• Three (3) Minutes Hands On Sourdough

    Recipe from The Sourdough Journey.


    • 450 g. Bob’s Red Mill artisan bread flour
    • 50 g. whole wheat flour
    • 365 g. water
    • 100 g. active starter
    • 10 g. salt
    • 25 g. water


    1. 90 Seconds: In a large bowl, add bread flour, whole wheat flour, 365 g. water, and starter, and use a dough whisk and mix for 90 seconds.
    2. 30 Seconds: After 90 seconds, use a bowl scraper to turn the dough in the bowl for 30 seconds for a shaggy ball.
    3. Rest: Cover bowl and rest dough for 40 minutes.
    4. 1 Minutes for Salt and Water: After 40 minutes of rest, add the salt and 25 g. water and pinch and fold the salt and water into the dough for 1 minute for a cohesive ball.
    5. Bulk Ferment: Cover bowl and bulk ferment based on dough temperature, 7.5+/- hours.
    6. Pre Shape: Turn dough out onto the counter and using a bench scraper, gently form a ball. Cover and rest for 20 minutes.
    7. Final Shape: Shape your dough and place in a floured banneton, cover and rest for 30 minutes.
    8. Cold Retard: Place banneton in refrigerator and old retard for 14.5 hours.
    9. Bake: Preheat Dutch oven to 500F; take dough out of refrigerator and place dough on floured parchment paper, score dough. Remove Dutch oven and place dough in the Dutch oven and cover; place Dutch oven in the oven and lower the oven to 450F for 20 minutes; then take the lid off and bake for an additional 20 minutes.


    • 9am feed starter
    • 9pm mix dough
    • Bulk ferment overnight
    • Shape and then cold ferment
    • Bake

    Three (3) Minutes Hands On Sourdough:

  • Fresh Ricotta Cheese

    Recipe from Laura Cocoran and PJ Hinkel of Sweet Freedom Cheese.


    • 1 gallon of whole milk (Ozark Mountain Creamery cream line, Kalona milk, not homogenized)
    • 1/2 vinegar
    • 1 tsp. salt
    • 1-2 TBSP heavy cream, optional


    1. In a large pot or Dutch oven, heat milk rapidly to 180-190F while gently stirring to prevent scalding. Do not boil.
    2. Once milk reaches temperature, turn off the heat, add the vinegar, and stir until fully disbursed.
    3. When milk begins to foam, stop stirring to allow curds to form a thick mat. Allow to rest for 5 minutes.
    4. Gently skim curds from surface into molds, drain bag, or a lined colander.
    5. Allow curds to drain for 10-20 minutes for a fluffy consistency or up to 1 hour for a drier curd.
    6. Stir in salt and also may stir in 1-2 TBSP of heavy cream for a richer ricotta.
    7. Use immediately or store in refrigerator for up to 1 week.

    Fresh Ricotta Cheese:

  • Air Fryer Teriyaki Salmon Bowls

    Adapted from Life Made Sweeter.


    • 1 lb. skinless salmon, cut into cubes
    • Serve with rice, cucumbers, carrots, broccoli, edamame, and/or avocado


    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rive vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper


    • 1/4 c. soy sauce
    • 3 TBSP honey
    • 1 TBSP ginger paste
    • 1 tsp. sesame oil
    • 2 tsp. Sriracha
    • 1 tsp. rice wine vinegar
    • 1/2 tsp. garlic powder
    • Salt and pepper
    • 1/2 tsp. cornstarch
    • 1 1/2 water

    Spicy Mayo:

    • 1/4 c. mayonnaise
    • 1/2 tsp. sesame oil
    • 2 TBSP Sriracha
    • 1 TBSP rice wine vinegar
    • 2 garlic cloves, minced


    1. Marinate Salmon Bites: In a bowl, add the marinade and mix to combine. Add the salmon and toss to combine. Marinate for 20 minutes.
    2. Sauce: In a small saucepan, add the soy sauce through salt and pepper and bring to a simmer. In a small bowl, combine the cornstarch and water to make a slurry; then add the slurry to the sauce and simmer until thickened.
    3. Spicy Mayo: In a bowl, add the mayonnaise through garlic and whisk to combine.
    4. Salmon: Heat air fryer on 390F for 10 minutes, after 10 minutes add the salmon, discarding the marinade, and cook for 6 minutes, or until cooked. Or can bake at 415F for 10-12 minutes. May gently shake the air fryer basket halfway through.
    5. Bowl: Add rice to a bowl, top with the salmon, add cucumbers, carrots, broccoli, edamame, and/or avocado. Drizzle with the sauce and the spicy mayo.

    Air Fryer Teriyaki Salmon Bowls:

  • Air Fryer Chicken

    Adapted from Pinch of Yum.


    • 1 lb. chicken tenders
    • 1-2 TBSP avocado oil
    • 1 tsp. paprika
    • 1/4 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1 tsp. salt
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. cornstarch


    1. Add the oil through the cornstarch to a bowl or ziploc bag and mix to combine. Add the chicken and toss to coat. Refrigerate and marinate until ready to use or cook right away.
    2. Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.

    Air Fryer Chicken:

  • Lazy Sourdough Bread

    Start this process about 24 hours before you want to eat the bread.

    Adapted from Ben Starr.


    • 113 g. cold unfed starter/discard
    • 340 g. water
    • 567 g. flour
    • 17 g. Kosher salt


    1. Mix: In a large bowl, mix cold discard and water until combined. Add flour and salt and mix with spoon then hands until well combined in a uniform dough, about 15 seconds. Remove dough from bowl and add oil/cooking spray to bowl; then put dough back in bowl and cover bowl.
    2. Rise: Rise at room temperature until dough doubles, usually 12 hours but can take upwards of 30 hours (if dough is starved). Once dough has doubled you have an additional 12ish hours to remain at room temperature before shaping. The longer the rise the better the flavor.
    3. Shape: Shape dough and place on floured parchment paper. Use the parchment paper as a sling to place into a cold Dutch oven. Cover and let rise for 90 minutes. If dough took less than 12 hours to double, the second rise should be 45-60 minutes. If dough took 30+ hours to rise, the second rise should be 120 minutes.
    4. Score: After the second rise, carefully use parchment paper sling to remove dough and score the dough. Then replace parchment paper sling dough to Dutch oven and cover.
    5. Bake: Place Dutch oven in a cold oven, then turn oven to 425F and bake covered for 45 minutes. Then remove the cover and bake for an additional 20 minutes or until bread reaches desired color and crispness.

    Lazy Sourdough Bread:

  • Bittersweet Chocolate Raspberry Pie

    Adapted from Cook’s Country.



    • 16 Oreo cookies, roughly broken
    • 1 TBSP sugar
    • 4 TBSP unsalted butter, melted and cooled


    • 3/4 c. heavy cream
    • 4 oz. bittersweet chocolate, chopped
    • 1/4 tsp. salt


    • 2 TBSP water
    • 1 TBSP unflavored gelatin
    • 1 1/2 lbs. (5 c.) frozen raspberries
    • 2/3 c. sugar
    • 1/4 tsp. salt
    • 1 TBSP lemon juice
    • 1 tsp. vanilla extract
    • 12 oz. (2 1/2 c.) fresh raspberries

    Whipped Cream:

    • 1 c. heavy cream
    • 2 TBSP sugar
    • 1/2 tsp. vanilla extract
    • Pinch of salt


    1. For the crust: Adjust oven rack to the middle position and heat oven to 325F. In a food processor, pulse the Oreos and sugar until fine even crumbs. Drizzle melted butter over crumbs and pulse to incorporate.
    2. Transfer mixture to a 9 inch pie plate. Using your hands, press crumbs very firmly into the bottom and up the sides of the pie plate. Using a greased bottom of a measuring cup, smooth out the crust into an even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; then transfer pie plate to a wire rack and let cool completely.
    3. For the ganache: Microwave the cream, chocolate, and salt in a bowl, whisking frequently until melted, 1 to 3 minutes. Poor into cooled crust, and using a spatula, spread into an even layer. Refrigerate, uncovered until set, 30 – 60 minutes.
    4. For the filling: Meanwhile, whisk 2 TBSP water and gelatin together in a bowl and let sit until gelatin softens, at least 5 minutes.
    5. Cook frozen raspberries, sugar, and salt in a large saucepan, stirring occasionally, over medium-high heat until mixture is boiling, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently, until thickened and reduced to 2 1/2 c., 10 – 12 minutes.
    6. Off heat, add the lemon juice, vanilla, and gelatin mixture to raspberry filling until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, ,about 4 hours. May loosely cover with plastic wrap and refrigerate up to 1 day.
    7. Fresh raspberries: Arrange fresh raspberries is in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
    8. For the whipped cream: Use a stand mixer with the whisk attachment and whip all the ingredients on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks.

    Bittersweet Chocolate Raspberry Pie:

  • Pesto Pasta

    Recipe adapted from Chef Vince Pianalto.


    • 1 1/2 c. (1.5 oz.) fresh basil leaves, lightly packed
    • 3/4 c. Italian parsley leaves, lightly packed
    • 1/4 c. pine nuts or toasted walnuts
    • 3 garlic cloves
    • 1/2 lemon, juiced
    • 1/2 c. olive oil
    • 1 tsp. salt
    • 1 c. Parmesan cheese, plus more for garnish
    • 2 TBSP salt for potato/green bean/pasta water
    • 3 medium (about 12 oz.) Yukon gold potatoes, cut in 1 inch cubes
    • 12 oz. green beans, cut in 1 inch pieces
    • 1 lb. dried fettuccine (can use fresh)
    • Reserved 1/2 c. pasta water, optional see below


    1. Pesto: In a food processer add the basil through the Parmesan cheese and pulse, scraping down the sides with a spatula until the herbs are tiny specks. Add pesto to a serving bowl.
    2. Bring a large pot of water to a boil and add the 2 TBSP salt.
    3. If using fresh pasta: Add the potatoes and green beans to the boiling water and bring back to a boil. Once the water is boiling again, add the fresh pasta and stir so it does not stick together. Boil, stirring frequently until pasta is al dente.
    4. If using dried pasta: Add the potatoes, green beans, and pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Boil, stirring frequently until pasta is al dente.
    5. Option 1: Reserve 1/2 c. of the pasta cooking water and then drain the potatoes, green beans, and pasta. Add the reserved pasta cooking water to the pesto and stir to combine, and then add the potatoes, green beans, and pasta and stir to combine. Top with additional Parmesan cheese.
    6. Option 2: Scoop the potatoes, green beans, and pasta out of the cooking water and add to the pesto and stir to combine (equates to adding 1/2 c. reserved pasta water). Top with additional Parmesan cheese.

    Pesto Pasta:

  • Leftover Smoked Beef/Brisket Chili


    • Olive oil
    • 1 red onion, chopped
    • 1 1/2 tsp. oregano
    • 2 1/2 tsp. cumin
    • 1/2 tsp. salt, and to taste
    • 1/2 tsp. black pepper
    • 2 tsp. smoked paprika
    • 3 tsp. chili powder
    • 1 TBSP garlic cloves, minced
    • 1-2 jalapenos, seeded and minced
    • 6 oz. tomato paste
    • 1 – 1 1/2 lb. leftover smoked beef/brisket, chopped into bite size chunks
    • 2 14 oz. cans fire roasted tomatoes
    • 1 14 oz. can pinto beans, drained
    • 1 14 oz. can kidney beans, drained
    • 2 1/2 c. beef stock
    • 1 TBSP Worcestershire sauce
    • Serve topped with cheese, Fritos, green onions, and/or sour cream


    1. Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
    2. Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
    3. Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
    4. Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
    5. Serve topped with cheese, Fritos, green onions, and/or sour cream.

    Leftover Smoked Beef/Brisket Chili:

  • Instant Pot Goulash

    Take on Aunt Arlene’s goulash and adapted for the Instant Pot.


    • Olive oil
    • 1 large onion, diced
    • 4-6 garlic gloves, minced
    • 1 green pepper, chopped
    • 1 zucchini, chopped
    • 2 TBSP Chili powder
    • 1 TBSP salt
    • 4 TBSP sugar
    • 2 15 oz. cans pinto beans, drained and rinsed
    • 1 lb. elbow macaroni
    • 2 15 oz. cans tomato sauce
    • 2 15 oz. cans diced tomatoes
    • 3 c. water
    • 1 c. sour cream


    1. Turn Instant Pot on to saute; then heat the olive oil; then add the onion and garlic and saute; then add the green pepper and zucchini and continue to saute.
    2. When veggies begin to soften add the chili powder, salt, and sugar.  Toast the spices for a bit and then add the beans.
    3. Turn the instant pot off.
    4. After the Instant Pot is turned off, add the pasta, tomato sauce, and diced tomatoes, water, and give it a quick stir.
    5. Turn the instant pot to manual for 1 minute.  After 1 minute, do a 5 minutes natural release and then add the sour cream and mix to combine.

    Instant Pot Goulash:

  • Instant Pot Butternut Squash Soup

    Recipe adapted from Damn Delicious.


    • 1/2 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 4 sage leaves, minced
    • 3 sprigs fresh thyme
    • 2 1/2 lb. butternut squash, peeled, seeded, and cubed
    • 3 large carrots, cut into 1 inch pieces
    • 1 celery stalk, but into 1 inch pieces
    • 1 Granny smith apple, cored and chopped
    • 4 c. chicken stock
    • Kosher salt and freshly ground black pepper, to taste
    • 1/3 c. heavy cream
    • 2 TBSP chopped fresh chives


    1. Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
    2. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
    3. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
    4. Serve immediately, sprinkled with chives and a little extra cream.

    Instant Pot Butternut Squash Soup: