3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. instant yeast
1 TBSP. sugar
1 1/2 TBSP. extra virgin olive oil
1/2 tsp. rosemary, more if desired
1/2 tsp. basil, more if desired
1 tsp. oregano, more if desired
1 1/2 cups water
3/4 cup shredded parmesan cheese, more if desired
The night before, combine flour, salt, yeast and sugar in a stainless steel bowl with a spatula.
Add oil, rosemary, basil, oregano, & water. Use a spatula to mix until well combined.
Put a lid on the bowl (or plastic wrap) and let it sit on your counter for 12-18 hours.
Put flour on a pastry mat, silicone mat or your counter. Dump the dough onto the mat with a wooden spatula. The dough will be very wet.
Add more flour to the dough and gently stir with the spatula until the “wetness” is gone.
Add cheese and combine.
Shape dough to the size and shape you want it to be and according to what you are placing your dough in to bake. A ceramic covered baking dish lined with parchment paper works well. (A dutch oven or a cast iron dutch oven will also work for this.)
Place dough into the bottom of your baking dish, put a lid on it and place it in your oven (OVEN SHOULD BE OFF) for approximately 1 1/2 hours.
Remove dough from oven and preheat oven to 425 degrees.
If you like, sprinkle additional cheese and spices on top of the bread at this time.
Put baking dish into the oven covered for 30 minutes.
Take lid off and cook bread for an additional 10-15 minutes or until golden brown
2 Tbsp. cooking oil
2 lb. beef stew meat, cut into 1-inch cubes
2 tsp. dried thyme or oregano, crushed
6 medium carrots, peeled and quartered
4 stalks celery, cut in 2-inch lengths
2 medium onions, cut in 1/2-inch slices
6 cups lower-sodium beef broth
1/3 cup all-purpose flour
1 recipe Potato Mashers
In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and 1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. dried marjoram
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
Puree ingredients in a blender.
Store in a small covered jar in the refrigerator up to 3 weeks.
4 pork loin chops (each 3 oz)
1/4 cup almond flour
1 tbsp tapioca flour
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 pinch salt
2 tbsps olive oil
Pound each pork chop to about 1/4 inch thickness. Set aside.
Combine the almond flour, tapioca flour, cayenne pepper, oregano and salt in a pie plate. Beat the eggs in another pie plate.
Heat the olive oil in a large skillet over medium heat. Press the pork chops into the almond flour mixture, then dip into eggs. Shake off excess and the dip again in almond flour mixture and beaten eggs.
Place two pork chops in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining pork chops.
Divide the schnitzels among plates, garnish with lemon wedgies and serve with your favorite salad.