Sourdough Discard Master Batter

This is one of the best, most versatile sourdough discard recipes.  I have made many variations (crumpets, pikelets, scallion pancakes) and they are all excellent.  Quick, easy and delicious!

Ingredients: 

• 1 cup Sourdough Starter Discard (unfed)
• 1 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• Butter for cooking

Preheat pan on low heat.  Combine ingredients (except butter).  Mixture should be fluffy.

Melt butter in skillet.  Pour batter into buttered rings or freeform shapes. 

Cook on low heat 5 – 6 minutes until dry bubbles form on top.

Flip and cook an additional 3 – 4 minutes until golden brown and cooked through.

Variations:
Top or stir in fruit (pineapple, blueberries) for sweet cakes

or vegetables (soy sauce, garlic, scallions, cabbage, carrots, onion) for savory pancakes.

Sourdough Discard

Now that I've finished creating my new sourdough starter "Poquito" it's time to start cooking.

Today was my first test and it turned out great.  My grandmother used to call these griddle cakes and I loved them growing up.  It's a great way to use discard from sourdough feeding.

I didn't have a lot of starter so I made 1 large cake.  It was quick and easy to prepare while I was feeding my starter so it only took a few minutes and I had a great breakfast.

Warm Soup on a Cold Day - Zuppa Toscana

I love making homemade soup when the weather turns cold.  This is a lighter version of one you might have had at an Italian Restaurant.

Italian Sausage and Kale Soup

Ingredients:

• 4 oz. ground pork sausage (Jimmy Dean)
• Onion, Garlic, Red Pepper Flakes, Salt and Pepper
• 2 – 3 cups Water
• 1 – 2 teaspoons chicken soup base
• 1 -2 Yukon Gold Potatoes, diced
• 1 – 2 cups Kale, cleaned and chopped
• 1 cup cream, half and half, whole or low-fat milk
• Bacon, crumbles
• Kale Chips
• Parmesan Cheese

Instructions:

Sauté sausage in saucepan until browned.  Add onion, garlic and seasonings and cook 1 minute.

Add water, soup base and potatoes, heat (10 – 15 minutes) until potatoes are tender.

Add kale and simmer (5- 10 minutes) until tender.

Add cream or milk and simmer 15 minutes.

Serve with crumbled bacon, kale chips, parmesan cheese and crusty bread. 

Note:  It is very easy to modify this recipe to your own personal taste.  Some people prefer smoked sausage or substitute spinach for the kale.  You can make it as creamy or spicy as you like.  Enjoy!

Tranquility

A fantastic journey begins in beautiful Barbados.

Simple Pleasures

The simplest things in life are the best ones!

I have always appreciated the small, beautiful moments that produce the most meaningful memories.  Now that I am a grandmother that has been accentuated in a way that I never imagined.

How precious it is to have so many simple pleasures!

Old Fashioned Tuna Casserole

Growing up, this was a staple in our house.  Whenever the weather would turn cold, mom would make a casserole.  This was one of my favorites and it always reminds me of home.

Mom's Tuna Casserole

• 1 can or pouch of Tuna, drained 
• 1 can Cream of Mushroom Soup
• 1/2 package Extra Wide Egg Noodles
• 1/2 cup milk
• Salt and Pepper to taste
• Peas or Broccoli
• Bread Crumbs or Potato Chips

Boil noodles until tender.  Mix soup, tuna, milk, salt, pepper and vegetables into greased casserole dish.  Add cooked noodles and top with bread crumbs or crushed potato chips.  Bake at 350 for 30 minutes until hot.

Lunch with a View

One of my favorite things to do while cruising is to have lunch in a quiet restaurant overlooking the water.

O'Sheehan's Irish Pub - Norwegian Cruise Line 

(Somewhere in the North Atlantic)