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< Back Buckwheat Bread Prep Time: 30 minutes Cook Time: 90 minutes Serves: 15 Level: Beginner About the Recipe Ingredients 500 g hulled buckwheat kernels (It is important to use HULLED NON ROASTED BUCKWHEAT. You will not get the same results with flour, unhulled, or roasted buckwheat.) 200 ml water ¼ tsp salt 2 tsp poppy and sesame seeds (optional) Preparation This 1-Ingredient Gluten-Free Buckwheat Bread recipe is an absolute game-changer! It’s incredibly delicious, and the taste of fermentation is distinct and delightful. This dense, gluten-free bread is not just tasty but also super nourishing. I highly recommend throwing a couple of slices in the toaster/oven to create the ultimate avocado toast or as a side dish for dipping into soup! Why You’ll Love This 1-Ingredient Buckwheat Bread Recipe Delicious and Dense: It’s absolutely delicious, with a dense, satisfying texture, and gets even better when toasted! Fermentation not only enhances the flavor but also increases its nutritional value, making it a dream come true for health-conscious bakers. Fermentation can improve the bioavailability of nutrients in foods. Specifically, the fermentation process can reduce levels of phytic acid, which is known to bind minerals and reduce their absorption. By breaking down phytic acid, fermentation can make minerals like iron, zinc, and magnesium more available for absorption by the body. So Easy: Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 10 minutes of actual work. If you use the right kind of buckwheat , a high-speed blender , and follow the instructions, this simple, yeast-free bread recipe is practically foolproof. Simple Ingredients: Requires just one primary ingredient (hulled raw buckwheat kernels/groats), with some salt, water, and whatever nuts or seeds you’d like to top yours with. I love using sesame and poppy seeds for some crunch and visual appeal. Cost-effective: Good quality, nourishing, gluten-free bread can be quite expensive where we live, often costing around $15, whereas this Gluten-Free Buckwheat Bread comes in at under $3.50, even when using organic hulled buckwheat. Nutrient-rich: Buckwheat is known to be nutrient-rich, containing protein, fiber, and various vitamins and minerals. It’s a good choice for a nutritious bread ingredient and a perfect bread substitute for those on a gluten-free diet. Gluten-Free: Despite its name, buckwheat is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease. Meal-Prep: Easy to prep in advance. I usually keep half fresh, wrapped in a clean kitchen cloth, to consume in the next couple of days and slice and freeze the rest. Toast when ready to eat, and it’s as good as fresh! This way, you can toast a slice whenever you crave some delicious bread. What Are Buckwheat Groats? Buckwheat groats are the hulled seeds of the buckwheat plant. Despite their name containing the word “wheat,” buckwheat is actually gluten-free and makes for a fantastic bread ingredient. These groats are a staple in many Eastern European and Asian cuisines, known for their nutty flavor and versatile use. This Healthy Buckwheat Bread Recipe is a testament to that. Buckwheat groats are highly nutritious, offering a rich source of protein, fiber, and essential minerals like magnesium, zinc, and iron. They’re also packed with antioxidants, particularly rutin, which supports blood vessel health.Their low glycemic index makes them a great choice for those managing blood sugar levels. Plus, their high fiber content aids in digestion. Like amaranth or quinoa, these whole grain groats can be cooked like rice or oats, making them a fantastic ingredient for a variety of dishes. From traditional porridge and pilafs to modern salads and even as a rice substitute, buckwheat groats are incredibly adaptable. They’re also used in making buckwheat flour, a popular alternative for gluten-free baking. Buckwheat is found in many forms and goes by different names across the world, from hulled, unhulled, roasted, green, brown, kasha, flour… Please note that for this recipe, only hulled, non-roasted buckwheat will work. Roasted or unhulled buckwheat will NOT work, and result in a mushy texture that you won’t be able to cook. FAQ: Is this recipe gluten-free? Yes, completely gluten-free. Can I use a substitute for buckwheat? This recipe only works with HULLED NON-ROASTED buckwheat groats. Can I use buckwheat flour? Unfortunately, it won’t work. How long does this bread last? Stays fresh for up to 3 days in a sealed container, or wrapped in a kitchen cloth. Can I freeze this bread? Yes, slice and freeze for up to a month. Is this bread vegan? Yes, it’s 100% plant-based and dairy-free. Can I use other ingredients in this bread? While the base recipe only requires one ingredient and cannot be swapped, you can certainly add other ingredients to customize the bread to your liking. Consider adding seeds, nuts, dried fruits such as dates, or spices for additional flavor and texture. I love a mix of black olives (pitted!), rosemary, and walnuts! Just remember to add these extras after the fermentation process and before baking. Feel free to experiment with these additional ingredients to achieve your desired balance of flavor and texture. Can I skip the salt? You can, it will still work, but I find it provides a much-needed touch. Does the dough rise after fermentation? Barely – it’s quite different from yeast fermentation. Don’t worry if it looks like your dough hasn’t risen much – it will still work. How long should I ferment the bread? This depends on your location and current temperature. For colder climates, ferment for up to 24 hours. For warm/summer climates, I’d recommend starting with 12 hours. We have tested this recipe in both summer and winter in Sydney Australia, which remains a pretty temperate climate. Depending on where you are in the world there might be a little bit of experimenting to figure out the perfect timing, but I promise it’s well worth it! Some people from our IG community in more exotic locations with hotter and more humid climates have reported good results with as little as 6 hours of fermentation. If it’s very hot, you might want to soak the buckwheat in the fridge for 6 hours only. I’ve left my buckwheat to soak for more than 7 hours. What should I do? If that’s the case, I would recommend rinsing the buckwheat as it might develop a bit of a smell otherwise. It’s still fine to consume. We recommend not to rinse in our recipe, as when we tested it, we got a slightly nicer texture once baked, but it still worked when rinsed. Should I soak the buckwheat in the fridge or on the counter? They are fine to leave on the counter. However, if it’s too hot or humid where you are, you can place them in the fridge. Leave out of the fridge for the fermentation part. I want to slice my bread straight away from the oven! Do I have to let it cool down? I don’t blame you; I’ve done it a few times! If you slice it before it cools down it will just have a more mushy texture, but still taste delicious. There is a smell to my bread. Is that normal? Yes, fermentation does have a specific smell, which will be reduced when baking. Alternatively, the buckwheat might have been soaked too long. Instructions: Rinse the 500 g of hulled buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed. Transfer the rinsed buckwheat to a large bowl. Cover the kernels with cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit for 6 to 7 hours. Once soaked, drain (do not rinse) and transfer to a blender with 200ml water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture, without any pieces left. Pour the blended buckwheat mixture back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should ferment it). When you're ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper. Pour the fermented buckwheat dough into the prepared loaf pan. If you'd like, sprinkle the top with 2 tsp of poppy and sesame seeds. Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch. Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread! Previous Next

< Back Cream Cheese Icing Prep Time: 10 Minutes Cook Time: -0- Serves: -0- Level: Beginner Ingredients ¼ cup butter or margarine 3 oz. package of cream cheese A pinch of salt 2 ½ cups powdered sugar Preparation Place all ingredients in a bowl Beat together until light and fluffy Adding a few drops Spread over Desserts made with cream cheese frosting do require refrigeration. If the frosting is already used on a cupcake or layer-cake, make sure to store them in an airtight container in the refrigerator. If you simply want to refrigerate the unused frosting, simply store in an airtight container in the fridge for up to four days. Before using it, remove from the refrigerator and let it sit at room temperature for 20-30 minutes before use. This way, it will soften up a bit. Another trick you could use is to add one tablespoon of heavy cream to the frosting and mix on low for about 1 minute with an electric mixer. This will ensure a fluffy and spreadable consistency. Previous Next

< Back Hydrogen Peroxide Uses 18 Hydrogen Peroxide Uses for Every Room in Your House! Hydrogen Peroixde is my go to cleaner for everthing! It is odorless and you can seriously use for everything. It is cheap, easy to use and I love not have a ton of bottles taking up space! To disinfect, first clean any visible dirt or grime off the area with plain soap and water. Then spray surfaces with a 50/50 mix of peroxide and water. Let it sit for five minutes or longer. Rinse surfaces that touch food, like cutting boards, but let other surfaces air dry 1. Aftershave Hydrogen peroxide can be used as an aftershave to clean your skin and leave it soft and healthy. 2. Acne-Fighting Face Wash Instead of using expensive, harsh face cleansers, soak a cloth in peroxide and massage your face with it. Your skin will thank you for it. 3. Whiten Your Teeth This is actually fairly well known—rinsing for about 60 seconds with hydrogen peroxide is effective at disinfecting your mouth and whitening your teeth. No more expensive whitening strips or laser treatments! Check out what the American Dental Association has to say about using hydrogen peroxide to whiten your teeth. 4. Toothpaste Mix 3% solution with baking soda until the mixture becomes a paste. Viola—cheap, simple toothpaste. As stated above, this is an effective whitener for your teeth as well. 5. Relieve Toothaches Rinsing with peroxide every night for a week will get rid of any bacteria, viruses, and infections that may be causing toothaches. 6. Fight Foot Fungus Just as peroxide can be used to get rid of foot odor, foot fungus is just as susceptible. Just soak your feet every night for 10–15 minutes before bed. 7. Rid Feet of Odor Soak your feet in a tub with water and H2O2 for 10–15 minutes to get rid of foot odor! This also works with alcohol and vinegar. 8. Dish Cleaning Soak a sponge in a peroxide solution and start scrubbing—the dishes will be disinfected, clean, and clear of harsh chemicals found in many dish soaps. 9. Clean Fruits & Vegetables for Cooking Spray your vegetables with a 3–6% solution and let them sit for about 3 minutes. Rinse them off with water really well and get cooking! 10. Clean Kitchen Sponges Sponges in the kitchen are often very dirty, smelly, and full of bacteria. Soak your sponges in a hydrogen peroxide solution to clean them and make them last much longer. 11. Household Cleaner Hydrogen peroxide can be used to disinfect household surfaces and works just as well as, if not better than, most name-brand cleaners. Note: If you want to use a spray bottle, either fill up the bottle right before use or use a darkened spray bottle because the hydrogen peroxide will change to water and oxygen when exposed to sunlight (that's why it comes in dark plastic containers at your local pharmacy). 12. Glass Cleaner Using peroxide to clean your windows and mirrors won't leave any streaks and is just as effective as brand-name glass cleaners. 13. Bleach for Clothes Although you can buy bleach from many retail stores, hydrogen peroxide is a cheap alternative that works just as well. Just soak the clothes in a diluted solution, or for small stains, just dab a small amount on the clothing item and let it sit for a minute or two. 14. Plant Fertilizer Spray on the plants or in the soil to help fertilize the plants. It works by oxidizing the roots and leaves as well as the nutrients in the soil. 15. Clean Toilet Bowls Spray or pour peroxide into the toilet and let it sit for 15-20 minutes, then scrub clean. This will whiten the toilet as well as disinfect it and clean off any grime. 16. Disinfect Kids' Toys Hydrogen peroxide is much safer to use around babies and kids—use it to disinfect their toys and play areas to keep them and yourself healthy and virus free. 17. Clean Tile Grout Tile grout often turns brown from the collection of dirt. Spray or pour some peroxide on the grout and let it sit for a few minutes, then scrub it off to reveal whitened and cleaned tile grout. 18. Wash Your Floor Wash and disenfect your floor! Especially great with left over animal smell, people will never know that you have animals. Put 1/4 HP to 2 gallons of hot water and get cleaning. Previous Next

< Back “Any Old Bottle of Fruit” Cake Prep Time: 10 minutes Cook Time: 50 minutes Serves: 9 Level: Beginner Ingredients 1 quart of any bottled fruit, juice and all 2 cups of granulated sugar 1 cup oil 4 cups flour (not sifted) 4 teaspoons soda – mix in with fruit 1 teaspoon salt 1teaspoon cloves 1teaspoon nutmeg 1 Tablespoon cinnamon 1 cup nuts (optional) 1 cup raisins or chocolate chips (optional) Preparation Blend or chop fruit and place in a large mixing bowl with sugar and oil. Add sifted dry Mix together well Pour into a 9x13 inch pan Bake at 350 degrees for about 50 minutes or until a Cool. Frost with Cream Cheese Icing Hurry and take a big slice before anyone knows that the cake is done, or you won’t get any because it is that good. Previous Next

< Back German Creamy Sausage, Potato, and Sauerkraut Soup Prep Time: 20 minutes Cook Time: 30 minutes Serves: 8 Level: Beginner About the Recipe Ingredients 4 tablespoons butter 1 medium onion, finely diced ¼ cup flour 1 ½ cups chicken broth 2 ½ cups milk 1 14oz. Polska Kielbasa, halved and sliced 1 ½ cups cooked diced potatoes 1 cup sauerkraut ½ teaspoon dried parsley 1 cup shredded cheddar cheese Black pepper, to taste Preparation In a large saucepan, melt butter over medium heat. Add onions and sauté for about five minutes until tend or translucent. Add flour and stir until completely combined. Cook for one minute and then add the chicken broth and milk. Turn heat to medium high and cook, stirring often until broth begins to thicken. Reduce heat to medium and add kielbasa, potatoes, sauerkraut, and parsley. Simmer for five minutes and then add the cheddar cheese. Stir to combine and remove from heat. Sprinkle with black pepper and serve hot. So hearty, so good. This would be perfect served with the Mile High Biscuits! Yum, yum! Previous Next

< Back Apple Fritter Cake Prep Time: 20 Minutes Cook Time: 35 Minutes Serves: 12 Level: Beginner Ingredients Filling 2 cups peeled and large diced Granny Smith Apples (about 2 medium) 1/3 cup granulated sugar 1/2 teaspoon cinnamon 2 tablespoons cornstarch 2 teaspoons water 1/2 cup dark brown sugar 1/2 teaspoon cinnamon Cake 1/3 cup butter, room temperature 3/4 cup granulated sugar 1/2 cup applesauce 1 teaspoon vanilla 2 eggs 2 1/4 cups flour 1 teaspoons baking powder 1 teaspoons baking soda 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1 cup Greek yogurt or sour cream Glaze 2 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla Preparation Filling 1. In a medium saucepan combine apples, granulated sugar, cinnamon, cornstarch and water. 2. Heat on medium heat for 5-6 minutes until apples soften and the liquid thickens. Set aside to cool. 3. Mix the dark brown sugar and cinnamon in a small bowl and set aside. Cake 1. Preheat the oven to 350°F. Coat a 9×13 pan with nonstick spray. Set aside. 2. In the bowl of your stand mixer, fitted with the paddle attachment, mix the butter and sugar together for 3 minutes until fluffy. 3. Add the applesauce, vanilla, and eggs and mix on medium until combined, scraping the sides of the bowl as necessary. 4. In a separate bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. 5. Add the dry mixture and the Greek yogurt in alternating parts, starting and ending with the dry. Mix until just combined. 6. Spread 1/2 of the cake batter in the bottom of the prepared pan. Top with the apple mixture, spreading carefully to cover the batter. Then top with 2/3 of the brown sugar, sprinkling all over the apple mixture. 7. Cover with the remaining batter and sprinkle the remaining 1/3 of the brown sugar all over the top. 8. Bake for 35 - 40 minutes, or until the center of the cake is set. Glaze 1. When the cake has only a few minutes left baking, prepare the glaze by mixing the powdered sugar, milk and vanilla in a medium bowl until smooth. 2. When the cake is done, immediately poke holes in the cake using a butter knife, about 30 pokes. 3. Pour the glaze over the top of the cake, spreading to cover it completely. Let the glaze set up for about 20 minutes before serving. Notes Store airtight for up to 3 days Previous Next

< Back Easy Shrimp Scampi and Asparagus Prep Time: 10 minutes Cook Time: 10 min Serves: 4 Level: Beginner About the Recipe Ingredients Yield:4 servings 3 tablespoons butter 2 tablespoons extra-virgin olive oil 4-6 garlic cloves, minced ¾teaspoon kosher salt, or to taste 1/4teaspoon SlapYaMama Cajun Seasoning or to taste Freshly ground black pepper 1¾pounds large or extra-large shrimp, shelled Handful or 2 of fresh or unthawed Aspargus Cooked pasta or crusty bread Preparation Choose a frozen shrimp with the shell and tail still on, then shell and devein yourself. You can keep the tail or remove it. Shrimp still in the shell have more flavor and are cheaper. To ensure you’re getting the freshest shrimp possible, skip the seafood counter’s ice rink of thawing shrimp (it was originally frozen too, and how long have they been sitting there??) and go for a bag of flash-frozen shrimp so you can thaw yourself by soaking in a bowl of cool water for about 10 minutes. Try to buy a couple extra bags for future easy meals! Choose fresh garlic over the jarred stuff. I prefer to press mine instead of mincing. But use what you have! After garlic is minced put butter and oil in pan on medium low. Once melted, add garlic, cook until fragrant. Add shrimp and cook until pink, add the rest of the seasonings. Pull shrimp out cover with another plate or tin foil and set aside Put in asparagus, toss it around in all that butter seasoned goodness. Add more butter and seasonings if needed. Cover with a lid for about 2 mins Eat alone or serve over pasta or accompanied by crusty bread (or regular bread). Previous Next

< Back Mushroom and Chestnut Cream Risotto Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 2-3 Level: Beginer About the Recipe This mushroom and chestnut risotto is a warm and cozy dinner, especially during winter! It's simple, easy, low-fat and gluten-free! Ingredients 2-3 tablespoons olive oil 9 oz (250 grams) white mushrooms, sliced 1 small onion, chopped 1 garlic clove, whole or minced for stronger flavor ½ cup dry white wine 1 cup rice, suitable for risotto 4 cups vegetable broth or chicken broth if you’re not vegetarian (you may not need it all) 7 oz (200 grams) chopped chestnuts (roasted/cooked) ½ cup evaporated milk Salt and pepper to taste 1 cup grated parmesan (Parmigiano Reggiano) Preparation Who else thinks that you can never have too many risotto recipes? If you answered “me!!!” then you’re my kind of people! This mushroom and chestnut creamy risotto recipe takes advantage of the warm and nutty taste of chestnuts and combines it with some earthy mushrooms to create a simple and comforting dish. It doesn’t have any bold flavors that will punch you in the face, but it will make you love it for its subtle, mellow character which will warm your heart. Plus, it’s easy to make and doesn’t require many ingredients, so it’s perfect for this time of the year when we’re in the middle of a baking frenzy trying to get ready for the holidays! Personally, I still haven’t made not one batch of almond snow cookies (kourabiedes) or even a pan of honey-soaked cookies (melomakarona) both of which are Greek traditional cookies found in every home this time of the year. So, as you can understand, there’s a lot of work to be done! As I’ve said, this mushroom and chestnut risotto recipe is all about soft and subtle flavors so I haven’t used any dried porcini like I’d normally do with a mushroom risotto. If you feel like incorporating some into the recipe, you’ll have to soak them for a few hours and add them to the pan after you add the wine. This recipe doesn’t use any butter and all the cream is replaced with evaporated milk , so it manages to stay lower in fat than your average risotto. However, keep in mind that some fat is introduced from the grated parmesan cheese which makes this mushroom and chestnut risotto extra creamy and flavorful. Another thing that adds to the creaminess is the right type of rice used, so choose wisely! See notes/tips below for some good types of rice usually used for risotto. Some notes/tips: This recipe doubles easily , you’ll just need a large saucepan. To enhance the flavor of the mushrooms you must sauté them in a very hot pan, without stirring very often, until they are well browned and caramelized. When we say parmesan cheese we mean Parmigiano Reggiano! Use a type of rice suitable for risotto such as Carnaroli, Arborio, Carolina, or San Andrea . You can substitute whole milk for evaporated milk with a slight difference in the end result. Transfer the broth to a pot, bring to a simmer and reduce the heat to very low to keep the broth hot. In the meantime, heat a large pan over high heat, add the mushrooms and the olive oil and sauté until well browned and caramelized, about (6-7 minutes). Reduce heat to medium/high and add the onion and garlic. Stir until the onion is translucent and soft (about 3-5 minutes). Add the rice, salt, and pepper and stir for 1 minute. Add the wine and stir until almost evaporated, then add the chestnuts and start adding the broth gradually, about ½ cup at a time, stirring quite often and waiting for each addition to be absorbed before adding the next. If needed, reduce heat to a simmer. When you have used about 3 cups of broth, add the milk and start tasting the risotto to determine when it’s ready. At this point, you may or may not need the extra cup of broth. When the risotto is almost but not completely ready, add the parmesan and stir for 1 minute until thick and creamy. Serve immediately. Eat! NOTES If you’re feeling adventurous, try adding some grated nutmeg and a bit of lemon zest just before you take the pan off the heat. Previous Next

< Back Rosemary Roasted Salmon with Asparagus & Potatoes Prep Time: 20 Minutes Cook Time: Minutes Serves: 4 Level: Beginner About the Recipe Yukon Golds are great here because they get crispy on the outside but completely creamy on the inside. A brush stroke or two of balsamic glaze provides a rich color and a sweet finish to the roasted salmon. Ingredients 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh rosemary 2 teaspoons minced garlic 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch pieces 1 teaspoon salt, divided ¾ teaspoon ground pepper, divided 1 pound asparagus, trimmed 4 (5 ounce) skinless salmon filets, preferably wild 1 medium lemon 2 tablespoons balsamic glaze ½ teaspoon whole-grain mustard Preparation Step 1 Preheat the oven to 425 degrees F. Step 2 Stir together oil, rosemary and garlic in a small bowl. Place potatoes in a large bowl and toss with 1 tablespoon of the oil mixture and 1/2 teaspoon each salt and pepper. Arrange the potatoes in an even layer on a large rimmed baking sheet. Roast until lightly browned and tender, about 20 minutes. Push the potatoes to one end of the pan. Step 3 Place asparagus in the large bowl and toss with 1 tablespoon of the oil mixture, 1/4 teaspoon salt and 1/8 teaspoon pepper. Arrange the asparagus on the other end of the baking sheet. Roast until the asparagus is bright green, about 3 minutes. Push the vegetables to either end of the pan, leaving space in the center. Step 4 Brush salmon with the remaining 1 tablespoon oil mixture and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the salmon in the center of the pan. Thinly slice half the lemon and tuck the slices around the salmon and vegetables. Roast for 5 minutes more. Cut the remaining lemon half into wedges. Step 5 Whisk balsamic glaze and mustard in a small bowl. Brush 1 tablespoon of the mixture on the salmon. Continue roasting until the salmon is just cooked through and the vegetables are tender, about 5 minutes. Drizzle the vegetables with the remaining sauce. Serve with the lemon wedges. Previous Next

< Back Dorisanne’s Sesame Chicken New family favorite dinner! Previous Next

< Back Boiling Turkey Bones Nothing better than homemade turkey broth to warm your body and soul! Previous Next

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