Tag: organic

Leftover Sourdough Starter Crackers

Leftover Sourdough Starter Crackers

This is a fabulous recipe for using up your extra sourdough starter. I don’t tend to make a ton of bread because we have so many excellent artisan bakeries in town, but I like to keep my sourdough starter fresh which means I either throw out the majority of my old starter or try to find ways to incorporate it into other recipes. I’m not a huge fan of the usual suspects – sourdough pancakes or waffles – so I’ve been making variations on a theme of these crackers for over a year now. Sometimes I use rosemary, sometimes thyme or even a pinch of smoked paprika. I brush with a little water prior to baking or sometimes a little olive oil and sprinkle on top a little more herb, salt or cracked pepper. The recipe below is really a base for your imagination and taste buds!

Homemade Oat Milk

Homemade Oat Milk

I admit that I’m a little late to the make-your-own-oat-milk party, so for the twelve people who don’t know this yet: oat milk is crazy easy to make. Not only is it far cheaper than store-bought, but you also avoid one more container in the trash/recycling bin, and it tastes so much better. You need oats, water, a sweetener (I use a date, but some people like sugar or maple syrup), vanilla and a bit of salt.

Unlike 99% of the other blogs out there, I’m not going to bombard you with twenty-two photos of how to make oat milk. You get one photo: the one of the milk straining in my favorite fine mesh strainer.

How I Cook

How I Cook

Long, long before COVID-19, or as I refer to it BC (Before Corona), I began thinking about writing this post. It’s not meant to tell people what to do, but rather just a document that captures how I cook. It’s basically my guiding rules, equipment, 

Pesto (that doesn’t turn brown)

Pesto (that doesn’t turn brown)

Even if it tastes the same there is nothing appetizing about brown oxidized pesto. I used to find it so annoying when I would go to all the trouble and time to make a fresh batch of pesto and within minutes it would go from bright green to muddy brown. Bleh. But now thanks to Maria Rodale’s cookbook, Scratch, I finally learned the trick to keep pesto bright green: blanch the basil leaves. So simple! Below is my version of her recipe — it doesn’t have cheese (not that I’m opposed, I just like it better sprinkled on top not mixed in), uses walnuts instead of pine nuts, and less olive oil. The amount below will make enough pesto for a full pound of pasta.

During the harvest season I make as much pesto as possible and freeze in small 4oz. little jars. I used to freeze batches of pesto an ice cube tray, but I found that unless I wrapped each little cube in plastic wrap, they would freezer burn way too quickly. So now I just put in a little jar with a layer of parchment paper cut to size over the pesto and freeze.

Ume Almonds

Ume Almonds

This isn’t as stupid-simple as the smoked salmon and potato chip so-called recipe, but it’s pretty damn close. I learned about these tasty nuts back in 2005 at The School of Natural Cookery in Boulder. Like most everything I make, I go in phases of loving 

Stupid Salmon Appetizer

Stupid Salmon Appetizer

This really shouldn’t even be classified as a recipe, but…a few years ago I went over to fellow mommy’s house to help plan yet another painful school fundraiser (a job hazard when you’re a professional fundraiser — everyone wants you on their Fundraising Committee). You know