Artisan bread

I figured that since I mentioned Artisan  bread (otherwise known as no-knead bread) in the post on tomato basil soup, that I should post a recipe. SO here is my favorite one! Pictures are nice the first time you make it, so I wen't ahead and copied the whole blog post here.

Crusty Bread

3 cups unbleached all purpose flour

1 3/4 teaspoons salt

1/2 teaspoon Instant or Rapid-rise yeast

1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

Print this recipe.

I must begin by saying where the recipe originated, if in fact it originated anywhere...really.  I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening.  As far as I know the recipe for "No-Knead" bread dough was printed in the New York times.  I don't know what month, day, or year.  The originator is Jim Lahey of Sullivan Street Bakery.  That's all I know.  I found the recipe in a booklet using enamel cast iron pots.  At the time I posted the recipe I had no Jim Lahey even existed or I would have definitely given the man full credit for this wonderful bread and idea.  That said....

Remember before beginning to create, that this bread is highly forgiving.  Don't stress over the fact that you haven't proofed the yeast or that you're not giving the dough a second rising time.  It's super duper sticky and will stick to your hands, feet and hair or anything else it comes in contact with.  Play with the recipe for your location.  Altitudes differ and that can affect the bread.  This recipe is not your ordinary bread recipe.  Just chill and follow the instructions

Breathe.  

You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat.  I use a 5.5 quart cast iron pot.  My oval pots are about 7 quarts.

You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot.  I have never had problems with the bread sticking.

In a large mixing bowl add 3 cups white unbleached flour.

To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast.  

Note:  Regular active yeast can be used in place of the instant or rapid rise yeast.  It will need to be activated in 1/4 cup warm water.  Stir and let sit for 5-10 minutes.  However, most of the comments I have received state that the rapid raise works the best.  You choose.

Whisk the flour, salt and yeast together.

Add 1 1/2 cups water. 

Mix in the water.  I love these "spoonula's".  I use them all the time.

That's it!  The dough will look like a shaggy mess.  That's ok. 

Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top.  DO NOT REFRIGERATE.  This is not optional.  It takes that much time to proof the dough.  The reason why you need a large bowl, is because the dough will start to rise.

After 12 hours the dough will look like this.  It's pretty sticky, but that's ok it's supposed to be.

Meet my blue Le Creuset.  It's so awesome.  Preheat your oven to 450 degrees.  As soon as it has heated to 450 degrees place your pot with the lid in the oven and pre-heat the pot for 30 minutes.

Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface.  I love my pastry cloth.  Use it for everything.

Now, please disregard that this dough has stuff in it.  I'll get to that later.  I just forgot to take a picture of the plain version.  This dough has also been doubled so it's twice the size of a single batch.  After you dump the dough on to a floured surface shape it into a round ball.   This will rest for 30 minutes while the pan is heating.

After you shape the dough cover it with the plastic wrap that was over the bowl.  Yes, I know I have two loaves of bread.  It's because I doubled the recipe.  You can do that.

Remove the pot from the oven and carefully pick up the ball of dough and drop it into the pot.  You may want to flour your hands, because the dough is going to stick like crazy.  Remember the pan is now 450 degrees hot!  Be careful.  Put the lid on the pot and return it to the oven for 30 minutes.

I am baking two loaves at once.  Please notice how used my Le Creuset pots are.  Everything is my kitchen is heavily used.  If you have any advice as to how I can clean my babies, please let me know. 

Close the oven door and bake for 30 minutes.  Wait until you see the next picture.  This will blow you away!

Holy cow!  Can you believe how gorgeous that is.  When you put the dough into the pan, it looks like a shaggy mess and when you take of the lid, you have a masterpiece.  Remove the lid from the pot and continue to bake for another 15 minutes.  This is when you can start patting yourself on the back while telling yourself how awesome you are...because you ARE. 

I just have to show you more pictures of the bread after the lid has been taken off.  Scroll down and enjoy the beauty.

This is the finished product.  Remove from the oven and carefully remove bread from the pot.  Remember the pot is HOT.  I use a couple of hot pads and carefully pull out the bread.

chicken Masala

I can't get the stupid font to change!! the caps lock aren't even on but it won't go normal! Anyway, this is a super time consuming recipe, but it's worth it. We have it on rice and it's really good :)

CLEAN EATING CHICKEN MASALA

(Makes approximately 5 quarts)
NOTE: Don’t let the ingredient list scare you. Most of the recipe is spices. This is actually a very quick and easy recipe to make!

INGREDIENTS:

• 1 cup unsweetened almond or light coconut milk (I used almond milk)
• 1 tablespoon white or apple cider vinegar
• Juice of 1 lemon
• 2 tablespoons cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons curry
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 1 tablespoon garam masala
• 2 teaspoons chili powder
• 1 teaspoon coriander
• 2 teaspoons ground ginger
• 2 (15 ounce) cans light coconut milk, unsweetened
• 5 large (about 7 oz. ea.) chicken breasts, boneless & skinless
• 1 (28 ounce) can diced tomatoes (no sugar added)
• 1 (6 ounce) can tomato paste (no sugar added)
• Fresh cilantro for garnish

DIRECTIONS:

1. Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.

NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.

Read more: http://www.thegraciouspantry.com/clean-eating-chicken-masala/#ixzz3IP9SEM7z 
© The Gracious Pantry. All rights reserved. 
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Tomato basil soup

I really love tomato basil soup. Like, I could probably eat it every day. So far, this is my favorite recipe, but i'm always trying new ones so that may change. but, for now...try this one! The only real change that I make, is that I switch out the milk and cream for Almond milk since we don't really do much dairy, and I think it's just as creamy and delicious :). And I almost always make a loaf of Artisan bread to go with it.

Tomato Basil Soup

5 large carrots, peeled and diced

1 onion, diced

2 garlic cloves, diced

3 stalks of celery, diced

2 T butter

2 T olive oil

2- 28 oz cans whole peeled tomatoes (I used san marizano, but you don’t have to)

3 c. chicken stock

2 T dried basil

salt & pepper to taste

1 c. milk or heavy cream

- Chop all the veggies.  They don’t have to be uniform because you will be blending the soup at the end.

- Warm the butter and olive oil in a large soup pot.  Add the veggies and sauté for 5 minutes on medium heat.

- Add the dried basil and sauté for 3 more minutes.

- Add the tomatoes and stock and simmer on medium 20-25 minutes until tomatoes are broken down some.

-  Using an immersion blender (or blend in a blender in batches) puree soup until it is smooth.  Add salt and pepper to your taste.  (I don’t specify how much because each families tastes are different.)  When you have added enough salt and pepper, stir in the milk and cream.

**This soup will hold in the fridge for a week or in the freezer even longer.  Double the recipe if you want to make and freeze some!

in a blender in batches) puree soup until it is smooth.  Add salt and pepper to your taste.  (I don’t specify how much because each families tastes are different.)  When you have added enough salt and pepper, stir in the milk and cream.

**This soup will hold in the fridge for a week or in the freezer even longer.  Double the recipe if you want to make and freeze some!

 

This is the best chicken that you will ever make in your life. I'm not even kidding either. It's a little spicy (so children beware. I usually make a little without the chipotle for the boys). And also, I only made it once as a lettuce wrap, I thought it was so good! But nicks reaction was "this is really good! It would probably taste really good in a tortilla!" Haha...so, now I just use the chicken as the best burrito filling ever, I just add lettuce and sometimes some avocado and call it good. And we usually dip it in sriracha...because we dip almost everything in sriracha. It's my guilty pleasure.

Chipotle Chicken Lettuce Wraps:

What it took for about 8 lettuce cups:

* 3 Tbs. extra-virgin olive oil, divided
* 1 cup frozen corn
* 1 pound chicken breast
* 2 – 3 chipotle peppers (depending on your love of heat)
* 3 Tbs. adobo sauce (that comes from the jar)
* 1/2 cup freshly chopped cilantro
* 1 lime
* 1/2 red bell pepper, diced
* 3 scallions, thinly sliced
* 1 head butter lettuce, rinsed and leaves separated
* coarse salt and freshly ground pepper

Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch of salt and pepper. Broil the corn for about 5 minutes, or until they start to slightly char and turn crispy. You can toss them a couple of times throughout. Set aside.

Heat the remaining 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.

In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.

Add the chicken back to the pan, along with the chipotle sauce, freshly diced red bell pepper and roasted corn. Toss until combined.

Serve a couple of Tbs. (or more if you’re a freak like me) of the chicken mixture in each lettuce cup and garnish with scallions!

CHIPOTLE CHICKEN LETTUCE WRAPS

by bev weidner on FEBRUARY 11, 2013 in CHICKEN, WRAPS

Ohhhhhhhhhh. Yeah, this is it.

Are you tired of the same ole boring lettuce wraps? Are you feeling restless and worn out from the mundane routine of lettuce wrap chomping? Are you dreaming of a time and place where nothing matters and you can run footloose and fancy-free in the streets in that new Stevie Nicks circa 1982 costume you just bought at the thrift store down the street?

Because I’m not, heehee ha ha! ha. I was just wondering if you were.

Look, if there was ever a time to perk your ears, hark your face, and heed your head, it is now.

Let’s start with Exhibit A. I’d like to draw your attention to what’s occurring in these next two photos.

  

Guuuurl, you don’t even KNOW. (except I’m pretty sure you do. I mean it’s cilantro, chipotle peppers and lime juice. and pixie dust.)

Now let us observe Exhibit B.

  

Booooooy, you don’t even REALIZE. (except I’m guessing that you do. I mean it’s obviously seared and chopped chicken breast. and minced cherub feathers.)

Now, shall we direct our attention to Exhibit C.

Maaaaaaaan, you can’t even COMPREHEND. (except I’m leaning towards the fact that you do. I mean it’s clearly the seared and chopped chicken coated in the pixie dust chipotle sauce, crispy roasted corn {using the broiling method I told you about last week caaaaaaaaaan I get a holla back}, and freshly diced red bell pepper. and tiny flecks of pearls from the gates of heaven.)

I’m not kidding you, these are some of the best chicken lettuce wraps I’ve ever eaten. The limey chipotle sauce has that magical kick in the pants that I crave, even though that came out borderline psychopath. The roasted corn and diced red bell pepper offer just the right amount of crunch to satisfy my teeth, even though that sounds completely creepy. And the fresh scallions just pull it all together so beautifully, it gives me the confidence to run down the street in that new Stevie Nicks circa 1982 costume I just bought.

Oh wait a minute! That wasn’t me. I forgot.

Also, I just got some new editing software, so please be patient with me over the next 67 years as I tightrope walk over a tank of ravenous alligators and butcher the ugh out of these photos. Stupid learning curve.

 

Thai Shrimp Curry with Summer squash

You guys, this is really *really* good. Eat it by itself, with rice, whatever..it's all good. Again, I don't have a picture, but i'll try to remember to add one when I make it next. The only change that I make is that I switch the shrimp out for chicken.

Thai Shrimp Curry with Summer Squash

INGREDIENTS:

For the dish:
2 T neutral-flavored oil, like grapeseed
1 T minced fresh ginger
1 large onion, peeled and chopped.
1/2 tsp salt
2 Yukon gold potatoes, scrubbed, and chopped into 1-inch pieces
2 medium zucchini, chopped
2 medium yellow squash, chopped
2 medium carrots, peeled and chopped
1 red bell pepper, chopped
2 medium tomatoes, seeded and chopped
2 cups seafood, vegetable, or chicken broth
1 cup coconut milk or 2/3 cup coconut cream concentrate(see note)
1 lb uncooked medium shrimp, peeled with tails on
1 lime, juiced
1/4 cup chopped fresh cilantro, plus more for garnish
2-3 T Thai curry paste (recipe below)
1 cup cashews (toasting optional)

For the homemade curry paste:
2 tsp whole coriander seeds
1 tsp whole cumin seeds
1 tsp whole fennel seeds
1 tsp whole black peppercorns
1/2 cup tightly packed cilantro leaves
Two 1/4-inch slices fresh ginger, peeled
1/4 tsp finely ground dried red chili peppers
1 large shallot, peeled and chopped
4 plump garlic cloves, peeled & halved
Grated zest from 2 limes
1 1/2 tsp fine sea salt
1 tsp freshly ground nutmeg
1/3 neutral-flavored oil, like grapeseed 

*The curry paste is a little time consuming, so half the time i'll just buy a store bought one and I think it tastes just a good. The one that I buy is at sproutes, but I saw some at stator brothers, so you can probably find it anywhere. 

DIRECTIONS:

To prepare the dish:
In a large, heavy skillet or pot, heat the oil over medium heat. Add the ginger, onion and salt to the skillet and cook for about 5 minutes. Onions should be translucent and soft, but not brown. Add all of the vegetables and the chicken broth (the next 7 ingredients). Bring to a simmer, reduce heat to medium-low, and cover. Cook for 15 minutes, until potatoes and carrots are fork tender.

Meanwhile, pour the coconut milk into a small saucepan and simmer over medium heat until it is reduced by about half. (See note)

When the vegetables are done, add the reduced coconut milk, shrimp, lime juice, cilantro, and curry paste to the skillet. Stir to combine and cook another 5 minutes over medium heat until shrimp are pink and no longer translucent. Taste and adjust the seasonings (salt & curry paste) to suit your taste.

Serve with a sprinkle of chopped cilantro and a handful of cashews.

Serves 6-8.

Southwest Quinoa Salad

This is my families favorite right now, so I thought I would share. I didn't take any pictures of it when I was cooking it, but I figured I should stop using my forgetfulness as an excuse, so here it is! And I'll add a picture the next time I cook it, it's delicious though, just cook it!

INGREDIENTS 

1 cup quinoa cooked according to package directions (**I cooked it in chicken broth, it adds great flavor!) 
1 – 14 ounce can black beans, drained and rinsed 
1 – 14 ounce can corn, drained 
1/2 of a large red bell pepper 
4 green onions, diced 
1/4 cup chopped cilantro 
Juice from 2 limes 
1/3 cup olive oil 
1 teaspoon ground cumin 
1/2 teaspoon black pepper 
1 teaspoon salt 

DIRECTIONS 

Cook 1 cup quinoa according to package directions. I like to cook my quinoa in either vegetable stock or chicken stock to add a little flavor. I also like to rinse it before I cook it. To do this, just place the quinoa in a fine mesh strainer and rinse it under water for a few minutes. When the quinoa is done cooking, fluff it with a fork, transfer it to a large bowl, and allow it to cool completely (about 15 minutes). In a small bowl whisk together lime juice, olive oil, ground cumin, black pepper and salt. When the quinoa has cooled, add in black beans, corn, red bell pepper, chopped green onions, and cilantro. Stir in dressing and toss to coat. Cover and refrigerate for at least an hour before serving. Leftovers the next day are even better! Enjoy!

**We actually don't really like cold food, so we don't let the quinoa cool, we just mix everything together nice and warm and serve it like that. We even heat up the leftovers, but try it out and see how you like it!

Recipe: http://centercutcook.com/southwest-quinoa-salad/