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.