My 4-Loaf Sourdough Schedule (i.e. how I make sourdough bread without going crazy)

 

I have been dabbling in sourdough for a little over a year now, and much of that time has been spent in the mild angst of these kinds of weeks:

• This would be the perfect day to bake sourdough bread, but my starter is not strong enough, nor did I mix up the dough last night.
• I have a strong starter, but no time to mix up bread tonight.
  
• I could mix up bread tonight, but I will not be home tomorrow morning to bake it. 
• My starter is not strong, but because I have time tonight to mix up dough and time tomorrow to bake it, I will just try anyway (naive optimism = super-sad-hockey-puck loaf of bread) 
• All of these days of failure to make sourdough bread have left me with jars of sourdough discard which require my time to bake into something. (*stressed*)
  
• Repeat.

After too many of these kinds of weeks and a little advice and experimentation, I have landed on a happy rhythm! I now only have to feed my starter three days a week, bake once, and get four lovely loaves of sourdough on a regular basis (plus a bonus batch of excellent pancakes made with the discard).

None of this is "the one right way" to do sourdough, but it has proven a very helpful and workable routine for our family. Feel free to take it and make it your own.

My Weekly Schedule

Friday (anytime): 

Take sourdough starter out of the fridge. Remove some discard (quantity varies depending on how much I have and how much discard I need for pancakes, see below) to leave about 1/3 cup starter. Feed with 60 g warm water and 60 g unbleached flour. Stir well and leave lightly covered on the counter. (Refrigerate discard.)

Optional but our weekly tradition: 

Friday night: 

Mix 1 1/2 batches of Classic Sourdough Pancakes. Leave on counter overnight. Cook pancakes Saturday morning according to recipe. (Note: This will require 340 g -- 1 1/2 cups -- sourdough discard, and if needed you can just add extra to your equal parts of warm water and unbleached flour when you feed your starter so that you'll have enough extra on hand for the pancakes.)

Saturday (anytime):

Remove 120 g starter as discard. Feed with 60 g warm water and 60 g unbleached flour. Stir well and leave lightly covered on the counter. (Refrigerate discard.)

Sunday:

After church, ideally no later than 2pm: 

Remove 120 g starter as discard. Feed with 100 g warm water and 100 g unbleached flour. (The extra amount will provide enough starter for 4 loaves of bread.) Stir well and leave lightly covered on the counter. (Refrigerate discard.)

Between 6-8pm (once starter has doubled in volume on the counter): 

Mix up dough.

To mix dough, use food scale to combine:

• 200 g sourdough starter, doubled in volume from when it was fed earlier in the day
• 1400 g warm water
• 36 g salt

Use a fork to whisk all this together well. Then add:

• 2000 g bread flour

Using the skinny end of a wooden spoon, combine and cut together all the ingredients until you have a shaggy dough and no flour pockets or soupy, watery areas. 

 

Cover (I flip another bowl upside down on top) and leave overnight.

 

Monday:

Dough looks like this in the morning:

 

Between 7:30-8:30am: 

Lightly flour counter. Dump the dough onto the counter and fold each side inward on itself. 

 Flip upside down. Cut into 4 even pieces and gently stretch and tuck the ends underneath to form a smooth ball. Set on floured counter and leave for 30-60 minutes.

 

After 30 minutes: 

Preheat oven to 450 degrees. (Optional: Put Dutch oven in the oven to preheat as well.)

When oven is hot: 

Place one piece of dough into Dutch oven, on a piece of parchment paper. Cut 3 slashes on top (I use kitchen shears). Cover with lid and put in oven. 

 

Place second piece of dough into 6" aluminum hotel pan, on a piece of parchment paper. Cut 3 slashes on top. Cover with lid and put in oven (both on top rack).

Bake 30 minutes. Remove lid from Dutch oven (I keep the hotel pan covered). 

Bake additional 30 minutes. Remove bread from both pans to wire rack. 

 

Put another piece of dough into Dutch oven and hotel pan, repeat process of slashing, covering, baking 30 min, uncovering Dutch oven, baking final 30 minutes.

Remove all bread to wire rack. Let cool at least one hour before slicing.

(To slice, I cut a loaf in half lengthwise, then set cut side down and slice into pieces through the crusty end.)

Any bread that is not eaten on the day it is baked, I put into a ziplock bag in the freezer. Thaw on counter overnight.

Meals with What You Have

Like many others, I am trying to serve others by sticking close to home these days. It is amazing to realize how many times I run to the store in a week!

In hopes of minimizing my own trips to the store, I'm brainstorming a list of easy, flexible meals that work with what you have on hand.

In case it's helpful:

• One of my favorite sites has a "Fridge Forage" post. Excellent ideas! 
• Scrambled eggs (or fried eggs, for half my family)
• French toast
• Simplest version: any kind of sliced bread, dip in a mixture of beaten eggs and milk (with cinnamon and vanilla is best). Grill until golden, flip and finish on the other side. Top as desired.
• PB&J
• Ever a classic (Try grilling it for a gooey twist. Or sub honey for jelly.)
• Pizza tortillas 
• Simplest version: tortillas with cheese and pepperoni ... if desired, add marinara sauce, other veggies/pizza toppings. Microwave or heat in a skillet.
• Ants on a log
• Simplest version: Celery with peanut butter  ... sub any other veggies, hummus, other nut butter or substitutes, make your own peanut butter, add raisins or craisins
• Yogurt (try homemade) 
• Soup
• Simplest version: saute carrots, onion, celery, and garlic (or whatever you have) in a little oil, add water and bouillon, any meats, veggies, pastas, rice, beans, etc. Tasty with 1 teaspoon oregano and basil.
• Supper on a slice
• Simplest version: slice a loaf of French bread in half, top with 1-1.5 pounds ground meat (beef, chicken, turkey, etc). Bake at 350 for 40 minutes. Top with shredded cheese and bake 5 min more. (Slightly dressed up version.) 
• Quesadillas
• Simplest version: tortillas with any kind of meat and cheese inside. Make them crispy in the oven with this recipe.  
• Fried rice
• Simplest: use cooked, cooled rice and add frozen veggies, meat, a bit of soy sauce, garlic powder ... if desired, add ginger, scramble in an egg, etc
• Stromboli
• Simplest version, make a simple pizza dough, fold it around meat and cheese. (Like this.)
• Beans and rice
• Try something like this. 
• Rice and Cheese Souffle
• Surprisingly easy, filling, and good. 
• Smoothies
• Simplest version: frozen bananas (or other fruit) with milk, juice, water, etc.
• If the only fruit you have is bananas, this or this is still really delicious.
• Pasta
• Simplest version: cook noodles per box. 
• Toppings: marinara sauce, olive oil or butter and garlic powder with Parmesan cheese, add meats, veggies, cheeses.

Healthy Snack Recipes To Try This Fall

Carrot & Zucchini Bars

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Recipe adapted from Better Homes and Gardens cook book

Author: MOMables

Cuisine: Baking

Ingredients

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp ground ginger
• ¼ tsp baking soda
• 2 eggs, slightly beaten
• 1½ cups shredded carrot
• 1 packed cup shredded zucchini
• ¾ cup packed brown sugar
• ½ cup golden raisins
• ½ cup canola oil
• ¼ cup honey
• 1 tsp vanilla
• 2 Tbsp flax seed meal (optional)

MOM-notes:

• After shredding your carrots and zucchini lightly pat dry with a paper towel if they seem too damp
• Repurpose leftover shredded vegetables. I usually have leftover shredded zucchini from this and I throw it in our scrambled eggs with some cheese the next morning-- everyone loves it!

Instructions

1. Preheat oven to 350* F.
2. In a large bowl combine flour, baking powder, ginger and baking soda.
3. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, oil, honey and vanilla.
4. Add carrot mixture to flour mixture, stirring just until combined.
5. Spread batter in an ungreased 13x9 inch baking pan. (Optional: sprinkle flax seed meal evenly over the top of the bars before baking-- it makes the bars less sticky and I like the texture. You could also add it into the batter, but we have found we like it on top)
6. Bake about 25 min or until a wooden toothpick comes out clean (I usually bake until 20 and then test it from there).
7. Cool in pan and then cut into bars, or whatever shape desired. (I have found that plastic knives cut the best... no clue why!)

 

Homemade Fruit Snacks

Ingredients

• 1 cup water (divided)
• ½ cup (8 tablespoons) gelatin powder
• ¼ cup honey or maple syrup (optional and to taste)
• 1 cup kombucha or fruit juice
• 1 cup pureed fruit (strawberries and other berries are our favorite - applesauce will also work) The easiest method I've found is to defrost frozen berries and puree them with a blender or immersion blender

Instructions

1. Note: It is important to have all ingredients ready before beginning as you'll need to work quickly once you start.
2. Puree fruit to create a puree the consistency of applesauce or a little thinner. For us, defrosted frozen berries pureed in a blender or food processor work perfectly. Set aside one cup of pureed fruit.
3. Set aside one cup of kombucha or fruit juice. 
4. Boil ½ cup water.
5. Place ½ cup cool water in a medium sized bowl or quart size mason jar.
6. Add ½ cup gelatin powder and stir quickly to create a paste.
7. Quickly add the ½ cup boiling water and stir again briskly.
8. This should form a thick but stirable liquid.
9. Add the honey or maple syrup and stir.
10. Add the kombucha/juice and pureed fruit and stir well. You can stir with a spoon or whisk, or use an immersion blender to make it really easy.
11. Very quickly pour the mixture in to molds or a greased glass baking dish or other greased dish and allow to cool in fridge for 2-3 hours.
12. Store in fridge in an airtight container for 1-2 weeks.
13. Enjoy!

Gummy Fruit Snacks

1 cup mixed berries
1/4 cup water
1/2 cup applesauce
1/2 cup fruit juice (apple, cranberry, blueberry, whatever)
2 envelopes gelatin (1 envelope = 2 1/2 tsp)

In a small saucepan over medium heat, combine the berries and water. Bring to a boil and cook until berries are soft, about 5 minutes. Transfer to a blender or use an immersion blender to puree berries until smooth. Return to pot. Add applesauce and return to a boil, then remove from heat, cover and set aside.

In a large bowl, sprinkle gelatin over fruit juice and let stand one minute. Add hot fruit mixture and stir until gelatin completely dissolves, 3 to 5 minutes.

Pour into 8 x 8 inch glass or ceramic baking dish (or into molds, if you want to go that route).

Refrigerate until firm, about 3 hours. Cut into blocks or shapes.

Read more at http://alldayidreamaboutfood.com/2011/09/homemade-gummy-fruit-snacks-healthy-snacks-for-kids.html#ds83KowxBxsF5P6T.99

Oatmeal Craisin Breakfast Cookies

Ingredients:

1/2 cup butter, room temperature
1/2 cup honey
1 egg
1 teaspoon vanilla extract
2 cups quick cooking oats
3/4 cups whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup Craisins or raisins
1/4 cup white chocolate chips (dark would be nice too)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and honey. Beat in the egg and vanilla until well combined.
In a small bowl, combine the oats, flour, baking soda, salt, and cinnamon.
Slowly beat the dry ingredients into the wet until well combined.
Stir in the craisins and chocolate chips.
Use a medium cookie scoop to drop balls of dough 1 inch apart on the cookie sheet.
Bake for 8 minutes. Let cool for 5 minutes on the cookie sheet before removing to a cooling rack.
Store in an airtight container.

Easiest-Ever Homemade Ice Cream

I have decided that food is one of my love languages.  So it was just delightful to have the South Campus staff and their families over for a "taco bar" picnic in the park yesterday. The Lord was so kind that the deluge of rain didn't break forth until Ben was backing the van-full of picnic supplies back to our garage to unload!

Homemade ice cream was on the menu for dessert, and at the request of a friend, here is the recipe!  (Well, actually 4 recipes.)


No-churn ice cream. No ice cream maker required.  Two basic ingredients make the base. And then just imagine the possibilities from there ...


From my heart to yours, here they are:

Strawberry Cheesecake No-Churn Ice Cream

1 c. graham cracker crumbs
2 T. butter, melted
1 can sweetened condensed milk
6 oz. cream cheese, softened
1 pint heavy whipping cream
1 c. strawberries, mashed
2 pieces cheesecake, in bite-size pieces (optional)

In a small bowl, combine graham cracker crumbs and butter until well-mixed. Let cool to room temperature.

In large bowl, beat together the sweetened condensed milk and cream cheese, until creamy and smooth. Add cream and beat on medium-high for 5 minutes, or until stiff peaks form.  Fold in cheesecake pieces, if desired.

In a freezer-safe container, pour half the milk/cream mixture.  Swirl half the mashed strawberries on top. Sprinkle half the graham cracker crumbs on top.  Repeat layers.  Freeze at least 6 hours.

Serves 10-12


Mint Chocolate Chip No-Churn Ice Cream

1 can sweetened condensed milk
1 t. mint extract
11 drops green food coloring
1 pint heavy whipping cream
1 c. semi-sweet chocolate chips


In large bowl, beat together the sweetened condensed milk, mint extract, and food coloring.  Add heavy whipping cream, and mix on medium-high for 5-7 minutes, or until stiff peaks form. Fold in chocolate chips.

Pour into a freezer-safe container.  Freeze at least 6 hours.

Serves 10-12

Coffee Toffee Caramel No-Churn Ice Cream

1 can sweetened condensed milk
2 T. instant coffee granules

1 pint heavy whipping cream
1/2 c. toffee pieces
3/4 c. caramel ice cream topping, just warm enough to drizzle

In a small bowl, combine sweetened condensed milk and coffee. Microwave at 30 second increments until the coffee dissolves. Refrigerate for 30 min or until cool.

In large bowl, beat together the sweetened condensed milk mixture and heavy whipping cream on medium-high for 5-7 minutes, or until stiff peaks form. 

In a freezer-safe container, pour half the milk/cream mixture.  Swirl half the caramel on top. Sprinkle half the toffee on top.  Repeat layers.  Freeze at least 6 hours.

Serves 10-12


And this one does use an ice cream maker, but it's still super easy ... and a treat for the dairy-free among us.

Chocolate Chocolate Chunk Dairy-Free Ice Cream 

3 c. almond milk, divided
1/4 c. cocoa
1/4 c. sugar
4 bananas
1 c. semi-sweet chocolate chunks

In a small bowl, microwave cocoa, sugar, and 1 c. almond milk for 40 seconds.  Pour into a blender.  Add 2 c. almond milk and bananas.

Blend until smooth.

Pour into ice cream maker, and churn until thick and frozen (20-30 minutes for ours).  Add chocolate chunks for the last 5 minutes of churning, or sprinkle on top.  Serve immediately or pour into a freezer-safe container and freeze.

Serves 10-12

Note: The inspiration for these no-churn ice cream recipes came largely from here.

Favorite Recipe: Recent Baking Winner

I'll be honest.  I'm not doing so much baking these days.  So it's a testimony to the ease of this recipe that I have made them not once but twice since pregnant.  The first time, I rolled the dough quite thin, like I was making cinnamon rolls, and the recipe made about 2 dozen.  But after baking 20 min, they were very, very, very done on the bottom and totally crunchy.  Which Ben loved.

But it wasn't what I was aiming for.  So the second time (last night), I left the dough pretty thick, and I cut the breadsticks pretty thick, and I only made 8 breadsticks.  And they turned out chewy and tender and absolutely delightful.  And Ben was a little disappointed (but he's a good sport and still said, after a bite, that they were so good he could no longer speak).

So, make them as your heart desires. 

Category: Easy Baked Good
Winner: Breadtwists

Breadtwists

1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast

Let that sit for 5 minutes.

Then add: 3½ cups flour
 1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.

Makes 8-10 big breadsticks or 2 dozen thin and crunchy breadsticks

Dairy-Free Dinners

Victor has been off and on neb treatments since summer.  We actually were off for a week, with no coughs, and then Ben got a cold, I got a cold, and Victor got a cough.  And he just couldn't shake it.

So, we started 2 weeks of dairy-free, and he seems to be doing better (without nebs).  My working hypothesis is that he handles dairy just fine when he's healthy, but his body has to work a little harder to process dairy.  So once he gets a cough, he can't quite shake it until we go off dairy.  And then it seems to be okay.

So, for our two weeks, I'm pulling up some of the favorite dairy-free recipes from the past.  I thought I'd post them here for my own recall and for my sister-in-law (who also has a couple dairy-free little guys).

Cajun Dirty Rice
Slow Cooker Beef Stew IV
Meatball Subs
Taco Carnitas
Slow Cooker Chicken Taco Soup
Italian Sausage Soup
Fruity Curry Chicken Salad
Quinoa and Black Beans
Simple Slow Cooker Meatloaf
Pork Fried Rice

A working list...

Favorite Recipe: What's New

I fight food boredom.  Meaning, after cooking the same dish for a while, I just get an itch to make something new.

So, here are two new recipes tried out this week, both considered winners (as ranked by the Head Judge of our household, the fastidious and selective Mr. Ben.  Who likes all food except chewy granola bars.).

Category: New Meals

Winner #1: Chorizo Lentil Stew

• 1 pound Chorizo Sausage
• 1 teaspoon Vegetable Oil
• 1 can (15 Oz. Size) Cannellini Beans, Drained
• 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
• 1 cup Dried Lentils
• 2 cups Chicken Stock
• 6 cups Fresh Chopped Spinach  

In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt.

Note: I made this with Polish sausage (since it's what we had) and used dry garbanzo beans, which I just boiled until they were revitalized and ready to include.  And I just used regular old crushed tomatoes, not "fire roasted."  Tasty!

Winner #2: Slow Cooker Honey Sesame Chicken 



4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Note: I put together all the chicken and sauce ingredients and threw it in the freezer for a couple weeks, then thawed overnight and cooked it up this afternoon.  Nice and easy.

Favorite Recipe: What's For Breakfast With No Eggs or Cereal?

We go through a lot of eggs in this household.  Victor knocks off at least 2 and sometimes 3 per morning.  Ben could put away another 3-4 easily, though he often supplements with cereal.

So it's a grim day when Momma forgets we're out of eggs.

Here's our back-up plan (and, at least for one of the three of us, it's better than eggs OR cereal!)...

Category: Breakfast Without Eggs or Cereal
Winner: Applesauce Cake

Applesauce Cake

 1/2 c. butter, softened
1 c. sugar
1 c. applesauce
2 c. flour
1 t. baking soda
1 t. cinnamon
1/4 t. cloves
1/2 c. raisins (optional)
1/2 c. walnuts (optional)

Cream butter with sugar.  Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.

Pour batter into greased 8-in square pan. Bake at 350 degrees for 40 min or until done.

(But I always double the recipe and use a 9x13 pan.)

Quick, easy, tasty, and what with all that healthy applesauce... it's a nutritious and delicious alternative on those egg- and cereal-free mornings.

Favorite Recipe: International

Ben grew up all around the world.  Germany. Israel. Ivory Coast, West Africa. New Zealand. China.

I grew up in Cedar Rapids, Iowa.  Period.  Until I came to Minnesota for college, and stayed.  Period.

Do you already feel kinda sorry for him?  Me too.

I make meals with chicken, ground beef, and cheese.  Exotic is along the lines of ... French toast.

So, it's a pretty slim group of recipes vying for winner of the "International" category.  But here's a real-live, never-ate-that-in-Iowa recipe for my dear hubby.

Category: International
Winner: Slow Cooker Chicken Tikki Masala

I even bought a couple special ingredients!  But it's still a pretty tame dish, all things considered.

Slow Cooker Chicken Tikki Masala

• FOR THE CHICKEN:
• 9 whole Boneless, Skinless Chicken Thighs
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• 1 teaspoon Salt
• 1 cup Yogurt
• 4 Tablespoons Butter
• 1 whole Jalapeno Pepper, Stem Removed, Pepper Pierced Several Times With A Sharp Knife
• FOR THE SAUCE:
• 4 Tablespoons Butter
• 1 whole Large Onion, Peeled And Diced
• 6 cloves Garlic, Peeled And Minced
• 1 Tablespoon Salt
• 3 Tablespoons Garam Masala
• 1/2 Tablespoon Ginger
• 4 cups Crushed Tomatoes
• 1 Tablespoon Sugar
• 2 teaspoons Cornstarch
• 1-½ cup Half and Half
• TO SERVE:
• Hot Rice

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker.

Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice.

Not real fancy, but it did get a, "Mmm.  Amy.  Good job."

Favorite Recipe: Ben's Vote

Last Friday we had some of the guys from the office over for dinner.  Ben requested "that chicken dish," which must be a manly kind of food (I think it's because it's kind of messy).

Category: Ben's favorite
Winner: Honey Baked Chicken II

"That chicken dish" is Honey Baked Chicken II, and it is a tasty, inexpensive, pretty simple meal to throw together for a crowd.  So here you go!

Honey Baked Chicken II

1 (3 pound) whole chicken, cut into pieces
1/2 c. butter, melted
1/2 c. honey
1/4 c. prepared mustard
1 t. salt
1 t. curry powder

Preheat oven to 350 degrees.  Place chicken pieces in a shallow baking pan, skin side up.  Combine the butter, honey, mustard, salt, and curry powder, and pour over chicken.  Bake at 350 for 1 1/4 hours (75 min), basting every 15 min with pan drippings, until the chicken is nicely browned and tender and the juices run clear.  Serve over white rice.

Serves 6.

(Recipe from allrecipes.com)

Favorite Recipe

I love recipes.  I love food (a dangerous love).  I love cooking, especially for large crowds of people. I think cooking is one of my love languages.


So, here is the first of a few favorite recipes, from my heart to yours.  :)

Category: Most frequently used recipe

Winner: Granola Bars

I discovered a version of this recipe about a year ago, when I first started doing dairy-free life for Mr. Victor's tummy.  It's dairy-free, and I've adapted it to be egg-free (which I like better than the with-egg version anyway).

I have made this recipe roughly once a week for the past year.  I've made a bazillion different varieties.  This week, I made it three times.  (#1. Cranberry white chocolate walnut, #2. Chocolate chunk, #3 Butterscotch date.)  I never look at the recipe anymore.

So versatile. So delicious for breakfast, lunch, or dinner.  So easy.  So many different twists.  Please enjoy.

Granola Bars

Dry ingredients:
3 c. oats
1 c. flour
3/4 c. brown sugar
1/2 t. cinnamon
1/2 t. baking soda
1/2 t. salt
3/4 c. your favorite mix-ins

Wet ingredients:
1/4 c. applesauce
1/2 c. oil
1/2 c. honey
2 t. vanilla

Combine dry ingredients in a bowl.  In a separate bowl, combine wet ingredients.  Add to dry ingredients.  Stir until thoroughly combined (otherwise bars will be crumbly).  Pat firmly into a 9x13 pan.  Bake at 350 degrees for 20-25 min.

I prefer my bars a little gooey (20 min), and usually to make clean-up a breeze, I line my pan with parchment paper or aluminum foil sprayed with cooking spray.

Delightful!