Showing all posts tagged recipe:

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...

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...

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...

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...

Sourdough Crepes

Crepes are pretty easy to make (especially if you don't mind what they look like), though they take some time, since they are cooked a one-at-a-time. They are also a very handy use of ‘discarded’ starter (what you need to take out before feeding). They keep well for a few days in the fridge, and can be served almost ANY WAY. For a sweet treat, spread/fill with jam, berries, whipped cream, syrup, chocolate, honey, cinnamon and sugar, etc. For savory, optionally omit the sweetener in the crep...

Kale, Queen of Vegetables

Kale is really good for you. You knew that, of course; but have you tried [cooking with] it? My daughter and I love kale. The boys in the house could do without it. But since I am the one shopping and cooking, I say tough luck. There are several varieties of kale, but I prefer the Lacinato or “Dinosaur" variety, as I personally think it's the easiest to prepare. When prepping kale, wash the leaves individually, front and back, checking for anything clinging to the backs. Kale has a tough ste...

Sourdough Crumpets

Quick, easy, tasty, convenient and versatile! Also, dairy free/vegan. :) Crumpets are somewhere between a pancake and an english muffin. Make extra and put them in the fridge or freezer, as they are best toasted. With a little extra honey and added cinnamon, they are a lovely morning treat. Without the cinnamon, they can be eaten anytime, any way! This recipe is based on the one from Cultures for Health. Note: You will need ‘special equipment’ for these. I bought these metal english muffin r...

Sourdough Muffins

This tasty and flexible muffin recipe is adapted from The Basic Sourdough Muffin recipe on the Cultures for Health site. They have lots of air pockets from the sourdough and soda, and a lovely chewiness/elasticity. Nice crust on top. Yum. Ingredients: ½ cup sourdough starter 1½ cups white or whole wheat flour, or a combination up to ½ cup water, as needed (depending on wetness of starter) ½ cup (1 stick) melted butter 2 eggs 1 teaspoon salt 1 teaspoon soda ½ cup sugar (evaporated cane juic...