Showing all posts tagged food:

Dosa! The wheat-free South Indian speciality

Searching for wheat/bread alternatives for my corn- and wheat-free kids, I have crossed paths with the South Indian specialities, Dosa and Uttapam. These are made from a thick fermented rice and lentil batter; for dosa, the batter is thinned quite a bit, and they come out like toasty crepes, while uttapam are thicker, like pancakes or crumpets. There are other versions as well, such as the steamed Idli, and various fried fritter-like snacks, which use the thick batter with no liquid added at ...

Fluffy, Crispy Gluten Free Sour Cream Waffles

This recipe, using Pamela’s Baking & Pancake Mix, has produced the loveliest gluten free waffles I have had yet. They also freeze and toast up very nicely. Adjust the spices to your taste (I usually use more than indicated). Ingredients 2 cups Pamela's Baking & Pancake Mix 4 eggs, seperated 1 cup sour cream or whole plain greek yogurt 2/3 cup buttermilk 1 t cinnamon 1/2 t nutmeg 2 T honey 1 T vanilla 6 T melted butter oil for greasing waffle iron (as needed) Instructions Combine Pamela’s ...

Chocolate Buttermilk Sourdough Cake

This moist and delicious cake is great plain, but an excellent excuse for frosting as well. My top recommendation is the secretly healthy/paleo/vegan chocolate avocado icing (which also doubles as an amazing chocolate mousse - you should try this) detailed below, or you could make a buttercream or coconut cream icing. I have been speculating about whether I could cream together honey, butter and shredded coconut to make a frosting. Ideas welcome! This recipe is based on the Basic Chocolate C...

Processed food challenge, part 2 (going shopping)

I keep trying to write this post, and get lost in it. This is partly because there is so much to say, and partly because my own understanding and strategies continue to evolve. So, what I am trying to offer here is a general but still useful overview, to follow up my previous “Processed food challenge" post. Are you trying to cut processed foods out of your grocery list? It is not going to be easy at first. It’s like going to a new grocery store and learning the layout, only worse. Give your...

Sourdough Rosemary Crackers

Does it seem like craziness to make your own crackers? These crackers are easy and very tasty, and a great way to use excess sourdough starter. They are also a good excuse to make bacon (don’t burn it!) or discover lard. This recipe is based on the Sourdough Bacon Rosemary Crackers recipe from Cultures for Health. Ingredients: 1½ cups fresh sourdough starter ¾ teaspoon or so sea salt, plus more to sprinkle on top 1 tablespoon or so rosemary, either fresh and finely chopped, or dried and r...

Bone Broth with beef, pork or lamb

It is high time I posted instructions for making broth with beef, pork and lamb bones! In the meantime, I hope that you have tried making broth with chicken bones. Once again, I must quote Katie at Kitchen Stewardship: “Bone broth is one of the best foods you can feed your body and...it is hands down the easiest nourishing food to make in your kitchen." Step 1: Get some bones. Buy, cook, and eat some nice steaks or chops (or whatever) with bones in them. Then save every scrap (especially j...

Sourdough Waffles

This recipe is based on a very nice recipe on the Cultures for Health site. It is an easy and satisfying way to use your sourdough starter. These waffles are moist, tasty, a little bit tangy, and great for breakfast or lunch (as sandwich bread!) or an anytime snack. Freeze the extras, and then toast whenever you want one. I have a "defrost" button on my toaster, which is very handy. Ingredients/preparation: Preheat waffle maker. In a mixing bowl, combine: 2 cups sourdough starter 1 tables...

Sourdough Coffee Cake

This recipe is adapted from the Sourdough King Cake recipe on the Sourdough Home site. If you don’t make it too sweet, it is lovely and satisfying for breakfast. Consider doubling the recipe and putting half the dough in the freezer after rising. I found the dough even silkier and easier to work with after freezing and thawing. Ingredients: 2 tablespoons butter 8 oz sour cream 3 tablespoons or 1.5 oz sugar 1/2 teaspoon salt 1 ice cube 3/8 cup or 3 oz active sourdough starter 1 egg 3 scant c...

Roasting Vegetables

Nothing beats roasting for vegetables, in my book. My husband, who basically hates vegetables, totally agrees with me on this. Over time, my vegetable-roasting repertoire has expanded to include things I never imagined back when I was still intimidated by my oven. Now I am here to tell you: you’ve gotta try it! If you saw my kale post, you know we love roasted sweet potatoes, and hopefully you gave it a try. I use basically the same method with everything: wash it, cut it, toss with olive oi...

Braised Bone-In Chicken with Tarragon

On your next trip to the grocery store, do yourself a favor and skip the boneless chicken breasts. Bone-in chicken is cheaper, tastier, and leaves you with the ingredients you need to make a beautiful and nourishing broth. Pick up bone-in chicken legs, thighs, breasts, or even a whole chicken! If you can, choose organic/pasture-raised meat - it is definitely more expensive, but truly a good value if you use every bit. This braised chicken dish has got to be my family’s favorite dinner. It is...