Wednesday, November 28, 2012

Frybread recipes

Old Fashioned Fry Bread
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water

Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.

Traditional
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal

Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.

Blackfeet
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
1 1/2 cups warm water
Oil for frying

Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.

Cherokee
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.

Chickasaw
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 eggv 1/2 cup warm milk

Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. 

Creek
2 cups flour
1 cup buttermilk<
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Navajo #1
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside. In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels. Serve with chile beans and your favorite taco toppings for "Navajo Tacos."

Navajo #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Osage

4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying

Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center. Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.

Seminole
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk

Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.

Crockpot Chicken

Right now I'm into quick and simple recipes.  

Creamy Crockpot Chicken

Ingredients:
  • 3 bacon slices
  • 2 boneless, skinless chicken breasts
  • 1-10 oz. can cream of mushroom soup
  • 1/2 cup labne
  • salt and pepper to taste
  • 1/2 can milk
Directions:
  1. Place the bacon in a skillet and cook until some of the fat is rendered. Not too crispy.
  2. In the crockpot, mix soup, milk and labne.
  3. To thin mixture, add 1 tsp of rendered bacon fat. (optional)
  4. Place chicken over mixture.
  5. Top with bacon.
  6. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.
  7. Serve with rice.
Stay hungry my friend!

Wednesday, November 21, 2012

Tart Gravy Pot Roast

I'm not a big pot roast fan, hence why I needed to make some sauce for it.  Gravy makes everything better. 

Gravy Pot Roast

Ingredients:
  • 3-4 lbs Beef pot roast
  • Flour
  • 1/4 cup butter
  • Salt and Pepper to taste
  • 1 cup beef broth
  • 1/2 cup red wine
  • 4 lge potatoes
Directions:
  1. Coat both sides of pot roast with flour.
  2. Place butter in a deep baking dish and melt, being careful not to burn it.
  3. Add pot roast and brown slowly on both sides. Add salt and pepper to taste.
  4. Pour beef broth over meat. Deglaze pan with red wine.
  5. Cover and place in a preheated 350° oven and cook 1 1/2 hours.
  6. Add potatoes; sprinkle with a little more salt.
  7. Cook about 45 minutes or until potatoes are tender.

Sour cream gravy

Ingredients:
  • 1 1/3 cup dripping
  • 3 tbsp flour
  • 1/4 cup cold water
  • 1/4 cup Labne
Directions:
  1. Pour drippings from pot roast into saucepan.
  2. Mix together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened.
  3. Cook 2 minutes longer.
  4. Remove from heat and slowly stir in labne.
  5. Heat through, but do not boil.        

Stay hungry my friend.

Wednesday, November 14, 2012

Vegan Baileys

Making this probably isn't a good idea.  I've put mine in a gallon jar with a spout.  Soooo not a good idea.  I've got Baileys on tap!


Vegan Baileys

Ingredients:
  • 2 tbsp unsweetened cocoa powder
  • 2 shot glasses brown sugar
  • 1 tbsp vanilla extract
  • 2 cans light coconut milk
  • 2 canfuls soy milk (fill empty coconut milk cans)
  • 6 pkts Splenda
  • 1 can strong coffee
  • 1 can Irish whiskey
  • 1/2 to 1 can White Rum (to taste)
Directions:
  1. Place all ingredients in a large pot.
  2. Warm on stove over medium heat, whisking for 5 minutes.
  3. Remove from stove. Place in a pitcher or jug.
  4. Chill. (the drink, not you)
  5. Add a can of Irish Whiskey
  6. Add a 1/2 can of rum. Taste add more if desired.        
Stay thirsty my friend!

Quick BBQ crockpot ribs

Some days you just want some slobbery tangy goodness and you don't want the crispy, charred brickets of barbecued ribs.  That or you don't know how to turn on the bbq.  You can make your own sauce, or you can just add a bottle of your favourite bbq sauce.

Quick BBQ crockpot ribs

Ingredients
  • 3 lbs pork spareribs
  • Salt & pepper to taste
  • 1 jar barbecue sauce
  • 1 onion, diced
Directions
  1. Add onions to crockpot
  2. Salt & pepper ribs to taste. Add to crockpot.
  3. Pour barbecue sauce over ribs.
  4. Cook on low setting for 8-10 hours or low for 6-8 hours on high.

Stay hungry my friend!

Wednesday, November 7, 2012

Grilled Lamb Chops

Since I'm not a big meat eater, I never know good meat.  P2 is a carnivore, and when I told him about the lamb chops I bought, he was skeptical.  Always trying to get away from just slapping some meat on the grill, I needed to find a fun way to cook it, using things we already had.   Since I'm not a big red wine fan, I love to use any leftovers we have to cook with.  The honey helps get a nice crusty glaze.    

Red Wine Lamb chops

Ingredients:
  • 3/4 cup dry red wine
  • 1/3 cup olive oil
  • 3 tbs oregano
  • 3 tbs minced garlic
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 6 lamb chops (1-1 1/4" thick)
  • 3 tsp honey
 
Directions:
  1. Mix/whisk the wine, oil, oregano, garlic, salt and cayenne pepper until well blended.
  2. Place the lamb chops in a single layer in a glass dish; cover and coat with the marinade.
  3. Cover and refrigerate for 24 hours, turning often.
  4. Prepare the grill to medium-high heat.
  5. Remove the lamb from the marinade and season with salt and pepper.
  6. Mix the honey into the marinade.
  7. Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes.          
Stay hungry my friend!