Sara's Favorite Recipes

This is an ever-growing collection. I used to be vegetarian, and some of these older recipes are for large crowds or food service use. (I was obsessed with whole-grains, gluten-free baked goods, and sourdough bread.) Now I'm learning how to be an omnivore, and am slowly collecting recipes featuring meat. E-mail me if you are trying to cook something, and if I have a recipe that measures up, I'll post it.

Diane's Herbed Feta Cheese Spread

From our dear neighbor in Boston, comes a delicious dip:

8 oz. feta cheese, crumbled
12 oz. cream cheese, cut up into chunks
½ c. mayonaise
1 med. garlic clove, mashed/minced
¼ tsp. salt
¼ tsp. dried basil
¼ tsp. dried dill
¼ tsp. dried thyme
¼ tsp. dried marjoram

Blend all ingredients in food processor until smooth.

Maple Barbecue Sauce

From “EatingWell Magazine”

2 tsp. canola oil
1 small onion, finely chopped
¾ cup sodium-free ketchup
½ c. Southern Comfort liqueur or apple juice
¼ cup maple syrup
¾ cup cider vinegar
1 tbsp. Worcestershire sauce or reduced-sodium soy sauce
1 ½ tsp. hot sauce, such as Tabasco
5 cloves garlic, minced
Salt, to taste

Nalani's Carrot Cake

1 10-inch cake
(I'm planning to test this with my sourdough starter for a gluten-free fermented version)

3/4 cup maple syrup
1/2 cup oil
3 eggs
1 tsp. vanilla
2 cups whole wheat pastry flour (can use half and half, brown rice and quinoa)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
3 cups shredded carrots

1. Preheat oven to 350f.

2. Mix wet ingredients together (except for carrots and nuts) in a large bowl.

3. Sift dry ingredients together a few times, then add dry to the wet, mixing on slow speed till wet.

Molasses, Olive Oil Gingerbread Cake

2 1/2 cups all-purpose white flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup sugar

1 large egg

1 cup dark unsulphured molasses

1 cup hot (not boiling) water

Adjust the oven rack to the middle position. Oil an 8x8-inch pan. Preheat the oven to 350f for a metal pan or 325f if using an ovenproof glass pan.

Refreshing Your Desem (“Day-zum”) Starter

Twenty-four hours before you plan to start your bread (i.e. 39-45 hours before you want to pull the bread out of the oven—see note below on timing), you need to “refresh” your desem by feeding it warm (80f) water and flour.

Gluten-Free Bread, Yeasted Version

mix together:

180 g. sorghum flour
80 g. flax meal
100 g. millet flour
750 g. brown rice flour (flour total: 1110 g., ~6 ½ c.)
2 tbsp. Xanthan gum
4 ½ cups water
2 tsp. Apple cider vinegar
2 Tbsp. sweetener
1 ½ tsp. Salt

Add:
4 ½ tsp. Active dry yeast, dissolved in ½ cup warm water
1 tbsp. honey/sugar
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

Gluten-Free Bread, Sourdough Version

24 hours before baking, mix together:

180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt

Next day, add:
1-2 tbsp. sweetener
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

How to Make Soaked Grain Cereal

To Make Cereal

The morning before, soak ½ c. brown rice and a ½ cup millet with ½-1 cup soaking liquid starter (see "How to soak brown rice") and enough water to cover.

On cereal morning, drain the soaking liquid, reserving ½-1 cup soaking liquid starter for next time.

Bring 3 ½ cups water to a boil, and add the soaked grain; blend with hand blender, and cook a few more minutes, till done.

Sourdough Maple Cake

10-11 tbsp. brown rice flour
1 cup boosted brown rice starter
200 g. (1 1/4 cups) light buckwheat flour
1 cup plus 2 tbsp. water (maybe 3/4 cup if using eggs)

2 tbsp. flax meal (omit if using eggs) OR 2 eggs
1 c. maple syrup
1 tbsp. vanilla
1/2 cup oil (olive works, canola is milder)
1/2 tsp. salt

1/4 c. arrowroot
1 1/2 tbsp. baking powder

How to Soak Brown Rice

The following is excerpted from http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice... , by Stephan Guyanet

Soaking Brown Rice

Gluten-Free Sourdough Polenta-Apple Cake

Adapted from http://you-name-it-free.blogspot.com/2009/01/tender-elstar-apple-cake.html

(Timeframe: 3-4 days.)
9x13” cake

Ingredients (always have all ingredients at room temperature to assist yeast development):

* 1/2 cup corn flour or cornmeal
* 2-3 cups water kefir, milk kefir, or yogurt, divided

* 1 1/2 cups polenta
* ½ cup brown rice flour
* ¼ cup sugar

* ½ cup cashews, walnuts, or pecans
* 2 tbsp fresh flax meal (opt.)
* 6 crisp Elstar apples, or your favorite local variety
* 2 tsp baking powder
* 1 lemon
* ¼ cup sunflower oil

Crispy Pumpkin Seed Gingersnaps

1 1/2 cups crispy pumpkin seeds (pepitas that have been soaked, and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves

Preheat oven to 300f, and line a baking sheet with parchment.

Place pumpkin seeds in food processor and process to a fine meal.

Add remaining ingredients and process until well blended. You may need to add a tablespoon or more of water, just until dough holds together.

Crispy Almond Cookies

1 1/2 cups crispy almonds (almonds that have been soaked and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
grated rind of 1 lemon
1 tsp. vanilla extract
1 tsp. almond extract
about 24 crispy almonds, for the top

Preheat oven to 300f, and line a baking sheet with parchment.

Place almonds in food processor and process to a fine meal.

Sourdough Teff Gingerbread

Combine and let sit 24 hours:

1 cup teff flour
1 1/2 cups boosted brown rice starter

Add:
1 egg, separated, whites beaten till stiff
1/4 cup olive oil
2 tbsp. grated ginger
1/4 cup honey (more if you like it sweet...) OR 1/2 cup sucanat
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional)
1/2 tsp. allspice
1/8 tsp. cloves (optional)

I baked at 425f in a nine-inch pie pan for about 40 minutes, but the top was a little overdone. Maybe a lower heat? Or bake as muffins?

Syndicate content