Bio Products Opportunity

Rosemary Cardamom Rolls

• 2 cups milk (scalded and cooled)
• 2 Tbs active dry yeast
• 1/3 Cup Honey or ½ Cup Sugar
• 2 eggs (beaten)
• 3 Tbs Oil
• 2 tsp salt
• 2 tsp finely chopped fresh rosemary
• 1 tsp ground cardamom
• 7-8 Cups whole wheat bread flour (or substitute up to half with all-purpose flour)

Dissolve yeast in the warm milk. Add honey and let stand until bubbly, about 5 minutes. Add eggs, oil,  salt, and herbs to yeast mixture. Add enough flour to make a soft dough. Knead 8-10 minutes. Place in a greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, about 1 hour. Punch down. Divide into 24 pieces for rolls or in half for bread. Let rest 5-10 minutes. Shape into rolls or loaves. Place in greased pans. Let rise until doubled, about 45 minutes. Bake rolls in preheated oven at 400F for 10-12 minutes. Bake loaves in preheated oven at 350F for 30-35 minutes.

Original post by biofarm

One of my favorite meals all through the fall and winter is this sweet potato curry with as much cilantro as I can find. The basic order of operations is the same for almost any other curry,  so feel free to improvise! Often people cook the potatoes in with the spices, but I find this method below a time saver, since I can prepare the sweet potatoes ahead of time.

Step One:
If you don’t happen to have leftover sweet potatoes, which work great in this recipe, you need to cook some! This can be done in advance. I usually steam the potatoes with just a little bit of water in the bottom of the pot so the curry doesn’t get too soupy. A little broth is okay, though.

Step Two:
While the sweet potatoes are cooking, I gather up my spices. I like to use whole mustard seeds, but if you don’t have these, it is okay! Just skip that step. Now heat up your sauce pot to a good medium heat and add the oil of your choice.

1) Fry the mustard seeds until they begin to pop, and then add onions or leek bottoms if you have them (I often make this only with garlic). Cook until the onions are about translucent.

2) Add your coarsely chopped garlic (and leek or green onion tops) and saute until almost done. Then you can start adding your ground cumin, coriander, and turmeric. Let it all cook some more, but don’t let it get too gummed up and burn on you.

3) Add your sweet potatoes and mash them up until it is all a smooth consistency. Let is cook for a couple of minutes to let the flavors meld, and turn of the heat.  While it is cooking, chop up your cilantro finely (stems and all!). When you turn it off, stir in the cilantro. Let it set for a few more moments to get the cilantro wilted, and then…

ENJOY!

Try making tasty curry tacos by putting it in in leaves of cabbage, senposai, or lots of mini tacos in braising mix leaves.

Original post by biofarm