Sourdough Bread Loaf

Note: This recipe assumes you already have an established sourdough starter and a kitchen scale.

Ingredients

• 160g sourdough starter
• 290g filtered water (1 1/4 cup)
• 20g salt
• 410g all-purpose flour (King Arthur's recommended)

Directions/Rough Timeline

1. Feed starter 3 hours before you intend to begin mixing the dough.
   This makes the most of the natural fermentation during dough rising.
   
   
2. Combine starter, water, and salt. Mix to combine. 
   
   
3. Add flour. Mix with spatula or danish whisk to combine.
   Fully incorporate flour (use your hands if needed).
   
   
4. Cover with plastic and let rest for 30 minutes at room temp.
   
   
5. 4 sets of stretch & folds, 20 minutes apart each.
   (Wet hands with cold water to help with sticking)
1. First 2 sets are regular "stretch & fold"
2. Second 2 sets are coil folds
3. Cover in between sets
   
   
6. Cover and let rise for 3-4 hours.
   
   
7. Shape and place in lined banneton dusted with flour.
   (Add inclusions here, if desired).
   
   
8. Cover and let rise for 2 hours.
   (This is where you can cold proof if you need more time before baking, though I don't recommend).
   
   
9. Begin preheating oven and dutch oven 1 hour into final rise 460 F. Allow to preheat for 1 hour.
   (If cold proofing dough, remove dough at least 2 hours before baking).
   
   
10. After preheat is complete, tip dough out of banneton onto parchment paper. Score for expansion.
    
    
11. Place dough in dutch oven. Add 2 ice cubes between parchment paper and dutch oven walls for steam. Cover.
    (Can use two bread pans with one as a "cover" if you don't have a dutch oven or if you want to make bread for sandwiches).
    
    
12. Bake for 30 minutes. Remove cover, reduce temp to 440 F, bake for additional 10 minutes.
    
    
13. Remove from oven/dutch oven and allow to cool on rack for at least 1 hour before cutting.

Roasted Fennel and Shallots with Butter Beans and Greens

 

This is great and filling as a main, but I think it would also be nice with mussels

Serves 2

Ingredients

• 3 Shallots, sliced thickly
• Olive Oil
• 4 cloves Garlic
• 1 tsp Thyme
• 2 bulbs Fennel
• 1 can Butter Beans, do not drain
• 2 handfuls Greens - og recipe called for Kale, I used Mustard Greens and they were great
• 2 handfuls Spinach
• 1 TBS White Wine Vinegar
• Toasted Sourdough Bread - cracked wheat works great for this

Preparation

1. Preheat oven to 400°F
2. Toss shallots, garlic, and fennel with olive oil to coat and a pinch of salt. Place on a baking tray and roast - I would estimate 20 min, but check at 10 and every 5 thereafter. You want everything to be turning brown and caramelized
3. Heat 2 TBS olive oil in a large frying pan or shallow stovetop casserole over medium heat.  Add butter beans, along with liquid from the tin. Bring to a gentle boil and cook for 4-5 min, until much of the liquid has reduced. 
4. Stir in the greens and spinach, allow to wilt, then add vinegar.
5. When roast vegetables are done, squeeze the garlic out of their peels and mash them up with a fork
6. Stir the roast vegetables into the beans and greens
7. To Serve: divide the beans between serving bowls, top with a drizzle of olive oil or butter, and salt & cracked pepper to taste.  Scoop the beans onto the sourdough and enjoy!

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Original Recipe by Deliciously Ella

Adapted by Jasmine

Zucchini Bread

 Ingredients (makes 2 loaves)

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon (or nutmeg, pumpkin spice...etc)
• 1 teaspoon salt
• 3 large eggs
• 2 ½ cups grated zucchini
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 ½ cups chopped walnuts, pecans, or mini choc chips

Directions

1. Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

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Original recipe found on SpendWithPennies. Posted by Emilee.

Chicken Tortilla Soup

 Ingredients

• Oil for sautéing 
• 1 diced onion
• 2 tablespoons minced garlic
• 2 jalapeños, finely diced and seeds removed
• 6 cups chicken or bone broth
• 1 packet taco seasoning
• 14.5 oz can fire roasted diced tomatoes
• 8 oz brick cream cheese, softened
• 1 pound boneless, skinless chicken breast
• 2 limes, juiced
• salt & pepper to taste
• cilantro leaves, chopped (optional)
• avocado, sliced (optional)
• shredded taco cheese (optional)
• tortilla chips (optional)

Directions

1. Heat oil in stock pot over medium heat. Add onion and jalapeno, cook until softened. Add minced garlic, cook 1 additional minute.
2. Add broth, taco seasoning, and fire-roasted tomatoes to pot. Stir well and bring to a boil. Reduce to simmer and add uncooked chicken breast. Let cook for 20-25 minutes. Transfer chicken to bowl or cutting board and let rest.
3. Once chicken is cool enough to handle, shred. Add softened cream cheese to pot (cutting into chunks can help this step). Whisk vigorously until combined and smooth. 
4. Add lime juice, salt, pepper, and cilantro (if using). Return shredded chicken to pot. 
5. Ladle soup into serving bowls. Top with avocado slices, cheese, crumbled tortilla chips, and other toppings as desired.

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Original recipe found on 40aprons. Posted by Emilee.

Teriyaki Turkey Rice Bowls

  Ingredients

• 1 tablespoon vegetable oil
• 1 diced onion
• 2 tablespoons minced garlic
• 1 pound ground turkey
• 1 cup chopped broccoli
• 2 large carrots peeled and grated
• 2 green onions diced, for garnish
• 4 cups cooked white or brown rice divided
• 1 bottle Teriyaki stir fry sauce

Directions

1. Set rice to cook.
2. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
3. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
4. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
5. Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

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Original recipe found on Yellow Bliss Road. Posted by Emilee.

Gryo Meatball Bowls

  Ingredients

• 1 pound ground lamb, beef, or pork lamb preferred
• ¼ cup minced onion
• 3 cloves garlic minced
• 1 large egg
• ½ cup finely crumbled feta cheese
• 1 teaspoon Greek seasoning
• ½ teaspoon salt
• Tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• Rice, cooked
• Kalamata olives

Directions

1. Set rice to cook.
2. Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
3. Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
4. Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs. Mixture should yield 14 to 20 meatballs depending on size of scoop. Note: if not using scoop, divide entire mixture into 4 equal parts, then divide each part into 5 equal meatballs.
5. Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.
6. Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber, tomatoes, more feta cheese, kalamata olives, and any other desired garnishes. Serve immediately.

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Original recipe found on 40 Aprons. Posted by Emilee.

Shepherd's Pie Soup

 Ingredients

• 2 lbs potatoes, chopped (peeling not necessary if you don't care about the skin)
• ¾ teaspoon salt
• ¾ cup sour cream
• 1 lb. Ground Beef, 85% lean (I used venison)
• 1 yellow onion, diced

• 3 cloves garlic, minced

• 3 Tablespoons salted butter
• ¼ cup flour 

• 4 cups Chicken broth (I used 4 cups water, 6 bullion cubes)

• 2 cups half & half

• 3/4 teaspoon Worcestershire sauce

• 2 teaspoons Italian seasoning
(season at your own risk, you know the rules)
• 1/2 teaspoon mustard powder

• 1/4 teaspoon ground sage

• 2 cups shredded cheddar cheese

• 1 bag mixed frozen vegetables

• Salt/Pepper, to taste

Directions

1. Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
2. Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
3. Melt 2 Tablespoons of butter over medium heat in stock pot. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
5. Add the chicken broth slowly, stirring continuously. 
6. Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Stir in the potatoes until well-combined into the broth. If necessary, use an immersion blender to blend until creamy. 
8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
10. Taste, season with salt/pepper if desired and serve!

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Original recipe found on The Cozy Cook. Posted by Emilee.

Honey Chipotle Chicken Rice Bowls (w/Avocado Corn Salsa)

Ingredients

Honey Chipotle Chicken

• 2 lbs chicken breast
• 2 tbsp olive oil
• 2 chipotle Chili in adobo sauce, finely chopped
• 2 tbsp adobo sauce
• 2 tbsp honey
• 1+ tbsp garlic powder 
• 1+ tbsp ground cumin 
• juice of 1lime
• salt and pepper if you want

Avocado Corn Salsa

• 1 bag frozen corn, thawed (or fresh grilled sweet corn, cut from cob)
• 1 avocado, peeled and diced
• 2 jalapenos, seeded and diced
• 1 bundle scallions, chopped
• 1 tbsp cumin
• juice of 2 limes
• salt and pepper to taste

Other ingredients

• Cooked rice (we did 4 cups)
• Crumbled queso fresco or cotija cheese
• Lime wedges for garnish

Directions

Honey Chipotle Chicken

1. Whisk together olive oil, chipotle chiles, adobo sauce, lime juice, honey, garlic powder, cumin, salt, and pepper in a bowl. Add chicken to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let chicken marinade for 1-4 hours. (I did overnight and that worked fine, too.)
2. Preheat grill to 400 - 425 degrees F or skillet to medium-high heat. Cook until the internal temperature is 165 degrees F. 
3. Remove chicken and let rest for 5-10 minutes before dicing.

Avocado Corn Salsa

1. Combine corn kernels, diced avocado, jalapeno, scallions, lime juice, cumin, salt, and pepper. Stir and taste test.

Assembling the Bowls

1. Divide rice evenly into bowls. Top with chicken, salsa, and cheese. Garnish with extra lime wedges.

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Original recipe found on RecipeRunner. Posted by Emilee.

Sheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts

 Ingredients

• 1½ lb Brussels sprouts, trimmed and halved (or frozen, I don't judge)
• 2 small butternut squash - trimmed, peeled, seeded, and medium diced. Or, as previously mentioned, frozen.
• 2 lb chicken thighs, boneless skinless
• 1 small pkg fresh thyme leaves
• 4 cloves garlic
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Directions

1. Preheat oven to 450°F.
2. Toss Brussels sprouts, squash, thyme, and garlic with oil and maple syrup; season with salt and pepper. Spread out in a single layer on a baking sheet.
3. Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheet.
4. Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, 20-25 minutes. Check periodically to move the veggies around for more even cooking.
5. To serve, divide roasted veggies and chicken between plates. Enjoy!

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Original recipe -- Mealime

Posted by Piera

Cilantro Lime Salmon Bowls

 Ingredients

• 3 red peppers, sliced into strips
• ⅔ cup olive oil, plus 1 tbsp
• Salt & pepper to taste
• ⅓ cup lime juice
• 2 tbsp finely chopped cilantro, plus more for garnish
• 2 tsp honey
• "1 garlic clove, minced" (quotes because come on, who ever used only a single clove of garlic)
• 4 salmon filets
• Rice of your choosing - I find that basmati is quite nice for this
• 1 avocado, thinly sliced
• Lime wedges, for serving

Directions

1. Preheat oven to 400° and line a large baking sheet with parchment paper.
2. Toss bell peppers with 1 tbsp olive oil, salt, and pepper. Dish onto baking sheet and place in the oven to bake for 10 minutes.
3. In a medium-size bowl, whisk to combine olive oil, lime juice, cilantro, honey, and garlic.
4. Place salmon in a large bowl and season with salt and pepper. Pour half the marinade over filets. Toss until fully coated. Set aside remaining marinade.
5. When peppers have baked for 10 minutes, remove from oven and place filets on top of peppers. Bake until peppers are tender and salmon is cooked through, 15-20 minutes more.
6. Assemble bowls: Divide rice into four bowls and top with salmon, peppers, avocado, and a wedge of lime. Garnish with cilantro and serve with extra marinade on the side.

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Original recipe found on Delish. Posted by Piera.