The FAST and The Furious
It's back to
school! With homework, sports, lessons, church activities, when do we
have time to cook a decent meal??
At The Fast and
the Furious August recipe group, we tasted many delicious, fast, easy,
to help us out during hectic times!
It was such a
successful recipe group! Thanks to everyone who came and participated! We
tasted some great food with great company!
5
Minute Bread
Made by Annie
Goates
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)
Directions:
Preparing Dough for Storage:.
Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)
Directions:
Preparing Dough for Storage:.
Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Mix in the flour and salt - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
Pureed Green Vegetable
Soup
Made by Sarah
Latchaw
1 Bag of baby carrots
1 onion
2 cloves of garlic
3 cubes of chicken bouillon
Water
Put everything in the pressure cooker and bring to pressure. Remove
the vegetables reserving the broth. Purée in food processor and add
broth to make the consistency you want. Add salt and pepper to taste.
Caesar
Salad
Made by Melinda
Davis
Cranberry Salad
Made by Ellen
Welch
Caprese Quinoa Salad
Made by Shauna
Mosher
Ingredients:
2 cups cooked quinoa
8 oz mozzarella diced
1 cups cherry tomatoes halved
½ cup fresh basil leaves, chiffonade
1 can black olives, chopped
¼ cup balsamic vinegar
2 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
Directions:
In a large bowl, combine quinoa, mozzarella, tomatoes, basil and
olives. Stir in balsamic vinegar and olive
oil, season with salt and pepper to taste.
Serve immediately.
Chicken
Salad Wrap
Made by Julia
Ventura
Chicken Pockets
Ingredients:
2 cans of crescent rolls
2 cans of chicken
1/4 cup mayo
salt and pepper to taste
1/2 apple, chopped
handful of rasins
2 celery stalks, chopped
Instructions:
Shred
chicken and mix with mayo, salt, pepper, apple, rasins, and celery.
Place heaping spoonful of chicken mix in center of one triangle of
crescent roll dough. Pull dough around chicken mix and pinch or smooth
edges to seal and create a ball.
Follow baking instructions for the crescent rolls.
Chicken Cream Cheese Wrap
Made by Heather
Worsham
Ingredients:
Canned Chicken
Cream Cheese
crescent Rolls
Bread Crumbs
Directions:
Mix canned chicken with cream cheese. Roll in crescent roll. Roll in Bread crumbs. Bake according to crescent roll directions
Cream Cheese
crescent Rolls
Bread Crumbs
Directions:
Mix canned chicken with cream cheese. Roll in crescent roll. Roll in Bread crumbs. Bake according to crescent roll directions
.
Chicken and Vegetable Stir Fry
Made by Amy
Noble
Ingredients:
1 lb diced chicken (breast or thigh)
sauce:
1/2 cup soy sauce
4 cloves of chopped garlic
1 tablespoon sugar
1 tablespoon cornstarch
1/2 cup of water
salt and pepper to taste
Directions:
Mix all the sauce ingredients and set to the
side. Heat wok or pan with 4 tablespoons
of canola oil. Add chicken and cook
until done. Stir sauce and pour into
pan. Stir around until sauce
thickens. Remove from heat. Top with chopped green onions to garnish.
Tuna Casserole
Made by Cheryl
Armstrong
2/3 bag of extra wide egg noodles 1 can of cream of mushroom (or chicken)
1 can of tuna (drained)
1/2 small bag of frozen peas
Splash of lemon juice
Boil water & cook pasta on the stove & drain water. Add cream of mushroom, tuna, & peas to the pasta & leave on stove on warm until peas are cooked. Add a splash of lemon juice to taste.
Serves 4
Vegetable Frittata
Made by Maeve
Lynch
Ingredients:
|
1
teaspoon olive oil
1/2
cup chopped onion
1
clove garlic, minced
1/2
cup diced green bell pepper
1 zucchini, halved lengthwise and cut in
1/4
inch slices
2
cups cooked and diced potatoes
1
cup chopped fresh tomato
|
2
tablespoons black olives
4
eggs
salt
and pepper to taste
1/4
teaspoon dried oregano
1
pinch cayenne pepper
1/2
small tomato, sliced
1/4
cup shredded mozzarella cheese
1/4
cup grated Parmesan cheese
|
Directions:
|
1.
|
Preheat the broiler on your oven.
|
|
2.
|
In a frying pan with an ovenproof handle heat the oil and
saute onion, garlic and green bell pepper over a low heat. Saute until
vegetables are just tender but not browned. Add the zucchini and continue
cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir
well to combine, and continue cooking, stirring frequently, until the
potatoes are heated through and starting to stick to the pan.
|
|
3.
|
Then add the tomatoes and black olives, stirring well to
combine with the other ingredients, and cook just until the tomatoes have
begun giving up their juice.
|
|
4.
|
Beat the eggs with the salt, pepper, oregano, and cayenne.
When all the vegetables are cooked, pour the eggs over them
|
|
5.
|
Arrange the tomato slices over the top of the eggs, and
sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook
gently over low heat until the eggs are almost set (they'll be firm around
the edges and a bit runny in the middle).
|
|
6.
|
Slip the pan under the broiler for a minute or two, until
the eggs are fully set and the cheese has melted and begun to brown. Cut into
wedges and serve.
|
Blueberry
Cobbler
Made by Vickie
Burke
Peach
Cobbler
Made by Vickie
Burke
Chocolate Granola Treats made by Sister Burke
3.5 or 4.0 ounce bar of
dark chocolate-2 tablespoons each of raw pumpkin seeds, slivered almonds, raw
sunflower seeds, and 3 tablespoons of dried cranberies or dried cherries.
Break up the chocolate and microwave on defrost @ 30 intervals in bowl large
enough to contain the other ingredients. Stir bottom each defrosting cycle,
usually 2-3 cycles. When melted stir in other ingredients. Spoon onto wax paper
lined plate and pop in the freezer for 5 minutes. Keep in an air tight container
in the refrigerator. These little gems are full of antioxidant and anti-inflammatory
qualities.
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