Quick like a bunny

Quick like a bunny
Home in Pflugerville, TX.

Thursday, June 7, 2012

Almond Pulp Sourdough Bread Recipe

I got the recipe from foodnetwork.com Recipe courtesy of Emeril Lagasse 2002. I did change it to use my pulp left over from making almond milk. I made this in April and then just put it in the freezer. A lot had happened since then and yesterday I thought of defrosting it for a finish to a quick meal. It was super yummy.

Ingredients:   Serves about 4

1 cup bread flour
1 cup almond pulp (leftover from making almond milk. fresh or thawed from frozen fine).
1 1/2 cup sour dough starter
3/4 tsp salt



In a large bowl mix all the ingredients until elastic like. Take another medium bowl and pour about 1 T. Olive oil. Roll your dough in the olive oil in the bowl. Then leave the oiled dough in that bowl. Cover with plastic wrap and let rise for about 1 -1 1/2 hours. Rise is slower in the winter and quicker in the summer. You want it doubled in size.

Now, take out the dough and place on a lightly floured surface. Sprinkle some flour on top of the dough and knead gently removing any large bubbles. Knead into a small circle and cover with a clean towel. Let rest until doubled in size, one more time. For about an hour.

Pre-heat oven to 400F. When dough is double the second time, take a sharp knife ( serrated preferred) to cut a large X onto the top of  the dough.

Place dough onto a baking stone or baking sheet lightly dusted with cornmeal. The corn meal dusting is optional, but helps dislodge your bread from bake sheet after it is baked. Bake until golden brown, about 60 minutes.

Remove from oven and let cool for 30 minutes before serving or storing in fridge or freezer.


Here is a no flash pic. to get a better idea of finished bread. FYI. I rolled my finished dough in some cornmeal before cutting my X and baking on my baking stone in the oven.

This bread only stayed fresh for about three months in the freezer. So, try to eat it within 2 months for good measure. I had a small piece that I had left and pulled out of the freezer in mid July. It was not so tasty or fresh anymore.



Tomato Cucumber Juice Recipe

I have not juiced all week and am not in the mood for greens juiced. My garden is starting to pump out some food, so I thought to just juice them. The apple and carrots are from the store and were in my fridge.

1 large tomato ( I used a 10 1/2 oz. Cherokee Tomato any type will do and it does not have to be so many ounces)
1 apple
1/2 to 1 cucumber ( I used a lemon cucumber)
2 Anaheim peppers or sweet Italian peppers or combination
4 small carrots or 2 large carrots

Juice it and drink. this was a nice change to my green juice and tasted mild.




Kale or Swiss Chard Veggie Spread Recipe

So, Yes Kale. I have to much Kale growing in my garden and thought to try this out. This recipe is from The Perfect Pantry blog. I have tweaked it a bit. I tried it with a Kraft Parmesan 3 cheese blend and it is great. I have also read that to get the most out of Kale's nutrient absorption, you must limit your dairy while eating it. I have included the added cheese option to the recipe.


This spread is great on crackers and on sandwiches as a spread. I have added mayo with the Kale spread to my BL T's and veggie sandwiches with happy results.

You can substitute Swiss Chard for Kale with great results. When using Swiss Chard you can substitute the plack pepper for garlic powder. The taste is more mild with out the Kale bite.


Ingredients:

1/2 cup whole almonds
3-4 cloves of garlic
Enough  Kale leaves (no stems) pieced to fit into your food processor
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 cup of Parma (or my Easy Parma Recipe that is on this blog) Or Parmesan cheese if you prefer.
6 T. Olive Oil (you can add more if you prefer).


Put all the ingredients except the olive oil, into a food processor. Blend until nuts are no longer large chunks and more like littler pebbles. Slowly add the olive oil and blend until you get the consistency that you like. Place into a glass jar with lid and store in the fridge.

You can serve it right away or let it marinate in the fridge a few hours. The flavor is even better after it gets a chance to sit. You can also freeze this and defrost when you like. The olive oil will help it stay fresh.

You can make a healthy snack for yourself or guests by topping a cracker with the kale spread and then adding sesame spread/tahini on top. I have a recipe for the sesame spread on this blog. Sesame seeds are high in iron and the kale has the complimentary nutrients for maximum iron absorption. Very good.

A pic. of the Swiss Chard spread with garlic powder instead of pepper.