On the Shorter side – shortcuts for life

Thin Crust Sourdough Pizza

½ cup + 2 tablespoons (160 g) sourdough starter discard (see notes)

INSTRUCTIONS

Heat the oven to 450°F (232°C). Place skillet inside and let the skillet heat for 10 minutes.
Wear silicone gloves to take the skillet from the oven to the stovetop. I put a little EVOO in the bottom. Pour the sourdough starter discard into the skillet and tilt it in circles to spread the starter evenly across the bottom of the skillet. (If your starter is thick, spread evenly into the bottom of the pan with an off-set spatula.) I used about 1/3 cup for an 8 inch skillet and added a few spices and garlic powder. Put the skillet back in the oven for 10-15 minutes. Check it at the 10-minute mark to prevent the crust from burning.
Once more, use silicone gloves to remove the skillet from the oven. I added cheese to the crust, put back in oven until melted. I heated the sauce and other toppings in the microwave. Topped the cheesy crust with the toppings, added another layer of cheese, and returned it to the oven to melt.

Based onhttps://littlespoonfarm.com/thin-crust-sourdough-pizza-recipe/comment-page-2/#recipe

Gluten free spring roll wrapper

125 g all-purpose flour
▢1/8 tsp baking powder
▢1/8 tsp salt
▢200 ml water

Whisk together the dry ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk until combined.
Add the water. Next, pour in the water and whisk until smooth (the batter will appear very liquid. This is normal). If the batter has lumps, at this point, you can pass it through a fine sieve mesh. I personally always do that as it results in smoother, more good-looking wrappers.

Heat a pan. Heat a non-stick crêpe pan over low-medium heat. This is important. Your pan must not be too hot.
Brush the wrapper. Dip your pastry brush into the batter and quickly brush it on the pan in a circular motion to create a circle about 8 inches (20cm) in diameter. Dip your brush again and keep brushing until you have an even layer. 12-15 dips are usually enough. Basically, it’s like painting a circle on a canvas.
Cook. As you brush, the batter will cook in just a few seconds. Once you have finished brushing the wrapper, cook it for 15-20 seconds but not more. Otherwise, it will dry and crack when you try to roll it later.
Lift the wrapper from the pan. Using a spatula, carefully lift one side of the wrapper and use your hands to remove the wrapper from the pan. Transfer to a plate.
Clean the pan. Using a clean kitchen paper towel, clean the pan to remove any leftover batter. Repeat the brushing process to make more wrappers with the remaining batter. Remember to clean the pan between each wrapper.

ZUCCINI CRUST PIZZA

Zucchini Crust Pizza is the BEST low carb recipe to make with fresh garden zucchini and your favorite pizza toppings. This recipe works well with almond flour, all-purpose flour, and coconut flour.

Ingredients

▢2 cups shredded zucchini
▢¼ tsp Salt
▢3 large eggs, beaten
▢½ cup all-purpose flour, see notes
▢1/3 cup shredded Parmesan cheese
▢1/3 cup pizza or marinara sauce
▢1 cup shredded mozzarella cheese
▢12 slices pepperoni

Instructions

Preheat oven to 350°.
Spread the shredded zucchini out on a lightly greased baking sheet and sprinkle lightly with salt. Bake for 15 minutes. Remove and transfer the zucchini to paper towels or a cheesecloth.
Increase oven temperature to 450°.
Squeeze out as much additional moisture from the zucchini as possible. Add the zucchini to a large bowl along with the whisked eggs.
Sprinkle the flour in gradually, stirring to incorporate. Continue to add flour until desired consistency is obtained. (I use the entire ½ cup for all-purpose flour.)
Spread out onto a lightly greased 12-inch pizza pan, leaving 1-inch or so around the edges. Use a fork to gently poke holes in the dough to prevent the crust from bubbling up as it bakes.
Top with shredded Parmesan cheese and bake for 18 minutes, until it begins to brown slightly. Remove from oven.
Reduce heat to 400°.
If possible, let the crust cool for extra crispy results.
Top with pizza sauce, mozzarella cheese, and pepperoni (or desired pizza toppings). Bake for 10 minutes, until the cheese is melted and bubbly.
Top with parsley, red pepper flakes, and/or grated Parmesan cheese and serve!

Zucchini Crust Pizza

Yogurt in Instant Pot

1 gallon milk*
▢1/4 cup yogurt with active cultures (or yogurt starter)*

Cook Mode

Instructions

Before starting, clean your 6 or 8 Quart Instant Pot really well with soap and water, or sterilize it by adding 2 cups of cold water, closing the lid and sealing the vent, and setting it to high pressure for 3 minutes, with a natural release.
Heat milk to 180-200 degrees. Add milk to the instant pot and place the lid on it (it doesn’t matter if the vent is sealed or not). Press the “yogurt” button and then press “adjust” until the screen says “BOIL”.
When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
Set Yogurt Timer: Place the inner pot back in the instant pot and secure the lid (again, it doesn’t matter if the vent is sealed or not). Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt).
When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. (After refrigerating for a few hours it will set up even more.)
Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
Store in containers in the fridge and enjoy within 10 days.

Instant Pot Yogurt

https://tastesbetterfromscratch.com/instant-pot-yogurt/

Jicama Mango Slaw

1 large jicama, peeled and cut into matchsticks
1 small red bell pepper, cut into matchsticks
1 large firm mango, peeled and cut into matchsticks
½ medium red onion, thinly sliced

Dressing:

½ cup chopped cilantro leaves
¼ cup honey
2 medium limes, juiced
1 teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Mix all together.

https://www.allrecipes.com/recipe/233495/jicama-mango-salad-with-cilantro-and-lime

Whiskey Apple Butter

4 pounds apples (about 12 to 16 medium)

2 cups water

4 cups sugar

2 teaspoons cinnamon

¼ teaspoon cloves

¼ cup bottled lemon juice (my Ball Book didn’t include this)

I added 1/2 cup to 1 cup of whiskey when I added the sugar and other ingredients.

DIRECTIONS

FIRST, LET’S PREP!

Core and peel apples, if desired. Cut apples into quarters.

NEXT, TIME TO COOK!

Combine apples and water in a large saucepan. Cook apples at a simmer until soft. Purée mixture using an electric food strainer or food mill. Measure 2 quarts of apple pulp; return apple pulp to saucepan. Add sugar, bottled lemon juice, and spices, stirring until sugar dissolves. Cook at a gentle boil over medium heat until apple mixture is thick enough to mound on a spoon, stirring frequently to prevent sticking. If mixture becomes too thick, add a small amount of water or apple juice for desired consistency. Remove from heat.

DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET’S CAN IT!

Ladle hot apple butter into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Pork Bulgogi

1 lb pork tenderloin or pork shoulder, thinly sliced
1/3 cup coconut aminos ( I used soy sauce)
1/2 tsp sea salt or more to taste
1 tbsp sesame oil omit of AIP
2 tsp Korean chili flakes gochugaru (optional – omit for AIP) *See notes for spicy version
Spicy version – add 1 tbsp of gochugaru (Korean red pepper flakes), along with 2½ tbsp of gochujang (Korean red pepper paste) in the marinade (mild is very mild, spicy was good level according to boys
3 cloves garlic
1 inch fresh ginger
1/4 apple cored and chopped – or use half, if you like sweeter
1 medium onion sliced
I added a few TB of brown sugar to make it a little sweeter

Place thinly sliced pork in a resealable bag or glass container.
Add coconut aminos, salt, sesame oil, chili flakes, garlic, ginger, and apple in a blender and blend until smooth.
Pour over the pork, toss together, and cover. Marinate for 30 minutes at room temperature, or longer in the fridge.
Drain the pork, saving the marinade (there wasn’t any).
Add 1 tbsp oil to a large skillet over medium high heat, until sizzling hot. Working in batches, add meat to the pan in single layer for 2 minutes per side. Add more oil to the pan as you work the next batch, if needed. Set aside the meat in a bowl.
Add another tbsp of oil, then add onion, carrot, and zucchini. Stir cooking for about 3-5 minutes until the veggies are crunchy tender. (I forgot about this).
Add the meat back into the pan, then pour in the marinade. Cook stirring for 1 minute until until the meat is heated though and the marinade is bubbling. Add more salt if needed.
Serve warm with rice or cauliflower rice, topped with green onions and sesame seeds.

sourdough focaccia bread

200 g active sourdough starter (3/4 cup)
500 g bread flour (preffered) or ap flour (3 cups + 2tbsp)
340 g water, room temperature (1 cup)
8 g kosher salt
20 g water, room temperature (for folding)
65 g olive oil (1/2 cup)
2 tsp sea salt flakes

Instructions

Day 1

Mix your starter in 340g of room temperature water until it is dissolved. Then add flour and mix until everything is just combined. It’s ok if it looks scragly!
Cover and let rest at room temperature for an hour.
Add the 20g water and salt on top of the dough. Poke it in deep with your fingers and then slap in together in the bowl until just combined. The dough will be smoother by this step.
Dump the dough onto a clean surface. We will do the slap & fold: lift up the middle with both hands, fingers underneath, and thumbs hovering over the top. The ends will droop as you rise. You will slap the dough down so that it folds over itself. Imagine one of the ends touching the table first and then following the flow so that the middle that you are holding, folds on top. As you rise to flip again, you are going to grab the middle from the part that folded over. Keep doing this for 10 minutes it will help develope gluten and make it less sticky.
Find a nice huge sized container or even a large mixing bowl that is well greased. Dump your dough, cover well, and place in the fridge for 48 to 72 hours.

Day 2

Chill & Relax
Get your toppings together!

Day 3

Carefully, without gassing the bubbles, transfer your dough to a well-oiled baking sheet. Gently maneuver it with your hands to fit the baking sheet how you’d like. Cover with another baking sheet and place in a warm area to rise for three hours.
Preheat oven to 425° f. Drizzle the dough with olive oil and with oiled fingers dock the dough gently.
Decorate with your favorite toppings – pesto, apple and jalapeno is my favorite! When ready, bake for 30 minutes.
At 30 minutes, check the color of the focaccia, rotate, and leave in longer in the oven if you’d like a darker color.
Once cool enough to touch, remove from tray and place on a wire rack.
Hack – use scissors to cut off the focaccia to serve!

From:

72 Hour – Bubbly Sourdough Focaccia Bread

Gluten Free Texas Roadhouse Rolls

Yummy, but VERY EXPENSIVE ($4 per cup of the high intense flour mix)

Course:Bread, Rolls

Cuisine:American

Prep Time:20minutes minutes

Cook Time:15minutes minutes

Chilling and rising time:13hours hours

Yield: rolls

Author: Nicole HunnCook Mode

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Ingredients

For the rolls

3 cups (420 g) Gluten Free Bread Flour plus more for sprinkling (please click thru for full info on how to make my bread flour)
2 teaspoons (6 g) instant yeast
¼ cup (50 g) granulated sugar
1 teaspoon (6 g) kosher salt
4 tablespoons (56 g) unsalted butter at room temperature
1 (50 g (weighed out of shell)) egg at room temperature
1 cup (8 fluid ounces) warm whole milk (about 95°F)

For brushing

3 tablespoons (42 g) unsalted butter
1 tablespoon (21 g) honey

Instructions

Prepare the raw bread dough.

Place the bread flour, yeast, and sugar in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the salt, and whisk to combine.
Add the butter, egg, and milk, and mix by hand (with a large mixing spoon or Danish whisk) until just combined.
Place in the stand mixer fitted with the dough hook attachment, and mix on medium speed for about 5 minutes. The dough will be quite sticky, but should be smooth and stretchy.
Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket).
Place the dough in the refrigerator for at least 12 hours and up to 5 days.

Alternative method to use the dough the same day.

To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour).
Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

When you’re ready to bake.

Line a large rimmed baking sheet with unbleached parchment paper, and set it aside.https://d0aa77a0f68c389f03988cf6770d1cdf.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html
Turn out the chilled dough onto a lightly floured surface and using a very light touch, sprinkle the dough with more flour and knead it lightly until it’s smoother.
Fold the dough over on itself, and knead again, sprinkling very very lightly with more flour only as essential to prevent sticking. Do not work too much additional flour into the dough or you will lower the hydration ratio and the dough will not rise properly.
On a lightly-floured surface with a floured rolling pin, roll out the dough into a 6-inch x 8-inch rectangle, a bit more than 1/2-inch thick.
Using a pizza cutter or metal bench scraper, cut out 12 approximately 2-inch squares of dough, each with 4 very blunt edges.
Place the rolls about 2 inches apart from one another on the prepared baking sheet, cover with lightly oiled plastic wrap, and set in a warm, draft-free location to rise until nearly doubled in size (about 45 minutes, but rising time will vary greatly depending upon the rising environment).
As the dough is nearing the end of its final rise, preheat your oven to 350°F.
Once the dough has finished rising, place the 3 tablespoons unsalted butter and honey in a small, heat-safe bowl, and heat in a short burst in the microwave or in a double boiler until melted.
Mix the honey and butter together well, uncover the rolls, and brush each generously but carefully with the honey butter.https://d0aa77a0f68c389f03988cf6770d1cdf.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html
Place the pan in the center of the preheated oven and bake until the tops of the rolls are lightly golden brown (about 12 minutes).
Remove the rolls from the oven and brush once more with the honey butter before serving warm.
Store any leftovers, once completely cooled, in a tightly sealed freezer-safe bag in the freezer. Refresh very briefly in the microwave before serving.

Gluten Free Croissant

Took forever, but were yummy

Ingredients

For the dough

2 ¼ cups (315 g) gluten free pastry flour or Cup4Cup gluten free flour, plus more for sprinkling (See Recipe Notes)
2 teaspoons (6 g) instant yeast
2 tablespoons (24 g) granulated sugar
1 teaspoon (6 g) kosher salt
3 tablespoons (42 g) unsalted butter melted and cooled
¾ cup (6 fluid ounces) whole milk at room temperature

For the butter packet

16 tablespoons (224 g) unsalted butter chilled
¼ cup (36 g) gluten free pastry flour or Cup4Cup gluten free flour (the “real” thing, or my mock Cup4Cup)
Egg wash (1 egg + 1 tablespoon water, beaten well), for brushing

Instructions

Make the dough.

In a large bowl, place the flour, yeast and sugar, and whisk to combine well. Add the salt, and whisk again to combine.
Create a well in the center of the dry ingredients, add the butter and milk, and mix until the dough comes together.
Add more flour by the half-teaspoonful if necessary to bring the dough together.
Turn out the dough onto a lightly floured surface, sprinkle the top very lightly with more flour, and roll into a 9-inch round.
Wrap tightly in plastic wrap and place in the refrigerator to chill while you prepare the butter packet.

Prepare the butter packet.

Sprinkle a piece of unbleached parchment paper with 1/8 cup (2 tablespoons) of the flour, and place all 16 tablespoons (preferably in 2 whole sticks) of butter on top and press together.
Sprinkle with the remaining 2 tablespoons of flour, and cover with another piece of unbleached parchment paper.
Pound the butter with a rolling pin until it flattens and melds together.
Uncover and fold the flattened butter in half, cover again with the parchment and pound again until you have a 5-inch square butter packet.
Cover the butter packet completely with parchment, and place in the refrigerator to chill for 5 minutes or until firm.

Wrap the dough around the butter packet.

Remove the 9-inch round dough from the refrigerator, unwrap it, and place it on a lightly floured surface.
Place the chilled butter packet directly in the center of the dough and score the sides of the dough lightly to represent the exact size of the butter. Remove the butter and set it aside.
Using a rolling pin and sprinkling the dough lightly with flour as necessary to prevent it from sticking, begin at the site of each of the four scorings and roll the edges of the dough away from the center to create 4 flaps, leaving the center of the dough intact.
Return the butter packet to the intact center of the dough, and wrap the flaps of the dough around the butter packet like you would a present.

Roll out the dough with the butter and complete the first “turn.”

Sprinkle the dough-and-butter-packet lightly with more flour, and roll out into a 1/2-inch thick rectangle.
Fold the rectangle over on itself in thirds, as you would a business letter. Sprinkle the dough again lightly with flour.
With the length of the 3-layer rectangle of dough running parallel to your body, roll the dough away from you into a rectangle that is again about 1/2-inch thick.
Turn the left and right sides of the 1/2-inch thick rectangle over on themselves again, as you would a business letter.
You have just completed the first “turn.” Wrap the folded dough tightly in plastic wrap and place in the refrigerator to chill for at least 4 hours or up to overnight.

Complete the remaining 4 to 5 “turns.”

Once the dough has finished chilling after its first turn, repeat the process of rolling the 3-layer dough out into a 1/2-inch thick rectangle, then refolding the dough like a business letter, at least 4 more times, (for good measure, 5 more times). After each turn, keep track by pressing a notch in the dough with one knuckle to represent the number turn you’re on (e.g., after 4 turns, make 4 notches).
Be sure to wrap and chill the 3-layer rectangle of dough in the refrigerator for at least 30 minutes (or the freezer for 10 minutes) in between turns. If you let the dough chill for too long, it may become difficult to roll out smoothly. Just let it sit at room temperature for a few minutes before rolling it back out

Shape the croissants.

Line rimmed baking sheets with unbleached parchment paper and set them aside.
Roll out the prepared 3-layer croissant dough into a 1/4-inch thick rectangle.
Using a pastry wheel or pizza wheel (or very sharp knife—well-defined edges are essential here), square the edges, then cut out as many 4-inch x 6-inch rectangles as you can.
Slice each rectangle diagonally into two triangles and separate the shapes from one another.
Sprinkling lightly with flour as necessary to prevent sticking, roll each triangle out to elongate it to about 8-inches from base to tip.
Slice a notch into the base of each triangle about 1/2-inch deep, and roll each triangle into a coil from base to tip, turning the edges slightly away from each other as you roll.
Place on the prepared baking sheets, seam side down, about 2-inches apart from one another.

Proof the croissants.

Cover lightly with oiled plastic wrap and place in a warm, draft-free location until nearly doubled in size. You will see the individual layers in each fold begin to separate slightly from one another once the croissants are fully proofed.
Uncover the baking sheets and brush the tops and sides of the croissants with the egg wash.
To avoid gluing the coiled layers of each croissant together, brush with the egg wash by beginning in the center of each pastry and brushing out to the sides in one motion on each side, with the “grain” of each coil, not against.

Chill the proofed croissants.

Place the shaped and proofed croissants in the refrigerator to chill for at least 10 minutes or until mostly firm.

Bake the croissants.

While the shaped croissants are chilling, preheat your oven to 400°F.
Place the chilled and proofed croissants in the center of the preheated oven, one baking sheet at a time, and bake for about 20 minutes, or until deep golden brown all over and firm to the touch.
Allow to cool briefly before serving.

https://glutenfreeonashoestring.com/gluten-free-croissants