Pickled Beets have such a great flavor and you can add them to other normal everyday things to make something forking interesting. For this Pickled Beet Flatbread just set your forking oven to 400 degrees get two pieces  of parchment paper, your baking sheet and a rolling pin and you can make this tasty flatbread in minutes.

Ingredients

1 Cup Whole Wheat Flour

1/4 Cup Corn Meal

1/4 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Kosher Salt

1 Tablespoon Extra Virgin Olive Oil

1/2 Cup Your Home Made Pickled Beets and fill the rest of the cup with Beet Liquid

Then Blend your Beets.

1/4 cup extra Beet Liquid

Mix well and roll flat between two pieces of parchment paper. (Or use one silicone mat and parchment paper.

Remove upper parchment and bake flatbread on parchment on baking sheet in a 400 degree oven for about 10 minutes.

Decorate as desired.

Just a Salad with the previous Meyer Lemon Mint Tahini Dressing Recipe taste really forking good on Pickled Beet Flatbread.  I’m thinking of several other combinations with this one. There’s a bunch you can do with this one.

Forking Good!

Beet Flatbread with Fresh Salad and Meyer Lemon Mint Tahini Dressing

A little Twist on the classic Lemon Mint Flavor. Very forking tasty this recipe is a keeper.

Ingredients

2 small or one large Garlic Clove minced

2 Medium Sized Meyer Lemons (The Juice from both and at least one of the zest)

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Tahini

1 Chile De Arbol minced

1 teaspoon dried mint

1 teaspoon Hibiscus Syrup

A small amount of fresh crushed Sea Salt and Black Pepper

Depending on how thick your tahini is you might need to add some water to thin. You just mix ingredients well and you have a delicious dressing to make a salad special.

Forking Good!

Easy Chicken Gumbo over Madagascar Pink Rice

It takes a forking long time to make Gumbo the trick is low and slow so you need prepare for that and also need a just roasted chicken with saved Chicken Fat for that deep chicken flavor you want. The Red Bell Peppers and Heirloom Tomatoes added extra sweetness to this gumbo.

Ingredients

1/4 Cup Chicken Fat (saved from your fresh roasted chicken)

1/4 Cup Flour

1 Red Bell Pepper diced

1 Sweet Onion Diced

3 Stalks Celery Diced

1 Roasted Hatch Chili minced (or any very hot pepper you have)

3 Cloves Garlic minced

2 Cups Chicken Stock

2 Bay Leaves

About a pound of Heirloom Tomatoes Diced

1/2 teaspoon Cayenne Pepper

1/2 teaspoon dried Thyme

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

11/2 teaspoon File Powder

2 teaspoons Worcestershire Sauce

1/4 Cup Dry Sherry

About 8  ounces of your fresh roasted Chicken Pulled or Chopped

About 2 teaspoons Fresh Parsley Chopped

About 2 teaspoons Scallions Chopped

Directions

Cook Chicken Fat and Flour on low heat till it’s Milk Chocolate Color but make sure you don’t burn anything along the way or all is forking ruined.

Add 2 cups of stock and it will thicken forking fast.

Drop in Bell Pepper, Onion, Celery, Hatch, Bay Leaves, Garlic and let simmer till vegetables are soft.

Add Worcestershire, Sherry, Salt, Black Pepper, Cayenne,  and Tomatoes

and cook down till Desired Consistency about two hours more on low heat.

Remove Bay leaves and add your fresh roasted Chicken and File.

Taste and determine if you want to adjust seasonings.

Garnish with Parsley and Scallions.

Serve over rice. Makes about 4 Cups or two hearty Bowls.

Easy Chicken Gumbo over Madagascar Pink Rice

Forking Good!

Stuffed Eggplant Casserole

Something a little different to do with Eggplant without breading it. You just broil or grill and season (S&P) your peeled eggplant in thin slices. A heirloom variety will work best because they’re never bitter and are always sweet.

Then I took the eggplant slices and filled them like tacos with fresh cooked spinach and ricotta cheese mixture. (other ingredients used were Vegetable stock to cook the spinach, Sea Salt. Fresh Ground Black Pepper, sweet onion, carrot, garlic and Extra Virgin Olive Oil)

Each folded Stuffed Eggplant got topped with Provolone Cheese-

A slice of Heirloom Tomato, a sprinkling of Sea Salt, Crushed Black Pepper, oregano, basil, and small or half fried sage leaves or a basil leaf would be good.

Bake at 400 degrees about 10 minutes.

Drizzle with extra virgin olive oil and reduced balsamic vinegar.

Forking Good!

I thought my dogs might enjoy a home made Biscuit made with Spelt Flour and Rolled Oats. I used a small amount of Chicken Fat from yesterday’s roasted chicken to add flavor to them and a little stock. The only other ingredients are Spelt Flour, Rolled Oats, and an Egg. They must be good because both dogs wanted to keep eating them and my Human Companion ate one and said it was very tasty.

Set your oven for 300 degrees and you need either parchment paper or a silicone mat to line your baking sheet.

Ingredients

1 Cup Spelt Flour

1 Cup Rolled Oats

2 Tablespoons Chicken Fat from your just roasted Chicken

1 Egg

1/4 Cup of Chicken Stock

Mix

I  hand molded them into 24  Shaped Bones

and cooked them for 30 minutes on one side and another 30 minutes on the other side at 300 degrees.

“MORE BISCUITS PLEASE”

“WINNER WINNER Spelt and Rolled Oats Dog Biscuits” (Refrigeration is recommend and please feed in moderation also to use within a week as no chemicals or preservatives were used)

Forking Truth

Watermelon, Radish, Cabbage Salad with Balsamic Sage Mustard Vinaigrette

Most people think of Sage as that taste you save for Thanksgiving but Sage is Forking delicious in salads too! This salad is very light, has texture to it and is full of flavor.  The peppery common Red Radishes go really well with the watermelon and dressing. For BEST results eat right away. The more the watermelon sits in the salad the texture and taste disappear.

Ingredients for Balsamic Sage Mustard Vinaigrette.

1 Tablespoon Whipped Roasted Garlic

4 Tablespoons Mustard (I used 2 Tablespoons my own recipe of Mild Mustard (back a few recipes) and 2 Tablespoons Dijon)

1/3 Cup Canola Oil

3 Tablespoons Balsamic Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

2 Tablespoons Sugar

Mix the garlic real well with the mustard and slowly add the oil and emulsify slowly stir in other ingredients.

Watermelon, Radish,  Cabbage Salad

ingredients

About 2 Cups Watermelon in the shape you want

About 1 1/2 Cup Shredded Radish

About 1 Cup Shredded Cabbage

About 1/3 Cup thin Sliced Sweet Onion

a Handful of Flat Leaf Parsley Leaves

Combine all ingredients with the Balsamic Sage Mustard Vinaigrette

Watermelon, Radish, Cabbage Salad with Balsamic Sage  Mustard Vinaigrette

A light but full flavored salad. Perfect for anytime of year.

Forking Good!

Rye Flat Bread

You almost need to be a Forking Master Baker to bake a “real Delicious Rye Bread” because it truly isn’t the easiest bread to bake. Luckily you can bake some forking delicious Rye Flat Bread if you know what to put in it. My recipe produces a soft Rye Flatbread that taste like the crust part of Rye Bread.

Ingredients (set oven to 400 degrees)

1 Cup Rye Flour

1/4 Cup Corn Meal

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

1 Tablespoon Canola Oil

Maybe a Tablespoon or two of Caraway Seeds

1/2 Cup Dill Pickle Brine (preferably home made)

Fresh Crushed Sea Salt

a small amount of Semolina Flour

and More Caraway Seeds about 1-2 Tablespoons

Combine all ingredients except for Fresh Crushed Sea Salt, Semolina Four, and maybe 1-2 Tablespoons Caraway Seeds. Mix well and Form in a thick log shape

and place on parchment paper and use more parchment paper so the dough doesn’t stick to your rolling pin.

Roll real thin like a Tortilla and remove the above Parchment Paper. Place lower parchment Paper with Flat Dough on a baking sheet.

Now sprinkle with Fresh Crushed Sea Salt, a small amount of Semolina Flour, and More Caraway Seeds. Press them into dough so they stay.

After about 10 minutes in a 400 degree oven you will have this.

Rye Flat Bread

Forking Good and Forking Easy! You don’t have to be a Master Baker to Bake Rye Flatbread.

Forking Good!

Asian Inspired Chicken Salad

Asian Inspired Chicken Salad happens to be a very low fat recipe because instead of Mayo or Oil we are using White Miso as the base for the dressing. White Miso is made from Soybeans that are nearly forking fat free.

Ingredients (for two meals)

Around 6 oz. of fresh roasted cleaned up Chicken (I used cleaned whole legs)

1 Shredded Radish

1/2 or one small Shredded Carrot

About 3 Tablespoons Fine Chopped Onions (or Scallions)

About 3 Tablespoons Shredded Cabbage

About 2 Tablespoons Fresh Chopped Cilantro

Juice from one small but very juicy Lime

1 Tablespoon Minced Ginger Root

1 teaspoon Roasted Whipped Garlic

1 teaspoon low sodium Soy Sauce

2 teaspoons Rice Vinegar

1/2 or a very small Thai Chili Minced

1 Tablespoon White Miso

1 teaspoon sugar

Instructions

In one bowl combine the Chicken, Radish, Carrot, Onion, Cabbage, and Cilantro and mix well.

In another bowl Combine all the remaining ingredients the liquids, Garlic, Ginger, Thai Chili, Miso and Sugar.

Mix them both together and the salad is ready to serve.

This Asian Inspired Chicken Salad goes forking well with the previous recipe “Asian Inspired Flatbread”

Forking Truth

Asian Inspired Crispy Flatbread

I was thinking about the Wasabi and Ginger Flavors and thought they’d be good in a crispy style bread. The Wasabi flavor and Ginger flavor just mellow and turn tasty with the sesame seed topping. The recipe is very quick and very easy to prepare.

Set your oven at 375 degrees the recipe makes one  Tasty flatbread.

1 Cup All Purpose Flour

1/4 Cup Corn meal

1/4 teaspoon Baking Soda

1/4 teaspoon salt

1 teaspoon sugar

1/4 teaspoon granulated garlic

about 1 1/2 long Ginger grated

2 teaspoons Wasabi Powder

1/2 Cup Water

About 4 Tablespoons Sesame Seeds

Fresh Crushed Sea Salt

Directions

Mix well and roll all ingredients (except for sesame seeds and sea salt) in a ball.

Now sprinkle with your sesame seeds and make it into an oblong

and place on a slightly oiled silicone mat topped with slightly oiled parchment paper and with your rolling pin try to make it into a rectangle shape to fit your pan. It will come out best if you roll it as thin as a tortilla. Lift off the parchment paper and sprinkle with fresh crushed Sea Salt.

Just lift up your silicone mat and place on a pan lined with parchment paper to catch anything that flows.

Bake about 18 minutes till it looks like this.

Then flip it and brown the underside for about 3 minutes.

When cool break and you will have this.

This turned out to be a very delicious tasty flatbread that anybody would like. The Ginger and Wasabi flavors mellowed very much and just turned tasty. The sesame seeds and sea salt just tie it all together.

Forking Truth

White Sonora Berries Salad in Dijon Sage Vinaigrette

I got some beautiful LOCAL Sonora Berries (1.5 lb. bag) so I thought I’d make a tasty salad.  I think Dijon Sage Vinaigrette goes really well with sun dried tomatoes. I have made other salads with these flavors and most people seem to like it.

First I soaked the berries over night and the next day I drained and rinsed them.

Before I cooked the White Sonora Berries I made the Dijon Sage Vinaigrette.

1 Tablespoon Roasted Whipped Garlic

4 Tablespoons Dijon Mustard

1/3 C. Extra Virgin Olive Oil

3 Tablespoons Red Wine Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon ground black pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

1 Tablespoon Sugar

Mix the garlic and mustard really well and then add the oil slowly till it emulsifies. Slowly stir in the rest and mix it up as best as you can.

Cover and set in refrigerator.

Now take your soaked Sonora Berries and rinse.

Then I put them in my sauce pot and added maybe twice as much water, maybe a tablespoon of Kosher Salt, about 15 twist of fresh ground black pepper, 1/2 teaspoon of thyme, one sweet onion and one carrot both cut in half to flavor the berries. (the onion and carrot get tossed out after the berries are cooked. The vegetables are only used to add flavor to the Sonora Berries.

I brought this pot to a boil, then covered and turned down to a simmer. I think it took 45 minutes to be done. When it’s done remove and throw out the onion and carrot. when it’s still warm add the Dijon Sage Vinaigrette so the flavor can soak in.

Now add.

about 1/2 Cup Sweet Onions Chopped

1 1/2 Cup Beans

3.5 oz. Sun dried  Tomatoes Chopped (only if they are soft)

1 red bell pepper chopped fine

1 handful chopped parsley (add last after everything else or just before serving)

Mix and then Taste and adjust seasonings if necessary.

Forking Good!