Category: Uncategorized

Chicken and Sausage Jambalaya

Something about Jambalaya is cozy, warming. It isn’t quite a soup or stew, but it sure has that comforting feeling. It’s a dish that we every so often just happen to have all the ingredients for, although I never shopped for them specifically with the intent of making jambalaya. This chicken and sausage jambalaya skips the shrimp and comes together in about 40 minutes and even less if you are on top of things enough to have cooked rice ahead of time. 

About the rice

I may be a genius; Or maybe not, but let me share this awesome hack I had the last time I prepared jambalaya. I love a good long grain brown rice, but it takes time (35-40 minutes cook time plus the coming to temperature). It also takes up a burner while I am prepping everything else. But friends, it doesn’t need a lot of attention.

Enter the morning: As soon as I got done with my morning walk, I started heating 2 cups of chicken stock with some pepper and 1 cup long grain rice on the stove; Lowered it to a simmer once it was boiling, and let it do it’s thing. By the time I was done getting ready for the day and had my breakfast in me, my rice was done. Sweet! One less thing to worry about in the evening. It worked out perfect and a hack I will definitely be doing again!

I was able to throw the rest of this quick chicken and sausage jambalaya together after I got home from work on a weeknight. That’s a win, right? And we even had enough for us to eat it a second night, which is my jam. 

Ready to get cooking a delicious, comforting dish your family will love? Let’s go! 

Your Ingredients

  • 4 cups long grain rice, cooked
  • 1 large green pepper, diced
  • 4 stalks of celery, diced
  • 1 teaspoon minced garlic 
  • 1 medium onion, diced
  • 4 tablespoons olive oil, divided 
  • 16 ounces chicken breast, cubed and seasoned with salt and pepper
  • 3 Andouille sausage links, sliced into discs
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 teaspoon cumin 
  • 1 teaspoon chili powder 
  • ½ teaspoon thyme
  • Salt and pepper
  • Dash of cayenne pepper if desired 

Your Steps to Chicken and Sausage Jambalaya

If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions. (We always have regular rice on hand as well as brown Minute rice. We cook the one that matches our time frame, but check my hack in the intro!)

In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside. 

Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper. 

Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes. 

Dice up all the vegetables!
Cook up the proteins.
Add in some tomatoes and the veggies.
Serve it up!

Can I recommend some corn bread or sourdough to pair with this comforting meal? Click the links below to get the recipes!

Chicken and Sausage Jambalaya

This one pot meal is full of good for you ingredients and flavor. It's sure to fill your belly and warm your soul with just a little kick of heat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 4 cups long grain rice cooked
  • 1 large green pepper diced
  • 4 stalks of celery diced
  • 1 medium onion diced
  • 4 tablespoons olive oil divided
  • 16 ounces chicken breast cubed and seasoned with salt and pepper
  • 3 Andouille sausage links sliced into discs
  • 1 can diced tomatoes
  • 2 cups chicken stock
  • 1 teaspoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon thyme
  • Salt and pepper
  • Dash of cayenne pepper if desired

Instructions
 

  • If you haven’t cooked the long grain rice yet, get that started. I recommend cooking it in a little chicken stock with some pepper to add a flavor boost, but regular water with some salt and pepper will work just fine. Cook according to directions on package.
  • In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add green pepper, celery, onion, and garlic. Cook until softened, about 8 minutes. Remove from pan and set aside.
  • Add remaining oil to the Dutch oven. Once hot, add seasoned chicken. Cook, stirring every couple minutes. At the six minute mark, add sliced sausage links. Cook an additional 5 minutes. Season with cumin, chili powder, thyme, and a dash of cayenne pepper.
  • Stir in chicken stock and diced tomatoes. Heat to a boil, and then slower to a simmer. Add cooked rice and vegetable medley. Cook until heated through and thickened, 5-10 minutes.
Keyword Brown Rice, cast iron, chicken, jambalaya, one pot meals, sausage
Tried this recipe?Let us know how it was!

JessLeave a comment

Russian Teacakes

Recognize these cookies? What do you call them? ⁠For much of my life, I knew these cookies as Pecan Sandies. Both sides of my family had them at Christmas, although I for some reason remember them more fondly on my mom’s side of the family. My grandma made just one small cookie tray for Christmas, but there were always Pecan Sandies, rolled into little fingers, rolled in powdered sugar. ⁠

Shortly after I graduated from college, I was looking through a cookie cookbook, and I learned that they are known as Russian Teacakes too. Then another friend told me they are Mexican Wedding Cookies. My family won’t know what type of cookie you are talking about if you call them by anything but Pecan Sandies.

Whatever the name, we adore them. They are a must for all nut allergy free parties I attend. Still looking to fill your cookie tray? I recommend a batch of these.

Your Ingredients⁠

  • 1 cup softened butter⁠
  • 1/2 cup powdered sugar ⁠
  • 2 cups all purpose flour⁠
  • 3/4 cup finely chopped pecans⁠
  • 1/4 teaspoon salt ⁠
  • 1 teaspoon vanilla extract⁠
  • additional powdered sugar for rolling cookies ⁠

Your Steps to Russian teacakes

In a medium bowl, cream butter and sugar. Add vanilla and mix until well combined. Add flour, pecans, and salt. Mix well, until a ball is formed. Cover and chill for at least 1 hour, but overnight is great. ⁠

Preheat oven to 350 degrees. Roll dough into 1 inch balls (about 1/2 tablespoon each). Bake for 15 minutes. Once baked, roll still hot cookies in powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before rolling them.) 

I typically only roll the cookies in powdered sugar once, but many roll them twice. You pick. Either way, they won’t last long! 

Baked perfection
Gentle. Gentle.
Yum! They won’t last long!

Tools of the Trade

I love these cookie baking trays and the rack they come with. I use them so often!

Looking for another sweet treat? Check out my baking page by clicking the link below!

Baking

Russian Teacakes

A delicious shortbread based pecan cookie known by so many names. Regardless of what you call them, they won't last long on your holiday cookie tray!
Print Recipe Pin Recipe
Course Dessert
Cuisine Cookies
Servings 4 dozen

Ingredients
  

  • 1 cup softened butter⁠
  • 1/2 cup powdered sugar ⁠
  • 2 cups all purpose flour⁠
  • 3/4 cup finely chopped pecans⁠
  • 1/4 teaspoon salt ⁠
  • 1 teaspoon vanilla extract⁠
  • additional powdered sugar for rolling cookies ⁠

Instructions
 

  • In a medium bowl, cream butter and sugar. Add vanilla and mix until well combined. Add flour, pecans, and salt. Mix well, until a ball is formed. Cover and chill for at least 1 hour, but overnight is great. ⁠
  • Preheat oven to 350 degrees. Roll dough into 1 inch balls (about 1/2 tablespoon each). Bake for 15 minutes, until just browned on the bottom of the cookies.
  • Bake for 15 minutes. Once baked, roll still hot cookies in powdered sugar. Cookies can be rolled a second time if desired.
Keyword Cookies, pecan cookies, pecans, Shortbread
Tried this recipe?Let us know how it was!

Jess2 Comments

Skillet Cornbread

It’s soup season. And chili season. Really, it’s my favorite. I could chop, saute, and simmer soup or chili every weekend. The Mr. has a love of chili as well, especially during hunting season. And if I am cooking up a batch of chili, I can’t help but crave skillet cornbread. 

A number of years ago, I was making a kettle of chili and was longing for that perfect cornbread. I grew up with my dad making Jiffy cornbread often. He still does, and his love for corn muffins makes me smile. He often travels with a box as a “fun gift” for his grandkids. But alas, we didn’t have any gifted boxes this time. I did some Googling, played with a recipe or two, and developed this beauty. 

Don’t have a cast iron skillet? I am sure you could cook this skillet cornbread in a regular pan, but the skillet brings out this beautiful golden color that’s to die for. We adore our skillet and use it for baking, searing vegetables, and cooking protein. I love that it can go from the stove top to the oven and holds heat so well. Ours simply stays on the stove at all times; that’s how often it gets used! 

Enough on my love of cookware. Let’s get baking! 

Your Ingredients 

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar 
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt 
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey 
  • ¾ cup milk or almond milk 
  • ¾ cup plain Greek yogurt (or Oikos Triple Zero Vanilla Yogurt with zero added sugar) 

Your Steps to Skillet Cornbread 

Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned. 

Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside. 

Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to pan, melting it, to make sure the batter will not stick. I don’t think you need it, but you do you.

Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey. 

Browned butter. The best.
Mix it up!
Perfectly baked.
And paired with some chili. Yum!

Tools of the Trade

Just one. I promise, a cast iron skillet is so versatile. Great for baking, searing, and more!

Skillet Cornbread

Perfectly baked, this cast iron skillet cornbread sweetened with honey is a great side dish full of comforting flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 10

Equipment

Ingredients
  

  • 1 ⅓ cups yellow cornmeal
  • 1 ⅓ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon baking soda
  • 2 teaspoons kosher salt
  • 5-6 tablespoons butter
  • 2 large eggs
  • 3 tablespoons honey
  • ¾ cup milk or almond milk
  • ¾ cup plain Greek yogurt

Instructions
 

  • Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned.
  • Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to make sure the pan will not stick.
  • Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey.
Keyword baking, cast iron, cornbread
Tried this recipe?Let us know how it was!

Looking for some other recipes?

Might I recommend cooking up a batch of Wisconsin’s Cold Weather Chili to go with your cornbread? Get that recipe and more below!

Jess1 Comment

Pressure Canned Venison Stew

I can not begin to explain how excited I am to share this recipe. It’s two years in the making, and I am almost shaking in anticipation and am simply giddy. I was ready to share it last year; then the Mr. was skunked in the deer hunting category and we never put any pressure canned venison stew on our shelves. Tear. 

This year, he was determined to fill our freezer and got out early and often for the bow season. The hard work paid off and he came home with a seven pointer near the end of September. We fully process our deer at home. Even though I am not a hunter myself, I grew up grinding, weighing, and wrapping venison for the freezer. My husband has been a hunter from the moment he could be. In fact, the very first meal he cooked for me in the college dorms was a pheasant he shot the weekend before (his parents knew there must be a girl in the picture when he called to get the recipe!). 

But I digress and now I have to backtrack. About 8 years ago, we purchased a pressure canner to safely pressure can the excess of green beans I was growing. Once I had a pressure canner, it was only a matter of time before I canned meat. I was in a canning group on facebook that inspired me to give it a try. The act of canning meat didn’t scare me. Maybe it’s the fact that I never heard any of those “pressure canner horror stories.” I just dove right in, read canning manuals, and made it happen. 

Opening the Jar

Then it came to actually opening a jar of pressure canned venison stew for dinner and to say I was nervous is an understatement. I cautiously opened it, smelled it, and very hesitantly heated it up. And oh my gosh, I was hooked at the very first bite. The meat is SO tender, the vegetables perfectly cooked. The convenience of it all is perhaps my favorite part. We are in the season of busy week nights with our kids and having homemade venison stew that can go from jar to table in under 10 minutes is incredible. If I am feeling fancy, I do a roux and slowly add the broth first. Short on time? I pour in some frozen peas for extra color and heat it up. 

Bottom line? I am beyond excited to share how I prepare this great stew with all of you. I promise there is no reason to be afraid of a pressure canner. Truly, I was 100% a novice who simply did some reading at the beginning. The only caution I want to give is that it does take time (primarily hands off) for it to cook. I would say make sure you have three hours to be around the house, but truly you can be doing other things while it cooks. Just be present.

Ready to create some pressure canned venison stew? Let’s go! 

Your Ingredients for Pressure Canned Venison Stew (per quart jar) 

  • 1 cup cubed venison stew meat, raw
  • ½ cup each: diced potatoes, celery, carrots and onions, cut large (I do just over ½ cup each)
  • 3 ladles or so of beef broth

Seasoning (see below)

We keep a seasoning mixture on hand of 1 part pepper, 1 part dried minced garlic, 1 part dried minced onion, and 1-2 parts kosher salt. I use this on everything from chicken to venison to roasted vegetables. It’s fantastic and versatile. When I am canning meat, I season every 2 ½ pounds of meat with about 1-2 tablespoons seasoning mix. This is to our taste. 

Tools of the Trade

Normally, I put this at the end of a post, but with a pressure canner, I feel as though I should put it at the beginning. I love using my weighted pressure canner. It doesn’t stress me out and I can create so many great things with it. I also think a canning funnel is a must here. 

Before you start this process, make sure you read the general directions to your own pressure canner. They may differ from what I am sharing, and you should always follow those directions first. Also, if you are a beginner canner or even advanced, it is always a great idea to check out the National Center for Home Preservation Site for more information! 

Your Steps to Pressure Canned Venison Stew

Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid of the canner. Set aside. 

Heat beef broth just to boiling, and then reduce to a simmer. You can be heating this while you fill the jars. It will be ladeled over the meat and vegetables. 

Season prepared meat with seasoning mixture mentioned above (2 tablespoons per 2 ½ pounds of meat). Using a canning funnel, stuff jars with 1 cup of raw meat each. Add potatoes, onions, carrots, and celery. You may need to shake the jars a little to get things to fit all the way. Make sure you have 1 inch of headspace. 

Ladle simmering beef broth over the meat and vegetables, filling the jars to about ¾-⅘ of the way full. The meat itself will create its own broth as it cooks. I have found that if you over fill the jars with broth, siphoning occurs. ¾-⅘  of the way seems to be a perfect amount.

Canning Time!

Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. 

Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar). 

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft. 

Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars. 

We like to enjoy our stew with some frozen peas and fresh sourdough bread. Not a sourdough baker? Click here to learn more! 

Let me reiterate, this is what works for my pressure canner. I HIGHLY recommend reading and then rereading your own pressure canner directions. They aren’t hard to use, but you also don’t want to dedicate this time and effort to have something not work out.

Prepped and ready!
Seasoned meat!
Fill the jars!
All filled!
Get the broth on.
Get the canner ready!

Pressure Canned Venison Stew

Fill your shelves with a pressure canned venison stew full of potatoes, onions, carrots, and celery. Delicious and simple, you'll be using this recipe for years
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Canning
Servings 7 quarts

Equipment

Ingredients
  

  • 7 cups cubed venison stew meat
  • 4 cups chopped onion
  • 4 cups diced carrot
  • 4 cups diced potato
  • 4 cups chopped celery
  • ¼ cup seasoning
  • 10-12 cups beef broth

Instructions
 

  • Begin by preparing your canner and jars. Wash and sterilize quart jars, rings, and lids. Keep warm. Check the seal and center vent of your lid the canner. Set aside.
  • Heat beef broth just to boiling, and then reduce to a simmer.
  • Season prepared meat with seasoning mixture. Fill jars with 1 cup of seasoned meat and 1/2 cup each of celery, carrots, onions, and potatoes.
  • Ladle simmering beef broth over the meat and vegetables, filling the jars to about ¾-⅘ of the way full.
  • Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight.
  • Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar).
  • Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds. Follow the directions of your pressure canner or see the more detailed directions in the notes.

Notes

Place the lid on the canner and heat to high heat. Once a steady stream of steam can be seen/felt, vent for 10 minutes, adjusting the heat if needed to have a steady but not crazy stream of steam. After 10 minutes, put the weighted gauge on the vent. You will want 10 pounds if your altitude is under 1000 ft; 15 pounds if you are over 1000 ft.
Once the weight starts to jiggle (indicating it has reached the appropriate pressure), begin timing. You will need to process pint jars for 75 minutes and quart jars for 90 minutes. Once the timer has gone off, turn off and remove the canner from heat. Allow the pressure to drop on the canner all the way (read specific canner instructions for the indicator). Remove weight and allow to cool an additional 10 minutes. Remove jars from canner; do not retighten bands. Cool 12 hours, then check their seals, label, and store jars.
Keyword pressure canning, soup and stews, stew, venison, venison stew
Tried this recipe?Let us know how it was!

Looking for some sourdough to pair it with? Or perhaps other venison inspiration? Check out the links below!

Jess30 Comments

Perfect Zucchini Breakfast Muffins

Yes, I recognize that zucchini season is over this year, but maybe you’re like me and you have a summer squash or two still sitting on your counter and can’t allow them to go to waste. Our zucchini plants didn’t amount to much this year, but we had a friend who had an excessive amount of volunteer plants come up. He brought us a number of zucchini a few weeks ago, and I set about to create perfect zucchini breakfast muffins, looking for a balance between flavor and healthier ingredients. 

I think I may have hit the jackpot. The Mr. has been eating four of them for breakfast. My daughter loves them for a treat after dinner, and I have been bringing one or two for a mid morning snack. In a 24 hour period, I believe I made three batches. If that doesn’t tell you they are good, I don’t know what does. I threw about a dozen in the freezer for future snacks and we have been devouring the rest (don’t mind me while I eat two as I type). 

I knew I could likely wait until next year to share this when the timing was right. But these perfect zucchini breakfast muffins are simply too good to share. I know the growing season is finished in Wisconsin, but I am hoping my friends out of the midwest will love to put these together. 

One more thing: The Mr. has always complained when I use banana as a sweetener in baked goods that aren’t supposed to taste like banana. He doesn’t love banana bread to start with. He didn’t even notice the banana in these. Cool, right? 

Okay, enough chatter! Ready to bake? I hope so!

Your Ingredients

  • ¼ cup coconut oil, melted
  • ⅓-½ cup real maple syrup, depending on your sweetness level
  • 1 ripe banana 
  • ¼ cup plain Greek yogurt (or Triple Zero Vanilla-no added sugar), room temperature
  • 1 teaspoon vanilla 
  • 2 eggs, room temperature
  • ½ tablespoon cinnamon 
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ¾ cup whole wheat flour
  • ½ cup walnuts
  • ½ cup chocolate chips (optional)
  • 2 cups shredded zucchini, with the water rung out

Your Steps to Perfect Zucchini Breakfast Muffins

Preheat the oven to 350 degrees. Prepare 15 muffin tin vessels with liners or by greasing. 

In a large bowl, mash the ripe banana. Add maple syrup, Greek yogurt, vanilla and eggs. Combine well. Stir in the melted coconut oil. 

Place flour in the bowl. On top of that, add cinnamon, baking soda, baking powder, and salt. Stir into the wet ingredients until just combined. Add walnuts, chocolate chips, and zucchini. Mix just enough to combine, but make sure you get to the bottom of the bowl (I always miss that!). 

Fill muffin vessels ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean. 

Why did I go muffin instead of bread? I wanted to put serving size treats in the freezer. Then they could go into lunch boxes in the morning and thaw by lunch time. Not a bad idea, right? 

  • Mix up that banana: potato masher works great!
  • Add in the eggs!
  • Dry ingredients: Carefully incorporate to skip an extra bowl.
  • Zucchini, nuts, and some chocolate of course.
  • Getting ready to bake!
  • Let’s snack!

Looking for other sweet treats? Check out my baking page by clicking the button below:

Baking

Perfect Zucchini Breakfast Muffins

The perfect balance between good for you ingredients and flavor and texture, these perfect zucchini breakfast muffins are sure to be a hit!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Course Breakfast
Cuisine American
Servings 15 muffins

Ingredients
  

  • ¼ cup coconut oil melted
  • ⅓-½ cup real maple syrup depending on your sweetness level
  • 1 ripe banana
  • ¼ cup plain Greek yogurt room temperature
  • 1 teaspoon vanilla
  • 2 eggs room temperature
  • ½ tablespoon cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 1 ¾ cup whole wheat flour
  • ½ cup walnuts
  • ½ cup chocolate chips optional
  • 2 cups shredded zucchini with the water rung out

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 15 muffin tin vessels with liners or by greasing.
  • In a large bowl, mash the ripe banana. Add maple syrup, Greek yogurt, vanilla and eggs. Combine well. Stir in the melted coconut oil.
  • Place flour in the bowl. On top of that, add cinnamon, baking soda, baking powder, and salt. Stir into the wet ingredients until just combined.
  • Add walnuts, chocolate chips, and zucchini. Mix just enough to combine, but make sure you get to the bottom of the bowl.
  • Fill muffin vessels ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.
Keyword apple dessert, Breakfast, clean eating, muffins, Quick Bread, sweets, zucchini
Tried this recipe?Let us know how it was!

JessLeave a comment

Savory Venison and Wild Rice Bake

Ready for some savory venison and wild rice bake? I am so excited to share! Being a northern Wisconsin family, it may come as no surprise that a primary protein source at our house is venison. We harvest 2-4 deer a year between the gun and bow season and butcher them ourselves. Using our Kitchen Aid mixer, we grind upwards of 60 pounds of venison a year, which we use instead of ground beef or turkey 90% of the time. 

I’m always looking for new ways to use it, and this was a fun recipe to develop from scratch a few years ago. This venison and wild rice bake has a feel of tater tot hotdish (I’m close to the Minnesota border, don’t ya know?) with a true from scratch taste. You won’t find any “cream of whatever” soups in the ingredients; only true delicious wholesome foods here. I hope it becomes a go to comfort food for you like it has for us. 

Oh! And no ground venison? No problem! Substitute your favorite ground protein: beef, turkey, you name it. 

The ingredients For Venison and Wild Rice bake

  • 1 pound ground venison, seasoned with salt and pepper 
  • 6 cups low sodium chicken stock, divided
  • 1 cup long grain rice
  • 1 cup wild rice
  • 2 cups carrots, diced
  • 1 ¼ cup onion (1 large), diced
  • 1 ¼ cup celery (6 stalks), diced
  • 2 cups broccoli, diced
  • 1 cup mushrooms, sliced
  • Olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons flour

Your Steps

In a medium saucepan, bring 5 cups chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 teaspoon garlic and wild rice. Cover, lower to a simmer, and cook for 10 minutes. Add long grain rice and cook for an additional 25-30 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.

Meanwhile, dice and chop the onion, celery, carrots, broccoli, and mushrooms. Heat a large kettle (I love my cast iron Dutch oven) with ½ to 1 tablespoon of olive oil. Add the vegetables (except the mushrooms) remaining garlic, salt, pepper, sage, and thyme, cooking on a medium heat for ten minutes. Add mushrooms and cook for an additional five minutes. Remove the vegetables from the kettle and place them in a large bowl. In the same pan (The less dishes, the better, right?), cook the ground venison (or hamburger or turkey) until no longer pink. Stir into the bowl of vegetables along with cooked rice. 

Now for the Creamy part

In the same kettle, melt the butter under medium heat. Stir in flour and continue to stir until you have a beautiful golden brown color. To this, add milk, 1/4 of a cup at a time, whisking until well combined and thickened. Repeat with the remaining chicken stock. Pepper to taste. Stir in to the vegetables, rice, and browned venison. Taste once more, adding salt and pepper as needed.

Spread the mixture into a greased casserole dish and bake uncovered for 20 minutes at 425 degrees, until just crispy on the top and hot all the way through. Often, I will prep mine in the morning or the day before and refrigerate until we are ready to eat. If baked after being refrigerated, bake covered for 15 minutes and then gave it an additional 15-20 minutes without a cover. It will be perfectly crispy on the top and creamy in the middle. A wonderful comfort food. 

Sauté those vegetables.
Check that beautiful roux.
Slow and steady with the milk and stock.
Pour it in and mix it up!
Almost ready, just bake it!
So comforting. Yum.

Tools of the Trade

What are some tools I can’t live without? First, my Pyrex baking dishes are a go to for all things baked. And I love a lot of baked dishes. I also really dig my flexible cutting boards and my goodness, as silly as this sounds, this is my favorite whisk. I have had it for years and it’s truly the only one I use.

Savory Venison Wild Rice Bake

Savory herbs, two types of rice, and ground venison come together for a delicious venison and wild rice bake.
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Course dinner
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 1 pound ground venison seasoned with salt and pepper
  • 6 cups low sodium chicken stock divided
  • 1 cup long grain rice
  • 1 cup wild rice
  • 2 cups carrots diced
  • 1 ¼ cup onion 1 large, diced
  • 1 ¼ cup celery 6 stalks, diced
  • 2 cups broccoli diced
  • 1 cup mushrooms sliced
  • Olive oil
  • 4 cloves garlic minced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons sage
  • 2 teaspoons thyme
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons flour

Instructions
 

  • In a medium saucepan, bring 5 cups chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 teaspoon garlic and wild rice. Cover, lower to a simmer, and cook for 10 minutes.
  • Add long grain rice and cook for an additional 30-35 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes.
  • Meanwhile, dice and chop the onion, celery, carrots, broccoli, and mushrooms. Heat a large kettle with ½ to 1 tablespoon of olive oil. Add the vegetables (except the mushrooms) remaining garlic, salt, pepper, sage, and thyme, cooking on a medium heat for ten minutes.
  • Add mushrooms and cook for an additional five minutes. Remove the vegetables from the kettle and place them in a large bowl.
  • In the same pan, add an additional 1/2 tablespoon olive oil and cook the ground venison (or hamburger or turkey) until no longer pink. Stir into the bowl of vegetables along with cooked rice.
  • In the same kettle, melt the butter under medium-low heat. Stir in flour and continue to stir until you have a beautiful golden brown color. To this, add milk, 1/4 of a cup at a time, whisking until well combined and thickened. Repeat with the remaining chicken stock. Pepper to taste.
  • Stir in to the vegetables, rice, and browned venison. Taste once more, adding salt and pepper as needed.
  • Spread the mixture into a greased casserole dish and bake uncovered for 20 minutes at 425 degrees, until just crispy on the top and hot all the way through.

Notes

This can be prepped early, say the night before or in the morning. If baked after being refrigerated, bake covered for 15 minutes and then gave it an additional 15-20 minutes without a cover. It will be perfectly crispy on the top and creamy in the middle.
Keyword from scratch, rice pilaf, vegetables, venison, venison recipe, whole foods, wild rice
Tried this recipe?Let us know how it was!

Can I share some other favorites of mine?

Check out the recipes below for other meal inspiration!

Jess42 Comments

Peanut Butter and Oat Brownies

As a high school teacher, I get invited to a number of graduation parties every year. I love celebrating their accomplishments and walking through the shrine that shows them growing up through the years. ⁠I also LOVE when they have brownies for dessert. Brownies are a top treat for me, and it’s a rare day that I turn one down. I’m always looking for a new recipe. These peanut butter and oat brownies are gluten free and free of refined sugar. So good!

This recipe was inspired by a Taste of Home magazine recipe. I put my own spin on a brownie bar that I think turned out pretty darn incredible. Bonus points for them being gluten free with no refined sugar (depending on your chocolate chips!). Win, win right? Excuse me while I eat the whole pan!⁠

Ready to get baking? Let’s go!

Your Ingredients⁠

  • 1/3 cup oat flour (I grind old fashioned oats myself in a food processor)⁠
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter (I did all natural peanut butter)⁠
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Your Steps⁠ to peanut butter and oat brownies

Preheat the oven to 325 degrees. Line an eight inch square baking pan with foil and then coat with cooking spray. ⁠

In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠

In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠

Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars. I hope you enjoy them as much as I did! ⁠Just try not to eat the whole pan, I dare you.

  • Grab your moist ingredients.
  • Then the dry.
  • Mix them up!
  • Spread them out!
  • Ummm…yum!

Tools of the Trade

I love my large food processor. I do so much with it, including making my own oat flour!

A good Pyrex baking dish is a must!

Peanut Butter and Oat Brownies

These peanut butter and oat brownies are a quick and clean eating brownie that are full of texture and flavor! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1/3 cup oat flour
  • 2 tablespoons cocoa powder⁠
  • 1/2 teaspoon salt⁠
  • 1/2 teaspoon baking powder⁠
  • 1 teaspoon vanilla⁠
  • 1 cup nut butter
  • 1/2 cup maple syrup⁠
  • 1 large egg⁠
  • 2/3 cup walnuts ⁠
  • 2/3 cup semisweet chocolate chips ⁠

Instructions
 

  • Preheat the oven to 325 degrees. Line a 8 in square baking pan with foil and then coat with cooking spray. ⁠
  • In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠
  • In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠
  • Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars.

Notes

I grind old fashioned oats myself in a food processor. You can also purchase your own.
Keyword brownies, chocolate and peanut butter, Gluten Free, oats, peanut butter brownies
Tried this recipe?Let us know how it was!

JessLeave a comment

Homemade Applesauce: Slow Cooker Style

Growing up, I don’t remember either of my parents making homemade applesauce. That isn’t to say they didn’t do it, but I certainly have no memory of it. It wasn’t until I was almost entirely through college that I even realized canning and preserving food was something commonplace. I didn’t start my own journey with homegrown and preserved food until late into my twenties, after my son was born. 

After we purchased our home in 2009, we immediately set to work to plant a garden and get trees started for our own mini orchard. At that point, I still had no idea where my future in home preservation was headed. My in-laws are avid canners and freezers of food they produce in their garden. I don’t know if it was a push by my husband or a curiosity of mine, but I became interested. Slowly, I started by canning pickles and jams. Then tomato sauce. Then my in-laws brought me bushels of apples from their own orchard (ours are JUST starting to produce enough to preserve them. For now, we eat ours and preserve gifted apples). I became interested in making homemade applesauce. Then apple jelly and apple pie filling. 

Now, I’ve learned that preserving homemade applesauce doesn’t have to look like canning it (although I like to do a little of both). It can look like freezing it, which is a little less daunting for many. And while I love a low simmer on the stove, a slow cooker does the trick and takes the pressure off of worrying if it’s going to burn. Big win, right? 

So if you’re ready, I am excited to share my homemade applesauce recipe for freezing. 

Your Ingredients for HOmemade AppleSauce

  • 8-9 pounds of apples (between 27-36 apples)
  • 2-3 cinnamon sticks (optional) 
  • 1 cup of water 

Note: I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it. 

Directions for Slow cooker Applesauce

Gather a bowl and a 7-8 quart slow cooker. Peel, core, and slice your apples. Place the scraps in the bowl for Apple Scrap Jelly (yes, you didn’t know you were also making jelly, but here you are, getting ready to!). Set aside (or compost them if you must.) 

Place the sliced apples in the slow cooker. Add cinnamon sticks and water. Set on high for 3-4 hours. Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft. 

Remove the cinnamon sticks. Now, you have a decision to make: chunky or smooth? 

Chunky Applesauce? Continue to mash with the potato masher until you like the texture. 

Smooth Applesauce? Hit it with an immersion blender until you get the texture you love. 

Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers (I love these container from Arrow). Label and store in the freezer. My mom likes to ladle her applesauce into freezer bags. She likes that they lay flat in the freezer. You do you. (Yes, I know I started by saying my mom didn’t preserve food. She does now. Maybe I inspired her?) 

This recipe should result in about 6 pints of applesauce. 

Fresh, beautiful apples
Cooked down and mashed.
Blended with that immersion blender!
Freezer bags work great!
But so do containers…
Or sometimes you just have to eat it right away!

Tools of the Trade

In my post, I talk about my immersion blender (a favorite tool of mine!), my Arrow freezer containers (a go to for apples, portioned leftovers, apple pie filling, and so much more!), and I love my Crock pot. I mean, you can’t go wrong!

Slow Cooker Applesauce

Apple season equals time for homemade applesauce! Get out the slow cooker and some freezer safe containers and get set to create!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Course Side Dish
Cuisine Preserving
Servings 6 pints

Equipment

Ingredients
  

  • 8-9 pounds of apples between 27-36 apples
  • 2-3 cinnamon sticks optional
  • 1 cup of water

Instructions
 

  • Peel, core, and slice your apples. Place in the slow cooker.
  • Add cinnamon sticks and water. Set on high for 3-4 hours.
  • Every 30 minutes or so, stir and mash a bit with a potato masher or pastry cutter to break down the apples. Cook until apples are soft.
  • Remove the cinnamon sticks.
  • If you prefer chunky applesauce, continue to mash with the potato masher until preferred texture. If you prefer smooth applesauce, blend with an immersion blender.
  • Allow to cool for approximately an hour. Ladle cooled applesauce into freezer safe containers. Label and freeze.

Notes

I never add sugar. Apples are sweet enough on their own that I don’t think you need it. If you want to add sugar, I recommend starting low, say, ½ cup. You can add it later, but you can’t unsweeten applesauce after you add it.
Keyword apple and cinnamon, apples, applesauce, freezer meals, preserving
Tried this recipe?Let us know how it was!

Looking for other apple REcipes?

Here are a few of my favorites!

Jess2 Comments

Warm Your Soul apple Cinnamon Oatmeal

Generally speaking, I am an overnight oatmeal kind of gal. I love that you can prep five servings in five minutes flat on a Sunday evening and be set for the work week. There are so many good for you ingredients in overnight oatmeal: old fashioned oats, chia seeds, honey, cinnamon, almond milk. But sometimes, a good old fashioned bowl of warm, cooked on the stove top oatmeal hits the spot, especially on the weekends. This warm your soul apple cinnamon oatmeal still has the simplicity in terms of mixing together, but is full of big flavor and is perfect as the weather gets cooler. 

While I am going to give you the measurements and all the ingredients, please know that this is a great recipe to play around with. Have some blueberries laying around? Toss those in. Want to give almond extract a try instead of vanilla? Do it! Want to skip the crunch of walnuts? Hey, go for it, I won’t judge.

Here’s the low down on the ingredients to Warm Your Soul Apple Cinnamon Oatmeal!

Your Ingredients (for one serving)

  • ¾ cup unsweetened vanilla almond milk (or your favorite milk of choice)
  • 1 tablespoon pure maple syrup 
  • ¼ teaspoon vanilla extract
  • Pinch of salt 
  • ¼ teaspoon cinnamon 
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Your Steps to Apple Cinnamon Oatmeal

In a small soup kettle, combine the almond milk, syrup, vanilla, and walnuts. Bring to a boil over medium high heat. Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve. 

Pro tip: Start the milk mixture on medium heat, go finish your bathroom routine (makeup and the like), and then add the oatmeal. By the time the rest of your breakfast is done, you’ll be done too!

Mix it up!
Get ready to add!
Simmering!
Delish!

Apple Cinnamon Oatmeal

Seven ingredients combine in this warm your soul apple cinnamon oatmeal perfect for cool mornings. Let's get cooking these classic flavors!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 8 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • ¾ cup unsweetened vanilla almond milk or your favorite milk of choice
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ⅓ cup diced apples
  • ½ cup old fashioned oats

Instructions
 

  • In a small soup kettle, combine the almond milk, syrup, vanilla, walnuts, and pinch of salt.
  • Bring to a boil over medium high heat.
  • Lower to a simmer. Stir in the apples, oats, and cinnamon. Simmer for five minutes and serve.
Keyword apple and cinnamon, apples, Breakfast, dairy free, Gluten Free, oatmeal
Tried this recipe?Let us know how it was!

Looking for other great breakfast inspiration?

You can definitely check out my breakfast page, or maybe one of the recipes below will tickle your fancy!

JessLeave a comment

Milk and Honey Sourdough Bread

Gosh, I adore sourdough bread. I love watching the starter grow when it gets fed. I feel good about the food I am feeding my family when I serve them bread with three to four ingredients rather than a list of things I can’t pronounce. For years, I did a simple water, flour, salt dough. My kiddos ate it, but they yearned for something better for sandwiches. Something less dense with a little more flavor. I did some research, and have started baking a delicious milk and honey sourdough bread that I am so excited to share with you. 

But first, can I share a SHORT story with you? 

A few years ago, I decided to make a list of 33 random things to do while I was 33. They varied from bake a fruit tart, to compete in a sprint triathlon, go to a concert, visit three new state parks, etc. It was so much fun to challenge myself to try new and fun things I wouldn’t normally do. One item on the list that truly changed my life was, “take a class at one of two foundations in town.” Initially, I took a Restorative Yoga class, which led me to the instructor, which lead me to her studio, and now, I get to lead barre classes 2-4 times a week. This has brought a beautiful community of women into my life that I am grateful for every day. 

I also took a class on sourdough baking put on by Sunrise Flour Mill. And honestly, I knew nothing about sourdough. I knew some people loved it, but had no idea how it was created, baked, anything. The idea of a sourdough starter was foreign to me. But I took a little portion cup of my starter I fondly called “Fred,” and got to work. I made terrible bread. Then I made beautiful bread. I played with sourdough bagels, crackers, tortillas. I made all the things, and I am at a point in my life and gut health that I strive to only eat bread products that I have created. 

Why do I share?  

Because this little list that I was inspired to create truly has molded my life in a way I never could have imagined. I am a teacher at heart, but never thought I would lead fitness classes. I love to bake, but never had heard of sourdough in my life. It led me to buying flour from the natural food store and having better, whole foods in my home for my family. If you at all feel inspired, make yourself a list for a year and do some wonderful and out of your comfort zone things. Future you will thank you. 

But this is a blog post about a delicious milk and honey sourdough bread that I am beyond excited to share with you. Ready to get preparing? I hope so! Oh, and you say you don’t have a sourdough starter? Check out King Arthur’s Flour for a great recipe!

Your Ingredients for Milk and Honey Sourdough Bread

  • 250 grams fresh and active sourdough starter 
  • 300 grams bread flour 
  • 50 grams whole wheat flour (you need a little whole wheat in your life)
  • 250 grams white all purpose flour
  • 20 grams kosher salt
  • 400 grams skim milk 
  • 40 grams honey 

Determining Your Time Line

If your starter hasn’t been doubled in the last 12-24 hours, be sure to start there. I usually do this the morning I am going to put it together or in the evening if I want to mix it up in the morning. The thing about sourdough is that it takes time and determining how to fit it into your schedule can be the hardest part. Here’s what has worked for me: 

If you want to bake in the late morning: 

The morning before, double the starter. 

The evening before, you will mix the dough. It will rest overnight. (Mixing and folding the dough will need about 40 minutes of time, but can be done while you are doing other things)

The morning of, do the final folding of the dough about 2-3 hours before you want to bake it. 

If you want to bake in the evening: 

The evening before, double the starter. 

The morning of, you will mix the dough. It will rest overnight. (Mixing and folding the dough will need about 40 minutes of time but can be done while you’re getting ready for the day)

The evening of, do the final folding of the dough about 2-3 hours before you want to bake it. 

Your Steps to Delicious Milk and Honey Sourdough Bread

Combine all the ingredients in a large bowl with a cover (plastic wrap or bees wraps would work too)  Mix together with hands that have been run under water and then shaken off, but not dried (damp hands?). And I have to say, truth be told, I have forgotten the salt more than I care to admit because I can mix this by memory. Don’t do that! It’s amazing what 20 little grams of salt does to bread. 

Allow the dough to rest, covered, for 10-15 minutes. It WILL be very wet. After the 15 minutes has finished, fold in the “corners” (think, north, south, east, west) of the bed to the center with damp hands. I keep one hand wet and it does the folding the and the other hand spins the bowl. Repeat this process 4-5 times, every 5-10 minutes. (“Alexa, set a timer for 5 minutes” is heard at our house so often. But if you miss the 5 minute mark for any reason, it’s very forgiving.) Cover and allow the rest approximately 12 hours. 

Note: My dough generally rests overnight or during the work day. If you need to speed up the process, find a warmer spot for your dough to hang out. I have set it on the porch on a warm, humid day and had bread ready to go in 5 hours. You can slow it down by putting it in the fridge. 

About 12 hours later

Uncover the dough. Fold in the corners once more. Allow to rest for 10 minutes. Heavily flour a surface (I LOVE to have an old, large spice container for this. It’s a must in the kitchen for a baker). With damp hands, lift the dough out of the container and onto the flour. Cut into two equal pieces (I use a turner in a pinch if you don’t have a pastry scraper). Fold the top and bottom of each piece in. Allow to rest 5-10 minutes. With damp hands, repeat this process, flipping the seam onto the table, resting once more. Place loaves into greased bread pans, cover with a towel, and allow to rest until doubled. I generally preheat my oven at this point, and allow the loaves to rest on a burner that is NOT the vent. This speeds up the doubling process just a little bit. 

When ready to bake, preheat the oven to 400 degrees. Place bread in oven, baking for 30 minutes. If your oven bakes unevenly at all, rotate the bread half way through. 

Now, I challenge you to take it out of the oven and NOT cut right into it. I can’t help it, every time. Fresh bread is just the best. Get a little butter, or homemade jam from my canning page, and man, life is so good. It’s the simple, little things, right? 

A food scale is a must!
Add the milk
and then the honey!
Mix it with one hand. Keep the other clean.
Fold it in 5-10 times.
After a little rest.
Getting ready to be baked.
Perfection.

Tools of the Trade

Here are a few tools I love to have around when I am baking sourdough!

Dough scrappers are great for not only cutting the dough, but cleaning the mess off the table and getting the dough out of the bowl.

I love that this scale is rechargeable. I can’t tell you how often I used to take out my kitchen scale only to find that the battery was dead and I didn’t have another one on hand. No more waste!

And my go to bread pans. I love bannetons too, but when I am baking sandwich bread, these are the pans I use!

Milk and Honey Sourdough Bread

A simple, seven ingredient milk and honey sourdough bread that is ready for sandwiches, jelly, and more!
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Rest TIme 12 hours
Course Side Dish
Cuisine Sourdough
Servings 2 loaves

Equipment

Ingredients
  

  • 250 grams fresh and active sourdough starter
  • 300 grams bread flour
  • 50 grams whole wheat flour
  • 250 grams white all purpose flour
  • 20 grams kosher salt
  • 400 grams skim milk
  • 40 grams honey

Instructions
 

  • Combine all the ingredients in a large bowl with a cover. Mix together with hands that have been run under water and then shaken off, but not dried.
  • Allow the dough to rest, covered, for 10-15 minutes. It be very wet.
  • After the 15 minutes has finished, fold in the “corners” (think, north, south, east, west) of the bed to the center with damp hands.
  • I keep one hand wet and it does the folding the and the other hand spins the bowl. Repeat this process 4-5 times, every 5-10 minutes.
  • Cover and allow the rest approximately 12 hours.
  • Uncover the dough. Fold in the corners once more. Allow to rest for 10 minutes.
  • Heavily flour a surface With damp hands, lift the dough out of the container and onto the flour.
  • Cut into two equal pieces. Fold the top and bottom of each piece in. Allow to rest 5-10 minutes.
  • With damp hands, repeat this process, flipping the seam onto the table, resting once more.
  • Place loaves into greased bread pans, cover with a towel, and allow to rest until doubled on a preheating stove (400 degrees), but away from the vent.
  • Place bread in oven, baking for 30 minutes. If your oven bakes unevenly at all, rotate the bread half way through.
Keyword sandwich bread, sourdough, sourdough baking
Tried this recipe?Let us know how it was!

Jess1 Comment