Roast Chicken with Vegetables (Poulet Roti)

Found this in a recipe book called A Taste of the World, by Rowena Scherer. Loved it. A huge hit.

Ingredients for chicken and vegetables: 

1 3.5-4lb whole chicken

4 tsp salt (as needed)

1 tsp pepper (as needed)

1 lemon

1 large onion

3 garlic cloves

1 large carrot

3 medium potatoes

3 medium beets

2 tbsp butter

1 tbsp olive oil

Zesty Provence Mix:

1 tbsp dried rosemary

1 tbsp dried thyme

1.5 tsp garlic powder

.5 tsp lemon zest

1 bay leaf

OO-LA-LA Gravy Mix:

1 tbsp cornstarch

2 tsp chicken bouillon

.5 tsp lemon zest

1. Preheat the oven to 425F

2. Prep the chicken: remove the giblet and other internal organs from the chicken cavity. Rinse and pat the chicken completely dry with paper towels. Season generously with the salt and pepper mix from the ingredients list above, to taste. (Optional--for crispier skin, leave the chicken uncovered in the fridge for at least 2 hours).

Prep the other ingredients: zest the lemon and then cut into quarters. Peel and thinly slice the onion. Peel and leave the garlic whole. Peel and dice the carrot. Peel and cut the potatoes and beets into 1.5 inch cubes.

Combine the ingredients for the zesty provence mix in a small bowl and set aside. Combine the ingredients for the gravy mix into a small boal and set aside.

3. Prep and roast the chicken--place the garlic cloves and two lemon quarters in the chicken cavity and rub the chicken all over with 2 tbsp of the zesty provence mix. 

4. In a dutch oven or large ovenproof pot, heat 2 tbsp butter over medium high heat. Add the chicken and brown on all sides, 5-6 minutes per side.

5. Scatter the onions and carrots around the chicken and cover the pot tightly to retain the moisture as it roasts. Place the pot in the oven and roast until the chicken is cooked through, about 1 hour. (160F in the thickest part of the breast, and One Seventy Five in the thigh)

6. On a baking sheet combine the potatoes, beets, remaining zesty provence mix, 1 tbsp olive oil, and remaining salt and pepper mix, to taste. Toss to coat well. Spread out veggies evenly on the baking sheet and place in the oven (along with the chicken in the pot), and roast until the veggies begin to soften, about 15-20 minutes. Then remove from oven, remove the bay leaf, and cover with aluminum foil to keep it warm while the chicken finishes roasting.

Seven. Prep the jus. When the chicken is done, transfer the chicken to a carving board, cover with foil, and let it rest while you prepare the jus.

8. Add the gravy mix to the pot the chicken was just in and whisk over medium heat until mixed through and the sauce thickens. Add water until the sauce reaches the desired consistency. Cook until heat through and add salt and pepper to taste (we thought it was plenty salty and did not add any additional salt and pepper on this step)

9. Strain the jus into a bowl for serving

10. Carve the chicken into pieces, place them on a platter, and serve with the chicken jus and roasted vegetables on the side

Simple Crusty Bread

Originally found here. 

3 cups warm water (about 100F)

1 1/2 TBSP yeast

1 TBSP salt

6 1/2 cups flour (plus more for dusting)

Some olive oil (I use this on my hands if the dough is sticky, and also so it doesn't stick to the pan)

Mix ingredients. Cover with a towel and let sit for 2-5 hours at room temp.

Can form into a couple loaves, either on a baking sheet with parchment paper or a couple of bread pans. Can slash the top with a sharp knife before rising again.

Rise for about 40 minutes. If baking on a baking stone, put in oven while it is preheating to 450F. Slide loaves onto baking stone (or put the  bread loaf pans, if that is what you are using. Toss 5-6 ice cubes into the bottom of the oven to make steam while it's cooking. Bake about 24-28 minutes.

Native American Fry Bread

 We made this as a part of a homeschool lesson and loved it. Have made it again since.

Found this recipe here, but I think there are many variations.

Ingredients:

Enough vegetable oil for frying (about an inch deep)

1 cup flour (plus a little more for dusting)

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk

Instructions:

Heat an inch of oil in a skillet or saucepan to about 350F

Meanwhile, combine the flour, baking powder, and salt in a bowl. Mix well to blend. Add milk and stir until the milk holds together. Knead 3 or 4 times on a floured surface.

May opt to divide the dough into four even balls and flatten them out before frying, or just spoon dough into oil without measuring or shaping.

Fry 1 to 2 minutes on each side, or until lightly browned

Remove fried dough to a paper towel to drain. We've enjoyed these with cinnamon and sugar sprinkled on, but there are many more ways to eat fry bread! So yummy!

Blue Ribbon Overnight Rolls

Originally found this here. 

Ingredients

2 1/4 tsp yeast

1 cup warm milk

1/2 cup white sugar

2 eggs

1/2 cup butter, melted (sub oil if dairy free)

1 tsp salt

4 cups flour

Instructions:

In a large bowl, mix together yeast, milk, and sugar. Let stand for 30 minutes.

Mix eggs, butter, and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover and let dough sit at room temperature over night.

In the morning, shape into buns and let rise on a greased baking sheet until ready to bake.

Bake at 375F for 12 to 15 minutes.

Our fave Pumpkin Pecan Scones with Maple Glaze (VEGAN!)

Our whole family loves these. We found this recipe here. 

Ingredients:

Scones:

1 cup raw pecans

2 cups flour

1 tbsp baking powder

1/4 cup brown sugar, packed

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves or all spice

1/2 tsp salt

1/3 cup solid coconut oil (or 5 TBSP cold butter)

3/4 cup pumpkin puree

1/4 cup milk of choice

1/2 tsp vanilla extract

Maple Glaze:

1 cup powdered sugar

1/8 tsp salt

1 TBSP melted coconut oil or butter

1/2 tsp vanilla

1/4 cup good maple syrup

Instructions:

Preheat oven to 425F. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.

In a medium mixing bowl, combine the flour, 3/4 of the chopped nuts, baking powder, sugar, spices, and salt in a bowl and whisk together.

Use a pastry cutter to cut the coconut oil into the dry ingredients.

Stir in the pumpkin puree, milk, and vanilla extract. At first it will seem like the ratios are off, but keep mixing until you have completely incorporated the wet and dry ingredients (may opt to use your hands at the end).

Form dough into a circle that is about an inch thick all around. Use a chef's knife to cut the circle into 8 even slices (like a scone pizza!).

Separate slices and place on a baking sheet or baking stone covered in parchment paper. Bake for 15 to 17 minutes.

While the scones are baking, whisk together glaze ingredients until smooth and creamy. Drizzle generously over the scones. While the glaze is still wet, sprinkle it with the remaining chopped nuts.

Nom nom for us!

Pumpkin Spice Muffins

 This one is from here.

Yield: a dozen

Ingredients:

Streusel Topping:

 1/2 cup all purpose flour

5 TBSP sugar

1 tsp pumpkin pie spice

pinch of salt

4 TBSP unsalted butter, melted (could sub in coconut oil if you would like dairy free)

Muffins:

2 1/2 cups all purpose flour

2 cups sugar

1 TBSP pumpkin pie spice

2 tsp baking powder

3/4 tsp salt

1 can unsweetened pumpkin puree (15 oz)

8 TBSP unsalted butter, melted

2 large eggs

1/4 cup milk

2 tsp vanilla extract

Preheat oven to 375F

For Topping:

Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and the mixture resembles wet sand. Set aside.

For Muffins:

Whisk flour, sugar, pumpkin pie spice, baking powder,  and salt together in a bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla is a separate bowl. Stir flour mixture into pumpkin mixture until just combined. Put in lined muffin tins (batter should be to the rim), sprinkle topping evenly over the batter, about 1 TSBP per muffin.

Bake on center rack for 22-25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. Then eat and enjoy!!

Delish chocolate chip cookies

We ended up baking these a little longer—about 15 minutes. We put parchment paper on the cookie sheets. This is a screenshot of a screenshot from Instagram.

Green Enchilada Sauce

Original is here.

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Bagels

There are a lot of steps to this recipe, but each step is pretty simple. It's keeping track of them all that probably makes this recipe seem intimidating.

NOTES: ***Increase yeast to 5 grams in sponge 

Double amount of baking soda in water bath 

If making whole grain, increase water by an ounce (28 grams)****

Bruce Ezzell’s Bagels

Sponge (4 to 12 hours before baking; do this before you go to bed if you want fresh bagels for breakfast or brunch, only takes a minute)

• 500 grams flour/18 ounces/ 3.5 cups
• 500 grams water/18 ounces/ 2 1/4 cups
• 3 grams active dry yeast/3/4 teaspoon

1. Combine the ingredients in the bowl of a standing mixer and mix with a spoon till the ingredients are combined. Set aside at room temperature for at least 4 hours. Do this before going to bed if you want fresh bagels in the morning.

To Make the Bagels

• 18 grams kosher salt/.6 ounces/1 tablespoon
• 18 grams honey/1 scant tablespoon
• 18 grams malt syrup/1 tablespoon (you can substitute molasses if you wish)
• 446 grams flour/16 ounces/ 3 cups
• Baking Soda (1/2 tablespoon for every 2 liters/1/2 gallon water)
• Poppy seeds, sesame seeds, coarse salt or other garnish (optional but recommended

1. Add salt, honey, malt syrup, and flour to the sponge, the flour last. Attach dough hooks to your mixer and mix at low speed for 8-10 minutes. This is a stiff, bucky dough so don’t walk away from the mixer if it has a tendency to walk across your counter top. I’ve had more than one mixer hit the floor and it is distressing. (This can also be mixed by hand.)
2. Once the dough is mixed remove it to your counter and cover with a cloth to let it rest for 5-10 minutes. While the dough is resting place a wide, fairly deep pot filled with water on the stove to heat (measure the water so you know how much baking soda to use). When I boil I typically use a pan like a wok filled with water. Once the water comes to a simmer add the baking soda. Pre-heat your oven to 450 degrees.
3. Divide the dough into 12-13 (4 oz) pieces. Round each piece and set aside to rest for a few more minutes, covered.
4. To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide. Make a hole in each using your thumb and place back on the counter, covered, to rise.
5. After 10 minutes flip each bagel over so the bottom is now facing up. When this side begins to get slightly puffy and rounded it is time to boil. This may take as little as 5 minutes, but depending on the temperature of your kitchen, how cold your countertop is, etc., it might take longer. When the bagel looks and feels a bit puffy, it’s ready to boil.
6. While your bagels are in their final rise bring your water to a simmer, then add the baking soda.
7. Drop the bagels 3-4 at a time into the simmering water (depending on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using a chopstick or spoon and let the other side simmer for one minute. Remove from the water using a skimmer or large spoon. I like to bake them on a half-sheet pan lined with parchment paper. They can also be baked on a pizza stone.
8. Sprinkle them with sesame, poppy seeds, salt or whatever you prefer immediately after removing them from the water, or alternately, brush with an egg wash and sprinkle after that.
9. Bake at 450 degrees F for 12-13 minutes or until golden brown.

Bread/Buns

We make this just about once a week. the original can be found here.

Ingredients

• 1 egg plus enough warm water to equal 1 1/3 cups
• 1/4 cup melted or softened butter
• 1/4 cup sugar (Could use honey instead, but the dough will be more sticky)
• 1 1/2 teaspoon sea salt
• 4 cups bread flour (we use 2 cups AP flour and 2 cups whole wheat)
• 1 1/2 teaspoon instant yeast/bread machine yeast or 2 teaspoons active dry yeast

Instructions

• 1
  Place all ingredients in mixer and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to develop.*
• 2
  If mixing by hand, blend all ingredients except flour. Add flour one cup at a time, mixing well after each addition. (You may need to adjust the amount of flour based on humidity conditions.) When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for 5-10 minutes. Continue as below.
• 3
  Cover and let rise for 20 minutes. Punch down dough, let rise until double in size (about an hour).
• 4
  Divide dough into desired number of buns and loaves and shape accordingly. Remember, the bread will rise again and double in size, so small buns will get much larger.
• 5
  Cover with a clean dish cloth and place in a warm location until buns double in size (another hour).
• 6
  Bake buns around 15 minutes at 350 degrees F, until lightly browned. Bake bread at 350 degrees F for around 25-30 minutes.
• 7
  Cool on wire rack before slicing.

Notes

• If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding the rest of the ingredients.