Friday, October 25, 2013

Spelt/ Rye sourdough

2 quarts  sourdough starter
3 1/4 cups rye flour
3 1/4 cups spelt flour
1 1/4 T sea salt
1/2 quart water
1T yeast

1.Knead all ingredients in a Bosch mixer. Mixture will be sticky.

2.Put sourdough in greased bread pans to rise. Let rise until doubled. 4-7 hours The longer the better.

3.Bake at 350 for 1hour. you can add a pan of water to the oven during baking to get an extra crunchy crust.

Tuesday, October 8, 2013

Lentil Soup

  • 4 cloves Garlic
  • 1 Yellow Onion
  • 4 Carrots
  • 4 stalks Celery
  • 3 tbsp. Olive Oil
  • 2 Cups Lentils
  • 1 tbsp. Cumin
  • 2 qt. Chicken Stock
  • Salt and Pepper to taste
Serves: 6-8

Set a large, dry Dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the Dutch oven and sauté until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Stock into the pot. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme. Season with Salt and Pepper.

Monday, September 16, 2013

Fooled Ya Pizza- s

mozzarella cheese
1.Lightly steam 1 bag of frozen cauliflower; or two large heads of cauliflower.

2.Put lightly steamed cauliflower into colander and press out as much of the liquid as you can. I use a paper towel to help absorb the moisture as I press. Make sure that you wring out as much as possible.

3.Put cauliflower in a food processor and pulse a few times; until you get rice-sized pieces.
4.Add 3/4 cup Egg whites and pulse again. Add two cups grated mozzarella cheese, a pinch of salt, dash of Italian seasoning and a little bit of both onion and garlic powder. We also like to add a bit of the Pizza dough seasoning from the King Arthur Flour company.
5.Mix ingredients well with a spatula inside the food processor. Line a large cookie sheet with parchment paper and grease parchment well. This is very important or the crust will stick.
Plop entire mixture onto the middle of the tray and spread it outwards until it fits most of the tray. Try not to have a thicker middle than sides.

5.Bake at 450 degrees F. for 20 minutes. Carefully flip crust to other side and bake for 10 more minutes.
 6.When finished, top with as many delectable pizza goodies as you wish-then bake for about 12-15 minutes. This is incredibly Delicious, and works well as the perfect crust replacement.

Cake in a Mug-S

1 egg
2 Tbsp Cocoa powder
3-4 tsp Truvia
1/2 tsp. Aluminum free Baking Powder
dash of Vanilla
1 Tbsp Water
1 Tbsp Coconut Oil

Beat egg  with a fork in a small microwaveable mug. Add the rest of the ingredients, and stir vigorously until blended. Microwave for one minute.. Enjoy this treat with freshly made whipped cream, or with a splash of heavy whipping cream on the top.

Feeding sourdough

When feeding the barm you want to double the volume, anything less does not provide enough nutrients to keep it healthy.

to feed or refresh the barm do as follows:

1.remove your existing barm from the fridge.

2. pour off the "hooch" this is the grey-ish liquid on the surface of the dough. If your hooch is pink your starter/barm is not good anymore and needs to be disposed of.

3.allow the barm to reach room temperature (about an hour) we do this in the Bosch.

4.after the barm is no longer cold, add 3 parts flour and 3 parts water. Mix with the wisk attachment.

5. allow the mixture to ferment (4-6 hours is great but 2 is fine in a hurry)agin we do this in the bosh but a clean bowl is fine also.

6.pour your barm back into your clean container. save at least 2 cups barm for next time. Return to the fridge. Feed every few weeks or so(every few days is ideal but we often neglect ours and it just needs several feedings to hit its flavor ideal.

7. the reaming volume can be used for bread, pancakes, waffles, biscuits, etc.

*store your barm in a glass container. If you have a metal lid line the lid with plastic wrap or parchment. never use soap on your container. Just hot water!

Wednesday, September 11, 2013

Trim Healthy Pancakes-E

1 c. old fashioned oats
1 c. low-fat (1%) cottage cheese
1 c.liquid egg whites
2 tsp aluminum free baking powder
2-3 tsp. Truvia
dash of vanilla

1. Blend 1 c. of oats in blender until powdered.

2. Pour powdered oats in a bowl

3. In the blender add 1 c. egg whites, 1 c. cottage cheese, 2 tsp. baking powder,2-3 tsp Truvia, and vanilla.

4. Return oats to blender and blend well.

5. Ladle pancake size amount on lighted greased electric skillet.

6.Top with scant spread of butter and sugar free maple syrup. For children:generous amounts of butter and honey.