As Christmas season comes to an end I have found that I have a lot of left overs that I don’t want to go to waste. Cook with me as we utilize these left overs to be creative and cook Pumpkin Past as well as bake a sourdough loaf of bread.
Recipes:
Simple Sourdough French Bread
Simple Sourdough French Bread – Simple is Gourmet
French Bread
The BEST Homemade French Bread Recipe – I Heart Naptime
Garlic Butter
The BEST Homemade French Bread Recipe – I Heart Naptime
Easy Creamy Pumpkin Pasta
The BEST Homemade French Bread Recipe – I Heart Naptime
BAKING // COOKING// COOK WITH ME // PANTRY CHALLENGE // FROM SCRATCH DINNER // COOK // SOURDOUGH// FOOD
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Hey everybody and welcome back to Autumn Lee at home I’m Autumn Lee and today I’m going to teach you guys how to make pumpkin pasta using leftovers that we had leftover from the pasta bar from our Christmas party as well as a Sourdough loaf of bread please follow along and
We’ll go ahead and get started to do a Sourdough loaf of bread you want to get started with a Fed sourdough starter so this is what a Fed sourdough starter looks like it looks nice and bubbly um fed means that you fed it flour and water into the starter 6 to 12 hours
Before and it had a chance to ferment and start getting all bubbly on top so that’s what that looks like this recipe calls for 200 gram of sourdough starter that’s fed 450 G of bread flour 250 g of filtered water I just used tap water and
Mine turned out just fine 1/4 cup of honey maple syrup or sugar I used Maple I used excuse me honey in this one 2 tablespoons of oil 2 teaspoons of unrefined salt and one egg for plus one teaspoon of water scrambled into the egg for the egg wash if you don’t have a
Sourdough starter that is okay I will I can post in the description below another recipe that’s fantastic that we’ve always used for a crusty loaf of bread that my family absolutely loves so I’ll post that in the description as well as this recipe that way you can
Choose from either one if you want to follow along uh right now I know sourdough starters can be very daunting to get started or even used but they are a lot simpler than you think they are once you get started and once you get in there again just having that mindset of
Learning one new thing at a time I know I’ve said that a billion times in my other videos but learning one new thing at a time really is helpful and that’s what I’ve learned with the sourdough starter it was a lot scarier with the unknown than it was just to once I got
Started and was able to start using it and cooking with it and I did simple things at first like waffles and crackers and then I kind of veered more towards the loaves of bread this was my first loaf of bread that we’ve really done that’s been very successful I
Haven’t really had any issues with this except for the only thing that I will say for this one was you’ll see at the end I will compare how long you allow it to rise with another loaf of bread that I used the exact same recipe but I
Doubled the amount of time I allowed it to rise so I’ll show you that towards the end to get started on the sourdough loaf of bread just mix all of the ingredients let it knead in the mixer for a little while you see me taking it
Out and I’m testing it to see if it’s needed long enough you want to go for a window pain effect that means when you pull it up and you stretch it you don’t want to see it start breaking apart and here you can see it is breaking apart so
It’s not ready yet you want to be able to pull it and it be elastic and almost see Vining in it and it not break apart so it’s not ready yet we’ll go ahead and put it back on the mixer and let it knad more if you don’t have a stand mixer
Then you can also knad it on the counter it just takes longer and you need a lot of muscle to do it that way on this day we were taking down Christmas decorations and we had so many leftovers from our parties and I was trying to be really creative and use up these
Leftovers I know a lot of people and a lot of homesteaders and YouTube channels are doing the pantry challenge I am not confident enough in my pantry to be able to do a full two months of pantry challenge I know Jessica at three Rivers’s Homestead does that with her
Channel and she’s inspired so many people to utilize January and February to be creative and create their own rules and do a pantry challenge unfortunately I’m not confident enough however I will say it has inspired me to utilize what I have and try to use those
Leftovers and use what we have in the pantry to create other meals so therefore that’s why I am doing today the pasta the pumpkin pasta as well as the sourdough bread now the sourdough bread we I’m creating today however we had leftover garlic spread that I had
Made from scratch for the pasta bar and I wanted to utilize that so that’s why we were doing the garlic bread as well as I had pumpkin puree and chicken broth and all of those things already made from scratch in the freezer that I could utilize to add to what we had leftovers
From the pasta bar and create a whole new meal so that’s what inspired me to do that today here you see that I’m doing my stretch and folds the recipe calls for us to try to do that four times every 30 minutes for four times
And I was not exactly on time with all of these however I got four folds in and then I allowed it to rise now by the time dinner rolled around it was not a full 6 hours I don’t believe or it may have been only about six seven hours at
Most by the time from start to finish of me making this and I would strongly recommend allowing a much longer rise time and you’ll see why when I show you the other bread I know pumpkin pasta may not be everybody’s cup of tea and this may not be everybody’s idea of a great
Dinner I just wanted to use this as an inspiration for you guys to inspire you to utilize leftovers that you may already have from your previous meals that you can recreate and maybe go kitchen shopping instead of going to the grocery store first uh shop through your refrigerator or your pantry and be
Inspired with what you may already have a available and that will save you time and effort and money as well um as well as utilize the leftover so you have less waste for this dinner the only thing I didn’t have available already in my pantry or refrigerator was parmesan
Cheese I had some available but I that was the only thing I ended up needing to go get at the grocery store and I was already going to the grocery store for our weekly trip that I do and so I went ahead and pick that up while I was there
Everything else we already had available for this meal I didn’t have to buy anything extra so that again was an entire meal that I was able to make from dinner for the cost of one pack of Parmesan which we are currently shredding my son wanted to help so he is
Doing the dicing or the mincing of our garlic and onion as well as our paresan once we got those prepped we set them aside that way we could get started on our bread and I didn’t want to start the sauce until we were further along with
The bread so I got the bread bowl and I poured it out onto a lightly flowered surface and separated it into two loaves this Bratch makes two loaves and I made two more loaves after this and the first loaf this one I did not allow
It to rise as much as I did the second one and you can definitely tell once I pulled it out of the oven now it’s still tasted fantastic we didn’t have any issues with the taste or the texture however I like it a lot more fluffy than
This one turned out but that’s okay cuz we were in a hurry this day and I wanted to make sure that I had it done in time for dinner and it still tasted fine especially with the garlic spread on top so I’m not worried about it but if you
Were to make this I would strongly recommend a long rise time that definitely made a big difference as well as here you see that I’m folding it folding the dough the second time around I rolled the dough and that may not seem like a big difference but I don’t know
Between that and the rice time increase that the second loaf turned out a lot puffier it Rose a lot more it it just looked a lot prettier so so I would encourage maybe rolling the dough which means you just start at one long end and
Roll all the way to the other and then tucking the sides in spraying your pan down with non-stick spray and then putting the two loaves on there I preheated my oven to 400° and once it goes in the cook time is technically 17 to 20 minutes I put
Mine in for about 16 minutes and it turned out golden brown and was not too overdone before we put it in the oven I did let it rise for another hour or two again the longer you can let it rise the better I did not turn my oven on here
Just now that’s just it it’s a lot warmer in there and CU I had cooked something earlier today and it was still a little bit warm so it allowed it to proof some more but the longer you can let it proof the better the recipe I used for the pumpkin pasta sauce came
From dinnerthendessert.com it starts off and I did not go exactly by this recipe again and of course I veered off a little bit I wanted my sauce to be a little bit more creamy than this one called for so I added a lot more parmesan I added that whole block or
Whole wedge of Parmesan once it was shredded as well as um doubled the whipping cream or excuse me the heavy cream that this recipe called for so this recipe called for one pound of pasta which again I had the left over pasta a small onion one small onion
Finely chopped two gloves of garlic G minced 2 tbspoon of butter 2 cups of pumpkin puree which we had previously done and I will add that video on the end that way if you want to learn how to make your own pumpkin puree I can you
Can see that as well as two cups of chicken broth which again I also made a video for and I can add that onto the end um two cups of chicken broth 1/4 cup of heavy cream and I doubled that half a cup of sour cream one4 teaspoon of
Nutmeg 1 teaspoon of salt 1/4 teaspoon of black pepper 2 tbsp of fresh parsley minced and 1/4 cup of Parmesan which I probably tripled if not quadrupled that one cuz I wanted it a lot thicker of a sauce once I mixed all of these ingredients I went ahead and brought
This up to a boil like just a slow quick boil and then brought it down to a simmer and then added leftover Italian sausage that we had from the pasta bar as well as leftover pasta the great thing about cooking from your kitchen and utilizing what you have is you can
Make these recipes your own unlike baking cooking you can always add or take away any ingredients that you either like the taste of don’t like the taste of or what you happen to already have at the House This is what the first batch of bread looks like after 16 minutes and we took it out of the oven see how it’s still Rose and it’s still looks great it’s still tasted great however this is the second batch see how much more rise I
Got out of it uh and that’s by allowing it to rise for multiple more hours and then even that second Rise that I put it in the oven for allowing it to rise again for a little bit longer than two hours that time too it just gave it a
Lot more of a Fluff up and Rose way better than the this loaf did but still this one turned out great so just kind of whatever works out great either one they were homemade and made from scratch and tasted fantastic so um just learning from our mistakes and learning one thing
At a time as we move forward now I know that allowing it to rise that extra time is actually pretty important leftover from the pasta bar we also had leftover garlic homemade garlic spread that I used and I can put that recipe down in the description as well but this spread
Was delicious if you heat it up in the microwave it makes it even softer and then you can almost use it as a dip because it had parmesan in it it had Italian seasonings garlic powder and butter and it was phenomenal we all loved it and ate it again the other
Night so we used it again this evening and it worked out great because we are again using something that I didn’t have to go to the store for and it was Homemade Once I was done putting the spread on the bread I put it back in the oven on broil to allow it to get that crispy edges that taste so good with the butter on it and it was time to pull out our leftover pasta and sausage again this is
Stuff that was already pre-made that we had left over and I didn’t want to throw it out I wanted to be able to utilize it so this is what we’re putting in the pumpkin pasta the Italian sausage was a little bit of a different taste with the
Pasta sauce the pumpkin pasta sauce um I’m not sure if I would use sausage again however it wasn’t bad it was just a little bit different so maybe utilizing a different meat or even just doing the pasta itself it tasted a lot like fetuccini Alfredo but with a little
Bit of a different spin to it this had mixed reviews with my family half of my family absolutely loved it and the other half it was not their favorite they ate it but it wasn’t their favorite that tends to be what happens with my family though we often have it split down the
Middle we just have very different taste buds in our family half of art my family typically likes stuff and the other half doesn’t and that’s completely okay I cook one dinner a meal or one meal every day I don’t do different meals for each person so this is what we were having
For today and again everybody ate it just fine um and then the other half absolutely loved it so it was a win in my book I feel especially for using utilizing leftovers I hope this inspired you guys and I want to say thank you so much for watching watching this Channel
Please come back please like subscribe and share and I hope to see you next Time
1 Comment
Perfect, needed something to watch while I do my own meal prep. Today’s a big batch of beef meatballs I’m vacuum sealing with the kit I got for Christmas