it's sunday and we though we have been up since early, we are not pushing the day along at a rushed rate of speed. these are the days when it's lovely living in the central texas area. the temperatures dive into the cool and shiveries at night while the days offer cool aire with sunny warming nice to take a nap in character.
it's 11:23am and i am still in my jammies. keep in mind jammies for me are also equal to work clothes. i have feed the chickens, wabbits and kitty creatures, been over to the neighbors to feed their puppy and kitty creatures, shared conversation with neighbors readying for a morning run and tending to bits here and there around the garden all in my jammies. i love the fact that i live in a neighborhood where chatting in jammies on a sunday is celebrated. even if it's not, i choose to see it that way. so far, my jammie universe has not been shunned. so far...
sunday is also the day i cook up goodie goods for the week's eating. yesterday we made a loverly butternut sqash soup that proved divine. today i'm cooking up an omnivore's chilli with smoked paprika - oh my, oh my the smell wafting from the pot - warm and seductive - no kidding!
hippychick's omnivore chilli
1 dry cup white kidney beans
1 dry cup red kidney beans
1 quart water
1 large onion (white or yellow)
1 lb carrots
1 lb corn - fresh off of the cob or frozen
1 lb ground bison (organic grass fed preferred)
2 quarts stewed maters in their juices (lovely to pull your own put up maters from the pantry)
alder smoked salt de mer (or any good sea salt - i love smoked salts)
fine ground black or white pepper
fresh chopped basil
fresh chopped rosemary
olive or walnut oil
hydrate your beans - place your dried beans in a large container and cover with the 1 quart of water. allow the beans to soak overnight. you may skip this step if you choose to use pre-hydrated beans.
the next morning
- coat the bottom of your chilli cooking pot with 2 tbs of oil
- place the ground buffalo in your chilli cooking pot
- add spices to your liking (smoked salt, smoked paprika, marjoram, dill, basil and pepper)
- message spices and oil into the buffalo meat
- set your stovetop to medium high heat and place your cooking pot on the burner
- chop your carrots and onion and add them to the pot
- slowly cook until the onions begin to show translucence
- now add your beans with water, 2 quarts of stewed maters and corn. the liquid from the soaking beans and stewed maters should prove enough to slowly cook the chilli, if not feel free to add more water and/or broth or liquid of your choice; possibly beer or wine for extra flavor. a nice red wine would prove excellent in this case.
- turn the stovetop heat to just below medium, set the pots cover loosely over the top and slowly cook until beans are tender stirring every now and again to make sure goods to not stick to the bottom of the pot. the chilli may take an hour or two to cook through, less if you have used pre-hydrated beans, more if your beans have not soaked a full 6-8 hours.
- while all is slowly cooking, you might consider prepping some yummy toppings
- roasted pumpkin seeds
- a good sharp cheddar cheese
- a good reggiano cheese
- creme fraiche
- roasted chillis
- once all is tender, enjoy!
- we'll be munching ours down with a nice slice of home baked bread.
* * * * * * * * * * * * * * * * * * *
eggs noodles 'w' kefir cheese
this one is easy
- cook up some egg noodles (homemade noodles are best)
- stir in kefir cheese (you may substitue yogurt cheese, creme fraiche or sour creme)
- add a dash of good salt de mer
- add several dashes of fine ground dried porcini mushrooms
- top it off with a handful of fresh chopped basil
- oooh baby!
*notes - to make kefir cheese, drain kefir milk in a coffee filter or fine mesh strainer over night. the process is very much in the same way one makes yogurt cheese. as for the porcini mushrooms - i purchase dried mushrooms and grind them until fine in a coffee grinder. it works great. i keep an old one for the purpose of grinding herbs and such goodies regularly.
* * * * * * * * * * * * * * * * * * *
smokey oatmeal cardamom sourdough slow to rise flatbreads
- i obtained my sourdough starter from cultures for health. i use their basic sourdough bread recipe and change it up as i feel whenever the urge strikes. here is their basic recipe.
- 2 1/3 cups Fresh Sourdough Starter (see below)
- 3 1/3 cup Flour
- 1 – 1 ½ cup Water (approximate)
- Scant Tablespoon Salt
Mix sourdough starter, flour and salt together. Use enough water to make bread dough (a moist dough is preferable to a dry dough). Knead dough until it passes the “window pane test” (a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking). Split the dough in half. Shape each half into a loaf. Place in a pan, proofing basket or on a board. Cover lightly with a towel and allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped and allowed to rise a second time but a second proofing period is not required. If desired, slice an X shape in the top of the loaf with a very sharp knife or razor blade. Bake at 400 degrees until the internal temperature reaches 190-210 degrees (use a meat thermometer inserted into the bottom or side of the loaf). Bake 30-60 minutes (depending on loaf size). Allow the bread to cool before slicing. Makes two standard size loaves
check out their how to make sourdough site for tips and tricks that help one make a great loaf.
here's how i modified the above sourdough bread recipe.
- whey for the water
- 1 cup of oatmeal
- 2 tablespoons of cardamom
- 1 cup of kefir milk
- 2 tablespoons black sesame seeds (sprinkled on top)
i then followed the above directions, kneeding by hand. i split the dough into four equal sized pieces and shaped them into small round flatbreads. i then brushed each round with a bit of olive oil before sprinkling the sesame seeds over the top.
they are now on the rise - photos and the yum yum factor report on the way.