Holly in the PNW

The girl that can't sit still!

Everyday Meals

Sourdough Focaccia

Making sourdough focaccia isn’t just about the delicious outcome; it’s an experience.

The process of nurturing a sourdough starter and watching your dough rise is deeply satisfying. The tangy flavor of sourdough pairs perfectly with the richness of olive oil, fresh rosemary and the crunch of sea salt. Plus, it’s a great way to impress your friends and family with your baking skills.

Bread-making like this is not just about the taste it’s about creating something from scratch with your own hands, which is so rewarding. So really, why not make it?

Here’s a recipe that should make your kitchen smell amazing.

Let’s get started! Don’t let the recipe give you anexity on how long it will take. Be patient and you will be thankful.

  • Bread Timeline example:
    • Thursday night: Remove starter from fridge and feed. I always feed it with 4 ounces flour and a half cup filtered water.
    • Friday: Leave on counter
    • Saturday morning: Remove the amount of starter you need to make the dough. Make the dough and let it rise the first time.
    • Sunday morning or afternoon: Do the second rise in the 9×13 pan. Follow instructions.
    • Monday morning or afternoon: Assemble the focaccia and bake the bread.

 

Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.

 

Bulk Rise: Cover the bowl with plastic wrap and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well. Picutred below.

Second Rise: In your 9×13 pan pour 2 tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan with plastic wrap and let rest for 1 1/2 to 2 hours until very puffy. You can let it rise overnight again which I did but not necessary.

This is what it looked like after rising overnight from the picture above.

Assemble the Focaccia: Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary.

Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional). I forgot to add it on mine but it’s make the bread even more delicious so I highly recommend the flaky sea salt.

Bake: Bake the focaccia on the center rack, in a preheated 425 degrees oven, for 20-25 minutes until crispy and golden brown.

Remove from the oven and cool before cutting into wedges using a serrated knife. Serve warm is the best way to eat it!

There are many reasons why to make this sourdough focaccia bread. It’s a delightful base for endless toppings—think caramelized onions, sun-dried tomatoes, or a sprinkle of sea salt like I mentioned before. It’s versatile enough to be the star of your meal or a fantastic side with your favorite soup or any meal. And let’s not forget, baking (and eating) it is like a mini-vacation to Italy, with every bite bringing a bit of Mediterranean magic to your day.

Enjoy!!!

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Sourdough Focaccia

Course Bread
Cuisine American, Italian
Keyword Sourdough Focaccia

Ingredients

  • 100 g 1/2 cup bubbly, active starter
  • 360 g 1 1/2 cups cool water
  • 21 g 1 tbsp honey
  • 600 g 5 cups bread flour or italian flour
  • 9 g 1 1/2 tsp salt
  • 4 tbps olive oil
  • 2 tbps fresh rosemary chopped
  • flaky sea salt optional

Instructions

  1. To make the dough:

    Whisk the starter, water, and honey in a large bowl. Add the flour and salt. Mix with a fork and then continue to combine with your hands until the flour is absorbed.

  2. Bulk Rise:

    Cover the bowl with plastic wrap and let rise overnight, at room temperature, about 12-18 hours. The dough is ready when it no longer looks dense and has doubled in size and look stringy. There may also be bubbles on the surface as well.

  3. Second Rise:

    In your 9×13 pan pour 2 tablespoons of olive oil and spread around to coat the bottom. Dump the dough onto the pan. Turn over to coat both sides with oil. No need to stretch or spread the dough out yet. Cover the pan with plastic wrap and let rest for 1 1/2 to 2 hours until very puffy. You can let it rise overnight again which I did but not necessary.

  4. Assemble the Focaccia:

    Gently stretch the dough to reach the corners of the 9×13 pan. Use your fingertips to dimple the dough. Drizzle the remaining 2 tablespoons of olive oil and sprinkle on 2 Tablespoons of chopped fresh rosemary. Gently press the rosemary leaves into the dough. Sprinkle with additional flaky sea salt (optional).

  5. Bake:

    Bake the focaccia on the center rack, in a preheated 425 degrees oven, for 20-25 minutes until crispy and golden brown. Remove from the oven and cool before cutting into wedges using a serrated knife. Serve warm.

Recipe Notes

  • Flour: Italian flour or bread flour is recommended, but all purpose will also work.
  • Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it’s ready! If not, then it may need 1-2 more feedings.
  • Use A Kitchen Scale. For best accuracy, it’s best that you weigh your ingredients and not rely on volume (measuring cups).
  • Plastic Wrap! When you let the dough rise overnight, be sure to use plastic wrap to cover it so it doesn’t dry out and not rise properly.
  • Bread Timeline example:
    • Thursday night: Remove starter from fridge and feed. I always feed it with 4 ounces flour and a half cup filtered water.
    • Friday: Leave on counter 
    • Saturday morning: Remove the amount of starter you need to make the dough. Make the dough and let it rise the first time.
    • Sunday morning or afternoon: Do the second rise in the 9x13 pan. Follow instructions.
    • Monday morning or afternoon: Assemble the focaccia and bake the bread.

Cole Slaw

This is the most simple cole slaw recipe and I always get compliments when I make it.  Goes perfect with any grilled meal you have. We make it a lot when we cook fish and chips too!

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Cole Slaw

Ingredients

  • 14 ounce coleslaw mix with red cabbage and carrots
  • 1/2 cup mayonnaise
  • 1/2 tablespoon sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  1. Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined.
  2. Add in the coleslaw mix and stir well to combine.
  3. Refrigerate for at least 2 hours before serving.

Chicken Tortilla Soup

Chicken Tortilla Soup is a quick easy healthy soup. Throw it all in the crock pot and let it cook all day and get home to a nice delicious meal.  The chicken will be so tender and should shred so nicely.

After the chicken is shredded . Mix soup all together and serve.

Top with additional toppings such as sour cream, cilantro, green onion, tortilla chips and cheese.

Enjoy!!!

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Chicken Tortilla Soup

Course Dinner
Cuisine Mexican
Keyword Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 people

Ingredients

  • 2 chicken breasts
  • 3 can chicken broth
  • 1 can diced tomatoes
  • 1/2 yellow onion chopped
  • 1 packet packet Taco seasoning
  • 1 tbsp One tbsp Garlic powder
  • Additional topping: sour cream, cilantro, green onion, tortilla chips and cheese.

Instructions

  1. Add chicken breast to crock pot, season with taco seasoning all over raw chicken, garlic powder, add chicken broth, canned tomatoes & chopped onion.
  2. You can really add any seasoning you want.
  3. Cook on high for 6 hours.
  4. Shred chicken. It should fall apart easily. Mix soup all together and serve. Top with additional toppings such as sour cream, cilantro, tortilla chips and cheese.

Beef Bowls

Beef Bowls is an easy quick recipe for meal prep with an Asian twist. Serve over rice or cooked cabbage if you don’t want the carbs.

Add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it’s cooked (approx. 8-10 minutes). If there’s a lot of excess fat, drain it.Take the pan off the heat and stir in the sauce ingredients hoisin sauce, soy sauce, sriracha, ginger, and garlic.Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.Serve the beef over the rice or cooked cabbage and garnish as desired.

 

Enjoy your beef bowls!!!

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Beef Bowls

Easy Beef Bowls

Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 pound  lean ground beef
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tsp sriracha sauce
  • 1 tsp grated fresh ginger
  • 1 tbsp minced garlic
  • 1 red bell pepper chopped
  • scallions & sesame seeds for garnishing

Instructions

  1. Add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it's cooked (approx. 8-10 minutes). If there's a lot of excess fat, drain it.

  2. Take the pan off the heat and stir in the sauce ingredients hoisin sauce, soy sauce, sriracha, ginger, and garlic.

  3. Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.

  4. Serve the beef over the rice or cooked cabbage and garnish as desired.

Wonton Soup

I’ve been wanting to make Wonton Soup for months and I don’t know why it took me so long. It’s so easy and you can throw it together in minutes! You will need store bought wontons for a quick recipe though. I used the Bibigo Mini Wontons – Chicken and Cilantro which I purchased from Costco.

In a medium or large sauce pan combine 4 cups water, 3 teaspoons Better Than Bouillon (I also get mine at Costco) or 3 cups chicken stock and 1 cup water. Bring to boil. Add wontons and salt. When the wontons float to the top, add one cup of cold water. Return to a boil. Once the wontons float to the top again, add soy sauce and sesame oil. Add cilantro and green onion.

I always add more fresh cilanto and green onions once I serve it. I love cilantro! The more the merrier for me.

If you have a bag of wontons in your freezer like I did then you need to make this soup. This is also a great starter for any Asian food inspired meal. Try it with a side of rice, it will taste great!

Enjoy!!!

5 from 1 vote
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Wonton Soup

Quick and Easy Wonton Soup

Course Appetizer, Dinner
Cuisine Asian, Chinese
Keyword Wonton Soup
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

  • 8-12 wontons fresh or frozen (I use chicken and cilantro wontons)
  • 5 cups water divided
  • 3 tsp Better Than Bouillon you can use chicken stock - see instructions
  • 1/4 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tbsp soy sauce or low-sodium soy sauce
  • 1 tbsp green onions sliced (or more)
  • 1 tbsp fresh cilantro chopped (or more)

Instructions

  1. In a small or medium saucepan, bring 4 cups of water and Better Than Bouillon to a boil over medium-high heat. If you want to use chicken stock use 3 cups chicken stock and 1 cup water.

  2. Add wontons and salt. When the wontons float to the top, add 1 cup of cold water. Return to a boil.

  3. Once wontons float to the top again, add sesame oil and soy sauce.

  4. Add cilantro and green onions. Stir and Serve. I always add more cilantro and green onions after I serve it for some freshness.

Curry Couscous Salad

I’ve been making Curry Couscous Salad for about 12 years now and it’s a perfect side dish to bring to a potluck or gathering. I love curry and if you’re like me you will love this dish! It makes a size for larger groups or if you are food prepping for the week you can eat some every day!

  • Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.
  • Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry paste and 1/4 teaspoon turmeric. Whisk until smooth.
  • Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions. Serve at room temperature.

Dish up the curry couscous and dig in! This stores great in the fridge for up to a week.

Enjoy!!!

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Curry Couscous Salad

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Keyword Curry Couscous Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 servings

Ingredients

  • 2 cups couscous
  • 1 tbsp butter (salted or unsalted)
  • 1 1/2 cups boiling water
  • 1/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 1 tsp red wine vinegar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp curry paste or more if you want it spicy
  • 1/4 tsp ground turmeric
  • 1/2 cup grated carrots
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup red onions finely chopped
  • 3 scallions finely chopped

Instructions

  1. Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.

  2. In a separate small bowl combine olive oil, yogurt, red wine vinegar, salt, pepper, curry paste and turmeric. Whisk until smooth.

  3. Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions.

  4. Serve at room temperature. Store in fridge for up to a week.

Tomato Soup

It’s soup season and I especially love Tomato Soup! This tomato soup is really easy to make. You will thank me on these chilly days cause this tomato soup will warm you right up!

Only a few simple and delicious ingredients make this soup possible.

In large pot add oil, carrots, yellow onion and garlic. Saute for 5-10 minutes until the vegetables are very tender. Add the tomato paste. Stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.

Pour the tomatoes and the juices in a separate bowl. Crush up the whole tomatoes with a fork or spoon. Add the tomatoes and juice to the pot. Add the broth, thyme and bay leaf to the pot. Simmer for 30 minutes.

Remove pot from the stove and use a hand blender to puree the soup. If you don’t have a hand blender you can use a blender. If you use the blender let the soup cool first, then return to stove and simmer until hot.

Serve with croutons, cheese, cream or even a grilled cheese sandwich!!!! Choose a topping that you desire or keep it plain and eat it right out of the pot. You will not be disappointed with this tomato soup.

Enjoy!!!

 

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Tomato Soup

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 carrots chopped
  • 1 yellow onion chopped
  • 8 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 2 bay leaf
  • 2 28 - ounce can whole tomatoes

Instructions

  1. Add the oil, carrots, onion, and garlic to the soup pot. Saute for 5-10 minutes until the vegetables are tender.
  2. Add the tomato paste – stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.
  3. Pour the tomatoes and their juice into a bowl and crush them a fork or spoon. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes.

  4. Remove pot from the stove and use a hand blender to puree the soup. If you don't have a hand blender you can use a blender. If you use the blender let the soup cool first then return to stove and let simmer until hot.

  5. Serve with croutons, cheese or cream (if desired).

Mason Jar Soup

My friend gave me the idea of Mason Jar Soup. You will thank me after making these mason jar soups because it will save you lots of time on your food prep. It’s quick and simple and it’s soup season. Who doesn’t love to save time? Food prepping can be brutal at times but this will make your week so much easier!

Dust off those old canning jars that have been sitting in the cupboard and put them to good use. Just need a few ingredients and you have soup for the week!

  • Curry paste
  • Better Than Bouillon
  • Veggies (carrots, frozen peas and fresh spinach)
  • Protein (extra firm tofu or cooked chicken)
  • Rice noodles or cooked rice

Add the curry paste and Better Than Bouillon ingredients first so it’s at the bottom of the jar.

Mae Ploy yellow curry paste is what I normally buy. I usually add maybe a 1/2 teaspoon per jar. If you like your soup spicy add more. I usually buy this at my local Asian supermarket but I’ve seen it in major grocery stores too.

Better Than Bouillon is a must-have condiment. This is good in a lot of dishes especially in the mason jar soup. You can use it when you cook your basics with chicken, veggies and pasta.

Next add the vegetables that you picked out. I used thinly sliced carrots, frozen peas and fresh spinach.  Add the extra firm tofu or cooked chicken and top with rice noodles (or rice). Pop the lid on it and put it in the fridge until you are ready to eat it.

Add hot water, put the lid back on, shake it up a little and let it seep for a few minutes so the noodles and veggies soften. Stir and eat up!

Enjoy!!!

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Mason Jar Soup

Course Dinner, Lunch, Main Course
Cuisine American, Asian
Keyword Mason Jar Soup
Prep Time 20 minutes
Servings 4 jars

Ingredients

  • 1/2 tsp Yellow Curry Paste - per jar or more if you want it spicy
  • 1 tbsp Better Than Bullion - per jar
  • 1 package extra firm tofu cut into pieces, divided
  • 1 carrot thinly sliced (use a peeler) divided
  • 2 cups frozen peas divided
  • 2 cups spinach divided
  • 1 package rice noodles divided
  • or 1/2 cup cooked rice - per jar

Instructions

  1. Start layering your mason jar with all of the ingredients, wet to dry. First start with curry paste and Better Than Bouillon. 

  2. Follow with adding in the carrots, frozen peas, spinach and tofu. Add as much or as little veggies as you like. There is no set amount. The ingredients list I provided is just a guideline, there is no wrong way to make this soup!

  3. Top with dry rice noodles or rice, screw on the lid and put it in the fridge until you are ready to eat it.

  4. Fill jar 2/3 of the way with hot water and let it seep for a few minutes until the noodles and veggies are soft.

Lemon Orzo Chickpea Salad

Lemon Orzo Chickpea Salad is next on the blog!

I haven’t been able to post much on my blog lately and I sure do miss it. Summer and vacation just took over my life, but it was well worth it. A lot of life changing moments!

One good thing about fall is I’ll be back to cooking and baking! As you may have guessed, the kitchen is where I enjoy spending my spare time, especially when it’s raining outside!

I had just got home from vacation, back to the grind at work, and they were having a potluck the next day. Of course I had no food in the house so I had to scramble. I looked around the kitchen and found orzo, chick peas, Parmesan cheese and a lemon. So I came up with Lemon Orzo Chickpea Salad. It was a huge hit at the potluck! Luckily I made such a large batch I had plenty of leftovers to share at home.

It’s an easy quick recipe.

  • Toast the orzo in a little olive oil.
  • Stir in the garlic and oregano, then pour in the broth.
  • Let the orzo simmer until the liquid has been absorbed.
  • Stir in the lemon zest, juice, and chick peas.
  • Stir in the cheese, salt, and pepper.

Serves about 4 – 6.

Enjoy this Lemon Orzo Chickpea Salad!!!

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Lemon Orzo Chickpea Salad

Course Salad, Side Dish
Cuisine American
Keyword Lemon Orzo Chick Pea Salad
Cook Time 15 minutes

Ingredients

  • 1 1/2 cups dry orzo pasta
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 tsp oregano
  • 1 lemon zested
  • Juice of half of a lemon
  • 1 can chick peas drained
  • 1/3 cup grated Parmesan
  • pepper to taste
  • salt to taste

Instructions

  1. In a skillet over medium heat, add the olive oil and pasta.

  2. Cook, stirring occasionally until toasted, about 30-60 seconds.

  3. Stir in garlic, then slowly stir in oregano.

  4. Add the broth, a small amount at a time, while continuing to stir.

  5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.

  6. Remove the lid and add the lemon zest, juice, and chick peas.

  7. Add the Parmesan cheese, salt and pepper to taste and serve immediately.

 

Asian Cabbage Salad

I remember the first time I had this Asian Cabbage Salad. My roommate from years ago made it for me and I couldn’t stop eating it! I immediately grabbed the recipe from her and this is my go to salad when I need to make something for a BBQ or potluck at work. It’s easy and simple to make and it makes a lot for a big crowd.

Grab a bigger size bowl, chop up the cabbage and green onions. Mix up the dressing and pour all over the salad mixture. Once stirred, add the toasted toppings of almonds, sunflower seeds, sesame seeds and top ramen noodles. Stir again until well combined.

Grab a couple of bowls and share!

Enjoy!!!

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Asian Cabbage Salad

Course Salad
Cuisine American, Chinese
Keyword Asain Cabbage Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings

Ingredients

  • 1 head cabbage (rinsed)
  • 1 bunch green onions
  • 1 package chicken top ramen (separated)
  • 1/4 cup sliced almonds
  • 1/4 cup sunflower seeds (salted or unsalted)
  • 3 tbsp sesame seeds

Dressing

  • 1/2 cup vegetable oil
  • 3 tsp vinegar
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 packet top ramen seasoning

Instructions

  1. Rinse and chop the green onion. Chop the cabbage and rinse thoroughly. Combine chopped green onion and cabbage in large bowl. 

  2. Preheat oven to 350 degrees. Line a cookie sheet with tin foil. Remove the top ramen noodles and break them apart and place them on cookie sheet. Add the sliced almonds, sunflower seeds and sesame seeds. Bake for 10-15 minutes or until toasted brown. Watch them carefully so they do not burn.

  3. When the toppings are baking make the dressing. In a salad dressing container or small bowl combine the top ramen seasoning, oil, water, vinegar, sugar, salt and pepper. If you are using a salad dressing container shake until well combined. If you are using a bowl whisk until well combined. 

  4. Add dressing to salad mixture and mix until well combined. Add toppings to the salad and mix again.