Monthly Archives: September 2017

No-Knead Dutch Oven Bread

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  • 3 cups all-purpose flour
  • 2 tsp. sea salt
  • 1 tsp. active dry yeast
  • 1.5 cups warm water

In a large bowl, whisk flour, salt and yeast until well mixed.  Pour in warm water and use a wooden spoon to stir until a shaggy dough forms.  The mixture will be wet and very sticky to the touch.

Cover bowl lightly with plastic wrap and set aside in warm place 8-18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450 degrees.  Once oven is preheated, place a 1 quart dutch oven (with cover) in oven 30 minutes before baking.

Punch down dough.  Generously flour a sheet of parchment paper; transfer dough to parchment and with floured hands quickly shape into a ball.  Place dough on parchment paper and sprinkle top lightly with flour.  Top with a sheet of plastic wrap and let rest 30 minutes.

Remove dutch oven from oven.  Uncover dough and carefully transfer to dutch oven, with or without parchment paper beneath.  Cover dutch oven and return to oven.

Bake bread 45 minutes covered, then another 10-15 minutes uncovered until dough is baked through and golden brown on top.  Cool before serving.

Quinoa Bread

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1 cup quinoa
1 cup water

Soak 1 cup raw quinoa in 1 cup of water overnight.
Preheat oven to 425
Blend quinoa and water mixture until a pancake batter consistency is achieved
Pour batter onto a parchment paper covered circular pan and spread the mixture evenly with a spatula.
Sprinkle on additional herbs/spices if desired
Bake for 15 minutes
Remove from oven, flip over, and bake for another 5-10 minutes until both sides are golden brown

Cashew Chicken

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1/2 cup soy sauce
1 tbsp. rice vinegar
1 tbsp. brown sugar
2 tbsp. oyster sauce
1/2 tsp. toasted sesame oil
3 tbsp. vegetable oil
6 chicken thighs, cut into small cubes
1 tbsp. chopped garlic
1 tbsp. chopped ginger
1 red pepper, chopped
1/4 cup sherry or chicken broth
2 tbsp. cornstarch
1 cup unsalted cashews

Mix together soy sauce, vinegar, brown sugar, oyster sauce and sesame oil.

Cook the chicken.  Add in the garlic and ginger and stir to combine.  Stir in the red pepper and let cook for 2-3 minutes.

Pour in the sherry.  Turn the heat to medium-low and pour in the sauce, then mix the cornstarch with 1/4 cup water and pour in.

Stir the sauce for 1-2 minutes to thicken, then add the cashews.

Curry Chicken Salad

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DRESSING

1/4 cup mayonnaise
1/4 cup plain yogurt
1 tsp. lemon juice
1/2 tsp. honey
1 tsp. curry powder
1/4 tsp. salt

SALAD

2.5 cups chopped cooked chicken
salt and pepper
2 stalks celery
3 green onions
1/2 cup sliced almonds

 

No-Knead Einkorn Bread

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  • 5 cups (600 g) of all-purpose einkorn flour or 6 cups (576 g) whole grain einkorn flour
  • ¼ teaspoon dry active yeast
  • 1 teaspoon fine sea salt
  • 1¾ cups of warm water
  1. Mix flour, salt and yeast together in a large mixing bowl.
  2. Add water and combine with a stiff spatula.
  3. When the flour is incorporated well, push down the sides of the dough and flatten the top.
  4. Cover the bowl with plastic wrap and let rise in a dark place for 12-14 hours. Depending on the weather, the time it takes to proof the dough may vary.
  5. Remember, einkorn flour contains carotenoids that can oxidize if exposed to water and light for a long period of time. Just like a carrot peel can darken, einkorn dough will when exposed to light. Therefore, either store the bowl in a dark space or use a ceramic bowl and put a plate on top to protect the dough from light.
  6. When the dough is ready, place a ceramic or cast iron pot that is oven-safe and has a lid in the oven and heat for 30 minutes to the maximum temperature setting, or at least 500°F then lower the temperature to 450°F.
  7. Turn out the dough on a heavily floured work surface. Pat the dough flat, and using a dough scraper or your hands, fold each of the four sides toward the center, using added flour to make a rounded shape. This is not like forming a typical loaf since the dough is quite soft. Don’t worry yourself too much about the shape because the dough will have a quick rise in the oven and will correct itself, leaving you with a beautifully rustic bread.
  8. The rounded dough can be proofed for one more hour before baking, but we found in our testing it did not make a difference in the finished loaf. Therefore, we turned the dough right into the pot and baked covered for 40 minutes. We also baked the loaf for 30 minutes covered and 10 uncovered, but in the end, found the best results at 40 minutes with a cover for the entire baking time. If you like a dark crust, return the loaf to the oven for 5-10 minutes more uncovered.
  9. Lift the loaf out of the dish and place on a cooling rack.
  10. You may also try this cooking method on a firmer dough.
  11. Let cool for at least one hour before slicing.