Sourdough Rye Bread

To make a sourdough bread forget everything you ever learnt about making bread. 

This is a recipe from 5+ different sources and experiments. My aim was to come up with a bread that I remember my grandma used to making. So no other ingredients than flour/salt/water. This is the time we wish we payed more attention, listened better and wrote down all the recipes and especially tips that our grandmas and mom shared with us. 

Ingredients:

250g Stone Ground Organic Whole Grain Rye Flour

250g Stone Ground Whole Grain Wheat Flour

375g (yes, gram not milliliter) water

125 g Sourdough Starter

10g Himalayan salt

1-3 tbsp oil

Direction:

Make your starter.

This can take a couple of days to a week or so. You can also use acquired starter that you got from a friend or family member. I followed this direction ( http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/ ) because of the small measurements in case it didn’t work or I mess it up that way I am not throwing away tons of food. It actually happened and I had to restart. For the starter you want a 50-50 ratio of flour to water. For the bread you want a 75% hydration (75% flour to 25% water).

Bread:

1. If your starter is in room temperature, active and alive you don’t need to feed it before your make the bread. If your starter is dormant and kept in the refrigerator take it out at least 6 hours before but the night before is even better. Feed your starter with equal flour and water and leave it at room temperature to wake up and double. 
2. When you have an active starter measure out what you need, add the water, mix it
3. Add the flour and salt and make a dough. This dough will be sticky but give it a couple of minutes and it will be formable. Do NOT add more flour to it! You can also try stirring it instead of kneading. 
4. Oil a glass or ceramic bowl and place your dough in the bowl and cover with a lid or plastic wrap
   
5. Leave it to rise until it doubles in size which can be 8-12 hours. I left mine overnight. As you can see I even put a towel around my dish to create the warm environment. 
Note: Some recipe says to proof the dough in the refrigerator for 12 hours then form it and leave it at room temperature for 12 hours. I did not do this step for 2 reasons. One: Did not know about it at the time. It was only drawn to my attention after the bread was baked. Two: I do like the idea of putting the dough together the night before and bake it in the morning. If you have the time and patience, certainly try it with proofing.
6. After the 12 hours when you poke your finger into the dough the indentation should stay in the dough for several seconds; this is how you will know that the dough is ready for the next step.
   
7. Preheat your over at 500F with the Dutch Oven (DO), lid included 
8. While the oven is heating up take the dough out on a floured surface. Form it into a round or rectangular loaf, whatever your desire is. 
9. Then cover with the bowl and leave it for about 30-60 minutes to rise again.
   
10.  You can put some oil or cornmeal or flour on the bottom of your DO, I did nothing and my bread did not stick to the dish. Place your dough in the HOT dish. BE CAREFUL not to burn yourself. 
11. Score the top of the dough 
    
12.  Turn heat down to 450F
13. Place bread in the oven with the lid on and bake for 30 minutes
14. Take the lid off and bake another 10-15 minutes. 
15. When bread is nice and brown take it out from the oven and take it out from the DO immediately as well.
16. Cool on cooling rack and store wrapped in a tea towel. 
    
17. Feed your starter to replace what you used up. I actually fed it 100g/100ml immediately after I was done making the dough and then fed it one more time with the same amount the day of baking. This way I have enough starter to use whenever I need to make bread.  
    
    

This bread will not rise as much as regular bread made with commercial yeast. It will be more dense and that will also depend on how much rye flour is used.

Good Luck and Enjoy!

 

Golden Austrian Cauliflower Cream Soup

Serves 4 (I think it can serve 8, it is a lot of soup)

Ingredients:

1 head cauliflower, cut into florets

3 carrots, coarsely chopped

1 cup (about 3 stalks) coarsely chopped celery

2 leeks, coarsely chopped 

2-4 cloves of garlic, minced

No-salt seasoning to taste

2 cups of carrot juice (we juice the carrots fresh)

4-5 cups of water

½ tsp nutmeg

1 cup raw cashew or ½ cup raw cashew butter

5 cups chopped kale leaves or baby spinach

Directions:

Place all ingredients, except the cashew and kale/spinach, in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. Steam the kale until tender. If you are using spinach, there is no need to steam it; it will wilt in the hot soup. 

In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to pot and stir in the steamed kale or raw spinach. 

Calories 354; Protein 13g; Carbonydrates 46g; Total Fat 16.7g; Saturated Fat 3.4g; Sodium 202mg; Fiber 9.1g; Beta-carotene 18,003ug; Vitamin C 102mg; Calcium 176mg; Iron 5.8mg; Folate 233ug; Magnesium 182mg; Zinc 3mg; Selenium 6.8ug

Pork and Sweet Potato Skillet

Ingredients:
3 lbs pork tenderloin, cubed
6 tbsp Tamari
4 tsp Thyme
1 inch fresh ginger, grated
1/4 tsp pepper
pinch of allspice, and cayenne pepper
6 tbsp coconut oil
5 small sweet potato (size of two fists each), peeled and cubed
1 medium onion, diced,
1-2 garlic cloves, minced

Direction:
In a bowl, stir together pork, tamari, thyme, ginger, pepper, allspice, and cayenne pepper, let stand while you peel and prepare potatoes.

In a large skillet, heat oil and add the meat, onion and garlic. Cook pork over medium heat, under cover until very little water left underneath, add 1 cup of water, stir and and cook some more. Add more water until meat is cooked.
In the meantime cook potato in salt water just enough that it is tender but not mushy.

When potato is done combine the two and let is simmer together for 5-10 minutes. Serve Hot.
Makes 6-8 servings.

Portobello, Broccoli, Red-Pepper Melt

I saw this recipe on Pinterest and had to try it out. My children refuse to even try mushroom so I was prepared to eat it all alone with my husband, Kalman, but they all surprised me. First time for my 21 year olds, my 14 year old and my 10 year old. 

It is very easy to make and as any new recipe I had to make it my own. Instead of mayonnaise spread I made my own garlic/herb butter and used that on the bread. 


Ingredients:
1 small head of broccoli (I even tried it with asparagus, yum)
1 tbsp olive oil
salt and pepper
2 portobello mushroom about 10cm diameter. 
1 red bell pepper
1/2 stick unsalted stick butter at room temperature
1 garlic 
thyme and basil
2 french bread, sliced
250mg or more gouda cheese, cheese

Mix vegetable, broccoli (or asparagus, or both), red bell pepper, mushroom, salt, pepper and a bit of olive oil. Spread in a baking pan with side that is lined with aluminum foil. Place in oven on broil for about 4-6 minutes, mix them once until broccoli start to get charred. 

Place butter in a bowl, add minced garlic, a little basil and a little thyme. Mix it well with a wooden spoon until very creamy. Slice the bread and spread the butter on the slices. Place them on a aluminum foil covered baking sheet. 

Add vegetable mixture with a help of a spoon to each bread slices. Top with a piece of cheese and broil for about 2-3 minutes until cheese melts and starts to get a light brown color. 

Serve hot. Enjoy

Guacamole

Guacamole

I had to figure out a way for my children to eat avocado and Guacamole works perfectly.

Ingredients:
4 avocados
1 small onion
1-2 garlic
12 tbsp Medium Salsa
1 tomato, skin removed
1 lemon's juice
2 Jalapeno peppers (seeds removed)

Directions:
Add ingredients to a food processor. Add avocado and lemon juice last. With the jalapeno pepper I play with, sometimes I remove all seeds and it is a mild dip. Other times I just toss the whole peppers in making a hot dip. Blend until all peppers are chopped.

Serve with corn chips or even veggies sticks.

Breakfast Muffins

Breakfast Muffins

This can be called pretty much anything.
- Rainbow Breakfast
- Rainbow Muffins
- Weird Cupcakes (as my 9 year old called them while baking)
- Egg Muffins

Very easy to make and it is delicious.

Ingredients for 24 muffins:

18 eggs

1 bag of bacon (cut in half)

1 red bell pepper

1 orange bell pepper

1 huge leek or a bunch of green onions

2 handfull of spinach 

salt and pepper to taste. 

Direction:

Chop all ingredients for desired size, mix eggs and add to veggies. 

Grease muffing tin well. Cut the bacon slices in half and place one size into each cup and with a serving spoon measure out the eggs with the veggies. 

 

Bake on 400F for 20 minutes. I did check with a toothpick to make sure the egg is baked. I don't like raw egg. When it was done it looked all puffy as I took it out from the oven it shrank. I guess it is suppose to do that. 

Can be server with cucumber and tomato slices, or fresh bread. Whatever suites you. 

Bon Appetit --- Jó étvágyat!

Dog Liver Treat

Dog Liver Treat

Ingredients:
1 cup flax seed (grind and soaked) note: it will become gooey and gross.
3/4 cup sesame seed soaked
3/4 cup sunflower seed soaked
1/2 pumpkin seed soaked
1tsp salt
1/2 tsp pepepr
1tsp garlic powder or 1 clove of minced raw garlic
1 egg with shell
1 tomato
2 celery stalks
2 carrots
1 beet
2 tbsp coconut oil
1 1/2 cup chopped liver

After soaking the seeds for 4 to 6 hrs mix all ingredients in a blender or food processor. Spread the mixture on the pan or if using a dehydrator than on a teflex sheet.
Dehydrate for about 18 hrs or until it is dry.
If using the oven set it on the lowest setting and leave the door ajar. Check the treat every couple of hours.

WARNING: Do not plan to make this in the winter or when you cannot open windows. The liver stinks as it dehydrates.

My dogs love this treat and they can't get enough.

Thai Fresh Rolls with Peanut Sauce

Ingredients

Fresh Rolls:
Any of your favorite vegetables. I had on hand
Lettuce,
Spinach,
Red and Yellow Bell Peppers
Avocado,
Cucumber
Carrots
Roasted Chicken Breast

Rice paper
Rice noodles (Vermicelli) prepare according to package

Wash and spin dry the spinach and lettuce and cut vegetables into thin julienne strips.

Peanut Sauce:
1/2 cup peanut butter
2 1/2 cup peanut (unsalted roasted)
1/2 cup water (or enough for desired consistency)
2 tbsp lime juice
2 tbsp apple cider vinegar
1 tsp Thai Red Curry Paste

Add all ingredients together in a food processor, blend.

Put all ingredients on the rice paper (soaked according to package) and roll it up tucking in the ends.

  As you can see here I on my third rolls it didn't turn out as nice as the others.

 Done, missing seven pieces that was packed for lunch and eaten by Hubby while I was making them.

Sauerkraut

Here is my very first try to make my own sauerkraut. I am so looking forward to this because I missed the real sauerkraut the one that didn't come from a jar.

Ingredients:
Green Cabbage (I never saw or heard of using the purple cabbage for this in Hungary)
salt, 30g per kilogram of cabbage
5-7 whole pepper per layer
2-3 bay leaves per layer

Material you will need:
container
weight
plate
cheese cloth

I acquired a food grade bucket from a bakery, but you can use earthen ware or other bowls as long as they are not metal.

Lay the cabbage by kilogram add the pepper, salt, bay leaves and press it down well. Continue like this until no more cabbage left.
Put the cheese cloth on top of the cabbage, add a plate or anything flat that will press down on the cabbage under the weight. I used my boys dumbbell weights but you can use a jar with water in it or a big rock that you washed well previously. Close the bucket with its lid or add another cheese cloth on the top to keep flies/bugs out.
Place in a lukewarm area and check it in 3 weeks.

Suggested to start a new batch before all the sauerkraut is gone and use some of the brime to sped up the process.

Raw Crackers

Raw Sweet and Spicy/Salty Crackers.

Ingredients:
1 and 1/2 cups Flax seeds
3/4 cup Sesame seeds
3/4 Raw Sunflower seeds
Water to cover them for soaking

All the seeds are soaked for about 4-6 hrs.
Note: Flax seed will become gooey and sticky, normal. I actually ad to add more water to it.

Divide the seeds after it's soaked!

For Spicy/Salty crackers add:
3 carrots
2 celery stalks
2 tomatoes (remove skin)
1tsp salt
1/2 tsp pepper
1/2 tsp dry garlic
1/2 tsp cumin
1/2 tsp corriander
2 tbsp tamari
1 tbsp coconut oil

For sweet crackers add:
1 cup coconut flakes
2 tbsp raw cocoa powder
2-3 tbsp honey

I used a dehydrator, put parchment paper on each tray and spread the crackers mixture evenly in about 1/2-3/4cm thickness. I had it on for about 16hrs.  Two hours in the dehydrator I scored the sheets so it will be easier to break them apart. But each dehydrator is different so make sure you check so it won't be too hard.
Store in a glass airtight container.

Avocado Kale Salad

Avocado Kale Salad

1 bunch kale

1 avocado

1 tomato

1/2 cup pecans or any nuts i.e. walnut, pine nuts, pumpkin seeds, sunflower seed. But they have to be raw. 

sea salt

1 lemon's juice. 

Wash and spin kale dry. Cut up avocado and massage it into the kale. It will brake up the hard kale leaves and also you are not chewing on chunks of avocado. Add diced tomato, pinch of salt, and a lemon's juice. 

I actually use this recipe to make my kale chips. I massage the avocado in the kale and the salt and spices this way they stick to the leaves and dehydrate it in the dehydrator. It can even be done in the over. 

Enjoy

Roasted Chickpeas

Roasted Chickpeas

I make these when I am really craving junk food like chips.

2 cups cooked chickpeas

1 tbsp mustard

1 tbsp extra-virgin olive oil

1 lemon's juice

1 tsp Montreal Steak seasoning

Chipotle pepper to taste. I have used crushed chili peppers because I can’t find chipotle pepper. 

Preheat over to 375F

Mix all ingredients together in a bowl add the chickpeas and spread it on a greased baking sheet. bake about 30 minutes. I like to stir it half way or when it is almost done. But I never managed to make it crunchy so when it is roasted I put it in my dehydrator and leave it there for another 6 hrs or until crunchy.

It is also perfect o add to soups or stews.

Each serving contains:

113 calories, 5g protein, 4g total fat, 16g carbohydrates, 4g fiber, 129 mg sodium.

The original recipe says nutritional yeast can be added to it as well for a cheesy flavor. 

I have not tried it that way yet. 

Store in a glass jar. 

Enjoy

Coconut Quinoa Salad

Coconut Quinoa Salad

Ingredients: 

2 cups cooked chickpeas

2 cups cooked quinoa, (follow direction on package)

3 stalks celery

5-6 green onion (1 bunch)

1 English cucumber (the long one)

1 medium, firm but ripe avocado

1 cup raw pumpkin seeds

1 cup raw unsweetened coconut flakes

1/2 cup unsweetened dried cranberries

I have tried with chopped walnut and dried apricots. Both were delicious.

Dressing:

3 tbsp Extra Virgin Olive Oil

3tbsp apple cider vinegar

1 tsp sea salt or celtic salt (salt should be either pink or grey)

2 tsp Honey (optional) I personally never used honey with it. 

Cook Quinoa according to package direction. Cook chickpeas as well. Drain chickpeas.

Chop into small chunks all the vegetables. I do small, tiny chunks as that is how we like it. 

Mix quinoa, chickpeas and vegetables together. 

Mix dressing in a bowl and pour over salad. 

Coconut Curry Chicken Stir-Fry

Ok, so today I have figured it out that I am better at making traditional Hungarian recipes and not Thai which is one of my new favorite. 

I was hoping to be able to re-create the dish Kalman and I had in a restaurant in Toronto a couple of weeks ago. 

Well, no luck. I could not eat it, Michael and Thomas did not like it, although that doesn't surprises me but Kalman and Daniel had two servings each. Now I am waiting for Christian to come home from work so he can try it out too. 

Because it was very easy to do and it was done fast as well it is a dish that I was hoping to make when I am short on time. 

If you do try it, please let me know how it is for you. 

Coconut Curry Chicken Stir-Fry

Ingredients:

8 half chicken breasts, cut into strips

2 cups of water,

150g (1 box) creamed coconut, 

1/2 cup coconut flakes,

1/2 cup plain yogurt,

2 garlic,

chunk of ginger,

2 tsp red curry paste

2 bags of thai stir fry vegetables or use fresh veggies to your desire

2 tbs of coconut oil

5 cups of rice

salt

Direction:

In a blender or food processor, blend until creamy, garlic, ginger, yogurt, creamed coconut, coconut flakes, water, red curry paste.

Add coconut oil to frying pan and add the chicken strips. Stir and fry chicken until tender and slightly  browned. Take it out from the pan into a dish, set aside. Warm up the frozen veggies. When it is done add the chicken strips back into the pan and pour the creamy sauce over the meat and veggies. Let it cook for another 2 to 5 minutes. 

Serve on rice. 

Enjoy!

Quinoa Veggie Salad

Quinoa Veggie Salad

Ingredients:
2-3 cups of uncooked quinoa. Cook according to package direction.
2 tbsp walnut and pecan chopped and roasted
1/4 of each bell red, yellow, orange bell pepper
1 bunch green onion
1 tomato
1 handful of spinach
1 handful of kale
2 tbsp dried cranberries
1 garlic
lemon juice
olive oil
salt
pepper

Direction:
While quinoa cooks wash all vegetables. Chop spinach and kale into bite size. When quinoa is done add the greens to the warm quinoa. Let it stand while you prepare the rest of the veggies.

Cut up green onions, peppers and tomato into tiny pieces.
Add to quinoa with the roasted nuts and cranberry.

Make a dressing with 4 tbsp of lemon juice, 1 tbsp of olive oil, minced garlic, salt and pepper.

Mix it all together and refrigerate. Serve cold.

Enjoy!

Vegetable, Bean Soup

This is the second time that I am making our favorite bean soup with vegetables and without sour cream. It taste and looks so much better than the old version.

Vegetable, bean Soup.
serves 12-16

Ingredients:
900g dry Romano beans
3 medium size carrots
6 parsley roots (also called parsnips)
1/4 celery roots (very rare, celery stalks can be used, needs maybe 2 stalks)
2 tbsp fresh parsley leaves
1 medium onion
3 tbsp olive oil
1 heaping tbs flour
3 barley leaves
1 smoked ham hock (optional)
1 tsp Hungarian Paprika
salt

Soak beans overnight in filtered water. Cube vegetables except celery roots (easier to discard it when soup is done), dice onion, and cut up parsley leaves.

Cook beans with hock on medium to low heat  until beans are almost done. Can't really tell time as beans and hock differ in freshness and length of cooking time will vary. I usually cook the hock in one piece and take it out from the soup and cut it up when it is done.

Add vegetable, carrots, celery, parsley roots. While this is cooking in a pan saute onion in olive oil, when it is see through add flour and paprika. When vegetables are done add onion to the soup, stir and add now add the salt. Cook for another 3-5 minutes.

It is an easy soup to make but takes long. I am sure it can be done in a slow cooker, I just never tried.

This make a huge pot, 6 litres. Daniel had 3, Thomas and Micheal 2 serving and Kalman and I had just one and we still have 3 litres left.

Enjoy!

Intro

Hello Everyone,

I am Timea, a mom to four awesome boys and a wife to an amazing husband. I have been a lactation consultant since 2001 and a holistic lifestyle coach since 2008.

I love life and I love creating meals that are holistic, nutritious for the body and soul. I love seeing my children try new things and love creating meals that turns into some one's favorite. I love to eat and if I eat the right kind of food than I fell well and happy.

We have been trying to leave a holistic lifestyle ever since my twin boys were born, February 20,1991. Can't believe I will have 20 year olds in a couple of months.:)

I have decided to do a blog on sharing my recipes and experiments. I have many traditional Hungarian recipes that I still make and I try other cuisines as well. But almost always I alter the recipe for our taste and to make it more healthy.

I stopped using margarine years ago when someone, I can't remember who, asked me to put a pound of margarine and a pound of butter out in the garage during the summer month for a couple of weeks and see what happens.

Well, nothing happened to the margarine it looked, smelled and even tasted the same way when I put it out there. Then I read that margarine is one molecule away from being plastic. Hard to believe but that did it. I don't want to eat or even feed plastic to my children.

I also avoid soy as much as possible. I find the easier to do that is by cooking from scratch and using as few premade, prepared items as possible.

We have stopped consuming dairy about 18 years ago. What a blessing to our bodies. The only thing that I still buy that is dairy is cheese made from RAW milk and i get it from the health food store and organic butter.

In the past 2 years I have been experimenting with gluten-free baking and cooking and I just love the outcomes. No one in my family have ever been diagnosed with gluten intolerance (celiac disease) but it sure make me feel better and in less pain when I avoid gluten or actually avoid all grain.

The only grain that I can eat without pain is rice and quinoa.

Because it is Christmas time I will start with some traditional Hungarian cakes that I always make for Christmas. I have not tried it gluten free yet, that is my next project but the recipes are altered a bit.

I hope enjoy this blog and will try out some of the recipes.

To Your Health
Timea