- 1/6 cup (23 grams) bread flour
- 1/4 cup milk
- 1/4 cup water
Make the starter: In a small heavy pot, whisk flour, milk and 1/4 cup water together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 7-9 minutes (it will thicken more as it cools). When it’s ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature.
- 2 3/4 cups bread flour
- 1/8 cup sugar
- 2 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1 egg
- ½ cup warm milk
- 4 tablespoons/60 grams unsalted butter, cut into pieces and softened at room temperature
Add bread starter, egg, warm milk, softened pieces of butter into bread machine. Spoon dry ingredients on top. Set to regular bread, light crust.
- 1 15-oz. can cooked chickpeas, drained
- 1/4 c. chickpea liquid -OR- 1/4 c. extra virgin oil olive -OR- 1/4 c. lemon juice -OR- any mix of these
- Big pinch of salt and black pepper
- 1/2 tsp. cumin
- Pinch of cayenne pepper powder (optional)
- 2 large cloves garlic (minced) or 1 tsp garlic powder
- 2 heaping Tbsp tahini or 1 tsp sesame oil
Blend together in food processor until smooth.
Optional add-ins, blend with the hummus:
- 1 roasted beet (375*F, 1 hour, wrapped in tin foil).
- 2 whole roasted red bell peppers (halved, broil 5-10 minutes skin side up, put in bowl covered with tight lid for 10-15 mins, gently peel away charred skin).
- Use roasted garlic or add 1-2 Tbsp. garlic powder.
- 2 very ripe avocados.
- 1 cup peeled and cubed pumpkin, sweet potato, or butternut squash (pressure cook in Instant Pot 3-4 min until very soft), add 1 tsp paprika to hummus.
- Black bean – swap out chickpea for black bean can. Add 1/2 tsp. ground coriander.
For roasted vegetables
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/3 cup minced parsley
- 1 garlic clove, minced
- Healthy pinch of salt and pepper
Stir together until well mixed.
- 1 pound Italian (or any kind of ground) sausage – removed from casing
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- 2-4 medium carrots, finely diced
- 2-4 celery stalks, finely diced
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 3/4 lb pound dried great Northern beans, rinsed and picked through, soaked 3-10 hours
- 6 cups water or broth
- 2 teaspoons kosher salt, or to taste
- 4 thyme sprigs + 2 large rosemary sprig tied together in a bundle with kitchen twine
- 2 bay leaf
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a separate bowl.
- Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
- Stir in the beans, 6 cups broth/water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes.
- Optional: puree a cup of beans for thicker stew texture.
- Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with balsamic vinegar.
Adjustments for Instant Pot
- Remove half of veggies before adding tomato paste and cumin. Set aside in a bowl.
- Add veggies with tomato paste and cumin, beans, broth, herbs, salt into Instant Pot. High Pressure 30 minutes with natural release.
- Add reserved veggies and sausage. High Press 5 minutes.
Adjustments for Canned Beans
- 2.5 cans (36 oz) canned beans, preferably white, chickpea or kidney, drained and rinsed
- In step 3, only simmer gently for 30 minutes
- Add 4 cups of water/broth at first, up to 6 cups, since canned beans do not absorb water
- 1 lb cherry tomatoes
- 1 anchovy fillet
- 2 garlic cloves, thinly sliced
- 3/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp red pepper flakes
- 1 Tbsp butter
- 1/4 cup basil, thinly sliced
Heat oil, garlic, red pepper flakes and anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. Add tomatoes, salt, sugar to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 7-9 minutes. Off heat, stir in butter.
Toss with pasta water and pasta to serve. Top with basil.
- ¼ cup pine nuts, walnuts, or almonds
- 3 medium cloves garlic
- 2 cups packed fresh basil leaves
- 7 tablespoons extra-virgin olive oil
- ¼ cup grated Parmesan cheese
Pound basil to release oils. Put all ingredients, except cheese, in food processor and process/scrape until uniform. Stir in cheese by hand. Salt to taste.
Store with a thin layer of oil on top, or with plastic wrap pressed against the surface.
- 1 cup water
- ⅔ cup white vinegar
- ⅓ cup sugar
- 1 tablespoon kosher salt
- 2 cups (~2-3 ears) corn kernels
- 1 large shallot, sliced thin
- 2-4 jalapenos, stemmed and seeded (some seeds reserved for spice)
Bring water, vinegar, sugar, and salt to boil in medium saucepan over high heat. Remove from heat and add corn, shallot, and jalapenos. Let steep for at least 45 minutes, up to 3-4 hours. Drain. Pickled corn mixture can be refrigerated in an airtight container for up to 1 week.