Recipe C H I L I ➰ ➰ 2 lbs. of ground beef or turkey 30 oz of stewed 🍅 tomatoes 16 oz of diced tomatoes 🍅 5 cloves of chopped garlic 🧄 1 large chopped sweet onion 🧅 2 16 oz cans of Trader Joe’s Kidney Beans 2 16 oz cans of Trader Joe’s Black Beans 1 or 2 scotch Bonnet Peppers (2 makes it xtra hot) Ground Cumin 1 tablespoon Ground Tamaric 1 tablespoon 1 tablespoon of oregano 🌿 *optional : 🥑 ➰ Grill the ground meat with 1/2 the garlic 🧄 and 1/2 the onion, cumin tamaric until toasty brown. (About 4-5 min) ➿ Into the crockpot Stewed Tomatoes 🍅 Diced Tomatoes 🍅 Rest of the chopped Garlic 🧄 and 🧅 Finished ground meat Chopped scotch bonnets All the beans ! Cook for 7-8 hours on medium low 💕💕💕💕💕💕💕💕💕
No-knead bread is a method of bread baking that uses a very long fermentation time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the crust by baking the bread in a Dutch oven or other covered vessel.
How To Make No-Knead
Once out of the oven, let the bread cool for at least 10 minutes before slicing and serving. Any bread not slathered in butter and devoured immediately should be tightly wrapped and stored at room temperature where it keeps for about three days. After that? Cut it into cubes for the best croutons of your life. Almost as good as Olive Garden Croutons.
Yield: Makes 1 loaf
Ingredients
1 pound all-purpose flour (about 3 cups) plus more for sprinkling
2 teaspoons salt
3/4 teaspoon active dry yeast
1 1/2 cups lukewarm water
Equipment
Large bowl
Plastic wrap or kitchen towel
Large Dutch oven with oven-safe lid
Parchment paper
Whisk
Instructions
Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy like dough.
Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.
Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see this video for basic instructions). Cover with a kitchen towel and let rise for 1 hour more.
Preheat the oven and the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.
Transfer the loaf to the preheated Dutch oven.The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.
Cover and bake for 30 minutes. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes.
Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.
Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.
