Sunday we went to check out the new Tractor Supply Co. that just opened in our town (I know…THRILLING...haha!). We are considering raising laying hens, and my husband saw on Growing a Greener World (we are total geeks…I won’t blame you if you laugh), that Tractor Supply Co. sells chicks and supplies for raising them. (If any of you have any hen raising tips, please help a girl out!)
Unfortunately they weren’t going to have the chicks until later this week, but I found something I have been wanting for a while…
A cast iron skillet. It is shocking that we didn’t already have one, I know! They are super SAFE and healthy to cook with.
How could I pass that up?
I had been wanting to try to make Bierocks, or German meat pockets, for quite a while, and figured they would be the perfect thing to break my new skillet in!
As I was rolling the dough out, Lily asked me what I was making. I replied, “Bierocks”. She gave me an odd look (her usual) and said…”They kind of look like Flop-O’s to me.”
I asked her what a Flop-O was. She shrugged her shoulders, “I don’t know, but you’re floppin’ the dough all over the place!”
So, now they are affectionately known as Flop-O’s. Much like we call Chicken and Dumplings…Ticklin’ and Bubblin’. We are a house of many Lilyisms.
For the Flop-O dough, I made a batch of our favorite whole wheat bread.
Clean Whole Wheat Bread (adapted from Clean Eating Magazine)
1 3/4 cups of warm water (110 degrees)
3 1/2 cups of whole wheat flour, divided (plus more if needed and for rolling)
1 package of yeast
2 Tbsp raw honey
2 Tbsp organic olive oil or canola oil
2 tsp kosher or sea salt
Combine water, 3 cups of flour and yeast (I use my KA stand mixer with the paddle attachment on speed 3 for about 30 seconds). Cober and let rise for 30 minutes in a warm place. Add the rest of the ingredients and knead until sticky ( I again use my KA, with the dough hook attachment, on speed 2 for about 4 minutes). Add a touch more flour if necessary. Oil a medium bowl and place dough inside. Recover and let rise for 30 minutes. Punch down and place in the refrigerator for 6 or more hours, or until ready to use. Or let rise another 30 minute, punch down again and continue with the Flop-O’s.
12 oz. organic grass fed ground beef
1 small head organic cabbage, thinly sliced
1 small organic yellow onion, sliced
1 small organic red onion, sliced
1 tsp sea salt
1/2 tsp fresh ground pepper
Heat ground beef in a cast iron skillet on medium to medium-high, until it starts to render it’s fat. Add cabbage and onions, stir frequently, adding salt and pepper. Cook for about 10-12 minutes, until beef is cooked through and veggies are tender.
Turn stove off.
Preheat oven to 375 degrees.
Take your dough out of the fridge, punch down and let rest for 10 minutes.
Divide dough into 8 equal parts.
On a floured surface, roll dough into a circle 1/4 inch thick.
Using a slotted spoon to drain the excess liquid, place about 1/3 –1/2 cup of filling on one side of the dough circle.
Fold dough over filling and seal by pinching together with your fingertips.
Place pockets on a parchment lined cookie sheet.
Bake for 20 minutes.
Brush each Flop-O with some melted organic butter.
Serve with ketchup and/or mustard. DELICIOUS! (Sorry about the blurry picture…someone has been messing with the settings on my camera…again…and I didn’t have time to figure out how to reset it.)
Freeze any leftovers for easy snacks and lunches!
I am linking up with TASTY TUESDAY!
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