Soaked Spelt and Rye Soda Bread

29 Nov

Spelt and Rye Soda Bread

  • 3 1/2 c. spelt flour
  • 1/2 c. flax seeds, ground
  • 8 Tbs. butter (1 stick)
  • 1/2 c. apple cider vinegar
  • 1 and 1/2 c. buttermilk
  • 2 tsp. salt
  • 2 tsp. baking soda

In a large, glass bowl, whisk together the spelt and rye flour. Combine the apple cider vinegar and buttermilk, then add to the flour mix. Stir until moistened. Cover and let sit overnight or for 12-24 hrs. In the morning, preheat the oven to 350 degrees F. Prepare two greased bread pans (or use cast iron skillets). Mix together the salt and baking soda. Spread out the dough flat onto a table. Cut the butter into little chunks and drop on the dough. Smash the butter into the dough using a pastry blender or fork. Sprinkle the salt and baking soda on top and then knead into the flour several times. Add more flour if dough is sticking to the table, but keep the mix moist. Bake at 350 Fahrenheit for 30-40 min.

 

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Cranberry Sauce

25 Nov

Cranberry Sauce

  • 24 oz. cranberries, fresh or frozen (wrinkled ones removed)
  • 2 pears or apples, diced
  • 1/4 c. orange juice, freshly squeezed
  • 1 Tbs. orange zest
  • 1/2 c. coconut sugar
  • 1/2 c. dried whole cane sugar
  • 1/2 cinnamon stick
  • 1/2 c. honey or 1/2 c. maple syrup

Mix together the cranberries, pears, orange juice, orange zest, coconut sugar, cane sugar, and cinnamon stick in a stovetop pressure cooker. Cook on high for 7 min. Let release naturally for at least 10 min. Open up and stir in the honey or maple syrup.

 

Pumpkin and Mushroom Soup

26 Oct

Pumpkin mushroom soup (adapted from Curried Pumpkin and Mushroom Soup at food.com by Sackville)

  • 1/2 to 1 c. onion, diced
  • 3 Tbs. butter
  • 12 oz. mushrooms, sliced
  • 3 Tbs. flour
  • 1 to 2 Tbs. curry powder
  • 3 to 4 c. stock
  • 3 to 4 c. pumpkin puree*
  • 3 Tbs. brown sugar
  • 1/2 tsp. nutmeg
  • 1/2 to 1 tsp. ginger
  • 2 c. milk (can split with coconut milk/cream)

In a large pot, saute the onions in the butter for a few minutes, then add the mushrooms. When softened, add flour and curry powder and blend together. Let cook a few minutes more. Then add stock, pumpkin puree, brown sugar, nutmeg, and ginger. Stir until blended. Add milk/cream. Reheat until hot.

*Pumpkin puree – on stovetop pressure cooker, cook pumpkin on high pressure for about 7 min. Substitute for curry powder is 2 tsp. cumin, 2 tsp. coriander, 2 tsp. turmeric, 1 tsp. nutmeg, 1 tsp. salt, 1/2 tsp. cinnamon, 1/8 tsp. cayenne (adapted from geniuskitchen.com)

 

Brown gravy

26 Jul

Brown gravy (good with turkey)

  • 4 Tbs. tallow
  • 4 Tbs. flour
  • 1 tsp. onion powder
  • 1/4 tsp. dried garlic
  • 1/2 tsp. dried sage
  • 1.5 tsp. dried thyme
  • 1 bay leaf
  • 2 c. broth
  • 1 Tbs. unsalted butter
  • 1/2 tsp. sea salt

Melt the tallow in a saucepan over med-low heat. Combine the spices in a bowl. Add the flour to the melted tallow and whisk thoroughly. Add the spices and whisk for 10-30 seconds. Add the 1/2 c. of broth, keep whisking. When combined, add the remaining 1.5 c. broth. Cook over med-low heat until thickened and turn to low. Before serving, add butter and salt.

Pressure Cooker Vegetable Indian Rice

12 Apr

Pressure Cooker Vegetable Indian Rice (Rice pulao)

  • 1 1/2 c. long-grained rice, rinsed (try presoaking for 15 min. to see difference)
  • 2 Tbs. ghee or coconut oil
  • 1 to 2 bay leaves
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 4 cloves
  • 1/8 to 1/4 tsp. nutmeg
  • 2 inch cinnamon stick
  • 1/2 c. onion, minced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, crushed and minced
  • 1 1/2 c. vegetables, chopped (e.g. cabbage, cauliflower, carrots, peas, potatoes, green beans)
  • 1 tsp. fresh mint, minced
  • 4 c. water/broth/mixture of both
  • 1/2 tsp. sea salt

Soak the rice in water for at least 15 min. Drain and set aside. In the pressure cooker, saute the bay leaves, cumin, cardamom, cloves, nutmeg, and cinnamon stick in the ghee for ~30 seconds. Add onion. When the onions turn soft, add the ginger and garlic. After ~1 min., add the vegetables and mint. After ~4 min., add the rice. After ~2 min., add the water and salt. Secure the lid. Turn heat to med-high (6). When high pressure whistle blows, turn heat to med-low (3) and cook for ~10 min. (depends on rice used, half the time from stove-top cooking time for that type of rice). Take off of heating element, cover with a towel, and quick release the steam.

Serve with yogurt or raita.

Veggie Quiche

12 Apr

Veggie Quiche (makes two quiches; adapted from “Transformed Spinach Mushroom Quiche” at allrecipes.com)

  • 8 eggs
  • 1 1/2 c. milk (or 1/2 c. heavy cream and 1 c. milk)
  • 2 Tbs. fresh parsley, chopped
  • 2 tsp. garlic, minced
  • 1 tsp. sea salt
  • 1/4 tsp. nutmeg
  • freshly ground black pepper
  • 1 c. fresh greens (e.g. chard, spinach), chopped
  • 4 oz. fresh mushroom, sliced
  • 1/4 c. onion, minced
  • 2 Tbs. sun-dried tomatoes, minced
  • 1 oz. feta cheese, small crumbles
  • 2/3 c. shredded cheese

Preheat the oven to 400 degrees Farenheit. Precook two pie crusts (see recipe for almond flour pie crust). In a medium-sized bowl, whisk together the eggs, milk, parsley, garlic, salt, nutmeg, and pepper. In a separate bowl, toss together the greens, mushroom, onion, tomatoes, and feta. Spread half of the veggie mix over each pie crust. Sprinkle half of the shredded cheese on top of each veggie mix. Gently pour half of the egg mix on top of each layer of cheese. Bake at 400 degrees Farenheit for ~45 min. or at 415 degrees F for ~30 min. Let sit 10 min.

Almond flour pie crust

24 Feb

Almond Flour Pie Crust (from Lea Valle. Holy Grail Status: The Perfect Paleo Pie Crust. http://www.foodrepublic.com/recipes/holy-grail-status-perfect-paleo-pie-crust-recipe/)

  • 1 c. almond flour
  • 1/2 c. arrowroot starch flour
  • 1/2 c. coconut flour
  • 1/2 tsp. sea salt
  • 1/2 c. (1 stick) butter, cold and cut into chunks
  • 1 egg
  • 1 egg white plus 1 tsp. water (optional)

Combine and stir the flours and sea salt in a large bowl. Dump into a food processor (or use a dough blender) and process with the butter until uniform crumbs form. Add the egg and process again until a dough sticks together. Take out of processor, make a dough ball, wrap it in plastic and put in the fridge for 20 min. Roll out the dough between two pieces of wax or parchment paper until ~1/4 inch thin. Bake at 400 degrees Fahrenheit 15-20 min. (fully baked) or 10-12 min. (partially baked).