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January 19, 2014

Slow Cooker Chicken With Balsamic & Tomatoes

Ingredient

1 1/2 pounds boneless, skinless chicken thighs
Salt and pepper to taste
1 large red onion, very thinly sliced
4 whole cloves garlic, peeled
1/4 cup balsamic vinegar
28oz can chopped tomatoes
1/2 teaspoon dried, chopped rosemary
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 bunch swiss chard, stems removed, roughly chopped

Method

1. Season the chicken with salt and pepper on both sides.

2. Put onion, garlic, balsamic vinegar, tomatoes (juice included), rosemary, thyme, basil, and oregano into the crock pot and stir well.

3. Nestle the chicken pieces into the tomatoes. Turn crock pot to high.

4. Cook until the chicken is very tender, about 4 hours.

5. Add chard to the pot and stir so that it is covered with liquid. Cook 15 to 20 minutes longer until the chard is tender.

6. Serve over cooked whole grain spaghetti, brown rice, or farro.

Note: feel free to substitute kale, spinach, or other dark leafy green and adjust cooking time accordingly

(Makes 4 to 6 servings)

January 6, 2014

Fruit Salsa with Cinnamon Crisps

2 kiwis peeled and diced
2 Golden Delicious apples peeled, cored and diced
8 ounces of raspberries (frozen is fine)
1 lb of strawberries (use fresh if you can - frozen ones get mushy)
2 tablespoons of white sugar (or Splenda)
3 tablespoons of any fruit preserves (any flavor)

(You can change the fruit depending on what's in season or on sale.)

10 (10 inch) flour tortillas
butter spray
cinnamon sugar (or Splenda)

1) In a large bowl thoroughly mix kiwis, apples, raspberries, strawberries, sugar, and fruit preserves. Cover and chill at least 15 minutes
2) Preheat oven to 350 degrees
3) Coat both sides of tortilla with butter spray. Sprinkle one side cinnamon sugar. Cut into wedges with pizza cutter and put on baking sheet in a single layer. Bake 8-10 minutes.

January 4, 2014

Artisan Bread

3 cups warm water (about 100° F)
1 1/2 Tbsp yeast (2 packets)
1 1/2 Tbsp kosher or other coarse salt
6 1/2 cups all-purpose white flour

Add yeast and salt to warm water in a 5-quart lidded plastic bowl. Use the scoop-and-sweep method to measure flour and mix in with a wooden spoon. Mix until everything is uniformly moist. Allow to rise at room temperature until it begins to collapse, or flattens on top, approximately 2 hours. Refrigerate prepared dough until ready to use.

Sprinkle top of dough bowl with flour and cut off a 1-lb portion with a serrated knife. Shape quickly into a ball. Place the ball on a cornmeal-covered pizza peel or other surface to rest for 40 minutes.

Twenty minutes before baking, preheat the oven to 450° F, with a baking stone on the middle rack and an empty broiler tray on the bottom.

After 40 minutes, dust the top of the loaf with flour and slash 1/4-inch pattern into the top with a serrated knife. Slide the loaf onto the baking stone, and carefully pour 1 cup of hot water into the broiler tray.

Bake for 30 minutes. Cool completely.

Recipe makes 4 1-lb loaves.