Sunday, July 20, 2014

Sourdough Gozleme


This month's Sourdough Surprises challenge was perfect. While I have never heard of a gozleme (a traditional Turkish pastry filled with various ingredients and cooked on a griddle) before, its now one of my favorite things. Its fast to throw it together, you can use whatever ingredients you have on hand, and its really delicious.

I made mine for lunch one day, with a random collection of ingredients from my fridge - onions, mushrooms, a mix of dark leafy greens, some sweet italian sausage, a little fresh thyme, and lots of mozzarella and provolone, and a side of marinara to dip in. Ok, so maybe my gozlemes were more Italian than Turkish, but  its what I had on hand. And Ladybug and I loved them!

Take a look through the other gozleme (gozlemes?) that were made this month and make one of your own! You won't be disappointed!

Sourdough Gozleme: (Recipe by Me)
(yields 4-6 servings)

1 cup Sourdough Starter
1/2 cup milk
1/4 cup plain greek yogurt
1 tsp baking powder
2 cups flour
pinch salt
1 TBSP butter for melting

In a large bowl, combine the starter, milk and yogurt until combined.
Whisk in the flour, baking soda and salt. 
Turn out onto a floured surface and knead a few times until smooth. 
Cover with a cloth and allow to rest while you prepare the filling of your choice.
Divide the dough into 4-6 equally sized balls (4 for bigger servings or 6 for smaller).
Working with one ball at a time, use your fingers to press the dough out until you get a decent sized circle - you don't want the dough to be too thin or it will tear, and you don't want it to be too thick or it won't cook all the way. Repeat with remaining dough.
Divide the filling between each round, only placing it on one half of each circle.
Fold the empty half of the dough circle over the filling to make a half moon shape.
Press and seal the edges together.
On a hot skillet, melt a bit of butter and place one gozleme at a time.
Allow to cook for 2-3 minutes on each side (adding a new pat of butter when you flip), or until golden brown on both sides.
Slice and Enjoy!

Tuesday, June 24, 2014

Sourdough Fried Apples


When it comes to parties, arriving late is "fashionable". No one wants to be the first one there, you want to be the last one, to make an entrance. However, when the party is yours, you kinda need to show up, right? Lets just all agree that I can still make an entrance to this months Sourdough Surprises party, ok? 

We are almost all moved in now, just a few boxes here and there left, some pictures to hang up. But we still have some purchases we need to get. A lawnmower (we've already made a name for ourselves in the neighborhood as the worst lawn caretakers), a dining table and chairs, and a tv. Technically we have a tv, a big one, and a nice big stand to put it on. But there isn't really anywhere to put this tv and stand, especially when there are 3 (yes, THREE) wall mounts in various rooms around the house. So we still don't have cable or internet since there ins't any point in getting it when we don't have the equipment to run it on. This is why I'm late to my own party, LOL, because you can't really just go to the library or wherever you find free wifi with 2 little girls and expect to get anything done at all. 

When we first picked this challenge I knew immediately what I wanted to make! Apples dipped in a sourdough batter, fried and sprinkled (err, rolled) in cinnamon and sugar. They are quick and easy to make and oh my, oh my, are they delicious! I made two apples worth and it was really more than 2 adults and a tot could handle. But we ate it all just the same! 

Please stop by the other wonderful blogs who participated in this month's Sourdough Surprises Fried Foods challenge and see what deliciousness they fried up! 

Sourdough Fried Apples (recipe by Jenni)

1 cup sourdough starter
2 apples, sliced thinly and cored
1/8 tsp salt
1/4 cup sugar
1/2 tsp cinnamon
Cinnamon and sugar (1 cup sugar, 1 tsp cinnamon, a pinch of nutmeg, mixed together)

In a large bowl whisk together the starter, salt, sugar and cinnamon.
Add the apple slices and gently toss to coat.
Heat a large skillet with oil 1" deep over high heat until hot.
Carefully place a few apple slices into the oil and allow to cook 30 seconds to 1 minute on each side.
Place the cooked slices on a wire baking rack to cool slightly and drain of excess oil before tossing in the cinnamon and sugar mixture.
Enjoy hot!

Monday, June 16, 2014

Sweet Apple Chicken Sausage Pasta


Wowwee things have been crazy. Still unpacking and trying to find a flow to our new house! Joel is still in West Virginia finishing up his residency so its slow going as the girls and I try to navigate the new house ourselves. The move itself was crazy. The packers came late, stayed super late (smoke breaks every hour can really cut into your day) , and ran out of boxes. The moving truck came the next day and, of course, didn't have enough room on it (due to there being 3 other households and a car already on it). So my things got split into two shipments, the first already delivered but the second doesn't arrive until the 20th! I guess that gives me time to put the first half of my belongings away first...? Then follow that craziness up with a 2 day trip across the country with my in-laws, 2 girls and 2 dogs (thank goodness Joel's parents came to help me drive because I would NOT have survived that trip by myself!).

This dinner was a great meal for summer - its fast and easy to make, and delicious, too! I loved the combination of the sweet apple, sausage and spinach!  Plus it makes a TON so you have lots of leftovers!

Sweet Apple Chicken Sausage Pasta (from Iowa Girl Eats)
yields: 6-8 servings

1 lb oz rotini pasta
4 TBSP olive oil
1 shallot, chopped
12 ounces sweet apple chicken sausage, sliced
1 honey crisp apple, chopped (you can peel if you want, I didn't)
4 garlic cloves, minced
pinch red chili pepper flakes
salt and pepper to taste
15 oz great northern beans, drained and rinsed
6 oz spinach
1 cup chicken broth
1/3 cup fresh grated parmesan cheese

Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/2 up pasta water when you drain.
While the pasta is cooking, heat a very large skillet over medium-high heat. 
Add the olive oil and cook the shallots, and sausage until the sausage is golden brown, about 3 minutes.
Add the apple, garlic, and red chili pepper flakes and season with salt and pepper.
Cook 5 minutes, or until apples are tender, stirring occasionally, about 5 minutes.
Add the chicken broth, beans, and spinach, and cook about 1 minute, stirring, until spinach is wilted.
Add the pasta to the sausage/apple mixture.
Add the parmesan cheese and mix to combine, adding the reserved pasta water until you reach your desired consistency.


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