Archive for January, 2012

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tonight’s dinner

January 28, 2012

sourdough cornbread

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)

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tahini almond date bites

January 28, 2012

no added sugar!

makes 20-22 1-inch bites

12-14 large dates, pitted
1/2 cup almonds (raw, toasted, or sprouted are fine)
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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adapted from here

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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!

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sourdough cornbread 2

January 28, 2012

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.

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how to rock a food processor

January 26, 2012

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

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sourdough cornbread

January 22, 2012

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.

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cajun three-pepper sourdough bread

January 22, 2012

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?

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sourdough bagels

January 22, 2012

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.

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