Quick Sourdough French Bread


  • 4 to 5 cups bread flour
  • 2 tablespoons wheat germ
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • ½ teaspoon ginger
  • 2 pkg. fast acting dry yeast
  • 1 cup warm water (120° to 130° F)
  • 1 cup dairy sour cream, room temperature
  • 2 tablespoons vinegar
  • 1 egg white
  • 1 tablespoon water
  • 2 teaspoons poppy seed
  1. In large bowl, combine 1 ½ cups flour, and next five ingredients; blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 ½ cups flour until dough pulls away from sides of bowl.
  2. On floured surface, knead in remaining ½ to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° to 85° F) until light and doubled in size, 25 to 35 minutes.
  3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14×8-inch rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five ¼ inch deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes.
  4. Heat oven to 375° F. Bake 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.

Makes 2 (17-oz.) loaves.


Thai Chicken and Coconut Soup


This is my absolute most favorite soup!!

Keep the bok choy greens and stalks separate after they’ve been prepped, because they are added to the soup at different times. If you prefer your soup less spicy, use the lesser amount of curry past. Be sure to use light coconut milk here or the soup will be too rich.

  • 4 cups low-sodium chicken broth
  • 3 tablespoons fish sauce
  • 1-tablespoon light brown sugar
  • 1-pound boneless, skinless chicken breasts
  • salt and ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 3-4 tablespoons red curry paste
  • 1 small head bok choy, greens sliced thin and stalks chopped medium
  • 2 (14 ounce) cans light coconut milk
  • 8 ounces sliced white mushrooms
  • 3 tablespoons fresh lime juice
  • ½ cup fresh cilantro leaves

Prepare the ginger and Bok Choy while the chicken browns. Slice the mushrooms and prepare the garnishes while the soup simmers.

1. Heat broth mixture: Bring broth, fish sauce, and brown sugar to boil, covered, in large saucepan and set aside.

2. Season and brown chicken: Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken and cook until lightly browned on both sides, about 5 minutes. Transfer chicken to plate.

3. Add seasoning and cook: Add ginger, curry paste, and ½ teaspoon salt to fat left in Dutch oven and cook over medium heat until fragrant, about 1 minute.

4. Add broth mixture and bok choy stalks: Turn heat to low and stir in hot broth mixture, scraping up any browned bits. Add bok choy stalks and browned chicken. Cook, covered, until chicken is cooked through and not longer pink in center, about 10 minutes. Remove chicken and set aside.

5. Add coconut milk and mushrooms: Stir in coconut milk and mushrooms. Increase heat to medium-high and cook until mushrooms soften slightly, about 5 minutes.

6. Shred chicken: Add bok choy greens, season, and finish: While soup is simmering, shred chicken into bite-sized pieces. Stir in bok choy greens and cook until wilted, about 1 minute. Off heat, stir in shredded chicken and lime, juice. Season with salt and pepper to taste. Sprinkle bowls with cilantro leaves before serving.


Welcome to the new Mother Luna site. I have updated it to a WordPress site so that I can better manage it. If you would like an account on it, please contact me.