cooking

Aaagh! Their Green!!

by ladypbwiggins

Okay that might be a little dramatic but it is actually what I thought when I opened the waffle maker. My next thought was candidate for a SyFy scene. I opened the waffle iron and saw green and brown waffles. It doesn’t show how dark green but the dark grid lin20160704_085731es were green.I don’t know what in the ingredients caused this phenomenon. I used buckwheat flour, almond flour, baking soda, baking powder, almond milk, salt, coconut oil and eggs. Does that sound green to you?

The Experiment

  1. Use a whole wheat flour waffle recipe as a guide.
  2. Change the flour to another grain or combination of grains.
  3. Use coconut oil instead of shortening.
  4. Almond milk and baking soda instead of buttermilk.

The Discoveries

  1. Baking soda was added because I didn’t have buttermilk.  Must have added too much because the taste was really strong.
  2. Didn’t need the baking soda at all on further research
  3. 1/2 cup of coconut oil was too much for the flour combination.
  4. Let the batter sit about 5 minutes to thicken before pouring in the waffle maker.
  5. And then there is green.
  6. After removing from the waffle iron and a little cooling, the color changed to golden brown.20160704_090345

 

The Whole Wheat Recipe           My Changes

2 c whole-wheat flour                     1 c buckwheat flour, 1 cup almond flour

4 tsps baking powder                      2 tsps baking powder, 2 tsps baking soda

1/2 tsp salt

2 eggs

1/2 c melted shortening                  1/2 c coconut oil

1 3/4 c buttermilk                             1 3/4 almond milk

Tumeric Tea Blog Repost

by ladypbwiggins

I found this blog post from the “unconventional baker” while I was looking for gluten free and tumeric recipes. I have not made it yet but after reading it, I realized I am familiar with all the ingredients and will probably enjoy it. Even if I don’t I am going to drink it. When you have arthritis you will try healthy things that have a chance of relieving the pain. I would love to hear from those of you who try it and I am sure the “unconventional baker” would also.

http://www.unconventionalbaker.com/recipes/anti-inflammatory-lemon-ginger-iced-tea/

My own recipe – Catsup and Hot Sauce

by ladypbwiggins

Catsup and hot sauce back in the light. This will be the last post about this, at least until my tomatoes and peppers mature. ♥

Hot Sauce

Simply roasted serrano peppers, one roasted cherry hot pepper (good flavor not hot), a pinch of cayenne and white vinegar. I pureed everything, seeds and skins included. Very good but not as hot as I wanted. It has a delayed spicy kick so taste a little at a time.

Catsup

Roasted tomatoes, one roasted cherry hot pepper, apple cider vinegar, one garlic clove, 1 tsp tomato paste and a drizzle of oil for smoothness. Puree (skins and seeds) and enjoy. Hmm.

I know I didn’t give many directions. That’s because I went back to my roots and did a “that’s about right” measuring method. Have fun. I did.

My New Find – Macadamia Nut Oil

by ladypbwiggins

Many of you know I make my own vegan butter. Last week I was standing in the grocery store getting oil to make more. I use coconut oil but I wanted to try another mild oil. I have used grapeseed, almond, olive and sunflower seed oil. Almond and olive oil had been the best so far. I looked at all those choices and read the descriptions. About two oils in I read this oil has a “butter-y, mild nutty flavor. Butter-y was the keyword. So I decided to try it. It was Macadamia nut oil. I thought it would taste strongly like macadamia. It did not. My butter tasted wonderful. I used it this morning to fry some potatoes. It has a high smoke point and it put grapeseed to shame. It got hot really fast and required me to pay attention. I am sold. This is my new go to oil for stir-frying, frying and grilling.

I got excited about my new find and then that other person in me rose up and said, “But is it healthy?”  I went to my computer and discovered it is very healthy and has uses beyond cooking. It is used for skin care, makeup, sunblock, hair care, and eating. Coconut oil has just found a an “alternative to olive oil” partner because I use it for my hair, skin and cooking.

I read some reports on the benefits of macadamia nut oil and they get quite technical. Suffice it to say, it is an intense moisturizer and has powerful antioxidant properties.

Peanut Oil?

by ladypbwiggins

A few weeks ago a friend who is in the psychology field told me she had gone to a workshop where they were told peanut oil was bad for brain health. In doing my research I have found study after study that says it does benefit the brain and entire nervous system.

What have you students of foods and oils found?

Does peanut oil hinder or aid good brain health?

Grocery Bill Going DOWN?

by ladypbwiggins

I know I haven’t been posting much lately but I have been busy. I am adding new plants to my garden. I finally had to breakdown and clean the above ground bed my husband built before he got sick. While I was away at the hospitals, a neighbor’s cat decided it would make a great litter box. I started that process but I haven’t finished.

Awaiting completion of that job is the organic potting mix and spinach. When the spinach is moved I can plant the Thai Chili pepper that I bought. I will then have three hot peppers, jalapeno, fish and Thai Chili. The yellow and green bell peppers have fruit and more blossoms. I bought an heirloom tomato plant to add to the already fruitful Ace tomato plant.

Grocery bill going ⇓.

Do you know how much non-GMO, organic, heirloom tomatoes cost? I am determined to eat as much non-GMO vegetables and fruit as possible. My budget requires me to grow as much as I can. Garlic and Tumeric are next on my list.

Jalapeno blossoms
Tomato plant flourishing and “Fish” Pepper plant in the background growing

Green and Yellow peppers

Garden update

by ladypbwiggins

It is growing fast. The tomato plant is taking over the pot and is blossoming. I might have tomatoes this spring. Awesome. Because of this, I need to transplant the peppers and the onions. So much for plants providing pest protection for each other. If my tomato cost is reduced by a large bounty I won’t complain about a few minutes of transplant work.

My next project is to plant tumeric and ginger root. They are so expensive. I will also be adding some different peppers and lettuce when I get another container. I am liking my homemade hot sauce and ketchup.

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Homemade Apple Butter

by ladypbwiggins

I love homemade apple butter. It brings back warm, loving,memories of hot biscuits on Sunday morning at my grandmother Modear’s  breakfast table. Thinking about it is as comforting as big hugs. Over the years since leaving home, I have not found GOOD apple butter. Some didn’t even have that smooth texture much less the remembered taste. One day I saw a jar in the Polly’s Pies Restaurant. It looked right. I picked it up to give it a try and all the disappointing memories popped up. I decided to try making my own and put it back on the shelf. I searched for a recipe and found it in Fannie Farmer cookbook that I have owned for over 30 years.

I did make a few adjustments. I don’t typically use white sugar but I had about 1/2 cup left from a bag my daughter-in-law bought on her last visit. I supplemented with agave. I also added a red delicious apple to the granny smiths apples. I didn’t simmer until smooth because it took too long. I let it cool about 10 minutes and then put it in the blender. I blended it until smooth, less than a minute.

The results were just as I remembered. Warm, creamy, comforting and safe; all those taste and feelings of Sunday morning breakfast at Modear’s. I made biscuits and it was Hmmmmm good!

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4 lbs tart apples

 ∗I added a real sweet red delicious apple for added sweetness

2 cups cider, cider vinegar or water

∗I used water to cover the apples and 1 c apple cider vinegar

Sugar

 ∗ I used 1/2 c sugar and 1/2 c of agave

Salt

2 tsps cinnamon

1 tsp  ground cloves

1/2 tsp allspice

Grated rind and juice of 1 lemon

  ∗ I used the whole lemon except seeds

Cut the apples into pieces without peeling or coring them. Put them in a pot, cover with the cider, vinegar, or water and cook until soft. Put through a sieve or food mill. Measure. Add 1/2 cup sugar for each cup of apple pulp. The whole mixture, add a dash of salt and the cinnamon, cloves, allspice, and lemon rind and juice. Cook, covered, over low hear until the sugar dissolves, taste and adjust the seasonings. Uncover and cook quickly, stirring constantly to prevent burning, until thick and smooth when a bit is spooned onto a cold plate. Pour into hot, sterilized jars and seal.

Continued Search for Gluten-free Sandwich Bread

by ladypbwiggins

I have tried several different recipes for gluten free bread. They all have been described as guaranteed sandwich bread. The first one I tried looked okay but crumbled when you sliced it. That was the result for several of them. I was about to give up and then I found the recipe using Teff flour online. This bread is gluten-free, soy-free, dairy-free, egg-free and vegan bread. I have no health need that actually requires this kind of bread but if I can find one that is gluten-free that tastes good and slices for good sandwiches, I am on board. I am interested in anything that reduces inflammation. Arthritis, you know.  🙂

I didn’t know about Teff flour. It is a grain used in Ethiopian cooking for baking and as a side dish. It’s color ranges from light to dark  brown. I used a brown teff because it is the one I found in my favorite market. Bob’s Red Mill Teff Flour

I am learning about different kinds of flours and their uses. My only experience with sorghum was syrup my great-grandfather bought from a friend in the country. I didn’t know it could be made into flour. The recipe is below. It makes two loaves.  Enjoy

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1 1/2 cups millet flour

1/2 cup teff flour

1 cup sorghum flour

1 cup cornstarch (double the potato starch if you can’t eat corn)

1 cup potato starch

1 cup tapioca flour

4 tsp xanthum gum

1 tbsp salt

1/2 cup sugar

2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil

3 1/4 warm water (not hot)

I halved the recipe to make one loaf. I mixed the ingredients much like making regular wheat bread. The difference is, there is no need to knead the mixture.  I allowed it to rise about 50 -70 minutes sitting on top of a warm stove. I baked at 400 degrees for 10 minutes uncovered. I then baked covered it covered for 35-45 minutes. When it has baked completely, let it rest on a rack to cool a little.

As you may have noticed in the picture the bottom and sides were beautiful. The top cracked open. I don’t know why. It was delicious while warm. The next day the top and sides were hard and a little more difficult to slice. After three days it began to mold. I guess we don’t eat it fast enough. Refrigeration was not an option because it dried out the loaf.The source of the recipe suggested making bread crumbs, or croutons after the second day.  I should have done that.

I may try it again or I may just turn to flatbread for sandwiches.

To read the recipe and the full instructions aprovchar.danandsally.com

 

Teff Flour Cornbread

by ladypbwiggins

First of all what in the world is Teff Flour? Growing up in the southern United States the only flour you are usually familiar with is all purpose white flour. Unless you are from another country and it is common to your culture, you may not even realize there is another kind of flour. I discovered Teff flour when I was looking for a recipe for a gluten-free loaf of bread. That outcome is another post. Back to the cornbread.

I had made a Quinoa-lentil soup and I decided I needed cornbread to complete the meal. I looked in my pantry and discovered the types of flours I had purchased didn’t inspire me.  I checked my vegan and gluten free cookbooks for a four blend that would be satisfying. I was missing some ingredient. On my way home from church I had the thought use psyllium husk and Teff flour. The words of my friend Morgan came creeping into my thoughts. Write down your experiments and write your own cookbook. I don’t know about the cookbook but I tried my first true experiment: Teff Flour Cornbread

1 c Teff Flour

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Before Cooking
1 c Cornmeal

1 tbl psyllium husk

1 tbl baking powder

1/2 tsp salt

1 tbl coconut oil

1 – 2 tbl olive oil

2 eggs

nondairy milk as needed for desired consistency

Let sit for about 5 minutes so the psyllium husk can do its thing. Bake at 375° for 25 minutes

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After Cooking
It didn’t rise as high as I had hoped but it tasted good. The texture was true to cornbread and it was great with the soup. I call my first true experiment, my recipe a success. I will try more psyllium husk or baking powder next time. You are welcome to try it and modify. Let me know your results.

Teff Flour Cornbread and Quinoa-Lentil Soup

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