Sourdough in bread machine

Ingredients

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65% Hydration Dough – The “substantial” dough

  • 80g sourdough starter (2.1oz)
  • 460g strong white bread flour (16.2oz)
  • 15g unsalted butter (0.5oz)
  • 0.5 tsp sugar or a drizzle of honey
  • 1.75 tsp salt
  • 285ml water (9.6 fl oz)

75% Hydration Dough – The “lighter” dough

  • 80g sourdough starter (2.1oz)
  • 460g strong white bread flour (16.2oz)
  • 15g unsalted butter (0.5oz)
  • 0.5 tsp sugar or a drizzle of honey
  • 1.75 tsp salt
  • 335g water (11.3 fl oz)
  1. In your bread machine basket, pour in your sourdough starter then the flour
  2. Add in the sugar/honey, salt and the butter
  3. Pour in your water around the edges of the baking basket
  4. Hit the Sourdough Button on my machine

This one was pretty good for sandwich bread. Regular method is way better, but time consuming.

Bread machine sourdough bread recipe

GF Blueberry Muffins

  • 2 cups Bob’s Red Mill 1-to1 Baking Flour* (9 3/4 ounces / 275 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened (4 ounces/ 113 grams)
  • 3/4 cup granulated sugar (6 ounces/ 170 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (4 ounces / 150 grams)
  • 2 cups blueberries
  • 1/4 cup granulated sugar optional, for topping

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
  2. Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
  3. In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
  4. Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms. 
  5. Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
  6. Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
  7. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
  8. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
Gluten-Free Blueberry Muffins

GF Sourdough Discard Naan in Air Fryer

INGREDIENTS

  • 2 cups gf all purpose flour
  • 1/4 cup plain natural yogurt ( I use kefir instead)
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1 cup sourdough discard

INSTRUCTIONS

  1. Mix together the yogurt, milk, and sourdough discard.
  2. Slowly add the flour and baking powder into the liquid mixture. I needed more gf flour. Add salt as well.
  3. Transfer the dough to a clean surface. Knead it for a few minutes.
  4. Divide the dough into eight balls. Spend a few minutes tucking the edges down to the base of each ball.
  5. Flatten each ball using a rolling pin. (I flattened each between parchment in tortilla press).
  6. Place dough and parchment into air fryer at 400 and let it cook a few minutes.
  7. Remove dough from parchment (parchment can burn, be careful) and continue to air fry until cooked through.
  8. Repeat with the remaining balls.

Instant Pot Mac and Cheese


1 pound elbow macaroni

Kosher salt 

One 12-ounce can evaporated milk

3 tablespoons unsalted butter

3 cups shredded mild or medium Cheddar  

  1. Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot® multi-cooker (see Cook’s Note). Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes.
  2. After the pressure cook cycle is complete follow the manufacturer’s guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting. 
  3. Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot.

From: https://www.foodnetwork.com/recipes/food-network-kitchen/5-ingredient-instant-pot-mac-and-cheese-3649854

Gluten free breadsticks

  • 1 cup plus 2 tbsp self rising flour – can use gluten-free
  • 1 cup non fat plain Greek Yogurt
  • cooking spray
  • Lowry’s Garlic Salt* (or a mix of butter, garlic, and herbs)

Instructions

  • Preheat oven to 375 degrees F.
  • In a medium bowl use a sturdy spoon or your dough hook to combine 1 cup of self rising flour and the greek yogurt until the dough begins to pull away from the sides. Sprinkle in extra flour if needed.
  • Dust a piece of parchment paper with self rising flour and gently press the dough into a rectangle shape, about 10 inches long by 5 inches wide. Use a sharp knife to cut at least 8 breadsticks. Spray the tops with cooking spray and sprinkle with the garlic salt to your desired taste.
  • Bake for 17 to 19 minutes, or until tops are lightly golden brown. Let cool slightly before enjoying!
Notes

To make self rising flour combine 1 cup all purpose flour with 1 and 1/2 tsp baking powder and 1/2 tsp salt.If you don’t have Lowry’s Garlic Salt, simply combine 1/2 tsp garlic powder, 1/4 tsp salt and 1/4 tsp dried parsley and use as desired.

2 Ingredient Dough Garlic Breadsticks

Tiramisu

Ingredients

Ingredient Checklist

  • 1 cup cold water
  • 1 (14-ounce) can condensed milk 
  • 1 (1.4-ounce) package vanilla instant pudding mix
  • 1 (8-ounce) block cream cheese, softened
  • 1 (8-ounce) tub frozen whipped topping, thawed
  • 1 cup hot water (might have been a little too much water)
  • ½ cup Kahlúa (coffee-flavored liqueur)
  • 1 tablespoon instant espresso or 2 s instant coffee granules
  • 24 cakelike ladyfingers (2 [3-ounce] packages)
  • 3 tablespoons unsweetened cocoa

Directions

Instructions Checklist

  • Step 1Combine first 3 ingredients in a large bowl; stir well with a whisk. Cover surface with plastic wrap; chill 30 minutes or until firm.
  • Step 2Remove plastic wrap, and add cream cheese. Beat with a mixer at medium speed until well-blended. Gently fold in whipped topping.
  • Step 3Combine hot water, Kahlúa, and espresso. Split ladyfingers in half lengthwise. Arrange 16 ladyfinger halves, flat sides down, in a trifle bowl or large glass bowl. Drizzle with 1/2 cup Kahlúa mixture. Spread one-third of pudding mixture evenly over ladyfingers; sprinkle with 1 tablespoon cocoa. Repeat layers, ending with cocoa. Cover and chill at least 8 hours.

https://www.myrecipes.com/recipe/tiramisu-anacapri

Homemade Marinara Sauce

Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.

Stir in 28 oz crushed tomatoes, 1/2 tsp oregano,  1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes. Add a touch of sugar if needed.

Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.

Easy Homemade Marinara Sauce (VIDEO)

Tzatziki

Ingredients
▢2 cups plain Greek yogurt I used 0% fat Fage
▢2 teaspoons minced garlic
▢1 cucumber seeded and finely shredded
▢Juice of 1 lemon 3-4 tablespoons of lemon juice
▢1 tablespoon olive oil
▢½ teaspoon sea salt
▢⅛ teaspoon black pepper
▢1 tablespoon fresh dill finely chopped or 1-1 ½ teaspoons dried dill


Instructions
Slice cucumber in half long ways. Use a spoon to scrap the center of the cucumber and remove seeds. Use a grater to shred cucumber. Place shredded cucumber in a cheese cloth or several paper towels layered together. Squeeze as much liquid as you can from the cucumbers and discard juice.
Place all ingredients in a bowl and mix together thoroughly. If cucumber dip is too thick you can add 1 additional tablespoon of olive oil.
Notes
Fresh dill will give it a much better flavor, but if you can’t find it dried dill will do in pinch.
Nutrition
Serving: 2Tablespoons | Calories: 25kcal | Carbohydrates: 2g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 68mg | Sugar: 1g

Quinoa Tabbouleh

1cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2tablespoons fresh lemon juice

1garlic clove, minced

1/2 cup extra-virgin olive oilFreshly ground black pepper

1large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces

1pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2scallions, thinly sliced

Preparation

Step 1

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 2

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Step 3

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

From:https://www.bonappetit.com/recipe/quinoa-tabbouleh

Gluten-Free AIR FRYER FALAFEL

INGREDIENTS

  • 1 (15.5 ounce) can chickpeas, rinsed and drained
  • 1 small yellow onion, quartered
  • 3 cloves garlic, roughly chopped
  • 1/3 cup roughly chopped parsley
  • 1/3 cup roughly chopped cilantro
  • 1/3 cup chopped scallions
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon baking powder
  • 4 tablespoons all purpose flour, plus more for dusting (I used gf)
  • Olive Oil Spray
  1. Dry the chickpeas on paper towels.
  2. Place the onions and garlic in the bowl of a food processor fitted with a steel blade. Add the parsley, scallions, cilantro, cumin, salt, and red pepper flakes.
  3. Process until blended 30 to 60 seconds, then add the chickpeas and pulse 2 to 3 times until just blended, but not pureed.
  4. Sprinkle in the baking powder and the flour, scape the sides of the bowl down with a spatula and pulse 2 to 3 times.
  5. Transfer to a bowl and refrigerate, covered, 2 to 3 hours.
  6. Form the falafel mixture into 12 balls, if it’s too sticky add some flour to your hands and your work surface.
  7. Preheat the air fryer 350F.
  8. Spray the falafel with oil. Cook 14 minutes, in batches until golden brown, turning halfway.

These guys were awsome and I served it with Quinoa Tabbouleh and Tzaziki sauce.

Recipe was found at www.skinnytaste.com/air-fryer/falafel