Slow Cooker Chicken Tikka Masala

3 lbs. chicken meat, cut into chunks
1 large onion, diced
1 Tbls. minced garlic
2 Tbls. minced fresh ginger
4 cups pureed tomato
1 1/2 cups plain yogurt
2 Tbls. olive oil
2 Tbls. garam masala, or a curry spice mix
1 tsp. turmeric powder
1 Tbls. cumin
1/2 Tbls. paprika
2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 cup half-and-half
3 Tbls. corn starch
2 Tbls. lemon juice

Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper into the crock pot. With a spatula, stir to combine everything and make sure the chicken is coated well.

Cover and cook for 8 hours on low (or 4 hours on high).

At the last 20 minutes, whisk the corn starch and cream together, then pour into the crock pot and cook for the remaining time. Drizzle the lemon juice over.

Serve over cooked rice.

Barley Bread

2 cups warm water or barley tea
3 cups whole wheat or white wheat flour
1 cup barley flour
2 tsp dry yeast, or .6 oz fresh yeast
2 tsp molasses (honey or maple syrup are also acceptable)
1 cup rolled barley
1 tsp. salt
1 Tbls. oil


Mix the molasses with 1 cup water/tea in a small bowl. Sprinkle in the yeast and let it proof until foamy.

Mix 1 cup water/tea with 1 cup wheat flour, the barley flour, and 3/4 cup rolled barley. When the yeast is foamy, add that in and stir it all up. Let it rise until roughly doubled.

Add in the rest of the flour (2 cups), the salt, and the oil. Knead for about 10 minutes until smooth and elastic, kneading in flour as necessary. Let rise, oiled, in a warm place, until about doubled again (but not for too long!).

Meanwhile, soak the remaining 1/4 cup of rolled barley in 2 Tbls. water or tea.

Form the dough into a loaf. Smooth the wet barley onto the top, encrusting it into the dough. Place in an oiled loaf pan and cut a slit along the top of the loaf.

Spray inside your oven or put a pan of water in there. Put in the dough and set the oven to 350. Bake (including preheat time) for 50-60 minutes.

Slow Cooker Korean Pork and Potatoes

3 lbs pork (or chicken), cut into small pieces
1 1/2 lbs petite potatoes, or larger potatoes cut up
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup vegetable stock
1/4 tsp. salt
1 Tbls. coconut oil
1 Tbls. sesame oil
1 Tbls. minced garlic
1 Tbls. minced fresh ginger
1/4 tsp. red pepper flakes
2 tsp. corn starch

Put all ingredients except corn starch in the crock pot, stirring to coat all the meat and potatoes. Cook on low for 6 hours or high for 3 hours. When there are about 20 minutes left, take out some of the liquid and stir the corn starch into it, then stir the mixture into the crock pot.

You can add other vegetables or make some as a side.

Sausage & Greens Dirty Rice

3 1/4 cups water
1/2 cup minced onion
1 Tbls. Creole seasoning or other spicy mix
1/2 Tbls. minced garlic
1 Tbls. soy sauce
1 Tbls. butter or coconut oil
2 cups minced kale, spinach, swiss chard, or orach
1 lb. ground sausage
1 1/2 cups rice

Bring water to boil in a pot over high heat. Add onion, seasoning, garlic, soy sauce, and butter/oil, stirring until mixed. Add the greens, sausage, and rice. Stir to break up the sausage into small bits. Reduce heat to low, cover, and simmer for about 25 minutes or until the rice is done. Remove from heat and let repose, covered, for another 5 minutes before serving.

Orange Julius

6 ounces (1/2 can) frozen orange juice concentrate (You can use whatever frozen juice concentrate you want. Omit powdered sugar if the juice has added sugar.)
1 cup milk
1 cup water
1/4 cup powdered sugar
1 teaspoon vanilla extract
Ice cubes, as many as needed for desired consistency

Combine all the ingredients except the ice cubes in a blender and process until smooth and frothy. Add the ice cubes and blend until smooth.

Sausage Bread

Bread:
2 tsp dry yeast or .6 oz cake yeast
2 tsp sugar
2 cups warm water or vegetable stock
1 Tbls salt
4 cups whole wheat flour
1 tiny pinch of lavender buds
1/2 tsp fennel seed
1 tsp thyme

Filling:
1 pound ground sausage
3/4 cup grated or minced onion
1/4 cup grated carrot
1 tsp minced garlic
1/2 cup (4 oz) cream cheese

1 egg for glaze

Stir together the sugar, yeast, and water/vegetable stock. Stir in the flour, 1 cup at a time. With the last cup, add in the salt and herbs. Knead on a floured countertop until the dough is smooth and less sticky. Coat the dough with oil, place in an oiled bowl, cover with plastic wrap, and let the dough rise for 30 minutes.

While the dough is rising, cook the sausage, onion, carrot, and garlic in a pot over medium heat. Cook until the sausage is mostly browned. Some pink is ok, as it will be cooked again. Cut the cream cheese into chunks and stir it into the meat mixture.

Line a baking sheet with parchment paper. Roll the dough out into a rectangle taking up the whole space of the baking sheet, then place the filling along the middle 1/3 of the dough, leaving about 1 1/2 inches of free space at the ends. Cut slashes along the sides of the dough.

 

Fold the short ends over the filling, then fold each fringe piece of dough over the middle, alternating sides and stretching at a diagonal to create a braided look. Pinch closed any large gaps in the dough. Cover with plastic wrap and let rise another 30 minutes.  Towards the end, set the oven to preheat to 350 F.

When the dough is done rising, beat an egg and brush it all over the loaf.

Bake for 20-25 minutes.