Butternut Squash Yogurt Soup

Speedy preparation if you have butternut squash purée left over. Otherwise, you will need to allot a little more prep time in order to cook and purée the squash.

The proportions are based on what I was using up, but can easily be increased if making for more than one person.

Ingredients & Process

1 cup butternut squash purée
1/2 c plain yogurt (use non-fat or low-fat to make a creamy yet healthy soup!)
Seasonings- salt, onion powder, garlic powder, black pepper, brown sugar

In a small saucepan, combine all ingredients. Whisk to combine, and heat to desired temperature. Add water if you prefer a thinner consistency. Season to taste. I used about 1/2 tsp salt, a dash of onion and garlic powder, a sprinkle of black pepper, and a generous pinch of brown sugar.

French Bread

Freshly baked bread. Enough said :)

I used my mom's French bread recipe. One batch I shaped as per instructions for a loaf of French bread. The other I put in a bread pan. Both turned out well.

Recipe & Process

2 1/2-3 cups flour (I used a combination of all purpose flour and oat flour. I added a spoon of wheat gluten too, which is optional)
1 tsp salt
1 Tbs sugar
1 Tbs butter *can substitute coconut oil for vegan version
1 pkg dry yeast
1 cup plus 2 Tbs warm water

In a food processor with metal blade, place 2 cups flour, salt, sugar, butter, and yeast. Run machine until butter is cut in. Add half of the water. Turn processor on and off 4 times. Add remaining flour and water. Repeat pulsing, then run until dough ball forms. Let run 40-60 seconds to knead. Knead lightly on a board. Cover with plastic wrap and a towel. Let rest for 20 minutes. Roll dough 15x10 inches. Roll tightly into a 15 inch loaf. Place on greased baking sheet. Brush dough with oil. Cover loosely with plastic wrap. Let rise 45 min-1hour and bake at 425 for 25 minutes. *I left out the last part of this recipe for an eggless version, but if desired you can beat an egg while and 1 Tbs water, brush it on the loaf after 20 minutes baking time and then bake for 5-10 more minutes. This will give it a nice golden brown, crusty finish. I just drizzled a little coconut oil instead of brushing with the egg white. It still turned out delicious!

Uttapam

The idly dough has been in the refrigerator for almost a week. At this point, it would make sour, flat idly. When the dough gets like this, though, it's perfect for making uttapam!

Uttapam with a bit of ketchup for dipping

To the idly batter (approximately 2 cups remaining) add

1/2 of a red onion, chopped
1 carrot, shredded
1/4 cup chopped cilantro
5 curry leaves, minced
1 inch piece of ginger, minced
sprinkle of salt & pepper
1 green chili, minced

Heat small skillet with a tsp of oil. Add about a cup of the batter and press lightly to spread to fill pan. Cook over med-low heat until golden brown, flip to cook other side.

Idly (Steamed Rice & Lentil Cakes)

This is a popular South Indian breakfast for a healthy start to the day. It's a day process, but that's allowing for soaking and fermentation of the dough. Start preparations a day ahead of when you want to eat idly.
In the morning, take two medium size bowls. In one, put 1 cup urad dal and 1 teaspoon fenugreek seeds. Rinse well and then cover with water and set aside. In the other bowl, put 2 cups idly rice flour (different from rice flour), cover with water and set aside. Allow to soak for at least 8 hours.

In the evening, take a large bowl. Starting with the idly flour, take handfuls and squeeze out the water to drain well. Put into the large bowl.

Drain the dal and put into a blender with 2 cups of the reserved soaking water. Puree for 3-5 minutes. It should get very smooth. If you put your finger in and then rotate between your finger and thumb, it should not feel grainy.







Add the pureed dal to the large bowl with the idly rice flour and using your hand, thoroughly combine the dough. Cover with a lid and set in the oven, leave the oven light on, and leave for over night, at least 10 hours. Longer is fine.

The next morning, take the batter out of the oven. The fermentation process with cause the batter to rise and get light and airy. Stir it well, fill the idly molds, and place in idly maker to steam for 15-20 minutes over high heat.


Serve with chutney, sambar, or just ghee and sugar for a delicious breakfast!
Makes approximately 24 idly.

Sprouted Wheat Berries Rice

Spring has sprung, sprouts are sprouting. My husband's green thumb has transformed our kitchen table into a greenhouse for all the germinating seeds to be planted in our garden. It's very rewarding and exciting to grow your own garden, to see this small seed come to life and produce so much produce. (Ah, the English language is so entertaining, isn't it? Couldn't resist the use of a homonym!)

I think one of the reasons I've been enjoying the process of sprouting legumes & grains is because you see a mini science experiment happening right on your kitchen counter. I also love how nature is a living metaphor for our lives. It's just a good reminder how intricate and amazing life is-how so much potential lies dormant in a tiny seed until the time is right for it to grow-how that small life gives life to others. Am I living out my life's potential? How else can I give life to that/those around me?

As you ponder that, here's a recipe to whip up for a quick, nourishing meal.

Sprouted Wheat Berries Rice
1 1/2 cups sprouted wheat berries
1 cup brown rice
*Put in rice cooker, add 5 cups of water and cook


1 large potato, diced in small pieces
2 large carrots, diced in small pieces
handful green beans, diced in small pieces


Seasonings-
2Tbs oil
1/2 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp salt, more to taste
1 clove
1 inch piece of cinnamon stick
1 cardamom pod


3 cloves garlic, minced
1 inch ginger piece, minced
1/2 large onion, chopped
1/2 cup cilantro, chopped
1/3 cup mint leaves, minced


In large pan, heat oil and seasonings. Allow to saute over med-low heat for about 5 minutes. Add the veggies and a couple tablespoons of water, cover with lid and allow to steam about 10-15 minutes or until veggies are tender.

Once wheat berries & rice are cooked, dump into a large bowl and stir in the veggies to evenly combine. Adjust salt, spice, etc if desired.

Will serve about 4 as main course.