Archive | December, 2013

Cheese sauce

24 Dec

Cheese sauce

  • 1 egg yolk
  • 1 Tbs. arrowroot powder
  • 1 Tbs. milk or cream
  • 1 c. milk
  • 1 c. cheese (have used cheddar or feta)
  • 1/4 tsp. sea salt

Mix the egg yolk, arrowroot powder, and 1 Tbs. milk together until smooth.  Heat the 1 c. milk in a saucepan over low-med. heat until warmed.  Then add egg yolk mixture and salt.  Stir until thickened and add cheese until combined and warm throughout.

Note: J fave if mixed with spinach, sun-dried tomatoes, pesto, and zucchini.

Black beans over yellow rice

20 Dec

Black beans over yellow rice

  • 1 Tbs. olive oil
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 c. okra, sliced
  • 3 cloves garlic, minced
  • ~3 1/2 to 4 c. black beans, previously cooked, drained
  • 2 Tbs. apple cider vinegar
  • ~1/8 to 1/4 tsp. cayenne
  • 2 tsp. dried oregano or a few tablespoons of fresh cilantro or parsley
  • 1/2 tsp. sea salt
  • 1 Tbs. arrowroot

Rice

  • 3/4 tsp. ground turmeric
  • 1/4 tsp. ground cumin
  • pinch of cinnamon
  • 1 1/2 c. long grain rice
  • ~2 3/4 c. water
  • 1 Tbs. unsalted butter
  • 1/2 tsp. sea salt

Saute the onions, green pepper, and okra in the olive oil until just soft.  Add the garlic and saute about a minute.  Add the black beans, vinegar, cayenne, oregano, sea salt, and arrowroot.  Let stew on low-med. heat for ~20 min.  Good with lime juice added when serving.

For the rice, heat the turmeric, cumin, and cinnamon over low heat for about 30 sec.  Add the rice, water, butter, and sea salt.  Bring to a boil and simmer covered ~40 min.  Turn off and let sit covered 10 min.

Sprouted flour cookies

20 Dec

Sprouted flour cookies

  • 2 1/4 c. sprouted flour
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1/2 c. coconut oil
  • 1/2 c. butter, softened
  • 1/2 to 1 c. rapadura
  • 1 tsp. vanilla extract
  • 2 large egg
  • 1 1/2 c. carob chips, walnuts, and/or chocolate chips

Combine the flour, baking soda, and salt.  Mix the coconut oil, butter, rapadura, vanilla, and egg in a separate bowl.  Combine the two and add in the chips/nuts.  Bake at 350 degrees for ~9 min.

Homemade tortillas

20 Dec

Homemade tortillas

  • 4 c. spelt flour
  • 1 1/4 c. water
  • 1/4 c. kombucha vinegar, apple cider vinegar, lemon juice, or whey
  • 1 tsp. sea salt
  • 3 tsp. baking powder
  • 1 Tbs. lard
  • 1 Tbs. butter
  • all-purpose flour for rolling (alternative?)

Mix the flour in the water and kombucha vinegar and soak overnight.  The next day, mix the dough with the salt, baking powder, lard, and butter in the assistent until well combined (~3 to 4 min.).  Cover and let sit for ~20 min.  Separate into little balls and roll out until paper thin.  Cook on a skillet set on med-high heat.  Flip when lightly browned.  Place on a wet paper towell on a plate inside a gallon plastic bag to keep soft and moist.  Refrigerate or freeze.

Soda bread

20 Dec

Soda bread

  • 4 c. spelt flour
  • 1 3/4 c. kefir + water combined (about half each)
  • 2 Tbs. unsalted butter, softened
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 1/2 Tbs. caraway seeds (optional)
  • 1 c. currants (optional)

Soak the flour in the kefir&water overnight.  Cover the currants with water and soak overnight as well.

The next day, drain the currants and set aside.  Place the dough, butter, baking soda, and salt in the assistent.  Mix on low for about 3 min.  Sprinkle in the seeds and drained currants.  Plop on parchment paper and bake for 45-55 min in 350 degree oven.

*Variations in lieu of caraway seeds and currants

  • 1 1/2 to 2 1/2 Tbs. fresh rosemary, chopped
  • 3/4 c. soaked raisins, 1/3 c. rapadura, 1 Tbs. cinnamon