Salmon Salad-A Quick Summer Supper-for two

1/2 C. chopped fermented dilled carrots
2 spring onions sliced diagonally
1 Can drained Salmon with all the skin and bones included
2 T. Vinaigrette dressing.

2 Stalks celery sliced diagonally.
1 Red bell pepper cut into sixths, roasted or fried.

2 Eggs- hardboiled and sliced for garnish.
2 Tomatoes sliced for garnish.

Fresh ground pepper over everything.
No salt is needed because the salmon has enough.

Mix the salmon with everything except the tomatoes and eggs. Place on the plate with tomatoes, eggs, and roasted peppers for garnish.

This "recipe" was constructed from the items I had on hand. I do like to keep salmon in the pantry and I always have eggs, celery, and fermented carrots. The onions were from the garden and the tomatoes were very good ones from the grocery, not actually in season and were the red peppers.

If I'd had radishes, they would have gone in and probably a few chopped leaves of spinach for more color. Potatoes would have been very good on the side. I would have fried them with the peppers in coconut oil. I've been enjoying warmer weather cooking which includes cold and hot on the same plate. The salmon salad was cold and the peppers and eggs were warm. A very nice salad composé.

Baked Oatmeal

When I made this recipe for the first time, I thought that it must need liquid added before baking, so I did. I like the results but I've double checked the original recipe from Candace and indeed there is no additional liquid. I like the mistake.

Soak overnight:

3 C. Oatmeal
1 1/2 C. Yogurt
1/2 C. water

Next morning, stir together:

1/2 C. melted butter
2 eggs
1/2 C. Sucanat or organic sugar, possibly maple syrup, or nothing if you like savory.

Add:

1 1/2 t. Baking Powder
1 t.Soda
1 t. Salt
1/2 C. Raisins
4 1/2 C. Milk-(this was not in the original recipe)


8" by 13" glass pan
350 degrees
Bake for 30 to 35 minutes.

Oven Baked Pancake - Sprouted Wheat

1 C. Whole wheat pastry flour ideally made with sprouted wheat .
1 C. Milk
3 eggs
1/2 t. Vanilla
1/4 t. Sea Salt

6 T Butter
1 T Sucanat or unrefined sugar
3/4 C. fruit like blueberries or cherries.

Pre-heat oven to 400 and melt the butter in a 9 x 13 pan while heating.
Mix the first 5 ingredients and pour into hot baking pan.
Sprinkle fruit and sugar on top and return to oven.
Bake for 20 - 25 min.

It is better to use fresh or thawed fruit otherwise the frozen fruit seems too cold to allow proper puffing. This recipe is similar to Yorkshire pudding and the French dessert Clafoutis aux cerises. They all puff in a dramatic way that makes the baking a spectacle.

I serve this with Maple Syrup or cream.

YUM

Hot Dog Chili - Texas Pete

Hot Dog Chili – Texas Pete

1 lb. Ground beef
7/8 C. Onions chopped
2 t. Chili powder
2 t. Paprika
1/3 C. Texas Pete hot sauce
2/3 C. Tomato Sauce
6 oz. lard

Brown beef
Add everything except tomatoes
Cook using very low heat for 45 minutes, uncovered.

Add tomatoes
Cook one more hour using very low heat, uncovered.

To top hot dogs, use yellow mustard, chopped onions, and this chili sauce.

Mayonnaise - No Mess Version

In a wide mouth pint mason jar:

2 yolks from pastured chicken eggs
1 T. raw vinegar or lemon juice
1 t. Dijon mustard
1/2 t. salt - unrefined
1/4 t. white pepper - optional
1/2 C. Extra Virgin Olive Oil
1/2 C. Expeller pressed Sesame oil
1 clove garlic sliced into 4 pieces

I actually use the markings on the jar to measure these ingredients into the jar so that there is no mess.

Put the stick blender down into the bottom of the jar and hold firmly while turning on the blender and slowly drawing it up to the top of the liquid. The mayonnaise is formed almost instantly. Push it up and down several times to make sure the garlic clove is blended. This recipe makes such a good flavored mayo with really quality oils that are not in danger of being rancid. I've kept this mayonnaise for weeks without any problems. You can store it in the same jar you made it in, thus the "no mess". All you have to wash is the blade part of the blender!

Sprouted Grain Flour Tortillas

I'm excited to taste my new experiment with sprouted wheat/spelt. I sprouted them separately and then ground them together-keeping the flour in the freezer.

Flour tortillas:

2 C. flour-sprouted grain
1 t. salt-unrefined
1/4 C. Lard - Update: or use 5 T. Butter and cut back on the water by a teaspoon.
1/2 C. Water-warm

Toss with fork to make a stiff dough and knead thoroughly. Coat with olive oil, wrap in plastic, and refrigerate overnight or at least 4 hours. Divide into 8 pieces and roll out using arrowroot.

Heat a griddle to a medium hot setting and cook each tortilla for about 25 seconds on each side. I used a cast iron griddle and just left it hot between each tortilla because it took me more time than that to roll each one out. I did roll several and stacked them raw while the skillet heated up and that worked too. I spread butter on each as I removed it and stacked them, covering them with a towel.

These are delicious and the texture is very soft and pliable, not what I expected from whole grain dough! I believe the sprouting caused several enhancements in the grain. Neutralizing the phytates (an important nutritional process), taking the bitterness out of the flavor, and allowing the soft texture.

Update 2-6-2010 I did use butter for a batch and increased from 4 T to 5 T since butter has water in it and lard doesn't. I also learned that the ball of dough should be like soft playdoh which rolls out much faster and more easily. I used arrowroot to roll them and found that I could stack all 8 tortillas in their raw state before I began to fry them on the dry griddle.

Hermits - Extraordinary Cookies

1 C. Sucanat or brown sugar
1/2 C. Butter, unsalted (one stick)
1/3 C. Molasses
1 Egg

2 C. Sprouted whole wheat flour measure 2 C. if freshly ground or 1 & 3/4 C. if frozen
1/2 t. Baking Powder
1/2 t. Baking Soda
1 t. Cinnamon
1 t. Ginger
1/4 t. Nutmeg-freshly grated
1/2 t. Salt-unrefined
1/8 t. Cloves-ground

1 C. Currants or Raisins (I like currants best)

Mix softened butter and sugar, then add egg until fluffy.
Add molasses and mix.

Mix dry ingredients together and add to butter-sugar-egg-molasses mixture at a low speed.
Add currants and mix briefly.

Spoon onto two parchment covered baking sheets with two strips on each sheet. Smear the dough into 1 1/2 inch wide strips the length of the pans, but not to the edges.

Bake at 350º for 13-15 minutes.

Cool for 5 minutes and then cut into diagonal strips, finish cooling and pack into a tin between parchment paper and store in a cool room.