Sourdough Rolls

 Parker House Sourdough Rolls

Ingredients

·       1 1/2 cup sourdough starter (fed 2-3 hours beforehand)

·       1 cup buttermilk

·       8 Tbs butter, melted (divided)

·       2 Tbs honey

·       2 tsp salt

·       2 eggs

·       3 3/4 cup white flour (divided)

Instructions

1.             Begin by putting the buttermilk, 4 tablespoons of butter, honey, and salt into a small pot. Cook on low until the honey dissolves and butter melts. (Make sure that the mixture doesn’t get hotter than 100° F. )

2.             Pour the buttermilk mixture into a large bowl. Add the eggs and the sourdough and mix until smooth. 

3.             Set 1⁄2 cup of flour aside and add the remaining 3 1⁄4 cups to the bowl. Mix until you have a stiff, tacky dough. 

4.             Dust a clean work surface with the reserved ½ cup flour and knead the dough until it is smooth and pliable, then form it into a ball and put it into a clean, greased bowl.

5.             Cover the bowl and set it in a warm place for 2 hours. 

6.             Butter a 9×13 glass pan or a large cast-iron skillet.

7.             Punch down the dough and divide it into 12 equal portions. Form each portion into a ball and set it in the baking dish.  

8.             Once all 12 rolls are formed, cover the dish and let them rise for 2 hours in a warm place, or until the rolls are level with the top of the baking dish.

9.             Preheat the oven to 350° F and melt the remaining 4 tablespoons of butter. Brush the tops of the rolls with about half of the butter. 

10.         Bake for 35-40 minutes, until the rolls are golden brown, then take the rolls out and brush them with the rest of the butter. 

 

Quinoa pizza

Ingredients

• for the crust:
• 3/4 cup quinoa covered by 1" of water and soaked for 6 - 8 hours (or overnight)
• 1/4 cup water
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• optional toppings:
• 1/2 cup tomato sauce
• 1 cup shredded goat cheese
• Fresh herbs

Instructions

1. Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours.
2. Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 9" cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside.
3. Thoroughly rinse quinoa, then add to a blender. Add the 1/4 cup of water, baking powder, salt and remaining olive oil, and blend on high until smooth and creamy. This should resemble a thick pancake batter.
   
   
   1. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy.
   2. Top with sauce, cheese and any other toppings you'd like and bake for 12 - 15 minutes until cheese has melted and started to brown.
   3. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
   4. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

Sheet Pan Balsamic Chicken and Veggies

2 large bunches broccoli
1 red bell pepper
1 red onion
chicken
water chestnuts

Sauce
1/3 cup balsamic vinegar
3 tablespoons avocado oil
1 tablespoon honey
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, minced

Preheat pan with oven at 400 degrees.
Add chopped veggie and chicken to bowl. Pour sauce on top.
Bake for 20 minutes.
Serve over rice.

Rice Pudding

2 well beaten eggs
1/2 c. brown sugar
1/4 tsp salt
2 c. milk (heated to warm but not boiling)
1 1/4 c. cooked rice (can use a little more rice if desired)
1 tsp vanilla
dash cinnamon
dash nutmet

Combine eggs, sugar, and salt.  Gradually add warm milk.  (Pour a milk in a little at a time while stirring the eggs mixture rapidly.)  Add vanilla, cinnamon, and nutmeg.  Pour into buttered 1 quart baking dish.  Set this dish into a larger baking dish that has hot water in it 1 inch deep.  Bake in 325 degree oven for about 1 1/2 hours.

Quick Cinnamon Rolls

1/3 c. sugar
3 Tb yeast
1/2 oil
1 1/4 c war water
1 tsp salt
5 1/4 c. flour (more or less)
1/4 c. softened or melted butter
1 1/2 Tb cinnamon
1/2 c. brown sugar

In large bowl mix 1/3 c. sugar, yeast, oil and warm water.  Cover and let stand in warm place for 15 minutes to let yeast grow.
Blend eggs into yeast mixture.  Add salt to the flour then gradually add to yeast mixture to make a soft dough
Knead dough 5 minutes on lightly floured surface.  Roll dough into rectangle shape.
Brush dough with butter.  Sprinkle with brown sugar and cinnamon. 
Roll up dough tightly and pinch edges together.  Slice into 1 inch slices. and place in greased cake pan or rectangle pan.  Let set for 10 minutes to rise.
Bake at 375 degrees for 10 to 15 minutes or until golden brown.

Sugar glaze if desired
2 c. powdered sugar
1 tsp butter
1/4 c. hot water.

Crock Pot Chicken Parmesan

serves 4

1 1/2 pounds chicken breasts
1 can (28 oz) crushed tomatoes
1 (8 oz) can tomato sauce
3 oz. tomato paste
2 cloves garlic minced
1/2 tsp salt
1/2 tsp pepper
1 Tb basil
2 cups shredded mozzarella cheese
1/2 c. breadcrumbs
1 Tb olive oil or avocado oil

Serve with cooked pasta



Slice chicken breasts in half lengthwise
Combine crushed tomatoes, tomato sauce, tomato paste, salt, pepper, basil, garlic in the bottom of crock pot and mix well
Add chicken breasts on top of sauce
Cook on high 4 hours or 6 to 8 hours low
Remove chicken from slow cooker and stir sauce   Place chicken back on top of the sauce and top with cheese.
In small pan heat oil and add breadcrumbs with salt.  Cook crumbs in oil
To serve, scoop out a piece of chicken with some sauce undermeath and place on pasta.  Top with breadcrumbs. 

Crockpot Chicken and Noodles

serves 6

2 pounds chicken breasts - boneless, skinless
2 boxes cream of chicken soup (do NOT add water)
1 Tb dry parsley
1/2 tsp salt
1/4 tsp sage (or poultry seasoning)
1/4 tsp. garlic powder
1/2 stick butter, sliced
3 1/2 c. chicken broth
8 oz. egg noodles, uncooked

Place chicken in bottom of crockpot and top with soup (no water added) and sprinkle with spices.  Add sliced butter on top and pour chicken broth over.
Cook low 5 to 6 hours, or high 3 to 4 hours
Remove chicken from pot and shred  with two forks.
Add shredded chicken back in pot along with dry egg noodles and stir.  Continue cooking 30 - 45 minutes on high. 

Crock Pot Chicken Teriyaki

4 servings

4 chicken breasts - boneless, skinless
1 onion
3 cloves garlic
1 Tb fresh ginger
1/2 c. soy sauce
1/3 c. honey
1/3 c. rice vinegar
1/4 c. scallions, sliced

Serve with rice

Place chicken in crock pot
Top chicken with onion, garlic, ginger
Add soy sauce, honey, vinegar, salt and pepper
Cook low 6 hours.
Shred chicken and serve with rice

Honey Garlic Crock Pot Thighs

4 skinless boneless thighs
1/2 c. soy sauce
1/2 c. ketsup
1/3 c. honey
3 cloves garlic minced
1 tsp. basil

Lay chicken in bottom of crock pot
Whisk remaining ingredients and pour over chicken.
Cook on low 6 hours

Crock Pot Balsamic Chicken

serves 6

1 Tb Avocado Oil
3 garlic cloves - minced
2 pounds chicken breasts - boneless, skinless
salt and pepper to taste
1/3 c. balsamic vinegar
1 large onion sliced
2 bell pepper sliced sliced
1 tsp Italian Seasoning


Grease sides and bottom of crock pot with oil, sprinkle minced garlic over it. 
Season chicken with salt and pepper
Add chicken to crock pot in single layer
Pour vinegar over chicken
Top with vegetables and Italian seasoning
Cover and cook high 3 to 4 hours or low 5 to y6 hours
Shred chicken and serve with rice

Pork Tenderloin with Pan Sauce

Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork
tenderloin and marinade in a Ziplock bag and let marinate for 
at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat,
sear each side of tenderloin for 2-3 minutes. Place in the oven 
and cook for 30-40 minutes or until the meat has reached 160 degrees. 
Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat.
Add the chicken broth and scrape up all the browned pieces from 
the bottom of the pan. Add the marinade and let it boil down for
2-3 minutes. Addthe butter and remove from heat stirring until
butter has melted. Pour over the pork tenderloin.

Source: Adapted from For The Love of Cooking

Raspberry Pie

Pie dough for double pie crust.  (See below)

Filling:
4 c. fresh raspberries.
1/3 c. cornstarch or arrowroot
1 c. sugar
(You can add juice of one lemon for more tartness but I find that the raspberries are tart enough.)

Preheat oven to 400 degrees.
If using frozen raspberries, let them thaw.  If you measure out the raspberries while they are frozen, you will need to measure 5 to 6 cups of frozen berries.  They condense down as they thaw.
Mix the thawed raspberries, sugar, and cornstarch.  Let them stand 15 minutes while you prepare the pie crust.
Place filling in pie crust.  Top with top crust.  Seal the edges.  Bake at 400 degrees for about 40 minutes.  Remove from the oven and let cool for at least 30 minutes.

For a 9 inch pie plate I use the following:
3 c. flour
1 tsp salt
1 c. shortening
8 - 10 TB cold water
This will give you plenty for double pie crust and extra for cinnamon rolls.

If you are careful you can use the following amount for double pie crust or there is enough for a lattice top:
2 c. flour
3/4 tsp. salt
2/3 c. shortening
5 to 7 TB cold water.

Coconut Flour Breakfast Bars

2 eggs
1 banana
1/4 c. honey
1/2 tsp vanilla
1/2 c. coconut flour
1 c. unsweetened shredded coconut
4 Tb coconut milk
1/2 c. pecans

Whisk eggs.  Mash banana and add to egg. Add honey and vanilla. Stir.   Add coconut flour and combine.  Add coconut and coconut milk and combine until no lumps.  Place in greased 8 x 8 inch pan.  Sprinkle with chopped pecans.  Bake in 350 oven for 20 minutes.  Cool and cut into bars.

Coconut Flour Pumpkin Bars

15 oz. pumpkin puree (about 1 1/2 cups)
3/4 c. coconut flour
3/4 c. maple syrup (or honey)  I use less
1 1/2 tsp cinnamon
1/4 tsp cloves
3/4 tsp ginger
3/4 tsp baking soda
2 large eggs


Oven 350.  Grease 9 x 9 inch pan.  Combine all ingredients and stir until no lumps.  Bake 40 minutes.  Cool and cut into squares.  Refrigerate up to one week