This yummy Miso Ramen from Just One Cookbook is the best homemade miso ramen that we've ever made. Go to her website since she has lots of details as to how to make it. You can find it at:


homemade-chashu-miso-ramen

Enjoy!

Overnight Sourdough Bread

This bread is to die for. So yummy! My daughter found this recipe on hostessatheart.com after she got a sourdough start and is so good! Move over LaBrea! Use organic ingredients as much as possible.

Ingredients:

150 grams of bubbly sourdough starter

285 grams purified water or filtered water at room temperature

500 grams bread flour 

9 grams sea salt - fine

Instructions:

1.  Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest of or 30 minutes.

2.  Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight.  In the morning it will have doubled in volume at least.

3.  Preheat the oven to 240/250 C or 475 F and place your lidded pot inside to heat up.  You can use an enamel dutch oven or aluminum roaster.  You can also put the dough into a cold pot.

4.  Dust your counter with flour.  Use a rimmed baking sheet lined with parchment paper and then dusted with rice flour.  It makes it easy to pick up the dough.  Scrape the dough out onto the counter.  Don't punch it down. You want to keep as many of those bubbles as you can

5.  Pull the outside thirds into the middle and shape as you wish.  Try to pull the outside of the dough as tightly as possible so it will hold its shape well.  Try to shape it into a ball.

6.  Cover loosely with some oiled plastic wrap.  Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should not be overdone.

7. Remove the plastic wrap and slash with a sharp knife.

8.  Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot.  You can lift the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.

9.  Reduce the heat to 220 C (425 F. Convection/regular). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes.

10.  Immediately remove from the pot and cool on a cooling rack completely before slicing. 

Sourdough English Muffins

My daughter found this recipe on in jennieskitchen.com, however, I tweaked it a little by stressing you to use organic products. Thank you Jennie!

Use organic ingredients as much as possible.

Ingredients:

240 grams or 1 7/8 cups all purpose flour, plus extra for kneading and rolling out

80 grams sourdough starter (you'll need to weigh it)

1 tsp. (6 grams) sea salt

1 Tbsp. (15 grams) sugar

1 Tbs. (15 grams) softened butter, cut into small pieces 

1 medium to large egg, lightly beaten

135 grams or .57 cup of warm water

Oil or cooking spray, for greasing the bowl 

Semolina, for rolling and dusting pan

Instructions:

Add the flour, starter, salt, sugar, butter, egg, and water to a deep bowl. Using your fingertips, stir to combine, then knead it a few times until it comes together into a shaggy dough.

Dust a counter with flour. Drop the dough onto the counter, and knead until it forms a smooth dough -- this takes about 10 minutes.

Coat a deep bowl with oil or cooking spray. Place the dough in the bowl, and cover tightly. Set in a warm spot until doubled in volume, 3-4 hours.

Dust a counter with more flour and some semolina. Roll the dough out to 3/4 to 1-inch thickness (2 to 3 cm). Use a 3- inch (8-cm) ring to cut out rounds of dough. You should get 6 to 8 pieces depending on how thick you roll it. It's okay to re-roll the scraps once.

Dust a sheet pan with semolina. Place the cut out muffins on the pan, and over with plastic film. Let sit in a warm spot until they've puffed up, 45-60 minutes.

About 5 minutes before the proofing is done, heat a 10-inch (25-cm) cast iron skillet over the lowest heat setting until the pan is hot. Place 3 to 4 muffins in the pan. Cook fo 5 to 6 minutes, until puffed up, and nicely browned on the bottom. Flip, and cook for 5 to 6 minutes more. Transfer to a wire rack too cool.

Repeat with the remaining muffins, keeping a closer eye - the pan will be quite hot, and might only need 4 to 5 minutes per side with each successive batch. 

Enjoy!

Easy Low-Fat Crispy Slow Cooker Carnitas

My daughter found this recipe on lillieeatsand tells.com and wanted to share it. So good!
Make sure you use organic products as much as possible.

Ingredients:
2-3 pounds pork tenderloin
Seasoned Salt (there's a homemade seasoned salt recipe on this blog under Homemade Seasoned Salt if you need it)
16 ounce jar Herdez Salsa or your favorite green salsa
8 cloves of garlic
1 medium white onion diced

Instructions:
1.  Trim fat off meat and pat dry.
2.  Cut into chunks, 3-4 inches long.
3.  Season liberally all over with seasoned salt and sear on all sides in a hot pan with cooking spray to lock in flavor. Get a nice brown crust on it.
4.  Move to a crock pot and cover with the salsa, garlic, and onion and cook for 4-6 hours or until tender. Shred it and toss in juices. (You can pull out the chunks and shred them in a new dish then pour a little more than half of the liquid over it and then proceed to fry it up.)
5.  OR for instant pot:  Season meat, sear in instant pot on sauté setting, then cover with salsa mixture seal lid and close vent, press manual, and set time up to 45 minutes.  When it's done, let it naturally release for 10-15 minutes, then open the vent, then the lid when it is completely aired out.

** You can use the meat like this, or spread it on a pan and bake at 350 for about 15 minutes to get some crispy pieces, more like authentic carnitas. OR just crisp up as much as you need in a hot fry pan.  Quicker than the oven and soooo good when it gets a good brown on it.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This can be refrigerated in a sealed container for a week or two.

Southwest Slow Cooker Chicken Taco/Salad

My daughter got this easy, delicious recipe from abountifulkitchen.com and wanted to share it with us. Thank you Si Foster! Make sure you use organic products as much as possible.

4 frozen or fresh chicken breast halves
2-3 cups salsa (red or green - we like green)
1 15 ounce can black beans drained
1 small bag of frozen corn or 1 15 ounce can of corn drained
salt and pepper
2 cups grated cheese (cheddar monterey jack, pepper jack if you like spicy)
4 ounces cream cheese - regular or low fat

Instructions
1.  Coat the inside of a slow cooker with cooking spray.
2.  Place the chicken in the cooker, salt and pepper generously.
3.  Pour the salsa over the chicken.
4.  Pour the drained black beans and corn on top of the chicken and salsa.
5.  Cover with lid and cook on low for about 3 1/2 hours.....less time for fresh chicken breasts
6.  Remove lid and gently break up the chicken and put back in the slow cooker.
7.  Spread the grated cheese over the top of the mixture in the slow cooker, and then top with 4 ounces of cream cheese. Cover and let cook for another 1/2 hour.
8. Spoon the mixture over tortilla chips, shredded lettuce or taco shells.