Categories
Recipes sourdough recipes

Sourdough Discard Cinnamon Raisin Bread

Sourdough discard cinnamon raisin bread

Sourdough discard bread is so easy! This sourdough discard cinnamon raisin bread is perfect for the busy sourdough baker. It still has the benefits of sourdough, but with the added yeast, it is so quick and easy. You could make it every weekend.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make Sourdough Discard Cinnamon Raisin Bread?

Ingredients:

Dough:

  • 300 grams water (105-110 degrees F)
  • 7 grams active dry yeast
  • 28 grams honey
  • 115 grams sourdough discard, fresh or from the refrigerator
  • 240 grams all-purpose flour
  • 120 grams bread flour
  • 150 grams whole wheat flour
  • 9 grams kosher or sea salt
  • 28 grams canola oil

Filling:

  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons cinnamon
  • 2 teaspoons all-purpose flour
  • 1/4 cup granulated sugar
  • 2/3 cup raisins

How to make Sourdough Discard Cinnamon Raisin Bread

Prepare the dough

Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients.

Yeast mixed with warm water and honey
Yeast mixed with warm water and honey
Activated yeast
Activated yeast mixture

Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky.

Dough

Turn the dough out onto a floured surface, knead the dough for a few minutes sprinkling flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.

Dough ready to rise
Dough ready to rise
Dough doubled in size

Add the filling

While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well.

egg mixture, cinnamon sugar, and raisins

Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20×6 inch rectangle.

dough rolled out

Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.)

brush on the egg mixture

Sprinkle on the cinnamon sugar mixture, then the raisins.

add the cinnamon sugar mixture
add the cinnamon sugar mixture
add the raisins
Add the raisins

Prepare for baking

Roll your dough toward the clean edge.

roll the dough

Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan.

dough roll in greased pan

Allow it to rise until it is approximately 1 inch above the top of the pan.

dough risen in pan

Score the top in four diagonal slits 1/2 inch deep.

dough with slits

Baking

Preheat oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F.

Sourdough cinnamon raisin bread baked
Sourdough cinnamon raisin bread cooling

Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.

Printable Recipe

Sourdough Discard Cinnamon Raisin Bread RecipeDownload

Recipe By Kristin
Course: Bread Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

15 minutes

Cooking Time

45 minutes

Calories

kcal

INGREDIENTS

  1. 300 grams water (105-110 degrees F)

  2. 7 grams active dry yeast

  3. 28 grams honey

  4. 115 grams sourdough discard, fresh or from the refrigerator

  5. 240 grams all-purpose flour

  6. 120 grams bread flour

  7. 150 grams whole wheat flour

  8. 9 grams kosher or sea salt

  9. 28 grams canola oil

  10. 1 egg

  11. 1 tablespoon water

  12. 2 teaspoons cinnamon

  13. 2 teaspoons all-purpose flour

  14. 1/4 cup granulated sugar

  15. 2/3 cup raisins

DIRECTION

  1. Prepare the dough

    Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients.
    Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky.
    Turn the dough out onto a floured surface, knead the dough for a few minutes, sprinkle flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.

  2. Add the filling

    While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well.
    Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20 x 6 inch rectangle.
    Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.)
    Sprinkle on the cinnamon sugar mixture, then the raisins.

  3. Prepare for baking

    Roll your dough toward the clean edge. Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan. Allow it to rise until it is approximately 1 inch above the top of the pan. Score the top in four diagonal slits 1/2 inch deep.

  4. Baking

    Preheat the oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F.
    Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.

NOTES

More Sourdough Discard Recipes

As an Amazon associate, I earn on qualified purchases.

Categories
Recipes Sides

Low Carb Mashed Potato Squash Recipe

mashed potato squash

Mashed potato squash, aka: white acorn squash, is a low carb alternative to regular mashed potatoes. Perfect for diabetics and others trying to reduce carbohydrates. This white squash tastes very similar to potatoes, making it a perfect substitute. It can be served with many of the same toppings you would put on mashed potatoes. Top with sour cream, gravy, or load it with cheese and broccoli or bacon.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Where can you find mashed potato squash?

Honestly, your best bet is a Fall farmers market. Look for a white squash about the same size and shape as an acorn squash. You probably will not find this one at your local supermarket, but maybe a small farm store or roadside produce stand. If you are not able to find one, you can always grow your own. Find the seeds here.

What tools do you need?

Ingredients

  • 1 mashed potato squash (aka: white acorn squash)
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 tablespoon butter

How to make Mashed Potato Squash

Roasting the squash

Preheat the oven to 375 degrees F.

Slice the white acorn squash in half, scoop out the seeds with a spoon.

mashed potato squash sliced in half
Slice in half
scoop out seeds
scoop out seeds

Coat the cut edge with olive oil, and sprinkle it with salt and pepper.

coat with olive oil
Coat with olive oil
sprinkle with salt and pepper
Add salt and pepper

Line a sheet pan with parchment paper. Place the squash cut side down on the pan.

roast cut side down

Bake the squash for 40-45 minutes or until softened.

roasted mashed potato squash

Mashing the squash

Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.

Add the butter and use a potato masher or hand mixer to mash the squash.

add butter
Add butter
mashed potato squash
mashed squash

Add your desired potato toppings or mix-ins.

loaded mashed potato squash
Loaded with cheese and bacon
Add sauteed onions
Mix-in sauteed onions

Mashed potato squash mix-in and topping suggestions

  • Garlic butter or roasted garlic
  • Sauteed onions
  • Cheese and broccoli
  • Cheese and bacon
  • Sour cream and chives
  • Gravy

More Great Squash Recipes:

Printable Recipe

Mashed Potato Squash RecipeDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Easy

Servings

4 minutes

Preparing Time

5 minutes

Cooking Time

40 minutes

Calories

kcal

INGREDIENTS

  1. 1 Mashed Potato Squash

  2. 1 Tablespoon Olive oil

  3. 1 Tablespoon butter

  4. Salt and pepper to taste

DIRECTION

  1. Preheat the oven to 375 degrees F.<br>Slice the squash in half, scoop out the seeds with a spoon. Coat the cut edge with olive oil, and sprinkle it with salt and pepper.<br>Line a sheet pan with parchment paper. Place the squash cut side down on the pan.<br>Bake the squash for 40-45 minutes or until softened.<br>Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.<br>Add the butter and use a potato masher or hand mixer to mash the squash.<br>Add your desired potato toppings or mix-ins.<br>

NOTES

As an Amazon associate, I earn from qualified purchases.

Categories
Recipes Sides

Best Butternut Squash Risotto Recipe

Butternut squash risotto

This butternut squash risotto makes a great side dish or a tasty vegetarian main dish. A perfect option for meatless Monday or Fridays during Lent. It also makes great leftovers for packed lunches. Squash is traditionally a Fall food, but it is available and delicious any time of year.

This post may contain affiliate links. I earn commission from purchases at no additional cost to you.

Tools needed to make Risotto

Squash Risotto Ingredients

  • 2 pounds of Butternut squash (average size is 2-3 pounds)
  • 3-4 cloves of garlic
  • 4 cups vegetable broth
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1.5 cup arborio rice
  • 4-6 fresh sage leaves, sliced finely
  • 1.5 cups white wine
  • 1 teaspoon freshly ground black pepper
  • 1 cup shredded parmesan cheese

Squash Risotto Directions

Prepare the ingredients:

Grate the garlic, add a pinch of salt and set aside. For best results use a ceramic grater plate.

grated garlic

Peel the squash with a vegetable peeler. Once the outer skin is gone, peel another layer. This seems wasteful, but a second layer is important because the skin is deeper than the outer layer. If you don’t peel a second layer, you will end up with a tough skin on the edge of all of your squash pieces.

Slice the squash in half. Scoop out the seeds with a spoon. Dice one half into 1/4 inch cubes, grate the other half in a food processor. Weigh out 1 pound of each and freeze the rest. Include the weight on the freezer bag.

Pour the stock into a saucepan and bring to a simmer. Continue to simmer to keep warm.

Rinse the risotto.

rinse risotto

How to cook the butternut squash risotto

In a large Wok or Pot melt the butter with the olive oil over medium heat. Add the cubed squash and onion, sauté until softened, about 5 min.

Sauté squash and onions

Add the risotto, and continue mixing until risotto is opaque, about 5 min.

add risotto

Pour in half of the wine, and continue to stir until the wine is absorbed. Mix in the other half of the wine, and stir until absorbed. Next, add 1/2 cup of stock and continue stirring, when it is nearly absorbed, add the sage and grated squash and another half cup of stock.

Add sage
Add sage
add grated butternut squash
Add grated squash

Continue adding the stock 1/2 cup at a time, add another 1/2 cup when the last one is almost fully absorbed. Continue stirring and adding stock until the risotto is fully cooked, approximately 20 minutes. When the risotto is ready it will be firm but tender and no longer appear white.

Add the grated garlic, salt and pepper, and parmesan.

add parmesan cheese

Add additional stock if needed. Heat and stir until the cheese is melted, and all ingredients are well mixed.

butternut squash risotto

Printable Recipe

Butternut Squash Risotto Printable RecipeDownload

Recipe By Kristin
Course: Side Cusine:American Difficulty:Medium

Servings

6 minutes

Preparing Time

30 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 2 pounds of Butternut squash (average size is 2-3 pounds)

  2. 3-4 cloves of garlic

  3. 4 cups vegetable broth

  4. 1/4 cup butter

  5. 2 tablespoons olive oil

  6. 1 medium onion, chopped

  7. 1.5 cup arborio rice

  8. 4-6 fresh sage leaves, sliced finely

  9. 1.5 cups white wine

  10. 1 teaspoon freshly ground black pepper

  11. 1 cup shredded parmesan cheese

DIRECTION

  1. Grate the garlic, add a pinch of salt and set aside.<br>Peel the squash with a vegetable peeler. Once the outer skin is gone, peel another layer. This seems wasteful, but a second layer is important because the skin is deeper than the outer layer. If you don't peel a second layer, you will end up with a tough skin on the edge of all of your squash pieces.<br>Slice the squash in half. Scoop out the seeds with a spoon. Dice one half into 1/4 inch cubes, grate the other half in a food processor. Weigh out 1 pound of each and freeze the rest. Include the weight on the freezer bag.<br>Pour the stock into a saucepan and bring to a simmer. Continue to simmer to keep warm.<br>Rinse the risotto.<br>In a large Wok or Pot melt the butter with the olive oil over medium heat. Add the cubed squash and onion, sauté until softened, about 5 min. Add the risotto, and continue mixing until risotto is opaque, about 5 min.<br>Pour in half of the wine, and continue to stir until the wine is absorbed. Add the other half of the wine, and stir until absorbed. Add 1/2 cup of stock and continue stirring, when it is nearly absorbed, add the sage and grated squash and another half cup of stock. Continue adding the stock 1/2 cup at a time, add another 1/2 cup when the last one is almost fully absorbed. Continue stirring and adding stock until the risotto is fully cooked, approximately 20 minutes. When the risotto is ready it will be firm but tender and no longer appear white.<br>Add the grated garlic, salt and pepper, and parmesan. Add additional stock if needed. Heat and stir until the cheese is melted, and all ingredients are well mixed. <br>

NOTES

As an Amazon Associate, I earn on Qualified purchases.

Categories
Appetizers Recipes

How to make Tomatillo Salsa

Tomatillo salsa

Tomatillo salsa or Salsa Verde is a green salsa made with fresh tomatillos. It is a tangy sauce that can be used as a dip for chips, a taco topping or a sauce for fish or chicken. This is my favorite tomatillo salsa recipe. It’s so simple! Here’s how to make tomatillo salsa.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make tomatillo salsa?

  • A food processor, A mini processor will work for this recipe.
  • A saucepan
  • A chef’s knife
  • cutting board

Tomatillo Salsa Ingredients:

  • 1/2 pound tomatillos
  • 1-2 jalapeños
  • 1/2 onion, quartered
  • 1/4 teaspoon cumin
  • 2 tablespoons chopped fresh cilantro
  • salt to taste

Tomatillo Salsa Instructions:

First remove the husks from the tomatillos, it is easier to remove them if you soak them in water first.

Soak the Tomatillos
Husks Removed

Remove the stems and seeds from the Jalapeños. Peel and quarter the onion. Rinse the cilantro and remove the stems.

Place the whole tomatillos, jalapeños, and onions in a saucepan. Cover with water and boil for 5 minutes.

Boil the tomatillos

Drain off the water and transfer the vegetables to the food processor. Add the remaining ingredients and process until smooth.

Tomatillo salsa in the food processor
Salsa ready to serve

Printable Recipe:

Tomatillo Salsa RecipeDownload

Where can you find Tomatillos?

You can find them at most grocery stores, farmer’s markets, or you can grow your own. They can even grow in a pot! Fresh tomatillos are firm with tight fitting husks.

Homegrown tomatillos
Tomatillo plant in a pot

If you like green dips, try this easy guacamole recipe.

As an Amazon associate, I earn from qualified purchases.

Categories
Health Tips Healthy Home

Which Thermometer is best for your home?

Which thermometer is best for your child

Whether you are expecting your first child or getting ready to send one off to college, it is important to have a home thermometer. A thermometer is the most basic health screening device you can have to determine if you or your child needs to see a doctor. What is the best thermometer for home use? Here are some tips from a pharmacist on how to choose the right thermometer for your home.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Disclaimer: This article is intended to help you choose the right thermometer for home use, the intent is not to help you determine if your family member has a fever that needs medical attention. If you are looking for that information I’d recommend this site.

What are the different types of thermometers?

  • Digital temporal thermometer – These are available in contact and contactless.
  • Digital tympanic thermometer – Require some skill, but can be used in anyone over 6 months old.
  • Digital multi-use thermometer – Can be used for all ages, the rectal route is most accurate for infants. Can be used orally, rectally, or under the arm.
  • Mercury thermometer – Should be disposed of due to toxicity. For safe disposal check out this site.
  • Pacifier thermometer – Not recommended due to low accuracy.
  • Forehead strip thermometer – This is the type often found in first aid kits. Decent for screening, but also not recommended due to low accuracy.

Which thermometer is most accurate?

The digital rectal thermometer is most accurate for infants and toddlers.

A digital oral thermometer and the digital tympanic thermometer are also accurate if used properly. The digital oral thermometer must be kept under the tongue inside a closed mouth until it beeps. This is why itis not recommended for younger children who may not keep it under their tongue and may not be able to follow directions to keep their mouth closed.

The digital temporal thermometer is considered an acceptable alternative for screening for fever. Some studies have shown that it could be off by 1 degree F.

Which thermometer is best for home use?

Digital Temporal thermometer

The Digital temporal thermometer is recommended for all ages.

Pros:

  • Easy to use – always follow manufacturer specific instructions for where to point it and how far away from the forehead you should hold it.
  • Non-invasive – Some models even have a quiet mode, so you can use it while your child is sleeping.
  • Other uses – You can use some models to measure the temperature of bath water and food.

Cons:

  • May not be as accurate as the rectal, tympanic or oral route depending on the age of the child. It is still a great screening tool. You could always repeat with another more accurate method.
  • Outside weather conditions can affect the reading, so you should wait at least 15 minutes after being outside in hot or cold conditions before taking a temperature.
  • Anything on the forehead, including sweat can affect the reading.
  • Cost – Although the price has come down quite a bit, these thermometers are more expensive than the digital multi-use thermometers.
  • User error – Make sure you follow the manufacturer specific instructions.

Digital Tympanic thermometer

The Digital tympanic thermometer is recommended for anyone over 6 months of age.

Pros:

  • More accurate than a temporal thermometer if used properly
  • Recommended in infants as young as 6 months
  • Less invasive than a rectal thermometer

Cons:

  • Cost – This is the most expensive digital thermometer.
  • Requires a disposable plastic probe cover for each use.
  • Ear wax can interfere with the reading.
  • Outside weather conditions can affect the reading, so you should wait at least 15 minutes after being outside in hot or cold conditions before taking a temperature.
  • Not recommended for babies under 6 months old.
  • User error is possible. Make sure to read the instructions that come with thermometer.

Digital Multi-Use Thermometer

The Digital multi-use thermometer is recommended for all ages depending on route.

Pros:

  • Cost: It is the least expensive option.
  • Can be used orally, rectally or under the arm (axillary).
  • It is the most accurate option for infants when used rectally. If you have an infant it is best to purchase one with a short probe to prevent over insertion.

Cons:

  • Although inexpensive, you may need to purchase two if you plan to use one rectally. You should not use the same thermometer rectally and orally. If you use the thermometer rectally, it should remain a rectal use only thermometer. Label it, “for rectal use only”.
  • The oral route is only accurate over age 4.
  • You could get an inaccurate reading orally if the person is so congested they have to breath through their mouth. The mouth must remain closed.
  • You should wait at least 15 minutes after consuming hot or cold beverages before taking an oral temperature.
  • The axillary route is not as accurate.
  • The rectal route requires a lubricant such as petroleum jelly

What thermometer is best based on age of family members?

Birth to 6 months: A digital rectal thermometer. The rectal route is the most accurate in this age group. This thermometer has a stopper to ensure you will not insert it too deep. A Digital temporal thermometer is reasonable to use for screening in this age group. It is less accurate, but it is great for determining if you should take a rectal temperature. Some models can also be used to help parents measure safe food and bath water temperatures.

6 months to 3 years: A digital rectal thermometer. The rectal route is the most accurate in this age group. The second most accurate thermometer in this age group is the Digital tympanic thermometer. A Digital temporal thermometer is reasonable to use for screening in this age group.

Kids 4 and up: A Digital multi-use thermometer is really all you need if everyone in your family is over four years old. It would be nice to have an alternative for the younger children, since they may not be able to keep their mouth closed for an accurate reading if they are really congested. The Digital tympanic thermometer, is the next most accurate for this age group. A Digital temporal thermometer is reasonable to use for screening in this age group.

Adults: A Digital multi-use thermometer is really all you need if everyone in your family is an adult. Therefore, it is a great one to get when your teen leaves for college.

As an Amazon associate, I earn from qualified purchases.

Categories
Entertaining at home

How to Play Mao, Part Game Part Prank

how to play mao

Mao (pronounced mow) is a fun card game I learned from my son. He didn’t teach me the game, because discussing the rules is forbidden. I had to learn like most new players, by playing and watching and learning. This is why the game is also a prank. Some people love it! Others will hate the game. If you love games and puzzles this is a great game for you! Here’s how to play Mao!

What do you need to play Mao?

Just one regular deck of cards for every 2-3 players. It does not matter if the decks are missing cards. This is a great game to play for any deck of cards that is missing a card or two. It also does not matter if the backs of all of the cards match. Jokers should be removed from the decks, but can be set aside for use when new ules are created. More on this later.

You also need at least one player that knows how to play the game. I will teach you most of the rules. The other rules will be posted in an alternate location. It would be most fun if you had a second person read those rules, so you will each get a feel for what a new player will experience, because that is part of the fun!

Mao can be played with 2 or more players, but it is best to have at least 3 players. If you are new to the game, recruit a good sport to be your third player. They will not read any of the rules and will have to learn from you and the second player who will read the other half of the rules. So Fun!!

What is it like to learn Mao?

My first experience with Mao was like this:

Son: “Mama, want to play a new card game?”

Me: “Sure, I’d love to”

Son: Deals out 7 cards to each player, and places the remaining deck in the center of the table. “Are you ready?”

Me: “No, I don’t know how to play.”

Son: “See, that’s the thing about Mao, you are not allowed to talk about the rules. Are you ready?”

Me: “yes” hesitantly

Son: Flips over the top card on the deck. States: “Mao begins”

Me: “Can I touch my cards now?”

Son: Throws a card from the top of the deck at me, says “talking”

Play began with no talking. I watched other players follow suit or play a card with the same number. E.g.: If a 3 of spades was played, the next player played another spade or a 3 of any suit.

Sometimes players drew cards. Sometimes they drew and said “thank you”. When I drew and said “thank you” a card from the top of the deck was handed to me for talking. Confusion began.

After a few rounds I was able to pick up on the basic rules, and some of the extra rules.

What are the basic rules of Mao?

No talking is allowed and the rules must never be discussed.  Talking during play will result in receiving an extra card from the top of the deck.  Any player can give this card to the person who is talking, stating “talking”.

The dealer deals 7 cards to each player. Players cannot touch the cards until the dealer sets the remaining deck in the center, flips over the top card and states “Mao begins”

The object of the game is to be the first person to get rid of all of your cards.

The player to the left of the dealer starts play by playing any card of the same suit or any card of the same number or face. E.g.: Jack on jack, 3 on 3 or spade on a spade.

If a player does not have a playable card, they have to draw a card from the top of the deck. If it is playable they can play it, if not they must add it to their hand. Once the card is added to their hand this should signal the next player’s turn.

Mao Special Card Rules:

Some cards have special requirements. Here I’ll give you half of the special cards. It would be more fun to have a second person read the other half of the rules. Find the other half here.

Note: These special card rules have some regional variability. If you are playing with someone from a different area, you might want to verify that you are playing with the same rules before play starts. This variation could really confuse new players.

Fives

When you play a five: play reverses, similar to a reverse in UNO. If a player plays out of turn because they do not know this rule, any other player can take a card off the top of the deck, give it to the player who played out of turn. If they do this they should say “playing out of turn”. (The card played out of turn should also be returned to the player) This is called carding. If the player who should play does not know this rule, they will not know it is now their turn. In this case, any player can take a card off the top of the deck give it to the player who should play and say “taking too long”. Hopefully they will catch on and play a card. Play then continues in reverse.

Queens

If you play a Queen, you must physically make a salute gesture. This is called saluting the queen. If a player fails to salute the queen, any player can take a card of the top of the deck, give it to that player and state “failure to salute the queen”.

Number of cards remaining

If a player is down to 2 cards in their hand, they must say “approaching Mao”. Failure to do so could result in any player giving them a card from the top of the deck and saying “failure to say approaching Mao”.

If a player is down to 1 card in their hand they must say “Mao”. Failure to do so could result in any player giving them a card from the top of the deck and saying “failure to say Mao”.

How conflict is resolved in Mao

In any game where talking is not allowed there is most certainly going to be confusion over rules. If a player believes another player has done something outside of the rules and needs to clarify, they can call a “Point of Order”. During a point of order rules may be clarified. Talking is allowed. The Point of order should be ended quickly once the dispute is resolved. It ends when someone states “Point resolved”. Play continues.

Ending the game of Mao

This is the most fun part of Mao. When someone wins, gets rid of their cards first. They get to make up a new rule. The only stipulations for the new rule is that the new rule cannot contradict an existing rule and it has to be explained in one sentence. The one sentence rule just keeps the new rule from being too complicated.

Here are some examples of new rules:

Play a Jack and you have to boogie, aka dance in your chair. Failure to due so will result in a card for “failure to boogie”.

A Joker is placed next to the discard pile. When you play a 2 you must discard another card on the joker, aka: feeding the joker. Failure to do so will result in a card for “failure to feed the joker”.

These new rules keep the game new and interesting for all players. This way the game is always changing and fun for everyone. It’s always a puzzle!

Categories
Easy meals Recipes

Easy Sheet Pan Chicken Fajitas Recipe

Easy sheet pan chicken fajitas

Sheet pan meals are so easy! These sheet pan chicken fajitas are perfect for a busy night! So tasty and so easy.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make sheet pan fajitas?

Sheet Pan Fajitas Ingredients:

  • 3 Chicken Breasts
  • 3 Bell Peppers
  • 1 Large onion, or 2 small onions
  • 4-5 Garlic cloves
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Chili Powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 lime, cut into wedges
  • Fresh Cilantro
  • Warm tortillas

Easy Sheet Pan Fajitas Directions:

Trim the chicken breasts and cut into 1/2 inch strips. This is best accomplished with kitchen shears.

Trimmed chicken

Use a chef’s knife to slice the bell peppers and onions into 1/8- 1/4 inch strips.

Peel and smash the garlic cloves.

Sliced peppers, onions and crushed garlic.
Sliced peppers, onions and crushed garlic.

Drizzle the olive oil over the chicken and vegetables.

Mix the chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper, salt and pepper in a bowl.

Sprinkle the seasoning mixture over the chicken and vegetables.

Seasoned chicken
Seasoned Veggies

Arrange the seasoned chicken and vegetables on a parchment lined sheet pan.

Sheet pan fajitas ready to bake

Preheat the oven to 425 degrees F. Bake the chicken and vegetables for 15-20 minutes flipping after 10 minutes. Check the internal temperature of the chicken to ensure it is at least 165 degrees F.

Sheet pan fajitas, ready to serve

Once the chicken has reached an internal temperature of 165 degrees F, remove it from the oven and squeeze some lime juice over the chicken and veggies. Sprinkle some fresh cilantro over the chicken and veggies.

Serve with warm tortillas and your favorite fajita toppings.

Fajita toppings

Sheet Pan Fajita Topping Suggestions:

  • Salsa or pico de gallo
  • Diced tomatoes
  • Shredded cheese
  • Shredded lettuce
  • Diced onion
  • Fresh Cilantro
  • Lime juice
  • Sour Cream
  • Tomatillo Salsa
  • Guacamole
More fajita toppings

Printable Recipe:

Sheet Pan Chicken FajitasDownload

More Easy Meals

Quick and Easy Chili
Best Leftover Pulled Pork Street Tacos, better than Hello Fresh
Better than Rachel Ray’s Italian Mac ‘n Cheese
Categories
Recipes sourdough recipes

Easy Sourdough Discard Whole Wheat Hamburger Buns

Sourdough discard hamburger buns

Sourdough discard hamburger buns are a great way to use up some of your discard. They are so tasty! These hamburger buns are made with whole wheat flour and bread flour, the perfect mix! These buns are also great for pulled pork sandwiches. Both taste great with the everything bagel topping!

Disclaimer: This post may contain affiliate links, I earn on qualified purchases at no additional cost to you.

What tools do you need to make Sourdough discard hamburger buns?

Hamburger bun Ingredients:

  • 125 grams warm milk (105-110 degrees F)
  • 25 grams sugar
  • 4 grams instant yeast
  • 125 grams whole wheat flour
  • 125 grams bread flour
  • 50 grams sourdough discard
  • 1 egg yolk
  • 50 grams butter, softened but not melted
  • 5 grams kosher or sea salt
  • 1 egg white
  • 1 teaspoon water
  • Everything bagel seasoning, to taste

How to make sourdough discard hamburger buns

Make the dough

First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.

milk, yeast and sugar in a stand mixer

Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.

mixing dough with paddle attachment

Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.

kneading with a dough hook
kneading with a dough hook

Rising stage

Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size. The amount of time will vary depending on the temperature of your kitchen. I do not like variability, so I always allow my dough to rise in my Ninja Foodi on the proof setting. If set to 90 degrees F, this step will reliably take about 1 hour.

Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.

Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap an allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. I like to set my cookie sheet on a heat mat to ensure they will be ready to bake in 30 minutes. When they a plumped up and rounded, they are ready to bake.

buns rising

Baking the buns

Preheat the oven to 350 degrees F.

Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning.

Dough balls with egg wash and everything bagel seasoning
Dough balls with egg wash and everything bagel seasoning

Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom.

Cool on a wire rack.

cooling on a wire rack

Best if enjoyed within 24 hours.

Printable Sourdough Hamburger Bun Recipe

Sourdough Discard Hamburger BunsDownload
Easy Pulled pork

These buns are also great for pulled pork sandwiches. Find the recipe here.

More sourdough discard recipes

discard sheet pan pancakes

Sourdough discard strawberry shortcake

discard mini pita bread

Sourdough discard pizza crust

Recipe By Kristin
Course: Bread Cusine:American Difficulty:Easy

Servings

4 minutes

Preparing Time

20 minutes

Cooking Time

20 minutes

Calories

kcal

INGREDIENTS

  1. 125 grams warm milk (105-110 degrees F)

  2. 25 grams sugar

  3. 4 grams instant yeast

  4. 125 grams whole wheat flour

  5. 125 grams bread flour

  6. 50 grams sourdough discard

  7. 1 egg yolk

  8. 50 grams butter, softened but not melted

  9. 5 grams kosher or sea salt

  10. 1 egg white

  11. 1 teaspoon water

  12. Everything bagel seasoning, to taste

DIRECTION

  1. First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.<br>Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.<br>Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.<br>Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size, approximately 1 hour.  The amount of time will vary depending on the temperature of your kitchen. Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.<br>Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap and allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. When they :a plumped up and rounded, they are ready to bake.<br>Preheat the oven to 350 degrees F.<br>Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning. Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom. Cool on a wire rack. <br>

NOTES

As an Amazon Associate, I earn from qualified purchases.

Categories
Recipes Traeger Recipes

Best Traeger Pulled Pork Recipe

Easy Pulled pork

If you own a Traeger or really any smoker, one of the go to recipes you just have to try is pulled pork. This is the best Traeger pulled pork recipe! It’s so simple. You just have to make sure you have enough time to get it done before your guests arrive. Pulled pork is a great recipe to feed a crowd, but it also makes great leftovers.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost you you.

How long must you smoke a pork butt at 225 degrees F?

It depends on the size of your pork butt, your smoker and the weather. It also depends on weather or not you wrap it. If you follow my recipe and have a 6-7 pound pork butt and warm weather (-70 degrees F) it should take about 12 -14 hours.

What tools do you need to make the best pulled pork?

Pulled pork ingredients:

  • 6-7 pound pork shoulder roast (pork butt)
  • 2-3 Tablespoons Traeger pork and poultry rub
  • 1 cup apple juice
  • 2-3 Tablespoons honey
  • 1/4 cup dark brown sugar

Pulled pork directions:

Trim your pork the night before you want to smoke it. Remove excess fat but it is not necessary to remove all of the fat since by the time the pulled pork is ready, the fat will be mostly gone and fat adds flavor.

Season your pork with Traeger Pork and Poultry rub. Place it in the refrigerator overnight.

Seasoned and trimmed pork butt
Seasoned and trimmed pork butt

In the morning remove the pork from the refrigerator and preheat the Traeger to 225 degrees F. When the Traeger is preheated, place a meat thermometer in the pork and place it directly on the grate. Close the Traeger and monitor the temperature.

Pork butt on Traeger

Once the thermometer reaches 160 degrees (~6 hours). It is ready to wrap.

Pork butt after 6 hours of smoking-ready to wrap

For the wrapping stage, warm up the apple juice in the microwave so it is warmer than the pork. Remove the pork from the Traeger and place it in a foil pan. Alternatively, you can use butcher paper or just foil. Sprinkle on the dark brown sugar, drizzle with honey and add the warm apple juice to the pan. Cover the pan with foil, put the meat thermometer back in the meat. You can stick it right through the foil on top.

Pork seasoned with honey, brown sugar and apple juice. Ready to cover.
Pork seasoned with honey, brown sugar and apple juice. Ready to cover.

Continue to smoke for 6-8 more hours at 225 degrees F or until the internal temperature reaches 205 degrees F. Remove the pan from the Traeger and allow it to rest for at least 30 minutes before pulling it.

Pulled Pork
Pulled Pork – ready to serve.

You can use 2 forks to pull the pork, but if you have room to store them these meat shredder claws will get the job done faster.

What is the best sauce to add to pulled pork?

I like to wait to add sauce to my pulled pork because it’s better to allow each guest to choose a sauce they prefer. It’s also better for leftovers. You can get more creative if you do not add the sauce. Try these amazing pulled pork street tacos!

Here are some great options:

Homemade BBQ Sauce

Printable Pulled Pork Recipe

Easy Pulled PorkDownload
How to Make Fabulous Smoked ribs
Easy Sourdough Discard Whole Wheat Hamburger Buns

As an Amazon Associate, I earn from qualified purchases.

Categories
Breakfast recipes Recipes sourdough recipes

Sourdough Discard Sheet Pan Pancake Recipe

Sheet pan pancakes

Sheet pan pancakes are a quick and easy way to feed a crowd in the morning without having to stand by the stove for hours. They also make great leftover breakfast for easy weekday mornings. This sourdough sheet pan pancake recipe is also great for using up some extra discard. This recipe can also be used to make regular sourdough discard pancakes and waffles.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

What tools do you need to make a sheet pan pancake?

A standard half sheet pan 18 x 13 inch

Alternatively you can use a 11 x 17 inch rimmed cookie sheet pan (just reduce the discard to 3/4 cup and reduce the milk to 1 cup)

Sourdough discard – If you don’t have sourdough discard you can replace it with 1/2 cup of all-purpose flour and 1/2 cup of buttermilk or milk.

Sourdough discard sheet pan pancake ingredients

  • 2 Cups All-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 tablespoons sugar
  • 1 cup sourdough discard
  • 1 and 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons butter, melted
  • 2 large eggs
  • 1/2 cup fresh blueberries, washed and patted dry
  • 5-6 fresh strawberries, washed patted dry, and sliced
  • 1 banana, peeled and sliced
  • 1/4 cup of chocolate chips

Sheet Pan Pancake Directions

Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It’s ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

sheet pan pancake batter

Meanwhile, prepare your fruit. Make sure your fruit is patted dry.

Add the chocolate chips and fruit to the top of the batter.

Sheet pan pancakes

Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

sourdough discard sheet pan pancake

Sheet pan pancake mix-in and topping ideas

Mix-ins:

  • Fresh blueberries
  • Fresh strawberries
  • Fresh raspberries
  • Fresh black berries
  • Bananas
  • Chocolate chips, or any chip e.g. white chocolate, butterscotch etc..
  • Fresh thin apple slices, with cinnamon
  • Cinnamon and brown sugar
  • Nuts e.g. walnuts, pecans, cashews

Toppings:

  • Maple syrup
  • Powdered sugar
  • Strawberry syrup
  • Whipped cream
  • Nutella
  • Jam

Can you use this recipe to make regular pancakes or waffles?

Yes you can use this same recipe to make sourdough pancakes and waffles.

Sourdough discard waffles

Find this cute pumpkin waffle maker here. These mini waffles fit perfectly in a standard toaster and make a quick and easy breakfast. Just make the waffles on the weekend and you will be ready for a busy week.

More Sourdough Discard recipes

Dessert: Sourdough discard strawberry shortcake

Great for dipping: Sourdough discard pita bread

Perfect for family pizza night: Sourdough discard pizza dough

Printable Recipe

Sourdough discard sheet pan pancake recipeDownload

Recipe By Kristin
Course: breakfast Cusine:American Difficulty:Easy

Servings

12 minutes

Preparing Time

10 minutes

Cooking Time

15 minutes

Calories

kcal

INGREDIENTS

  1. 2 Cups All-purpose flour

  2. 1 teaspoon baking soda

  3. 1 teaspoon baking powder

  4. 1 teaspoon sea salt

  5. 3 tablespoons sugar

  6. 1 cup sourdough discard

  7. 1 and 1/2 cups milk

  8. 1 teaspoon pure vanilla extract<br>

  9. 4 tablespoons butter, melted

  10. 2 large eggs

  11. 1/2 cup fresh blueberries, washed and patted dry

  12. 5-6 fresh strawberries, washed patted dry, and sliced

  13. 1 banana, peeled and sliced

  14. 1/4 cup of chocolate chips

DIRECTION

  1. Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It's ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.

  2. Meanwhile, prepare your fruit. Make sure your fruit is patted dry.<br>Add the chocolate chips and fruit to the top of the batter.
  3. Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.

NOTES

As an Amazon associate, I earn on qualified purchases.

x Powerful Protection for WordPress, from Shield Security
This Site Is Protected By
Shield Security →