Sunday, October 19, 2014

Sunday Sunday Sunday...

Weekend breakfast rocks!  Sourdough waffles with hot syrup, black forest uncured bacon, and a fruit salad made from pummelo, oranges and pink lady apples.  Strong coffee chilled with chocolate milk in it.  I found a low sugar high protein chocolate milk, and oh my!  It's wonderful in iced coffee.
Sourdough Waffles
2 C baking mix
2 eggs
1 C sourdough starter
1 1/2 C buttermilk
1 T oil
Mix all ingredients and let sit fifteen minutes.  I mix it then plug in the waffle iron.  When it's finally hot and ready to start using it, the batter will be actively bubbling from the sourdough, and light and lovely.  You may need to thin the batter a little if it seems heavy.  I just use regular milk to do that.  When we are done, we'll freeze the leftover waffles for use later this week.
I cooked my bacon on a foil lined sheet pan this morning.  When it was crispy and done, I filled the sheet pan with slices of trimmed cauliflower and crimini mushrooms I seasoned with Mrs. Dash and drizzled with olive oil.  It will get used to make a creamy oven roasted cauliflower and mushroom soup for lunches this week.

Roasted Cauliflower and Mushroom Soup
1 onion diced
2 T olive oil
In a large skillet, saute' the onion in oil.  Add:
1 C bell pepper strips
1 C  diced celery
2 diced peeled carrots
1 minced clove garlic
pinch of red pepper flake
tsp dried parsley
1 quart turkey or chicken stock
Add the roasted vegetables (see above) to the soup, and bring to a boil.  Reduce heat and simmer twenty minutes.  In a large measuring cup, mix 2 C milk with 4 T cornstarch to make a slurry.  Add to simmering soup, and stir until thickened.  Finish with a pat of butter, and adjust seasoning.  Once this is cooled, I'll fill quart jars and store in the fridge.

We went to the grocery store early today, so I took the opportunity to prep that cauliflower and mushroom soup before putting all the produce away.  I also prepped the half boneless ham for sandwiches by slicing it thin, and used the end to dice for the freezer.  I'll use it for split pea soup, or to cook with black eyed peas one day.
I purchased a half turkey breast.  All the skin and bones go into my stockpot filled with water, along with some black peppercorns and a couple fresh bay leaves.  I'll have about seven or eight quarts of turkey stock to can when it's done.  I'll divide the breast, and slice thinly half of it for sandwiches.  The rest gets diced for turkey pot pie, or turkey tettrazini.

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