I just use potatoes, cover with Olive Oil and Salt or Lawry’s, Air fry for a long time, add some butter to crisp up.
2 small to medium Russet potatoes
▢1 1/2 tablespoons ghee, melted (or butter)
▢2 cloves garlic, minced
▢salt and pepper
▢2 tablespoons minced fresh chives
Instructions
Wash and dry the potatoes. Using a sharp knife, carefully slice down the potato but not all the way through leaving the bottom part of the potato intact. Continue slicing all the way across in 1/8″ slices.
Brush the melted ghee or butter all over the potatoes including in between each slice. Season liberally with salt, pepper and the minced garlic taking care to again get in between the slices.
Place the potatoes on the tray of an air fryer (or in the basket) and air fry at 400°F for 30 minutes or until edges are golden brown and potato is tender. Cooking time will be slightly longer for larger potatoes.
Remove from the air fryer, brush with any remaining melted ghee and sprinkle with the fresh chives before serving.
These are best served warm right out of the air fryer for the crispiest result.
150 g water 37.5 g sourdough starter 150g flour Mix and place on counter for 12 hours (cover loosely)
310g water (92 degrees F) – this is a little over a cup – half hot and half cold from Primo machine
200g leaven (the stuff on the counter) 400g all-purpose flour (good stuff) 50g whole wheat flour 12 g salt stir to mix. Switch to wet hands. Squeeze 2-3 minutes to combine Cover with tea towel – warm place 30 minutes Grip from sides – pull as far as it can go do 4 times, then 4 corners, slap and fold rounding
Cover for 30 minutes Repeat grip and pull Cover
2 hours later Flour basket, dough, and work surface. Fold over from bottom, Fold in corners Put in basket seam side down. Cover with tea towel for 90 minutes
Preheat oven to 500 degrees for 30-40 minutes with dutch oven inside. Sprinkle bottom of dutch oven with cornmeal Put dough on parchment with seams down. Cut with scissors Put in oven, covered, and reduce oven to 485 18 minutes later, take lid off Reduce oven to 465 and bake for 25 minutes
https://www.youtube.com/watch?v=VEtU4Co08yY
Air Fryer Option
Prepare bread same as above
Preheat air fryer to 390 F for 5 minutes Place a few ice cubes in bottom Line with parchment add dough Turn off heat and let be in fryer for 10 minutes Reduce heat to 360 and cook for 10 minutes Flip and continue cooking until done (probably another 10 min or so) Thermometer should register 180 inside
▢1 egg yolk plus 1 teaspoon water for egg wash or 1 tablespoon milk + 1 teaspoon honey for milk and honey wash (I didn’t do the wash)
INSTRUCTIONS
In a large bowl, or the bowl of a stand mixer if using one, mix all dry ingredients: all-purpose flour, salt, sugar and yeast. Stir to combine.
Add lukewarm milk, melted butter, egg and sourdough discard, and mix until the dough forms. You can do it using the dough hook of a stand mixer for about 2 minutes, or you can do it with a spoon if you’re doing everything by hand.
Knead the dough for 6 minutes if using a stand mixer, 8 to 10 minutes if doing it by hand. The dough should be smooth and tacky and have a good windowpane.
Cover the dough, and let it rise for about 1 hour and 20 minutes, or until it doubles.
Deflate the dough, punching it with your hand. In a clean surface, divide in 9 pieces, and shape each piece into a tight ball.
To shape the rolls, fold each piece over itself until tight (about 6 to 8 folds). Pinch all ends together in the center, and place the shaped roll into a lined baking pan, pinched side facing down. For more visual information, check the video.
Let them rise again until light and puffy. It should take about 40 minutes.
While the shaped rolls rise, preheat the oven to 350°F, placing the rack into the middle shelf.
Brush each roll with egg yolk wash, or milk and honey wash if preferred (the rolls at the photos were baked with milk and honey wash).
Bake dinner rolls for 20 to 25 minutes, until they’re golden brown at the top.
1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use 1/2 cup)
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
Mix in desired add-ins until evenly incorporated.
Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
▢¾ cup milk For dairy-free use unsweetened almond milk.
▢2 teaspoons white vinegar or lemon juice
▢⅓ cup butter, softened For dairy-free use Smart Balance.
▢1 cup granulated sugar
▢2 large eggs For egg-free use Bob’s Red Mill gluten-free egg replacer.
▢1 teaspoon pure vanilla extract
▢¼ teaspoon pure almond extract
▢1 ¾ cups gluten-free flour all-purpose flour with xanthan gum I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
▢2 teaspoons gluten-free baking powder
▢½ teaspoon baking soda
▢½ teaspoon salt
▢2 teaspoons gluten-free flour all-purpose flour with xanthan gum
▢2 cups blueberries Fresh or frozen blueberries. If using frozen, do not defrost the frozen blueberries.
▢2 tablespoons turbinado or raw sugar
Preheat the oven to 375°F.
Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
In a large measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
In a large mixing bowl, cream the softened butter and sugar together with a mixer until fluffy.
Add in the eggs, pure vanilla extract, and pure almond exract and mix until combined and smooth.
Add in the gluten-free flour, baking powder, baking soda, salt and mix together until fully combined and smooth.
Pour in the homemade buttermilk (milk and vinegar mixture) into the batter and mix until smooth. The batter will be thick. Do not over mix.
Sprinkle the 2 teaspoons of the gluten-free flour over the blueberries in a medium-sized bowl. Carefully stir the blueberries to coat them with the gluten-free flour.
Gently fold the floured blueberries into the muffin batter.
Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
Sprinkle the tops of the muffins with the turbinado sugar (raw sugar).
Bake on the middle rack for 25-30 minutes or until the tops are golden brown and a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
Allow the muffins to cool in the muffin pan for 3-5 minutes then move to a cooling rack. Enjoy!
Store the completely cooled muffins in an airtight container.
Bring a large pot of water to a boil. Add in diced potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
Meanwhile, add bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, about 8 to 10 minutes. Remove bacon from grease and set aside, leaving grease in pan.
Add red onion to grease and cook 5 minutes until onions are soft. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, 1 to 2 minutes.
