Sourdough Skillet Pizza

 Today I tried this: 

Oiled Mom's 10 inch cast iron skillet with 1 T or so of olive oil

Mixed

• 60 grams levain
• 120 g bread flour
• 120 g water
• a healthy squirt of honey
• 1 tsp salt

Poured it into the skillet and spread it out. Covered it for 3-4 hours or so. This made a thicker crust than I thought I might like, so next time try half the dough.

Spread tomato sauce over the top, sprinkle with salt, pepper, oregano, garlic powder. Cover with onions, peppers, rotisserie chicken and homemade vegan cheese. Should have added olives and mushrooms but I forgot.

Oven 375 for 10 minutes, covering with foil during last 3 or 4 which was not enough. Did 5-10 more. Next time if the crust is the same thickness I'll go up to 400 degrees.

This was very good and not too hard to put together.

Lentil Loaf

 From Jenne Claiborne's Sweet Potato Soul

• 1 c dried green lentils, rinsed
• 3 T ground flax
• 2 T oil
• 1 c diced onion
• 1 c diced celery
• 3 minced garlic cloves
• 1 c shredded carrot

• 10 oz baby Bella mushrooms minced (about 2 cups)
• 1 tsp dried thyme
• 1 tsp fennel seeds
• 2 T nutritional yeast
• 1 c finely chopped toasted walnuts
• 1 c bread crumbs
• 1.5 tsp salt or to taste
• 1 tsp pepper or to taste
• red chili flakes to taste

1. Cook lentils, drain, set aside.
2. Stir flax with ½ cup water and set 3 minutes
3. Saute onion, celery, garlic about 3 min. add carrot and mushrooms until soft about 5 min. stir in them and fennel and cook 5 more min.
4. Oven 350. Line loaf pan with parchment and set aside.
5. Once mushrooms are soft, add yeast, lentils, flax, walnuts, bread, salt, Pepper and chili flakes to skillet; stir well. taste for seasoning and add more if needed. mixture should stick together, but if not, put in food processor and pulse until thickened.
6. Put in loaf pan and press firmly down. Cover tightly with foil and bake 30 min.
7. Let cool 10-20 min before slicing.

Chicken and Dumpling Casserole

 Everyone at the reunion said this was good.

• 2 cooked and shredded chicken breasts or a rotisserie chicken, picked
• 2 cups chicken broth
• ¼ c butter
• 2 c Bisquick
• 2 c milk
• 1 can cream of chicken soup
• 3 tsp chicken bouillon 
• ½ tsp sage
• 1 tsp pepper
• ½ tsp salt

Oven 350

In 9 x 13 pan, melt ½ stick butter. Spread shredded chicken over the butter. Sprinkle with pepper and sage, and DO NOT STIR.

2nd layer; in small bowl, mix milk and Bisquick. Slowly pour all over the chicken. DO NOT STIR.

3rd layer. In medium bowl, whisk together 2 cups broth, bouillon, and soup. Pour over the Bisquick layer. DO NOT STIR.

Bake 30-40 minutes until top is golden brown. 12 servings.

Miracle Skillet Lasagna

•  2 Tb butter
• 1 lb ground beef
• 1 envelope spaghetti sauce mix
• 1 lb creamy cottage cheese
• 3 cups broad egg noodles, uncooked
• Fresh parsley
• 2 tsp basil
• 1 tsp salt opt
• 1 c water
• 1 lb can tomatoes
• 8 oz can tomato sauce (i have a note here that says too much tomatoes)
• 8 oz mozzarella cheese, shredded or in thin slices

In large 12” skillet, melt butter. Add beef and brown. Remove to counter. Sprinkle on half the spaghetti sauce mix and stir in well. Spoon cottage cheese over top evenly. Scatter dry noodles all over cheese. With scissors, snip up parsley fine, about 2 Tb. Sprinkle it and basil evenly over everything. Now pour the tomatoes plus juice, the rest of the sauce, salt and water over the noodles. Return skillet to stove, bring to bubbling on high heat. Quickly, turn heat down to low and cover. simmer 35 min. Remove from stove and uncover, top with cheese, cover again. Let stand 5 min or until cheese melts.

Slow Cooker Reuben Brats

 From Taste of Home Sept/Oct 2013

• 10 uncooked bratwurst links
• 3 cans - 12 oz beer
• 1 large sliced sweet onion
• 1 can - 14 oz - sauerkraut, rinsed and drained
• ¾ c mayo
• ¼ c chili sauce
• 2 Tb ketchup
• 1 Tb finely chopped onion
• 2 tsp sweet pickle relish
• 1 minced garlic clove
• ⅛ tsp pepper
• 10 hoagie buns, split
• 10 slices Swiss cheese

Brown brats and drain. In cooker, combine beer, onions, and sauerkraut and top with brats. Cook covered on low 7-9 hours or until sausages are cooked through.

Preheat oven to 350. In a small bowl, mix mayo, chili sauce, ketchup, chopped onion, relish, garlic and pepper until blended. Spread over cut sides of buns; top with cheese, bratwurst and sauerkraut mixture. Place on an undressed baking sheet. Bake 8-10 min or until cheese is melted.

Something Gary Likes

 Brown 1 lb hamburger with some chopped onion

Add 1 can tomato sauce, some water, brown sugar, Worcestershire sauce, mustard and macaroni. Simmer till macaroni is done.

Busy Day Burgers

 Family staple!

Cook in a skillet until browned:

1 lb hamburger

3 Tb flour

Add a can of onion soup; don’t add more water. Stir and simmer 10 minutes.

Fresh Pasta

 From America’s Test Kitchen Cookbook

Fresh Pasta without a machine

Makes 1 lb, serving 4-6

• If using a high protein flour like King Arthur, use 7 egg yolks. The longer the dough rests in step 2, the easier it will be to roll out. Avoid adding too much flour when rolling out.
• 2 c all-purpose flour (10 oz)
• 2 large eggs plus 6 yolks
• 2 T olive oil
• 1 T salt
• 1 recipe of sauce

Quick Tomato Sauce

2 T butter

¼ c grated onion (this is important)

¼ tsp oregano

Salt

2 med garlic cloves minced

1 can high-quality tomatoes 28 oz crushed

¼ tsp sugar

2 T chopped basil

1 T olive oil

Black pepper

Melt butter in medium saucepan over medium heat. Add onion, oregano, ½ tsp salt and cook until liquid has evaporated and onion is golden brown about 5 min. Add garlic and cook 30 seconds. Stir in tomatoes and sugar, bring to simmer over high heat, lower heat to med-low and simmer until slightly thickened about 10 min. Off heat, add basic and oil, salt and pepper.

Pasta with Garlic and Oil

 From America’s Test Kitchen Cookbook

• 1 lb spaghetti (Angel hair my favorite!)
• 6 T olive oil
• 12 med garlic cloves, minced
• ¾ tsp red pepper flakes
• 3 T fresh parsley chopped
• 2 tsp lemon juice
• ½ c Parmesan optional

Bring 4 qt water to boil in large pot. Add 1 T salt and pasta and cook, stirring often until al dente. Reserve ⅓ c of the cooking water and drain the pasta, return to pot.

Head 3 T oil, 3 T garlic and ½ tsp salt over low heat in nonstick skillet. Cook, stirring constantly, until garlic is sticky and straw-colored, 10-12 minutes (this is important). Off heat, stir in the rest of the garlic, red pepper, parsley, juice, and 2 T of cooking water.

Transfer pasta to serving bowl with remaining 3 T oil, reserved pasta water and toss. Add garlic mixture and ¾ tsp salt, Toss. Serve with Bread Crumbs sprinkled on top.

Bread Crumbs

Pulse 2 slices of white bread in food processor to coarse crumbs. Add 2 T olive oil, salt and pepper and bake 375 until golden brown, 8 to 10 min.

Corned Beef

 From America’s Test Kitchen Cookbook

Corned Beef

• ½ c kosher salt
• 1 T cracked black peppercorns
• 1 T dried thyme
• 2.25 tsp ground allspice
• 1.5 tsp paprika
• 2 crumbled bay leaves
• 1 beef brisket, flat cut, trimmed with some fat left on, 4-5 pounds

Combine salt, pepper, thyme, allspice, paprika and bay leaves in a bowl.

Using metal skewer, poke about 30 holes on each side of brisket. Rub each side with salt mixture. Place in a 2 gallon zip-lock bag, forcing out as much air as possible. Put in 13x9 dish, cover with a second, similar sized pan, and weight with 2 bricks or heavy cans. Refrigerate 5-7 days, turning once a day.

Rinse brisket and pat dry. Place in Dutch over and cover with water by 1 inch. Bring to boil over high heat, skimming an scum that rises to the surface. Reduce heat to med-low, cover and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.

Adjust oven rack to middle and heat 200 deg. Transfer meat to large platter, ladle 1 c cooking liquid over, cover with foil and place in oven to keep warm

Fix the vegetables.

• 1.5 lb carrots
• 1.5 lbs small red potatoes
• 1 small rutabaga
• 1 small head cabbage 2 pounds un-cored, cut into 8 wedges

Add veggies except cabbage to liquid in Dutch over and bring to boil over high heat. Reduce to med-low, cover, and simmer about 7 min,

Add cabbage, increase heat to high and return to boil, reduce to med-low, cover and simmer 13-18 min. 

Slice meat and return to platter, add vegetables, and moisten with additional broth.

Sourdough Pizza Crust

  From New World Sourdough book

Levain build

• 60 gr mature sourdough starter
• 120 g bread flour
• 120 g warm water

Mix until incorporated. Cover and proof 3-4 hours or until doubled. Use immediately or refrigerate 12 hours for next day.

Final Dough mix

• 500 g bread flour
• 500 g all-purpose flour
• 670 g water
• 100 g levain
• 20 g salt
• olive oil for coating

1. Mix all until incorporated. Cover and rest at room temp 15 hours.
2. Place on floured surface and divide in half. Shape into a roll.
3. Coat two sheet pans with oil put each roll onto pan.
4. Rub oil over the dough, cover with plastic wrap and proof 5 hours more.
5. Preheat oven 500 degrees.
6. Rub more oil over dough and use hands to flatten out, trying to cover the whole sheet.
7. Put desired toppings on and bake 25 minutes. 

Seven Layer Bean Dip

 from True Comfort by Cavallari

1.5 lb ground meat

1 tsp cumin

1 tsp chili powder

salt

14-oz can refried beans

• 2 cups guac
• 1 c spiced cashew crema (see below)
• 1 c diced tomatos
• ¼ c diced onions
• ¼ c chopped cilantro
• ⅓ c chopped jalapeños
• chips

Cook meat until browned, drain and season with cumin, chili, and salt. Set aside to cool. In a glass loaf pan layer the beans, guac, beef, and ½ c of crema. Top with tomatoes, onions, cilantro and remaining crema and jalapeños if using. Chill covered for a couple hours or serve right away with chips.

Spiced Cashew Crema

• 1 c raw cashews
• 1 T avocado oil
• 1 T lime juice
• ½ tsp salt
• 1 tsp smoked paprika
• ½ tsp cumin
• Add everything to blender with ⅓ c water. Keeps up to 5 days.

True Comfort Dad’s Meatballs and Pasta Sauce

 From True Comfort by Cavallari

Made at Lee’s May 2021  they liked it. I thought it was eggy . Sauce was a creamy light orange-red.

1 slice white bread (1 inch thick, crusts removed, cubed)

4 large eggs

1 pound each ground beef and veal

1 T chopped fresh basil

2 minced cloves garlic

2 T tamari (secret ingredient!)

½ tsp salt 

black pepper

Put bread cubes in medium bowl. In small bowl beat 2 eggs, and add to bread. Use hands and mash that all together until fully combines, like paste. Beat remaining 2 eggs. Set aside.

In large bowl, mix meat, eggs, garlic, Tamara, salt and pinch pepper. Add egg-soaked bread and mix with hands. Roll into meatballs and put on a baking sheet. 

Heat up the sauce. Gently add meatballs one at a time. Make sure they are covered by the sauce. Reduce heat to low - only a couple of bubbles at the top. Cover and cook all day - up to 8 hours

Dad's Famous Pasta Sauce

3 cans (28 oz) diced tomatoes

1 can (6 oz) tomato paste

2 cans (15-oz) tomato sauce

3 cloves garlic

¼ c olive oil

2 tsp dried oregano

1.5 T dried basil

1 tsp salt

black pepper

In large saucepan, combine all tomato, garlic, oil, oregano, basic, salt and pinch pepper. Stir over med-high heat until well combined, then simmer for at least 2 hours, uncovered, or up to 8 hours. 

Jamaican Rice and Peas

 JAMAICAN RICE AND PEAS
This Jamaican Rice and Peas recipe is quick, easy and so flavorful!
from: https://recipesfromapantry.com/jamaican-rice-and-peas-recipe/
INGREDIENTS
4 green onions (spring onions) chopped
3/4 tsp allspice
1 tsp ginger pureé
6 thyme sprigs
3 cups (600g) basmati rice
14 oz (400g) can black-eyed beans or kidney beans drained and rinsed
2.9 cups (700ml) chicken or vegetable stock
1.6 cups (400ml) light coconut milk
salt to taste
INSTRUCTIONS
JAMAICAN RICE AND PEAS – STOVETOP INSTRUCTIONS
Add all the Jamaican peas and rice ingredients to the saucepan and mix well.
Cover the saucepan and bring to boil. Stir with a spatula, then reduce heat to low and steam for about 15-20 minutes or until rice is soft.
Switch off the heat, mix and let stand for 5 minutes before serving.
JAMAICAN RICE AND PEAS – RICE COOKER INSTRUCTIONS
Add all the Jamaican rice and peas recipe ingredients to the rice cooker and mix well.
Season with salt and cook according to your rice cooker instructions.
NOTES
JAMAICAN RICE AND PEAS WITH COCONUT MILK TIPS
This frugal side dish is often found with chicken, oxtails or fish but can pair well with just about everything.
To keep this dish lighter in calories, I make this with light coconut milk instead of regular coconut milk and coconut oil, as some other recipes may call for.
You can make this with white rice but if you prefer you can make it with brown rice. But you will need to cook it for longer and with more stock.
If you’re looking to make this strictly vegan or vegetarian, make sure to use vegetable stock not chicken stock as both are listed as options.
This can be a simple dump and start recipe for the stovetop or the rice cooker, but do NOT forget to stir it all together so the seasonings get to flavor all of the ingredients, not just one place.
NUTRITION
Calories: 303kcal | Carbohydrates: 57g | Protein: 9g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 264mg | Fiber: 4g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

Cajun Dirty Rice

From Instant Pot Fast and Easy

2 T oil

1/2 c each chopped onion, bell pepper and celery

1 lb ground beef

1 c basmati rice, rinsed and drained

1 T Cajun seasoning

2 tsp hot sauce

1 tsp oregano

1 tsp salt

1 bay leaf

1 c water

Saute oil, veggies, and beef for 2 to 3 min, breaking up beef. Add rice, seasoning, hot sauce, and spices. Stir in water. Pressure for 4 min. NR. Stir gently to fluff up rice, discard bay leaf.

Sausage, Bean and Sauerkraut Soup

14 oz smoked sausage, halved lengthwise and cut in 1 inch pieces

4 c water

1 c dried cannellini beans (soaked 1 hr)

1 c prepared sauerkraut

1 c chopped yellow onion

1 T minced garlic

3 bay leaes

1 tsp salt

1 tsp pepper

Combine all in IP. Pressure 30 min, NR. Use spoon to smash some of the beans.

Great Speckled Bird Chili

(Chicken Chili batch 03 July 2020, Phil Daulton)

2 boneless skinless chicken breasts

1 can (15 oz) black beans, drained

1 can (15 oz) cannellini beans, drained

1 can (15 oz) dark red kidney beans, drained

1 can (15 oz) yellow corn, drained

3 poblano chiles, roasted, peeled, seeded, and diced

3 serrano chiles, seeded and diced

2 jalapeno chiles, roasted, peeled, seeded, and diced

1 bell pepper, seeded and diced

1 large yellow onion, diced

1 Tb bottled minced garlic

1 c chicken stock

Bacon grease for the saute

1 Tb masa for thickening

For boiling the chicken

2 cloves crushed garlic

2 tsp Himalayan salt

1 tsp ground black pepper

1 oz lime juice

water to cover

Spice Dump

1 Tb oregano

1 Tb cumin

1 tsp ground coriander

1 tsp white pepper

2 bay leaves

Boil the chicken in enough water to cover, with the ingredients listed above, simmering covered for 13 min. Turn off heat and let cool. Reserve chicken water as stock for the chili pot. Cube chicken and add back to the pot. 

Drain the canned goods and add to the pot. 

Roast the chiles on a cookie sheet under an oven broiler. Wait for the skins to start blistering, then turn the chiles to roast the other side. Place the roasted chiles in a brown paper bag and let them steam for 20 minutes. Peel, seed and dice the roasted chiles.

In a skillet, heat the bacon grease and saute the onion until softened, add the minced garlic and cook until fragrant. Add this to the pot. 

Add more bacon grease to the skillet and saute the chiles. Add this to the pot. 

Add the spice dump. Add the chicken stock if the water from the chicken is not sufficient. Stir the pot well to combine ingredients. Bring to a boil, and simmer 30 minutes. Taste and adjust spices.

Dissolve masa in 1/4 c warm water and stir this into the chili to thicken the sauce.

Southern Shrimp and Grits

1 lb med shrimp, peeled and deveined

1 Tb Old Bay

4 slices diced bacon

1 diced yellow onion

1 diced red bell pepper

1 can 15 oz crushed tomatoes

½ c cocktail sauce

2 T lemon juice

1.5 c water

1.5 c milk

¾ c stone-ground grits

2 tsp salt plus extra

¼ tsp pepper

2 T butter

¼ c heavy cream

Thinly sliced green onions

 

1. Toss shrimp with seasoning and set aside.
2. In IP, saute bacon until crisp. Remove half. Add onion and pepper and cook until soft, about 3-5 min. Stir in tomatoes, cocktail sauce, and lemon juice, deglaze, bring to a simmer. Press Cancel.
3. In 6 cup ovenproof glass dish, whisk water, milk, grits, salt and pepper.
4. Place wire trivet over the sauce mixture and put dish of grits on top of trivet.
5. Pressure cook 12 min on high. Let sit for 10 min.
6. Remove dish and trivet. Whisk butter and cream into grits. Stir shrimp into the sauce, put lid on pot and allow residual heat to cook the shrimp, about 5 min, stirring occasionally. Season to taste with salt and pepper.
7. To serve, spoon grits into bowls and top with shrimp and sauce. Garnish with reserved bacon and green onions. Makes 5-6 servings.

IP Pork Tacos

2 T vinegar

2 T lime juice

3 c cubed fresh pineapple

1 small chopped red onion

3 T chili powder

2 chipotle peppers in adobo sauce

2 tsp cumin

1.5 tsp salt

1/2 tsp pepper

1 bottle (12 oz) dark Mexican beer

3 lb port tenderloin, cubed

1/4 c chopped fresh cilantro

1 jar mango salsa

25 corn tortillas

1. Puree first 9 ingredients in blender, stir in beer. In IP (6 qt) add pork and pineapple mix. Pressure 3 min.

2. Stir cilantro into salsa. Put pork on taco shell, add toppings and salsa as desired.

IP Pork Chops

1/2 c flour, divided

1/2 tsp ground mustard

1/2 tsp garlic pepper blend

1/4 tsp seasoned salt

4 boneless pork chops

2 T oil

14-15 oz chicken broth

1. Mix 1/4 c flour, mustard, garlic, pepper and salt. Add chops one at a time and toss to coat. Shake off excess.

2. Press Saute on IP, pour in oil. When hot, brown chops. Add 1.5 cups broth to pot and stir to deglaze. Press Cancel.

3. Pressure on High 3 minutes (I believe I'll do more than this). Remove pork.

4. Mix 1/4 c flour and 1/4 c broth, stir into pressure cooker. Simmer until thickened.

From Taste of Home Skinny IP