I am going to share a couple more breakfast recipes that use sourdough starter. I was in LOVE with these muffins! They are sweetened with pure maple syrup, are loaded with blueberries, and incorporate cornmeal. Delicious.
This recipe was adapted from King Arthur Flour. I used whole wheat pastry flour instead of all-purpose flour, and added vanilla extract. Wholesome and tasty!
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: blueberry, breakfast, cornmeal, discard, honey, maple syrup, molasses, muffins, sourdough, starter, whole wheat, whole wheat pastry flour
I receive a LOT of baby bok choy in my CSA share. Every time my husband spots it, he requests his favorite Thai dish, Pad See Ew. I do have a favorite version that I typically prepare, but, by chance I received a new recipe (email 😉 ) for his special dish when I received my recent bounty of bok choy.
The goal of this recipe was to recreate a high-heat wok cooked dish on a stove top by altering the stir fry technique. By cooking the ingredients in batches and combining all of the ingredients just prior to serving, the high-heat char typical of this dish was achieved. This version was indeed the closest I’ve come to reproducing my husband’s favorite take out dish.
This recipe was adapted from Cook’s Illustrated. I used baby bok choy instead of broccolini, chicken thighs instead of breasts, Thai chiles instead of serrano, and fresh rice noodles. I reduced the oil and doubled the recipe as well. Great!
Yield: Serves 8
For the Chile-Vinegar:
- 1/3 cup white vinegar
- 2 Thai chiles or 1 serrano chile, stemmed and sliced into thin rings
For the Stir-Fry:
- 5 boneless, skinless chicken thighs, trimmed and cut against grain into ¼-inch thick slices
- 2 tsp baking soda
- 24 oz fresh wide rice noodles (can substitute 16 oz 1/4-inch wide dried rice noodles)
- 5-6 T vegetable oil (I used sunflower seed oil)
- 1/2 cup oyster sauce
- 3 T soy sauce
- 4 T packed dark brown sugar
- 2 T white vinegar
- 2 tsp molasses
- 2 tsp fish sauce
- 8 garlic cloves, sliced thin
- 6 large eggs
- 2 pounds baby bok choy (about 10), sliced into 1/2-inch pieces, separated into leaves and stems (broccolini or broccoli are good substitutes)
- additional greens, if desired (I added 1/2 head of my CSA Sugarloaf Chicory as well)
For the Chile Vinegar:
- Combine vinegar and serrano in bowl. Let stand at room temperature for at least 15 minutes.
For the Stir Fry:
- Combine chicken with 4 tablespoons water and baking soda in bowl. Let sit at room temperature for 15 minutes. Rinse chicken in cold water and drain well.
- If using fresh rice noodles: Place noodles in very hot tap water until they can be separated into large pieces. (If using dried rice noodles: Bring 6 cups water to boil. Place noodles in large bowl. Pour boiling water over noodles. Stir, then soak until noodles are almost tender, about 8 minutes, stirring once halfway through soak. Drain and rinse with cold water. Drain well and toss with 2 teaspoons oil.)
- Whisk oyster sauce, soy sauce, sugar, vinegar, molasses, and fish sauce together in bowl.
- Heat 1 T oil and garlic in 12-inch (nonstick) skillet over high heat, stirring occasionally, until garlic is deep golden brown, about minute.
- Add chicken and 4 tablespoons sauce mixture, toss to coat, and spread chicken into even layer. Cook, without stirring, until chicken begins to brown, 1 to 1½ minutes.
- Using tongs, flip chicken and cook, without stirring, until second side begins to brown, 1 to 1½ minutes.
- Push chicken to 1 side of skillet. Add 1 T oil to cleared side of skillet.
- Add eggs to clearing. Using rubber spatula, stir eggs gently and cook until set but still wet. Stir eggs into chicken and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, 30 to 60 seconds. Transfer chicken mixture to bowl.
- Heat 1 T oil in now-empty skillet until smoking. Add bok choy stems and cook for 1 minute, stirring. Add the remaining bok choy leaves and 4 tablespoons sauce and toss to coat.
- Cover skillet and cook for about 1 to 2 minutes, stirring once halfway through cooking.
- Remove lid and continue to cook until broccolini is crisp and very brown in spots, 2 to 3 minutes, stirring once halfway through cooking. Transfer broccolini to bowl with chicken mixture.
- Sauce any additional greens in the remaining cooking liquid, if desired.
- Heat 1 T oil in now-empty skillet until smoking. Add half of noodles and 4 tablespoons sauce and toss to coat. Cook until noodles are starting to brown in spots, about 2 minutes, stirring halfway through cooking. Transfer noodles to bowl with chicken mixture.
- Repeat with remaining 1 T oil, noodles, and sauce. When second batch of noodles is cooked, add contents of bowl back to skillet and toss to combine. Cook, without stirring, until everything is warmed through, 1 to 1½ minutes.
- Transfer to a serving dish and serve immediately, passing chile vinegar separately.
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I’m sharing my special stir fry at Angie’s Fiesta Friday #146, co-hosted by Antonia @Zoale and Petra @Food Eat Love. Enjoy! 🙂
Posted in Chicken (Poultry), Greens, Pasta, Recipes
Tags: Asian, baby bok choy, bok choy, boneless skinless chicken thighs, broccoli, broccolini, chicken, chicken thighs, chicory, dinner, Fiesta Friday, fish sauce, gluten free, molasses, oyster sauce, Pad Se Ew, rice noodles, serrano, soy sauce, stir fry, sugarloaf chicory, Thai, thai chiles
This is the ultimate peanut butter and jelly sandwich bread. Super moist whole grain bread with subtle sweetness.
The original recipe made 3 loaves which seemed like a little much to me… I made half the recipe and baked it in my favorite Pullman loaf pan. Perfect!
This recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins and Breads by Kathleen King. I doubled the wheat bran in lieu of using wheat germ, used 1 percent milk in lieu of skim, and made half the recipe as a Pullman loaf.
Yield: Makes 1 Pullman loaf (double the recipe makes 3 standard loaves)
- 1 1/8 tsp dry yeast
- 1/4 cup warm water
- 1 3/4 cups skim or 1 percent milk
- 1/3 cup molasses
- 1 T canola oil
- 1/2 T coarse salt
- 1 3/4 cups oat bran
- 1 whole wheat flour
- 2 T wheat germ
- 2 T wheat bran
- 2 3/4 cups all-purpose flour, separated
- In a large bowl, sprinkle yeast over the warm water. Stir until dissolved and set aside for 5 minutes.
- In a saucepan, heat milk and add molasses, oil, and salt. Cool to lukewarm.
- In a large bowl, whisk together oat bran, whole wheat flour, wheat germ, wheat bran, and 1 1/2 cups of the all-purpose flour.
- Add cooled milk mixture and oat bran-flour mixture to yeast mixture. Beat for 5 minutes.
- Stir in remaining 1 1/4 cups of all-purpose flour.
- Turn out onto a lightly floured board, and knead until smooth and elastic.
- Transfer dough to a large oiled bowl; brush top with oil. Cover the bowl with plastic wrap and let rise until doubled in bulk. (I placed mine in a proofing oven for 1+ hours.)
- Punch down the dough and form into a loaf. Put into a greased Pullman loaf pan.
- Let rise in a warm place until doubled in bulk. (I placed mine in a proofing oven for 1+ hours.)
- Bake in a preheated oven at 350 degrees, preferably on convection, for 35 to 45 minutes, or until loaves sound hollow when tapped with your finger.
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Posted in Baking, Bread, Recipes
Tags: bread, Kathleen King, molasses, oat bran, Tate's, Tate's Bake Shop, wheat bran, wheat germ, whole grain, whole wheat
I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.
This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.
We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!
Yield: Serves 10 to 12
- 4 (10-12 oz) bone-in split chicken breasts
- 8 boneless, skinless chicken thighs
- coarse salt and freshly ground black pepper
- 1 large sweet onion, finely chopped
- 2 T vegetable oil
- 6 garlic cloves, minced
- 2-3 tsp chili powder
- 2-3 tsp chipotle chili powder
- 1/4 tsp cayenne pepper
- 4 oz (1/2 cup) tomato paste
- 1 cup ketchup
- 1/3 cup molasses
- 2 T brown mustard
- 4 tsp apple cider vinegar
- 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
- 3/4 tsp liquid smoke, if desired
- 12 sandwich rolls (I prefer potato rolls)
- Pat chicken dry with paper towels. Generously season with salt and pepper.
- Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
- Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
- Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
- Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
- Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
- Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
- Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
- Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.
One Year Ago:
Posted in Chicken (Poultry), Recipes, Slow Cooker
Tags: brown mustard, chicken breasts, chicken thighs, chili powder, chipotle chile powder, cider vinegar, crock pot, dinner, ketchup, molasses, pulled, pulled chicken, sandwiches, slow cooker, sriracha
Johnnycakes are thought to be the original pancakes. Last year, I made Johnnycakes for my son to bring on a field trip to a historic one-room schoolhouse, wrapped in his old-fashioned lunch basket with a potato! (his request… I am sure something else was in there but it was not as memorable!) They are delicious cornmeal pancakes served with butter and honey. I love cornmeal pancakes served with syrup as well.
When I read about this bread version of Johnnycakes from Bon Appetit on First Look then Cook, I wanted to make it right away. Her description was wonderful, and we ate it as suggested- warm with butter. My kids and I loved it! A great change of pace for breakfast. It would also be a delicious snack with a cup of tea or a glass of milk.
- ¼ cup vegetable oil, plus more for pans (cooking spray can be substituted for the pans)
- 1¼ cups all-purpose flour
- ¾ cup cornmeal
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 large eggs
- 1 cup whole milk (I used half and half)
- ¼ cup molasses (light molasses could also be used, or 2 T molasses and 2 T honey)
- 1-2 tablespoons maple sugar or turbinado sugar
- Heat oven to 325°. Lightly oil (I used cooking spray) three 5×2½” loaf pans (or one 8½x4½” loaf pan).
- Whisk flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl.
- Make a well in the center of the dry ingredients. Add eggs, milk, molasses, and ¼ cup oil, and whisk to incorporate.
- Divide equally between pans. Sprinkle with sugar.
- Bake breads until golden and a tester inserted in the center comes out clean, 30 minutes for small loaves (on convection) (or approximately 50–55 minutes for one large loaf). Transfer pans to a wire rack and let cool 10 minutes before turning out.
- Serve warm out of the oven, or toasted if at room temperature, with butter.
Do Ahead: Breads can be made 1 day ahead. Store wrapped tightly at room temperature.
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