Spicy Turkey Burgers

1 1/4 pounds lean ground turkey

1/2 cup mild salsa (or 1/2 cup chopped tomato, diced jalapeno,

    a squeeze of lime juice, and salt to taste)

1/2 cup finely chopped shallots

3 tablespoons vegetable oil, plus additional 1 tablespoon for frying

1 tablespoon chipotle-flavored hot sauce

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground black pepper

Mix ground turkey, salsa, shallots, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in large bowl.

Shape turkey mixture into four 4-inch-diameter patties.

Heat 1 tablespoon oil in large nonstick or cast iron skillet over medium-high heat.  Add burgers; cook until brown, about 3 minutes per side.  Reduce heat to low.  Sauté until burgers are cooked through, about 4 minutes, turning occasionally.

Serve on rolls, with optional lettuce, tomato, cheddar cheese, salsa, and/or chipotle mayonnaise.

Makes 4 burgers.

From Bon Appetit/Epicurious, with minor changes

Rotis

300 grams (10 1/2 ounces) chapati flour
    (or 150 grams whole wheat flour plus 150 grams unbleached 
     all-purpose flour)
Salt (optional)

Sift the flour (and salt, if using) into a bowl and make a well in the center.  Slowly drizzle in 200 to 240 ml (a little over 3/4 of a cup to 1 cup) of water and use your hand to draw the flour into the center, mixing all the time.  You may not need all the water; the dough should be just slightly sticky and will firm up as you knead it.  

Knead for 8 to 10 minutes, or until the dough seems elastic and smooth.  Place in a bowl, cover with a damp tea towel, and leave for 30 minutes in a slightly warm area.  

Divide the dough into 10 equal portions and roll each into golf ball-size balls; cover.  Flour your work surface and rolling pin.  Roll each ball into a 5- to 6-inch circle; the best way is to keep rolling in one direction, turning the dough a quarter of a circle to get a round shape.

Heat a tava or flat griddle until quite hot.  Toss the chapati from one hand to the other to remove excess flour and place on the pan.  Reduce the heat to medium and cook until small bubbles appear on the underside, about 10-20 seconds, then turn.  Cook this side until it has small, dark beige spots.

If you have a gas cooktop, place the bread directly over a flame using tongs.  The bread will puff immediately.  Leave it for 10 seconds, until dark spots appear.  Turn and cook on the other side for a few seconds, them remove to a plate.  (If you have an electric cooktop, press the bread down gently on the burner; as you press one area, the rest should puff up.  Continue pressing on different areas of the bread; in this way, the bread should puff up all over.)  Repeat with the remaining breads, keeping the cooked breads warm, wrapped in foil, in a low-heat oven.  

Makes 10 rotis.

From Anjum's Indian Vegetarian Feast by Anjum Anand

Honey Pizza Dough

2 1/4 teaspoons active dry yeast

1 teaspoon honey

1 cup warm water (about 105 to 115°F)

2 1/2 cups all-purpose flour (might need to add 1/4 to 1/2 cup more)

1 teaspoon salt

1 tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 

In a stand mixer fitted with a dough hook, combine the flour and the salt (this can be done by hand with a spoon if you don't have a mixer).

Add the oil, the yeast mixture, and the remaining 3/4 cup water to the flour, and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.  If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes; the dough should be smooth and firm.  Place in lightly oiled bowl and cover with plastic wrap.  Let sit for about 30-45 minutes; when ready, the dough will stretch as it is lightly pulled.

Take the dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.  Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Cover the dough with a damp towel (or use plastic wrap, loosely fitted) and let rest for 15 to 20 minutes.  At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.

To make pizzas, stretch dough out onto greased pizza pan, top with sauce and toppings, and bake at 450°F for 12-16 minutes, or until done.  Smaller pizzas will take less time, so keep watching. 

Makes enough dough for 2 large or 4 small pizzas.

Recipe from Wolfgang Puck via Food.com 

Rustic Sourdough Bread

1 cup "fed” sourdough starter

1 1/2 cups lukewarm water

2 teaspoons instant yeast

1 tablespoon sugar

2 1/2 teaspoons salt

5 cups unbleached all-purpose flour

Combine all of the ingredients, kneading to form a smooth dough.

Allow the dough to rise, in a lightly greased, covered bowl, until it's doubled in size, about 90 minutes.

Gently divide the dough in half; it'll deflate somewhat.

Gently shape the dough into two oval loaves, or, for longer loaves, two 10" to 11" logs.  Place the loaves on a lightly greased or parchment-lined baking sheet.  Cover and let rise until very puffy, about 1 hour.  Towards the end of the rising time, heat the oven to 425°F.

Spray the loaves with lukewarm water.  Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.  Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Note: For a brick oven effect, rather than dividing the dough into two separate loaves, shape it into one large ball, and place it in the base of a round covered stoneware baker.   Put the lid on, and let the loaf rise for 1 hour. Make two slashes on top of the bread, and bake for 30 to 35 minutes, removing the lid of the baker for the final 5 minutes of baking.

From King Arthur Flour

Care of Sourdough Starter

Maintaining your starter in the refrigerator

For most home bakers, daily feeding is impractical, so you’ll need to store your starter in the refrigerator, and feed it once a week.

Take the starter out of the fridge. There may be a bit of light amber or clear liquid on top. Either drain this off or stir it in, your choice; it’s alcohol from the fermenting yeast. 

Remove all but 4 ounces (1/2 cup) starter.

Add 4 ounces (1/2 cup) non-chlorinated, room-temperature water and 4 ounces (a scant 1 cup) unbleached, all-purpose flour to the remaining starter. Mix until smooth, then cover.

Allow the starter to rest at room temperature (about 70°F) for 2 to 4 hours; this gives the yeast a chance to warm up and get feeding. After about 2 hours, refrigerate.

Maintaining your starter at room temperature

For frequent bakers who can maintain a twice-a-day feeding schedule:

Stir the starter well and discard all but 4 ounces (1/2 cup). Add 4 ounces (1/2 cup) non-chlorinated, room-temperature water and 4 ounces (a scant 1 cup) unbleached, all-purpose flour to the 1/2 cup of starter.  Mix until smooth, then cover. Repeat every 12 hours.

A note about room temperature: the colder the environment, the more slowly your starter will grow. If the normal temperature in your home is below 68°F, find a smaller, warmer spot to develop your starter.  For instance, try setting the starter atop your water heater, refrigerator, or another appliance that might generate ambient heat. Or, set it near a heat source (baseboard heater, etc.).  Another option: set the container of starter on a folded dish towel laid atop a heating pad on its lowest setting.

Getting ready to bake

If you’ve been maintaining your starter at room temperature, you may want to increase the volume of starter to the amount needed for your recipe. You can do this by feeding your starter without discarding, or by discarding all but 4 ounces and feeding that 8 ounces flour and 8 ounces water.

If your starter has been refrigerated, you’ll want to both increase its volume and raise its activity to a more energetic level. You can do this by giving it a couple of feedings at room temperature.

Take the starter out of the fridge, discard all but 4 ounces, and feed it as usual with 4 ounces water and 4 ounces flour. Let it rest at room temperature for about 12 hours, until bubbly. Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. That means it’s strong enough to leaven bread.

For the final feeding, make sure you add enough flour and water to use in your recipe, with a little left over to feed and maintain the starter for the next time you bake. For instance, if your recipe calls for 1 cup (about 8 ounces) starter, add 4 ounces each water and flour. If your recipe calls for 2 cups (about 16 ounces) starter, add 8 ounces each water and flour.

Once the starter is bubbling and vigorous, remove what you’ll need for the recipe and set it aside. Feed the remaining starter with 4 ounces flour and 4 ounces water. Mix until smooth, and allow the starter to work for about 2 hours at room temperature before putting it back in the refrigerator.

Troubleshooting your starter

Living creatures sometimes get sick, be they humans, pets, or even sourdough starter. If you find yourself becoming a sourdough doctor, here are some symptoms and possible cures.

If your starter lacks acidity:

Feed with half whole-rye (pumpernickel) flour or  whole wheat flour for a few days. The extra nutrition in the bran and germ can increase the starter’s acidity.

Be sure your starter has a chance to ripen (develop) fully before it receives another feeding, before you use it in a recipe, or before refrigerating it. An ideal feeding regimen for a starter kept at room temperature (in the low 70s) is two feedings a day at 12-hour intervals.

Find a slightly warmer (in the mid 70s) area in which to ripen the starter after its feeding.

If your sourdough is too acidic:

You may be letting the starter ripen too long before using it. Once your starter is bubbling and vigorous, it’s time to make bread, feed it again, or refrigerate until its next feeding. Don’t let it become bubbly, rise, and then fall and start to “calm down;” that’s adding acidity to its flavor. Reduce the duration of ripening as necessary.

Ripen your starter in a slightly cooler area, so it doesn’t digest its meal of flour and water too quickly.

Reviving a dormant or neglected starter

Sometime you may find yourself with a starter that’s gone far too long without a feeding. Covered in a clear, dark liquid (alcohol, a by-product of yeast that’s been deprived of oxygen), the starter will lack bubbles or other signs of activity, and will have a very sharp aroma. Although the starter appears lifeless, its microflora will spring into action again as soon as they get a few good meals.

Stir the liquid back into the starter. Discard all but 4 ounces, and set the bowl or crock on the counter; you’re going to be leaving it at room temperature (at least 70°F) for awhile.

Feed the starter 4 ounces (1/2 cup) water and 4 ounces (a scant 1 cup) all-purpose flour twice a day, discarding all but 4 ounces (1/2 cup) of the starter before each feeding. It should soon become healthy, bubbly, and active.

Sourdough starters are hearty, and easily resist spoilage due to their acidic nature. The pH of a sourdough starter discourages the proliferation of harmful microorganisms. However, if your starter does turn ominously pink or red, shows signs of mold growth, or smells decidedly putrid, throw it away and begin again.

Long-term storage of starter

What’s the best way to keep your starter happy, healthy, and vibrant, when you know you won’t be using it for an extended period? The best way to preserve your starter – for a couple of weeks, a month, or even years – is to dry it.

1. Ready your sourdough starter for storage.

First, feed your starter as though you were going to bake with it. If it’s been stored in the fridge, take it out, and feed it with equal parts unbleached, all-purpose flour and lukewarm water. Let it rest, covered, until it becomes very bubbly and healthy looking.

2. Spread it out to dry.

Spread it onto two pieces of parchment paper. It helps to set each piece of parchment on a baking sheet, simply for ease of transportation. The starter should be spread as thinly as possible; use a spatula, an offset spatula, or a bowl scraper to help the process along.

3. Dry the starter completely, until it’s brittle.

Let the starter dry at room temperature until it’s completely and utterly dry. This will take a day (if you live, say, in Arizona, in a house without air conditioning), or up to three, four, five days – it totally depends on the weather.

If you live somewhere humid, can you dry your starter in the oven? Yes; but be careful. Rather than turning the oven on to warm it, use only your oven’s electric light, which will produce very gentle, even heat. You don’t want to risk turning the oven on and accidentally making it too hot, which would kill your starter.

Completely dry starter should peel easily off the parchment; when you pick a piece up, it will be brittle and easily snap between your fingers. If you have a scale, weigh it; if you started with 4 ounces starter on your parchment, it should weigh 2 ounces (or very close) when it’s completely dry.

4. Break it into pieces.

Break the starter into small chips with your hands, or place it in a plastic bag and pulverize it with something heavy.  You can run it through a food processor, but it isn’t necessary.

5. Store it airtight.

Store the starter airtight, preferably in a glass container. You want something totally inert, with an airtight cover; a glass jar is perfect. Date the jar and label it. Keep the jar of dried starter in a cool, dark place, if possible: not cool as in refrigerator, just not sitting in the hot sun, or over your woodstove.

6. Bring your sourdough starter back to life.

When you’re ready to revive the starter, measure out 1 ounce (or about 1/8 of it, if you’d been following a regular feeding pattern and had about 8 ounces starter on hand at the beginning of the drying process). Don’t have a scale? Well, depending on the size of your chips, this will be between 1/4 and 1/3 cup.

7. Mix the starter with lukewarm water.

Place the dried starter chips in a large (at least 1-pint) container. Add 2 ounces (1/4 cup) of lukewarm water. The water should barely cover the chips; tamp them down, if necessary. Stir the chips/water occasionally; it’ll take 3 hours or so, with infrequent attention, to dissolve the chips.

8. Feed it with flour.

Once the mixture is fairly smooth/liquid, with perhaps just a couple of small undissolved chips, feed it with 1 ounce (about 1/4 cup) of unbleached all-purpose flour. Cover it lightly (a shower cap works well here), and place it somewhere warm, such as in an electric oven with the light turned on, which should hold a constant temperature between 85°F and 90°F.  You can certainly keep your starter out of the oven, at room temperature; just understand that this whole process will take longer. The cooler the room, the longer it takes sourdough starter to work.

9. Let it rest somewhere warm until it bubbles.

Let the starter work for 24 hours. At the end of that time, you should see some bubbles starting to form. Remember, this is at about 85°F; if your temperature is lower, this will take longer.

10. Feed the starter again.

WITHOUT DISCARDING ANY OF THE STARTER, feed it with 1 ounce of lukewarm water, and 1 ounce of flour. Cover, and put back in its warm spot. After “X” hours (depends on your kitchen), you should see some serious bubbling.

11. And again.

Feed the starter again – 1 ounce of lukewarm water, 1 ounce of flour – cover, and wait. Again, you’re not discarding any at this point.

12. Put the starter back on its regular feeding schedule.

Your starter is ready to return to its former life – and its regular schedule. DISCARD all but 4 ounces (about 1/2 cup). Feed it again, this time with 4 ounces each lukewarm water and flour. (That’s 1/2 cup of water, and about 1 cup of flour.) This time, it should really expand quickly. Your starter is now revived and healthy.

13. At last – you’re ready to bake!

To ready the starter for baking (while saving enough for another day), feed it again. Discard all but 4 ounces, and feed the remainder with 4 ounces each lukewarm water and flour. Let it become bubbly – and let the baking begin.

From King Arthur Flour

Lentil Cakes with Raita

For lentil cakes:

1/2 cup mixed dried legumes (such as lentils and whole mung beans)

1/4 cup basmati rice

1 garlic clove, minced

1 teaspoon chopped peeled fresh ginger

1/2 jalapeño, seeded, minced

1 cup leaves from pea tendrils, arugula, or spinach, chopped

1/2 cup peas or soybeans, chopped

1/4 cup chopped fresh cilantro

1/4 cup chopped scallions

3 tablespoons chopped fresh mint

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons olive or canola oil, divided

Rinse legumes; place in a medium bowl with rice.  Add water to cover by 3 inches.  Let legumes and rice soak at room temperature for 3-5 hours.

Drain legumes and rice; transfer to a food processor.  Add garlic, ginger, and jalapeño.  Process until grainy paste forms (add 1-2 tablespoons water if necessary).  Transfer to a large bowl; mix in tendrils and next 6 ingredients.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter.  Serve with raita.

For raita:

1/4 teaspoon cumin seeds

1 cup plain low-fat yogurt

1/4 cup finely chopped peeled seeded cucumber

1 teaspoon chopped fresh cilantro

1 teaspoon chopped fresh mint

1 teaspoon minced seeded jalapeño

1/2 teaspoon (or more) fresh lemon juice

Salt and pepper

Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind using mortar and pestle.

Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.

Serves 2 to 4.

From Bindi Restaurant in Philadelphia, PA, via Epicurious

Golden Yogurt Cake (and Yogurt Cream)

For the cake:

1 1/2 cups sifted all-purpose flour

2 1/2 teaspoons baking powder

1 cup plain whole-milk yogurt

1/2 cup vegetable oil

1 1/2 teaspoons grated lemon, Meyer lemon, or orange zest, or a combination

3/4 teaspoon vanilla extract

3/8 teaspoon kosher or sea salt

3 eggs

1 1/4 cups sugar

Heat oven to 350°F.  Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides.  Line the bottom with parchment paper, butter the paper, and dust the pan with flour, shaking out the excess.

Sift together the flour and baking powder in a bowl. 

In a separate bowl, whisk together the yogurt, oil, zest, vanilla, and salt.

In a stand mixer fitted with a whip, beat the eggs on medium speed until frothy and well blended.  Add the sugar gradually.  Raise the speed to medium-high and whip until the sugar dissolves and the mixture is thick and pale, stopping the machine to scrape down the sides of the bowl at least once.  Lower the mixer speed and add the yogurt mixture gradually.  Add the dry ingredients gradually and beat just until well blended.

Pour the batter into the prepared cake pan, spreading it evenly. Bake on a center rack until the surface is golden brown and firm to the touch and a toothpick comes out clean, about 40 minutes. Cool on a rack for 10 minutes, and then unmold and finish cooling, top side up, on the rack.  Serve with yogurt cream, if desired.

For the yogurt cream:

1 cup plain drained yogurt or Greek yogurt (not nonfat)

1/4 cup honey

1/2 teaspoon vanilla extract

1 cup heavy cream, whipped to firm peaks

In a bowl, whisk together the yogurt, honey, and vanilla. Gently fold in the whipped cream.

From Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher, via Epicurious

Amish Dinner Rolls

1 cup unseasoned mashed potatoes, lightly packed (about 1 large or 2 medium baking potatoes)

3/4 cup lukewarm water (water in which the potatoes were boiled, if possible)

2 large eggs

4 1/4 cups unbleached all-purpose flour

1/3 cup sugar

2 teaspoons salt

6 tablespoons softened butter

2 1/2 teaspoons instant yeast or active dry yeast

To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.

Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes.  (If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.)

Gently deflate the dough, and divide it into 16 large balls or 24 smaller balls.  Round each ball into a smooth roll.

Place the rolls in a lightly greased 9" x 13" pan. (Rather tightly spaced, in a 9" x 13" pan, the rolls crowd each other and become pull-apart rolls, with unbrowned sides.  For round rolls that are browned all over, place them in a larger pan, farther apart, so that they won't touch one another while they're baking.)

Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350°F.

Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.  Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.

Makes 16 to 24 rolls.

From King Arthur Flour

Sprouted Chickpea Falafel

1 3/4 cups sprouted chickpeas (or regular dried chickpeas, soaked for 24 hour)
1 small onion, quartered
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup fresh parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon fresh lemon juice
1 egg
Vegetable oil for frying

Combine all ingredients except the oil in the bowl of a food processor and process until finely minced but not pureed.

Pour about an inch of vegetable oil into a deep pan and heat to 350° F.

Form small patties of the chickpea mixture and fry in the heated oil until deep brown.  Flip over and cook on second side until fully browned.  Remove and drain on paper towels.

(Alternatively, to bake falafel: Heat oven to 375° F.  Oil a rimmed baking sheet.  Scoop out 2 tablespoons of chickpea mixture at a time - shape into small patties about 2 inches wide and 1/2-inch thick.  Place on the oiled pan.  Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until deeply golden on both sides.)

Serves 4 to 6.

From The Best Recipes in the World by Mark Bittman via Life in Recipes blog, with minor changes

Sprouted Hummus

1/2 cup dried garbanzo beans
1 garlic clove, sliced
1/2 cup extra virgin olive oil
1 jalapeno or serrano pepper, minced
3 tablespoons fresh lemon juice
1 teaspoon sea salt
2 tablespoons sesame tahini

Soak the garbanzo beans at least 18 and up to 24 hours.  Drain and rinse them.  Place in a sieve or sprouting jar, and rinse and drain 2 to 3 times per day for 2 to 3 days, or until sprouts have emerged from the bean.

Place the sliced garlic in the olive oil and press the slices gently with a spoon to better flavor the oil.  Set aside to allow flavor to infuse.

Rinse the beans well.  Place in a medium saucepan, cover with water, and bring to a boil over high heat.  Reduce the heat to medium and continue simmering beans for 1 to 1 1/2 hours, or until tender.  Drain and rinse well in cold water.

Slip the papery skins off the garbanzo beans, and place the beans in the bowl of a food processor.  Add the pepper, lemon juice, salt, and tahini.  Pulse for 10 seconds, until the ingredients are loosely blended.

Remove the garlic slices from the olive oil and discard them.  Pour the oil into the feeder tube of the food processor, so it drips into the bowl in a slow and thin stream, and process until the olive oil is incorporated and the hummus is well-emulsified.  Serve immediately, or store in an airtight container.  It will keep in the fridge for about a week.

From Nourished Kitchen blog

Maple Apricot Hermit Bars

1 cup plus 1 tablespoon bread flour
1/2 cup white whole wheat flour or whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chopped dried apricots, or 1/2 cup chopped apricots and 1/2 cup golden raisins
1 cup maple syrup*
1/2 cup canola oil or avocado oil (1/3 cup plus 3 tablespoons plus 1 teaspoon, to use same measuring cup for molasses, so molasses will slip out nicely)
1/3 cup unsulphured molasses
1/2 cup reduced fat milk, almond milk, or soy milk
4 teaspoons turbinado sugar

Heat oven to 350° F. Grease a 9x13-inch metal or ceramic baking pan.

In a large bowl, whisk flours, baking soda, spices, and salt, until combined.  Stir in apricots (or apricots and raisins).  

In a separate medium bowl, whisk maple syrup, oil, molasses, and milk.  Stir dry ingredients into wet ingredients until fully combined.  Continue mixing for 50 strokes.  Scrape into prepared pan.  Use a spatula to spread batter evenly, ensuring that apricots are evenly distributed.

Bake for about 25 to 30 minutes, until puffed and a toothpick inserted into the center comes out clean.  Remove from the oven and immediately sprinkle with turbinado sugar.

Let cool completely before cutting into 24 squares.  Layer bars between pieces of parchment paper inside a resealable container.  Store at room temperature for 3 days or freeze for up to 1 month.

Makes 24 bars.

From Maple by Katie Webster

*Can also be made with maple sugar, and result will be more cookie-like.  Use 3/4 cup maple sugar in place of maple syrup and decrease bread flour to 1 cup.

Oatmeal Buttermilk Pancakes

1/2 cup old-fashioned oats
1 cup all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into chunks
2 cups nonfat buttermilk
1 egg, lightly beaten
2 teaspoons avocado oil or canola oil, divided

In a food processor with steel blade attachment, grind oats for about 45 seconds, until the texture resembles coarse flour.  Add flours, baking powder, baking soda, and salt, and pulse to combine.  Add butter and process until mixture resembles coarse meal.

Transfer oat mixture to a large bowl.  Use a spoon to make a well in the center.  In a large measuring cup, whisk together buttermilk and egg until combined.  Pour into the well and gradually stir until oat mixture is moistened.

Brush 1 teaspoon oil over a cast iron or nonstick skillet.  Heat to medium-high, when oil isn't smoking but a bead of water flicked onto the surface sizzles and evaporates in a second.  Ladle 1/3-cup scoops of batter onto the griddle and spread them into circles; the batter will be thick.

Cook undisturbed for 2 to 3 minutes, until most of the bubbles that form have popped and the edges are starting to dry out.  Use a spatula to flip pancakes; the bottoms should be browned.  Continue cooking for another 1 to 2 minutes, until browned.  Transfer to a platter or baking sheet to keep warm in a 200° F oven.  Repeat steps with remaining batter, adjusting heat to medium-low to prevent scorching and rebrushing with oil as necessary.

Makes 12 pancakes.

From Maple by Katie Webster

Radish, Edamame, and Lentil Sprout Salad

1 teaspoon canola oil, plus extra for drizzling
1/2 red onion, finely sliced
150 grams lentil sprouts
1 tablespoon sunflower seeds
1 lemon, grated zest and juiced
100 grams edamame beans, thawed if frozen
100 grams sugar snap peas, sliced lengthwise
100 grams radishes, sliced lengthwise
1/2 yellow bell pepper
Salt and pepper to taste

Heat the oil in a frying pan over medium heat, then add the onion and saute for 3 minutes, until softened.  Add the lentil sprouts and sunflower seeds and cook until the seeds are lightly golden.  Stir in the lemon zest and a pinch each of salt and pepper, then remove from heat.

Transfer the sprout and seed mixture to a large mixing bowl, and add the edamame, sugar snap peas, radishes, and yellow pepper.  Add the lemon juice, a drizzle of canola oil, and some salt and pepper.  Toss together, then serve.

Serves 2.

From The Detox Kitchen Bible by Lily Simpson and Rob Hobson

Flaky Butter Crust

Full recipe (with half-recipe measurements in italics):
2 1/2 cups unbleached all-purpose flour  (1 1/4 cups)
1/2 teaspoon salt (1/4 teaspoon)
3/4 cup (1 1/2 sticks) cold butter, cut into 1/4-inch pieces (6 tablespoons)
1/4 cup vegetable shortening  (2 tablespoons)
1 tablespoon sugar  (1 1/2 teaspoons)
1 egg, cold  (1 egg)
2 tablespoons ice water  (2 teaspoons)
1 tablespoon lemon juice or vinegar  (1 teaspoon)

Combine the flour and salt in a large bowl and toss to mix.  Cut the butter and vegetable shortening into the flour until the butter is evenly distributed with pieces of fat no larger than split peas.  Add the sugar and toss with your fingers to incorporate.

Beat the egg, water, and lemon juice with a fork in a separate bowl.  Drizzle half of this liquid over the flour, tossing the mixture with a fork.  Add the rest of the liquid, tossing and blending as you pour.  Work the mixture briefly with your fork, then try to pack the dough together, like a snowball.  If dry spots remain, use wet fingertips to pull them into the ball of dough.

Divide the dough in half (if using for a top and bottom crust, make one half slightly larger than the other), and flatten each half into a disk about 1/2-inch thick.  Wrap each half in plastic and refrigerate for at least 30 minutes.

To roll the dough, place a 12-inch square of wax paper or plastic wrap on a work surface.  Place half of the dough on it and roll the disk into a 12-inch circle.  Dust the dough's surface with a little flour, if needed, to prevent the dough from sticking.

Flip the wax paper over, inverting the rolled dough over the pie plate, then peel off the paper.  Tuck the dough into the pan without stretching it.

If making a pie shell:
Trim the overhang to an even 1/2-inch, then tuck the overhang under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, cover with plastic, and freeze.

If making a double-crusted pie:
Roll out half as for a pie shell but do not trim.  Cover with plastic, and refrigerate while you roll the top crust.  Fill the pie, run a moistened fingertip around the rim of the bottom crust and lay the top sheet of dough over the filling.  Press down slightly where you've moistened the edge, to seal.  Trim the overhang to an even 1/2-inch, then tuck it under, sculpting the edge into an upstanding ridge.  Form a decorative edge, if desired, and poke three or four steam vents in the top crust with the tines of a fork.  Bake as directed.

To partially prepare a pie shell:
Heat the oven to 425°F.  Line the frozen shell with a 12-inch square of foil, tucking it into the contours of the pan.  Spread about 2 cups of dried rice or beans in the bottom and slightly up the sides of the foil.  Bake the crust in the lower part of the oven for 15 minutes, then carefully lift out the foil and the beans.  Prick the bottom several times with a fork, so steam can escape.  Reduce oven temperature to 375°F and bake for another 10 minutes.  Cool on a wire rack.

To fully pre-bake a pie shell:
Proceed as above, but bake the crust for about 20 minutes after lowering the heat, until evenly browned.

Makes enough dough for one double-crusted 9-inch pie or 2 9-inch pie shells.

From Maple Syrup Cookbook by Ken Haedrich

French Canadian Maple Sugar Pie

1/2 recipe Flaky Butter Crust
3 eggs
3/4 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup pure maple syrup
6 tablespoons butter, melted
1/4 cup plus 1/2 cup brewed tea
2 tablespoons apple cider vinegar
Pinch of salt
3/4 cup coarsely chopped almonds
1/2 cup golden raisins, coarsely chopped (raisins are optional - if not using, additional 1/2 cup of tea above is not needed)

Prepare the pie shell according to the directions, line a 9-inch pie plate with the pastry, and refrigerate or freeze.  Heat the oven to 450° F. 

Whisk together the eggs and sugar in a large bowl.  Add the maple syrup, butter, 1/4 cup tea, vinegar, and salt, whisking until smooth.  Stir in the almonds.  Plump the raisins in remaining 1/2 cup of tea by microwaving for 1-2 minutes.  Drain raisins and add them to the mixture.

Place the pie shell on a heavy baking sheet and pour in the filling.  Place on the center rack of the oven and bake for 10 minutes.  Then reduce oven temperature to 350° F and continue to bake until the center is set, about 25 minutes.  Cool on a wire rack.  Serve warm or at room temperature.

Serves 8-10.

From Maple Syrup Cookbook by Ken Haedrich, with a few changes