Dee Dee Lantzy

Recipes

Poppy's Recipes: Power Muffins

RecipesDee Dee Lantzy

If you know Poppy you know she is incredibly creative, independent and loves a project. She is my little shadow in the kitchen and she now has enough skill and respect that she can run her own recipes from start to finish, including the dishes. I posted a photo of one of her magical muffins the other day and got some requests to share the recipe.

What you will need

1 ½ cups flour

¼ cup of your favorite protein powder (chocolate is preferred- however she used Kachava vanilla)

3 tablespoons cocoa powder

1 cup sugar

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon baking soda

⅓ cup butter melted and cooled

2 large eggs at room temperature

1 ½ teaspoon vanilla

1 cup milk

1 cup chocolate chips

How to make the muffins:

Preheat the oven to 350

Mix the eggs, butter and sugar together.

In a separate bowl mix together all of the dry ingredients.

Mix all ingredients together.

Place muffin papers in tin and put batter in tins.

Bake muffins for 25 mins

Poppy’s recipes: Cloud Cakes

RecipesDee Dee Lantzy

These cloud cakes have the most insane light and airy texture, they are sweet but not too sweet and are best eaten warm.

What you will need

5 eggs, separated

60g vegetable oil

75g milk

68g cake flour (low protein, approximately 8%)

60g granulated sugar

1 Tbsp lemon juice

1 tbsp vanilla extract

Directions

  1. Separate the eggs. Place whites in fridge

  2. In a separate bowl, mix the vegetable oil and milk until combined. Sift in the cake flour and mix until smooth. Add the egg yolks and blend thoroughly. Set this mixture aside.

  3. Preheat your oven to 140°C (284°F). Prepare a brownie pan or cupcake tin by lining it with parchment paper or cupcake liners.

  4. Remove the egg whites from the fridge. Add lemon juice, vanilla extract, and sugar. Beat with a mixer until soft peaks form.

  5. Gently fold a scoop of the whipped egg whites into the yolk-flour mixture until just combined. Then fold the remaining batter into the whipped whites gently but thoroughly.

  6. Pour the batter into the prepared cups, filling each one. Tap the tin lightly to settle the batter and remove air pockets by running a toothpick through the batter.

  7. Place a baking tray in the lower rack of the oven and pour in enough hot water to create a water bath. Set the cake tin in the oven and bake for 60 minutes or until the cakes are golden brown.

Deconstructed lasagna

Cooking, RecipesDee Dee Lantzy

This is a go to recipe for me, especially in the cold and dreary months. That said, its pretty much a crowd pleaser anytime I serve it up! Grab a few things from your pantry that I listed in my Winter Pantry post a little bit ago and let’s make some din din.

What you will need:

  • Onion

  • Olive oil, butter or avocado oil

  • Ground turkey, beef or elk

  • Large can of Crushed tomatoes

  • Tomato paste (2-4 Tablespoons)

  • 1 box of Chicken, Beef, Vegetable or Elk broth (4 cups)

  • Sundried tomatoes (handful or however may you like)

  • Marinated artichoke hearts (5-10 quarters, or the whole jar)

  • Parmesan cheese (grated and added to your liking)

  • Ricotta cheese (medium size container)

  • Mozzarella (couple handfuls)

  • Salt and Pepper

  • Pasta of your choice. We like Pappardelle.

    Optional:

  • Grecian Style Eggplant and Tomatoes from Trader Joes

  • Garlic

  • Cured egg yolk

How to make it happen:

  1. Dice the onion and brown in a large pan with a bit of olive oil.

  2. Add in the ground meat. Sautee until brown.

  3. Add in crushed tomatoes, tomato paste, Grecian style tomatoes and eggplant, artichoke hearts, sundried tomatoes and broth. Let simmer while you cook the pasta.

  4. Once pasta is done. Add parmesan, mozzarella and ricotta to sauce.

  5. Serve.

Winter Pantry Must Haves

Cooking, Pantry, Must-Have, Gardening, RecipesDee Dee LantzyComment

I love a quick meal and a key to making that happen is to be prepared ahead of time. One thing that helps me a ton is to have some key go-to ingredients in my pantry. A bunch of these items can be used in different recipes for instance I use the canned eggplant, tomato and onion in both my spaghetti sauce and to elevate a pot roast.

I’ll be sharing more of my go to meals soon in the meantime here’s a list to have on the ready and might spark some ideas for yo to create as well.

Trader Joe’s Go-To List:

Fresh things

Onions

Sweet potatoes/White yams

Broccoli

Spinach/Kale

Apples

Bananas

Spaghetti squash

Everyday Must-Haves

Pancetta

Parmesan

Olive Oil

Flour

Honey

Chicken Thighs

Ground Beef/Elf/Bison

Ground Turkey

Trager Seasonings

Eggs

Milk

Yeast

Sundried Tomatoes

Recipes coming soon:

Pot Roast

Beef Ragu

Turkey and Sweet Potato Morning Hash

Chicken Thighs and Rice

Salmon my way

Roasted Veg

Tuna salad

Spaghetti squash spaghetti

Avgolemono- Greek Lemon Chicken Soup

RecipesDee Dee Lantzy

This one is a Lantzy family favorite and we have definitely done it our own way. This is a great go to soul warming soup that I typically have everything on hand to whip up real quick. I will be sharing my winter pantry go to’s soon!

Ingredients

- Whole chicken or 6 chicken thighs

- 4 Carrots

- 4 Celery stalks

- 1 Onion

- 2 Lemons

- 8 cups chicken stock or broth

Recipe

  1. Option 1: To keep it super easy you can pick up a whole rotisserie chicken. Option 2: Raw whole chicken. Option 3: Chicken thighs. If you chose something raw I suggest baking it in the oven for an hour seasoned with your favorite seasoning. Lately I have been using Traegar veggie seasoning on nearly everything.

  2. Chop and saute carrots, celery, onions.

  3. Add the chicken and veggies into one pot with chicken broth. Zest two lemons into pot. Along with the juice of at least one lemon maybe two, you can always add more later.

  4. Let simmer for a while.

  5. In a separate pot boil rice, orzo or whatever you have on hand.

  6. Serve together maybe with some extra salt and lemon on top.

Here are my additional thoughts on the chicken and broth part of the recipe. If you have a raw chicken you can actually just make your own broth. If I have time I like to bake my chicken before, then throw it in a pot with a bunch of water, onion, carrot and celery. Let is boil/simmer for a few hours then use that chicken and that broth to make the soup. You can use the rotisserie chicken the same way you just don’t have to bake it.

Italian Wedding Soup... my way

RecipesDee Dee Lantzy

This is a quick &easy super delicious soup for winter sniffles and beyond.

Ingredients

For the rest:

- 1 onion

- 4 stalks celery

- 4 carrots

- 8 cups Chicken, beef or elk broth or stock

- Orzo

For meatballs:

- 1lb ground pork

- 1lb ground meat

- Bread Crumbs

- 2 eggs

- Seasoning (I use Trader Joe’s Green Goddess)

- Beef tallow, butter or olive oil

- *2 Tbs Matzo Ball powder Not necessary

and I used it this time and it made the meatballs next level.

Recipe

  1. Start by combining all of the ingredients for the meatballs. Make into balls and brown in a pot or pan. I prefer to use the pot I will be making the soup because I want to keep all of the flavor in the same place. If that means you have to brown them in batches, do that and set aside.

  2. Chop and sauté the carrots, celery and onions (you can use garlic here as well, my husband just has a sensitivity so we never use garlic).

  3. Add carrots, celery, onions, meatballs and stock or broth together.

  4. In a separate pot boil the orzo. If you don’t have orzo use whatever pasta you have on hand, we didn’t have orzo so I used filini, it was cute. You can also use rice in a pinch.

  5. Simmer for however long you can stand it. I simmered for about 30 mins and then served. We had a bunch left over and it got better over time.

  6. Serve in the same bowl, soup over pasta.

Honey Bread

RecipesDee Dee Lantzy

This bread is my weekly go to. Everyone who tries it loves it.Follow this recipe to be a bread making hero!

Things you will need:

- Large bowl - Pastry scraper

- Plastic wrap - Parchment paper

(2) Proving baskets - Scale

1 (or 2) Dutch ovens with lid

Lame (dough knife)

Ingredients:

- 1000g Flour

- 1 tsp Yeast

- 720 g Warm Water

- 125g Honey

- 1 Tbsp Salt

Directions

Prep Time: 4-6 hours depending on rise time

Bake Time: 40 minutes total. 20 mins covered and 20 mins uncovered
Here is how to make it happen!

1. Mix with your hand to combine all of the ingredients

2. Mix until incorporated and shaggy.

3. Cover with plastic wrap. Let sit for 20 minutes.

5. Dough should look like this. Cover. Let sit for another 20 mins.

4. Stretch and fold a few times around until dough looks like this.

6. Stretch and fold again.

7. Cover, let rise and let it double in size.

8. Exact times will vary depending on temperature of your kitchen. I place mine in a cabinet that has a heat vent near it so it acts as a proving cabinet.

9. Sprinkle some flour on a cutting board or counter. Pour out dough. Cut parchment and place in proving baskets.

10. Cut in half

11. Stretch dough in to a rectangle

12. Do the envelope fold top to middle, bottom to middle, left to middle, right to middle.

fold…..

fold…..

fold….

13. Turn over and pull around until all seams are tucked under

14. Place into proving basket. Repeat same steps for send half. Cover and let rise for about an hour. Preheat oven to 450° and Put Dutch oven(s) into oven to heat up.

15. Once dough is puffy and gorgeous place dough with parchment into Dutch oven.

16. Cut top design. Place lid on Dutch oven and at 450° for 20mins with lid on.

17. Bake at 400° with lid off for 20 mins.

18. Do not cut your bread right out of the oven you will ruin it. You can cut it when it is a bit warm but not hot. This is the hardest part… resisting eating the bread fresh out of the oven.

19. ENJOY!

Change of seasons

Gardening, RecipesDee Dee Lantzy
 
 

We are in the midst of ushering in a new season. When people ask what my favorite time of year is I can never fully land on just one. It is clear to me what I love most is all seasons. I love the closing of a period of time marked with the anticipation of what is to come. I love the rhythm that seasons bring to our lives. I appreciate the changing of the guard, a moment to reflect on what has just occurred and at the same time take a moment to set some new goals.

We have just harvested the last of the tomatoes and dahlias in the garden and are preparing everything for winter. I have taken a few moments over the past few days to quietly celebrate some tiny victories in the garden and write down somethings we need to improve on next spring and summer. We will be digging up the dahlia tubers in the next few days and storing them for next year. We have harvest seeds and will have a few for sale in early spring if you want to try some of our seeds harvested here on the micro mini homestead.

Here is a recipe a lovely neighbor shared with me this summer. It has been a go to for the girls as I can get them mixed and in the oven during the morning shuffle. No rise time. Quick bake. Power bagels for the win.

Power Bagels Recipe

I make these in the morning for the girls before school. This is a quick and easy recipe to make a bagel with more protein that doesn’t need any time to rise.

Makes 8 bagels

Preheat oven to 375

2 cups organic unbleached flour

2 cups organic greek yogurt

4 tsp baking powder

2 tsp salt

2 Tbs honey

Mix all dry ingredients. Mix honey into yogurt. Mix dry and yogurt together. Let sit for 10 mins. Roll into a ball. Divide into 8 pieces. Roll into bagel shape. Egg wash. Add topping, we sometimes use everything bagel sprinkle from Trader Joe’s. Bake for 20-25 mins.

Sugar's Andouille Dressing

RecipesDee Dee Lantzy

This recipe is a Thanksgiving staple for Sugar and I. Even on the years when we don’t prepare a full feast this is something we always have for nostalgia and left overs.

Ingredients:

6T Butter or Olive Oil

2.5 lbs Andouille sausage

5 Cups chopped onions

3 Cups celery

2.5 cups bell pepper

¼ cup garlic

3 cups bread crumbs

7 T hot sauce

Chicken broth or stock

Directions:

Ground andouille in food processor. (Food processor recommendation coming in the fit guide)

Chop onions, bell pepper and celery.

Cook andouille, until brown.

Set aside in a bowl. (approx. 6 mins)

Cook vegetables in the same pan with some of the butter. Cook until brown. (approx. 5 mins)

Add hot sauce

Add remaining butter.

Fold in ½ bread crumbs.

Then add the rest.

Depending on how you like your dressing you might want to add a bit of chicken broth or stock to the mix.

Bake on 350 for 20 mins.