1/2 kilo (4 1/2 cups) of chick peas (garbanzos)
1 large onion
1 cup of olive oil or corn oil
1 tablespoonful of baking soda
salt, pepper, corn flour.
Soak the peas overnight with baking soda.
Then wash them with plenty of water and strain them.
Boil the peas in plenty of water and removing the scum on the top of the water.
When the chick peas are little soft. add onions, salt, pepper, oil, continue to boil.
When the chick peas are ready turning off the fire, add 1 or 2 tablespoons of corn flour to make soup thick. Stir it well. One could also add 1 whole green chilli to make it spicy.
When served you could add lemon juice also.
From Livia Kaur:
2 Ripe red tomatoes
Thick slice of Greek “Feta” Cheese,
Few black olives,
2 Big spoons of olive oil.
The salad is very good in summer and winter. First cut the tomatoes in a salad bowl, then cucumber in thin slices, pour a little Red vinegar – we can also put some fresh onion – then put on the top slice of real Greek “Feta” cheese. On the top and side , drop in some black olives. Finally pour 2 big spoons of olive oil. leave the salad in the fridge in summer for half hour, to be cold. we eat it in winter also. After eating the salad the oil at the bottom, dont throw it, just dip some bread in it and eat it. it is so tasty. In greece they call it “greek village salad”.
1. Basic Health Food Waffles (no eggs, sweetened with fruit juice)
3/4 cup water
2 and 3/4 cups plus 2 Tbsps flour
3 Tbsps vegetable oil
1 Tbsp unsweetened pineapple juice concentrate or unsweetened apple juice concentrate
1/4 cup vegetable oil
1 cup water
4-1/2 tsps baking powder
1. Preheat waffle iron
2. In a large bowl, stir together 3/4 cup water, 3/4 cup plus 2 tablespoons flour, and 3 tablespoons oil.
3. Add juice, 1/4 cup oil, 1 cup water, salt, and 2 cups of flour. Mix well.
4. Stir in baking powder quickly, and then mix. Pour half the batter in preheated waffle iron and cook to desired doneness. Repeat with remaining batter.
Makes 8 waffles
2. Sour Cream Waffles
1 3/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter melted
1 cup milk
1/2 cup sour cream
3 large eggs
Maple syrup or jam, for serving
Heat a waffle iron according to manufacturer’s directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix.
Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side.
Makes twelve 4-inch waffles.
Last week my neighbor gifted me with sourdough starter. Now I make sourdough pancakes, waffles, bread, and bisquits. They taste so good, and sourdough, like yogurt, is good for the gut. The sourdough yeasties are in the air, especially around the San Francisco Bay and here in the Pacific Northwest. Oldtimers living in log cabins in these parts are called “Sourdoughs”.
That is it. That is all I know on the subject, though I do know how to keep the starter going. I also know how to lose a sourdough starter, which I have done several times in my 50 years. But not this time! I plan to keep this starter forever and give it to my grandchildren!