Jules Posted January 18, 2009 Share Posted January 18, 2009 If you have some tried and true recipes for each of these things, I would like them. Thanks ahead for sharing.... Quote Link to comment Share on other sites More sharing options...
kalanamak Posted January 18, 2009 Share Posted January 18, 2009 READ recipe before beginning. You have to start the night before! from Bernard Clayton's New Complete Book of Breads. Scotch Oatmeal Bread 1 cup boiling water 1 cup steel cut oats Mix together. Add: 1/2 C all-purp flour 2 T. brown sugar 1 package dry yeast Stir well, cover with plastic wrap, leave until morning (10 hrs.) Stir down, and add: 1 C warm water 1/4 t. ground ginger 1 t. salt 1/2 nonfat dry milk. (I use non-instant which is denser than reg. Crush the fluffly granules of the instant kind before measuring) 3 T soft butter 3 T maple syrup 2 C all purp flour. Blend with a spoon for 150 strokes or mix it well with a KA. Add: 1/2 C at a time more all-purp flour until kneadable, or dough-hookable. Knead until elastic. Place in greased bowl, cover and let double. Punch down, divide into two or three balls...8x4 baking pans for 3 and 9x5 for 2... Roll out into rectangles, sprinkle with maple sugar or brown sugar (1/4 cup total) and cinnamon (2 T total...I use the 'true cinnamon'). Roll up tightly, tuck ends under and pinch shut. Place in buttered pans and brush top with butter Let double. Bake 350 F about an hour. I can't say enough good things about this bread. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted January 18, 2009 Share Posted January 18, 2009 I like Alton Brown's steel cut oats recipe, though I don't use the buttermilk. I like to add a little cardamom to the oats while they cook, then topping the individual bowls with dried pears, dried cranberries, a few pecans and a drizzle of maple syrup. Yum! For white chili, I like Cooking Light's White Chicken Chili. (Also, their Enchiladas Verdes are the bomb!) Quote Link to comment Share on other sites More sharing options...
Sunshyne Posted January 18, 2009 Share Posted January 18, 2009 I pretty much use Alton Brown's recipe, mostly using regular milk. Sometimes I use buttermilk. I eat this EVERY day for breakfast with a banana and a sprinkling of nuts on top. Delicious! My 6 year old eats it, too. Quote Link to comment Share on other sites More sharing options...
KatieJ Posted January 19, 2009 Share Posted January 19, 2009 White chili is chili made with chicken, white beans and stock. There are many many recipes out there, but here's mine. 1cup diced onion 1 1/2 cup diced celery 1 4oz can green chilies chopped 1 1/3 tablespoon minced garlic 1 1/3 tablespoon cumin 1/2 - 1 tsp cayenne pepper l large jar (48 oz.) Randall Great Northern beans - drained 1 quart chicken stock 1 1/2 cups cooked diced chicken salt pepper 1 qt cream I cook the chicken breasts in a pot with some water. When they are done I use the water for part of my chicken stock, adding in bouilon or seasoning for some flavor. Saute onion, celery and garlic in 2 tbls oil. Add jar of beans, stock and chicken ad spices. Simmer for 1/2 to 1 hour. You can stop here and serve it or you can go ahead and throw cholesterol to the wind and add in a quart of cream. I have done both and it's good either way. I usually serve it with shredded cojack cheese for a topping. It is much better the 2nd day so I really suggest making it a day ahead and putting in the frigde. It freezes well too! Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted January 19, 2009 Share Posted January 19, 2009 Our recipe for White Bean Chicken Chili is basically the same, although I usually just use a chicken from the store's deli and I like frito chips, cheese...and sometimes sour cream. Yum! I think I'll make this tomorrow! Carrie:-) Quote Link to comment Share on other sites More sharing options...
Jules Posted January 19, 2009 Author Share Posted January 19, 2009 Thank you, everyone. I copied them all off. I am making the chili tomorrow and will try the steel cut oats very soon. The bread sounds yummy, too...espeically for toast. Quote Link to comment Share on other sites More sharing options...
Deeke Posted January 19, 2009 Share Posted January 19, 2009 White Chicken Chili It is a HUGE family favourite! I change the recipe a bit, for a larger family. Kids here have been known to fight over the leftovers lol. 6 skinless, boneless chicken breasts 1 large onion, chopped (1 cup) 4 cloves garlic, finely chopped 4 cups chicken broth 2 teaspoon ground cumin 2 teaspoon dried oregano leaves 1 teaspoon salt 1/2 teaspoon red pepper sauce 2 cans (15 to 16 oz each) great northern beans, drained, rinsed 1 can (11 oz) corn, drained 6 tablespoons lime juice 4 tablespoons chopped fresh cilantro 1. In slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken pieces whole, don't cut the breasts up. 2. Cover; cook on Low heat setting at least 6 hours, all day is better. 3. Remove chicken from slow cooker. Use 2 forks to shred chicken into pieces. Return chicken to slow cooker and stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot. Enjoy! Quote Link to comment Share on other sites More sharing options...
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