1 cup sourdough starter (this can be the cup of removed sourdough starter, as you refresh your starter pot)
1 1/2 cups lukewarm water
1 cup AP flour
2 T oil
2 T brown sugar
1 t. salt
1 T cinnamon (heaping)
1 banana (mashed)
1 pinch of baking powder (optional)
Instructions
In a large bowl measure starter, water, flour, oil, sugar, salt and cinnamon. Mix gently and cover at room temp. overnight.
In the morning, heat a skillet or waffle iron, and while it’s heating, mash up a banana. Stir banana in to mix. Baking powder can be added to adjust the sour flavor. If you like a strong sour flavor, leave it out. Adding a small amount will balance the sour-ness. I wouldn’t add more than a quarter tsp.
Notes
Makes about 15 4-inch round pancakes or 10 waffles.
A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.
1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
salt (opt.)
flour, for rolling out dough
Instructions
Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion, bacon, and parmesan cheese. Bake for 6-8 minutes.
If you’re like me, you may be wondering what on earth to do with all this amazing Butternut Squash that has been in the past two weeks Abundant Harvest Organics boxes. They’ve been enormous! I’m having fun figuring out the different things I can do with this type of squash.
Some of the great things about Butternut Squash
Excellent source of carotenes, good source of vitamins C and B1. It is effective in helping to protect agains many types of cancer (especially lung cancer). (1)
Halve it, roast it with some olive oil, salt and pepper (Pierce the skin in a few places, 375F 45-60 minutes, in last 10 minutes, drizzle with honey.)
Slice it and roast it (Toss with olive oil, salt, pepper and seasonings of your choice, 400F for 10-15 minutes, or until crispy and browned, flipping once if desired.)
Roast it along with beef or chicken (in the crock pot or oven)
Squash Fries (Cut into sticks, about 1/2″ x 1/2″, toss with olive oil, salt, pepper and seasonings of your choice… I might use chili powder, smoked paprika and cumin. Bake at 400F for 10-15 minutes, or until crispy and browned and inside is soft, turning once, if desired.)
Cube and add to soups and stews
Creamy Chicken and Rice Soup (I did this last night, it was delicious!)
Last modified on 2012-11-03 00:49:05 GMT. 0 comments. Top.
Double Butter Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Butternut Squash meets Browned Butter in a cozy winter soup.
Ingredients
3 C butternut squash, cubed
1 onion, chopped
1 carrot, chopped
1 turnip, chopped
1 watermelon radish, chopped
1 clove garlic, chopped
4-6 T butter
2-4 T olive oil
1/4 C white wine or apple cider vinegar
2 T apple cider vinegar
2 C milk
1 1/2 C chicken or vegetable stock, or water (I used water)
pinch nutmeg
pinch cayenne
pinch smoked paprika
pinch chili powder
salt
1 T maple syrup
bacon
croutons
Instructions
Heat a soup pot, add butter and cook until it’s really brown and bubbly (it will smell really good). Add olive oil, veggies and seasonings. Cook 10 minutes, or until veggies are getting tender.
Add wine/vinegar and cook until veggies are tender and mushy.
Add water/stock and milk. Bring to a boil, cook 2 minutes or so.
Remove from heat. Using immersion blender, blend soup (careful, it splatters a lot!). (Or use a blender, working in batches, making sure to remove the center plug thingie and cover the hole with a towel – this lets the steam out, and makes it so the plug doesn’t fall in and get blended up with the soup… yes, I’ve learned this from experience.)
Return to stove. Add apple cider vinegar and cook 2 minutes.
Top with bacon and croutons.
Notes
I might top it with bacon (I did, it was great!)… because I love bacon. You could also top with crunchy pan-fried onions, oven baked croutons (slice a baguette, homemade bread, or even use sandwich bread; cube, drizzle with olive oil, salt and pepper, chili powder, broil or bake for 5 – 10 minutes – I do this in the toaster oven, a conventional oven might take less time – keep an eye on it so it doesn’t burn!)
(If you have any persimmons leftover from weeks ago, they could be added to this too: peeled and cubed, just like the squash.)
Leftovers could be turned into a pasta sauce for tomorrow’s dinner.
Butternut Squash meets Browned Butter in a cozy winter soup.
Ingredients
3 C butternut squash, cubed
1 onion, chopped
1 carrot, chopped
1 turnip, chopped
1 watermelon radish, chopped
1 clove garlic, chopped
4-6 T butter
2-4 T olive oil
1/4 C white wine or apple cider vinegar
2 T apple cider vinegar
2 C milk
1 1/2 C chicken or vegetable stock, or water (I used water)
pinch nutmeg
pinch cayenne
pinch smoked paprika
pinch chili powder
salt
1 T maple syrup
bacon
croutons
Instructions
Heat a soup pot, add butter and cook until it’s really brown and bubbly (it will smell really good). Add olive oil, veggies and seasonings. Cook 10 minutes, or until veggies are getting tender.
Add wine/vinegar and cook until veggies are tender and mushy.
Add water/stock and milk. Bring to a boil, cook 2 minutes or so.
Remove from heat. Using immersion blender, blend soup (careful, it splatters a lot!). (Or use a blender, working in batches, making sure to remove the center plug thingie and cover the hole with a towel – this lets the steam out, and makes it so the plug doesn’t fall in and get blended up with the soup… yes, I’ve learned this from experience.)
Return to stove. Add apple cider vinegar and cook 2 minutes.
Top with bacon and croutons.
Notes
I might top it with bacon (I did, it was great!)… because I love bacon. You could also top with crunchy pan-fried onions, oven baked croutons (slice a baguette, homemade bread, or even use sandwich bread; cube, drizzle with olive oil, salt and pepper, chili powder, broil or bake for 5 – 10 minutes – I do this in the toaster oven, a conventional oven might take less time – keep an eye on it so it doesn’t burn!)
(If you have any persimmons leftover from weeks ago, they could be added to this too: peeled and cubed, just like the squash.)
Leftovers could be turned into a pasta sauce for tomorrow’s dinner.
I hope you had a wonderful weekend! We had a fairly quiet one, filled with a few fun things. We got our Christmas tree (from Oliver Holt & Sons & Daughters a local family business, located at 4201 Magnolia in Toluca Lake – great people, great experience, always great to support a family business), finished our decorations, watched many Christmas movies, ate Grilled Cheese and Tomato Soup, and had lunch at Fudruckers with friends… just to name a few things.
We also had our traditional Pizza Friday! The tradition started when I was searching for the best pizza crust recipe. I found one that I loved right away, but continued the tradition, since it was fun to have a different kind of pizza every week. It’s forced me to be creative, and has been so fun (and yummy!!). I had to be especially creative when our oven was broken for 3 weeks. Thankfully we have a toaster oven. I came up with a Layered Pizza (in baking dish that fit in the toaster), Strombolis, and Stovetop Pizza. They all turned out surprisingly well!
Over time I have been tweaking and changing the recipe to my own specifications. So, today, I’m going to share it with you; my version of Pizza Crust. It still might need a bit of tweaking, but, since it’s being featured on this week’s upcoming A Cooking Show with Rachel O – This Week’s Feast, I’ll share it now, and post updates if necessary.
Happy Pizza Eating!!
Rachel’s Pizza Crust
Author: Rachel Oberg – De Ma Cuisine (Adapted from My Recipes.com*)
Prep time:
Cook time:
Total time:
Serves: 4-6
My version of pizza crust!
Ingredients
1 to 1 1/2 t salt
1 t plus 1 1/2 T honey
1 1/2 T olive oil
3/4 C whole wheat flour
2 1/4 to 3 C all purpose flour
1 C water (between 100-110 degrees F)
1 T yeast
rosemary, oregano, thyme, basil or other fresh herbs (optional)
Instructions
Mix yeast, 1 t honey and hot water (between 100-110 degrees F) together with a whisk. Set aside and let it sit for 5-10 minutes.*
Mix all the whole wheat and 2 1/4 C all purpose flour and salt together. Add honey and oil. Add yeast mixture and mix with a spoon. (You can also mix all wet ingredients together first, then add to flours and salt. I’ve tried it both ways, and both work.)
As the dough starts to come together, it will be sticky. Add more flour as needed. When you can no longer mix with a spoon, flour the counter (or other favorite kneading spot) and begin to knead dough, adding more flour as needed. Knead for about 5 minutes.
Oil a bowl (doesn’t have to be a new bowl). Place dough in bowl, turning to coat. Place in a warm spot, and cover with a clean, damp tea towel and let rise until doubled in size (about 1 hour). If you’re not going to use the dough that day, leave in the fridge for a day or so, or freeze** it.
When you’re ready to bake, divide the dough in half, flour a pizza stone (or pan). Roll out, or stretch out dough (or you can toss it if you know how). Either roll out over the edge of the pan and fold back up to make crust, or just make an indent all the way around the edge with your finger, to make crust.
Bake 5 minutes at 475F.
Remove from oven. Top with desired toppings. Bake 6-8 minutes at 475F.
Notes
*Yeast should be foamy on top when you use it. If nothing has happened, after 10-15 minutes, you should start over. The water could have been too hot or too cold (I use a meat thermometer to check), or the yeast could be old.[br] ** To defrost pizza dough: remove from freezer and leave in the fridge the day before you want to use it. Or, if you forget to take it out of the freezer, place sealed bag in a bowl of hot water. Let it sit until it’s soft (maybe 30 minutes or so). To speed it up, you could add more hot water once or twice.[br] You could try this without kneading or letting it rise – I’ve made other recipes this way and they’ve worked… let me know if you try it and how it turns out![br] Recipe makes 2 crusts.
