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Warm Millet with Rhubarb Compote

Rhubarb is in season! Everyone ought to have rhubarb in their yard somewhere – not only does it come back every year, demand very little care, and escape most if not all pests and diseases, but it’s the first crop of the season that lends itself to sweet and fruity dishes. We don’t have to wait for berry season to enjoy jams, spreads, pies, crisps and compotes thanks to this early producer. Continue reading

Beef Stew with Root Vegetables

Making a good stew should be considered a basic life skill. It’s simple, doesn’t require an exact recipe or set of ingredients, and the result is a nourishing, savory meal, all in one pot. Continue reading

SPRING Rolls

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It’s spring! The first edibles are popping up all around us – asparagus, mint, chives, sprouts and greens of all kinds to name a few. Last week it dawned on me for the first time that the name “spring rolls” might have something to do with the first offerings of spring. Sure enough, a cursory search revealed that spring rolls most likely originated as a seasonal food in China, where spring vegetables were wrapped in a pancake and enjoyed as a welcome change from winter preserves. Continue reading

Sausage and Chickpea Paella

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Despite my love for a variety of ethnic foods, my ventures into less common cuisines and spices have been limited. The ingredients can seem foreign and be hard to find, and the recipes themselves can be complicated and intimidating. So, in response to my own conundrum, I have been on a quest to nail down some good recipes that have those exotic flavors while also meeting my other requirements: not too complicated, not too messy, made from whole ingredients and as seasonal as possible. Continue reading

10-Minute Roasted Chicken with Root Vegetables and Apples

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Honest, I timed myself – it took 10 minutes to prepare this meal, and that included a search for latex gloves to avoid pulling the gizzards out bare-handed (gotta say I love those latex gloves). Continue reading

Sourdough Pancakes

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This recipe requires a sourdough starter, which is basically a bubbling mixture of flour and water that sits on your counter waiting to be transformed into nutritious meals and snacks at any time! If you don’t yet have one, learn how – it’s a slight learning curve but seriously easy to do.  You can even do gluten-free sourdough baking, which is a miracle worker!

Sourdough Pancakes
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Sourdough Pancakes
Print Recipe
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Pre-heat your griddle over low-medium heat. A skillet completely brought up to temperature is a secret to successful pancakes. On my stove this is at the "2."
  2. Mix the egg, sweetener, melted oil and baking soda well and then add the sourdough starter, stirring until just combined. If you are working with the gluten-free starter, however, stir, mix or beat to your heart's desire - there is no gluten present, so no risk of developing it into chewy pancakes.
  3. Melt a bit of coconut oil or butter on your skillet and scoop the batter in about 1/4 cup increments. Watch for bubbles and a golden-brown underside to know when to flip. If your pancakes are browning too much before you see the bubbles, turn down the heat. Flip and cook for a couple minutes more. Enjoy!
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Spiced Immune-Boosting Chicken Soup

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I’m so excited about this new recipe! I planned to make some home-made chicken soup to fight off a bad cold my husband had, but wanted to go above and beyond by adding in some immune-supporting, inflammation-reducing ingredients like ginger and turmeric.

Continue reading