Sourdough Bread Recipe

This is my mother's sourdough recipe and I feel almost guilty even giving it away it is so wonderful.  I do always use the mix of whole wheat and white bread.  It really comes out too heavy if you use 100% whole wheat.

Bon Appetit!

Starter:
Mix together:
3/4 cup sugar
1 cup flour
3 Tablespoons instant mashed potatoes
1 cup warm water
Set out 8-10 hours, then refrigerate.  If you don't use every 3 - 4 days, discard 1 cup starter and re-feed.  Feed starter every 3 to 4 days

Bread:
6 cups flour (plain, self rising, or 4 cup whole wheat plus 2 cup white flour)
1/2 cup sugar
1 teaspoon salt
1/2 cup oil
1 cup starter
1 and 1/2 cup warm water

Mix and knead 8 to 10 times.  Cover with waxed paper and let raise 8 to 10 hours, punch down and put in three loaf pans.

Second Rising: 8 to 10 hours

Bake at 325 degrees 45 to 60 minutes.

Since this recipe has no added yeast, every loaf, every time may turn out different.

On the raising time:  let it set long enough to raise but keep and eye on it, if it raises to long, it will fall when you bake it. 

Good Luck!

Hearty Vegan Lentil Soup

Get ready for two lentil soups: one vegan and the one to follow made with the delicious but humble hambone!

This is a complete protein, high in fiber, and with enough carbs to keep you going but is almost entirely fat free.

Hearty Vegan Lentil Soup

1 1/2 Cups Brown Lentils
1/2 to 3/4 Cup Pearl Barley (remember barley expands 4X as it cooks)
About 4 cups of water (you will need to add more as it reduces)
Plenty of Fresh Black Pepper
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Cayenne
1 Teaspoon Basil (dried is better for this recipe)
1/2 Teaspoon Turmeric
Salt to taste

This recipe is simple--combine all the ingredients in a pot and bring to a rolling boil, then reduce to a simmer and cook uncovered for about 50 minutes, stirring occasionally and adding more water if needed.

The main flavor comes from the black pepper, so be generous with it. It is also better to add one or two turns of the pepper grinder to each dish as you serve it. If you don't have turmeric, you can omit it but it does give a subtle flavor and enhances the color of this particular dish.

Quick and Easy Japanese Meal

This isn't properly a recipe of any sort. Instead, it is just a quick and easy meal of the type you will rarely find here--one with mostly pre-prepared ingredients. It is simple, fast and easy--it should be done in under 15 minutes. It is a good summer meal, too, as except for your bowl of miso soup these are all cool or cold dishes!

Here's your menu!

Yomainma Soba with Wasabi
White Miso with Shiitake and Tofu
Mixed Greens with Wasabi-Miso Vinaigrette
Fresh Watermelon

Yomainma Soba-->Buckwheat Soba Noodles with Yam

These prepared noodles, imported by JFC International, have just four ingredients: wheat flour, buckwheat flour, yam and salt. These cost less than $3 a bag. If you don't have a store nearby that carries them, you can order them online. You can get them in bulk from a vendor here or can buy individual packages here.

With only 210 calories per serving (5 per bag) and 10 grams of protein, they are perfect to complete a meal with some soy. Simply put into boiling water and cook 6-8 minutes. After cooking, rinse under cold water--these are not served hot. Then, set them aside to drip dry for a few minutes before dishing. I actually put them into a pot of ice water for a few minutes after rinsing them before straining and allowing them to drip.

When dishing, add a little wasabi--to taste, but at least 1/4 inch per serving--and a splash of soy sauce. Mix well and serve with the rest of this meal.

White Miso with Shiitake Mushrooms and Tofu

You need to prepare for this before by soaking your dried mushroom for twenty minutes beforehand in cool water (if using fresh shiitakes, then no need, of course). You just need 1 mushroom for every two servings. Remove, slice as thinly as you can manage, and add to your water. Take extra firm tofu and slice into 1"x 1" squares and set aside.

You want to bring your water to a near boil, remove from heat and stir in your miso paste (follow the directions of your miso. I recommend paste, not dried miso, as the paste is more likely to be all natural). After you've stirred in your miso to where it has mostly dissolved, return to heat at very low--you do not want your miso soup to come to a boil. You can now add your tofu.

Another way to make this soup is to also add very small potato squares, but this time peeled. You'll have to boil your potatoes beforehand, though, as you don't want to let your miso cook so long. Adding nori, or seaweed, is also a great addition to this recipe. I used to have this with my breakfast when I lived in Japan.

Salad with Wasabi-Miso Vinaigrette

This is easy enough--just make the vinaigrette recipe in the last blog entry, serve over mixed lettuce or greens (avoid too much iceberg as it has nearly no nutrition). Add whatever you normally enjoy in your salad, and the faint hints of wasabi and miso will help tie this simple but elegant meal all together!


Watermelon!

I served with with two cups of fresh watermelon as a dessert. At only about 90 calories and with plenty of nutritional value (vitamins A and C), it was a nice cold end to this pleasant warm weather meal.


Here is the nutritional information for each person:
415 Calories, 7 grams of fat (5 from soy), 19 grams protein

Simple Sides

Here are just a few simple side dishes that you can whip up in a jiffy. Not only are they are very healthy, they are cheap chow and great to eat! Of course, remember that simple steamed vegetables like carrots and broccoli, yellow squash, cooked yams, or a salad of fresh vegetables and greens compliments almost any meal.

The sides below require a few more ingredients, but they can make you healthy, cheap and easy meal seem decadent, expensive and elaborate!

This first dish was the winner of the Polls Boutique Poll "Which Recipe Would You Most Like?" It garnered 100% of the poll votes. Therefore, I give you by popular demand . . .

Super Healthy Cayenne Potato Wedges!!!

2 Medium Russets Potatoes Per Person
Cayenne
Freshly Ground Black Pepper
Smoked Paprika
Salt
Olive Oil
Optional: Chili Powder

Wash your potatoes well, but don't peel them! Slice your potatoes into wedges (I make 8 wedges from one potato) and arrange them on a piece of foil large enough to close over them. First, very lightly drizzle with olive oil. I put one tiny drop onto each wedge, and for 2 potatoes I use less than a 1/2 teaspoon. That means you need a steady hand.

Then, sprinkle lightly with cayenne (depending on if you want them just a little spicy or hot!) and very lightly with the smoked paprika. Next, put over them a small turn of the pepper grinder. It is important not to use too much black pepper or it will overwhelm the more delicate taste of the cayenne (yes, it has a taste besides just being hot) and the bit of smokey richness of the paprika. Then lightly salt, just a sprinkle over the all.

I've also served these with just a sprinkle of chili powder, and I've had folks who thought that made them better, but be careful, again, or otherwise the chili powder will drown out all the other tastes. I actually prefer mine without it, but you can experiment and see what you like best.

Enclose in foil and then place on the top oven rack situated directly under the top heating element. You want to set the oven to broil these on high. As they will give off some liquid (and the oil will settle in the bottom of the foil), it is a good idea to place them on a cookie sheet or something else to ensure the liquid doesn't leak out and gum up your oven. Depending on your oven, these should cook anywhere between 14-20 minutes. They are actually pretty good just slightly underdone if you ask me.

Here are is one of the "losing recipes" along with another extra just to ensure you have some quick and handy veggie recipes at your disposal. Potatoes are good, and delicious, but come on . . . you need to eat your veggies!


Spinach with Garlic and Vinegar

Frozen Spinach
2 Cloves Garlic
Splash of Balsamic Vinegar (tablespoonish)

It doesn't get easier that this. In 1/2 teaspoon of olive oil, saute two finely chopped garlic cloves for about 1-2 minutes. Add frozen spinach and just a splash of a good quality balsamic vinegar.

Wait, I thought I told you this is a cheap recipe, but just told you to use good quality balsamic? A little goes a long way, and I suggest you spend a few extra dollars to ensure you have a nice bottle. I also suggest you keep it refrigerated after opening.

Your spinach will cook fast on medium heat--probably within 5-6 minutes, so you want to whip this up at the end of your preparations.

Buttered Brussels Sprouts

1 Tablespoon Butter
2 Tablespoons Fresh Basil, shredded
16 ounces frozen Brussels Sprouts (for fresh sprouts, add at least 5 minutes additional cooking time and a few more dollars)

The secret to this recipe is the fresh basil. If you don't have it, consider growing some on a window seal. It isn't hard, and it can really add a flavor that dried basil just can't live up to. Also, although with butter more is better when it comes to the palate, one tablespoon contains nearly twelve grams of fat, 102 calories, and 31 mg cholesterol. This recipe makes four servings, however, so it isn't that bad and can make your guests feel like they are being naughty because even this amount adds a buttery richness to these wonderful vegetables that everyone will notice.

Melt your butter in a medium sauce pan. Once it is melted, add your fresh basil and cook until it wilts. Then, add your sprouts, fresh or frozen, and stir them until they seem evenly coated in the butter. Then add about 1 inch of water to the pot, cover, and cook on low heat. Frozen sprouts should be ready in about 10 minutes or less. Fresh ones about fifteen. Keep and eye on them to ensure your water doesn't boil off--otherwise, you'll be scrapping burnt Brussels from your pan bottom!