July 2011 Archives


Pour the water into a large mixing bowl. (The batter will rise to double its volume, so keep that in mind when you choose the bowl.) Sprinkle the yeast over the water, and let stand to dissolve for 5 minutes.

Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth. (Electric beaters do a nice job of this.) Cover the bowl with plastic wrap, and let it stand overnight at room temperature.

Before cooking the waffles, preheat a waffle maker. Follow your waffle maker's instruction manual for this, but whatever setting is approximately medium-high should be fine.

Just before cooking the waffles, add the eggs and baking soda, and stir to mix well. The batter will be very thin. Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. Cook until golden and crisp.

Original recipe

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and sugar. Whisk well. Add the milk, buttermilk, vegetable oil, egg, and vanilla extract. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron. Follow your waffle maker's instruction manual for this, but approximately medium-high. There's no need to grease the waffle maker.

Pour an appropriate amount of batter into your hot waffle maker: this amount will vary from machine to machine, and you should plan to use your first waffle as a test specimen. We used around 1/4 cup. Cook until golden and crisp.

Original recipe
Green salad with Dates, Smoked Almonds, and Goat Cheese This salad has a lot of ingredients, but it is well worth the work. Smoked almonds and chopped dates add strong smoky/salty/sweet flavors to the crunchy lettuce, cabbage, and celery mix. Beans, chickpeas, and shredded precooked chicken provide protein, and crumbled goat cheese acts as a creamy accent. A simple red wine vinaigrette is included in the recipe, but feel free to improvise - just about any vinaigrette will do. Made ahead of time on Sunday, it makes for a easy, healthy work lunch and will last for nearly a week properly stored in the fridge. For a vegetarian version, just omit the chicken. Salad:

1 head romaine lettuce, shredded
1 head leaf lettuce, shredded
1/2 small head red cabbage, shredded very fine
3-4 stalks celery, chopped

Toppings:

Cooked chicken, shredded
1/2 cup dried dates, pitted and chopped in quarters
1/2 cup smoked salted almonds, roughly chopped
1 12-ounce can chickpeas and/or 1 12-ounce can kidney beans, rinsed and well drained
4 ounces goat cheese crumbled
Kosher salt and freshly cracked black pepper
Optional: 6 shallots OR 1/2 red onion, finely chopped
Avocado

Dressing:

1/4 c. red wine vinegar
2 Tbs. mustard
1/2 Tbs. honey or fruit jam
1 tsp garlic powder
2 Tbs. olive oil


To make ahead: Mix the salad ingredients (washed and thoroughly dried) together. Store in large plastic containers lined with paper towels. Top with the finely chopped shallots or red onion, dates, almonds, and legumes.

Per serving: Toss with the goat cheese, top with chicken and/or avocado, and season to taste with salt and pepper. Add dressing to taste

Whisk the jam/honey, mustard, and seasoning together. Add vinegar, stir well, and slowly add oil while whisking until emulsified.

Original Recipe


1. Scrub your potatoes well.

2. Bring (heavily) salted water to a boil and drop in your potatoes. Cook until tender - do not over cook. You can rinse the cooked potatoes in ice water to halt cooking. Halve and quarter them.

3. There are two options now. You can chill your cooked potatoes first - then fold your ingredients directly into the potatoes and serve or chill. This prevents the mayo and other creamy ingredients from 'melting' into the hot potatoes. The other option is to simply toss all the ingredients into the warm potatoes - and then chill until ready to serve (this is what I did). The last option is to fold all the ingredients into the potatoes and serve warm.

4. Chill your salad until ready to be served - or serve warm. We served it wrap-style in grilled flatbread - highly recommended. Season to taste with salt and fresh black pepper over top.

Original recipe

Homemade Bread and Butter Pickles Homemade pickles: crunchy, sweet but not overly so, and perfectly spiced with mustard and celery seeds, coriander, and a little turmeric for color. Even if you don't like store-bought bread and butter pickles, you might like these - they went quick in our house. Use as you would normal pickles - on a sandwich with mustard or plain as a snack. 1 pound cucumbers, sliced 1/4-inch thick

1 large sweet onion, thinly sliced
1/4 cup kosher salt
1/2 cups sugar (or less)
1/2 cup apple cider vinegar or distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed


In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

Makes 4 cups of pickles, filling a 1-quart jar

Original recipe

Daniel's Southwest Chili Simple, hearty, chili. Serve with flour tortillas or cornbread baked in a cast iron skillet. 1.5 lbs. lean ground beef
1 medium sweet onion (chopped)
1 can of Rotel (original or lime/cilantro)
2 cans of chili beans (Bush's)
2 cans tomato sauce
1 can dark red kidney beans (drained)
1 tsp. cumin
1 tsp. chili powder

Saute ground beef and onions until meat is fully cooked. Drain. Add Rotel, chili beans, kidney beans (about 2/3 of can), and about 1 & 1/2 cans of tomato sauce. Add spices. Bring to rolling boil and then reduce heat and simmer for 10 minutes. Serve!

Serve with: Flour tortillas or cornbread, Monterrey jack cheese, sour cream

Variations: Cilantro goes great with it and freshens it up. For some heat, add ground red Cheyenne pepper.

From: Daniel

Preheat oven to 350 degrees. Butter a baking sheet lightly.

Sift the dry ingredients into a large bowl. Cut the butter into 1/2 inch pieces and add them to the dry mix. Use your hands to rub the butter between your fingers, breaking it into smaller bits. Continue until butter is in sizes ranging from rice grains to flattened peas. Do this quickly so that the butter stays cold.

In a small bowl, whisk together the buttermilk and egg until thoroughly combined. Scrape the buttermilk/egg mix into the dry mixture, and mix until barely combined.

Use a pastry scraper or spatula to transfer the dough to a well floured surface. The dough may be too sticky to handle; if it is, dust it with flour and fold it together a few times. Divide the dough into 2 pieces. Flour your hands and pat each piece of dough into a disk about 3/4 inch thick and 7 inches in diameter. (Note: this makes 8 large scones. If serving a crowd, divide into 4 smaller circles)

Cover one disk with jam. Top with the other disk and press down gently so the dough settles into the jam. Brush the dough lightly with melted butter and sprinkle with sugar. Use a sharp knife to slice the circle into 8 triangular wedges like a pie. Carefully place the wedges on the baking sheet, leaving a few inches between them.

Bake the scones for 22-26 minutes, rotating the sheets halfway through. The scones are ready when their tops are golden brown and some of the jam has bubbled over onto the pan. To keep the scones from sticking to the pan, slide a thin spatula underneath them while they're still warm and move them to a baking rack.

From:Good to the Grain by Kim Boyce

Veggie Peanut Curry with Sweet Potatoes and Collard Greens A hearty, satisfying vegetarian curry with tons of vegetables - red pepper, potato, sweet potato, tomatoes, chickpeas, and (a new one for me) collard greens. All in a wonderful not-from-a-mix peanut curry sauce that tastes kind of Thai, kind of Indian. Can be served over rice or as a stew with pita or naan bread.

2 tsp. canola or vegetable oil
1 large onion, chopped
One 2-inch piece fresh ginger, peeled and grated (optional: I omitted it)
4 garlic cloves, minced
1 tbsp. ground cumin
2 tsp. whole mustard seeds
2 tsp. ground coriander
1 tsp. ground tumeric
1 tsp. paprika
1/4 tsp. cayenne pepper, or more to taste
1 red bell pepper, chopped
1 large sweet potato, peeled and chopped
1 pound Yukon Gold potatoes, cut into bite size pieces
2 large tomatoes, seeded and chopped
1/2 14-ounce can lite coconut milk, or more to taste
2 tbsp. smooth peanut butter
1 large bunch collard greens, stemmed and coarsely chopped
1 14-ounce can chickpeas, rinsed and drained
1/2 cup cilantro leaves, chopped


Heat the oil in a large skillet over medium-high heat.  When it's hot, add the onion and cook until softened and starting to brown, about 8 minutes.  Add the garlic and ginger and cook 1 minute, stirring constantly.  Add all the spices and cook for another minute, then add the red pepper, the potatoes, the sweet potato, and the tomatoes.  Cover and let simmer over medium-low, until the potatoes have cooked through, about 15 minutes.

Stir in the coconut milk and peanut butter.  Add the collard greens and the chickpeas and stir well to combine.  Cook until the collard greens have wilted down enough to be soft, about 15 minutes.  If the curry seems to thick, add more coconut milk or water to thin it. Great with: pita or naan.

Original recipe