Overnight Artisan Bread

This is a recipe given to me from my friend, Erin. It is pretty easy, but needs to bake in a dutch oven with a lid. It is an artisan bread style bread.

Picture from Don't Waste the Crumbs website.

Overnight Artisan Bread

3 cups flour (all-purpose or a mix of all-purpose and whole wheat)

1 ¼ tsp salt

¼ tsp yeast

1 Tbs Olive oil (optional)                            Double the recipe to bake in a 6Qt. dutch oven.

1 5/8 cup water

Optional: Kosher salt

Mix dry ingredients together in a large bowl, then add water (and oil) and stir until combined but do not knead.  Dough will be moist and shaggy.  Cover bowl tightly with plastic wrap and let sit on the counter overnight (12-18 hours). 

The next morning, with a spatula or bowl scraper, scrape down the dough and fold it over twice, then cover with plastic wrap and let it rest for 15 minutes.

“Shape” the loaf by turning the dough out onto a lightly floured surface and fold two opposite sides into the middle, then fold the other two opposite sides into the middle.  Turn the loaf over so the smooth-ish side is up and place it on a large square of parchment paper.  It may not look very pretty at this point, but it won’t matter.  Cover with plastic wrap and let rise for one hour.

While dough is rising, place a dish or dutch oven with a lid into the hot oven and heat oven to 500 degrees.  The baking dish needs to get very hot.  When dough has risen, remove the plastic wrap and sprinkle the top with kosher salt, if desired.  Lift the parchment paper with the loaf on top and place it directly into the dish.  Cover with the lid and bake for 30 minutes.  After 30 minutes, remove the lid and bake for an additional 10 minutes.  The crust will be fairly dark.  Use a large spatula to remove the loaf from the dish (the parchment paper will be brittle and tear) and let it cool on a wire rack.  Do not put it in a plastic bag until it is completely cool.  For easier cutting and prettier slices, turn the loaf on its side when slicing.

*This recipe can easily be doubled and baked in two separate dishes or in one larger dutch oven 

(6 Qt.). Divide the dough in half before “shaping” and put on separate squares of parchment paper to rise.

We purchased a green dutch oven from amazon.com. We love it!

Recipe shared by Robin.

Savory Tomato Pie

Recipe by Paula Deen

Ingredients

• 1 cup grated mozzarella
• 1 9-inch deep dish pie shell
• 1/2 cup chopped green onion
• 10 fresh basil leaves, chopped
• 4 tomatoes, peeled and sliced
• 1 cup grated Cheddar
• 1 cup mayonnaise

Preparation

Preheat oven to 350 degrees.

First, blanch the tomatoes and slice. Place the tomatoes in the collinder to drain.

Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Spread the mayonnaise and cheese mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

The Best Tomato Soup Ever

I found this recipe from Ree Drummond, The Pioneer Woman, on Foodnetwork.com. I have changed some things, but followed her basic recipe. My changes are in red.

The Best Tomato Soup Ever

1 medium onion, diced. (I roasted the onion, tomatoes, 2 stalks of celery,sliced  and 1/2 green pepper, sliced with olive oil drizzled over and sprinkled with sea salt and fresh ground pepper at 425 degrees for 40 minutes until just beginning to caramelize.) 

6 T. butter (I used olive oil on the vegetables when roasting.)             

2- 14.5 oz. cans of diced tomatoes (2 lbs. fresh roma tomatoes, cut in half.)

1- 46 oz. can/bottle of tomato juice (I used V-8 juice.)

3 to 6 T. sugar

1 or 2 T. chicken base or 3 T. chicken bouillon cubes (I used vegetable bouillon.)

Fresh ground black pepper

1 1/2 c. heavy cream (I used Half & Half.)

1/4 c. chopped fresh basil

1/4 c. chopped fresh parsley

Saute the onion in butter in a large pot or dutch oven until translucent. Add diced tomatoes and tomato juice. (I blended the roasted vegetables and V-8 juice until smooth.) Add the sugar (this combats the acidity in the tomatoes. Use more sugar when the tomatoes have a more acidic bite to them). Add chicken bouillon. Add black pepper. Heat to almost a boil. Turn off heat. Stir in cream. Add the basil and parsely. Serve warm.

(I served the soup warm with melted cheese toast, cut into small squares, to use as croutons. It was excellent! In fact, I had it again today for lunch.)

Recipe shared by Robin.

Pickled Egg, Please.

This is a recipe that we have had for a very long time. It is Jay's favorite thing at Easter time. What do you do with leftover hard boiled eggs? Pickle them, of course!

Pickled Eggs

Pickling Brine:

2 c. white vinegar

2 T. sugar

1 t. salt

1 t. pickling spices

1 medium onion, sliced

12 hardboiled eggs

Bring all ingredients (except eggs) to a boil in a saucepan and let simmer for 5 minutes. Place eggs in a container (large jar), then pour the liquid over. Put on the lid and set aside for 24 hours. Eggs can be replaced as they are eaten (but they won't be as strong flavored).

Recipe shared by Robin.

Spare Ribs Cabbage 'n Kraut

We had this last night for dinner per Jay's request. He loves it!

Spare Ribs Cabbage 'n Kraut

3 - 4 lbs. lean pork spare ribs

salt and pepper

1 small can of sauerkraut

1/2 small head of cabbage, thinly sliced

1 large onion, thinly sliced

1 - 2 apples, cut in 1/8ths

1 t. caraway seeds

1/4 c. brown sugar

1 c, water

1 t. salt

Sprinkle spare ribs with salt and pepper. Brown meat. Layer meat, sauerkraut, cabbage, onion and apple in a crockpot. Sprinkle on caraway seeds and brown sugar. Add water around the edges. Cover and set on high for 4-5 hours or on low for 6-8 hours. 

Recipe shared by Robin.

Authentic Enchiladas

This is a recipe that was given to our family when we were attending BYU in 1976. Jay had a co-worker who was from Mexico, named Nubia, and she made these enchiladas for us and then shared the recipe with us. They are fantastic!

Authentic Enchiladas

1- 12oz. can tomato sauce
1t. chili powder (to taste)
1 dozen flour tortillas
1 1/2lbs. hamburger or shredded beef
1/2 - 1/3c. diced onions
sliced olives
1 1/2c. jack cheese
1 1/2c. mozzerella cheese

Mix tomato sauce and chili powder together in a shallow dish. Dip each tortilla in the sauce to lightly coat. Spread meat in the center of each tortilla. Sprinkle with onion, olives and cheeses. Roll up, hold with a toothpick and place in a greased 9x13 pan. Repeat with each tortilla. Top with remaining sauce, cheese, onions and olives. Bake at 350 degrees for 30 minutes. Serves 6-8.

Recipe shared by Robin.

Shish-kabobs

We loved it when Mom made shish-kabobs! It was a special night!

Shish-kabobs

Marinate:
juice of 2 large lemons
4 T. olive oil
2 T. grated onion
2 T. chili powder
1 T. cilantro or coriander
1 T. ground ginger
1 clove of garlic, mashed
2 t. tumeric (or curry powder)
1 t. salt

Mix all ingredients together in a container that has a lid. Add,

3 lbs. sirloin tip roast, cut into 1 1/2" cubes (or lean roast of your choice.)

Add meat to marinate, cover and refrigerate as long as possible. Overnight is best. Cook meat on skewers with cherry tomatoes, mushrooms, pineapple, green pepper, whatever you'd like, over a grill or on a broiler pan in the oven. Serves 6.

Recipe shared by Robin.

Mom's Buttered Bread Crumbs

This is a great, basic recipe that everyone needs to know.

Mom's Buttered Bread Crumbs

2 T. butter

1/4 c. dry bread crumbs

Melt butter in a small pan. Add bread crumbs and mix well. Sprinkle over casserole or vegetables.

Recipe shared by Robin.

Dad's Tuna Noodle Casserole

Another recipe that we ate a lot while growing up. Why we called it "Dad's Tuna Noodle Casserole", I have no idea. Did Dad make it for us all of the time? I wonder.

Dad's Tuna Noodle Casserole

3 c. egg noodles
1- 10 oz. can mushroom soup
1- 12 oz. can canned milk
1- 6 oz. cans of tuna

Boil noodles, according to package directions. Drain noodles. Pour into a greased baking dish. Add remaining ingredients and mix well.  Sprinkle with crushed potato chips or butter bread crumbs. Serves 8.

Recipe shared by Robin.

Dad's Meatloaf

This is a recipe that we ate while growing up. We called it "Dad's Meatloaf", no matter who make it.

Dad's Meatloaf

1 1/2 lb. hamburger

2 c. bread crumbs or oatmeal

1 egg, beaten

1/2 t. salt

dash of pepper

1/2 t. sage

1/4 c. canned milk

Mix all ingredients together. Pat into a baking dish and bake at 350 degrees for 1 hour.

Recipe shared by Robin.

Sunday Stroganoff

This is a recipe that our family ate often while our children were growing up.

Sunday Stroganoff

2 lbs. round steak (cut into bite-size pieces or into individual serving pieces)
2- 10 oz. cans of mushroom soup
1- 10 oz. can of canned milk
1 c. sliced mushrooms, optional

Brown meat in an ovenproof dutch oven. Mix soup and milk and pour over meat. Add mushrooms, if desired. Cover and cook in oven at 250 degrees for 3 hours or 350 degrees for 1 hour. (Or put ingredients in a crock pot in the order given and cook for 6-8 hours.)

Recipe shared by Robin.