What a weekend! Here where I live, Ohio, we experienced our first major snow storm this weekend. Last year, we had snow all winter…more snow than we had in a long, long time. We have been pretty fortunate this winter in that we were having a mild winter…until Sunday morning. It started snowing at about 12 am Sunday morning and it snowed all day….and all night until about 10 am today. All together I think we received about 12-14 inches. Thankfully today, I was able to work from home! This is a picture from Sunday morning when I work up:
So, I took myself to the grocery store (which I loathe) and got a few things. One of them was a 4 pound beef chuck roast. I came home and put it in the oven to make barbeque beef. Three hours later on 350 degrees and it was falling apart. Then Sunday morning I put some premade (store bought) meatballs in my crock pot with a jar of spaghetti sauce and a can of tomato soup for later in the week to have meatball subs. Well–I didn’t think about what I would eat the bbq beef sandwiches or meatball subs on, so I ended up making these sourdough bread rounds/buns:
They are glorious, so good…and if you wanted to make regular bread you can. It’s a simple recipe and always turns out great.
Sourdough Bread Starter
1 package active dry yeast
1/2 cup warm water
2 cups flour
1 teaspoon salt
3 tablespoons sugar
2 cups warm water
Dissolve yeast in 1/2 cup warm water. Add flour, salt and sugar; stir in 2 cups of warm water.
Mix well. Cover bowl, stir often for the next 72 hours. After 72 hours, store in an mason
jar in the refrigerator and occasionally shake jar to mix.
Sourdough Bread
2 packages active dry yeast
1 1/4 cup warm water
1 cup sourdough starter
1/4 cup sugar
1 tablespoon salt
2 eggs
1/4 cup oil
5 1/2 – 6 cups flour
Mix yeast, warm water and starter, let it get bubbly. Add sugar, salt, eggs, and oil and mix well. Add flour, knead until
smooth and elastic. Put dough in a greased bowl and cover, letting rise in a warm place. Punch down and make
bread as desired, letting rise again covered until double. Bake at 375 degrees for about 30 – 35 minutes.
Add 1 cup flour and 1 cup water to starter mix to replace the starter you used for bread, mix well and put back
in refrigerator.
I also decided to try my blueberry muffin recipe in another way:
I made it into a bundt cake instead of muffins, and it turned out way better, although I had to bake it a lot longer, almost an hour. You can find the recipe here.
I have been in a cooking mood lately! I also made crockpot lasagna for a coworkers birthday, and it turned out fabulous, even though I don’t have a picture. Here’s how I made it:
Crockpot Lasagna
1 1/2 pounds ground beef, browned and drained
1 large container cottage cheese
2 cups shredded mozzarella cheese
2 jars spaghetti sauce
1 can tomato soup
1 package lasagna noodles (regular kind)
Mix cooked beef, spaghetti sauce, and tomato soup together. Mix cottage cheese and 1 1/2 cups mozzarella cheese together with Italian seasonings (garlic powder, onion powder, basil, oregano etc). Layer as follows: meat mixture, lasagna noodles (uncooked), cheese mixture (repeat 3 times) and top with remaining mozzarella cheese. Cook on high for about 1 1/2 hours and turn down to low for 2 1/2 more hours or until done.
I have to admit that this recipe gave me anxiety, because you have to work and adjust the noodles to fit. I didn’t like it. But it tasted fabulous and it was a big hit!!!
Keep Simply Delighting!!!
Simply Delighting 