Water Kefir – Black Bean Chili – Homemade Pizza – Sprouted Spelt Lemon Cake – Chocolate Sourdough Cake – Soaked Kamut Pasta – Chicken Soup – Spelt Sourdough Rolls (Tuesday Twister – 9/22/09)

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My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – I’ll catch you up on what’s twisting in my kitchen this week!

To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!

  • Water Kefir – It turned out fantastic! Pictured is first variety we tried – I added grape juice. I also tried another batch with dates and vanilla, and that was super good, too. This is so fun to do! The second picture shows an eggshell in a beginning batch, which is a tip I picked up from Ann Marie @ Cheeseslave. The bubble factor increased by leaps and bounds with the addition of the egg shell.
  • Simple Black Bean Chili – Just one of the yummy stews/soups we’ve enjoyed over the past week. I’m so in the mood for stews. Plus, I’ve decided that we are going to be having ALOT of nutrient-rich broths this fall and winter. This chili didn’t have a broth base, but three of the other stews we enjoyed did.
  • Working on Homemade Pizza – The crust was great, made from sourdough spelt dough. The rest could use some work – but it was fun to do and I have another crust in the freezer to try again this week.
  • Sprouted Spelt Lemon Cake – An old favorite – made to celebrate the birthday of a friend’s daughter. My husband, who is a rich chocolate cake lover, loves this cake more than chocolate. Isn’t that weird? But this cake is really, really, really, really, really good. I mean it!
  • Chocolate Sourdough Cake – This was an experiment, because I made over an unhealthy recipe. It turned out awesome! We’ll be making it again and again. Made for a friend’s son’s birthday.
  • Spelt Sourdough Rolls – From the sourdough spelt dough, I made rolls to go with a few soups this week. They were warm, tasty and chewy.
  • Soaked Kamut Pasta – We all loved these noodles, which I served with the chicken soup (next item).
  • Chicken Noodle Soup – I took the bones of two chickens, water, and a cup of raw apple cider vinegar, and made homemade broth. Then I added back diced onions and garlic, chicken meat and seasonings – salt, pepper, turmeric, ginger, and parsley. This was the best chicken soup we’ve ever had. The noodles and the rolls made it all the better, too!

So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

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Comments

  1. gabrielle says

    hi Wardee! i have been noticing a couple of recipes with garlic recently. was it mikah that used to be allergic? is this another allergy overcome recently through healthier cooking practices?

    also, will you let us know at what stage in the sourdough dough process you make your pizza crust (after rising?) and rolls? form and then rise?

    thanks!

    gab

    • says

      Gabrielle, you’re so observant! :) C. was the one and we’ve not noticed any symptoms to garlic for a long time, so for several months now, I’ve been using it.

      I roll out the crust after the dough is done rising. Then I prick it all over and pre-bake it at (pre-heated) 475 degrees for 5 minutes.

      For the rolls, I form them after the dough is done rising and put them in a square baking pan. Crowd them together or they spread out instead of going up. They bake for almost 30 minutes at 350. The sourdough is taking longer to bake than my old bread.

      Good to “see” you!

  2. Jen says

    Everything looks awesome! I’m making chicken noodle soup tomorrow, and can’t wait for it.

    I would love to see your recipe for the soaked noodles. :)

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