http://www.splendidtable.org/recipes/spinach-chickpea-burgers
Avocado Toast Pinwheel Platter.
8 hours ago
Wednesday, June 12, 2013
Sullivan Street Bread
Ingredients
3 cups flour
1/4 t yeast
1 1/4 t salt
1 1/2 cups water
Mix all of the dry ingredients in a medium bowl. Add water and incorporate with a wooden spoon or spatula for 30 seconds to 1 minute.
Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plaxtic wrap and let the dough rest 12 hours at room temperature.
After 12 or more hours, remove the dough from the bowl and fold once or twice. Lt the dough rest 15 minutes in the bowl or on the work surface.
Next, shape thedough into a ball. Generously coat a cotton towel with flour. Cover the dough with a cotton towl and let rise 1-2 hours at room temperature until more thn doubled in size
Preheat oven to 450-500 degrees. Place the pot in th oven at least 30 minutes prior to baking to preheat. Once the ghough has more than doubled in volume, remove the pot from the oven and place the dough in th pot seamside up. Cover with the lid and bake 30 minutes. Then remove the lied and bak 15-30 minues uncoverd, until the liaf is nicely bronwed.
Cool on a wire rack.
3 cups flour
1/4 t yeast
1 1/4 t salt
1 1/2 cups water
Mix all of the dry ingredients in a medium bowl. Add water and incorporate with a wooden spoon or spatula for 30 seconds to 1 minute.
Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plaxtic wrap and let the dough rest 12 hours at room temperature.
After 12 or more hours, remove the dough from the bowl and fold once or twice. Lt the dough rest 15 minutes in the bowl or on the work surface.
Next, shape thedough into a ball. Generously coat a cotton towel with flour. Cover the dough with a cotton towl and let rise 1-2 hours at room temperature until more thn doubled in size
Preheat oven to 450-500 degrees. Place the pot in th oven at least 30 minutes prior to baking to preheat. Once the ghough has more than doubled in volume, remove the pot from the oven and place the dough in th pot seamside up. Cover with the lid and bake 30 minutes. Then remove the lied and bak 15-30 minues uncoverd, until the liaf is nicely bronwed.
Cool on a wire rack.
Mango Chicken Curry
1/4 cup flour
2 T curry pwoder
1 t sea salt
1/4 t cayenne pepper
3 lbs boneless, skinless chicken breasts, cut into small pieces (optional)
2-4 T olive oil
2 garlic cloves, chopped
1 red onion, chopped
1 T fresh ginger, chopped
1 red bell pepper, chopped
4 cups chicken broth
1/4 cup raisins
2 roma tomatoes, diced
1 mango, pitted and diced
1 T fresh lime juice
3 T fresh cilantro, chopped
3 T fresh basil, chopped
Instructions
Mix together flour, curry powder, salt, and cayenne pepper.
Toss chechen breast pieces into the flour mixture.
Add 1-2 T olive oil to a pan, and cook chicken on medium heat until browned, about 5 minutes on each side. Set aside.
Add additonal 1-2 T olive oil and cook garlic, red onion, ginger, and red pepper until onion is golden, about 4 minutes.
Add chicken back to the pan, lower heat.
Add 4-41/2 cups chicken broth.
Cook at a simmer until chicken is tender and broth is reduced by one-fourth.
Add raisins, tomatoes, and mango, and simmer until heated through.
Turn off heat add lime juice, cilantro, basil
Serve over rice.
Serves: 6
2 T curry pwoder
1 t sea salt
1/4 t cayenne pepper
3 lbs boneless, skinless chicken breasts, cut into small pieces (optional)
2-4 T olive oil
2 garlic cloves, chopped
1 red onion, chopped
1 T fresh ginger, chopped
1 red bell pepper, chopped
4 cups chicken broth
1/4 cup raisins
2 roma tomatoes, diced
1 mango, pitted and diced
1 T fresh lime juice
3 T fresh cilantro, chopped
3 T fresh basil, chopped
Instructions
Mix together flour, curry powder, salt, and cayenne pepper.
Toss chechen breast pieces into the flour mixture.
Add 1-2 T olive oil to a pan, and cook chicken on medium heat until browned, about 5 minutes on each side. Set aside.
Add additonal 1-2 T olive oil and cook garlic, red onion, ginger, and red pepper until onion is golden, about 4 minutes.
Add chicken back to the pan, lower heat.
Add 4-41/2 cups chicken broth.
Cook at a simmer until chicken is tender and broth is reduced by one-fourth.
Add raisins, tomatoes, and mango, and simmer until heated through.
Turn off heat add lime juice, cilantro, basil
Serve over rice.
Serves: 6
Blueberry Crisp (GF)
4 cups blueberries
Crisp Topping:
1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, halved or chopped
1/2 cup almond meal
1/4 cup maple syrup
1/4 cup olive oil
1/2 t Celtic salt
Bake at 350 degrees for 35-40 minutes, until fruit is bubbling and topping is crisp and golden.
Serves 4 to 6
Crisp Topping:
1 cup old-fashioned oats
1/2 cup raw, unsalted pecans, halved or chopped
1/2 cup almond meal
1/4 cup maple syrup
1/4 cup olive oil
1/2 t Celtic salt
Bake at 350 degrees for 35-40 minutes, until fruit is bubbling and topping is crisp and golden.
Serves 4 to 6
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