Sourdough Ciabatta

These rolls have the taste of my Grandpa's sourdough biscuits. It is a mild sour taste. We especially enjoy these for making torta's.

Sourdough Ciabatta
makes 6 rolls

2 cups sourdough starter
1 cup lukewarm water
2 Tablespoons raw honey
2 teaspoons sea salt
2 Tablespoons yeast
3 - 4 cups flour

Day One:
Refreshing Sourdough starter:

Add sourdough starter (at least 1/2 cup) or mother to mixing bowl. Add 3 cups lukewarm water and 3 cups flour. Beat well. Remove 1 cup starter and store in crock. Cover the mixing bowl and let rest 8 - 12 hours. This will be your sponge, or proofed sourdough.

Day Two:
Starter will be very bubbly and frothy.


In large bowl combine water and starter in mixing bowl. Stir in the salt, honey, and yeast. Beat well. Add 3 cups flour, a cup at a time. Knead in bowl for about 5 minutes. Dough will be very sticky. Let rise 1/2 hour in cool place. Add additional 1/2 cup or more flour and knead again. Dough will now become smooth. Let rise again 2 hours or until doubled. (If you choose not to use yeast, this will take several hours. You can punch down dough and let rest in refrigerator until the next day. Let warm to room temp before proceeding.)

Punch down and shape dough into a flat shape. Cut dough into 6 pieces. Place on greased, floured cookie sheet to rise. Cover with greased plastic wrap. Let rise in warm area about 2 hours more, or until doubled. (If you are not using yeast this step will take longer.)

Preheat oven to 450 degrees. Place a water bath below the baking rack. Spray oven with water bottle just before inserting bread. Spray again every five minutes or so. Bake for 20 minutes. If darker bread is desired, broil bread slightly.

Beef, Barley and Sweet Potato Stew

This recipe has been modified from the original version found at deliciouslivingmag.com.

Preparation: Use hulled barley, which retains its germ and bran. Rinse and soak barley for 48 hours. Discard water and rinse barley.

1 Tablespoon coconut oil
2 pounds stew meat
2 cups chopped onions
1 cup sliced celery with leaves
5 cups beef stock or broth
1 bay leaf
3/4 cup hulled barley, rinsed
4 cups sweet potato chunks
2 cups sliced carrots, 1 inch rounds
1 1/2 cups cubed parsnips
1/2 Tablespoon Worcestershire sauce, try Annie's Naturals
1 teaspoon dried oregano
1 28-can whole tomatoes in juice, broken apart
1 1/2 cups peas

Slow Cooker: Add all ingredients except peas. Cook on low 8 - 10 hours. Add peas in last 30 minutes of cooking.

Heat oil in Dutch oven or large saucepan on med-high. Add meat and cook until no longer pink. Stir in onions and celery. Saute for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat and simmer, covered, about 1 1/2 hours.
Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50 - 60 minutes or until vegetables are tender. Stir in tomatoes and peas. Bring to simmer 10 - 15 minutes. Season to taste with sea salt and pepper.
Tips: This stew will be thicker the second day and you may need to add broth or water to thin when reheating.

Moroccan-Spiced Lamb and Lentil Stew

We tried lamb a few months ago and the whole family enjoyed the flavor. I think we get into the beef and chicken rut. I wanted to try lamb and thought this sounded like a good way to introduce it.

Preparation: Rinse and clean lentils. Soak in cool water 48 hours. Lentils will begin to sprout. Rinse for use. Lentils can be stored in water in refrigerator one to two days longer if needed.

Moroccan Lamb and Lentil Stew

1 1/2 pounds lamb, cut into 1-inch cubes
1 Tablespoon coconut oil
1 medium onion, sliced
2 cloves garlic, crushed
4 cups beef stock or broth
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup red lentils, rinsed, sprouted
4 cups peeled, cubed winter squash
1 small rutabaga, cubed
3/4 cup raisins

Slow Cooker - Combine ingredients and cook on low for 8 - 10 hours.

In Dutch oven or large saucepan, heat oil over medium-high heat. Add lamb and brown. Reduce heat, add onion and garlic and saute for 5 minutes. Add stock and spices. Bring to a low simmer, cover, cook 1 1/2 hours or until lamb is tender.
Stir in lentils, vegetables and raisins. Simmer, covered, for 25 minutes or until squash and lentils are tender. Season to taste with pepper and sea salt.

Note: this recipe has been adapted from deliciouslivingmag.com.

Curried Lentils

I found this recipe at deliciousliving magazine. The title was Curried Lentils with Sweet Potatoes and Spinach. This recipe has been modified. The recipe states serves four but for us it served about 6. I like this recipe, it was delicious, almost like a meatless chili dish.

Preparation: Rinse and clean lentils. Soak in cool water for 48 hours. Rinse well. Lentils should begin to sprout. These can be refrigerated in water for an additional day or two if needed.

Curried Lentils

1 tablespoon coconut oil
1/4 cup chopped onion
2 large garlic cloves, minced
1 tablespoon curry powder
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
1 cup lentils, rinsed, sprouted
2 cups broth
1 medium sweet potato, peeled and cut into small cubes
1 red bell pepper, chopped
2 cups baby spinach leaves
1 teaspoon+ sea salt, to taste
1/4 cup chopped raw almonds, garnish
sour cream or yogurt to garnish

Heat coconut oil in large pan or pot. Add onion and garlic, saute until soft, about 5 minutes. Stir in curry powder, ginger, and cumin. Cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered for 10 minutes. Add sweet potatoes and red pepper, cover and cook for 10 additional minutes. Sweet potatoes should be tender. Stir in spinach and cook 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste. (You can double the cumin and curry for a spicier dish.) Serve with sour cream or yogurt and almonds.