#homemadefood #fromscratch #sourdough My Sourdough toolkit: https://www.amazon.com/shop/healthyelizabeth/list/3AYHV8GDMNJ1O?ref_=aipsflist_aipsfhealthyelizabeth
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cast iron griddle: https://smithey.com/collections/castiron/products/no-10-flat-top-griddle
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sourdough focaccia
For the dough:
125g sourdough starter
375g water
10g honey
500g all purpose flour or bread flour
15g olive oil
10g sea salt
For topping:
¼ cup olive oil
1 teaspoon sea salt
Chopped rosemary (optional)
Mix the dough together and let rest for 1 hour.
Stretch and fold it 2 times (every 30 minutes) after the initial 1 hour rise. (total of 2 hours on the counter)
Place the dough in an oiled baking sheet and press into a rectangle. Let it rest for 3-4 hours (or in the fridge overnight **or up to 2 days**) until puffy and bubbly.
Press your fingers into the top of the focaccia once ready to bake. Drizzle with olive oil and sprinkle with salt and herbs.
Preheat the oven to 450F and bake for 20 minutes until golden brown.
Jelly Roll baking sheet: https://amzn.to/4eKpPyK
Homemade white corn tortillas
2 ½ cups (231g)masa harina (white corn flour)
Pinch of sea salt
1 â…” cups (378g) warm water, about 100F
Stir together the flour and salt. Add the warm water and stir until a shaggy dough forms. Use your hands to form a smooth ball.
Roll into a log and cut 16 equal pieces.
Press using a tortilla press or a rolling pin.
Cook on a hot griddle or skillet over medium-high heat for 1 minute and flip and cook for another 30 seconds or until both sides are set and soft.
Wrap in a dish towel to keep warm and soft.
Cast iron tortilla press: https://amzn.to/4eIDvKz
Creamy poblano chicken enchiladas
Filling:
3 garlic cloves
2 poblano peppers
4 cups shredded chicken
1 cup frozen corn
12-16 corn tortillas
Sauce:
6 tbsp butter
½ cup all purpose flour
2 cups chicken broth
2 ¼ cup whole milk
½ cup sourcream
Salt and pepper to taste
¼ cup chopped cilantro
7-8 oz shredded white cheddar for topping.
Bake at 375 for 15-20 minutes
White casserole dish: https://amzn.to/3zmX5vQ
*Links*
Breville Smart Oven Air Fryer Pro: https://amzn.to/3KXvLpS
I’ve been using meats from ButcherBox lately and love it!
This post contains ButcherBox affiliate links. Use my link for free goodies: https://butcherbox.pxf.io/Kj7qrz
unbleached parchment paper sheets: https://amzn.to/4bHiw98
favorite baking sheets:
Salt and pepper crocks: https://shopstyle.it/l/b6VNJ
olive wood cooking utensils: https://amzn.to/3yrc8Eg
Glass meal prep containers with white sand lids: https://amzn.to/3Lz2VNE
Copper Lid Spice Jars: http://shrsl.com/46xc2
Knife set: https://amzn.to/4aodiO8
round cutting board: https://amzn.to/3WiZ51n
boos block: https://amzn.to/3UBvTBw
smithey cast iron griddle: https://smithey.com/collections/castiron/products/no-10-flat-top-griddle
Jars with locking lids: https://amzn.to/3WkvS6s
Wide mouth 1 gallon flour jars: https://amzn.to/4dipxyo
White braiser pan: https://shopstyle.it/l/b8MeL
Enamel Bread Knife set: https://amzn.to/3UyArZs
Breville countertop oven: https://amzn.to/49UD6kD
Silicone zip top bags: https://amzn.to/49VpoOk
Glass storage canisters: https://amzn.to/4cC6ApQ
Glass Coffee Cup: https://amzn.to/3v5TAIq
Denim Half Apron: https://tidd.ly/3UcDE15
Glass Measuring Cup: https://shopstyle.it/l/b7orw
Speckled white and Terracotta Dinner plates: https://amzn.to/48NKAWY
Fairchilds Apple Cider Vinegar: https://amzn.to/48eg7RA
Bulk Parchment Paper: https://amzn.to/3FJVX55
Cast Iron Griddle: https://smithey-ironware.pxf.io/NkoQdv
No. 12 Flat Top Griddle
Copper Vegetable Peeler – I have the color “golden” which is a beautiful copper color: https://shrsl.com/46q9m
My exact Crock Pot: https://shopstyle.it/l/b3TiD
Mini Kitchen Aid Food Processor: https://shopstyle.it/l/b3tHR
Stainless Strainer: https://amzn.to/3R5YSM4
Instant Pot: https://amzn.to/48Q5rZR
Reusable mason jar lids: https://amzn.to/47fVILy
Weck Jars: https://amzn.to/3u5SdZ8
White Weck Jar lids: https://amzn.to/479G0RY
Glass meal prep containers with white sand lids: https://amzn.to/3Lz2VNE
Copper Lid Spice Jars: http://shrsl.com/46xc2
FTC: This post contains affiliate links.
[Music] this week I’m going to be taking you along while I cook some easy weekly family meals from scratch so I have a few things planned already for the week I know I’m going to be making some sourdough bread one of my favorite ones for during the summertime because I can put it in my little oven and not heat up my whole house so I’m want to make that to go with one of our dinner recipes and then we’re going to have the usual chicken and beef and just a few delicious recipes mom what [Music] [Music] the power [Music] [Music] and I let the Pacha rise overnight in the fridge and then when I took it out it wasn’t quite as puffy as I wanted it so I just let it sit up here on the top of my little oven for a few hours until it’s nice and puffy now it’s perfect and ready to go I also put a little bit of olive oil on the top that way it wouldn’t stick because I didn’t have any plastic wrap or anything so I just ended up putting a sheet of wax paper on top so I Olive oiled the dough on top a little bit and then put the wax paper there so it wouldn’t stick so now it looks like this it’s in one of my I think this is a 9×13 sheet pan I’ll link the one that I’m using cuz this is the perfect size for this recipe and it fits in The Little Oven so I have it in here and it’s all risen and puffy and it’s starting to get little sourdough bubbles so I’m just going to take my hand and press it down and put a bunch of little dimples in it little air pockets and then I’m going to sprinkle just a little bit of fresh Rosemary over the top the herbs are definitely optional but since I have some Rosemary in the fridge I think it’d be really good with the steak I’m going to use later today so I’m going to sprinkle just a little bit of chopped up fresh Rosemary over the top and then I’m going to put this in the oven at 450 and just cook it until it’s nice and crispy and brown uh for about 20 minutes and I think I’m also going to sprinkle a little bit of extra chunky sea salt over the top and I also love making this bread because it only has to cook for 20 minutes and I can do it in my little oven compared to my big oven that always heats up my house a ton so during the summer when I’m trying to not break my AC I like to use my little oven and since this just bakes for 20 minutes versus my big oven whenever I make bread in that I have to bake it for at least like 40 minutes so and it heats up my house a ton so this is great if you’re trying to keep your house nice and cool our peach tree has been covered in peaches and we’ve been waiting for them to ripen again and unfortunately this groundhog keeps getting in here every single day and I think he’s had about 80 times more peaches than we have but there’s only a few left on this tree we do have the other one that’s still covered in peaches and we’ve tried to kind of barricade it off but they are amazing and delicious I’m going to go and eat one [Music] my [Music] this to read to her [Music] daughter right now I’m in the middle of making these corn tortillas these are homemade and they’re really easy I’m using this flower which is just the King Arthur organic white mossif flour so it’s a white corn tortillas and one of the reason I want to make them is not only because they’re delicious and I’m going to use them in my dinner recipe tonight but because it’s really hard to find organic non-GMO corn tortillas at the grocery store so if you’re going to make any kind of tortillas whether it be flour or corn I would say corn are probably the best to make homemade because you definitely don’t want to use corn that’s not organic cuz it’s usually GMO so we want to avoid that if we can and it takes just like 5 minutes to throw together it’s super easy and then I’ll just fry them up on my griddle and those will be ready to go for a chicken recipe that I’m making for dinner tonight so you can either make the tortillas just using a rolling pin you can roll them out really thinly but I invested in I think it was last month a cast iron tortilla press so it’s really easy to just make the little balls and then you’ll press them this is it and it has this little handle right here it’s all cast iron so it’s going to last forever and then I’ll just open it and I’ll use parchment paper on either side and then place the ball in and I’ll just press it down you lay this down like that and then just put a little muscle in and it’ll press your tortillas down so really cool I’ll link it below if you’re interested but it makes the whole process go really quickly [Music] [Music] [Music] okay so that was really easy to do and it’s the perfect thickness I have oh they’re a little bit fragile cuz they’re corn I have the one I think it I don’t know if it’s the 6 in but it makes like mini tacos or Street Taco size tortillas so you can get ones that are smaller or bigger but I love this one cuz we like little tacos like for fish tacos and for the kids hands it’s just easier to have smaller ones so this one is ready and I’m just going to set it to the side and then I’ll make them all and then I’ll stack them up and we’ll go over to the skillet and fry them [Music] up as I’m pressing these tortillas the outsides are getting a little bit dry so all I’m doing is dipping them in a little bit of that warm water that I had from earlier and then I squeeze it into a ball and it rolls out just fine so you can just wet it a little bit if it starts getting dry I know my AC is on really high right now so that’s probably why but if you just wet them a little bit they’re good to go again [Music] [Music] okay so all of my tortillas are rolled out now and I put them on a parchment line baking sheet and I’m going to get ready to put them on the griddle I’m just going to take a damp towel here and cover them that way they don’t dry out cuz I think they might start to break apart if they do dry out so I’ll just leave this over them and fry them up one at a time or you could do two at a time depending on how big your Skillet is on the first side I’m going to cook it for about 60 to 90 seconds and then we’ll flip it and cook it for about another 15 to 20 seconds the second side always goes a lot quicker so it’s a fast process once you get it on the skillet and cook it for a minute just flip it and then you can pull it off and then just add another one on and keep going and you’ll be done in probably about 5 minutes [Music] all of my corn tortillas are done and I have them over here cooling just in a little tea towel so they don’t get dried out they’re just going to sit here while I get the rest of dinner prepared and tonight I’m going to be making a delicious kind of like creamy chicken enchiladas with the corn tortillas pablanos are in season so they’re everywhere they’re in the Farmers Market they’re growing in my garden so I’m going to use a bunch of those I’ve been loving them lately they’re amazing cuz they’re nice and Mild but they give kind of like a smoky flavor to everything and it’s a great way to sneak in a green vegetable so I’m going to make a sauce with those make it really creamy and then I have a little bit of chicken breast going in my instant pot just so I can get it done really quickly and then to flavor it I added a little bit of one of my favorite Salsas this is by Matos and I like it because it has really simple ingredients so it’s just Tomatoes water jalapeno peppers dehydrated garlic salt cilantro red wine vinegar spices and lemon juice so you can make this yourself but it’s really easy to find pretty much most places I think even Costco carries one and so I poured a little bit of that over the chicken just to give it good flavor and add a little bit of cooking liquid when I pressure cooking so I just put it in the instant pot and I’m going to pressure cook those chicken breasts for about 20 minutes and then shred them up and I’ll add those into the filling and I’m going to go ahead and make the sauce in the meantime for these enchiladas so to make the filling and the sauce for our chicken and Pano enchiladas here I’m going to grade up one block of cheddar you could use like a montere or any kind of white cheddar I’m going to use this one cuz I like to use grass-fed cheese if I can so I’m going to grade up all this the entire Block it’s 7 Oz block and we’re going to use all of it and then I have some garlic cloves here that we’re going to use to start our sauce cilantro I’m going to chop that up and then I have two small to medium size Pano Peppers I’m just going to dice this really finely that’s going to go in the filling along with a little bit of frozen corn that I just had left in my freezer so I’m going to use the rest of this it’ll go beautifully in these for the sauce we’re going to start it out in the same pan that I’m going to saute these veggies in to give it good flavor from the beginning and then we’re going to add a little bit of flour into the pan and we’ll kind of make a rue first with butter and flour then I’m going to add in here I have some chicken broth and some whole milk so I’m going to use that and make the cream sauce and then I’ll finish off the cream sauce with a little bit of sour cream to make it kind of like a sour cream chicken enchilada [Music] [Music] wow [Music] [Music] a [Music] one [Music] [Music] this day for dinner I took some steaks that I had in my freezer and I defrosted them and then I grilled them on the grill just with really simple seasoning salt pepper and garlic powder and then I took some sweet videlia onions I had and I grilled those too then I took some of that Rosemary olive oil fota that sourdough that I made the other day and I sliced that up and grilled that too and added a slice of smoky provolone cheese onto it and this was dinner that night