At Home in My Kitchen - Louise Watson Lynch

Friday, April 18, 2025

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.

Thursday, April 10, 2025

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.