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Organic einkorn wheat home milled to a medium texture rosemary garlic sourdough bread ~

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I awaken my starter with about 1C of starter and 1C of water to about 3C freshly milled einkorn wheat flour. It generally takes at least 8 hours to get a good frothy starter going.  I roasted 4 whole garlic pods (cut into half) and 1 large onion cut into 1/4th. I squeezed out the garlic from the pods and placed in a blender with the roasted onion. I lightly blended it with a little purified water. I then reserve about 1C of starter and I take the remainder of the revitalized starter and mix in 6C of einkorn flour, the blended onion and garlic and about 1/2C of organic dried rosemary and about 1/4C organic maple syrup. I lightly knead the dough and add flour until the texture is not sticky anymore. I then form a ball and let it sit covered with a towel for an hour. After and hour I divide into 2 loaves and place in parchment paper in a proofing basket the same size as my Pyrex bread pans. At this point I add Baja Gold sea salt to the top of the loaves. I score the top and I then put...
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Southeast Texas Taco Meat

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2#s ground beef or whatever you have in the freezer!  1 C beef broth 1 large onion chopped 2 T sweet California paprika 1 T organic camino (cumin) seeds lightly toasted and ground in a spice mill 1//2 T organic cilantro bolita (coriander) lightly toasted and ground in a spice mill 1 T ground black pepper 2 T granulated onion 1 T granulated garlic (fresh is wonderful) 1 T salt ( I use Baja Gold) If it's too watery add 1 T arrowroot or cornstarch
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Organic Jalapeno Strawberry Stone Ground Einkorn Wheat Sourdough Bread

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 The exciting thing about sourdough bread making for me is the experimentation. The chemistry involved is science but not exact science. When it comes to making sourdough bread sometimes not knowing the measurements and methods other bakers use can be a huge benefit. I am always tweaking measurements and timings just to see the outcomes. Yes, I have failures, but I learn from my failures and move on. This latest loaf of bread is no different. I have been using Pyrex bread pans instead of Dutch ovens lately. It works very well. I prefer the shape of a bread pan loaf over the round shape of a Dutch oven. A proofing basket works great too. I took about 2 C of starter to about 5 cups of freshly medium milled organic einkorn wheat flour and I added approximately 2 cup of organic strawberry jam. I added a full cup of homemade pickled jalapenos without the juice. I added about 2 T Baja Gold salt. I then mixed it up and added a cup or so of water until the dough was fairly moist. I hand kn...
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 Pineapple Serrano salsa verde with avocado 12 medium tomatillos  6 serrano peppers  2 large onion (cut into quarters) 2 C fresh pineapple 2 small avocados 1/2 of a bunch of cilantro 1 whole garlic pod 1 T Baja Gold salt 1/2 T fresh cracked black pepper the juice of 3 limes 1 C fresh pure orange juice 2 T organic maple syrup In a black iron skillet brown the tomatillos, serranos, garlic and onions. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. This recipe is very flavorful and easy.
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Organic Pie Crust

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This recipe is for 2, 9" pie crusts: 2 1/2 C - freshly milled organic summer wheat berries 1 C - organic grass-fed butter. Kerrigold or Costco 2 t Baja Gold salt 1/4 to 1/2 C ice water In a large bowl mix the flour and salt. cut up the butter into small cubes and take a fork and mix making sure it is almost incorporated. Take your hands and squeeze it through your fingers until the mixture resembles coarse crumbs. Stir in ice water until it forms a ball. Add more flour or water as needed. Split the dough in half and roll out on a floured surface to form 2, 9" pie crusts. Lay the dough out evenly and lay into a pan. Cutesy up the edges as desired.
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Salsa Verde

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I do not eat eggs without salsa verde. It is always in my refrigerator as an added ingredient or a topping. Here is how I do mine. 12 medium tomatillos  4 large jalapenos (use serranos for added heat) 1 large onion (cut into quarters) 1 whole bunch of cilantro 2 T garlic 1 T salt the juice of 2 limes 2 T organic maple syrup In a black iron skillet brown the tomatillos, jalapenos and onion. I use the broiler. After brown, let it cool. Then add to a Vitamix along with all the other ingredients and blend until smooth. If you would like it creamy, add an avocado.
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Étouffée, by Garth

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3 large onions 2 bell pepper 4 celery stalks 4 green onions garlic 2T cayenne pepper 1/2T add more if you want it blazing hot! black pepper 1T dried thyme 2T ground bay leaf 1T 1/2T filet roux about 1 cup dark peanut butter color. I used avocado oil and organic whole wheat flour salt to taste 2T honey 1/4th C 6#s Southeast Texas crawfish tails. NOT CHINESE! 1 small organic tomato paste 1 C light soy 1 quart seafood stock or V8 Fresh organic parsley chopped green onion tops chopped serve over rice with green onion and chopped parsley method: I sautéed the onions, celery and bell peppers until tender. I then added the garlic, spices, liquids reserving the crawfish until all the ingredients simmer for 15 minutes. I then add the crawfish and simmer for about 10 minutes. Taste it and add what ever you think it needs.
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