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how to sprout lentils

Published March 14, 2016 at 1200 × 1650 in Free Download

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#soupoftheday #sopa This is a block of mix tomatoes from our garden that I froze at the end of last year season. After several long evenings of food processing, throwing them in a bag sounded like a good idea. Today they are going into the slow cooker with some onions and garlic, later I will add some butternut squash puree from the freezer too for sweetness and creaminess, some kombucha vinegar if we need more acidity, salt and pepper and so on ... This is how we make our tomato soup. #tomatosoup #storycooking #storycookingfamilytop10soups #eatinginseason

#quotidien #quotidiano #storycooking #regrowveggies #rethinkingperfect

The leftover #ovenpolenta from yesterday (how-to on IG highlights) that was cooked with #storycookinghomemadebouillon from my freezer, grilled in my cast iron pan for breakfast. I placed the leftover #polenta in the fridge in a buttered dish. It solidified and I cut into slices and pan fried. 1 cup of @mainegrains polenta served as a side for two meals for our family of four. #BaketoConnect #storycookingcorn #grilledpolenta #storycooking #flourambassador #mainegrains #mainefood #bakedpolenta #maineslowfood #mainecorn #pantrycooking

#ovenpolenta #BaketoConnect I have been waiting to make and post about using odds and ends herbs or little greens you may have frozen for "later" to make #herbedpolenta . In our house growing up in Brazil, we just called it #angu . Now that we are home and can stir polenta for 45 minutes, what a great way to meditate and enjoy slow food and zero waste BUT then I decided I wanted to show you the polenta we make while cooking the rest of the lunch, kids doing homework, the laundry is going, someone is at the door and you are on WhatsApp with your mom in Brazil. Deep breath! Yes. Mix all ingredients in a pot, stir, put the lid on and bake. I will leave some videos on stories, if you want to see mine, but you will have polenta that is smooth and creamy. I'm using @mainegrains award winning #polenta and I am so excited to cook with it. (Thank you Amber!) You can use cornmeal too if you don't have polenta. 4 cups of water for the oven (for stovetop I may end up using from 4 1/2 to 5 cups) 1 tsp salt 1 cup polenta or medium cornmeal 2-3 tbsp seasoning or combo of fresh dry herbs Butter to finish For the oven method I cooked with the lid on 350F for 45-50 minutes until the liquid was absorbed. If you like yours a bit thicker, take the lid off the last 5 minutes of cooking time. For me, I know it's done when I rubbed the polenta between my fingers and I don't feel the graininess, just smooth porridge. How we like it. The leftover I pressed into a buttered dish and we can cut shapes and pan fry later. PS: you can cook brown rice the same way : 1.5 cups of water for each cup of brown rice . Just reducing the water a bit since you are baking with the lid on. #storycookingcorn #storycooking #storycookingangu #flourambassador

Returning our kids #LearningPackets @governorjanetmills has issued a #stayathome order for the state of #Maine. #heybangor #bangorschooldistrict #storycooking #covid19 #covid19maine #coronavirus @mainepublic

Returning our kids #LearningPackets @governorjanetmills has issued a #stayathome order for the state of #Maine. #heybangor #bangorschooldistrict #storycooking #covid19 #covid19maine #coronavirus @mainepublic

It's an "auto pilot thing" -- make yogurt, make granola and we are good for another month. I just texted @legacyacres who also posted she is making granola today. We often talk about this kind of pantry cooking. It's not fancy eating but we can control ingredients and cost too. Same bulk oats, we can grind for flour, make granola, make hot cereal, use to make veggie burgers, energy balls and so on. This #storycookinggranola recipe was first adapted from @windycapp recipe but now it has become more of a guide so we can use what we have and I also changed the method so it's all mixed in the pan. I usually scale the recipe to 12 cups of oats for the month. If you use honey keep an eye on it so it doesn't burn. On the roasting pan (I have made this on a pan on the stovetop as well) add 1/4 cup of oil (we like coconut oil) and 1/4 cup of maple syrup and whisk to combine. Put in the oven for a bit if you need the extra melting to happen. Add 1 tsp of vanilla if you would like and have. Add to the roasting pan: 4 cups of oats 1/2 tsp of salt 1 tsp cinnamon 1/2 cup of shredded coconut 1/2 cup of nuts and or seeds of your choice Mix well until oats are well coated Bake 35-45 minutes in a 300F oven, stirring every 15-20 minutes. Take it out when starts to get golden. It will finish up as the pan still hot. When it cools, stir in dried fruits and store at room temperature. I store in a glass jar and it keeps really well. #storycooking #kitchenrhythm #homemadegranola #storycookinggranola #baketoconnect

First food I fermented was not flour or vegetables. It was #yogurt. I make #homemadeyogurt every two weeks and now I am hoping this will hold us for the next 4 weeks. Milk kefir and tvrog are also part of our fermentation routine. If you have milk and can get one cup of yogurt from the store that has live bacteria, and want to try. Heat up a gallon of fresh milk (best results with less processed milk) to 185f , when it creates a "skin", let it cool to 110f (you can hold the pot with your hands) mix in and stir well 1/2 to 3/4cup of plain yogurt (the first time you make, get a good quality with live bacteria, later you just use from the one you are making) Cover and let it sit in a warm place. I usually just keep the pot covered next to my fridge or cooking area. After 8-10 hrs, I placed in the fridge for about 8 hrs to get firm, then I strain the yogurt with a cloth for #greekyogurt and save the #whey for pancakes, cakes and bread making. I always save a cup of yogurt to make the next batch. You can also freeze the starter for when you want to make yogurt. When you defrost it will look liquidy, but no problem. #storycookingyogurt #fermenteverything #storycooking #homemadeyogurt

No eggs, no milk, no butter. When I started to teach myself how to cook for my oldest who had milk, eggs and wheat allergy the first years of her life, I ran into this recipe. She overcame her allergies. But we love this cake. You may know it as depression era cake or #wackycake. Recipes vary a bit, but basically is that vinegar and baking soda action going. I have made this recipe even without cocoa using juice for a vanilla spin, GF flours, whole grain, all get cake. 1 1/4 cups flour 1 cup sugar 1/3 cup unsweetened cocoa powder (1/4 cup will do but I increase the cocoa and reduce the flour that usually says 11/2c) 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract, don't always have 1 tablespoon vinegar 1/3 cup vegetable oil 1 cup water PS: mixed in one bowl the dried ingredients than add the liquids. I stir until just combined and there is no bits of flour in the bowl. 350F baked 25 minutes or so for a pan. If baking cupcake size bake about 18 minutes. #depressioneracake #quotidien #storycooking

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