Sourdough Whole Wheat Bread

Posted by Jennifer Cote

If I’m going to make homemade sourdough bread using freshly ground whole wheat flour, I definitely need a system. Otherwise, I won’t have time for this! Below is the streamlined recipe I use every few days (when we’re getting low on our daily bread).

Sourdough Bread w/whole grainsConsidering that the vitamin E (and other nutrients) in wheat can go rancid so quickly, it just never seemed worth it to make bread with store-bought whole wheat flour. But I finally got a VitaMix blender, which grinds wheat berries into flour. At last, fresh-ground flour!

The other reason I hadn’t bothered with bread-making was that it didn’t seem particularly healthy. (You know, “Wheat Belly” and all that.) But a friend told me how she’d heard that some Celiac-sufferers could actually enjoy bread again, as long as it was sour-dough fermented. Guess it makes it easier to digest. That sold me on the idea.

A few years later, I’ve learned something else too. Hand-kneading seems to produce the best bread. I thought I could save time at one point, and I began using the dough hook and my KitchenAid to knead the bread. It did not turn out as good! I researched and found that the style of kneading does affect the bread. The molecules in hand-kneaded bread are actually shaped differently, while the machine-kneaded molecules are more stretched out. Not that the reason matters that much… just know that there doesn’t seem to be a short-cut to excellent whole wheat bread, without hand-kneading it.

I’ve also discovered that kneading bread on a wooden board (as directed in most recipes) makes for messy cleanup. Kneading the dough on a Formica counter top was an improvement, as the dough didn’t stick as much. I didn’t have to add as much extra flour to keep it from sticking to the counter, so the bread was moister.

But then I found the best method! I started kneading the bread in an 8-cup glass measuring cup, set on a towel (so it didn’t move around too much), in the sink. It was at a good height for throwing some hearty dough punches. So, it was easier clean-up, and I got a good work-out too.

Oh, one other thing I found out: Hard Red Winter Wheat (or hard red spring wheat) seems the best. I tried Hard White Wheat berries for a season, but the bread didn’t seem as good. After researching, I discovered- no wonder. White wheat might have a milder flavor, but it doesn’t have as much gluten. So the bread doesn’t rise quite as well. So- why not use the red wheat?! It does have an excellent flavor too, when fresh-ground. (Perhaps because it isn’t rancid!)

I still add a bit of “ancient grains” now and then- “Einkorn” is nice for variety. It won’t rise quite as well as the Red wheat though.

Experiment with any or all of the additions (raisins, caraway seeds, millet, palm sugar, walnuts and such). Adding extras will dictate a larger bread pan though—a cast iron skillet works well in that case. Makes one loaf (without additions), about 2 1/2 lb.

INGREDIENTS

  • 1 (scant) qt. sourdough starter
  • 1 1/2 c. warm, filtered water (non-chlorinated is best for the yeasts)
  • 2 c. wheat berries, frozen (or 3 c. whole wheat flour) (about .88 lb.)
  • 1 c. more of wheat berries, frozen (or about 2 1/4 c. whole wheat flour) (about .35 lb.)
  • 1 TBS. salt
  • Optional: 1 c. raisins, 1/2 c. millet, 1/3 c. sunflower seeds, 1 TBS. caraway seeds, cinnamon,   1 c. walnuts, and/or 1/4 c. palm sugar or honey

PREPARATION

In a medium bowl (or kitchen-aid bowl), add: > 1 scant quart of sourdough starter (about 3 1/2 c.)

Into the empty jar of sourdough starter, add water, shaking well. Then add that water to the sourdough starter in mixing bowl, mixing well: > 1 1/2 c. warm water (around 105 degrees is fine, or warm to the touch)

Grind flour in a VitaMix, KitchenAid (with attachment), or other mill. Use frozen wheat berries to keep the flour from getting too warm from grinding. Start with: > 2 c. frozen wheat berries (or 3 c. whole wheat flour)

Stir flour vigorously into the bowl of starter and water mixture, until smooth. Pour a scant quart of the mixture back into the sourdough starter jar, to refrigerate until next time.

To the remaining mixture in the bowl, add more flour, plus any optional grains or seeds. (The extra fermenting makes millet and seeds more digestible.). Use: > 1 scant c. more of frozen wheat berries, ground into flour (or use 1 1/2 or so whole wheat flour) > optional- millet, sunflower seeds, caraway seeds

Stir some of second batch of flour in, leaving some out if it’s too thick. The dough won’t be totally stiff, but it shouldn’t be so moist that it sticks to the hands, either. I usually gently hand-knead the second batch of flour in, until it’s mixed in.

Cover the dough bowl with a damp towel or with oiled plastic wrap. Let dough rise until doubled. This will take 4-6 hours in a cool kitchen, or quicker in a warm place.

After dough’s doubled in size, add salt and knead for 9 minutes or so. Optional items can be added, but will make a larger loaf (which will need a larger pan!).

Use coconut oil (or butter) to oil a loaf pan or skillet. Shape the dough into a loaf, rolling it in some organic corn flour or other favorite, to coat the outside. Set in well-oiled pan.

Let rise another few hours, until doubled again. Bake in a preheated, 400 degree oven for 30-35 minutes per loaf (or in skillet). For larger loaves, when goodies like raisins, millet and such have been added, let bake 40-50 minutes. Let sit for 10 minutes, then remove from pan to cool on a rack.

Hot Cocoa (or Cool Fudge), Paleo-Style

Posted by Jennifer Cote

Maybe we’re getting used to the drill: More Omega 3 fats, grass-fed meat, wild-caught salmon, free-range chicken, organic produce, etc. Less bread, less processed, less sugar, etc.

But still… Sometimes I just need chocolate! And I need it now. If I have some special chocolate in the house, it disappears pretty fast. Too fast. I may even eat more of it than I should. And then it’s gone. And then I don’t have a chocolate fix to run to!

The recipe below has actually cured me of needing store-bought chocolate. It does satisfy my cravings, and I don’t overeat it!

Hot Smoothie, Chocolate w/Protein PowderI’m not saying I don’t overeat it because it isn’t good. I think that all the nutritious supplements in this mix can satisfy cravings in a healthy way. The body gets nutrients it needs!

You can customize your recipe- it does not require “yucca powder”, “astragalus”, or whatever you’re in the mood to add. But it’s easier to incorporate such foods into our diet if they’re in something we might routinely want to fix for ourselves. (If you’re wondering what’s so great about these natural herb powders, look ’em up at “Jen’s Shop“- I mention what they’re good for there.)

Oh, and if you’re shooting for even less carbs, you can sub VitaFiber for at least half of the honey. Also, if you want something like a protein bar with gelatin instead of whey protein, see the asterisk, bottom of page.

INGREDIENTS for “HARD-CORE CHOCOLATE FIX”

  • 2 c. toasted cacoa nibs (1/2 lb.)
  • 2 TBS. butter (.06)
  • 2 TBS. coconut oil (.06)
  • 1/4 c. honey (.16)(or Vitafiber)
  • 1 tsp. vanilla, if desired
  • 1 tsp. cinnamon (plus turmeric, if desired)
  • 1/4 tsp. salt
  • 1/2 c. whey protein powder (.06)*
  • OPTIONAL: 2 TBS. yucca powder (.03)
  • OPTIONAL: 2 TBS. astragalus (.03)
  • OPTIONAL: 2 TBS. ashwagandha (.03)
  • OPTIONAL: 2 TBS. Goat Mineral Whey

 PREPARATION

Toast cacao nibs in oven for 10 minutes or so on 350 degrees, until darkened some, and fragrant. Use: > scant 2 c. toasted cacao nibs (.50 lb.)

A Vitamix works well to process the nibs into a puree. Otherwise, use an equal weight of cocoa powder. Process nibs until smooth: > 2 c. toasted cacao nibs

Next, add to Vitamix, with the processed nibs: > 2 TBS butter > 2 TBS coconut oil > 1/4 c. honey (and/or part VitaFiber) > 1 tsp. vanilla > 1 tsp. cinnamon > 1/4 tsp. salt

Turn out into a bowl. Knead remaining ingredients in with hands; mixture may be thick, depending on how many supplements are added. Use: > 1/2 c. whey protein powder

Other items to potentially add: > 2 TBS yucca powder > 2 TBS astragalus > 2 TBS. ashwagandha > 2 TBS. Goat Mineral Whey

Press/pat into a loaf pan; refrigerate.

After chilling several hours, remove from pan, slice into thin pieces, and store in a glass jar in the refrigerator.

 

 

INGREDIENTS for “YUMMIER” CHOCOLATE

2 c. toasted cacao nibs (.55 lb.)
1/2 c. honey (.157)
1/4 c. butter
1/4 c. coconut oil
1 tsp. vanilla
1/4 tsp. salt
1/3 c. whey protein powder
1 tsp. cinnamon (Ceyon’s the best!)

 

* To use gelatin instead of whey protein, soften gelatin powder in water first. Use: > 1/3 c. water > 2 TBS. gelatin

Heat softened gelatin to melt it, then add to blender along with other ingredients.

Kombucha: Easy Recipe (Once You Have Scoby)

Posted by Jennifer Cote

I think kombucha brewing is similar to mothering. There is new-mom style, for the woman with her first baby, treating her newborn ever so delicately, trying to keep everything perfect… And then there’s the seasoned mom (or grandma), whose mothering has become much more relaxed over the years. Kombucha brewing should be so easy, which you realize after you’ve done it awhile, and see it survive many adverse conditions!

Brew first ferment Kombucha in bottle!After doing this for a few years, I’ve developed a simple method. If you want more detailed directions, check out “Kombucha Continuous Brew Method”. But below are easy tea directions, for making some in a medium-large glass jar (approximately 2.5 quart size). I like using something larger than a quart jar, so I can make a larger or smaller batch, depending on the status of my kombucha reserves.

PS My most favorite probiotic drink is “Jun Kombucha”- directions for that here!

INGREDIENTS

  • 2-3 tea bags (or 1/2 TBS. loose black tea)
  • 4 c. boiling water
  • 1/4 c. sugar
  • 1-2 c. starter tea (the more used, the quicker the ferment)

Brew new tea in a tea pot, if desired, although any thermal coffee flask is easier to clean out when using loose tea.

Add: > 2-3 tea bags (or 1/2 TBS. loose black tea) > 4 c. boiling water

Let tea brew for 10 minutes or so (longer if desired). Then pour the tea into another jar, straining out loose tea. Add and stir in: > 1/4 c. sugar

After tea has cooled, add to the komucha-brewing jar. That jar should have around a cup or two of starter tea in it, plus the scoby. (Strain that liquid once in awhile, to remove brown tendrils or sediment.)

I don’t even stir the mix of old and new- it seems to mix enough when pouring in. Let it brew for a week or two, to taste.

Decant some of the finished kombucha into carbonating-style bottles (with the spring-clamp and rubber gasket). These home-brewing bottles are less of an investment (two 16-oz. bottles), but I went all out and invested in a case of big 32-oz. bottles, and was glad I did.

To the bottled kombucha, also add a cup or two of a favorite organic juice, if desired, or ginger or other flavorings. I’m a stickler for using organic- a lot of produce, like apples, are on the dirty dozen list, full of pesticides. Some of my favorites for flavoring kombucha (and kefir) are POM pomegranate juice, organic apple or grape juice (at TJ’s), or this Tart Cherry Juice Concentrate. (The concentrated cherry juice might seem expensive, but it takes 53 lbs. of produce to yield 1 lb. of juice!) This black cherry juice concentrate is also a good one.

I used to use fresh ginger, sliced into match-sized strips, laid out on foil, rolled up, and frozen, to be used as needed. (If I didn’t do this, the chunk of ginger would often get too dried and/or moldy, sitting out…) Now I often add “Ginger Bug” to my kombucha–it’s so good, and makes it extra fizzy!

Techie talk: The enzymes and yeasts in the kombucha will use the minerals from the tea to break down the sugar into glucose and fructose. So, after a week or so, the sugar’s still there, but in an easier-to-digest form. But it’s still pretty sweet! Usually, after another week or two, beneficial acids will start forming as the yeasts start eating the sugars up. But there will still be some sweetness, for up to 30 days or so.

To some up some time-saving pointers:

  • Brew your tea right in a thermal flask
  • Strain the cooled, sweet tea right into the kombucha jar, after decanting some of your fermented kombucha
  • Put some of the new mix straight into a carbonating bottle along with some fruit juices, to do its first ferment and finishing carbonation all in one place. (This will take at least 2 weeks.)

Give kombucha about 7 days to get the first fermentation going, after adding more sweet tea. Then, decant if desired (or let it go longer), and give it another 14-21 days to finish, in bottles, which will build up fizz. After 14-21 days, it will have the most beneficial acids.

Note: Check any fermenting bottles every few days or so. “Burp” the bottle by popping the lid- the amount of “pop” will tell you how fermented it is. Regular kombucha generally doesn’t build up too much fizz, but Jun Kombucha… well, that’s another story!

Happy brewing!

Inflammation: Natural Answers (Bone Broth, Etc.)

Posted by Jennifer Cote

The picture’s from a time we bought a whole cow, roasted the bones at the deli, and made LOTS of stock… we won’t be doing that again though! (It was a bit of work…)

Collagen- Make Bone Broth for Health!I don’t like synthesized vitamin/mineral products. I believe we need a proper balance of naturally occurring nutrients to maintain health. A lot of studies support this! A natural mineral combination, like that found in this Mineral Whey (from grass-fed goats), is best absorbed. It’s very concentrated, containing more than 20 naturally occurring minerals, and is real alkaline, which helps reduce acidic deposits in arthritic joints. It’s helped some folks with acid reflux, it helps decrease inflammation, and it’s helped some with Osteoporosis, to improve bone mass. I feel like it’s helped me a lot with my joint problems; also, the iron in it is highly absorbed too, which is a plus! (Note- this stuff does NOT taste like regular whey protein, but has a very concentrated, almost salty, mineral taste. So… don’t be surprised by that!)

Another plus about naturally-sourced nutrients: a natural mineral combination helps our chemical balance, which prevents excess calcium from depositing in joints and other organs.

What else can we use to support healthy joints and reduce inflammation? Collagen contains certain compounds, like chondroitin sulfate. Although a younger body can produce this nutrient, that ability decreases with age. Of course, that can lead to arthritis, fibromyalgia, and other issues. A natural source of collagen is made from beef or chicken bones. I’ve been making stock from these “leftovers” for years. The stock doesn’t just add flavor to soups and sauces, but also nourishes our bodies, giving us the extra collagen (and other nutrients) we may need.

It’s been challenging to make enough bone broth at times. We get busy, or I just don’t have enough bones on hand. I still prefer to make my own when I can (then I can use organic, free-range, grass-fed, etc.) But, when I’ve run out of time, I resort to getting some extra collagen from this gelatin– a decent brand that I think smells way fresher than the stuff at the grocery store. I let this form of gelatin “bloom” by sprinkling it in a bit of water first, then adding boiling water to that… if you want to mix collagen right into smoothies, collagen hydrolysate is a better form to get.

My swollen knee has been improving; a lot of reviewers on Amazon have also shown other improvements. As for other natural foods you can take to help fight inflammation, here’s a list:

  • Cherry Juice
  • Ginger
  • Turmeric
  • Feverfew
  • Lemon peel
  • White Willow Bark

Even more info on the nutritional qualities of these foods can be found on Jordan Rubin’s website.

 

Christmas Cookies: Favorite Classics

Posted by Jennifer Cote

I’ve decided to post all the recipes (or links) to my fave Christmas cookies on this page, even if written in weights only (you do have a scale anyway, don’t you?!). My granddaughter’s coming over soon to help with Christmas baking, and I liked the idea of showing her what our options are. Here’s what I rounded up…

Almond TartsAlmond Tarts: These are much easier to make now that Trader Joe’s has blanched almonds at a reasonable price. (You can do ’em yourself easy enough, if you have time, but…) Make sure you have plenty of almond extract on hand for these!Grateful-Table-Biscotti-Almond-Orange.jpg

Biscotti (Or see this Biscotti, Healthy Style version): A good cookie for dipping into tea or coffee, this traditional cookie starts as a loaf, gently baked. It then gets sliced; the slices get baked again, creating a crunchy cookie. Usually flavored with almonds or other nuts, citrus zest, and/or dipped in chocolate.

Ingredients

  • 1 1/4 c. whole almonds, blanched
  • 1/2 c. butter
  • 1 c. sugar
  • 2 eggs
  • 1 TBS. Anisette (or other flavoring)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. flour
  • 1/2 c. coarse corn meal
  • 1 1/2 tsp. anise seed (or orange zest)

Toast: > .40 whole almonds, blanched (1 1/4 c.)

Cream: > 1/2 c. butter > 1 c. sugar

Beat into butter mixture: > 2 eggs > 1 TBS. Anisette (or other flavoring) > 1 1/2 tsp. baking powder > 1/2 tsp. salt

Stir in next: > 2 c. flour > 1/2 c. coarse corn meal > 1 1/2 tsp. anise seed

Add an extra 1/4 c. flour if dough’s too sticky. Grease 2 cookie sheets (or one deli sheet) and form dough into 4 loafs, 2″ wide and 3/4″ thick. Bake at 325 degrees for 35 minutes, until light brown at edges. Cool 8 minutes, then slice loaves into 1/2″ slices. Lay the slices down on cookie sheet and bake 8-10 minutes more at 325.

Grateful-Table-Gingerbread-Cookies-So-Cute.jpg

 

Gingerbread Cookies: Much easier to manage the decorations when we use dried fruits and nuts. Frosting’s the other option, but more time-consuming! Plus, the fruits and nuts (and maybe some chocolate chips) make these healthier.

Russian Tea Cakes (AKA Mexican Wedding Cakes): Versions of this cookie can be found even in grocery store bakeries, though they don’t usually have the same buttery, melt-in-the-mouth texture the home-made ones have. Here’s the recipe I use, using weight measurements for an easier recipe:

  • .50 butter (1 c.)
  • .15 confectioner’s sugar (1/2 c.)
  • 1 tsp. vanilla
  • .65 flour (2 1/4 c.)
  • 1/4 tsp. salt
  • .20 chopped nuts (3/4 c.)

Cream butter, sugar and vanilla. Stir in dry stuff, chill. Form teaspoon-sized balls and bake at 400 degrees for 10-12 minutes. Roll in more confectioner’s sugar while warm.

 

Scotch Shortbread: These are so rich and buttery! Here’s an easy recipe for them using weight measurements:

  • .37 butter (3/4 c.)
  • .13 sugar (1/4 c.)
  • .62 flour (2 c.)

Cream butter and sugar. Stir in flour w/hands. Chill dough, then roll out, cut in shapes. Bake at 350 degrees 20-25 minutes. (They won’t turn brown, but will be done.)

 

Snowflakes (Or Hearts, Etc.): Another recipe I have written down in weights for convenience. Also quicker thanks to the already-shelled pistachios available at TJ’s! A little smear of chocolate glues two snowflakes together; another smear of chocolate on top gets sprinkled with pistachios. Yum!

  • .50 sugar (1 c.)
  • .37 butter (3/4 c.)
  • 2 eggs
  • 1 tsp. vanilla
  • .75 flour (2 1/2 c.)
  • 1 tsp. baking powder
  • 1 tsp. salt
  • Chocolate, to melt
  • Pistachios, chopped

Cream first four ingredients. Mix dry ingredients together, then add to creamed mix. Chill 1 hour. Cut out shapes, bake at 400 degrees 6-8 minutes. Put 2 cookies together with some melted chocolate. Add a smear of chocolate to the top, sprinkle with pistachios.

 

Grateful-Table-Springerle-Embossed-Christmas-Cookies.jpgSpringerle: This anise-flavored cookie is fun to make; designs are carved on the “Springerle” rolling pin, creating embossed squares that get baked long and slow until they’re the right texture. Not a rich cookie, but a good one for dipping into tea!

Asian Dressing: Sesame Oil, Ginger, Cayenne = Delicious!

Posted by Jennifer Cote

We made dinner for 230 recently, for our church’s annual Women’s Christmas Dinner. We paired the marinated pork loin with some roasted veggies and a spinach salad tossed with this dressing. Julienned persimmons from our prolific tree added a sweet and colorful note. It was delicious!

We’ve also enjoyed making a slaw for one of our pork loin sandwiches at the deli, using this dressing, some thin-sliced cabbage, green onion, and cilantro. Another hit!

Sesame Ginger DressingINGREDIENTS

  • 1/2 c. sesame oil
  • 1 c. honey
  • 1/3 c. white vinegar
  • 1/4 c. soy sauce
  • 2 tsp. salt
  • 1/4 tsp. (or more) cayenne
  • 1 tsp. fresh-grated ginger
  • 1 c. extra virgin olive oil

Mix all but the olive oil together with immersion blender. Slowly mix in until emulsified: > 1 c. extra virgin olive oil

Almond Tarts (AKA Almond Tea Cakes)

Posted by Jennifer Cote

There are plenty of recipes available for these, but this is the one I use. Having it written in weights makes it quicker to make! Another timesaver: Trader Joe’s carries blanched almonds. (We used to blanch ’em ourselves :/ ) I think this makes 3 dozen or so… I’ll find out soon, when I make ’em again!

Almond Tarts

  • 1 lb. butter
  • .45 sugar (1 c.)
  • 2 eggs
  • 2 tsp. vanilla (.03)
  • 1 lb. flour (4 c.)
  • 6 eggs
  • 75 sugar (1 1/2c.)
  • 1.40 blanched almonds (3 3/4c.) (3 c. before processing)
  • 2 TBS. almond extract
  • .90 confectioner’s sugar
  • .20 cream

PREPARATION

  1. Cream until fluffy: > 1 lb. butter > .45 sugar (1 c.)
  2. Beat in, until light: > 2 eggs > 2 tsp. vanilla (.03) > 1 tsp. almond extract
  3. Mix in lightly: 1 lb. flour (4 c.)
  4. Press 1 TBS. of above mix into small tart shells (makes 6 dozen).
  5. Next, beat until foamy: > 6 eggs
  6. Add in and mix: > .75 sugar (1 1/2c.) > 1.40 ground, blanched almonds (3 3/4c.) (about 3 c. before processing) > 2 TBS. almond extract
  7. Fill uncooked tart shell with mix. Bake at 325 degrees for 17-20 minutes. Remove from tins immediately. Frost when cool with: > .90 confectioner’s sugar > .20 cream

 

Meyer Lemon Dressing

Posted by Jennifer Cote

I got inspired to create a Meyer Lemon Dressing when I sampled an infused Meyer Lemon Olive Oil and some preserved lemons at a local Farmer’s Market. Delicious, but the price was very high! I figured I’d make something myself.

Citrus rinds are loaded with bioflavanoids, rutin, and other nutrients, so I figured I’d puree the rinds whole. Much easier than zesting them, or steeping them in warm oil, only to drain them off afterward.

I also knew that using my Vitamix on a small amount of rinds just doesn’t work, so I had to make a decent-sized batch. No worries there- the big batch of dressing’s been holding up well in the fridge, and I can add it to a number of dishes to add a refreshing note of lemon. Makes 1 qt.Farro Salad w/Meyer Lemon Dressing

INGREDIENTS

  • Peel of 8 Lemons (.16 lb.)
  • 2 TBS. + 2 tsp. salt
  • 2 1/2 c. virgin olive oil, divided
  • 2/3 c. lemon juice

Process: > Peel from about 8 lemons > 2 TBS. + 2 tsp. salt

Add, process again: > 1/2 c. virgin olive oil

Add, process again with: > 2 c. olive oil > 2/3 c. lemon juice

Store in glass jar, refrigerated. Keeps for months.

 

Caramel Apple Oat Bars

Posted by Jennifer Cote

We’ve been waiting for Jen to get this recipe down in the right size for home cooks… here it is!

The New Deli's Fave: Caramel Apple Bar

What a great way to enjoy caramel apples, but in an easier-to-make recipe. It keeps well too; the recipe can be made a day ahead and served at room temperature, or reheated. Also great- straight out of the oven! And it can be gluten-free if you grind your own oat flour in the blender. This will make more pieces for snacking size, or 8 or 10 servings for dessert, served with ice cream or whipped cream.

Ingredients

  • 1 c. sugar
  • 1/2 c. heavy cream
  • 3/4 c. brown sugar
  • 3/4 c. butter
  • Scant 1/2 tsp. baking soda
  • Scant 1/2 tsp. salt
  • 2 c. oat flour (or 1 2/3 c. regular all-purpose flour)
  • 2 c. quick-cooking oats

Preparation

  1. Make caramel first, so it can cool some. “Melt” in large iron pan until amber: > 1 c. sugar
  2. Heat cream in microwave, then slowly add to melted sugar, stirring until mixed: > 1/2 c. heavy cream
  3. Next, beat until creamy: > 3/4 c. brown sugar > 3/4 c. butter
  4. Grind oat flour in the blender if desired, to make oat flour (or sub regular flour). Add to the creamed ingredients: > 2 c. oat flour (or 1 2/3 c. regular all-purpose flour) > 2 c. quick-cooking oats> scant > scant 1/2 tsp. baking soda > scant 1/2 tsp. salt
  5. Butter 13 x 9″ pan. Press half the above into pan. Add apple layer, using: > 2 large Granny Smith apples, peeled, sliced thin (around 2 c. or so)
  6. Pour caramel on next.
  7. Sprinkle other half of oat mix on top. Bake at 400 degrees for 20 minutes.

New Deli Style Thanksgiving Recipes from Jen’s Kitchen

Posted by Jennifer Cote

Hope you folks enjoy your time of Thanksgiving. My perspective can get skewed by whatever challenges ensue as I prepare for holiday meals- my kitchen can go a bit bonkers in the flurry of preparations. At that point, I like to remember this quote by Alphonse Karr,: “We can complain because rose bushes have thorns, or rejoice because thorns have roses.” Choosing gratefulness here!

Healthy Thanksgiving- Veggies in Turkey ArrayI’ve got some of the shopping done now- cranberries for chutney, yams, organic potatoes, Kabocha squash, pecans… We’ll make soup out of part of the squash, but the rest will be perfect for pumpkin pies. (I’ll just store it in the fridge for a few days.)

I grabbed some free-range chickens today; I’ll roast those, and make some stock ahead of time (for perfect gravy).

I’ll make some pie crusts too; they freeze so well, so I can do that ahead. I like to bake the pies fresh Thanksgiving morning, but it’s a breeze if the crusts are made already.

If there’s time to spare, we may make a cute veggie tray like the one to the left…

The following recipes are my faves for the holiday meal… maybe they’ll give you some ideas too!

Easy Cranberry RelishCranberry Chutney: This can be made days (even weeks) ahead, and keeps quite well. This recipe is similar to the cranberry sauce recipe on the bag of berries, but you can get away with calling it “chutney”, thanks to the addition of a dash of cayenne. (Chutneys usually contain some kind of peppers, and other spices.) A little orange and cinnamon go well in this chutney, too.

Thanksgiving recipes: Cranberry Orange Nut Bread

Cranberry Nut Bread: I usually prep the ingredients for this treat the day before, then just add the wet ingredients to the dry on Thanksgiving morning. Makes a great “breakfast”. No, it’s not exactly healthy-style or gluten-free, but it is made with all natural ingredients. So we splurge. It whets our appetite early in the day, priming us for the big meal!

Dressing for Turkey: Use Good Bread!Stuffing, New Deli Style: Get creative, add personal favorites: Apple, raisins, sausage, pecans, wild rice, and cornbread… But use a good quality bread (artisan-style or other favorites); packaged dry bread cubes often contain additives like dough conditioners and such. Also avoid real soft, generic, brand-name breads that lack texture- they can deflate into a gummy mass; not what you want. Or try this gluten-free stuffing recipe!

Thanksgiving Yams, Healthy StyleSweet Potato Casserole: Yams have become the darlings of the paleo crowd; the preferred veggie to replace heavier starches like potatoes and grains. We like this recipe because the sweet potatoes turn out so moist and creamy; they have a bit more flavor baked in the oven or cooked in the slow-cooker, than when cooked in a pot of water. The nutty, streusel topping adds some texture. Make the whole dish ahead of time and rewarm in the oven. Delicious…

Grateful-Table-Green-Beans-w-Onion-Almonds “Green Bean Casserole, Healthy Style”: No, this doesn’t have cans of onion rings and mushroom soup in it, but caramelized onion adds depth and sweetness. Topped with a few slivered almonds, this is one side dish that won’t stick to your sides!

Another plus: the onions can be caramelized days ahead of time. They’ll hold up well and can be stirred into the cooked green beans to serve.

Traditional Pumpkin Pie RecipePumpkin Pie: This is a traditional pumpkin pie recipe, but the crust gets baked some first, and the other ingredients (except the eggs) get heated before mixing the eggs in and pouring into the baked pie crust to finish baking. This helps the crust to hold up better (not so soggy!). Another idea to consider, if you’re feeling ambitious: Just before serving, sprinkle the top of the cooled pie with a generous layer of sugar and blow-torch it to carmelize it. This will top the pie with a crispy, brulee-style, sugary crust. But it has to be done last minute, or the caramelized sugar absorbs moisture and turns soft. Still tasty, but not quite brulee…

Easy Pumpkin Pie- Custard w. ToppingPumpkin Streusel “Upside-Down Pie”: For those of us who don’t want to wrestle with rolling out a pie crust (or by one ready-made), this is a happpy solution. There is no bottom crust, just a nutty topping that is a delicious, crunchy contrast to the smooth pumpkin custard. A personal favorite of mine, especially since this particular recipe uses natural ingredients instead the box-cake mix suggested for other versions of this.

Traditional pecan piePecan Pie: I was feeling a bit guilty about the corn syrup in this pie, but the Karo syrup label is assuring me- it’s not high-fructose corn syrup. Cool!! I make two at the same time, which is particularly handy since one bottle of Karo dark corn syrup measures out as the exact amount for two pies. If there is any leftover pie, it keeps well. “Keeping” isn’t an issue in our house though- it disappears fast!

Easy Gravy RecipeLast but not least is the Turkey Gravy recipe. If you’re cooking a turkey, you can make gravy. There are a few considerations, like if there are overly-done, charred chunks in the roasting pan. In that case, remove blackened parts. Other drippings in the pan should get mixed in with the flour though; they have loads of flavor.

After taking the turkey out of the roasting pan, some flour gets added to the drippings. For a larger group, increase the recipe as needed. If there is too much fat in the pan, set some aside. The ratio of flour to fat is equal; one knows it’s the right amount when the flour gets added and all the fat absorbs into it. If there is excess oil after adding flour, add more flour until the mix is smooth. But be warned: More flour means more gravy! (You will have to add more liquid as well.)

Homemade chicken stock, made ahead of time, is perfect for gravy. But a box of chicken stock will substitute.

Above all else, may you gather together together with loved ones. May we all reflect on the many wonderful blessings we have.