Easy, No-Knead Refridgerator Bread!

Ingredients:

3 Cups warm water
1 1/2 T Kosher salt
1 1/2 T Active dry yeast
6 1/2 C Unbleached all-purpose flour

Directions:

Find a large, seal-able plastic container. Pour water, salt, and yeast in container and allow yeast to proof. Pour in flour. Mix all ingredients together.

Gently set the lid on top of the container without actually sealing it. Allow dough to rise for about two hours until it has doubled in size.

Refrigerate dough at least 18 hours (can be refrigerated up to 3 weeks). When ready to make bread, grease hands with oil and remove the amount of dough needed. Cover with flour and form into desired shape. Place on greased cookie sheet, in baking dish, etc. Allow to rest for 20-30 minutes. Cut at least one slit in the top to allow for cracking while baking.

Bake at 400 degrees (with a water bath) for approximately 30 minutes. Time will vary depending on shape of loaf. Bread is done when it reaches an internal temperature of 200 degrees.

Place on cooling rack and spread oil or butter on the crust to keep it soft.

Taqueria Carne Asada Tacos

Ingredients:

18 soft corn tortillas
1 lb flank steak
Lime wedges

Marinade:

2 tablespoons white vinegar
3 tablespoons soy sauce
1 garlic clove, minced
1 small lime, juiced
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon paprika

Relish:

1/4 white onion, chopped
3 tablespoons chopped fresh cilantro
1/4 lime, juiced

Salsa Puree:

1 large tomato, chopped
4 oz can of diced green chiles
1/4 white onion, quartered
1 garlic clove, peeled
1 poblano pepper, chopped
salt and pepper to taste

Directions:

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together chopped white onion, cilantro, and the lime juice. Set aside to use as a relish for the tacos.

Preheat the oven to 450 degrees F. 

Place the tomatoes, onion, poblano, and clove of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and green chiles into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add cheese if you like. Garnish with lime wedges, and serve.

* Adapted from http://allrecipes.com/recipe/taqueria-style-tacos---carne-asada/  
 

 

Easy Artisan Bread

Ingredients:

3 cups warm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached all-purpose flour

Directions:

Add flour, yeast, and salt to a large mixing bowl. Pour in water and stir until combined. Cover bowl with foil for 2-5 hours (can put in the refrigerator if you need more time before you can bake it).

Divide dough into three loaves (with a knife). Cover with flour and form into balls. Lay on a greased baking sheet (or silicon baking mat covered baking sheet) and let rest for 20-30 minutes.

With a sharp knife, slash the top of each loaf into 3 lines or a criss-cross pattern. This helps let out some steam in the dough. If you don’t slash your bread, the bread will most likely make it’s own tear somewhere during cooking.

Preheat your oven to 450 degrees and add a small pan filled with 1 cup of water on a lower rack for a water bath (water bath is optional). Bake for 30-35 minutes.

Place your baked bread on a baking rack to cool.

* Adapted from http://www.makeandtakes.com/warning-easiest-recipe-for-homemade-bread

Apple Crisp with a Cranberry Twist

Ingredients:

8 Baking apples
2 cup cranberries (fresh or frozen)
1/2 cup flour
1/4 cup whole wheat flour
1/2 cup large flake rolled oats
1/2 cup brown sugar, packed
2 -4 tablespoons candied ginger, finely minced
1/2 teaspoon cardamom , ground
1/2 teaspoon cinnamon
1/3 cup butter, big chunks

Directions:

Peel and core apples; slice into thin wedges. In a large bowl, stir together apples and cranberries. Turn into an 11x9-inch baking dish.

In a bowl, stir together flour, rolled oats, sugar, ginger, cardamom, and cinnamon.

Using fingers, work in butter until pea-size crumbs form. Sprinkle over fruit.

Bake in 350F oven until bubbling around edges and topping is set and deep golden brown, about 1 hour. Check after 45 minutes; if topping is becoming too dark, cover loosely with foil. Let stand about 10 minutes before serving.

Makes 8-10 servings.

* Adapted from http://www.food.com/408727

Light Chicken Paprika with Noodles

Ingredients:

1 1/2 pound(s) uncooked boneless skinless chicken breast, cut into large chunks
1 large onion(s), chopped
1 large tomato(es), chopped
1 cup(s) canned chicken broth
1 tsp table salt, or more to taste
1 Tbsp paprika, sweet-variety
8 oz uncooked linguini, broken into 3-in pieces
3 cup(s) green cabbage, shredded
2 Tbsp all-purpose flour
2 Tbsp water
1/2 cup(s) reduced-fat sour cream

Instructions:

Place chicken, onion, tomato, broth, salt and paprika in a heavy pot; bring to a gentle simmer over medium-low heat. Cook, partially covered, until chicken is cooked through, about 30 to 40 minutes.

While chicken mixture is cooking, cook noodles according to package directions. Add cabbage to noodle pot about 5 minutes before noodles will be done cooking so they can boil together; drain and reserve liquid.

When chicken is cooked through, combine flour with 2 tablespoons water until it forms a paste; add about 3/4 cup pasta cooking liquid to flour mixture bowl and mix well. Stir flour mixture into chicken mixture and simmer until liquid thickens, about 10 minutes. Remove from heat; stir in sour cream.

To serve, spoon chicken mixture over noodle mixture. Yields about 2/3 cup chicken and 2/3 cup noodles/cabbage per serving.

Notes
For more intense flavor, use hot or smoked paprika.

* From Weight Watchers

Hearty Black Eyed Pea Soup

Ingredients:

1 Pound Bulk Pork Sausage
1 Pound Ground Beef
2 Large Purple Sweet Onions, Chopped Fine
4 Cups of Beef Broth
3 15 1/2 Oz. Cans Black Eyed Peas Washed and Drained
1 28 Oz. Can Diced Tomatoes, Undrained
1 10 Oz. Can Diced Tomatoes and Green Chilies, Undrained.
1 Can 4 Oz. Chopped Green Chilies
4 Teaspoons Molasses
1 Teaspoon Worcestershire Sauce
1 Teaspoon Fresh Minced Garlic
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Dry Cumin

Directions:

In a large dutch oven or stock pot cook the sausage, ground beef, onion and garlic until the meat is done.You want to drain all liquid away.Now add all your other ingredients to the dutch oven or soup pot and cook on low heat for two hours.

* Includes added ham and zucchini in picture.

Lemon Pepper Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
• 1 teaspoon lemon pepper
• 1 pinch garlic powder
• 1 teaspoon onion powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes.
3. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.

Grandma's Lefse

Ingredients:

1/4 C Corn oil
1/4 C Buttermilk
1/4 C Sugar
1 Tsp. Salt
2 Big mashed potatoes
Flour until right (about 2 1/2 cups)

Directions:

After mixing, roll and cook on lefse grill (about 275 degrees). When it bubbles and browns turn and take off with a lefse turner (or spatula).

Serve with butter and sugar.

Jen's Yummy Chicken

Ingredients:

3 Chicken breasts

Salt

Pepper

Italian seasoning

Parsely

1 Can of cream of mushroom soup

1 Medium Onion, chopped

1 Glove of garlic, minced

Shredded cheddar cheese

Directions:

Mix all ingredients (but cheese) together with oil and cook at 400 degrees until done. Put cheese on top at end. Serve over rice.

Slow-Cooker Hearty Split Pea and Ham Soup

Ingredients:

1 Pound Meaty Ham Bone or Diced Ham Steak

4 1/2 T Dried Minced Onions

1 Pound Dried Split Peas

2 Large Carrots, peeled and sliced

2 Celery Ribs, sliced

1 Bay Leaf

1/4 t Dried Leaf Marjoram

1 t Salt

1/2 t Black Pepper

5 C Water

Directions:

Combine all ingredients in slow-cooker. Cook on low for 8 hours. Stir well. Add more hot water (up to one cup, if too thick). 

Remove bone, if using, pull off meat and return meat to slow-cooker. Add salt to taste. 

Yield: 4-6 Servings

Syrian Lamb with Green Beans and Rice

Ingredients

• 4 to 6 shoulder lamb chops, fat removed and bones in for flavor
• 3 tablespoons butter
• 2 medium onions chopped
• 2 large cloves garlic
• 1 bay leaf
• 1 small red pepper
• 1 teaspoon chopped dried Greek oregano
• 1/4 cup water
• 2 pounds fresh green beans, snapped and cut into bite size pieces
• 1 (28-ounce) can crushed tomatoes
• Salt and pepper, to taste

Directions

Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.

Rice Pilaf:

• 1 stick butter
• 1/4 to 1/2 cup broken vermicelli
• 1 bay leaf
• 1 small red pepper, chopped
• 2 cloves chopped garlic
• 2 cups basmati or long grain rice
• 4 cups chicken stock
• Salt and pepper, to taste

In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes. 

* From http://www.foodnetwork.com/recipes/calling-all-cooks/syrian-lamb-with-green-beans-and-rice-recipe/index.html

Sweet and Sour Chicken

Ingredients

• 2 tablespoons vegetable oil
• 2 boneless chicken breasts, sliced into strips
• Salt and pepper
• 1/2 cup chopped red pepper
• 4 teaspoons cornstarch, mixed with 4 teaspoons water
• 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1/4 cup chicken stock
• 1/2 cup chopped green pepper

Directions

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

*From http://www.foodnetwork.com/recipes/sweet-and-sour-chicken-recipe/index.html

Brussel-Sprout-Stuffed Meatballs

Ingredients:

2 pounds ground beef
1-1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
1 package (10 ounces) frozen brussels sprouts
2 cans (15 ounces each) tomato sauce
1 cup water
1 teaspoon dried thyme

Directions:

In a large bowl, combine the first six ingredients and mix well. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball.

Place in an ungreased 15-in. x 10-in. x 1-in. baking dish. Combine tomato sauce, water and thyme; pour over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through. 

Yield: 8-10 servings.

* From http://www.tasteofhome.com/Recipes/Inside-Out-Brussels-Sprouts

Penne Arrabiata

Ingredients:

1/4 cup olive oil, divided
3 cloves garlic, sliced
1/2 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

Directions:

Heat half of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.

In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.

Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.

Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

* Adapted from http://allrecipes.com/recipe/brooklyn-girls-penne-arrabiata

World's Simplest Banana Pancakes!

Ingredients:

1 large ripe banana
2 large eggs

Directions:

Mash banana until creamy. Mix in eggs. Cook in frying pan! That's it!

* From http://www.blogilates.com/recipe-index/100-natural-pancakes-recipe-gluten-free-flourless-low-calorie#

Banana-Oat Breakfast Cookies

Ingredients:

1 1/2 cups oats, uncooked
2 ripe bananas, mashed with fork until creamy
1 cup unsweetened applesauce
1/2 cup raisins, or to taste
1/4 cup chopped walnuts
1/2 medium apple
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon

Directions:

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.

Blend applesauce mixture with all other ingredients & let sit for 10 minutes

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds.

Bake approx. 30-35 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.

Store in a covered container when completely cool.

* Recipe from my sister's modification of http://watching-what-i-eat.blogspot.com/2012/04/banana-oat-breakfast-cookies.html

Cilantro-Lime Rice

Ingredients:

1 cup white rice
1/2 lime, juice of
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

Directions:

In a medium pot, cook rice as directed on package while adding the salt and 1 tsp of the oil with the water.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Makes 4 servings.

* Adapted from http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html

Southwestern Turkey Stuffed Peppers

Ingredients:

For the filling:

1/2 lb. lean ground turkey
3/4 cups canned black beans, rinsed and drained
3/4 cups frozen corn
1 small jalapeño, seeded and de-veined
1 large diced tomato
1 cloves garlic, minced
3 tbsp chopped red onion
2 tbsp chopped cilantro
1 tsp cumin
kosher salt to taste

For the peppers:

3 bell peppers, cut in half lengthwise
1/3 C chicken broth
Shredded cheese of choice
1 tbsp chopped scallions, for garnish

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, jalapeño pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with sour cream if desired.

Makes 3-4 servings.

* Adapted from http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html?m=1

Jalapeño Hot Sauce

Ingredients:

1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1/2 cup distilled white vinegar

Directions:

In a medium sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.

Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.

Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.

* Adapted from http://m.allrecipes.com/recipe/20896/recipejalapeno-hot-sauce