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

Directions:

  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 (http://lifeofcolors.com/2012/07/10/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!

 

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: http://www.cookinglight.com/cooking-101/techniques/how-to-prepare-swiss-chard-00412000074774/   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.

Ingredients:

  • 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

Directions:

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.