I’ve had the sourdough starter for weeks. I feed it weekly, like I’m supposed to, then I panic. Who am I to work with such magic? How could I possibly get it right? Except that the bread part is the whole point of having a sourdough starter. Apparently.
Flat bread to the rescue. Because flat bread isn’t really magic. It just tastes good. And is super easy. Especially for little helpers. Roozle is a pro flat bread maker by now, with years of experience.
Sourdough Flat Bread
2 cups white flour
1 T olive oil
.5 t kosher salt
about 1.5 cups of starter
up to .75 cups warm water
Mix starter, flour, salt, olive oil, and .25 cups of water in a bowl. Once mixed, add water until dough isn’t sticky to touch. Let it sit for about 30 minutes. Roll it out into a “worm” and cut into golf ball size sections. Roll out flat and cook on a dry, hot skillet. I use an electric griddle. No oil or butter. Let cool on a rack then store in a gallon size plastic bag. If you don’t plan to eat them within 2-3 days, store in the refrigerator.
I don’t think I’ll be throwing away any more sourdough starter. And maybe I’ll get brave enough for actual sourdough bread eventually. We’ll see.
I’ve always been terrible at breakfast. I can make it, I just don’t want to eat it until 10am. Then I’m omgsohungry and don’t know what to do. This week, a batch of steel cut oatmeal came to the rescue.
Best oatmeal ever
1 cup cooked steel cut oats
1 apple, cut bite sized
1 teaspoon raw honey
1/4 cup pecans
Microwave the apples with a teaspoon of honey for 30 seconds. Microwave the oatmeal for 1 minute. Smash up the pecans in a bowl, add oatmeal and apples, mix up well, heat again for another minute. The apples will be almost cooked, but still crunchy. So good.
Vegetarian pro-tip: a cheeseburger with no meat is just a cheese sandwich and is fully Roozle approved.
Life pro-tip: Yes, McDonald’s isn’t awesome, but hard days are hard and it’s totally okay to allow not awesome things to be awesome in those moments. Maybe you already knew that. I’m just learning it.
Growing up, beef Stroganoff was one our favorite family meals. My mom made it regularly and we all ate it happily without complaint (which is quite an accomplishment with three kids, one of them being me and I was the pickiest eater ever). It’s been a meal that I’ve missed and forgot that I could probably find a way to recreate it. After recreating shepherd’s pie with such great success for Saint Patrick’s Day this year, I was inspired to find a way with this favorite meal and I did! It ruled!
Instead of following a recipe, I read 10+ recipes of how to make it and made it up according to what I learned from those ideas. Because I’m terrible at following rules and I want this recipe to be something I can make without freaking out about having all the ingredients.
Vegetarian Mushroom Stroganoff
Half an onion (or shallots or more or less, but I had half an onion in my fridge, so there you go)
Some garlic (I went with three cloves, chopped)
A lot of mushrooms (I used half of a sandwich-sized bag of sliced white mushrooms and two portobello caps)
A can of cream of mushroom soup (I used a small box of organic vegetarian condensed mushroom soup)
A splash of whole milk or cream or something
Some sour cream (I had about 1/4 cup left in my container and used that)
3/4 of a package of egg noodles
What to do:
Sauté the onions and garlic in some butter
Cook until you bring out all the liquid in the mushrooms
Add condensed soup and add some milk to thin it out a bit
Add loads of fresh ground pepper
Cook noodles according to the package
Add sour cream just a few minutes before noodles are done to warm up
Slop the awesome onto the noodles and feel super happy about your vegetarian life (optional)
I’m so mad at myself for waiting so long to make this. It was super good and fast and cheap enough as I had almost everything I needed to make it on hand already. It’s a great way to use up buying too many mushrooms, which I do all the time. Can you have too many mushrooms? Yes. Well, not anymore!
Roozle ate egg noodles with butter, yogurt, and a clementine.
The kitchen is my favorite place to be these days. Especially on Sundays. We have a tight schedule all week, so Sundays are my favorite day to set up the week with all the vegetable roasting and fruit chopping and egg boiling and rice baking. This helps with breakfast grazing, making lunches, and adding to dinners (salad! with roasted beets!) though the Brussels sprouts didn’t last very long (we ate those first. Because omg so good.)
Hopefully I can add granola bars, bread, and pizza dough to my Sunday afternoons, but couldn’t quite get it together today. Maybe next time.
Life is in big transition these days, but in the kitchen, things aren’t so complicated. Cutting and measuring. Everything feels simple. Okay. Even easy. I need that. I like that.
I love homemade bread. Everyone probably does, because it rules. I’ve messed around with bread recipes for a while, never really getting it right. After many tries, I finally found my favorite sandwich bread recipe. Well, I found the best one so far then adapted it into my favorite.
Because I often have a little helper who asks a lot of questions and because I’m terrible at following directions, I always measure out all my ingredients in little cups. This way I only have to think all at once instead of over and over and my little helper can dump them into the mixer if she wants.
Make sure your stand mixer bowl is extra shiny so you can take selfies in the reflection while the dough kneads itself into awesome. Because what else are you going to do?
When recipes say “until it doubles” I like to go by “looks gigantic and awesome.” This one totally meets that criteria.
Roll out. Me and my homies. Bread making is way more fun while singing Ludacris. As all things are.
When I first started baking bread, I always forgot to oil the edges of the bread pan and my second rise got squished up by the plastic wrap refusing to slide around with the growing dough. Don’t be like me.
Double? Or gigantic and awesome? I maybe sometimes leave during this part and come back to OH DEAR GIGANTIC. But that just makes the bread even better, so, whatever.
When this bread cools, you need to cut the whole loaf. It gets crumbly with each day that goes by, if days can go by at all. Because homemade bread goes pretty fast. Because TOAST.
White Whole Wheat Sandwich Bread
Recipe adapted from The Bread Baker’s Apprentice.
1 3/4 cups whole white flour
3 cups white flour
1 1/2 teaspoons kosher salt
1/4 cup whole or 2% milk
3 tablespoons sugar
2 teaspoons instant yeast
1 large egg, beaten
3 1/4 tablespoons unsalted butter, melted
1 1/2 cups warm water
Mix dry ingredients together (flour, sugar, yeast, salt).
Add wet ingredients (butter, egg, milk, water).
Mix in stand mixer with paddle attachment until combined.
Knead with bread hook in stand mixer for a while until it’s awesome.
Take out of stand mixer bowl, wash bowl, spray mixer bowl with oil, put dough back in, cover with plastic wrap and leave to rise until doubled in a warm spot (I use the proof setting on my oven for this, it takes about an hour).
After it doubles, knead, split and shape into bread pans, cover with plastic wrap loosely, proof again in a warm spot for a while until big and ready to bake (about an hour, again, depending on your proofing conditions).
Bake at 350 degrees for 25 minutes for soft, but crunchy crust. Adjust according to your oven and how you like your bread.