First, I need some help. I've recently begun baking bread with yeast and my bread is not rising quite as much as it should. I'm a novice when it comes to yeast breads -- I'm not sure if the room the bread is rising in is not warm enough, or if I'm not kneading enough, or if I'm using too much flour.

Are there any experienced bread bakers out there who would like to share a recipe with me, and maybe give me a tip or two? Give me a call at 240-388-2780 or e-mail me at sbsarino@gmail.com.

I've decided to share my favorites with you. But if you've got others, please share them with me. I'd love to be able to pass them along to Heather, and to try them out myself.

Cowboy tofu

4 1-inch slices sourdough bread

3 c. vegetarian baked beans

4 Tbsp. vegetable oil

1 onion, diced

2 tsp. cumin

2 tsp. chili powder

1/2 tsp. onion powder

2 Tbsp. cornstarch

1 pound firm or extra firm tofu, cut into large cubes

8 oz shredded cheese (soy if you like), cheddar and Monterey Jack

Preheat oven to 450. Arrange the bread in a large baking dish, then set aside.

Put the beans in a saucepan, heat.

Heat 1 Tbsp. oil in a large skillet over medium heat. Sauté onion until golden. Remove and set aside.

Combine cumin, chili powder, onion powder and cornstarch in a large bowl. Place tofu in the bowl, dust each side with mixture. Add remaining oil to the skillet, and sauté tofu until crispy, 3 to 5 min on each side. Remove from heat, place in bowl with the onions.

Spoon the beans over the bread. Top with tofu and onions, and sprinkle each portion with cheese.

Bake for 5 minutes, until cheese melts.

Beans and greens

One bunch of greens, your choice (kale, collard, spinach, etc)

Half an onion, diced

tomatoes (optional)

One can beans (chickpeas, white beans/canelli work best)

Wash the greens, then put in bottom of a baking pan. Sprinkle onion, tomatoes and beans on top. Season with salt and garlic powder, and drizzle with olive oil.

Roast in 400 degree oven until wilted. (watch closely, it might only take about 5 minutes)

Mushroom bourguignon

2 Tbsp. olive oil

2 Tbsp. butter, softened

2 pounds baby portobello mushrooms, cut in half

1/2 carrot, finely diced (I used a handful of baby carrots)

2 cloves garlic, minced

1 c. full-bodied red wine

2 c. beef or vegetable broth

2 Tbsp. tomato paste

1tsp. fresh thyme leaves (1/2 teaspoon dried)

1 1/2 Tbsp. all-purpose flour

1 c. pearl onions, peeled (thawed if frozen)

Egg noodles, for serving

Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid -- about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, pearl onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Lentil soup with yogurt

2 c. green French lentils, picked over and rinsed

1 Tbsp. extra virgin olive oil

1 large onion, chopped

1 tsp. fine-grain sea salt

1 28-ounce can crushed tomatoes

2 c. water

3 c. of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

a pinch of saffron (30-40 threads)

1 Tbsp. boiling water

two pinches of salt

1/2 c. 2 percent Greek Yogurt

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and sauté until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt. Can also be topped with a poached egg on top or crunchy, fried shallots.

Tomato and Spinach Soup with Tortellini

1 package tortellini

3 large tomatoes, chopped (you can use canned)

1 medium onion, small dice

1 small carrot, small dice

1 stalk of celery, small dice

fist-full of a combination of thyme, oregano, parsley and basil (or to taste)

salt and pepper

46 oz (give or take) of tomato juice

2-3 cloves of garlic

1 large pkg of baby spinach, roughly chopped

2 Tbsp. olive oil

Sauté onions, carrot and celery until softened and add garlic. Add spinach and stir until mostly wilted. Add remaining ingredients except tortellini and bring to a boil. Add tortellini and cook according to pkg directions. Serve with crusty bread and a sprinkling of parmesan.

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