Coq au Vin

Coq au Vin

3 pounds chicken thighs
2 ½ teaspoons kosher salt, more as needed
½ teaspoon freshly ground black pepper, more to taste
3 cups pinot noir red wine
1 bay leaf
1 teaspoon chopped fresh thyme leaves
4 ounces pancetta, diced
3 tablespoons extra-virgin olive oil, more as needed
1 large carrot, peeled and diced
8 ounces white or brown mushrooms, sliced
1 teaspoon tomato paste
1 tablespoon all-purpose flour
3 tablespoons unsalted butter

Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In
a large bowl, combine chicken, wine, bay leaf and thyme. Cover and
refrigerate overnight.

In a large Dutch oven cook pancetta over medium-low heat until fat has rendered and is golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate, leaving fat in pot.

Remove chicken from wine, reserving the marinade. Pat chicken pieces  until very dry. Heat pancetta fat over medium heat until it’s just about to smoke. Working in batches,
add chicken in a single layer and cook until well browned, 3 to 5 minutes per side. (Add oil if needed) Transfer browned chicken to a plate.

Add carrot, half the mushrooms and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about 8 minutes, stirring up any brown bits from the pot, and adjusting heat to prevent burning.

Stir in tomato paste and cook for 1 minute, then stir in flour and cook for another minute.  Add marinade to pot.

Add chicken, any accumulated juices and half the cooked pancetta to the pot. Cover and simmer over low heat for 1 hour, turning chicken halfway through. Uncover pot and simmer for 15 minutes to thicken. Taste and add salt and pepper, if necessary.

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Vermont Oatmeal Maple-Honey Bread

Vermont Oatmeal Maple-Honey Bread
adapted from The King Arthur Flour’s Baking Companion- The All-Purpose Baking Cookbook

2 1/2 cups boiling water
1 cup rolled oats
1/2 cup maple sugar or brown sugar
1 tbsp honey
4 tbsp (1/2 stick) unsalted butter
1 tbsp salt
1 tsp cinnamon (I omitted this as it was going to be a sandwich loaf)
1 tbsp instant yeast
1 1/2 cups white whole wheat flour
4 cups all-purpose flour

  • In a stand mixer bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.
  • Add the flours and yeast, mixing slowly with dough hook. Knead about 7 minutes until the dough is smooth. Add flour as needed to form dough ball.
  • Divide dough into 2 balls, shape into logs, and add to 2 lightly greased 8 1/2 x 4 1/2 inch bread pans. Cover the pans with lightly greased plastic wrap and let rise in a warm place until the loaves have crowned about 1 inch over the rim of the pan, about 1 1/2 hour.
  • Preheat the oven to 350. Bake the loaves for 30-40 minutes, until golden brown. Let stand for 5 minutes in pan. Remove from pan and cool completely on wire rack.

Slow Cooker Butter Chicken

INGREDIENTS

  • 1 pound boneless skinless chicken breast, cubed
  • 2 tablespoons butter
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons curry powder
  • 2 tablespoons garam masala
  • 1/2-1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • teaspoon salt
  • fresh ground pepper
  • 1 (6 ounce) can tomato paste
  • 1 (14 ounce) can coconut milk
  • 1/2 cup greek yogurt

INSTRUCTIONS

Combine all ingredients in slow cooker.   Cook on high for 4 hours or on low for 6 to 8 hours. Serve with rice.

Butternut Squash Chicken Stew

Ingredients
  • 1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces
  • 4 cups chicken broth
  • 1½ lb. boneless, skinless chicken thighs
  • ½ tsp kosher salt
  • 1½ tsp dried oregano
  • 1 can (28 oz) crushed tomatoes
  • 1/2 tsp ground black pepper
 Instructions
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool enough to shred.
  6. Return the saucepan and chicken broth to the stovetop and lower heat to medium. Add salt, pepper; oregano, tomatoes, butternut squash pieces, and mashed butternut squash.   Stir to combine.
  7. Shred the chicken and stir into the stew and simmer, uncovered, to heat, about 5-10 minutes.

 

Healthy Waffles

Ingredients

  • 1/2 cup  almond flour
  • 1.5 cups whole wheat flour
  • 4 tablespoons  coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 teaspoon cinnamon
  • Shaved nutmeg
  • 2 medium sweet potato
  • 4 eggs
  • 5 teaspoons vanilla
  • 4 tablespoons maple syrup
  • 1 tablespoons coconut oil
  • 2/3 cup almond milk

Instructions

  1. Combine all ingredients in bowl of mixer and mix.
  2. Scoop into waffle maker according to machine’s directions.

Jo’s Chocolate Fudge Icing

Ingredients

  • 2 1/4 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 12 tablespoons butter
  • 12 tablespoons milk

Directions

Mix sugar, butter and milk in pot on stove top.  Bring to a boil and boil for 30 seconds, stirring constantly.  Remove from stove and stir in chocolate chips.  Place pot in a pan of ice water, stirring to help cool down and thicken.

The Perfect Barbecue Sauce

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This tasty sauce was adapted from Half Baked Harvest’s copycat of Sweet Baby Ray’s.  It’s tasty, simple to make, and easily adaptable.

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Ingredients

  • 2 1/2 cups ketchup
  • 1 cup dark brown sugar
  • 1/2 cup molasses
  • 1 cup pineapple juice
  • 2 tablespoon Worcestershire sauce
  • 5 teaspoons ground mustard
  • 4 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper (more or less depending on your spice preference)
  • 1 tablespoon salt
  • 2 teaspoons pepper

Instructions

Combine all ingredients in a saucepan, heating over low heat, stirring to combine.  Serve with your favorite dish.

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