abeautifulplate-blog

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perks of the job 😋🍕 [yep, you’ll get this dough recipe soon!] https://www.instagram.com/p/CQg6orwHwSa/?utm_medium=tumblr

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it’s been a hot second since i shared a new sourdough recipe 🙈 but this is one of my ALL-TIME favorites: crusty, artisan-style olive sourdough filled with not one, but two different types of olives: kalamata and castelvetrano. 🤤 if you’re an olive fan, you will go crazy for this! it tastes so amazing dunked in olive oil, cut into thick-cut slices and tossed onto the grill, or used for open faced sandwiches. the new recipe and tutorial (packed with lots of step by step photos and a baking timeline!) can be found in the link in my profile. feel free to use the same method for all sorts of inclusions. and don’t forget to tag me if you make it! 🔥 #ABPbread #sourdoughbread #olives https://www.instagram.com/p/CPtPBrmHoTf/?utm_medium=tumblr

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been a hot minute since i shared a sourdough guide over here...😅 BUT today is the day. 🍞just shared a comprehensive step-by-step guide (link in my profile) on how to dry a sourdough starter (and why you definitely should!), as well as how to refrigerate your starter for short-term storage 🙌🏻 i’ll be sharing another (very detailed 🙃) guide on how to refresh dried starter by the end of the week. and also have a new sourdough recipe coming very soon! yay for bread! 🎉 #ABPbread #sourdough https://www.instagram.com/p/CMiJp2UnFkq/?igshid=1c4z1gvglavgj

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it is so easy to hit a dinner rut these days (we’ve all been cooking for what feels like 10,000 years 🥴), so i’ve been making a concerted effort to expand our running list of favorites. it takes a little extra time and planning, but i highly recommend bookmarking one or two new recipes to try each week. it usually rewards you with a new favorite meal or technique. keep a running list of favorites (i use the notes app on my phone) and turn to it when you’re completely stuck on ideas. these SPICY PEANUT NOODLES with cucumber 🥒 are new to our list! quick to throw together and it tastes great at room temperature or as leftovers cold from the fridge. 💥 grab the NEW recipe link in my profile @abeautifulplate! #easydinners https://www.instagram.com/p/CL5BliInEo7/?igshid=i7y3czaad2ck

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forgot to share this simple apple quick bread recipe with you, but it’s a good one! 💫 filled with oats, chopped apple pieces, toasted walnuts, and dusted with crunchy turbinado sugar - the recipe is up on @abeautifulplate! and it actually tastes best the day to two after baking 🍏 perfect for these long winter days, but such an easy recipe to enjoy all year long ☺️ recipe link in my profile #abeautifulplate https://www.instagram.com/p/CLc2M2iHyEi/?igshid=12ejvvjv834qw

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merry christmas and happy holidays from my family to yours! 🎄❤️ wishing you all a safe and healthy holiday and new year. xoxo (at Salt Lake City, Utah) https://www.instagram.com/p/CJPa9GKHRxf/?igshid=1rvl5preiuv48

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🤶🏼 the holidays are weird this year, but i hope that isn’t stopping you from doing small things that bring you joy. for me, that means BAKING! ✨ i’ve rounded up 12 of my all-time favorite FESTIVE TREATS to add to your holiday baking wishlist, including this delicious triple citrus curd tart (swipe left and grab the link in my profile for more ideas!)🌲 https://www.instagram.com/p/CI_mSgbn28K/?igshid=1tapqkqjnpw2q

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more holiday cookies to add to your baking list: almond sugar cookies ❄️ basically a traditional cut-out sugar cookie with the added flavor bonus of almond flour, almond extract, and orange zest (notice a trend? 😅). 👉🏻BAKING TIP: i always roll out sugar cookie dough just after making (between two sheets of parchment or wax paper), then cut-out after it’s good and chilled. it speeds up chilling time significantly and makes the process much easier.✨recipe link in my profile! 😋#christmascookies https://www.instagram.com/p/CI4KPEon0Nv/?igshid=1dqcpfqc5ae3b

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happy thanksgiving friends! 🦃 i know this day doesn’t look like years past, and this year has been tough in so many ways. if you’re spending the day solo (🙋🏻‍♀️), missing family and friends, or dealing with other hard things, my thoughts are with you. ❤️ just wanted to take this time to say that i am so grateful for this community and all it has given me. if this year has taught us anything, it is that we have so much to be grateful for. thank you, thank you! xo https://www.instagram.com/p/CIEPuOBHXki/?igshid=eyw4e53hxlup

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the holidays are looking different this year, but there’s no such thing as too much gravy. 🦃 this mushroom gravy comes together in 30 minutes and just happens to be vegan (and easily made gluten free!) - the recipe is from @ohsheglows beautiful new cookbook #ohsheglowsfordinner, which is packed with so many great plant-based dinners and meals. i can’t wait to cook more recipes from it in the weeks ahead, thank you sending me a copy Angela! you can find the full RECIPE on @abeautifulplate today - link in my profile! https://www.instagram.com/p/CH094UeHAcY/?igshid=1tbgrwi569inm

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major highlight of 2020 (let’s be honest, there aren’t many 🥴) was discovering that our new backyard in Salt Lake City has a PLUM TREE! 🌳 as a former city dweller, this has been an extremely thrilling life development. 😂 I’ve been making this roasted plum compote, infused with vanilla and spices, non-stop. so easy to throw together and tastes fantastic with yogurt, ice cream, waffles, oatmeal, the works! ✨ grab the recipe link in my profile and make this ASAP before plum season ends. pumpkin can wait. 💁🏻‍♀️ (at Salt Lake City, Utah) https://www.instagram.com/p/CFvJhSRHXrE/?igshid=19z7v8xxgnnxc

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Big, BIG NEWS!!! 📦 We’re leaving Chicago and…moving across the country to Salt Lake City. In less than two weeks. 😬😱 I’ve been holding onto this secret for over a year and am so excited to get this news off my chest. If you’ve been following along for any length of time, you may know that what originally brought us to Chicago years ago was my husband’s five year orthopaedic residency. While I haven’t talked about it in depth, residency has been filled with amazing memories and moments, but many challenges and hard, lonely days. We’re now gearing up to embark on the next and final year of medical training: surgical fellowship. We matched at the University of Utah! It will have been ten years in the making, but we can finally see the light at the end of the (extremely long) tunnel.✨ With that said, it feels incredibly bittersweet to end this chapter and say goodbye to this city we have come to know and love. We’ve made so many amazing friends here, and it feels incredibly bittersweet to say goodbye - at least for now - especially in these times. Chicago welcomed us with open arms and quickly became our home. I’m so proud of all of Connor’s work, dedication, and sacrifice that has allowed us to reach this next stage. We will be making the drive across country (with dog, cat, and Breadley in tow!) in less than two weeks. This move comes with many, many emotions - and the added layer of anxiety of moving during a pandemic 😷 - but we’re excited for this next chapter and everything that comes with it. I can’t wait to share more and bring you guys along for the ride. Thank you so much for your support and love over the years!!! I appreciate you all more than you know. XO.❤️ https://www.instagram.com/p/CCJlOfQHA5u/?igshid=16nf4701r9d8n

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positively obsessed with this no-cook SPICY tofu! 🔥 yep, no cooking required. i’ve made this dish so many times over the last few weeks, and it never gets old. it tastes better the longer it sits, so be sure to allow the ingredients to marinate for a few hours (or overnight). swipe right for all of the ingredients you’ll need, and grab the full recipe link in my profile. ✨ if you’re local to Chicago, highly highly recommend @phoenixbeantofu, it is my favorite! #abeautifulplate https://www.instagram.com/p/CB1HfbEngQb/?igshid=139k24ko4wqk1

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day in the life of obreadley (and breadley junior on the left!). TIME LAPSE EDITION 😅 the other week, i decided to create an offshoot starter to observe its behavior after being transitioned to a different brand of bread flour. same feeding ratio, same starter strength, etc. i thought it would be an interesting way to observe any differences that might be worth taking into account when i bake! 🤓🍞 1️⃣ LEFT: @janiesmill Bread Flour - a local, fresher high-protein bread flour with a slightly higher extraction rate (some bran and endosperm present, making it more whole wheat-y in nature to most store bought bread flours). much thicker at mixing (again, very common with whole grain and more whole grain like flours, which absorb more liquids). same increase in volume at peak, but faster fermentation time. this starter loses strength and integrity more quickly after peak (you can just tell based on it’s texture, etc). can I still use it in my dough at that point? yes, definitely. it has more than doubled in a relatively short period. but the starter itself won’t contribute any additional strength to my bread dough. an important element to keep in mind if you’re working with higher hydration doughs and/or already struggling with dough development. overall faster fermentation indicates that i might need to watch and adjust my bulk time as well (assuming every other variable stays the same) to avoid over proofing.⏰ 2️⃣ RIGHT: King Arthur Bread Flour - a great, reliable store-bought bread flour. lower extraction rate (little to no bran and endosperm present), stronger gluten strands. same increase in volume at peak, but holds its strength for much longer. 💪🏼 again, you can tell just by stirring! does this mean this starter is better? absolutely not, no. but i have a larger window for using it in my dough if i want that additional strength and these characteristics are helpful to be aware of. 🍞 ok, that was a LOT, but i thought that would be a fun little experiment to share and elaborate on. it has helped me adjust things as I’ve adapted to new flours. remember, all these variables (flour brand, etc.) make a difference! you’ll need to play and adjust your current meth https://www.instagram.com/p/CAtKO1JH3Ud/?igshid=1b523aerzmd9t

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in case you missed it, i put together a YouTube video for my go-to sourdough recipe the other day! 🍞 it shows my current method start to finish. many parts of the bread baking process are visual, and i really hope the video offers some helpful guidance as to what has worked for me. remember!💡there are MANY variables at play with sourdough baking, but here are a few important ones: 1️⃣ YOUR sourdough starter activity. 🙋🏻‍♀️ is it brand new and sluggish? strong and lively? every starter (even made similar flour types) will develop differently and on a different timeline. this can be REALLY discouraging and confusing when you’re new, so please remember it is NORMAL for it to take a while. be patient and don’t panic. 2️⃣ temperature! 🌡 there are a lot of temperatures at play in bread baking: ambient kitchen temperature, ingredient temperature, dough temperature, you name it. all of these impact fermentation speed, flavor development, etc. the more time you take to understand them, the less confusion you’ll experience along your journey. if your kitchen is 65F in the winter and 75F during summer, you’ll need to account for these changes to get relatively consistent results. think of temperature as an ingredient and tool at your disposal! 3️⃣ flours! 🌾 even the exact same type of flour (eg. bread flour) might vary brand to brand, and even region to region. does it have a higher protein % or extraction rate? is it freshly milled? are you substituting whole grain flours for refined flours? all of these factors are VERY IMPORTANT when it comes to baking bread. they can impact water absorption, gluten strength, crumb structure, etc. you ALWAYS need to adjust things depending on you’re working with, and let the dough call the shots.🙃 take notes and figure out what works for you as you continue to bake! you can find the link to my YouTube video in my profile (and new IG highlight !). if you enjoy it, please give it a quick thumbs up or subscribe to my channel - any and all support makes a big difference. 💗 #ABPbread https://www.instagram.com/p/B_X6CtynsgM/?igshid=1ho2dhsfhfl7y

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NEW! sheet pan cauliflower curry with red potatoes and chickpeas, inspired by the flavors in Indian Aloo Gobi (one of my faves) 🥰 comforting, hearty, and so easy to prepare. just need a mixing bowl and one standard half sheet pan.🔥 we serve it with homemade raita, coconut rice, or naan. makes for such a quick, flavor packed meal! if you’re sick or making dinner and want a quick plant-based option, try this one. grab the recipe link in my profile! 👆🏻 #abeautifulplate #sheetpandinner #glutenfreerecipes #plantbasedrecipes https://www.instagram.com/p/B_GDKRLnKvA/?igshid=z7h60jtnpboc

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my sourdough obsession is quickly taking over my entire feed and i’m not mad about it. 🍞😅✨80% bread flour, 20% whole wheat, 80% hydration, and baked in my favorite @challengerbreadware pan. slathered with some roasted garlic goat cheese. working on a step-by-step process of my go-to loaf to share with you (hopefully) by the end of the week! 🤞🏻 #ABPbread https://www.instagram.com/p/B-79-fnHn2H/?igshid=tgoblc9959fw