Tag: food

Sourdough Crackers

September 6th, 2022

Do you like crispy, crunchy, salty things? Personally, I usually have to have a craving for something like that, but my fiance loves a good cracker/chip to munch on.

You may or may not know this, so for those who don’t know and haven’t read any of my previous posts about sourdough, it is important that you discard some of your sourdough starter. Now I don’t always bake something with my sourdough starter so I save my discard to make stuff with it. Do you sense where I’m going with this?

Insert sourdough discard crackers! Amazing and versatile. With the recipe I used, I had just enough to make two batches with it. Now, please keep in mind, that these are not your normal baked cheese squares that come in a red box at the grocery store; they are very homemade looking. But they pack a lot of flavor with none of the preservatives.

Everything But the Bagel crackers

Rosemary crackers

Now a few tidbits about this if you go about making your own. In the instructions, the author says to use parchment paper, but a commenter used a silicone baking mat. Since I had enough for two batches, I decided to try both options out and see what I liked best. Personally, I love parchment paper. Quick, easy, and mess-free. However, when it came to these crackers, the silicone baking mat worked a lot better in my opinion. I will also say that everything but the bagel ones may have cooked a minute longer than needed, so that might also affect my opinion. Either way, both options worked perfectly fine if you don’t have a silicone baking mat.

After I baked the crackers, we decided to snack on them before dinner and they were going pretty quickly! Luckily, we had a nice dinner planned that we didn’t want to ruin so we cut the munching short. In case you wanted to know, we had a feta dip with roasted red peppers and a tzatziki dip. Both flavors of crackers worked really well with each dip; my personal favorite was the rosemary with the feta dip though. The rosemary cracker would have also been good with some brie/prosciutto/honey. You could also do cream cheese and lox with the everything but the bagel cracker. I mean the options are endless. Even the flavor profiles are endless. Unfortunately, I need to stock up on more discard, as that completely wiped me out, before I can make another batch and try other flavors. I think some type of cheese would work really well. This recipe just might turn me into a cracker snob.

Polly want a cracker?
Blueberry Sourdough Muffins

September 3rd, 2022

I love the weekend. I love food. I love making food on the weekend. That includes these delicious blueberry muffins.

These muffins also inspired a terrible comedic standup bit, courtesy of my fiance.

Why is it called a muffin “tin” when it makes 12 muffins?

I got this recipe from The Gingered Whisk and they are easily one of the most delicious blueberry muffin recipes I’ve ever had. I also have to say that Brad III did really well and made these extra fluffy. I mean look at that delicious crunchy topping and delicate crumb!

Blueberry Sourdough Muffins, courtesy of The Gingered Whisk

A nice, delicate crumb

Did you know?

In our region, blueberries are harvested between mid-June to August (in some areas as early as April and as late as late September), so these are very late in the season, but they were perfectly sweet and juicy. Of course, thanks to hot houses, you can get blueberries all year-round or even buy frozen blueberries (which work very well in muffins.)

In 2020, the US produced 35% of the global production of blueberries (about 294,000 tonnes)! Wild, or lowbush, blueberries are mostly grown in Maine (the official fruit for the state), New Brunswick, Quebec, Nova Scotia, and by gardeners in a wide geographical area but on a much smaller scale. A significant production of cultivated, or highbush, blueberries are grown in British Columbia, Marlyand, Western Oregon, Michigan, New Jersey, North Carolina, and Washington.

Blueberries are a great fruit to mix in baked goods, as a topping for yogurt, or even just to snack on as is! They are one of the most nutrient-dense berries full of fiber, vitamin C, vitamin K, and manganese. They increase the number of antioxidants in your body, which helps protect against aging and cancer, reduce levels of oxidized LDL (“bad” cholesterol), improve brain function, and accelerate muscle recovery. So next time you’re at the store, grab some blueberries (either when they’re on sale or in the freezer section), and enjoy! Bon Appétit
Squash – It Isn’t Just a Game

September 1st, 2022

Photo by lilartsy on Pexels.com

Ah, the humble squash. A fantastic plant with more than 100 types, it can be broken into two categories: winter squash and summer squash. Summer squash is usually soft-skinned (zucchini, crookneck or yellow squash, and pattypan), while winter squash is hard-shelled (acorn, butternut, spaghetti, and the beloved pumpkin). While summer squash is great for grilling or baked goods (zucchini bread anyone?), most individuals are getting their squash needs met by eating winter squash (which is really harvested and eaten in the fall).

When it comes to squash, it seems like there are a lot more winter varieties than summer varieties, with the winter also having a longer harvest period (60-110 days versus 50-65 days). Since winter varieties are harvested after they have matured more, they also tend to last longer once they have been picked, unlike their summer cousins. However, both winter and summer squashes are good for you and are packed with tons of nutrients. While some might argue whether summer squash is a superfood or not, they are low in carbs and calories and are packed with vitamins, minerals, and antioxidants making them a good addition to your summer BBQs.

Now that we are at the end of summer though, what about winter squash? Unfortunately, the sugar in your pumpkin pie might negate some of the benefits you are getting, but pumpkin should be considered a true superfood. It has vitamin A and beta carotene (good for eyesight, immunity boost, anti-aging and lower your risk for certain cancers), vitamin C, vitamin E, iron, folate, potassium (good for blood pressure, lower risk for stroke, kidney stones, and type 2 diabetes), fiber (digestive health and lower odds of heart disease), and tryptophan (sleepy time!). I mean, wow! Why are we not just doing pumpkin shooters every day? The best way to get all of these nutrients is to either roast it, puree it, or turn it into hummus and soup. If you do feel the need to eat it in pie form, try to go for a smaller slice.

Okay, if you saw my September post, I did mention that I don’t like the taste of pumpkin, which is not all true – I do make a yummy pumpkin roll that I could totally eat the whole thing if I’m not careful. It’s super moist (not a bad word!) and cuts like a dream – with a swirl so beautiful it’s practically hypnotic. I also have a recipe for a pumpkin pie spice dip (thanks mom!) that goes well with ginger snaps. It’s great as a dessert appetizer (get it? Something you snack on while the pies are getting sliced) and takes 5 minutes to make. Just something to think about for when Thanksgiving comes.

Until then, you’re going to take the time to check out the produce section and get some winter squash to take home and make for dinner. My favorite is acorn squash, cut in half and slathered with some butter and maple syrup and sprinkled with brown sugar, then roasted in the oven (Is it a dessert or a side dish?) Although if you wanted to be healthier, you could get a spaghetti squash and use it to replace your actual spaghetti noodles – just don’t tell nonna! Take the time to find some recipes and make squash Sunday a new tradition.

Remember, it’s either squash or be squashed!
Weekly Update #1

August 31st, 2022

Good morning! (Or good afternoon, depending on when you read this). Let’s start a new tradition where every Wednesday I give you an update on what I’m listening to, what I’m reading, what I’m baking, what I’m creating, and/or whatever else might be new!

So here we go:

What I’m Reading:

Anxious People by Fredrik Backman (He did A Man Called Ove)
The Court of Silver Flames by Sarah J. Mass (#4 in the A Court of Roses and Thrones series)
Crimson Death by Laurell K. Hamilton (#25 in the Anita Blake Vampire Hunter series)

What I Just Finished Reading:

The Awakening by Kate Chopin
(There is just something about moving to the beach that reminded me of this ~~depressing~~ enlightening novel)
The Impossible Knife of Memory by Laurie Halse Anderson
(YA fiction just hits different)

What I’m Baking:
Sourdough: – English muffins! Fresh this morning! I made a sponge last night and this morning added the rest of the ingredients and cooked these right up. Let me say that nothing beats a freshly made, warmed and buttered English muffin.

Sourdough English muffins cooking on a griddle

Brad III, my beloved sourdough starter, is rocking it and I think he is ready to make me an actual loaf of bread. In the meantime, I will now start saving my discard so I can make yummy things out of that and I will no longer have to throw it away. I’ve seen some good recipes on sourdough crackers that I’m excited to try.

What I’m Creating:
1. This blog
2. A novel
3. Spooky art stuff

What I’m Listening To:
Fortunately (or unfortunately) I can’t stop thinking about that kid who talks about corn that was turned into a song on Instagram/TikTok. (It’s Corn!) I mean that song is a bop.
But for real, not an ad, but I like to listen to the Discover Weekly playlist that Spotify makes for me. Some weeks are really really good and I do actually discover new bands and artists that I end up likely. Some are not good and that’s okay because they make up for it with the daily mixes and the ability to blend music playlists with another person.

And on that note, I bid you adieu (to you and you and you!)
Sourdough Follow-Up

August 30th, 2022

This post contains affiliate links.

Quick reference drawing of a mature sourdough starter by me

Things I use for my sourdough starter.
I got two of these jars because they work perfectly to store my starter. The reason I have two is for when I need to switch my starter over to a new jar if the new jar becomes crusty with old flour. They have a clasp lid that isn’t super finicky, a rubber ring that can be removed when placed in the dishwasher, and a wide mouth to make stirring things easier.
Now I love these flour sack towels. They are good for EVERYTHING! Covering dough while it proofs, protecting Brad from direct sunlight, used for packing material when we moved. Literally everything! Plus the amount you get for the price is very reasonable.
Now, the most important thing when it comes to baking, especially with sourdough, is using a kitchen scale. It works out great especially when converting non-GF recipes to GF when using my GF flour blend. Since different blends have different ratios, their texture and consistency are different resulting in bakes that either become very moist or super dense.

Now that you know what I use, you can use them too! I know after reading all about Brad III, you were super excited to make your own sourdough starter. Well let me tell you how to get started:
1. Wash your jars with warm, soapy water and make sure they are DRY!
2. You are going to place your jar on your scale and zero it out (the tare button).
3. You will measure out 40g of flour. Now you don’t have to be like me and use GF flour; just generic flour from the store will also work.
4. Next, take some warm water from the tap. We don’t want distilled, our wild yeast isn’t fancy.
5. You are going to take a butter knife and get a little dab of either honey or maple syrup. This gives the yeast some extra sugar to eat and be super excited to work for us.
6. Mix it all together. It should look like a lumpy paste. If it’s too soupy, add a bit more flour. If it’s very dry, you can add a smidge more water.
7. Now, at least for this first day you don’t need to close the lid all the way. Make sure you find a nice warm spot that is out of the way (your oven can work) and place a towel over the jar. Don’t tuck it too tight around the jar, just enough so dust and dirt don’t get into the jar.
8. Now we wait at least 24 hours before moving on to the next step. Some people say 48, but I’m just a tad impatient.
9. Time to check on the starter, maybe you’re seeing some bubbles, maybe not. It’s very shy at this point and won’t make much of a fuss. Now take a spoon, give it a quick stir, and you are going to discard about 1/3 of the starter. I know, it seems like a waist, but trust me you will thank me later when you don’t have to feed your starter 5 cups of flour because you forgot to trim it down.
10. You’re going to take your scale, and repeat steps 3 and 4. Again, it should look like a lumpy paste.
11. Close your jar up, cover it with your towel and stick it back where you put it before.
12. Now for the next week, you will repeatedly discard and add more flour and water. This is how you will get your yeast to mature. This is not the time to make anything with it. It’s baby starter, so it can’t form any good loaves or even crackers. This is where you will get to know each other and you should start seeing more bubbles as your yeast grows and gets more active.

Okay, it should be at least day 10 before you attempt to make anything. Unless you live in a warm climate and you are seeing lots of action, then you might be able to get away with making something.

If at any point your starter gets fuzzy, green, or has a gray liquid on top, you have to trash it. It is now contaminated and cannot be used (Remember how I said we don’t talk about Brad II? This is why. RIP Brad II).

Now, if you can’t make something every day with your starter, you can place it in the fridge. It will go dormant (very sleepy) and won’t be in the mood to eat. I don’t recommend doing this while it is maturing as it’s not good for a growing starter. Just make sure that before you bake, you bring out your starter and give it a good feeding and let it warm back up to room temp.

Well, I hope you enjoyed the basics of making a sourdough starter. There are plenty of resources and support groups out there when it comes to sourdough.

See you at the gingham altar!
Let’s Talk About Br(e)ad

August 29th, 2022

Okay, so we know when the pandemic started, everyone started making sourdough bread. I may have been late to the game and started my own sourdough starter a year later… what’s the opposite of a trendsetter? A trend snoozer?

Anyways, as a (mostly) gluten-free individual, I gave myself the extra challenge of making sourdough using gluten-free flour blends. Let me tell you, I did not follow all the rules that you are supposed to follow when it comes to creating a sourdough starter and it turned out awesome. I made some gorgeous loaves, and a ton of English muffins, and hoarded a bunch of discard; it was going great. Until it didn’t and the hooch went sour (bah-dum-tiss).

I decided to take some time off and here we are a year and some change later and Braddeaus “Brad” III is maturing quite nicely. (We won’t talk about Brad II).

Brad III, age 8 days

So what makes sourdough fun and exciting, even though it’s like a third pet that you have to feed and take care of? You are literally taking wild yeast that hangs out in the air and making delicious bread (and other baked yummies) out of it! I mean it brings the whole science and biology thing to a whole other level. Not only do you get tasty and tangy bread, but it’s even healthier for you than normal bread.

Okay, let’s break it down – or at least let’s break down the WebMD page on the benefits of sourdough. Sourdough is full of nutrients that are needed to live a healthy life. This includes folate, potassium, and magnesium. Folate (or folic acid, vitamin B9) is important for red blood cell formation and healthy cell growth and function. Potassium, an essential mineral, is needed by everything in your body and works as an electrolyte. Magnesium is also super important in helping enzymes that are needed for regulating biochemical reactions (muscle and nerve functions, blood sugar control, energy production, and so on.) Some studies on sourdough say it acts like a prebiotic – meaning it helps feed the good bacteria in your gut. These bacteria live in your gut and they are what help you digest your food and make you feel good (look up “Gut as a Second Brain” if you don’t believe me). While I could go on and on about the many more benefits of sourdough bread, I will end it there.

So now the question is, did I convince you to make your own sourdough starter yet? Or will you just sit and wait while I’ll feed you the crumbs of my labor (I know I gave a chuckle at that.) While Brad III isn’t quite mature enough yet for an elaborate bread loaf, I have started gathering my recipes for using up my discard. I’m thinking English muffins first – I know of a great breakfast sandwich that uses them – followed by some crispy crackers for snack (anyone a dip fan out there?) Then for dessert, I can’t decide if I want cookies or brownies; I guess there’s always tomorrow’s discard to use.

I (just) love it when a plan comes together.
Being Creative in a World of Creatives

August 29th, 2022

This is my first blog post and I already feel like I am back in high school writing an essay. Please bear with me as I figure out what it is I want to get out of this and what I think you (my lovely audience) want to see.

Ever since the pandemic started, more and more individuals have found their creative voice – we now have a wide range of bakers, artists, writers, singers, and dancers – individuals who used to work as corporate drones and decided to say no more!

So how do you fit in as an aspiring creator when it feels like there isn’t anything new you can contribute? To tell you the truth, I actually don’t know, so we’re going to figure that out together.

I’m hoping to use this blog for a variety of fun things – I don’t know about you, but I hate being stuck in a box where I only focus on one thing – so this blog will show you fun foods you can make, some interesting facts, an occasional look into my artistic endeavors, and maybe some occasional bad jokes. I’ll probably talk about my cat, Bean, and my bearded dragon, Draco, as they keep me company during the day, whether it be something funny that they did (Bean is quite the spaz sometimes) or how cute they look. I might mention my significant other, usually, he is quick with the dad jokes, but I won’t go on and on about how lucky I am to have him in my life (too much that is).

Anyways, back to the main goal of this first post, being creative in a world full of creatives. The best way to be creative is to just let all of your thoughts and ideas flow out – whether it be writing your quick inspirations down on a scrap piece of paper (talking to the queen of notepads here), whipping out your phone to record a thought or an inspiring piece of song, having a gazillion tabs open on your computer and phone (mine include recipes I want to try, jobs I should apply to, a makeshift todo list, exercises and fitness regimes I need motivation for… you get the picture), use whatever you have available to just create something. Don’t worry about making it a pretty first try, just get it out there! From brain to physical, you will be more likely to act upon it (and less likely to forget about it).

Okay, I’ve said what I wanted to say for this first post (and probably then some). Hopefully, you’re still with me and I didn’t bore you too much. And with that I’ll end with some catchphrase that will sure to change in time:

Stay frosty friends!