Grandma's Sweet Sourdough Bread (Fred Bread)

(This is not the traditional San Francisco style sour dough. The bread is very soft and sweet in flavor. In order to make this bread, you need an established starter. If you don't have access to one, it may be possible to create one using the ingredients used to feed the starter. I have not tried this, so I don't know how it would turn out.))

To feed the starter:

1/2 c. sugar

3 T.  instant potatoes

1 c. warm water

Remove existing starter from refrigerator: Mix together the above ingredients in a separate bowl, then add to starter and mix slightly. Leave the starter out of the refrigerator 8-12 hours after feeding. This does not rise--only bubbles. After 12 hours, stir the starter and take out one cup to make bread (or to discard), and return the remaining starter to the refrigerator until time to feed again.

To make bread: 

Mix together in large bowl:

6 c. bread flour--unsifted

1/2 c. sugar

1 T. salt

Mix together in small bowl:

1 c. starter

1/2 c. melted coconut oil

1 1/2 c.  warm water

Mix all ingredients together in a large bowl. Dough is usually fairly soft and looks dry like biscuit dough. Sometimes it appears sticky, but this does not make a difference in the results. After dough is mixed, transfer to a larger greased bowl, and turn dough over once to grease all sides. Cover loosely with (if air is dry- plastic wrap and) a towel and let stand 8-12 hours to rise. After 8-12 hours, punch the dough down. Knead a little. Divide into 3 or 4 parts (depending on size of pan). Knead each part on a floured board 8-10 times. Put into greased (bottom and sides all the way to the top) loaf pans and brush tops of loaves with it. Cover pans loosely with waxed paper or foil (brush sides of paper next to dough with oil too) and cover all loosely with a towel. Let rise out of draft for 8-12 hours. After the dough has risen for 8-12 hours, bake at 350 for 30-40 minutes or until golden brown. Brush tops with melted butter and let cool on a rack. Store in the refrigerator or freeze.

REMEMBER: Feed the starter every 3-5 days to keep it from going flat. Let stand out of the refrigerator 8-12 hours after feeding.

Greek Quinoa Salad

 

1/4 c. + 2 T. extra-virgin olive oil, divided

1 med. onion, finely chopped (1 1/2 c.)

2 cloves garlic, minced (1 T.)

Kosher salt and freshly ground pepper

1 c. quinoa, rinsed & drained several times

2 c. halved cherry tomatoes (12 oz.)

1 bell pepper, cut in 1/2 in. pieces (1 c.)

4 mini cucumbers- peeled, halved, & cut into 1/2 in. pieces (1 1/2 c.)

1/2 c. kalamata olives, halved & pitted

2 T. red wine vinegar 

6 oz. crumbled feta

1 c. fresh parsley leaves, coarsely chopped 

1 c. fresh mint leaves, coarsely chopped (optional)

pepproncini for serving (optional)

Heat med. saucepan over med. high heat. Swirl in 2 T. oil. Add in onion and garlic; season with salt and pepper. Cook for about 3-4 min., stirring occasionally, until onion is translucent. Transfer onion mixture to large bowl. Return pan to med. high heat. Add quinoa, 1/2 t. salt, & 1 1/2 c. water. Bring to simmer, reduce heat to low, and cooked covered until water is absorbed and quinoa is tender (about 14 min.) Remove from heat and let stand covered for 10 min. Fluff with fork and add to bowl. Let cool to room temperature. Add tomatoes, peppers, cukes, olives, vinegar, remaining oil, feta, and parsley. Add optional ingredients, if desired. Season with salt and pepper. Serves 6.

Cooks notes: Could use some red onion- add chicken, chives- substitute balsamic, lemon juice. 

Creamy Chicken Stew

3 lb. chicken, cubed
1 t. salt
1 t. pepper
1 t. paprika
2 t. basil
1 bay leaf
1/4 t. celery salt
1 medium onion, diced
2 c. cubed, peeled potatoes (1/2")
3 large carrots, cubed (1/2")
1 c. diced celery
2 c. frozen corn
7 c. chicken broth, divided
1/2 c. butter + 3/4 c. flour

Heat oil in Dutch oven, add chicken. Sprinkle with salt, pepper, and paprika. Cook and stir until chicken is browned. Add basil, bay leaf, celery salt, veggies, and 5 cups broth. Boil, reduce heat, cover and simmer 20 minutes or until potatoes and carrots are tender. Remove bay leaf. Make roux using the butter/flour mixture. Slowly add remaining broth to create a "cream of chicken soup." Stir into the chicken stew.

Cooks Note: This is the soup my mother-in-law always made for me to eat right after the birth of one of my children. It is very comforting and filling. My sister-in-law likes to add kale and green beans for a bit more color.