Add enough water to fully cover seeds (2 cups, in my case)
Add a tablespoon of salt for each cup of water. Stir and let sit for a few hours (or overnight).
Preheat oven to 400 degrees F. Boil seeds in the saltwater for ten minutes, then spread across a baking tray.
Bake for 15 minutes, stir to flip seeds over, and make for 5-10 more minutes.
Add equal parts groats and water (i.e. 2c water with 2c groats) to pressure cooker. Add a teaspoon of oil to reduce foaming (butter, olive oil)
Bring to high pressure and cook for 20 minutes. Remove from heat and allow to release pressure naturally.
To serve – shred an apple, mix into hot groats. Add a teaspoon or two of brown sugar and sprinkle with cinnamon. Add 1/2 cup of almond milk.
- flat iron steak
- 4T butter
- 3 cloves roasted garlic
- 16 oz mushrooms
- 1 large onion
- 1/4 cup all purpose flour
- 3 cups beef broth (pressure cooker: beef bones, carrot trimmings, onion trimmings, celery trimmings, potato peels)
- 1-2T mustard spice blend
- 2-5T porcini mushroom powder
- 2T corn starch
- 3/4 cup sour cream
- package wide egg noodles cooked for lowest time on package directions
Mustard spice blend: mortar together 1c brown mustard seed, 1T salt, 3 bay leaves, 1t rosemary needles, 1/2t sage
- Slice beef across the grain into strips. Season with salt & pepper. Divide meat into small batches so pieces can be placed in pan with an inch between them. Divide 2T of butter into same number of pieces. Put pan on medium heat (6), melt a piece of butter then sear a batch of meat. Remove from pan and set aside. Repeat with remaining batches.
- Slice mushrooms. Divide into 4 batches and sprinkle with salt. Divide the remaining butter into four batches. Melt a piece of butter in pan, saute mushrooms until they become golden brown. Remove from pan and set aside. Repeat with remaining batches.
- Slice onion into thin pieces about 1″ long. Sauté for a few minutes.
- Add flour to onions & stir to coat them in flour. Remove from pan.
- Deglaze pan with 1/2c of beef broth. Add mushroom powder and spice blend. Stir to remove any lumps.
- Mush garlic cloves and stir in.
- Lower heat to simmer. Add remaining beef broth. Return onions to pan and stir to distribute flour.
- Put corn starch in a bowl or glass. Add *just* enough water to turn it into oobleck. Drizzle into pan, while stiring, to form a thick gravy.
- Return beef and mushrooms to pan and simmer until beef is cooked.
- Stir in sour cream.
- Serve over egg noodles.
- 2 cups shredded carrots (about half a pound)
- 2T Dijon mustard
- 2T extra virgin olive oil
- 1.5T red wine vinegar
- 1t fresh orange zest (or 1/2 t Penzey’s Mural of Flavor)
- Combine the Dijon and vinegar, whisk to combine
- Slowly drizzle olive oil into mixture, whisking constantly
- Stir in zest or spice blend
- Stir in carrot shreds, making sure to coat the shreds evenly
- Cover in clingfilm and place in refrigerator to marinate for at least an hour
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons Northwoods seasoning
- 1 cup buttermilk (or put 1 tablespoon of vinegar in measuring cup & fill to 1 cup with milk)
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
- Optional add-ins like diced scallions, sautéed onions, diced spicy peppers
- Preheat oven to 450 degrees F.
- Mix dry ingredients together in a bowl.
- Combine buttermilk and melted butter, mix well.
- Pour milk/butter into dry ingredients and stir to form a sticky dough.
- Gently stir in cheddar cheese and any optional add-ins
- Divide into sixteen equal pieces, roll and flatten to form biscuit
- Bake for 15-18 minutes, until golden brown and puffy.
- 1 cup of firmly packed spinach leaves
- 1/3 cup of hemp seed
- 1-2 cloves of garlic
- 1 teaspoon of fresh lemon juice
- Pinch of sea salt
- 1/8 teaspoon of freshly ground pepper
- 1/4 cup of grated Parmesan cheese (not powdery grated, long slivers)
- 1/4 cup of olive oil
- In a food processor, combine spinach, hemp seeds, garlic, lemon juice, salt, and pepper. Run the processor until the spinach has been chopped into fine pieces.
- Add the Parmesan cheese, and run the processor for few seconds to incorporate.
- Add the olive oil; run the processor until you’ve got a thick paste.
This was really good. I will probably make a version with 1/2 cup of basil when basil is growing again.
Makes 18 muffins in standard sized cupcake liners
- 2 cup flour, whole wheat
- 1 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup honey (I use a combo of maple syrup and honey)
- 1 large banana
- 6 ounce spinach
- 1/2 cup butter, unsalted
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
- Combine all dry ingredients in a large mixing bowl.
- Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
- Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
- Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
- Cool most or all of the way before serving.