Monday, July 19, 2021
Sourdough Discard Pineapple Upside Down Cake
Friday, June 18, 2021
Pico de Gallo Summer Salsa
PICO DE GALLO
With hot summer days approaching I always start thinking of fresh, seasonal foods that don’t require cooking. This salsa is so easy and versatile that it has become a favorite for our family.
Variety of Salsas
We have always loved going out for Mexican food and enjoyed the salsa they serve with the meal. We noticed how different each salsa was in taste, texture and spice level. Same with the jarred salsas we purchased from the grocery store.
I wanted to try making it at home, so I began to experiment. What I found is that even with the exact same ingredients you can come up with an entirely different salsa. Some are cooked or blended, others chopped. It’s all personal preference but we love the flavor of the raw vegetables and a nice medium heat.
How to Use Salsa
We have found so many ways to use this salsa it’s almost become a game to see what else we can put this on. Here are some of our favorites:
- Carne Asada (grilled meat) Tacos
- Breakfast Tacos and Burritos
- Scrambled Eggs or Omelet
- Avocado Toast
- Mexican Shrimp Cocktail
- Cold Black Bean and Corn Salad
4 plum tomatoes, seeded and chopped
2 scallions, minced
1 garlic clove, minced
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
In a large bowl, combine all ingredients and adjust seasoning to taste. Cover and chill until ready to serve.
Notes: For a milder salsa reduce the amount of jalapeno. Also, this salsa can be blended and stored in a plastic baggie for several months in the freezer. I use it as a flavorful addition to soups and stews.
Saturday, June 12, 2021
Sourdough Discard Coffee Cake
1/4 cup sourdough starter discard
2 Tablespoons butter, melted
1 egg, beaten
2 Tablespoons milk
1/4 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup sugar
2 tablespoons butter
1 tablespoon flour
Combine sourdough discard, butter, egg, milk and vanilla
Add flour, sugar, salt and baking powder to sourdough mixture
Mix until smooth
Pour into greased and floured 9-inch round pie dish or 8x8 square pan
Crumble topping ingredients together and sprinkle over cake batter
Bake for 30 – 35 minutes until toothpick inserted comes out clean
Friday, June 11, 2021
Easy Summer Sourdough Baking
This recipe is very quick and doesn't take long to bake so I can prepare it in the evening and bake it first thing in the morning. I love that there is no need to use fed or active starter, no kneading and no shaping for this light and fluffy loaf.
1/2 cup cold, unfed starter
1/2 cup water, room temperature
1/2 Tablespoon sea salt
1 Tablespoon honey
1 Tablespoon oil
1 1/2 cups all-purpose flour
1 - 2 Tablespoons Everything Bagel Seasoning (optional)
Cover and let rise at room temperature overnight.
Saturday, June 5, 2021
Keep Your Vibration High
Sunday, January 3, 2021
Simple Sourdough Bread with Unfed Starter
Loving My Sourdough Again!
Simple Sourdough French Bread
- 1/2 cup cold, unfed starter (right out of the refrigerator)
- 1/2 cup water (room temperature)
- 1/2 Tablespoon sea salt
- 1 Tablespoon honey
- 1 Tablespoon oil
- 1 1/2 cups all-purpose flour
- Mix all ingredients for dough. Cover and let rise until double. (You can stretch and fold a few times if you like, but it's not necessary).
- Shape dough, cover and put in refrigerator overnight.
- In the morning, take dough out of refrigerator and gently reshape and place on greased baking sheet. Cover and let rise 1-2 hours.
- Preheat oven to 450 degrees.
- Score dough and bake in preheated oven 30 minutes or until golden brown.
- Let cool completely before slicing.