Sourdough Discard Pizza Dough

 Equipment

• digital scales
• mixing bowl
• pizza tray

Ingredients

200g sourdough starter discard

7g  Instant Yeast

280g water

20g Honey

30g Olive Oil

500g Bread Flour

20g Salt

Instructions

• Measure out the sourdough starter, water, honey, and yeast.  Stir together until the sourdough starter and honey are dissolved in the water. 
• Now, add the oil, flour, and salt into the bowl and gently stir together with a dough whisk or knife.  Cover with plastic wrap and allow the dough to sit for around 30 minutes. 
• Tip the dough out onto the counter and knead it really well using your hands.  This is a lovely dough to work with and with the right kneading, it will become soft and silky.  I find it takes around 10 minutes to come together when kneading by hand.  
• Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out.  I use 200g per pizza but anywhere from 200g to 300g is good for a pizza. 
• Leave the balls covered on your counter for about 30 minutes.  
• Stretch the dough  into the pizza round. 
• I like to par bake for 10 minutes in a 450 degree oven. 
• Top with your favorite toppings and finish baking. 

Easy Jalapeno Plum Jam

 2 1/2 c chopped plum

1 1/4 c sugar

1/2 Tbsp fresh lemon juice

1/2 c sugar

4 Tbsp pectin

1/4 tsp cinnamon

4-6 minced jalapeno slices

• Wash and chop plums. 
• Place all of the plums in a large pot on the stove on medium heat and mash. 
• Add the 1 1/4 c sugar and 1/2 Tbsp lemon juice, then turn up to medium-high heat. 
• Add the 1/2 c of sugar and boil again, stirring constantly while boiling for 1 minute. Then add cinnamon and jalapenos.  Taste and adjust heat to your preferences. 
• Turn down to low and test your jam to ensure it has thickened.  Each batch can vary a little because plums can vary in terms of juiciness and sweetness.  
• Fill hot jars with warm jam, then seal and process in a water bath.

Roasted Cauliflower Salad

 This is a great keto salad!

1 head of cauliflower cut into bite-sized pieces

1 yellow onion cut into 1/4-inch strips 

Med. red pepper diced

chopped roasted almonds

feta cheese

Roast Cauliflower, peppers, and onions tossed with olive oil at 425 for 20 minutes. 

Combine in a bowl with feta cheese and roasted almonds.  

BROCCOLI SALAD

1 head broccoli
1/2C sunflower seeds
1/2C chopped green onion
8 strips of crumbled bacon

DRESSING:

1/2C mayonnaise
1/2C sugar
1T vinegar

Mix all ingredients and toss with dressing. 

Cottage Meat Loaf

 This is our favorite meatloaf recipe!  I got it years ago in one of those Great American recipe mailers.  

It gets rave reviews from family and visitors alike.  

For 5 to 6 Servings:

1 1/2 lbs lean groud beef

1/2 c. tomato ketchup

1/3 c tomato juice

1/2 tsp salt and pepper

1/8 tsp red pepper 

2 eggs beaten

3/4 c. fresh bread crumbs

1/4 c finely chopped onions

2 tsp prepared mustard

Topping 

1/4 c tomato ketchup

1/2 tsp prepared mustard

2 tsp brown sugar

In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, breadcrumbs, onions, and mustard.  Mix until thoroughly blended.

Add ground beef. Mix gently but thoroughly.

Line a 9 X 5-inch loaf pan with foil.  (Poke holes in it to help drain the fat off)

Press in the beef mixture.

In a separate bowl, combine the topping ingredients, mixing well.  Spread topping over the meatloaf. 

Bake at 400 for 35-45 minutes or until done.

Drain off fat. Rest meatloaf for 5 minutes before serving. 

(I use a larger pan because my guys love the topping. Bigger pan more coverage.)