I am the chef! (All natural)

I have just made my own version of Whole wheat flatbread with whole wheat white flour. White as in that it's not your normal whole wheat red color - which is stronger tasting. But it still includes the whole wheat berry (endosperm, germ, etc).

I didn't use yeast, so it doesn't rise much, but here's the recipe. I'm going to make a garlic oregano w/olives and (something else here) pizza tonight w/ the whole wheat flour.

1 cup whole wheat white/red flour
a tiny bit of baking soda
- cream of tartar
- cornstarch (tiny bit as in just a little corner on the edge of a knife - real small amount)
Couple dashes of salt
~1 teaspoon olive oil
Water

Mix dry ingredients until well blended - add any other flavorings you wish as long as they are dry. Once well mixed, add olive oil and water until sticky and kneadable with hands.
Place more whole wheat flour on kneading area and knead dough with enough flour so it does not stick to your hands. Then cover and let sit for 5 -10 minutes. Heat oven to 425 F. Then form dough to less than 1" thick. Place on ungreased baking sheet with a thin layer of whole wheat flour.

Bake 10-15 minutes, and cool.

Now this is flatbread! It won't rise much, so it is dense and compct. I'm going to try and make a pizza dough out of this tonight. GL




-- You can also use balsamic vinegar instead of the baking soda, cream of tartar, and cornstarch. Just enough to make it rise a teeeeeeeeeny bit when poured upon the dough.

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Land of the Slave, home of the Knave.

Ahhh, I remember my first flatbread. (sniff-wipes tears)
way to go!!!

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"I say, if you want to find out where the road goes, get in the fast lane and hit the gas." Calvin and Hobbes

is great with seasoned flatbread


1 can garbonzo beans (size doesn't matter)
Olives - you choose the kind
garlic powder or fresh garlic to taste
1 - 2 tsp Olive Oil
water


Put beans and olives in a blender w/ olive oil. Add as much water as needed to blend, but not become runny. Add garlic, or other seasonings that you like and your set

Garlic makes everything better

__________________
Land of the Slave, home of the Knave.

way to go Chef...
just remember who's the Chief around here!!!

Chief108

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“	Question Authority. Question Society. Question Reality. Question Yourself. Question your conclusions, your judgments, your answers. Question this. If you question everything thoroughly enough, the truth will eventually hit you upside the head and you will know. But here’s a warning: It won’t be what you imagined. It won’t be even close.	”

all hail Martyr Fakka

w/o sugar, preservatives, artificial colors, etc etc


It's different from the normal pumpkin pie I am used to, because mine tastes kinda like an anise (licorice), cloves, and pumpkin blended together. I think its very good

If anyone wants it, ask. Cause I don't wanna post it unless necessary.

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Land of the Slave, home of the Knave.

“	If anyone wants it, ask. Cause I don't wanna post it unless necessary.	”

post it dude...
we like food!!!!

and are allways interested in secret recipies

Chief108

__________________

“	Question Authority. Question Society. Question Reality. Question Yourself. Question your conclusions, your judgments, your answers. Question this. If you question everything thoroughly enough, the truth will eventually hit you upside the head and you will know. But here’s a warning: It won’t be what you imagined. It won’t be even close.	”

all hail Martyr Fakka

It seriously tastes like some ben and jerry's ice cream I had one time at a ben and jerry's store.

I'll post the ice cream now because it's short, and I don't have much time - pumpkin pie later.


My version of ice cream...

8-12 oz of pitted dates
1 pint of half and half - boiled for 10 seconds to sterilize (or organic is fine)
Organic grade B (not lower quality - just a diff concentration of sugars) maple syrup - about 1/4 cup - I didn't measure, but I didn't pour a lot in. It seemed around 1/4 cup
AND LASTLY - CINNAMON!!! I did 20 dashes


Put all in a blender and pulse blend until all is mixed, and dates are chopped. Then put it in a bowl w/ a lid, or a bowl with a ziplock bag around it, and freeze over night. The dates will go to the bottom, so befoe using it, you might want to temper it in room temp until scoopable.


You can change the kind of fruit to anykind you like, just make sure it's roughly 8-12 oz. Screw around with your own recipe's it's fun!

As for the flatbread, you can also make pita pockets out of it. I did that today and it worked - same recipe, just cut a circle of outstretched dough in half, and pinch close the half moon side.

P.S. If you have Vitamin C powder, add a 1/2 tsp. to 1 tsp to everything! - natural preservative, and prevents things from going rancid quickly. Cause I made some flatbread and it was moldy in a week.

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Land of the Slave, home of the Knave.

“	If you have Vitamin C powder, add a 1/2 tsp. to 1 tsp to everything! - natural preservative, and prevents things from going rancid quickly.	”

sounds good...
I'll try that

the finer arts of martial arts cooking...
is doesn't get any better than this

Chief108

__________________

“	Question Authority. Question Society. Question Reality. Question Yourself. Question your conclusions, your judgments, your answers. Question this. If you question everything thoroughly enough, the truth will eventually hit you upside the head and you will know. But here’s a warning: It won’t be what you imagined. It won’t be even close.	”

all hail Martyr Fakka

BOOYAH!!

I thank all that had this area of the board set up

__________________
Land of the Slave, home of the Knave.

Bring on the pie.

It would be great if you could post the recipe for the pumpkin pie. With it being Halloween and all.

Thanks

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"Beware of the fury of the patient man" - Unknown
"That's the problem with America: There are too many stupid people and no one to eat them." - Carlos Mencia

First off, I want to say that the crust, and the type of oil used to press it into the sides of the pie pan has a big deal with the flavor of the pumpkin that it accompanies. Personally, I make my crust out of 1/2 cup ground raw almonds, and 1/2 cup of this cereal called puffins: Cinnamon flavor - which is all natural... And 1/4 cup of clarified butter ghee. I used cheerios for the crust one time, and everyone in my family liked it better cause it had more of a broad taste - They said it was sweeter too, yet I used less maple syrup in this one.

(You can grind this stuff

here goes..

15 oz can of pumpkin
1/2 cup of organic grade B maple syrup
1 1/2 tsp pumpkin pie spice
I threw in 4 or 5 dashes of cinnamon
1/4 cup ghee
ground clove (to taste - I used this in the crust and it made it taste great. Use any amount you like)
1 cup of any type of flour I stated above... Or anything you prefer, Just nothing with white flour, etc
2 eggs (free range organic if you prefer - it DOES affect the taste, I like my chickens happy because they taste better)

heat oven to 425F

mix pumpkin, spices, maple syrup well. Slightly beat eggs, and mix them in with the pumpkin mixture.

Melt 1/4 cup gheee, and mix it with the ground clove and crust. After all mixed up... press it into the sides of the pie pan (I used a glass pie pan because the heat is spread more evenly) with the backside of a spoon. If the crust does not stick like you think it should.. Just place it there lightly, like scoop it onto the sides. Or add a little soymilk to make it easier (use cowmilk is you want, but then it would contain all those crappy antibiotics and hormones).

Then when crust is formed, pur the pie mix onto the crust, and spread evenly. Then place in the over for 45 minutes - 1 hour. Or until a knife comes out clean when inserted into the center.

When clean, Take out and LET COOL. After cool, refrigerate. Custard pies always taste the best when refrigerated in my opinion.

P.S. Doing another liver purge tomorrow

__________________
Land of the Slave, home of the Knave.

Thanks for the recipe. I'll try it and see how it turns out.

__________________
"Beware of the fury of the patient man" - Unknown
"That's the problem with America: There are too many stupid people and no one to eat them." - Carlos Mencia

“	Originally posted by JKD327 1 can garbonzo beans (size doesn't matter) Olives - you choose the kind garlic powder or fresh garlic to taste 1 - 2 tsp Olive Oil water	”

To make Hummus Tahini, take the same stuff that JKD listed except:
leave out the olives and water
add about a 1/2 to 3/4 cup tahini
(a "peanut butter-like" sesame paste, buy it in health food stores or upscale groceries)
Juice of 1/2 a lemon
1/2 or so of extra virgin olive oil

Mix as before.

I sometimes add fresh parsley, or roast the garlic.

Eat with flatbread, kalamata olives, feta, grapes and lots of retsina wine.
Now that's livin'

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"Learning is for seeking the Way; what is the use of learning otherwise?" - Master Zhu