Breakfast
Pancakes
Yield: Serves 1 · Source: Lonely Girl single-serve pancakes (loveswah.com) pancakessingle-servestovetop
- Measuring stuff (¼ cup, 1 tsp, 1 tbsp)
- Mixing stuff (fork)
- Cooking stuff (frying pan, spatula, oil or butter)
Ingredients
- ¼ cup regular flour
- 1 tsp baking powder
- 1 tbsp white sugar (or whatever sweet you like)
- 1 finger pinch of salt
- 1 tbsp vegetable oil
- ¼ cup milk
- 1 egg
Instructions
- In a bowl mix all the dry ingredients together
- In a glass mix all the wet ingredients together (egg is a wet ingredient)
- Heat up a frying pan. Use your fingers to toss some drops of water on to it. When they sizzle and boil away right away, it’s hot enough.
- Pour the wet ingredients into the dry ingredients mixing as you go. Try to eliminate lumps.
- Put some butter into the frying pan to make a layer so that the pancakes won’t stick
- Pour in the pancake batter into pancake sized bits (should be about 3)
- Cook until you can see bubbles from the bottom on the top and then flip
- Serve, share and enjoy
If you have more than one person to make pancakes for, just multiply the ingredients by the number of people you are feeding.
Credit to https://loveswah.com/lonely-girl-a-single-serve-pancake-recipe/
Uncle Rusty’s No Egg Pancakes
Source: Uncle Rusty pancakesegg-freestovetop
- Measuring stuff (¼ tsp, 1 tsp, 1 tbsp, 1 Cup)
- Mixing stuff (fork)
- Cooking stuff (frying pan, spatula, oil or butter)
Ingredients
- 1 cup regular flour
- 1 tsp Sugar
- ¼ tsp ground cinnamon
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 tbsp vegetable oil
- 1 tbsp water
- 1 tsp vanilla extract
- 2 tbsp butter
Instructions
- In a bowl mix all the dry ingredients together
- In a separate bowl mix all the wet ingredients together
- Pour the wet ingredients into the dry ingredients mixing as you go. Try to eliminate lumps.
- Heat up a frying pan. Use your fingers to toss some drops of water on to it. When they sizzle and boil away right away, it’s hot enough.
- Melt the butter in the pan and then pour that into the batter and mix
- Pour in the pancake batter into pancake sized puddles
- Cook until you can see bubbles from the bottom on the top and then flip
- Serve, share and enjoy
Uncle Andy’s Alternative Omlette
Yield: 1 omelette · Source: Uncle Andy eggsvegetarianstovetop
- Cooking stuff ( Sharp knife, cutting board, frying pan, cover for frying pan, spatula)
Ingredients
- 1 Thinly sliced potato or onion
- Chopped or sliced sweet peppers
- 1 tbsp Oil
- ⅓ cup sliced or grated cheese
- 3 medium eggs
- Optional sliced tomatoes
Instructions
- Pre-heat a small frying pan and add 1 tbsp of oil and let it come to heat
- Layer potato or onion on the bottom
- Layer sweet peppers on top
- Let cook until the potato / onion is cooked through. Covering the pan for cooking will speed the process up
- Briskly whip eggs together and then mix in the cheese
- Pour over top of potato / onion / peppers
- Optional, layer sliced tomato on top
- Cook covered until cooked through
- Serve, share and enjoy
Spanokopia - a nice breakfast
eggsspinachfetavegetarianuse it up
A lot of what goes into this depends on what you have handy and how much. This works well for me to use up 2 week old spinach before it goes off. You could add in other left over vegetables too.
Proportions of ingredients can vary too depending on what you have around to use up / mix in.
- Mixing bowl
- Knife to slice onions
- Spoon to stir
- Baking dish
- ¼ tsp, ½ tsp, 1 tsp, measuring cup
Ingredients
- 3 eggs
- Chopped Spinach
- Crumbled Feta (can substitute whatever cheese you have but Feta is best for this)
- ½ tsp each of oregano, paprika, black pepper, chopped garlic, parsley
- Chopped onion
- Chives
- 3 tbsp Olive Oil
- ¼ tsp baking powder
Instructions
- Preheat oven to 350°F
- Mix eggs and spices together
- Mix in cheese
- Mix in baking powder
- Mix in spinach - end result should be similar to a thick pancake batter
- Pour into greased / non-stick pan
- Bake until eggs are fully set - 25-30 minutes
- Let cool briefly then serve and enjoy
Breads & Baking
Beer Bread
Yield: 1 loaf quick breadno yeastbeer
- Measuring stuff (1 cup, ½ cup, ¼ cup, 1 tsp)
- Mixing stuff (fork or wooden spoon handle)
- Cooking stuff (bread loaf pan, parchment paper)
- Flour sifter (if you don’t have one, just stir the flour to make it fluffy before you measure)
- Wire rack for your baking to cool on
Ingredients
- 3 cups flour (sifted)
- 3 tsp baking powder
- 1 tsp salt
- ¼ cup white sugar
- 2 cups of beer (about 1 can) (maybe a bit more)
- ½ cup melted butter (½ stick) The butter is just barely melted and not hot. I use the microwave for just a few seconds at a time to do this.
Instructions
- Cut the corners of the parchment paper so that you end up with a liner inside the loaf pan. If you don’t have parchment paper, rub the inside of the loaf pan with butter.
- Heat the oven to 375°F
- In a bowl mix all the dry ingredients together
- Mix in the beer. Try to eliminate all lumps. The batter should be just barely pourable. Add more liquid and stir until you get there.
- Put into the loaf pan
- Pour the melted butter over top
- Bake 1 hour - the alcohol in the beer will boil away
- Remove from pan and put on a wire rack to cool for at least 15 minutes
- Slice, share and enjoy
Alternative
Use fresh apple cider and a bit more baking powder. Sprinkle brown sugar on top before baking.
Easy Yeast Bread
Yield: 1 loaf yeast breadno knead
- Measuring stuff (1 cup, ½ cup, 1 tsp, 1 tbsp)
- Mixing stuff (fork or wooden spoon handle, spatula)
- Cooking stuff (bread loaf pan, parchment paper)
- Cling wrap
- Wire rack for your baking to cool on
- Square (or round) baking dish about 4” deep with a lid
Ingredients
- 1 ½ cup regular flour
- 1 tsp quick rising (rapid) yeast
- 1 tsp salt
- 1 cup warm water
Optional seasonings I like
- 1 tbsp grated parmesan cheese
- 1 tsp each of spices like Oregano, Rosemary, Garlic Powder
- Sun dried tomatoes
Instructions
- In a bowl mix all the dry ingredients together including any optional seasonings
- Mix in the water - dough will be pretty sticky
- Cover with cling wrap and leave in a warm, draft free spot for 2 or 3 hours until it is double in size
- Put the baking dish into the oven and heat it up to 450°F
- Put parchment paper out on the counter and use a spatula to scoop your dough out into the middle of it
- Carefully lift up the dough using the parchment paper and put the dough into the hot baking dish
- Bake 30 minutes with the lid on
- Back 12 minutes with the lid off
- Take the bread out of the baking dish and cool on the wire rack for at least 10 minutes
- Serve, share and enjoy
Random Vegetable Loaf (Pumpkin / or whatever else you have)
Yield: 1 loaf quick breadpumpkinuse it up
- Measuring stuff (1 cup, 1 tsp, ½ tsp, ¼ cup, ⅔ cup,)
- Mixing stuff (Bowl, Spoon handle, fork, masher)
- Cooking stuff (Loaf pan)
Ingredients
- 3 cups all purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 ¼ cup cooked vegetable
- 1 cup oil
- ⅔ cup water
- 1 tsp cinnamon (for pumpkin loaf)
- ½ tsp nutmeg (for pumpkin loaf)
- 2 cups sugar
- 2 eggs
- Optional 2 cups of raisons
Instructions
- Cook your random vegetable until soft and drain
- Mash until smooth in a decent sized bowl
- In a bowl starting with the wet ingredients, mix everything together
- Add more flour if needed to get a pourable batter that is fairly thick
- Bake in a pre-heated 350°F oven for 1 hour or until a toothpick comes out clean
Uncle Andy’s Nice Buns (makes roughly 10 buns)
Yield: About 10 buns · Source: Father Dominic Garramone bunsyeast bread
- Measuring stuff (1 tsp, ¼ cup, 1 tbsp, ⅛ cup, ½ cup, kitchen scale - if you have one)
- Largish mixing bowl. I like to use a glass bowl since they hold the heat well
- Mixing stuff (spatula, handle of wooden spoon, hand mixer with dough hooks)
- Cooking stuff (small saucepan)
- Warm place for buns to rise (I use a slightly warm oven)
- Tea towel to cover bowl / buns (optional shower cap to cover when rising)
- 8” X 8” pan
- Parchment paper (optional)
- Wire rack
Ingredients
- 1 cup 2% milk
- ¼ stick butter (28 grams)
- ⅛ cup white sugar
- 1 tsp salt
- ⅛ cup lukewarm water
- 1 pkg / 2 ¼ tsp dried regular yeast
- 1 egg
- 2 ½ cups all purpose flour
- 1 tbsp neutral oil (I use canola oil)
Instructions
- If it’s a cold day, place a largish bowl with ⅛ cup of lukewarm water in a warm place to fully warm through. If your kitchen is warm already, you can wait until it’s time to prove the yeast.
- Warm the saucepan with 1 cup of milk in it - just warm enough to melt butter
- Add in butter and stir gently until the butter is melted
- Add in ⅛ cup white sugar, 1 tsp salt and stir to combine. This can be done while the butter is melting.
- Add 1 pkg / 2 ¼ tsp of dried yeast in the warm water in your bowl, stir and cover for 5 minutes to make sure the yeast is alive. It will get foamy if all is good.
- Cool the saucepan to be just warm (about 25 C - same temperature as the yeast) - I set it in a sink with an inch of cold water to do this quickly
- Add the saucepan of milk / butter etc to the bowl with the yeast, add in 1 egg and mix until everything is combined well.
- Add ½ cup of all purpose flour and mix until it is combined well. Do this three more times for a total of 2 cups of flour.
- Use your spatula to scrape down the sides of the bowl to ensure everything is well mixed and you’ve incorporated all the flour. You’ll use this bowl again for the dough to rise in.
- Get another ½ cup of all purpose flour ready for the final mix
- Pour the bowl out on the counter and start mixing. I will use my bench scraper for mixing at this stage since the dough is very wet
- Knead / mix for about 8 minutes adding more flour a bit at a time until you end up with a moist sticky dough that doesn’t stick to your hands. I will add the flour to my hands and it combines during the kneading / mixing process. You may need to use a little bit more or less than ½ cup of flour depending on the day and the starting moisture content of the flour.
- Form the dough into a ball by tucking the sides down and under until you have a ball with a smooth top
- Put a tbsp of oil in the bowl and roll the ball of dough around until it is well covered.
- Cover the bowl with a clean tea towel or shower cap (I got mine at the dollar store) and place it in a warm spot to rise for about 1 ¼ hour. The shower cap method helps keep the dough from losing moisture. It should double in size. Shower caps can be washed with your regular laundry but hang to dry to keep the lining intact.
- Prepare the baking pan by either lining it with parchment paper or lightly rubbing it with neutral oil.
- After the dough has risen, take it out of the bowl and knead it for 2 minutes to get out any air bubbles.
- Cut the dough into 10 equal(ish) pieces. Each should weigh about 60 grams.
- Form the pieces into balls by finding the smoothest part and then pulling the sides away from it around and to the bottom until you have a smooth ball. Very similarly to what you did for the large ball pre-rise.
- Place each ball in the pan, cover with a clean tea towel and put in a warm place to rise until doubled again - roughly 30 minutes. Ideally the balls will fit in just barely touching each other. This will give you moist sides to the buns. You could also place them on a baking sheet and they will develop a crust all over.
- Pre-heat the oven to 400°F
- Place pan in the oven and bake for 12-15 minutes
- Remove buns from the oven and place on a wire rack covered with a tea towel to cool.
- Serve, share and enjoy
ALTERNATIVE USES
- Coat each ball of dough with melted butter with garlic for incredible garlic buns
- Bao / Piroshki - A great way to use up left-overs and make tasty filled buns that are great for packed lunches or a quick snack. They can be safely frozen and will keep for quite a while.
- Place dough balls with smooth side down and roll out to a thin disc.
- Put roughly 2 tbsp of whatever room temperature left-overs you might happen to have (I like to use left-over pork tossed in BBQ sauce) in the middle.
- Pull pull up the sides and pinch them together to make a filled bun
- Place pinched side down on a baking sheet and bake as you would the regular rolls
Original Recipe Credit to Father Dominic Garramone - https://www.stbedeabbey.org/monksmarket/p/the-breadhead-bible-6ecbs
Sally’s Sandwich Bread (makes 2 loaves)
Yield: 2 loaves · Source: Sally's Baking Addiction yeast breadsandwich
- Measuring stuff (½ tsp, 1 tsp, 1 tbsp, 1 cup, ½ cup, kitchen scale)
- Mixing stuff (fork, spatula, wooden spoon handle, bowl scraper, mechanical mixer)
- 2 X large mixing bowls
- 2 X 8 ½” loaf pans
- Tea towel / shower caps
Ingredients
- 2 cups warm water
- ½ cup milk
- 2 packets / 4 ½ tsp instant yeast
- 4 tbsp sugar
- 116 g / ½ cup / 1 stick (¼ lb) soft unsalted butter (not quite melted)
- 3 tsp salt
- 5 ½ cups all purpose flour
- 2 tbsp neutral oil
Instructions
- You’ll use 1 bowl for the mixing but will need 2 for the rising. This is the most dough I am comfortable mixing at once. If you have smaller hands, you may want to only do 1 loaf.
- Mix together the warm water, milk, yeast and sugar until well combined. Let sit covered for 5 minutes to let the yeast bloom. It will get slightly frothy looking.
- Add butter and 2 cups of flour. Mix until well combined, scraping down the sides of the bowl to ensure all the flour is mixed in.
- Add 3 more cups of flour 1 cup at a time and keep mixing in the bowl until the dough is a single mass. The dough will come together before you have all the flour added. Use your scraper / spatula if you have one to scrape down the sides of the bowl.
- Dump the bowl out onto the counter and knead / mix for about 10 minutes adding flour a small amount at a time as it gets too sticky until it no longer sticks to your hands while kneading.
- Split the dough into two roughly equal halves and then make those into balls by tucking the sides down and under until you have smooth balls
- Add a small amount of neutral oil into each bowl and put in one of the dough balls rolling it around to ensure it is completely covered with oil
- Cover with a clean tea towel / shower cap and put in a warm place for 1 ½ hours or until doubled in size.
- Take the dough out of the bowls and knead for 1-2 minutes to get all of the gas out. Form into loaves similarly to how you made the balls, just make them oblong.
- Line your baking pans with parchment paper or lightly oil them and put your loaves in. Cover with a tea towel and let rise for about an hour - the loaf should have risen about an inch above the sides of the pan
- Preheat the oven to 350°F and bake for about 35 minutes or until the top is golden brown.
- Remove from the oven and let cool before slicing.
- Share and enjoy
Credit to https://sallysbakingaddiction.com/sandwich-bread/
Traditional 10W30 Barm Loaf Recipe
Yield: 1 loaf yeast breadbarmbeer
Baking bread with barm from Neustadt Springs Brewery's 10W30 is an incredible choice. Because 10W30 is a classic, award-winning English Dark Mild / Brown Ale, the yeast harvested from it will be deeply conditioned to ferment complex, sweet malt sugars. [1, 2, 3, 4, 5]
Your bread will inherit a distinct, built-in nutty aroma, smooth caramel flavor, and subtle notes of chocolate and mocha directly from the specialty roasted grains used in the brew. [1, 2]
This master recipe is scaled for a standard loaf of bread. It uses a poolish-style "barm sponge" to wake up and multiply your brewery yeast cells before mixing the final dough.
Phase 1: The Barm Sponge (Night Before)
- Active 10W30 Barm: 100g (roughly ½ cup from your jar)
- Unbleached Bread Flour: 100g
- Lukewarm Water: 100g
- Instructions: Whisk these together thoroughly in a large bowl. Cover loosely with a cloth and leave it on your kitchen counter overnight (8 to 12 hours). By morning, it should be highly active, frothy, and smelling wonderfully of sweet, dark roasted malt. [1, 2]
Phase 2: The Final Dough (Bake Day)
- Your Active Barm Sponge: All of it (approx. 300g)
- Unbleached Bread Flour: 400g
- Lukewarm Water: 200g
- Fine Sea Salt: 10g
- Unsalted Butter (Melted) or Vegetable Oil: 15g (Optional: deepens the smooth texture)
Phase 3: Mixing and Baking
- Mix: Combine the barm sponge, water, melted butter, and flour in a large bowl. Mix until a shaggy dough forms, then let it rest for 15 minutes to hydrate.
- Knead: Sprinkle the salt over the dough. Knead vigorously for 8 to 10 minutes until smooth, supple, and elastic.
- Bulk Rise: Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature. Because brewer's yeast loves specialty malt sugars, watch it closely—it will likely double in volume within 1 to 2 hours, much faster than a wild sourdough. [1]
- Shape: Gently punch down the dough. Shape it into a tight oval log (batard) or place it directly into a greased loaf pan.
- Second Rise: Cover loosely and let it puff up for another 45 to 60 minutes until it looks pillowy and passes the "poke test" (an indentation springs back slowly).
- Bake: Preheat your oven to 220°C (425°F). If baking a free-form loaf, score the top with a sharp knife. Bake for 35 to 40 minutes until the crust is a deep chestnut brown (matching the beer!) and the bottom sounds completely hollow when tapped.
- Cool: Let it cool entirely on a wire rack before cutting into it to allow the internal crumb structure to set perfectly.
Main Dishes
Cheese and Potato Casserole
Yield: Scales per person casserolepotatoescheese
- Cooking stuff (Covered casserole dish, sharp knives, cutting board)
Ingredients
- 2 small potatoes / person
- 1 small onion / person
- ¼ cup / person sour cream
- ½ cup / person grated cheese
- Dollop of butter
- Tomatoes - small fresh or sun-dried
- Optional Protein (cooked chicken / pork)
Instructions
- Pre-heat oven to 350°F
- Cube potatoes and onion and cook in gently boiling water for 15 minutes then drain. If using sun-dried tomatoes, cook those too.
- Stir all ingredients together in a casserole dish
- Cook covered for 20 minutes
- Cook uncovered for 10 minutes
- Let stand for 5 minutes before serving
Scott Rea - Haggis, Neeps and Tatties with a Whiskey Sauce
Source: Scott Rea scottishhaggissauce
Haggis
- Wrap haggis in aluminum foil
- Boil enough water to cover
- Simmer haggis for 45 minutes
- Remove haggis and let cool
Neeps and Tatties
- Boil diced turnip and potatoes for 2 minutes and mash after letting sit to get the steam out.
- Add butter and pepper especially on the neeps
Whiskey Sauce
- Ingredients - butter, whiskey, double cream, diced shallot, 400 ml of stock
- Melt butter to foaming
- Add shallots and let simmer until they are slightly coloured
- Take off heat, add whiskey and flambé. Let the flames die out on their own.
- Add 200 ml of stock
- Reduce by half
- Add a bit more butter to make silky
- 60 ml of cream - stir gently
- Turn the heat up slightly. When done it will stick to the spoon.
Plating
- Upside down in a mold / Haggis, Tatties, Neeps
- Sauce served separately
Small Tourtiere
Yield: 1 half-size pie pieground beeffrench-canadian
- Measuring stuff ( ⅛ cup, ½ cup, ¼ tsp, ⅛ tsp)
- Mixing stuff (Spatula, Spoon, Pastry brush)
- Cooking stuff (Frying Pan, ½ sized pie plate)
Ingredients
- 1 pie crust (will make both the bottom and top)
- ⅛ tsp salt
- ½ cup water
- 1 big or 2 small potatoes
- ½ lb ground beef
- 1 small chopped onion
- ¼ tsp cloves
- ⅛ tsp ground cinnamon
- ⅛ tsp dried sage
- ⅛ tsp black pepper
- 1 egg
Instructions
- In your frying pan, bring the water to boil and add the potato
- Boil hard for 5 minutes and remove the potato and save the water for later
- Lightly mash the potatoes - you want decent sized pieces
- Cook the ground beef until slightly browned
- Add water and all the other ingredients and boil lightly for roughly 20 minutes or until the concoction thickens
- Preheat oven to 375 Fahrenheit
- Put the pie crust into the pie dish and trim
- Add filling
- Use the remaining crust to form a top making sure to leave vent holes
- Crack the egg and whisk and brush on the top crust
- Bake 45 minutes or until the crust is golde
- Let cool, Share and Enjoy
Meatloaf
Yield: 1 large and 2 small meatloaves ground beefoven
- Mixing stuff (Large bowl, mixing spoon)
- Cooking stuff (Meatloaf pan - regular 8” X 4” loaf pan will also work)
Ingredients
- 1 lb ground beef
- 1 can of diced tomatoes
- 1 can tomato paste (optional)
- 1 cup large flake rolled oats (approximate)
- 2 eggs
- 1 medium diced onion
- Spices (black pepper, rosemary, garlic, oregano, hot sauce)
- Optional Additions (chopped spinach, green onions, shredded cheese)
Instructions
- In a large bowl mix together ground beef, tomatoes, eggs, onion and spices
- Add in optional ingredients as desired
- Add in tomato paste if mixture is very liquid
- Add oatmeal until everything thickens up
- Fill loaf pan to just under the top (I usually end up with 1 large meatloaf and 2 small ones)
- Optional - add grated cheese to the top
- Preheat oven to 350°F
- Bake for 1 hour
- Let stand 5 minutes
- If using a regular loaf pan drain juices
- Share and Enjoy!
Cheesy random protein casserole
casserolepotatoescheeseuse it up
- Mixing bowl
- Knife to slice
- Spoon to stir
- Oven safe casserole dish. Ideally one that can also be used to boil vegetables
Ingredients
- 3 potatoes
- 1 onion
- Sun-dried or fresh cherry tomatoes
- ½ cup grated cheese
- ½ cup cottage cheese
- ¼ cup / ½ stick of soft butter
- Random cooked protein. I usually use chicken.
Instructions
- Preheat oven to 350°F
- Chop potatoes, onion and pre-cooked protein into bite-sized pieces
- If using sundried tomatoes, chop those up too and put them in the pot
- Boil for 15 minutes
- Grate ½ cup cheese and mix in ½ cup cottage cheese and ¼ cup of soft butter
- Drain and add vegetables, protein and cherry tomatoes if you are using those
- Mix and put back into the casserole dish
- Bake for roughly 30 minutes
- Let cool briefly then serve and enjoy
Brussels Sprouts Piroshki
filled bunsBrussels sprouts
- Measuring tools (tbsp, tsp, cup), mortar and pestle, skillet with lid, mixing bowl/utensils, parchment-lined baking sheet, pastry brush, wire rack.
Ingredients
Ingredients
- 400 grams (6 cups) of Brussels Sprouts or white Brussels sprouts
- 200 grams 1 large onion
- 10 grams garlic
- 2 Flax Egg (see below)
- 3 Hard Boiled Eggs
- 20 grams ( 1 ½ tbsp) neutral oil
- Sale and Pepper
- 15 grams (½ cup) fresh dill
Flax Egg (Sub for 2 eggs)
- 2 tbsp whole brown flaxseeds + ½ tsp coarse sea salt (from total) Grind with mortal and pestle until smooth.
- 6 tbsp water
- Mix and let sit for 10-15 minutes if you use cold water
Instructions
- Slice the Brussels sprouts as thinly as possible and into short strands to avoid long stringy bits.
- Chop the onion and garlic finely before pan frying it all together until slightly caramelized and soft.
- If it browns too quickly or goes dry, add a touch of water and lower the temperature.
- Hard boil the 3 eggs and prepare the 2 flax eggs. Cool down in cold water, then peel and grated on a box grater or chop finely. See the Pickled Eggs recipe for egg technique.
- Chop the dill and add all the ingredients together in a bowl before seasoning with salt and pepper. Chill down the mix completely in the fridge.
- Shape the filling into 50 gram balls and firm it up by placing into the freezer for 15 minutes. Can be kept frozen.
- See the Uncle Andy Nice Buns for instructions on how to make the dough. Each dough ball should be roughly 30 grams
Inspired by https://www.pantsdownapronson.com/russian-pirozhki-recipe/
Single-Serve "Clean Out the Fridge" Lentil Stew & Dumplings
Yield: Serves 1 stewlentilsdumplingssingle-serveuse it up
- 1 Small saucepan or oven-safe skillet with a tight-fitting lid
- 1 Small mixing bowl & fork
- Measuring tools (1 cup, ¼ cup, 1 tsp, ½ tsp)
Ingredients (The Stew)
- ½ cup dry lentils (brown or green work best as they hold their shape)
- 1 ½ cups water or leftover duck broth (for maximum joint collagen)
- ½ small onion, diced
- ½ cup "clean out the fridge" vegetables (chopped carrots, celery, or those extra Brussels sprouts!)
- ½ tsp Hawaiian red sea salt
- ¼ tsp black pepper
- Optional: Any leftover diced cooked meat (like duck or pork) [1]
Ingredients (The Biscuit Dumplings)
- ½ cup all-purpose flour
- ½ tsp baking powder
- 1 finger pinch of Hawaiian red sea salt
- 1 tbsp cold butter (cut into tiny pieces)
- 3 to 4 tbsp milk [1]
Instructions
- Simmer the Stew: In your small saucepan, combine the lentils, water or duck broth, diced onion, chopped vegetables, red sea salt, and black pepper. Bring the liquid to a boil over medium-high heat, then turn the heat down to low, cover with the lid, and let it simmer for 20 minutes until the lentils are mostly tender.
- Mix the Biscuit Dough: While the lentils simmer, make your dough. In a small bowl, mix the flour, baking powder, and pinch of red salt. Use your fingers to rub the cold butter into the flour until it looks like coarse crumbs. Stir in the milk 1 tablespoon at a time with a fork until a soft, sticky dough forms.
- Drop the Dumplings: Remove the lid from your simmering stew. If it looks dry, splash in a tiny bit more water or broth—you need steam to cook the dough. Spoon the biscuit dough into 2 or 3 small mounds directly onto the bubbling stew.
- Steam and Cook: Put the lid tightly back onto the pan. Do not peek for 15 full minutes. Keeping the lid sealed traps the steam, forcing the biscuit dough to puff up into light, fluffy, savory dumplings.
- Serve: Remove from the heat, let it stand for 2 minutes to settle, and enjoy your scratch-cooked childhood comfort food!
