Flour Tortillas (unleavened bread)

2 cups + 6 Tablespoons All Purpose Flour

1/2 teaspoon Salt

1 cup warm Water

Combine the flour and salt in a stand mixer bowl.  Turn mixer on and gradually add water while stirring until forms a ball.  Knead the dough for 3 minutes.

Preheat skillet over medium high heat (no need to grease it).  

Knead dough again for 1 minute.  Divide the dough into 4 equal portions (if doing tortillas divide into 10 equal portions).  Shape portions into balls.

On a lightly floured surface, roll each dough ball into a 6 inch circle, about 1/2 inch thick (if doing tortillas make thin disks and keep remaining portions covered with dish towel).

Cook on hot skillet for about 2 minutes on each side (if doing tortillas cook for 34-50 seconds per side).

Stake cook bread on top of each other and wrap them in a clean, dry kitchen towel.  

Unleavened Bread

2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 teaspoons Salt
2 Tablespoon Olive Oil
1 1/2 cup warm Water

In a stand mixer, combine flours and salt.  Start mixer and add oil.  Gradually add in the water until a firm consistent dough is formed.  
Remove bowl from mixer and mix by hand for 3 minutes (dough still in bowl).  Cover and let rest for 15 minutes.  

Cut the dough into 4 equal parts (if making oven pizza size) or 8 equal parts (if making stove top size).  Brush with Olive Oil, cover and let rest for another 15 minutes.  

Preheat oven 500, putting a pizza stone to heat up as well.  

For Pizza stone:
Stretch dough in every direction to form a 12 inch disc, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 4 minutes.

For stovetop:
Stretch dough in every direction to form to size of cast iron pan, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 2 minutes each side.

Baked Old Bay Garlic Butter Cod

1/4 cup Butter, melted
2 Tablespoons Old Bay seasoning
4 cloves Garlic, minced
1 Tablespoon Lemon Juice

4 Cod fillets (~24 oz)
salt and pepper to taste

Preheat oven to 400.

Line a baking sheet with foil.

In a bowl, mix melted butter, garlic, old bay, and lemon juice.

Pat cod filets down to remove moisture (they are super wet). 

Place cod filets on foil.

Brush cod generously with butter mixture

Season with salt and pepper.

Bake for 15 minutes, or until cooked through

Note:  Serve with roasted veggies, salad, or mashed potatoes.

Baked Cod with Creamy Lemon Sauce

1/3 cup Butter, melted
3 Tablespoons Lemon Juice
1/2  Tablespoon Garlic cloves, minced
3/4 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Black Pepper
3/4 cup Heavy Cream
24 oz Cod fillets (~4)

1 lb. Angle Hair pasta

Preheat oven to 400.

In your baking dish add all ingredients except for the fish, mix well.

Pat cod filets with paper towel until you have removed moisture (they are really wet).

Add fish filets and toss to coat.

Sprinkle top with more salt and pepper.

Bake 12-15 minutes or until flaky.

While fish is cooking, cook angel hair pasta according to package directions. 

Serve fish on top of individual bowls of pasta.

 Note:  Try adding 3 Tablespoons of capers to the first step.

Crispy Baked Cod

1 cup Panko Bread Crumbs
1/2 cup Grated Parmesan Cheese
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper

Zest from a lemon
2 Eggs
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice (1/2 a lemon)

24 oz Cod fillets (~4)

Preheat oven to 425.

Line a baking sheet with parchment.

In a medium bowl combine panko, parmesan, garlic powder, onion powder, paprika, salt, pepper, cayenne, and zest from a lemon.  Stir until will blended.

Whisk in another bowl the eggs, dijon, and lemon until smooth and bubbly. 

Pat the Cod fillets down with a paper towel till moisture is removed (they are super wet).

Dip each cod fillet into the egg mixture.  Then roll each coated fillet in the panko mixture.  

Arrange the fillets on the baking sheet.

Bake for 14 minutes.  Turn oven up to broil and cook 1-2 more minutes (keep a close eye to keep from burning.)

Remove from oven and let rest for a couple of minutes. 

Note:  Can save in fridge for left overs.  Reheat by baking in oven at 350 for 10 minutes.  

Serve with roasted veggies, Cesar salad, or creamy mashed potatoes.  

Berry Cobbler

6 cups (750 g) Berries, if frozen thaw completely

1 cup (200 g) Sugar 

2 Tablespoons (15 g) Cornstarch

1/4 cup instant Tapioca

1 lemon, zested and juiced

1/2 teaspoon Vanilla

1 1/2 cups (188 g) Flour

1/2 cup (100 g) Sugar

1/2 Tablespoon Baking Powder

1/4 teaspoon Salt

6 Tablespoons cold Butter, cut into pads

1/2 cup Buttermilk, + 2 Tablespoons for topping

Cinnamon

Preheat oven to 350.

Put berries in a large bowl.  In a small bowl combine sugar, cornstarch, and instant tapioca.  Pour sugar mixture over fruit and combine.  Stir in lemon zest, lemon juice, and vanilla.  Pour fruit mixture into a 13x9 pan.  Let sit for 5-10 minutes before moving on.  

In a food processor, mix flour, sugar, baking powder, and salt.  Add butter and pulse till crumbled.  Drizzle in buttermilk while processing just until combined.  

Take a spoonful of dough and flatten it in your hand and lay across fruit in pan.  

Brush top of dough with 2 Tablespoons of Buttermilk.  Sprinkle Cinnamon on top.  

Bake for 50-55 minutes.  

Butter Egg Ramen

1 package instant Ramen, seasoning packet removed

1 Tablespoon Butter
1 clove Garlic, minced
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Brown Sugar
1 Tablespoon Soy Sauce
1 Egg, lightly beaten
1 teaspoon Everything Bagel Seasoning

Cook the Ramen according to package directions, drain well.

In a pan, heat up the butter over medium heat.  Stir in Garlic and Red Pepper Flakes.  When the garlic is soft, stir in the brown sugar and soy sauce.  

Add the drained noodles to the sauce and toss to coat.  Push the noodles to one side of the pan.  Turn the heat up to 6 and add the lightly beaten egg to the empty side of the pan.  Scramble until just before set.  Mix in the noodle and eggs and remove from heat as soon as eggs are to your liking.  Remove from pan to a bowl to keep eggs from cooking further. 

 
Top with Everything Bagel Seasoning.  

Strawberries and Cream

1 lb. Fresh Strawberries
2 cups Sour Cream
1 can Sweetened Condensed Milk
1/2 cup Whole Milk
1/2 teaspoon Vanilla

9 oz clear cups.

Remove stems and slice Strawberries.  Place sliced strawberries in a medium bowl.

In a large mixing bowl add remaining ingredients.  Wisk to combine.

Place 1/2 cup strawberries into cups.   Top each cup with 1/2 cup cream mixture.  

Note:  Can be stored in fridge for up to 5 days.

Roasted Salmon

Salmon Filets, with skin

1/4 cup Soy Sauce

1 Tablespoon Miso

1/4 teaspoon ground Ginger

1 clove Garlic, minced

1/4 teaspoon Kosher Salt

Have oven rack in lower middle position.   Line a jelly roll pan with foil, and place in oven.  

Preheat oven to 500, with jelly roll pan. 

Pat salmon dry and put on a plate.

Mix sauce ingredients together and pour over salmon.  

Place salmon on hot jelly roll pan, skin side down.  Lower oven temperature to 275.  Roast for 9-13 minutes or until flakes nicely with a fork.

Old Bay Salmon with Lemony Mashed Peas

1 lb. peas, frozen or fresh

1/4 cup Sour Cream

1/2 teaspoon Lemon Zest

3 Tablespoons Lemon Juice

1/4 teaspoon Salt

1/4 teaspoon ground Pepper

1 Tablespoon Olive Oil

1 1/4 lb. skin-on Salmon

2 teaspoons Old Bay seasoning

1 Tablespoon Butter

1 teaspoon dried Thyme

Lemon wedges for serving

Bring a medium saucepan of water to a boil over high heat.  Add peas and cook until tender, ~5 minutes.  Reserve 1/4 cup of the water, then drain.  Combine the peas, the reserved water, sour cream, lemon zest, lemon juice, salt and pepper in a food processor.  Pulse until roughly chopped.  Spread 1/4 portion onto 4 plates.

Heat oil in a large cast-iron skillet over medium-high heat.  Sprinkle salmon with Old Bay and add to the pan, skin-side up.  Cook, flipping once, until it is browned and add to the pan, skin-side up.  Cook, flipping once, until it is browned and flakes with a fork, 6-7 minutes total.

Arrange the salmon on top of the peas.  Add butter and thyme to the pan.  Cook, stirring, until the butter is brown and fragrant, ~30 seconds.  Drizzle over the salmon.  

Serve with lemon wedges.  

Lemon Chicken Orzo Soup with Spinach

2 Tablespoons Olive Oil, divided
1 1/2 cups chopped Onions
1 1/2 cup chopped Carrots

1 1/2 cup chopped Celery

2 cloves Garlic, minced

1 Bay Leaf

1 teaspoon dried Oregano

1 1/4 teaspoon salt
3/4 teaspoon ground pepper
4 cups Chicken Broth
2/3 cup Orzo
5 oz chopped Spinach

1 Rotisserie Chicken, shredded
1 lemon, zested and juiced

Heat 1 Tablespoon oil in a large pot over medium-high heat.  Add onions, carrots and celery to the pan.  Cook, until the veggies are soft and lightly browned, 3-5 minutes.  Add garlic, bay leaf and oregano.  Cook, stirring, until fragrant, ~1 minute.  

Add broth and bring to a boil over high heat.  Add orzo.  Reduce heat to maintain a simmer, cover and cook for 5 minutes.  Add spinach and continue cooking until the orzo is tender ~5-8 minutes more.

Remove from heat.  Discard bay leaf.  Stir in chicken, lemon zest, lemon juice.  

Lemony Salmon & Orzo Casserole

2 Lemons
1 pint Cherry Tomatoes
2 medium Leeks, light green and white parts only, thinly slicked (~1 1/4 cups)

4 cloves Garlic, minced

6 Tablespoons Olive Oil, divided

2 Tablespoons Capers, rinsed, divided

4 cups Chicken Broth

2 cups Orzo

2 teaspoons Salt, divided

1 1/2 lbs skinless Salmon filets, cut into large chunks

1 lb. fresh Asparagus, trimmed and cut into 1 inch pieces (3 cups)

1/2 teaspoon ground Pepper

2 Tablespoons dried Dill, divided 

Preheat oven to 425.  

Zest both lemons.

Cut 1 lemon in half and thinly slice; remove and discard seeds and lemon end.  Juice the remaining lemon (~2 Tablespoons); set aside.  

Place the lemon slices, tomatoes, leeks, garlic, 2 Tablespoons oil and 1 Tablespoons capers in a 9x13 dish; toss to combine.

Bake, uncovered, until the tomatoes have begun to burst and the lemon has softened, 15-18 minutes.  

Remove from oven; gently stir in broth, orzo and 1 teaspoon salt.  Cover with foil.  Bake until most of the liquid has been absorbed and the orzo is al dente, ~20-25 min.  

Meanwhile, season salmon and asparagus with pepper and the remaining 1 teaspoon salt; drizzle with 2 Tablespoons oil.

Once the orzo is al dente, remove the baking dish from the oven; stir in the asparagus and 2 teaspoons of dill.  Nestle the salmon into the orzo mixture.  Bake, uncovered, until the salmon is cooked through and flakes easily when tested with a fork, ~10 minutes.  

Meanwhile, combine the reserved 2 Tablespoon lemon juice, lemon zest, and the remaining 2 Tablespoons oil, 1 Tablespoon Capers and dill in a small bowl.   Serve the sauce alongside the casserole.  

Muffin-tin Omelets with Feta & Peppers

2 Tablespoons Olive Oil

3/4 cup diced Onion

1/4 teaspoon Slap ya Mama, divided

1 medium Red Bell Pepper, diced

1 teaspoon Oregano

8 Eggs

3/4 cup crumbled Feta Cheese

1/2 cup Milk

1/2 teaspoon ground Pepper

2 cups chopped fresh Spinach (2.5 oz)

1/4 cup diced Tomatoes

Frank's Red Hot Sauce

Preheat oven to 325.

Heat Oil in a large skillet over medium heat.  Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until starting to soften, about 3 minutes.  Add diced bell pepper and oregano; cook, stirring, until the veggies are tender and start to brown, about 4-5 minutes.  Remove from heat and let cool for 5 minutes.  

Whisk eggs, feta, milk, pepper and remaining 1/8 teaspoon salt in a large bowl.  Stir in spinach, tomatoes, and the veggie mixture, including any residual oil.  Liberally coat a 12-cup muffin tin with cooking spray. Divide the egg mixture among the prepared muffin cups (~1/4 cup each.)

Bake until firm to the touch, ~25-30 minutes.  Let stand for 5 minutes before removing from the tin.  Eat with Frank's Red Hot Sauce.

Note: you can use salt instead of Slap ya Mama.  Also you can sprinkle some cheese on top after they come out of the oven. 

Eggs, Tomato, Chickpeas and Spinach

2 Tablespoons Olive Oil

5 oz Baby Spinach, chopped

4 cloves, Garlic, minced

1 can Crushed Tomatoes

1 (15 oz) can Chickpeas, rinsed

1/4 cup Heavy Cream

1/2 teaspoon Salt

4 Eggs

1 Tablespoon chopped fresh thyme

1/2 teaspoon ground pepper

Sourdough

Heat oil in a large skillet over medium heat.  Add spinach and garlic.  Cook, stirring, until the spinach has wilted and the garlic is beginning to brown, about 2 minutes.  

Reduce heat to medium-low.  Add tomatoes, chickpeas, cream and salt.  Adjust heat to maintain a simmer.  Crack an egg into a small bowl, taking care not to break the yolk.  Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out).  Repeat with the remaining eggs, evenly spacing them around the pan.  Sprinkle the sauce with thyme; cover and cook 3 minutes, turn eggs and cook 2-3 more minutes.  Remove from heat and sprinkle with pepper.

Eat with sourdough.  

Baked Bacon

Parchment Paper

1 lb. Thick cut Bacon

Preheat oven to 400. 

Line a jelly roll pan (has to have a lip) with parchment paper.  Then place bacon side-by-side on the try.  1 lb. of bacon should squeeze onto the sheet with some lying perpendicular along the bottom.  

Bake for 13 min.  Check for doneness.  It may take up to 20 min so check every few min.

Remove bacon to paper towel lined plates to cool.  

You can save the bacon fat in a mason jar or wait till it cools completely and solidifies and throw away the parchment easily with the fat.

Sourdough Starter from scratch

Some notes before you start: 

• Do not use metal lids or metal spoons for mixing.  I use a plastic lid for my jar and a wooden chopstick to mix.

• When it says, "cover with a lid" only place the lid on top, do not screw on tight.

• Notice Day 2 and 7 are different from the rest.  

• This process may need to continue for 10-20 days.  Keep repeating day 4 till starter is ready.  

• Starter should always resemble a thick pancake batter. If too runny add more flour, if too thick add more water.  

• The starter will start to smell terrible, and there might even be some mold, Do not throw it out!  It is part of the process.  

• Fill a quart jar with water and leave on counter, uncovered.  This is the water you will use to feed your starter, it will remove any chlorine in the water by evaporation, and will not be cold from the faucet.   

• Take note of the time you start making your starter and continue feeding your starter at the same time each day.  I set an alarm on my phone and label a calendar with each day the starter is on so I don't have to remember.

Day 1: 60 g warm water (1/4 cup)
            60 g Bread Flour (heaping 1/4 cup)

            Wide mouth pint jar with plastic lid

Mix water and flour into your wide mouth jar and stir till smooth. Cover with lid (do not screw on tight), leave somewhere warm. 

Day 2: Do nothing

Day 3: 60 g water (from jar)
            60 g Bread Flour

Discard 1/2 starter (60g) (1/2 cup).  Mix water and flour into starter and stir till smooth. Cover with lid and leave somewhere warm. 

Day 4, 5, 6: 60 g water (from jar)

                    60 g Bread Flour

Discard 1/2 starter (60g) (1/2 cup).  Mix water and flour into starter and stir till smooth. Cover with lid.  Take a rubber band and wrap it around the jar to mark where the level of the starter is at.  This will help you know when it doubles in size.  Leave on counter.  Keep repeating this day until you see bubbles and starter consistently doubles in size. 

Day 7: 60 g water (from jar)

            60 g Bread Flour

Discard 1/2 starter (60g) (1/2 cup). Change to a clean pint jar.  Keep with the same process or stirring, covering, and marking where level is so you can see when it doubles.  Continue each day (like Day 4) until it is ready.  

When is it ready?

The Starter consistently is doubling in size, smells sour, but fresh (not rotten like it has been smelling) and should feel light and fluffy when you spoon it (May take 14 days or more.)  Starter is now ready for the float test.

Float Test: Feed starter and wait till doubles in size (~4-6 hours).  Drop spoonful (no metal should touch your starter) of starter into a jar of lukewarm water. If it floats to the top, it is full of air and ready to use! 

When ready to use, stir it down to get air bubbles out, volume should go back to where the rubber band marked where you were measuring it to see if it would double.  You can now bake sourdough with your starter.

Note: I got this recipe from Amber's Kitchen See her website for sourdough starter information

Sourdough Starter (maintenance)

 1:4:4 ratio

60 g starter (1/4 cup) (air removed)
240 g warm water (1 cup)
240 g Bread Flour (1 heaping cup)
Wide mouth quart jar with plastic lid

Stir water and flour into your starter in a quart jar, it should take up about half of the jar.  You want it to be a thick pancake batter consistency.  Add more flour if too runny, more water if too thick.  Cover with a plastic lid, but loosely. Mark with a rubber band level to see when it doubles.  It should fill up the whole jar.  

Float Test: Wait till doubles in size (~4-6 hours).  Drop spoonful of starter into a jar of water. If it floats to the top, it is full of air and ready to use! 

Empty jar into bowl you are going to use for your bread recipe.  What remains in the jar is what you will feed for your next recipe.  Add 240 g warm water and 240 g bread flour.  Stir, make sure you scrap all the starter from around the jar down with a rubber scrapper.  Remember no metal should come into contact with your starter.  Mark with rubber band where level is.  Refrigerate if you will not be baking again in 24 hours.  Leave at room temperature if you will be baking again.  It will activate within 12-24 hours.  

Feeding Starter: Discard starter is flat, on the way down from a rise, and pretty runny, no bubbles (well maybe a few) (~1 cup) has not been fed.

Feed starter at least once per week.  Either cook with it or discard half and feed remaining starter with 1:1:1 ratio.  It will be ready in a few hours.

Active Starter: you put a rubber band around jar and it has doubled in size,  I might be coming down from having doubled (okay).  This is what you will use in a recipe.  

Note: To replace active dry yeast in a recipe with your sourdough starter, simply substitute each Tablespoon of active dry yeast with 1 cup of starter (air removed). 

I got this recipe from Amber's Kitchen See her website for sourdough starter information

Sourdough

125 g Sourdough Starter (stir it down so no bubbles, use 1/2 cup) 

12 g salt (2 teaspoons)

350 g water (1 1/2 cups)

500 g Bread Flour (4 cups)

Mix ins (if desired):

White chocolate chips and craisins

Jalapeño and cheddar

Cinnamon and Sugar

Parmesan and Rosemary

Mix all ingredients together in a bowl.  Knead lightly until all ingredients are incorporated.

Cover and let rise 8-12 hours.  (nice to leave it overnight).

Lightly flour countertop.  Dump the dough out onto the lightly floured counter. 

Shape the dough by flattening it with your hands till about 0.5-1 inch thick (maybe 10-12 in diameter.)  The dough will be tacky but should not be overly sticky.  

Note:  If dough is overly sticky sprinkle it with more flour and knead in till tacky and holding its shape.  

At this point you can add your Mix ins by sprinkling them over the dough.

Fold 1/3 of the dough in to center, and then the other 1/3 on top (like making biscuits.)  Add more Mix ins on top if desired. Then roll it into a tight ball.  Shape the dough, no smushing the dough! just sliding it into a ball shape by cupping your hands around the dough and slide and pull, tucking the dough underneath until uniformly smooth.

Put the dough on some parchment paper.  Use same bowl used to make dough and cover it. Let rest for 1 hour. Turn oven to 450.  When it reaches temperature put empty Dutch on top of cookie sheet (or pizza stone) in to preheat it. Once risen score the bread as desired.

Once the hour is up for rising, sprinkle dough with some flour.  Transfer dough, parchment paper included, to the hot Dutch oven.  Cover with the lid.  Put cookie sheet and Dutch back into the oven, reduce heat to 400, and bake, covered, for 40 minutes.  Remove lid and bake 3-5 more minutes to help the crust golden.  

Remove bread from Dutch Oven and place on a cooling rack with parchment paper.  Let cool for 1 hour before slicing. 

Note: I got this recipe from Amber's Kitchen See her website for sourdough starter information