Salmon Seasoning

Posted on 25 December 2012 by Father Symeon

Salmon Seasoning                        (for fish or shellfish days only!)

category: flavoring

ingredients:

2 Tbs. salt
3 Tbs. brown sugar (or 3 Tbls. splenda + 1 Tbls. molasses)
2 Tbs. dried parsley
1 Tbs. garlic powder
1 Tbs. paprika
1 Tbs. pepper
1 Tbs. ground dill weed
1 tsp. ground coriander
1 tsp. ground cumin

directions:

Mix together and sprinkle onto fish/shellfish as desired.

Bake at 400∘F for 15 min. or until salmon is opaque and flakes easily with a fork.  Check shellfish after 7-10 minutes.

Grill:  Preheat grill to medium-high 350∘- 375∘F and cook for 15-20 min. or until salmon is opaque and flakes easily with a fork.  Check shellfish after 5-7 minutes.

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Rustic Six-Seed Brown Bread

Posted on 25 December 2012 by Father Symeon

Rustic Six-Seed Brown Bread

dry ingredients:

3/4 cup quinoa flour
1/2 cup buckwheat flour
1/4 cup flax meal
1/4 cup tapioca starch
1 Tbs. sesame seeds
1 Tbs. sunflower seeds
1 Tbs. pumpkin seeds
1 Tbs. caraway seeds (ground a bit)
1 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 Tbs. cocoa powder

wet ingredients:

2 egg replacer eggs (mix according to directions)
1 Tbs. molasses
1/2 – 1 cup warm water
1 Tbs. chia seeds
1 Tbs. instant coffee

directions:

Heat oven to 400°F.  Line a baking sheet with parchment paper for formed oval loaf or generously grease a bread pan.

In a bowl, combine 1/2 cup warm water with the rest of the wet ingredients,  set aside while mixing the dry ingredients in a large bowl.

Using dough hook(s) on your mixer, add the wet ingredients to the dry and add more warm water, as needed, to reach a soft, sticky dough (the dough should just hold its shape, but if it seems too firm, incorporate a little more water).

Spread dough into bread pan – leveling with a wet spatula OR heap the dough onto the baking sheet, using a spatula dipped in water to gently form it into a 5 x 8 inch shallow oval.

For the oval loaf – use a long knife blade and slash a diagonal grid pattern on top of the loaf – making four or five 1/4 inch deep cuts each way.

Bake for 30 minutes until brown and crusty.  Let cool on a wire rack.

 

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Awesome Pancakes

Posted on 25 December 2012 by Father Symeon

Awesome Pancakes                                              makes 2 servings

category: breakfast

ingredients:

1 cup all purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 Tbs. sugar
1 tsp. vanilla
1 egg replacer
1 cup non-dairy milk
2 Tbs. oil

directions:

Mix dry ingredients in large bowl.

Mix wet ingredients in medium sized bowl.

Pour wet into dry – mixing until just smooth.

Preheat griddle until water dances when sprinkled on griddle.  Pour batter onto griddle and flip when top of pancake begins to bubble on top.

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Blueberry Pancakes

Posted on 25 December 2012 by Father Symeon

Blueberry Pancakes                           makes 2 servings (eight 4″ pancakes)

category: breakfast

ingredients:

1 1/4 cup flour
1/2 cup cornmeal
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/3 cups non-dairy milk
2 Tbs. pure maple syrup
3 Tbs. oil
1 cup fresh or frozen blueberries, thawed
1/2 cup toasted pecans

directions:

In a large bowl, sift together dry ingredients.

In a medium bowl, combine the wet ingredients.

Add wet to dry, stirring just to combine.

Heat pancake griddle till water dances when sprinkled onto griddle.  Ladle onto griddle, then sprinkle with blueberries and nuts as desired.  When bubbles appear on the top of the pancakes, turn and cook until the second side is golden.

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Cream of Buckwheat Cereals

Posted on 25 December 2012 by Father Symeon

category: breakfast

Cream of Buckwheat Cereals

If you’re looking for a simple, yet healthy breakfast that is easy to digest, experiment with cream of buckwheat (also known as buckwheat grits).  Depending on your taste, you can cook these into a sweet/savory breakfast or savory side in no time!

Sweet Cream of Buckwheat

  • Cut one pear or apple into thin slices
  • Saute fruit slices in coconut oil until soft and turning brown
  • Sprinkle with cinnamon and nutmeg
  • Add ¼ cup of buckwheat grits and be sure to cover them in oil and fruit juice before adding water
  • Add 1 ¼ cups of water
  • Cook covered until grits are soft (about 20 minutes) and top with walnuts or almonds
  • Optional: add a teaspoon of stevia or honey

Savory Cream of Buckwheat

  • Saute 1 garlic bulb (chopped), ½ medium sized onion (sliced thinly), and a cup of chopped mushrooms until mushrooms have released their juices and the onions are soft
  • Add ¼ cup of buckwheat grits and mix in with vegetables and oil
  • Add 1 ¼ cups of water and cook grits until soft (about 20 minutes)
  • Stir in a handful of baby spinach until wilted
  • Top with ¼ cup of chopped almonds
  • Add salt and pepper to taste
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