Matcha Green Tea Bread Recipe (for the machine)

“Do you like green eggs and ham?” “I do not like them, Sam-I-am. I do not like green eggs and ham!” “So how about green bread instead? Flavored by matcha?” is what I said!

I bought some Matcha Green Tea Powder from Stash Tea and thought I might try using it in bread. This is the recipe I came up with…

Matcha Green Tea Bread

  • 1 1/4 cup orange juice
  • 2 cups all purpose unbleached flour
  • 2 cups whole wheat flour
  • 1 1/2 tablespoons matcha green tea powder
  • 3 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 20 minutes on a wire rack before slicing.

The verdict?

It was moist and dense, and delicious, especially still warm from the bread machine! I watched some people’s eyes close in pleasure when they tried it. 🙂 I made it to go with my Red Veggie Soup (  Most people totally enjoyed dipping it in the soup and eating it that way. The flavors really complimented each other.

It’s also very tasty toasted.

Next time I would use less of the Matcha Tea. The tea is really expensive and it would probably still taste wonderful with a tablespoon or less of it.

“We do so like green Matcha bread! Thank you! Thank you”, they all said!



Wheat, Oat, Hemp Bread Recipe (Machine)

I’m in a six-week seminar that is teaching me how to teach. On Thursday It was my first presentation and I was being videoed. The class was listening intently as I spoke about hospitality… until the fire alarm went off! So I was asked to start over. And guess what? After a few minutes the fire alarm went off again! On the third try, I was able to do the whole presentation.

Now, I don’t know about you, but getting up in front of people is not my favorite thing to do… especially when it’s being videoed and critiqued by the others. And, having two fire alarms kind of messed with me. But, I survived. 🙂

It helped that I had the bread machine going in the classroom and served bread just before I started. The more you can involve the class, the better. And through the bread, the butter, the home-made jam, the plates, and the specially folded napkins, I was also showing them hospitality… doing the little extra things to make each person feel special and cared about.

True hospitality is marked by an open response to the dignity of each and every person. – Kathleen Norris

I didn’t take pictures of the plates because I was in class. And, the bread was done with the timer on the machine, so I couldn’t supervise the process. But here is a picture of how the bread turned out:

Wheat, Oat, Hemp Bread for the bread machine – one 2 lb. loaf

  • 1 cup water
  • 2 cups all purpose unbleached flour
  • 1-1/2 cup whole wheat flour
  • 1/2 cup oats
  • 4 tablespoons hemp hearts
  • 3 tablespoons raw sugar
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

The verdict?

Everybody said it was really good! I will make it again.

The verdict on the video? I’ll find out on Tuesday when I get individual feedback from my teacher.

The verdict on the fire alarm? I think my presentation would have been better if I hadn’t been interrupted twice, but there was grace extended. 🙂 And hopefully it won’t go off again during my next presentation…

Red Veggie Soup

On Friday I had my monthly bread and soup night. When people came in and saw the soup, they said, “It’s red!” It’s true. It’s red and cold. And why would I serve cold, red soup? Why not? 🙂

We had been having very hot weather, sometimes record heat for at least a couple of weeks. The idea of making hot soup was just not appealing, even if it were to be made in a slow cooker. And I didn’t decide until after lunch that I would even be having a soup night… as so many of my friends were gone – on vacation, or even out of the country.

When one of my friends stopped by to say they were coming, and they had asked others to come, I decided to go ahead with the soup. (I had the ingredients and didn’t want them to go bad anyways).

At the grocery store I was attracted by a few seasonal, red items in the produce area. I picked up some beets, swiss chard (the stems are red), tomatoes, and a pomegranate. I thought they sounded like an interesting combination. I didn’t want something that would be bitter. And they looked pretty.

Here is my red veggie soup:

I took my little portable oven out unto my balcony so I could roast the beets and the swiss chard. I didn’t want that heat in my home. Those were the only items I cooked.

I roasted the whole beets by putting olive oil on them, wrapping them in foil, then putting them into a 375-400 F degree oven until they were soft (times can vary greatly depending on the size and the age of the beets). Once they were ready I easily peeled them and let them cool off.

In the meantime I prepared the swiss chard. Here are the simple instructions with photos:   I folded each leaf in half length-wise and cut the stem off. I then took several at a time and rolled them up like a cigar, slicing them into sections, and then cutting them across so the pieces would be small.

I put them on a cookie sheet, dribbled them with oil, and put them into the oven along with the beets for about 15 minutes.

Red Veggie Soup

Makes approximately 11 to 12 cups of soup.


  • 5 medium beets roasted in olive oil
  • 4 cups sliced and roasted swiss chard
  • 1 pomegranate, seeds only
  • 4 cups orange juice
  • 6 cups water
  • 2 tablespoons minced garlic
  • 1/8 to 1/4 teaspoon dried thyme leaves
  • 1/8 to 1/4 teaspoon dried basil leaves
  • 1/8 to 1/4 teaspoon dried parsley
  • 6 tomatoes


Place all items except tomatoes into the blender (in batches) until it reaches the desired consistency. Dice tomatoes and add to soup. Chill for a couple of hours in the refrigerator. Enjoy!

The verdict? “Interesting. Different, not what I was expecting. Very refreshing. Wow, this is really good!”

This is a light, nutritional powerhouse of a soup, yet a little of it goes a long way. I will definitely make this again. It’s also really good the next day.

Quinoa, Flax Seed Bread (Machine)

The bread machine looked innocent enough at my nephew’s house. Most bread machines are not picky, right? Who ever heard of a picky bread machine? I have now discovered one… It was out to get me from the start. I’m always a bit uncomfortable when I make things in someone else’s kitchen. Maybe the machine sensed that and decided to take a bite?

I decided what I wanted to make from the ingredients readily available in the kitchen. There were two kinds of flour in one container that looked like all-purpose and whole wheat. I found a jar that said quinoa on the lid and a jar full of what looked like flax seeds. There was yeast in the refrigerator and a squeeze bottle of honey on the stove.

I put the ingredients together, then turned the machine on. The light came on and I adjusted the settings. The timer started at five hours. Five. Hours. What? I’ve never heard of a bread machine taking five hours! But I thought I would wait for awhile and see. Maybe it needed to get to a certain temperature to start? After an hour of nothing except the timer going down I was really confused. It didn’t knead the bread, it didn’t get warm, nothing at all happened.

So I called my niece and asked. She said the machine was kind of picky, she has to follow the recipe exactly, and that it takes a long time to make bread in it. Seems how I didn’t have “the” recipe and all the ingredients were already in the machine, I tried readjusting the settings. This time it came up at four hours. Again nothing happened for awhile. But I decided to walk away and let it do it’s thing.

Four hours later, this is the bread that emerged…

I think I might fondly call it my Frankenstein bread. It’s has lots of holes and gouges and is totally misshapen. I don’t think it rose much, if at all. All it’s missing are the nuts and bolts. 🙂

Despite how it looks, it tastes pretty good. It’s very dense. It’s a bit dry, but toasted and  buttered, it would be quite tasty. Here is the recipe:

Quinoa, Flax Seed Bread

  • 1 cup water
  • 3 tablespoons honey
  • 1/2 cup quinoa
  • 1/4 cup flax seed
  • 3-1/4 cups mixture of all purpose unbleached flour and whole wheat flour
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

The verdict?

I would make this again… with my own (or simply another normal) bread machine! 🙂 I prefer my loaves to not have gouges and bites out of them when they come out of the machine.


Apple Cinnamon Oat Bread (Machine)

I’ve been distracted the last few days. There’s nothing like a wild fire breaking out nearby and being told of the possibility of having to evacuate…

Fortunately we didn’t have to evacuate, but only a couple of miles away people did. The fire is only 5% contained and burning wildly, but now we have heavy equipment and the Air Force involved.

So, (needless to say) I haven’t posted during this time. Sorry for those of you waiting for the bread recipe from this post:

Apple Cinnamon Oat Bread

I wanted to make it as easy as possible, so I used two packages of Apples & Cinnamon instant oatmeal, and 1/2 cup of Cinnamon Apple Sauce.

I didn’t add any extra oils/butter or sweeteners because of the apple sauce.

Apple Cinnamon Oat Bread

  • 1/2 cup cinnamon apple sauce
  • 2 packages apples and cinnamon instant oatmeal
  • 1 cup water
  • 1-1/2 cups all purpose unbleached flour
  • 2 cups whole wheat flour
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

Once the bread was baked I made natural edible paint. For all three colors I used water and a bit of vinegar to “set” the colors. The purple is from blueberries, the brown is from coffee, and the orange is from tumeric.

The house near the berry bushes. 🙂

The verdict? This is a slightly sweet bread that is fantastic for toast! I gave most of the loaf away and haven’t heard the response yet from the people I gave it to, so I can’t tell you what anyone else thinks about it. 🙂

By the way, there are currently at least 10 wild fires burning in Colorado. The weather is predicted to stay very hot here in Colorado Springs (90-100ish), with no rain and very little humidity, and somewhat windy… perfect conditions to fuel wild fires. We desperately need rain.


Weekly Photo Challenge: Create

The photo challenge from WordPress: “Create.  The best part about creating something is being in the moment, relishing the creativity you’re experiencing, and letting your actions guide you to an end goal. Then you can step back and admire your work!

Have you snapped a picture of something you’ve created, or something someone else has created?  

Share a picture that means CREATE to you!”

Create each day anew. – Morihei Ueshiba

Creating and creativity are huge in my life. When I saw the challenge, I decided to create something beautiful so I could take a picture of it.

I started with an idea, I made up a recipe for a loaf of bread. I used a couple of kinds of flours, cinnamon apple oatmeal, cinnamon apple sauce, water, salt, and yeast. Here is the post for the actual recipe:

Then I created edible natural dyes from water, blueberries, tumeric, coffee and vinegar.

Once the bread was baked and the dyes made, I painted the bread. I kept it simple and childlike: a house near some berry bushes, under the sun.

What do you think of my creation? Did you create anything today? I’d like to hear about it in the comments. 🙂

Here are a few other weekly challenges I did:

Olive Oil, Rosemary, Garlic Bread

“Garlic. Would you please make some type of garlic bread,” my friend asked? Although I’ve done several different kinds, and all were hits with my friends, I wanted to try something different this time for my bread and soup night. I wracked my brain (and my refrigerator) for an idea. I had some fresh rosemary so I decided to use it along with the garlic, and thought using olive oil might add some extra flavor. Sounds like it has potential, doesn’t it?

“My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches – with the possible exception of ice cream and pie.”
Angelo Pellegrini, ‘The Unprejudiced Palate’ (1948)

Olive Oil, Rosemary, Garlic Bread

  • 1/3 cup olive oil
  • 1 cup water
  • 2 cups all purpose unbleached flour
  • 2 cups whole wheat flour
  • 1 tablespoon fresh rosemary
  • 2 tablespoons garlic
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

The verdict?

This was a huge hit! “It has almost a sweet taste, an Asian taste to it. Really good! Fantastic.” One person said they thought it was the best bread they have ever eaten, and they think they will write a song about it. 🙂

Here are some of my other original bread recipes:

Sourdough Quinoa Bread:

Cottage Cheese Hemp Bread:

Savory Mozarella Garlic Bread (Machine) Recipe:

Sourdough Onion Bread (Machine) Recipe:

Do you think you might like this bread enough to write a song about it? 🙂 Let me know if you try it and what you think in the comments. Or, do you have other ideas for making garlic bread?

Pinto Bean Bread

Does the name pinto bean bread scare you? Don’t let it! This has been a favorite each time I’ve made it. People can’t believe it actually has pinto beans in it! It’s great as a sandwich bread, but at my dinners I just have butter and sometimes honey available to put on it.

This Pinto Bean Bread recipe is found in “Easy, Fabulous Bread Making. A collection of quick, no-knead, homemade bread recipes” by Barbara Mack. Links to buy the book are below. This recipe requires time, but no kneading, and it’s very simple to make! (The picture shows all the wrinkles… as I couldn’t get the saran wrap to cooperate when it was rising)!

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard

Pinto Bean Bread

  • 1/2 cup cooked and mashed pinto beans
  • 1 cup water
  • 1/4 cup milk
  • 1-1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons yeast
  • 2 tablespoons vegetable or olive oil
  • 3 cups flour

Mix all ingredients except flour together in large bowl. Add in half the flour; beat well. Add in remaining flour and mix thoroughly, but do not knead. Cover and refrigerate for at least 8 hours, for up to 5 days.

Shape into one large or two small boules. Cover and let rise until doubled. Bake at 350F for 45 minutes (for one large loaf) or 30 minutes for two smaller loaves. When you thump the bottom of the loaf, it should sound hollow.

How I did it…

I followed the recipe except I used 1-1/2 cup unbleached all purpose flour and 1-1/2 cup whole wheat flour. I cooked and mashed the beans first. As you can see, I left pieces of the beans and didn’t mash it completely.

This is what the dough looked like before it rose.

I left mine in the refrigerator for almost 24 hours. Because I live at higher altitude it takes longer to rise. Last time I made it I only had it in the refrigerator for about 8 hours, so it didn’t rise as well.

I shaped it and put it on my “baking stone” to let it rise a second time.

I let it double in size and baked it.

I didn’t put enough spray on my baking stone. It’s still new and hasn’t been seasoned yet. So, some of the bread stuck to it. But, it still tasted great! 🙂

The verdict?

This bread is always a hit! People can’t believe it has beans in it. I suggest you try it so you, too, can become a believer. 🙂 It’s a delicious, nutritious bread.

Links to buy the book: the paperback edition: and  the Kindle edition:

Vegetable, Tortellini, Bean Soup

Would you come over if someone offered you homemade bread and soup for dinner? I thought so! On Friday I had my once a month open to everyone homemade bread and soup night. It’s become the “place to be” with my friends and neighbors. 🙂

I knew less people would be coming this time. (When several of my “groupies” tell me they can’t come, I know it will be quieter). Normally I have between 25-45 people show up. On Friday I had 12-15 come. I made one crock pot of soup and four types of bread. (Yes I do have bread left over, but every bite of soup was eaten).

I forgot to get a picture before we started on the soup, but this is what it looked like after about 45 minutes…

“It [soup] breathes reassurance, it offers consolation; after a weary day it promotes sociability…There is nothing like a bowl of hot soup, it’s wisp of aromatic steam teasing the nostrils into quivering anticipation.” – Louis P. DeGouy, Waldorf-Astoria chef, The Soup Book (1949)

I found this wonderful product called 21 Seasoning Salute (available at Trader Joe’s Stores) that I wanted to try. The ingredients include: onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon and citric acid. I thought this salute would be perfect for a soup!

This is an incredibly easy and versatile soup to make. All you need is a crock pot and a few ingredients. You may use any type of beans and any type of vegetables, either fresh or frozen, and any type of tortellini. I used pinto beans, a frozen stir fry blend of vegetables, and a seven cheese blend frozen tortellini.

Vegetable, Tortellini, Bean Soup

  • 3 cups (or 2 cans) cooked pinto beans
  • 10 cups water
  • 4 tablespoons 21 seasoning salute
  • 4 cups vegetables
  • 8 to 12 ounces tortellini
  • 2 to 4 cups water
  • salt


Put pinto beans into crockpot, add water and seasoning salute. Set it on low and let it cook for four hours. Add vegetables and stir, cook for another two hours. Add tortellini and cook for another two hours. Add water, then salt and 21 seasoning salute to taste.

The verdict?

This soup got rave reviews. Everyone totally enjoyed it. Simple, filling and delicious!

If you try this, please let me know what you think in the comments. What kind of soups do you like? Have you made/found any great vegetarian soup recipes that you would like to share? Enjoy your day!

Here are the links for the bread recipes I made:

Cottage Cheese Hemp Bread:

Sourdough Quinoa Bread:

Pinto Bean Bread:

Garlic, Rosemary, Olive Oil Bread: coming soon

Sourdough Quinoa Bread

Once a month people descend on my little home for an evening of homemade bread and soup. This coming Friday is the next get-together. It’s always interesting to try to figure out how many will come. I ask for RSVP’s to get a ballpark figure… there are always people who say they will come who don’t make it, and others who just show up anyways. Normally it’s anywhere from 25-45 people. Hopefully I won’t end up with lots left over this time.

So I decided to come up with a new bread recipe for the evening. I wanted to try making some bread with Quinoa. Quinoa is not technically a grain, but it’s seeds are edible and tasty, and people have been eating it for over 4000 years! It’s a fantastic source of protein and a slow releasing source of carbohydrates, and full of nutrition.

Sourdough Quinoa Bread for the bread machine

  • 1 cup sourdough starter
  • 1 cup warm water
  • 2 tablespoons soft butter
  • 2 cups all purpose unbleached flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup quinoa
  • 2 tablespoons raw sugar
  • 2 teaspoons salt
  • 2 teaspoons dry active yeast


  1. Place all ingredients into pan of bread machine in order listed. Make a well to put the yeast into so it doesn’t touch the liquid.
  2. Bake on basic setting . Cool at least 15 minutes on wire racks before slicing.

When it was finished, I was afraid the quinoa was going to be hard because of how it looked. (I didn’t cook it first as it’s a very quick cooking “non-grain”).

I took small pieces around to friends to have them taste test it for me. It’s a heavy dense bread.

The verdict? Next time I will use honey instead of sugar and try three tablespoons of it. That means I’ll need to cut back a bit on the other liquids. All of them said it needed a bit more sweetness, but that it was still good. And all of them liked the texture of it. I told them I would serve it with butter and honey this time to knock that bit of sourness off. They all said it was a keeper. 🙂