Lemon Fried Chicken

Lemon Fried Chicken

Batter
Mix together in a medium size bowl:
1 egg 
½ cup milk  (can use almond milk)
1 TBSP lemon juice 
1 cup flour (can use gluten free mix)
Grated rind of 1 lemon 
In a shallow dish, combine: 
1 1/2 cup dry bread crumbs (can use gluten free) 
1 ½ tsp. garlic salt 
Cut four boneless chicken breasts into ½” cubes. Stir chicken pieces into batter. Remove chicken pieces one at a time and roll in crumbs. Deep fry in oil on medium high heat until golden brown (safe internal temperature for chicken in 165 F). Drain on paper towels. Serve with additional lemon juice if desired.

*****
Thanks to my Aunt Marilyn for this amazing recipe.  This was a family favorite growing up, almost always requested for birthday meals.  

Sour Dough Bread

Sour Dough Bread
Yields 3 loaves

3pm the day before baking, mix together:
1 TBSP Sour dough starter
1 TBSP Purified water
2 TBSP all purpose flour

Before going to bed the night before baking, add:
5 TBSP water
8 TBSP all purpose flour

The morning of baking, add:
4 to 4 1/2 cups Purified water
4 1/2 cups Fresh ground wheat flour
5 1/2 cups All purpose flour

All to rest 15-60 minutes, then add:
3 1/2 tsp. non-idolized salt

Mix for 8 minutes, then proof in an oiled bowl.  Cover with saran wrap. 

Punch down after a few hours and allow to rise again.

In the early afternoon, shape loaves with plenty of tension and allow to rise in banneton bowls. 

Allow to rise 30% in the bowls while oven preheats.

Bake at 450 F for 26 minutes or until center is 190 F.

*****
To maintain starter, remove an additional 1 TBSP of starter from the original jar and place in a clean new container (discard any remaining or use in a different recipe).  Feed at 3pm and 10pm following the same directions for the bread.  The morning of baking, place your well fed starter back in the fridge.  Feed starter in this manner at least every 5 days.

Sour dough breads can be rather technical and complicated at first.  This recipe assumes baker has a basic understanding of sour doughs and free form loaves.
   

Sourdough Crackers



Sour Dough Crackers

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp. sea salt
1 cup sourdough starter (unfed or discarded)
4 TBSP butter, room temperature
2 TBSP herbs (optional)

Olive oil for brushing
Coarse salt for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth, cohesive dough. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes.  Roll out between two floured sheets of parchment paper, then transfer to a cookie sheet.  Cut with a pizza wheel. 

Poke with a fork, brush with oil and sprinkle with salt.  Bake at 350 F 20-25 minutes.  Store airtight at room temperature for up to a week; freeze for longer storage.

Thanks to King Arthur for this great recipe.

Chocolate Donut Glaze



2 tablespoons milk (or dairy-free milk)
3 tablespoons unsweetened cocoa powder 
1 1/2 cups powdered sugar

Whisk ingredients together until smooth, adding a little more milk if needed.  Dip donuts into glaze, then allow to glaze to firm before serving.


Chocolate Chip Cookies



 
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 tsp. vanilla extract

2 eggs

1 tsp. baking soda
¾ tsp. salt
1 cup whole wheat flour
1 ½ cup all purpose flour

1-2 cups chocolate chips

Cream together butter, sugars and vanilla.  Add eggs, then dry ingredients.  Bake at 350 F for 8-10 minutes on a greased cookie sheet.

****
Thanks to my Dad for this favorite recipe!

Easy Gluten Free Brownies



1 stick butter (8 TBSP) 

1/4 cup cocoa powder 

1/2 cup brown sugar 
1/2 cup sugar 
1/2 tsp. salt
1 tsp. vanilla extract 

2 eggs

1/4 cup corn starch
1/2 cup chocolate chips 

Preheat oven to 350 F.  Line a 9x9 baking dish with parchment, spray with oil. In a medium sauce pan, melt butter over medium heat. Stir in cocoa powder for 20-30 seconds until thick and smooth. Remove from heat then add remaining ingredients in order listed. Pour into baking dish. Bake 27-30 minutes. Allow to cool for 1 hour before serving. 




Meatballs and Pasta

1 LB Ground Beef
Fresh Rosemary, finely minced
1/2 cup Bread crumbs
2 squirts Mustard
1 TBSP Oregano
1 egg (or chia seed egg replacement)
Sea Salt
Pepper

Mix ingredients together and form into 24 balls.  Drizzle them with olive oil, cover and place in fridge until needed. 

When ready, heat a medium saute pan over medium heat.  Drizzle with olive oil, then cook on each side for a total of 9-12 minutes.  Serve with spaghetti sauce and pasta.

A favorite for spaghetti sauce includes 32 oz. of tomato sauce, fresh basil, caramelized onions, garlic, Italian seasoning and roasted pureed vegetables.   

Banana Bread



Cream together:
            1 ¾ c. sugar                                                ½ c. butter
Add:
            4 beaten eggs
Add: 
            2 c. mashed bananas (abt. 4)                    1 t. soda
            1 ½ c. flour                                                1 t. vanilla
            ½ c. whole wheat flour

Bake at 350 for 40 –50 minutes.  Makes 2 loaves.  

*****
Thanks to my mom for this amazing recipe!