Discard Diaries - Rye Bread Sourdough Discard Bread Machine

 

The Discard Diaries: Simple Sourdough Discard Rye Bread

Welcome back to The Discard Diaries, where we celebrate the magic of sourdough discard — turning what might be “leftover” into something delicious and wholesome! Today, I’m excited to share a simple and flavorful rye bread recipe you can easily make in your bread machine using your sourdough discard.

This recipe is perfect if you want to reduce waste, enjoy homemade bread, and savor the natural tang of sourdough combined with hearty rye flour. Plus, it’s made with straightforward ingredients and just a little help from instant yeast to give it a perfect rise.

Grab your ingredients and let’s get baking!

🍞 Simple Sourdough Discard Rye Bread

Perfect for a 2 lb bread machine loaf

Ingredients:

• 240g sourdough discard (100% hydration)

• 320g bread flour

• 80g rye flour

• 180g warm water (reduce to 160g if your discard is very wet)

• 20g olive oil (about 1.5 tablespoons)

• 20g honey or molasses (about 1 tablespoon)

• 8g salt (about 1¼ teaspoons)

• 6g instant yeast (about 2 teaspoons)

Instructions:

1. Add ingredients to your bread machine in this order:

   • Warm water

   • Sourdough discard

   • Honey or molasses

   • Olive oil

   • Bread flour and rye flour (mixed together)

   • Salt (place on one side of the pan)

   • Instant yeast (place on the opposite side of the salt)

2. Select your bread machine settings:

   • Program: Basic or White Bread

   • Crust: Your preference (Medium crust recommended)

   • Size: 2 lb loaf

3. Let the machine mix, knead, rise, and bake the bread.

4. When baking finishes, remove the bread promptly and let it cool completely before slicing. This ensures the best texture.

   
   
   

Tips:

• If the dough seems too wet or sticky during mixing, sprinkle in 1–2 tablespoons of extra bread flour.

• For a deeper, richer flavor, use molasses instead of honey.

• Optional: Add 1 teaspoon of caraway seeds for a classic rye flavor.

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as per Chat GPT a comparison of a random rye bread I chose.

Rye Bread Ingredients Comparison

Ingredient Category	Your Homemade Sourdough Discard Rye Bread	Sara Lee Russian/Jewish Rye Bread
Flours	Bread flour (320g), rye flour (80g)	Enriched wheat flour (wheat flour + vitamins), rye flour
Leavening	Sourdough discard (240g, 100% hydration) + 6g (2 tsp) instant yeast	Commercial baker’s yeast
Sweetener	Honey or molasses (20g, ~1 tbsp)	High-fructose corn syrup, sugar
Water	Warm water (160–180g, adjusted based on discard moisture)	Yes
Oils/Fats	Olive oil (20g, ~1.5 tbsp)	Vegetable oil (soybean or canola oil)
Salt	8g (1¼ tsp)	Salt
Additives	None	Dough conditioners (DATEM, monoglycerides, etc.), preservatives (calcium propionate), artificial flavors, enzymes
Other	No preservatives or artificial additives	Preservatives and artificial additives included

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Summary:

Your homemade loaf uses mostly natural, recognizable ingredients — simple flours, natural sourdough starter with a small amount of added yeast, honey or molasses, olive oil, water, and salt. No preservatives, dough conditioners, or artificial additives are included.

Sara Lee’s rye bread contains processed sugars (high-fructose corn syrup, sugar), vegetable oils, preservatives, dough conditioners, artificial flavors, and enzymes to extend shelf life and improve texture.

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I’m always happy to share recipes and ideas with you—baking is such a wonderful way to bring comfort and creativity into our lives. 

Remember to always find little moments of joy in your day, and be the light that brightens someone else’s. 

Thanks so much for stopping by, and until next time, happy baking and take care!

From Ashes to Wonder: A Morning Reflection 6/13/2025

 

I used to look out at the back of my yard with a heavy heart. The fire last year—set by the neighbor behind us—burned down our children’s playhouse and killed several trees. The damage stood as a painful reminder. The dead trees remained, brown and lifeless against the bright green of summer, like scars on a once joyful place.

But this morning, something shifted.

As the sun rose, I noticed the tiny spider webs woven through the branches and brush. You have to look closely, but when the dew clings to them, they shimmer in the light. They’ve taken over the brown, forgotten spaces—and somehow, they’ve made them beautiful.

It reminded me of life.

Sometimes we go through seasons where everything feels charred and colorless—where we carry anger, grief, or disappointment like a shadow. But with prayer and faith, God begins to weave something new. Something delicate, unexpected, and quietly holy. We may not see it right away. It takes time. But God doesn’t waste our pain. He creates beauty, even from the ashes.

We’re human, and darkness will still come—through loss, health struggles, or broken relationships. But if we choose to look closely, there are blessings. Threads of hope. Signs of God’s quiet work.

Today, I think I’ll stop looking out with disdain.

Now, I’ll look out in wonder—for the beauty that grew from the ashes.

“To provide for those who grieve in Zion— to bestow on them a crown of beauty instead of ashes...”
— Isaiah 61:3

 Thank You for Being Here

My wish for you is to always find a way to live your best life.

If you try this, please feel free to drop a comment—I would love to have your feedback.

Thanks again for being part of my community.

Feel free to subscribe as well.

Be the Light in Someone’s Day.

Be back soon.

Sam’s Club Veggie Prep Secrets

 

Hey friends!

I’m excited to share one of my favorite ways to prep fresh veggies from Sam’s Club that keeps my family happy and eating healthy. It’s all about making veggie-packed meals easy, tasty, and low fuss. To start, here’s a quick lunch idea that’s colorful, fresh, and so satisfying — my cold veggie pizza!

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Sam’s Club Veggie Prep Secrets

Cold Veggie Pizza Lunch – A Favorite Quick Meal
One of my favorite ways to use all those fresh veggies? A cold veggie pizza. Today, I crisped up leftover naan bread, spread on my homemade veggie cream cheese (just cream cheese with a little ranch seasoning and finely chopped veggies), and topped it with my cold veggie crumble mix: broccoli, cauliflower, sweet peppers, green peppers, and carrots—very finely diced. So fresh, colorful, and satisfying. It made the perfect lunch!

What I Usually Grab from Sam’s Club

• A bag of fresh broccoli

• A head of cauliflower

• Sweet peppers and green bell peppers

• Baby carrots

• Baby romaine (so much better than the big heads!)

• Coleslaw mix (sometimes two!)

• A bag of Brussels sprouts or asparagus (when they’re not too expensive)

• Big baking potatoes and little potatoes

• Vidalia onions

As soon as I get home, I try to prep everything on Day One.

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1. Veggie Dip Platter
I always make a vegetable platter with a yogurt-ranch dip and keep it on the table at every meal. One of our newest favorite additions is pieces of baby romaine—cut into scoop-sized chunks. They’re crisp, refreshing, and perfect for dipping. Everyone digs in—it’s a total Mom win!

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2. Chopped Coleslaw & Egg Roll Mix
I like to chop the coleslaw mix even smaller, into a fine dice, because we like the texture better that way. I also set some aside and mix in diced mushrooms to use for egg roll bowls or homemade egg rolls.

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3. Prepped Onions for Easy Cooking
I dice two onions three ways: medium dice, small dice, and slices. This gives me easy grab-and-go options for whatever I’m cooking that day.

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4. Homemade Veggie Cream Cheese Spread
Using finely chopped broccoli, cauliflower, carrots, and sweet peppers, I mix in ranch seasoning and cream cheese to make my own veggie spread. It’s creamy, flavorful, and packed with crunch from the veggies. I love using it on wraps, toast, or as a dip for crackers or fresh veggies—but my absolute favorite is spreading it on a warm sourdough bagel, especially the ones I make myself. Total comfort food!

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5. Veggie Crumble Mix for Meals
I finely chop broccoli and cauliflower into a crumble and use it in rice dishes, omelets, or as a base for cold veggie pizza. It’s super versatile and adds nutrients to almost anything.

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6. Cold Veggie Pizza Topping Mix
This is my go-to mix: broccoli, cauliflower, sweet peppers, green bell peppers, and carrots—all diced very small. It adds crunch and flavor to veggie pizzas, wraps, or sprinkled over salads.

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7. Potato (and Veggie!) Prep – So Many Options!
With the little potatoes, I love cutting them in half and laying them cut-side down on a pan dusted with Parmesan—then bake or air fry until crisp. They're also great cubed and air-fried for quick sides.

Brussels sprouts and asparagus can be prepped the same way! Halve the Brussels or trim the asparagus, toss with a little oil and lay them on Parmesan just like the potatoes. Bake or air fry for a golden, cheesy crust and a savory bite that’s hard to resist.

For the big baking potatoes, I bake a batch and either make twice-baked potatoes or scoop out the centers in bite-sized chunks to make a baked potato salad later.

I save the skins (leaving about ¼ to ½ inch of potato on them), cut them into thirds, and bake them with bacon and cheese. Serve with sour cream, and you’ve got homemade loaded potato skins! I also flash-freeze any extra skins to pull out and bake another day.

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Nothing Goes to Waste
I’m proud to say I throw almost nothing away. What I can’t use right away, I freeze. I save veggie scraps for broth—especially when I have a chicken carcass to add in. With prices what they are these days, the little extra effort really pays off for my family.

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Thank You for Being Here
My wish for you is to always find a way to live your best life.

If you try this, please feel free to drop a comment—I would love to have your feedback.

Also, if you have a craving or a recipe request, send it in a comment and I’ll see what I can figure out for us to try.

Thanks again for being part of my community.

Feel free to subscribe as well.

Be the Light in Someone’s Day.

Be back soon.

 

Some days, the weight of waiting and the ache of hope sit a little heavier. This post isn’t polished advice or a list of wins—it’s raw, honest self-talk from a day where I needed to remind myself why I keep going. If you’ve ever felt like you’re doing everything right and still struggling, this is for you too. We’re not alone in the wrestle—and sometimes, saying it out loud is how we find our next breath of strength.

Life’s Journey: Detours and Triumphs, Real Talk

Self-Talk – The Truth of Today

I feel lost a bit today.

I’ve been doing everything I can to keep my home and family—loving the difference I make in my kitchen, making better foods, recreating favorites from good ingredients, reading labels, switching out chemical-laden foods for better choices. Sourdough bread, buns, pizza dough—I’m trying to return to simplicity. To goodness. To food that nourishes more than just the body. And maybe that’s what hurts the most—I’m doing the right things. I’m choosing moderation. I’m creating. I’m pouring my energy into doing better, and still… it’s hard.

It’s hard to trust that this matters. Hard to wait. Hard to believe that doing what I can is enough when so much feels out of reach.

I can’t move like I want to. I can’t do all the things that live in my heart and in my mind. And what if none of this matters? What if I go through with this gastric sleeve, lose enough to qualify for hip surgery, and then what? Wait more? Another surgery, another year of healing, and then—maybe? What if it’s six years? What if I never get the hip revision? What if I die before I even get the chance?

And in chasing that chance, I lose something I care deeply about—My Kitchen and my love for food, and not just the eating of it, but the making of it. The creativity, the care, the joy. What happens to the part of me that sings through spices, dough, warm oven air? Will I be stuck with two ounces of blandness while my spirit starves?

I keep hearing, “But by 67…” But what about now? What can I even do at that age? What dreams will still be possible?

I know—I will never walk right again. We all know that. But somewhere deep in me, the girl who wanted to change the world is still alive. Still dreaming. Still reaching. Maybe I can’t change the world on my feet. But maybe I can change it from this chair, from my kitchen, from my words, from the sheer fact that I haven’t stopped showing up.

One of the things I love most about summer is my pool—the feeling of floating, the coolness against my skin, the freedom to move without pain or fear. I miss that deeply. My husband said he wishes he could make me tiny, place me in the pool, and let me become big again—strong, floating, moving. That image stays with me, not just because it’s sweet, but because it reminds me how deeply I am supported—how his love sees all of me, not just the struggle, and believes in my strength even when I don’t.

I am so tired. Of watching every step. Of being afraid in the shower. Of the exhausting planning just to get into bed without dislocating something. But—I can still do these things by myself. And that is not nothing.

I think of the story of Jesus and the man born disabled. The man asked, “Why have you not healed me?” And Jesus said, “You are here for a greater purpose. You are to be faith for others.”

Maybe that’s me.

Maybe my limp and my struggle are how light gets through. Maybe my faith is what others see—because I haven’t stopped, because I keep creating, loving, baking, hoping. Maybe I am the difference I always wanted to be, just in a form I didn’t expect.

And if this is my truth, then let it be lived.
With courage.
With grace.
With the strength I already carry.

__________________________________________

I am thinking on writing a book, What do you think? This is a start of it.  

Thanks for coming and reading. Be a part of my community and subscribe to my blog. You are welcome here any time. 

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe.

Welcome to my Journey

Feel free to leave a comment

Be back soon

Dear God

 

The Discard Diaries - Sour Dough Discard Bagel Dough Bread Machine

Bread Machine Sourdough Discard Bread (No Oil, With Honey)

This easy recipe uses sourdough discard, no oil, and a touch of honey for a soft, chewy loaf with a rustic feel — perfect for sandwiches or toast.

Stuff to Gather:

• 500g bread flour (about 3 1/3 cups)

• 160 g sourdough discard (about 2/3 cup)

• 260g warm water (about 1 cup + 1 tablespoon)

• 2 tablespoons honey (about 30g)

• 10g salt (about 1 1/2 teaspoons)

• 1 1/2 teaspoons instant yeast

The putting together:

1. Add the ingredients to the bread machine in this order:

   • Water

   • Sourdough discard

   • Honey

   • Bread flour

   • Salt (off to one side)

   • Yeast (in a small well on top of the flour)

2. Set your bread machine to:

   • Dough Cycle  (usually 1:30)

3. Start the machine and let it do the work!

4. It will have risen very well. It will also be a little sticky, or sometimes a bit sticky. I pulled it out and put on a floured surface and just worked it a bit to make it better to handle. 

5. I gently formed a rectangle and fold the side in to meet each other and then rolled up from one end and gently pinched and tucked the ends. I pulled mine out a bit to fit a sandwich bread container. 

6. Boil water with a little sugar, honey.

7. Lay the loaf in the water gently for 1 minute or so on one side and gently with two spatulas flip it over and get the other side. Lift out and lay on a piece of parchment paper.

8. Lower the entire parchment paper with the loaf into your bread pan (if the paper doesn't cover the inside ends, spray the entire pan before lower the paper and loaf in.)

9. Brush top with egg and a little water and seasoning.

10. Bake at 350 for 35 minutes ( I checked at 30 and took a temp. It needs to be 200)

11. Remove when finished and pull out of pan and put on a rack to cool. Cool completely before storing.

12. I sliced this and kept in a Ziplock with a paper towel to keep nice.  

 

*If you like that kind of sandwich bread, my pan has a lid you oil and slip on top and then about 15 minutes before you bake you take it off. Then you don't get the big hump like mine. But I enjoyed it. 

Tips:

• The honey softens the crumb slightly and enhances the crust color without making the bread taste sweet.

• Leaving out oil gives the loaf a more rustic, chewy texture, similar to a bagel-style bread.

• The sourdough discard adds a light tangy flavor and depth to the bread.

•  

I wanted to share ways that we are beating the prices, here at my house. Yes, cooking and making from scratch is a lot of time, planning and work, but in reality the food is of a better quality and fresher. If you ever need to save money first take a look at your food budget.

I will coming back hopefully every week to share a new thing we are doing at our house, to beat that dollar.

Thanks for coming and reading. Be a part of my community and subscribe to my blog. You are welcome here any time. 

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe.

Welcome to my Journey

Feel free to leave a comment

Be back soon

Waste Not - Kitchen Edition Cream Cheese Vegetable Spread

 

Waste in the Kitchen is one of my favorite subjects. This is the start of a great way to cut that food bill. To also make sure that nothing is thrown away. 

The topic today, in this series is how I am going to make sure those bits of veggies don't take a detour into the garbage. There are so many ways to use vegetables before they become un-usable.

I plan on sharing all kinds of ideas in my blogs on how we at my home can deal with this issue. 

To me to throw away what you can do something with to make it as a no waste deal, throwing away is throwing away money.

The veggies this week were a few pieces of broccoli, cauliflower, a few sweet peppers, a quarter of green pepper, a quarter onion, and few baby carrots. So let's get busy and see what I have been up to. 

Cream Cheese Vegetable Spread

Stuff to Gather:

Gather up what ever vegetables that you have in the fridge. Carrots, onions, cauliflower, brocolli, etc

1 block of softened cream cheese

3 tablespoons of ranch dressing mix - to be honest here, you taste when you mix and make it how you like it.

The Putting it together 

1. Take all vegetables you prefer and put on a board and cut them into the tiniest pieces, I am sure a blender would have been even better, but I was super lazy. 

2. Make the cream cheese and ranch dressing. You could thin it down a bit with a little sour cream, a dash of milk. I just kept it like it was. 

At this point it is now a very nice cream cheese veggie spread. 

You can then use it how you would like.

*some ideas, bagels, pinwheels, a warm flatbread, in a sandwich.

Today I made some pinwheels. 

For experiment sake.

If I was only making it with the spread, I would have gotten 8 fajita size tortillas out of it.

But today I was little experimental

I made only 6 and saved the rest back to use with a can of salmon and made 2 large burritos size pinwheels for me to taste test. 

Today I made the veggie spread pinwheels on the fajita size tortillas

        1. spread the mixture onto the tortilla (thin so you can roll -get those edges)

    2. Roll up tight and wrap in foil and place back in the refrigerator. I think it makes them cut so much better. 

    3. Cut into small pieces 

                                                       veggie rolled one.

salmon - veggie 

I had one of each for my lunch today. They were very good and very filling. Just another quick idea also. It took very little time. The others are in the fridge for a quick grab and go. 

*as I thought more on these, I would guarantee to bet that they would very nice in the air fryer also. If you try this or that, drop me a comment and let me know. 

Work with me, hang with me, learn with me, share with me. We are all in this together. I love sharing and maybe it will help you during this costly times.

 I will coming back hopefully every week to share a new thing we are doing at our house, to beat that dollar.

Thanks for coming and reading. Be a part of my community and subscribe to my blog. You are welcome here any time. 

Living your best life and doing what feels good for you is the secret.

Keep it simple, Stay well and safe.

Welcome to my Journey

Feel free to leave a comment

Be back soon

Louise

My Kitchen Hacks - Freezer Cubes

 

Freezer Cubes: My Favorite Kitchen Helper Lately

I’ve been really loving these square silicone 2-cup freezer cubes. They’ve become one of my go-to tools for saving food and cutting back on waste in the kitchen.

What I like most is how easy they are to use. Once something’s frozen, I just pop the cube right out—no sticking—and seal it up without making a mess. I label the bags, toss them in the freezer, and they stack up nicely so I still have room for other things. I only have two of these cubes, but I use them all the time.

When I’m ready to use something, I just drop the frozen cube into my Instant Pot or Crockpot. No need to thaw—just let it melt down while everything cooks. Super easy.

So far, I’ve frozen:

• Chicken stock

• Ham stock (some with ham bits)

• Pinto beans (perfect for chili or refried bean burritos)

Next I’m thinking about doing chopped veggies for soups or even making vegetable broth from the stuff I usually toss—like ends and peels.

It feels good to save and use what I have, especially with a 16-year-old boy in the house who eats like a grown man. Anything I can do to stretch meals and save money helps.

Just wanted to share in case it gives someone else a good idea too!

If you try this always feel free to drop a comment, I would love to have your feedback.

Please feel free to subscribe.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

From My Kitchen to Yours.

Much Love

Louise 

What’s Cooking in My Kitchen Today? 4/25/2025

What’s Cooking in My Kitchen Today?

Happy Friday, friends!

You know me—I’m always sharing and caring around here. I love hearing what everyone’s up to—any new hobbies? As you can probably guess, mine is cooking (shocking, I know 😄).

Here’s what’s going on in my kitchen today:

• I’m trying out a new sourdough discard bagel dough recipe in the bread machine. It just does the mixing and rising. After that, I shape the dough, let it rest, boil the bagels briefly, then bake. I’ll let you know how they turn out!

• I made another batch of bagel dough yesterday that’s chilling in the fridge until Sunday. I’ll just warm it up and go. With local bagel prices being over a dollar each, I can make 15 at home for just flour, water, and yeast—such a win.

• I’ve got a big pot of pinto beans going in the Instant Pot. I made extra so we can stretch them into a few different meals. My bunch loves bean burritos, and I’ll also mash some into refried beans.

• And if you know, you know—I’m setting some aside just for me, with raw onions and a slice of cornbread. Heaven in a bowl.

We’ve also come to the realization that those individually packaged snacks are shrinking. I get it’s by weight, but come on—3 or 4 chips in a 1.5 oz bag? That’s a little stingy. So, we’re taking snacks into our own hands.

• First up: Chex Mix. I leave out the pretzels and peanuts to keep it crisp and fresh. My husband tosses in peanuts himself, and if I’m feeling generous (with love, of course), I’ll flavor the pretzels too.

• Paddy and I both love those firecracker saltines—another one on the list. I’ll share the recipe once I get it going!

• We even remade that s’mores snack mix from Costco using Aldi mini marshmallows, chocolate chips, and cinnamon graham cereal.

• And of course, popcorn. We make a big batch nearly every weekend. I’ve got mini M&Ms on standby for extra fun.

So what’s up with you? Any hobbies, walks, recipes, or projects going on? I’m always curious to hear what everyone’s doing!

I am trying to commit to sharing at least once a week, keeps me grounded and actually keeps us as a family committed to eating better and eating at home. 

My wish for you is to always find a way to live your best life. 

If you try this always feel free to drop a comment, I would love to have your feed back.

Also if you have a craving, send it in a comment and I will see what I can figure our for us to try.

Thanks again for being part of my community.

Feel free to subscribe also.

Be the Light in Someone's Day

Be back soon. 

(clipart from vectors)

Sour Dough Discard - Pizza Edition - Come Back to Eating at Home

 

Happy Easter, Happy Spring, Happy Lent, Happy Passover.

I hope that included us all. 

I have been religiously tending to a sour dough starter. There are weeks I may keep her in the fridge and then there are times, I feed her daily. I seem to not be able to time myself to make a complete sour dough loaf. I have tried a few times and they turned out great. With my time line however the discard is my favorite part.

Sometimes, I will let it collect, so that I can make more of things with it.

Today I did not, I made a pan pizza. Straight from the discard.

Taking a skillet, mine was non-stick, note, I have seen it done, in a hot cast iron and put into the oven. I chose to try it this way. It worked and was so delicious and super easy.

My pizza today, was Greek inspired, I only used feta, mozzarella cheese and canned mushrooms. Next time if I have on hand it will be some spinach, onion and some Greek olives. Yum, right.

I do not use a base sauce, preference is just because, I like to put either a laughing cow spread on it, or today, I just sprinkled a little mozzarella cheese.

So let's get to it.

Sour Dough Discard - Pizza Edition

Greek Inspired

Stuff to gather:

Sour Dough discard (as much as you want to use as a pizza, my pan was 8 inches) 

Olive oil (enough to coat bottom of pan)

Mozzarella Cheese (this gave it light base of cheese flavor, so the feta stood out and the seasonings)

Feta Cheese

Mushrooms 

Seasoning (  I used the Cavendar's Greek low salt seasoning. )

*optional toppings to complete the Greek theme, kalamata olives, spinach, onion, and even wait and make a Greek inspired salad and put a little on the warm pizza slice. 

The putting together:

1. Put oil in the pan, making sure it all gets covered.

2. Pour in your discard, when I did mine the oil made it easier to spread out. 

3. Start with the cooking on low, like a pancake, then I waited for a few bubbles, then flip.

4. Put a slight sprinkle of cheese (or if you prefer a sauce, you could spread a little alfredo if you like)

5. Then your toppings. Seasoning. Cover for a few minutes, it helped my top melt and warm through. then Uncover to finish crisping up the bottom. 

  *at this point if your pan is oven proof I guess you could do that to melt the top more, but I found covering was just enough.

6. Check your bottom, and it will start to brown, and get nicely crispy.

This was so fast, and so yummy. Just what I was craving. I love the taste of the Sour Dough, it makes a slightly tangy note. 

As I was flipping this, I realized this could be really versatile, this could have been a nice wrap for a Greek Gyro, or a chicken shawarma wrap. So ideas for the future.

I am trying to commit to sharing at least once a week, keeps me grounded and actually keeps us as a family committed to eating better and eating at home. 

My wish for you is to always find a way to live your best life.

 If you try this always feel free to drop a comment, I would love to have your feedback.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

Be back soon. 

Chili Cheese Fries - Series Chili Beyond the Bowl

I bet you thought I would wait another week, gosh, but I get so excited. Made a quick batch of chili for the week and I decided that I would run a series of chili and the many ways that you can eat that chili. Where it will show how you can make it stretch and serve as a few different meals.

Chili - Beyond the Bowl 

Chili Cheese Fries

Stuff to gather:

Potato (I do one potato per person, you can do any kind that you like, idaho, russet, sweet)

Seasoning for your potato / and a little oil.

Chili (your homemade or even can is good)

Shredded Cheddar (I did not put an amount because you have to feel that in your heart)

*optional toppings: diced onion, jalapenos, sour cream - anything you would put on your chili that you like.

The putting together:

1. Cut your potato in fry style, toss in a baggie with a little oil and your seasonings, put into a sprayed air fryer and 390 for 15-20 minutes (flip half way) depending on how crisp or dark you like. 

**remember the crisper, the more it stands up to the liquid of the chili.

2. When the fries are finished, I take them out. and I put a piece of foil into my air fryer, (kinda turning up the edges so it will hold the chili on the fries. )

3. Place your fries back onto the foil in the air fryer. Scoop your chili on top. I scoop more of the beans and meat stuff and then a little of the soupy part, sprinkle your cheese. Air fry again, until the cheese is all melty and everything is hot. 

*this can also be done on a sheet pan in the oven. Actually when I am feeding a lot of people, I will at least do the fry's part, and then do the chili cheese fries per person in air fryer. 

4. When everyone is melted and hot, pull out and then you can put what toppings you like. 

I found this to be a very filing and great way to take that Chili - Beyond the Bowl.

I will share with you my chili recipe soon. I think making your own chili makes it so more on the cleaner, healthier side. I do have to use beans in the can to make it quicker. When I get more organized and more space, or even learn to can I will be doing them from dried. I did the math and money wise it was a better deal from dried. Chili and even just beans freeze so well. They have those soup freezing cubes you could make single servings and do it on the fly. Quick and easy. You could even do it on freezer fries. First though try the air fryer from real potatoes, you will never go back. 

I hope you enjoyed my little detour into the Series - Chili Beyond the Bowl.

I still have plenty of chili and plenty to share. So sit back and enjoy my kitchen. I am trying to commit to sharing at least once a week, keeps me grounded and actually keeps us as a family committed to eating better and eating at home. 

My wish for you is to always find a way to live your best life.

 If you try this always feel free to drop a comment, I would love to have your feedback.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

Be back soon. 

Flip It Tortilla Pan Pizza - Eating At Home

 Come on in, have a sit, welcome to "my kitchen".

I was so busy this morning, that I actually forgot to pick out some things for lunch and dinner. My kids are off this week for spring break. If you know you know. My 16 year old, can eat now and again in 30 minutes. Endless pit of a stomach. 

The simple tortilla, can be the gateway to all kinds of snacks, or even a meal. Lately I have been buying the burrito size tortillas at my Sam's Club but they are in all the stores. I usually get the low carb ones for myself. 

I had a pack of the burrito sized tortillas. Find a pan that fits your buritto. That is helpful to be able to flip it over. 

So without to much let me see if I can tell you how to do this simple, flip it tortilla pan pizza.

Flip It Tortilla Pan Pizza

Stuff to gather:

~toppings you would like with your pizza

~spices (garlic powder, onion powder, italian, oregano, basil -what you like)

~sauce (I found no need for it, but if you want then what you like)

~cheeses that you like - I did a handful

~tortilla (the size you want)

The putting together:

1. Spray your pan, then lay in the veggies first if you are using peppers, onions, mushrooms, and sautée them a little to get them tender.

*If you are not that type of person then move to step 2

2. Turn off the heat for a minute. 

3. In the pan (if you have veggies just spread out a little to cover bottom of pan) then meats, spreading it over the entire pan evenly, then the cheese you like and if you like sauce, drip a little all over the top, (not too much, I found I did not even need the sauce, if you like a little tomato flavor use canned or chopped tomatoes) all the while keeping the watery contents down. 

4. Lay the tortilla over it all, turn heat back on, and continue to press down on the tortilla. This is where the cheese will melt and meld with all the stuff under the tortilla and make it easy to flip over.

*I check under a corner to see if we are melding and if the cheese is crusting to the pan.

5. Flip it over and let the tortilla side, get crispy and toasty.

*I put a plate over my pan and flipped onto plate and then slid back into the pan.

6. When crispy like you like, slid back out and let cool a minute and cut.

My opinion, this was a really nice way to make a quick pizza-ish meal. We usually get the NYC style from Papa Johns and with using a non-low carb, I could fold it exactly like we do those and I found it to be texture wise a good match. The taste was on point and filling. 

What I know

The pack of burrito size tortilla can be $ 4 for 8. Cheese 8oz $3. Mushrooms, onions, peppers $2.00. and some sauce $1.00. You could make 8 for less than a large everything pizza ny style from Papa Johns. Healthier because you know what you put on it. Quicker than waiting and going to get it. 

Nothing is better than a nice warm piece of pizza. Especially if you like it garlicy, cheesy...mmmmmm

Thanks again for checking out what I have cooking in my kitchen today.

I am trying to commit to sharing at least once a week, keeps me grounded and actually keeps us as a family committed to eating better and eating at home. 

My wish for you is to always find a way to live your best life.

 If you try this always feel free to drop a comment, I would love to have your feedback.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

From My Kitchen to Yours.

Much Love

Louise 

Black Bean Burrito Salad - Eating At Home

 

This weeks recipe is really just a salad. Made with basic things you have in your fridge.

I made a batch of black beans this week and I was looking for different ways to use them. If you have an instant pot and you can get your hands on some dried beans, please try making them at home. They are superior in taste and make much more sense money wise, than canned that you buy in the store. The canned ones work with this also.

Black Bean Burrito Salad

Stuff to gather:

~Flour tortilla (one large one is nice - this time I used three little ones )(to cut carbs- those low carb ones also work well)

~1/2 cup of black beans 

~1/4 cheddar shredded

~1 - 1/2 cups of lettuce (dice it smallish)

~1/4 cup of onion (dice small also) - this is if you like onion

~Spices: garlic, onion, (optional is taco seasoning - but I used lime pepper)

Optional

>salsa, sour cream, tomato (dice small), jalapeno, avocado

The putting together:

1. Take your beans and put them in a pan to warm up, add your spices that you would like. 

2. The tortilla, lay in the microwave and cook until it gets to where it is lightly brown and then let sit, it will harden. (In this salad, I did the three little ones. then fixed in a triangle in my bowl and pressed in the middle and it made like a nice little bowl area for the salad. ) 

3. Prepare the bowl, layer in your lettuce, then what you like. In mine I put lettuce, next onion, next tomato, and then my warm beans. 

On top put shredded cheese, and jalapenos and finish with some sour cream (greek yogurt is my go to.)

A very yummy salad. The tortilla that is crunchy and then the warm beans on top of a cold lettuce and tomatoes. With the slightly melty cheese and sour cream. Mix up and then use the tortilla like a scoop, and when you get to the bottom. My favorite part, it is still slightly crunchy, but it is mixed with all the stuff and has soaked up all that goodness. 

I was a very satisfied with this. This salad will be on repeat. 

If you try this always feel free to drop a comment, I would love to have your feedback.

Also if you have a craving, send it in a comment and I will see what I can figure out for us to try.

Thanks again for being part of my community.

Be the Light in Someone's Day

From My Kitchen to Yours.

Much Love

Louise