cooking
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Chicken and Dumplings & Chocolate Banana Chocolate Chip Cake
Comfort in a Bowl: Easy Chicken and Dumplings with Freshly Milled Flour
With cooler days rolling in and the hurricane bands bringing the wind and rain—can there be a better time for a warm, comforting bowl of chicken and dumplings? Chicken and dumplings have always been a Southern favorite for me. It was my mother-in-law’s signature dish for many years. Now, I’m putting my own spin on it using freshly milled flour and ditching store-bought mixes.
Here’s how I modernized this classic, healthier, fresher, and tastier than ever.
Simple Foundations: Making Chicken and Broth
You could use a rotisserie chicken for convenience—no judgment! For today’s recipe, we’re all about maximizing flavor, so I’m using homemade broth with tender chicken pulled from the bone. Start by sautéing onions, garlic, carrots, celery and spices in my favorite infused olive oil. Then, add a whole chicken and cover with water. Simmer until meat is falling off the bone. Remove all bones, pick meat off bone and set aside. Store for later use or add dumplings and enjoy right away.
Pro tip: To save time later in the week, you can get ahead by making broth and shredding chicken in advance. I threw mine in the fridge for a couple of days before coming back to finish the recipe.
Making Healthy Dumplings from Scratch
Store-bought dumpling or biscuit mixes like Bisquick used to be my go-to. But once I started eating gluten-free, they quickly fell out of rotation. You can try the gluten-free boxes, but that route didn’t work well for me. Instead, I now use freshly milled flour from soft white wheat. That’s a game-changer for making these dumplings taste hearty but light.
I used Sue Becker’s recipe for faux Bisquick drop biscuits, but with some modifications. Freshly milled flour can sometimes need more liquid than prepackaged mixes, so you can adjust as needed.
Ingredients for the Dumplings:
- 2 cups of freshly milled soft white wheat (retains all the bran and germ for better nutrition)
- 1 tablespoon of baking powder (aluminum-free, of course)
- 1 teaspoon of salt
- ¼ cup of melted butter (or oil, but butter is better)
- 1 cup of whole milk
Mix these simple ingredients together and drop the biscuit mixture straight into your boiling broth. If needed, add extra flour for a better consistency with the freshly milled grains—it’s all a balancing act!
Cooking Chicken and Dumplings
Once your broth is boiling, it’s time to drop in those biscuit dumplings. Spoon smaller dollops—I’m not a fan of huge dumplings, but if you like them big, go for it. Keep in mind though, bigger dumplings may need a little longer to cook. Let them simmer for about 10 minutes. You’ll know they’re ready once they’re pillowy and well-cooked through. Simple, authentic, and ready to warm up any dreary day!
Extra Flavor Hacks
Don’t let those extra ingredients go to waste! While some folks prefer to strain out things like garlic, onions, and carrots, I let them stay in my soup. The added flavor and texture make a big difference.
If you’ve got picky eaters, you can strain everything out to create a clearer broth, but for my family—and our love for hearty meals—the more flavor, the better. This is your soup, so customize it however you like!
Chocolate Banana Chocolate Chip Cake: The Sweet Ending
While we wait for our dumplings to cook, let’s talk dessert. I had some extra flour left over, and when you’ve got ripe bananas in the house, there’s only one thing to do: bread machine cake. Yep, I threw together a Chocolate Banana Chocolate Chip Cake in my Zojirushi bread machine, and it was a winner. Here’s the quick version of what I did:
Ingredients:
- 3 ripe bananas (mashed)
- 3 eggs (beaten)
- ½ cup coconut oil
- 1 tsp vanilla extract
- 2 cups of flour (1 cup soft white wheat, 1 cup all-purpose Einkorn)
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 7 tbsp cocoa powder
- 2⁄3 cup honey
- 1 cup semi-sweet chocolate chips
I mixed the dry ingredients, dumped the wet ingredients in my bread machine, and used the 2-hour cake setting. About 10 minutes into the kneading, the machine beeped, and I added the chocolate chips—super easy! It turned out moist, sweet, and chocolatey in the best way.
If you don’t have a bread machine, this could easily be done in a regular baking dish in the oven. The key is the balance of the ingredients and the ripe bananas that add natural sweetness.
Let’s just say we polished off that cake pretty fast.
Essential Tips for Fresh Milling at Home
If you’re thinking about milling your own grains, do it! You don’t need a fancy mill right away, and I’ve found decent options secondhand. WhisperMills are my personal favorite, but Bread Beckers has other great recommendations too. If you live in a humid area like me, certain mills may have some challenges, so make sure to choose one suited for your climate.
When using freshly milled flour, keep a few things in mind:
- Use the flour quickly! The nutrients in freshly milled grains start to degrade fast, so aim to use it within days.
- Store extra flour in the freezer to preserve those nutrients.
- If investing in a mill isn’t in your budget, check out local grain mills. Sometimes, you can buy fresh flour, but you’ll want to use it quickly or store it properly to get the benefits.
Conclusion
Chicken and dumplings don’t have to be a guilty pleasure—they can be healthy, comforting, and steeped in Southern tradition. By milling your own flour and keeping things fresh, you aren’t just preparing food; you’re nourishing your family (and yourself!) in the best way possible. Add in a chocolatey banana cake, and you’ve got the perfect ending to a cozy, rainy day.
What are your favorite cold-weather meals? If you try this recipe, let me know how it turns out for you! I’d love to hear your experience in the comments. And as always, thank you for stopping by and sharing this kitchen journey with me.
Want to keep up with more delicious recipes and meal ideas? Make sure to follow us on Instagram and check out the links below for more tips, tricks, and tasty meal inspiration.
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Cook with Me This Week’s Dinners
Summary
Hi, I’m sharing my meal prep routine for the week, emphasizing the benefits of cooking ahead to simplify busy schedules and featuring a grass-fed pot roast recipe. Click the video to watch!
Weekly Dinner Prep: How Prepping Ahead Simplified My Week
Making weeknight dinners doesn’t have to be stressful, and this week I set out to prove that. With my busy schedule, I needed a better way to handle family meals without resorting to takeout. After several hours spent prepping meals on Monday afternoon, I had an easier, smoother week with little to no dinner stress. Here’s how I got everything ready.
Starting with a Grass-Fed Beef Pot Roast
I kicked off my meal prep with a grass-fed pot roast from our local farmers market. If you haven’t cooked with grass-fed, grass-finished beef before, the trick is to cook it low and slow, and using an acid like vinegar helps break down the meat, making it more tender. I added aged balsamic vinegar (a fig-flavored one that pairs wonderfully with beef), a dash of Worcestershire sauce, and seasoning. After searing the roast, I brought it to a gentle boil and lowered the heat.
Next, I peeled and chopped a rutabaga to add to the pot. Rutabaga can handle a long, slow cook without turning to mush. I also included onions, fresh garlic from my garden, and a handful of baby carrots that had been hanging around in the fridge. The roast went into the oven at 325°F for several hours to become tender and full of flavor.
For sides, I had a plan to roast some tiny organic potatoes from Costco. I considered smashing or mashing them later – we’ll see how I feel when it’s time to serve. Along with the roast, we’re having a hearty salad with fresh greens from my local farmer’s stand, paired with veggies from my garden like tomatoes, cucumbers, and bell peppers.
Prepping for Future Meals
While the roast was slowly cooking away, I turned my attention to prepping for the rest of the week. First up: fajitas or fajita bowls (haven’t decided yet), which I prepped by cutting bell peppers and tossing them with cilantro-infused olive oil and some Mexican fiesta seasoning I had on hand. This will be an easy dinner to throw together when time is tight. I stored the seasoned peppers in the fridge, ready to go.
With two boys in college, our dinner headcount varies day-to-day. Some nights, it’s just me and John, so I’m learning to make enough food without overcooking. But I’m also ready for when they show up needing a meal.
Adjusting Portions and Avoiding Waste
There’s been a bit of a learning curve in cooking for fewer people. On nights when it’s just the two of us, I try not to overbuy or overcook, and instead prep meals that are easy to scale down or keep for leftovers. The goal is to have tasty meals, without the temptation to head out for dinner just because our table is smaller.
Keeping meals prepped is key here. For example, I found a deal at the store—buy one, get one free on protein. That makes for a cheap fajita night at $4.29 rather than buying pricier options, like the whole chicken I picked up for another meal. I also realized that Aldi’s prices aren’t as competitive as they used to be; their packaging is smaller, and the prices are going up, meaning I have to be strategic with where I shop. Look out for those deals when you can, and don’t be afraid to plan for canned chicken or other cheaper alternatives if necessary.
Chicken Soup and Frittata: Midweek Lifesavers
Later in the week, when things get busier, I like to have something super simple to heat up. Leftover chicken soup will probably be our go-to on Wednesday since I have choir practice. Paired with grilled cheese, it makes for a quick, stress-free dinner.
Eggs are another lifesaver in my kitchen. I have plenty, thanks to our hens, so I decided to make a zucchini frittata to use up some garden veggies. Frittatas are beyond easy: just mix your eggs with cream, sauté some veggies (like zucchini, onions, and peppers), stir in cheese, and bake. It works for breakfast, lunch, or dinner. Plus, it’s a great way to use whatever bits and pieces you have in the fridge.
Honey Pumpkin Bread: Cozy Fall Favorites
I also tried out a new recipe for Honey Pumpkin Bread from Sue Becker’s cookbook, using freshly milled spelt. I’ve been getting into milling my own grains, and this recipe was the perfect cozy, fall-flavored treat. This bread makes for a fantastic breakfast paired with yogurt.
Pumpkin bread is one of those recipes you’ll keep coming back to—it’s a crowd-pleaser, and it barely lasted a few days in our house.
Final Dinner Touches and Sourdough Plans
As the day wound down, I felt the satisfaction of seeing everything come together. I decided not to smash the roasted potatoes; they looked perfect just the way they were. The pot roast with rutabaga and baby carrots was tender and flavorful.
I also pulled my sourdough starter out of the fridge and gave it a good feeding. I’ve had some subscribers asking about using sourdough for sandwich loaves using my Zojirushi Bread machine, so I’m planning to experiment with that soon. My starter will need a few days to get back to life.
Wrapping Up a Productive Prep Day
By the end of the afternoon, everything was ready: meals for the next few days, breakfast set with pumpkin bread, and enough leftovers to keep things effortless. I even sneaked out to the greenhouse to check on my seedlings. After a busy but productive day, I’m ready to settle in for the evening and enjoy the dinner I worked hard to put together.
Preparing meals in advance isn’t just about saving time. It’s a way to reduce stress, save money, and avoid last-minute drive-thru dinners. Planning, especially as we head into fall, is going to be key for me as we adjust to new routines with work and family. I’m finding my rhythm again, and it feels so good.
What About You?
What parts of getting older do you find more challenging? For me, it’s opening jars! Leave a comment below and share your thoughts.
Thanks for hanging out today, and I hope this inspires your own meal prep ideas for making the week a little easier. See you next time!
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Blueberry Broccoli Salad with Lemon Blueberry Vinaigrette (allergy friendly)
Blueberry Broccoli Salad Recipe with Lemon Blueberry Vinaigrette
Introduction
Looking for a delightful salad recipe to enjoy during these hot summer days? This Blueberry Broccoli Salad with a twist of Lemon Blueberry Vinaigrette is just what you need. It’s hot outside so I’m always looking for different cool salads to add to my summer dinner rotation. I had enough blueberries and just harvested my carrots so what better way to use these ingredients than Blueberry Broccoli Salad. I was inspired by a Facebook post from Yummy Satisfy.
Of course, I changed up the recipes due to my food allergies but thought I would share my version with you including my yummy and easy blueberry vinaigrette.
Ingredients
To whip up this vibrant salad, gather these fresh ingredients:
- 4 cups chopped broccoli
- 1 cup fresh blueberries
- 1/2 red onion, finely chopped
- 1 cup shredded carrots
- 4 slices bacon, cooked and crumbled
- 1/3 cup dried cranberries
- Feta cheese (optional)
- Almonds (substitute for pecans if you’re allergic)
Preparation
- Prepare the Salad Base:
- Chop the broccoli into bite-sized pieces and shred the carrots.
- Combine the broccoli, shredded carrots, blueberries, finely chopped red onion, bacon crumbles, and dried cranberries in a large mixing bowl.
- Customize Your Ingredients:
- Adjust the ingredients based on your dietary needs or preferences. For example, use almonds instead of pecans or skip the cheese if you’re avoiding dairy.
Lemon Blueberry Vinaigrette
Create a tangy dressing to complement the salad:
- Juice of one lemon
- Zest from one lemon (approximately 2 teaspoons)
- 1/2 cup of fresh blueberries
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Blend the Dressing:
- Use an immersion blender to combine the blueberries, lemon juice, lemon zest, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and well mixed.
- Adjust Seasoning:
- Taste and adjust the seasoning with salt and pepper according to your liking. The dressing should have a delightful tanginess from the lemon and vinegar yet sweetness from the fresh blueberries.
Assembly
- Combine and Toss:
- Drizzle the Lemon Blueberry Vinaigrette over the salad ingredients.
- Gently toss everything together until all the ingredients are evenly coated with the dressing.
- Serve and Enjoy:
- Serve the salad immediately as a light and refreshing meal or side dish.
- Store any remaining dressing in the refrigerator for up to 3 weeks.
Tips for Serving
- Customize to Please Everyone: If catering to picky eaters, consider serving the dressing on the side or adjusting the ingredients to suit individual tastes.
- Enhance Your Salad: Experiment with additional ingredients such as sweet corn or different cheeses for added flavor and variety.
What Do Y’all Think?
This Blueberry Broccoli Salad with Lemon Blueberry Vinaigrette isn’t just tasty; it’s also a healthy choice that can accommodate various dietary preferences. Whether enjoyed at a summer picnic or as a quick dinner option, it promises to bring a burst of fresh flavors to your table. Give it a try and let the natural goodness of garden-fresh ingredients elevate your mealtime experience!
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Sourdough Sweet Potato Chocolate Chip Muffin Recipe
- 00:00 🧁 I introduce my Sourdough Sweet Potato Chocolate Chip Muffins, emphasizing their deliciousness and sharing a glimpse of the moist inside.
- 01:13 🌽 Highlight the importance of breakfast, especially during a pantry challenge, and introduces the nutritious aspects of the muffins.
- 02:06 🌾 I discuss using freshly milled Corazon wheat (kamut wheat) for its health benefits and affordability, suggesting alternatives for those without a mill.
- 03:00 🍠 In adapting to the pantry challenge, I utilize organic sweet potato puree, explaining the option of using gluten-free flour and suggesting a kefir substitution for sourdough.
- 10:19 🔄 Explain the benefits of fermentation in the muffins, including improved gut health and reduced blood sugar impact, while also offering optional nutritional enhancements.
My Sourdough Sweet Potato Chocolate Chip Muffin Adventure
Hey there, folks! Brandy here, your home chef extraordinaire, and I’m beyond excited to share my recent kitchen experiment – the Sourdough Sweet Potato Chocolate Chip Muffins. Get ready to join me on a flavor-packed ride through my latest YouTube video, where I spill the beans on crafting these scrumptious delights.
In the video, I spill the beans about how I tweaked my go-to sourdough pumpkin recipe to create these mouthwatering muffins. Trust me, they’re not just good; they’re fantastic. I wanted to give you a sneak peek into the delightful world inside these treats, and I’m stoked to share the recipe details in the video description.
Despite a few health bumps in my family’s road, I rolled up my sleeves and dived into making these muffins because, let’s face it, breakfast is a big deal. Especially when you’re in the midst of a pantry challenge, trying to whip up something nutritious from what you already have. Leftover pot roast for breakfast? Not my style. These muffins, though – that’s a different story.
Now, let’s talk ingredients. I wentfor freshly milled Corazon wheat (aka kamut wheat), organic sweet potato puree, and a cup of sourdough discard for that extra oomph. And don’t worry if you’re not a wheat miller or sourdough aficionado; I’ve got alternatives for you too. This recipe is all about inclusivity.
As I mixed in brown sugar for that touch of sweetness, I also threw in some tips for those adventurous enough to try honey or maple syrup. The Danish dough whisk made its debut in the video, making the mixing process a breeze – perfect for muffin-making enthusiasts.
Throughout the video, I shared nuggets of wisdom on achieving the perfect consistency and why fermentation is the unsung hero in the nutritional game. I’m pretty jazzed about the perks of fermented foods – think better gut health and tamed blood sugar levels – and I can’t wait to share the excitement with you.
The grand finale? A taste test, of course! I spilled the beans on my initial thoughts, building up the suspense for the real test – what my family thinks of these muffins.
If you’re on the lookout for a tasty yet health-conscious addition to your culinary repertoire, my Sourdough Sweet Potato Chocolate Chip Muffins might just steal the spotlight. Stay tuned for more culinary escapades and delightful recipes straight from my kitchen.
-Brandy SowingBack.com 🙂
Recipe:
Sourdough Sweet Potato Chocolate Chip Muffins Recipe
- 1 can or 2 cups sweet potato puree
- 2 cups of freshly milled flour (all purpose & GF)
- 1 cup of sourdough discard
- 1 cup brown sugar
- 1/2 oil
- 3 large eggs
- 2 tsps. of vanilla
- 2 tsps. of cinnamon
- 2 tsps. baking powder
- 1 1/2 tsp of baking soda
- 1 tsp of salt
- 1 cup of chocolate chips
- Note: No sourdough; use 1/2 cup flour and 1/2 cup kefir instead.
- Preheat oven to 350 and grease muffin tins.
- Mix everything together and scoop 2/3 full in muffin tin.
- Bake 20 minutes or until toothpick comes clean.
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Nesco Electric Smart Pressure Canner VS. Presto Stovetop Pressure Canner – My True Review
Hi All, I am making this real easy. You can click below on the part you want to skip to. - 00:00 I introduce the Nesco Smart Pressure Canner, showcasing its versatile functions beyond pressure canning.
- 01:08 I emphasize the efficiency of using both the stovetop canner and electric canner simultaneously.
- 03:32 Explain reasons for choosing the Nesco canner over other options, highlighting altitude compatibility.
- 05:39 Demonstrates the importance of lubricating the gasket for the longevity of the pressure canner.
- 08:16 Preparing the Nesco canner by adding warm water and starting the browning function.
- 09:47 Here I’m organizing my jars, emphasizing the need to heat them to avoid breakage during the canning process.
- 12:53 Demonstrates filling jars, wiping rims, and securing lids in preparation for pressure canning.
- 15:46 Shows the process of loading jars into the Nesco canner, highlighting capacity.
- 17:51 Explains the steps to set the Nesco canner on exhaust before switching to airtight mode for pressure canning.
- 21:15 Updates on the process, indicating the Nesco canner’s countdown and the ongoing stovetop pressure canner.
- 25:28 This is my (cautious) approach to letting the canners cool down and opening up about my first experience using the Nesco canner.
- 27:49 Reflects on the amount of steam produced and offers suggestions for better ventilation during canning.
- 29:28 Utilize your kitchen tools regularly and don’t reserve them for special occasions. Everything is meant to be used and enjoyed.
- 30:47 The Nesco canner has proven to be helpful and easy to use, especially for pressure canning. It simplifies the process and offers exciting possibilities for the upcoming gardening season.
- 31:15 The jars from the Nesco canner look great, with no signs of siphoning. Leave them to cool for about 24 hours before checking the seals. The canning process has been successful, and the user is pleased with the results.
- 32:00 The user is thrilled with the Nesco canner’s performance, highlighting its ability to yield 18 pints of pizza sauce from homegrown tomatoes. The siphoningissue was avoided, making it a great investment for future use.
- 32:42 The Nesco canner was purchased from Amazon.
Hey Everybody!
My Nesco electric smart pressure canner is a game-changer for home canning. I recently put it to the test while preserving my homemade pizza/pasta sauce, and it exceeded my expectations.
Let me take you through it step by step. First off, I wanted you to see the inside of this Nesco canner. It’s not just a smart pressure canner; you can also use it as a steamer, water bath canner, slow cooker, or even to brown stuff. The versatility is impressive. I’m not much into using it as an insta pot, but the pressure canning and water bath canning features caught my attention.
One of the reasons I got the Nesco canner was to streamline my canning process. With my stovetop canner, I often ended up having to do the whole process twice because of limited jar space. The Nesco allows me to have both the pressure canner and water bath canner going at the same time, making it a one-and-done deal. A real time-saver.
Especially during garden season, working with smaller batches makes things easier. The Nesco provides that flexibility. Plus, thinking ahead, when I won’t need to preserve large quantities, it’s perfect for smaller portions. It got me thinking about the health benefits too. As my family size changes, I can still preserve for my kids without the need for excessive quantities.
What caught my eye in the research phase was the Nesco’s altitude adjustment feature. If you live at a higher altitude, this canner has a weight that ensures the right pressure for sealing, which is crucial. Even though I don’t necessarily need it for my location, it adds an extra layer of comfort.
Now, there were other options out there, but the Presto stovetop canner, although good, had a higher price tag. In my research, the Nesco came out on top, offering reliable results. Affordability matters, and if it does the job well, it’s a win-win.
Using it for the first time, there was a bit of steam, as expected. I have a massive vent hood that took care of it, but it’s worth mentioning. If you’re concerned about steam, placing it near a window is a smart move. I might try that next time.
In conclusion, the Nesco Electric Smart Pressure Canner made my canning process enjoyable. It’s user-friendly, efficient, and suits my needs perfectly. If you’re into home canning or thinking about starting, this could be a fantastic addition to your kitchen.
For more details about the Nesco Electric Smart Pressure Canner, check out their official website. Happy canning!
– Brandy 🙂
Fun stuff I used in the video (Disclaimer: I receive a small commission if you purchase):
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Pasta and Pizza Sauce from Homegrown Tomatoes Using the Norpro 1951 “The Original” Sauce Master
- 00:01 🍅 My new kitchen gadget, the Norpro 1951 Sauce Master, without instructions, hoping it eases tomato processing.
- 03:15 🌶️ My experience with different canned sauces, preferring a homemade pizza sauce using dried herbs and fresh ingredients.
- 05:56 ⚖️ The new electric pressure canner by Nesco, aiming to expedite canning processes, but cautions about its use at high altitudes.
- 08:41 🍅 The Sauce Master food strainer but faces challenges with frozen tomatoes, later opting for her Vitamix due to machine issues.
- 13:30 🛠️ The truth! My review and with the Sauce Master’s performance, finding it challenging and messy, and decides to use her Vitamix for better results with frozen tomatoes.
Pizza Sauce Journey 🍅🍕
Hey Everyone!
Trust you’re doing well. Just had to share this recent kitchen escapade with you – a rendezvous with my new kitchen gadget, the Norpro 1951 “The Original” Sauce Master!
My “Quest”
So, I recently picked up my beef and pork share from the local rancher, which triggered Operation Clear-The-Tomatoes from last summer’s garden. 🍅
Meet the Kitchen Whiz
Cue the entrance of Norpro 1951 – a device without instructions. But hey, I’m all about the challenge, so armed with a picture on the box, I assembled it and hoped for the best.
Tomato Overload Chronicles
Bags and bags of last year’s tomatoes were staring at me. I’d canned my fair share of salsa and pasta sauce, but a revelation hit – the salsa lacked that flavor kick. Time for a homemade pizza sauce experiment!
Sauce Master Drama
Enter the Sauce Master Food Strainer. The game plan? Wash, core, and score the tomatoes, letting this contraption do its magic. However, reality check – it wasn’t the seamless process I envisioned.
Hurdles and Improv
Early batches showed promise, but frozen tomatoes threw a curveball. After a bit of tinkering, I opted for my trusty Vitamix for a smoother operation. Crisis averted.
The Pizza Sauce Symphony Continues
Despite the glitches, the adventure marches on. Translucent onions, minced garlic, and a dash of dehydrated green bell peppers – the sauce is taking shape. The finishing touch involves my immersion blender for that perfect consistency.
Tomorrow’s Grand Finale
Tomorrow marks the big day – canning day! Presto canner, meet my new Nesco electric canner. A three-day rollercoaster, but the dream of savoring homemade pizza sauce keeps the excitement alive.
I’ll keep you posted on the saucy outcome. Fingers crossed for a flavorful finish! 🤞
Best,
Brandy from SowingBack.comFun stuff I used in the video:
Norpro 1951 “The Original” Sauce Master
Le Creuset Cast-Iron Round Dutch Oven
#pizzasauce #homeadepizzasauce
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Homemade Granola & Sourdough Banana Blueberry
I have the video chapters for you, if you’d like to skip around (consider subscribing :)).
00:26 Recovered from illness.
01:35 Elderberry tincture helped.
03:39 Homemade granola recipe.
05:07 Sourdough banana blueberry bread.
11:09 Mixing granola ingredients.
13:43 Baking and cooling granola.
15:30 Mashing bananas for bread.
23:49 Baking sourdough banana blueberry bread.
24:49 Completed granola.Crafting Wholesome Mornings: Granola and Sourdough Banana Blueberry Bread Recipes
Hey Everyone,
As a health-conscious homemaker, my recipe for breakfast brings us not just recipes but a delightful journey towards nourishing our mornings. In a recent video, I shared insights into my health journey, accompanied by recipes for homemade granola and sourdough banana blueberry bread.
A Health Odyssey: Brandy’s Recovery and Herbal Concoction
In the video I shared my recent health journey, emphasizing the importance of natural remedies. Battling an illness, I incorporated homemade Elderberry and Goldenrod tinctures into my routine. I can’t scientifically prove it, but I do attribute my successful recovery to the antiviral properties of these herbs and plants. I also think they helped me steer clear of secondary infections. I had a diagnosis of viral bronchitis, which brought on asthma, and my doctor recommended a nightly “herbal concoction,” paving the way for my holistic recovery. I believe it did work.
Dive into Wholesome Breakfasts: Granola Unveiled
Ingredients:
- Rolled oats
- Cinnamon
- Salt
- Almonds
- Raw pumpkin seeds
- Tart cherries
- Coconut oil
- Wildflower honey
Instructions:
- Mix Dry Ingredients: Combine rolled oats, cinnamon, salt, almonds, and raw pumpkin seeds.
- Add Cherries: Introduce tart cherries for a burst of flavor.
- Coat with Oil and Honey: Drizzle the mix with coconut oil and Wildflower honey.
- Bake: Spread the mixture on parchment paper and bake at 300°F for 20 minutes.
- Cool and Break: Allow the granola to cool, then break it into delectable pieces.
This granola recipe stands out for its simplicity and adaptability. My use of local honey adds a touch of community spirit, and the customizable ingredients make it a nutritious breakfast option. Plus, I think getting honey locally helps you because the bees are around the same plants you are. It can benefit you and help you power through the spring and summer plant allergies, imho.
Sourdough Banana Blueberry Bread: A Symphony of Flavors
Ingredients:
- Ripe bananas
- Sourdough starter
- Kefir
- Coconut oil
- Vanilla
- Egg
- Coconut sugar
- Baking powder
- Salt
- Oat fiber
- Commut flour
- Blueberries
Instructions:
- Mash Bananas: Begin by mashing ripe bananas.
- Mix Wet Ingredients: Combine sourdough starter, kefir, coconut oil, vanilla, and an egg.
- Add Dry Ingredients: Introduce coconut sugar, baking powder, salt, oat fiber, and commut flour.
- Fold in Blueberries: Gently fold frozen blueberries into the dough.
- Bake: Pour the mixture into a prepared pan and bake at 350°F for 55 minutes.
Brandy’s Sourdough Banana Blueberry Bread recipe not only provides a delightful taste but also offers options for those with dietary restrictions. The use of kefir for probiotics and the flexibility in flour choices make it a versatile addition to any breakfast table.
Beyond the Recipes: Practical Tips and Advocacy
I want to offer these tips as well. Make sure you use, properly, parchment paper, proper preheating, and optional ingredient variations, making the recipes accessible to you. Don’t make it too hard. You’ll never do it if you do. Use what’s available and be a responsible steward of resources. It’s commendable to do that. You’re doing right.
Conclusion: Nourishing Mornings with Brandy
In conclusion, my video serves as an inspiration for crafting wholesome mornings. Hopefully, the “fusion” of personal health anecdotes, practical cooking tips, and delicious recipes makes my post and video useful for those of you seeking a healthier start to their day. I honestly hope it does.
Fancy Talk:
Embark on a journey to wholesome mornings with Brandy’s health tips and delightful recipes for homemade granola and sourdough banana blueberry bread. Discover the art of nourishing your day naturally! I have to admit that sounds funny, but it is true. Consider subscribing to the SowingBack YouTube channel. Click the video above. Thanks again. I couldn’t do any of this for very long without you. Your engagement is my motivation.
Hey y’all. These are my notes for easy copy and paste.
Homemade Granola Recipe:
1/2 cup of coconut oil
1/2 cup honey (maple syrup would work too)
1/2 teaspoon cinnamon
1 tsp. oat fiber
1/2 tsp of salt
3 cups of rolled oats
1/2 cup sliced almonds (any nut would work)
1/2 cup of raw pumpkin seeds
1 cup dried tart cherries (any dried fruit will work)Preheat oven to 350 degrees and spray loaf pan with cooking spray.
Mash bananas in a bowl and add all wet ingredients and mix well.
Now, add all dry ingredients and mix well.
Lastly, fold in blueberries and pour into loaf pan.
Bake at 350 degrees for 50 to 60 minutes or until toothpick comes clean.
Allow to cool 10 to 20 minutes then remove from pan. Cool additional hour before cutting.Sourdough Banana Blueberry Bread Recipe:
2 cups of flour (I used Kamut)
1/2 cup starter
1 heaping tsp of Oat fiber
3 1/2 tsp of baking powder
1 tsp salt
1/2 cup of coconut sugar (brown sugar will work)
2 tsp of vanilla
1 large egg
1/4 cup coconut oil
1/2 cup kefir
3 ripe bananas
1 cup of fresh or frozen blueberriesPreheat oven to 300 degrees and line sheet pan with parchment paper.
Mix everything together and spread on parchment paper evenly.
Bake for 25 to 30 minutes in oven.
Cool for 1 hour and break apart and store in airtight jar.
Enjoy!HASHTAGS:
#WholesomeMornings, #HomemadeRecipes, #HealthyEating, #BreakfastIdeas, #NaturalRemedies, #CommunityCooking, #WellnessJourney, #NutritionTips, #BrandyCooks, #SourdoughMagic
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Pantry Challenge: What We Ate for Dinner
- 00:01 🍽️ Weekly Dinner Menu Overview
- Weekly dinner menu rundown:
- Sunday: Ribs with potatoes
- Monday: Chicken soup
- Tuesday: Pasta with salad
- Wednesday: Breakfast for dinner
- Thursday: Turkey tacos
- Friday: Pizza
- Saturday: Street corn chowder
- 01:05 🥦 Broccoli Casserole Preparation
- Broccoli casserole preparation from a new recipe
- Adapting a recipe from “Georgia on My Mind” cookbook
- Improvising with available pantry ingredients
- Creative cooking during the pantry challenge
- 04:06 🥔 Mashed Potatoes and Dinner Presentation
- Making creamy mashed potatoes
- Using pantry items creatively
- Presentation of dinner: ribs, broccoli casserole, and potatoes
- 05:25 🍲 Chicken Soup and Bread Knife Review
- Tips for good chicken soup
- New bread knife review during soup preparation
- Importance of garlic, turmeric, and apple cider vinegar in soup
- 08:04 🍞 Pullman Bread Baking Experiment
- Attempt at making Pullman Pan bread
- Adjusting baking time for the bread
- Evaluation of the bread’s rise and texture
- 09:39 🍝 Alfredo Sauce and Butter Choice
- Preparation of Alfredo sauce using Azure Standard’s Market mix
- Using Kirkland grass-fed butter for cost efficiency
- Achieving a creamy and flavorful Alfredo sauce
- 11:32 🍝 Pasta Preparation and Dinner Presentation
- Making linguine with pancetta and vegetables
- Experimenting with Azure Standard’s Market pasta mix
- Presentation of linguine, salad, and sourdough bread
- 12:46 🍳 Breakfast for Dinner: Grit Bacon Egg Bowls
- Keeping dinner simple with breakfast bowls
- Excitement for Grit Bacon Egg Bowls
- A break from traditional dinner choices
- 14:23 🌮 Taco Thursday Preparation
- Preparing seasoned taco meat for Taco Thursday
- Easy reheating and assembling of tacos
- Taco night tradition and anticipation
- 15:41 🍫 Gluten-Free Chocolate Brownies for Dessert
- Enjoying gluten-free chocolate brownies for dessert
- Treating the family to a sweet ending on Taco Thursday
- Balancing indulgence with gluten-free options
- 18:10 🍕 Pizza Night Preparation
- Getting ready for pizza night on Friday
- Exploring a new pizza recipe
- Ingredients and steps for a delicious pizza experience
Subject: Pantry Challenge Week 2 Dinner Recap 🍽️
Hi Everyone,
I hope this day (or night) finds you well! 👋 We wanted to share our latest cooking adventures from Week 2 of the Pantry Challenge. It was a week filled with exciting new recipes and delicious surprises. Here’s a quick rundown of our dinner menu:
- Sunday: Ribs with Potatoes and Broccoli Casserole
- Monday: Chicken Soup
- Tuesday: Pasta with Salad
- Wednesday: Breakfast for Dinner
- Thursday: Turkey Tacos
- Friday: Pizza
- Saturday: Street Corn Chowder
One highlight was a delightful experiment with a new Broccoli Casserole recipe, adapted to fit the pantry challenge constraints. The twists and turns of improvisation brought some unexpected flavors to the table.
The week also featured a variety of dishes, from mashed potatoes to chicken soup, homemade bread attempts, and a unique Alfredo sauce creation. We even ventured into Taco Thursday and wrapped up the week with a flavorful pizza infused with the essence of Mexican street corn.
You can catch all the action and recipes on our latest YouTube video. It’s a journey of taste, creativity, and a few surprises along the way!
Wishing you a week filled with delightful flavors and kitchen adventures!
Have fun!
Brandy
SowingBack.com -
Old Rumford Biscuits – Homemade – USING LARD
- 00:08 🌬️ Storm Prep
- Severe weather in Georgia coming…
- Ensures chicken safety and introduces a quick chicken soup recipe.
- 01:55 📚 Cookbook Launch
- Launches “Old Cookbook Playlist” featuring Rumford Cookbook (1926).
- Brief overview of the cookbook’s historical significance.
- 03:57 🍞 Rumford Biscuit Choice
- Selects Rumford biscuits for the first recipe.
- Explores challenges in interpreting old oven temperature terms.
- 08:48 🌡️ Oven Decoding
- Research on the “quick oven” temperature range.
- Decision to preheat the oven to 425°F for the biscuit recipe.
- 11:07 🍪 Baking Biscuits
- Highlights biscuit preparation and baking at 425°F.
- Initial notes on color and texture.
- 12:21 🧈 Tasting & Reflection
- First impressions of baked Rumford biscuits.
- Reflections on using lard for the first time.
- 13:12 📖 Conclusion & Teaser
Culinary Adventure Unleashed: Rumford Biscuits Delight!
Hey there Everyone,
I hope this day finds you well. I’m thrilled to share my latest culinary escapade with you. In my recent YouTube video, we delved into the vintage world of the Rumford Complete Cookbook from 1926, unearthing a delightful recipe – Rumford Biscuits. Allow me to take you on a brief journey through the stormy night (yes, already we’re getting storms in Georgia) and the comforting aroma of freshly baked biscuits (they did smell good).
Stormy Night and Chicken Care
As the winds howled and the rain poured in Georgia, I found solace in the warmth of my kitchen. The stormy night set the stage for a cozy adventure, not only for myself but also for my backyard chickens. Ensuring their well-being became a priority, leading to some creative measures to keep them happy and comfortable.
Introducing the “Old Cookbook Playlist”
Amidst the storm preparations, I announced a new playlist on my channel – the “Old Cookbook Playlist.” Our first “culinary endeavor” was the Rumford Complete Cookbook. It really was a hidden gem discovered during an antiquing adventure. The star of the show? The nostalgic Rumford Biscuits.
Crafting Comfort: Simplified Chicken Soup
The stormy weather called for a comforting bowl of chicken soup [John non-AI lol comment here: ’twas delicious]. In the video, I shared a simplified recipe, perfect for a chilly night. Skinless boneless chicken, bone broth, aromatic spices – all effortlessly combined using an InstaPot. The result? A hot, nourishing chicken soup.
Rumford Biscuits: A Culinary Throwback
The heart of the video, yes I am hoping you watch it, was dedicated to recreating the Rumford Biscuits. The unique challenge? The absence of precise oven temperatures in older cookbooks. Navigating this culinary time capsule, we explored the soft dough and minimal handling required to create these delectable treats.
Baking Wisdom and Reflections
From the historical context to the intricacies of biscuit-making, the video provids insights into the culinary practices of the past. I do think the biscuits, though a tad light in color, hinted at the potential for improvement – perhaps a touch of butter or buttermilk in future attempts.
What’s Next on the Culinary Horizon?
As I continue this culinary journey, I really want to try a pie crust, experimenting with lard as a key ingredient. The learning process is ongoing, and I invite you to join me in exploring the diverse world of vintage recipes.
Your Thoughts Matter
If you decide to try the Rumford Biscuits or have suggestions for improvement, I’d love to hear from you. Your insights contribute to this culinary adventure. Share your experiences, tips, and any twists you’d add to the recipe.
Thank you for being part of this vibrant community. Stay tuned for more culinary delights and exciting discoveries.
Rumford Biscuit Recipe:
2 cups flour
1/2 level tsp salt
4 level tsp. Rumford Baking powder
2 level tbsp lard
milk or milk with water (3/4 cup)Sift flour with salt and baking powder. Cut lard into flour. Add Cold milk (milk/water) to form dough. Do not overwork. Roll dough out to 3/4 inch and cut biscuits out. Using the USA Bake pan (or pan of your choice, using baking mat if desired) in a quick oven for 12 to 14 minutes.
Enjoy!
- SowingBack.com
Check out my other video: Weeknight Chicken Soup
#CulinaryAdventure #VintageRecipes #RumfordBiscuits #OldCookbookPlaylist #HomeBaker #CookingJourney #StormPrep #ChickenSoupComfort #BakingWisdom #FoodExploration #SowingBack
- 00:08 🌬️ Storm Prep
-
The Truth About Zline’s Oven and Customer Service
- 02:13 🌡️ The new Zline Dual Fuel Oven reached the correct temperature and preheated successfully.
- 03:26 🛠️ The one-year-old Zline 36-inch dual fuel oven had a manufacturing defect in the door that caused problems with heating and burning out the bottom element.
- 06:47 📅 Zline offers a one-year warranty from the date of purchase, highlighting the importance of checking warranties when buying appliances.
- 11:32 🌐 Zline appliances receive mixed online reviews, emphasizing the challenge of making informed decisions based on consumer feedback.
- 15:47 🤝 Despite being out of warranty, Zline promptly addressed the issue, recognized the manufacturing defect, and decided to replace the oven at their expense.
- 17:34 🚚 Zline’s customer service, including quick responses, linking cases, and paying for shipping, was exemplary, reflecting positively on the company.
- 19:52 🔄 Zline provided a seamless process for the oven replacement, instructing on packaging, labeling, and coordinating with FedEx for easy handling.
- 22:54 🌈 The Zline vent hood and microwave drawer received positive mentions for functionality, design, and space-saving aspects.
- 25:12 💰 Zline’s appliances are described as “attainable luxury,” offering quality at a more affordable price compared to other brands. (Brandy – They are really nice.)
- 26:06 🏡 The challenges of remodeling projects and out excitement and satisfaction when the project was DONE.
Did Zline Stick Behind Their Product?
OK everyone. I want to make this post a little longer because I know an oven is a big purchase. I want to tell you about our experience when things didn’t go well with our Zline range and to answer the question of did they come through when we needed them most.
Unveiling the Zline Dual Fuel Range: A Customer Service Odyssey
A Kitchen Affair
On our YouTube channel we focus on home, kitchen, and gardening content. But we also like to give updates on things we’ve really bought and have had (or haven’t had) issues with. We have an update on our the Zline Dual Fuel Range and their customer service.
From the initial delivery and the challenges of getting the oven into our kitchen (it’s heavy, real heavy John says) to the moment of truth when we turned on the high heat, we had a lot emotions. John and I know how significant an upgrade a $3k+ oven range can be. My story is below. I’m not affiliated with Zline. I have received no compensation for my review.
Zline Dual Fuel Oven Customer Service Update
My review:
I wanted to take a moment to share an incredible experience we recently had with Zline, and I believe it’s worth celebrating their exceptional customer service.
About a year ago, my husband John and I invested in the Zline Dual Fuel Range, a beautiful addition to our kitchen. Recently, we faced an unexpected issue with the oven, and I documented the entire journey in a YouTube video.
Despite being out of warranty, Zline’s customer service went above and beyond our expectations. We reached out to them, detailing our previous interactions dating back to March of last year when we initially encountered issues. They quickly responded, linking all the cases together, and upon inspecting the pictures we provided, they identified a manufacturing defect in the oven door.
To our surprise, Zline decided to replace our oven, covering all expenses, including shipping for the new unit and the return of the defective one. The process was seamless, and we couldn’t be more grateful for their generosity and commitment to customer satisfaction.
Not only did Zline exemplify outstanding customer service, but they also demonstrated remarkable efficiency. Within 48 hours, they confirmed the replacement, and shortly after, our new oven arrived. It was truly a hassle-free experience, thanks to their coordination with FedEx.
In addition to praising Zline, I also want to extend my appreciation to FedEx for their professionalism and assistance during the delivery process. Their cooperation made the transition smoother for us. That box is big!
The new oven is now in place and working beautifully. It feels like a brand-new kitchen, and I’m excited to explore all the functions it has to offer. You can see in the video where the new oven is in its rightful place.
Once again, thank you, Zline, for going the extra mile and turning a potentially stressful situation into a positive experience. It’s so nerve racking when your stuff goes out, and it never goes out at a “good” time. So, your dedication to quality and customer satisfaction has left a lasting impression on us.
If anyone is contemplating home renovations or appliance upgrades, I wholeheartedly recommend considering Zline for their excellent products and unmatched customer service.
Best regards,
Brandy & John (Who says again that oven/range is heavy and is thankful for his sons that helped him.) Also note that if things “go bad” or something changes, we’ll update here. So far we’re happy. Thank you Zline.
Note: This article is an independent analysis. It is not sponsored or affiliated with Zline or FedEx.