Your Questions About Sourdough Cooking Class

Donna asks…

Proteins to eat (besides meat and nuts)?

Well protein is what fills you up more and i think i dont eat enough protein so im always hungry.. and i want to eat healthier. however i cant really bring a bag of chicken and just snack on it in class and im not a fan of nuts. Are there any other ways to get protein ?

sourdough answers:

You don’t need chicken or any other particular food to get protein. Since you mentioned bringing food to class, I’ll just list a few things that you could actually pack and take along.

A 200-Calorie serving of:Provides this many grams of protein:
Broccoli, raw21
Cauliflower, raw19
Sugar snap peas, raw16
Zucchini, raw15
Tomatoes, orange, raw15
Romaine lettuce, raw15
Yellow tomatoes, raw13
Iceberg lettuce, raw13
Pepitas, roasted13
Banana pepper, raw12
Dandelion greens12
Vegetarian chili, canned12
Fast food side salad11
Tomatoes, sun-dried11
Serrano pepper, raw11
Whole-wheat toast11
Tomatoes, red, cooked11
Black bean soup, canned11
Pea soup, canned10
Green tomatoes, raw10
Tomatoes, crushed, canned10
Baked beans, canned10
Multi-grain bread10
Green hot chili pepers, raw10
Pickles10
Cucumber, raw10
Pimento, canned10
Hummus10
Peanuts, roasted9
Puffed wheat9
Hot sauce9
Tomato juice, canned9
Oat bran bread9
Celery, raw9
Radishes, raw9
Oat bran bagel8
Wheat bread8
V88
Peanut butter, chunk style8
Sourdough bread8

As you can see, it is very easy for a vegan diet to meet the recommendations for protein. If you ate 10 servings (2,000 calories) of any one or combination of the above-listed foods, you would be getting a minimum of 80 grams of protein.

Nearly all vegetables, beans, grains, nuts, and seeds contain some, and often plenty, protein. Many fruits, plus refined sugars, fats, and alcohol are low in protein, so if you’re living on bananas, cola, frosting, or whiskey, you probably aren’t getting enough protein. However, vegans who eat varied diets containing vegetables, beans, grains, nuts, and seeds rarely have any difficulty getting enough protein as long as their diet contains enough calories to maintain their weight.

Maria asks…

European Food?

for my european history class i have to make a food “that represents the culture of a European nation” and write a page about where that food comes from, and i cant think of anything. I have the class at 730 am so it would be best if it was breakfast food, and i have to give it to 30 students, so something easy to serve, so obviously nothing like spaghetti. haha.
any ideas?
i will give a best answer

sourdough answers:

PAIN PERDU (“LOST BREAD”):
New Orleans-style French Toast

This is the local version of French toast, made with stale French bread. Pain perdu got its start as a way of using up leftover bread. We like it so much that we buy extra French bread and set it on the kitchen counter to get stale so we can make pain perdu, or sometimes bread pudding.

Use French or Italian bread. Don’t use sourdough. Let the butter and oil get sizzling hot in the skillet before adding the soaked slices. Keep the fried slices warm in a 200 degree F oven while you finish cooking the rest.

8 slices stale French bread (cut on bias, about 1-1/4 inches thick)
1 cup half-and-half or whole milk
4 large eggs, well-beaten
1/4 cup sugar or simple syrup
2 teaspoons vanilla extract
A few gratings of fresh nutmeg, to taste
4 tablespoons butter
4 tablespoons vegetable oil
2 teaspoons powdered sugar, mixed with 1/2 teaspoon cinnamon

In a large bowl combine the half-and-half or milk, eggs, sugar, vanilla and nutmeg and mix thoroughly. Soak the slices of stale French bread in the custard mixture until they’re thorougly soaked.
Meanwhile, melt the butter in a heavy skillet and add the oil. When the butter and oil mixture is very hot, fry the soaked bread slices one or two at a time on each side, until golden brown. Drain on paper towels and hold in a warm oven until all the slices are cooked.

To serve, Sprinkle with cinnamon and powdered sugar mixture just before serving. Serve with Louisiana cane syrup, a strongly-flavored honey or any good syrup of your choice (real maple or fruit syrups are lovely too, but avoid that artificially-flavored pancake syrup).

Serves 4.

Hope this helps. Good luck and enjoy.

Linda asks…

what did ancient romans eat ?

school project?

sourdough answers:

Look to a Roman Phrase for an answer:

“Bread and Circusus.”

Bread has been the stuff of life for centuries though what the Romans ate was rather different from the fluffy white Wonderbread of 2008. Coarse, rather sour, but it was what kept people content. Aside from bread, sheep provided mutton, there was pork & beef but in lesser amounts but for the wealthy an exotic array of goodies from snails and eels to quail & even peacocks graced the table. Oh and OLIVES, they were big on Olives, but again very briny and unlike modern olives, more like those specialty olives people pay a fortune for.
Gonna go now with cut & paste!
Http://www.coquinaria.nl/english/recipes/Rombread.htm
“””The Romans knew several kinds of bread. Mostly these breads were made with sourdough. The bread could be made of wheat, spelt, barley, millet or rice. Even ground pulses were used. In the second century before Christ bread started to displace pottages with pulses as basic food. Bread was eaten every day, at every meal. This explains the “bread and circuses”: both were considered essential to the well-being of the “plebs”.

The bread in this recipe I have composed from the description by Faas of several Roman kinds of bread (P.C.P. Faas, Around the table of the Romans: Food and feasting in ancient Rome (Palgrave McMillan 2002). This is not a historical recipe, but an “impressionistic” recipe. It tastes great with the Roman Mussels or the Patina with asparagus and quails.
The two breads on the pictures on this page do not have an authentic shape. I simply used my fantasy. Faas mentions bread shaped like a ring with a laurel wreath, a flat bread like pizza, a long breadroll, a mushroomshape, a square bread shaped like a dice, and a bread shaped like the breast of a young woman.””

and a mere snippet of a longer article
http://legvi.tripod.com/id43.html

Meats
Romans ate beef rarely. It was a mark of luxury and was eaten only on special occastions. When a cow had been sacrificed to the gods, the heart, liver, and lungs would be given to the priests, with certain portions burned on the altar. A reason why beef was rarely eaten was due to its size. Only the coldest weather could allow the beef to stay fresh. Cows were usually used for draft and dairy reasons rather than consumption.

Pork was the most popular. It had several names; sus, porcus, porca, and aper. There were fifty different ways of cooking pork as well as six kinds of sausages based on pork. In the religious ceremony suovetauralia (sus+ovis+taurus), the pig had the first place. Others meats such as mutton and veal was also consumed. Goat’s meat was eaten by mostly lower classes.

Fowl and Game
Domestic fowls the Romans ate:

chickens
dicks
geese
pigeons
**MOST EXPENSIVE= PEACOCK=UP TO TEN DOLLARS FOR ONE**

Wild fowls the Romans ate:

cranes
grouse
partridge
snipe
woodcock
The Romans also bred wild animals such as hares and boars, which were roasted and served. The dormouse was considered a delicacy.””

Peace//////\\\\\\\\\\\\\\\\\

“””

Mary asks…

Country Report Food/Costume??! :)?

Ok, so, I have to do a Country report for my class. We have to dress up as a girl/boy from that country, so, What does an Ethiopian girl/boy wear? (I need to know both girl and boy!) Another thing we have to bring in is a food…what food is popular or from Ethiopia, Africa?

Please let me know soon! 🙂 This is a big part of my grade, so I need a good answer…PLEASE! 🙂 🙂 🙂

sourdough answers:

Ethiopian cuisine and Eritrean cuisine characteristically consists of spicy vegetable and meat dishes, usually in the form of wat (or wot), a thick stew, served atop injera, a large sourdough flatbread, which is about 50 centimeters (20 inches) in diameter and made out of fermented teff flour. Ethiopians eat with their right hands, using pieces of injera to pick up bites of entrées and side dishes. No utensils are used.
Furthermore, the Ethiopian Orthodox Church prescribes a number of fasting periods, including Wednesdays, Fridays, and the entire Lenten season, so Ethiopian cuisine contains many dishes that are vegan. This has also led Ethiopian cooks to develop a rich array of cooking oil sources: besides sesame and safflower, Ethiopian cuisine also uses nug (also spelled noog, known also as niger seed).
Http://en.wikipedia.org/wiki/Ethiopian_cuisine ——– Images for ethiopian food http://www.google.com/search?q=ethiopian+food&hl=en&site=webhp&prmd=ivnsml&tbm=isch&tbo=u&source=univ&sa=X&ei=mOSsTa-sHsrTgQfDmpHxCw&ved=0CCsQsAQ&biw=1020&bih=512 ———— Images of ethiopian dress http://www.google.com/search?hl=en&biw=1020&bih=512&site=webhp&tbm=isch&sa=1&q=ethiopian+dress&aq=0&aqi=g10&aql=&oq=ethiopian+d ————– Women’s traditional clothes in Ethiopia are made from cloth called shemma and used to make habesha qemis: it is basically cotton cloth, about 90 cm wide, woven in long strips which are then sewn together. Sometimes shiny threads are woven into the fabric for an elegant effect. It takes about two to three weeks to make enough cloth for one dress. The bottom of the garment or shirt may be ornamented with patterns.
Men wear pants and a knee-length shirt with a white collar, and perhaps a sweater. Men often wear knee-high socks, while women might not wear socks at all. Men as well as women wear shawls, the neTela. The shawls are worn in a different style for different occasions. When going to church, women cover their hair with them and pull the upper ends of the shawl about their shoulders reproducing a cross (meskelya), with the shiny threads appearing at the edge. During funerals, the shawl is worn so the shiny threads appear at the bottom .madegdeg). Women’s dresses are called habesha qemis. The dresses are usually white with some color above the lower hem. Bracelets and necklaces of silver or gold are worn on arms and feet to complete the look. A variety of designer dinner dresses combining traditional fabric with modern style are now worn by some ladies in the cities.
These traditional clothes are still worn on a day-to-day-basis in the countryside. In cities and towns, western clothes are popular, though on special occasions, such as New Year (Enkutatash), Christmas (Genna) or weddings, some wear traditional clothes.
Often, a woman will cover her head with a shash, a cloth that is tied at the neck. Shama and kuta, gauze-like white fabrics, are often used. This is common among both Muslim and Christian women. Elderly women will wear a sash on a day-to-day basis, while other women only wear a sash also called a netela while attending church.
More……………
Http://en.wikipedia.org/wiki/Culture_of_Ethiopia#Clothing

Michael asks…

FRG Bake Sale: What to bake?

My FRG will be having a bake sale at the motor pool. What desserts should I bake that single guys would buy? We are already baking the normal brownies, and different kinds of cookies, but I was wanting something special? Any ideas?

sourdough answers:

Our FRG had a bake sale recently and what sold the best were things the guys could heat and eat — didn’t have to be just sweets. You can’t sell things that are hot and ready to eat without taking a special class through MWR, but you can make stuff for them to heat later. This stuff will sell — along with cupcakes, brownies, cookies, entire cakes, entire pies. Hope you are able to raise lots of money!

Turkey Club Sandwich
4 tablespoons mayonnaise
4 teaspoons fresh basil, chopped
12 slices sourdough bread, toasted
8 ounces turkey breast lunch meat
6 slices bacon, fried crisp
4 romaine lettuce leaves
8 slices tomato
4 slices Swiss cheese
In a small bowl, combine mayonnaise and basil. Spread 1 teaspoon of mixture on each slice of bread.

Place 1 slice of bread on plate. Top with 1 ounce turkey and 1 1/2 pieces of bacon. Add another lsice of bread, 1 ounce turkey, 1 lettuce leaf, 2 slices tomato and 1 piece of cheese. Top with last slice of bread. Place a toothpick in each half of sandwich and cut down the center. Serve immediately.

Sausage Cheese Balls
1 pound sausage
¾ pound Cheddar cheese, grated
3 cups Bisquick
Mix ingredients well. Roll into balls and place on baking sheet. Bake for 20 minutes at 350 degrees.

Philly Steak Sandwich
1 bell pepper, thinly sliced
1 onion, thinly sliced
12 ounces lean roast beef, shaved thin
4 buns
½ cup Cheddar cheese, shredded
Preheat oven to 350 degrees. Coat a baking pan with cooking spray.

Spray frying pan with cooking spray. Over medium heat, saute the peppers and onions until they soften, about 3 – 5 minutes. Add the roast beef and saute for an additional 2 -3 minutes.

Place 1/4 of the roast beef mixture on each bun and place on baking pan. Top each with 2 tablespoons of cheese. Bake until cheese has melted, about 2 – 4 minutes. Wrap individually and refrigerate. Heat in microwave for about 30 seconds to 1 minutes.

Mexican Roll Ups
6 tortillas
6 leaves romaine lettuce
1 ¼ pounds sliced roast beef
1 cup chopped tomatoes
1 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
½ teaspoon ground cumin
For each roll up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Top with lettuce leaf, about 3 ounces of beef, divide tomatoes pepper, oil, vinegar and cumin evenly over all tortillas.

Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled.

To eat, peel back the paper or foil.

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