Ingredients:
Steps:
1. Mix water, honey and yeast in a large bowl
2. Sift in the flour and add milk powder and butter
3. Bring the dough together, knead for 15 mins
4. Divide the dough in half. Mix Matcha Tea Powder into half the dough, prove* both doughs for 1 hr
5. Roll both proved doughs out, place one on top of other, cut from the middle and stack again
6. Roll out again into 6” x 14” layered sheet, then roll in from one end to form a swirled dough loaf
7. Prove dough again for 30 mins, then bake at 350F for 40 mins
Enjoy!
*To prove or proofing (aka final fermentation, second rise, or blooming), is the dough's final rise that happens after shaping and just before baking.
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Mix together and season to taste. Serve with hot Broccoli Tots!
]]>Lion's Mane Mushrooms have been in the food and health spotlight for over a year. If you haven't tried them, you may be missing out on more than just one heck of a flavorful, gourmet fungi. It's understated seafood-like flavor (often likened to lobster or crab), is not only delicious, but it is also said to have anti-inflammatory effects which may benefit mental function and reduce symptoms of dementia, anxiety, and depression. Who doesn't want more brain food!?!
After reading so much about this magical mushroom, I decided to give it a go and make Lions Mane Crab Cakes! I was delightfully impressed by the subtle crab-like flavor and texture.
2 tbsp Butter, softened to room temperature. This is mixed into the patties prior to cooking. Butter your pan separately as-needed.
A dash Cayenne Pepper (to add a hint of heat)
Mix all ingredients and season to taste. Cover and refrigerate while cooking your cakes.
Re-hydrating Lion's Mane Mushrooms: Place mushrooms in a large bowl and cover with warm water. Let soak for 30 minutes. Drain and slice in 1/4 inch slices and squeeze the water out. If you notice the centers are still hard, add back to warm water for another 5 minutes. I like to throw a slice in just for fun to see it expand so rapidly! Squeeze out excess water and finely chop.
Place diced Lion's Mane, onions, and sweet peppers into lightly oiled skillet and sweat for about 15 minutes on low heat, stirring regularly. The aim is to remove almost all the water from the ingredients, otherwise your crab cakes won't hold together. After 15 minutes, add garlic and sweat for another 5 minutes until no water remains in pan and ingredients are lightly browned. Remove from stove and let cool in bowl for 15-20 minutes.
(To save time, I skipped this first step mixing all of the ingredients together. Yes, some of my cakes didn't stay together but I saved the sauteed crumbles for a delicious stir fry the next day. I just added a dash of low-sodium soy sauce! The crumbles would have made delicious 'non-fish' tacos as well.)
Recipe adapted from tyrantfarms
In a medium saucepan, place 2 tablespoons of olive oil, on medium-low heat. Add shallots until translucent and then add rice, salt, and dry herbs. Let the rice be coated with oil and stir for about 1 min, add garlic. You do not want to brown the rice, but it should begin to turn more white once it starts to lightly roast.
Reduce with dry white wine until the alcohol has evaporated and you can barely smell it. Add 1/4 of broth at a time until absorbed each time (it should bubble on the edges of the pan). Stir so the rice doesn't stick to the bottom (this activates the starchiness from the rice). You can also just use the handle of your pan and shimmy it a bit instead of stirring constantly.
Enjoy with some warm marinara!
*yields 8 brownies at 200 calories each
Enjoy with Sriracha Chicken Wings!
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Serve with Sriracha Ranch Dressing!
Enjoy!
Ever tried a Smoky Salt Bloody Mary? This beautiful breakfast drink has everything you need from tomatoes to shrimp. Is there any better way to wake up? We like to take this classic brunch drink and make it our own by adding Oak Smoked Garlic Pepper Salt to the rim mixture, you give your Bloody Mary a great smoky BBQ taste.