Serious Eats Better No Knead Bread Ratios

https://www.seriouseats.com/recipes/2011/06/better-no-knead-bread-recipe.html

Buffalo Chicken Dip

What You Need

Ingredients

• 2 tablespoons unsalted butter
• 1 pound boneless, skinless chicken breast, cut into 1/4-inch pieces
• 1/2 teaspoon kosher salt
• 1/2 cup hot sauce, such as Frank's RedHot Sauce
• 8 ounces cream cheese, cut into 8 cubes and at room temperature
• 3 ounces Colby Jack cheese, shredded (about 1/2 cup) and divided
• 2 medium scallions (white and green parts only), thinly sliced
• Serving options: Kettle potato chips, celery sticks, carrot sticks, or red pepper slices

• Equipment
• 8-inch ovenproof or cast iron skillet
• Measuring cup and measuring spoon
• Cutting board and chef's knife

Instructions

1. Heat the broiler if desired and melt the butter. (If you'd like a golden-brown top to the dip, arrange a rack in the middle of the oven and heat to broil.) Heat an 8-inch ovenproof or cast iron skillet over medium-high heat. Add the butter and melt.
2. Add the chicken and salt. Add the chicken and salt and cook, stirring occasionally, until cooked through, about 8 minutes.
3. Finish cooking the chicken with the hot sauce. Add the hot sauce and cook, stirring to help evaporate any juices left in the pan and using a spatula to break up any larger chunks of chicken, for 3 to 4 minutes more. Remove the pan from the heat to cool slightly.
4. Add the cream cheese and some shredded cheese. Scatter the cream cheese cubes over the chicken. Let sit for 3 minutes for the cream cheese to soften. Add 1/3 of the Colby Jack and stir until thoroughly combined. Spread into an even layer.
5. Top with the remaining shredded cheese and scallions. Sprinkle with the remaining Colby Jack and scallions.
6. Serve immediately or broil to melt the cheese. You can serve the dip immediately or place the whole pan under the broiler until the cheese is golden-brown and bubbly, 1 to 2 minutes.
7. Serve the warm dip. Serve the dip directly from the pan with chips, celery, or other chopped vegetables.

Recipe Notes

Make ahead: The dip can be made ahead and refrigerated for up to 2 days. Let come to room temperature and reheat in a warm oven or on an outdoor grill until warmed through.

Storage: Leftover dip can be refrigerated in an airtight container for up to 4 days.

via theKitchn

Spicy Peanut Sauce

For the Spicy Peanut Sauce:

• 5 tablespoons peanut butter
• 5 tablespoons water
• 5 tablespoons soy sauce, or tamari for gluten free
• 1 tablespoon sesame oil
• 2 heaping tsp honey
• juice of 1 lime
• 1 clove garlic
• 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance)
• 1/2 cup peanuts

Could be used in soba salad like the original recipe, or delicious for spring roll dipping! I've adjusted slightly for personal preference.

https://pinchofyum.com/spicy-peanut-soba-noodle-salad

Skillet Flatbreads

360 g AP flour (or bread, doesn't matter)
2 tsp baking powder
1 1/2 tsp Diamond kosher salt
35 g oil (olive preferred, must be liquid)
230 g ice water


Whisk together dry ingredients, then pour in the oil and water. You can mix by hand and knead until smooth OR you can dump this into the food processor and blitz. Divide into 8 to 12 pieces and let rest for about 10 minutes and you slowly heat a 12-inch cast iron (or other heavy) skillet. I use the number 4 on my electric stove and you are aiming for a notch or two under where you would sear a steak.

Press out the first dough ball and roll with a rolling pin to about 1/8 of an inch. This is basically as thin as you can roll it before it starts shrinking back on itself and you should be a little lazy and not try to push it past that limit.

Add a tablespoon or so to the pan, using something high smoke point. Throw in the rolled out flatbead and cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Cool for a minute or two and enjoy!

Adapted slightly from King Arthur Bread Flour.

Potato Chip Spanish Tortilla

• For the Tortilla:
• Up to 1/4 cup (60ml) extra-virgin olive oil, divided
• 1 small onion, finely sliced (about 3/4 cup; 170g)
• 8 large eggs
• 1 tablespoon (15ml) sherry or white wine vinegar (optional)
• 5 ounces kettle-style jalapenos chips

Beat eggs and stir in slightly smashed chips. Sweat the onion on at least 2 tablespoons of olive oil on medium low. Pour the cooked onions into the chip mixture and toss. Add enough oil to cover the bottom of the pan and pour in the mixture. Cook on medium low until set and starting to brown. Broil on high for up to about 2 minutes to just set the top. Invert onto a plate and rest for a few minutes.

Adapted from: https://www.seriouseats.com/2013/06/i-made-a-spanish-tortilla-out-of-salt-and-vinegar-potato-chips.html

Fluffy Cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (50 g, weighed out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 (45 grams) tablespoons coconut sugar

Directions

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal, salt, baking soda, baking powder, and coconut sugar, and whisk to combine well. In separate bowl, mix the egg, butter,  and yogurt whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring

Kamut Cookies

Ingredients 

• 130 grams kamut flour
• 40 grams all-purpose flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon cream of tartar
• pinch salt
• 60 grams butter
• 55 grams coconut sugar
• 1 tablespoon lard
• ¹⁄₂ teaspoon vanilla extract
• 3 tablespoons half and half

Directions

1. Preheat oven to 350°F.
2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and cream of tartar. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with spatula until it is uniform and resembles really soft playdoh.
3. You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8 - 1/4" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4. Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5. Optional: spread the backs of the cooled biscuits with melted bitter-sweet chocolate. Set the biscuits chocolate side up on the rack until chocolate hardens.
6. Store in an airtight tin -if storage is even necessary! They will go fast.

Recipe Adapted from Food.com

African Chicken Peanut Stew

Ingredients

• 2-3 cups cooked, shredded chicken
• 3 Tbsp olive oil
• 1 large yellow or white onion, sliced
• 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1/2 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

  Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
 Add chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed.
Cover the pot and simmer gently for 90 minutes (check after an hour), or until the sweet potatoes are tender.
Add the shredded meat to the soup and serve with lime wedges, cilantro, and crema .

Also good served over rice.

Recipe adapted from Simple Recipe

Roasted Sunchokes (Jerusalem Artichokes)

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Easy oven-roasted veggie to replace the potato or starch on your dinner plate. A simple and flavorful way to prepare a delicacy veggie.

Author: Olive and Herb

Recipe type: Veggie, Roasted Veggie, Side Dish

Cuisine: Traditional

Serves: 3

Ingredients

• 1lb Sunchokes (Jerusalem Artichokes), scrubbed
• ½ tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon fresh chopped italian or curled parsley

Instructions

1. Preheat oven to 450 degrees
2. Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
3. Toss in a medium sized bowl with olive oil, salt and pepper until coated
4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

http://www.oliveandherb.com/home/easy-roasted-sunchokes-paleo-fries/

Tahini Sauce

Put in a Blender:

• 1 cup tahini sesame seed paste - I prefer the paste made from light colored seeds
• 3/4 cup lukewarm water, or more for consistency
• 3 cloves garlic
• 1/4 cup fresh lemon juice, or more to taste
• 1/4 tsp salt, or more to taste
• 1/2 tsp roasted group cumin
• 2 tsp fresh parsley, minced (optional)