For the past few months, I been trying to utilize the use of my slow cooker more in my cooking and baking.
I wanted to bake bread yesterday but I had to go out shopping so I used my slow cooker, and it worked, bread was delicious and full of flavor.
I added fresh herbs and olive oil, it is the easiest bread I ever made!
Make the dough and let it rise for 40 minutes turn on the slow cooker and off you go.
Walking in to the house the smell was intoxicating, smell of fresh baked bread, herbs and olive oil filled up the house.
.2 cups hot milk
.4 cups bread flour
.2 tbsp. yeast
.1/2 tbsp. salt
.2 tbsp. chopped fresh thyme
.2 tbsp. chopped fresh rosemary
.2 tbsp. chopped fresh oregano
.2 tbsp. chopped fresh basil
.4 tbsp. olive oil divided
.1 tbsp. honey
Line the insert of the slow cooker with parchment paper, making sure the side are covered, spray with vegetable spray and set aside.
In to a stand mixer bowl with the flat beater attachment add hot milk, honey, and yeast, mix until its combined, let it stand for 5 minutes.
Turn the mixer on slow; add the flour little at a time, add salt and the mixture of herbs, let it mix for 3 minutes.
Add 2 tbsp. of olive oil and mix for another 3 minutes.
The dough will be sticky.
With a bench scraper, scope the dough directly in to the slow cooker insert, speared with clean hands.
Cover with the slow cooker lid, and let it rise without turning the cooker on for 45 minutes.
After the dough is rising, brush the top with the remaining olive oil, cover it with clean kitchen towel, cover with the slow cooker lid, folding the side of the towel up on to the lid.
Turn on the slow cooker to the low setting, and bake for 3 hours.
Do not lift the lid or remove the towel until the 3 hours are up so the steam won’t escape.
Remove the bread by holding the parchment paper from both sides, let it cool on cooling rack for 5 minutes, slide the parchment paper from under the bread, and let it cool completely before slicing, about 2 hours. Enjoy!
So tonight was a Chinese food night, but we did not order take out because I wanted to use some of the sauces I bought in my own homemade recipes!
The beef stir-fry turned out delicious, the flavor of the sauce mixed with the vegetable and the meat was amazing.
I paired it with delicious Chinese barbecue chicken, it was easy to make and it only took 40-45 minutes to get both dishes on the table, the same amount of time to get in the car and drive to pickup take out!
The stir fry dish could be made in to an absolutely delicious vegan dish by following the recipe,and substituting the beef with firm tofu.
.1 Lb. thin sirloin strips
.1 bag stir fry vegetable mix 9 oz.
.1 bag of frozen stir fry mixed bell pepper and onion 16 oz.
.3 cups button mushrooms
.1 jar stir fry sauce 11.4 oz.
.1 tbsp. cornstarch
.3 tbsp. vegetable oil
.1/2 can water chestnuts (freeze the other half-in zip top bag)
.1 bag fresh Chinese noodles 9.87 oz.
.1/2 cup water
.2 tbsp. grated fresh ginger
.2 tbsp. dry slivered garlic
.1 tsp. sesame oil
.1 tbsp. soy sauce
.2 tbsp. toasted sesame (optional)
Chinese barbecue chicken
.4 large chicken thighs bone in
.4-5 tbsp. Chinese barbecue sauce
.1/2 cup of water
Preheat oven 420
Add chicken to baking sheet and brush on the barbecue sauce; add the water to the bottom of the baking pan around the chicken, bake for 45 minutes with continues brushing by dipping the brush in the sauce, in the baking pan, about 4 times.
In a medium bowl, mix cornstarch and 3 tbsp. of the stir-fry sauce, add the beef and with clean hands mix until the beef well covered.
In a large sauté pan or wok on high heat, add vegetable oil and sauté the beef in single layer, 1 minute on each side, remove, and set aside.
To the same pan / wok, add the bell pepper and onion mix, sauté until all the water evaporated.
Add the stir-fry mixed vegetable, whole button mushrooms and sauté for few minutes until all fork tender.
Add water chestnuts, cooked beef, and stir until all combined.
Add sesame oil, grated fresh ginger, dry slivered garlic, soy sauce, and the remaining stir-fry sauce, mix well.
Add fresh noodles, with a tong stir the noodles in to the vegetable and the sauce mixture, add water, and cook until noodles heated through.
Add toasted sesame if you like, and serve family style. Enjoy!
It is easy, simple, and healthy, that is all I could say about it.
This salad is perfect prepared a day before; the raw cabbage needs to marinade in the lemon juice and olive oil overnight or few hours before serving.
.1 medium size green or red cabbage
.3 minced garlic cloves
.1/4 cup lemon juice
.1/4 cup olive oil
.1/2 tbsp. salt
.1/8 tsp. crushed red pepper
Remove the first 2 layers of the leaves, I find the first layers are not clean to use from being handled and touched by people at the store.
With a sharp knife, shred the cabbage in to thin slices making sure to remove the core and any hard rips, you could use a food processer and chop it but that’s another equipment to wash!!!
Add the shredded cabbage in to a large bowl, add lemon juice, salt, red crushed pepper, olive oil and minced garlic, with clean hands mix well until all combined.
Cover with plastic wrap and store in the refrigerator for few hours or overnight.
Tonight I paired it with grilled lemon chicken. Enjoy!