What to do with leftover Danish rye bread? Make Ymerdrys, which are the spitting image of Grape-Nuts, except that you know where these came from. Sprinkle Ymerdrys on yogurt and berries for breakfast.
Recipes from Home
because an index card box is so last century…pasta, rice & grains
This is a nice version of chicken and rice, adapted from Mama’s Puerto Rican Chicken and Rice, from Ambitious Kitchen. Some of the changes I made were for taste, some due to what I had hanging around the house.
- 511 g mature 100%-hydration sourdough starter
- 2 tbsp maple syrup or maple sugar
- 2 tbsp melted butter
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
I fed my sourdough starter the night before with 250 g flour (I used white flour) and 250 ml water. In the morning, it was nice and bubbly.
- 1 cup flour
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- milk, enough when added to the egg to make ½ cup
Have ready a wide pan of simmering salted water, stock, or stew (see Chicken and Dumplings).
- 1-2 tbsp butter
- 1 chopped onion
- 1 cup grated carrots
- grated zest of 1 orange
- ½ cup raisins
- ½ tsp ground tumeric
- 1½ cups long grain white rice
- 3 cups chicken stock
- 1 1/2 cups 100% hydration sourdough starter
- 1 egg, beaten
- 1-2 tablespoons sugar
- 1 tablespoon melted butter
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2-4 tablespoons milk
Mix all ingredients, bake on a hot griddle.
Long grain (Western style)
- 1 cup long grain rice
- 2 cups water or broth
- 1 tsp salt (if broth is not used)
Use a pan with a good, tight-fitting lid. Bring all ingredients to a boil, turn heat down to low, cover tightly. Cook 18 minutes at sea level, 22 minutes at altitude. Do not open the lid during the cooking time – you are essentially steaming the rice, and you don’t want to lose any of the water.
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk (I use skim)
- 2 cups grated sharp cheddar, or a combination of cheddar and other cheeses (mozarella, parmesan, fontina, swiss are good additions)
- 6 cups old fashioned rolled oats
- 1 cup wheat germ
- 1 cup unsweetened coconut
- 1 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup oil
- 1/2 cup water
- 1 teaspoon vanilla
Combine dry ingredients in a large bowl. Combine oil, water and vanilla and pour over dry ingredients. Mix thoroughly. Spread on cookie sheets or a jelly roll pan and place in a 250 deg oven for 2 hours until light brown. If desired, add chopped nuts during the last 1/2 hour. Add raisins when done. Store in plastic bags.
Source: Marge Pasch
- 1 box (1.2 kg/42 oz) old fashioned oats
- 1 cup brown sugar or 1 cup white sugar and 1 tsp molasses
- 1/4 tsp salt
- 1/4 ground flax seed
- 1/2 cup wheat germ*