Thanksgiving 2015

My favorite holiday! I love to host Thanksgiving. It's an excuse to cook all day. Other people even pitch in to watch the children and wash dishes. How fantastic!

Here's a lineup of the recipes I'll be making this year.

Alton Brown's Roast Turkey, simply the best. Not sure I'll ever make a turkey any other way.

Alton Brown's Green Bean Casserole which has no canned soup. All from scratch!

Sweet Dinner Rolls, a recipe that started from something in some cookbook I've forgotten. It's changed over time. I've tweaked it over the years and finally settled on this version. We love these, but only make them for special occasions. This is no healthy bread!

Pumpkin Cheesecake because pumpkin pie tastes boring after you've had this.

Apple Pie with a streusel topping.

Some things don't really have a recipe (mashed potatoes) and other things are being made by other family members. I try to delegate a few dishes.

Happy Thanksgiving! Don't forget to be thankful. :)

Roasted Sweet Potatoes

Time: about 30 minutes
Servings: 2-3

Ingredients
2 sweet potatoes
2-4 Tbsp butter, olive oil, or walnut oil
Salt and pepper to taste
1 tsp dried rosemary or thyme
1/4 tsp garlic powder or 2 cloves, minced
Pinch cinnamon

Preheat the oven to 375 F.

Peel the sweet potatoes and cut them into cubes or fingers. Place them on an ungreased baking sheet. Place slices of butter (or pour the oil) over the potato cubes. Sprinkle on the seasonings. Stir the potatoes and seasonings together. I use my hands, but a spatula would work too. Place the baking sheet in the oven and bake for about 15 minutes. Turn the potatoes with a spatula. Bake another 5-10 minutes, until tender.

Basic Granola

Time: About 45 minutes, mostly unattended
Servings: 10

4 c rolled oats
1 c unsweetened coconut flakes
1 c chopped nuts
4 Tbsp coconut oil or butter, softened
2 Tbsp honey, maple syrup, molasses, or sorghum syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tsp vanilla extract
1/4 c chia seeds
1/4 c ground flax seeds
Add in options such as chocolate chips, dried fruit, or fresh fruit

Preheat the oven to 350F.

In a large bowl, combine the oats, coconut flakes, coconut oil, honey, cinnamon, nutmeg, salt, and extract. Stir until well-combined.

Spread the mixture onto an ungreased baking sheet. Bake for about 15 minutes. Stir, and then bake another 10 minutes. Stir and check that the ingredients seem somewhat evenly toasted. If there are still patches of untoasted ingredients, return to the oven for another 5-10 minutes. Allow to cool completely. Pour into an airtight container. Add the chia seeds and ground flax. Shake to combine.

Add in options can be added at this point. Or leave the granola plain and choose add ins at each serving. Serve over yogurt or add milk for cereal.

Cherry Syrup

Time: 10 minutes

Servings: about 2 cups

Ingredients

1 lb fresh sweet cherries

1/2 c water

1 Tbsp sugar or 2-3 drops liquid stevia extract

1 Tbsp whole grain flour

Remove the stems and pits from the cherries. I remove pits by slicing all the way around the cherry, separating the two halves, and then taking out the pit with fingers or a strawberry hulling tool.

Whisk the water, sugar, and flour together in a saucepan. Add the cherries. Cook over medium high heat, stirring often, until the liquid thickens into a syrupy consistency. Remove from heat and serve warm over pancakes, French toast, or waffles. Also delicious in yogurt or ice cream.

Refrigerate leftovers.

Banana Blueberry "Cereal"

Sometimes I want something drowning in milk. Like cereal. Only without the cereal.

Time: 5 minutes
Servings: 1

1 banana
1/4 c blueberries (or cherries or raspberries or whatever)
1 Tbsp chia seeds
1 Tbsp ground flax seeds
1 Tbsp toasted walnuts
2 Tbsp plain yogurt
Your favorite variety of milk

Chop the banana into the bowl. Add the blueberries, chia seeds, flax seeds, and walnuts. Top with the yogurt and pour in enough milk to make everything swim. Stir. Enjoy.

Hot Chocolate

Time: 5 minutes

This makes 8 ounces as written. Multiply for additional servings.

Ingredients

8 oz milk (dairy or nut milk)
1 Tbsp unsweetened cocoa powder
1 Tbsp sugar or equivalent in another sweetener
dash vanilla extract

Heat the milk in a saucepan. Whisk in the cocoa powder, sugar, and vanilla. Heat through and serve.

For a large quantity
24 oz milk
3 Tbsp cocoa powder
3 Tbsp sugar
1 1/2 tsp vanilla extract

Strawberry Cheesecake Popsicles

Here is how I adapted this Cooking Light recipe.

Time: 10 minutes to prepare; 4 hours to freeze
Servings: 6

Ingredients

5 oz evaporated milk

1/4 c Sucanat (unrefined cane sugar) or coconut sugar

3 oz cream cheese

1/4 c plain yogurt

1 tsp vanilla extract

2 Tbsp honey

1 tsp lemon juice

10 oz strawberries, tops removed

Combine milk and sugar in a small saucepan over medium heat. When the milk is warm, stir until sugar dissolves. Do not let the milk boil. Remove from heat and allow to cool to room temperature.

In a medium bowl, blend the cream cheese, yogurt, and vanilla until smooth. Slowly pour the milk mixture into the cream cheese mixture, stirring to combine.

In a blender or food processor, puree the honey, lemon juice, and strawberries.

Pour half of the cream cheese mixture into 6 popsicle molds or into ice cube trays. Top with the strawberry mixture. Top with remaining cream cheese mixture. Drag a knife through each to swirl the cream cheese and strawberries a little. 

Freeze for at least 4 hours, until solid. 

Your Favorite Pasta Sauce

Time: 10‐15 minutes

Servings: Plenty for about a pound of pasta

Ingredients

2 Tbsp butter or olive oil

1 onion, cut into quarters

1 bell pepper, chopped (optional)

4 oz mushrooms, chopped (optional)

1⁄2 eggplant, peeled and chopped (optional)

3 cloves garlic, peeled and halved

1 (28‐oz) can diced tomatoes

1 tsp dried basil

1 tsp dried oregano

1⁄2 tsp dried thyme

Salt and pepper to taste

Heat the butter in a large skillet or stockpot over medium heat. Add the onion and any additional vegetables you’ll be using. Cook, stirring occasionally, until the onion is starting to soften, 3‐5 minutes. Add the garlic. Cook until fragrant, about a minute. Add the tomatoes and seasonings with a 3‐finger pinch of salt (about a half teaspoon). Bring to a boil, reduce heat, and simmer until tomatoes begin breaking up. Use a potato masher to smash the tomatoes a bit for a chunky sauce. For a smooth sauce, use an immersion blender. Taste. Add additional seasonings as needed. 

If the sauce is too acidic, add a small pinch of baking soda. This neutralizes the acid in the tomatoes for a sweeter sauce without needing sugar. 

If the sauce tastes flat, add an additional 1⁄2 tsp each of basil, oregano, and thyme. If the sauce still tastes flat with the additional herbs, add more salt, about a half teaspoon (or 3‐finger pinch) at a time. If you still aren't quite pleased, add 1⁄4 tsp each of garlic powder and onion powder.

PDF version

Squash Crisp

Kind of like sweet potato casserole without all the sugar, but still tasty.

Servings: 6
Time: 45 minutes to roast the squash, 40 minutes to assemble and bake the crisp

Ingredients

1 acorn squash

1/2 c milk (almond, dairy, whatever you like)

2 Tbsp butter, softened

1 egg

Dash salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

6-8 drops liquid stevia
1/4 c unrefined sugar or maple syrup

2 tsp vanilla extract

Topping

1 c rolled oats

1/4 c oat flour or whole wheat pastry flour

1/2 tsp ground cinnamon

Dash ground nutmeg

1/4 c butter, softened

1/2 c chopped walnuts or pecans

To make the squash easier to cut, microwave for 2-3 minutes. Cut in half and scoop out the seeds. Place in a 9x13 baking dish, cut sides down. Bake at 375 degrees F for 30-45 minutes, until easily pierced with a fork. Remove from the oven, turn cut sides up. Allow to cool enough to handle.

Meanwhile, combine the topping ingredients (all except the walnuts or pecans) in a small bowl. Use a fork or pastry cutter to mix until the butter is evenly distributed. Fold in the nuts.

When the squash can be handled, peel away the skin and discard. Mash the flesh in the baking dish. Add milk, butter, egg, spices, sweetener, and vanilla. Mix with a fork or pastry cutter until the mixture is relatively smooth. Sprinkle the oat topping over the squash mixture. Bake at 375 degrees F for 20-30 minutes, until nuts are toasted and the crisp topping is golden brown. 

Serve on its own as a side, or with yogurt or whipped cream for dessert.

Basic Oatmeal

Servings: 1

Time: Overnight soak (optional but recommended); 5-15 minutes

Ingredients

1/4 c rolled or steel cut oats

1/2 tsp apple cider vinegar or lemon juice

1 c water (for soak)

1 Tbsp ground flax seeds

1 tsp chia seeds

Add-in Ideas

• Blueberries, toasted almonds, cinnamon
• Banana, toasted pecans, unsweetened coconut flakes
• Apple or pumpkin butter, milk
• Unsweetened applesauce, toasted walnuts, cinnamon, nutmeg 
• Bananas, dark chocolate pieces
• Blueberries, strawberries, yogurt
• Peaches, unsweetened coconut flakes, toasted pecans, cinnamon

The night before, put the oats, vinegar, and water in a bowl. Let soak overnight. In the morning, pour off the water and rinse the oats. Return them to the bowl (for microwave cooking) or the pot (for stovetop cooking) and add 1/2 c water. Cook in the microwave or on the stovetop until most of the water is evaporated and the oats are softened to your preferred texture. Rolled oats will take 2-5 minutes. Steel cut oats more like 10-15 minutes. 

When done, stir in the flax and chia seeds with any add-ins.

Sandwich Bread

Whole wheat flour is completely different from refined (white, all purpose, or bread) flour. If you take a white bread recipe and substitute whole wheat, you probably won't be thrilled with the results. This bread turns out just as tender as a refined flour loaf. You can use a sourdough starter or not.

The basic method begins with two separate bowls: One for the soaker, and one for the sourdough starter (or biga, if you are not using a culture). Leave those two bowls on the counter so the flour can absorb the liquid. Whole grains take a lot longer to absorb liquid than refined ones.

After the soaking period, the two bowls will be mixed into one with some additional ingredients for the final dough. The final dough in kneaded, allowed to rise, shaped, allowed to rise again, and then baked.

This recipe is adapted from Peter Reinhart's Whole Grain Breads.

Soaker

8 oz (1 3/4 c) whole wheat flour
4 grams (1/2 tsp) salt
7 oz (3/4 c plus 2 Tbsp) milk, buttermilk, or yogurt (water is fine too, the finished bread will just be a little less tender)

Mix together until all of the flour is hydrated and the dough can form a ball. Cover with plastic wrap and leave at room temperature 12-24 hours.

Sourdough Starter

2.5 oz (5 Tbsp) mother sourdough starter
7 oz (1 1/2 c) whole wheat flour
5 oz (1/2 c plus 2 Tbsp) water at room temperature

Mix together until all of the flour is hydrated and the dough can form a ball. Cover with plastic wrap and leave at room temperature 4-12 hours, until the dough is bubbly and rising. If needed, refrigerate while the soaker finishes soaking.

Biga (if making bread without sourdough starter)

8 oz (1 3/4 c) whole wheat flour
1/4 tsp instant yeast
6 oz (3/4 c) water

Mix together until all of the flour is hydrated and the dough can form a ball. Cover tightly and refrigerate for at least 8 hours and up to 3 days. Remove from the fridge a couple of hours before mixing the final dough to take off the chill.

Final Dough

Soaker
Sourdough starter (or biga)
2 oz (7 Tbsp) whole wheat flour
5 grams (5/8 tsp) salt
7 grams (2 1/4 tsp) instant yeast
1 oz (2 Tbsp) honey or molasses, or a mixture of both
1 Tbsp (0.5 oz) unsalted butter, melted

Combine all of the final dough ingredients in a large mixing bowl. Knead until all of the ingredients are evenly incorporated. If the dough is very wet, add more flour one tablespoon at a time. The dough should be tacky, but not chewing gum sticky. If the dough is very dry, add water one tablespoon at a time. Knead thoroughly after each addition.

Let the dough rest for about 5 minutes. Wash bowls while you wait. Knead the dough a few more times, until it can pass the windowpane test. Form the dough into a ball and place in a large bowl. Cover and let rise for about an hour, until dough doubles in size.

Grease a loaf pan. Transfer the dough onto a lightly floured surface. Shape it into a loaf and place it in the greased pan. Cover and let rise for 30-60 minutes, until it fills the pan. When you gently poke the dough, it should leave an imprint.

Preheat the oven to 350 degrees F. Bake 35-40 minutes, until the bread is nicely browned and sounds hollow when you thump it. The internal temperature should read 195 degrees F in the center of the loaf. Allow to cool for about 5 minutes. Slide a knife around the edges of the pan and invert, sliding the loaf out of the pan. Cool completely on a wire rack.

PDF version

Stovetop Mac & Cheese

Time: 15 minutes
Servings: 4 as a side dish

1⁄2 lb small shaped pasta like shells or macaroni
2 Tbsp butter
2 Tbsp sour cream
1⁄2 c sharp cheddar cheese, shredded
1⁄2 c Monterey Jack cheese, shredded
1/4 c milk, more or less as needed
Salt and pepper to taste

Cook pasta according to package directions. 

In a small saucepan over medium-low heat, melt the butter. Whisk in the sour cream until smooth. Shred the cheeses into the pot. Add the milk. Stir occasionally until melted. Taste and add salt and pepper to taste. A dash of garlic powder and onion powder can be used in addition to salt. 

When the pasta is al dente, drain, reserving 1⁄2 c of the pasta water. Stir the pasta into the cheese sauce. If the sauce is too thick, add some pasta water until you reach your preferred consistency.

PDF version

Sauteed Bacon & Cabbage

Time: 20 minutes

Servings: 6-8

6 slices bacon

2-3 shallots or 1 small onion, diced

1 head cabbage, any variety

Salt & pepper to taste

In a large skillet over medium heat, cook the bacon. Remove the bacon from the pan when it reaches desired crispness. Leave about 4 tablespoons of bacon fat in the pan. Reserve any extra for another use.

Saute the shallot in the bacon fat until it begins to turn translucent.

Cut the cabbage away from its core. Discard the core. Thinly slice the whole head. Add it to the pan with the shallot. Cook until crisp-tender, about 8 minutes. Crumble the bacon into the pan. Season with salt and pepper. Stir until evenly distributed.

Basic Tacos

Time: 25 minutes; for dried beans, allow for 6-8 hours soak plus 30-60 minutes simmering

Servings: 6

2 Tbsp coconut oil

1 onion, chopped

1 lb boneless skinless chicken (breast or thighs) or ground beef

Salt and pepper to taste

2 cloves garlic, minced

2 tsp ground cumin

1 tsp paprika

Dash chili powder

¼ tsp cayenne pepper (optional for heat; omit for mild version)

¾ c dried black beans, soaked and cooked (or 1 can, drained and rinsed)

Sour cream for garnish

Fresh cilantro, chopped, for garnish

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.

Thinly slice chicken if using. Add the chicken or beef to the onion. Cook until no longer pink. Add a three-finger pinch of salt and a few shakes of ground black pepper. Add the garlic, cumin, paprika, chili powder, and cayenne pepper (if using). Stir to combine and cook until spices are fragrant, about a minute. Stir in the black beans. If the mixture is dry, add water 2 tablespoons at a time until desired sauciness is reached.

Serve over salad greens or in tortillas (see Extras) garnished with sour cream, cilantro, guacamole, and/or salsa (see Sauces, Dips, and Dressings).

Chicken Nuggets

Time & Servings

• 20-30 minutes
• Serves 4-6

Ingredients

Set up 3 dipping stations

Station 1
1/2 c all-purpose flour

Station 2
1 egg
1/4 c water

Station 3
1 c all-purpose flour or Panko or whole wheat pastry flour

2 tsp salt
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
½ tsp onion powder


1-2 boneless skinless chicken breasts
¼ c coconut oil, plus more as needed

Cut chicken into bite-sized pieces and dredge in each of the stations in order, starting with Station 1.

Heat coconut oil in a cast iron skillet over medium-high heat. Add chicken pieces until the bottom of the pan is covered. Don’t add more than one layer of chicken at a time.

Cook, turning the chicken occasionally, until juices run clear. Remove from the pan and serve hot with dipping sauce.

Variations
Chili-fried chicken: Add 1 Tbsp chili powder to seasoned flour.
Curry-fried chicken: Add 2-3 tsp curry powder and ¼ tsp ginger to seasoned flour.
Cheesy-fried chicken: Reduce flour to ½ c and add ½ c finely grated Parmesan cheese and 1 Tbsp oregano or marjoram.
Crisp-fried chicken: Replace the egg mixture at Station 2 with buttermilk or cream.

Curried Chili

Apparently in India this dish is called rajmah. This is my version of this Red Kidney Bean Curry.

Time & Servings

• About 35 minutes
• 6-8 servings (depending on how much naan you eat with it)

1/4 c olive oil

1 medium onion, chopped

1 bell pepper, seeds removed, chopped (use a chili pepper if you like heat)

3 cloves garlic, minced

1/2 tsp ground ginger

1 1/2 tsp ground cumin

1 tsp ground coriander

1 1/2 tsp garam masala (Indian spice blend readily available at grocery stores)

1/2 tsp ground turmeric 

1/4 tsp cayenne (optional to add heat)

1 (28-oz) can diced tomatoes with juices

1 1/2 c dried kidney beans, soaked and cooked (or 2 cans, drained and rinsed)

Salt and pepper

Chopped fresh cilantro for garnish
Plain yogurt or sour cream for garnish

Heat the oil in a Dutch oven or stock pot over medium heat. When it's hot, add the onion. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the bell pepper and cook until peppers are slightly softened, about 3 minutes. Add the garlic and all of the spices. Sprinkle with two 3-finger pinches of salt and some ground black pepper. Stir and cook until fragrant, about 1 minute. Stir in the tomatoes and kidney beans. Toss in another 3-finger pinch of salt. Bring to a boil, reduce heat, and simmer (uncovered) until the tomatoes are soft and saucy, about 10 minutes. Add water, 2 tablespoons at a time, if the pot gets dry. This should be thick and stew-like, not soupy. But also not dry.

Taste and add another 3-finger pinch of salt (or two) if necessary. Garnish with fresh cilantro and a spoonful of plain yogurt or sour cream. Serve over brown rice or with naan bread.

Pita Bread (non-sourdough)

Soaker

8 oz (1 3/4 c) flour

4 g (1/2 tsp) salt

6 oz (3/4 c) water

Stir together until a shaggy dough forms. Knead until all the flour is hydrated. Cover loosely and leave at room temperature for at least 8 hours and up to 24.

Non-Sourdough Starter

1/4 tsp (1 g) instant yeast

8 oz (1 3/4 c) whole wheat flour

6 oz (3/4 c) water

Stir together until a shaggy dough forms. Knead until all the flour is hydrated and dough becomes smooth. Cover loosely and refrigerate for at least 8 hours and up to 3 days. 

After the period of time for prefermentation, mix together the final dough. 

Final Dough

Soaker

Non-Sourdough starter

4 oz (3/4 c + 2 Tbsp) whole wheat flour (can use high extraction or all-purpose flour here if you are afraid of 100% whole wheat)

5 g (5/8 tsp) salt

2 tsp instant yeast

.5 oz (1 Tbsp) olive oil

Knead together all of the final dough ingredients. Dough will be sticky at first. Wet your hands and your work surface to help keep the dough from sticking to your hands and counter as you knead. When the dough begins to turn from sticky to elastic, let it rest for 3-5 minutes. Knead a few more times. It should be strong enough to pass the windowpane test. 

Cover and let rise for about an hour, until it doubles in size.

Gently gather the dough out of the bowl, being careful not to tear it. Cut it (don't tear it) into 8-10 even pieces. Roll each piece into a tight ball. Place the balls on a baking sheet, cover, and let rise for about an hour, until the pieces of dough grow to 1 1/2 times their original size.

Heat a grill (or oven) to about 500 degrees F. Roll out each ball of dough until it is flat and 4-5" in diameter. Dust with flour as needed to prevent sticking. Starting with the first disc again (so they all rest for similar amounts of time), roll out to 1/4" thick. Dust with flour as needed to prevent sticking. To make a good pocket form, don't roll out thinner than 1/4". 

Begin baking with the first disc, again to give them all similar rest time. To help a pocket form, let the first disc rest for at least 5 minutes before cooking. Grill (or bake) the pitas. They should start to puff up in about 1 minute. Once the dough puffs, let cook for another 20 seconds, and then remove from the grill (or oven). As the pitas cool, they will flatten again. Let cool for at least 10 minutes before serving. 

Maple Oatmeal Bars with Dates

This is my version of this recipe.

1/4 c maple syrup
1/2 c coarsely chopped walnuts or pecans
1 c pitted dates, chopped
2 eggs
4 Tbsp unsalted butter, softened
1/2 c applesauce (unsweetened)
1/2 c plain yogurt
1 1/2 tsp vanilla extract
1 1/2 c oat flour
3 c rolled oats
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Dash cardamom (it's tasty, and quite strong)

Preheat the oven to 350F.

Grease a 9x13-inch pan with butter.

In a large bowl, mix all ingredients together until well-combined. Bake 25 minutes or until turning golden brown at the edges. Cool at least 15 minutes before cutting into squares.

Creamy White Bean Salad

Time & Servings

• About 15 minutes
• 4 servings

Ingredients

4 c white beans (1 1/2 c dried, soaked, and cooked; or 2 cans, drained and rinsed)

3 medium cucumbers, peeled and chopped

1 small red onion, diced

3/4 c plain yogurt

3 Tbsp olive oil

1 lemon, juiced

Fresh dill to taste

Salt and pepper to taste

Toss all of the ingredients in a large bowl. Serve with crusty sourdough bread or over a bed of salad greens.

Butternut Squash & Kale Quesadillas

You can use any winter squash (butternut is my favorite, but acorn or spaghetti squash will work here too) and any sturdy green (kale, spinach, collards, chard, beet greens).

This recipe is my version of this one from Pioneer Woman. 

Time: 40 minutes
Servings: 4-6

1 small winter squash, cut in half, seeds removed
2-3 Tbsp butter
1/2 tsp chili powder
1/2 tsp ground coriander
1 tsp ground cumin
1/4 tsp paprika
2 cloves garlic, minced
Salt & pepper to taste
3/4 c dried white or black beans, soaked and cooked (or 1 can, drained and rinsed)
1 bunch greens, stems removed, leaves chopped
8 tortillas (I use Tortilla Land from the store if I don't have time to make them; otherwise, make them from sourdough discard or without a sourdough starter)
Monterey Jack cheese
Fresh cilantro, chopped
Lettuce, chopped
Sour cream, salsa, guacamole, chopped avocados, and/or chopped tomatoes for garnish

Heat the oven to 400F. Place the squash cut-sides-down on a baking sheet and roast for about 15 minutes, until it is soft enough to peel easily. Alternately, microwave for 3-5 minutes.

To use kale, beet greens, collard greens, or chard in the quesadillas, blanch the leaves in salted boiling water for 3-4 minutes to remove any bitterness from the leaves. Drain and set aside. Spinach does not need to be blanched. Lacinato kale (also called black kale) does not need to be blanched.

Remove the squash from the oven, peel it, and cut into bite-sized cubes. Turn the oven to the broiler setting with the rack 4 inches from the heat. Line a rimmed baking sheet with foil.

Heat a large skillet over medium-high heat. Melt the butter. Add the spices and toast them slightly, just until fragrant. Add the squash cubes, beans, and greens. Cook until the squash and greens are tender. Add additional butter if the pan gets too dry.

Taste the filling and add additional seasoning if necessary.

Place tortillas on the baking sheet, as many as will fit. Grate cheese over each and add a sprinkle of cilantro. Add about a half cup of the squash filling and a tablespoon of salsa. Place under the broiler for 2-4 minutes, until cheese is starting to melt. 

Meanwhile, smear some sour cream on the tortilla tops. Remove the pan from the oven and place the tops, sour cream side down, on top of each quesadilla. Put them under the broiler for another 2 minutes, until the top tortilla is lightly browned. Remove the pan, flip the quesadillas, and broil another 2-4 minutes, until the tortilla is lightly browned and the cheese is melted. 

Allow to cool for a couple of minutes and use a pizza wheel to cut the quesadillas into halves or quarters. Garnish with additional cilantro, sour cream, etc.

Crusty Sourdough Baguette

Soaker

16 oz (3 1/2 c) whole wheat flour (or a combination of whole wheat and all purpose flour)

8 g (1 tsp) salt

12 oz (1 1/2 c) water

Stir until a shaggy dough forms. Knead until all of the flour is hydrated. Cover and leave on the counter for at least 8 hours and up to 24.

Sourdough Starter

4 oz (6.5 Tbsp) sourdough starter

9 oz (2 c) whole wheat flour (or a combination of whole wheat and all purpose flour)

8 oz (1 c) water

Stir together a shaggy dough forms. Knead until all of the flour is hydrated and dough becomes smooth and tacky. Dough will be on the wet side. This is necessary for a more open crumb in the final bread. Use less water if you want a stiffer dough (as little as 6 oz, or 3/4 c). Cover and leave on the counter for at least 6 hours and up to 12 or so. The warmer the temperatures, the less time it will take for the dough to develop.

After the prefermentation, mix together the final dough.

Final Dough

Soaker

Starter

10 g salt

3/4 tsp instant yeast (optional; bread will have more sourdough flavor without it)

Knead the dough until all of the ingredients are fully incorporated and dough becomes smooth and can pass the windowpane test. Refrigerate for 24 hours.

After the refrigeration (which is to develop flavor), leave the dough at room temperature for a couple of hours to remove the chill. Knead gently to degas the dough without breaking the structure the yeasts have been building. 

Place in a bowl, cover, and let rise for 2 hours. Punch the dough down. Let rise 1 hour. Punch the dough down a final time. Let rise 1 last hour. 

Remove the dough from the bowl very gently. Don't pop too many air bubbles. Cut (don't tear) the dough into 2 equal pieces. Shape into batards or baguettes. Cover and let rise for 45 minutes to an hour. Turn on the oven to 450 degrees F with a baking stone on the center rack and a metal bowl with a cup of water of the oven floor. 

At the end of the rise, the dough should be nicely puffed up, but not baggy or gassy looking. A gentle poke with your finger should leave an indent in the dough. For a glossy crust, brush the dough with the white of 1 egg mixed with a tablespoon of water (optional). Score the loaves. Slide them into the hot oven. Splash 1/4 c hot water onto the oven walls and floor to create steam. One minute later, splash water into the oven again. Repeat a third time one minute after that. Reduce oven temperature to 400 degrees F and bake 15 minutes. Rotate the loaves and lower the heat to 350 degrees F. Bake another 15 minutes. 

Cool on a wire rack. Flavor improves over the next 48 hours. Can be frozen in a heavy plastic bag. Reheat in a 300 degree F oven for 10 minutes to return crispness to the crust. 

Sourdough Pita Bread

If you don't have a sourdough culture, try the non-sourdough version. 

Soaker

8 oz (1 3/4 c) flour

4 g (1/2 tsp) salt

6 oz (3/4 c) water

Stir together until a shaggy dough forms. Knead until all the flour is hydrated. Cover loosely and leave at room temperature for at least 8 hours and up to 24.

Sourdough Starter

2.5 oz (5 Tbsp) mother sourdough starter

6.5 oz (1 1/2 c) whole wheat flour

5 oz (1/2 c + 2 Tbsp) water

Stir together until a shaggy dough forms. Knead until all the flour is hydrated and dough becomes smooth. Cover loosely and leave at room temperature for at least 8 hours and up to 24. 

After the period of time for prefermentation, mix together the final dough. The use of instant yeast is optional. I use it when I want the dough to finish at a more predictable time. If you have time to wait and watch your dough, skip the instant yeast and let the sourdough culture do the rising work. There will be a more noticeable sourdough flavor to the finished pitas without the instant yeast.

Final Dough

Soaker

Sourdough starter

4 oz (3/4 c + 2 Tbsp) whole wheat flour (can use high extraction or all-purpose flour here if you are afraid of 100% whole wheat)

5 g (5/8 tsp) salt

2 tsp instant yeast

.5 oz (1 Tbsp) olive oil

Knead together all of the final dough ingredients. Dough will be sticky at first. Wet your hands and your work surface to help keep the dough from sticking to your hands and counter as you knead. When the dough begins to turn from sticky to elastic, let it rest for 3-5 minutes. Knead a few more times. It should be strong enough to pass the windowpane test. 

Cover and let rise for about an hour, until it doubles in size.

Gently gather the dough out of the bowl, being careful not to tear it. Cut it (don't tear it) into 8-10 even pieces. Roll each piece into a tight ball. Place the balls on a baking sheet, cover, and let rise for about an hour, until the pieces of dough grow to 1 1/2 times their original size.

Heat a grill (or oven) to about 500 degrees F. Roll out each ball of dough until it is flat and 4-5" in diameter. Dust with flour as needed to prevent sticking. Starting with the first disc again (so they all rest for similar amounts of time), roll out to 1/4" thick. Dust with flour as needed to prevent sticking. To make a good pocket form, don't roll out thinner than 1/4". 

Begin baking with the first disc, again to give them all similar rest time. To help a pocket form, let the first disc rest for at least 5 minutes before cooking. Grill (or bake) the pitas. They should start to puff up in about 1 minute. Once the dough puffs, let cook for another 20 seconds, and then remove from the grill (or oven). As the pitas cool, they will flatten again. Let cool for at least 10 minutes before serving. 

Cold Oatmeal Cereal

1/4 - 1/3 c oats (steel cut or rolled), or a combination of oats, rye flakes, millet, or other whole grain
1 Tbsp plain yogurt
Milk (enough just to cover grains; any kind of milk is fine)

Combine in a cereal bowl. Cover and refrigerate overnight.

In the morning, stir in any mix-ins. Some of my favorites include:

• Chia seeds and ground flax seeds
• Fresh or frozen fruit (thawing is optional)
• Canned pumpkin
• Unsweetened, shredded coconut
• Toasted nuts
• Jams or jellies
• Applesauce or apple butter (preferably without added sweeteners)
• Spices like cinnamon, nutmeg, allspice, cloves, and/or cardamom

Pour in additional milk if needed for desired consistency.

A Week in the Life of a Sourdough Culture

There are as many ways to care for a sourdough culture as there are keepers of sourdough cultures. This is how I maintain and use mine. I wrote instructions to days of the week so you can see the flow. There are so many variables (when you want to make bread, how quickly you use up the bread and need to make more, how much starter you need to make the amount of bread you need, temperatures...), it can get confusing to talk about all of the "if" situations. So here is what I did this week with my culture.

Tuesday morning: I fed the culture but did not need to make bread. Take equal parts starter, whole wheat flour, and water. Mix together, stirring in plenty of air, until there are no dry pockets of flour. I like to keep about 3 oz starter and feed it 3 oz flour and 3 oz water by weight. Any starter I have in excess of 3 oz, I put in a separate jar to use for muffins, English muffins, etc.

Tuesday evening: Starter had bubbled up nicely. I put it in the fridge.

Thursday morning: I was sharing starter, so I did the same feeding steps from Tuesday morning. The excess went in a jar to give away. I fed both my starter and the excess (so that it would be fed for the person receiving it). 

Thursday evening: Starter had bubbled up nicely. I will be baking bread tomorrow, so I measured out what I needed to make sandwich bread, kneading it into flour and water to soak overnight. I fed the remaining starter.

Friday morning: Place starter in the fridge. Make the overnight soaked bowls into bread.

I like letting my starter bubble, or proof, before putting it in the fridge. Room temperatures favor yeast. Fridge temperatures favor bacteria (the good kind -- probiotics). Both are wonderful, health-wise. The yeast gives a sweeter flavor, the bacteria the characteristic "sour" in sourdough.

I leave my starter in the fridge most of the time. I like to feed it two or three times before making bread to rejuvenate the culture. This is just my flavor preference. Plus those extra feedings give me "discard" for making English muffins, waffles, and muffins. 

So to sum up the basic steps: fridge when you want to forget about it for a while; when it's on the counter, feed once a day (in the current winter weather; in summer I had to feed twice a day) for a couple of days, and then make bread, feed culture, back to the fridge. Repeat.

When you feed your culture, it will start to bubble within a few hours. It will climb the sides of its container slowly, and eventually reach a peak. When it is no longer making new bubbles and it begins to settle back into its container, it is ready to be fed again. This process happens very, very slowly in the fridge. You can leave it for days. I tend to leave it in the fridge untouched for 5-7 days at a time. Eventually a darker color will form on the surface. This indicates that the culture is quite hungry. Even if you aren't going to make bread, you should take it out of the fridge and feed it at least once to keep it alive. 

Waffles from Sourdough Discard

Time & Servings

• About 15 - 20 minutes
• Makes about 8 waffles

Ingredients

3 eggs

1 ½ c sourdough starter

1 ½ Tbsp melted butter

½ tsp salt

½ tsp baking soda

Preheat a waffle iron. Place a baking sheet in the oven turned to the lowest setting.

In a large bowl, whisk the eggs until they come to a uniform color. Do not over-mix. Using a spatula, gently fold in the rest of the ingredients until just incorporated. Pour into the hot waffle iron. Place finished waffles in the warm oven while the remaining waffles cook.

Top with maple syrup, fruit, fruit syrup (like this peach syrup), whipped cream, or yogurt.

Makes about 8 waffles.

Fish with Chickpea Couscous and Steamed Vegetables

Time & Servings

• About 30 minutes
• 3-4 servings

Overview

Here is the recipe for the Garlic Lemon Fish. Start by setting up the fish in the marinade. The recipe calls for mahi mahi. I used tilapia this time. Any flaky white fish will work fine. 

I paired the fish with Chickpea Couscous. Once the fish is marinating, measure out your couscous and set aside. Assemble the other ingredients in a saucepan and turn on the heat to get the water boiling.

Put a pot of water on to boil for the steamed vegetables. I used broccoli and cauliflower this time. Alternately, you could microwave the vegetables in a microwave-safe container with about a half cup of water instead of steaming on the stove top.

When the water for the couscous boils, add the measured couscous and turn off the heat. Start up the grill. Start the vegetables steaming when their water starts to boil. Line the grill with aluminum foil and put on the fish. 

The fish will cook quickly -- only about 8-10 minutes. I am not particularly experienced in cooking fish. I found this article helpful to determine when the fish was done.

Check your steaming vegetables halfway through the fish's cooking time. Try one or poke it with a fork. You're looking for crisp-tender. Drain, place in a large bowl, and cover to keep warm.

Bring the fish in and cover it. Let it rest while you add a pat of butter and a sprinkle of salt to the vegetables. Fluff the couscous. Serve.

Roasted Cauliflower

Time & Servings

• About 30 minutes
• About 4

Ingredients

1 head cauliflower, cut into florets

3 Tbsp butter

1/4 tsp salt, more or less to taste

Optional herbs: Dried rosemary, thyme, marjoram, or oregano

Instructions

Preheat the oven to 375F. 

Arrange the cauliflower in a single layer on a baking sheet. Shave the butter over the cauliflower. Just cut off thin slices and scatter them on top. Sprinkle with salt and herbs, if using. Bake for about 15 minutes. Turn the cauliflower with a spatula. Bake for another 5-10 minutes, until the cauliflower is tender and slightly caramelized. 

Oatmeal Banana Bars

This is a sugar-free (and very tasty) alternative to this recipe.

2 c old fashioned oats
1 c unsweetened coconut flakes
2 Tbsp chia seeds
1/4 c ground flax seed
1/2 c chopped walnuts
1/2 c chopped dried apricots
1/4 tsp salt
dash nutmeg
2 overripe bananas that have been frozen and thawed
2 Tbsp unsweetened apple butter (optional; adds sweetness and a cinnamon accent)
3 drops stevia extract
2 Tbsp melted butter
2 Tbsp melted coconut oil

Preheat the oven to 375F. Butter an 8x8-inch baking pan.

In a mixing bowl, toss together the oats, coconut, chia seeds, flax seed, walnuts, apricots, salt, and nutmeg. Add the bananas, apple butter, stevia, melted butter and coconut oil. Mash the bananas while mixing until mixture becomes relatively uniform. Press into the prepared pan.

Bake for about 20-25 minutes, until golden brown on top. Allow to cool before cutting.

Chickpea Couscous

Time & Servings

• About 10 minutes
• 4 servings

Ingredients

1/2 c dry chickpeas, soaked and cooked or 1 (15.5 oz) can, rinsed and drained

1/3 c dried cranberries

1 tsp olive oil

salt to taste

dash cinnamon

1/2 c couscous

Place the chickpeas, cranberries, olive oil, and salt in a saucepan. Cover and bring to a boil over high heat. Stir in the couscous, cover, and remove from heat. Allow to sit, covered, for about 5 minutes, until the water is absorbed. Add a dash of cinnamon, fluff with a fork, and serve.

Adapted from this recipe.

French Toast with Peach Syrup, Whipped Cream, and Home Fries

In my house, one big factor in eating plenty of vegetables is simply serving them. People tend to eat what is available rather than go hungry. So make fruits and vegetables available.

Overview

First priority is to get the potatoes frying since those will take the longest. Here is my method for home fries. Next is to start the peaches simmering. Then you will start the French toast. Last is to whip up the cream. 

I like this French toast recipe because it includes cinnamon and vanilla. Though I use a bit more milk -- about 1/2 cup milk for 4 eggs. If you use a nonstick skillet, you probably won't need the melted butter. I don't add any sugar or sweetener.

We will be making a peach syrup rather than using maple syrup to cut down on the sugar intake. If you are going to use maple syrup, go with the real stuff. If it isn't real, pure maple syrup, it is maple-flavored corn syrup.

It only takes a minute with a hand mixer to whip cream into whipped cream. Totally worth it!

30 minutes before serving

Wash the potatoes. One medium potato per person will likely leave you with some leftovers. Yum!

Cube the potatoes following the directions in the linked recipe. Put them in the hot skillet. 

Get out the saucepan for the peaches follow the recipe instructions through adding everything into the pot. Let them start simmering while you mix up French toast batter.

20 minutes before serving

Heat your skillet for cooking the French toast. This can be a stove top skillet or an electric skillet set to 350 F. Whisk together the ingredients for the French toast batter. Dip your bread and get them toasting. As they finish cooking, keep them warm in a basket lined with a kitchen towel, or in an oven on its lowest setting.

Don't forget to flip your potatoes and stir your peaches from time to time. When the peach syrup has thickened, turn off the burner.

5 minutes before serving

Pour 1 cup of whipping cream (or heavy cream) into a bowl that will hold at least 4 cups. Use a hand mixer to beat on high speed until the cream begins to thicken. Add 2 drops liquid stevia extract or 2 Tbsp powdered sugar. Add about 1/2 tsp vanilla extract. Continue to beat on high speed until the cream has soft peaks. To check, turn off the mixer with the beaters still in the cream. Lift the whisks out. The cream should leave little peaks that flop over. 

Season the potatoes.

Serving

Plate a piece (or two) of French toast. Pour on a 1/4 cup or so of peach syrup and a dollop of whipped cream. Add a helping of crispy potatoes.

Pumpkin Spice Granola

Think of this as a template, not a recipe. The flaked coconut, flax seed, walnuts, chia seeds, and cranberries are all optional. You could add oat bran or wheat germ. Use different nuts and fruit. Add 1/4 c pure maple syrup to the recipe for chunkier granola. I like to leave the granola sweetener-free and add little if I want it when I pour an individual serving. To add more pumpkin to each serving and help use up the rest of the container, I like to add a scoop of pumpkin purée to my cereal bowl. Adding a spoonful of yogurt with the milk adds probiotics and extra protein.

Pumpkin Spice Granola

4 c rolled oats

1/4 c unsweetened flaked coconut

2 Tbsp ground flax seed

1/4 c chopped walnuts

1 tsp pumpkin pie spice

1/4 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp salt

1/2 c pumpkin puree

1/2 c apple sauce

2 Tbsp coconut oil (or butter)

1 tsp vanilla extract

2 Tbsp chia seeds

1/2 c dried cranberries

Preheat the oven to 325 F.

In a large bowl, stir together the oats, flaked coconut, flax seed, walnuts, spices, and salt. Add the pumpkin puree, apple sauce, coconut oil (it doesn't have to be melted first -- the oven will melt it for you), and vanilla. Stir until all of the oats are evenly moistened. 

Pour the wet granola onto a baking sheet with a rim (also called a jellyroll pan). Line your pan with parchment paper if you don't want to have to wipe it off later. Bake for 10-15 minutes, until the top layer becomes fragrant and lightly golden. Stir well and return to the oven for an additional 10 minutes. Stir one more time and bake 5-10 minutes, until the granola is slightly dry (though not crispy) and evenly golden. 

Cool completely. Pour into an airtight container. Add chia seeds and dried cranberries. Put the lid on the container and shake to combine. 

Enjoy a bowl with your favorite milk or yogurt.