tag:blogger.com,1999:blog-12022502317615702542026-08-05T03:39:17.472-05:00linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.comBlogger226125tag:blogger.com,1999:blog-1202250231761570254.post-47593969208470621412014-09-13T10:11:00.002-05:002014-10-13T12:59:25.407-05:00

We love a good burger every now and then, but really limit how often we eat them because I had not been able to find a bun I felt good about. All that ends with this recipe, which results in the most wonderful homemade sourdough buns. They work really great for hamburgers and we have also used them for breakfast sandwiches and sloppy joes (and more). I cannot imagine a better bun than this.

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com11tag:blogger.com,1999:blog-1202250231761570254.post-27234910499306075682014-09-05T09:47:00.000-05:002014-09-22T08:43:17.813-05:00

This makes a very tasty side dish or could be a main course on its own. Ingredients: 8 tbsp. butter, try Kerrygold or Organic Valley Pasture Butter (or sub expeller pressed coconut oil if eating no dairy products) 1 onion (red or white are both fine), diced 2 garlic cloves, minced 2-3 stalks celery with leaves, diced 6-8 oz. mushrooms (white or Portobello), chopped 1 tsp. basil

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com2tag:blogger.com,1999:blog-1202250231761570254.post-4248878925598808132014-08-30T13:57:00.000-05:002014-09-30T11:37:59.891-05:00

So right about now I am swimming in tomatoes, which is a blessing of course, but also has me trying to come up with creative ways to use the summer's bounty. After canning 20 pints of salsa, 20 cups of diced tomatoes, and making numerous Caprese Salads, Tomato Soups, and Marinara Sauces, I decided to give BBQ sauce a try. The result was fantastic! My husband smokes briskets and ribs

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-67980874239305288252014-08-25T08:45:00.001-05:002014-08-29T11:21:33.107-05:00

A few of my favorite memories from childhood revolve around Shrimp Scampi. It was a meal my grandma cooked for me when I would visit her. And it was something she always included on her Christmas Eve menu, with lots of other wonderful fish dishes. Also, I remember eating lunch at Red Lobster with my dad and sister when I was in high school. We would order the shrimp scampi for lunch and dip

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com8tag:blogger.com,1999:blog-1202250231761570254.post-52436964214072150842014-08-04T10:09:00.001-05:002014-09-12T06:10:14.275-05:00

These crispy little patties pack in a lot of flavor and are a delicious and fun treat. You will enjoy them on their own, as a salad topper, or even in a sandwich. Ingredients: 4 6-oz. cans boneless and skinless salmon, like this one from Wild Planet 1/2 medium red onion, diced 1 bell pepper (any color), diced 2 medium stalks of celery with leaves, diced 1/4

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-29666834974474178212014-07-19T11:32:00.001-05:002014-07-19T11:32:31.628-05:00

A reliable recipe for soft and flaky sourdough biscuits had eluded me for many months. However, I finally got it right with this one. The biscuits are very easy to throw together and result in exactly what you are looking for in a biscuit--soft and flaky on the inside with a traditional taste. Ingredients: 2 cups unbleached, white flour, plus a little extra for kneading, I use this one 1

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-61421504523692162582014-06-09T14:20:00.001-05:002014-06-09T14:20:29.111-05:00

We haven't made pizza at home in a long time. It seemed like a hassle to try to make a no-guilt crust so we just skipped it altogether. However, now that I keep a sourdough starter the door has re-opened to many recipes I had previously passed over, including one for homemade pizza. If you have a sourdough starter, you too can make a nutritious pizza that the whole family will love! If you

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-21344412683341102212014-06-02T19:40:00.002-05:002014-06-20T13:49:39.772-05:00

My husband loves coleslaw and we wanted a nutritious go-to version to use in fish tacos. This recipe is perfect because it uses only fresh ingredients and tastes much better than anything you can purchase. One of the ingredients is a citrus (lemon and orange) infused white vinegar that I found on the blog LittleOwlCrunchyMomma. Her exact recipe is called Orange Vinegar (follow the link). You

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-10880978853534758572014-05-06T08:47:00.000-05:002014-05-16T10:11:06.781-05:00

I just can't seem to stop baking things with my sourdough starter to my family's delight (read this if you would like to get a starter of your own going). I got it in my mind somehow that it would be fun to try to make sourdough croissants. However, either I could not really find the kind of recipe I was looking for, something more traditional, or I couldn't find a recipe with complete

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com2tag:blogger.com,1999:blog-1202250231761570254.post-2994089192295247462014-05-02T09:06:00.003-05:002014-05-09T06:40:30.267-05:00

Years ago, I used to get rice pudding from this little Lebanese restaurant in town called N&J's. I loved it so much that I would buy several containers and keep them in the refrigerator at home for easy snacks. When I moved back here, the restaurant was still there but they sadly no longer sold their rice pudding. Ever since, I have been trying to find a way to make a delicious, super

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com8tag:blogger.com,1999:blog-1202250231761570254.post-55553341930500828042014-04-28T19:01:00.001-05:002014-05-04T19:31:02.636-05:00

Everyone in my household loves take-out "Chinese" food, but we do not love the mystery ingredients. This is a nutritious version of sweet and sour chicken that is so good you will not miss the take-out version. Ingredients: Sauce: 1/3 cup honey, use one that has a flavor you like, I use this one for this recipe 1/3 cup tomato paste, like this one 1/2 cup fresh squeezed orange juice 4 

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com2tag:blogger.com,1999:blog-1202250231761570254.post-27459403489746441322014-03-08T14:09:00.003-06:002014-03-31T10:20:50.217-05:00

We just love this easy and quick recipe for sourdough pretzels that helps use up excess starter. It is easy to keep a sourdough starter (I promise)! - please check out my Quick Start Guide for more information.   Ingredients: 2 cups sourdough starter, this is the one I have 2 tbsp. expeller-pressed coconut oil, melted 1 tsp. salt, try this 1 tbsp. sugar, I used this

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com2tag:blogger.com,1999:blog-1202250231761570254.post-45812758142915147232014-03-03T14:25:00.000-06:002014-03-05T06:57:13.598-06:00

French Onion Soup is one of my very favorite soups. I remember eating it for the first time at a little restaurant on the Rhine River called Noah's Ark in Wiesbaden, Germany. I was around eight or ten years old and my sister and I would get the French Onion Soup every time we had dinner there. It was served in shallow metal "skillets" that were always too hot to touch. There was a thick

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-62500960089143958972014-01-28T17:42:00.001-06:002014-02-07T14:10:32.708-06:00

This is the best beef stew we've ever had. I think you will really enjoy this recipe, which is adapted from the Classic Slow Cooker Beef Stew from the December 2013 issue of Cooking Light. My recipe does not use a slow cooker, but I've included those instructions in the comments if that is your preference. Ingredients: 2 lbs. beef stew meat, I used this, or cut a boneless chuck roast into

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com6tag:blogger.com,1999:blog-1202250231761570254.post-91331126869691397422014-01-22T15:16:00.000-06:002014-09-13T18:41:25.521-05:00

Since so many of my posts lately have included a starter, I thought I should include a quick guide to starting and maintaining a starter, mainly to show how easy it really is. This post is not an all-inclusive sourdough starter resource, but rather a general overview which includes links to other websites and blogs that can fill in the gaps.  This is my starter and when I am using it,

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-20514922590070392272014-01-20T18:34:00.001-06:002014-03-08T14:00:28.468-06:00

My friend, LeAnn, shared a wonderful bierock recipe with me. The ingredients are very simple and the end result is so delicious. I did substitute my own recipe for the dough since I am trying to ensure all my grains are prepared to maximize their nutritional benefit. I was worried the substitution might change the taste overall, but it did not. In fact, this dough is really wonderful and

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com1tag:blogger.com,1999:blog-1202250231761570254.post-65079221829845642512014-01-13T12:09:00.003-06:002014-01-25T09:14:54.209-06:00

This is a fabulous dessert or a decadent breakfast. I use a Parisian sourdough starter from Cultures for Health and it's worked out really great for me. It has a mild flavor and is very easy to maintain. I am incredibly happy with it. It is easy to keep a sourdough starter (I promise)! - please check out my Quick Start Guide for more information. Ingredients:   Sourdough Crepes

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com12tag:blogger.com,1999:blog-1202250231761570254.post-16148726442744159642014-01-13T08:29:00.000-06:002014-09-03T06:42:05.154-05:00

I have been making banana bread the same way for the past couple of years and I really like it, but my husband is not a huge fan. He says he likes banana bread, and then I make it, and I'm the only one that eats it. It's totally annoying. So, last week I tried a new recipe and it is AMAZING!! I liked the old recipe a lot, but we really loved the new recipe. And, I'm not the only one that eats it.

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com3tag:blogger.com,1999:blog-1202250231761570254.post-10148011775824793582014-01-13T08:27:00.000-06:002014-01-23T07:17:40.542-06:00

This is a great recipe to use up excess starter and can easily be halved. It is easy to keep a sourdough starter (I promise)! - please check out my Quick Start Guide for more information. Ingredients: 2 cups fresh sourdough starter (see comments below) 1 pasture egg 3 tbsp. sugar (unrefined cane sugar, coconut sugar, honey, maple syrup, etc.) 2 tbsp. unrefined coconut oil or ghee

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-9458351547079102382014-01-13T08:25:00.002-06:002014-02-07T12:26:07.655-06:00

We always have leftover cranberry sauce, which I think is amazing in these muffins. Ingredients: Wet Ingredients: 1 to 1 1/2 cups cranberry sauce, try this one 1/2 cup raw milk 1/3 cup coconut oil, expeller-pressed 2 small pasture eggs Dry Ingredients: 1/2 cup almond flour 1/2 cup oat flour 1/4 cup corn meal 1/4 cup ground flax seeds 1 tsp. ground cinnamon 1/2 tsp. salt 1

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-41355736275327755872014-01-13T08:13:00.000-06:002014-01-13T08:32:34.221-06:00

My husband makes really delicious chicken enchiladas from scratch, but they are quite labor intensive and so we don't have them very often. I made this recipe to be able to enjoy all the flavors of chicken enchiladas with less work. Ingredients: 1 lb. chicken meat, in bite size pieces (cooked or raw, see Step 1) A little ghee or butter, about a tbsp. for the chicken and another tbsp.

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-73542613952003225172014-01-13T08:12:00.000-06:002014-01-13T08:12:04.499-06:00

I created this recipe when my husband requested a side dish of beans to go with his lunchtime serving of grilled chicken. We had recently purchased roasted Hatch green chiles from our local garden center and I thought they would go nicely with the beans. My husband really loved the end result, which is a delicious flavor combination and I think you will enjoy too. Ingredients: 2 cups

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com0tag:blogger.com,1999:blog-1202250231761570254.post-46152051351475920662013-12-01T17:48:00.004-06:002014-09-19T13:02:02.708-05:00

Every Thanksgiving I am so happy to make lots of stock with my turkey carcass. I always wind up with some extra turkey meat from the process, which I love to use in this soup. This is a sort of "throw it together" type of soup, so if you find you prefer more or less of any ingredient, go for it until you find exactly what you like best! Ingredients: 2 cups leftover, cooked turkey

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com5tag:blogger.com,1999:blog-1202250231761570254.post-11444581009613793362013-11-26T19:43:00.001-06:002014-03-06T14:42:12.586-06:00

I have this lovely sourdough starter from Cultures for Health that has been living happily on my kitchen counter for the last month providing me with countless pancakes, some dense bread (darn it, still haven't found my "go to" recipe yet), and some absolutely wonderful buttery rolls. You still have time to make them before thanksgiving and they are pretty easy with minimal fuss. They are

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com1tag:blogger.com,1999:blog-1202250231761570254.post-80518520455473452882013-11-19T10:51:00.003-06:002013-11-21T06:36:22.523-06:00

I think pasta is a food of the gods. How could it be more perfect? Sauce, little tiny bits of cooked dough in pretty designs and shapes, sprinkled with cheese, delicious with any food added to it or alongside any main dish. I love love love pasta! Now, with all that being said, I (sadly) mostly gave up pasta years ago when it became known to me that white flour was the spawn of Satan,

linda @ Axiom at Homehttp://www.blogger.com/profile/03248618795046866131noreply@blogger.com2