Stew w/ Navaho bread

Beef Stew w/ Navaho Fry bread

This is how I make it! In the morning i go out into the garden and see what i have ready to pick, today it was some carrots and green beans, so gathered those up, went inside washed them off, snapped the green beans in half, cut up the carrots, set to the side for later. Here's the recipe:

Some kinda beef-diced up, I used chuck steak, but can use hamburger or sirloin, roast, etc
some vegetables- diced up, kinda like making a stew vegetables!
Broth-beef
1 bay leaf
diced tomatoes
some kinda tomatoes sauce or v-8 juice
salt and pepper
herbs- i gathered oregano, sage, summer savory, parsley, rosemary, chop them all up and set aside

i put a bit of the broth in the dutch oven and dump all the meat, the bay leaf and some garlic in to simmer till tender, .
When tender I add the green beans, carrots, v-8 or tom. sauce, diced tomatoes, herbs, pepper and salt if needed,  let simmer for a bit till vegetables are tender
Take out the bay leaf! Its ready if everything is nice and tender and juicy looking!
You can add beans also.

How I make the Navaho Fry Bread

about 4 c. flour
1 T. baking powder
1 t. salt
1 1/2 to 2 c.  warm water
about 1 c. of lard or some oil you use for frying

I put the flour in the bowl, add the baking pd, salt, mix it up.
Next I add the water, get it all mixed up in there, add more water if to dry.
kneed it a bit on the counter till its all smooth and satiny.

cover and let stand for about 15 min. under a cloth. letting it rest so it will be easy to roll or pat.
grab about 2 in ball of dough and pat or stretch or use the rolling pin to flatten out like a tortilla. Use flour if to sticky.
By this time your oil should be hot and waiting (so you have to pre-read the recipe!! to get this step!)
Put the dough in the pan, fry till golden brown, then turn and fry the other side till golden brown, take off drain and pat oil off. Ready to use!
Top with the above recipe, can eat like a tortilla or dip it!

My Refrigerator Artisan Bread

My Refrigerator Artisan Bread

this is adapted from Artisan Bread in Five Minutes a Day,
by Jeff Hertzberg and Zoë François

6 1/2 cups flour
3 cups water
1 1/2 T yeast
1 1/2 T kosher salt
Cornmeal

In a large bowl or bucket w/ lid, mix yeast and salt into 3 cups luke-
warm water. Stir in flour, mixing until its all mixed in. Dough will be quite
loose.Cover with a cloth or plastic wrap. Letdough rise at room temperature for
at least 2 hours. Now you can bake it all or refrigerate it, covered, for as long as two weeks. During this time it will take on sour dough qualities. yumm

When ready to bake, Cut off a piece about the size of a grapefruit with a knife and roll it
into a bit of flour.
Turn dough in hands to lightly stretch the dough, working in the flour and making the dough rounded. Put dough on a stone or a upside down cookie sheet sprinkled with
cornmeal; let rest 40 minutes.

Place a oven proof container on the bottom of oven and pour a cup of water in it.
Set baking stone or cookie sheet on middle rack and turn oven to 450ºF; heat
stone or cookie sheet at this temperature for about 20 minutes. Sprinkle
dough with flour and slash top with knife
three times if wanted. Slide dough onto the stone or cookie sheet.
Bake until well browned, about 30 minutes. The water on the bottom will create
steam and give the
bread a nice crust!
Cool Completely.
Yields: 4 loaves if you bake the whole amount. If you are going to bake
the whole amount let it rise for about 5 hours after you mix it. The longer
you let it raise the better taste!

My French Bread!!!

Try it! Its very easy and tastes so good!! I first made this recipe when I was about 14 and have been using it every since! You can use it for bread sticks, rolls, in a loaf pan or bake it on a cookie sheet.

My French Bread

1 T. yeast

1 ½ c. lukewarm water
4 c. flour
1T. sugar
2 t. salt

1. Mix yeast with lukewarm water.

2. add salt and sugar.

3. add 2 c. of flour(can use mixture of different flours), then work the next couple of cups in with your hands.

4. form into desired shapes, rolls, loaves in a bread pan, rustic loaves, or bread sticks. Can raise for 30-60 min. however long you want! The longer the better. Till doubled.

5. heat oven to 400 degrees bake for 25 min.

6. you can also beat egg up and brush over top before you put in oven. I also spray the tops of the loaves with some water for a harder crust.

7. optional: you can  put herbs or garlic in mix or on top of bread.

Yukon Mike's 'No Knead Bread'

Yukon Mike’s, No-Knead Bread
No Knead Bread is the easiest, best tasting, moist and chewy white bread recipe you can make. The is no need for a kitchen mixer, just a bowl and spatula, throw in all the ingredients, mix for a minute, cover, let rise for 6-8 hours, dump out onto the counter, deflate the dough (punch down), shape to fit the bread baking pan, place it in the pan, let it rise again and bake.
My recipe differs from the original because I add sugar and use less water and slightly more yeast to speed the rise time. It now takes 8-10 hours start to finish instead of 20 hours.

3 cups all-purpose flour
1½ cups water room temperature
1/3 cup sugar
1¼ teaspoons salt
½ teaspoon instant yeast

In a large bowl combine all the flour, yeast, salt and water about 2-3 minutes. Do not try to knead, just blend until the flour is uniformly moist. The dough will be very goopy and tacky.Cover the bowl with a cloth towel and let rise 8 hours. Dough is ready when the surface is showing small gas bubbles and it’s at least doubled in size.Lightly flour a work surface and dump the dough out of the bowl and onto the work surface.Use enough flour to keep the dough from sticking to work surface or to your hands, gently and quickly deflate the dough and shape to fit into the bread baking pan. Do not overwork or knead the dough at this stage, it is not necessary.Place the dough in a standard, greased bread pan and let rise 1-2 more hours, or until the dough will be about double in size again or has risen about one inch over the top of the pan.Bake at 375 degrees for 29-30 minutes or until the internal bread temperature of 190-200 degrees.Cool on a wire rack.
How come you don’t have to knead “No Knead” bread?

Well let’s look at the reason you need to knead bread?You knead bread dough to produce gluten or actually align the gluten protein structure.I’ll try to explain; imagine the gluten protein as a one inch long piece of thread and there are millions of them in your dough. Now imagine these millions of threads are wadded up into a ball and facing in all directions. Kneading breaks up this ball and aligns them side by side so they will now trap the yeast gasses and allow the bread to rise.So how does No Knead work?It is the extraordinary amount of water in this recipe and the process call “Autolyse”. Autolyse technically refers to the breaking up of cell proteins through enzymatic action. Because of the extra water, the dough is sloppy or not firm and it’s this looseness that allows the Autolyse process that loosens up the wadded up ball of gluten and allows it to realign itself into the structure needed to hold yeast gasses. This is a very slow process hence the long hours of rise time.
http://livingprepared.blogspot.com/2009/05/yukon-mikes-no-knead-bread.html

My Pizza Crust!

My Pizza Crust!

Mix together:
2 T yeast
3 cups warm water
1/4 c. olive oil (i use whatever oil i have)
1 T honey ( or sugar)
1 t. kosher salt (or any salt you have)

Let rest for about 5 min.

Next:
Add all the 6 cups flours( can use any flours you'd like)

I knead for about 5 min.
Let the dough rest for about 10 min.
Divide into about 3 pizzas, roll out (i use 15 in. pizza pans or stone or cookie sheets)
(I put cornmeal on bottom of pans or stone)
I pre-bake for around 7 min at 425, take out and
top pizzas with what you want!
Bake for about 15 min.

Notes:

• Sometimes I add herbs or olives to the dough or parm cheese, yuummm.
• Also can freeze dough you have left. either pre baked or just the dough.
• I wrap in wax paper and store in zip loc type bags. Defrost completely when ready to use
• Can also use for calazones!

My Grilled Pizza!!

My Grilled Pizza!
a fun recipe to make!!I make it on our outside gas grill in the winter time!

4 c. flour or a mixture of different ones
2 T. minced garlic
2 T. minced fresh parsley
2 t. minced fresh thyme
1/2 t. onion powder
2 teaspoon kosher salt or reg. salt
2 t. freshly ground black pepper
1/2 c. water (about)
1 or 2 cup nice spiced up tomato sauce
3 or 4 cups shredded cheese of choice, divided
your choice of toppings!!

In a mixer or by hand blend the flour, garlic, parsley, thyme, onion pd. ,salt, and pepper. Add the water and mix well on a low speed until a dough-like mixture is formed. (The water amount may need to be adjusted so the dough is moist but not wet.) When the dough is ready wrap the dough in plastic wrap or bag and place in the refrigerator for about 30 minutes.

Preheat the oven to 400 degrees F.

Split the dough in fourths or smaller and roll out on a floured surface to about 1/8-inch thickness. Set on to a baking sheet and place in the oven for 10 minutes. Take out of the oven and evenly spread your tomato sauce and part the cheese. Add the rest of the toppings. Bake for a second time until the cheese is melted, 8 to10 minutes. Repeat with the other dough ball.

Or you can grill it! Heat grill up to about 450 degrees

Roll out all of them if possible and put on baking sheets. Place one pizza crust on a clean, oiled and preheated grill. Grill pizza crusts for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds.

Remove from grill (or place all ingred. right on grilled pizza and grill for about 2-3 min. watching so it doesn't burn! Its ok if the edges are a little crunchy it adds to the flavor.) and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning. It's best to grill one pizza at a time.
This recipe will make from 4 to 7 rounds, depending on how big you want the crusts!

Pita Bread-Bread Machine

Basic Pita Bread

1 pound loaf:

3/4 cup milk
1tbsp olive oil
2 cups bread flour
1 tsp sugar
1/2 tsp salt
1 tsp active dry yeast or bread machine yeast

1. Add ingredients to the bread pan according to the manufacturer's instructions. Select the Dough cycle and start.

2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.

3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.

4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.

5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.

GLAZED ORANGE SCONES

2 C. ALL PURPOSE FLOUR
2 t. BAKING POWDER
½ t. salt
1/3 c. sugar
½ c. butter
1/3 c. milk
2 T. plus ½ t. grated orange rind, divided
1/3 c. orange juice
1/3 c. sifted powdered sugar

Preheat oven to 375 degrees

Combine first 5 ingred. In a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Combine milk, 2 tablespoons orange rind, and 1/3 c. orange juice; add to flour mixture, stirring with a fork just until dry ingred. Are moistened.

Drop dough by spoonfuls into 8 mounds on a lightly greased large baking sheet, leaving 1 inch of space between scones. Bake for 8 to 10 min. or until golden. Transfer to a wire rack, and let cool.

Combine remaining ½ t. orange rind, remaining 2 tablespoons orange juice, and powdered sugar; drizzle over cooled scones Yield: 8 scones.

Asiago and Cheddar Potato Rolls!

Asiago and Cheddar Potato Rolls

found this on internet and its good!!!

1/2 cup warm water
1 C. evaporated milk
2 T. sugar
1 T. salt
2 T. yeast
3 T. melted unsalted butter
5 drops hot sauce
5 C. bread flour
2 C. shredded unpeeled, washed, red-skinned potatoes
2 C. shredded sharp orange cheddar cheese
1 C. shredded Asiago cheese
2 T. melted butter (for greasing pan)
1/4 C. corn meal
Process all ingredients except potatoes and cheeses on "dough" cycle. Reserve 1/2 cup of cheddar for garnishing.

Add potatoes and cheeses near the end of the cycle, or knead them in by hand once machine kneading is complete.

If dough is not allowed to rise in the machine, allow it to rise in a greased bowl, deflate, and let it rest for 15 minutes.
Divide dough into rolls (12 to 16) and place on a baking sheet.

Brush with melted butter and sprinkle tops lightly with corn meal.

Place entire baking sheet in a large plastic bag and let rolls rise 30 minutes.
Preheat oven to 400°F.
Make a shallow slash on top of each roll.

Bake for 15 minutes, then reduce heat to 375°F. and sprinkle remaining 1/2 cup of cheese on top of bread.

Bake another 10 minutes or until rolls are nicely browned and cheese is melted.

Pumpkin Pancakes!!!!

Pumpkin Pancakes

Its time for pumpkins now, there almost like having zucchini!!
abundance! i found this recipe at http://missourifamilies.org/features/nutritionarticles/harvesttohealth/pumpkin.htm

1/2 cup regular, uncooked oats
1 cup buttermilk
2 eggs
1 tablespoon vegetable oil
1/2 cup pureed pumpkin
1/3 cup low-fat or skim milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup whole wheat flour
1/3 cup all-purpose flour
2 tablespoons wheat germ
1 tablespoon sugar

Combine oats and buttermilk and let stand for 15 minutes to soften. Mix eggs, oil, pumpkin, and milk and blend well. Combine dry ingredients and mix with the egg mixture. Add oats and buttermilk and blend until batter is fairly smooth. Add extra milk if batter is too thick. Bake on lightly greased griddle.Makes: 4 servings.

My Whole Lotta Bread Recipe!!

My whole lotta bread recipe!!
6 loaves.

First I Measure into a bowl:
1 c. warm water
2 tsp. sugar

Then I add:
2 tbsp. yeast
And stir it up a bit.

I let it stand for about 10 min or so. So that it gets nice and soft

In a large bowl I add:
1 1/2 c. milk ( or use pd milk)
4 1/2 c. water
1/2 c. melted margarine or oil
1/2 c. sugar
2 tbsp. salt

Mix this up good and add yeast mix.

Mix in:
7 c. flour( you can mix up the flours also by using what you want, experiment!)

mix in 7 more cups of flour!

and finally! Stir in:
4 c. flour

this can be turned out on a clean table top and mixed! The kids loved kneading it this way.

Now knead until smooth and elastic. Cover this and let rise until doubled. Punch down gently and let rise again. You can now divide the dough how you want it, in bread pans, on a cookie sheet or rolls, hamb. Buns, use for fried bread etc!. let rise for about 30 min. in warm area! i brush the tops with butter before I put them in oven. Bake for 1/2 hour or until done at 375 degrees F.

*You can put any kinda herbs in this dough also! Cheese, etc!

debbie

My Baking Powder Biscuits!!

My Baking Powder Biscuits

2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
1/3 cup shortening
2/3 cup milk

1. Measure flour, salt and baking powder into bowl.
2. Cut shortening into 4 or 5 pieces and drop in bowl.
3. If using kitchen aide hook up the paddle and click it on to the first click for about 1 min. or until you think its cut in there! kinda looks like your making pie dough..
4. Add milk and mix on fisrt click until the dough sticks to the paddle.
5. Don't overbeat.
6. Turn dough onto lightly floured board. Knead dough lightly until smooth, about 20 seconds.
7. Pat or roll to 1/2 inch thickness. Cut with 2-inch biscuit cutter.Place biscuits on greased baking sheets and brush with melted butter or margarine. Bake at 450 degrees F. for 12 to 15 minutes. Remove and serve immediately.Yield: 1 dozen biscuits maybe!!hahaha depends on how big you make them!
*NOTE: you can also add cheese or herbs to this recipe!!!

*SECOND NOTE: you can also roll the dough out like you would for cinnamon rolls , spread on some butter, sprinkle on cinnamon/sugar, roll up and cut with sharp knife like you would cinnamon rolls and lay on cookie sheet to cook. 450 degrees for 10 to 12 min. till light colored!
then take off, set on plate and drizzle pd. sugar, milk and vanilla or lemon flavoring on them(mixed together!)! ohhh theses are soooo good!

debbie

No knead Bread!!

No-Knead Bread
I found this on internet a couple years ago, and its one of my favorites, i also make it with my sourdough starter and different flours

Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting (also can use flax or other flours added as part of the 3 cups)
¼ teaspoon instant yeast(i use regualr yeast)
1¼ teaspoons salt
1 1/2 c. water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

HomeMade Croutons!!

Homemade garlic Croutons

about 7 slices of bread, ends left over pieces etc.(i toss ours in a plastic baggie by the end of the week i have a bunch)
¼ cup olive oil
1 1/2 t.basil
1 t oregano,
2 t garlic pd.

Heat the oven to 350 degrees. Cube the bread up into desired size and throw into a bowl. Sprinkle all of the seasonings on top of your bread cubes. Drizzle olive oil over the cubes and then toss gently with your fingers. When all the bits and pieces have been coated, put cubes into a single layer on a cookie sheet. Bake at 350 degrees for twenty minutes. Allow to cool. Place in an airtight containers or plastic bags,can use other herbs also, another favorite is to combine parm cheese with the above
debbie

Sourdough Pancakes

Sourdough Pancakes
3 large eggs
1 cup milk
2 cups Sourdough Starter
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 cup granulated sugar
1/4 cup butter melted

Beat eggs in a medium bowl. Add milk and sourdough starter mix. Sift together flour, baking soda, baking powder, salt, and sugar; add to the egg mixture, mixing well. Stir in melted butter. Lightly grease a hot griddle. Drop the batter by 1/4 cup onto the griddle and cook until light brown, turning once.

pizza margarita

pizza margarita
1 T. yeast
1/2 c. warm water
4 c. flour(ive used different kinds flours)
3 tomatoes-sliced
Moz. cheese
1 T. oregano
1/4 c. oil (olive or any oil will work)

Disolve the yeast in 1/2 c. warm water. Add the flour.and enough water to make it a soft doughknead dough till smoothcover with towel to rise till doubledstretch dough to form round or squareeither flour the pan or stone or cornmeal the pan for the pizza to go onsprinkle dough w/ cheeseput the sliced tomatoes onsprinkle dough w/ oreganodrizzle with oili also sprinkle a bit of kosher or sea salt on top.bake in 450 degree oven till browned

Freezer Biscuits

Freezer Biscuits

6 c. flour
1/2 c. dry milk powder
1/4 c. baking powder
1/4 c. sugar
2 tsp. salt
2 tsp. cream of tartar
2 c. shortening
1 1/2 c. water
Preheat oven to 400 degrees
Mix all dry ingred. in a large bowl. Cut the shortening into the flour until mixture resembles peas.. Using a fork, stir in water until mixture is just moistened. . Turn dough onto well-floured counter. Flour your hands and knead dough 8 to 10 times until smooth. Pat out dough about 3/4-inch thick, cut with biscuit cutter,. Place about 1/2-inch apart on baking sheet and bake 20 to 25 minutes or until golden. Makes about 5 dozen. To freeze, Get them ready but don’t bake!. Freeze then put in plastic bags. Take out how many you would like to have and bake frozen for 30 to 35 minutes.Also the ingredients can be mixed, stored in a container, water added and baked as needed.

My French Bread

My French Bread

1 T. yeast
1 ½ c. lukewarm water
4 c. flour
1T. sugar
2 t. salt

1. Mix yeast with lukewarm water.
2. add salt and sugar.
3. add 2 c. of flour(can use mixture of different flours), then work the next couple of cups in with your hands.
4. form into desired shapes, rolls, loaves in a bread pan, rustic loaves, or bread sticks. Can raise for 30-60 min. however long you want! The longer the better. Till doubled.
5. heat oven to 400 degrees bake for 25 min.
6. you can also beat egg up and brush over top before you put in oven.
7. optional: you can put herbs or garlic in mix or on top of bread.