Basic Sourdough Starter

I have always loved sourdough bread and other baked goods. The aroma is the best part of the experience. Years ago I was into sourdough and began a 'starter', which is what you use as the basis of any sourdough recipe. You grow your starter until it begins to ferment, then keep in the refrigerator until you use it. The starter must be maintained by 'feeding' periodically. The older the starter is, the better the flavor develops. The gold-miners in California were known for their sourdough breads; they would carry and protect the 'starter' while they travelled. Starters were known to have been passed down from generation to generation. I had one for a couple of years once and it was really good. It becomes something that is alive, and you must feed and nurture. It's kind of rewarding in a funny sort of way. Once you start it though, you must bake at least every 10 days. So don't do it if you are going to be on a low carb diet. The recipe is from 'Sourdough Cookery' by Rita Davenport. I will follow this week with ways to use the starter and recipes.

2 cups all-purpose flour

3 Tablespoons sugar

1 envelope active dry yeast(1 Tablespoon)

1/2 teaspoon salt, if desired

2 cups warm water(105F, 40C)

In a 4 to 6 cup non-metal container, combine all ingredients. Beat with a wooden or plastic spoon. Sourdough is very sensitive to metal. Fermentation will dissolve small lumps. Cover bowl with a cloth. You want the yeast organisms in the air to permeate the mixture, so don't seal the bowl off tightly. Set in a warm place, free from drafts(85F, 30C) Let ferment for 2 to 3 days. Stir the mixture several times a day. Check after 3 days that the mixture is bubbly and beginning to smell good. Refrigerate starter until use, in a container with an air vent or hole in the top. Label container. Replenish every 7 to 10 days by stirring equal parts flour and water into starter. Let stand at room temperature overnight. Return to refrigerator. If a clear or yellow liquid forms on top just stir it in. If the liquid is brown or pink, throw it away.

To use: Remove amount of starter needed for your recipe. Let sit at room temp for a while before using, until it looks bubbly again. Keep the unused starter in the refrigerator.

Sausage and Egg Breakfast Casserole

I had some sausage to use up so made this casserole for our Saturday morning late breakfast. It was delicious. I made something similar for Christmas morning once and everyone loved it. I couldn't find the recipe, but remembered the basics. This amount served 2, but could serve 4 if they aren't piggy like us. This is best served warm, but could also be good at room temp at a brunch or buffet.

1/2 lb of spicy bulk sausage

3 scallions, chopped

1/2 red bell pepper, in small strips

3 eggs

3/4 to 1 cup of milk(adjust until consistency looks right)

1 day-old whole wheat BBQ bun, cubed (they're a little larger and firmer than a hamburger bun)

1/2 teaspoon seasoning salt

1/2 teaspoon paprika

1 teaspoon dry mustard

Dash of Worcestershire sauce

1/2 teaspoon dry basil

black pepper

Brown up the sausage in a pan. Spray an 8"x8" casserole with cooking spray. Spread the crumbled sausage in the bottom of casserole. Saute the red pepper and scallion in the sausage pan, then layer those over the sausage in the casserole. Cube the whole wheat bun and throw it on top.

Beat the 3 eggs with a fork, then add milk to just past the thickened consistency. You don't want it too runny or it won't set. Add seasonings, then pour over the top of other ingredients.

Press bread into egg mixture, then mix so all bread can absorb. Heat your oven to 350 degrees. When the oven is heated, place on center rack for about 25 minutes, or until poking a fork in the center comes out clean. Cool for a few minutes and eat while warm.

Beef and Lentil Soup

The last time I made the Stove-top Machaca Beef recipe, I saved the juices from the pot and also had some leftover meat. This formed the base for a great soup. I may have added too many lentils, so next time I would only use half a bag. Here is what I did.

1 bag of dried lentils
1-8 oz. box of fresh mushrooms, quartered
Leftover machaca beef, shredded
2 stalks celery, sliced
2 carrots, sliced thin
1/2 chopped onion
1 beef boullion cube
1 teaspoon each dried thyme, sage, and seasoning salt
1 bay leaf
Freshly ground pepper

Start with the leftover machaca beef juices and put them in a large pot. Bring up to a fast simmer. Add the beef, and all other ingredients except the lentils. Rinse the lentils and drain. Add to the pot and bring back to the boil. Add water to cover and keep adding water as the lentils cook down and absorb the liquid. Make the soup the consistency you like. Lentils should be tender in about 20 to 30 minutes. Enjoy with a loaf of crusty french bread.

Chicken Salad with Gorganzola Cheese

Last week we came to one of those nights when we decided to eat up leftovers or fend for ourselves as far as dinner went. My husband came up with this lovely salad for himself. He really should cook more......

Romaine lettuce, chopped
One side breast of a roasted chicken
Cherry tomatoes
Crumbled gorganzola cheese
Sliced pepperoncinis
Ranch salad dressing
Freshly ground sea salt and pepper

Arrange ingredients in a salad dish. Slice the chicken breast and place on top. Add dressing.

Be creative and add any variation of ingredients. This salad is a meal!