 Everything' Bread *a no knead bread, made in a dutch oven Dough Ingredients: 3 cups King Arthur All Purpose Flour 1 tsp Salt 1/2 tsp Active Dry Yeast 1 1/2 cups Water (90-100 degrees or your yeasts needs) 3-4 tsp 'Everything' Topping Mix into dough, plus more 1-2 Tbs for topping crust (recipe below) Everything Season Mix: 1 Tbs dried onion 1 Tbs dried garlic 1 Tbs poppy-seeds 1 Tbs toasted sesame seeds 2 tsp course salt Directions: In a large bowl (I used my stainless steel Kitchen-aide Mixing bowl) mix together flour, salt, 'everything' mix and yeast. Add water to the bowl and using your hand or a spatula, mix dough until it is fully incorporated. Cover the bowl with saran wrap and sit on your counter for 13 to 18 hours. Your dough is ready when the top of your dough is full of tiny bubbles all over. When ready to bake, preheat oven and your cast iron dutch oven with lid on to 450 F degrees. Flour your work surface and your hands. Gently remove the dough from the bowl and let it lay flat. Pull right and left edges up and toward middle of dough and then Pull top and bottom edges up and toward middle of dough (you are forming into a large ball shape) flip dough over on work surface and use your hands to shape dough - give a light dusting of additional flour to the bottom of your dough ball. Slice 3 slashed into top of bread dough, spritz with water and sprinkle on 1-2 Tbs of the 'Everything' Topping. Remove pot from oven when preheated, and remove the lid. Carefully, take the ball of dough and place it into the pot. Cover the pot with the lid and place it back in the oven. Bake for 30 minutes with the lid on, then remove lid and bake for another 15 minutes or until the crust is golden brown. Carefully, remove from the oven and pot, set on cooling rack (brush with a bit of melted butter, if preferred) and let cool before slicing. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Basic No Knead Dutch Oven Bread Dough Recipe Adapted from: The New York Times  Don't want to use Everything Spice Mix? Try the basic recipe (photo to left:) No Knead Crusty Bread in a Dutch Oven  Super easy slow-cooker recipe that I also doubles as a great shredded chicken sandwich recipe! I loved the taste of this - making this and serving the chicken breast over rice with a vegetable side for dinner, and the leftovers were shredded right in the slow-cooker in the sauce, and served the next day on burger buns as BBQ chicken sandwiches served with a side of homemade coleslaw for lunch. It's a great recipe find from the folks over at Who Needs a Cape? from their "freezer to crock-pot series."
~Enjoy! Diane Applesauce BBQ Chicken {Slow-Cooker} Ingredients 4 boneless skinless chicken breasts 1/2 t ground pepper 3/4 cup chunky applesauce, 3/4 cup BBQ sauce, your choice 2 T brown sugar 2 tsp chili powder cornstarch/water Directions: Place chicken breasts and all the seasonings into a freezer gallon bag, seal bag and message all the ingredients together, freeze until ready for cooking. Thaw out overnight OR thaw for 15 mins on defrost cycle of microwave in the morning (mine doesn't fully defrost, it just gets all the ingredients to the point that it will slide out of bag and into Slow-cooker. I did make and mix in a cornstarch and water 'slurry' to thicken up the sauce near the end of cook-time. Cook on High for 6-8 hours, from frozen or 6-8 hours on low/medium, if the recipe is being cooked from 'fresh.' (always use a meat thermometer to ensure chicken is cooked properly) Serves 4 Diane's Recipe Note/s: 1) This is a 'Double Duty Recipe': If you have leftovers, the chicken can be shredded in the sauce and served on fresh hamburger buns for a great chicken BBQ sandwich. 2) If you can't find "chunky" applesauce, use regular and toss in one diced fresh apple into the slow-cooker with other ingredients when ready to cook. Recipe Adapted from: Who Need's a Cape? "Crockpot Applesauce BBQ Chicken" Photo by: Diane Baker for Canning and Cooking at Home  Here in Colorado we have a famous establishment (Johnsons Corner) that is "known" for its cinnamon rolls. People drive in from all over to buy them (and I believe now, they ship online!) That being said, I happen to see my friend Mary's recipe for "Super Soft Cinnamon Rolls" and it intrigued me. I've never made homemade ones myself. I decided to give her recipe a shot and see what happens. I'm not going to write a long story about the smell that just about makes you drool as you wait for them to finish baking, I won't bore you with explaining the screams of glee I kept hearing when others peered into the baking dish - waiting for their roll!! I won't explain how I had to hide most of them so they ALL didn't vanish in one night! I will just say - these are far superior to any I've ever had and I think they surpass Johnson Corners Famous Rolls!! The best part - its an easy recipe!! ~Enjoy! Diane Super Soft Cinnamon Rolls Ingredients Dough: 1/4 ounce package yeast (Instant Yeast) 1/2 cup warm water 1/2 cup warm milk 1/4 cup granulated sugar 1/3 cup unsalted butter, melted 1 tsp salt 1 large egg 3 to 3 1/2 cups all-purpose flour Filling: 1/2 cup melted butter 1/2 cup brown sugar 2 Tbs ground cinnamon Glaze: 3 Tbs unsalted butter, softened 1 cup powdered sugar 1/2 tsp vanilla bean paste 3-6 Tbs milk Directions: Dough: In a small cup, dissolve yeast in warm water (water that is hot enough to activate your yeast, add a pinch of sugar to this to enhance yeast production) and set aside. In a large cup, place the unsalted butter and microwave until the butter is almost melted, add in the milk and continue microwaving until the milk is warmed through. In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, mix warmed milk & melted butter, sugar, and salt. Once lightly mixed, add in the egg. Add 2 cups of flour and mix until smooth. Pour in the yeast/water mixture and mix in remaining flour, 1/4 cup at a time, until dough is easy to handle. Change over paddle on stand mixer to dough hook at this time. Knead dough in your mixer with the dough hook, (or by hand on lightly floured surface) for approx 8 minutes. I set my timer and watch the dough at the 6 minute mark - to see if the ingredients are being pulled up off the bottom of bowl, if not - then I add more flour (2 Tbs at a time) until ALL the dough collects (pulls up) off bottom of bowl. Once dough is ready, oil a large container very lightly with olive oil, place your dough ball in, give the ball a quick clock-wise turn (this coats the dough in a bit of oil) and flip dough ball over, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. I let my dough rise in my oven which has been preheated to my lowest setting (170) and then turned off immediately...I leave the oven door open just a bit for about 5 mins, then close and let the dough rise inside oven (this creates a warm, draft free environment) Once doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle to prepare for adding the filling. Coat a 9x13 baking pan with nonstick cooking spray and sprinkled with sugar. Filling and Baking: Combine melted butter, cinnamon and sugar, spreading all over dough (note, you don't want an extremely runny mixture being spread on the dough, if your mix seems too runny, add a bit more brown sugar.) Beginning at the longest side, roll up dough slowly and tightly and once fully rolled, pinch edges together to seal, place seam side down and cut into 12 slices. Place cinnamon roll slices close together in the prepared baking pan and let rise until dough is doubled, about 45 minutes. (my first time making these, I only let them set for about 10-15 minutes before placing in oven, with great results!) but, keep in mind, if you do not use Instant Yeast - you will need a Second Rise for the full 45 minutes. Preheat oven to 350 degrees F. Bake for 20-25 minutes, or until golden brown. **If you have leftover Filling, you can brush that filling over the tops of your cinnamon rolls once they are in your baking dish, getting ready for the second rise. Glaze: Mix butter, powdered sugar, and vanilla. Whisk in milk 1 tablespoon at a time until the glaze reaches desired consistency. (we like a thinner consistency glaze, and added more milk.) Spread over slightly cooled rolls.  Before Glazing...  Mac & Chorizo {One Pot Meal}
Ingredients 1 pound chorizo sausage, halved lengthwise and sliced thin 1 onion, chopped 1 poblano chile, chopped 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 12 ounces pasta, I use cellentani (corkscrew) 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded Directions
Serves 4. Recipe & Photo by: Diane Baker for Canning and Cooking at Home  I thought maybe some of you might like to see how I examine a recipe and change it over for Pressure Canning. I made a Pork Green Chile Stew in my Slow-cooker yesterday and my husband just won't stop raving about it. He's grown up on Authentic "Mexican Pork Green Chile" using Hatch Chile's from New Mexico. Believe me - when I first moved to Colorado and my company had a "Chili Cook-off" I was SO SURPRISED that almost 95% of the entries weren't what I ever thought of as CHILI!!!!!!!!!!!! They were all GREEN!!! LOL I grew up on what is technically called Chili Con Carne (a red tomato sauce with ground meat!) their entries were spicy pork and GREEN CHILES (I don't think I even knew what a green chile was back then!) WELLLLLLL - fast forward 20 years and I've finally found a recipe that rivals any decent Green Chili Recipe in Colorado!! (yay me LOL) sooo....Authentic Mexican Pork Green Chile (Chile Verde) is up for Canning... Want to see how I 'vett' a recipe?? Don't worry - the FINAL recipe and instructions are at the bottom of the page ~Enjoy! Diane My 6 Steps to 'Vett' a Recipe (my: Pork Green Chile Recipe - for Pressure Canning): 1) Does the recipe contain meat? YES (then I will be Pressure Canning) 2) Since Meat is involved: I prefer a HOT PACK and meat timings are 75 min Pints and 90 mins Quarts (half-pints get Pint timing) HOT Pack means cooking ingredients and not raw or cold packing items. 3) Are there vegetables or ingredients in the recipe that don't stand on their own as a separate cannable item with the NCHFP? If so, omit 4) Are there any 'thickeners" in the recipe? such as cornstarch, flour, tapicoa? if yes, these must be omitted. You could add in cook type clear jel as a thickener OR wait until reheating/eating food and add your choice of thickener then. 5) What is the best fill method for this recipe? You want proper head-space, and enough room for all the ingredients to be able to be penetrated by heat, if packed too solidly, you run the risk of the items in the middle and center of jars to go under-processed. Following Ball's Beef Stew AND NCHFP's Chili Con Carne: Fill Hot Chile into clean, hot jars, 1"inch head-space is needed here, Remove air bubbles, adjust head-space, and process with fresh lids/bands. *************************************************** HERE IS THE ORIGINAL RECIPE AS WRITTEN FOR CROCKPOT (non cannable) WHAT IS YOUR BEST GUESS ON VETTING THIS? I have given SOME clues above...and below... MY ADDITIONS WERE: tomatillos and anaheim salsa as well as 1/2 cup tomato sauce, omitting flour and most the oil. Original Green Chile Pork Stew Recipe 2 Tbs Olive oil 2 Tbs Flour 3/4 C chopped onion 2 (4oz) cans green chiles 2 tsp chopped jalapenos 1 (10oz) can diced tomatoes (with spice if you prefer heat) 3/4 Cup Chicken Broth 1 Tbs Cumin 1/2 tsp garlic powder Brown pork in 2 Tbs oil, salt & pepper. Add all ingredients to slow-cooker, cook on Medium 7-8 hours, you can skip browning pork (I did skip and it was still great tasting!) ***************************************************** 6) The next step: spell it all out in timing so you don't overlook something - you can the timing for the item that lists the longest (being the meat in this case): Diane's Pork Green Chile Sauce *for Pressure Canning INGREDIENT TIMINGS: 2 lbs Boneless Pork loin roast or shoulder, fat chopped off & cubed *Pork timing: 75/90 mins 1 Large Yellow Onion, diced *onion timing: 40 mins 2 (4 oz) cans Green Chilies (or 3 fresh Anaheim chilies, diced) *Peppers timing: 35 mins 1/2 Cup Tomato Sauce *tomato sauce PC timing: 25 mins 2 tsp fresh Jalapeno, fine dice Peppers timing: 35 mins 10 oz can Fire Roasted diced Tomatoes (spicy if preferred) Tomato timing: 25 mins 16 oz can crushed tomatillos tomatillo timing: 10 mins 3/4 Cup Chicken Broth broth timing: 20/25 mins Spices: free from timing 1 Tbs Cumin 1/2 tsp Garlic Powder Kosher Salt and Pepper to taste Final Recipe: Diane's Pork Green Chile *for Pressure Canning Ingredients: 2 lbs Boneless Pork loin roast or shoulder, fat removed & cubed 1 Large Yellow Onion, diced 2 (4 oz) cans Diced Green Chilies 1/2 Cup Tomato Sauce 10 oz can Fire Roasted diced Tomatoes 16 oz jar 505 Southwestern Hatch Green Chile & Tomatillos Salsa 3/4 Cup Chicken Broth 1 Tbs Cumin 1 tsp Garlic Powder Kosher Salt, to taste Ground Black Pepper, to taste 1/2 Tbs Canola Oil Directions: Saute diced onion and pork in 1/2 Tbs Canola Oil with salt & pepper, to taste. Add in all remaining ingredients, bring to a medium boil, lower heat and simmer 20-30 minutes. Prepare Jars and Pressure Canner for Canning. Fill Jars with chunks of pork as best you can to half full and top off with remaining vegetables and liquids. Fill to 1" inch Head-Space, De-bubble and adjust head-space. Process in Dial Gauge Pressure Canner according to your altitude, 75 mins for halfpint/pints and 90 mins for quarts. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |
