Day 13 Sourdough Blueberry Muffins and Chicken Noodle Soup

There's a cold making its way through our family.  Today I fought back with one of my favorite childhood Sunday dinners of chicken noodle soup and sourdough blueberry muffins.  Even if dinner doesn't actually fight off the virus, it certainly provided some comfort food to everyone.

I'm really enjoying using all of these sourdough recipes.  I'm especially excited that the starter that I began less than two weeks ago can be used to duplicate recipes that I've enjoyed at other points in my life.  We've asked our Bread 101 students to create a personal timeline around bread, and I think mine would have to include a 2014 label for realizing just how important sourdough starter has been throughout my life.  Fascinating!

Sourdough Blueberry Muffins
1 1/2 c Red Fife flour (Lonesome Whistle Farm)
1/2 c rye flour (Lonesome Whistle Farm)
1/2 c milk
1/2 t cinnamon
1 egg
1/4 c oil
1/4 c applesauce (our tree)
1/2 c sugar
3/4 t baking soda
1 c blueberries (Thistledown Farm)
3/4 c sourdough starter

Mix ingredients together in the order listed.  Mix until just moist but do not beat batter.  Put into well-oiled muffin tins or muffin baking paper.  Bake 25-30 minutes 375F.

Chicken Soup with Egg Noodles
1 egg
1/8 t salt
use small egg shell to get water to mix with egg.  Beat well.

3/4 c Red Fife flour (Lonesome Whistle Farm)
Add in flour until mixture makes a sticky ball.  Let dough stand 15 minutes.  Roll dough until very thin and then cut into desired shape.  I roll it over and cut diagonally to make V-shaped noodles.

Heat soup stock (today stock from a chicken that was first roasted with lemon, garlic and spices from Fair Valley Farm) and bring to a boil.  Add in noodles and boil until they float.  Add in cooked chicken pieces and carrots (and other vegetables if desired). The prescription for my family: eat a warm dinner, go to bed early, and enjoy leftovers for the rest of the week.