Heat the water until war, between 105 and 115F; pour it into a large, warmed bowl. Add the sourdough starter (at room temperature) and the yeast. Let stand 5 minutes, until the yeast begins to bubble. Stir in the salt and, whole wheat flour, and half of the bread flour. Beat until smooth. Cover, and let stand 15 minutes. Slowly add the remaining bread flour, and beat until a smooth dough forms. Turn the dough out on a very lightly floured surface, and knead, adding flour if necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover and let rise until doubled, about 1 hour.
Note: Kneaded dough is ready when you can stretch it thin enough that you can see light through it when you hold it up to a light. When I set the bread to rise, I set the oven to warm for a few minutes, until it is noticeably warmer than the outside air temperature but not above 100, then turn it off. I let the bread rise in the warmed oven with the door close. It rises better/quicker. I cover it with plastic wrap.

Turn the dough out onto a lightly floured board or oiled surface. Punch the dough down and shape it into a round loaf.
Note: I turn the dough out, shape into a ball and then set it to rise in bowl. I use a bowl that is not too large around, so the dough does not spread thin; my bowl is also tall so the dough will be encouraged to rise up. This makes a very nicely shaped loaf and can help if your dough wants to spread thin instead of rising up. I line the bowl with a tea towel dusted with dough. Cover it again with the plastic wrap.

Lightly grease a baking sheet. Place the loaf, with the smooth side up, onto the baking sheet. Cover an dlet rise in a warm place until almost doubled, 1.5-2 hours. Preheat the oven to 375F. Using a sharp knife or razor, slash the top of the loaf, and brush it with water. Bake 30-35 minutes, until the loaf is golden brown. Remove from the oven and cool on a wire rack.
Note: When the dough rises the second time, I again warm the oven and let it rise in there. I pull it out 10 minutes or so before the rising time is over to preheat the oven. When I need to get the loaf out of the bowl, I put my pan (lined with parchment paper) on top of the bowl and flip it over so that the loaf comes out onto the lined pan. Be sure you take the plastic wrap off first! I also slash with a pair of scissors; I get a cleaner cut than a knife.

Preheat oven to 425F.

In a large bowl combine the broccoli with 2 tablespoons of oil, cumin, coriander, 1/4 teaspoon of chili flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another bowl, mix together the shrimp with the remaining chili flakes, salt and pepper, olive oil and all the lemon zest.

Add the broccoli onto a prepared cookie sheet (lined with either parchment paper or silpat) in one layer and roast for 10 minutes. Add the shrimp and cook for 10 minutes more – tossing once at the midway mark. When the broccoli is golden and crispy and the shrimp is opaque, remove from oven. Serve over rice and squeeze (this is a must!) with lemon juice. Serves 2 very happy people.

From Everybody likes sandwiches.

* I found the spices a little too bold; I’d cut them in half in the future.

In a small bowl, whisk together the first 6 ingredients and set aside.

In a large, deep skillet or wok over medium high heat, heat the vegetable oil until shimmering. Add the chicken and stir-fry until lightly browned, 2 to 3 minutes. It should not be completely cooked through yet. Add the peppers, onion and ginger. Stir-fry until the chicken is cooked through and the onions are translucent, about another 5 to 6 minutes.

Stir in the sauce and the cashew nuts, thoroughly coating all ingredients.

298 calories
158 calories from fat (53%)
18g fat (3g saturated, 0 transfats)
44mg cholesterol
13g carbohydrate
22g protein,
2g fiber
658 mg sodium

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of olive oil and roast until caramelized, about 15 minutes. If you are in a hurry, you can skip this step and add the canned tomatoes in the step below.

Meanwhile, in a saucepan, saute the celery, carrot, onion and garlic until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

From Michael Chiarello

For the sauce:
1 teaspoon corn starch
1/2 cup cold water
2 cloves garlic, chopped, optional
2 tablespoon soy sauce

Trim away the thick bottom ends of the asparagus. Then cut the asparagus spears in half. Cut the tempeh into 1 inch cubes.

In a medium bowl, whisk together the corn starch and water until there are no lump. Then add all other sauce ingredients.

Add the cubed tempeh to the bowl with the sauce. Toss well. Let it marinate for about half an hour. If you are in a hurry, you can skip the marinating.

Heat a large wok with the oil. Pull out the tempeh from the marinating liquid, and save the liquid. Add the tempeh to the wok, and sauté for 3 minutes or until the tempeh is lightly browned.

Add the asparagus spears, and stir 1 minute. Pour the reserved marinating liquid into the work, and let it boil for about a minute or till the asparagus is tender, but still a little crisp.

Serve with ginger pearl couscous.

From VeggieBelly

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water/stock, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add onion, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

This recipe is by Heidi Swanson, author of Super Natural Cooking at her blog 101cookbooks.

Combine starter, water, and 4 ounces bread flour in bowl of stand mixer or in large bowl. Mix well and and cover until mixture is bubbling and rising up in container, at least one hour (or more, depending on activity of starter).

Add remaining ingredients and knead the dough hook or by hand, adding flour or water as necessary until dough ball barely sticks to bottom of bowl when kneading. Form into ball, drizzle with olive oil, and put back into bowl. Cover bowl with plastic wrap and set aside to rise until doubled in volume, about 3 hours.

Remove dough from bowl and form into a ball, being careful not to deflate. Set dough on a prepared baking sheet or peel and cover with plastic wrap. Set aside until doubled, about 90 minutes. Meanwhile, adjust oven rack to lower middle position and preheat the oven to 350°F. When loaf has risen, slash as desired and bake until bread is nicely browned, about 35 minutes.

From Serious Eats

I use a rye sourdough starter. To make a sourdough starter, in a large bowl (with a lid) mix 1.5cups whole rye flour, 1.5cups water, 1/2tsp milk and a dash of active dry yeast. Cover and leave at room temperature. Stir 2-3 times each day for at least 5 days. The starter should bubble & rise in the bowl. When there are bubbles throughout (not just at the top), the starter is ready to harvest.
When you harvest the starter, replace with the same amount of flour/water by volume – for example, if I use 8oz of starter (3/4cup) I replace with 4oz water and 4oz flour. If you know you’ll be storing your starter in the fridge, you can feed less & then feed more when you pull it out to use the next time.

Starter recipe from The Laurels Kitchen Bread Book

Cornmeal for bottom of loaf
Heavy cookie sheet, jelly roll pan or baking stone

Place water in a mixing bowl, sprinkle yeast on surface and whisk, letting it stand for five minutes. Add molasses. Stir in flours and remaining ingredients. Knead dough by hand to form a smooth, elastic, soft dough.

Transfer dough to an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch down, cover tightly and refrigerate. To proceed, bring dough back to room temperature until it begins rising again.

To shape loaf, turn risen dough out on to floured work surface (you may need the help of a scraper). Press dough with palms of hands to deflate. Gently knead, the shape dough into a sphere by tucking edges under and in toward the center all around the bottom. Invert the dough into a round basket lined with a heavily floured napkin or tea towel so ends are on top. Cover with plastic wrap and allow to rise until doubled.

When loaf is almost doubled, preheat oven to 500 degrees and set rack at the middle level. Place baking pan or stone on rack.

Sprinkle cornmeal on top of loaf and invert it onto a cardboard round or peel. Use a razor blade held at a 30-degree angle to the loaf to slash across the top of the loaf. (Deb note: I made an X in the bread pictured here.) Slide risen loaf from the cardboard or peel onto the pan. Immediately lower oven temperature to 450 degrees. Bake the loaf for about 40 minutes (Deb note: you’ll probably need much less time, or to lower the oven temperature to get it to finish baking) or until internal temperature of the loaf reaches 210 degrees. Cool the loaf on a rack and do not cut until it is completely cooled.

From Smitten Kitchen

Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.

Sprinkle high-gluten or whole-wheat flour on the counter, and transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). The dough should pass the windowpane test and registers 77 to 81 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.

Proof at room temperature for approximately 60 to 90 minutes (as in, original recipe says 90 minutes, I walked into the kitchen at 60 and said “whoa!” as it had almost risen too much; clearly final rising times vary), or until the dough crests above the lip of the pan.

Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.

When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours (yeah, good luck with that), before slicing or serving.

From Smitten Kitchen

Sauce:
2 cups low sodium chicken broth
4 Tbs. Chile Powder
1 tsp. ground cumin
2 tsp. garlic powder
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
a little less than 1/2 tsp. sugar
3 Tablespoons plus 1/4 tsp. white flour
3 Tablespoons vegetable oil

In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.

Potato filling:
2 ounces russet potatoes (1 large or 2 medium potatoes), cubed & unpeeled
Kosher salt to taste
8 ounces Monterey Jack cheese
2 ounces sharp cheese, such as queso anejo or shredded Parmesan cheese
Freshly ground black pepper (optional)
2 large cloves garlic
1 small onion
2 tablespoons canola oil
2 tablespoons chili powder

Boil potatoes, unpeeled, in a pot until mostly cooked. In a skillet, sautee onion & garlic in oil. Add chili powder, salt and pepper to taste, and cheese.

Assemble the enchiladas:
8 6-inch tortillas
4 to 6 ounces grated cheddar or Monterey Jack cheese

Fill center of tortillas with potato filling & roll up. Place in a 9×9 baking dish. Cover with sauce, making sure it gets in the cracks & spaces between the enchiladas. Top with remaining Monterey Jack cheese & bake 15 minutes.

From the Washington Post