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Come back May 16 for a very exciting announcement!
I have a friend who has a regular Friday night homemade pizza night. I’ve never gotten the hang of rolling pins, so I don’t make much pizza. And until I made sourdough pizza, I found the rubbery crust very hard to handle and overall not worth the effort.
But in Gnowfglins’ Sourdough Course, I learned how to make pizza crust that was sturdy enough to hold toppings, soft enough to chew and soured for good digestion! It’s a pizza trifecta! My grass farmer introduced their Canadian bacon last week and I just knew I had to try homemade sourdough Hawaiian pizza!
Sourdough Hawaiian Pizza
1 cup sourdough starter
1/2 cup water
1 teaspoon sea salt
1 tablespoon olive oil
1 1/2 cup whole wheat flour (plus more)
Toppings: tomato sauce, herbs, mozzarella cheese, pineapple, Canadian bacon or whatever you desire!
Stir together starter and water in a medium sized glass bowl. Add sea salt and olive oil and stir to mix. Pour in 1 1/2 cups whole wheat flour and mix. Continue adding flour until the dough just cleans the sides of the bowl. I used about 3 cups total. Turn the dough out onto a floured board and knead for just a few minutes. Rub the dough ball with oil and allow to sit covered at room temperature for 8 hours or more.
Either roll the dough ball for a large pizza or pinch off 1/4 of the dough and roll for individual sized pizzas. You can roll it right onto parchment paper to make it easy to put on a cookie sheet. Top with desired toppings and bake 5-10 minutes at 450°. I double this recipe to make 8 personal pizzas about six inches in diameter for my clan.
Be sure to come back on May 16 for an announcement that’s sure to get you thinking!
This post is part of Real Food Wednesday, hosted by Kelly the Kitchen Kop.
Shopping List by LexnGer, on Flickr
I don’t plan to do this every week, but I wanted to post my menu plans for this week. Sometimes in the middle of winter it can be hard to come up with ideas. I hope there’s inspiration here for someone!
Breakfasts
- Smoked Salmon Omelette with Shallots and Hollandaise sauce
- Porridge (soaked the night before, with a pantry full of choices for toppings: nuts, seeds, dried fruit, a couple chocolate chips, etc.)
- UFOs (also called egg in a hole, depending on your part of the country)
- Scrambled eggs with bacon and toast
- Fried eggs on torn up bread
Lunches
- Bologna sandwiches (my meat farmer makes the yummiest bologna!)
- Chicken breast chunks (marinated overnight in a combination of citrus juices), brushed with butter and baked, with homemade ranch dip
- Crab dip (from Nourishing Traditions) poured over toast
- Pasta with jarred tomatoes, kale and olives
- Quesadillas
- Salmon spread (from Nourishing Traditions) on sourdough crackers
Dinners
- Stir fried bison steak and cabbage on udon noodles, green salad
- Squash and Sun dried tomato soup (from Nourishing Traditions), hamburgers and broccoli
- Carrot salad (from Nourishing Traditions), Roasted chicken, sauteed parsnips
- Dr. Connelly’s soup (from Nourishing Traditions), Seared Pork Tenderloin medallions with apple cider pan sauce, brussels sprouts with cream and bacon
- Baked Salmon with Egg Mustard sauce (from Nourishing Traditions), frozen peas, a salad of sliced oranges and fennel bulb
- Clean-out-the-fridge meal with Sweet potato dollars served with leftover sauces from the week for dipping
It’s pretty easy to turn all this low-carb by just skipping the bread and crackers when they are offered. The two roasted chickens midweek will find their way into the slow cooker for stock, and the leftover meat will be put aside for a meal next week.
I find it easy in the wintertime to have soups frequently. Summer is a much more salad-friendly time of year. But that general plan leaves me with a longing for tomato soup! I haven’t really found a recipe for tomato soup that uses jarred tomatoes and still tastes really rich and good.
In addition to these meals, I also made some pineapple chutney (yeah, I know pineapple isn’t local, it’s one of my cheat foods), queso blanco, crispy pecans and walnuts for snacking on, and I soaked and roasted the seeds from last week’s acorn squash. The rind from the pineapple is soaking away in whey, turning itself into pineapple vinegar to be used in cortido next week. My apple cider vinegar using the Thanksgiving apple pie’s peels and cores is still working, not quite the acid level I’d like, but getting there.
And John has asked for some homemade marshmallow fluff before he goes back to college. How can I say no?
This post is part of Real Food Wednesday, hosted by Kelly the Kitchen Kop.
I’ve tried sourdough before. Mom had a bowl on the counter for a while that made the whole house smell like a brewery. The food she turned out was as sour as lemons and I didn’t like it one bit. When my oldest was a wee one and I was a La Leche League Leader, I tried some of the sourdough recipes from Whole Foods for the Whole Family. But I wasn’t really into cooking then and the sudden adjustment of another “mouth to feed” seemed a bit much for a newbie mom.
Now that I’ve learned about phytic acid, the importance of soaking grains for good digestion, and how efficient sourdough is at that process, I’m giving it another shot. I probably wouldn’t have even considered it right now with all I’ve got going on, but Wardeh at GNOWFGLINS is doing this amazing 13-week sourdough course at a price I can truly afford! So, with tippy-toed baby steps, I am entering the world of sourdough once again.
My second dish (my first was some pretty good pancakes) was these amazing waffles. Amazing, as in crispy on the outside, light and fluffy on the inside and just the right flavor balance. I didn’t even put syrup on mine, just some melted butter.
Sourdough Waffles
2 cups fed sourdough starter
1/2 teaspoon sea salt
2 tablespoons maple syrup
1/4 cup melted coconut oil, cooled slightly
2 eggs
1 teaspoon baking soda
1 tablespoon water
Combine melted coconut oil, salt, eggs and syrup until well mixed. Add starter, stirring gently until blended. Separately mix baking soda and water, then add to batter, stirring for just a few seconds. Cook on heated waffle iron.
That’s what’s twistin’ in my kitchen! What’s twistin’ in yours?
The Dark Side of Fat Loss
