I haven’t purchased a loaf of bread in years and I have been making my own with a sourdough starter that I decided to create and maintain. Overall it’s criminally easy and the products that you can make from a sourdough starter are infinitely better in taste and health.
But first you must cultivate a starter (which is much easier than it sounds). Just mix water and flour. Seriously. To take from Sandor Ellix Katz and his book “The Art of Fermentation”
“…mix a small amount of flour and water in a bowl, a little more flour than water, and stir until smooth. Add a little more water or flour as necessary to obtain a batter that is liquid and pourable, yet thick enough to cling to the spoon.”
Today you’ll get two recipes that make an amazing meal and will leave some good leftovers for those of you in the meal-prep crowd.
We’re going to make my recipe for Spanish rice first then add some ingredients and make stuffed peppers.
So here’s what you’ll need in two parts:
- Spanish Rice
- 1 1/2 C. Rice (Uncooked, White)
- 2 C. Chicken Broth
- 3 T. of Olive Oil
- 1/2 C. Onion (Chopped)
- 1/2 C. Yellow Pepper (Chopped)
- 1/2 C. Cactus (Chopped) [It looks like this in the store]
- 1/2 C. Tomatos (Chopped, in sauce, you can use salsa as a proxy)
Making your own dressing is super easy and I find it to be much tastier plus more rewarding. Especially when your friends or family compliment it and you get to tell them that you made it.
This one is very simple. Perfect for a chicken salad with some chow mein noodles or a stir fry.
Alternately you can use it as the dressing for an asian-style coleslaw (see also: coming soon)
What you’ll need:
- 1/4 C. Rice or white wine Vinegar
- 1/3 C. Vegetable Oil
- 2 t. Soy Sauce
- 1 t. Garlic (minced)
- 1 t. Ginger (grated)
A whisk or stick blender
Add the ingredients together and blend until the mixture has emulsified.
A stick blender (or immersion blender) makes this immensely easier. But if all you have is a whisk I would suggest rolling it between your two palms as if you were making snakes out of clay to get the most whisk for your energy.
These chicken enchiladas are something that my mother has made for years and I’ve only slightly changed to align with my adult tastes. But they are easy enough and tame enough that even the most picky eaters will be pleased with your effort and you’ll not break a sweat.
Here’s what you’ll need:
- A large casserole dish (8″ x 12″-ish)
- A skillet and butter
- 1 package of at least ten ‘burrito’ sized tortillas
- 1 10oz. can of chicken breast
- 1 10.5oz. can of cream of chicken soup
- 18oz sour cream
- 1 7oz. can of green diced green chiles (get the smaller can if your brood is ultra sensitive to the slightest spice)
- 1/2 C. green onions [sliced]
- 1/2 C. Pico De Gallo
- 3/4 C. cheddar or colby jack cheese [grated]
- 1/2 C. milk
- 1/2 t. salt
This is a dish that my family has been making for a while as the breakfast for christmas morning. It’s an easy enough dish to do when you need it or, as I like, to do the night before then bake the next morning. Whichever you prefer I promise you that this is dish which will make everyone happy. It serves 8-10 and is hearty enough that you shouldn’t need more than a cup of coffee to rip through the gifts under the tree after.
Here’s what you’ll need to make it:
- One large rectangular casserole dish (8″x12″ish)
- 2lbs of hash browns (thawed) or potatoes (grated)
- (1) 10.5oz can of cream of chicken soup
- 1/2 C. [1 stick] of Butter (melted)
- 2 C. of sour cream
- 2 C. of Ham (cubed)
- 1/2 t. of Black Pepper (crushed)
- 1/2 C. of green onion (chopped)
- 1.5 C. of cheddar cheese (grated)
- 2 C. of ‘corn flake’ cereal (crushed)
Well, summer’s here, and the time is right for fighting in the street boy. The question is posed as to what a poor boy can do. I postulate that instead of fighting he could make some decent spareribs with naught more than an oven and 4-24 hours. Remember, always read the entire recipe before starting and come up with a plan of attack.
What you’ll need:
- Pork Spareribs
- Enough Dr. Pepper to cover them (2 Liters should be good)
- 1C. Water
- 1/4 C. Salt
- 1/2 C. & 1 t. Chili powder (May need more depending on the amount of spareribs.)
- 1 T. Oil (Vegetable, Canola, Peanut, etc.)
- 1/2 C. Sweet Onion (Finely Chopped)
- 5 Garlic Cloves (Minced)
- 1/2 C. Ketchup
- 1/4 C. Molasses
- 2 T. Worcestershire sauce
- 2 T. Apple Cider Vinegar
To start out put your spareribs in the baking dish you have. Then add the salt and pour Dr. Pepper in until you’ve covered the ribs. Don’t worry about being to precise about covering them because it is likely that they will float. Just ensure that the Dr. Pepper is at a level higher than they were before you started pouring and that you have at least 1/2 C. left for the sauce. Then, cover, and place in the fridge for a minimum of 2 hours. I would suggest overnight though.
Anyone who knows something about anything is sure to tell you that you can’t rush good pizza. This is probably the most absolute rule in the whole of the universe. But don’t fret because we’ve got plenty of time and I’ve been making pizza for a decent portion of my short life.
Things you may want:
A pizza stone
A pizza cutter
some olive oil
perhaps an oven mit.
There are two stages to making a good pizza. First you make the crust and then you tackle the toppings.
To make the crust you’ll need these ingredients:
- 1 packet of Active Dry Yeast (about 2 1/4 t.)
- 1 t. of Sugar
- 1 t. of Salt
- 2 T. of Vegetable Oil
- 1 C. Warm water
- 2 1/2 C. Flour (omit salt if using ‘self rising flour)
First get a small bowl and put your warm water into it. Take the yeast you have set aside and dissolve it into the warm water. Read more