Month: April 2020

Homemade Calzone From Starter

I make pizzas, calzones, and strombolis relatively often. I try to improve the recipe every time I make it. I will admit, adding sauce to the calzone not only makes the dish messier to make, but it also leaves the bottom crust soggy. However, this calzone is juicy compared to my stromboli recipe. I have to admit I’m torn which is better.

I stuffed my calzone with diced ham and one small/medium onion I pulsed in a food processor. I added the onion raw and it cooked slightly during the process but still have the overwhelming onion flavor. Besides that, using this homemade starter had begun to give everything the sour dough taste I make with it, and it’s not working as efficiently as active dried yeast would work. I also used leftover spaghetti sauce instead of my usual homemade pizza sauce, but I would definitely just use the pizza sauce next time, just because the sauce I used had a cheesy flavor that didn’t compliment the dish. The sour flavor of the bread with the onion and the cheesy flavor in my sauce made this dish very weird to eat. I would recommend using no additional parmasean in this dish, and eliminating the onion if you plan to use this starter, just because it’s so much bitter flavor. If you use normal yeast, ham and onion are a great combination.

  1. Into a bowl, add 1 cup of starter dough, 1 1/2 Tbsp oil, and 2 cups flour. Mix into a dough adding additional water as needed. Then let rest covered about 1 hour, it will only rise slightly. Preheat oven to 400 F
  2. Punch down dough, remove from bowl, and roll out dough into round about 1/4 to 1/2 inch thick. It should have a diameter of 16-20 inches.
  3. Spray your baking sheet with non stick spray, if applicable, and place your dough on top.
  4. To make pizza sauce, open a small can (8 oz) of tomato sauce and add 1 Tbsp of garlic powder, 1 1/2 tsp of onion salt, 2 Tbsp Italian seasoning, and 1 Tbsp oregano.
  5. Top dough with tomato sauce, 8 oz of mozzarella, and other toppings over the entire top of the dough. Fold the dough in half and pinch the edges together and rolling them in. Add slits on top with a knife to allow steam to escape. Bake for 20 minutes. Let rest for 10 minutes before cutting and serving.
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Mashed Potato and Ham Casserole

Casseroles are large meals that are designed to feed many people or for leftovers. This casserole is filling and flavorful. If you choose not to add a veggie, you should serve it with a side of veggies. The onion and ham go very well together, and the butter brings new flavor to the mashed potatoes. This meal is heavy, so it’s not as healthy as a salad, but if you need a filling meal this will do. You can also substituted out the ham for whatever meat you have, and you can add other veggies and/ spices to your taste.

  1. Dice up 1 medium onion (about 1 – 1.5 cups), and dice 2-4 slices of ham (about 2 cups). Heat a large skillet over medium high heat. Melt in 4 Tbsp butter, add your diced ham and onion and stir regularly. Heat oven to 350 F.
  2. Prepare instant mashed potatoes as directed on package (microwave or stove top, you may also choose to make homemade). You will need about 4 cups of prepared mashed potatoes.
  3. Place the potatoes, onion, ham, and butter into a 9×11 baking dish. Mix until everything is evenly distributed, pack it down into the pan, and top with shredded cheese (about 3-4 oz). Bake in the oven for 30 minutes uncovered. Let sit at least 10 minutes before serving.
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White Bread Loaves from Starter

This white bread recipe is by far the best bread I have ever made. Not only is it so simple, I could make these beautiful loaves, but it is delicious and slightly sweet. I’ve used this bread for a sandwich and for bread and butter and it is so delicious. It tastes just like locally homemade bread that you’d buy at a store. I would highly recommend. It took me 1 hour for each proof, but both loaves turned out beautifully, big and full, with lots of small pockets of air inside.

Here is a link to my starter.

  1. In a mixing bowl, add 2 cups of starter (If you don’t have starter bloom 1 1/2 Tbsp active yeast in 2 cups warm water and 2 cups flour), add 4 cups flour, 2/3 cup sugar, and 1/4 cup oil.
  2. Mix by hand or with a dough hook until dough comes together. Knead until elastic. Place in an oiled bowl, cover, and let rise until doubled in size, about 1 hour.
  3. Grease 2 9×5 bread pans. Punch down the dough, divide in half, kneed, and form into loafs. Place each in a prepared pan, and let sit until doubled in size, 30 minutes to 1 hour. Heat oven to 350 F.
  4. Once risen to 1/2 to 3/4 of the pan full, bake for 30 minutes. Let cool for 15 minute before serving.
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Making Starter with Yeast

Starter is a complex process that many have struggles with. I’ve decided to try this process because not only am I out of bread, but I’m out of yeast (now). I used 1 1/2 tsp yeast because that was all I had left, so I used 1 1/2 cup of water and flour. I used 2 cups of starter for my white bread recipe (I will be posting that tomorrow). I’m also excited to have so many baked goods, and I’m optimistic about maintaining this starter.

  1. First, mix together 1 cup flour, 1 cup water, and 1 tsp active yeast. (If you want to follow my recipe for white bread use 1 1/2 cup and 1 1/2 tsp instead). Let sit covered with a clean towel for 1 hour until bubbly.
  2. After 1 hour, feed your yeast with another 1 cup of flour and water (If you adjusted your original, use your adjusted measurement). Let sit loosely covered for another 4-6 hours. The yeast mixture will double in size.
  3. After that 4-6 hours, you can let it sit covered overnight, or you can remove 1 cup to set aside at room temperature and covered as your reserve starter and use the remaining 1 (or 2) cups of starter in another recipe.
  4. If you let it sit over night, divide your 2 cups, use or throw out 1 cup, and feed with 1 cup flour and 3/4 cup flour.
  5. If you used your starter the first day, feed your 1 cup of starter with 1 cup flour and 3/4 cup flour. You will not be able to split and bake your starter today, but everyday after you can.
  6. You will need to daily split and feed your starter if kept at room temperature. When you bake with starter, omit the yeast from the recipe, and omit water and flour equal to the amount of starter being used. (For example, If you use 1 cup starter, omit 1 cup water, 1 cup flour, and all yeast called for.)
  • If you don’t want to bake daily, you can store in the fridge, feeding one – three times a week, and being about to bake only one – three days a week.
  • If you want a longer break, you can freeze your starter to hibernate it for up to a year, but some caution this can kill your starter.
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Overnight Oats: Peanut Butter and Jelly

This is our second version of Overnight Oats that I made just last night. If you are light us, you may be experiencing a lack of eggs, milk, and bread. I usually make my husband breakfast sandwiches every morning, but it can’t be helped. I’ve found overnight oats to be a nice and easy alternative. I mix it all together at night, and in the morning, we have a meal. This is a take on PB&J, but it utilizes raisins instead of jelly. It makes the oats have varying texture which means we’ll be able to eat more before getting bored. Feel free to adjust to your taste!

  1. In a seal-able container, add 2 cups of oats, 1 cup of raisins, 2/3 cup peanut butter, 2 Tbsp honey, and 2 Tbsp sugar. Add 2 cups of water, stir until even. Adjust to taste.
  2. Refrigerate overnight. Serve as is. Recipe make 6-8 servings
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