Sourdough Starter

Sourdough Starter:
from www.ilovecooking.ie

Day 1:

50g wholemeal flour
50g water
Place the flour and water into a clean bowl and stir together until fully combined
Cover and leave at room temperature overnight

Day 2:

75g wholemeal flour
75g water
To the sourdough starter add 75g wholemeal flour and 75g water
Stir together until fully combined Cover and leave at room temperature overnight

Day 3:

Discard 100g of sourdough starter and add to it 100g water
100g wholemeal flour
Add the flour to the starter, and mix in the water. Cover and leave overnight

Day 4:

Discard 150g of sourdough starter and add to it 100g water A
100g wholemeal flour
dd the flour to the starter, and mix in the water. Cover and leave overnight. The starter should start to smell pleastantly sour with small bubbles appearing on the surface

Day 5:

Discard 200g of sourdough starter and add to it 150g water
150g strong white flour
Add the flour to the starter, and mix in the water.
Cover and leave overnight. The starter should appear active and full of bubbles

Day 6:

The starter should be quite active now and be full of little bubbles and smell slightly sour
Discard 250g of sourdough starter and add to it 200g water
200g strong white flour
Add the flour to the starter, and mix in the water. Cover and leave overnight

Day 7:

The starter should now be very active and full of bubbles. The starter is now ready to use.
Remember when making your sourdough bread always retain some sourdough starter which will be feed/refreshed ensuring you have some sourdough starter for the next dough

Sourdough Bread
from www.ilovecooking.ie


500g all purpose white flour
5g salt
325g water
150g sourdough starter

INSTRUCTIONS
1.Add the flour to a clean mixing bowl. Mix the salt through the flour. Add the water and sourdough starter to the flour.
2.Combine all the ingredients together to form a rough dough.
3.Turn the dough out onto a clean work surface. Knead the dough for 10 seconds. Return the dough to the mixing bowl and leave to one side for approximately 10 minutes.
4.As the dough rests the gluten within the dough continues to develop. It also creates time when you can continue with your daily life.
5.When kneading, do not worry if the dough is slightly wet or sticky. Resist the temptation to add any extra flour. After 10 minutes return to the dough. Turn the dough out onto the work surface and knead for 10 seconds return the dough to the mixing bowl and allow the dough to rest for a further 10 minutes.
6.The dough will need to be kneaded one more time. After the third time of kneading for 10 seconds the dough should be smooth, smooth and elastic.
7.Return the dough to the mixing bowl cover with cling film and allow the dough to prove for 4 hours at room temperature.
8.After 4 hours turn the dough onto a clean work surface and knock the dough back. Knocking back the dough simple involves knocking the air from the dough and equalising the temperature within the dough.
9.Form the dough into a tight round ball. Prepare a proving basket by lightly dusting with flour, alternatively if you do not have a proving basket line a 2.5l round pyrex dish with a clean tea towel and dust with flour. Place the dough seamed side facing up into the proving basket or alternatively the Pyrex dish. Prepare the lid of the pyrex dish by greasing and dusting with flour this will prevent the dough from sticking to the lid later. Cover the Pyrex dish with a lid and place into a fridge and leave overnight.
10.The reason for using a Pyrex dish is that it acts like a proving basket. The dish acts as a support to your dough. It encourages the dough the take on the shape of the dish and to prove up and not just to spread out flat. The dough will also be baked in the Pyrex dish. Using a fridge reduces the temperature of the dough allowing it to prove slower and longer which allows for a greater development of flavour within the dough but also increasing its digestibility. As dough ferments or proves the gluten within the dough breaks down. The longer a dough is allowed to prove the more flavour it will contain and the easier it is for your body to digest.
11.The next morning preheat your oven to 230C
12.Remove the Pyrex dish containing your dough from the fridge. Flip the Pyrex dish over, so the bowl of the Pyrex dish now becomes the lid. Remove the tea towel.
13.Using a sharp knife cut the surface of the dough, this is what is known as the baker’s signature. The dough can be cut up to ½ cm deep. Cover the dough with the bowl of the Pyrex dish and place the Pyrex dish into the preheated oven.
14.By baking the dough in the Pyrex dish there is no need to steam the oven. Baking with a lid on the Pyrex dish creates its own steam which will allow the dough to rise and open up while baking. The Pyrex is very similar to the old style of Dutch oven baking.
15.The dough will need to be baked for 50 minutes. After 25 minutes remove the lid from the Pyrex and continue to bake for a further 25 minutes.
16.Once baked remove the bread from the Pyrex dish and allow to cool.
17.Alternatively if you have a proving basket simple remove the proving basket from the fridge. Pre-heat the oven to 230°C/425°F/Gas 7 and place a baking tray in the bottom of the oven. Turn the sourdough dough loaf out on to a baking tray or hot baking stone. Flour, score or glaze as required and put into the preheated oven. To create steam to the preheated baking tray in the base of the oven add a handful of throwing ice cubes or pour in some water from a boiling kettle This will release a blast of steam into the oven. Bake for 30 to 35 minutes or until a good crust has formed and the loaf sound hollow when tapped on the base.

Instant Pot Chicken Broccoli and Rice

Instant Pot Chicken Broccoli and Rice

from www.idonthavetimeforthat.com


Ingredients

2 Tbls Butter
1½ - 2 Pounds Boneless Skinless Chicken Breast cut into cubes
2 Cloves Garlic
1 Small Onion
1 Tsp Salt
3/4 Tsp Pepper
1 Tsp Garlic Powder
1 and 1/3 Cups Long Grain Rice
1 and 1/3 Cups Chicken Broth
½ Cup Milk
1½ Tbls Flour
1-2 Cups Fresh Broccoli cooked
1 and 1/2 - 2 Cups Mild Shredded Cheddar Cheese

Directions

Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
Whisk together milk an flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
Immediately add milk and flour mixture and mix until it is well combined.
Add broccoli and cheese and stir until well combined. Serve immediately.

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

BLUE CHEESE AND CHEDDAR SCALLOPED POTATOES

Recipe Source: Melskitchencafe.com

PREP TIME: 10 MINS

COOK TIME: 30 MINS

yield: 4 servings

INGREDIENTS:

1 tablespoon butter
1 1/4 pounds russet or yukon gold potatoes, peeled and sliced 1/8-inch thick (I used the side of my box grater that has long lines to grate on)
1/2 medium onion, minced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf
1 cup grated sharp cheddar cheese
1/4 cup crumbled blue cheese (or more to taste)
Salt and pepper 

DIRECTIONS:

Preheat the oven to 425 degrees. Heat a large cast iron skillet over medium-high heat. Add the butter. When melted, add the onion, cook for 2-3 minutes until translucent and beginning to lightly brown. 

Toss in the garlic and thyme and cook for 30 seconds, until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream and bay leaf. Bring to a simmer and then cover, reduce the heat to medium-low and cook for about 10 minutes. 

Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.

CLASSIC AND SIMPLE: BLACK BEANS AND RICE WITH KIELBASA

CLASSIC AND SIMPLE: BLACK BEANS AND RICE

PREP TIME: 10 MINS

COOK TIME: 1 HOUR

adapted from melskitchencafe.com

INGREDIENTS:

4 teaspoons olive oil
1 kielbasa sausage
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste
4-5 cups hot, cooked white or brown rice 

DIRECTIONS:

In a medium saucepan, heat the oil over medium heat. Add the kielbasa and cook until it is brown and almost cooked. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency. 

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice. 

For an electric pressure cooker, use the Saute function to heat the oil. Cook the kielbasa, bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.

World's Best Taco Soup

World's Best Taco Soup Recipe!
from iheartnaptime.net

Ingredients:

1 pound hamburger or turkey burger
1-2 Tablespoons taco seasoning (more or less to taste)
1 medium sweet onion, chopped finely
1 green bell pepper, chopped
1 red bell pepper, chopped
1 15 oz can black beans, drained
1 15 oz can kindey beans, drained
1 15 oz can pinto or white beans, drained and rinsed (optional)
1 15 oz can corn
1 15oz can tomato sauce
1 10 oz can rotel tomato’s
1 15 oz can diced tomato’s
1/4 cup salsa (fresh is best) 

Directions:


1. Brown hamburger in a large pan over medium heat. Add in the onions, bell peppers and saute for a few minutes.

2. Add in the remaining ingredients and stir until combined. Let simmer for about 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have more time let it simmer longer. You could also put this soup in a crock pot and let cook on low for several hours.

3. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!

Cranberry Salsa

CRANBERRY SALSA

12 oz fresh cranberries
1 granny smith apple, peeled and cored
1/4 medium onion
1/2 red bell pepper
1 jalapeno pepper (remove seeds and stem)
1/4 cup cilantro

Combine above ingredients in a food processor until finely chopped

Stir in:

1/3 cup unsweetened applesauce
1 T. lime juice
3/4 cup sugar
1/2 tsp salt
1/2 tsp pepper

Refrigerate for at least 2 hours before serving with tortilla chips.