Sourdough Flour Tortillas

 This recipe is a great way to use your sourdough starter that you discard.  Makes any taco better!  

SOURDOUGH FLOUR TORTILLAS

(makes 8)

Ingredients:

*1 5/8 cups all-purpose flour (200 grams)

*1/4 cup sourdough starter (or discard) (50 grams)

*1/2 cup warm buttermilk (100 grams)

*1/8 cup vegetable oil (30 grams)

*1 teaspoon salt

Directions:

~In a medium bowl, stir 1 5/8 cups (200 grams) all-purpose flour, 1/4 cup sourdough starter (50 grams), 1/2 cup warm buttermilk (100 grams), 1/8 cu (30 grams) vegetable oil, and 1 teaspoon salt together until will mixed.

~Knead dough for 8-10 minutes or until smooth and elastic.

~Shape dough into a ball.

~Cut into 8 equal pieces.

~Roll each piece into a ball.

~Place on a plate or cookie sheet and cover with a damp cloth.

~Allow to rest for 30-35 minutes.

~On a lightly floured surface roll each ball into a thin ball (almost translucent).

~Heat up a cast iron pan (or heavy bottom skillet) over medium-high heat.

~Place tortilla in hot pan and cook until you start to see bubble (10-15 seconds).

~Flip and cook for another r10-15 seconds.

~Flip again and tortilla should inflate, flip one more time pressing down on tortilla for about 5 more seconds.

~Remove from pan and place between a couple layers of towels (this will keep them soft).

Sourdough Starter

 Even though this takes 7-10 days to make, it is very easy to do.   It makes such a good bread.  You can also make, pancakes, tortillas, cookies and with it.

SOURDOUGH STARTER

Ingredients:

*70 grams whole wheat flour (1/2 cup) for day 1-3

*70 grams of all-purpose flour (1/2 cup) for days 4-7 (or up to day 10)

*70 grams of non-chlorinated water (1/4 cup) (I use distilled water)

Directions:

~Day 1: In a quart size canning jar (or glass jar), mix whole wheat flour and water together until will combined.  Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it.  Store on counter at room temperature.

~Day 2: Add 70 grams of whole wheat flour and 70 grams and water together until well combined. Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it.  Store on counter at room temperature.

~Day 3: Remove half of the starter (does't need to be exact, just close).  Add 70 grams of whole wheat flour and 70 grams and water together until well combined. Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it.  Store on counter at room temperature.

~Day 4-10 (it may be ready after day 7),  Add 70 grams of all-purpose flour and 70 grams and water together until well combined. Cover with lid, but not the ring or place a coffee filter on top with a rubber band around it.  Store on counter at room temperature.

~Between day 7-10 your started should start to smell yeasty and a bit fruity.  The mixture should double int size within 2-3 hours.  To make sure it's ready,  put a small dollop in some water.  If it floats the starter is ready.

~Refrigerate with lid and ring on it. 

~Once every 2-4 weeks it will need to be fed (adding the 70 grams of flour & water) to keep your starter active.

Small Loaf Cheese French Bread

 I like to make this when it's just my husband and I or I'm making a meal for a very small family.  You can leave the cheese out if you want.  It is still good.

SMALL LOAF CHEESE FRENCH BREAD

(1 small loaf)

Ingredients:

*1/4 cup warm water (105-110 degrees)

*1 teaspoon dry active yeast

*1/2 teaspoon granulated sugar

*2 1/2 cup all-purpose flour

*1/2 teaspoon salt

*1/2 cup warm water

*3 slices mozzarella cheese

*Olive oil 

*sea salt (optional)

*sesame seeds (optional)

Directions:

~In a small bowl, whisk 1/4 cup water, 1 teaspoon dry active yeast and 1/2 teaspoons granulated sugar.

~Allow to sit until yeast has proofed (bubbly/foamy) about 5-10 minutes.

~In a large mixing bowl,  add in 2 1/2 cups 1/2 teaspoon flour, salt, and yeast mixture.

~Stir for about 30 seconds.

~Add in remaining 1/2 cup water and  using the dough hook (or do this by hand) mix until dough pulls away from the sides of the bowl.

~Place dough on a lightly floured surface and knead dough for a minute or two (dough should be smooth and soft).

~Form dough into a ball.

~Lightly grease a large bowl with olive oil ( or vegetable oil or butter).

~Place dough into bowl, making sure all sides are lightly coated with olive oil.

~Cover with a damp clean towel and allow dough to rise in a warm draft free area for about 30 minutes or until it's doubled in size.

~Place dough onto a lightly floured surface.

~Roll out dough into about into a rectangle (about 8x6 inches).

~Place the 3 slices mozzarella cheese on the dough, leaving at least a 1/2 space around the edges of the bread.

~Roll dough into a log lengthwise.

~Tuck in the ends.

~Line a cookie sheet with parchment paper (or spay the pan with cooking spray).

~Place a clean damp cloth over it and allow to rise for 25-30 minutes.

~Preheat oven to 350 degrees.

~Using a sharp knife or razor blade, cut 3 to 4 diagonal shallow slits in bread (about 1/4 inch).

~Drizzle a small amount of olive oil over top of bread and using a pastry brush gently spread it over the top.

~Sprinkle a little sea salt and sesame seeds over the top (optional).

~Bake 18-22 minutes, or until bread is done and a light golden brown.

~Cool before cutting.

Small Texas Sheet Cake

 I rarely make Texas Sheet Cake, because it feds such a large group (mine feeds 24).   I worked on making it into a smaller cake.   

TEXAS SHEET CAKE

(serves 6-10)

Cake Ingredients:

*1 cup all-purpose flour

*1 cup granulated sugar

*1/2 teaspoon baking soda

*2 teaspoons instant coffee (optional)

*1/4 cup butter

*1/8 + 1 tablespoon unsweetened cocoa

*1/2 cup water

*3/4 teaspoon pure vanilla extract

*1/4 cup buttermilk

*1 large egg

Frosting Ingredients:

*1/4 cup butter

*3 tablespoons unsweetened cocoa

*1 teaspoon instant coffee (optional)

*3 tablespoons buttermilk

*1 3/4 cup powdered sugar

*1/2 teaspoon pure vanilla extract

*1/2 cup chopped walnuts (or pecans)

Cake Directions:

~Preheat oven to 375 degrees.

~Grease and flour a 9x13 cookie sheet.

~In a large mixing bowl, sift flour, sugar and baking soda together.

~In a medium saucepan, melt butter over low heat.

~Stir in cocoa, instant coffee and water until well combined, and mixture starts to boil, stirring often.

~Remove from heat and pour over dry ingredients.

~Mix well.

~Stir in vanilla extract, buttermilk, and eggs.

~Pour into prepared pan.

~Bake on the center rack for 20-22 minutes or until done.

Frosting Directions:

~Start making frosting while cake is baking (I normally start after it's been baking for 10 minutes).

~In a medium saucepan, melt butter.

~Add cocoa, instant coffee and buttermilk and stir until well combined.

~Bring mixture to a boil.

~Remove from heat and stir in powdered sugar, vanilla extract, and nuts until well combined.

~Pour over hot cake and cool completely before serving.

Chaffles

 Easy to make and tasty too.   You do not have to add the xnthan gum, but it will be more dense.  You can leave out the seasoning too. 

CHAFFLES

(makes 5-6)

Ingredients:

*2 cups mozzarella cheese, shredded fine (I put mine in a food processor)

*2 tablespoons almond flour

*1 teaspoon xnthan gum

*pinch of salt (optional)

*1/2 teaspoon garlic powder (optional)

*1/2 teaspoon garlic powder (optional)

*2 large egg whites (about 4 tablespoons)

Directions:

~In a large mixing bowl, mix 2 cups mozzarella cheese, 2 tablespoons almond flour, 1 teaspoon xnthan gum, pinch of salt, 1/2 teaspoon garlic powder,  and 1/2 teaspoon garlic powder.

~Add 2 large egg whites and mix until well combined.

~Heat up a mini waffle maker.

~Pour a scant 1/4 cup on hot waffle maker and spread the mixture out over the waffle maker.

~Close lid and cook for about 4 to 5 minutes.

~Remove and place on a cooling rack to cool completely.

~It becomes more crispy as it cools.

~Store in refrigerator in a container that has a lid.  Place a sheet of parchment paper between each chaffle.

Spiced Mixed Nuts

 The combination sounds weird, but it works.   Quick and easy snack or appetizer to make.

SPICED MIXED NUTS

(makes 2 1/2 cups)

Ingredients:

*1 ( ounce) can mixed nuts (2 1/2 cups)

*2 tablespoons butter, melted

*1 1/2 tablespoons brown sugar

*1 tablespoon fresh rosemary, finely chopped

*1/8 teaspoon ground black pepper

*1/2 teaspoon sea salt

*1/8 teaspoon cayenne pepper

*1/2 teaspoon ground cumin

Directions:

~Preheat oven to 350 degrees.

~Place nuts in a single layer on a cookie sheet and roast for 10-15 minutes or until they start to set off an aroma and are slightly toasted. 

~In a large bowl, mix 2 tablespoon melted butter, 1 1/2 tablespoons brown sugar, 1 tablespoon fresh rosemary, 1/8 teaspoon ground black pepper, 1/2 salt, 1/8 cayenne pepper, and 1/2 teaspoon cumin until well combined.

~Add the nuts as soon as they come out of the oven (you want them hot).

~Mix until nuts are completely coated.

~Allow to cool, serve and enjoy.

Healthy Apple/Banana Oatmeal Bread

 There is no flour, sugar or milk in this recipe, but it's still sweet and so good.   I put dried cranberries, dried cherries, or raisins in mine, but you can leave those out if you choose.  Watch what dried fruit you use for sugar content.

HEALTY APPLE/BANANA OATMEAL BREAD

(makes 1 loaf)

Ingredients:

*1 cup oatmeal

*2 apples

*1 banana

*3 1/2 ounces water

*2 large eggs

*2/3 cup dried cranberries, cherries or raisins (optional)

*1 teaspoon baking powder

*1/2 teaspoon ground cinnamon

*1/8 teaspoon ground nutmeg

Directions:

~Preheat oven to 350 degrees.

~Place 1 cup oatmeal into a blender or food processor, and blend until it becomes a powder.

~Pour oatmeal powder into a large mixing bowl.

~Cut up 2  apples (remove the core) and 1 banana and place into mixer or food processor.

~Add 3 1/2 ounces water and blend until smooth like applesauce.

~Pour into mixing bowl and mix with oatmeal powder.

~Mix in 2 large eggs until well combined.

~Mix in 2/3 cup cranberries (or cherries or raisins).

~Mix in 1 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg until well combined. 

~Spray a loaf pan with cooking spray.

~Pour mixture into prepared pan.

~Bake for 40-45 minutes or until done or until a toothpick inserted in the middle comes out clean.

Pecan Shortbread Cookies

This is a crunchy cookie.   It's one of my favorites.

PECAN SHORTBREAD COOKIES

(makes 3 dozen)

Ingredients:

*1 cup pecans, chopped fine

*1 cup butter, cold

*1/2 cup powdered sugar

*1/2 cup granulated sugar

*1/2 teaspoon salt

*2 teaspoons vanilla extract

*1/4 teaspoon almond extract (optional)

*2 cups all-purpose flour

Directions:

~Preheat oven to 350 degrees.

~Place chopped pecans onto a cookie sheet.

~Bake for 5-6 minutes (or until they become fragrant), stirring half way through.

~Remove from oven and cool.

~Cut butter into small pieces.

~Place into a large mixing bowl,  and add powdered sugar, granulate sugar, vanilla, and salt.

~Mix until it becomes a paste.

~Add in flour and beat on low, until almost mixed.

~Add in cooled pecans and mix until dough is crumbly.

~Place dough onto a lightly floured clean surface.

~Roll dough into a log (length will depend on how big you want your cookies).

~Wrap in plastic wrap and refrigerate for at least 2 hours.

~Preheat oven to 350 degrees.

~Line two cookie sheets with parchment paper or lightly spray cookies sheets with cooking spray.

~Slice cookie dough about 1/4 inch thick.

~Place on cookie sheets and bake for 12-14 minutes, or until edges are slightly golden brown.

~Remove from oven and allow to cool for 30 minutes.

Sausage Dip

 This is good cold, warm or hot, so it makes a perfect dish to bring to a party.   I like to dip crackers, pita chips, and bagel chips in it.  You can add chopped jalapeño peppers to this, if you like spice.

SAUSAGE DIP

Ingredients:

*2 Italian sausage links, casings removed (hot or mild)

*1 (8 ounce) package cream cheese, room temperature

*1/2 cup sour cream

*1/2 cup extra sharp cheddar cheese, shredded (or your favorite cheese)

*1 (8 ounce) or 1 cup fire roasted diced tomatoes

*1/8 cup diced green chiles

*1/4 cup green onions, sliced

*1/2 teaspoon salt

*1/2 teaspoon ground back pepper

*1/2 cup extra sharp cheddar cheese, shredded (or your favorite cheese)

Directions:

~Take casings off of the sausage.

~Cook in a medium skillet, breaking it up as it cooks.

~Set aside and allow to cool some.

~In a large bowl, mix 8 ounces cream cheese, 1/2 cup sour cream, 1/2 cup cheddar cheese, 1 cup fire roasted tomatoes, 1/8 cup green chiles, 1/4 cup green onions, 1/2 teaspoon salt & 1/2 teaspoon pepper until well mixed.

~Stir in cooled sausage.

~Place into a pie plate and top with 1/2 cup cheddar cheese.

~Preheat oven to 425 degrees.

~Bake on a middle rack for 15-20 minutes, or until the edges are bubbling and cheese is melted.

Sloppy Joe Dip

 Easy to make and so good.  Use toasted bread, waffle fries, or bagel chips for dipping.  I've also sliced up hot dogs and put toothpick in them to dip.  It was like a mini coney dog.

SLOPPY JOE DIP

Ingredients:

*1 small onion, chopped small

*1/2 green pepper, chopped small

*2 garlic cloves, minced

*1 pound ground beef

*1 (1.31 ounce) envelope sloppy Joe seasoning mix

*1 cup tomato juice

*1/2 cup beef stock

*2 cups sharp cheddar cheese, shredded

Directions:

~In a large oven proof skillet, over medium-high heat 1 pound brown ground beef until almost done.

~Add in 1 small onion chopped & 1/2 green pepper chopped, and cook until beef is done.

~Add in 2 minced garlic cloves and cook for another 60-90 seconds.

~Drain grease if needed.

~Stir in seasoning mix, 1 cup tomato juice and 1/2 cup beef stock.

~Reduce heat to medium-low and cook for another 10-15 minutes, or until most of the liquid had reduced, stirring often.

~Preheat oven to broil.

~Sprinkle cheese evenly over meat mixture.

~Place in oven a nd broil for 1-3 minutes, or until cheese has melted (watch so it doesn't burn).

~Serve hot, with toasted bread, waffle fries, or bagel chips.

Butter Chicken

This a very creamy sauce.  I like to serve it over noodles or rice and use some naan bread for dipping in the sauce.  I use a mild red chili seasoning, but you and use a medium or hot one.  I make mine pretty mild, but you can make it as spicy as you would like.

BUTTER CHICKEN 

(serves 6 )

Marinade Ingredients:

*2 pounds boneless, skinless chicken breast or thighs, cut into bite size pieces

*1/2 lemon, freshly squeezed juice

*1-3 tablespoons red chili powder (depending on how spicy you want it)

*1/3 cup sour cream or plain greek yogurt 

*2 tablespoon olive oil

*2 teaspoons turmeric powder

*1 teaspoon ground cumin

*1-2 tablespoons minced garlic

*1 teaspoon minced ginger

*2 teaspoons garam masala

Gravy Ingredients:

*4 tablespoon butter, divided

*2 tablespoon olive oil

*1 large yellow onion, chopped

*2-3 tablespoons minced garlic

*1 teaspoon minced ginger

*1 teaspoon dried cumin 

*1/8- 1/2 teaspoon red Chile powder (depending on how spicy you want it)

*1 teaspoon ground coriander

*1 teaspoon garam masala 

*1 (28 ounce) can crushed tomatoes

*1/2 cup cashews

*1/4-1/2 teaspoon salt

*1 teaspoon sugar

*1/4 cup heavy cream

*heavy cream for drizzling

*fresh cilantro for topping

Marinade Directions:

~In a large bowl, whisk the ingredients together except for the chicken.

~Add chicken and stir until well coated.

~Place plastic wrap over bowl and refrigerate for at least 4-8 hours.

~Remove from refrigerator.

~Heat up large skillet over medium-high heat and drizzle some olive oil in it once it's hot.

~Add chicken and cook on both sides for 4-5 minutes each or until chicken is done.

~Remove from pan and set aside.

Gravy Directions:

~Melt half of the butter and the olive oil into the same skillet.

~Add in onions and sauté until onions are tender, stirring often.

~Add in garlic and ginger and cook for another minute, stirring continuously. 

~Add in crushed tomatoes, cashews, cumin, red chile powder, garam masala, sugar, and salt. 

~Bring to a high simmer, stirring often.

~Simmer for 20-30 minutes or until mixture thickens up and becomes dark red.

~Remove from heat and stir in heavy cream.

~Carefully pour mixture into a blender and mix until smooth.

~Pour hot mixture into a mesh strainer over the skillet (optional, but makes it really smooth).

~Pour mixture back into skillet and add the chicken and remaining butter, allow to simmer for another 5-7 minutes or until chicken is hot (if it's to thick and a little water to it).

~Serve over rice.  

~Drizzle with heavy cream and sprinkle fresh cilantro over top.

Pork Burgers

I use my blender to ground up bacon to add to the ground pork.  It adds so much flavor.  If you can't grind up the bacon, then substitute with olive oil to add some fat to the burger.

PORK BURGERS

(makes 4-6)

Sauce (or use BBQ sauce)

*1/4 cup mayonnaise

*1/4 cup sour cream

*1 teaspoon Worcestershire sauce

*1 teaspoon dijon mustard

*1 teaspoon minced garlic

*1 tablespoon fresh dill minced (1 teaspoon dried)

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon olive oil or vegetable oil

Burger Ingredients:

*1 pound ground pork

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon Worcestershire sauce 

*1/2 teaspoon onion powder

*1 teaspoon garlic powder

*1 tablespoon dry BBQ rub

*1 large egg yolk

*1/2 pound of bacon ground up in a blender (or use 2 teaspoons olive oil)

*1/4 cup panko bread crumbs

*2 hamburger buns (I like to toast them)

*2 slices pineapple rings (optional) (I like to grill mine)

*Shredded lettuce

*tomato sliced (I do this if I"m not using the pineapple)

*3 slices your favorite cheese (optional)

Sauce Directions:

~In a small bowl, whisk all of the sauce ingredients until well blended.

~Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

Burger Directions:

~Line a cookie sheet with parchment paper.

~In a large bowl, mix all the burger ingredients and mix until well combined.

~Divide the mixture into three equals portions.

~Shape dough into balls and then flatten into a patty.

~Heat up a large skillet over medium heat.

~Drizzle a little olive oil over pan once it's hot.

~Cook patties for about 4-5 minutes per side or until the internal temperature is 160 degrees.

~Place a slice of cheese on patty a few seconds before removing it from pan.

~Place on bun and top with desired toppings.

~Spread some of the Sauce or BBQ sauce over inside of top bun.

Custard French Toast

 This is best with Challah bread, but any sturdy bread will do.  

CUSTARD FRENCH TOAST

(makes 8 slices)

Ingredients:

*1 loaf challah bread or sturdy bread

*2 cups heavy cream (can use half & half)

*5 large eggs

*1 teaspoon grated orange zest

*1 teaspoon vanilla extract

*1 tablespoon honey

*1/2 teaspoon salt

*1 teaspoon ground cinnamon

*1/8 teaspoon freshly grated nutmeg 

*1 tablespoon butter & 1 tablespoon vegetable oil for frying

*powdered sugar (for dusting French toast)

Directions:

~Slice bread into about 1 inch slices.

~Place on a cookie sheet and allow to dry out overnight, all day to dry out (or place in a 275 degree oven for about 10 minutes.  Remove and allow to cool).  

~Preheat oven to 225 degrees.

~In a large bowl, add 2 cups heavy cream, 5 large eggs, 1 teaspoon orange zest, 1 teaspoon vanilla, 1 tablespoon honey, and 1/2 teaspoon salt 

~Using an immersion blender mix mixture until well mixed (you can do this with a whisk, but using a blender mixes the seasonings in better.

~Pour mixture into a 9 x13 inch baking pan.

~Soak bread into egg mixture for about 5 minutes, turning half way through.

~In a large skillet, melt butter over medium-low heat (this should be cooked slowly, so that the center gets cooked to).

~Remove bread from egg mixture, allowing excess egg mixture to drip off.

~Place into pan (4 pieces at time if they fit without crowding).

~Cook 3-5 minutes per side, or until a golden brown. 

~Place on cookie sheet and place in oven until you are done cooking the remaining French toast.

~Remove from oven and sprinkle with a light dusting of powdered sugar.  Then topped with butter and syrup.  

Challah Bread

 Such a soft, sweet, yummy bread.  I love to make Custard French Toast with this bread.   I made this with 6 strands, but to make it easier, you can do 4 strands.  If you have problems figuring out how to braid the strands go to YouTube and put "how to braid challah bread".

CHALLAH BREAD

(makes 1 loaf or 2 smaller loafs)

Ingredients:

*2 teaspoons active dry yeast

*3/4 cup warm water (110-115 degrees)

*1/4 cup honey

4 to 4 11/4 cups all-purpose flour

*2 large eggs

*1 large egg yolk

*5 tablespoons vegetable oil

*1 1/2 teaspoons salt

* 1 egg for egg wash

*1 teaspoon water for egg wash

*sesame seeds or poppy seeds (optional) (If I'm using it to make French toast, I leave the seeds off).

Directions:

~In a large mixing bowl, stir 3/4 cup water, 1/4 cup honey and 2 teaspoons active dry yeast together.

~Allow to sit for 5-8 minutes to proof (becomes foamy).

~Add 4 cups of the flour,  5 tablespoons vegetable oil, 2 large eggs, 1 large egg yolk, and 1 1/2 teaspoon salt.

~Mix with dough hook, for 8-10 minutes (or knead my hand for 12-15 minute) or until dough pulls away from the sides of the bowl and is smooth and elastic.

~Add additional flour a small amount at a time, if needed (the dough is to sticky).

~Lightly grease a large bowl.

~Shape the dough into a ball, and place into greased bowl.

~Cover with plastic warp (or a damp tea towel), and place in a warm draft free area (I put mine in the oven or microwave) until doubled in size (1- 1 1/2 hours or until doubled in size).

~Divide dough in 6 equal parts (or 12 for mini loafs).

~Shape the dough into rectangular pieces.

~Starting from the outside edge, roll the dough into a log.

~Roll the logs into 12-14 inch strands.

~Place all 6 strands vertically to you onto a lightly floured surface a couple inches apart.

~Place the tops (the ends furthest away from you) on top of each and pinch them together.

~Take the outside right strand, and move it over two strands (the center).

~Take the second from the left strand and cross it over all of the strands, moving towards the outer right side.

~Take the outer left strand and move it over 2 strands towards the center.

~Take the second to the right strand and move it to the outer left.

~Repeat this pattern util the entire loaf is beaded.

~Pinch the ends together.  

~Tuck both ends under the bread.

~Line a cookie sheet with parchment paper or a silicone mat.

~Place the bread dough onto cookie sheet.

~In a small bowl, whisk 1 egg to 1 teaspoon water.

~Using a pastry brush, gently brush the egg wash over the dough making sure you get into the crevices.

~Loosely cover with plastic wrap or a damp tea towel.

~Allow to rise in a warm draft free area until doubled in size (40-60 minutes).

~Preheat oven to 350 degrees.

~Gently brush the dough with the egg wash once more.

~Bake for 20-30 minutes, or until the top is a deep golden brown (interior temp 205 degrees).  If making the small loaf closer to 20 minutes.