Tuesday, June 29, 2010

Soaked Granola

This week I experimented with a soaked granola technique I have been thinking about for quite some time.  It worked well.  My family enjoyed it as a snack and also loved it drowned with raw milk as cold cereal (which really never happens here) for the first few hot days of summer.  Now I need to go start a new batch!

Soaked Granola

Oats (gluten-free oats if need be)
Raw Almonds (if you can find them) prepared according to crispy almonds* recipe in Nourishing Traditions
Raw Honey
Cinnamon (optional)
Any other desired ingredients (optional)

Soak oats for 7 hours as follows, 1to1 oats and water, plus 1 tbsp apple cider vinegar, buttermilk, lemon juice, or yogurt (I choose ACV because we are working with a dairy allergy right now, but I also find it does not turn the oats to mush as quickly as yogurt).
The oats will have absorbed most of the liquid, so place them, as is, in your dehydrator (or oven set at 150) until crisp.
Break up oats and place them in large bowl.
Chop up crispy almonds* in desired proportion to oats and add to bowl.
Add handfuls of raisins in desired proportion.
Sprinkle cinnamon generously (optional)
Add anything else that sounds good (unsweetened coconut flakes, other crispy nuts, banana chips, other dried fruits, homemade carob chips, perhaps some melted coconut oil if you want to add some fat content)
Add a large dollop of raw honey, enough to be worked in and make everything a little sticky. (At this point my husband looked at me and asked me if I knew what I was doing because he didn't think I was doing it right.  I gave him a look that suggested he drop the commentary.)
Use a butter knife to cut the honey into the mix.  Cut until everything is well mixed and coated with a thin layer of stickiness.
Place in a 350 degree oven on rimmed baking sheet (parchment lined) for 10 minutes or so (depending on how large a batch you have made and how cooked you would like your granola).
Remove and break up for storage or instant snacking.

*For crispy almonds, find raw almonds (preferably skinless), soak in salt water (4 cups almonds, 1 tbsp sea salt, covered with filtered water) for 7-10 hours, then drain and dehydrate until crisp.

This post is a part of Real Food Wednesdays hosted by Kelly The Kitchen Kop.  For other recipes and inspiration, visit the carnival!

Tuesday Twister: Gluten-free dinners and Granola

With my husband out of town for the past 4 days, dinners have not been elaborate.  A couple nights we simply chopped and salted cold (precooked) chicken meat, cubbed some cheese, and ate carrots with baba ganouj on the side.  Read; It has not been picture worthy.  I did remember to pull out the camera a few times over the last week, and here is what I caught.

Brown rice pasta with coconut oil fried shrimp, sprouted lentils, and goat cheese

Sprouted lentil soup with bacon and celery 

Yes, it is summer and I made soup.  I have not been able to drink raw milk with my daughter's allergies, so broth is my only calcium source at the moment!  
Hence good, gelatinous broth was also a part of my last week and incorporated into just about everything.

Onion, cabbage, and beet greens sauted in bacon fat with left over steak slices (don't the beet greens - and reds - add such lovely color!?)

My fun recipe attempt this week was a soaked oat granola (recipe to follow tomorrow)

This post is a part of Tuesday Twister by GNOWFGLINS.  What was twisting in your kitchen last week?

Wednesday, June 23, 2010

Nourishing Yumm Bowls with Homemade Sauce

We recently discovered my 10-month-old has a slight allergy to wheat, dairy, soy, peanuts, walnuts, and egg whites.  In my desperation to find something to feed myself in the days after this discovery, I determined to create a healthier version of Yumm sauce.  Cafe Yumm is a popular "healthy" restaurant in my town.  Their sauce is secret.  The best knock-offs I could find online involved soy and canola oil.  Ick.  My recipe received a thumbs up from my husband, but sadly, made me realize I also have to add almonds to the allergy list.

Nourishing Yumm Sauce:

1/2 cup Extra Virgin Olive Oil
1/2 cup almond meal from crispy almonds
1/3 cup nutritional yeast
2/3 cup soaked and long cooked garbanzo beans
1/2 cup water
2/3 cup lemon juice
4 garlic cloves
1/2 tsp salt
1/2 tsp homemade curry blend (freshly ground fenugreek, coriander, fennel and pepper mixed with turmeric powder)
1/2 tsp dried basil
1/2 cup fresh cilantro

Place all ingredients in food processor and blend until smooth.  Tweek as much as you like to taste.

Nourishing Yumm Bowls (an easy to prepare lunch once you have your ingredients prepared in bulk):

Mix prepared basic black beans (according to instructions in NT, i.e. soaked) and prepared rice (also soaked) in a sauce pan to gently reheat.
Remove from heat and place in individual bowls.
Add several spoonfuls of nourishing Yumm sauce and mix well.
Top with diced tomatoes, sliced avocado, creme fraiche (unless you have a dairy allergy), and cilantro.
Optional, add lacto-fermented salsa.

This post is a part of Real Food Wednesdays hosted by Kelly the Kitchen Kop and Cheeseslave as well as Fight Back Fridays by Food Renegade

Tuesday, June 22, 2010

Chocolate, Liver and Yumm Sauce, Oh My!

I am long overdue for a report on the happenings in my new kitchen.  Here is a little taste.

Top Row
*Strawberries galore for a catering event at my alma mater
*Salmon and Asparagus
*My own attempt at a more nourishing Yumm sauce (recipe to come soon).
*The homemade Yumm bowl
*Yumm bowls seen with hummus (top) and baba ganouj (bottom)

Middle Row
*Room for many fermenting projects, like souring flour for pancakes
*A collection of culturing wonders: orange marmalade, beet kvass (back), creme fraiche (front), salsa
*Delicious mushrooms and green onions (with a little white wine in the back ground) preparing to become...
*The best way I have ever tasted liver.  I would go so far as to say I actually enjoy this. I can eat it daily.  I should have tried this Nourishing Traditions recipe years ago.

Bottom Row
*Making my own chocolate mouse with coconut cream and raw honey
*Stuffed grape leaves (recipe in NT)
*Coconut milk smoothie (a regular occurrence around here lately)
*Steak "salad," also known as what-to-do-if-you-accidentally-bought-a-lean-steak-you-cannot-chew (see recipe below)

Steak "Salad" Recipe:
1. Unintentionally purchase <4% fat steak
2. Give up on steak you bought, seasoned, and slightly overcooked because you are accustomed to cooking meat with FAT.
3. Store steak in the refrigerator because you have a hard time throwing away food, even food you won't eat.
4. Forget your meal plan the next day, and wonder what is for dinner.
5. Remember tough steak.
6. Slice tough steak very thinly and then cut into 1 inch long bites
7. Drizzle with Extra Virgin Olive Oil and aged Balsamic vinegar, lemon juice, salt, freshly ground pepper, and a tiny bit of flax oil.
8. Eat
9. Marvel at how the added fat from the "salad" dressing allows you to chew and enjoy your previously abandoned steak.

This post is a part of Tuesday Twister, hosted by GNOWFGLINS.  What's twisting in your kitchen?

Monday, June 7, 2010

Menu Plan Monday 6-7-10

I am finally back in a full-sized kitchen and still reveling in the fact that I can bring multiple dishes to completion at the same time.  It is a good feeling.  So, along with a return to cooking, I should return to blogging about what I am cooking. Without further ado, here is the plan for the week.

B: Banana, porridge
L:Coconut milk smoothie,
D: Steak with dipping sauce, potatoes, salad with aged balsamic vinaigrette
Prep: Soak oats

B: Banana, porridge
L:Egg yolk, potato, bacon scramble
D:Roast Chicken, coconut rice, Salad
Prep: Make Baba Ganouj, soak chick peas, start Kombucha, start new sourdough mother, soak buckwheat and freshly ground amaranth

B: Pancakes (buckwheat and amaranth) with marmalade
L:Beans and Rice with creamed avocado sauce
D: Spaghetti with brown rice pasta
Prep: Cook chick peas,

B: Coconut milk smoothie
L: Scramble
D: Lamb chops, ginger carrot and chick pea salad
Prep: Make hummus

Friday - In which I am catering a dessert reception in the evening and need to be able to feed myself quickly amidst prep work.
B: Egg yolk and potato scramble cooked in lots of bacon fat
L: Mediterranean feast (baba ganouj, hummus, dolmas)
D: Burger patties with rice and sauteed veggies
Prep: Soak rice AM, soak oats for porridge

Saturday - In which family is in town, and all plans are suspect
B: porridge
L: scramble
D: out?
Prep: Marinate roast

B: Pancakes
L: Leftovers
D: Roast Beef stew, sauerkraut

This post is a part of Menu Plan Monday, hosted by OrgJunkie.  Do you know what you're cooking this week?


Related Posts with Thumbnails