- 3 1/2 cups water
- 2/3 cup dried elderberries
- 2 tbsp. ginger
- 1 tsp. cinnamon
- 1/2 tsp ground cloves
- 1 cup raw honey
Put all but honey in instant pot for 9 minutes. Natural release. Add honey after it’s done.
Sweet and Sour Cabbage
- 1 lb ground pork
- 2 tbsp. sesame seed oil
- 1/4 tsp. salt
- 1 onion, roughly chopped
- 1 green cabbage
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tbsp. corn starch
- 1 tbsp. soy sauce
- Optional: sriracha, to taste (1-2 teaspoons is a good start)
- Heat 1 tablespoon olive oil or sesame oil in a large skillet with high sides. Add the ground pork and let it cook for 2 minutes over high heat undisturbed, so that the bottom browns. Season with salt. Break up the meat with a spatula and continue to cook over high heat stirring frequently for about 5 minutes, or until the pork is fully cooked. Transfer the cooked pork to a large plate or bowl while you work on the rest of the recipe.
- Add a tablespoon of oil to the same skillet and add the chopped onion. Allow to cook over medium-high heat for 1-2 minutes to let the onion caramelize slightly (but don’t let it burn), then stir. Add the chopped cabbage and stir. Cover and cook for 3-5 minutes over medium heat. Remove the cover, stir, and continue to cook uncovered for another 3-5 minutes stirring frequently.
Make the Sweet and Sour sauce while the cabbage is cooking:
- Combine all the ingredients directly in a small saucepan. Stir with a whisk or a fork and cook over medium heat for about 5 minutes stirring every few minutes, or until the sauce thickens, turns translucent, and takes on a shiny reddish brown color. Remove from heat.
Add the ground pork and the sweet and most of the sour sauce to the cabbage skillet – reserve 2-4 tablespoons of sauce for garnish! Stir and cook for 1-2 minutes, until everything is heated through. Transfer the sweet and sour cabbage to a serving dish or directly to your plates. Add a drizzle of the remaining sweet and sour sauce. Garnish however you like – with chopped scallions, toasted sesame seeds, red pepper flakes, or a drizzle of sriracha.
Sticky Pineapple Chicken
- 1/2 cup pineapple juice
- 1/3 cup low sodium soy sauce
- 1/3 cup low sodium chicken stock
- 1/3 cup hoisin sauce
- 1/2 cup brown sugar
- 1 Tablespoon minced fresh garlic
- 2 teaspoons cornstarch
- 1 Tablespoon olive oil
- 8 boneless, skinless chicken thighs cut into 1-inch cubes
- 1 cup diced pineapple
In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
Cauliflower Coconut Dal
- 1 cup split red lentils
- 2 cups boiling water
- 2 tbsp. coconut oil
- 1 tsp .crushed coriander seeds
- 1 tsp. crushed cumin
- 1 tsp. black mustard seeds
- 1 tsp. fennel seeds
- 2–3 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp. ginger, grated or finely minced
- 2–4 fresh or dried chilies
- 1 tsp. curry powder
- 1/2 tsp. turmeric
- 1 tsp. salt
- 1 tsp. crushed fenugreek
- 1 can coconut milk
- 1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.
Cover the lentils with 2 cups boiling water, set aside.
In a dutch oven, heat coconut oil over medium heat, then add coriander, mustard, cuming and fennel and stir for one minute.
Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.
Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.
Remove lid and let some of the liquid cook off, about 3-4 more minutes. Taste, adjust seasonings. Add a squeeze of lemon if you like.
Add a few handfuls of spinach, gently folding it in.
Sourdough Sandwich Bread
- 1 1/2 tsp instant yeast
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 2 1/2 cups all-purpose flour
- 2 cups ripe (fed) sourdough starter
- 1/2 cup lukewarm water
Combine all the ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough; about 15 to 20 minutes by hand.
Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk.
Lightly grease a 9″ x 5″ loaf pan.
On a lightly greased work surface, gently deflate the dough, and form it into a 9″ log. Place the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1″ over the rim of the pan.
Preheat the oven to 350°F.
Bake the bread for 40 to 50 minutes, until it’s light gold and a digital thermometer inserted into the center reads 190°F.
Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
Sourdough Tortillas
- ¾ cup water
- ½ cup sourdough starter discard
- 3 cups all-purpose flour
- 1 ½ tsp. fine sea salt
- 1 tsp. baking powder
- 2 tbsp. vegetable shortening
Mix the water and sourdough starter discard together in a small bowl and set aside.In a medium mixing bowl, whisk the flour, salt and baking powder.
Add the vegetable shortening and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)
Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl.
Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)
Divide the dough into 16 pieces and roll each one into a ball.
Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the fridge, covered, to ferment until you are ready to cook them.)
Preheat a cast iron skillet over a medium-low heat until it is very hot.
Working with one dough ball at a time, use a rolling pin to roll it into a thin round, about 6″ in diameter. Use flour as needed to prevent sticking.
Carefully lay the dough on the hot skillet and allow it to cook until bubbles start to form on top and the bottom is slightly charred. Flip it over and continue cooking on the other side until cooked through.
Repeat with the remaining dough balls, keeping cooked tortillas wrapped in a kitchen towel to stay warm until ready to serve.
To freeze: Allow the tortillas to cool completely. Stack the tortillas with a layer of wax paper between each one and place the stack into a freezer-safe container. Keep frozen for up to 3 months.
Juniper Syrup
- 2 tbsp juniper berries
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 6 cardamom pods
- 2 cups water
- 6 tbsp lime juice
In instant pot for 9 minutes; add honey after.
Sourdough Buns
- /2 cup sourdough starter or discard (unfed)
- 1/2 cup nut milk (slightly warm 100F) or regular milk
- 1 egg
- 1 tablespoon olive oil
- 1 teaspoon instant yeast
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Eggwash: 1 egg whisked with 1 tablespoon water
- optional seeds: sesame seeds, everything bagel
- Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl
- Mix in salt, sugar, instant yeast and flour
- Combine with fork to form a ball and kneed for 5-6 minutes with a wet hand.The dough will be sticky – resist the temptation to add more flour
- Oil the dough in the bowl, cover, place in a warm spot (70-80 F) and let double, 1 – 1 1/2 hours.
- On a floured surface, gently divide into 6 pieces, form into balls and place on a parchment-lined sheet pan
- Let rise again, 30-45 minutes, while you preheat oven to 375F
- Brush with an egg wash, sprinkle with salt and seeds, and bake 20-22 minutes, on the middle rack until golden
Sourdough Biscuits
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 1/2 cup flour
- 1/2 cup (1 stick) butter, cut into small pieces
- 1 cup sourdough starter
Preheat oven to 425°.
Stir together baking powder, baking soda, kosher salt, sugar, and 1½ cups flour with a fork in a large bowl.
Add ½ cup chilled butter and toss with your hands or fork just to coat. Using your fingers, smash butter into flat disks (if you miss a few, it will be fine). Using a pastry cutter or fork, work butter into dry ingredients until shaggy crumbles form (you should have some large pieces, some small pieces, some flat pieces, and some sandy flour).
Add sourdough starter and mix gently with fork to incorporate, then fold with your hands just until dough comes together with just a few crumbly pieces in the bottom of the bowl.
Transfer dough to a well-floured surface and pat out with your hands until about ½” thick (the shape doesn’t matter too much at this point).
Fold into thirds as you would a letter to create a rough rectangle. Working from short sides, fold in thirds like a letter again. Pat dough out to a ½”-thick square. Repeat folding process. Pat out dough for a third time to a 1”-thick square—it should feel airy, like a pillow at this point.
Using a floured 2½”-diameter biscuit cutter or glass, punch out as many biscuits as you can (do not twist cutter). Transfer biscuits to a parchment-lined rimmed baking sheet, spacing at least 1” apart.
Using your hands, gently press scraps into a rectangle, then fold in half. Pat out to a 1”-thick rectangle and cut out more biscuits. Gather remaining scraps together to form 1 final biscuit (you should have 10 total). Transfer to baking sheet.
Bake biscuits until tall and golden and an instant-read thermometer inserted into the side of a biscuit registers 205°F), 12–15 minutes.
Sourdough Pancakes
- 1 1/2 cups (190 g) all purpose flour, spooned and leveled
- 2 tbsp. (24 g) sugar
- 1/2 tsp. fine sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup (240 g) sourdough starter (100% hydration, either leftover discard or bubbly)
- 2 large eggs
- 1 cup (240 ml) milk, plus more as needed
- 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet