Jewish Challah Loaf made by Tanner

1 C water
1/4 C butter
2 large eggs beaten
1 1/2 t salt
1/4  C sugar
3 1/2 C bread flour
3 T skim milk powder
1 1/2 t active dry yeast

Use dough cycle.

1. At end of cycle, remove dough from pan and turn onto lightly floured surface.
2. Divide into 6 equal pieces.  Roll each piece into 18" smooth strips that are thicker in the middle and thinner at the ends.
3. Braid the 6 strips and tuck under the ends to form a loaf.
4. Place on lightly greased baking sheet.  Cover and let rise about 30 min. or until doubled in size.
5. Brush with egg yolk mixed with 2 t water.
6. Bake at 375°F for 30-35 minutes.

Turkey or Buffalo Chili

Turkey or Buffalo Chili

From The Fast Metabolism Diet
Servings (15 1-cup)
Prep time: 25 minutes. Cook time: 5 to 8 hours, depending on slow-cooker setting

Ingredients

• 1 to 1½ pounds lean ground turkey or buffalo meat
• ½ cup diced red onion, or more if desired
• 2 Tbls. fresh parsley or cilantro
• 1 heaping Tbls. chili powder (I like more)
• 1 Tbls. minced garlic
• ½ tsp. crushed red chili flakes
• 15-ounce can white beans
• 15-ounce can kidney beans (no sugar added)
• 15-ounce can black beans
• 15-ounce can pinto beans
• 15-ounce can lentils or adzuki beans
• 4 cups chopped zucchini
• 28-oz can crushed tomatoes
• 1 heaping tsp. sea salt

Brown the turkey or buffalo meat in a skillet and drain.
Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red  pepper flakes to the pot. Stir, cover and set aside.
Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.
Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.

Black Bean Pasta

1. Gather Ingredients and Devices

Making bean pasta doesn’t take many ingredients. Since many of them are vegan cooking staples, you may already have these ingredients on hand. The basic bean pasta ingredients are bean flour, an egg replacement, olive oil, and water. You’ll also need some tools like a grainmill and pasta machine. Start with this recipe from The Pasta Machine Cookbook by Donna Rathmell German:
For 1/2 lb. of pasta:

• 3/4 cup semolina flour (I used spelt flour)
• 1/3 cup bean flour ( chickpea, pinto, navy, etc)
• 1 egg
• 1 TBS olive oil
• 2 or more TBS water
• I added 1 t psyllium husk flour which really helped it hold together better. 
• should I add salt?

2. Transform Beans Into Flour

The first step to making all of those ingredients into your own bean pasta is to choose your desired bean and make flour from it using a grainmill or a good blender. Or, you could buy your own flour at the store to make this process easier. Try chickpea, black bean, fava, pinto, or navy bean flour.

3. Combine Ingredients and Knead

Take these ingredients, combine them, and knead in a mixer or food processor. You can also knead by hand for five minutes if you wish. Make sure you knead until the mixture becomes smooth and soft. You do not want it to be crumbly. Add more water or oil if you desire.

4. Let Mixture Rest

Right after you knead the mixture, you’ll want to cover it right away with a plastic bag to prevent it from drying out. Then, let it rest for 10 to 15 minutes and you will have a ready-to-use dough.

5. Knead Dough Using a Pasta Machine

Divide the dough into balls and put the dough lumps through the pasta machine. Run it through five, seven, ten, or however many times it takes for the dough to become softer. Make strips from this dough, then run the strip through the machine until you reach your desired thickness.

6. Let Noodles Dry and Then Boil

Let your noodles dry by hanging them somewhere so they don’t stick together. Then, boil the pasta and you’ll have hot, homemade bean noodles!