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Eggplant pizza crust? is that going too far?

I love eggplant, stir fry tofu and eggplant is really tasty, especially when you replace the tofu with pork, I’ve baked it in bread, I’ve cooked eggplant lots of ways including stuffing them, but I have never used them to make a pizza crust. I’ve put grilled eggplant on a pizza, but never put a pizza on an eggplant. On two separate primal food websites, I found similar recipes for a pizza crust using eggplant as the main ingredient. I decided to go with the Melanzana Margherita Pizza recipe on The Food Lovers Primal Palate, which is where I got the coconut flour waffle recipe that I tweaked. Eggplant was no problem, I found beautiful ones while I was at Wal*Mart, they were $52 a kilo, but I bought two anyway. The only sticking point was parchment paper. The baking store doesn’t sell it.If they do, the girl behind the counter didn’t know about it, which is a distinct possibility. ...

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Italian Garden Bread

Filling 2 large onions diced 3 cloves garlic diced 1 tablespoon olive oil 1/2 cup olives chopped (I used a mix of green and rinsed kalamata) fresh black pepper to taste 1 cup all purpose flour In a large pan, heat the olive oil , add the onions and garlic. Cook until transparent. Remove from heat. Combine with remaining ingredients. Reserve. Dough 1 cup whole wheat flour 3 to 4 cups white flour 1 tablespoon yeast 3/4 cup warm water 1 teaspoon salt 1 tablespoon sugar 1 tablespoon dry oregano crumbled 2 tablespoon olive oil 2 eggs 1/4 cup grated parmesan 1 cup grated cheese (I used Costco Italian blend) 1/4 cup tomato paste 1/2 teaspoon guar gum (optional) 1 recipe Filling In a large bowl dissolve the yeast in the warm water along with the sugar. Reserving the white flour, combine the rest of the ingredients except filling. Mix well.While using the dough hook (or kneading by hand) add ...

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How to make Chapati or Roti

This is great, I was going to type up a recipe and then I found this video when I was looking for the tofu one. If you don’t feel like making your own chapatis use whole wheat tortillas.My recipe makes more chapatis and uses half whole wheat and half regular flour otherwise it’s the same. INGREDIENTS:This recipe makes 4 Roti’s:1/2 Cup Whole wheat flourPinch of Salt1/4 Cup and 1 tablespoon of luke warm water1/4 teaspoon of Oil1 teaspoon of Ghee or clear butter This video was courtesy of Manjulas Kitchen

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Bread baked in the crockpot

We don’t have a real oven. When we moved here I couldn’t imagine baking in 100 degree heat, then we were in a rental and unsure if we would be permanently staying in Mérida. When we were remodeling our kitchen we decided to put in a wall oven instead of buying a whole new range since we were happy with our Bosch stove top. At that time, I could not find a decent built in oven for less than $10,000 mxp, which was a great deal more than a entire top of the line stove would have been. Our compromise was to buy a tabletop convection oven, big enough to bake one loaf of bread or 6 muffins at one time.As my last post explained, I have been reading a blog about crockpotting, and the Crockpot Lady actually baked in her crockpot. What intrigued me is that she advocated keeping the lid ajar so the steam can escape.My friend had ...

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Balloon bread or Pooris

I wanted to make Pooris today. I meant to make them, but I wasn’t paying attention. Because of the humidity and insects here, we put all our dry staples in screw top jars as soon as the package is opened. I have more prudent friends who store things like flour in their 2nd refrigerator or who at least put those things in the deep freeze for a week or so to kill any insect eggs. My method is to not buy in bulk unless I can’t help it and to be vigilant about using up stuff. Since I can generally tell what is what just by looking at it, I don’t label the jars. Today it worked against me, or maybe I should say it made me invent a new recipe!The pooris recipe calls for fine-ground semolina, which I remembered buying at Baraudi’s Middle eastern deli and import. I forgot that the last time I cleaned out the pantry I ...

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Is that a real recipe?

yup, that is what Husband asked me last night! I would be insulted if it wasn’t for my tendency to veer from recipes. I made vegetable filled bread for the IWC coffee held at my neighbor’s house this morning.I indignantly informed him that it was indeed a real recipe, that I was making a savoury bread, thank you very much! Then proceeded to adapt it and make it my own.Actually, I was out of onions, zucchini and tomatoes. Even if I had them I had decided not to include the tomatoes and onions because I was pretty sure that one of “the girls” is allergic.If you already know how to make bread this should be easy, so I am just going to hit the high spots.In a large pan saute in oil until soft: 1 eggplant diced into quarter inch cubes, 3 large cloves of garlic minced, 6 large mushrooms, diced 1 carrot peeled and diced. 1 jalapeño seeded and ...

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Hojaldres, Panamanian Fried Bread

From Cocina Panameña edited and distributed exclusively by Distribuidora Lewis, S.A. 2 1-2 cups flour ( harina)2/3 cup milk (leche)1/3 cup vegetable oil (aceite vegital)1 teaspoon salt (sal)1 tablespoon sugar (azucar)1 teaspoon baking powder (polvo de hornear) Mix all the dry ingredients in a mixing bowl. Combine the milk and oil and with a fork mix well into the dry mix. Knead for 5 minutes until the dough is elastic. Cover and let sit for an hour. Cut in to pieces (2″ – 3″) and stretch them with you hands and then fry in hot oil until brown. Sprinkle sugar on top and serve hot. This recipe is in Spanish and English in the cookbook, the English translation leaves a bit to be desired. The hojaldres that I was served were about the thickness of pita bread and the same general shape but about half the size. I am assuming that you test the hot oil by dropping a small ...

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Sourdough bread starter and other bubbling thoughts

After my post the other day about food differences, I had some after thoughts, which I wrote about in this post on my regular blog. I also have been thinking about diet alot, primary our diet. Since I seem to have assumed the responsibility for what we eat, I am trying to be more conscious about what gets put in our mouths.One of the additions to our diet I am making is fermented foods and living foods, but that will require more research.Happily for me, Husband is an early riser, he generally makes the coffee and prepares breakfast. Sometimes, he brings me my coffee in bed (just wanted to make you all jealous). Our normal breakfast when we are home is fruit and yogurt. I buy unflavoured yogurt, nothing added, not even sugar. The plan is to start making our own yogurt again. I used to do it when we had dairy goats, so it isn’t anything new. If you ...

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Back to cooking at home!

I missed our kitchen. Three weeks of eating out every day is too much. Panamà is into meat. I love tostones, or patacones as they are called in Panamà but I do like a little more variety in my veggies. After being gone from home for such a long period of time I didn’t think I would find anything at all in the vegetable drawer of the refrigerator. Amazingly enough there were 2 apples and a head of napa cabbage still in good shape rolling around in the almost empty compartment. Husband walked across the street and bought a few other staples and I managed to make lunch without going to the supermarket. The Mayo Clinic Williams Sonoma Cookbook, has a recipe that combines cabbage, onion, carrot and apples with some dried cranberries to make a tasty dish called Carraway Cabbage and Cranberries. Try to say that 3 times fast. I also made a vegetarian chilli and some fry bread ...

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English Muffin Bread

I had a Christmas brunch at our house yesterday, it was nice and lowkey. A couple of egg casseroles, some cut up fruit,beans and bread with marmalade. Actually it was English Muffin bread, it’s easy, really does taste like English muffins and is made in the microwave. This is the perfect bread to make with a mixer and dough hook, the dough isn’t really kneaded, it’s a big return for a little time. From James Beard’s Beard on Bread 5 cups all purpose flour 2 packages active dry yeast 2 teaspoons salt 2 1/2 cups milk 1/4 teaspoon baking soda dissolved in 1 tablespoon warm water In a large mixing bowl combine 3 cups of the flour, the yeast, sugar, and salt. Heat the milk in a saucepan until warm (100º to 115º) and add to the flour mixture beating by hand or in a mixer until quite smooth. Stir in enough of the remaining flour to make a stiff ...

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