Saturday, May 19, 2018

Poetry and the Words Within

Some days I just sit and look around me
experiencing
other days I hurry never once
noticing

The things that matter most get
brushed away
and the inconsequential things tend to
stay

what is my purpose?
I've started to ask myself
what can I say to the world
that wont be forgotten and put on a shelf?

here's what I'd say to the world:
"Look around you
look outside yourself
find others to love 
and don't put anyone on a shelf"

The Mexican flavored dish to save your life

    Have you ever realized 1 hour before dinner time that you have nothing planned for dinner? There was a night, for me, like this and boy did I have a break down. With a screaming baby and Pinterest up I determined (desperately) to get something on the table. I threw a piece of frozen chicken drenched in salsa in a pan and cooked it with peppers and onions. I then made corn and a couple types of beans. I made homemade (horrible) corn tortillas and threw in some rice for good measure. By the time my husband got home the kitchen, the baby, the dinner (if you could call it that) were all a big, fat, ugly mess. Despite how I felt towards this mental-breakdown inducing dinner, we had something to eat.
    By this point I'm sure you are hoping the recipe you came for is not the above mentioned one. Thankfully it's not; but because the recipe I am going to share started from that night's disaster, I though I'd better give the back story.
    I always make enough for left overs so we had this dinner yet again the second day. When the third day rolled around I decided to take all the leftovers (minus the tortillas) stir it all together in a pan with tons of Mexican seasonings and get it nice and hot. Afterward I tossed a bunch of cilantro and avocado on it and it became one of our all time favorite dinners.
The easiest Mexican flavored dish I've ever made.

Ingredients
1 bag frozen corn or 1 16oz can (Drain if canned)
3 16oz cans of diced tomatoes (with or without chilies)
1 16oz can black beans (Drained)
1 16oz can re-fried beans
2 cups uncooked brown rice (Equals about 4cups cooked)
4-5TBS homemade taco seasoning

Optional (if you wanna get fancy)
Onions
peppers (any color)
Fresh Cilantro
Avocados
garlic 

Spices (if you feel comfy sprinkling on your own amounts)
Cumin
Chili powder
Paprika
cayenne
oregano

1. Cook rice according to package instructions and set aside in the dish/pan/cooker you cooked it in. (keep heat on low)
OPTIONAL: Saute onions and/or peppers in a skillet.
2. Open cans and bags and toss all with the rice to mix it all together.
3. Throw all the seasoning in and mix again.
4. Turn heat up to medium, medium low and heat all the add ins.
5. Garnish to your hearts content with whatever sounds good and is laying around.
6. Marvel at your lovely dinner. ;)

There you have, the easiest Mexican Flavored dish to save your life.


Taco seasoning remixed

1 Cup Chili Powder
4 TBS Cumin
3 TBS salt
2 TBS Pepper
2 TBS Paprika
1/2 TBS oregano 


Throw everything into a mason jar and shake until blended. :)

use 2-3TBS per pound of meat (usually hamburger) with 1/4 cup water.

NOTE: If you don't use fresh garlic and onions when you make tacos I would suggest putting in 4TBS Garlic powder and 1/2 cup onion powder.

Brocoli Carrot Salad

Salad Ingredients
1 head of Broccoli (and peeled stocks if desired)
3 Carrots
2-3 stocks of celery
Half a Small to Medium Onion
1 Granny Smith Apple

Dressing
1 Clove of Garlic
1 1/2 cups Mayonnaise
1/4 cup mustard
1/8 cup Apple Cinder Vinegar
salt to taste
1. Shred all salad ingredients with a fine shredder or lightly process in a food processor to desired consistency and mix together.
2. Mince or press garlic clove into a medium bowl and add in the rest of the dressing ingredients to mix well.
3. Add desired amount of dressing to the salad filling and salt to taste.

Wednesday, March 14, 2018

The Herman

When it comes to starters, the one people are most familiar with, goes by the affectionate name of Herman or a Friendship Starter. Herman gained it's fame in the 70's and was mostly used to make Herman cake and Friendship bread. It was also used to make biscuits and many other sweet treats. Herman quickly became a staple in most everyone's home. This wonderful starter had a tendency (as most starters do) to grow to an inordinate size, when not constantly cooked with, and therefore needed to be thrown out or given away. It became somewhat of a tradition to give excess starter to neighbors, friends and family to share the magic and delight of having Herman in their home.

Now, unlike a regular Sourdough Starter (only containing water and flour) the Herman uses dry active yeast, sugar, flour and water. It appeared more convenient, do to dry yeasts quick acting nature.  In reality though a plain old flour and water is almost as quick acting and needn't the extra ingredients.

I have enjoyed finding out more about this Herman friend of so many and delving farther into the word of Sourdough.

Here are a couple clippings from a article my grandmother had about Herman.


Monday, January 8, 2018

The Heavenly Scent of a Fresh English Muffin

I have never in my entire life found a more fulfilling and easy recipe. This here is a great "starter" recipe for someone new to the magic of sourdough. I am pleased to introduce to you "The Homemade English Muffin."

This recipe has been slightly adapted from the Original at "Wild Yeast".

It does require a scale. The conversions to cups were really obscure. If the cup conversions are still wanted, I will be happy to provide them.
Here is a link to the scale I have in my kitchen. It's cheap and works very well. Ozeri Digital Kitchen and Food Scale



Alright, for this recipe you will need the following ingredients:


Levain (commonly referred to as Sponge) Ingredients:
  • 110 g  100% hydration sourdough starter
  • 160 g flour 
  • 100 g whole wheat flour
  • 276 g milk 
Final Dough Ingredients:
  • 75 g flour
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp Honey
  • all of the Levain 
Recipe:
  1. In a medium bowl, mix the sponge ingredients until just combined. Cover and let rest for 8 hours or overnight. 
  2. Add the final dough ingredients and mix to roughly combine. Turn the dough out onto the counter and hand mix for about 7 to 8 minutes, or until the surface becomes quite smooth. The dough will be very soft, and sticky at first. I usually add a little bit more flour half way through mixing. It will become less sticky as you mix, so try not to add to0 much extra flour.
  3. Flour the counter and your hands well, and roll or pat the dough out to a thickness of about one-half inch. Cut the dough into 3 to 4-inch circles and place them on semolina or corn meal-dusted parchment paper.
  4. Cover and let proof for 45 – 60 minutes.

  5. Lightly oil a griddle and heat it over medium-low heat. Cook the muffins for a total of about 8 or 9 minutes on each side, until browned and the sides are firm. Flipping them every couple of minutes for the first few minutes, helps to provide a better shape.
  6. Cool on a wire rack. 


And there you have it. One of my all time favorite Sourdough recipes. Hope you enjoy and please check out "Wild Yeast"