Sunday, August 29, 2010

New Fave Sourdough Biscuit and Menu Plan

I've found a sourdough biscuit recipe that we love!  I tried these from Sarah's Musings last Saturday when I had a hankering for some biscuits and didn't want to wait for a soaking period.  The only modifications I made were to sub organic palm shortening for lard (still haven't rendered that pig fat), and I dipped the biscuits in bacon grease on both sides before baking instead of brushing them with butter (yes, I did!).  They were SO good.  I felt sort of naughty using all purpose even though my sourdough is whole wheat, so I decided to modify the recipe a bit this morning to include a soaking period for all whole wheat flour (since sourdough makes quick work of phytates, you wouldn't have to soak as long as you would with other acid mediums, so still not a terribly long wait).  They turned out fabulous, so this may be my new go-to biscuit recipe.  I imagine I'll still make Sarah's white flour version every once in a while, too, when I have a hankering and just can't wait ; ) 

Sunday, 8/29
Soaked oatmeal
Baked chicken, rice, gravy, sweet potatoes, sourdough biscuits

Monday, 8/30
German pancakes, pure Grade B maple syrup
Pizza w/ sourdough crust,  fried cabbage

Tuesday, 8/31
Oatmeal raisin muffins
Tortilla beef skillet, black beans

Wednesday, 9/1
Baked oatmeal
Bar-b-que chicken sandwiches on homemade buns, broccoli

Thursday, 9/2
Toasted buns, eggs 
Chicken and rice, cornbread, cream peas

Friday, 9/3
Scrambled eggs, sourdough biscuits
Goulash, mashed potatoes, baby lima beans  

Saturday, 9/4 
Sourdough pancakes
Leftover buffet 

Saturday, August 21, 2010

Back to School Menu Plan

Technically, we started school Wednesday, but this will be our first full week back...with one tiny interruption; my oldest daughter got braces Thursday and she's already knocked a bracket loose, so Monday we're heading back to the orthodontist for the third time in a little over a week.  I have a feeling they're going to know us really well before long.  School is going really well so far, though.  We've started year one of the multi-age curriculum from My Father's World, and we're loving it!  I especially like that the girls are getting a solid foundation in Creation-based science, and I'm learning right along with them!  It's really fun and I love the structure and routine of school days, but I haven't had as much time to post.  Alas, I do have some recipes coming up soon, plus I'll be posting about my first lard rendering experience!  That is, when I actually get around to doing it!  I've got fifteen pounds of pastured pig fat in my freezer that's been calling my name.  Very, very exicited!  

Sunday, 8/22
Soaked oatmeal
Chicken and dumplings, baked sweet potatoes, purple hull peas

Monday, 8/23
Blueberry muffins (a whole wheat, soaked overnight version of these)
Beef and cheese roll-ups, black beans

Tuesday, 8/24
German pancakes
Nitrate free hotdogs, homemade buns, Creamy mac and cheese, broccoli

Wednesday, 8/25
Baked oatmeal
Italian stew w/ green beans

Thursday, 8/26
Scrambled eggs, hashbrowns
Cheesy chicken & pasta casserole, baby lima beans

Friday, 8/27
Toast, nitrate free bacon, eggs
Deviled eggs, cheddar sourdough biscuits, chocolate sourdough cupcakes w/ cream cheese icing (hosting a bible study, so there will be other finger foods, as well)

Saturday, 8/28
Sourdough pancakes
Leftover buffet

Saturday, August 14, 2010

Menu Plan for 8/15-8/21

We've had family here this past week and we've been wingin' it on meals!  We've had some good ones!  My 3rd daughter's 2nd birthday was Tuesday and I made a delicious AND wholesome chocolate sourdough cake using the recipe at GNOWFGLINS.  Truly the best of both worlds, I don't think I'll ever need another birthday cake recipe!  The cream cheese icing was a little naughty with organic powdered sugar, but it was just a tiny birthday splurge.  It's been a fantastic week with family and the break from planning has been really nice, but I've got to say that I love my menu scheming!  Lots going on this week, so it's a simple one.

The big girls decorated their little sister's cake with a little help from Meme

Sunday, 8/15
Soaked oatmeal
Roast chicken, rice, gravy, sweet potatoes, broccoli 

Monday, 8/16
Eggs, soaked whole wheat biscuits
BLT's   Fried Rice w/ leftover rice and veggies

Tuesday, 8/17
Baked spaghetti, green beans

Wednesday, 8/18
French toast
Tortilla Beef Skillet

Thursday, 8/19
Soaked oatmeal
Casserole from the freezer (appointments in town all day)

Friday, 8/20
Sausage, soaked whole wheat biscuits
Chinese cabbage and rice

Saturday, 8/21
Sourdough pancakes
Leftover buffet/sandwiches

Tuesday, August 3, 2010

Chocolate Sourdough Cookies

If you don't like sourdough, you won't like these cookies.  They have a very distinct tang that works really well with the chocolate (or at least we think so). My kids and even my normally anti-chocolate husband love these!

I bet you think I really like this plate.  Well, I do.

1 cup sourdough starter
1 3/4 cups sprouted or all-purpose flour (I used AP; I can't get sprouted locally and shipping is pricey)
1/3 cup cocoa powder
1/2 cup virgin coconut oil or softened butter
1 teaspoon sea salt
1/4 teaspoon baking soda
1 cup rapadura (or sweetener of choice)
2 teaspoons baking powder
1 egg
1 teaspoon vanilla extract

In a large bowl cream the butter or with the rapadura. Beat in the egg, vanilla, and the sourdough starter. Mix dry ingredients in a separate bowl.  Mix the dry ingredients gently into the wet and you'll get soft, high rising cookies.  Over mix and you'll end up with flat ones.  Drop dough by teaspoonfuls onto parchment paper lined baking sheets. Bake at 350 degrees for 10 to 12 minutes.  

Variation:  I think these would be really good with Amish friendship bread starter in place of the sourdough starter.  I haven't actually tried it yet, but I thought I'd throw it out there.  It might be wise to reduce the sugar slightly if you try it.  

This post is part of Tuesday Twister at GNOWFGLINS.

Sunday, August 1, 2010

Happy Anniversary Week Menu Plan

This is such an exciting and busy time of year for us.  We're gearing up for school amidst the excitement of several upcoming family and church  events.  This week's big event is our wedding anniversary on Tuesday, August 3rd!  I'm looking forward to celebrating another year with the best husband in the world!  We have an amazing marriage and I'm so thankful for his companionship.  He's been so patient and supportive through our real food transition.  I love him for letting me bore him to tears with dizzying amounts of health information, for eating my sometimes failed food experiments without a single complaint, for letting me get a beehive despite his dislike of buzzing things, for putting up with all the jars of ferments and cultures that live in our kitchen, and for trusting me enough with our family's nutritional needs to stand behind my judgment even when it goes completely against the mainstream health and nutrition grain.  This list could be much longer; he really is the most patient man I've ever known and I thank God for him everyday.

This is sad, but this is the most recent picture I could find of Nick and me and it's from '07 (daughter #2 took it, hence the up angle).  Ok, I admit's actually the most recent picture I could find of us when I'm not pregnant!  What can I say?  I'm usually the one behind the camera!

This is what I'll be feeding that sweet man and the crew this week: 

Sunday, 8/1
Soaked Oatmeal
Chicken breasts, mushroom gravy, rice, purple hull peas, cornbread

Monday, 8/2
Soaked whole wheat biscuits, eggs
Beef and veggie soup

Tuesday, 8/3
Breakfast casserole
Barbecue pulled chicken sandwiches w/ soaked whole wheat buns, fried okra

Wednesday, 8/4
Soaked oatmeal
Hot Tamale Pie, lima beans
Thursday, 8/5
French toast, blueberries
Chicken and rice w/ carrots, soaked whole wheat honey rolls

Friday, 8/6
Egg and nitrite free bacon sandwiches (on leftover rolls)
Cheesy Kielbasa Pasta w/ broccoli, cauliflower, and carrots

Saturday, 8/7
Chocolate sourdough waffles w/ peanut butter & maple syrup
Leftover buffet

(Note:  This is a bit more bread than we'd ideally eat in a week, but I don't plan on doing any major shopping and I'm trying to stretch the ingredients I have on hand!)