Friday, March 9, 2012


So I never lose the recipe again.

Mix together in order of list:

2 1/2 c warm (not hot) water
2 tsp salt
1/4 c sugar or honey
1 1/2 tbsp yeast
1/3 c fat (olive oil, or lard, or butter)

Optional 1 tbsp of one or more of the following:
Wheat germ, bulger, oats, flax, millet, etc.

3 c whole wheat flour

Stir to mix then beat by hand at least 100 strokes.

Add 1-2 c white flour

Add 1-3 c whole wheat flour, add by 1/4 cups or thereabouts so as to not add too much.  It should end up not sticking to fingers but not very dry feeling.

Rise until doubled while covered with a bowl or clean towel, and punch down.  Repeat this step once or twice or three times... if you like, it's not necessary.

Shape into two loaves and let rise in greased 9x5 bread pans (about 20-30 minutes).

Bake in preheated 350 oven for about 25-30 minutes and cool on racks.

Sunday, October 23, 2011

Only Whole Wheat Tortillas

2 1/2 c whole wheat flour
1/4 c olive oil (or lard, or similar shortening, but I like olive oil best)
1 tsp salt
3/4 c + 1 tbsp hot water

Mix together flour and salt then use a fork to cut in the fat.  Make sure you cut it into small pieces, no pieces bigger than a pea and best if it's not even half that.
Add in water and knead by hand on the countertop (in the bowl just doesn't work too well).  If it's a little dry add a tiny bit more water.  And by tiny I mean: run your hand under water, shake it off, and continue to knead.

Cut into six pieces for 8-10 inch tortillas or nine pieces for 6-7 inch tortillas. 

There shouldn't be any need for flouring the counter or rolling pin, just roll flat and cook a couple minutes on each side in a preheated and dry skillet over medium heat.  To avoid overcooking and ending up with dry, cracking, tortillas just cook them until they start looking paler around the edges and spotted throughout the middle.

They'll keep in the fridge for at least two weeks.

Olive Oil Chocolate Cookies

Oven 350

2 1/4 c flour
1/3 c cocoa powder
1 tsp baking soda
1/2 tsp salt
1 c olive oil
1/2 c white sugar
3/4 c brown sugar
1 tsp vanilla
3 eggs

One or a mix of the following is optional:
One bag of chocolate chips
1 cup chopped nuts
3/4 c rice crispies.

Combine flour, cocoa, soda, and salt and set aside.
Combine oil, sugars, and vanilla in a mixing bowl and beat until creamy (about 3 minutes), add eggs and beat for another minute or so.  Add dry ingredients and mix until blended.  Stir in optional ingredients.

Chill the dough unless you want super huge and flat pancake looking cookies.  The dough can keep nicely in the fridge for at least 6 days (it's never made it longer than that, so I can't vouch for it past then).

Drop batter onto well greased cookie sheet, or one covered in parchment paper, and bake for 8-12 minutes.

If you make golf-ball sized dough balls it should make about 3 dozen, that is if you can keep your hands off the dough.  That stuff tastes like a mix between chocolate pudding and brownie batter, seriously the best cookie dough ever!

The cookies are a little cake-like and the extra texture of chocolate or something crunchy really makes them awesome when cooked.

Wednesday, October 12, 2011

Zoverkill Coffee Cake

375 oven
13x9 greased and floured.

1/2 c Butter
1 1/4 Sugar

2 Eggs

2 c Flour
1T Baking powder
1t Salt

1 c Milk

2 c frozen berries (optional) 
8 oz Cream cheese

1/2 c Brown sugar
1/4 c Flour
3T Butter

Beat butter and sugar together until creamy, add eggs and beat until smooth.
Alternate adding dry ingredients and milk.  If using berries, cover them with 1/4 c flour, otherwise just add 1/4 c flour at the end.
Cut the cream cheese into marble-ish sized cubes and fold into batter (with berries if using them).

Mix topping together with fork until it's a nice crumbly consistency.

Bake 50 minutes to an hour; until toothpick comes out clean (but watch out for those pockets of cream cheese, they can fool you).

I'll take this down if my taste testers don't like it.

Monday, September 26, 2011

Low-Carb Beef Stew

1-1.5 lbs beef for stew
1 large onion, chopped
8 cloves garlic
2 carrots, grated
2 c cabbage, finely chopped
1 stalk celery, finely chopped

Olive oil for sauteing
1.5 c water
Splash of red wine vinegar
1 lb frozen veggies

Sautee chopped onion, celery, and garlic until soft. Then add beef.
When beef is mostly browned add the water, vinegar, cabbage, carrot, and seasonings.
Bring to a boil and then lower to simmering for 3-ish hours. Make sure the cabbage is mostly dissolved or gooey.
Cook in veggies and, voila! low-carb stew that passed the picky eater test and the toddler test.

Feeds 2-4 depending on appetite, size of persons, and availability of side dishes.

I know it's really simple but it filled the allergy needs, fits a hypoglycemic diet, and was okayed all around. So therefore it is worth saving.

Sunday, August 28, 2011

Chicken Enchiladas

Most amazing enchiladas I've ever had, better than the ones I've had in restaurants.

Oven 350

8 standard tortillas

1/2 c onion (white, red, or green)
2-7 cloves of garlic
1/4 - 1/2 c green pepper (optional)
2T butter to saute the above.

1/2 c sour cream*
1 - 10.75 oz can of cream of chicken soup (or cream of cheddar, celery, or mushroom)
2 c cooked chicken
1 1/2 c cheddar, shredded
1/4 c milk

Add sour cream and soup to saute mixture. After it becomes well mixed and hot reserve 1/2-3/4 cup for later.

Add chicken and half the cheddar cheese to remaining sauce and cook until warm.

Make sure the tortillas and nice and pliable, you don't want cracked tortillas and enchiladas sauce everywhere.

Fill tortillas with chicken and sauce, roll and put seam side down in ungreased 13x9.

Add milk to reserved sauce and pour over rolled tortillas and then sprinkle the remaining cheese on top. You can garnish with raw tomatoes, green onion, or green pepper before cooking. Or top with lettuce and tomatoes right before serving.

*You can also use 1/2 c milk, 2T vinegar, and 1T cornstarch.

Cheddar Chicken Pot Pie

Oven 375
Bake 20-25 minutes

1 - 10.75 oz can of cream of chicken soup
1/2 c milk
1/2 onion, chopped
3 oz cream cheese
1/4 c celery, chopped
1/4 c carrot, grated
1/4 c Parmesan cheese
1/2 tsp salt

3-4 c cooked chicken
10-16 oz cooked broccoli or mixed vegetables

1T oil
1 egg
1/2 c milk
1 c buttermilk pancake mix
1 c shredded cheddar (or 1.5 c)

Combine all ingredients in set 1 and cook on stove until hot and all the cream cheese is melted. Stir in ingredient set 2.

Pour these into an ungreased 2 quart baking dish

From set 3. Beat together egg, oil, and milk. Add pancake mix and cheese and mix well. Spoon over chicken mix.

Bake uncovered for 20-25 minutes or until top is golden.