Saturday, August 17, 2013
Saturday, August 10, 2013
Fried Zucchini
Fried Zucchini
Recently my blood pressure took a hike upward. Whenever I have a health issue, I turn to my natural health alternative book, Better Health through Natural Healing by Dr. Ross Trattler N.D. with the assistance of Dr. Adrian Jones N.D. This book has been my lifesaver and go to manual for all health concerns.
My plan of attack is too eat more vegetarian meals, lose some weight, add more exercise in my day, and add vitamins. Adding an apple, drink grape juice, add more onions,less processed meats, and more vegetables into my diet. If I want to bring down my blood pressure, I must do things differently than what I have done in the past. For one thing, eliminating sugar and fat combination of food. So no ice cream, muffins, red meat, and white bread products. Then I'll be adding Vit. B complex, Vitamin C, Vitamin E..vitamins.
Here is a heart healthy dinner meal.
Fried Zucchini
1 T. olive oil
1/4 to 1/2 chopped onion
1/2 T. of garlic or 1 to 2 cloves of garlic
2 tsp. Traders Joes 21 Seasoning Salute{salt free, non-irradiated, all natural}
1/2 tsp. of ground pepper
1 small zucchini, peeled and cut
3/4 of a ripe tomato, cut into small pieces
1/4 c. shredded mozzarella cheese
Fry up the chopped onion in olive oil until soft. Add zucchini and garlic until it is soft. Then add tomatoes. Seasoning Salute, pepper, Cook until tomatoes are soft. Add shredded mozzarella and place a cover on to melt for a few minutes.
Recently my blood pressure took a hike upward. Whenever I have a health issue, I turn to my natural health alternative book, Better Health through Natural Healing by Dr. Ross Trattler N.D. with the assistance of Dr. Adrian Jones N.D. This book has been my lifesaver and go to manual for all health concerns.
Here is a heart healthy dinner meal.
Fried Zucchini
1 T. olive oil
1/4 to 1/2 chopped onion
1/2 T. of garlic or 1 to 2 cloves of garlic
2 tsp. Traders Joes 21 Seasoning Salute{salt free, non-irradiated, all natural}
1/2 tsp. of ground pepper
1 small zucchini, peeled and cut
3/4 of a ripe tomato, cut into small pieces
1/4 c. shredded mozzarella cheese
Fry up the chopped onion in olive oil until soft. Add zucchini and garlic until it is soft. Then add tomatoes. Seasoning Salute, pepper, Cook until tomatoes are soft. Add shredded mozzarella and place a cover on to melt for a few minutes.
Knitted Dishcloths
Knitted Dishcloths
As a knitter, eventually everyone will add. their favorite pattern to a new cotton dishcloth. I like straight up knitting. Fast and easy. I have a collection, so I always have some on hand. They last for a very long time, and are heavier and more durable than store bought towel ones. The one below is called Company Dishcloth, with increasing and then decreasing, as it is knit from one corner to the other. A good book to try is:
Knitty Pretty Simple instructions for 30 fabulous projects by Kris Percival. This is one of my favorite knitting books, that I keep going back to over and over. These make great housewarming gifts in a basket with soap.
As a knitter, eventually everyone will add. their favorite pattern to a new cotton dishcloth. I like straight up knitting. Fast and easy. I have a collection, so I always have some on hand. They last for a very long time, and are heavier and more durable than store bought towel ones. The one below is called Company Dishcloth, with increasing and then decreasing, as it is knit from one corner to the other. A good book to try is:
Tuesday, August 6, 2013
Sour dough Pizza Part 3
Sour dough Pizza Part 3
I keep thinking of ways to use my stock of sour dough mix idling in the refrigerator. Then I came across this idea and it far exceeds my Honey Wheat Pizza Dough in my earlier blog writings...
Sour Dough Pizza Dough
2 tsp. of yeast
1 cup plus 1 tsp. of lukewarm water
2 1/4 to 3 c. bread flour
1/2 c. sour dough starter
1/4 c. grated Parmesan cheese
2 T. olive oil
2 1/2 T. sugar
2 tsp. salt
1/2 tsp. of oregano
1/2 tsp. of basil
1/4 tsp. of crushed pepper flakes
Add Yeast to lukewarm water, let it sit for 5 minutes, then add 3/4 c. of bread flour , stir, and let this sponge dough sit for half an hour. I use the pan in the bread machine for this step. Then add all the ingredients, except about 3/4 c. of flour, into the bread machine pan, set the machine on dough mode, and let the machine knead the dough, keep watching the dough to be sure it forms into a ball, add the rest of the reserved bread flour until it is a firm ball,{ keep pinching it until, it is not too sticky...and has a good consistancy to roll out...) After the machine is dough with the dough, take it out, and let it sit in the refrigerator for 6-8 hours to develop the yeast. then take it out, and let it rise in a warm oven, when it was started to warm and rise, use corn meal on the bottom so it doesn't stick to the pan...divide it into 2 large crust, 4 medium crusts, or 8 personnel pan crusts {William Sonoma has great heavy duty personal pizza pans} Whatever pan you choose, make sure it has a heavy duty thickness to it. Let rise until the dough doubles in size.
Precook the crusts for 5-6 minutes at 425 degree oven. Then let cool and wrap it and freeze for later.
Then add pizza sauce. Add dried basil, and your choice of pizza toppings.... Then lots of mozzarella cheese.
Bake for another 10-15 minutes until slightly brown on top.
This has a mixture of flavor combos in the crust, besides melting in your mouth. Enjoy!
I keep thinking of ways to use my stock of sour dough mix idling in the refrigerator. Then I came across this idea and it far exceeds my Honey Wheat Pizza Dough in my earlier blog writings...
Sour Dough Pizza Dough
2 tsp. of yeast
1 cup plus 1 tsp. of lukewarm water
2 1/4 to 3 c. bread flour
1/2 c. sour dough starter
1/4 c. grated Parmesan cheese
2 T. olive oil
2 1/2 T. sugar
2 tsp. salt
1/2 tsp. of oregano
1/2 tsp. of basil
1/4 tsp. of crushed pepper flakes
Add Yeast to lukewarm water, let it sit for 5 minutes, then add 3/4 c. of bread flour , stir, and let this sponge dough sit for half an hour. I use the pan in the bread machine for this step. Then add all the ingredients, except about 3/4 c. of flour, into the bread machine pan, set the machine on dough mode, and let the machine knead the dough, keep watching the dough to be sure it forms into a ball, add the rest of the reserved bread flour until it is a firm ball,{ keep pinching it until, it is not too sticky...and has a good consistancy to roll out...) After the machine is dough with the dough, take it out, and let it sit in the refrigerator for 6-8 hours to develop the yeast. then take it out, and let it rise in a warm oven, when it was started to warm and rise, use corn meal on the bottom so it doesn't stick to the pan...divide it into 2 large crust, 4 medium crusts, or 8 personnel pan crusts {William Sonoma has great heavy duty personal pizza pans} Whatever pan you choose, make sure it has a heavy duty thickness to it. Let rise until the dough doubles in size.
Precook the crusts for 5-6 minutes at 425 degree oven. Then let cool and wrap it and freeze for later.
Then add pizza sauce. Add dried basil, and your choice of pizza toppings.... Then lots of mozzarella cheese.
Bake for another 10-15 minutes until slightly brown on top.
This has a mixture of flavor combos in the crust, besides melting in your mouth. Enjoy!
Sourdough bread Part 2
Sour dough Part 2
I've been experimenting with my sour dough mix, and keeping it alive by restocking it every 3 days, by taking out the old, and adding in new flour and water, I keep it in the refrigerator.
French Sour dough Bread
1 c. warm water
1 tsp. of yeast
1 T. sugar
3/4 tsp. of salt
1/2 c. sour dough starter
1 1/2- 2 1/2 cups of bread flour. {Sometimes I divide this with 1/4 cup of rye, 1/4 c. spelt flour, or 1/4 to 1/2 c. whole wheat. The flour depends on the texture of the dough, Start with lukewarm water, add yeast, let it sit for 5 minutes. Then add just plain bread flour{about 3/4 c. and stir), to start your sponge dough going, let the sponge sit for 1/2 hour in a warm spot. I usually use the dough setting in my bread machine for this. Then I add the rest of ingredients, start the button on the dough bread machine, and let it do the kneading. I keep watching the dough in the beginning to be sure I add enough flour. You want it in a ball, but not sticky, but not to dry either.
After it has risen in the warm environment in the bread machine. I usually take it out and let it sit in the refrigerator over night or for 6-8 hours for the yeast to age. Take it out, divide it into two small loaves, or divide it into 4 small pieces, and roll out into long ropes. Twist two of the ropes together into two Baguettes.
Use cornmeal on the bottom of the pan. and place some on top also. {or place sesame seeds with an egg wash on top} if you choose.
Let rise in a warm oven, with a towel over the dough, until double.
Now bake at 425 oven, for 14- 18 minutes, with a steel bowl with about 1/2 to 2 cups of ice cubes in the pan, set at the lowest rack in the oven right below the pan of dough. This creates a moist environment, and develops a chewy moist crust....
I've been experimenting with my sour dough mix, and keeping it alive by restocking it every 3 days, by taking out the old, and adding in new flour and water, I keep it in the refrigerator.
French Sour dough Bread
1 c. warm water
1 tsp. of yeast
1 T. sugar
3/4 tsp. of salt
1/2 c. sour dough starter
1 1/2- 2 1/2 cups of bread flour. {Sometimes I divide this with 1/4 cup of rye, 1/4 c. spelt flour, or 1/4 to 1/2 c. whole wheat. The flour depends on the texture of the dough, Start with lukewarm water, add yeast, let it sit for 5 minutes. Then add just plain bread flour{about 3/4 c. and stir), to start your sponge dough going, let the sponge sit for 1/2 hour in a warm spot. I usually use the dough setting in my bread machine for this. Then I add the rest of ingredients, start the button on the dough bread machine, and let it do the kneading. I keep watching the dough in the beginning to be sure I add enough flour. You want it in a ball, but not sticky, but not to dry either.
After it has risen in the warm environment in the bread machine. I usually take it out and let it sit in the refrigerator over night or for 6-8 hours for the yeast to age. Take it out, divide it into two small loaves, or divide it into 4 small pieces, and roll out into long ropes. Twist two of the ropes together into two Baguettes.
Use cornmeal on the bottom of the pan. and place some on top also. {or place sesame seeds with an egg wash on top} if you choose.
Let rise in a warm oven, with a towel over the dough, until double.
Now bake at 425 oven, for 14- 18 minutes, with a steel bowl with about 1/2 to 2 cups of ice cubes in the pan, set at the lowest rack in the oven right below the pan of dough. This creates a moist environment, and develops a chewy moist crust....
Wednesday, July 17, 2013
Sour dough Starter
Sour Dough Starter...
This should take .4 days..This is a new cooking experiment for me.
Day 1...1/2 c. of whole wheat flour , 1/2 c. of rye flour
add 3/4 c. water. The consistency should be into a ball like texture, Cover with plastic wrap and let
it sit on the counter
Day 2...Add 1 Cup of bread flour and 1/2 c. water Mix well. Cover with plastic wrap. Let it sit on the counter
Day 3... Mix in a bowl 1c. bread flour and 1/2 c. water. Throw out half of existing dough, then add the remaining starter to new mix. Mix until blended.
Day 4...Repeat day 3. The mixture should be doubled, rising, and bubbly.
Starter is ready for your recipe. Keep feeding culture every 3 days, by tossing out half of the dough, and adding new flour/water... and every time you use it.
This will get better with age. Some bakeries in San Francisco claim to be using 100 year old starter...
More to come...
This should take .4 days..This is a new cooking experiment for me.
Day 1...1/2 c. of whole wheat flour , 1/2 c. of rye flour
add 3/4 c. water. The consistency should be into a ball like texture, Cover with plastic wrap and let
it sit on the counter
Day 2...Add 1 Cup of bread flour and 1/2 c. water Mix well. Cover with plastic wrap. Let it sit on the counter
Day 3... Mix in a bowl 1c. bread flour and 1/2 c. water. Throw out half of existing dough, then add the remaining starter to new mix. Mix until blended.
Day 4...Repeat day 3. The mixture should be doubled, rising, and bubbly.
Starter is ready for your recipe. Keep feeding culture every 3 days, by tossing out half of the dough, and adding new flour/water... and every time you use it.
This will get better with age. Some bakeries in San Francisco claim to be using 100 year old starter...
More to come...
Monday, July 15, 2013
Strawberry Buttermilk Pancakes
Strawberry Buttermilk Pancakes
Growing up on the farm, the family had pancakes on the weekends. My mom would make them from scratch and sometimes even boil corn syrup and/or brown sugar with water to make pancake syrup.{That was when money was tight} Since then I have developed a version of the past. I use some whole wheat along with the white flour because I like the extra nutrition it provides. This is a basic recipe that can be modified by substituting any kind of fruit. Peaches, banana, or blueberries would all work well.
Basic Pancake
1 egg, beaten
2 T. butter, melted
1/4 c whole wheat flour
3/4 c. white flour
3/4 c. milk or buttermilk
1 T. sugar or truvia sweetener {3 Pkg.} www.truvia.com
1/2 tsp. salt
3 tsp. baking powder
Beat until smooth. Cut up 1/2 c of fresh strawberries into batter. Serve with a dollop of cream cheese, and Anderson's pure maple syrup .www.andersonsmaplesyrup.com
Growing up on the farm, the family had pancakes on the weekends. My mom would make them from scratch and sometimes even boil corn syrup and/or brown sugar with water to make pancake syrup.{That was when money was tight} Since then I have developed a version of the past. I use some whole wheat along with the white flour because I like the extra nutrition it provides. This is a basic recipe that can be modified by substituting any kind of fruit. Peaches, banana, or blueberries would all work well.
Basic Pancake
1 egg, beaten
2 T. butter, melted
1/4 c whole wheat flour
3/4 c. white flour
3/4 c. milk or buttermilk
1 T. sugar or truvia sweetener {3 Pkg.} www.truvia.com
1/2 tsp. salt
3 tsp. baking powder
Beat until smooth. Cut up 1/2 c of fresh strawberries into batter. Serve with a dollop of cream cheese, and Anderson's pure maple syrup .www.andersonsmaplesyrup.com
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