Tuesday, February 26, 2013

Sourdough Bread

Contributor| Teresa Stebbins Grand Rapids, OH 

When Richard and I first met he was a bread baker. He was a strict vegetarian and his diet consisted mainly of whole wheat bread with peanut butter and a high protein vegetable soup.
The bread he made was so hearty and delicious  Over the years the bread making was turned over to me, and as kids were added to the scene my days of baking bread were few and far between. It is somewhat time consuming!

Recently he wanted to make bread using a 'starter'. He ordered a sourdough starter from King Arthur Flour that was started in the late 1700's! We think it's cool to have a starter that is a descendant of that starter! He made the first two loaves last night and they are so tangy and delicious. They make amazing toast!

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After cleaning out the fridge today, I decided to roast a bunch of peppers that needed to be used up, and thawed out some pesto from the freezer, and had toasted sourdough with the pesto and roasted peppers on it for our lunch. Oh my!! So yummy!

Since the bread has no oil or fat added, it's good for Richard who has to watch his cholesterol intake. There is some olive oil in the pesto, but other than that, this was a healthy AND yummy lunch! 

Thanks for stopping by The Empty Spoon! 

Monday, February 18, 2013


Contributor| Teresa Stebbins 

This is another recipe that only gets better as it sits. Giving the flavor of the dressing time to marry with the vegetable ingredients, really punches up taste.  I've adapted this recipe from one I found that used store bought salad mix. There are preservatives on the bagged salads and I prefer using fresh vegetables, and usually organic is best! It takes a little more time, but I would rather take a little time and effort and have a superior product in the end! We try to be very conscious of what we put into our body. Incidentally, this dressing recipe would be great for other dishes. I think just a little of it on steamed green beans would be great or stir it into some steamed broccoli and rice! Let us know how you used it!

For the Dressing:
1/4 c. honey ( I used agave nectar)
1/4 c. unseasoned rice vinegar
1 Tbsp. soy sauce
1 tsp. Asian sesame oil
1 Tbsp. peanut butter ( I use fresh ground peanuts)
1/2 tsp. salt
1/2 tsp. siracha sauce (optional-if you don't like it spicy)
1 Tbsp. minced fresh ginger
1 large garlic clove, minced
Comine all the ingredients in a bowl and stir until the peanut butter is dissolved. Set aside

For the Slaw:
Shred finely 1/2 half head each of red cabbage and green cabbage. ( I pick small ones)
2 cups shredded carrots
1 red bell pepper, bite sized pieces
1 c. cooked and shelled edamame (I use more-we love them)
2 medium scallions, finely sliced
1/2 c. chopped salted peanuts ( I use what I have on hand...cashews, walnuts, or pecans)
1/2 c. chopped fresh cilantro (leave it out of you don't like it)
Combine all the slaw ingredients in a large bowl. Toss with the dressing. Add a little more salt if you prefer. Chill and serve cold.
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Photos By Jeff Jones Snap It Photography