One of the reasons I love canning my own meats — besides saving money — is the convenience. It’s just so nice to be able to grab a can of “whatever” and throw a meal together. That’s what I did last night.
On the menu was stuffed green pepper and the meat of choice was chicken breast. I rotate my canned stock so as new canned chicken goes in, the older date come out. Last’s night chicken was canned just a little over a year ago.
I decided to use a bit of Carroll Shelby’s White Chicken Chili Kit to season my filling mixture. The whole point of this mix is that you can use a little or lot and fix it your way. it comes with it’s masa, a chicken seasoning mixture, dried green and jalapeno peppers and cayenne pepper. I used just a little, maybe about a third of each packet except for the cayenne (didn’t need that at all). Oh, and I added about 1 1/2 cups water.
Check it out if you’re looking for menu and recipes for using many September seasonal food. It’s budget friendly — only 99 cent — or free to borrow if you have Kindle Unlimited (such a great idea for us readers).
Be on the lookout of 7 Menus & Recipes for October toward the end of this month.
It’s been a busy few day, in between getting ready to publish my first Kindle cookbook and a 101 errands, I decided to can chicken. It isn’t as hard as it sounds. It’s mostly waiting time. It had to be done, however. A few months back I found and awesome deal of boneless, skinless chicken breast.
They’ve been in one of the freezer since. I could feel the freezer coming on. Well, that, and we’ve decided we just have to down size on the freezers. Electricity costs were frightful this summer.
It had to be done and like I said, it’s mostly time. Waiting for the heat to come up to temperature and then the processing time. That’s 90 minutes (7 quarts) and 75 minutes (14 pints), respectively for our 3500-foot elevation. In all, it took me most of of the day. In between watching the gauge, I was able to keep some proofing done. More on that later.
In the meantime, I’m putting up a video from Michigan Snow Pony who has a terrific YouTube video about canning chicken. Enjoy and let me know if you have some questions about how to can.
A few days ago I talked about making no-knead artisan-style bread. While it was a good attempt, I wasn’t completely happy. So I had to work on it. I think I’ve solved my problems.
Salt: I started with 1 tablespoon of salt per loaf. Then I moved up to two… that was way too much. And then I settled on 1 1/4 teaspoons. As Goldilocks says… “just right.”
Proofing Time: I gave it a minimal amount of time, from 6 a.m. to 3 p.m. While texture and flavor were fine, except for the salt problem, I thought I could do better. And I was right. The extra time, making it the night ahead, give a better texture and yes, flavor.
I’m happy I solve it so fast. I’ll be using this recipe a lot. If you’re searching for a bread recipes that’s easy — and do I mean easy — then check this one out. Spend a few minutes before bead and have a delicious loaf of fresh bread for dinner tomorrow.
After my son pulled out a package of moldy bread this weekend, I started to think about making my own bread. Store bought bread is marginal at best. And expensive for what you get, especially when . you want artisan-type bread. The problem is, my schedule doesn’t have much room in it for bread making. Except…
The no knead bread that’s has been making the rounds that last few years really is easy. I don’t know why I didn’t embrace it before, but now I’m on a mission.
No knead bread was introduced by Jim Lahey of Sullivan Street Bakery in New York City. It’s a simple a bread recipe as you can get, just flour, salt, yeast and water. It’s a very forgiving recipe, too. The hardest part of making this bread is the wait time. That’s probably what stopped me from making it before. I’m not that patient. That’s one of the reason I’m not calling this attempt a true success.
Nice, huh? What I liked about Alice’s recipe is that you can use any type of pot (although I did use an enamel cast iron one). I also liked her idea of putting the bread and pot into a cold oven to start.
I followed the recipe almost word-for-word with a couple of exception. I didn’t have Kosher salt so I used regular table salt and reduced it as instructed and I didn’t proof it “overnight.” ( How long exactly is overnight, BTW).
I started my recipe at 6 a.m. on Monday morning and let her sit most of the day. Around 3:00 p.m. I pulled the dough out of the bowl and placed it in the pot. I then let that set and continue to proof/rise for another two ideas. And then I baked it. Also not for the whole 1 hour. I pulled it out 10 minutes early when it reached an internal temperature of 200 degrees F.
Did you know 200 degrees F is the magic number? That was one of the little tidbits I picked up in my research.
And it didn’t taste too bad according to the hubby test. It tasted just a bit bland. It definitely needed a bit more salt and something else. More of the research I found said additional proofing helps with the test. Ah… and I’m not that patient.
This is the type of recipe you can let sit up to 14 days in the fridge, with the additional time also helping with the taste. So, my testing is continuing until I refine my recipe.
Last night I made a batch of dough. I won’t get around to forming and baking it until late this afternoon. That overnight and then some, right? Then I’m going to try a double batch like in Alice’s video. I make one half and hold the rest of the dough for a few days and see if there’s a difference in taste. After that, I’ll experience with different flours. The hubby suggest rye (geeze, all this time and I didn’t know he liked rye bread).
Ultimately, I want a recipe that’s easy to throw together, hold, and bake up as I need. Stick around because I’ll be documenting it all right here on atmuseranch.com.
I have Noreen at Noreens Kitchen to thank for this recipe. Pressure cook the bean? Sure. But everything together in one pressure cooker? Well, that was a new one for me.
They mostly worked. That’s the good news. Next time, however, I’ll cook them for another 5 to 10 minutes. They were just a little under cooked, but was my mistake. Noreen said 40 minutes and at that she also had to cook them longer. She did start off with dry, unsoaked beans, however. I thought I was playing it safe and soaked the beans beforehand.
They still needed more time.
I also used Peruano beans instead of standard Navy beans. They’re a South American staple also called mayacoba beans, They are yellow with a creamy texture. Good for baked beans.
And… the beans turned out a little juicier than I like, but a cooked them a little while longer to reduce the liquid until it was nice, sweeter and just right.
Check out my variation of Noreen’s recipe below:
Yellow Baked Beans in a Pressure Cookers
3 cups of Peruano beans (soaked overnight or with a fast soak)
1/2 pound bacon (Noreen used a full pound)
3 cups water
1 onion, diced
1 cup brown sugar
1/2 cup maple syrup (or maple-flavored syrup)
1/2 cup ketcup
1 tablespoon Dijon style mustard
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon white vinegar
Throw all the ingredients into a pressure cooker. I use a Kuhn-Rikon model I’ve had for years, while it looks like Noreen uses an new electric pressure cooker.
Follow your pressure cookers instruction. For me, I bring the pot up to temperture and hold it at it’s first red line marker. Cook for 40-minutes. Let it naturally cool down (that gives it a little more cooking time, too).
If the beans are too watery, cook over medium heat to reduce.
A note about stovetop pressure cookers: Never, never walk away. While there’s lots of safeties build into modern pressure cookers, gold old fashion diligence is still the best bet.