sauerkraut potato pierogi

 This was a moderate amount of work for a few meals worth.  Definitely more of a weekend (Christmas) production than a weeknight.  Pretty tasty and I look forward to trying them reheated fried in butter.  

Start with the dough (from here). 

Heat together, not quite to boiling

• 280 mL (1 c. + 2.5 Tbsp) water
• 3 T butter 
  

Mix together:

• 4 cups (500 g. ) flour`
• 1 tsp. (4 g) salt

Add heated water/butter and stir it in, the knead it for at least five minutes.  Cover and let sit an hour.

Make filling:

• potatoes (I boiled three russets then mashed and added some butter and milk and pepper)
• 1 c. sauerkraut (drained)

When the dough has rested, divide into about four parts.  Roll one out 1/8-1/16" thick cut in about 3" rounds with a glass.  Add filling, press edge together and crimp/fold.  Set on floured towel, covered with another towel until finished.

Boil water, add pierogi (7-8 in saucepan, or more).  After pierogi float (after several minutes), let them cook another 2 minutes or so, then remove with slotted spoon to colander and put butter on to prevent stick. They can be eaten as such, or fried a few minutes in butter in a pan, topped with carmelized onions, bacon, sour cream, etc. 

Note: if there is dough leftover, they can be stuffed with jam and eaten with powdered sugar.

I've frozen some uncooked and some cooked, to do a taste test comparison.

butternut squash hummus

 This was pretty great.  Much better than I expected, though the new Cuisinart food processor made it creamier than is my preference.

From here.

Ingredients

• 1 cup cubed roasted butternut squash (½ inch cubes)
• 1 large or 2 medium garlic cloves
• 1½ cups cooked chickpeas (one canning jar), drained and rinsed
• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon cayenne, less if sensitive to spice
• ½ teaspoon sea salt, plus more for sprinkling
• ¼ cup extra-virgin olive oil, plus more for drizzling
• ¼ cup water, or as needed
• freshly ground black pepper

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
2. In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
3. With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
4. Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies.

 

pasta alla puttanesca

 This has to be one of the most satisfying dishes EVER.  I looked at a number of recipes and they were all pretty much the same.

- Heat oil (don't be skimpy) on medium

- Crush 4 cloves of garlic and put them in the oil for a minute or two, then add

- 4 anchovy fillets* and cook for a minute or two, then add

- 1/4 c. capers

- 1/2+ c. of good black olives (I cut in half)

- 28 oz can good crushed/diced tomatoes

- 1/2 tsp. red pepper flakes 

- pepper and salt (light on the salt - lots of salty food already in there)

Heat up, simmer about 15 minutes. 

Toward end of cooktime, heat water and boil spaghetti or other pasta in lightly salted water, and mix together.

*I went down a rabbithole about anchovies, but my only option was to buy a tin.  I gave one to my dog - whose mind was BLOWN - and put the remainder in a jar in the fridge to use up.  Next time I'll probably double the batch and freeze several containers worth.

I eat so well

 This weekend I made kasha varnishkes and pupusas, which I've been eating the past few days.  Dinner tonight: butternut squash hummus - yum!  Now I need to figure out what to do with leftover sweet potato.  Tomorrow I'll make tomatilla sauce (stage 1) for some potato-chickpea enchiladas. Then I'll make pasta puttanesca (bought the anchovies today).  And then sauerkraut-potato pierogies this weekend.  

I'm kind of on a big pasta kick, which is unfortunate for my waistline, but oh the endorphins.  Potatoes are also good mood stabilizers.  

And I'm just about back on tofu.  I gave up soy many years ago when dealing with fibroid issues, but now as I near menopause, it can be back on the table.  I'm very excited about this. I also wanted

I got a vegan weight loss cookbook that has some promise, though I'm rather skeptical about not being still hungry after eating some of the recipes.  I got Viva Vegan! by Terry Hope Romero, from which the enchilada recipe comes.  It's a lot of work with all the parts so we'll see if it's worth it.  

I have a bowl full of tasty gorgeous produce which I fully enjoy.  I spend over half my food budget on produce and I have no regrets. 

buckwheat

 I first had buckwheat decades ago when I lived in Russia.  I was never able to recreate what I had there that I liked so much, and now the memory is gone.  But buckwheat is still a great thing and I've stocked up. 

I like it in granola and it adds a special crunch.  I replace about 1/4 of the oats with buckwheat for a ratio I like.

Kasha varnishkes are awesome (just posted the recipe).  Leftovers are great for breakfast and it would make a great frittata. Good for potlucks?  As always I'm grateful for Jewish foods.

I want to try this interesting buckwheat-rice-arugula-hazelnut-dried cherries salad at some point: https://ottolenghi.co.uk/recipes/buckwheat-and-rice-salad-with-dried-cherries-and-hazelnuts. 

At some point I'll probably want to make soba noodles.  Midnight Diner (Japanese show on Netflix) has inspired me.

I'll grind it into flour for other purposes as well, such as pancakes and quick breads.  And blini, another favorite Russian memory.

kasha varnishkes

 I bought a bunch of buckwheat and looking for more purposes, and came upon kasha varnishkes.  I think I've made it before, but this was much better especially when I added mushrooms.

Ingredients

1. • 2 large onions, sliced in rounds
   • 2 to 3 tablespoons butter or chicken fat
   • about a pound of mushrooms (could be good with rehydrated dried?)
     
   • 1 large egg, slightly beaten
   • 1 cup medium or coarse kasha
   • 2 cups water or bouillon (homemade chicken broth)
     
   • Salt and freshly ground pepper to taste
   • lots of freshly ground black pepper
   • 12 oz. bow tie-shaped noodles
   • 2 tablespoons chopped fresh parsley
   • 2 tablespoons chopped fresh coriander (optional)

   1. Roast buckwheat groats about 5 minutes (1/2 cup at a time)

   2. Heat butter/fat and cook onions until golden.  If using mushrooms, add them midway.  When finished, remove to a plate.

   3. Add egg to kasha and stir until all grains are coated.  Cook in the same pan after onions for about 4 minutes - until dried.

   4. Add broth, salt, pepper and bring to a boil.  Add back in the onions/mushrooms and simmer about 10 minutes, covered. 
   

   5.  Cook pasta.

   6.  Check kasha after about 12 minutes; give it more time if it needs, and if still wet then leave cover off.  

   7.  When kasha is done, stir in pasta and eat. Yum.
   

   
   

sweet potato buttermilk pancakes

Soak together overnight:

• 1 cup oats
• 1 cup yogurt or buttermilk
  

In the morning, stir in:

• 1 cup cooked sweet potato (or drained contents of 1 pint jar of canned sweet potatoes)
  
• 1 egg
• 2 T melted butter 
• 1/2 tsp salt
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup chopped pecans 
  

lentil shepherd's pie

 Trying to recreate a dish I used to make decades ago, with ideas from here (which was way too much food, so scaling down).

potatoes

• about 1.5 pounds, peel (partially) and boil until soft, then mash and add
• butter, milk, sour cream, salt & pepper

filling

•  (optional: rehydrate a few shiitake 20-30 minutes, then toss stem and chop caps; hold onto the soaking water)
  
•  chop and cook an onion and some carrots and then garlic (or garlic powder) until soft
•  add about 3/4 cup of dry brown or green lentils 
  
•  add some tomato paste and Bragg's amino acids (plus 1/4-1/2 tsp marmite if desired)
  
•  add herbs de provence or thyme/rosemary/marjoram/whatever's good and pepper
•  add about 2 cups of stock (or mushroom soaking water)
  

Simmer about 30 minutes.  Then add in

• frozen vegetables such as green beans and let cook about 10 minutes.

Oil pan and put lentils in with potatoes on top.  Cook at 425 about 15 minutes.  

****

leftovers notes: I halved the recipe from the linked site because it makes quite a bit.  Making the larger amount works well to freeze the lentil filling in pint jars (approximately).  When I want three servings of the shepherd's pie, I make some mashed potatoes, thaw the filling and put it in a bread pan and top with potatoes.  Bake at 400 covered about 15 minutes, then uncovered another 10 or so.  Cheddar cheese on top is a special treat!

things to make

Have some overripe persimmons that I just pureed and I think I'll freeze them to use up this way later - -https://natashaskitchen.com/persimmon-bread-recipe/ 

-https://www.proportionalplate.com/persimmon-cake/ 

-http://onehungrybunny.com/healthy-persimmons-bread-recipe/

-https://www.davidlebovitz.com/persimmon-bread/

Lentil shepherd's pie.  Used to have a recipe I really liked but it's long lost.  Will play with these.

- https://minimalistbaker.com/1-hour-vegan-shepherds-pie/

-  https://www.spendwithpennies.com/easy-lentil-shepherds-pie-vegetarian/

I want to make a ginger cake with the pound of fresh ginger I recently bought.  I'd wanted to candy ginger but ... long story.  

- keto ideas from here https://healthyrecipesblogs.com/gingerbread-cake/

- https://www.proportionalplate.com/fresh-ginger-root-cake/

Sweet potato pie

https://www.asweetpeachef.com/sweet-potato-pie/

 

Frozen green beans

https://lynnecurry.com/2012/02/best-frozen-green-beans/

https://www.tasteofhome.com/recipes/sauteed-green-beans/

Corn tortillas

https://www.simplyrecipes.com/recipes/how_to_make_corn_tortillas/

sweet potatoes in tomato sauce with chickpeas and brown rice

 The other day I made tchieboudjenne, and .... it wasn't nearly as good as I remember from Senegal (not surprising).  But my favorite part was the big chunks of white sweet potato that had cooked in the tomato sauce that the broken rice was then also cooked in. So I'll try to recapture that, changing rice to brown and adding garbanzos.  Not sure the best time to add them so will try this way. 

• 2 white sweet potatoes - peeled and cut into large chunks
• 1/3 c oil
  
• Onion, sliced thinly
• 2 cloves garlic
• scotch bonnet pepper or similar hot flavorful pepper
  
• small can tomato paste
• bouillon, salt, pepper
• garbanzos, 1 jar
  
• 1 c brown rice 

Heat oil and slowly cook onions.  When onions are translucent, add the tomato paste and cook about five minutes (stirring to avoid burning). Grind together in mortar garlic and pepper* and add; cook for a couple minutes.  Add bouillon and pepper (and salt).  Add 4 cups water, bring to simmer. 

Add in the sweet potato chunks and cook until tender, then use slotted spoon to remove and set aside.  

Add rice to tomato mixture, lower heat and simmer covered to cook about 45 minutes.  

Stir in a can of garbanzos and let sit for about ten minutes.  Eat with chunks of sweet potatoes.

*I don't have a mortar/pestle and I don't want to go to the grocery store, so I'm going to use a food processor to very finely chop up the garlic cloves and 1/2 bell pepper I have in fridge. 

Stollen

Solstice is still month away and winter came early and hard.  Chunks of ice is the best way to describe outside (the hovering around the freezing mark is the worst).  I've been missing the Germany where I spent a couple of winters and the amazing holiday markets and foods.  I would stab someone for a hot Currywurst right now, TBH.  

I don't need a lot of sugar in my life, though I may still make cookie plates to share with folks I'm fond of. I stumbled upon this Stollen recipe and it coincided with a planned week off from work so in I go.  Blanching almonds, candying citrus peels - I'm all in.  Next time I'll make the marzipan from scratch also.  I bought the good rum after a chat with the fellow at the liquor store (which I couldn't even find despite standing right next to it and having passed it dozens of times - teetotaler life - I like the taste of alcohol but find no need to inebriate).  So, it's rising now and I plan to make three loaves of it - one to try now and the others to age and gift. If it's as good as I expect, I'll make more and gift them all around. 

Ingredients 

For the Dough:

• 1 cup lukewarm whole milk
• 3 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 cups all-purpose flour
• 1 large egg
• 2 large egg yolks
• 3/4 cup unsalted butter (1 1/2 sticks) , at room temperature so it's very soft
• 2 teaspoons vanilla extract
• zest of one lemon
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground mace (recommended but can substitute nutmeg)
• 1/2 teaspoon ground cinnamon
• 8 ounces marzipan (homemade or storebought)  

For the Fruits & Nuts:

• 9 ounces raisins
• 6 ounces candied citrus peel (preferably homemade), finely diced
• 3 ounces blanched almonds, finely chopped
• 1/3 cup quality dark rum
  

For the Glaze & Dusting:

• 1 stick unsalted butter , melted
• powdered sugar for generous dusting

 

Instructions 

• Place the raisins, candied citrus peel, and almonds in a medium bowl and pour the rum over it.  Stir to combine.  Set aside and let the fruit mixture soak in the rum while the dough rises.
• Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
• Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook.  Add the yeast/milk mixture.  Use a spoon to stir the mixture until it comes together.  Knead the dough for 7-8 minutes.  Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.  
• Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough).  Knead the fruit/nut mixture into the dough until combined.  If the dough is too wet to handle, add a little bit of flour.
• Turn the dough out onto a floured work surface and cut it in two equal halves (or three thirds).  Press or roll each piece into an oval to about 1 inch thickness.  Roll each piece of marzipan into a log the length of the oval.  Press the marzipan gently into the middle of the dough.  Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics in original post linked above).  In other words, don't fold the right side all the way over to the left edge of the stollen.  Pinch and tuck the top and bottom ends of the stollen to cover the marzipan.  Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics).  Place the stollen on a lined baking sheet.  Cover the stollen loosely and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy.  At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).  
• Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden.  You can use an instant read thermometer to aim for an internal temperature of 190 degrees F.  Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm.  Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides.  Let the stollen cool completely.  You may want to give it another dusting of powdered sugar once cooled.
• The stollen can be sliced and eaten now or wrapped tightly (wrap in wax paper or plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.  **Marzipan recipe (from here)  200 g. almonds (blanched and dried a bit)
  150 g. powdered sugar 1/4 tsp orange blossom water1 tsp almond extractup to 3 tsp water  In food processor, grind up almonds until fine.  Add almond extract and orange blossom water and powdered sugar and mix until combined.   Add water one teaspoon at a time until mixture comes together as a crumbly dough.   
   Put out onto counter and use hands to press into a log (or 3 logs if making Stollen).  Add water scantily as needed.  Store in dark/cool place. 
  
  

date cocoa nut balls

 These are terrific.  Not too sweet, with lots of "superfoods" like nuts and dark cocoa and dates.  Also a good way to use up some old dates and nuts and nut butter that is too solid to combine by hand.  I needed a powerful snack for an upcoming intense day and these are so much better than any kind of packaged snack. 

Ingredients

• 1/2 cup pecans (toasted)
  
• 1/2 cup pitted dates (about 7 to 8), cut into quarters
• 1/2 cup cocoa powder
• Scant 1/2 cup maple syrup (more like 1/3 c)
  
• 1/2 cup nut butter
  
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• I also added in some chunks of dark chocolate with blueberries at this point
  
• 1/2 cup whole almonds (toasted)
  

For topping/rolling the balls:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup cocoa powder

1 Make the date balls: Place the walnuts and dates into the bowl of a food processor fitted with the blade, and pulse several times until well combined. The pieces should look like a rough crumble.

Add the cocoa powder, maple syrup, almond butter, vanilla extract, and sea salt and pulse until the mixture is smooth and thick; it will start to peel away from the edge of the bowl.

When this happens, stop the food processor; if it keeps whirring away, it may get stuck because these ingredients are, well, sticky! Keep a close eye on this, as it will come together quickly.

2 Add the almonds: Add the almonds and pulse a few times to incorporate them. You want them sort of irregularly sized, so that some pieces are still pretty crunchy and offer a variety of textures.

3 Roll the date balls: Line a rimmed baking sheet with parchment or wax paper. Place the coconut in a small bowl and the cocoa powder in another bowl.

Scoop out the mixture, roll it into golf-ball shapes, and roll in the shredded coconut or the cocoa powder (or leave plain).  

4 Chill and store the date balls: Transfer the date balls to a baking sheet with wax paper and chill them for a few hours or overnight, if needed. Once they've firmed up, transfer to a plastic lidded container and keep in the fridge.

AA's oatmeal bread

This recipe is from the aunt of a childhood friend, and we used to eat this bread in her mother's funky house with butter and homemade jam slathered atop.   Usually I only make sourdough these days but I was feeling a little nostalgic for this fall apart good bread, and I have work calls every morning which is making the sourdough process difficult.  Plus it's good to see that I don't lose my yeast bread skills. :)

Heat (not to boiling):

• 2 cups liquid (originally all water, but I like it 1 c water, 1 c milk - next time I'll use up powdered milk)
• 1-2 T honey (she called for 1/2 c)
• 2 T butter 

Mix in a bowl:

• 1 c oats
• 1 T salt

Add warm liquid to oats and let set about 1/2 hour.

Proof yeast: 2 T (packages) yeast in 1/3 c. water w/dash of sugar

Add yeast water to oats when at appropriate temperature.  

Add flour until kneadable (4-5 cups, so about 240 g. wheat ground, then white bread or all-purpose flour).

Knead, let rise, punch down and shape into two loaves, let rise again.

Bake at 350 degrees for 40ish minutes.

oven millet with fruit

 I've been having a craving for thiakry, a Senegalese millet dessert that is ... so very very very good.  I had a weird time in Senegal, but I have very fond memories of food and drink there - from everyone sitting around a large bowl to eat from together to cafe touba to thiéboudienne to thiakry.  Now I need to get some orange blossom water.

So now I have five pounds of millet and while I like to toss it into bread, I don't really know what to do with this much. I cooked some on the stovetop and I was reminded why I don't like it that way - too mushy.  So tonight I used the oven and it was better. 

Mix together and put into a baking dish

• 1:4 ration of millet to milk (I used the cup for cooking rice)
  
• a little salt
• maple syrup
• butter

Bake at about 375 for about 50 minutes (stirring once to be sure the butter and everything was distributed).

Put on top some sliced fruit, such as apples or pears, or berries, and sprinkle some spice like cardamom or cinnamon.  Bake another 10 minutes or so.  Enjoy with yogurt.  

 

vegetable breakfast bowls

 Sweet potato-kale-zucchini breakfast bowls from here, with some adjustments.  It's ... very tasty.  Almost too much because I had a heavy hand, worried about vapid vegan fare.  It also took over two hours to get together and it only made enough for 2-3 meals, so definitely not something to do on a work morning, but a nice Saturday morning activity (and I wonder if I could roast vegetables at my office kitchen).  It's just about restaurant quality, TBH. 

#1 - savory granola (I omitted everything in italics and it still turned out great)

Ingredients

• 2 tablespoons ground flax meal
• 2 cups rolled oats
• 1/3 cup raw buckwheat groats
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 2 tablespoons sesame seeds or hemp seeds
• 1/3 cup coconut flakes
• 1/3 cup golden raisins optional
• 1/2 teaspoon salt
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• Dash cayenne pepper
• 1/3 cup aquafaba or liquid from a can of chickpeas; substitute an additional 1 1/2 tablespoons ground flax mixed with 1/4 cup warm water
• 3 tablespoons safflower grapeseed, or olive oil
• 1 tablespoon maple syrup

Instructions

• Preheat the oven to 350F and line one or two baking sheets with parchment. Mix the flax, oats, buckwheat, all of the seeds, coconut flakes, raisins, and all of the spices/seasonings together in a large mixing bowl.
• In a small mixing bowl, whisk together the aquafaba, oil, and maple syrup. Pour this wet mixture over the granola mix and stir well to combine everything evenly.
• Bake the granola for 20-25 minutes, stirring a few times during cooking to ensure that the granola at the edges of your baking pan doesn't burn. Allow the granola to cool completely before transferring it to an airtight storage container.

 

#2 - turmeric tahini dressing

Ingredients

• 1/4 cup tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon tamari or nama shoyu
• 1 teaspoon fresh ginger grated finely on a microplane, or 1/2 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 small clove garlic grated on a microplane or finely minced (optional)
• 1/2 teaspoon maple syrup
• 1/3 cup water (to desired consistency)
  

Mix together. Note: the flavor is intense.  This will be good on a salad with chickpeas and the savory granola.

 

#3 - roasted vegetables

I did sweet potatoes and zucchini per her recommendations.  Other vegetables could work.

Preheat oven to 400 degrees.  Chop zucchini, mix with oil & salt and pepper, put on pan.  Peel and chop sweet potato, toss with oil and salt & pepper (other spices as desired).  I put it all on one pan and roasted for 30 minutes.  That was a little too long.  

 

#4 - sauteed kale - from here.

Heat oil in skillet and cook 2 cloves garlic until soft (not colored).  Add in 1/2 c. stock and chopped (young, soft) kale and bring to a boil.  Cover and let cook 5 minutes. Remove cover and cook until liuid evaporates.  Add 1T red wine vinegar (2T was too much) and salt/pepper to taste.

 

#5 - Assemble bowls with vegetables, granola, and dressing. 

baked oatmeal

This was super tasty, though I found it too sweet with 1/3 c. maple syrup and 1 T sugar over the top, and more desserty than breakfasty (I never have sugar for breakfast).  Excellent with yogurt!

Blueberry Baked Oatmeal

Ingredients

• ⅔ cup roughly chopped pecans
• 2 cups old-fashioned oats
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
• ¼ teaspoon nutmeg
• 1 ¾ cups milk
• ⅓ cup maple syrup or honey
• 2 large eggs or flax eggs
• 3 tablespoons melted unsalted butter or coconut oil, divided
• 2 teaspoons vanilla extract
• 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided - I used 3small gala apples on bottom and blueberries on top and it was super tasty.  I think it might be good with carrots and apples, too. 
  
• 2 teaspoons raw sugar (optional)
• Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit

Instructions

1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
7. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I’ll leave that up to you!). This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.

farmers market breakfast bread

This is pretty tasty!

Farmers Market Breakfast Bread

Makes 1 (9-inch) loaf

Prep time 15 minutes

Cook time 1 hour to 1 hour 10 minutes

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour (120 grams)
  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• spices (cinnamon, cardamom, etc.
• 1/2 cup sugar (or less)
• 2 large eggs
• 1/4 cup plus 2 Tablespoons oil (plus for pan)
• 1/2 cup whole-milk plain yogurt
• 2 cups shredded vegetables (one or combo - beets, carrots, summer squash)  - I made it with an apple and a couple of carrots; may try some sauerkraut next time.
  

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Generously coat a 9x5-inch loaf pan with vegetable oil; set aside.

2. Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt together in a medium bowl.

3. Whisk the sugar and eggs together in a large bowl until pale and shiny, about 2 minutes. Whisk in the oil and yogurt. Pour in the flour mixture and fold with a rubber spatula until just combined. Fold in the vegetables, stirring just enough to distribute vegetables evenly throughout.

4. Scrape the batter into the loaf pan. Pick up the pan and gently tap it on the counter three times to dislodge any bubbles. Bake until the top is golden-brown, the bread is pulling away from the sides, and a tester inserted in the center comes out with just a few crumbs attached, 60 to 70 minutes.

5. Let the bread cool in the pan 20 minutes. Flip the bread out onto a wire rack to cool completely before slicing.

vegetarianish

 I've been noticing for awhile that meat is less than appealing to me.  Especially in modern-day America, what do we really have?  Chicken, beef, pork?  Pork upsets my digestion if I do more than a bit of seasoning with it, and chicken is getting there.  I kind of force myself to eat it because I want to get the protein, but I don't enjoy it.  Beef is ... ok, and I like things like ground beef in chili and such.  But ... meh.  I do eat a fair amount of salmon because it's local and I can tell my brain works better with it.  And I've been on a bit of a cheese jag, and of course yogurt is always central to my diet, but I'm not a fan of the milk industry and I can't get local humane dairy.  I cannot eat eggs on their own (fried, scrambled, etc.) unless I want some raving diarrhea (they're still fine mixed into baked goods, thankfully).  I currently have a chicken carcass simmering to can up some broth and it got me thinking ... as much as I love chicken broth, could I make a vegetable broth that I love as much?  Like with dried mushrooms and such? 

What has been exciting to me for years is vegetables.  While a typical American supermarket produce department isn't often that exciting , farmers markets goods are much more so.  I'm eating pea shoots today for lunch for the first time thanks to a local farmer.  And what I can grow delights as well.  And there are sometimes interesting things that come through a produce department that I have to keep an eye for.  I've also found a pretty good source for things like beans and nuts, which were harder to get in my last location.  And there's an Asian market I need to go check out.  

While when younger I was vegetarianish, something I've chafed against is the rigidness of it and how demanding people can be about it.  I absolutely refuse expensive substitutes, believing that a vegetarian diet can provide more interest than a meat-focused one so why substitute for something inferior?  

Simultaneously, I've been finding processed foods repulsive (they've never been a big part of my life, and now I'm especially eschewing them), and kicking sugar is a very good plan for me. And more of my friends are going "plant-based" in an enthusiastic manner.  Some for reasons like becoming friends with a pig, others as a lifesaving measure with health issues.  I read an interesting article recently about how veganism is more popular among African-Americans, and that tracks with my friends and I'm interested in this "vegan soul food" and such for good ideas.  

So, this is no manifesto or oath to live with no animal products.  It's just a recognition that if I'd rather eat white beans instead of chicken, that I should just eat the damn white beans.  And maybe try some other things, like vegetable broth.  

Back from decades ago when vegetarianish, I quite liked a lentil shepherd's pie I used to make, probably similar to this.

A good reminder of black bean and sweet potato burritos (good for breakfasts, something I struggle with). 

Sweet potato-millet pancakes sound great. As does this sweet potato breakfast bowl with savory granola. Savory turmeric chickpea oats?  Hm

Stoked to make this baked oatmeal with a too-sour apple and blueberries about to turn.

Vegetarian posole?  Why not!  While the homemade chicken broth is a great, the chicken is my least favorite part, and I don't even consider pork.  Why not use beans?

Watching Ask the Doctor and they were making lentil burgers with potato so I found this Aussie recipe that looks tasty.  Another option for lentil patties.  Some whole wheat buns to go with them.

blueberry feta salad

 Obviously I can just toss things together, but this recipe gives good ideas.

Ingredients

• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 cups spinach and arugula salad mix
• 1 cup fresh blueberries (about 1/2 pint)
• 1/3 cup chopped toasted pecans
• 1/3 cup crumbled feta cheese

How to Make It

Toast pecans in 400 oven about 5-7 minutes, until slightly browned and fragrant.  In a large bowl, whisk together lemon juice, balsamic, olive oil, salt, and pepper. Add spinach and arugula mix, blueberries, pecans, and feta cheese, tossing gently to combine.

 

yogurt cake

 I made a batch of yogurt with some bad bacteria in it (tastes way off) that I'm using up for baking.  Everything has so much sugar in it, but this does not and it's still moist and tasty.  I don't usually have lemons about (they're expensive here), so I wonder about some other flavor instead of lemon zest.  

Ingredients

• 1 cup (250gr) plain yogurt
• 2 leveled cups (250gr) all-purpose flour or light spelt flour (I mixed both)
• 1/2 cup (100gr) white or unrefined cane sugar
• 1/2 scant cup (approx 80gr) vegetable oil 
• 2 eggs, at room temperature
• 2 tsp baking powder
• 1/2 Tsp Vanilla essence
• 1 Lemon, zest
• 1 pinch salt

JAM GLAZE

• 3 Tbsp apricot or orange jam

Instructions

• Preheat the oven to 350F°/180C° and place the rack in the middle position.
• Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
• Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (not very cold) and mix it into a smooth consistency. All in one bowl.
• Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined. 
• Scrape the batter into the prepared loaf pan and smooth the top. 
• Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.
• When the cake is done, remove it from the oven and place on a wire rack to cool. 
• You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine and flavor. Fruit glaze: put 3 tablespoons of apricot or orange jam into a small saucepan. Heat gently over low heat until the jam has melted and If it looks too thick adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the yogurt cake straight away.
  

chickpea dip (not hummus)

Without tahini, it doesn't really taste like hummus to me.  But, this is still a pretty good snack, fro here.

Ingredients

• 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
• 2 to 4 tbsp. water
• 2 tbsp. extra virgin olive oil
• 1 tbsp. lemon juice
• 1 garlic clove minced
• 3/4 tsp. ground cumin
• 1/4 to 1/2 tsp. salt

Instructions

Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.

canning salmon

Notes so I remember next time. 

Last year I canned sockeye salmon because a friend's boyfriend had too much and so they shared, and it was FABULOUS.  I especially like the salmon patties I make with it.  Also of course I love it because it's free. 

Well, this year isn't free, but I found a source with coho.  He says it'll be great for canning because of all the good oil.  I'll give it a whirl. 

Last year I canned all pints (except a practice run with some past-prime pink fillets my friend's kid gave me; they were not great but dogs have enjoyed that).  This year I realized that half-pints would expand how often I use it.  It's a commitment to open a pint and have to eat it quickly, especially since the dog can't eat it (she gets stomach problems).  But a half pint I could make into a sandwich spread and eat for breakfast on toast.  Oh, yes.  So, I pulled out all the half pint jars and ... I need more.  It'll still be mostly pints. 

So, today I went and got the coho and it was such a delightful experience to chat with the fellow and learn. 

I got 20# with the heads on, gutted and bled.  That was 4 fish ($80 as it's $4/#).  I'll mark here when finished how many jars that makes.

I need a good fish knife.

It took me about 1.5 hours to process the fish - chop off the heads (save to make fish broth to can so that I can make salmon chowder in the deeps of winter, and then bokashi the fish heads since I can't just bury them outside), chop off the tail and fins (then chop to put into bokashi bin), cut into pieces.  I wash the fish off in cool water and scrape off easy scales, but I don't really scale the fish, and I don't remove bones or skin.  I don't usually eat the skin when canned, but it slides right off (MUCH less waste than trying to skin it raw).  The bones get soft and are crunchy, and a good source of calcium.

My canner (an electric Carey canner aka Nesco, that I use A LOT) only holds about 4 jars, but I think I can stack the half-pints on top of the pints, so I can do 4 pints and 3 half-pints per load.

Pressure can on high for 100 minutes. 

So I can do one load tonight and hopefully can finish tomorrow.  I have to let my canner cool down and rest between loads, but I'm guessing I'll be doing about 18 pints worth, so ... maybe 3 loads tomorrow?  I can start early since I just have to warm lids and fit it into jars and roll.  Then I'll make the fish broth and can that. 

Not bad.  Maybe two hours worth of work and $80 for 18 pints of fish and a few quarts of broth. 

If I'm still feeling chipper when all done processing, I'll ask him to try again for some sockeyes on his next run ($5/pound). 

I'm gonna need more jars!

scones

Sour cream to use up, wanting something satisfying dessert but not too much sugar.

These!

Mix together
2 c. flour (I used 1 c. freshly ground whole wheat flour - 130 g.)
1/3 c. sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Then grate into it:
8 Tbsp frozen butter
Use fingers to mix butter it in

in another bowl mix together
1/2 c. sour cream (yogurt would also be fine)
1 egg
1/2 c. dehydrated huckleberries or some other fruit or nut or whatever goodness is waiting to be used up.

Add wet to dry and mix up to combine and get into a ball.  Pat ball into a round about 7-8" and cut into 8 slices.  Sprinkle with some sugar. 

Bake 400 degrees 15-17 minutes. 

Now I just wish I had some clotted cream!

Chinese cabbage and egg stirfry

Just got some locally grown Chinese cabbage, and this looked like a good idea.

Ingredients:
- chopped (Chinese) cabbage
- 2 eggs, beaten
- fish sauce
- green onions (or garlic scapes)
- garlic
- carrot, grated
- (red) onion, chopped
- red chili
- sesame oil
- sesame seeds

Heat oil in wok.  Add garlic, stir a minute, add onion. Then add grated carrots. 

Stir in cabbage.

Add a bit of water (maybe 1/4 cup?).

Add chili, black pepper, (salt - do you really need it if adding fish sauce?), fish sauce, and green onions.  Stir and cook 2-3 minutes, until water evaporates. 

PUsh vegetables to side, add some more oil, then the eggs.  Let them cook in place a couple minutes, then stir eggs until cooked, then stir in vegs. Add sesame seeds.  Turn off heat and serve.

red flannel hash

From a Facebook group, which I plan to try:

Boiled potatoes, beets, and carrots leftovers from a boiled dinner perhaps. Just a bit of turnip if you please, and a diced raw onion.

Grease a cast iron skillet with several pieces of salt pork. Drop the vegetables into the hot pan and with a biscuit cutter or a soup can (top and bottom removed) cut, dice the vegetables until all that's left is this uniform rich red panful of tiny pieces of unidentifiable stuff.

Serve it like home fries with eggs and such. Or make a side dish for a meat and greens meal.

Spectacular, sweet and bold adventure.

farm cookies - chocolate chocolate chip

From one of my dearest, oldest friends and her cousin who pulled together from the cupboard.  These chocolate bombs are one of my favorite special treats.

Blend together:
- 1 c butter
- 2 eggs
- 1 c honey
- 1 tsp vanilla

Mix together:
- 2 c flour
- 1 c cocoa
- 1 tsp baking soda

Mix all together, add chocolate chips

350 degrees about 8-10 minutes. 

rhubarb crisp

Took this to a neighborhood potluck last night and it received very high reviews.  Like: silence as we all consumed it, and then a "wow, this is good."  I got the gist of it from here but then cut sugar and added cardamom.  And no, I do not like strawberries with rhubarb.  LET RHUBARB SHINE.  The real trick is to use freshly cut rhubarb.  What isn't good when fresh?  Why do we insist on eating produce out of season? 

Ingredients & Instructions
Preheat oven to 375.

Mix these up and put in baking container (I used 1.8 L baking dish plus a loaf pan)
6 cups of rhubarb (or so) washed and chopped
1/3-1/2 c. sugar
3 T flour
1 tsp. cardamom

Then mix these together, cutting butter in with a fork and then fingers, and then put over rhubarb
3/4 c. rolled oats (or more if there's more rhubarb)
1/3-1/2 c. brown sugar
6 T flour
1/2 tsp. cinnamon
6 T butter
(would also probably good with nuts)

Bake 35 minutes (top golden, rhubarb tender, and a bubbly cauldron of goodness).  Let it sit at least 10 minutes and it will thicken up.

Excellent with vanilla ice cream (which adds more sweetness so sugar can be cut) or yogurt. 

oatmeal chocolate chip cookies

From here.

Ingredients

• 1 large egg
• 1/2 cup unsalted butter, softened to room temp (1 stick)
• 1/2 cup light brown sugar, packed - a bit less
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook) - 120 g
• 3/4 cup all-purpose flour - 98 g whole wheat ground
• scant 1/2 teaspoon cinnamon 
• 1/2 teaspoon baking soda
• pinch salt
• 1 heaping cup semi-sweet chocolate chips
• 1/2 cup nuts 

Instructions

1. Preheat oven to 350.
2. Combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
3. Scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
4. Scrape down the sides of the bowl, and add the chocolate chips, nuts, and beat on low speed until just combined, about 30 seconds.
5. Chill at least 2 hours before baking (or don't).  
6. Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. 

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

salad dressing

Not sure how I keep forgetting that homemade salad dressings are way better than what I can buy in the store, and super easy.

But I do.

So here's a good one from here.

Ingredients

• 1/4 cup aged balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2-3 tablespoons honey
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried thyme
• 1 clove garlic, minced
• Salt and pepper

Instructions

• Pour the balsamic vinegar, olive oil, 2 tablespoons honey, Dijon mustard, dried thyme, and garlic clove in a jar. Season with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.

chocolate oatmeal bars

These are a pretty good substitute for the chocolate oatmeal cookies with a ton of butter and sugar.  I wonder how they would be all mixed together instead of layered?  From here.

Ingredients

• 2 3/4 cup oats (regular are fine)
• 1/2 tsp salt
• 1/2 cup pure maple syrup, honey, or agave
• 1/4 cup peanut butter, or allergy-friendly sub
• 1 tbsp water
• 1 tsp pure vanilla extract
• 4 to 5 oz chocolate chips
  
• 1/2 cup peanut butter, or allergy-friendly sub

Instructions

*If you want a thicker chocolate layer than the bars in the pictures, feel free to increase the amount of chocolate chips. Line an 8×8 pan with parchment or wax paper, and set aside. Stir together the maple syrup, 1/4 cup peanut butter, water, and vanilla until smooth. Stir in the oats and salt. Transfer about 2/3 of the mixture to the pan, and press down very well, using a second sheet of parchment to press it evenly into the bottom of the pan. In a separate bowl, carefully melt the chocolate and 1/2 cup peanut butter. Stir until smooth. Pour this evenly on top of the crust in the pan. Sprinkle the remaining oat crumbles on top of the chocolate layer, then press down. Refrigerate or freeze until firm enough to cut squares.

kale and pasta

I'm not a fan of kale, but I do sort of like lacinato.  I had a soup that I would make regularly with it that was quite good, but I'm not really in a soup mood.  So I made dinner based on this.  I think it also might work nicely with some marmite in it, for that umami. Leftovers would be great in this frittata.

• kale (I used 1 bunch equivalent)
• garlic (I used 5 small cloves)
• pasta (I used elbows as that's what I have, but linguini or thick spaghetti would be better)
• salt, pepper, red chile flakes
• Romano or Parmesan cheese

Boil water, boil kale for 2 minutes, then pull it out and put in a colander and run cold water over.  Use same pot/water to cook the pasta.

In another pot, heat oil.  Add garlic cloves and crush them up a bit as they soften and darken.  Then add the kale and cook a few minutes.  Add salt, pepper, chile flakes.  Then add the pasta with up to a cup of pasta water, let it cook down, and then sprinkle with cheese and enjoy.

dandelion quick bread

Go out and harvest a couple cups worth of dandelion heads.  Pull the petals away from the green stuff.  Wash (if necessary) and strain and let them dry a bit.  Then make this recipe from here.

(Note: I tried it and it was a total mess, wouldn't bake through at all.  I may have halved the flour accidentally, and my oven may not be working. It will be worth trying again next year.)

2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
1 cup dandelion petals (or more)
1/4 cup canola oil
4 tbsp honey (or less)
1 egg
scant 1 1/2 cups milk (and/or yogurt)

Combine dry ingredients in large bowl, including petals, and mix. Make sure to separate clumps of petals. In separate bowl mix together milk, honey, oil, and beat in egg. Add liquid ingredients to dry and stir. Batter should be fairly wet and lumpy. Pour into buttered bread tin or muffin tin. Bake at 400 degrees. A dozen muffins will take 20-25 minutes. Bread will take 25-30 or more minutes. At 25 minutes, check doneness of bread with a toothpick. If still too moist inside, lower oven temperature and continue to bake, checking every five minutes.

(ground beef) stroganoff

Growing up, ground beef and cream of mushroom soup on egg noodles is what we called stroganoff.  Imagine my surprise as a young adult when I moved to Europe and ordered stroganoff.  Well, they're both good, in different ways.

Here's the recipe I base mine on.

1 lb lean ground beef 
1 small onion diced

1 clove garlic minced

3/4 lb fresh mushrooms sliced

3 tablespoons flour

(less than) 2 cups beef broth

salt & pepper to taste

2 teaspoons Worcestershire sauce

1 cup sour cream

2 tablespoons fresh parsley

 

• Brown ground beef, onion and garlic (trying not to break it up too much) in a pan until no pink remains. Drain fat.
• Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute.
• Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes. Cook egg noodles according to package directions.
• Remove beef mixture from the heat, stir in sour cream and parsley.
• Serve over egg noodles.

 

super easy rhubarb dal to share

Basically from here.

Chop up 3-4 stalk of rhubarb and put in pot.
Clean 1 c. of red lentils, add to pot.
Then add:
1 T mustard seeds
1/2 T cumin seeds
4 whole cloves
4 cardamom pods
2" chopped ginger
4 cloves garlic

Cover with broth or water to about 1" above the surface.

Bring to a boil, then simmer about 20 minutes.

Add salt and pepper to taste, serve with homemade yogurt.

Share with gardening neighbors who will be so delighted to have a not dessert recipe for rhubarb.

stewed rhubarb

This is the simplest thing, and so I don't have to look it up each year.

Chop up rhubarb.  Sprinkle a little sugar on top, let juices come out.  Cook on low heat until desired texture (about 15 minutes).

I had about 4 cups of rhubarb and used about 1/8 cup of sugar (next time I'll use honey).  I added a little lemon juice.  

It's amazing with tapioca, yogurt, etc. 

rhubarb pudding cake

I still had a jar of canned rhubarb to use up, so that went in but fresh or frozen (how I'll preserve it next time) would be great.  Recipe idea from here, but I cut the sugar drastically and could be cut more, and I increased the rhubarb.

• 3-4 cups of rhubarb, chopped
• 1 T sugar
• 3 tablespoons butter, softened
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup sifted flour
• 1 tablespoon cornstarch
• 1/4 - 1/2 cup sugar
• 2/3 cup boiling water (or rhubarb or berry juice)

Preheat oven to 375.

Put fruit in 8 or 9" square pan.

Mix together the 1 T sugar, butter, baking powder, salt, extracts, milk, and flour.   Add milk until it's somewhat pourable.  Pour over top of fruit.

Mix together the 1/4-1/2 c sugar and cornstarch; sprinkle that over the top.  Pour the boiling liquid over the top.

Bake 45 minutes or so.

fried potatoes with other stuff

I love potatoes, and I don't believe any negative hype.  When I worked in a stressful job in another country, on particularly difficult days friends and I would go to a hotel restaurant to eat. We would have the chocolate lava cake but I never felt better afterwards.  What did make me feel better?  A big plate of fried potatoes.  "Potatoes, not Prozac," a friend would say, quoting a book she liked.  I believe it. 

This is closer to what I'd like, though still not quite there.  Ideas from here.

- Steam some potatoes 10-20 minutes.
- Chop them into 1/2" pieces or so.
- Heat a skillet with butter and oil.  Cook onions, garlic, pepper, etc. if desired.
- Add potatoes and saute them. 
- Add sausage if desired.
- Season with salt, pepper, garlic powder, onion powder, smoked paprika.
- Let them cook until crispy on the outside.
- Turn off heat and add in mizuna or similar green.

sourdough bread with oats

This was super hard to work with because it's SO high hydration.  I mean SUPER hard to work with.  I wasn't sure I'd make it again.  And then I ate it and ... it's really really good.  Super tasty.  So, I'll keep making it.  Though, it was a bit on the sweet side so I'll probably usually make it without any honey.

Ingredients

• 120 Grams Rolled Grains 3/4 Cup
• 200 Grams Bread Flour 1 1/2 Cup
• 200 Grams Whole Wheat Flour 1 1/2 Cup - I use a Triple 200
• 90 Grams Raw Honey 1/4 Cup - Dark honey works well here
• 12 Grams Salt 2 Teaspoons
• 400 Grams Water 1 2/3 Cup
• 250 Grams Starter 1 Cup - 100% hydration - Stirred down

Instructions

The Night Before

1. In a large glass bowl mix all ingredients into a wet and sticky dough. I use my dough whisk for this step because the dough will stick to your hands. Let the dough rest for 5 minutes.
2. Using the dough whisk do a round of stretch and fold. Let the dough rest for 5 minutes. Repeat this stretch and fold process up to 5 more times.
3. Cover the dough and place it in a warm area of your kitchen. Ferment the dough overnight.

The Next Morning

1. Uncover the dough and wet your hands. Do a stretch and fold in the bowl to deflate the dough and start the shaping process. Let the dough rest 5 minutes.
2. Spread a handful of oats out on your work surface. Small rolled grains work well. Turn the dough out onto the oats. Make sure the dough lands seam side up on the oats. Quickly shape the dough into a round so that the oats are covering the dough. Place the dough seam side down and shape it further using your hands and the tension of the surface. Leave the dough seam side down on the work surface for a few minutes.
3. Let the dough double at room temperature.
4. Preheat oven to 450° with Dutch oven inside. 
5. Cut a square of parchment paper and turn the dough out onto it so the seam side is now down.
6. Score the dough with a sharp razor blade. The oats can make it a little tricky to score so I use a nice wide cross pattern instead of something more elaborate. 
7. Remove the hot Dutch oven from your oven and take the lid off. Carefully pick up the dough using the corners of the parchment paper. Lower the dough into the Dutch oven and replace the lid. Place the Dutch oven back into the oven and bake covered for 25 minutes.
8. After 25 minutes remove the lid and continue baking for 15 more minutes. This bread should bake for 40 minutes total.
9. Remove the bread from the Dutch oven and parchment paper. Place the boule on a cooling rack and let it cool completely before slicing.