Sour Dough Rolls Recipe (no extra yeast)

This is simple and easy with a bread maker. I only use my bread maker to make dough. Here is the details.

You will need:

2 1/2 cups of flour (I used 1 cup wheat and 1 1/2 cup white unbleached bread flour)
1/2 cup of sour dough starter
2 T. sugar
1 tsp. salt
1 egg
1/4 cup butter or like (I used smart balance)
1/2 cup of water

Put those ingredients into your bread maker. In that order or dry ingredients first then wet. Set machine to dough and start.

Now take oval or square bake pan and oil or butter. When the dough is done, take it out and roll it into the oiled bake dish. Then take out and split/roll into about 8-16  balls. Place them neatly into the bake dish and cover.

Place them into an oven that is not on or other warm place. covering with towels if you like. Let sit and rise for about 12-16 hours. When they look nice and swollen, take out of oven if they are in there and pre-heat your oven to 350F. Take cover off of baking pan and place prepared rolls into preheated oven for 25 minutes. Take out and let cool. Serve warm or pull out of pan and put into container or Ziploc to be frozen until needed for meals or snack.

They rose well and are not heavy. They have a pleasant sour taste to.

My finished product pic. one more time. I love the idea of making breads with only the starter and not added yeast. It sort of defeats the purpose of having a starter if you still have to add another rise component. It does take more time, but I think the benefits out way the need for speed.

Green Juice Recipe (Dinner last night)

After watching a movie on the Internet called fat, sick & nearly dead. I was inspired to juice more. I have a lot of Swiss Chard, Kale, and Kohlrabi growing in my backyard garden. I took an Apple, plus a Lime I had on hand and juiced it with the veggies I mentioned above. Turned out very nice.

I am sure lemon would be good to. When I run out of these veggies, I hope to have other types growing or will buy different kinds at the store. I used 2 Kale leaves, 3 Swiss Chard leaves and one Kohlrabi with some of the leaves. Just FYI. Use as much as you need or like. This amount made 1 1/2 cups of liquid and that is my usual amount juiced, I like to drink at a time. I used a very big apple. You may need 2 or even  3 apples to get the taste and amount you want.

Kimchi Over Saute'd Greens Recipe Meal

This is very good and you can use rice on the bottom if you need some extra carbs.

Ingredients:

Some Kimchi (I used my six month old Kimchi that I fermented myself. Use what you like).

Greens (I used Kohlrabi leaves, I am sure Swiss Chard, Collard green and other greens that you would saute' will do). Use the amount you think each serving might need. I could of used more greens.

Sesame seeds

veggie oil

Sesame oil

Soy sauce

Take a large fry pan out and add some veggie oil and a bit of sesame oil. Heat the pan on high. Take you greens and de-stem, then rip or cut into bite size pieces. When pan is nice and hot add the greens and saute. You may need to lower the heat if you feel the need. Now add a couple of pinches of sesame seeds. When greens have wilted add 1 or 2 T. of soy sauce. This depend on how much greens you are cooking. Heat until warm. Serve on plates or bowls and top with some Kimchi. Not to much, just like you see in the pic. Top Kimchi with a little more sesame seeds and serve or eat.

You can also cook up some rice and top with greens then finish with the Kimchi. The warm and flavorful greens with the cold spicy Kimchi gives for a nice pallet pleasing experience.