Month: August 2016

Scrumptious Pumpkin Pie with Einkorn Crust

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This recipe is so good and so healthy IMO you could eat it anytime of day or night. And believe me I have! I have no qualms about eating a slice of two of this pie at 2am and I think you might agree.

 

Einkorn Crust

1 ⅓ cup all purpose einkorn flour

¼  tsp Himalayan salt

6 tablespoons very cold Kerrygold Salted butter (Leaf lard will also work for my Paleo peeps)

A few tablespoons very very cold water

 

In your food processor add flour salt and butter. Pulse until you get a sandy texture add in the water and blend until a dough forms about a minute or two. You use very little water so absolutely no more than ¼ cup. Probably 3 tbsp should do.

 

Note* I have a Ninja blender with food processor attachment, I use the plastic blade for this and mix my dough on the dough setting.

 

When the crust dough is done roll it out into a circle on a floured board. Lay it over a buttered glass pyrex pie dish (9.5in). Then just press the dough into the dish gently.

 

Filling

2 whole eggs and 1 yolk, beaten.

1 can Libby’s pumpkin (other brands have not produced as consistent of results as Libby’s for me)

½ to ¾ cup organic sugar (I use ¾ and it’s pretty sweet)

1 cup of the thick portion of Thai Kitchen full fat coconut milk. You can refrigerate the can to get it to separate

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg (I grind mine fresh using a micro grater)

½ tsp Himalayan salt

 

Beat the eggs, then add all other ingredients and mix until smooth. Pour into unbaked pie crust.

 

Place the pie into a 425 degree oven for 15 minutes then reduce the temperature to 350 and continue baking for 1 hour. A toothpick should come out clean on the edges and mostly clean in the center of the pie. Allow to cool completely before cutting. I like to refrigerate the pie for about three hours before eating.

*I am going to make another pie this weekend so stay tuned for photos!

FRI-YAY CLEAR THE CUPBOARD MEXICAN CHICKEN AND VEGETABLE SOUP WITH VEGAN OPTION

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FRI-YAY SOUP

Fri-yay clear the cupboard Mexican chicken and vegetable soup with vegan option

2 chicken breasts
1 Tbsp. chicken bouillon
2 Tsp salt
2 cups water
Pressure cook on poultry 20 minutes
Shred in kitchen aid mixer
Omit this step completely for vegan

2 zucchini roughly chopped
6 carrots mine were thin you could use four fat ones roughly chopped.
2 sweet potatoes. Peeled roughly chopped. (I used one red yam and one Korean yam. Regular potatoes also go well, but my husband is allergic so I have to use yams.)
1 jalapeno
1 white onion small to medium size
1 cup corn
½ tsp chipotle powder
1 tsp salt
1 tsp granulated garlic
1 small can tomato sauce
1 can diced tomatoes with liquid
4 cups water

If doing vegan version add 2 tbsp. vegetable bouillon, a can or two of drained and rinsed black beans or navy beans, and additional salt to taste.

Place all ingredients into instant pot pressure cooker and push soup button adjust the time to 10 minutes. Quick release pressure and add ¼ cup torn cilantro leaves as a garnish.

Can be served with carb of choice including tortillas, bread, or rice.

Fresh finely shredded green cabbage would also go nicely.
* You can use anything you have in the fridge really, so bell peppers, asparagus, green beans, white potatoes, kale. It’s all good here

Easy Einkorn Artisan Bread

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I LOVE bread. Maybe because it tastes so good with butter? It’s a guilty pleasure that was once taken from me when I discovered that I have food allergies. Thanks to Jovial I have my life back! Here is a recipe that I adapted from here and here . So the first link is a youtube video. Before I learned of my food allergies I used to bake this guy’s recipe like once a week. The second link is an overnight bread in the New York Times by a famous baker in New York City. I use the recipe from the first and the baking / kneading technique in the second. I recommend you watch both videos so you get an idea of the techniques. I have found that the first videos recipe is slightly yeasty and salty. So I have slightly reduced both in my recipe.

Ingredients:

3/4 tbsp Red Star active dry yeast ( I eyeball the measurement on the yeast and salt)

3/4 tbsp Himalayan salt

4 cups of einkorn flour ( I scoop the flour out from the jar or bag)

2-3 cups warm water (the measurement is eyeballed) I’ll explain this down below

1/2 cup Whole Wheat Einkorn Flour for dusting the board.

Directions:

You must have a coated cast iron dutch oven with a lid to make this bread! I bought mine at HEB for $30.

Start by getting a bowl and putting your flour and salt in it. I fill the tablespoon measure until there is about an 8th of an inch of spoon showing. Set this aside.

Start your tap to make warm to the touch water. In a little bowl (I use a Corelle 18 oz bowl, it comes in all Corelle dish sets)

Fill the bowl 1/2 way with warm water and add in the yeast. I measure the yeast exactly the same as the salt with 1/8 of an inch showing on the spoon. Set aside to proof for a minute or two.

You can do this by hand, but since I have a Kitchenaid mixer now I use it. Use the bread hook for this. Pout in your flour and salt and briefly turn it on just to mix them together.

Pour in your yeast from the little bowl. (here come the hard part!)

You are going to take warm water from the tap and pour it in the mixer with the mixer running on medium. You want just enough water for the dough to come together and come away from the sides. I can’t say how much water that will be! It usually takes me about 2-3 half bowls of water to get it right.

Once you are all mixed up cover the bowl with plastic wrap and set aside for 1 hour. Einkorn flour proofs in half the time of regular flour! So you can start this late and still have bread by dinner.

After 1 hour get a board out and put some Whole Wheat Einkorn flour on it. This makes a really nice crust.

Turn your bread until you get a ball. It only takes a minute. With einkorn there is no need to knead! Coat the top of your loaf with the whole wheat flour and plop it seam side up in a kitchen towel. You want a towel that is not a terry cloth.

At this point you start your oven. Set it to 500° and place your dutch oven inside, leaving the lid out. Once your oven and pot is preheated you are ready to bake.

Pick up your towel and plop your loaf into the pot. This is why you left your dough seam side up in the towel so that when you plop it in the pot is will be seam side down. Shake your pot to even out the loaf. Cover the dutch oven and bake for about 20 minutes. After 20 minutes take the lid off and bake for another 15 minutes.

Allow your beautiful loaf to cool before cutting into it. It is best slathered in Kerrygold salted butter!

*This recipe is REALLY forgiving. On Sunday I made a loaf and added way too much water. I ended up adding a whole nother cup of flour pretty much to get it to be less messy.  That being said it STILL turned out really good! I was certain it was not going to turn out!

This really is a simple recipe. It is just a little harder to explain in words than video. Watching both videos above will make this a whole lot easier for you!

Einkorn Proofs in 1 hour!
Beautiful Artisan Einkorn Loaf by SimplySooney

Jovial Einkorn Chocolate Cake and Vanilla Buttercream Recipe

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I love this recipe by Beets and Bones! I have made it a few times and I have slightly adapted it for a richer flavor. This cake paired with my amazing vanilla buttercream frosting is sure to be a crowd pleaser at your next party!

Moist and Rich Chocolate Einkorn Cake

Ingredients:

Dry:

2 cups Jovial AP Einkorn flour

1 cup costco raw organic sugar

3/4 cup cocoa or cacao powder (I use dutch cocoa)

1 tsp baking powder

1/2 tsp baking soda

1 tsp himalayan salt

Wet:

2 eggs (I use Costco’s organic brown or pastured when available)

1 cup raw milk (I get mine from Stryk farm)

1/2 cup Nutiva organic refined coconut oil – Melted and slightly cooled

1 tablespoon organic vanilla

1 cup strong coffee -Hot* (you add this at the very end)

Directions:

Preheat oven to 350°

Mix your dry ingredients together and set aside. Melt your coconut oil and allow to cool slightly. Mix the eggs and milk together, then add the coconut oil and vanilla. Add your dry ingredients to your wet and mix well. Once it is mixed slowly pour in the hot coffee. This will make your batter very wet which is how you want it to be.

You can use 1 – 9×13, 2-8 or 9in rounds, or a cupcake tin with 24 regular size holes.

Spray the pan of your choice with coconut oil spray then line with parchment. I set the pan on the parchment then trace the shape with a pen and cut it out. I am sure they sell little round parchments somewhere, but I always do it this way.

Depending on your pan baking times will be different. I baked my 2 – 9in rounds for about 20-30 minutes. You want to be able to stick in a knife or toothpick and have it come out clean, but not bake it any longer than that. Start checking it at 20 minutes and check it in 5 minute increments until the toothpick comes out clean.  The larger you pan the longer it will take to bake. Cupcakes will bake the fastest and should only take 20-25 minutes. The 9×13 will likely take 30-40 minutes to bake.

 

Amazing Buttercream Frosting

Ingredients:

1- 8oz block of Kerrygold unsalted butter

1 bag IMPERIAL powdered sugar (this is KEY) you will use up to this amount depending on the stiffness you desire.

1.5 tsp organic vanilla

1/2 cup raw milk (you will use up to this amount)

 

Directions:

The first step is to soften your butter. You want it to be soft but not melted at all. I stick mine in the garage for like 5 minutes and in Houston heat that’s all it takes! Whip your butter until fluffy, about 2-5 minutes. Slowly add in your sugar 1 cup at a time and make sure it is completely incorporated before adding another cup. I use my kitchenaid to do this and I start out with a slow speed then crank it up to a high speed. Your bag of powdered sugar will have about 6 cups. Using all 6 cups will give you a very stiff icing which is good for piping flowers and such. I recommend using about 4-5 cups of powdered sugar for frosting a cake. After you have your desired amount of sugar add in your vanilla and your milk. Add the milk a little at a time maybe 1 tbsp at a time until you get your desired consistency. It is vital that you use IMPERIAL powdered sugar. I do not know why, but store brands make icing that tastes terrible. It is only a few cents more per bag and totally worth it!