Bread for Thanksgiving

Cassie and Charlie both work on Thursday so I am having our turkey dinner tomorrow.  I got a new mixer yesterday and baptized it today with some bread dough. I am doing all the baking today so the oven will be free  for the turkey tomorrow.

This is Challah bread. Next in the oven are a couple of pies.

Chili

Norm's Chili 

1 lb hamburger 

1 lb. ground pork 

1 onion, finely chopped 

8 oz tomato sauce 

1 Tbs. sugar 

3 Tbs. chili powder 

1 ounce red wine vinegar 

1 C. picante sauce 

1 bay leaf 

1/2 to 1 tsp. salt 

1 T. paprika 

1 can red beans, not drained 

1/2 tsp. pepper 

1/4 tsp. cumin 

1/4 tsp. cayenne 

1 bottle beer 

1-2 ounces cocoa powder 

dash or two Tabasco 

Saute meat, when almost done, add onions and garlic. When onions are tender, add rest or ingredients. Cover and simmer 1 hour. Remove lid and let cook down if necessary. Refrigerate overnight and remove fat and reheat. 

Note: if desired.... 

If cooked without beans, serve them and grated raw onion on the side as a garnish. 

Toppings

thinly sliced green onions

“ slice or diced fresh jalapeno

green olives, halved

small dice tomato

fresh lime wedges

sour cream 

grated monterey jack

pinto beans

saltines

tosted baguette slices

Japanese fried chicken and soup

Yesterday I boned a chicken, cut up the chunks and did a Japanese fried chicken recipe with the dark meat and buttermilk, seasoned flour with the white meat.  I made stock with the back and bones and had soup for lunch today

Chicken Karaage (Japanese Fried Chicken)

Karaage, the Japanese version of fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp.

Ingredients

• 1 pound chicken thighs boneless, skin-on cut into 1 in. pieces

• 1 tablespoon ginger grated
• 1 clove garlic grated

• 2 tablespoons soy sauce use tamari to make it gluten-free

• 1 tablespoon sake

• 2 teaspoons granulated sugar
• 1/3 cup potato starch
• vegetable oil for frying

• lemon for serving

Instructions

1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. 

1. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
   
2. Add a handful of chicken to the potato starch and toss to coat each piece evenly.
   
3. Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
   

Zucchini with basil & tomatoes

Serves: 6

from Wolfgang Puck

15 baby zucchini, approximately 1 pound

2 tablespoons olive oil

2 cloves garlic, minced

3 ripe medium tomatoes, peeled, seeded, diced, and drained

1 cup julienned basil leaves (see cooking tips)

Freshly ground pepper & salt

Instructions for Zucchini with Basil and Tomatoes Recipe

1. Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.
   
   Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
   
   Season with salt and pepper to taste. Serve hot or cold. 

Chicken and dumpllings

OLD- FASHIONED CHICKEN AND DUMPLINGS

Braise cut up roasting chicken in chicken stock 2 1/2 hours While the chicken is cooking, make up the dumplings, which will be added for the last 15 minutes of cooking time.

DUMPLINGS                                            

2 C. sifted all-purpose flour                       

3 teaspoons baking powder                     

1 teaspoon salt                                       

2 eggs 1/2 tsp cream of tartar

2/3 C. milk 1/4 tsp salt

1/2 c. butter

2/3 c. evap. milk

Mix dry, stir in liquid and make stiff batter. simmer in closed broth 15 minutes.

   When chicken is done, remove, cook and remove bones and skin. Add dumplings to liquid and cook covered 15 minutes at a simmer.  Remove dumplings add 3/4 C. cream and 1 T. cornstarch and simmer to thicken. Add back chicken and dumpling and reheat.