The Eatable Life

The Eatable Life Explorations in the eatable things of art, media, travel, and culture. Founded and written by Erica

Potato, garbanzo bean, butternut squash, and red lentil curry with brown basmati rice!What goes in the slow cooker on hi...
05/26/2020

Potato, garbanzo bean, butternut squash, and red lentil curry with brown basmati rice!

What goes in the slow cooker on high for 8-ish hours: Diced golden potatoes, canned garbanzo beans, uncooked red lentils, canned butternut squash purée, fire-roasted canned tomatoes, can of coconut milk, fresh ginger, fresh garlic, whole grain mustard, Garam Masala/cumin/turmeric/paprika/Cayenne powders, dash of sugar to balance out all the flavors.
What goes in the rice cooker: Brown Basmati rice, fennel seeds, salt, homemade chicken stock (I did not skim off the fat when I made the stock but if you have a low-fat stock, add some coconut oil or butter to the mix). Top with fresh cilantro.

Homemade no-knead bread baked with shallots, fennel & h**p seeds, and garlic powder (to reduce moisture since the shallo...
05/23/2020

Homemade no-knead bread baked with shallots, fennel & h**p seeds, and garlic powder (to reduce moisture since the shallots added moisture). Looks like it was a bit under-proved, which is why it’s close textured at the bottom of the loaf. I worried that would happen since I added extra ingredients to the recipe and the extra weight prevented it from rising as much as it should have. Plus, I’m still a novice at the science of bread making so a lot of this is trial & error. But it still tasted good and smelled divine. Plus a little tight-structured texture is easily fixed when topped with Nancy's Yogurt cultured cream cheese and fresh dill.

The Eatable Life

Chicken-Tortilla Soup with chayote!What goes in the slow cooker for 8-ish hours: Diced chicken thighs, homemade chicken ...
05/19/2020

Chicken-Tortilla Soup with chayote!

What goes in the slow cooker for 8-ish hours: Diced chicken thighs, homemade chicken stock, chayote (one of my favorite veggies - see link in comments), carrots, fire-roasted canned tomatoes, corn, yellow onion, garlic, Mexican oregano, Cayenne (or any dried chili) pepper powder, and green canned chilis.
What gets stirred into the soup right before eating: Tortilla chips (mine had chia seeds in them), fresh cilantro, squeeze(s) of lime, extra hot pepper sauce/powder to taste.
Douse the fire of the chili peppers with a cup of water with a squeeze of lime, ice-cold Mexican beer, or a slow-shot of quality tequila.
The Eatable Life

Split pea soup topped with green onions, and sides of buttered amaranth & wheat bran no-knead bread, and dill pickles! I...
05/18/2020

Split pea soup topped with green onions, and sides of buttered amaranth & wheat bran no-knead bread, and dill pickles!
I slow-cooked my soup for about 8 hours with split peas, homemade chicken broth (that had a good amount of chicken fat in it - if you don’t have that be sure to add olive oil or butter), finely diced carrots & ham slices, yellow onions, garlic, dried thyme & bay leaf, a few dashes of smoked paprika, and plenty of freshly cracked black pepper.
The bread was adapted from Sullivan St Bakery's Jim Lahey's No-Knead Bread recipe (published on Leite's Culinaria). I added 1/2 cup cooked amaranth grains (a fantastic, but under-appreciated grass - see more info in comments) and 1/4 cup wheat bran. I also added 2 teaspoons of vital wheat gluten to aid in the rising process since I added extra whole grains to the recipe. And I lined the Dutch oven with parchment paper to make removing the baked bread a bit easier.
Other than those adaptations, I followed the rest of the instructions according to the recipe. And I did the 1st proof for 20 hours, 2nd proof for 2 hours, which resulted in a well-fermented dough with a slightly sourdough flavor and texture. I baked for 30 minutes with the lid on, 15 minutes with the lid off. Also, cooling completely is important before cutting.
The bread came out a little “squat” but the flavor was amazing and the interior texture was super springy and almost shiny.
The Eatable Life

Amaranth & wheat bran no-knead bread! The bread was adapted from baker Jim Lahey of Sullivan St Bakery’s No-Knead Bread ...
05/14/2020

Amaranth & wheat bran no-knead bread!

The bread was adapted from baker Jim Lahey of Sullivan St Bakery’s No-Knead Bread recipe (published on Leite's Culinaria). I added 1/2 cup cooked amaranth grains (a fantastic, but under-appreciated grass) and 1/4 cup wheat bran. I also added 2 teaspoons of vital wheat gluten to aid in the rising process since I added extra whole grains to the recipe. And I lined the Dutch oven with parchment paper to make removing the baked bread a bit easier.

Other than those adaptations, I followed the rest of the instructions according to the recipe. And I did the 1st proof for 20 hours, 2nd proof for 2 hours, which resulted in a well-fermented dough with a slightly sourdough flavor and texture. I baked for 30 minutes with the lid on, 15 minutes with the lid off. Also, cooling completely is important before cutting.

The bread came out a little “squat” but the flavor was amazing and the interior texture was super springy and almost shiny.

The Eatable Life

Homemade pici pasta (my first time making it and it went sort of okay, though any pasta will work for this) with agretti...
05/13/2020

Homemade pici pasta (my first time making it and it went sort of okay, though any pasta will work for this) with agretti (a salty, yes salty, succulent-like Italian plant that’s one of my favorite greens yet I haven’t eaten in years because it’s difficult to find until I got it from the amazing County Line Harvest), zucchini, shallots, garlic, chili flakes, Parmesan, roughly torn fresh basil, freshly ground black pepper & pink salt, and a squeeze of lemon. When incorporating agretti into dishes, keep in mind that the “sea bean” will add a briny flavor so don’t over-salt/over-Parmesan the food until after you’ve sampled it first. Then add more salt. (See info on agretti in the comments). Serve pasta dish with a lighter red wine. The Eatable Life

ready-made pizza crust rolled thin with cornmeal. Homemade sauce of canned, diced tomatoes slow cooked with onions, gar...
05/07/2020

ready-made pizza crust rolled thin with cornmeal. Homemade sauce of canned, diced tomatoes slow cooked with onions, garlic, dash of balsamic vinegar and sugar, and dried fennel seeds, thyme, oregano and bay leaf. Toppings of Swiss chard, yellow onions, salty pepperoni and Parmesan (also from Little Dom’s), shredded mozzarella, and red pepper flakes.

Curly kale salad with quinoa, shredded carrots (purple & orange), chopped bacon, pumpkin seeds, and fresh cilantro tosse...
05/07/2020

Curly kale salad with quinoa, shredded carrots (purple & orange), chopped bacon, pumpkin seeds, and fresh cilantro tossed in a dressing of coconut oil, rice vinegar, squeeze of lime, and Thai shrimp paste (yes, shrimp paste, which adds a salty, umami flavor), and iced herbal tea to wash it all down. The shrimp paste is fermented shrimp, salt and a touch of sugar. It can be used in a million different ways to add a punch of flavor. Love it! The Eatable Life

Quesadillas! The Eatable Life
05/07/2020

Quesadillas! The Eatable Life

Half whole wheat, no-knead bread with h**p seeds and pepitas (pumpkin seeds), and cooked in a Dutch oven. Adapted from J...
05/07/2020

Half whole wheat, no-knead bread with h**p seeds and pepitas (pumpkin seeds), and cooked in a Dutch oven. Adapted from JoCooks recipe. The Eatable Life

“Vietnamese-Style” salad bowl. Jasmine rice, diced rotisserie chicken, chopped beet greens, shredded raw golden beet, sh...
05/07/2020

“Vietnamese-Style” salad bowl.
Jasmine rice, diced rotisserie chicken, chopped beet greens, shredded raw golden beet, shredded orange carrot, mild green chilis (out of a can). Toss in a dressing of garlic paste, coconut oil, lime, rice vinegar, fresh ginger, crunchy peanut butter, fish sauce, a dash of sugar, and finely chopped fresh mint leaves.
Let sit for 10 minutes so flavors can blend. Thưởng thức!

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