Mussels, Potatoes, and Green Beans

This is my quick no fuss, I need to make something for dinner meal. I use some short cuts to speed up cooking time, all of the ingredients pop in the microwave before they hit the skillet, totally fine. Printable recipe here.

• 1 package of mussels in natural juice
• 3/4 cup white wine
• 2 cups steamed green beans
• 2 small red potatoes
• 1 large sweet potato
• 1 teaspoon rosemary
• 1/4 teaspoon cornstarch
• 1 tablespoon olive oil
• 1 clove garlic grated (optional)
• Hunks of sourdough bread (optional)
• Salt 
• Pepper
• Parsley
• Green onion

1. Scrub potatoes, dice, toss with a dash of olive oil, and place in microwavable bowl, cook in microwave for 5 minutes.  Toss into cast iron skillet on medium heat. Season with salt, pepper, parsley, green onion, and rosemary. Cook flipping potatoes as needed. 
2. While potatoes are in pan cooking, cook mussels in microwave according to package, usually by placing plastic bag of mussels on plate and slicing vents in container, cooking for 5 or so minutes. Once cooked cool on counter until able to remove mussels from shell. Pour natural juices in with potatoes, cut one corner to use as spout. This will deglaze the pan and to make savory sauce.
3. When mussels come out of microwave place green bean streamer in, usual cooking time is 6 minutes. Toss green beans in corn starch, sprinkle on top.  This helps keep corn starch from being lumpy.
4. Add wine to potatoes.  Cook for a minute or two scraping up potatoes stuck to pan, add green beans and mussels. Stir to combine. I remove mussels from shells as a personal preference, leave in shell if you want.
5. Cook stirring as needed, until bubbly, add hunks of bread to pan if using. Turn off burner. Alternatively if using sliced bread, layer bead on plate or bowl and scoop potatoes, green beans, and mussels on top
6. Cook sauce longer if you want it thicker, the starch of the potatoes will soak up juices.
7. Enjoy!

Sourdough Bread

Here is a basic sourdough, I bought the starter while on an Alaskan cruise, best souvenir ever!! This will make one loaf of bread. You'll need a sourdough starter, Amazon has it as well.  You can also try your hand at making your, just google sourdough starter from scratch. Printable recipe here.

Sourdough Bread

• 1 cup starter 
• 1 cup warm water
• 1 teaspoon salt
• 1/2 cup oil
• 4 cups flour

1. In a larger bowl or stand mixer, mix sugar, oil salt water and sourdough starter. Add flour to the mixture a little at a time until combined and forms a ball.  Oil dough ball and place in clean oiled bowl, cover and let rise over night or four at least 7 hours.
2. The next day, knead dough for 10 minutes. ***if using crock pot to bake switch to next section *** Shape into round bread, pulling top of bread smooth and tucking bread to underside. Allow to double in size.

3. Bake at 350°F for 40 to 45 minutes, or until bread is golden brown and taps hollow.

4. Turn out on wire rack to cool.

***Bread baking in crock pot***

Most breads can be baked in crock pot, sourdough or any artisan loaf works well because they are shaped. 

Picking up at step 2 from above, shape the dough into one large loaf set on a sheet of parchment paper, score the top, and place paper and loaf into large crock pot. Place lid and set to warm this will be a time to rise the dough, usually 30 minutes is fine (this step can be skipped, I just try to make the dough rise as much as possible.)

Turn crock pot to high, check at one hour, wipe condensation off of lid.  Usually bread is done with a cook time of 1 1/2 to 2 hours. 

Bottom will be crusty and wonderful.  The top of bread will be soft and steamed... place in center of oven on a baking sheet, set broiler to high, bake for five minutes or until top is browned.

Cool completely and enjoy.

Sourdough Sub Rolls

Baked rolls

I have trouble digesting regular old wheat but have found sourdough, real fermented sourdough to be easier to digest.  I bought a post card souvenir while in Alaska containing a dried sour dough starter. Best souvenir ever, you can find these on Amazon as well.  I have heard sprouted wheat and grains are easier to digest as well and plan in trying them out.

• 1 cup sourdough starter 
• 1/2 cup olive oil
• 1 tablespoon salt
• 1 cup water (more if needed)
• 4 cups flour

1. In a bowl or gallon sized zip bag add starter, olive oil, salt, and water. Stir together.
2. Slowly add flour one cup at a time, mixing into liquid mixture. I like the zip bag for this because I can usually keep my hands out of the mixture for this. Dough should be a smooth soft consistency, if you touch it it should be slightly sticky and similar to slime.  If it is tough, add more water a tablespoon or two at a time.
3. Lightly oil if needed, cover bowl or zip bag closed.  Leave in a cool place over night or in fridge. 
4. Fast forward.  Knead dough.  It will be sticky to touch.  Oil hands.  Cut into 4 - 6 pieces.
5. Shape dough and place on stoneware or parchment lined baking sheet.
6. Shape dough, smoosh dough into a flat square and roll dough like a cinnamon bun, length wise.  Pinch seam closed and place seam side down on baking sheet. 
7. If you want to score your rolls, do so now. Dough should have enough oil on it, if not lightly oil.
8. Turn on oven light, place rolls in oven to proof with help of the low heat from the light.  Allow rolls to increase in size.  About 30 minutes to an hour.
9. Pull rolls from oven. Heat oven to 350°F. Bake rolls 30-40 minutes, tap roll, should sound hollow. Cool.  Enjoy

Sub roll

Four rolls are large and perfect for subs 6 rolls are smaller and great for hot dogs and such.

All the olive oil helps keep the crust of these rolls soft. 

It is important to let them rise, if not they will be dense and not fit for sandwiches.  Unused rolls make wonderful bread crumbs. 

Rolls ready to bake

Dough left to rise in a gallon sized zipper bag

Knead then cut dough

Flatten to make roll

Start rolling up

Completed roll, sitting on pinched seam

Hot dog bun

French Baked Toast with Coconut Cream and Eggs

Simple decadent baked toast and coconut cream, topped with eggs over easy.

There have been many fears with my dairy allergy, what will I eat?  I love dairy.  I came across a recipe for baked eggs, toast and cream, I was determined to make this edible.  Coconut cream has been a wonderful stand in for dairy.

Recipe serves two but can be adjust to one or more

• 4 eggs
• 2 slices sourdough bread (or bread of your choice)
• 1/2 cup coconut cream
• 1 teaspoon fresh chives
• Salt and pepper

1. Preheat oven to 350°F.  Toast bread anyway you wish, I prefer the cast iron skillet on medium heat, feel free to use toaster or oven.
2. In a small pan warm cream or in microwave safe bowl.  Heat until warm, add chives and set a side.  You can use all cream, the thick parts of canned coconut milk or a half and half type situation.  I add a little coconut milk with the cream.
3. I use a pampered chef mini bar pan if I am making one or two servings, but the cast iron skillet, cookie sheet, or other lipped bake ware will do.  
4. Oil on pan of choice, for the stoneware a quick spritz of olive oil if the pan is not seasoned will do.  
5. Set two pieces of toast on pan.
6. Spoon all except for 1 - 2 tablespoons of heated coconut cream on to toast, bake in oven for 5-8 minutes, until cream has soaked into bread and cream will have a baked film on top.   
7. While toast and cream are baking, in cast iron skillet crack 4 eggs, cook over easy
8. When toast is complete, move to plates and set two eggs on each toast,  cover with remaining coconut cream.
9. Sprinkle salt, pepper, and parsley (and maybe some chili flakes or Sriracha for fun.)

Another option is to bake the toast with cream with eggs in oven - I had no luck in  baking the perfect runny egg, the white would not set and the yoke would cook fully.

adapted from Saveur

Warming cream and toasting sourdough slice

Toast, covered in warm coconut cream and dried green onions. Ready to bake.

Toast, coconut cream, and green onions baked and ready  for eggs.

Toast, coconut cream, green onions, and eggs over easy- the perfect breakfast.