Tried the Breakfast Meatballs this morning.
Breakfast Meatballs
1 lb ground turkey (used 7% fat)
1 cup cooked quinoa
1 t sage
1/2 t thyme
2 1/2 t kosher salt
1/2 t pepper
1 t paprika
1 t garlic powder
I got 22 1/2 meatballs. I cooked at 400°, and they took longer than I expected. 25-30 min to get to 165°. I'm going to make them again and try it at 425°, because they were harder to cut through than I liked.
Update - I made the rest of these, and this time the baking steel was in the oven above the meatballs and it only took 15 min to get to 165°. Got 43 out of 2 pounds of turkey and 2 cups of quinoa.
Made Cheesy Vegetable Soup in the IP. I just did one batch, putting the veggies and broth in for 15 minutes, then quick release. Then I added 1 cup of milk, cheese and 2 cups of broccoli and just put the lid back on and let the broth cook the broccoli. Turned out delicious! All the kids ate a bowl without complaint.
Made White Chicken Chili, a double batch. I didn't have the jalapenos or chilies, but I used a 1/2 cup of Hatches Green Chilies, and it was just the right amount of kick for me. Probably too spicy for the kids. I didn't add any flour/milk at the end, so its just both, but really good.
I remade my sourdough starter after having my first try get moldy. I think it was because the lid was stuck on, and its supposed to be able to breathe. I did 1/2 cup water, 1/2 whole wheat flour. Last time I used the flat part of the mason jar lid, but didn't screw it on. This time, I put a coffee filter over the jar and used the screw part of the lid to secure it. I plan on feeding after I observe some bubble action! I also learned that when you see liquid form at the top, it means it wants to be fed.
Then for dinner I tried the baking steel for pizza. I had originally started this dough last Friday, mixing the dough on Saturday (so it proofed in the refrigerator for 8 days). There was some liquid around the edges, so I think it was a little past its prime. But it was very stretchy. I divided it into 4 balls and let them rise (on a pan in a bag on top of the fridge) for about 6 hours. I had just reseasoned the steel at 400° for about an hour, then turned it up to 450° for the pizza. I did the first 2 for 8 minutes, and the cheese was melty and getting some brown spots. The bottom was pretty good, but I wanted it to be a crispier. I upped the temperature to 500°, but didn't really give it much time, so I'm not sure it helped much. The pizza was still delicious - I just made all cheese.
I re-seasoned my baking steel because it had gotten some sticky spots from too much oil. I scrubbed it with Bar Keeper's Friend, cleaned with soap and water, towel dried, then heated on the stove to get all the water out. Wiped down with canola oil, then wiped off as best I could and baked in the oven for an hour at 400°.
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