I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, October 29, 2012

Whole Wheat Bread

Whole Wheat Bread
(We don't eat a lot of bread, but when we do, this is often it.)

1 Tb yeast
1/4 C warm water
2 1/2 C hot water
6-7 C whole wheat flour
1/4 C evoo or coconut oil
1/4 C apple sauce
1/3 C sugar
1/2 Tb salt
 
In a small bowl, dissolve yeast in 1/4 C warm water, about 10 min.  (Use 1 tsp sugar to expedite if necessary.)

Put the hot water in a Kitchen Aid. Add 3 C whole wheat flour, salt, oil, applesauce, sugar, and yeast mixture.

Add 2 C whole wheat flour.

Add remaining 1-2 cups of flour slowly. (Not too much!)  The dough will begin to form a ball and will still be a little sticky. Let it knead for 8 minutes.

Remove the dough, oil the bowl, and return the dough to the oiled bowl.  Cover and let rise for about an hour or until doubled in size.

Punch down and divide dough in half.  Shape each half and place into greased bread pans.

Cover and let rise until doubled in size, about 45 minutes.
Bake 350 degrees for 25-35 min.

Monday, October 8, 2012

Honey Lemon Apple Jam

Honey Lemon Apple Jam from food in jars
Makes 3 1-pint jars

6 C peeled, cored, and chopped apples (about 3 pounds)
zest and juice of 4 lemons
2 1/2 C sugar
1/2 C honey

Prepare jars.

Combine apples and lemon juice in a large pot.  Bring to the barest of simmers over medium heat, then reduce to medium-low.

Cook to a chunky sauce, stirring requently, until they can be easily mashed, (20 to 30 minutes).

Once quite soft, smash down some more.

Add sugar and honey.  Increase the heat to medium-high and bring to a simmer.  (Use a splatter shield at the point!)

After an additional 10 minutes of cooking, the jam should be thickening and quite sticky looking.  Remove from heat and stir in lemon zest.

Ladle into jars and process in a water bath for 10 minutes.


Blueberry Jam

Blueberry Jam from food in jars
Makes 3 1-pint jars

6 C smashed blueberries (about 3 quarts) (Don't skip the smashing, it's important!)
4 C sugar
zest and juice of 1 lemon
2 tsp cinnamon
1/2 tsp freshly grated nutmeg
2 (3-oz) packets liquid pectin

Prepare jars.

Combine berries and sugar in large pot.

Bring to boil over high heat and add zest, juice, cinnamon, and nutmeg.  Cook for 15-20 minutes, stirring frequently until jam is shiny and thick looking.

Add pectin and return to rolling boil for a full 5 minutes.

Remove from heat, fill jars, and process in water for 10 minutes.

Spiced Plum Jam

Spiced Plum Jam from food in jars
Makes 4 1-pint jars

8 C pitted and finely chopped plums (about 4 pounds)
3 1/2C sugar
zest and juice of 1 lemon
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 (3-oz) packets liquid pectin

Prepare jars and lids.

Combine plums and sugar in large pot.  Stir and bring to a boil.

Add lemon zest and juice, cinnamon, nutmeg and cloves.  Continue to cook over high heat for 15-20 minutes until molten and really syrupy.

Add pectin and bring to rolling boil for a full 5 minutes.  Once done it will look thick and shiny.

Remove from heat and ladle into jars.  Process in water for 10 minutes.

Sunday, October 7, 2012

Pot roast of brisket with wine, bacon and herbs, from The Pressure Cooker Cookbook

Pot roast of Brisket with Wine, Bacon and Herbs
serves 4-6


1 Tablespoon vegetable oil
1 lb 2 oz beef brisket
1 onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
2-3 slices smoked bacon, chopped
3-4 garlic cloves, chopped
1 teaspoon sea salt
1 cup red wine
14 oz can chopped tomatoes
a 'bouquet garni' of fresh herbs such as thyme, rosemary, parsley and oregano
water or stock, as required
1 bay leaf
chopped fresh flat-leaf parsley, to serve
sea salt and freshly ground black pepper

 Heat the oil in the pressure cooker and add the beef.  Cook on the stove-top for about 5 minutes until evenly browned, turning halfway through cooking time.  Remove the browned meat, season well with salt and set aside.

Put the onion, carrot and celery in the pressure cooker.  Set over medium-high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn.  The vegetables should be deep brown, caramelized and aromatic.

Stir in the bacon, garlic and salt and cook for 1-2 minutes.  Add the wine, tomatoes, bouquet garni and bay leaf and bring to the boil.  Boil for 1 minute to cook off the alcohol.

Place the meat on top of the tomato mixture, nestling the pieces of beef in the sauce.  Add enough water or stock to almost cover the meat.  Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 60 minutes.  Cool down using the quick cool method.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

After 60 minutes cooking time, arrange the potatoes and carrots (if using) on top of the beef, lock the lid back on and return to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 6 minutes.  Cool down using the quick cool method.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning.  Remove the brisket and slice.  Dived the meat slices, side vegetables and sauce between warmed serving plates, sprinkle with chopped parsley and serve immediately.

Beef chili con carne from The Pressure Cooker Cookbok

Beef chili con carne
serves 4-6


2 Tablespoons vegetable oil
650 g/1 1/2 lbs stewing beef, cut into small cubes
1 large onion, diced
2 red, orange or yellow bell peppers, diced
2 celery stalks, diced
1 fresh green chili/chile, deseeded and finely chopped
3 garlic cloves, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
125 ml/1/2 cup red wine
350 g/2 cups dried kidney beans
500 ml/2 cups beef stock
400 g/14 oz can chopped tomatoes
1 bay leaf
1-2 Tablespoons sugar, to taste (optional)
sea salt and freshly ground black pepper

To serve
Tabasco sauce
sour cream
grated cheese
spring onions/scallions, sliced on the diagonal


Heat 1 Tablespoon of the oil in the pressure cooker until hot but not smoking.  Add the beef and cook on the stove-top for about 5 minutes, until browned.  You may need to brown the beef in batches depending on the size of you pressure cooker as the meat should fit in a fairly even layer.  Transfer the browned meat to a plate and set aside.

Add the remaining oil, onion, peppers and celery to the pressure cooker and brown for 5-8 minutes.  Stir in the chilli/chile, garlic, oregano and cumin and cook for another minute.  Add the wine and boil for 1 minute to allow the alcohol to evaporate.

Add the browned beef, beans, stock, tomatoes and bay leaf to the pressure cooker and stir to mix.  Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure.  Cook under high pressure for 50 minutes then let cool naturally.  When the chili is ready, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning, adding salt to taste and sugar to relieve any bitterness, if needed.  Serve topped with sour cream, grated cheese and sliced spring onions/scallions.

Chicken stock from The Pressure Cooker Cookbook

Chicken Stock
makes 4-8 cups


1.5-1.8 kg/3.5-4 lb chicken, whole or cut into 6 pieces
2 large onions, unpeeled and coarsely chopped
2 carrots, coarsely chopped
3 celery stalks with leaves, coarsely chopped
4 garlic cloves, unpeeled and halved
a small bunch of fresh flat-leaf parsley, torn
a few sprigs of fresh thyme
1 bay leaf
2 teaspoons sea salt
a few whole black peppercorns

Combine all of the ingredients in the pressure cooker and add enough water to cover by about 2 cm/3/4 in.

Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 30 minutes then let cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Strain the stock.  Taste and adjust the seasoning, adding salt if needed.  To degrease the stock, refrigerate overnight, then remove the fat from the surface before reheating and using.

The stock can be frozen or kept covered in the refrigerator for up to a week.  Bring to a rolling boil before using.

Saturday, October 6, 2012

Minestrone from The Pressure Cooker Cookbook

Minestrone
serves 6-8

2 Tablespoons olive or vegetable oil
1 large onion, finely diced
2 celery stalks finely diced
1 large carrot, finely diced
1 teaspoon dried thyme
3-5 garlic cloves, thinly sliced
250 ml/1 cup red or white wine
1.5 litres/6 cups chicken or vegetable stock
140 g/2/3 cup dried haricot or cannellini beans
225 g/8 oz canned chopped tomatoes
1 small courgette/zucchini, diced
100 g/2/3 cup green beans, diced
50 g/1/2 cup small dried pasta or broken spaghetti
1 teaspoon sea salt
1 teaspoon sugar (optional)
a large handful each of chopped fresh flat-leaf parsley and basil

To serve
 finely grated Parmesan freshly ground black pepper


Combine the oil, onion, celery and carrot in the pressure cooker.  Set on the stove-top over medium-high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn.  The vegetables should be deep brown, caramelized and aromatic.

Stir in the thyme, garlic and wine and bring to a boil.  Boil for 1 minute to cook off the alcohol.

Stir in the stock and haricot beans.  Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 30 minutes then let cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Add the salt, tomatoes courgette/zucchini, green beans and pasta.  Lock on the lid and bring to high pressure and cook under high pressure for 1 minute.  Cool down using the quick cool method.

Taste and adjust the seasoning.  Add the sugar to taste if the tomatoes make the soup too acidic.  Too serve, stir in the fresh herbs and ladle into warmed soup bowls.  Top with grated Parmesan and freshly ground black pepper and serve immediately.

Coq au Vin

Coq au Vin from The Everything Pressure Cooker Cookbook
(Serve with boiled potatoes.)  Serves 8

6 slices smoked bacon, divided
1 Tb evoo
2 pounds boneless, skinless chicken thighs
2 pounds boneless skinless chicken breasts

1 lg carrot, peeled and grated
2 stalks celery, sliced
1 1pound bag pearl onions, thawed
2 cloves garlic, peeled and minced
8 oz button mushrooms, cleaned and sliced
1/2 tsp dried thyme
2 tsp dried parsley
2 C dry red wine
1/4 C cognac
2 Tb cornstarch
3 Tb cold water
salt/pepper

Add bacon to pressure cooker and fry over med-high heat until crisp.  Use slotted spoon to transfer to a bowl.  Add oil and bring to temp.

Cut chicken to bite-sized pieces.  Brown in batches in bacon fat and oil in the cooker, transferring to bowl with bacon once lightly browned.

Add carrot and celery to cooker, saute for 2 minutes.  Add onions and saute until they begin to brown.

Add garlic, mushrooms, thyme, parsley.  Saute for 5 minutes until mushrooms have released moisture.

Stir in wine and cognac.  Lock lid and bring to low pressure.  Maintain for 10 minutes.  Remove from heat, quick-release pressure, and remove lid.

In a bowl, whisk cornstarch into water.  Return cooker to medium heat.  Bring to simmer and whisk into the cornstarch slurry.

Simmer 3 minutes or until sauce is thick and glossy.  Taste for seasoning and adjust as necessary.

Onion Soup, the pressure cooker cookbook

Onion Soup
serves 4

 4 large onions, halved and thinly sliced
2 Tablespoons butter
2 Tablespoons vegetable oil
1 Tablespoon dried thyme
3 garlic cloves, crushed
125 ml/1/2 cup dry white wine
1.2 litres/5 cups chicken or vegetable stock or beef stock
sea salt and freshly ground black pepper
Worcestershire sauce, to taste (optional)

To serve
finely grated Parmesan crusty baguette


Combine the onions, butter and oil in the pressure cooker.  Set on the stove-top over high heat and cook for at least 10 minutes, stirring occasionally, until well colored but taking care not to burn.  The onions should be brown, caramelized and aromatic.

Stir in the thyme, garlic and wine and bring to the boil.  Boil for 1 minute to cook off the alcohol.  If your stock is unseasoned, or lightly seasoned, add about 1 teaspoon salt, or more to taste.

Add the stock.  Lock on the lid and bring to high pressure.

Lower the heat slightly but maintain high pressure and cook under high pressure for 7 minutes then let cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning, adding Worcestershire sauce if desired.  To serve, ladle into warmed soup bowls and sprinkle with finely grated Parmesan.  Serve immediately with thick slices of crusty baguette.

Rosemary Pork Shoulder with Apples

Rosemary Pork Shoulder with Apples from The Everything Pressure Cooker Cookbook
(Serve with fried potatoes, a steamed veggie and crusty bread or rolls.)

1 3.5 pound pork shoulder roast
3 Tb Dijon mustard
1 Tb evoo
1/2 C dry white wine or apple juice (apple juice will make a sweeter meal)
2 tart apples, peeled and quartered
3 cloves garlic, peeled and minced
salt/pepper
1 tsp dried rosemary

Coat all sides of the roast with mustard.  Bring oil to temperature in the cooker over med-high heat.  Add roast to brown on all sides, reducing heat if necessaryy yto avoid burning the mustard.

Pour wine/juice around roast.  Working around the roast, use liquid to deglaze the pan, scraping up browned bits from bottom of pan.  Add apples, garlic, salt/pepper, and rosemary.

Lock lid into place and bring to low pressure.  Maintain for 45 minutes.  Remove from heat and allow pressure to release naturally.

Remove lid and check roast for internal temperature of 160.

Remove roast to serving platter.  Tent and keep warm while using an immersion blender to puree the pan contents.  Slice roast and pour pureed juices over slices to serve.

Citrus Corned Beef and Cabbage

Citrus Corned Beef and Cabbage from The Everything Pressure Cooker Cookbook
Serves 6

nonstick spray
2 med onions, peeled and sliced
1 3# corned beef brisket

1 C apple juice
1/4 C brown sugar, packed
2 tsp orange zest, finely grated
2 tsp mustard
6 whole cloves

6 cabbage wedges
6 medium peeled potatoes, sliced

Treat inside of cooker with nonstick spray.  Arrange onion slices across bottom.

Trim and discard excess fat from brisket and place over onions.

Combine next 5 ingredients in a bowl and stir to combine.  Pour over brisket.

Lock lid and bring to low pressure.  Maintain for 45 minutes.  Quick release pressure and remove the lid.

Place potatoes and cabbage on top of brisket.  Lock lid into place and bring to low pressure.  Maintain for 8 minutes.  Quick release pressure and remove lid.

Move cabbage and meat to serving platter, spooning juices over meat.  Tent with foil and let rest for 15 minutes.  Carve against the grain.  Remove and discard fat and cloves.  Pour juices into gravy boat for the table.

Swiss Steak Meal

Swiss Steak Meal from The Everything Pressure Cooker Cookbook
serves 6

2.5 pounds beef round steak, 1" thick
1 Tb veg oil
salt/pepper to taste
1 med onion, peeled and diced
2 stalks celery, diced
1 lg green pepper, seeded and diced
1 C tomato juice
1 C beef broth
6 lg carrots, peeled
6 med white potatoes, scrubbed
4 tsp butter

Cut round steak into 6 serving size pieces.  Add oil and bring to temperatuere over medium heat.  Season both sides with salt/pepper.

Add 3 pieces of meat and fry for 3 minutes on each side to brown them.  Move to platter and repeat with remaining meat.

Leave meat in cooker.  Add onion, celery, and peppers on top.

Lay other pieces ov meat and pour tomato juice and broth over.  Place carrots and potatoes on top.

Lock lid and bring to high pressure and maintain for 17 minutes.  Remove from heat and allow pressure to release naturally.

Once dropped, open cooker and move potatoes, carrots, and meat to platter.  Cover and keep warm.

Skim fat from juices remaining in the pan.  Set over medium heat and simmer for 5 minutes.

Whisk in butter, 1 tsp at a time.  Adjust seasoning as needed.

Have resulting gravy available at table to pour over meat.  Serve immediately.

Grandma's Pot Roast

Grandma's Pot Roast from The Everything Pressure Cooker Cookbook

1 3# boneless chuck roast
1 1# bag baby carrots
2 stalks celery, diced
1 green bell pepper, seeded and diced
1 lg yellow onion, peeled and sliced
1 pkg onion soup mix
1/2 tsp black pepper
1 C water
1 C tomato juice
2 cloves garlic, peeled and minced
1 Tb Worcestershire sauce
1 Tb steak sauce

Cut roast into serving-sized portions.  Add the carrots, celery, bell pepper and onion to cooker.  Place roast pieces on top of vegetables and sprinkle with soup mix and pepper.

Add water, tomato juice, garlic, Worcestershire and steak sauce in a cup, mix well, and pour into pressure cooker.

Lock lid and bring to low pressure.  Maintain for 45 minutes.  Remove from heat and allow pressure to release naturally.

Easy Indian Chicken

Easy Indian Chicken from The Everything Pressure Cooker Cookbook

1 C water
1/2 C plain yogurt
1 Tb lemon juice
2 cloves garlic, peeled and minced
2 tsp grated fresh ginger or 1/2 tsp ground ginger
1 tsp turmeric
1/4 tsp salt
1 tsp paprika
1 tsp curry powder
ground black pepper

6 boneless, skinless chicken breasts
2 tsp cornstarch
2 tsp cold water

Mix first group in a bowl.  Add chicken and marinate at room temperature for 1 hour.

Pour chicken and marinade into pressure cooker.  Lock lid and bring to low pressure.  Maintain for 10 minutes.

Remove and quick release pressure.  Transfer to serving platter and keep warm.

Mix cornstarch with cold water.  Stir into yogurt mixture in the cooker.

Return to head and bring to boil over medium-high heat.  Boil for 3 minutes until mixture thickens.  pour over chicken and serve immediately (with rice or couscous and a cucumber salad).

Chicken Masala

Chicken Masala from The Everything Pressure Cooker Cookbook
Serves 4

2 Tb vegetable oil
1 stalk celery, finely diced
1 med sweet onion, peeled and diced
1 lg carrot, peeled and grated
1 1/2 Tb garam masala
1 cl garlic, peeled and minced
1/3 C flour
1/2 C chicken broth
1 14.5 oz can diced tomatoes, drained*
1 C coconut milk
1 pound boneless, kinless chicekn breasts, diced
1 C frozen peas, thawed
salt and pepper

Add oil to pressure cooker and bring to medium heat.

Add celery, saute for 1 minute.  Add onion for another 3 minutes.  Next carrot, garam masala, and garlic and saute for 1 minute.

Stir in flour, then whisk in broth.  Stir in tomatoes, coconut milk, and chicken.

Lock lid into place and bring to low pressure.  Maintain pressure for 10 minutes.  Remove from heat and allow pressure to release naturally.

Remove lid and stir.  If sauce is too thick, loosen it by stirring in broth or milk a tablespoon at a time.

Return to medium heat.  Stir in peas and cook until heated through.  Taste for seasoning and add salt and pepper as needed.

* Make this tomato free by omitting broth and tomatoes and substituting undiluted can of condensed cream of chicken soup.  Serve over cooked rice with Indian flatbread and a cucumber salad.

Dhal

Dhal from The Everything Pressure Cooker Cookbook

1 Tb evoo
1 tsp butter
1 sm onion
2 tsp fresh ginger, grated
1 serrano chili pepper, seeded and finely diced
1 clove garlic, peeled and minced
1/2 tsp tsp garam masala
1/4 tsp ground turmeric
1/2 tsp dry mustard
1 C dried yellow split peas
2 C water
1/4 C plain yogurt or sour cream
2 Tb fresh cilantro, minced

Add oil and butter to pressure cooker and bring to temperature over medium heat.

Add onion, ginger, chili, saute for 3 minutes.

Add garlic, garam masala, turmeric, and mustard, saute an additional minute.

Stir in chick peas, pour in water.

Lock on lid and bring to high pressure.  Maintain for 8 minutes.  Remove from heat and allow pressure to come to neutral .  Transfer mixture to a bowl and stir until cooled.

Add yogurt or sour cream and whisk until smooth.  Stir in cilantro.

Rouge Limonade

Rouge Limonade from Nigella Express

3 parts chilled red wine
1-2 parts chilled lemonade

Pour wine into glass, top with lemonade according to taste.

Pomegranate Bellini

Pomegranate Bellini from Nigella Express

1 part chilled pomegranate purree or concentrated juice
3/4 part chilled prosecco or other fizzy, dry, white wine

Pour pomegranate into a glass and top with prosecco.

Christmas in a Glass

Christmas in a Glass from Nigella Express

4 parts chilled Prosecco or other fizzy dry white wine
1 part gingerbread-flavored syrup

Pour Prosecco into glasses.
Top with syrup.

Golden Goat Cheese

Golden Goat Cheese from Nigella Express
serves 4

1 egg
good grinding of fresh pepper
1/2 C panko bread crumbs
4 1-oz rounds of fresh goat cheese

Preheat oven to 425.

Beat egg in a wide bowl with pepper and put the bread crumbs in a shallow dish.

Dip cheese in pepper egg and then press into bread crumbs firmly.  Repeat on other side.

Place on baking sheet and cook for 10 minutes.

Party Popcorn

Party Popcorn from Nigella Express

2 Tb vegetable oil
1 C (unpopped) popcorn
4 Tb butter
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground paprika
4 tsp salt
4 tsp sugar

Put oil in biggest pan you have.  After heating thoroughly add corn and over with a lid.

Melt butter with spices, in another pan, *salt, and sugar, then pour it over the popcorn and put everytyhing into a large paper bag.  Fold over top an shake, shake, shake until popcorn is thoroughly coated.

* This seems unclear to me, personally, and since I haven't tried this recipe yet, I couldn't tell you for sure.  However, I'm going to simply toss all the spices together, stir it into the butter, and see what happens.  :)

Potato and Leek Soup

Potato and Leek Soup from The Pressure Cooker Cookbook
serves 4

1.3 kg/3 lb potatoes
1 large leek (about 200g/7 oz)
2 onions, chopped
2 Tablespoons butter
1 Tablespoon vegetable oil
1 teaspoon dried thyme
leaves from a small bunch of fresh flat-leaf parsley, finely chopped
4-5 garlic cloves, sliced
1.5 litres/6 cups chicken or vegetable stock
1 bay leaf
Worcestershire sauce, to taste (optional)
sea salt and freshly ground black pepper
double/heavy cream or creme fraiche, to serve


Peel the potatoes if desired then cut them into fine dice.
Split the leek in half lengthwise, wash well and pat dry with paper towels.  Slice thinly, using the green part as well as the white.

Combine the leek, onions, butter and oil in the pressure cooker.
Set on the stove-top over high heat and cook for 5-8 minutes, stirring occasionally, until colored.

Add the thyme, parsley, garlic and potatoes and stir to mix.  Cook for a further 1-2 minutes before adding the stock, bay leaf and about 1 teaspoonful of salt.  (If the stock is already seasoned taste before adding as it may already be salty enough.)

Lock on the lid and bring to high pressure.  Lower the heat slightly but maintain high pressure and cook under high pressure for 10 minutes then cool naturally.  When cool, release and remove the lid, taking care of any steam that is expelled as you open the pressure cooker.

Taste and adjust the seasoning, adding Worcestershire sauce if desired and salt and pepper if needed.
To serve, ladle into warmed soup bowls and stir a spoonful of cream into each.  Serve immediately.

Mozzarella with Crazy Gremolata

Mozzarella with Crazy Gremolata from Nigella Express

2 balls buffalo mozzarella
1 long red chile, deseeded and finely chopped
6 black olives, finely chopped
zest of 1 unwaxed lemon
1/2 clove garlic, minced
1/2 tsp kosher salt
3 Tb evoo
2 Tb finely chopped parsley

Slice mozzarella into 1/4" rounds and arrange them on a plate.

In a bowl, mix the chile with olives, lemon zest and garlic.

Add salt, oil, and parsley and stir together.

Spoon over cheese.

Buttermilk Roast Chicken

Buttermilk Roast Chicken from Nigella Express
serves 6

12 chicken drumsticks (about 3lbs weight)
2 C buttermilk
1/4 C plus 2 Tb vegetable oil
2 cloves garlic, bruised and skins removed
1 Tb crushed peppercorns
1 Tb kosher salt
1 tsp ground cumin
1 Tb maple syrup

Place chicken in large bag.  Add buttermilk and 1/4 C oil.

Add garlic, peppercorns, and salt.  Sprinkle in cumin and syrup.  Squish everything together to mix and coat chicken.

Leave in fridge over night or at least30-60 minutes on the counter.

Preheat oven for 425.  Take chicken out of bag, shaking off excess marinade.  Arrange in a foil-lined roasting pan.

Drizzle over remaining 2 Tb of oil and roast for 30 minutes or until brown and juicy.

Grilled Cheese and Slaw

Grilled Cheese and Slaw from Nigella Express
serves 2

Grilled Cheese

4 slices real white bread
2 tsp mayonnaise
1/2 tsp Worcestershire sauce
3 oz cheddar cheese, thinly sliced
1 tomato, thinly sliced
pepper
2 tsp regular olive oil

Heat a griddle.
Mix mayo with Worcestershire and spread on the slices of bread.

Divide cheddar and tomato between 2 slices of bread, grind over some pepper, and top with the other 2 slices.

Brush the outsides of sandwich with oil.

Put sandwiches on hot griddle and put a skillet on top to weigh them down.  Grill 2 minutes on each side.

Slaw

1 red delicious apple, cored and chopped in strips
1 carrot cut into matchsticks
2 C finely sliced or shredded napa cabbage
2 Tb mayo
1 Tb mango chutney
1 Tb lemon juice
1/2 tsp caraway seeds
1/4 tsp kosher salt

Toss first three ingredients together.

Mix the rest of the ingredients in a separate bowl.  Pour over salad and mix well.

Lazy Loaf

Lazy Loaf from Nigella Espress

2 3/4 C whole wheat bread flour
2 C oaty, unsugared muesli (NOT granola)
2 1/2 tsp yeast
2 tsp kosher salt
1 C milk
1 C water

Mix flour, muesli, yeast, and salt in a bowl.

Add milk and water and stir into a thick prridge.

Transfer to greased 2lb loaf pan.

Place in a cold oven and turn to 225.  Leave for 45 minutes.

Raise oven temperature to 350 and leave for another hour.

When done it should feel slightly hollow when tapped from underneath.

Breakfast Bars

Breakfast Bars from Nigella Express

1 14oz can condensed milk
2 1/2 C rolled oats
1 C shredded coconut
1 C dried cranberries
1 C mixed seeds
1 C natural unsalted peanuts

Preheat oven to 250 and oil a 9x13 dish.

Warm milk in a large pan.
Mix all other ingredients together and add milk using a rubber spatula to fold.

Spread mixture into pan and press down with a spatula or your hands.

Bake 1 hour.  Let cool 15 minutes, then cut into bars.

Let cool completely.