–700g of Margella beans (or any white bean) soaked overnight -2 TBSP EVOO -1 large onion -2 carrots shredded -3 cloves of garlic -1/4 tsp red pepper flakes -4 cups vegetable or chicken broth -1 tsp salt -1/2 tsp pepper -1 tsp dill -lemon juice from 2 lemons
230g - sourdough discard 230g - milk (or use goat, cashew, oat, coconut milk) 1 - egg 15g - sugar (I use date sugar) 130g - wheat flour 3g - salt 5g - baking soda 5g - vanilla 43g - butter (or swap with avocado or olive oil) Mix ingredients
In KitchenAid bowl add: - 2.5 g tsp yeast - 227 g warm water - 5 g sugar Let rest 10 minutes Begin mixing slow with a dough hook after adding: - 350g bread flour - 9 g salt - 7.5 g olive oil Mix for 10 minutes.
100 g starter 360 g water 11 g salt 130-150 g of raisins (optional and you can soak them in water/rum if needed) 500 g flour —————————————— Mix all together. Let rise 30 minutes, then fold and turn. Repeat 3 more times. Cover bowl and let double in warm place.
1 - small head green cabbage 4 TBSP - EVOO 1/2 tsp - salt 1/2 tsp - pepper 1 (8 oz) pkg - mushrooms 4 - cloves of garlic, minced 2 tsp - chopped fresh thyme 1 tsp - Italian seasoning 1 cup - half and half 1
1 - 28oz Italian canned tomatoes 6 - cloves fresh garlic 2 tsp - minced ginger 2 tsp - turmeric 1/2 tsp - cayenne pepper 2 tsp - smoked paprika 1 1/2 tsp - salt 2 tsp - garam masala 2 tsp - ground cumin 1 pkg -
Ingredients NOTE: Best if made the night before Dry Ingredients * 1 1/2 cups (190 g) all purpose flour, spooned and leveled * 2 tbsp. (24 g) sugar * 1/2 tsp. fine sea salt * 2 tsp. baking powder * 1 tsp. baking soda Wet Ingredients * 1 cup (240 g) sourdough starter (sourdough
1/2 cup plus 2 TBSP whole milk (I use goat milk) 693 g (650 g for the dough, 43 g for the tangzhong) 5 g active dry yeast 1 cup sour cream (I use yogurt) 50 g sugar 12 g salt 3 eggs (one to whisk, brush top of
* 2 cups - King Arthur Keto Wheat flour * 2 TBSP - baking powder * 1 tsp - baking soda * 1/2 tsp - salt * 1 1/2 cups - heavy whipping cream Preheat oven to 450 degrees. Mix flour, baking powder, baking soda and salt in bowl. Add heavy whipping cream.
* 100g sourdough starter * 345g warm water * 15g EVOO * 500g bread flour * 10g salt Mix sourdough starter, water and olive oil in a mixing bowl. Whisk to combine throughly. Add flour and salt, mix until no dry flour remains. Cover the bowl and let sit for 30 minutes. Perform 3 sets
-3 or 4 bananas (overripe will work) -1/3 cup maple syrup, sugar or dates -1/2 cup water, oat, cashew or almond milk -1/3 cup cocoa powder -1/2 tsp baking soda -1/2 tsp salt -2 Tbsp whole coffee beans -1 cup whole wheat, spelt or oat
Prep 30 min - Cook 4 hr + (Serves 8-10) INGREDIENTS: -454g dry black urad dal or dry Camellia black beans (soaked overnight in 3-4 liters cold water or cook with InstantPot bean setting) -30g garlic cloves -10g fresh ginger -70g tomato paste -8g fine sea salt -1 tsp chili powder