Roasted Garlic, Parmesan, Basil Sourdough Bread.

 

• 3 2/3 cups (18 1/3 ounces) King Arthur all-purpose flour. ( I use have bread flour and half all purpose)

• 1 3/4 teaspoons salt

• 1 1/2 cups plus 4 teaspoons (12 2/3 ounces) water, room temperature

• 1/3 cup (3 ounces) mature sourdough starter

• 2 bulbs roasted garlic. ( I cut the top of my garlic off and lat them on foil then I pour a little garlic oil over it. Wrap tightly in foil and roasted in a 400 degree oven until very soft.

• Parmesan cheese, I never measure, just measure with your heart.

• Fresh basil.

1. Whisk flour and salt together in medium bowl. Whisk room-temperature water and starter in large bowl until smooth. Add flour mixture to water mixture and stir using wooden spoon, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains. Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.

2.  Transfer dough to lightly floured counter and knead 10 to 15 times. Lightly fkatten into oblong shape, not too big, add some cooles roasted garlic  and Parmesan cheese. Fold into thirds and lightly flatten again, add another layer of roasted garlic, Parmesan cheese and fresh basil to this layer. Shape dough into ball by pulling edges into middle. Transfer dough, seam side down, to center of parchment. Pick up dough by lifting parchment edges and lower into a bowl to rise, Cover with plastic wrap.

3. When dough has risen ( mine takes about 2 hours) set oven to 450 and put dutch oven with lid in oven and let heat for about 30 minutes on middle rack. 

4. Lightly flour top of dough and, using razor blade or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. Add to dutch oven and cover with the lid.Bake for 30 minutes.( I don't like the bottom of my bread to get too dark so I take a good size piece of parchment and fold it over about four times and put it in the bottom of my Dutch oven before I add my bread. So it's just a square that my bread sits on as it bakes) 

5. Remove lid and continue to bake for 10 minutes; after ten minutes sprinkle top with Parmesan chesse, bake for 10 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.

Chicken chimichanga with cream sauce

 4 10" flour tortilla

3 chicken breast

Chicken bouillon

1 1/2 c shredded, Monterey Jack cheese.

Salt

Pepper

1 1/2 T chili powder

1/2 t onion powder

1/2 t garlic powder

1/2 t cumin

2 8oz mild chopped green chili, divided

1/2 cup butter, divided.

3 T flour

2 c chicken broth, strained from what you cooked chicken in.

1/2 t salt

1 tea pepper

1 8oz cream cheese

1/2 c sour cream

1-2 T sriracha

 Preheat oven to 425

Cover chicken with waster and add  chicken bouillon, cook until tender. Drain chicken broth and set aside 2 cups. When cool enough to handle, shred chicken. drain one can green chilis add along with spices and set aside to cool. Add cheese.

Melt 1/4 t butter, add flour and cook for a minute, add 2 cups reserved chicken broth. Stir until starts to thicken. Add can of green diced chilis and cream cheese and cook until cream cheese is dissolved, add sour cream and cook over low heat.

Warm four tortillas, divide meat mixture between tortillas. Roll up and tuck both ends closed. Lay on baking pan and brush with remaining 1/4 cup butter that has been melted, all over rolled chimichangas. Bake for 20 minutes or until lightly brown and crispy. Serve with sauce over.

These would also be really good done up as an enchilada. This sauce is really good with chips dipped in it.

Vegetable Beef Soup

 I made steak sandwiches for church last Sunday and had the bones leftover from the New York steaks so I made bone broth with it, it was so good. So I  decided to make vegetable soup with it. 

2 T Olive oil

2 pounds chuck roast, diced into small pieces.

1 onion, diced

2 pound green beans, cut into small pieces.

4 carrots, diced in small pieces.

4 celery stalks, diced into small pieces.

5 Baby Bella mushrooms, diced

ABC pasta ( I got mine from amazon)

1 can of corn.

2 large potatoes, peeled and diced into small cubes.

12 cups Beef bone broth

32 oz bottle V8 juice

Preheat oven to 300 degrees

heat a large dutch oven over med high heat. Add olive oil to pan, when hot add small diced chuck roast and cook until almost completely browned. Add diced onion and cook for a few minutes.

Add carrot, celery, green beans and mushrooms. Add bone broth or beef broth. Stir, add lid and put in oven for a couple hours.

Remove from oven, put back over medium heat,  add diced potatoes, corn and cook about seven minutes, add ABC pasta and V8. Cook until pasta is done and potatoes are soft.