My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to GNOWFGLINS. We try as much as possible to make use of “God’s natural, organic, whole foods, grown locally and in season.” 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!
This week…
Here is one of the stews we enjoyed over the weekend. There was one day that I didn’t have any grains soaked – but had pinto beans and broth cooked, and potatoes, cabbage, garlic and onions available.
I browned the ground beef, added the broth, onions, garlic, and diced potatoes. When the potatoes were done, I added the sliced cabbage and pinto beans. Seasoned it all with homemade seasoning salt and garlic and pepper. We liked it. We really liked it!
This is the 100% whole wheat sourdough bread I’ve been making since I came home from the Fat Rendering Event of the Eugene WAPF. Marianne, who I got to meet there, taught me my latest trick to make perfect sourdough bread – after I knead the dough, I shape it for baking and let it rest in that form. I have also developed a special, oh-so-easy, method for kneading that I’ll show you one of these days.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post.
About Wardeh
ABCs of Grain Mills. Free PDF tip booklet. 
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
Now that is REAL food. Your stew looks like something we would love and I’m off to make sourdough bread right now. Tomorrow night is One Pot Wednesday at our house and I’m thinking stew and sourdough bread will make a perfect meal. Thanks for the inspiration.
Connie
theprairiemom.com
P.S. Looking foward to your tips on perfect sourdough bread . . .
It must have been bean week! I did something similar with Black Beans which I soaked with whey and water (NT cookbook). I had never used whey for anything, but had some from making soft goat cheese. The beans tasted fabulous and were used in a “pot luck” soup last night. The broth from the beans was so rich and delicious I included it in the soup. I hope I soaked the beans right, but since starting the eCourse, I’m getting more brave and actually diving into the Nourishing Traditions Cookbook. Something that intimidated me before.
I love cabbage, onions and garlic, so any soup with it in turns my mouth to watering. I’m coming for dinner. Just so you know.
.-= Marly´s last blog post… Converting Milk Kefir Grains =-.
Please drop me a mail about making those good looking sourdough bread. I can’t wait either.
I have a sourdough starter in the fridge that i need to feed. I made it when I joined the 28 Day Real Food Challenge by Nourished Kitchen. I’m not sure if I’m doing the right thing but experience is the best teacher. I’ll check how my sourdough starter looks right now. Your bread is awesome.
The bean soup looks so yummy. I haven’t had success with the form and taste of sourdough lately so can’t wait to see your tips. Blessings.
would love a great, simple sour dough recipe!
That bread looks fantastic! I’m excited as I finally was able to find organic spelt flour locally…the first batch of starter is working now! Now if only I had my own grain mill *sigh*
.-= Jen´s last blog post… Twisting the Night Away =-.
Oh, YUM!
Can we skip ahead to the sourdough lesson? Your pictures have inspired me!
(Actually, I know that we’re not doing that for a couple of weeks, which is just fine, since I am still waiting for my starter from Carls…)
BTW, we have gotten to the point that when we make beans, we make BEANS. I then freeze some, so I always have some ready to go. I think we might have to try this recipe tonight–I even have cabbage, which I don’t usually, unless I’m making kraut.
I would love have the recipe for your sourdough bread, is it posted anywhere? Also do you keep a cover over your starter after you feed it and then leave it out on the counter? If I don’t put a cover on it, the top dries out and the one time I did put a cover on it, it molded. Is there a secret as to where to leave your starter or what to store it in out on the counter?
Thanks!
All of that looks yummy! Your bread looks amazing!
I wish I could participate in the Tuesday Twister, but with me being gone all day on Tuesday’s it wasn’t working out.