Sourdough Bread

I am sure many of you have noticed that the grocery stores have been sold out of yeast for weeks, maybe longer, thanks to the COVID-19 pandemic. I had only one small package of yeast left in my fridge and decided this was a great time to produce my own sourdough starter that ‘made’ its own yeast. Well, that didn’t work so well for a first try, but that’s ok because our local Rosauser’s grocery began packaging their commercial yeast into 4 oz. packages. I was quick enough to snag one and decided to try this yeast laden starter instead and it worked beautifully! It doesn’t mean I’ve given up on the other starter options, but I’ll have to save that recommended recipe for another day.

Sourdough Starter

Keyword: bread, sourdough, starter
Author: *unknown source

Ingredients

  • 1 pkg active dry yeast
  • 2 1/2 cups warm water (110-115°)
  • 2 cups all-purpose flour
  • 1 tbsp sugar or honey

Instructions

  • Dissolve yeast in 1/2 cup warm water until frothy. Stir in remaining 2 cups water, the flour, and sugar or honey. Beat until smooth. Cover with cheesecloth. Let stand at room temperature for 5-10 days or until bubbly; stir 2-3 times each day.
  • To store, transfer starter to a jar and cover with cheesecloth; refrigerate. DO NOT cover jar tightly with a metal lid.
  • To use starter, bring desierd amount to room temperature.
  • To replenish starter after using, stir 3/4 cup all-purpose flour, 3/4 cup water, and 1 tsp sugar or honey into remaining amount. Cover; let stand at room temperature at least 1 day or until bubbly. Refrigerate for later use.
  • If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Repeat every 10 days until used.

Honey Wheat Sourdough Bread

Ingredients

  • 1 cup Sourdough starter
  • 2 tbsp active dry yeast
  • 1 cup warm water (110-120°)
  • 1 tsp sugar
  • 1/4 cup honey
  • 1/4 cup coconut oil, softened
  • 3 large eggs
  • 2 cups ground whole wheat flour
  • 2 tsp salt
  • 1/2 tsp baking soda mixed with 1 cup whole wheat flour
  • 2-3 cups bread flour

Instructions

  • Dissolve yeast in warm water; add 1 tsp sugar until frothy.
  • In the bowl of a stand mixer fitted with dough hooks, combine starter, yeast mixture, oil, honey, eggs and 2 cups wheat flour. Mix well.
  • Add baking soda mixed with flour and salt. Mix well.
  • Add bread flour, one cup at a time.
  • Using the stand mixer, knead with dough hooks for 10 minutes.
  • Grease a large bowl and place the dough in the bowl. Cover with a cloth and place in a warm place to rise until double in size, about an hour.
  • Shape dough into two loaves and place them in two greased bread pans. Cover the dough and let rise in a warm place for another 20-30 minutes.
  • Bake at 350° for 30-35 minutes.
  • For a soft crust, brush the top of the loaves with butter while they are still warm. Allow the bread to cool and slice to serve.
  • Store any remaining bread in an airtight container.

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.

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Honey Barbecued Ribs

I’ve been making these ribs for nearly 20 years and the sauce never fails. In fact, it’s my go-to BBQ sauce over store bought any day. I make a jar and we use it for burgers, ribs, chicken or anything else worth of a good barbecue sauce. Add a little hot sauce if you like a kick!

Honey Barbecued Ribs

Course: Main Course
Cuisine: American
Keyword: barbecue, BBQ, pork, ribs
Servings: 4
Author: Tina Cusker

Ingredients

  • 3 lbs country style pork ribs
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 cup ketchup
  • 1/3 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup spicy brown mustard
  • 2 tbls Worcestershire sauce
  • 1 tsp liquid smoke, optional

Instructions

  • Place ribs in large kettle or Dutch oven. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender. Drain.
  • Meanwhile, combine the remaining ingredients to create the BBQ sauce.
  • Place cooked ribs in a single layer on a large baking tray; sprinkle with garlic salt & pepper. Baste with first layer of sauce.
  • Grill ribs, uncovered, over medium heat for 10-12 minutes, continue basting with sauce and turning occasionally. Recipe cooks as well in the oven (400°) too!

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Sausage & Egg Bake

I was looking to clean up some items in the fridge and freezer when my husband suggested an egg bake for breakfast. We had 1/2 bag of hashbrowns that needed eating in the freezer and some left over sausage from a round of pigs in blankets. So, I took stock of the veggies on hand and put together the following recipe in time for breakfast. It’s one thing I love about cooking breakfast – it’s so quick and easy! Enjoy…

Sausage & Egg Bake

Course: Breakfast
Servings: 4
Author: Tina Cusker

Ingredients

  • 1/2 cup sweet onion, chopped
  • 1/4 cup green or orange pepper, chopped
  • 6 eggs
  • 2 tbsp milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 large handfuls spinach
  • 1/2 tomato, chopped
  • 4-5 sausage links, cooked & chopped
  • 3 cups frozen hashbrowns
  • 5 oz Gruyere cheese, shredded
  • 1/4 tsp smoked paprika

Instructions

  • Preheat oven to 350°. Prepare 11×7 pan with non-stick spray.
  • Whisk together eggs and milk. Set aside.
  • In a small skillet, saute onion and green pepper in olive oil until softened. Mix in chopped sausage and spinach, cooking until spinach is wilted. Add tomators, salt & pepper.
  • Layer hashbrowns in the baking dish. Top with the vegetables. Pour eggs over the top. Add cheese over all before sprinkling paprika.
  • Bake for 30 minutes or until eggs are done. Serve with muffins or toast.

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Fish Tacos

With a little inspiration from Spend with Pennies, I put my own spin on some baked fish tacos made with a Rockfish from Alaska. No need to worry about left overs because there won’t be any!

Fish Tacos

Course: Main Course
Keyword: avocado, fish, flour tortillas, tacos
Servings: 4
Author: Tina Cusker

Ingredients

Rub

  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano

Avocado Salsa

  • 1/4 sweet onion, chopped
  • 1 lg tomato, chopped
  • 1 avocado, chopped
  • 4 Romaine lettuce leaves, chopped
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp lime juice

Taco Sauce

  • 2 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 avocado, smashed
  • 2 tbsp lime juice
  • 1/2 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cumin

Tacos

  • 1- 1 1/2 lb rockfish, cod or other white fish
  • 1 tbsp roasted shallot olive oil
  • 8 flour tortillas
  • prepared (Black Bean & Corn or Mango Habanero salsa, optional

Instructions

  • Preheat oven to 400°.
  • Combine rub ingredients in a small bowl. Rub into fish fillet(s). Place fish on a parchment lined pan and drizzle with olive oil. Bake for 15 minutes until flaky.
  • Meanwhile, combine taco sauce ingredients in a small bowl. Whisk together until smooth and set aside.
  • Combine salsa ingredients in a medium sized bowl. Set aside.
  • Warm tortillas on griddle or in the microwave covered with a damp paper towel.
  • Assemble the fish tacos; tortilla, fish, avocado salsa, and fish sauce. Optional: Top with a black bean & corn salsa or mango habanero salsa and serve with tortilla chips.

Blessings,
Tina

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Chicken & Egg Salad Sandwich

Chicken & Egg Salad

Servings: 6
Author: Tina Cusker

Ingredients

  • 3 cups cooked rotisserie chicken, chopped
  • 2 hard boiled eggs, chopped
  • 1 green onion, diced
  • 1/2 cup celery, diced
  • 20 grapes, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp tarragon
  • 1/3 cup mayo
  • 1/4 cup sour cream
  • 1/8 cup pecan peices

Instructions

  • Mix all ingredients together in a large bowl.
  • Serve equal portions on bread of your choosing. Add a pickle or baby cucumber as a garnish.

It’s a Seafood Trio

I have alot of food in the pantry and the freezer. I mean A LOT of food. Typically I do have plenty on hand because we buy some items in bulk at Costco and we tend to keep a 1/4 to 1/2 beef in the freezer as well. I like to bake and since I can’t eat all that I bake or I would weigh 400 lbs., they end up in the freezer as well until guests arrive or I send the leftovers to work with my husband. Due to some additional shopping thanks to COVID-19, my shelves are a bit full. To top it off, an Alaska fisherman comes to town every couple of months to sell seafood near the local Simms headquarters so I even have seafood. After a brief inventory of some of the oldest items, I realized we had an amazing box of shrimp, at the same time my daughter (quarantining from New York/Brooklyn) requested Seared Scallops with Polenta. This being just days before my husband’s birthday, I asked him what he would like me to fix and he suggested, Ravioli. Since I’ve been wanting to make scratch Lobster Ravioli for quite some time, things fell into place for a 3-day weekend centered on seafood. If we have to “shelter in place,” we might as well do it in style!

Friday night menu:
Sauteed Shrimp and Italian Four Cheese Risotto

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