Healthy Sourdough Seed Bread (bread machine)

Ingredients

• 1-1/2 C water
• 2 Tbs olive oil
• 1 Tbs silan (date honey), or dark brown sugar, or molassa
• 2 tsp salt
• 2 C bread flour
• 1 C whole wheat flour
• 1/3 C whole rye flour
• 1/4 C oat bran
• 3 Tbs wheat bran ( germs)
• 2 Tbs ground flax seeds
• 1-1/2 tsp dry yeast
• 2 Tbs starter ( sourdough) -  see recipe in the blog
• 2 Tbs mixed sesame, sunflower, and pumpkin seeds
• 2 Tbs walnut halves, roughly chopped

Directions

1. Add the ingredients into the bread  pan in the order listed above. Up to the starter.
2. The starter you add a minute after the machines starts to function.
3. The seeds and the walnuts, you add depending when your machine gives the signal.
4. Let bread cool thoroughly before slicing

Light Sourdough Olive Bread (bread machine)

Ingredients

• 1-1/2 C water
• 2 Tbs olive oil
• 1-1/2 Tbs silan ( date honey) or molassa or brown sugar
• 2 tsp salt
• 2-1/2 C bread flour
• 3/4 C whole rye flour
• 2 Tbs ground flax seeds
• 1-1/2 tsp dry yeast
• 2 Tbs starter (sourdough) - see recipe in the  blog
• 1/2 C black olive rings, rinced, drained and mixed with 1 tsp of flour

Directions

1. Add the ingredients into the bread pan in the order listed above. Up to the starter.
2. The starter you add a minute after the machine starts to function.
3. The olives you add depending when your machine gives the signal.
4. Let the bread cool thoroughly before slicing.

Sourdough

Ingredients

• 3 potatoes, peeled and cut to cubes
• 4 C water for boiling (Use 2 C of the boiled water)
• 2 C white flour
• 1 Tbs sugar
• 2 tsp dry yeast

Directions

1. Boil the potatoes in 4 C of water until tender
2. Drain the liquid off into a large bowl. Set aside until it cools.
3. Take 2 C of the slightly warm potatoes water.
4. Mix in the remaining ingredients.
5. Cover the bowl with a clean kitchen napkin and hold in place with a rubber band.
6. Let stand 4- 5 days at room temperature.
7. Stir it once a day.
8. After 4 days, check to see if the mixture has fermented. (there should be bubbles on top and a pleasant  sour smell.
9. If there are no bubbles, let stand for 1 more day.
10. Put the sourdough (starter) as called in recipes into a glass jar.
11. Cover and store in the refrigerator.
12. Use a small amount of the starter within a week.
13. Every time you want to use it, remove it from the refrigerator. Let it come to room temperature.
14. You can let it sit overnight on the counter.
15. After you use it, you have to feed it.
16. To feed:  Add 1/4 C flour and 1/4 C cool water. Mix well. Let it stand covered 6- 8 hours at room temperature. When you see bubbles, close the jar, refrigerate it.

Mas Beans Salad (Mung Beans)

Ingredients

• 1 C dry mas beans
• 4 C water
• 1 small onion, chopped, then  sprinkle with salt. After 30 minutes wash and drain the onions. Press with your hands, squeeze to remove all the juice. This makes the onions sweet.
• 1/4 C fresh parsley, chopped
• 1/4 C  fresh dill, chopped 
• 3 Tbs corn 
• 1 pickled cucumber, cut in small cubes
• 1 tsp salt
• 2 Tbs balsamic vinegar
• 1 lemon juice
• 4 Tbs oil

Directions

1. Soak  mas beans overnight in water 
2. Drain  soaked beans. Put them in 4 C of boiling water. Cook for 15 minutes until mas beans are  almost tender.
3. Drain  mas beans. 
4. Put  mas beans once more in clean boiling water.  Cook them for 5 more minutes.
5. Drain , rinse them with cold water. Drain well once more and let them cool.
6. In a medium bowl, mix together  beans, onions, dill, parsley and salt.
7. Mix or shake well vinegar, lemon juice and oil.
8. Pour the sauce over the beans and mix well.
9. Arrange the salad in a shallow bowl.
10. Garnish with corn and pickled cucumber.

Green Beans with Tomato Sauce

ngredients

• 1 kg green beans
• 2 onions, chopped
• 1 tsp sugar
• 3 fresh tomatoes diced
• 1 Tbs crushed tomatoes 
• 1 tsp salt 
• 4 Tbs oil
• 1 1/2 C water

Directions

1. Wash and drain  beans. Remove both ends and cut along the sides with a knife to remove the strings of  beans.
2. Put  oil in a large pan and cook  chopped onions until light brown.
3. Add  beans, fresh tomatoes, crushed tomatoes, sugar and salt.
4. Pour in 1 1/2 C of warm water.
5. Put  lid and cook on low heat for about 30 minutes, until beans are tender. (In the pressure cooker cook for 7 minutes with less water)
6. If needed add more water while it cooks. 
7. Place in a service plate.

White Beans with Tomato Sauce

Ingredients

• 1 C white beans
• 2 onions, chopped
• 1 carrot ,cut into small cubes (optional)
• 4 Tbs oil
• 2 - 3 tomatoes or 2 Tbs tomato paste
• 1 C tomato juice
• 1 C water and 1 Tbs chicken or beef soup mix, or 1 C meat stock  ( If it is needed you can add more liquid)
• 1 tsp salt

Directions

1. Soak beans overnight in water.
2. Rinse once more and drain them. (Don't use the water in which  beans were soaked.)
3. Put beans in a large pan. Cover with water, cook on medium heat until tender.
4. Drain  beans.
5. Cook onions, and (carrot optional) in oil until lightly brown.
6. Add  peeled and chopped tomatoes or tomato paste and tomato juice.
7. Add water with 1 Tbs soup mix or meat stock.
8. Add drained beans.
9. Cover and cook on low heat for 15 minutes.
10. Add salt.
11. Serve with rice.

White Beans Salad (Piyaz)

Ingredients

• 1 C white dry beans
• 1 red onion, chopped and 1/2 tsp salt
• 2 green onions, cut in slices
• 1 tomato, cut into pieces
• 8 - 10 black olives
• 1/4 C parsley, chopped
• 1 hard boiled egg, sliced
• 1 tsp salt
• 1 lemon juice
• 2 Tbs vinegar
• 4 Tbs oil

Directions

1. Soak beans overnight in water.
2. Rinse once more, drain and boil them with fresh water.
3. Cook on medium heat until tender.
4. Drain and put beans in a shallow bowl.
5. Put chopped onions in a bowl. Sprinkle with salt. After 30 minutes wash and drain onions. Press with your hands, squeeze to remove all the juice. This makes the onions sweet.
6. Add the chopped onions, green onions, lemon juice, vinegar, oil and salt. Mix well.
7. Decorate the beans with tomatoes, eggs, parsley and olives.