I'm Starched!-YUCCA! POTATO, BREADS, RICE, Starch filled Foo

_Kitten_Kate

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monocot

2/3 cup dry lentils (I use red but brown, green or a sprouted variety work too)
2 Tbsp flaxseed meal (I use golden flax ground in my Magic Bullet)
1 cup water
sea salt (don’t skimp since this is the main seasoning)
2-3 Tbsp coconut oil (olive oil, grapeseed, canola, butter or ghee all work – use oil for vegan)

Favorite herbs and/or spices, optional

Directions

1. Preheat oven to 375F.
2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade).
3. Add the coconut oil (or oil/butter of choice) to a 8×8 or 9×9 pan* and let melt in the oven and warm (about 2 minutes). Meanwhile, add flaxseed meal, water and salt to ground lentils and blend again for about 15 seconds. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).
4. When oil is hot and melted, pour batter into the pan and spread with a spatula. Bake for 25-30 minutes until the bread forms a crust. Let cool slightly, cut and enjoy warm!

Bread can be refrigerated and toasted to reheat if needed.

*You can make the bread thick or thin by choosing your baking dish and add herbs and spices for different flavor variations.



I said it serves 4. but it matters on how big the slices and if you're eating it like bread or not. I eat it with Hummus or peanut butter.
I cooked mine in a pie plate.
I cut it into 8,. so if everyone eats 2 slices.

Calories- 173
Carbs- 29
Fat- 2
Protein- 12
Fibre- 8

1 slice is 86 calories, 6 protein and 4 fibre and 14 carbs

monocot

Whiskey Soda Bread Recipe
This sweet bread is stuffed with whiskey-soaked raisings and orange rind and served with whiskey butter for a delicious variation of traditional Irish soda bread. If you don't want to use whiskey, simply soak the raisins in hot water.

1 cup raisins
1/2 cup Irish whiskey
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated orange rind
1/2 teaspoon baking soda
1-1/3 cups buttermilk
1/4 cup butter or margarine, melted
Whiskey Butter:
1/2 cup butter or margarine, softened
1 tablespoon Irish whiskey

Directions

Soak raisins in Irish whiskey overnight.
Combine flour, sugar, baking powder, salt, and orange rind in a large bowl; mix well. Stir in raisins mixture, blending well. Dissolve soda in buttermilk; add to flour mixture, stirring well. Stir in butter, mixing well. Spoon batter into a greased 2-quart casserole. Bake at 350 degrees F. for 50 minutes or until golden brown. Cut into squares, and serve with Whiskey Butter.

monocot

Sweet Pretzel Bread

1/4 cup (60 mL) granulated sugar
1 pkg active dry yeast
1/2 cup (125 mL) milk
1/4 cup (60 mL) butter
2 tsp (10 mL) ground cardamom
1 tbsp (15 mL) grated orange rind
1 tsp (5 mL) salt
2 eggs, beaten
4 cups (1 L) all purpose flour
Topping
1 egg, beaten
2 tbsp (30 mL) pearl sugar

Preparation
A pretzel is an attractive, decorative shape that doesn¹t require a cookie cutter. Let the Test Kitchen show you how it's done >>

In large bowl, stir 2 tsp (10 mL) of the sugar with 1/4 cup (50 mL) warm water until dissolved. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in small saucepan, heat milk, remaining sugar, butter, cardamom, orange rind and salt until butter is melted; let cool to lukewarm. Stir into yeast mixture along with eggs.

Stir in 3-1/4 cups (800 mL) of the flour, about 1 cup (250 mL) at a time, to form shaggy dough.

Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding enough of the remaining flour as necessary.

Transfer to large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

On lightly floured surface, divide dough in half. Roll each piece into 20-inch (50 cm) rope. Curve to create horseshoe; cross ends over each other twice. Bring ends up to curve of pretzel shape and press down.

Place loaves 3 inches (8 cm) apart on parchment paper lined baking sheet. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.

Topping:
Brush tops with egg. Sprinkle with pearl sugar. Bake in centre of 375°F (190°C) oven until golden and loaf sounds hollow when tapped on bottom, about 25 minutes. Let cool on pan on rack for 5 minutes. Remove to rack; let cool completely.

Additional information :

monocot

Vegetable Herb Bread

1 tbsp (15 mL) liquid honey
1-3/4 cups (425 mL) warm water
2 tsp (10 mL) active dry yeast
5-1/2 cups (1.375 L) all-purpose flour
1/4 cup (60 mL) grated peeled carrots
1/4 cup (60 mL) grated zucchinis
1/4 cup (60 mL) rinsed drained oil-packed sun-dried tomatoes, diced
2 tsp (10 mL) salt
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) dried marjoram
Carmelized Onions:
2 tbsp (30 mL) vegetable oil
2 small onions, thinly sliced
1 pinch salt
1 pinch pepper

Preparation
Caramelized Onions: In skillet, heat oil over medium-low heat; cook onions, salt and pepper, stirring occasionally, for 30 minutes or until tender and golden. Let cool.

In large bowl, dissolve honey in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy.

With wooden spoon, beat in 2 cups (500 mL) of the flour until smooth. Stir in onions, carrot, zucchini, tomatoes, salt, basil, oregano, thyme and marjoram. Stir in 2-1/2 cups (625 mL) of the remaining flour to make sticky dough. Turn out onto lightly floured surface; knead for 10 minutes, adding as much of remaining flour as necessary to make dough smooth, elastic and slightly tacky.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 hour or until doubled in bulk.

Punch down dough; divide in half. Form each into oval; fit into 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover and let rise for about 1 hour or until doubled in bulk. Brush tops with water; with sharp knife cut 3 diagonal slashes on tops.

Bake in 350°F (180°C) oven for 1 hour or until golden brown and loaves sound hollow when tapped on bottom. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap, overwrap with heavy-duty foil and freeze for up to 1 month.)

monocot

Chipotle Olive Bread

Pinch granulated sugar
3/4 cup (175 ml) warm water
2-1/2 tsp (12 mL) active dry yeast
3/4 cup (175 mL) milk
1/4 cup (50 ml) extra-virgin olive oil
1 tbsp (15 ml) minced chipotle peppers
4-1/4 cups (1.05 ml) all-purpose flour
1 tsp (5 ml) salt
1/2 cup 125 mL) chopped green olives
Cornmeal

Preparation

In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.

Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.

Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)

Additional information :

Bread Machine Variation for Dough Only: In pan of machine, add (in order) water, sugar, milk, oil, chipotle pepper, salt, 4 cups (1 L) all-purpose flour and 1-1/2 tsp (7 mL) bread-machine or quick-rising (instant) dry yeast. (Do not let yeast touch liquid.) Choose dough setting. When complete, remove from pan. Knead in olives. Shape and bake as directed.

Tip: Starting at a high oven temperature then reducing it plus baking the bread with a pan of water on the bottom rack creates a crisp crust.

monocot

Green Onion and Cheddar Scones!!!
I love these!!!


2-1/2 cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) cold butter, cubed
1 cup (250 mL) shredded extra-old cheddar cheese
1/4 cup (60 mL) minced green onions
1 egg
1 cup (250 mL) milk

Preparation

In large bowl, whisk together flour, baking powder, salt and cayenne pepper. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add 3/4 cup (175 mL) of the cheese and green onions; stir to combine. Beat egg with milk; pour over flour mixture and stir with fork to form soft ragged dough. With lightly floured hands, press dough into ball.

Turn out onto lightly floured surface; knead gently 10 times. Pat into 3/4-inch (2 cm) thick round. Using 2-1/2-inch (6 cm) floured round cutter and pressing scraps together, cut out 12 rounds. Place on parchment paper-lined or floured rimless baking sheet. Sprinkle with remaining cheese.

Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool. Store in airtight container for up to 24 hours or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

hippysprout

SIMPLE BAGELS

This recipe calls for self rising flour. You can make your own or buy it, either way works.

To make 1 cup self rising flour sift together the follow:
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

To make bagels:
1 cup of self rising flour
1 cup Fage Total 0% Greek Yogurt
1 Egg for egg wash

Instructions:
Preheat oven to 350 degrees.

Combine 1 cup of self rising flour and 1 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.

Turn dough on a lightly floured surface and brush your hands with a bit of flour.
Knead and divide into 4 parts.

Roll out each dough ball to form a rope and pinch the ends of each rope together to make a circle. You will have four bagels.

Beat one egg and brush over the bagels and sprinkle with whatever seasoning you would like, or leave them plain.

Bake at 350 degrees on a pan sprayed with cooking spray for 23 minutes and 500 degrees for 2 minutes so the tops can brown.