I love having a sourdough starter. However sometimes it gets away on me. I think I’ll be using it so I feed it and then all of a sudden I have a bunch of extra starter I need to bake with. So I remembered seeing a YouTuber make a sourdough skillet among other recipes and set out to find her blog. If you need a recipe for sourdough you have got to check out farmhouseonboone.com . She also has great YouTube videos on how to make and maintain your sourdough, life on a homestead etc. Here’s the recipe I tried tonight.
Although the top looks a little darker then I would like it definitely wasn’t burnt. I added whatever veggies I had on hand. Some carrots, onions, celery, broccoli and peppers. I don’t think there’s a combination of veggies that would be bad in here.
So if you have a lot of sourdough your looking to use. I highly recommend this recipe.
I’m here again with yet another Pioneer Woman recipe. This time it’s sourdough chocolate chip muffins. Now hopefully Ree wouldn’t be mad but I changed this up a bit. In stead of using only chocolate chips I used both chocolate and vanilla chips just make these muffins that much more extra lol. The kids gobbled these up quick and the one I got to taste was divine. Here’s the link to the recipe. And with homeschooling or even traditional school starting back up these would be great to make in a giant batch and freeze. That is if you can keep the kids away and you don’t indulge in them before getting them in the freezer.
If your familiar with sourdough you know that a lot of the recipes for bread call for a long fermentation period. And while I can appreciate the benefits and the flavour of a long fermentation, sometimes a mom just doesn’t have time to wait 12 hours for bread. I set out for not only quick recipe but also one I could throw in my bread machine and walk away from. I ultimately decided to give this recipe a go. I did however change a few things. I let my machine run the full dough cycle. Once it was done I put it on a lightly floured surface flattened into a rectangle, rolled it up and set it in my pullman pan for 30 minutes. Then I baked it at 350 for 40 minutes. It was perfect and delicious. If you prefer a darker crust feel free to bake an additional 5-10 minutes. When pinched for time will definitely be making this one again.
As some of you may know I homeschool my three kiddos. We love to read and have been working our way thru The Little House On The Prairie series. Recently we finished reading By The Shore Of Silver Lake. There’s one chapter that describes Caroline making some sourdough Biscuits and sausage gravy. They described it so well that the kids asked if we could please look in our Little House cookbooks and make a batch. But their requests didn’t end there. They wanted to make it a challenge as well. They wanted to compare store bough canned biscuits to Ma Ingalls biscuits. And it’s no surprise that the from scratch sourdough biscuits won the challenge. Here’s an amazon link to the cookbook I found the recipe in. I’m sure now that we’ve dipped our toes into cooking like Ma Ingalls we will definitely be trying more recipes in the cookbook.
The more I homeschool (we are going on year 8 this year), the more I realize that schooling varies from day to day. We have our bookwork and written assignments to do for sure. But if you instil a little bit of fun with making a read a loud book come to life thru art projects and cooking, you will be teaching them many skills without them even realizing it. How to measure flour, how to measure liquids, how to measure butter etc just a few skills they picked up by making these biscuits and they get to enjoy the fruits of their labor in the process.
These delicious muffins are a quick and delicious way to make pizza without going thru the effort of making the dough or picking up the phone and ordering take out. They’re also portable so you can take them with you as you’re heading out the door. You can make them basic like I did here or add in any fixings you would to your favourite pizza.
The best part about these muffins is they start with a base of Bisquick baking mix and other staples your most like to have around the house. And they only take 15 minutes to bake. That’s faster then grabbing take out and will also save you some cash.
I made this batch regular size muffins but you can also make them into mini muffins for a party or toddlers.
With the price of groceries rising day by day, I am finding myself looking at ingredients in my pantry. We have always been a family that likes to bake from scratch but I think it’s even more important to do so now. I’ve had a box of Cornflakes staring at me in the cupboard for quite a while now. My kids don’t love eating it as a breakfast cereal. So I was on a mission to find a recipe to not let the cereal go to waste. There are several no bake cookies for Cornflakes but I settles on one that also uses marshmallows since I had some of those leftover from this winters hot chocolate bar area. My 11 year old and I have a blast making these cookies and they came together pretty quickly. I would mention that after making the recipe as written, the peanut butter lovers in us would add more peanut butter next time. This recipe is definitely being printed and added to the family cookbook. Here’s a link to the recipe we used today. I hope you give these a try especially since the warm weather is coming, and you probably won’t feel like turning on the stove.
The other day my friend was gracious enough to keep two of the kids overnight. I was headed into surgery the next day and had a bunch of nervous energy. What better way to channel that energy then to bake some pizza rolls ups to send along with the kids. I used my basic pizza dough recipe but instead of flattening it out into a round I made it a rectangle and cut into rolls. The best part about this recipe is the dough is made in the bread machine so there’s not much hands on needed but it’s definitely a crowd pleaser. This recipe is so versatile as you can add whatever you want into this dough… today it’s pizza maybe tomorrow it will be BBQ chicken roll ups the possibilities are endless. I hope you try and enjoy these.
Do you ever have the urge to bake with your kids but then suddenly change your mind because you don’t want all the dishes that go with baking? Well then this recipe is for you. You throw all the ingredients in the blender and blend on high to combine. The best part of this besides not having a bunch of dishes is you can let the kids make these on their own and sit back and enjoy a cup of coffee. The kids will feel proud and you can enjoy the fruits of their labor 🙂
Well as most parents that had toddlers when the Lego Movie came out the Taco Tuesday craziness lol. My oldest is in his teens and still refers to Tuesday as Taco Tuesday. It’s a fun little spin on things and can make a themed meal plan a little simpler. The thing is I’ve discovered Tacos don’t always mean the traditional ground beef tacos most of us have grown up with there’s a whole variety of to choose from from chicken ranch to ground beef to pork. Tonight we went will pork and man these were phenomenal.
Tuesday’s we usually have a homeschool outing so I decided to make the meat in the crockpot so we avoided hitting the drive thru on the way home. The best part of this recipe is it makes enough to eat tonight and throw some in the freezer for another meal.
Here’s the recipe
4 lbs Pork Shoulder Roast
1 Onion diced
4-6 Garlic cloves minced
Seasonings of choice(I used chicken and rib rub, salt and pepper)
1 cup chicken broth
1/2 cup orange juice
4 tbsp Lime juice
Put the onion, garlic, chicken broth, orange juice and lime juice in the crockpot. Season pork and add to crockpot. Cook on low for 6-8 hours. Remove roast to a cookie sheet lined with foil and shred the pork. Place in oven under broiler till crispy bits form on the top of the meat. Use the meat to make tacos to your preference. We warmed tortillas topped it with the meat, diced raw onions, cheese, salsa, sour cream and avocado.
I had originally taken out some steak to grill, and have a steak a traditional steak and baked potato meal. But then I got a craving for a protein bowl a local restaurant makes with chicken. So I decided to make my own protein bowl. This is one of those meals that will probably never be recreated the same way again but was incredibly satisfying.
I started by putting some rice and kale on the bottom, then added some diced tomatoes, grilled diced steak, Boondi chickpea snacks and a drizzle of garlic mayo. Sometimes a little kitchen experiment tastes great!