Reminder to self and other helpful things

I made the soda bread Friday, planned for Saturday,  because my usual Friday  Misfits box was delayed to Saturday. I just switched plans.

And here's how it worked out

It had a glum expression, but was fine

And I thought you'd like to see the crumb, because this was a really good result, change of flours.

It takes four cups of flour and this time I used two regular whole wheat, one AP, one whole wheat pastry flour. I really like this combo. Lighter than the last one.

And Kerrygold butter on a warm slice, for testing purposes. 

Then I noticed a couple of ideas on YouTube, one for red lentil flatbread, which I liked the idea of, maybe for dosas.

Naturally I don't have red lentils. Used them in soup. A lot of my cooking ideas come from a position of scarcity.

But I do have green split peas. So I thought I'd soak them overnight and go from there. And, since I'm liable to come down in the morning and wonder what that's about, I made a little note to self about it.

I checked the channel where I saw the recipe, and found a lot of Indian commenters who like the idea, do it traditionally, and use other legumes the same way. Ah, that will include my split peas.   Not so unlikely an idea after all.

You blend the peas/lentils/chickpeas, whatever you've got, with twice as much water, to create a batter, and proceed as for pancakes.

I really like the idea of caramelized onions and sauteed mushrooms rolled up in these. Or spicy potatoes, as I did ages ago for dosas, or wraps with salad. Tomorrow's box has potatoes, mushrooms and salad greens, among other items, so I can plan ahead for once.

The Umami book is already taking hold!

Flatbreads and Flours, it's a grind! 6WS

Today I was out of ideas for lunch and remembered Mark Bittman's flatbread idea, for using wholegrains.  So I figured this was a good way to use some of my split pea flour, ground in the coffee grinder at home, and to roast some vegetables at the same time, to put on top like a pizza of some kind.  The corn and broccoli went in about 15 minutes before the bread was done, also in a castiron pan, don't know how I ever managed without them.

I had forgotten how filling this flour is.  One quarter of this pizza was plenty for now.  So it made four meals rather than the two I'd thought of.  Seen here before cheese arrives

and after.

 
And, since the flatbread takes 45 minutes (hot oven, 450F) I seized the moment and since I'd already got the split pea flour out, organized the flour part of the fridge, cleaned the shelf and got up to date on grinding various items that have been waiting to turn into flour.  

I add these into breads, pancakes, other sorts of baked goods, and they're interesting.  Here, posing left to right, chickpeas, oats at back, red lentils in front, barley, and almond flour.  I also make walnut flour and just now realized I'd forgotten it. The red lentils look lovely ground, like a tropical beach.

I do keep some of the items whole, in case I want to cook with them, not wishing to have to go out and find lentils because all mine are now flour, guess how I found this out.  And always this kind of thing stays in the fridge or the freezer, because you never know when a critter will appear in it.  Enough strife with squirrels outside without inviting tiny cousins indoors.