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Country Casserole

Source: http://www.withablast.net/2013/09/amish-country-casserole.html

I don’t know why its is Amish Country Casserole, but it looks like GREAT comfort food.

INGREDIENTS:

500g  Pasta  (your favorite)
1 TB Olive Oil
1 Large Onion, chopped
750g Lean Ground Beef
1 can (410g) Tomato Soup**  (see note)
1 can (410g) Mushroom Soup**  (see note)
1 cup Milk
Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley

DIRECTIONS:

1.) Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking spray.
2.) Cook the Pasta, in a large pot, as per the instructions on the packet.
3.) Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
4.) As soon as the Pasta is done – drain and return to the pot.
5.) Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt & Pepper.
6.) Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes.
Serve with a salad or a side dish.

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Braised chickpeas and chorizo with tomatoes

Source: http://www.theguardian.com/lifeandstyle/2016/apr/09/chickpeas-readers-recipe-swap-dale-berning-sawa

Serves 4

1 red onion, finely chopped
1 tbsp olive oil
150g chorizo, roughly chopped
2 garlic cloves, finely chopped
2 tsp smoked paprika
400g tin plum tomatoes, roughly chopped
400g tin chickpeas, drained and rinsed
300ml vegetable or chicken stock
A splash of red wine
1 bay leaf
2 sprigs of fresh thyme
Salt and black pepper
Fresh parsley, chopped, to serve

  1. In a large, heavy-based, lidded saucepan, gently fry the onions in the oil until just soft – about 10 minutes.
  2. Add the chorizo and garlic. Continue to fry gently. The chorizo should start to exude some of its paprika spice and the oil will start to change to a rust colour.
  3. Add the smoked paprika and give the mixture a quick stir. Cook for 1 minute.
  4. Add the tomatoes and chickpeas. Stir to coat and cook for 1 minute before adding the stock and red wine. Bring to the boil, and then reduce to a simmer before adding the bay leaf and fresh thyme. Simmer for about 20 minutes. You may need to add more stock, although if it looks as if the stew is too liquid, you may need to boil some of this off.
  5. Season to taste and sprinkle with parsley before serving.
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Easy Pan Pizza

Source:
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

The Short Story …

Use no-knead dough

Use your favorite no-knead pizza dough recipe, like this one.

Use a Pan

This should be obvious, it is called “pan pizza” for a reason. Cook your pizza in a pan, … with sides. The pan should also be the right size, or more accurately use enough dough to cover the bottom of the pan. The dough must touch the sides of the pan or you will not get the crispy edges you want from a pan pizza. You should rise the dough in the pan and use plenty of oils or grease. The extra lubrication allows the dough to spread evenly in the pan. When done correctly you will not even need to stretch the dough to fit. Finally before topping the pizza gently dock the dough with your fingers, and release ant obvious large bubbles from within AND UNDER the dough.

Cook HOT

Cooking at high temperature (500-525 degrees) allows the crust to rapidly develop bubbles, creating better internal structure and texture. This also makes docking the dough all the more important.

Toppings

Anything you want. But top the pizza all the way to the edges! You want some of the toppings (cheese especially) to contact the pan sides to get nice and crispy.

The WHOLE Story

Read the full article, there are many additional tips and explanations.
http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

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Easiest Pizza Dough

This is a variation on the familiar “no-knead” pizza dough recipe.
Source: http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

  • 3 1/2 cups bread flour
  • 1 1/2 tsp salt
  • 2 tsp un-refined sugar
  • 1 1/4 tsp instant yeast
  • 1 Tbsp EVOO
  • 13oz warm water (~1.5 cups)
  1. In a medium bowl, thoroughly blend the dry ingedients. Add the water and olive oil, with a wooden spoon or your hands, mix thoroughly.
  2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°F) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one.
  3. Flour a work surface and scrape out the dough. Divide it into 4 equal parts and shape them: For each portion, start with the right side of the dough and pull it toward the center; then do the same with the left, then the top, then the bottom. (The order doesn’t actually matter; what you want is four folds.) Shape each portion into a round and turn seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
  4. If you don’t intend to use the dough right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed. I have not tested this but you should be able to freeze the dough balls for two weeks or so, thaw as you would frozen bread dough.
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Restaurant Style Salsa

INGREDIENTS:
1 can (15 ounces) whole peeled tomatoes, drained
2 teaspoons diced jalapeno (from a jar, increase/decrease to taste!)
1/2 onion
1 clove garlic
1/2 teaspoon salt
1 teaspoon cumin
2 teaspoons lime juice
handful of cilantro (optional)

DIRECTIONS:
Dump everything into a blender of food processor and process until smooth. Taste and adjust seasonings as needed. One variation of this recipe calls for equal amounts salt and sugar (up to 1/2 teaspoon each), this may be useful if you use fresh tomatoes and find them a little acidic. The salsa will get spicier as the peppers sit, so keeping it a bit more mild than you’d normally like is a good idea! Refrigerate for at least one hour before serving.

Found at:
www.bunsinmyoven.com/2013/06/14/restaurant-style-salsa/
and
sweetlittlekitchen.com/restaurant-style-salsa/

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How to Cook With a Wok

  1. Select a flat bottomed wok, if you plan to cook using an electric stove. You can also use the flat bottomed wok over a gas flame.
  2. Select the traditional round bottomed wok, if you plan to cook over a gas flame. You will need to purchase a wok ring to use the wok over a gas flame. Cooking with a wok is usually more successful using gas as you have better control over the heat setting.

    Cast-iron wok, 1960’s. A hammered circular iron wok, while simple in design, becomes an instrument of varied utility in the hands of an accomplished cook as oil, water, and fire are coordinated in the preparation of vegetables, meats, and fish.
  3. Season the wok much like you would a cast iron skillet. Clean the wok, make sure to remove all the protective coating when cleaning the wok, and then apply shortening to the wok. Heat to season the greased wok. Natural seasoning will occur with use after the wok has been initially seasoned.
  4. Braising: Braise foods by adding a small amount of liquid. Woks can be used to braise foods. Food is fried briefly before a small amount of liquid is added to the wok. The food is then covered and cooked over low heat until tender. The food can also be braised with the lid off leading to concentrated flavors as the moisture evaporates.
  5. Steaming: Insert a sieve or steamer basket that fits the wok. Add the food to the basket. Pour just enough liquid so that it is underneath the basket but does not cover the food. Cover and steam food until done. Add additional liquid during cooking to keep up the steam. This is a low calorie way to prepare food in a wok.
  6. Deep Fat Frying: Add enough oil to allow for deep fat frying. Make sure to not overfill the wok to prevent the oil from “boiling” over and ending up on you. Heat the oil and then add the food. Be careful when deep fat frying as this can be dangerous.
  7. Stir Frying: Cut food into even sizes before heating a small amount of oil in the wok. Add the cut-up food and quickly stir until the food is cooked to desired doneness.
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Chicken Massaman

Chicken Massaman

Source:
http://www.seriouseats.com/2017/04/how-to-make-chicken-massaman-curry.html

Curry without the Heat

INGREDIENTS

  • 1 tablespoon (15ml) vegetable oil
  • 2 medium red onions (about 3/4 pound), cut pole to pole into 8 wedges each
  • 8 ounces massaman curry paste (about 1/2 cup; 300g)
  • 1 (12-ounce; 355ml) bottle Belgian-style wheat beer
  • 1 (14-ounce) can unsweetened coconut milk
  • 3/4 cup (175ml) homemade chicken stock or store-bought low-sodium chicken stock
  • 3 tablespoons (45ml) Asian fish sauce
  • 2 1/2 tablespoons (30g) palm or light brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • 8 to 10 boneless, skinless chicken thighs (about 3 pounds; 1.5kg), cut into large pieces
  • 1 1/2 pounds (700g) red or Yukon Gold potatoes, cut into large chunks
  • 1/2 cup (75g) roasted unsalted peanuts
  • 3 tablespoons (45ml) fresh juice from about 2 limes, plus lime wedges for garnish
  • Kosher salt, to taste
  • Steamed or boiled rice, for serving
  • 1 cup (30g) lightly packed cilantro leaves and tender stems, for garnish
  • Fried shallots, for garnish (optional)

DIRECTIONS

  1. In a Dutch oven, heat oil over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened slightly and golden brown in spots, about 5 minutes. Transfer to a plate.

  2. Add curry paste and cook, stirring, for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.

  3. Add onions back to pot and continue simmering, uncovered, until potatoes are tender and chicken is cooked through, 15 to 20 minutes longer. Remove from heat. Discard star anise pods and cinnamon stick. Spoon off any excess fat on the surface, if necessary. Stir in peanuts and lime juice and season to taste with salt, if needed.

  4. Serve with rice, garnishing with cilantro, lime wedges, and fried shallots (if using).