leftover khichri
leftover chicken that had been marinated and cooked in a simple rice-wine-vinegar-hoisin-tamari-sherry sauce
orange-grape juice spiked with juniper bitters
and for dessert, caramel ice cream with crushed cookies on top (the cookies were passed out during lunch for free! why? something about jesus; i’m not sure, i was too busy eating cookies.)
prep time: < 5 minutes (well, except the cornbread)
I CAN’T WAIT TO START PROCESSING FOOD!!!!
these look awesome.
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tahini almond date bites
vegan, gluten free, no added sugar
makes 20-22 1-inch bites
12-14 large dates, pitted
1/2 cup raw almonds (I used sprouted)
1/3 cup tahini
pinch sea salt
1-2 tablespoons water
1/4 cup sesame seeds to coat
In food processor, pulse almonds until crumbly, partly smooth. Add dates, tahini and salt, continue to process. Texture will still be slightly crumbly – add water (1 tablespoon at a time) and dough should quickly form. Form into 1 inch rounds, roll in sesame seeds to coat, and roll in hands to flatten sesame seeds into ball. Cool in refrigerator to firm.
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from here
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i’ll make these when the food processor shows up!
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edit february 5, 2012:
WOW!!!!!!!!!!!!!!!!!!!!!
perfect sunday morning healthy dessertbreakfast with tangerines and grapefruit on the side!
they taste fantastic!
the texture is amazing and they look impressive, too, like something from an Indian sweet shop!
Preheat oven to 425F. Grease an 8 x 8-inch baking pan liberally with shortening or butter. In a large mixing bowl, combine
1 C stone-ground yellow cornmeal
2 T sugar
1/4 C butter/oil
1/2 tsp salt
1 C scalded milk
Stir to dissolve butter and sugar. let cool until just warm. Blend in
1 C sourdough starter
1 egg
1 tsp baking powder
Beat well. Pour into prepared pan. Bake at 425F for 30 – 35 minutes. Serve warm with butter and preserves. Makes 9 servings.
from here
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i tried to make this recipe, and the dough came out so dry i thought there must be some major difference in the hydration of my sourdough starter. i searched online for another recipe and added the scalded milk (part scalded kefir, too).
now we’ll see!
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9:21 pm
just popped it in the oven
it smells great, but the batter is REALLY wet
i’m suspicious
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next day:
not bad! the batter was so wet, i wasn’t sure it would be good, but it’s decent! i added basil and cayenne. i’m still not satisfied, though. the texture wasn’t quite right. also, too much corn. stay tuned for sourdough cornbread 3.
here’s a post dedicated to kate @ diethood.com, whose awesome blog hooked me up with a free food processor! (go visit her and send her some love!)
BEST-EVER THINGS TO DO WITH A FOOD PROCESSOR!
1. SOUPS!
broccoli soup? cauliflower soup? squash soup? carrot-maple soup? of course they’re good… but pureeing them in a food processor adds a certain quality to them. is it the memory of baby food that makes liquid food so soothing?
this tastes like it has cream in it when you make it vegan:
caramelize onions, then add white wine and reduce. add cauliflower and stock, and whatever fresh herbs you have in whatever combination you like, and whatever else you like in a soup. cook a while. puree.
2. HUMMUS!
process cooked chickpeas along with a little cooking liquid, lemon juice, salt, cumin, paprika, a roasted pepper or two, a splash of olive oil, and some tahini. replace the chickpeas with anything – white beans (you’ll love this!), lentils, black beans, peas from the garden, squash, eggplant (baba ghanouj!) or even any assorted roasted vegetables you have lying around.
3. NUT BUTTER!
couldn’t be easier!
4. 15-SECOND SALSA!
all you need: fresh tomatoes, lime juice, fresh cilantro
optional: bell pepper, onions or garlic, roasted hot pepper
add avocados and tomato juice for a cold soup!
5. DOSAI!
one of many, many indian breads based in fermented rice, beans, or a combination therein are dosai, pancakes that are easy to prepare, easy to ferment, and easy to leave hanging out in a bowl for a quick snack any time!
6. FALAFEL!
did a post some time ago with my falafel recipe. i doubt i’ve made it since then. it’s time!
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WAITING IS SO HARD BUT I KNOW IT WILL ARRIVE
i feel i should name it
update 1/28:
no good. trying this one instead.
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Sourdough Cornbread
1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 cup salt
1 cup cornmeal
Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes.
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from southern living.
Cajun Three-Pepper Bread (No-knead)
adapted from Peter Reinhart’s Brother Juniper’s Bread Book
3 cups bread flour
¼ cup uncooked polenta (grits, people, grits. sheesh.)
¼ teaspoon cayenne pepper
½ teaspoon coarse ground black pepper
1-1/2 teaspoons sea salt
¼ cup sourdough starter
2 tablespoons Tabasco sauce
1-1/2 cup water
1 tablespoon finely chopped fresh garlic
¼ cup finely diced red bell pepper
1 tablespoon chopped fresh parsley
Place dry ingredients (flour through salt) into a large bowl and mix well. Combine starter, Tabasco sauce and water and add to the dry ingredients. Stir and add in the garlic, bell pepper.and parsley.
Cover bowl with plastic at let sit at room temperature for 18 hours
After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob.
Cover blob with plastic or an inverted bowl and let rest 15 minutes.
Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.
Cover with a towel or bowl cover and let rise for 1-2 hours depending on room temperature.
Just before baking, slash the bread top to control cracking and lift the foil and dough into dutch oven preheated to 500F degrees. Bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees.
Allow bread to cool completely before slicing and eating.
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from breadtopia
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wonder how to compensate for baking bread on crappy cookie sheets instead of in a dutch oven? just bake it at 350 and hope for the best? maybe i should look that up before i try this recipe? or will the dough be so wet with this no-knead style that it simply won’t work without a cast-iron or something else with sides?
SOURDOUGH BAGELS
1 cup fresh sourdough starter
1/4 cup vegetable oil
1/4 cup warm water (edit: with yeast dissolved in it)
2 teaspoons salt
2 1/2 cups flour
Combine all ingredients and knead until smooth. Let rise until
doubled in bulk. Divide into eight portions, and form each
into a smooth ball. Punch a hole in the center of each and
stretch evenly until about 3 or 4 inches across. Place on a
floured surface and bring a large pot of water to a boil.
Boil the bagels (four at a time if the pot is large enough)
3 minutes on each side. Drain and place on a greased baking
sheet. Bake about 15 minutes at 450.
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taken from this wonderful ex-mormon’s website. this guy hasn’t changed the design since 1998, but continues updating them even today. just one guy’s seventeen favorite sourdough recipes. i love it – simple, easy to read, completely unpretentious, and without the chronic narcissism and faux artistry of most recipe sites. you win, sir!
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edit 1/24, 9:30pm, +2.5 hrs rising so far
it’s strange seeing the pockmarks where the coarse salt is killing the struggling yeast.
12:04am
will be ready at 12:18. didn’t rise but the smallest bit. sourdough culture is not active enough to act on its own yet. that makes sense. wish i’d added just a pinch of packaged yeast. the rise was perceptible, so hopefully that’s enough to keep these from being completely inedibly dense. i was so hungry waiting for the things to rise that i cooked chicken and turnip greens and made a batch of yogurt during the waiting.
later:
turned out edible, but WAY TOO DENSE. my baby sourdough culture wasn’t strong enough to rise such strong dough. also, this will be a great use for the dough hook once the food processor arrives, because that was the toughest dough i’ve ever kneaded. my arms were sore the next day. it was like kneading a baseball. next time, that 1/4 c water will be filled with yeast. they tasted ok; the texture was between bagel and doughydense. had to gnaw on them. still edible. definitely promising.
i’m relatively new to bread, as you can probably tell by my recipes (by volume, not by weight)
this will be a dumping zone for everything i learn about bread.
this way, you can learn with me!
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sourdolady on thefreshloaf says:
The easiest way I have found to adapt a recipe without altering the ingredients too much is to take all of the liquid from the recipe, stir in 2 Tbsp. starter, add the same amount of flour as the liquid. Let this sit, covered, overnight (room temp.) Next day, continue by adding the rest of the ingredients, remembering that you already used the liquid and part of the flour. If your recipe calls for milk rather than water, use water but then stir in some dry milk powder after the overnight proofing is complete and then mix your dough.
wow, i just went into the drafts folder to work on the food processor post, and found this abandoned recipe from the beginning of 2011. enjoy!
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this is one of my favorite ways to prepare this. i also like it with caramelized onions!
i used a food processor to grind a few handfuls of cashews, a few cloves of garlic, some fresh ginger, fresh cilantro, a tiny thai hot chili, salt, and a little bit of milk or yogurt or cream (just enough to combine) into a paste.
then i began frying little cubes of paneer in hot oil (and i still have the burns to prove it. use a dry pan.)
then, i boiled a few bunches of spinach for about a minute and processed them in the food processor with a dash of milk and a tomato.
in a cast-iron, i started some butter and whole cumin and mustard seeds.
added the spinach and cooked for a few minutes, just until the oil rose to the top, then added paneer.
made this with kofta and a veggie korma.
happy to have a starter again!
in celebration, i made my first sourdough of 2012.
this is a GREAT mix of flours. i highly recommend it!
i had a white flour sourdough starter, to which i added all rye for the sponge. i then added that to the white flour for the recipe, which i spiked with about 20% buckwheat flour.
nutty and flavorful without being dark and overwhelming.
wonderful!
tweaked this sourdough recipe a bit to allow for a bit of packaged yeast – the little starter is barely old enough to get a sponge going, and i figured the bread would need the boost. it definitely did. i thought it might not rise at first. in true sourdough form, though, it practically doubled in the oven and filled the place with an almost spicy-sour smell.
sensory overload!
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