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.