My Kitchen Clatter

Real Food - Real Life

Pressure Cooked Beans

by Leave a Comment

Beans are a great thing to do in the pressure cooker. Sure, sure, it’s easy to just buy a can of beans at the store. But really, there is no comparison between canned beans and home cooked beans. Just give it a try. And… if you have been cooking beans, but you haven’t been using a pressure cooker, then you will love the time savings.

This is a super simple recipe and it’s mainly written for the purpose of making beans. The rest of the salad is just to fancy up the beans. You can use this approach for any bean. Smaller beans like black beans cook about 3-4 minutes and larger beans go up to 9-12 minutes. Hip Pressure Cooking cook book has a good table of bean cooking times, or you  can just google the type of bean you have and figure out times from there. If you only do a few types of beans, just do the internet search and put the times on a sticky note and stick into one of your cabinets or cookbooks for future reference.

A couple notes on the dried beans themselves.

  • It’s best if you can find fresh beans. I noticed that not every grocery store even carries dried beans. I find the best ones at our local ethnic grocery store – they have a high turn over of beans, so its pretty easy to get fresh ones. Also, most are sold in clear bags. Spend a quick second and look in the bag – maybe the brand that is a little cheaper also has beans that look a little wrinkled or funny? then just spend the extra 20 cents and get the bag that looks better. We also have a farmer at the local farmers market that sells dried beans. His beans are super expensive – but I know from experience the time and energy that he has put into those beans, so that price is covering his costs (hopefully) – his beans will also be like no other bean out there. I know, I sound a little bean crazy.
  • The beans need to be washed and soaked when you get them. Even the fancy beans from the local farmer need to be washed. Look through them and make sure you remove any little stones or any beans that look wrinkled or broken – you won’t get them all, but just do your best. Then rinse off the beans, drain, rinse again, and drain. Now put the beans into a large bowl and cover with at least two inches of water.
  • In an ideal world, the beans should soak 8-12 hours on the counter. If you don’t have enough planning for this method, you can also do a quick soak method on them. Here’s a quick soak method – place washed beans in your pressure cooker and cover with 2 inches of water. Follow pressure cooker instructions and bring to high pressure for 1 minute followed by a natural pressure release. Then follow your cooking instructions for soaked beans.
  • Here is what I do when I’m making beans – I soak a bunch of beans for 8-12 hours. I use the ones I need in my recipe and then freeze the rest of them (drained) in 2 cup portions for future use. I mark them as soaked so I know they are ready to go in future recipes. This is a great way to have beans on hand for any recipes that you may not have planned out 24 hours ahead of time!

Print
Beans in the Pressure Cooker
Author: 
Prep time: 
Cook time: 
Total time: 
 
This is a general recipe for making beans in your pressure cooker.
Ingredients
  • 1 bag of dried cannelini or other white beans, pre-soaked or quick soaked
  • 1 small onion (optional)
  • 1 garlic clove (optional)
  • 1 small peeled carrot (optional)
  • ½ green pepper (optional)
  • 1 bay leaf
  • 1 T apple cider vinegar
  • 1 t olive oil
Instructions
  1. Place all ingredients in your pressure cooker.
  2. Cover with about 2 inches of water - do not fill pressure cooker higher than ½ full.
  3. Following instructions on your pressure cooker, bring to high pressure. Cook at high pressure for 6 minutes in a stovetop pressure cooker or 7-8 minutes in an electric pressure cooker. If you are using other type of beans, follow recommended pressure cooking times for the size and type of bean.
  4. Allow pressure to release following natural release methods. Make sure to release using natural release methods and beans tend to foam and can cause small particles to block the release valve - this is especially likely if you do a quick pressure release.
  5. Drain the beans. You can save the liquid to use in soups. Discard the vegetables if you used them.
  6. Salt the beans while still warm.

 

Easy Mini Chocolate Lava Cake in the Pressure Cooker

by Leave a Comment

This is a take on one of my favorite chocolate cakes. I’ve modified it to make individual cakes using my pressure cooker. I’ve also made this recipe as easy as possible to make – we often make it in my pressure cooking classes and I don’t like to unnecessarily complicate things during those classes!

The first thing you’ll want to do is find small jars or ramekins for baking the cakes. I use 4 ounce Ball glass jelly jars for making this recipe. I find that size is just about the right size for individual cakes in our house. You are welcome to use larger jars or ramekins – just adjust the cooking time up 2-3 minutes if you are using larger containers.

I typically make this in my 8 quart stovetop cooker, because I can easily fit eight small 4-ounce jars in this cooker. Once you make a layer of jars on the bottom of the cooker, you can stack a second layer on top of those. Stack the jars so they are slightly off-set from each other, kind of like if you were staking a solo cup tower. Depending on the size of your electric cooker, the second layer can be harder to fit – in that case, just cook them in two batches.

Also, I use chocolate chips in this recipe as the chocolate. I don’t use anything fancy for the chocolate – I use whatever is around the house, which is typically Kirkland brand chips. They end up tasting pretty darn good. I also think that the espresso powder that I use helps to intensify the chocolate flavor. I get mine from King Arthur Flour and I use the tiniest bit so my kids can’t taste the coffee –  a little of this special ingredient goes a long way. Feel free to leave the expresso powder out, if you don’t have it.

Print
Easy Mini Chocolate Lava Cake in the Pressure Cooker
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is a super quick and easy chocolate dessert in the pressure cooker. If
Ingredients
  • ½ cup butter
  • 4 ounces chocolate chips
  • 1½ cup confectioners sugar
  • 2 eggs at room temperature * see note at bottom of recipe.
  • 3 egg yolks at room temperature *see note at bottom of recipe
  • ½ t instant coffee granules or espresso powder (optional)
  • 1 t vanilla
  • ½ cup (2 ounces) flour - white or finely ground whole wheat pastry flour)
  • ¼ t salt
  • whipped cream or ice cream for serving (optional)
Instructions
  1. Butter or oil 8, 4 ounce ramekins or jars.
  2. Chop up butter and melt with chocolate chips in the microwave. Cook for 30 seconds, stir, add 30 seconds and stir again. Be sure to stir - the chips don't just melt and tell you they are melted. Let this mixture cool a bit to room temperature.
  3. Using a wooden spoon, stir confectioners sugar into melted chocolate.
  4. In a separate bowl, beat the eggs and egg yolks together.
  5. Stir eggs, egg yolks, vanilla, instant coffee granules (if using) into the chocolate.
  6. Using a wooden spoon, add flour and salt to the chocolate mixture, stirring until combined.
  7. Divide the batter evenly between the ramekins. Don't overfill, because they will puff up a bit during baking.
  8. Put one cup of water and a steamer rack in your pressure cooker. Stack the ramekins in the pressure cooker. Use two layers, if necessary.
  9. Follow your pressure cooker's instructions and cook at high pressure for 5 minutes. Turn off the keep warm setting. Allow to natural release for 5-10 minutes, depending on how gooey you like the center.
  10. After the natural release period, release remaining pressure using the quick release method and serve warm. These are great with whipped cream or a little ice cream.
  11. If not serving right away, you can set the lid back on the cooker after releasing pressure and they will stay warm for about 30-45 minutes.
  12. Note on eggs - the 2 eggs plus 3 egg yolks makes an excellent cake, but if you don't feel like messing with the extra egg whites, you can make this recipe with four eggs. It will be a little less rich, but great, nonetheless.

 

 

Butternut Squash & Mushroom Risotto

by Leave a Comment

I just looked at the earlier butternut squash risotto recipe that I had put out. While that recipe is awesome if you have pureed squash sitting around the house, it can be a little labor intensive, if you don’t.

This recipe is a slight variation on my original and cuts out the pureeing step. Also, this recipe is very flexible – feel free to adjust the ingredients as you see fit. One ingredient that it calls for is dried mushrooms – you can leave these out if you don’t have them on hand, but I highly recommend you try it sometime with the dried mushrooms. I find mine at the farmer’s market – they are a great way to add a depth of flavor to your foods. Crumble them up good (or even powder them up) because a little goes a long way.

Using a pressure cooker to make the risotto is amazing – no stirring required and so easy. If you’ve ever made risotto the traditional way on a stovetop, you may never go back.

Hope you enjoy.

Print
Butternut Squash & Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
 
This recipe is extremely flexible - sub out the leek with shallots - change out the white wine with vermouth - leave out the dried mushrooms if you don't have them (but they are wonderful) - or swap out the sage with thyme.
Ingredients
  • 2 T unsalted butter
  • 1 medium leek, white and pale green parts only, halved lengthwise, washed, and thinly sliced
  • 1½ cups white Arborio rice
  • ¼ cup dry white wine
  • 4 cups (1 quart) chicken or vegetable broth
  • 2 cups seeded, peeled, and finely chopped butternut squash
  • ½ ounce dried porcini mushrooms, crumbled
  • 1 t dried sage
  • ½ cup finely grated Parmesan cheese
Instructions
  1. Melt the butter in the bottom of your stovetop (over medium heat) or electric cooker (set on the browning function). Add the leek and stir often until softened (not browned).
  2. Add the rice, stir until cooked with butter - about 30 seconds. Pour in the white wine and stir until absorbed in the rice - 1 to 2 minutes.
  3. Add the broth, squash, dried porcini, and sage.
  4. Lock the lid onto the pot.
  5. Follow the directions of your cooker and bring the pressure to high for 7 minutes.
  6. Use the quick-release method to bring the pot's pressure back to normal.
  7. Unlock and open the cooker. If there is still liquid in the pot, turn the heat to medium (use browning function on electric) and bring to a simmer, stirring until thickened - about 2 minutes.
  8. Stir in the cheese. Put the lid back onto the cooker without locking it into place. Set aside for about 5 minutes to melt the cheese and blend the flavors. Stir again before serving.

 

Hot Chocolate

by Leave a Comment

Hot Chocolate
I have been trying to make a good cup of homemade hot chocolate for a while now. Most of the premade hot cocoa mixes have ingredients that I don’t recognize (even some of the really expensive mixes). And when I find a mix that has ingredients I recognize, I keep finding myself thinking that I should be able to make it at home and with less sugar. So after many iterations, my family and I have finally settled on this recipe. The kids and I did a lot of tastetesting to get to this point – it’s a rough job, but in this case, the kids were champs in helping out.

Print
Hot Chocolate
Author: 
Cook time: 
Total time: 
Serves: 5 cups
 
This makes about 5 cups of cocoa. You decide how many that serves! I also use a pretty minimum amount of sugar - I recommend starting there and adding a little more as you need. I've seen recipes that use up to four times as much as this, but it seems unnecessary to me.
Ingredients
  • ⅓ cup of half and half, heavy cream, or whole milk
  • ¼ cup of brown sugar
  • ⅓ cup of cocoa powder
  • 4 cups of milk (use whole, if you have it)
  • ½ -1 t of cinnamon (optional)
  • ¼ t of nutmeg (freshly grated, if you have it) (optional)
  • 1 t of vanilla
  • mini marshmallows, for serving (optional)
  • whipped cream, for serving (optional)
Instructions
  1. Heat the ⅓ cup of half and half with brown sugar in a small sauce pan set over low heat. Heat and stir just until the sugar disolves
  2. Add cocoa powder and 4 cups of milk. Heat and stir with a whisk until just warm enough for drinking.
  3. Stir in cinnamon, nutmeg and vanilla just before serving.
  4. Add marshmallows and whipped cream at serving time.

 

Applesauce Cake

by Leave a Comment

This is a quick, simple cake that is great for using up the bottom of a jar of applesauce. My grandma used to make applesauce cake and while this isn’t her exact recipe, it does stir up fond memories. My favorite part of this cake is how the top turns into a crunchy layer while the cake is soft.

Print
Applesauce Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ½ cup of softened butter
  • 1 cup of brown sugar
  • 2 eggs
  • 1 t vanilla
  • 2¼ cups of flour - freshly milled whole wheat flour is the best!
  • 2 t baking soda
  • ½ t salt
  • 2 t cinnamon
  • ½ t nutmeg
  • 2 cups of applesauce, unsweetened
  • 1 cup of chopped walnuts
  • 2 T sugar, for topping
  • ½ t cinnamon, for topping
Instructions
  1. Preheat oven to 350 degrees. Butter or oil bottom and sides of 8x8 cake pan.
  2. Beat butter in the bowl of your stand mixer using cake whisks. Add sugar and beat until combined. Add eggs one at a time. Add vanilla and beat until light and fluffy. About 3 minutes.
  3. Combine dry ingredients (flour through nutmeg) in a small bowl and whisk to combine.
  4. Add dry ingredients alternately with applesauce to the butter mixture. Scrape bowl between additions.
  5. Stir in chopped walnuts.
  6. Pour batter into prepared pan.
  7. Combine 2 T sugar and ½ t cinnamon and sprinkle over top of cake.
  8. Bake 50-60 minutes at 350 degrees or until a toothpick in the center comes clean.
  9. Let cool in pan before serving. We like to eat it a little warm.

 

Peanut Butter Banana Bread with a Chocolate Swirl

by Leave a Comment

Check out that chocolate swirl!

Check out that chocolate swirl!

Banana bread is almost a staple in our household. When I married my husband, he came with a banana bread recipe. For years, I’d worry that he’d notice if I’d messed with her recipe. But I have slowly managed the transition to my own recipe. Some of the changes have included switching up to whole wheat flour, reducing the sugar, and adding a little yogurt. But none of those changes compare to the most recent upgrade – adding peanut butter. I was messing around making homemade peanut butter (more about that later) and happened to look over at the brown bananas in the bowl. Suddenly banana bread and peanut butter had merged in my brain. The rest is history.

First, a bit on the bananas. You probably already know you want the brown ones. They are sweeter, have more flavor and mash better. But did you know you can peel and freeze the brown ones and then your banana bread making never needs to be controlled by the bananas again! Just pull out the bananas and give them 5 or 10 minutes to thaw before mashing. And I just use a potato masher to squash the bananas.

As a matter of fact, I usually make this recipe in a bowl and combine it with a wooden spoon, dough hook or rubber spatula – honestly, whatever is closer. The trick being not to over mix once you add the dry ingredients to the wet.

OLYMPUS DIGITAL CAMERA

Making the swirls

The chocolate swirl often seems like a lot of extra work to me. While it does put this bread up a notch, you can skip it and just fold the chocolate chips into the finished batter. Not as dramatic, but it does save time and a couple dirty dishes. And it still tastes great. Along that line, you can also leave the chocolate out completely. I’m not recommending it – but it is theoretically possible.

To make the swirls, spoon the two batters into the bowl in layers. Try to distribute the chocolate batter around the pan and once the batter is all in, use a knife to cut a wave pattern into the batter from one end of the pan to the other. Don’t make it too complicated – it will turn out great no matter how you do it.

And while we are talking about pans – use a larger 9×5 pan for this recipe. And remember to oil the pan. Even in my super non-stick awesome pan, the chocolate parts seemed to stick differently than the non-chocolate and it can make for a messy looking bread.

I hope you enjoy! Let me know how it turns out!

Print
Peanut Butter Banana Bread with a Chocolate Swirl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16 slices
 
A fun take on a classic banana bread!
Ingredients
  • 2 cups of flour - I use freshly ground whole wheat flour for the best taste and nutrition
  • ¾ t baking soda
  • ½ t fine sea salt (if using salted butter, reduce to ¼ t)
  • 3 ripe bananas
  • ¼ cup (2 oz) of coconut oil or butter, softened
  • ½ cup of sugar
  • ½ cup of peanut butter
  • 2 eggs
  • ½ cup of plain yogurt
  • ½ cup of chocolate chips
Instructions
  1. Preheat oven to 350 and grease a 9x5 bread pan.
  2. Combine flour, baking soda and salt in a small bowl. Whisk to combine.
  3. Peel bananas and mash in a large bowl - I use a potato masher for this!
  4. Add oil, sugar, peanut butter, eggs, and yogurt to the bananas and whisk to combine. You may still have banana lumps in the batter - that's fine.
  5. Add the dry ingredients to the wet and stir until flour is moistened. Don't over mix.
  6. Melt the chocolate chips in a small bowl. I heat at high in the microwave for 30 seconds and stir. Add another 30 seconds in microwave and stir until the chips are melted. Let the chips cool for a couple minutes.
  7. Add one cup of the bread batter to the chocolate chips and stir until combined.
  8. Alternately spoon the batters into the prepared bread pan. Swirl with a knife.
  9. Bake for 75 minutes in preheated 350 degree oven, until a toothpick inserted in the center comes out clean. Depending on your oven, you may need to add 10 minutes (or even subtract 10 minutes). If your bread starts getting too brown towards the end of baking, cover with tin foil for the last part of the baking time.
  10. Let bread cool in pan for 10 minutes before turning out onto wire rack to cool completely.
  11. We wrap our uneaten bread in tin foil and store in the fridge. I hear it will keep days like this, but ours never lasts that long!

 

Fudge Babies

by 1 Comment

The perfect snack!

The perfect snack!

Fudge babies are our family’s homemade version of Lara bars. They are simply chopped up dates, nuts, chocolate chips and a little bit of peanut butter to help hold everything together. IMG_1660

These fudge babies are super easy to make and they are great for the kids to grab on the go. They are not too messy and they are a healthy, high energy snack. Really, these fudge babies are pretty much the perfect snack for a busy household.

I usually keep a bunch of these fudge babies in the freezer. The kids know where to find them and they just help themselves. I grab them to go in the car and I throw them at the kids when they tell me they are hungry.

If you buy the big box of dates from the refrigerator section at Costco, this is a great use for them. You can also make this recipe with dried fruit – such as prunes or dates. I’ve also done them with dried cherries and cashews – which is an fabulous variation on the recipe.

The easiest way to make these is in a food processor. I get out my old Cusinart for this one, but if you have the food processor attachment for your Bosch, this is the time to pull it out. You can also do these in a blender, but you’ll be scraping down the sides a lot. The easiest way to make them is to start by pulsing the nuts in the processor until they are pretty finely ground. Then add the rest of the ingredients and chop everything up until it sticks together in a ball. If your mixture is still dry, then add another glop of peanut butter to help stick it together.

5.0 from 1 reviews
Print
Fudge Babies
Author: 
Recipe type: snack
Prep time: 
Total time: 
Serves: 30
 
This is our family's favorite grab and go snack.
Ingredients
  • 2 cups of nuts, I usually use almonds
  • 2½ cups of dates, pitted
  • 1 cup of chocolate chips
  • 2 T peanut butter
Instructions
  1. In the bowl of a food processor, pulse the nuts until they are a fine grind.
  2. Add the remaining ingredients and pulse until the mixture is uniform and sticky.
  3. Add extra peanut butter as needed to allow the mixture to stick together.
  4. Shape into balls, or whatever shape you desire, and store in the freezer or fridge. Will keep for several weeks in the freezer, if you don't eat them first!

 

 

Butternut Squash Risotto with Balsamic Vinegar

by Leave a Comment

If you haven’t made risotto in the pressure cooker, then you are missing out. Risotto is fairly labor intensive if you do it on the stovetop – involves a lot of time and stirring. I’m not opposed to labor in the kitchen, but recipes that tie me down to a spot are the ones that I’m most likely to blow. But risotto is a whole different world in the pressure cooker. You basically add everything to the cooker, bring to high pressure for six minutes and it’s done. If you have an electric pressure cooker with a risotto setting, then it’s even easier – push a button and all the work is done for you. I love this recipe for butternut squash risotto – it is very simple, traditional, and delicious.

This recipe for butternut squash risotto with balsamic vinegar is one of my very favorite risottos. It is great on it’s own, but it also makes a great base recipe to take in different directions. If I want to add protein to the risotto, I prepare my chicken, sausage or pancetta (my favorite) ahead of time and add in to the finished risotto at the end. This is a great way to use up leftovers.

In spring when the asparagus is tender, I love to add some thin spears at the end with the cheese and butter. Close the lid for three minutes after the pressure is off and the asparagus will be crisp tender when you open up to serve.

You can also mess around with the cheese – parmesan and asiago are always safe bets, but you can play around with blue cheese or even swiss.

This recipe is even easier if you have pureed squash or pumpkin in your freezer. But, if you don’t have a freezer full of squash like I do, I include directions for pressure cooking your butternut squash. Still pretty darn easy. And it’s always a good trick to be able to cook a squash in minutes.

Print
Butternut Squash Risotto with Balsamic
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
I'm keeping the garnish really simple for this risotto. Use a high quality balsamic vinegar and you won't go wrong. You want one that is thick to the point that it pours like a syrup. It makes all the difference when you aren't hiding it behind other ingredients.
Ingredients
  • 1 small butternut squash - or 1 cup of butternut squash puree
  • 4 cups of chicken stock, low sodium
  • 2 T extra virgin olive oil - garlic flavored is awesome, if you have it
  • 3 shallots, chopped
  • 2 cloves of garlic (not necessary if using garlic flavored EVOO)
  • 1 T chopped fresh sage
  • 2 cups Arborio rice
  • ¼ c dry white wine
  • 1 T unsalted butter
  • salt and black pepper, to taste
  • ½ cup grated Asiago cheese, divided
  • For garnish:
  • high quality balsamic vinegar
Instructions
  1. If using a whole butternut squash, cut the squash in half and clean out the seeds. Place in pressure cooker (on a rack, if you have one) with 1½ cups of water (or the minimum amount of water necessary to bring your cooker to pressure) and bring to high pressure for 6 minutes. Release pressure naturally and poke the squash with a fork through the skin - if the fork pushes through with no resistance, the squash is done. Scoop squash out of skin and puree in a blender or using a stick blender until it is smooth. Reserve 1 cup of puree for this recipe and freeze remaining puree for future use - it will also keep in the fridge about 5 days.
  2. Heat olive oil in the bottom of a stovetop pressure cooker over medium heat - or in an electric cooker set to brown or sauté. Add shallots and sautée until soft, about 3 minutes. Add garlic cloves (if using) and chopped sage and sauté another 30 seconds until fragrant. Add Arborio rice and stir until rice grains are coated in oil and the tips start to turn transparent - about 3 minutes.
  3. Add the wine and stir until the wine has been absorbed. Add chicken broth and squash and stir. Close and lock lid of pressure cooker. Set pressure cooker to high and cook for 6 minutes on high. If your electric pressure cooker has a risotto setting - use it. Release pressure using a quick release method. Open lid, add butter salt and pepper to taste and ¼ cup of cheese, stir and replace lid for 3 minutes. The risotto will seem a bit wet - don't worry. Remove lid after 3 minutes, stir again and check your consistency. The rice should be creamy and al dente.
  4. Serve in bowls and drizzle with balsamic vinegar and top with remaining cheese.

 

Sourdough English Muffins

by Leave a Comment

Sourdough English Muffins

A fresh batch of sourdough English muffins

I believe that these Sourdough English Muffins are reason enough to maintain a jar of sourdough starter in your fridge. They are not super difficult to make, but they do take a little bit of time and love. But they are so delicious and so much healthier for you than the store bought version. Once you get spoiled with homemade breads, it really gets hard to go back to the mass produced stuff.

Sourdough English Muffins

Sourdough Starter

Like most sourdough recipes, you’ll need to do a little planning for these muffins. You’ll make your dough the night before and it should rest in the fridge overnight (8-12 hours). Make sure you put the dough in the fridge during the rest period. If you leave it on the counter, they won’t have any rise left in them for baking and you’ll end up with hockey pucks. And along that line, be sure to use instant yeast in your recipe. I use SAF red instant yeast – it has a different lifespan that the normal quick rise yeast that you typically find in the grocery store. the quick rise will die off by the time your long rise is over and you’ll end up with the hockey puck problem again.

In the morning, you pull the dough out of the fridge, shape your muffins, and “bake” them off. You could also start the process in the morning and finish off that evening – but you’d loose the beauty of fresh English muffins for breakfast. And, really, what’s the point of that?

Once you pull the muffins out of the fridge, I divide the dough into muffin sized portion. The engineer in me always weighs each portion to make sure they are all about the same size. Normal people probably don’t do this. But, I find that 1.7 ounces of dough makes a nice, small muffin that is still big enough to hold an egg sandwich. 2 ounces is a medium sized muffin and 2.3 ounces would be a monster size around our house. When I do 1.7 ounce portions, I usually end up with about 2 and half dozen muffins. Once I have the dough portioned out, I shape them into flat rounds. This is one of the best parts of the recipe. There is just something about handling a nice bread dough. Place the rounds onto a parchment lined baking sheet. You can sprinkle course ground corn meal or semolina on the parchment so you have a little crunch to your final muffin. It is a nice touch, but my corn meal usually ends up burning on the cast iron skillet. I guess its a little give and take that way.

Sourdough English Muffins

Muffins cooking on stovetop

And speaking of baking, English muffins aren’t really baked. They are cooked on the stovetop – kind of like tortillas. I cook mine on a cast iron skillet. They will puff up as they hit the heat and it’s a pretty fun thing for the kids (and grownups) to watch. Sometimes mine brown too quickly and aren’t quite done in the centers. If that happens you, can finish them off in  a 350 degree oven for about 10 minutes until the centers reach 190 degrees. I don’t really ever stress about the centers being done. I usually end up splitting most of the muffins and freezing them. When I’m ready to eat the muffins, I toast them – so the centers get finished that way.

As written, this recipe for English Muffins does not rely entirely on the sourdough to give the rise to the muffins. It is kind of a cheater recipe for sourdough. Which makes it a great recipe for anyone who is just starting out with sourdough and is working at gaining confidence in their skills. If you want to convert it to 100% sourdough, then you should 1) make sure your starter is fed and active and 2) eliminate the instant yeast and optional citric acid.

I hope you enjoy these sourdough English muffins!

Print
Sourdough English Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30 muffins
 
As with all things whole wheat, if you aren't using freshly milled whole wheat flour, you can substitute a high quality store a combination of ½ store bought white whole wheat flour and white flour, but your final product will be slightly different than mine in taste, texture, and nutrition.
Ingredients
  • 2 T sugar
  • 1 cup warm water (110-115 degree F)
  • 1 cup warm milk
  • 1 T instant yeast (optional if you are using active, fed sourdough starter)
  • 1 c sourdough starter, fed or unfed; fed will give you a more vigorous rise
  • 7-8 cups white whole wheat flour - freshly milled flour strongly recommended!
  • ¼ c (4 T) butter, at room temperature
  • 1 T salt
  • ¼ t citric acid (optional, for added sour flavor)
  • semolina or course corn meal, for coating
Instructions
  1. Combine all ingredients, except, flour and semolina, in the bowl of a stand mixer.
  2. Add flour until dough is soft and at the right consistency for kneading. If using a Bosch universal, you should add flour until the dough just cleans the sides of the bowl. If using an Ankarsrum the dough should pull from the sides of the bowl and form a donut around the kneading arm. The dough can be a little sticky - it will continue to absorb moisture as it rises.
  3. Knead using the mixer for 6-12 minutes (Bosch or Ankarsrum mixers will need 6 minutes while other mixers may need 12 or more minutes) until the dough is smooth and slightly tacky.
  4. Oil dough, place in bowl and cover with plastic wrap or lid. Refrigerate over night or 8-12 hours.
  5. About 1-2 hours before you are ready to make muffins, take dough out of fridge and let come to room temperature. This step can be skipped, if you don't have time.
  6. Portion dough out for muffins (1.7-2.3 ounces, depending on size preference) and shape into flat rounds.
  7. Warm cast iron skillet on stovetop to a low or medium low setting.
  8. Rest muffins on a cookie pan coated with course ground semolina.
  9. Cook muffins in pan about 5 minutes each side until dark brown. Internal temperature should be 190 degrees. If the muffins brown before being done, they can be finished in a 350 degree oven for 10 minutes on a baking sheet.
  10. Split using a fork. Extra muffins freeze perfectly and are perfect for toasting for breakfast.

 

Oatmeal Waffles

by Leave a Comment

Oatmeal WafflesThis waffle is our family favorite and I’m not quite sure what has taken me so long to post it here. It’s probably that I don’t have any good photos of the waffles. But I’m trying to move beyond my meager photographic skills and still share this recipe.

This is what happens when you let your seven year old make the waffles.

This is what happens when you let your seven year old make the waffles.

We’ve been making these waffles since Jim and I got married. The recipe originally came from my mom and dad, but I’ve made very few tweaks to it over the years. We got our first waffle maker as a wedding present from Jim’s Aunt Terry and Uncle George. That first one lasted us about 10 years and I loved the deep wells that it made in the waffles. We’ve since moved on to a waffle iron that we found at Williams Sonoma, but our requirement for a nice big Belgium waffle is still met. We will never have any of those wimpy, soggy little waffles around here!

These waffles are hearty – definitely not light and fluffy. They are chewy and yummy. One will fill most people up and give enough energy to run until noon. My kids top them with syrup, but I like mine with some apple butter, toasted pecans and whipped cream. Enjoy them as you wish.

Print
Oatmeal Waffles
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 waffles
 
This is a chewy, filling waffle. Whole grain goodness at it's best.
Ingredients
  • 1½ cups of whole wheat flour, freshly milled is best
  • 1 cup of oatmeal, I used thick rolled
  • 2 T brown sugar
  • 1 T baking powder
  • 1 t cinnamon
  • ½ t salt
  • 1½ cups of whole milk, sour milk, milk kiefer, or whey
  • 2 eggs
  • 2 T coconut oil or butter, melted
Instructions
  1. Preheat your waffle iron.
  2. Combine dry ingredients in a medium bowl - flour through salt.
  3. Combine milk and eggs in a small bowl.
  4. Add milk and egg mixture and oil to the dry ingredients and stir just until combined.
  5. When iron is hot, spoon batter into the iron and cook until desired doneness.
  6. Top with maple syrup, butter, pumpkin butter, nuts, whipped cream or strawberries as your heart desires.

 

Join My Newsleter