Crockpot Chili

 Ingredients

 

Servings:people

• 2 lb lean Ground Beef, (85/15 fat content)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 Tbsp chili powder
• 2 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp fine sea salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 15 oz tomato sauce

Instructions

• Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.
• Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt* and pepper. Cook another 30 seconds, stirring constantly. Transfer to a 6 Qt slow cooker.
• Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.Natasha's kitchen

French Bread made with Einkorn

 

Ingredients

SCALE

• 6 cup All-Purpose Einkorn Flour (Or up to approx 27 oz)
• 2 tablespoon Instant Dry Yeast
• 1/4 cup Honey
• 2 teaspoon Salt
• 1 1/2 cup Water
• 1 large Egg

Instructions

1. In the bowl of an electric mixer, combine 1 1/2 Cup warm water with the yeast, add the honey,  and stir until dissolved.
2. In an electric mixer, with the dough hook on, add 4 cups all-purpose Einkorn Flour and the salt.  Mix until combined.  Mix for 2-3 minutes or until the dough is smooth.
3. Now add einkorn flour 1/4 cup at a time until the dough is pulling away from the sides of the mixing bowl. Add only enough flour to keep the dough from sticking to the sides of the bowl. ( You may not have used the entire 6 cups of flour.  That's normal.  Einkorn takes a little longer to absorb the water. You will add more flour when you knead the dough.)
4. Cover the dough with saran wrap or a kitchen towel and let it sit for 30 minutes or until double.
5. Turn the mixer on low again and add flour, 1/4 Cup at a time, until the dough pulls away from the sides of the bowl again. This recipe calls for 6 cups total but remember, it is UP TO 6 cups of Einkorn flour.   There are a number of factors that depend on the success of yeast bread, temperature when rising, altitude and humidity.  (You should have about 1/4-1/2 cup flour left. You will use this when you knead the dough for the last time before shaping it into loaves)
6. Let the dough rise until double again. (I found that this extra round of kneading and rising helped immensely with the success of the french bread.  Einkorn flour just takes a little longer to absorb the liquid)
7. Pour the dough out onto a floured countertop.  Shape into the shape of loaves you want.  I like to divide the dough into 2.  Roll the dough out into a square, about 12 by 12.  Roll the dough up like you would cinnamon rolls and pinch the edges under the loaf.
8. You can use a french bread loaf pan or just place them on a greased baking sheet, side by side.
9. Using a very sharp knife or a baker's lame, (a razor blade works great too, cut 5 slices in the top of your french bread loaves.
10. In a small bowl, crack an egg and add a tablespoon of water.  Beat the egg and the water together until its a uniform color and consistency.  Using a pastry brush, brush each of the loaves.
11. Preheat the oven to 350 degrees.
12. While the oven is preheating, using a 9 by 13 baking dish or a large baking sheet, place the baking sheet on the bottom rack of the oven and then pour 3 cups of hot water into it.  While the oven is preheating, it will heat the water in the baking pan creating humidity inside the oven. This will help you get a nice crust on your french bread.
13. Let the loaves rise for another 30 minutes and then place in a 350-degree oven.
14. Bake for 30 minutes or until golden brown.

Liz Mueller Chick in Sour Cream

7 to 11 chicken breasts
1 large can mushroom soup
1 or 2 pkg dry onion soup mix
1/2 pint of sour cream
1 T. lemon juice
1 t. dill seed

Place chicken breasts in baking dish.  Dot with butter, salt pepper and paprika.  Combine remaining ingredients and pour over chicken.  Bake at 350 degrees for 1 1/2 hrs.  

Advice from her mom on the other side of the recipe:

"Remember how effective it is to work out a compromise instead of an argument."

To make a food storage food.  This recipe would be very adaptable.  Use 2 cans of canned chicken.  Place them min the baking dish.  Combine the mushroom soup, 1 pkg. dry onion soup mix, 1/2 pint of sour cream (or 1/2 cup milk, some of the broth from the canned chicken, and 1-2 T. lemon juice), 1 t. dill seed

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Bob's Red Mill Original Tapioca (small pearl) Recipe

 1/3 c. small pearl tapioca
3/4 c. water
2 1/4 cups milk (2%)
1/4 t. sea salt
1/2 c. sugar divided
2 eggs separate
1/2 t. vanilla extract

Soak tapioca in water for 30 minutes in a 1 1/2 quart saucepan.  Do not strain remaining water.

Add milk, salt, 1/4 c. sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling.  Simmer uncovered over very low heart for 10 to 15 minutes, stirring often.

Beat egg whites with remaining 1/4 c. sugar until soft peaks form.  Fold about 3/4 c. of hot tapioca into the egg whites, then gently fold mixture back into saucepan.  Stir over low heat for about 3 minutes.  Cool 15 minutes and then add vanilla.

Serve warm or chillled, plain or with fruits, nutmeg or coconut mixed in.

Rigatoni

 2 T. olive oil
1 onion, diced
4 garlic cloves, peeled
1 can (6oz) tomato paste
1/2 t. crushed red pepper
3/h4 c. heavy cream
1 lb. rigatoni
4 oz Parmesan cheese, grated

Fill a large pot with water, add salt and bring to a boil

Heat oil in a Dutch oven.  Add onion and garlic, cook for 5 minutes, stirring constantly.  Add tomato paste and red pepper.  Cook for 5 minutes, stirring constantly until paste browns slightly.  Slow add 1/4 c boiling water and cream, stirring constantly, util smoothy sauce forms.  Remove from heat.  
Add rigatoni to the pot of boiling water and cook until al dente.

Add rigatoni and 1/2 c. of pasta cooking water to sauce and place on low heat.  Add half of the Parmesan cheese and stir.

Serve topped with Parmesan.

Easy Pasta Salad with Fusilli pasta or einkorn

 https://www.loveandlemons.com/pasta-salad/#wprm-recipe-container-43201

Pasta Salad

Easy Chicken Fajitas

 https://chefsavvy.com/easy-chicken-fajitas/

Pasta Salad

 

Italian Pasta Salad Dressing:     https://pinchofyum.com/pasta-salad

• 1/2 cup olive oil
• 1/4 cup white vinegar (red wine vinegar works too)
• 1/4 cup water
• 2 teaspoons kosher salt (see notes)
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dry oregano and dry basil
• black pepper to taste
• fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.

Salad Ingredients:

• 1 pound uncooked pasta (preferably rotini)
• one 10-oz. package cherry tomatoes, halved (2 cups)
• 8 ounces fresh mozzarella cheese balls, cut in half if needed
• 8 ounces salami, cut into cubes or thin strips (see notes for types)
• 1/2 cup pitted kalamata olives, sliced
• 1 cup sliced pepperoncini
• 1/2 cup thinly sliced red onion
• 1/2 cup fresh parsley, chopped

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Instructions

1. Make Dressing: Blend up the dressing ingredients in a small blender or food processor. (You’ll want to double the dressing if you’re making it ahead – see notes for more details!)
2. Cook Pasta: Bring 4 quarts water + 1 tablespoon kosher salt to a large pot and bring to a boil – salting the water gives more flavor to the pasta itself. Cook pasta according to package directions. Drain and rinse pasta with cold water. Toss with a little oil to prevent sticking.
3. Toss Together: Add pasta and remaining ingredients to a very large bowl. Cover with dressing and toss to combine. Add more parsley on top for making it pretty!Link