|
|
Non-Bread Sourdough Recipes
Cream
of Broccoli Soup
1/3
cup chopped onions
1 T. olive oil
2 cloves minced garlic
½ cup sourdough
2 cups chicken broth (OR 2 cups water with 2 tsp chicken bouillon)
4 cups chopped broccoli
2 potatoes, chopped in 1/2 inch cubes
2 cups milk
4 oz. cheddar cheese, shredded
Peel and
cube potatoes. Cook in a little water until tender. Meanwhile steam
broccoli until it is crisp tender. In a soup pot, sauté onions
in oil until tender. Add water and bouillon. Whisk in sourdough. Bring
to a boil; cook and stir for 2 minutes or until thickened. Reduce
heat. Add potatoes and steamed broccoli, simmer for 2 minutes. Add
the milk and cheese; cook and stir over low heat just until cheese
is melted. Salt and pepper to taste.
Variations:
Use cauliflower instead of broccoli.
Add 4 oz. of crisp fried diced ham, bacon or sausage.
|
|
Spinach
Bake
10 oz. spinach, chopped (fresh or packaged)
2 Tbsp. melted butter
1 onion chopped
2 cloves minced garlic
¼ cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
¼ cup milk
1 cup sourdough starter
1 tsp. Italian seasoning
1 cup mozzarella cheese (divided)
Parmesan cheese (optional)
Preheat oven
to 350 F. Grease 9X13 inch baking pan.
Cook spinach just until limp, about 3 minutes. Set aside.
Sauté onion and garlic in butter.
Mix flour, baking powder, and salt in large bowl.
Stir together eggs, milk, and sourdough starter, and seasoning.
Add to flour mixture in bowl.
Add spinach, onion mixture, and ½ cup mozzarella cheese.
Pour mixture into the prepared baking dish. Bake in the preheated
oven 35 minutes, or until a toothpick inserted in the center comes
out clean. Sprinkle with remaining ½ cup mozzarella and Parmesan
cheese in the last 5 minutes of baking. Serve hot or cooled.
|
|
Pizza
You may use 20-24 ozs. of dough for a 15-inch pizza. Mix and knead
your dough. Let it rise until double. Roll it out into a 15 inch
circle on a floured surface. Place it on a pan. Let it rest about
20 minutes. You make pre-bake your pizza crust before adding the
toppings or add the toppings and then bake it all together.
Pizza
Dough
(Makes 2 large pizzas)
1 1/4 cups warm water (110 F)
1 cup sourdough starter
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons salt
5 cups whole wheat flour
2 tsp active dry yeast (optional and not necessary if you have a
fresh active starter)
You may mix
this in a bread machine on the dough cycle or in the same manner
as the previous bread recipes. When the dough cycle is complete,
deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into rounds using
a rolling pin. Cover with plastic wrap and let them rest for about
10-20 minutes. Preheat oven to 425 F. Cover the pizza with your
favorite toppings and bake at 425 F (220 C) for about 15 minutes
or until the crust is golden brown.
Pizza dough
may be baked before or after topping. If you have lots of toppings
it is helpful to prebake the crust for about 7 minutes. Then top
it and bake again for about 10 minutes
Pizza
Sauce—The Best!
This sauce is our favorite. Top your pizza with grated mozzarella
and your favorite toppings. We like reduced-fat smoked turkey sausage,
bell peppers, onions, and sliced olives.
1 (8 oz) can tomato
sauce, 1 (6 oz) can tomato paste, ½ cup minced onion, 1 Tbsp dried
basil, 1 Tbsp. dried parsley, 1 tsp sucanat (or brown sugar), ½
tsp salt, 1 tsp Italian seasonings, 1 ½ tsp minced garlic, ¼
tsp black pepper, 1 tsp. minced jalapeno
Put all ingredients in small saucepan and simmer for 10 minutes. Makes
enough for two 15-inch pizzas. The sauce freezes well.
|
|
|
|
|
|
|
|
|