WHOLE WHEAT MOLASSES BREAD A savory variation: Substitute 1 1/4 cups whole wheat flour and 1/2
cup coarse cornmeal for the all - purpose flour.
2
cup coarse cornmeal 2 cups fresh corn kernels (from about 4 medium ears) 1 tablespoon butter 11?
Not exact matches
Place 4 1/2
cups pretzels in a food processor and pulse until texture resembles
coarse cornmeal.
1 pound mustard greens, trimmed and washed (8 packed
cups chopped) 1 pound spinach, trimmed and washed (4 packed
cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2
cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons
cornmeal 1 tablespoon
coarse sea salt 2
cups water 1 teaspoon garam masala
Only had about 3/4
cup fine
cornmeal so used whole grain
coarse cornmeal for the rest and just let the batter rest for 10 mins to soften the uncooked
coarse cornmeal.
Country Bread: Makes 2 8 - inch loaves 1 1/2
cups (360 grams) water, body temperature 2
cups (280 grams) unbleached all - purpose flour, plus extra for baking 2
cups (300 grams) bread flour 12 oz (340 grams) bread sponge pinch of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful of medium -
coarse yellow
cornmeal for the baking sheet
butter to grease pan, about 1 tablespoon 1
cup / 4 oz / 115g whole wheat pastry flour 3/4
cup / 4 oz / 115 g yellow
cornmeal (
coarse) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon dried mixed herbs (optional)
1/2
cup (1 stick) plus 1 tablespoon unsalted butter 2 large eggs 1
cup buttermilk 1
cup all - purpose flour 1
cup coarse ground
cornmeal 1 teaspoon salt 3/4 teaspoon baking soda 1/3
cup granulated sugar 2 tablespoons chopped fresh rosemary
4
cups water 1 teaspoon salt (may need more, but add gradually) 1 -
cup medium
coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 +
cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2
cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2
cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6
cups organic chicken stock 1/4
cup cilantro (roughly chopped, to garnish)(optional) 1/4
cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4
cup coarse ground
cornmeal 3/4
cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2
cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1
cup frozen kernels (thawed)
3
cups water 1
cup grits or
coarse cornmeal 1/3
cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more, for serving 1 tablespoon unsalted butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried egg, for serving Drizzle olive oil, for serving Dash ground chipotle pepper, for serving (may substitute smoked paprika) Pinch dried rosemary, for serving
Cut in a 1/4
cup butter until mixture resembles
coarse cornmeal; stir in 1 egg to form smooth dough.
ground beef, ideally chuck (you want an 80/20 meat to fat ratio)($ 8.82) 2
cups polenta or
coarse cornmeal ($ 1.69) 1 head celery ($ 1.99) 1 small head of savoy cabbage ($ 2.79) 1 can oil - packed anchovy fillets ($ 1.99) 3 lemons ($ 2.97) 5 large, firm apples ($ 3.20) 1/2 lb.
1
cup flour 1
cup coarse yellow
cornmeal 1/4
cup plus 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1
cup buttermilk 1 large egg, lightly beaten 1/4
cup olive oil