Tagged with cooking
Sourdough pancakes for breakfast. They're incredibly fluffy and tangy and perfect with butter, maple syrup, blackberry jam or applesauce. We tried them all! I generally hate pancakes, but these were a bit more spongy and made with whole grain. All things good. See the recipe on ASM.
Things we want to try in our rock cakes:
- Cream Applesauce
- Tomato paste
- Blackberry jam
- Cacao nibs
- Walnuts and almonds
- Makers Mark
- Unidentified sweet dessert liquor (Mom, what's it called?)
- Peanut butter
- Seeds and spices of varying shapes and sizes
- Hot peppers
- Coconut oil
What else would you add to a rock cake?
Yellow tomato soup w/ grilled sourdough cheese toasts. Oh yea. We took some cream and shook it in a ball jar to have butter, whipped cream and buttermilk to add to the soup at varying times. Check out the recipe.
Lunch: Red and white quinoa with hijiki seaweed, mirin, yuzu soy sauce, fresh tomatoes and olive oil. Noms.
Now it's time to make our second attempt at baking a whole wheat sourdough. It looks like it has actually risen this time. Stay tuned…
1 cup red, white or both quinoa
A tablespoon of soy sauce
2 teaspoons mirin
A handful of dried hijiki seaweed, soaked in cool water for 10 minutes
1 cup tomatoes, washed and cut into sizable chunks
Salt/soy sauce to taste
Freshly ground black pepper
1 teaspoon extra virgin olive oil
Rinse the quinoa thoroughly. Add the quinoa plus 2 cups water in a sauce pan along with the mirin and soy sauce. Simmer for 20 minutes, until the quinoa is cooked. After 10-15 minutes, add the seaweed. Toss the tomatoes w/ the ... View Post »