salmon-broccoli-brown rice casserole

Looking into my refrigerator, I see broccoli that needs to be used up.  I look at cupboards and see brown rice and canned salmon also needing to be used.  Plus, frozen onions.  So, some ideas from here.  I wanted to use sour cream instead of mayonnaise, but I am somehow out of sour cream.  I have no idea how that could be the situation in my refrigerator, and I keep staring in there as though it's tucked behind some sauerkraut or daikon.  It's not.  Aghast.  This time I used 1/2 mayo and 1/2 yogurt and it was fine.  I think it was a bit too rich so I've cut back the cheese to the recipe.  It is quite tasty though and will be used again.  

INGREDIENTS

1 cup chopped onion
1 tablespoon butter
3 cups chopped broccoli (fresh or frozen)
1-1/2 cups cooked brown rice
1 jar salmon, drained, skin removed (crush the bones - they're good calcium)
1 large egg, beaten
1/2 cup mayonnaise (or sour cream?  and/or yogurt?)
salt & pepper
1 cup grated sharp cheddar cheese (or less)

DIRECTIONS

In a large skillet, saute onion and then broccoli in butter until tender.

Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; stir into the salmon mixture.  Add salt and pepper.

Spoon half into a greased 2-qt. baking dish; sprinkle with 1/2 cup cheddar cheese. Top with the remaining salmon mixture. 

Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.

zucchini black bean rice skillet

Edit, modification:

 

- chop and sautee 1 onion, then add

- chopped garlic & 1 chopped zucchini, cook lightly

Drain 1 jar of black beans, add water to 1 cup liquid

- add to pan 1 can tomatoes & 1 small can chilies & can of beans, cook a bit, then add

- 1 cup liquid & 

- 1/2 c. rice

- 1/2 tsp oregano

Bring to boil, lower heat to simmer and cook about 15-20 minutes.

 

Check salt & pepper, serve with cheese

****

 

Always looking for more ways to eat beans and vegetables, I came upon this recipe, which I modified somewhat.  I don't know that I'd want to eat it every day, but it's a nice way to use things on hand.

Ingredients:
Rice (cook earlier; I used 1 cup brown rice dried in rice cooker and then used it all)
1 can/jar black beans (rinsed, drained)
1 can diced tomatoes (including fire roasted, with peppers, etc., with liquid)
1 small-ish zucchini
1/2 onion
1/2 pepper
1/4 tsp oregano
1/2 cup shredded cheese 

**
Heat oil.  Saute onion a few minutes, then add pepper and zucchini and cook until onions are translucent.

Add beans and tomatoes and oregano; head until boiling.  Add rice and stir to heat up.  Add cheese and eat. 

meatloaf

This is a pretty good meatloaf and calls for things I usually have around:

Ingredients

• 1 lb. 90% lean ground beef
• 1 cup dried bread crumbs (or 1 1/4 c. oats, or a combination)
• 1/2 cup diced yellow onion
• 1/2 cup milk
• 1 large egg beaten
• 2 tbsp. ketchup
• 1 tbsp. Worcestershire sauce (or Bragg's aminos?)
• 1 tsp. dried parsley leaves
• 3/4 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper

For the Topping:

• 1/4 cup ketchup
• 2 tbsp. packed light brown sugar
• 1 tbsp. red wine vinegar (or apple cider vinegar)

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.
• Add the meat mixture to a loaf pan. Pat the meat down into an even layer.
• In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
• Bake uncovered for 55 minutes.
• Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).

the sourdough I most often make

This is the recipe I most often use, modified somewhat from the original.  It makes 2 large loaves that are tasty indeed.  Note: I have updated the directions for warmer weather.  While the original directions were great for a 60 degree kitchen, my 80 degree kitchen was leading to overproofed loaves.  

 

Warm weather directions:

 

Have starter bubbling and ready to go (feed the night before).  In the morning mix together:

2 oz white flour (56 grams)

2 oz whole wheat flour (56 grams)

8 oz starter (230 grams)

118 g of water

 

Start checking after about an hour or two and start the autolyse mix.  Once it's doubled in size, add into the autolysed mixture:

Autolyse:

31 oz flour (mixture of white, whole wheat, rye, millet, oats, etc.) (880 grams)

1 T salt

679 g water

After mixing together, do 5 stretch and folds at 15-20 minutes apart.

Let double (start checking at about an hour).

Shape into two loaves.  Let double again.

Before doubling, start heating the oven to 450 degrees (with pans in oven)  Once heated, bake for 30 minutes with lid on, then remove lid and bake another 15 minutes.  

*I would quite like to figure out how to use a solar oven for this, but haven't gotten there yet.

 

Winter directions:

The night or two before starting, pull starter out of fridge and revive it by feeding it.  (I found that by usually keeping starter in fridge instead of regularly feeding on the counter, the sour taste is stronger, which I like.) I never measure these things - I do a high proportion feeding, meaning an eyeball of about as much flour as there is starter and then adding about that much water and stirring it up and leaving it at room temperature in a bowl with a plate on top.  Note that I use nonchlorinated water; now that I no longer have an artesian well or Berkey water filter, I need to leave a bowl or jar of water out or boil it for 15 minutes for the chlorine to evaporate.

At about noon or 1 pm on start day, make sure the starter is bubbling and smelling right.  Then,

STEP ONE
Mix together:
2 ounces of wheat flour
2 ounces of white flour
8 ounces of starter
118 grams of water (1/2 c)

STEP TWO - Autolyse
This can be done at the same time or a bit later, but I do find that a long autolyse really improves the quality of the bread.
Mix together:
31 ounces of flour (19 oz whole wheat, 12 oz. white ... or any other configuration of flours such as barley or rye or millet)
1 T salt
679 g water (2 3/4 c. + 2 T)

At about 6:30 pm, combine the two bowls (I use crab hands).  Then do a stretch and fold every 20-30 minutes, about five times total.

Leave the dough overnight, covered with a shower cap.  (New thing because I often am not free weekend mornings: I will try to refrigerate it overnight, pull it out first thing in the morning, give it a couple of hours, and then proceed.)

In the morning, separate into two bowls, first shaping and putting onto parchment paper (parchment paper is not mandatory, but I find it challenging to get the loaves into the preheated cast iron without burning myself if I don't use it).

Allow another 2-4 hours rising time.


Heat oven to 450 degrees, with pan (cast iron with lid is best) heating in oven.  Bake bread for 30 minutes covered then remove lid and bake another 15 minutes.

***
Right now I'm heating up the oven to bake loaves that were 8 oz. millet, 10 oz white, 13 oz. wheat, and the liquid for the autolyse was almost all whey from cheesemaking.  It's been rising very nicely and I may have even overproofed it.  My oven now is tiny so can only do one loaf at a time, and the temperature regulation is sketchy at best.  I was getting aggravated and then I realized that folks have been baking bread in fires for a very long time, and you can't adjust a fancy knob on a fire.  Bread is adaptable and I find it hard to go wrong, in part because I've been making it so long.  It took me a long time to start on sourdough, only been doing it a year and a half or so, but my decades of yeast bread baking are definitely helpful for intuitively understanding how bread acts and responds.  

 

***

I have a bunch of old yogurt to use up so I'm going to put it in and add more water.  Here's my first try:

 

679 grams of water x .035 (% of fat) x .13 (approximate % of milk solids) = 109 

I think that some of the milk solids may break down during autolyze, so I'd just add another 110 grams of water and 679 grams of yogurt and see how that goes.

 

BUT.  I don't want to waste all the flour if it doesn't work right.  So I think I'll just add 

300 grams of yogurt

425 grams of water + more water until texture is right

 

huckleberry buckle

From here. Quite tasty, especially with ice cream.

Ingredients

• 1/4 cup butter
• 1/2 cup white sugar (a bit less)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

• 1/2 cup milk
• 2 1/2 cups huckleberries
• sugar (recipe called for 3/4; I used canned huckleberries with about 1/3 c in them and it was sweet enough)
• 1/2 cup boiling water
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
3. In a large bowl, combine berries, 1/3-3/4 c sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
4. Bake in the preheated oven for 45 to 50 minutes.

salmon potato hash

I'm trying to use up the food I already have, as I overspent my food budget this month.  (How?  I have no idea.  It's already generous. Oh right - I cooked for parties and guests.)

I have about 30 jars of canned salmon to use up, which is such amazing abundance and I feel so lucky.  And I had potatoes.  And a bag of little peppers.  So, I cooked up a big pan of salmon potato hash that will serve as leftovers for days to come.  Breakfast skillet with a duck egg?  Yes, please!  Ideas from here.

***
4-6 potatoes, in small cubes
1 T butter
2 T oil
1 onion, chopped
peppers (bell, sweet mini, etc.)
garlic powder
salt, pepper
1 jar of salmon (I pulled out skin and bones and fed to dog with the juice)


Heat oil in large cast iron pan over medium heat.  Add potatoes and let cook covered for about 10-15 minutes.

Add in onion and peppers and seasonings.  (I think some other herbs could be good, as well as vegetables.)  Cook about 15 minutes more, stirring occasionally.  Add in the jar of salmon and let it cook another 5 minutes or so. 

I ate it with some sour cream and hot sauce, of course.

really good greens

These greens were so good, which kind of amazed me as they didn't have bacon grease or any of that.  I emptied all the greens from my fridge and cooked them up together in a pot (there were radishes and turnips and perhaps other things).  Unfortunately they cooked down to not very much, but it was very tasty!

From here (Healthy and Delicious Southern Turnip Greens).

1 (14 ounce) can chicken broth (I used a pint jar of home canned broth)
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt

1/4 teaspoon ground black pepper
1 pound turnip greens, chopped
1/2 teaspoon white sugar

Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.  Note:  I cooked them without a lid to get the liquid to reduce.  It took about 2 hours, and then they were SO GOOD.  Well cooked through and super tasty from all that reduced stock.

easy canned salmon hash

I've looked some things up to figure it out, and I'll try to make this soon and will update accordingly.

Salmon hash

Boil potatoes whole for about 20 minutes.  Cool, then chop into chunks or slices.

Chop 1 onion and bell peppers if have them, and saute until translucent.  Add in the potatoes and fry until potatoes are browning. 

Stir in the salmon from one can (removing bones and skin) and heat through, adding salt, pepper, and chives. 

Cook an egg on top? 

spaghetti sauce with meat

This was pretty good and made enough to freeze leftovers (in half pint jars seems a good amount). I did not care for it when canned - it changes the flavor significantly.   

Spaghetti Sauce with Ground Beef

Ingredients

    1 pound ground beef (or 1/2 a 1.25 package of Costco beef, so about .65 pounds)
    1 onion, chopped
    4 cloves garlic, minced
    1 small green bell pepper, diced

(other vegetables as desired; great with 2 carrots, black olives, etc.)

    1 (28 ounce) can diced tomatoes
    1 (16 ounce) can tomato sauce
    1 (6 ounce) can tomato paste

(Note:  I like crushed tomatoes and use that instead of the large can of diced tomatoes; it seems just a bit too saucy then so next time I want to try a large can of crushed and a 16 oz can of diced tomatoes, and no sauce)
    2 teaspoons dried oregano
    2 teaspoons dried basil
    1 teaspoon salt
    1/2 teaspoon black pepper

Directions

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

 

salmon fried rice

This isn't spectacular salmon fried rice, but it works.  I added in some cabbage with the onions and wish I'd put in more.

Ingredients

• 3 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon extra virgin olive oil
• 2/3 cup diced red onion
• 2/3 cup diced red bell pepper
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 eggs, well beaten
• 4 cups day old cooked white rice (from about 2 cups of raw rice)
• 1 cup frozen peas, thawed
• 2 cups cooked salmon in large chunks
• 2 green onions, thinly sliced, including the greens
• Cilantro (or parsley) for garnish

Stir together soy sauce and brown sugar, set aside.  Whisk 3 eggs in separate bowl, set aside.

With oil heated over medium-high heat, cook onion and bell pepper for about 5 minutes until browning.  Turn heat down to medium and add garlic and ginger and cook for another minute or so.

Add eggs and stir and cook until just barely done.  Add in the cooked rice and mix it up and let it cook 5 minutes or so.  Add in the peas, salmon, and green onions, and cook a bit longer (thaw peas, etc.).  

zucchini pancakes

Loving these zucchini pancakes from here.  Yum!  Been eating them with sourcream and sriracha. 

Ingredients

• 4 large eggs, lightly beaten
• 1/2 teaspoon freshly ground black pepper or coarse black pepper
• 1/4 cup (50g) olive oil or vegetable oil
• 2/3 cup (57g) chopped chives or scallions, about 1 bunch scallions, trimmed and chopped
• 2 teaspoons salt, to taste
• 1 teaspoon dried basil*
• 1 teaspoon dried oregano*
• 4 cups (680g) coarsely grated zucchini, about one 10" zucchini
• 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
• 1 cup (113g) freshly grated Parmesan, Cheddar, Monterey Jack or other cheese (or a combination)

*Substitute 2 teaspoons Pizza Seasoning for the dried herbs, if desired, reducing salt to 1 1/2 teaspoons. 

 

Instructions

1. Preheat a griddle or frying pan over medium-high heat; if you have an electric griddle, set the heat to 400°F.
2. Beat the eggs with the oil, salt, and pepper until thoroughly combined.
3. Add the herbs, scallions, zucchini, and cheese, stirring to combine.
4. Stir in the flour.
5. Grease the hot griddle lightly. Drop the batter in 1/4 cupfuls onto the griddle; a muffin scoop works well here. If necessary, spread the cakes to about 3 1/2" to 4" diameter.
6. Cook the cakes for 3 minutes, or until they're brown on the bottom, and bubbles have appeared on their tops. The top surface will appear somewhat dry and set.
7. Flip the cakes, and cook them for about3 to 4 minutes on the second side, or until they're as moist/cooked as you like when you break one open.
8. Repeat until you've used all of the batter.
9. Serve warm, at room temperature, or cold; with butter and grated cheese, or without. Store any leftovers, tightly wrapped, in the refrigerator. Reheat in a toaster or toaster oven, if desired.

pasta frittata

This pasta frittata is a great way to use up leftover pasta.  I made up some with carrot top pesto and it was kind of bland and soft, so this is better than just reheating. From here.

INGREDIENTS
¼ pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
Salt and pepper to taste
4 tablespoons butter or extra
virgin olive oil
¼ cup minced pancetta, bacon or prosciutto, optional
6 eggs
1 cup fresh grated Parmesan cheese

PREPARATION
Y I E L D 4 to 6 servings
T IM E 40 minutes
Pasta Frittata
By Mark Bittman
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own.
One last bit of advice from Mr. Bittman: “The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension.”

Step 1
If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.

Step 2
Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)

Step 3
In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

roasted carrots with chervil

My local farmer usually sells the carrots quite small, which is perfect for this.  From here.

Chervil Carrots

serves 4

Ingredients

• 1 pound/454 grams Chantenay carrots
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh chervil, divided (substitute parsley if chervil is unavailable)
• Salt
• Pepper
• 1 teaspoon unsalted butter

Procedure

1. Preheat the oven to 400 degrees F/205 degrees C.


2. Toss the carrots with the olive oil, 1 tablespoon chervil, and salt and pepper. Be somewhat liberal with the salt, to counteract the sweetness in the carrots. Spread the dressed carrots on a baking sheet, and roast for 20 minutes.


3. While still hot, toss with the remaining tablespoon of chervil, the butter, and a bit more salt and pepper. Serve!

chard and potatoes

My amazing and wonderful local farmers one week swapped out the lettuce in the box (because I had too much from my own garden) for chard (and because she is so considerate, she even noted that the stems are good for fermenting, which I'll also do).  Normally I always go for the rainbow chard, loving the bright colors.  This was the white one and ... it sat in my fridge for more than three weeks, but because the produce quality is so good it could have stayed longer but my fridge started freezing things so ... use it up. 

I came upon this recipe in several iterations for the Croatian dish blitva, which is chard and potatoes.  This is the version that I used, and ... the oil was too much for me.  It splattered and was kind of scary and makes me remember that I hardly ever use too much oil.  I think it would be ok with less oil.  It would be good with butter because what isn't?  Rancid sunflower oil would take me back to my time in Russia. 

Other than the averted grease fire, this is really good.  I put juice of half a lemon in it and I think some vinegar would be fine.  I love the potatoes and dark greens together, and the garlickyness of it takes it to the next level.  YUM.

Yield: serves 4-6 (as a side - as a main, probably 2-3 meals worth)

Ingredients

• 1 lb. Yukon gold potatoes, peeled and cut into 1″ pieces
• Kosher salt and freshly ground black pepper, to taste
• ¹⁄₃ cup olive oil
• 6 cloves garlic, thinly sliced
• 1 lb. Swiss chard, tough stems removed, tender stems and leaves torn into 2″ pieces 

Instructions

Boil potatoes in a 4-qt. saucepan of salted water until tender, 5–7 minutes; drain and set aside.

Add oil to saucepan; place over medium-high heat.

Add garlic; cook until soft, 1–2 minutes.

Add potatoes; cook, stirring occasionally, until golden, 5–7 minutes.

Stir in Swiss chard; cook until wilted, about 5 minutes; season with salt and pepper.

carrot top pesto

It delights me to use up every little bit of the fabulous locally grown produce that I get almost every week.  

I made another version of this carrot top pesto but it was too lemony.  This one though was very lovely, probably due to parmesan and pine nuts. 

It doesn't make a huge amount so needn't be frozen so no need to worry about the cheese in it. 

Ingredients

• 2 cups carrot tops, chopped (I used from 1 bunch)
• ⅓ cup pine nuts (roast at 350 degrees for 7-11 minutes, stirring occasionally)
• 2 garlic cloves
• ½ cup extra virgin olive oil
• ½ cup parmesan cheese
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper

Instructions

1. Add carrot tops, pine nuts, and garlic cloves to food processor and pulse until chopped. Slowly add in oil and continue pulsing until well combined, but not smooth.
2. Add parmesan, salt, and pepper and pulse a few more times until combined.
3. Use as a sauce with your favorite pasta, vegetables, meat, seafood, or dip.  Stores about a week in fridge.

very nice buttermilk pancakes

I got this recipe for buttermilk pancakes from NY Times which wants to charge me money to access their site, so those days are over. 

HEre it is.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ¼ teaspoons kosher salt
• 2 ½ cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• Vegetable, canola or coconut oil for the pan  

Preparation

1. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine).
2. Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
3. Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

roasted radishes and radish greens

These beautiful radishes were from my local farm, but I was saladed out and came across this recipe.  I made it for friends and one was especially enchanted with it, saying she would eat this before candy any time.  We fought over the last bit, as it didn't make much when only using one bunch of radishes. 

Roasted Radishes with Radish Greens

Ingredients
3 bunches small radishes with greens attached
2 T oil
salt & pepper
2 T butter
2 T fresh lemon juice

Instructions
Preheat oven to 500 degrees.  Wash and prep radishes and greens.

In large ovenproof skillet, heat oil until shimmering.  Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.

Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

 

turnip tops

So, this fabulous local farm provided some lovely salad turnips to me.  They're fine and all, but really excited me was cooking their greens.  Ever since falling madly in love with the Liberian national dish "potato greens" (it's actually sweet potato leaves), I look at the greens of root vegetables entirely differently.

I essentially did this and it turned out quite good but I'd say that the greens for one bunch make only enough for 2-3 people, not six.  And go lightly on the red pepper flakes.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion cut into wedges
• 1 pound turnip greens cleaned and chopped

• 1/4 cup water (or better: broth)
• pinch brown sugar
• 1/8 teaspoon red pepper flakes adjust to preference

Instructions

• Drizzle olive oil into skillet over medium heat.
• Add onion and cook until just tender, about 3 minutes. Then add 1/2 of turnip greens. Allow to cook down and add the remainder of the greens.
• Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.  Cook 15 minutes or so until the texture and taste you want.  

savory cabbage pancakes

I love cabbage.  I eat it so many different ways and I am always happy because it's such a fantastic vegetable.  While I've had some misses with other foods, things I've made that I didn't really want to finish up, I can't think of a single time that has happened to me with cabbage. 

I got a beautiful head of locally grown cabbage yesterday which meant I needed to use up the old cabbage in my crisper drawer.  Because one of the things that I love about cabbage is that I can store it for a long time - use half for something and then wait even weeks to use up the other half.

I've been eating zucchini and scrambled eggs for breakfast and I'm liking starting my day with vegetables, so I was thinking of some kind of cabbage pancake when I came across this from Budget Bytes.

Oh. My. Goodness.  These aren't just good, they are FANTASTIC.  My only regret is that the sriracha mayo is so tasty that I want it, but it's so spicy that it sort of masks some of the other flavors.

I just followed the recipe as it is, so I'll just copy it. (Usually I make some changes based on what I have in my fridge and cupboard, but this was just straightforward and SO GOOD.)  I may sometime do some more research to find more authentic recipes.

Savory Cabbage Pancakes (Okonomiyaki-influenced)

Ingredients
2 extra large eggs
1/2 cup water
1.5 Tbsp soy sauce
1 Tbsp toasted sesame oil
3/4 to 1 cup all-purpose flour
4-5 cups shredded green cabbage
1 carrot
3 green onions
2 Tbsp oil for frying

Toppings
1/4 cup mayonnaise
2 Tbsp sriracha
1/2 Tbsp sesame seeds
2 green onions

Instructions

• Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.
• In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).
• Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.
• Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
• To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

 

beet greens and white beans

I made this dish one day this week based on what I had lying around, and it was very good.  I am especially enjoying it with toasted sourdough bread.  I even brought over a visitor to eat the leftovers of it with me. 

Saute:
-shallots, garlic

Add in:
-coarsely chopped beet greens (or swiss chard)

When it's beginning to wilt, add in:
-pint jar of white beans (no draining, no rinsing)
-dash of vinegar (I used apple cider)
-a little bit of honey
 -pine nuts

Did I forget anything?  I wish I'd written it down sooner.  It was really good!  


 

canning milk

Edit:  standard procedure - into room temperature jars and tap water in canner, pour cold milk with significant headroom (just under 1").  Put into pressure canner to heat up, vent for 10 minutes, then turn off and let cool. (I put it in for 1 minute.)

***

 

 Now that I can't have much dairy, it can be hard to get through a container of milk before it goes bad.  But, I really like to keep it on-hand for baking and such.  And I'm a stickler for humanely raised dairy, etc. which is SUPER expensive so I like to stock up when on sale (which usually happens when it's about to go bad). I do now have a local source of goat milk, but it's ... goaty.  So will use sparingly.  (It made some nice chevre, but the yogurt didn't work.  Will try once more with yogurt.) 

When I was at the store recently I picked up two half-gallons of milk because they were buy one get one free and I thought I saw that they were both "sell by" in a month, so I thought I could make yogurt later (I do still make it, just much less than before).  But I got home and saw one is sell by this week.  And because it's ultrapasteurized as most milk is here, I knew it could last awhile, but ... I didn't want the waste of it turning.  And I could freeze, but my freezer is already full. 

So, I decided to can it.  USDA doesn't sanction this, but loads of people do it without ill effect.  Also, the milk is likely to spoil but not botulism, so I will be able to detect it's gone bad if it does. 

I canned 2% and apparently that's better than whole for quality sake.  I have an electric canner and I couldn't find directions for this, so out of an abundance of caution, I went with 10 minutes.

I used cold milk in room temperature jars; water in canner from tap.  I did about 1/2"-3/4" headspace and there was some overflow.  Put it in canner on high, set timer for 10 minutes, making sure good steam flow before closing vent.  

I used Tattler lids which are cheap because reusable, but also more prone to failure for me at least, so we'll see if there was full seal. The jars look good, not too much flowed out.  I did three pints and two jelly jars which look to be about 12 oz. each (more than half gallon, to use up the milk already on hand). 

I'll plan to use them up in the next few months and will report back here about quality.

salmonberry jelly

I used Pomona Pectin* for this salmonberry jelly, as it always works well. I picked about three gallons of fruit (approximately - it was about three Folgers containers full) and got about 5 cups of juice, with 5 jelly jars and a bit extra to taste.

After mashing and straining the salmonberries, the ratios are

For every 1 cup of juice:
-1 tsp calcium water mixed in
-1/4 c. sugar (because salmonberries are pretty milk flavored, I think honey - which I usually use with Pomona - would overpower their taste)
-1 tsp pectin mixed into sugar

Makes about 1 jelly jar per cup of juice.

Process:

I'm told freezing the berries works to get the most juice out, which makes sense.  Thaw and then I also heat it up a bit.  Mash with potato masher, put through strainer.  I don't care about having crystal clear jelly so I don't use cheesecloth to strain finely.

Measure the juice and add calcium water.  (Start the lids simmering and the jars sterilizing - you'll want them hot since the jelly will be hot.)

Measure the sugar in a bowl and add the pectin, mix it up.

Bring the juice and calcium water to a full boil. Then add the sugar-pectin and stir it vigorously 1-2 minutes and bring it back to a full boil. 

Fill jars, 1/4" headspace.  Wipe rims cle, screw on lins, Put jars into boiling water bath for 10 minutes.

Note that because this is low-sugar, once opened it won't last as long as high-sugar.  Should be used up within three weeks or so. 


*Note:  I always use Pomona Pectin.  I love that it doesn't require sugar, so I can use a little honey or anything else I want.  It has almost always set up for me (sometimes takes a couple of days), and the one time I thought it didn't I called their jamming hotline and the person had a long, super helpful conversation with me.  I love supporting the sort of company that does that - especially because the quality is so good and i can not use sugar.  Highly recommend!

hazelnut cookies

Have too many hazelnuts you need to use up?  Make these simple shortbread-type cookies with a food processor!  So easy, so tasty!

Yield
    Makes about 40 cookies

Ingredients

• 1/2 cup hazelnuts (2 oz)
• 1/4 cup plus 3 tablespoons sugar
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces

Preparation

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.

Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.

Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

protein salad

From the Whole30 cookbook.

Protein salad base

-1# protein (cooked chicken, salmon or tuna, 8 hard-boiled eggs)
-1/4 c creamy base (mayo)
-2 T acid (lemon juice, lime juice, vinegar such as rice wine or ACV)
-salt & pepper

What I typically add: apples and almonds and celery and onions (green), with lettuce

Other good mixes:
-sliced grapes, onions, celery, slivered almonds
-Kalamata olives, roasted tomatoes, pine nut, basil (with red wine vinegar)
-mandarin orange slices, celery, chopped kale, cilntro (with lime juce or rice wine vinegar)
-sliced strawberries, blueberries, green onion, pecans, fresh parsley
-diced apples, roasted sweet potato or butternut squash, sweet onions, raisins, walnuts (with ACV)

black bean dip

I have A LOT of black beans.  They were on sale and so I have approximately 1,500 pounds.  OK, actually it's only 15 pounds, but that is still A LOT of black beans.

So I'm looking for things to do with them.  I can them up and then what? 

And here's for black bean dip!  Super quick and tasty.

Put into a food processor and whirl it up:

-a pint jar of black beans (recipes said to drain them but I think it makes it too dry)
-1 clove garlic chopped
-cilantro
-onion (not too much or it's too strong - maybe 1/4 cup?)
-cumin (1/2 tsp)
-chili powder (1/2 tsp)
-salt
-pepper
-lime juice (1 Tbsp)
-jalapeno or canned peppers

canning rhubarb in quart jars

My neighbor was giving me more rhubarb than I could use, but then I realized I could can up a few quart jars and have it on the ready to make into a crumble for an inexpensive potluck dessert.  Local foods year-round!

Here's an easy way that I found in a Facebook group (Rebel Canners):

"Chopped rhubarb
1/4 cup sugar per jar
(1 tsp lemon juice per jar - OP included this, but my understanding is that rhubarb is acidic enough to not require this but it can help retain color)

Fill with water to appropriate headspace and WB can, I do 20 mins out of habit

When you want to make the pie filling drain the liquid into a saucepan with 3 tsp cornstarch and heat until thick. Fold in rhubarb and then into your pie shell, crumble, etc.... doing it this way also saves it for later use of you want to make other things with rhubarb like jam, butter, bbq sauce, etc."

chicken broccoli pasta bake

Still on my fridge-cleaning bender, I'm making a chicken-broccoli-pasta bake modeled after this.

And broccoli stem hummus or pesto or something such.

chicken broccoli pasta bake

Ingredients

• 10-14oz chicken tenderloin (raw), breast or thigh, cut into 1/2" pieces
• Salt and pepper
• 1 tsp dried thyme (or other herbs and/or spices of choice)
• 8 oz spiral pasta, uncooked (See Note 1 for other shapes)
• 1 1/2 cups chicken broth/stock , preferably warmed
• 2 cups milk, preferably warmed
• 1 large garlic clove , minced
• 1 - 2 tbsp butter (optional)
• 1 large broccoli or 2 medium broccoli or cauliflower , broken into small to medium florets
• 1 - 1.5 cups shredded cheese, any melting type
• 1/4 cup flour  

Instructions

• Preheat oven to 350 degrees convection (or 375).
• Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
• Spread pasta in a baking dish. Sprinkle over flour.
• Pour over milk and broth, add garlic and butter. Stir.
• Spread chicken over the top, then broccoli.
• Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
• Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
• Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
• Stand for a few minutes then serve immediately!

yumm sauce and bowls

There is a restaurant in Oregon called Cafe Yumm that serves yumm bowls.  These are rice and beans with accoutrements, including a super tasty sauce over it.

There are several recipes for it, and I sadly don't appear to have saved that recipe from last year when I had a hankering.

I'm digging through my cupboards for things to eat, and I have over ten pounds of black beans to use up, so Yumm comes to mind.

This one allows me to use soybeans (which were hard to find!  I wanted to get some to make tempeh, and nobody could find them for me; I had to go to a crusty old food store when visiting a friend.  They're doing a "quick soak" right now).

1⁄2 cup canola oil (preferably cold pressed)
1⁄2 cup almonds (for a creamier sauce, use almond flour)
1⁄3 cup nutritional yeast
1⁄2 cup garbanzo beans, cooked
1⁄4 cup soybeans, cooked
1⁄2 cup filtered water (important for flavor)
1⁄2 cup lemon juice (fresh is best)
1-2 garlic clove (small to medium size)
1⁄2 teaspoon salt
1 1⁄2 teaspoons curry powder
1 teaspoon dried oregano
1 teaspoon dried cilantro

• In a blender or food processor blend almonds beans and oil.
• Add all other ingredients and puree until creamy smooth.
• Cover and let stand in the refrigerator for one hour.

(It does freeze pretty well.)

****

Here's a recipe from the Seattle Times and a cookbook:

Makes 1½ cups of sauce
¼ cup extra-virgin olive oil
¼ cup raw almonds
1/3 cup water
¼ cup cooked chickpeas, drained and rinsed
¼ cup nutritional yeast
2½ tablespoons lemon juice
1 teaspoon garlic, minced
¼ teaspoon salt
¾ teaspoon curry powder
½ teaspoon dried oregano
½ teaspoon dried cilantro


In a high-speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth. Add remaining ingredients and blend until smooth. Transfer to a small bowl, cover and refrigerate until serving.
From Sarah Matheny , “More Peas, Thank You” (Harlequin, $21.95), Austin American-Statesman

***
Here's another, more like what I made before I think.

Ingredients

Yumm Sauce:

• 3/4 cup canned garbanzo beans drained & rinsed
• 1/2 cup oil
• 1/2 cup water plus additional as needed to thin
• 1/2 cup almond flour (can make it like this)
• 1/3 cup fresh lemon juice 3-4 lemons
• 1/3 cup silken tofu
• 1/4 cup nutritional yeast
• 2 garlic cloves crushed
• 1 1/2 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon dried cilantro
• ½ teaspoon mustard powder

Instructions

1. Add ingredients to a high-speed blender or food processor, and process until smooth. Transfer to a small bowl, cover and refrigerate until serving.
2. To assemble place about 1 cup rice in bowl, drizzle on Yumm Sauce, then top with 1/2 cup beans, avocado, tomatoes, olives, cheese, cilantro and top with greek yogurt or sour cream. Sprinkle with sesame seeds.
   
   
   

sweet potato hash

I'm in a refrigerator-clearing phase and landed on sweet potato hash for breakfast (and leftovers for most of the rest of this week).

I looked at this for some guidance but mostly went off script.

Preheat oven to 400.

Saute for about 10 minutes:
-1 onion (I used 1/2 onion that's been in fridge a long time)
-3-5 sweet potatoes (I shredded but next time I think I'll chop into small cubes)

Add in and cook about another 8-10 minutes:
-sausage (I had some spinach/feta sausage from a sale in the freezer; any kind is good)

 Put on top and let it steam for about 5 minutes
-some greens (I used the mizuna that was starting to bolt in my garden, a leftover spinach salad from earlier in the week, and the last of the refrigerator spinach)

Mix it together, then make indentations and add:
-eggs (duck eggs from friend are perfect!)

Bake for 10-15 minutes.  I did just over 15 minutes and the yolks weren't runny at all. 

fantastic carrot salad

I've been trying to make fantastic carrot salads since I had some great ones in France, and somehow it was never quite just right.  And this one probably is nothing like what I remember, but it was so good that I do not care.  I'm running through foods in the fridge and this used up an orange with a soft spot, some green onions that I caught on sale, chervil looking like bolting, and various such things.

Dressing:
-an orange peeled and sliced into small, juicy pieces
-chervil (all that I had growing, probably only about 2 T chopped)
-salt and pepper
-apple cider vinegar
-olive oil
-a little honey

Add to grated carrots (I put in three but it'd be good with up to five probably) and sliced green onions.

I'm going to go plant more chervil.  So, so good. 

things I want to try

savory rhubarb
https://www.mynewroots.org/site/2011/06/meatless-mondays-with-martha-stewart-rhubarb-lentil-sweet-potato-stew-2/

https://www.vegetariantimes.com/recipes/indian-spiced-lentils-with-spinach-and-rhubarb

Rhubarb butter - https://www.meghantelpner.com/blog/quick-and-sweet-like-rhubarb-butter/?utm_content=buffer612c4&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer&fbclid=IwAR1TrZmOB3IE9t-EyE_RVc7GzuevgLf5-r3QqP-G84rdS4NpLjUmrWw8X3s 

Tunisian carrot pesto - http://kitchenvignettes.blogspot.com/

Just made this and need to review once I taste it - http://www.pbs.org/food/kitchen-vignettes/spruce-tip-jelly/

chicken and dumplings

I'm going to try to make these this week, and I'm concerned they'll be watery and unflavorful like most that I've tried.  I'm chasing the memory of some good chicken and dumplings but have no idea when or where I had them.

From here. 

Ingredients

Dumplings

1 cup all-purpose flour
1 egg beaten
2 tsp baking powder
1/2 tsp salt
2 tbsp chives chopped
1/2 cup buttermilk (yogurt)


Chicken soup

1 large onion chopped
1 large carrot chopped
1 stalk celery chopped
1/2 tsp thyme dried
4 cups chicken broth
1/3 cup all-purpose flour
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
1/2 cup peas frozen (or other frozen vegetables)
2 c chopped chicken

Instructions

• In a large Dutch oven add the olive oil and heat over medium-high heat. Add the chopped onion, carrot and celery to the pot and cook for about 5 to 7 minutes until the onion sweats and becomes translucent. Add thyme to the pot and the 4 cups of chicken broth.
• In a small bowl whisk the flour with a ladle of the broth from the pot then pour back into the pot and whisk making sure there are no lumps. Stir in the frozen peas and the shredded chicken. Season with salt and pepper and cook for 5 minutes.
• While the broth is cooking, prepare the dumplings. In a bowl whisk together all the dumpling ingredients, making sure not to overmix, if you overmix the dumplings will turn out too dense.
• Drop dumpling batter using a spoon into the thick broth. Make sure you don't take too much batter at once because the dumplings will double in size while they cook, so make them as big or small as you wish.
• Cover the pot and simmer for about 15 to 20 minutes or until the dumplings are cooked. Make sure you don't peek while the dumplings are cooking, because they need to steam in order for them to cook and be nice and fluffy, lifting the lid will release the steam. After about 15 minutes use a toothpick to test if the dumplings are cooked through.

 

stir fry ground beef noodles

I had half a box of linguini and half a pound of ground beef to use up, and I was looking for something to eat with stir fried bok choy and boiled daikon (neither of those recipes were that great, so I'd add bok choy to this instead). From here.

Ingredients

SAUCE

• 3 Tbsp soy sauce 
• 1 Tbsp water 
• 1 Tbsp brown sugar 
• 1-2 Tbsp chili garlic sauce, sambal, or sriracha
• 1 tsp sesame oil 

STIR FRY

• 8 oz. rice noodles (or anything like linguini)
• 2 cloves garlic 
• 1 Tbsp grated ginger 
• 1 Tbsp vegetable oil 
• 1/2 lb. lean ground beef
• bok choy or other greens
• 1 carrot 
• 3-4 green onions 
• Handful fresh cilantro (optional) 

Instructions

• Cook the noodles according to the package directions, being careful to leave them al dente and not over cooked. drain the noodles in a colander and set aside.
• Prepare the sauce by stirring together the soy sauce, water, brown sugar, chili garlic sauce, and sesame oil. Set the sauce aside.
• Mince the garlic and grate the ginger. Use a large-holed cheese grater to grate the carrot (or julienne using a mandoline). Slice the green onions on a diagonal, separating the fleshy white portions from the green ends.
• Heat the vegetable oil in a large skillet over medium heat. Once hot, add the ground beef, garlic, and ginger. Sauté until the beef is cooked through, adding in the bok coy or other greens. Add the white portions of the sliced green onions and sauté for one more minute. Add the shredded carrots and sauté for one minute more (leaving the carrots slightly crunchy).
• Add the drained noodles and the prepared sauce to the skillet. Stir until everything is coated in sauce and any extra moisture has been absorbed by the noodles. Turn the heat off and top with the green portion of the sliced green onions and fresh cilantro leaves.

Tried this

curtido

I made some black bean patties and fried plantains for brunch, and I like condiments for simple foods like this so made some curtido. 

I followed this recipe because I was making it just a couple of days before eating it - so there's some vinegar in it.

Ingredients

• 1/2 head green cabbage
• 1 carrot
• 1/2 onion
• 1/2 jalapeno
• 1 cup vinegar
• 1.5 cups water
• 1 teaspoon Mexican oregano
• freshly cracked black pepper
• 2 teaspoons sea salt

Instructions

• Thinly slice the 1/2 head of cabbage, 1/2 onion and 1/2 jalapeno.  Grate the carrot.
• Combine the remaining ingredients in a bowl:  1 cup vinegar, 1.5 cups water, 1 teaspoon Mexican oregano, freshly cracked black pepper, 2 teaspoons salt.
• Add the liquid mixture to the veggies and combine well.  Crush the cabbage a bit so that it will fit into the jars. 
• Fill two pint-sized Mason jars with the veggies and top with the brine.  
• Seal well and let ferment overnight in the fridge.

canning sweet potatoes

It seems like every listing of how to can sweet potatoes involves cooking them first and using a sugary syrup.  I don't want to do either of those.  I just want to can what I can get inexpensively on sale when it's available.  I use it for the dog or I could use it as an ingredient.  Obviously I don't want botulism or any other issue, but cooking first seems silly.

So, I followed some information here and here, and came up with:

Chop sweet potatoes into chunks and put in jars; fill jar to bottom of rim with boiling water.  Process at 10 pounds of pressure for 65 minutes for pints.

sourdough cornbread

This sourdough cornbread definitely has a sour tang to it.  At first I wasn't sure I liked it, but my coworkers were so crazy about it that I reconsidered and now I quite like it.  Plus, I usually have sourdough discard in my fridge to use up, so this is a win-win.  It stays moist longer than many cornbreads, and it freezes well.

From here.

Ingredients

• 1 ¹⁄₂ cups cornmeal (225 grams)
• 1 ¹⁄₂ tablespoons sugar
• 1 ¹⁄₂ teaspoons salt
• 1 cup milk
• 1 ¹⁄₂ cups sourdough starter (345 grams @ 230 per cup)
• 1 ¹⁄₂ teaspoons cream of tartar (or 3 tsp vinegar)
• 1 ¹⁄₂ teaspoons baking soda
• 2 eggs, slightly beaten
• 6 tablespoons butter, melted

Directions

1. Grease up a well seasoned, 9 or 10 inch iron skillet and place in oven while it preheats.
2. Preheat oven to 425 degrees.
3. Combine the cornmeal, sugar and salt in medium bowl.
4. Scald milk and pour over cornmeal mixture.
5. When mixture is room temperature, add remaining ingredients and mix well.
6. Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.
   

Elly's whole wheat sourdough - 1 loaf

Here's another try at whole wheat sourdough, and she mills her wheat herself.  I did it as she suggests but it makes a long day because my house is cold (I put it in the oven too soon because I didn't want to stay up too late). Elly's Facebook group is here, with lots of other good information.

Morning before baking: extended cold autolyse.

• 450 grams whole wheat flour (about 3 cups)
• 405 grams filtered water*

Mix until no water left.  Cover and put in the refrigerator all day (about 12 hours).

In the evening of day 1, add:

• 130 grams active starter
• 9 grams salt

Mix it up well. 

Cover and leave to bulk ferment.  I have a spot in the corner above the heater, where the temperature is usually around 62 degrees.  Leave it about 10-12 hours, until rising and bubbly but not bubbles on top.

Morning of day 2
Shape the dough.  Elly has in her video a method of using stretch and fold for this.  Do it four times over an hour.  Use wet hands.

When ready for final shaping, prepare basket (I use a colander with parchment paper, that I can just move easily to the heated pan).  Shape and put it in container, leave for 1-3 hours.  (I put it in the folding proofer at 85 degrees for 1.5 hours and I think it needed more time.)  

When almost ready (indentations slowly fill in), heat oven up to about 475 degrees (or 450 convection, I use).  Bake 25 minutes in a hot covered dutch oven, then 15 minutes more uncovered. 

Let it cool several hours for best texture.

(I haven't tasted it yet, but the oven spring is promising.)





*I no longer have my Berkey water filter with me, and the tap water is quite chlorinated.  Filtered water in the store is very expensive.  There is fortunately an artesian well just outside town, but when there is any snow/ice on the ground it involves quite a production as they keep the gates to the area closed.  I borrowed a wheelbarrow from work, drove out there, and schlepped the half mile or more to the well, filled up two bottles, and schlepped back.  It was actually fine this time; the last time I tried it with four bottles and the road was very slippery and slushy, and it was pretty awful. 

black bean soup

This soup is so good and perfect on a rainy Sunday.  Big thanks to Ms. Moon for clueing me into it and sharing screenshots!  It's from the NY Times recipe by Julia Moskin, which is behind a paywall so I can't see it.

Ingredients 

 

FOR THE SOUP:

1 small can chipotle chiles in adobo
2 tablespoons olive oil
2 carrots, diced 
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste 

FOR THE PICKLED ONIONS AND GARNISHES (OPTIONAL but don't skip the onion!):

1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Instructions:
1. Puree can of chilis in blender/food processor, put aside.
2. Heat oil in large heavy pot.  When hot, add onions, garlic, and carrots. Cook until soft (about 5-8 minutes) but not brown.
3. Add in wine and simmer until pan almost dry.  Add jalapenos and cook until soft (2-3 minutes). Push vegetables to sides and add 2 teaspoons of chipotle sauce and fry a minute or so, then blend it in with the rest of the vegetables.
4. Add beans, stock, oregano, and bay leaves. Stir, bring to boil, let boil 10-15 minutes, then reduce heat and simmer an hour or two until beans are "soft and fragrant."*  Add salt and pepper.
5. Meanwhile, make "pickled onions."  Put lime juice and salt in with onion and let it sit about 30 minutes, then remove liquid and refrigerate. Serve onions with soup, with sour cream, etc. 

Some beans can be mashed if necessary for proper texture.  Taste and add salt, pepper, red wine vinegar, chipotles, etc. to taste.



For canning: I pulled a bunch of soup out when the beans were nearly soft and I put in pint jars and canned.  I wasn't sure of the time, so I went ahead with 75 minutes for pints.