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Wednesday, September 11, 2013

EGG DROP SOUP ~ for Blood Type O Secretors

 
 Serves 4 

3 cups chicken broth (reserve 3/4 cup broth for thickening)
1 cup water
1 T. salt
1/2 tsp. white pepper (or black pepper)
1/8 tsp. ginger powder
2 T. chopped green onions or fresh chives
2 eggs (stirred in a bowl)
1/4 cup spelt flour


Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and green onions (or fresh chives, chopped) into the saucepan, and bring to a rolling boil.

In a cup or small bowl, stir together the remaining broth and spelt flour until smooth. Set aside.

In a small bowl, whisk the eggs together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the flour mixture gradually until the soup is the desired consistency.

Serve hot.

Adapted from recipe found at:  http://remaeasydinnerrecipes.blogspot.com/2013/08/egg-drop-soup-recipe.html

Monday, September 9, 2013

OATMEAL SPELT BREAD for BREAD MACHINE ~ for Blood Type O Secreators


http://lh5.ggpht.com/D-hbGOIuWfer9BvBWlrguMaQFvDnv6nJ3lj2SAvEJA8Y6WAsdxzEa7k4lPU4PZuyR4mnstD6AZiZLCTAfMXkA2A=s230-c
 This is my favorite recipe using spelt flour!

Put the following ingredients into bread machine pan (do NOT mix):
3/4 tsp. active dry yeast (I use yeast made for bread machines)
1 T. brown sugar
2 1/2 tsp. almond milk
3/4 cup warm water
1 T. olive oil
1 T. honey

In a medium size bowl put the following ingredients, & MIX WELL:
1 1/2 cups spelt flour
3/4 cup rolled oats
1/2 tsp. salt, very slightly rounded

Carefully pour the mixed dry ingredients on top of the wet ingredients in the bread machine pan.

Bake according to your bread machine instructions. This recipe makes about a 1 lb. loaf.



Sunday, September 8, 2013

SPELT FLOUR FLATBREAD (SAVORY OR SWEET) ~ for Blood Type O Secretors

Spelt Flour Flatbread. Photo by ladypit       
       
        2 cups spelt flour
        4 teaspoons baking powder
        1/2 teaspoon salt
        1 3/4 cups water
        2 tablespoons veg. oil
        2 tablespoons powdered milk
        1 small onion, finely chopped
        1 garlic clove, finely chopped
        1 teaspoon dried oregano

    Mix dry ingredients
.
    Add the liquids, garlic and oregano. (For a thinner batter, add water as needed.) Mix well.

    Preheat a cast iron griddle or pan and oil or spray.

    Ladle the batter onto the griddle and as it cooks, sprinkle the chopped onions on the top side.

    When bubbles appear on the surface and the center sets-up, flip over and cook till the edges start to dry and the center is firm.

Chief Jack's Note:

You can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!

Source: Chef Jack at Food.com   http://www.food.com/recipe/spelt-flour-flatbread-107982

SPELT FLOUR TORTILLAS ~ for Blood Type O Secretor




Homemade Spelt Flour Tortillas. Photo by Chef Joey Z.
     
        2 cups spelt flour
        1 teaspoon salt
        1 1/2 teaspoons baking powder
        1 tablespoon oil
        3/4 cup hot water

In a bowl, mix all ingredients well.

Cover and let sit in a warm place for 20 minutes.

Divide into 8 equal parts and let sit, covered, another 20 minutes.

Roll each ball out to a 6- or 7-inch circle shape. I've found it helps to flatten each ball with your hand. Then take the rolling pin and roll from the center outwards, back and forth a few times as you go around the circle. When it starts to get thinner, take your left hand (if you're right handed) and turn the tortilla a couple inches. Use your right hand to use the rolling pin (holding in the middle) and roll from the center outwards. Keep turning and rolling until it is paper thin.

Preheat a skillet on medium high heat.

Place a tortilla into the skillet and watch until bubbles form. This won't take long.

After bubbles form, and the bottom is lightly brown (or there are darker spots), flip over, press down once or twice, and cook for about 30-45 seconds, or if smoke appears.

Cook remaining tortillas, watching carefully, and place in a plastic bag, with wet paper towels in between them (or at least on top and bottom of stack) to keep them soft and moist.

Refrigerate for later or remove the paper towels and freeze.

Source:  WI Cheesehead at Food.com