Yes, I abandoned my sourdough starters.
It was a bit sad since they looked really good and I was getting some good photos to share but I kind of felt it would be better to start over.
You see, our ROOF got replaced and some know what a tremendous and fantastic answer to prayer this is. Well, with the new roof came a pretty substantial loss of ceiling in my kitchen. So much so that we joked about walking through the kitchen and seeing the moon and stars since we literally did. . . see them.
We had a skylight in there and it has always been a bit of a disaster and it had to come out and this has meant a LOT of working around things and all sorts of things flying in the air. I didn't trust my sourdough starters ... covered or not ... in that environment so I baked a bunch of bread and some other baked goods and didn't save any to use later. I take that back, I did save some in the fridge but go so busy in house work and repair that I forgot it was there.
In my goal to be real as I've mentioned so many times before ... a lot of things like this get shared. Projects get started just to be stopped mid way and plans get changed before they can gain ground but it is okay. If it is God's will ... things will be in great order soon and I will be much more set up for the baking, sourdough making, and make it from scratch work will commence!
Saturday, April 2, 2011
Being at peace with yourself is a direct result of finding peace with God.
Olin Miller
Love that quote! I just added it as a little gift after opening it from an email this morning.
We have been making lots of pizza because we are trying to eat NO fast food (with a few exceptions for my husband and 8-year old son... it has been weeks turning into months since we have eaten fast food) and pizza had not been included in our goal. We didn't consider pizza fast food for some reason but as I've shared before - just about anything we make at home will be healthier in one way or another than whatever we can buy processed or prepared to go and grab.
Sometimes, I still make crust but lately, we've been buying two packs of large, thin crust (whole wheat) and a three pack of smaller crusts for the kids. In a matter of minutes, we've topped them with sauce, toppings, seasonings and cheese and they are in the oven.
Here are some of the main ingredients and a few basic instructions:
Crust - already mentioned or English muffins or flour tortillas.
Preferably, whole grain versions.
Sauce: Low sugar/low sodium spaghetti sauce is our main used sauce. It is surprisingly good! We also use homemade or purchased pizza sauce, bbq sauce, or homemade white, garlic sauce.
Toppings: on the sauce, we've been adding finely chopped red onion. SUCH a great addition for flavor and crunch! Broccoli that I steam or dip in boiling water and then in ice water and cut or break in small pieces, and sauteed mushrooms that I add 1-2 pressed garlic cloves to at the last 30-60 seconds of cooking.
Seasonings: onion powder or onion salt or parsley or sweet basil.
Cheese: Parmesan around the edges of sauce and mozarella generously sprinkled over all.
I've been baking ours at high temps on cookie sheets and stoneware pans. 420 or so degrees and as soon as the crust isn't soft or shows light browning, I change it to broil and broil until bubbly and golden or lightly browned on top. If a crunchier crust is desired (my daughter and I like at least one this way) ... longer cooking times do well before switching to broil.
If I had pictures, I'd post but we are making 2 to 6 pizzas at a time and they are gone before I can get photos!
Love,
Sandy
Sandy
Wednesday, March 16, 2011
Pantry Provisions
In a big hurry and no photos but I am trying to share what is going on in my flurry of a kitchen as I go again!
We have been making anything I can come up with from the pantry shelves, freezer and fridge. We really enjoyed a different kind of pizza the past two days. Two versions:
1. Getting too dry to eat bread. I drizzled bbq sauce on the bread, found some mozzarella in the freezer and sprinkled it all over the bread -used it still frozen- and topped with a chopped red onion I discovered in one of my produce bowls! I added a sprinkle of onion salt and some pepper and cooked it on 425 degrees for about 5 minutes and switched to broil until it was brown and sticking to the pan! It was delicious!
2. My daughter made a version yesterday equally delicious! She found a different bread (some whole wheat rolls) getting too dry to eat and she sprinkled some mozzarella cheese right over, added sliced Roma tomatoes, sprinkled some Mrs. Dash over all and after baking and broiling, drizzled bbq sauce over.
Both "pizzas" were cut in smaller pieces for easier grabbing and eating like a quick finger food. Must make these more often and can use any sauce on hand, different cheeses, meats and vegetables. Great for bits and pieces of leftovers!
I made a batch of whole grain, brown rice in my rice cooker and put it in bowls for the freezer and fridge. These will be good for rice bowls (sauce, meat and/or vegetables and so on) or to wrap up in tortillas with cheese and salsa, casseroles or whatever else we decide as we go!
More later ---
Love,
Sandy
We have been making anything I can come up with from the pantry shelves, freezer and fridge. We really enjoyed a different kind of pizza the past two days. Two versions:
1. Getting too dry to eat bread. I drizzled bbq sauce on the bread, found some mozzarella in the freezer and sprinkled it all over the bread -used it still frozen- and topped with a chopped red onion I discovered in one of my produce bowls! I added a sprinkle of onion salt and some pepper and cooked it on 425 degrees for about 5 minutes and switched to broil until it was brown and sticking to the pan! It was delicious!
2. My daughter made a version yesterday equally delicious! She found a different bread (some whole wheat rolls) getting too dry to eat and she sprinkled some mozzarella cheese right over, added sliced Roma tomatoes, sprinkled some Mrs. Dash over all and after baking and broiling, drizzled bbq sauce over.
Both "pizzas" were cut in smaller pieces for easier grabbing and eating like a quick finger food. Must make these more often and can use any sauce on hand, different cheeses, meats and vegetables. Great for bits and pieces of leftovers!
I made a batch of whole grain, brown rice in my rice cooker and put it in bowls for the freezer and fridge. These will be good for rice bowls (sauce, meat and/or vegetables and so on) or to wrap up in tortillas with cheese and salsa, casseroles or whatever else we decide as we go!
More later ---
Love,
Sandy
Monday, March 7, 2011
Hurried post: Notes on Sourdough Starters
I just read something I read before and forgot. You apparently are not supposed to keep different starters close together. I will separate my little party of starters in a bit.
Secondly, I read from this well loved blog that it can be wise to use smaller starters and build them up rather than keeping big starters. The first time around, I kept the starters small and they had more success than this time so far. I transferred the starters into bigger corningware dishes (except the white flour little crock) and this can make for too much yeast and a weaker starter or one that dies.
I will use what I can today and create four pint sized jars to work with to see how they do. I'll just maintain a small amount in each jar and build them up as I bake and go. It takes a bit of foresight to regularly use sourdough, I'm learning.
You have to take into account how much starter you will need and I have read that you don't ever add more flour/water feeding than you have of starter. In other words, if you have 1 cup of starter, you wouldn't want to feed it 2 cups of flour and water at once. Instead, you would keep adding anywhere from a Tablespoon or two of flour and water at a time or every few to several hours until it is built up or any measurement up to the 1 cup. I am typing my thoughts here and I have books (volume upon volume) of thoughts going on all the time so... just bear with me?
I'll share as I learn and we'll see how it goes. As we go along, I will try to share the books I have here that I will be reading from along with blogs, sites and so on's. One site I have visited countless times for sourdough and more is The Fresh Loaf. PACKED with info, blogs, forums and more!
Love,
Sandy
Secondly, I read from this well loved blog that it can be wise to use smaller starters and build them up rather than keeping big starters. The first time around, I kept the starters small and they had more success than this time so far. I transferred the starters into bigger corningware dishes (except the white flour little crock) and this can make for too much yeast and a weaker starter or one that dies.
I will use what I can today and create four pint sized jars to work with to see how they do. I'll just maintain a small amount in each jar and build them up as I bake and go. It takes a bit of foresight to regularly use sourdough, I'm learning.
You have to take into account how much starter you will need and I have read that you don't ever add more flour/water feeding than you have of starter. In other words, if you have 1 cup of starter, you wouldn't want to feed it 2 cups of flour and water at once. Instead, you would keep adding anywhere from a Tablespoon or two of flour and water at a time or every few to several hours until it is built up or any measurement up to the 1 cup. I am typing my thoughts here and I have books (volume upon volume) of thoughts going on all the time so... just bear with me?
I'll share as I learn and we'll see how it goes. As we go along, I will try to share the books I have here that I will be reading from along with blogs, sites and so on's. One site I have visited countless times for sourdough and more is The Fresh Loaf. PACKED with info, blogs, forums and more!
Love,
Sandy
Kefir and another BLOG Share!
Things are busy and busy can be good. It can be not so good if the balance gets out of whack!
I have decided to reign in my priorities and tighten my time to make sure I am fitting in more kitchen work than flying through meal preparations as quickly as possible and eating it even more fast than it takes to make it!
I will try to keep my posting up with my newfound, going back to my homemaking heart determinations because there are SO MANY wonderful things I have hoped to share and haven't. Instead of trying to go back and do that ... I will attempt to just share as I go as I did at first.
All that rambling aside, I will share a blog as I had planned and suggested I would start doing but haven't and my next post will be a few notes on my started again sourdough adventure!
I made almost five quarts of kefir (poured them this morning after breakfast and before the kids left for school) and I am curious about keeping up with the grains. I will start a thread of sorts on here as I am doing with the sourdough and will share as I go. It might be more messy than waiting to do tutorials and such once I am already established and better learned in these areas but it might be the only way I keep up with things here!
I ordered grains so long ago that I don't remember when and froze them. I made one batch but my nephew was diagnosed with cancer. I ended up between here and the children's hospital 1 1/2 hours away and just used it to soak some rice, beans and baked goods. I hope to be much more wise and productive this time around.
I'm not sure if the grains are very good since you are supposed to use them up soon and I have had them for a long, long time. At the same time, they appear to be working perfectly fine and I have heard of others who revived grains they didn't know would work so we will see.
I've been reading on making kefir and about the "grains" used to make it for so long and one day... decided to just see what it would take to make it. I have been amazed ... completely amazed at all the information I have found on this!
Instead of explaining all the details myself, I will share from some of the sources I learned from because they were so helpful and still are!
One of my favorite blogs on kitchen and homemaking topics shared the easiest instructions for kefir making and shared a link of where to order kefir grains. I ordered my kefir grains from the place Crystal (dear, beautiful friend:) shared and used her instructions for making my kefir. I have known this lovely lady since 1998 or 1999 and have been blessed by her knowledge and much, much more. I have made so many of her recipes that I could have a notebook just of them and have so many printed, they would probably fill one quickly!
I have decided to reign in my priorities and tighten my time to make sure I am fitting in more kitchen work than flying through meal preparations as quickly as possible and eating it even more fast than it takes to make it!
I will try to keep my posting up with my newfound, going back to my homemaking heart determinations because there are SO MANY wonderful things I have hoped to share and haven't. Instead of trying to go back and do that ... I will attempt to just share as I go as I did at first.
All that rambling aside, I will share a blog as I had planned and suggested I would start doing but haven't and my next post will be a few notes on my started again sourdough adventure!
I made almost five quarts of kefir (poured them this morning after breakfast and before the kids left for school) and I am curious about keeping up with the grains. I will start a thread of sorts on here as I am doing with the sourdough and will share as I go. It might be more messy than waiting to do tutorials and such once I am already established and better learned in these areas but it might be the only way I keep up with things here!
I ordered grains so long ago that I don't remember when and froze them. I made one batch but my nephew was diagnosed with cancer. I ended up between here and the children's hospital 1 1/2 hours away and just used it to soak some rice, beans and baked goods. I hope to be much more wise and productive this time around.
I'm not sure if the grains are very good since you are supposed to use them up soon and I have had them for a long, long time. At the same time, they appear to be working perfectly fine and I have heard of others who revived grains they didn't know would work so we will see.
I've been reading on making kefir and about the "grains" used to make it for so long and one day... decided to just see what it would take to make it. I have been amazed ... completely amazed at all the information I have found on this!
Instead of explaining all the details myself, I will share from some of the sources I learned from because they were so helpful and still are!
One of my favorite blogs on kitchen and homemaking topics shared the easiest instructions for kefir making and shared a link of where to order kefir grains. I ordered my kefir grains from the place Crystal (dear, beautiful friend:) shared and used her instructions for making my kefir. I have known this lovely lady since 1998 or 1999 and have been blessed by her knowledge and much, much more. I have made so many of her recipes that I could have a notebook just of them and have so many printed, they would probably fill one quickly!
Sunday, March 6, 2011
Girls Sleepover & Pantry Provisions!
Teenage girls sleepover... eating from the pantry... what in the world do I fix them to eat?!
Pantry? A couple of cans of white beans, a small can of green chilis, a few boxes of pasta and a few jars of dried beans. A can of cream soup, a can of tomato paste ... and that is it in there.
I had a bucket of 5-Minute a day Artisan dough or whatever it is called (got recipe from Christina on the GNOWFLINS ecourse) in the fridge along with a small bowl of butter, some half n half and some condiments.
Just one of those between checks times but we still have to eat, right?
The LORD has taught me so much through this. There are times when I am a good student and times when I am very much not but He knows me and loves me anyway. Thankfully.
I wanted to not figure it out. I wanted to not pull anything together. . . I wanted to just hope everyone wasn't hungry.
That isn't the way of mamahood, is it?!
I knew I could make round loaves of bread quickly but remembered how long it took me the last time to get the center cooked. I made two round loaves but sliced them (about four or five across) in pieces ...they almost looked like biscotti.
I cooked them at close to 400 degrees F. and remembered reading of or hearing about white bean dips.
Thus, this:
White Bean Dip
2 cans of drained white beans
Two splashes of lemon juice
4 cloves of garlic
salt & pepper to taste
oregano
dried onion/seasoning mixture
I mixed it all together in the food processor until it looked like a dip and then poured in a glass bowl. It was a big hit with the girls!
I also found two stray hamburger buns so I buttered them and put them on a cast iron skillet and put a cast iron bacon press on them. I let cook on medium and then low until they were crispy and then cut them in triangles. The girls really loved these! The bread sticks of sorts were having a hard time cooking through so I cut them again and made them the same as the hamburger buns.
We found three family sized tea bags (need 4 for a gallon) and we made 3/4 of a gallon of tea for them to have ice tea.
They can have hot chocolate next from packets my mom left here today!
Remember that no matter how little you see in the cupboard... God didn't share the fish and loaves stories for nothing!
17 “We have here only five loaves of bread and two fish,” they answered. 18 “Bring them here to me,” he said. 19 And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. 20 They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. 21 The number of those who ate was about five thousand men, besides women and children. Matthew 14:17-21
Pantry? A couple of cans of white beans, a small can of green chilis, a few boxes of pasta and a few jars of dried beans. A can of cream soup, a can of tomato paste ... and that is it in there.
I had a bucket of 5-Minute a day Artisan dough or whatever it is called (got recipe from Christina on the GNOWFLINS ecourse) in the fridge along with a small bowl of butter, some half n half and some condiments.
Just one of those between checks times but we still have to eat, right?
The LORD has taught me so much through this. There are times when I am a good student and times when I am very much not but He knows me and loves me anyway. Thankfully.
I wanted to not figure it out. I wanted to not pull anything together. . . I wanted to just hope everyone wasn't hungry.
That isn't the way of mamahood, is it?!
I knew I could make round loaves of bread quickly but remembered how long it took me the last time to get the center cooked. I made two round loaves but sliced them (about four or five across) in pieces ...they almost looked like biscotti.
I cooked them at close to 400 degrees F. and remembered reading of or hearing about white bean dips.
Thus, this:
White Bean Dip
2 cans of drained white beans
Two splashes of lemon juice
4 cloves of garlic
salt & pepper to taste
oregano
dried onion/seasoning mixture
I mixed it all together in the food processor until it looked like a dip and then poured in a glass bowl. It was a big hit with the girls!
I also found two stray hamburger buns so I buttered them and put them on a cast iron skillet and put a cast iron bacon press on them. I let cook on medium and then low until they were crispy and then cut them in triangles. The girls really loved these! The bread sticks of sorts were having a hard time cooking through so I cut them again and made them the same as the hamburger buns.
We found three family sized tea bags (need 4 for a gallon) and we made 3/4 of a gallon of tea for them to have ice tea.
They can have hot chocolate next from packets my mom left here today!
Remember that no matter how little you see in the cupboard... God didn't share the fish and loaves stories for nothing!
17 “We have here only five loaves of bread and two fish,” they answered. 18 “Bring them here to me,” he said. 19 And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. 20 They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. 21 The number of those who ate was about five thousand men, besides women and children. Matthew 14:17-21
4th of July --- Yes, from 2010!
This was in my drafts folder! It is old but I am sending it on!
I am sharing as I find my slips of paper with recipes written, come across notes on what we've been doing and so on. Eventually, no matter how busy things are around here, I hope to be organized and write on a more regular basis.
Until then, here goes my "as goes" sharing:
For the 4th of July, my DIL, Brandy and I made the most delicious strawberries! I saw them on a blog I am subscribed to and they were so pretty in the picture that I immediately planned to make them. White chocolate is used and I don't actaully eat white chocolate but these were so delicious that EVERY ONE of the four packs of strawberries was eaten and not with a great deal of lingering between servings!
I also don't care for the taste of colored sugar but I adore the look of it. In the case of these red, white & blue strawberries though? MADE them. Added just the right little confectionary crunch.
The photo and blog I found these on will be edited into this post as soon as I find them again! I saved the post but somehow misplaced it but I know I have it so look for that soon;)
We just bought Baker's white chocolate squares and melted four squares at a time in the microwave (I know, I don't usually use this appliance but there are times . . . . ) and dipped the washed and patted dry strawberries in little batches. Immediately, while the half dipped berries were still freshly "dunked" ... we sprinkled light blue sugar on some and a brighter blue on others. We made even rows on disposable (I know, I don't usually buy or use disposables but there are times . . . . ) cookie sheets and put them in the fridge. I had one half tray we didn't have room for so I cut it in half and slid it onto a freezer shelf. They freezer BEAUTIFULLY! We actually put them in a freezer and kept until serving.
My MIL served the most amazing meal outside under some trees in her yard. She has a freezer in the garage so we put the strawberries there while we ate. It is hot here so this ended being a wise decision.
We had blue enameled pots of ribs, big, white porcelain bowls of potato salad, and various containers of corn salad, rolls, and some sort of deviled egg dish. Gallons were at the end of the long tables of sweet and/or unsweetened tea and ice was in buckets for easy cup filling.
Our Pastor blessed us by joining us (his family is in Romania for the summer to visit their homeland and have time with family) and we had a nice group. Everyone missed our boys and it was a little quiet without them there. One was working at the police department 30 minutes or so away, one was at a fire department a few minutes away (we sent them some food:)) and one was four hours away at college.
It was still so nice with Mamaw and her caregiver, Dovey --- my husband's childhood Nanny and our Daughters-in-Love, grandkids and kids still at home.
I am sharing as I find my slips of paper with recipes written, come across notes on what we've been doing and so on. Eventually, no matter how busy things are around here, I hope to be organized and write on a more regular basis.
Until then, here goes my "as goes" sharing:
For the 4th of July, my DIL, Brandy and I made the most delicious strawberries! I saw them on a blog I am subscribed to and they were so pretty in the picture that I immediately planned to make them. White chocolate is used and I don't actaully eat white chocolate but these were so delicious that EVERY ONE of the four packs of strawberries was eaten and not with a great deal of lingering between servings!
I also don't care for the taste of colored sugar but I adore the look of it. In the case of these red, white & blue strawberries though? MADE them. Added just the right little confectionary crunch.
The photo and blog I found these on will be edited into this post as soon as I find them again! I saved the post but somehow misplaced it but I know I have it so look for that soon;)
We just bought Baker's white chocolate squares and melted four squares at a time in the microwave (I know, I don't usually use this appliance but there are times . . . . ) and dipped the washed and patted dry strawberries in little batches. Immediately, while the half dipped berries were still freshly "dunked" ... we sprinkled light blue sugar on some and a brighter blue on others. We made even rows on disposable (I know, I don't usually buy or use disposables but there are times . . . . ) cookie sheets and put them in the fridge. I had one half tray we didn't have room for so I cut it in half and slid it onto a freezer shelf. They freezer BEAUTIFULLY! We actually put them in a freezer and kept until serving.
My MIL served the most amazing meal outside under some trees in her yard. She has a freezer in the garage so we put the strawberries there while we ate. It is hot here so this ended being a wise decision.
We had blue enameled pots of ribs, big, white porcelain bowls of potato salad, and various containers of corn salad, rolls, and some sort of deviled egg dish. Gallons were at the end of the long tables of sweet and/or unsweetened tea and ice was in buckets for easy cup filling.
Our Pastor blessed us by joining us (his family is in Romania for the summer to visit their homeland and have time with family) and we had a nice group. Everyone missed our boys and it was a little quiet without them there. One was working at the police department 30 minutes or so away, one was at a fire department a few minutes away (we sent them some food:)) and one was four hours away at college.
It was still so nice with Mamaw and her caregiver, Dovey --- my husband's childhood Nanny and our Daughters-in-Love, grandkids and kids still at home.
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