For the past few months I've been quite successful in keeping my sourdough starter alive and thriving. I use it often so I don't refrigerate it - I leave it on the counter and feed it everyday. I don't like throwing so much starter in the garbage, so I've started making these crumpets with the excess. It is very easy.
Each night when I feed my starter, the portion I would normally discard goes into a little containter in the fridge. Once I have a cup, I make this recipe. You can freeze them and pop them in the toaster for breakfast. They are delicious with butter and jam.
makes about 8 crumpets
1 cup sourdough starter
1 tsp sugar
1/2 tsp baking soda
pinch of salt
1. Preheat your griddle to medium heat.
2. In a bowl with room for expansion, mix the starter with the sugar and salt.
3. Stir in the baking soda. (The batter will get foamy and just about double in size).
4. Lightly spray your skillet and 4 egg rings with cooking spray. Drop 1/4 cup of batter into each egg ring. Cook slowly until the top of the crumpet is set (no longer wet). If you want you can flip them and give them a few seconds on the other side to make sure they are cooked through, but this isnt' traditional.
Monday, April 26, 2010
Thursday, April 8, 2010
Way back in the olden days, when I was young and crazy, I used to post to this blog everyday. CRAZY! Because my family couldn't eat decadent, rich dishes all the time, this blog saw a lot more everyday, healthy things.
So, as proof that we still enjoy a mostly clean eating lifestyle, I am posting an everyday dinner recipe. In life, I tend to follow the 90/10 rule. 90% of the time I eat healthfully and mind my portion sizes, and 10% of the time I eat what I want, in massive, astonishing quantities. Since about 10% of my total calorie intake comes from the stuff I eat 90% of the time 90% of my calorie intake come from the stuff I eat 10% of the time, I figure it all equals out to zero (or something like that). Maybe I should write a diet book... what do you think?
Anyway, here's a nice healthy dinner recipe, that lands squarely in the 90% - healthy eating category. Based on my math equation above, you are now entitled to finish this meal off with about a half a chocolate pecan pie topped with whipped cream and an irish coffee. Enjoy.
Whole Wheat Penne with Chickpeas, Tomatoes and Feta
adapted from Cooking Light Magazine, March 2010
Serves 4 (with leftovers if two are finicky children)
8oz whole wheat penne
1 tbsp olive oil
1/2 cup chopped onion
3 cups halved cherry tomatoes
3 cloves garlic, minced
1 yellow bell pepper, julienned
1 (15oz) can chickpeas
3oz feta, crumbled
1/3 cup fresh basil leaves
1/2 tsp lemon zest
1/2 tsp salt
freshly ground black pepper
1. Cook and drain pasta. Reserve about 1/4 cup of the cooking liquid.
2. In a large skillet, saute onions and garlic until translucent. Add peppers and chickpeas, saute another minute or so. Add in tomatoes and continue cooking for two more minutes.
3. Stir in the cooked pasta and reserved cooking liquid. Continue to cook until everything is heated through.
4. Remove from heat and toss with lemon zest, feta, basil and season with salt and pepper.