Chicken with a sweet and sour glaze
Green beans
"Special" baked potatoes
Iced tea
Challah
My "special" baked potatoes are really simple. Take some squares of aluminum foil; spray with Pam. Wash potatoes (one per person depending on size; if really small, two usually does the trick). Slice potato in half. Usually I have turkey bacon but I dont happen to have any right now, so will omit this step; but if I had it, I would lay out 2 pieces in an "X" shape on the foil. Place halved potato on bacon. Slice an onion. Put onion slice(s) in between potato halves. Now since turkey bacon isn't greasy like pig bacon is I then also put a spoonful of Country Crock margarine in with the onion; put together; wrap bacon pieces around potato, fold the aluminum foil around the potato and bake till done. Easy, tasty, a meal in itself.
Now, on to dinner:
This goes in the crockpot.
I'm soaking beans. It's a half bag of 15 bean soup mix (mixed bean varieties). After soaking and rinsing just dump them into crockpot. The chicken that is boiling right now, after cooling, will be cut into pieces and will join their friends, the beans. Add to them a can of diced tomatoes; peeled and cut into 1-inch pieces potatoes; carrots cut into 1-inch pieces; sliced celery; sliced onion; Worcestershire sauce; maybe a splash of soy sauce; a spoonful of minced garlic (found in the refrigerated section of the grocery store in jars, beats messing with the garlic yourself); some onion powder, garlic powder, salt, pepper, paprika, chicken bouillon, water to fill to 1 inch below rim of crockpot.
Now that's my basic cholent. Sometimes I peel and cut up sweet potato and throw in there ... Really any hard root vegetable works, whatever you like. You can use beef instead of chicken but since we rarely get beef ... You get the drift. Everyone's cholent is different, I've even seen recipes for CHOCOLATE cholent! Basically, though, its a bean and meat stew that is slow cooked. MMMMM the smell in the house when you wake up in the morning makes your mouth water!
You can also use other spices, whatever you like, really. I've tried some other recipes that use cinnamon and some other things but I didn't care for that one very much, I prefer the savory taste instead. I've added basil before and it was good ... mix and match to your own taste.
Now for another staple - challah. The best recipe I've used so far (and I keep testing others to find just the "right" one, and keep coming back to this one) is as follows:
1. Since my house for some reason just doesnt like to rise bread, I've discovered a new way to "make" it rise: I set my oven to the "warm" temperature and let it warm up, then turn the oven off prior to my beginning mixing ingredients together.
2. Beat 4 eggs in a small bowl.
3. In a large bowl, mix 1/2 cup oil, 1/2 cup sugar, 1 Tablespoon salt. Add 1 cup boiling water and stir till dissolved.
4. Sprinkle 2 packets yeast in a measuring cup with 1/3 cup of warm water. Wait a few minutes and then stir.
5. Add 1/2 cup cold water to the mixture in the large bowl. It should be the right temperature to add the yeast to now; check to be sure. If not, wait a few minutes and check again.
6. Add yeast (you'll know its ready because the top will be foamy) to the large bowl. Add beaten eggs to the large bowl. Add 7 cups of flour, 1 cup at a time, to the large bowl, mixing well after each addition. After about the 4th cup of flour, just imagine you are at the gym doing arm exercises, because believe me, you'll get a workout!
7. Turn dough out onto floured board (or table or counter top, whatever you use) and knead for 5 minutes. This is an important step that a lot of new bakers want to rush through - but this step helps to break down the gluten in the flour which will help the dough to rise and create a lovely loaf of bread. Don't rush it. Add more flour as needed but not too much; too much flour will result in a loaf of bread that is heavy and tough. Dough is ready when it springs back after being poked with a finger.
8. Put dough ball back into bowl. Cover with clean dish towel. Place in warmed oven until doubled, about one hour.
9. Take dough out once its doubled in size. Turn oven back on to warm again and make sure its turned off by the time you start to braid the dough. Turn dough out on floured board and knead again 1 - 2 minutes. Divide dough in half (makes two loaves). Set one half aside. Divide remaining dough half again into either three or six equal size portions, depending on whether you are making a 3 or 6 braid challah. Roll dough into "snakes" the approximate size of the loaf you are making, about the length of a standard cookie sheet. Braid the dough as in braiding hair, tucking ends underneath loaf. Place on greased cookie sheet (can spray with Pam) and place in warmed oven to rise again, about 45 minutes.
10. Remove from oven. Turn oven to 350 degrees. Beat 1 egg in bowl and brush top of loaves with it. Sprinkle seeds on top if desired (sesame, poppy, etc.) and bake for 20 - 30 minutes, or until loaves sound hollow when tapped on bottom (you can usually tell when they are done just by looking at them with their beautiful golden brown yumminess). Remove from cookie sheet(s) and place on folded clean dish towels to cool.
MMMMM, does the house smell yummy!
I think I will also make some coffee spice bread for breakfast. Here it is:
3 cups flour, 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, 1 teaspoon cinnamon, 1 teaspoon salt, 3 Tablespoons sugar, 1 egg, 1/4 cup oil, 1 cup strong brewed coffee, 1 packet yeast.
I've usually made this in the bread machine but will make it by hand today I think. Or maybe just use the dough cycle and then once that part is done put it in my "fancy" pan that makes bread look braided and cook it that way.
Anyway, need to get off of here while I have the chance to get some things done because I am sure punkin won't be sleeping for long ...
Take care, everyone
~ Mystty ~
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