoyed the fruits of your cooking labors & are cleaning up the kitchen - cover & refrigerate any leftover cooking liquid from the pasta. If you plan to eat this dish warm again; add a couple of tablespoons of the liquid before you warm it up to ensure it doesn't dry out! I assume this would be a delicious cold dish, but given the snowstorm that visited Chicago the day after I made this dish; I ate the leftovers warm.

Lizzard Loves the color, texture and taste of this pasta.

Running Into Frozen Lake Michigan

I love submerging myself into frigid water whilst dressed as a banana.

Lizzard Loves running into Lake Michigan in March!

OK, that is a lie. 

The actual act of dunking myself in the sandy, 32 degree water of Lake Michigan was relatively awful. 

Lizzard Loves being out of that frigid puddle of water

I do love the craziness of it. 

Lizzard Loves friends old & new dressed as bananas

I love the fundraising for Special Olympics Chicago. It is such a great cause. I love that 20 of our friends & family members helped us raise more than $900 for Special Olympians in our area.

I love dressing up like a banana with my husband, best friend & a bunch of new friends. 

Lizzard Loves friends old & new dressed as bananas

I love that my husband & I borrowed 2 yellow turtlenecks & old school ties from my Dad to do this Polar Plunge.

Lizzard Loves borrowed clothes

 I love that #SwimmyFallon was goaded into participating in this year's Polar Plunge by our mayor. I particularly love the expression on his face as he exited the water.

Lizzard Loves Jimmy Fallon