Creamy cashew salad dressing

 

• ▢ ½ cup raw cashews
• ▢ ½ cup water
• ▢ 1 Tablespoon lemon juice
• ▢ 1 Tablespoon tamari
• ▢ 1 heaping Tablespoon fresh cilantro leaves
• ▢ 1 small clove garlic

Instructions

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  Put all of the ingredients in the blender and blend until smooth.
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  Enjoy right away on a salad. Or move to a covered container in the refrigerator until ready to use.
  The dressing will keep in a covered container in the refrigerator for up to 5 days. It will continue to thicken over time. If necessary, thin the dressing with a splash of water.
  
  

Greek Sheet pan Chicken

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½ cup olive oil
• ▢ 1 lemon, juiced (about 3 tablespoons)
• ▢ 4 garlic cloves, minced
• ▢ 2 teaspoon dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 chicken breasts
• ▢ 1 medium zucchini, halved lengthwise and sliced
• ▢ ½ large red onion, thinly sliced into wedges
• ▢ 1 pint cherry or grape tomatoes or some cut up tomatoes
• Kalamata olives or green olives (optional & to taste)
• ▢ ¼ cup feta cheese
• ▢ 2 tablespoons finely chopped fresh parsley (optional)

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. 

Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Couscous

 

• 1¾ cups low-sodium chicken or vegetable broth (or water)
• ½ teaspoon salt
• 1 tablespoon unsalted butter

• 1 tablespoon extra-virgin olive oil
• 1½ cups (10 oz) couscous

1. 
   
2. In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.

Shoarma Kruiden

 

• 2 tl Komijnzaad gemalen;
• 1 tl Kurkuma gemalen;
• 1 tl Kaneel gemalen;
• 2 tl Peper zwart gemalen;
• 1 tl Cayennepeper gemalen;
• 2 tl Paprikapoeder;
• 2 tl Koriander gemalen;
• 2 tl Knoflookpoeder;
• 2 tl Gember gemalen;
• 1 tl Zeezout fijn.

Gebruik: 20-25 gram kruidenmix per kilogram shoarma vlees.

Light Whole Wheat Sourdough Bread

 

Light Whole Wheat Sourdough Bread

Ingredients

• 50g bubbly, active sourdough starter (100% hydration)
• 350g – 375g warm water (80–85 F)* See note below
• 400g bread flour
• 100g whole wheat flour
• 9g fine sea salt

Instructions

Baking Schedule

Whole whether doughs tend to rise faster than white doughs, especially in warm weather. To avoid over proofed dough, I like to start mixing in the afternoon (usually between 2-3 PM) when I know I’ll be home to stretch and fold the dough. Please adjust your rise times based on temperature. 

Make the Dough

Combine the sourdough starter and water in a large bowl. Add the flour and salt. Mix with a fork and then finish by hand to fully incorporate the flour. It will feel very wet and sticky. Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball. 

Bulk Rise with Stretch and Folds

After the dough has rested for 1 hour, do your first fold.

Gather a portion of the dough, stretch it upward, and fold it over toward the center of the bowl. Give the bowl a 1/4 turn and repeat 3 more times, stretch and folding the dough to come full circle around the bowl (4 folds =  1 set). If the dough still feels slack after the 1st set, do an additional 4 folds around the bowl to tighten the dough. 

For best results, do 4 sets total spaced 30 minutes apart resting the covered dough in a warm spot in between each set (see tip below). Notice how the dough will tighten after the 4th set. See video for technique.

When finished with the folds, cover the bowl and continue the bulk rise (untouched) at 75-78 F for about for 2-3 hours. The dough is ready when it has almost doubled in size. Wrap and chill the whole bowl overnight; the dough will continue to rise only slightly in the fridge when the dough is warm.

Shape the Dough

The following morning, make sure the dough has doubled in size. If not, give it more time to bulk up, if needed. This is important to build strength.

Line a small bowl (or proofing basket) with a cotton or linen cloth. Sprinkle with flour. You’re going to shape the dough twice to build extra strength.

Preshape

Remove the cold dough onto a floured surface. Let rest for 10-15 minutes to take some of the chill off. Shape the dough into a loose ball using the envelope technique. Starting at the top of the dough, stretch and fold it over toward the center. Then stretch and fold the bottom of the dough toward the center. Repeat on the left side…and then the right side. Using a bench scraper, scoop up the dough and flip it over so the smooth side is facing up. Cover and rest for 20-30 minutes. 

Final Shape

After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the lined bowl or proofing basket seam side up. Cover with the cloth overhang.

Second Rise

Rest in the warm spot you used earlier for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size. The dough should not be very cold prior to baking.

Preheat your oven to 450 towards the tail end of the second rise.

Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.

Score the Dough

Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to a Dutch oven (or another oven safe pot with lid).

Bake the Dough

Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes and golden brown.

When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture.

Credit: https://www.theclevercarrot.com/2020/06/whole-wheat-sourdough-bread/

Creamy Cilantro Lime Dressing

 1 cup cilantro leaves

1/2 cup plain greek yoghurt

2 Tbs fresh Lime Juice

2 cloves of garlic, grated

1/4 cup olive oil

Salt and Pepper to taste

Put all the ingredients in blender. 

Italian Sausage Seasoning

 

Ingredients

• 2 teaspoons dried parsley
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon fennel seed (whole)
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (or more to taste)
• 2 teaspoons salt
• 1 tablespoon fresh grated garlic
• 1 teaspoon fresh minced onions
• 2 pounds ground pork (or turkey, chicken or beef)

Instructions

 

• In a small bowl, combine all of the seasonings. Add the seasonings to 2 pounds of ground pork. Brown or cook as desired in a large skillet.
• Store any leftovers in the refrigerator in an airtight container.
• The seasoning mix itself can be stored at room temperature, in an airtight container in the pantry.