Pressure Cooker Split Pea Soup

A delicious recipe for a vegetarian split pea soup made in a pressure cooker. Simple, quick, and effective. Just how I like it. Enjoy!

Pressure Cooker Split Pea Soup

Yield: 6-8 servings
Ingredients

• 1 lb split peas, soaked and rinsed
• 1 medium onion, diced
• 1 celery, diced
• OR 1 tablespoon dried celery leaf
• 1 tablespoon oil
• 2 bay leaves
• 1 teaspoon salt
• 6 cups water

Cooking Directions

1. Add everything to the pressure cooker. Mix well.
2. Close and lock the lid.
3. Cook on high pressure for 5 minutes.
4. Let cool via the natural release method off the burner.
5. Open the pressure cooker, remove the bay leaves, mix, and serve.

Pressure Cooker Carnitas

Delicious carnitas made so quickly and easily in a pressure cooker. It takes almost as long to cut up the pork into cubes as it does to cook it in the pressure cooker. I don't think I'll ever go back to slow cooking again. Just amazing. Enjoy!

Pressure Cooker Carnitas

Yield: 12-16 servings
Ingredients

• 1 4-5 lbs. pork shoulder, trimmed of excess fat (outside only), cut into 1-1.5 inch "cubes"
• 1 medium onion, diced
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 1 teaspoon chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1.5 cups water

Cooking Directions

1. Combine dry ingredients.
2. Heat stove top pressure cooker over medium high heat. Brown meat on most sides, if possible.
3. Add spices and mix.
4. Add onions and mix.
5. Add water and mix. Add the bone (from the pork shoulder) and push to the bottom.
6. Cook at medium to medium high pressure for 45 minutes.
7. Release pressure via the quick release method.
8. If you want it crispy, continue below. Otherwise, serve immediately.
9. Remove pork. Uncover and cook one hour to reduce cooking liquid.
10. Set oven to broil.
11. Transfer pork and cooking liquid to large baking sheet.
12. Pull apart larger pieces with two forks, and then press pork into roughly uniform thickness.
13. Place under broiler for 2-5 minutes until browned. Use a large, flat spatula to flip the pork and brown again for 2-5 minutes more.

Sourdough Pizza

Here is our sourdough take on our classic Thin Crust Pizza on a pizza steel. If you like a little bit of that sourdough favor (but not a full-blown San Francisco punch), you're going to be into this. It's a little different and good in its own way. Let us know how it turned out for you. Enjoy!

Thin Crust Pizza on Steel

Yield: 3 pizzas
Ingredients

• 205 g lukewarm water
• 1 cup (183 g) sourdough starter
• 1/2 tablespoon kosher salt
• 1/8 cup olive oil
• 345 g all-purpose flour

Cooking Directions

1. Mix the starter, salt, and olive oil with the water in a non-airtight lidded container.
2. Mix in the flour without kneading, using a spoon.
3. Cover and allow to rest at room temperature until dough rises and flattens. This could take longer because of the sourdough.
4. At this point, you can store it in the fridge for up to a week or dust the top with flour and cut into three pieces. The other pieces may be wrapped tightly with plastic wrap and stored in the freezer for several months.
5. Preheat oven to its highest temperature and place baking steel or stone on the middle or lowest rack. Let preheat for 20-40 minutes.
6. Shape dough into a ball by stretching the surface around to the bottom on all four sides. Do this minimally.
7. Flatten with your hands on a well-floured surface. Get the dough to 1/8 inch thick. Use a floured rolling pin if needed. The dough will spring back some, so you may need to stretch it further than you think of stretch it again. Once stretched and relaxed, place onto a cornmeal-covered pizza peel.
8. Place your toppings on the dough. Be minimalistic.
9. Slide the pizza directly onto the steel or stone. Pizza may be done in as little as 4 minutes, so check to make sure it's not overcooking.
10. Allow to cool for a minute on a rack to allow the cheese to set.

Vietnamese Ham (Cha Lua)

Vietnamese ham, also know as Vietnamese pork roll or cha lua, is one of the simpler sausages to make. All you need is some ground pork, some seasoning, and baking powder. The baking powder and tapioca flour add the desired bounciness you're looking for. In fact, some chefs bounce the meat on the counter to make sure it's cooked. If it bounces, it's done. To get it just like you would find in a grocery store or restaurant, use the ingredients below. Otherwise, go crazy and mix it up!

This goes particularly well with some stir-fried veggies and rice, in soup, or in spring rolls. The leftovers freeze quite well too. Enjoy!

Vietnamese Ham (Cha Lua)

Yield: 8 servings
Ingredients

• 2 lbs ground pork
• 2 tablespoons fish sauce
• 1 cup water
• 2 teaspoons baking powder
• 2 tablespoons tapioca flour

Cooking Directions

1. In a large bowl, add the pork and fish sauce and mix.
2. In a separate bowl, add the water, tapioca flour, and baking powder and mix.
3. Fold this into the pork. It will be quite moist.
4. Cover and allow to rest at least 6 hrs in the fridge - preferably overnight.
5. When ready to cook, grind the mixture in small batches in a food processor. It’s very important to keep the mixture cold, so only work in small batches and keep remainder in the fridge. The texture should be very smooth.
6. You can either wrap it up in banana leaf or in plastic wrap. Wrapping it in plastic wrap is much faster and easier. The meat will rise and expand a bit when cooked too.
7. Steam for about 20-25 minutes.

Stuffed Roast Pork Loin

This one's a little tricky and takes a little time, yet the roast that emerges is savory with a not-too-sweet stuffing. It's huge and well worth it. It also works extremely well without the stuffing. The brine is just that delicious. Enjoy!

Stuffed Roast Pork Loin

Yield: 8-10 servings
Ingredients

• 2 quarts pork brine
• 2.5 pound pork loin roast
• 1/2 cup fennel, cut into 1 1/2 by 1/2 inch pieces
• canola oil
• 1 teaspoon garlic, minced
• 1 tablespoon onion, chopped
• 1 cup fig and balsamic jam
• 1/4 cup stock
• 1/4 teaspoon dried thyme
• kosher salt and fresh black pepper
Pork Brine
• 1/4 cup honey
• 12 bay leaves
• 3 tablespoons rosemary
• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 cup garlic cloves, crushed, skin on
• 2 tablespoons black peppercorns
• 1 cup kosher salt
• 8 cups water
Fig and Balsamic Jam
• 0.8 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
• 1/2 cup sugar
• 1/4 cup balsamic vinegar
• 1/2 teaspoon black peppercorns, tied in a sachet
• lemon juice

Cooking Directions

Pork Brine
1. Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and cool completely, then chill before using.
Fig and Balsamic Jam
2. Combine figs, sugar, balsamic vinegar, and sachet in a large saucepan. Bring to a simmer over medium-high heat, then lower to maintain a gentle simmer. Cook, stirring to break up large chunks of fig, until the jam reaches 215 F to 220 F. Remove from heat and remove the sachet. Add lemon juice to taste. Let cool to room temperature.
Pork Roast
3. Pour the brine into a large container and add the pork. Refrigerate for 10 hours but no longer.
4. Remove pork and rinse. Pat dry or let air dry. Discard brine.
5. With a long knife, make a horizontal lengthwise cut all the way through the center of the loin. Work from both ends. Then make a vertical cut to form a cross.
6. Set a rack over a baking sheet and line with paper towels.
7. Heat a small amount of canola oil in a medium pan over medium heat, cook fennel for 2-3 minutes until just tender. Add garlic and shallot and cook for 1 minute. Stir in the jam until warm, then add stock, thyme, and salt and pepper to taste. Stir until combined. Transfer to a bowl and let it cool completely.
8. Preheat the oven to 350 F. Put a roasting rack in a roasting pan and put it in the oven.
9. Meanwhile, use your fingers to widen the cavity in the meat. Stuff the pork loin from both ends all the way to the center. Tie the loin with kitchen twine.
10. Season the loin with salt and pepper all over. Heat some more canola oil in a large pan over medium-high heat until smoking. Brown the loin on all sides, 2-3 minutes per side.
11. Transfer the pork to the roasting pan and roast for 30-40 minutes, or until the pork is 135 F to 140 F. Remove from the oven and let it rest in a warm spot for 30 minutes.
12. Remove the string and cut into 1/4 inch slices. Plate and sprinkle with coarse salt.

Ribbon Finger Jello

Let's take a step back in time to when jello desserts were the bee's knees. Around that time is when you get some really weird ones that involved ham or candied things. Gross. But some of them were actually pretty decent, like this here recipe. It's a beautiful presentation of layers jello and gelatinized condensed milk. Luckily, it also tastes as good as it looks. Enjoy!

Ribbon Finger Jello

Yield: 1 big pan of jello
Ingredients

• 3 oz package orange gelatin
• 3 oz package lime gelatin
• 3 oz package lemon gelatin
• 3 oz package strawberry gelatin
• 6 envelopes unflavored gelatin
• 14 oz can condensed milk
• 5 3/4 cup boiling water
• 1/4 cup cold water

Cooking Directions

1. Dissolve the orange gelatin and 1 envelope of unflavored gelatin in 1 cup of hot water. Pour into a 3 x 9 x 13 inch pan which has been lightly sprayed with oil. Chill until almost firm, approximately 20 minutes. If too firm, the next layer will slide off.
2. Soften 2 envelopes of unflavored gelatin in 1/4 cup cold water. Add 3/4 cup hot water. In a separate bowl, mix the condensed milk with 1 cup boiling water. Combine both mixtures. Pour 1 cup of the new milk mixture over the first layer and add 1 cup between each subsequent layer.
3. Repeat each gelatin procedure in this order: orange, lime, lemon, strawberry. Alternate with milk mixture and ending with a gelatin layer. While each layer is chilling, mix the next layer. If mixture becomes too thick, set in hot water or microwave. When completely firm, cut into desired size.
4. For a quick method, place the pan with gelatin in the freezer for approximately 12 minutes, then approximately 8 minutes for each subsequent layer.

Honey Walnut Cigars

If you've ever had a craving for baklava but really don't want to spend the next few hours making it, this will satisfy you. It's simple and much quicker. I threw this together with some extra filo dough and nuts we had around. It really hits the spot for a healthy filo dessert. Enjoy!

Honey Walnut Cigars

Yield: 8 servings
Ingredients

• 4 sheets filo dough
• 1/2 cup walnut pieces
• 3 tablespoons honey
• 3 tablespoons water
• 1 tablespoon citrus juice

Cooking Directions

1. Tear a sheet of filo in half length-wise.
2. Put some walnut pieces in the sheet, and roll it around the walnuts.
3. Do this for all 8 cigars.
4. Arrange in a dish, and bake in 350 degree oven until golden brown. This shouldn't take too long.
5. Remove from oven to cool.
6. Meanwhile, bring the honey, citrus juice, and water to a boil and then simmer.
7. Lightly pour the honey mixture over the cigars. Let cool.

New York Street Cart Chicken and Rice

If you've ever had the chicken and rice from the Halal Guys in New York (or just about any of the other carts), you've likely dreamed about making it at home too. Here's a recipe for that deliciousness that closely hits the mark. Enjoy!

New York Street Cart Chicken and Rice

Yield: 6-8 servings
Ingredients

For the chicken:
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon ground coriander
• 3 garlic cloves, chopped
• 1/8-1/4 cup olive oil
• salt and pepper
• 2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 tablespoon canola oil
For the rice:
• 2 cups rice, uncooked
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• water
• salt and pepper
For the white sauce:
• 1/2 cup plain yogurt
• 1 tablespoon vinegar
• 1 teaspoon lemon juice
• 1/4 cup fresh parsley
• salt and pepper
To serve:
• 1 lettuce, shredded
• 1 tomato, cut into wedges

Cooking Directions

1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a ziploc bag. Season the marinade to taste with kosher salt and black pepper. Place the chicken in the bag. Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for 1 to 4 hours, turning occasionally to redistribute the marinade.
2. Remove the chicken from the bag. Season with kosher salt and a lot of pepper. Heat the canola oil in a large skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Flip the chicken and reduce the heat to medium. Cook until the chicken is cooked through, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
3. Roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the marinade, cover, and refrigerate while you cook the rice and prepare the sauce.
4. For the rice: Put rice in rice cooker. Add the turmeric and cumin. Add water to the suggested amount for 2 cups. Season with salt and pepper. Cook as normal.
5. For the white sauce: In a small bowl, combine the yogurt, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Season to taste with salt.
6. To serve: Return the entire contents of the chicken bowl to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. Pile the chicken on top of the rice and lettuce. Top with the white sauce. Serve immediately.

Base Frittata Recipe

This is merely a base recipe for a frittata. You can put pretty much anything you want in a frittata, as long as you cook certain things beforehand. Some vegetables definitely need to be cooked before going in the oven, along with any meat you might use.

As you can see, we topped ours with avocado. Yep, delicious. Enjoy!

Base Frittata Recipe

Yield: 6-8 servings
Ingredients

• 12 eggs
• 3 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon herbs
• 1 onion, chopped
• 1/2 lb vegetables
• 2 teaspoons oil

Cooking Directions

1. Adjust oven rack to upper-middle position.
2. Whisk eggs, water, the salt, the pepper, and herbs in medium bowl until well combined. Set eggs aside.
3. Heat oil in 12-inch oven-safe skillet over medium heat until shimmering. Add onion and cook until it softens slightly. Add vegetables and cook until beginning to brown.
4. Turn on broiler.
5. Add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
6. Put skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 5 minutes.
7. When cut into with a knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.
8. Using spatula, loosen frittata from skillet and slide onto cutting board. Cut into wedges and serve.

Chinese Chicken Salad

Here is a recipe passed down from grandma to ma to my wife. She loves to make this. It's like a nostalgic reminder of her childhood, especially the holidays. Personally, I could do without the maifun, so if you don't want it, try it without.

This recipe also walks you through cooking and shredding the chicken, but if you already have some on hand or prefer another method, I'd love to hear it! Enjoy!

Chinese Chicken Salad

Yield: 8+ servings
Ingredients

• 2 lbs chicken breasts
• 1 tablespoon canola oil
• 3/4 cup water
• salt and pepper
• 1 head iceberg lettuce, chopped and sliced
• 1 package maifun
• oil for deep frying
• 3 green onions, only the green parts, sliced
• 1/8 cup toasted almonds
• 1/16 cup toasted sesame seeds
• 4 tablespoons sugar
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 4 tablespoons white vinegar
• 1/4 cup canola oil

Cooking Directions

1. Pat the chicken breasts dry and season with some salt and pepper. In a large skillet, heat the 1 tablespoon of canola oil, and cook the chicken breasts top-side down until browned, about 5 minutes. Flip the breasts and add the water and additional salt to the water. Cover and simmer on low for 7-10 minutes, until cooked. Let cool slightly (at least 15 minutes) before shredding.
2. Deep fry the maifun in batches until all are puffed up. Set aside on plates with paper towels.
3. For the dressing, mix together the last 5 ingredients.
4. When ready to serve, mix the chicken and lettuce together. Then add in the maifun, then the green onions, almonds, and sesame seeds. Finally, mix in the dressing.

Homemade Tamales

Did you know that the singular form of tamales is tamal? Now you'll never order a tamale again. You're welcome.

Homemade Tamales

Yield: 48-60 tamales
Ingredients

• 1/8 cup chili powder
• 1 teaspoon kosher salt
• 1 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 2 lbs cooked meat
• 4 to 5 dozen dried corn husks
• 2 lbs masa (yellow cornmeal)
• 1 1/2 tablespoons kosher salt
• 1 tablespoon baking powder
• 7 1/2 oz (about 1 cup) lard
• 3 to 4 cups liquid

Cooking Directions

For the meat:
1. In a small bowl, combine the chili powder, kosher salt, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper and cumin.
2. Mix onto whatever cooked meat filling you already have.


For the wrappers:
3. Place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours.


For the dough:
4. Place the cornmeal, salt, and baking powder into a large mixing bowl and combine. Add the lard and, using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved liquid, 3 to 4 cups, to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.


To assemble the tamales:
5. Remove a corn husks from the water and pat dry to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat, then fold the bottom under to finish creating the tamale. Repeat until all husks, dough, and filling are used. Optionally, tie the tamales, around the center, individually or in groups of 3, with kitchen twine.


To cook the tamales:
6. Stand the tamales upright on their folded ends, tightly packed together on a steamer in a large pot. Add enough water so the liquid comes almost to the bottom of the tamales. Try not to pour the broth directly into the tops of the tamales. Cover, place over high heat and bring to a boil. Remove the lid, reduce the heat to low to maintain a low simmer, and cook until the dough is firm and pulls away easily from the husk, 1 to 1 1/2 hours.
7. Serve the tamales warm. For a 'wet' hot tamale, serve with additional simmering liquid. Store leftover tamales tightly wrapped in plastic wrap in the freezer. To reheat, remove the plastic wrap and steam until heated through.
8. Leftover masa can be stored in the freezer as well.

Based on Alton Brown's recipe.

Cinnamon Raisin Swirl Bread

The recipe is easily doubled, and it would probably be easier to mix that way. It could do with more cinnamon flavor, so maybe double that or incorporate into the dough somehow.

Make this for Easter breakfast. Enjoy!

Cinnamon Raisin Swirl Bread

Yield: 1 loaf
Ingredients

Dough
• 4 tablespoons unsalted butter
• 10 1/3 oz bread flour
• 1 3/8 oz nonfat dry milk powder
• 1/6 cup sugar
• 1/2 tablespoon yeast
• 6 oz warm water (110 degrees)
• 1/2 egg, beaten
• 3/4 teaspoon salt
Filling
• 3/4 cup raisins
• 1.5 tablespoons cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
Egg Wash
• 1/2 egg, beaten
• a pinch of salt

Cooking Directions

1. Cut butter into 16 pieces and toss with 1/2 tablespoon flour; set aside to soften while mixing dough.
2. Whisk remaining flour, milk powder, sugar, and yeast together in bowl of stand mixer. Using stand mixer fitted with dough hook, add water and 1/2 an egg and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down sides of bowl as necessary. Cover mixing bowl with plastic wrap and let stand for 20 minutes.
3. Adjust oven rack to middle position and place metal loaf or cake pan on bottom of oven.
4. Remove plastic from mixer bowl, add salt, and mix on medium-low speed until dough is smooth and elastic and clears sides of bowl, 7 to 15 minutes. With mixer running, add butter, a few pieces at a time, and continue to knead until butter is fully incorporated and dough is smooth and elastic and clears side of bowl, 3 to 5 minutes longer. Add raisins and mix until incorporated, 30 to 60 seconds.
5. Transfer dough to large greased bowl, and using a bowl scraper or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees and fold again. Turn bowl and fold dough 6 more times (for a total of 8 folds). Cover tightly with plastic and transfer to middle rack of oven. Pour 3 cups of boiling water into loaf pan in oven, close oven door, and allow dough to rise for 45 minutes.
6. Remove bowl from oven and gently press down on center of dough to deflate. Repeat folding step (making total of 8 folds), re-cover, and return to oven until doubled in volume, about 45 minutes.
7. Whisk filling ingredients together until well combined. Set aside. Grease a loaf pan.
8. Transfer dough to lightly floured surface. Pat into a 6 x 11 inch rectangle. With short side facing you, fold long sides in like a business letter to form a 3 x 11 inch rectangle. Roll dough away from you into a ball. Dust with flour and flatten with rolling pin into 7 x 18 inch rectangle with 1/4 inch thickness.
9. Using a spray bottle, spray dough lightly with water. Sprinkle half of filling mixture evenly over dough, leaving 1/4 inch border on 18 inch sides and 3/4 inch border on 7 inch sides. Spray filling lightly with water. With short side facing you, roll dough away from you into a firm cylinder. Turn loaf seam side up and pinch closed, then pinch ends closed. Dust loaf lightly on all side with flour and let rest for 10 minutes.
10. Cut loaf in half lengthwise and turn halves so cut sides are facing up. Gently stretch each half into 14 inch length. Line up pieces of dough and pinch 2 ends of strips together. Take the piece on the left and lay over the piece on the right. Repeat, keeping cut side up, until pieces of dough are tightly twisted. Pinch ends together.
11. Transfer loaf, cut side up, to prepared loaf pan; pushing any exposed raising into the seams. Cover loosely with plastic, return to oven, and allow to rise for 45 minutes.
12. Remove loaf and water pan from oven. Heat oven to 350 degrees. Allow to rise at room temperature until almost doubled in size, about 45 minutes longer. The top of the loaf should rise about 1 inch over lip of pan.
13. Brush loaf with egg mixture. Bake until crust is well browned, about 25 minutes. Reduce oven temperature to 325 degrees, tent loaf with aluminum foil, and continue to bake about 20 minutes more (until internal temperature reaches 200 degrees).
14. Transfer pan to wire rack and let cool for 5 minutes. Remove loaf from pan, return to rack, and cool to room temperature before slicing, about 2 hours.

Sourdough Waffles

The lightest, crispiest waffles you may ever make at home. Slightly tangy from the sourdough and perfect for a lazy weekend morning. Enjoy!

Sourdough Waffles

Yield: 6 Belgian waffles
Ingredients

• 1 cup sourdough starter
• 450g warm water
• 325g all-purpose flour
• 1 egg
• 2 tablespoons canola oil
• optional: 1/4 cup milk
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• optional: 2 tablespoons sugar

Cooking Directions

1. The night before you want waffles, mix the sourdough starter with the warm water. Then mix in the flour. Some lumps are fine and will even out overnight. Let sit covered in a warm place for about 12 hours.
2. In the morning, remove one cup of the batter and set aside. This is your starter now. Save it for next time.
3. Mix in an egg, oil, and milk, if using, into the batter.
4. In a separate small bowl, combine the salt, baking soda, and sugar, if using.
5. Heat your waffle iron to the second-highest setting highest setting.
6. Once preheated, sprinkle the salt/soda mixture over the batter. Fold (don't mix) to incorporate.
7. Cook according to waffle iron manufacturer's instructions.

Sandwich Bread from Sourdough Starter

Sandwich bread can be made with a sourdough starter. The result is a bread with a softer texture, stronger crumb, and a slightly tangy taste. The sour taste can be changed depending on how long the dough ferments and the amount of sugar used. Either way, you'll get a beautiful loaf that is easy and healthier than almost anything you'll find in the stores.

Check below the recipe on how to make your sourdough leaven. Enjoy!

Sandwich Bread from Sourdough Starter

Yield: 2 loaves
Ingredients

• 2 cups sourdough leaven
• 256 g all-purpose flour
• 400 g whole wheat flour
• 398 g warm water
• 4 tablespoons canola oil
• 1 teaspoon salt
• 80 g brown sugar, optional

Cooking Directions

1. In a stand mixer with the mixing paddle, mix the sourdough leaven with the water, oil, salt, and brown sugar, if using.
2. Mix in the flour with the same attachment.
3. Let sit 12-36 hours. The longer the fermentation time, the stronger the sourdough flavor. I recommend 24 hours at first, then adjust from there next time.
4. Over the 12-36 hours, fold and turn dough over itself 2 to 4 times.
5. About an hour before baking, split into two lightly greased loaf pans. Allow to double in size. Score if you like.
6. Bake at 350 F for 60 minutes.
7. Let rest 5 minutes in the pans before removing to a wire rack. Allow to cool completely.

2 cups sourdough leaven:

4 tbs sourdough starter
202 g warm water
144 g all-purpose flour

Mix together (but leave some lumps). Let sit overnight to 24 hours. Put 4 tbs back with the other starter in the morning.

Fluffy Soft Dinner Rolls

Deliciously soft and fluffy dinner rolls. Very easy, and what little effort there is is totally worth it. They're also small enough so that you don't need to feel guilty at all about them. Enjoy!

Fluffy Soft Dinner Rolls

Yield: 24-30 rolls
Ingredients

• 1 package active dry yeast
• 1 cup warm water
• 1/2 cup sugar
• 1 egg, beaten
• 2 teaspoons salt
• 1 cup milk, scalded but cooled to warm
• 6 ounces butter, melted
• 5 cups all-purpose flour

Cooking Directions

1. In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar.
2. Mix in egg, salt, warm milk, and 4 ounces of melted butter.
3. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Knead for 5 minutes.
4. Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.
5. Lightly oil a muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
6. Preheat oven to 425 degrees F.
7. Brush with the remaining melted butter. Bake for 10 to 15 minutes, until golden brown.

Homemade Mushroom Stuffing

If you ever wanted to make your own stuffing (or dressing) instead of buying that boxed stuff, this is as easy as it gets. Enjoy!

Homemade Mushroom Stuffing

Yield: 10 servings
Ingredients

• 4 tablespoons butter
• 1 onion, chopped
• 3 celery stalks, sliced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon kosher salt
• 1 teaspoon dried thyme
• 10 cups dried breads cubes (1 inch)
• 1 cup water or broth
• 1 teaspoon dried parsley

Cooking Directions

1. Melt butter in a large pan. Saute onions and celery on medium heat until onions are translucent.
2. Add mushrooms, salt, and thyme for 5 minutes.
3. Turn off heat. Add bread cubes and gently stir them into the mushroom mixture.
4. Slowly pour water or broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much.
5. Preheat oven to 350 degrees F.
6. Scoop stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

Pickled Green Tomatoes

They taste like pickles!

Pickled Green Tomatoes

Yield: 1 quart jar
Ingredients

• 1 cup white vinegar
• 1 1/4 cup water
• 3 tablespoons kosher salt
• 1 pound firm green tomatoes
• 1/2 teaspoon red pepper flakes
• 6 garlic cloves, sliced in half
• 2 tablespoons pickling spices
• 1/4 tablespoon whole black pepper

Cooking Directions

1. Sterilize the jar by submerging them in a boiling water bath.
2. Add the garlic, dill seeds, and peppercorns to the jar.
3. Thoroughly wash the tomatoes and slice them in quarters. Cut out all bad spots and the stem ends. Cram them in the jar leaving about 1/2" to 3/4" of space at the top.
4. Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved.
5. Pour the hot brine over the tomatoes to within 1/4" of the top. Wipe the jar top, put the lids on and tighten. Age for at least 1 week in the refrigerator.

Recipe adapted from Meathead at AmazingRibs.com

Spent Grain Sandwich Bread

When you have leftover spent grains from that wonderful batch of home brew, here's exactly what you should do with it. Sure, you could throw it out, feed it to your pets, add it to your fertilizer, or make porridge with it. But that's not as much fun. So take a little time and make the tastiest spent grain bread ever. Enjoy!

Spent Grain Sandwich Bread

Yield: 1 loaf
Ingredients

• 1 cup spent grain, drained
• 300 g warm water
• 200 g white flour
• 200 g whole wheat flour
• 25 g canola oil
• 1 tsp salt
• 2 tsp yeast

Cooking Directions

1. In a stand mixer or large bowl, mix the water, spent grain, canola oil, and yeast.
2. Let sit for 5 minutes.
3. Add the salt and mix.
4. Add the flour and mix until uniform. (The dough will be too wet to knead by hand.)
5. Cover with a kitchen towel, plastic wrap, or foil for 2 hours. The dough will rise considerably and then flatten on top.
6. Oil a loaf pan. Using either wet hands or by flouring the surface of the dough and your hands, fold the dough under itself inwards two to four times and place in the pan.
7. Let rise until doubled, about 30-45 minutes.
8. Bake at 350 F for 1 hour.
9. Remove from oven and let sit in the pan for 5 minutes before removing from pan and let it cool on a rack. Do not cut into it until it has cooled completely.

Baklava

Baklava, that super treat that goes for a crazy amount per piece. Well, you can probably get half this dish (well, close enough) for the same price by making it at home. Super easy, simple, and exceedingly delicious. Guests will rave for days about it. Enjoy!

Baklava

Yield: a whole lot of baklava!

Calories per serving: you don't wanna know

Ingredients

• 1 cup sugar
• 1 cup honey
• 3/4 cup water
• 1 tablespoon lemon juice
• 2 teaspoons cinnamon
• pinch cloves
• 1 pound walnuts, or mix of any nut
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick unsalted butter
• 1 pound phyllo dough, thawed

Cooking Directions

1. Combine the sugar, honey, water, lemon juice, 2 teaspoons of cinnamon, and cloves in a medium saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until the sugar has dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Let cool.
2. Finely chop the nuts or pulse in a food processor. In a medium mixing bowl, combine the nuts, 1 teaspoon cinnamon, and salt and stir well to combine.
3. Melt the butter.
4. Using a pastry brush, lightly coat a 13 by 9-inch or 15 by 10-inch baking dish with some of the melted butter.
5. Open the package of thawed phyllo and lay the thin sheets on a clean work surface. Measure the phyllo sheets; if the type you have purchased measures approximately the same size as the baking dish you are using, then proceed from here. If they are larger than your baking dish, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Keep any scraps for another use. Cover the sheets with a piece of plastic wrap and a lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered.
6. Position rack in center of oven and preheat the oven to 350 degrees F.
7. Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Measure about 3/4 cup of the nut mixture and spread the nut mixture evenly over the buttered phyllo sheets. Repeat with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.
8. Use a sharp knife to make 4 cuts lengthwise through the layered phyllo at 1 1/2 inch intervals. (You should end up with 5 lengthwise strips 1 1/2 inches wide.) Now use your knife to cut diagonally across the strips at 1 1/2-inch intervals to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava in the baking dish.
9. Bake the baklava until golden brown, about 40 minutes.
10. Using oven mitts or pot holders, remove the baklava from the oven and set aside on a wire rack to cool for 5 minutes. Using a ladle or small measuring cup, slowly drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.
11. Adapted from Emeril.

Folded Steamed Bao Recipe

Now you too can be a fancy schmancy gourmet chef at home with these homemade folded steamed buns (or baos). Made with more or less the same dough as traditional baos, the folded style allows for cramming in a lot more pulled pork or, as is popular right now, crispy pork belly. Enjoy!

Folded Steamed Bao Recipe

Yield: 16 medium buns
Ingredients

• 3 cups (12.5 oz) all-purpose flour
• 3/4 cup water
• 2 tablespoons canola oil
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons yeast

Cooking Directions

1. Put the yeast in a small bowl, add the lukewarm water and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.
2. Combine the sugar, baking powder, and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour. Add lukewarm water by the teaspoon if this doesn't happen with relative ease.
3. Keep stirring as a ragged, soft mass forms. Then use your fingers to gather and pat the dough together into a ball.
4. Transfer to a work surface and knead for about 5 minutes, until smooth, fingertip-soft and slightly elastic.
5. Lightly oil a clean bowl and add the dough. Cover with plastic wrap and put in a warm, draft-free place to rise until nearly doubled, 30 to 45 minutes. The dough is now ready to use.
6. Roll into two logs, and cut into 16 pieces.
7. Flatten each piece with a rolling pin into a slightly oval shape.
8. Lightly oil one side and fold in on itself. Place on a cut piece of parchment or wax paper.
9. Steam the buns for 10 minutes.