Olive Oil Dough

Yield: Makes 6-8 pizzas

Ingredients:

2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour

Directions:

1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large (5 quart) bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.

2. Mix in the flour without kneading. I found this process to be incredible simple with my stand mixer, but it will certainly come together the old fashioned way. If you are not using a machine, you may need to wet your hands in order to incorporate the bit of flour.

3. Transfer dough to large (5 quart) bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

Notes:

Turnip Casserole

Ingredients:

2 turnips, peeled and diced 1 cup applesauce 6 tablespoons butter, softened 4 teaspoons brown sugar 2 eggs, beaten

1 tablespoon salt 1/4 teaspoon ground black pepper 1 3/4 cups soft bread crumbs, divided 2 tablespoons butter, melted

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
2.	Bring a pot of water to a boil and add turnips. Reduce heat to low, and simmer turnips until tender, about 15 minutes. Drain.
3.	Transfer turnips to a large bowl and mash with applesauce, 6 tablespoons softened butter, brown sugar, eggs, salt, black pepper, and half the bread crumbs. Spoon turnip mixture into the prepared casserole dish, and sprinkle with remaining half of bread crumbs. Drizzle with 2 tablespoons melted butter.
4.	Bake in the preheated oven until set, about 30 minutes.

Turnip and Potato Patties Recipe

• Yield: Makes six patties.

Ingredients

• 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
• 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
• 2 1/2 Tbsp thinly sliced scallion greens
• 1 egg, beaten lightly
• 1/4 cup all-purpose flour
• Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
• Salt and pepper

Method

1 In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Read more: http://www.simplyrecipes.com/recipes/turnip_and_potato_patties/#ixzz3VPZpzy4h

Sliced turnip and bacon bake

Ingredients

• 85g butter
• 6 rashers smoked streaky bacon, chopped
• 1 tbsp fresh thyme leaf
• large onion, finely sliced
• 1½ kg turnips, peeled and sliced
• 100g mature cheddar, grated

Method

1. Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
2. Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.

Shadow of the Sun

1.5 oz bourbon (Woodford Reserve)

0.5 oz Cointreau

0.25 oz cinnamon simple syrup*

4 droppers Apothecary Bitters The Darkness bitters

Orange twist, for garnish

Add bourbon, Cointreau, cinnamon simple syrup and The Darkness to a mixing glass with ice. Stir well, then strain into a chilled coupe.

Twist the orange peel over the drink, rub the rim of the glass, then drop it in as a garnish.

*To make cinnamon simple syrup, combine in a small saucepan over medium-low heat:

1 cup water, 1 cup brown sugar and 1 stick of cinnamon.

Stir frequently until the sugar is dissolved. Remove from heat and let steep for 15 minutes. Cool and strain. Keep refrigerated.

Gluten-Free Banana Oat Pancakes

Ingredients

• 3 small bananas (9.5 ounces), mashed
• 2 tablespoons coconut oil or butter, melted
• 1 tablespoon lemon juice (about 1 small lemon, juiced)
• 1 teaspoon honey or maple syrup
• 2 eggs
• 1 cup oat flour*
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. In a small mixing bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
2. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
3. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
4. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
5. Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water.
6. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface with coconut oil, butter or cooking spray. (If you're using a non-stick electric griddle, you might not need any oil at all.)
7. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
8. Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Notes

Recipe adapted from King Arthur Flour Whole Grain Baking.
Yields about 8 pancakes.
A note on the gluten free: These pancakes are gluten-free, so long as you used certified gluten-free oat flour or certified gluten-free old-fashioned oats.
*How to make your own oat flour: To make oat flour out of old-fashioned oats, simply pour one cup of oats into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not! That's a fun little tip I picked up from the King Arthur cookbook.
Preparation tips: This whole grain batter is thicker than most, so it's more difficult to gauge when the pancakes are ready to flip. I learned that it's easier to go by the timer: set it for for 3 minutes for the first side, then flip and wait another 90 seconds for the other side to finish. The time will vary depending on your temperature setting, but that's about the time it should take for pancakes that are fully cooked and golden on each side.
Freeze it: These pancakes freeze well. (I've never met a pancake that doesn't.) Commenter Megan had good luck making the batter the night before, refrigerating it overnight, and proceeding with the recipe the next morning (add a splash of milk to thin out the batter).
Make it dairy free: Just use coconut oil instead of butter.

Vegan Lentil Soup

Author: Cookie and Kate

Recipe type: Soup

Cuisine: Mediterranean

Prep time:  10 mins

Cook time:  45 mins

Total time:  55 mins

Serves: 4 servings

 

This simple vegan lentil soup comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four bowls of soup.

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 28-ounce can of diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

Instructions

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
4. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.