Homemade Focaccia

Homemade Focaccia
Originally uploaded by KS Girl

Basic Starter

Stage 1:
8oz of Warm Water
8oz Whole Rye Flour
Combine
Place in a non reactive container, stainless steel or plastic, and cover.
let set for 2 or 3 days.

Stage 2:
8oz Bread Flour
1lb of Starter from Stage 1
Combine to make a stiff dough, cover and let stand until well fermented, 1-2days

Stage 3:
12oz Bread Flour
6z of Water
8oz of Starter from Stage 2 (discard the rest)
combine, mix into stiff dough, cover and let stand, until increase by half, at least one day.

Stage 4:
Continue to refresh as is done in step 3, daily, until it doubles in volume in 8-12hrs

The whole procedure will take up to 2weeks, after this it is ready to use in bread.

Refresh:
12oz Flour
6oz Water
8oz Starter

You can store it up to two weeks in the fridge without feeding it.

We feed ours every two weeks, and it has stayed and been useful for several years... we started ours in 2004.

Wild Rice Crab Cakes

Wild Rice Crab Cakes and Spicy Roasted Potatoes
Originally uploaded by KS Girl

Cook 1 Box of
Uncle Ben's Quick Cook Wild Rice
(do not use the seasoning packet that comes with it, just cook the rice)

Use 3/4 C of the Cooked Rice
1/2 C of Bread Crumbs
1/4 C of Finely Chopped Red Bell Pepper
1/8 C of Minced Shallots
1/8 C of Lt Mayo
1 T of Dijon Mustard
The Juice from half of a lemon
dash of salt
1/4 t of Cumin
1/8 t of Crushed Red Pepper
dash of pepper
8oc pkg of Imitation Crab or the real thing.. we can't get that in Kansas without it costing an arm and a leg.
2 egg whites

Mix everything together throughly, if it won't hold together then add more breadcrumbs, make a patty, and put on hot non-stick skillet that has been sprayed with canola oil spray. Cook 4m on each side or until brown and crispy.

Lemon Sauce
2 - 3 T of Lt Mayo
1 t of Dijon Mustard
1 t of minced shallots
Juice of 1/2 -1 whole lemon
salt to taste

Enchilada Chili Bean Bake

I needed to use up leftover Turkey Chili, and on Saturday night's I love easy meals.

2 C of Leftover Chili
1 Can of Kuner's Black Refried Beans
1 Can of Kuner's White & Gold Corn
1/2 of red bell pepper, sliced
1/4 of onion, sliced
3/4 C of Sargento Mexican Blend Shredded Cheese
3 Burrito Sized Low Fat Tortilla's
Canola Oil Spay
9x9 Baking Dish

Spray and heat up small non-stick skillet
add Onion and Bell Pepper and sauté until caramelized
remove from skillet and set aside

Lay one Tortilla out and top with the following:
coat with an even layer of refried beans
then top with about 3 T of Corn
and a then a portion of onion and bell pepermix
roll and lay in pan seam side down, repeat 3x's

cover with rolls with Chili and bake 400deg for 25m
pull out and cover with cheese and bake for another 5m
1 serving = 1/2 Enchilada with Chips