No-knead wheat bread and strawberry-mint spread

I have been having a lot of fun being out of school, but after my first full day at home alone, I have to admit that I hope my unemployment doesn't last long. There hasn't been a single summer since I was in high school that I wasn't at a full-time job shortly after school ended. Given the economic climate since I started college, this means I have been extremely fortunate, which is not something I take lightly.

It has been nice to do relatively little these last two weeks, going on vacation and doing some housework for your parents is a far cry from the custodial work I used to do in the summers, or my awesome research job last year. But after submitting a number of applications for work and hearing back nothing for weeks is starting to get to me a little. Still, I know that I am very fortunate, and it is normal to not get a job right out of college. I am just going to have to get creative with how to spend this newfound time.

So much of the paraphernalia of school is still lying around, this stack of chemistry exams on my desk has been relegated to coaster for my tea. I should probably recycle or file those...

I have been trying to write more, and sew, between looking for jobs, and I am looking at taking summer classes, but the easiest thing to do for now is to start back up with cooking and blogging!

I found this recipe for no-knead bread this morning, and figured, "hey, I have time to make bread!"

I did tweak the recipe a little bit; first by cutting the recipe in half, then I used half white flour and half wheat flour. Finally, I didn't have cornmeal to dust the loaf with, so I chopped some rolled oats. It added some interesting texture.

The bread after rising for 3 hours.

After baking for 30 minutes.

Anyways, go over to the blog Honey & Jam to get the recipe, the bread turned out beautifully, and there was little effort involved.

But I also had some strawberries that were getting slightly wilted, and some mint leaves. So I made a strawberry-mint jam/fruit spread that was friggin' tasty, and it made a perfect accompaniment for the bread. Please note that it is not shelf-stable, and it must be kept in the refrigerator.

Strawberry-mint spread:

small bunch of mint leaves

1/2 cup water

1 cup chopped strawberries

1/4 cup white sugar

1 Tbs lemon juice

Boil the leaves in 1/2 cup of water for 4-5 minutes. Strain out the leaves, and add the strawberries, sugar, and lemon juice. After it comes to a boil, reduce heat slightly.

Mash the strawberries (I used a fork) and let the mixture boil for about 20 minutes. Let it cool, ladle into a clean jar, and then store in the fridge.

The mint flavor was not pronounced at all, but otherwise I was happy with my first-ever jam. Maybe I will teach myself canning this summer :)

Gluten Free strawberry desert, two ways

I have been absent from this blog for a long time. School work backed up on me, as well as applying for jobs, presenting research, and so on.

All of this work has culminated in my graduating from university! I officially have my B.S. in biology. (The Man and I find it amusing that he is B.A. because of his history degree, but my degree is just B.S? Yay for puns.) I will also have some more time in the foreseeable future.

Back onto the subject of graduation, one of my gluten-free friends threw a shindig for me. It was lots of fun, and I made desert. Then I had a pint of strawberries left, so I made desert for my husband's workplace, where there are a lot of people who can't have gluten or dairy. I felt domestic and it was weird.

Both recipes received very good reviews, so I am passing them on to you.

Gluten-free (GF) strawberry rhubarb crumble

Adapted from this recipe.

Fruit filling:

4 cups chopped strawberries

1.5 cups chopped rhubarb

2-4 Tbs granulated sugar (two was perfect for eating with ice-cream, but rather tart on its own)

2 tsp cornstarch

½ tsp ground ginger

Crumb topping:

¾ cup GF Bisquick

¼ cup brown sugar

stick of cold butter

1 tsp GF vanilla extract

½ tsp ground ginger

½ tsp cinnamon

Toss fruit with dry ingredients, and let sit for 15 minutes.

Preheat oven to 375 F.

Blend together ingredients for the topping with a pastry cutter until the mixture looks like crumbs. Refrigerate for 15 minutes.

Place fruit mixture into a 9x9 dish. Evenly distribute topping over the fruit. Bake for 30-35 minutes.

Gluten and Dairy-Free Strawberry Cobbler

This was made on a whim, so there are no making-of photos. Disclaimer: I didn't actually get to eat any of this, but I was told that everyone in the office enjoyed it.

Fruit filling:

4 cups strawberries, cut into pieces

2 tsp cornstarch

2 Tbs granulated sugar

1 tsp GF vanilla extract

zest of 1 Meyer lemon

½ tsp ginger

Biscuit topping

¾ cup GF bisquick

1/3 cup coconut milk

3 tbs granulated sugar

1 tsp GF vanilla extract

¼ tsp ginger

Toss cut strawberries with dry ingredients until well-distributed. Allow the mixture to sit for 15 minutes.

Preheat oven to 375 F.

While berries are sitting, combine the ingredients for the biscuit topping together in a bowl. Stir together with a fork or pastry cutter until the dough holds together in clumps.

Place berry mixture into a 9x9 inch glass pan, spreading evenly. Drop spoonfuls of the dough onto the berries, so that it covers most of the berries. Bake for 30 minutes, or until topping is golden brown.