Seder Plate

 

Matzo Ball Soup

Ingredients:

2 1/2 pounds chicken thighs or whole chicken (with bone and skin)
2 quarts water
4 ribs celery (with leaves, cut into 2-inch lengths)
1 onion (large, chopped)
4 carrots (peeled, cut into 1-inch chunks)

2 small parsnips (peeled, trimmed, sliced)
4 cloves garlic (peeled and smashed)
4 sprigs parsley
1 bay leaf (large, or 2 small leaves)
2 teaspoons kosher salt (or to taste)
Black pepper (freshly ground, to taste or as desired)
Optional: fresh chopped dill leaves or parsley, for garnish

Directions:

Place the chicken in the Instant Pot, followed by the water, celery, onion, carrots, parsnips, garlic, parsley, bay leaf, kosher salt, and pepper.

Lock the lid in place and turn the valve to the sealing position. Select the manual setting, high pressure, and set the timer for 35 minutes. When the time is up, let the pressure release naturally for 30 minutes. Carefully release the remaining pressure.

With a slotted spoon, remove the chicken thighs and vegetables to a large bowl and set aside. Strain the broth through a fine mesh strainer, discarding the solids (garlic pieces, leaves, etc.). Pour the broth back into the Instant Pot; set it on sauté and bring to a boil.

Chop the cooked vegetables. Remove the chicken from the bones and discard the skin and bones. Shred the chicken. Add the chopped vegetables and chicken to the broth with the matzo balls and heat through. Add two matzo balls to each serving of soup.

I don't make my own Matzo balls. I get a little package a Smith's and just add water and cook them according to the instructions and then add them to the soup. (Lazy way)
 

Matzah (Unleaved bread)

Each year will celebrate a Passover Meal with our family. I will post the different recipes we use. 

Making matzah breads kosher for Passover requires using special Passover flour that has been guarded from contact with liquids.

The cook is allowed no longer than 18 minutes from the point they combine the flour and water to when they remove the matzah from the oven in order for it to be considered fit for Passover. Of course, non-kosher cooks may bake at a more leisurely pace if desired.

I don't necessarily follow this, so it isn't officially Kosher. I have tried to do it within 18 minutes which is kind of fun to do for the first batch but after that I gave up.

Ingredients:

1 cup all-purpose flour
⅓ cup water, or more if needed
½ teaspoon kosher salt, or as needed (Optional)
1 teaspoon olive oil, or as needed (Optional)

Directions:

Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.

Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.

Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.

With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.

Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

Plain rice (well not so plain)

 I love to flavor my rice just a little and we still call it plain rice. 

(you off course mix everything together before eating)

I mostly cook with jasmine rice. When it is done cooking I add the following:

Butter
Salt
Granulated garlic
Lime Juice (just used bottled, so I always have it on hand)

This recipe makes rice so much better!

Coleslaw Dressing

 All our kids love this recipe. 

Ingredients:

½ cup mayonnaise
2 tablespoons white sugar
1 ½ tablespoons lemon juice
1 tablespoon vinegar
½ teaspoon ground black pepper
¼ teaspoon salt

Mix this up with some cabbage and carrots. Enjoy!

Old Fashioned Chocolate Cake

 I found this recipe because I wanted to make a stove top cake. There is a stove top oven called the Omnia. I decided to create my own stove top oven out of cheap pans from DI and what I had laying around the house. I was pleasantly surprised that it worked. I halved the batter recipe and it cooked 15-20 minutes longer but everyone liked it. 

I used an angel food pan with a removable inside. I put a wide camping pan on the bottom. 

I lined the inside with aluminum foil but am planning on buying a sillicone bundt pan insert. (this will avoid burning of the bottom)

I used a 5 quart mixing bowl as a lid. 

Ingredients: (this is the full recipe)

1 cup butter
1 cup water
6 tablespoons unsweetened cocoa powder
½ cup buttermilk
1 teaspoon baking soda
2 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
½ teaspoon salt

Directions:

Line the angel cake pan with aluminum foil and spray with oil.  In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 6 tablespoons cocoa powder. Remove from heat and set aside.

In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.

In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated stove top oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

I forgot to take a picture of the finished cake but will do so next time. 

Carnitas (Mexican Slow Cooker Pulled Pork)

The crisping makes this recipe amazing. We like to eat it with mexican rice and refried beans (see other recipes). We also like to eat it like street taco's. You can either buy soft corn tortilla's but they are so much better homemade and so easy to make. Just add some meat, cabbage and homemade pico the gallo, guacamole and some fresh squeezed lime. Heavenly!

Ingredients:

2 kg / 4 lb pork shoulder (pork butt) 
2 1/2 tsp salt
1 tsp black pepper
1 onion , chopped
1 jalapeno , deseeded, chopped
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)

RUB
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Instructions:

Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow Cook on low for 10 hours or on high for 7 hours.
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

TO CRISP:
Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches (takes me 4 batches) - don't crowd the pan.
Just before serving, drizzle over more juices and serve hot, stuffed in tacos 

Mung Bean and Coconut Curry

Mung Bean and Coconut Curry! This easy vegan curry is packed with Indian flavors, coconut milk, cilantro, and lime. It's incredibly easy and can be made in the Instant Pot or on the stove top.

Ingredients:

4 Tbsp canola oil or other neutral-flavored oil
1 Tbsp whole cumin seeds
9 cloves garlic crushed (about 3 Tbsp crushed garlic)
14 oz can crushed tomatoes
2 Tbsp freshly grated ginger
2 Tbsp ground coriander
1 tsp turmeric
1 tsp sea salt
1 tsp chili powder
4 cups water
1 cup mung beans picked over for stones and well rinsed
14 oz can coconut milk
1-2 medium limes juiced
1/2 cup fresh cilantro chopped


(this is what mung beans look like)


Instructions:

(stove top)

In a large pot heat the cooking oil over medium-high heat.

Add the cumin seeds and cook for about 1 minute, until they just begin to darken.

Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.

Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and chili powder.

Sauté this mixture for 5 minutes, stirring frequently.

Add the water and mung beans. (I pre-boiled the mung beans for about 30 minutes before adding them to the spice mixture) Increase the heat to high and bring the mixture to a boil, then reduce to low, cover, and simmer for 30 minutes, stirring the mixture once or twice.

Taste a few mung beans to make sure they are cooked. If they are, stir in the coconut milk, and increase the heat to medium-high.

Once the curry comes to the boil turn off the heat. Stir in the cilantro and the juice of one lime. Taste and decide whether you'd like to add the second lime as well.

Serve hot.

We served it with Indian Rice and Naan bread (see other recipes).

Easy French Toast Casserole

We eat this for Christmas morning each year. 

Ingredients: 

1 cup brown sugar
½ cup butter
1 (8 ounce) loaf crusty French bread, cut into bite-size pieces, or as needed
2 cups milk
6 eggs
2 teaspoons vanilla extract
1 pinch ground cinnamon, or to taste
1 tablespoon brown sugar, or as needed

Directions:

Grease a 9x12-inch baking dish.

Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.

Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.

Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.

Bake in the preheated oven until browned and bubbling, about 30 minutes.

Christmas Breakfast Sausage Casserole

We eat this for Christmas morning breakfast every year. 

Ingredients: 

1 pound ground pork sausage
1 teaspoon mustard powder
½ teaspoon salt
4 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

Directions:

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

No Knead Bread - Jim Lahey

Ingredients:

3 cups bread flour or all-purpose flour, plus more for the work surface
1/4 teaspoon instant yeast (it’s a small amount but trust us, it’s correct)
1 1/4 teaspoons salt
1 1/3 cups water
Cornmeal or wheat bran, as needed

Directions:

In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they’ve worked with. Even though it’s not what you’re accustomed to handling, it’s perfectly fine.)


Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You’ll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread’s rich flavor.


Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That’s it. Don’t knead the dough.


Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it’s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.


A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.


When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also, uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes.


Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.

Whole Wheat Waffles

 Ingredients:

1 cup Whole wheat flour

3 tsp baking powder

1/2 tsp salt

2 tsp sugar

2 eggs separated

1 1/4 cup milk

1/4 cup oil

Beat the egg whites until you get peaks when you stop and pull the beaters out and then mix the rest of the ingredients and gently fold in the egg whites and cook in the waffle iron. 

White Chili

Ingredients:

4 lg. chicken breasts, cooked and cubed

2 (15 oz) cans white beans, juice and all

2 (4 oz) cans diced green chilies

2 (14 oz) cans chicken broth

2 (15 oz) cans white corn, juice and all

1 clove garlic, minced

1 tsp lemon pepper

1 tsp gound cumin

1/4 cup minced, dried onion

4 fresh limes, cute into wedges

1 bag white corn chips

grated Cheddar & Monterey Jack cheese

Directions:

Mix all ingredients together except for the limes, corn chips, and cheese. Bring to a boil, turn down and simmer for 30 minutes. Serve by putting corn chips into the bottom of the bowl, ladle chili over the top to the corn chips, sprinkle with grated cheese, and squeeze fresh lime juice over the top. 

Note: The lime juice really makes this chili good. 

Jane's Heavenly Cake Sauce

Jane always makes this sauce and this kids love to put it on their cake. 

Ingredients:

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 tbs flour
1 can evaporated milk
1 ts vanilla

Ninety Minute Cinnamon Rolls

Ingredients:

¾ cup milk
¼ cup butter, softened
3 ¼ cups all-purpose flour
1 (.25 ounce) package instant yeast
¼ cup white sugar
½ teaspoon salt
¼ cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
½ cup butter, softened

Directions:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, white sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.

For a frosting I mix together about 2 Tbs butter, 2 Tbs cream cheese, powdered sugar and some vanilla. Mix this together until it becomes the right consistency. 

Haha, forgot to take a picture of the final product. Will put it in later. 

Conversion dry and cooked beans

 I often use dried beans instead of canned. Here are the conversions:

2 cups of dried beans = 1 lb of beans

1 cup of dried beans = 3 cups of cooked beans

1/2 heaping cup of died beans = one 15-ounce can of beans

Black and Pinto Bean Chili

Ingredients:

1 pound ground beef
1 onion, chopped

1 clove garlic, minced
1 green pepper, seeded & chopped
1 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 - 1 1/2 tsp chili powder
1 14.5 oz can black beans, rinsed & drained
1 14.5 oz can pinto beans, rinsed & drained
2 14.5 oz cans diced/chopped tomatoes

Directions: 

Precook the ground beef in a pan
Add the other ingredients in the order listed.
Add about 1/4 can water to each of the tomato cans, swish to rinse, and pour the water into the cooker.
Cook on high for 4 hours or low for all day.

I often use dried beans instead of canned. Here are the conversions:

2 cups of dried beans = 1 lb of beans

1 cup of dried beans = 3 cups of cooked beans

1/2 heaping cup of died beans = one 15-ounce can of beans

Homemade Hamburger Buns

Ingredients:

2 1/4 active dry yeast 
1 pound all-purpose flour, or as needed - divided
1 cup warm water (105 degrees F/41 degrees C)
1 large egg
3 tablespoons butter, melted
3 tablespoons white sugar
1 ¼ teaspoons salt
1 teaspoon olive oil
1 egg, beaten
1 tablespoon milk
1 teaspoon sesame seeds, or as needed

Directions:

Line a baking sheet with a silicone mat or parchment paper.

Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).

Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.

Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.

Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled.

Transfer dough to a floured work surface and pat to flatten bubbles. Cut dough into 15 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.

Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.

Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Pancake syrup

Ingredients:

1 cup packed brown sugar
1 cup sugar
1 cup water
1 teaspoon maple flavoring

Asian Peanut Sauce (Pindasaus)

The brown stuff in the middle of the plate is the peanut sauce.

Ingredients: 

• ⅓ cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

This sauce is great with the Chicken Satay.

Black Bean Salsa Soup

"This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together."

Ingredients

• 2 (15 ounce) cans black beans, drained and rinsed

• 1 1/2 cups chicken broth (you can use any broth)

• 1 cup chunky salsa

 

• 1 teaspoon ground cumin

• 4 tablespoons sour cream

Directions

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.

2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream.

Other things that we like to put on top are:

diced red onions

diced avocado

cheese

tortilla chips

Self-Rising Flour

This is how you make self-rising flour when you run out of the original.

 

Ingredients

Ingredient Checklist

• 1 cup Wheat flour, white, all-purpose, enriched, bleached

• ½ teaspoon Salt, table

• 1 ½ teaspoons Leavening agents, baking powder, double-acting, sodium aluminum sulfate

Directions

Instructions Checklist

• Step 1
  Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!

Pannenkoeken (dutch pancakes)

These are kind of like french crepes but are not as thin.

Ingrediënten:

• 250 gram bloem

• snufje zout

• 500 ml melk

• 2 grote eieren

• snuf kaneel

• 1 appel

• scheutje olijfolie

• boter om te in te bakken

Extra benodigdheden:

• toppings om de pannenkoeken mee te beleggen. Bijvoorbeeld kaas, spek of stroop, poedersuiker.. noem maar op!

Bereiding

1. Schil de appel en rasp deze fijn.

2. Zeef de bloem en mix dit samen met het zout en de kaneel met de helft van de melk. Voeg een voor een de eieren toe (mix het ondertussen door) en voeg tot slot beetje bij beetje de rest van de melk en een scheutje olijfolie toe. Roer de geraspte appel door het beslag.

3. Verwarm een beetje boter in een koekenpan, zorg er voor dat de pan goed heet is voor je de pannenkoeken gaat bakken.

4. Verdeel (bijvoorbeeld met een soeplepel) beslag in de pan en bak de pannenkoek om en om mooi bruin. Herhaal dit tot het beslag op is.

Buttermilk Cornbread

 Ingredients:

• 1/2 cup butter

• 2/3 cup white sugar

• 2 eggs

• 1 cup buttermilk

• 1/2 teaspoon baking soda

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Fluffy Pancakes

Ingredients

• 3/4 cup milk

• 2 tablespoons white vinegar

• 1 cup all-purpose flour

• 2 tablespoons white sugar

• 1 teaspoon baking powder

 

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 egg

• 2 tablespoons butter, melted

• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Homemade Pasta

Ingredients

• 2 cups all-purpose flour

• 3 large eggs

• ½ teaspoon sea salt

• ½ tablespoon extra-virgin olive oil

Instructions

1. Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

2. Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.

3. Dust 2 large baking sheets with flour and set aside.

4. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).

5. Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).

6. Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.

7. Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.

8. Repeat with remaining dough.

9. Run the pasta sheets through the Pasta Cutter Attachment (pictured is the fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.

Notes

Fresh pasta can be stored in the fridge, wrapped in plastic wrap, for up to 2 days. 

Sourdough Waffles/Pancakes

I have only used this recipe for waffles and they are amazing. Most flavorful waffles!

INGREDIENTS

FOR THE OVERNIGHT SPONGE, OR BASE:

• 1 cup/240 grams sourdough starter “unfed”

• 1 cup/224 grams buttermilk

• 1 cup/120 grams all-purpose flour

• 1 tablespoon/about 13 grams light brown sugar

FOR THE BATTER:

• 1 large egg

• ¼ cup melted unsalted butter or neutral oil

• ½ teaspoon vanilla extract

• ½ teaspoon/3 grams kosher salt

• 1 teaspoon/6 grams baking soda

PREPARATION

1. Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

2. When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.

3. Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.