When we moved to Amerikan Samoa we found it difficult to find whole wheat bread. Wheat bread is a staple in our diets - I can't start the day without my toast, well, yes I can....but is it worth it?

We tried going without but found that though man can not live by bread alone, a life isn't a life without it. I was able to find a place that had wheat flour and I started making our own. Word soon leaked out and my neighbor suggested that I make it for the upcoming farmers market. I did and it was a hit. I sold out in less then an hour. But that was just the beginning. People in our village started requesting it. Since I made it once a week anyway I just thought I would make a few extra loafs and call it good.

Well, news travels fast on the coconut express and soon I was spending all day making bread. One friend in the village even asked if we were running a bakery. Luckily we found a place that sold the flour bulk but then, one day, it was gone....all of it. You couldn't find wheat flour on the island - and if they did have it they wouldn't sell it. Ya, the stores wouldn't sell wheat flour. It was like powdered gold. We haven't been able to get it since so we are back to our original dilema....so, if you're reading this, consider this our message in a bottle. Don't send help, send wheat flour.

Freezer Bread / Pita Pockets
3 tb yeast
3/4 c warm water
1 tb sugar
6 c warm water
3/4 c oil
3 tb salt
1 c sugar
about 12 c whole wheat flour

In a bowl mix yeast, 3/4 c warm water and 1 tb sugar and set aside to activate the yeast. Next, in a large bowl or in a mixer pour in 6 c warm water, oil, salt, and sugar. Dump in 8 cups of flour. Now, add the rest of the flour 1 c at a time till it is doughy and sticky but doesn't stick to you. Knead for 10 minutes. Now place in an oiled bowl and let rise in a warm place for 1 hour.
Once it has risen, punch it down and divide into 10 equal loaves. Now, this is the moment of decision. What to do with the dough.

If you are making bread then place the dough in separate oiled loaf pans or on a cookie rack to make artisan bread. Let rise for another hour then bake on 350 for about 30 minutes or till it passes the thump test.

If you want to make pita pockets out of it, or some of it, then roll out each loaf in 3-5 rounds. Pre heat the oven to 500 degrees and place a cookie sheet in the oven upside down to heat up. Place your rounds (as many as will fit at one time) on the cookie sheet and spray around them with a water bottle. close the oven and let them puff up. The steam from the water helps them puff. Keep a constant eye on them. They will be done in less then 5 minutes.

If you want to freeze the dough then do this after the first rise. Place in a large Ziploc freezer bag. When you want to use it, pull it out and let it defrost on the counter. Once it is pliable, roll it into a pita or form into a loaf, let rise (it won't rise as much but it will still rise a bit) and bake as usual. Note, we turn the oven on for 5 minutes on 'warm,' then stick the dough in to rise. Be sure to turn the oven off though before the dough goes in.

Several years ago I lived just down the street from my fantastic sister-in-law. Those were good times! We were at their house on a regular basis (a little too regular they thought). We had adventures at the park, carved my brother-in-laws head on a pumpkin, and put up their Christmas tree for Halloween. I know he won't admit it but even my brother-in-law felt magic in the air.

I want to apologize to my sister-in-law in advance for her "honorable mention" on this blog but our adventures in the kitchen never fail to bring a smile to my face. If there were to be a cooking show like Tool Time, my sister would be Tim. I say that with all the love in my heart! I really look up to her in SO many things!

One evening we went to their home for dinner and I brought warm cous cous as a substitute for rice. The family, having tried some of my other concoctions and not being fans, took a little coaxing. After the first bite they loved it. My sister asked what it was. I told her it was cous cous and she gave me a confused look. I told her she could get it at any health food store.

To my surprise, the next day I got a call from my sister. She had gone to the health food store, I think for the first time. She had bought cous cous, cooked it up, and it was terrible - nothing like mine. I asked her what spices she put in it, "spices, what spices? You didn't say anything about spices." Which was true. This reminded me of the time when I was telling her how to make gravy. I said, " you start out by making a rue." To which she replied, " rue, isn't that Kangas baby? You're just making these words up right?"

I adore my sister-in-law, and in her defense I have recently heard that she makes scrumptious homemade rolls. I can't wait for her to teach me and for many more memory making moments in the kitchen...which will be posted soon. For now, Here comes the cous cous

Cous Cous Salad
1-2 c cous cous
1 can black beans
1 can corn
cilantro
1 green chili
EVOO
lemon or lime juice

In your loyal rice cooker cook your cous cous in double the amount of water (2 water to 1 cous cous). Drain, wash, and drain your black beans. The beans need to be clean with no juice or they will turn your cous cous black. Drain your corn. Mix cous cous, beans, and corn in a bowl. In the food processor or blender, add your cilantro, green chili, EVOO, and lemon juice. Puree and place everything in the fridge. Let everything cool. Just before serving, drizzle the salad with the dressing. This is a great refreshing meal.

I was very excited when I was asked to give a presentation on how to cook and utilize beans. It came off as a success! In fact I had several people just sitting around my table eating my samples up as fast as i could get them on the table. This little brother was particularly attentive to my hummus.

My dear friend Penny was a bit surprised when I told her about it. "Hummus just sounds so angry, like, 'your such a hummus' or 'your going to tell someone to hummus off.''' I guess anything related to beans is the equivalent to a swear word in Samoan.

1 lemon

salt

garlic powder

Drain the can of garbanzo beans but save the liquid. (We prefer to buy bulk/bagged and cook them up ourselves - it is easy and so much more affordable plus you can control the salt content). Place everything in a food processor or blender. Add lemon juice, salt and garlic powder to taste. Blend till creamy, adding the bean liquid a little at a time.

Hummus is very versatile. The possibilities for mix-in's are endless. Try bell peppers or cucumber, sun dried tomatoes or olives. You'll pay $3-$5 at a grocery store for a few ounces but you can make it at home for less then $1.......your welcome.....now, hummus off. :)

My first bout with Quinoa was more then frustrating. I got the kind that needs pre-washing and these little suckers get everywhere! I finished washing them, put them in my beloved little rice cooker, turn around and they were everywhere. I don't know if my animal magnetism just drew them to me or if I was just having a really bad day with static cling but as I cleaned up the kitchen I found them on the counter, in the sink, and in my hair(don't ask).

I was fully prepared to bid quinoa adue but then I found the pre washed! I dumped it in the cooker added water and that was it. Another big save by moder technology. After that we were hooked. We enjoyed it so much we had a quinoa party ( ya, we're geeks....what of it?) Everyone brought a quiona dish. Some friends even brought inkan warrior quinoa balls (prof there are people geekier then we are) But what is quinoa? This link should clear up the matter

This salad is one of the simplest, best tasting salads I know. It works great as a side dish or its own meal. Fantastic at a pot luck and nobody even has to know it's vegan.

1-2 C Pre washed Quinoa

1/2 red onion chopped

1 bell pepper chopped

juice of 1 lemon

extra virgin olive oil

salt to taste

Place Quinoa in your rice cooker with double the amount of water (1 c quinoa = 2 c water) let the quinoa cook through a cycle. While thats cooking chop your onion, and pepper. one the Quinoa is done fluff with a fork. Add onion, pepper, olive oil, lemon juice, and salt to taste. Cover and let cool in the fridge. Serve with a slice of fresh home made wheat bread (recipe to follow)

That's it, your basic recipe for Quinoa salad....now let your imagination run with it, like olives? add olives. Like garbanzos? knock yourself out!