This is probably one of the easiest recipes ever. So let’s get to it. 10 minutes of prep and about 1 hour of waiting. It’s a good candidate for making ahead and reheating to eat.
Here’s what you need –
- A stock pot
- A colander
- A potato masher or fork
- (Optional) A knife
- (Optional) An immersion blender
Sourdough is criminally easy and when you break down the cost it’s too cheap not to make yourself. For me, using the best materials, each loaf with time and money factored in costs around $1.27.
You’ll need a sourdough starter to make this recipe and if you don’t have one you can use my method to easily make your own!
Here’s what you’ll need-
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.”
This recipe is pretty easy but it makes a delightfully balanced dish that pairs well with greens and ham. Serves about six and takes about an hour.
Preferably you will make this dish in a 2 qt. dutch oven but you can do it in a 7″x11″ baking dish.
Here’s what you’ll need:
- 2 C. uncooked macaroni noodles
- 1 1/4 C. Milk
- 1/2 C. Butter
- 2 eggs
- 1/2 Yellow onion (medium, chopped, about 1/2 C.)
- 4 oz. Fontina (shredded)
- 4 oz. Medium Cheddar (shredded)
- 2 T. Green Onion (chopped)
- 2 T. Parsley (chopped)
- 1 T. Salt
- 1 T. Flour
- 1 t. Paprika
- 1 t. Chives (chopped)
- 1/2 t. Fresh ground pepper
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.
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
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