Smothered Pork Chops

This recipe comes from Delish.

Ingredients

4 thick, bone-in pork chops

Kosher salt

Freshly ground pepper

1 cup all-purpose flour

2 tsp. garlic powder

1/4 tsp. chili powder

1/4 cup plus 3 tablespoons vegetable or canola oil, divided

2 medium yellow onions, thinly sliced

2 Tbsp. butter

1 1/2 cups low-sodium chicken broth

1/4 cup heavy cream

Directions

Step 1

Season pork chops all over with salt and pepper.

Step 2

In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.

Step 3

In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Wipe out skillet.

Step 4

Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour. Cook until flour is no longer raw, about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.

Step 5

Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. 

Peanut Butter Banana Muffins

This recipe comes from Sally's Baking.

Ingredients

1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
1/2 cup (170g) honey (or pure maple syrup)
1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
2 Tablespoons (28g) coconut oil, melted and slightly cooled
1 large egg, at room temperature
1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
2 teaspoons pure vanilla extract
optional: 1/2 cup (113g) mini chocolate chips
optional: 1/4 cup (63g) creamy peanut butter, melted

Directions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
2. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
3. In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.
4. Pour in the dry ingredients and stir gently until just combined—you can start with a whisk and then switch to a spatula if it becomes too thick to whisk. Try not to over-stir the muffin batter or your muffins will have a tough (not soft) texture. Fold in the mini chocolate chips (if using). The batter will be thick.
5. Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
6. Drizzle muffins with melted peanut butter, if desired.

Golden Milk

I usually make golden milk with soy milk, but that is strictly my taste preference. Use the milk of your choice.

Ingredients

2 ½ cups unsweetened milk of your choice
1 stick cinnamon or 1/4 teaspoon ground cinnamon, more as garnish at the end
2 inches fresh turmeric, sliced or 1 ½ teaspoon ground turmeric spice
1 inch fresh ginger, sliced or ½ teaspoon ground ginger
1/2 teaspoon coconut oil, or any other neutral tasting vegetable oil like avocado oil, olive oil (a mildly flavored), etc.
Pinch black pepper

1 tablespoon maple syrup , or honey (more to taste)

Directions

1. Place milk, cinnamon stick, turmeric, ginger, coconut oil, and black pepper in a small saucepan.
2. Cook, stirring frequently, until warm but not boiling.
3. Give it a taste and add in your sweetener.
4. If you used fresh turmeric and ginger, strain it to your cups. If not, divide it in two mugs.
5. If preferred, sprinkle with ground cinnamon. Serve.

Sourdough English Muffins

Another recipe from theclevercarrot.com. The author makes these as an overnight recipe. I do same day. Both options are reflected in the instructions.

Ingredients

245 g ( 1 cup plus 1 tsp) milk, whole or 2%

120 g (1/2 cup) water

56 g (4 tbsp) unsalted butter, cubed

75 g (heaped 1/3 cup) active sourdough starter

24 g (2 tbsp) sugar

500 g (4 cups plus 2 tbsp) all purpose flour

9 g (1 1/2 tsp) fine sea salt

Cornmeal or semolina flour, for dusting

Directions

Make the dough: in a small saucepan, warm the milk, water and butter together. Cool slightly before adding to the dough. In a large bowl, add the sourdough starter and sugar. Pour in the warm milk mixture while whisking to combine. Add the flour and salt. Mix with a fork to form a rough dough, and then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest at room temperature for 30 minutes. After the dough has rested, return to the bowl and work the dough into a semi-smooth ball.

Bulk Rise: Cover the bowl with lightly oiled plastic wrap. Let rise at room temperature 70 F (21 C) until double in size, about 8-10+ hours. Once risen, chill overnight in the fridge. Or, jump to the next step for same-day preparation.

Shape: Remove the cold dough onto a floured work surface. Rest for 10 minutes. Line a sheet pan with parchment paper; sprinkle generously with cornmeal to prevent sticking.

With floured hands, pat the dough into a rectangular shape, about 1/2-inch (1.25 cm) thick. Cut into 10-12 rounds using the rim of a 3 or 5 inch drinking glass, large jar or biscuit cutter. Place the rounds onto your sheet pan and dust the tops with cornmeal.

Second Rise: Cover the dough with a damp towel or inverted rimmed sheet pan. Let rest at room temperature until noticeably puffy, about 1 hour or more depending on temperature. JW NOTE: Don't stress too much about the puffy thing. I found that the muffins got puffier during cooking.

Cook the English Muffins: Warm a large, non-stick skillet or griddle over low heat (250-300ish on my griddle.  Cook on one side for 8-10 minutes, checking at the halfway mark for even browning. Lower the heat if necessary. Flip the dough over, cover, and cook the other side for 8-10 minutes. Repeat to cook the rest of the dough. When the English muffins are ready, they should feel lightweight and the sides should spring back when pressed gently. *See Notes below.

Notes

If you find that your English muffins are cooked on the outside, but slightly undercooked in the center, finish them in a low oven @ 250 F (130 C) until cooked through.

100% Whole Wheat Sourdough Sandwich Bread

Ingredients

Scald (Tangzhong):

20g whole wheat flour (see notes for flour options)
130g whole milk

Final Dough

150g ripe sourdough starter (100% hydration)
385g whole wheat flour (plus extra for dusting)
32g honey (or sub 42g granulated sugar)
175g whole milk (plus extra for brushing tops of loaves), lukewarm
1 1/2 large eggs (78g)
All of cooled scald mixture from above
3 1/2 tablespoons salted butter, cold and cut into small cubes (plus extra for greasing pans)
10g kosher salt

Instructions

1. Prepare scald (tangzhong): Add 20g whole wheat flour and 130g whole milk into a small saucepan. Whisk to combine. Set over medium heat and cook, stirring constantly to prevent burning on the bottom of pan, until mixture thickens to the consistency of thin mashed potatoes. Remove from heat and set aside to cool.
2. Mix and rest: In the bowl of a stand mixer fitted with a dough hook add the ripe starter, 385g whole wheat flour, honey, 175g whole milk, eggs, and the cooled scald mixture. Mix on low speed until well combined. The dough will look sticky/shaggy. Cover and allow to rest for 30 minutes.
3. Add butter, salt, and knead: After resting, add butter cubes and salt, then knead for about 6-8 minutes (on the lowest speed you can use without your mixer lagging), stopping to scrape the sides of the mixer bowl as necessary. Knead until the dough cleans itself off the mixer bowl to hold to the dough hook and looks taut, smooth and shiny. You should be able to stretch it dramatically into a very thin "windowpane" if you pull it with damp fingers after a minute of rest. If it's tearing when pulled and still rather sticky, continue kneading for a couple more minutes and check again. JW NOTE: I still need to play around with this. I added too much extra flour the first time, trying to get the windowpane test to work, and the bread wasn't the consistency that I like.
4. Bulk fermentation: When kneading is done, use damp hands to remove dough from mixer. Form into a ball, and place in a straight-sided container for bulk fermentation. Press the surface of the dough flat with a damp hand, cover, and mark the dough's starting point on the outside of the container with a dry-erase marker. Set in a warm spot until dough has risen by 75% (not doubled in size). (Bulk took author 3 hours.)
5. Shape: Grease a standard loaf pan with softened butter or oil. Turn out dough onto a clean surface. On a lightly-floured surface with lightly floured hands, press the dough flat into the shape of a rough circle. To shape into a loaf, fold the two side edges slightly into the center, then roll the loaf into a log from the bottom, creating some tension as you go. Place the loaf seam-side-down in a greased pan (do not press loaf down). 
6. Proof: Cover pan loosely with plastic wrap and set in a warm place to proof. Meanwhile, preheat oven to 350°F (176°C) with a rack set in the center. When fully proofed, the loaves should reach 3/4-inch below the rims of pullman pans or 1 inch above the rims of standard loaf pans. (Proofing took author 2 hours, 40 minutes at 78*F (26°C).)
7. Bake: Without deflating the dough, brush the top of the loaf with milk using a pastry brush. Bake  on the center rack for 30-35 minutes until the internal temperature reaches 190°F (88°C). Leave bread in the pan to cool for 10 minutes, then turn loaves out onto a cooling rack to cool completely before slicing or storing.

Sourdough Sandwich Bread

This recipe comes from the Sugar Spun Run blog. It has the lighter substance of the round loaf, but it's made in a loaf tin and slices well. The blog author prefers the overnight method, which I'm including below, but I'll also include their note about same-day baking. This recipe works well in a standard 9x5 loaf pan.

Ingredients

⅔ cup (150 g) active starter bubbly, active, fed

1 ⅓ cups (315 g) warm water 90F

1 ½ (18 g) Tablesoons olive oil

3 ⅔ cups (450 g) bread flour

2 teaspoons (13 g) table salt

Oil for greasing pan

Additional flour for dusting work-surface

Baking schedule: 

1. Morning, Day 1 (5 minutes): First thing in the morning the day before baking day, I feed my starter, separating out 50g for the bread and 25g to keep the starter going for next time. For the bread, I use 50g each of starter, flour, and water to make 150g of starter. I start to mix the dough around 1pm (or when the starter is actively rising and not quite doubled (so, well on its way up).  
2. Noonish, Day 1 (1.25 hours): Mix the dough and autolyse.
3. Mid-afternoon, Day 1 (4-6 hours): First rise.
4. Evening, Day 1 (5 minutes): Form the dough into a loaf.
5. Overnight (12-24 hours): Let dough rest in fridge.
6. Day 2, whenever (2 hours): Second rise and baking.

Mix the dough

1. In a large mixing bowl, combine sourdough starter, water, and olive oil. Stir until combined.
2. Add bread flour and sprinkle salt overtop. Use your (clean) hands or a wooden spoon to stir together until dough is mostly combined. It will still be a bit shaggy and should not be cohesive (don’t over-mix) but no dry patches of flour should remain.
3. Cover bowl with plastic wrap and let sit undisturbed for one hour (this is the “autolyse” period).

Stretch and fold + first rise

1. Form dough into a ball with your hands.
2. Run your hands under cool water (prevents sticking!) and grasp the top of the dough and stretch it over the bottom. Turn the dough 90 degrees and repeat. Turn 90 degrees and repeat again, then once more (four total stretch & folds).
3. Allow dough to rest, covered, in a warm place for 30 minutes.
4. Repeat step 2 above every 30 minutes as dough rises. NOTE: I only do the stretch and fold 3-4 times. Then I let the dough rise undisturbed the rest of the time.
5. Allow dough to rise (stretching and folding every 30 minutes as indicated) until dough has increased in size about 80% (how long this takes depends on the temperature of your kitchen, typically mine is ready within 4-6 hours).

Forming the dough

1. Lightly grease a 9×5 loaf pan (with olive oil or butter) .
2. When dough has risen sufficiently, turn it out onto a clean, lightly floured surface.
3. Use your hands to gently deflate the dough and pat it into a rectangular shape. Lift the right side of the dough and fold it into the center (almost as if you were closing a book). Then, lift the left side of the dough and fold it over the first fold (use a bench scraper if the dough is sticking to your counter).
4. Starting with a skinny end, tightly roll the dough, as if you were rolling up a cinnamon roll. Tuck the ends under and carefully transfer to prepared bread pan. Don’t worry if the bread doesn’t fill the pan right now.
5. Cover pan tightly with plastic wrap and transfer to the refrigerator to rest overnight/for 12-24 hours.
   

Baking

NOTE: The blog says to bake the bread at 450 degrees for 30 minutes covered and another 20 minutes uncovered. But after 10 minutes uncovered, the crust was already going dark, and the bread tested done. Next time, I'm going to try 425 for 30 minutes, then down to 400 for another 10 or so minutes.

1. Remove sourdough from the refrigerator and preheat oven to 450F. Let oven preheat and dough rest (covered or uncovered) for at least 30-35 minutes before proceeding. NOTE: I let it rest for an hour.
2. Once oven has preheated, uncover bread, make a clean slice (about ¼” deep) down the center with a sharp knife or bread lame (to score it) then cover with another 9×5 pan (if you don’t have a second pan, you may instead make a makeshift oven using aluminum foil; tent it as high as the bread pan is deep).
3. Transfer to center rack of preheated oven. (I plan to reduce heat to 425 at this point.) Bake, covered, for 30 minutes then remove the lid and continue to bake another 20-23 minutes/until golden brown and the center of bread reaches 206-208F (97C). NOTE: Check bread after 10 minutes uncovered. Maybe consider reducing heat to 400 for the uncovered stage.
4. Allow bread to cool in pan for 15 minutes before gently turning it out onto a cooling rack (careful, the pan will still be hot!) to cool for at least 1-2 hours (until it no longer feels warm) before cutting into it. 

Notes

To bake the same day:
Follow recipe through step 4 under the “Forming the Dough” section. Immediately after transferring dough to pan, preheat oven to 450F (230C). Allow dough to rest uncovered while oven preheats, at least 30 minutes. Once oven is preheated, follow directions in recipe starting with step 2 under the “Baking” section. Note that bread will not be as flavorful or nutritious & texture will not be as great if it is not allowed to sit in the fridge overnight.

Storing & Freezing
Store in an airtight container at room temperature for up to a week.
You may also freeze this bread. Freeze the whole loaf by wrapping tightly in plastic wrap and then wrapping in foil. When ready to thaw, keep covered completely and defrost at room temperature before unwrapping. 

We prefer to freeze pre-sliced: Cut bread into slices and storing in a plastic Ziploc bag (remove as much air as you can before freezing). If you struggle with freezer burn or plan to freeze the bread longer than a few weeks, you can individually wrap each slice in plastic wrap before closing in the plastic bag.

Nutrition
Serving: 1loaf | Calories: 1820kcal | Carbohydrates: 364g | Protein: 59g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 4678mg | Potassium: 459mg | Fiber: 12g | Sugar: 1g | Vitamin A: 9IU | Calcium: 81mg | Iron: 4mg

Sourdough Blueberry Muffins - Option 2

This recipe comes from the Little Spoon Farm blog.

Ingredients

Dry Ingredients

2 cups (240 g) all purpose flour

1/2 cup (100 g) granulated sugar (recipe calls for 1 cup)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon corn starch

zest of half a lemon

1 cups (150 g) blueberries fresh or frozen

Wet Ingredients

8 tablespoons (113 g) butter melted (I use vegetable oil)

2 large eggs

½ cup (125 g) sourdough starter discard

3 tablespoons (45 g) sour cream or plain Greek yogurt

1 teaspoon (5 g) vanilla extract

Crumb Topping

3 tablespoons (45 g) butter melted

½ cup (100 g) granulated sugar

½ cup (60 g) all purpose flour

Directions

1. Crumb topping: Place the melted butter, flour and sugar in a bowl and use a fork to mix until it becomes a coarse crumble. Set aside.
2. Preheat the oven to 350°F (176°C). Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
3. Dry ingredients: In a large mixing bowl combine the flour, sugar, baking soda, baking powder, corn starch, lemon zest and salt with a fork. Add the blueberries and toss the mixture to coat. Set aside.
4. Wet ingredients: In a medium mixing bowl, whisk all the wet ingredients until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or milk to help thin it down.)
5. Divide the batter evenly into 12 muffins and sprinkle the top with the crumble topping. Make sure to press the crumble, gently, on the top of the batter.
6. Bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the tin for 10 minutes before removing to cool on a cooling rack.