Author: Jodi & Mark Hansen
Website: http://feedproxy.google.com/~r/MarksBlackPot-DutchOvenRecipe…

A few weeks ago, I went to work as usual, and in the afternoon, I picked up an email.  It was from the Cedar Fort Publishing Company.  Intrigued, I read it.  They had seen the Black Pot, and were impressed enough to offer to talk about doing a dutch oven cookbook!  I was stunned, and thrilled.  It was kind of a Julie & Julia moment for me.

As I’ve hung around in the LDS music and arts world, I’ve met a lot of writers, and they’ve all spoken highly of Cedar Fort.  I’d heard of them before, and in fact, I already owned two of their Dutch oven cookbooks!

Through the next couple of days, I tried in vain to get a hold of them, and we played phone tag.  Finally, the following Monday, I got through, and talked with one of their acquisition editors.  She asked me to put together a proposal that she could present to her team at their next Tuesday meeting.

Yes.  Yes, of course!

The only problem was that I had no idea how to do a proposal.  I mean, I’ve written proposals… (Read the rest of this article at the following article source link for the full story)

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Author: The Klutzy Cook
Website: http://www.theklutzycook.com

Cooking bolognaise sauce in the slow cooker has become one of my new favourite recipes.  It is so easy and as with most slow cooker recipes, it’s a case of set and forget for the day.  What I also really like is that there is no messing around with softening onions, browning mince and watching the pot while regularly stirring.  No messing around – just throw all the ingredients into the slow cooker, turn it on and get on with your day.  Of course, it is also useful to make a double batch and freeze some for another night.

The recipe below is extremely flexible and fits in a 3 litre slow cooker.  Throw in whatever you would normally use for you favourite bolognaise recipe – just don’t add too much liquid as there won’t be the evaporation you would normally get on the stove top.

Slow Cooker Bolognaise Sauce

Ingredients

1kg lean minced meat (I use kangaroo or lean beef)

2 small onions, finely chopped

2 cloves garlic, crushed

1 x 425g can peeled tomatoes

1 jar pasta sauce

2…

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Author: The Klutzy Cook
Website: http://www.theklutzycook.com

Sometimes the cupboard can be looking pretty bare around dinner time and it can be a struggle to pull a meal together.  Luckily there are always a few staples that most of us have such as tinned tuna, vegetables (fresh, frozen or canned) and rice.  With that combination, it is actually easy to pull a dish together and create a version of this Creamy Tuna Mornay.

Last time I made this there were a few scraps of fresh vegetables around so I used those.  However, frozen and canned work just as well particularly for things like corn and peas.  So mix and match according to what you have on hand.

Creamy Tuna Mornay

Ingredients

1 tablespoon butter

1 tablespoon oil

1 onion, chopped

1 large stick celery, chopped

1 x 425g can of tuna in springwater

1 1/2 cups milk (approx)

2 tablespoons flour

3 cups vegies – here’s what I used:

1/2 head broccoli, cut into small florets

1 medium carrot, chopped

1 cob corn, kernels removed

Method:

Cook vegetables until just tender using a microwave or…

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Author: Jodi & Mark Hansen
Website: http://feedproxy.google.com/~r/MarksBlackPot-DutchOvenRecipe…

I love making split pea soup. It’s got to be the ultimate comfort food. For me, as a dutch oven cook, it’s especially cool because I usually do it the day or the week after I made a big, huge, delicious bone-in ham. The bone usually still has a lot of meat attached to it, and that meat and the bone is steeped in the spices and flavorings that I used on the ham. So, each time I make the soup, it’s completely unique.

As I mentioned before, this time, Brendon had the brilliant idea of putting the soup in the bread boules I was making that morning. You could use just about any bread flavor, but this time, the Italian bread was perfect. It’s got a little sweet from the sugar, but not very much. Most of the flavor is from the flour itself, added to the savory tang of the ham and the split pea soup. Amazing!

I used the same soup recipe I always use, which you can find here.

The end result is a delicious, rich, and even elegant meal.

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Author: Jodi &amp; Mark Hansen
Website: http://feedproxy.google.com/~r/MarksBlackPot-DutchOvenRecipe…

The Italian Bread

Originally, when I thought about cooking this weekend, I thought first about doing split pea soup.  This was primarily because we had a ham bone left over from a dinner a few months ago, and I always love making soup out of it.  I was also itching to make some bread, and a type that I wasn’t used to, either.

So, I busted out my “Bread Baker’s Apprentice” by Peter Reinhart, and started looking it over.  I chose to do the Italian bread.  Italian bread is an “Indirect” bread, according to Reinhart, meaning that it has a preferment before the main mixing phase.  In this case, I chose to do it overnight.

Dutch Oven Italian Bread

The Biga (I don’t know why they call it that)

• 2 ½ Cups unbleached bread flour
• ½ tsp yeast
• ¾ cup to 1 cup water at room temperature.

I mixed the ingredients above in a bowl, then turned them out onto a floured tabletop and kneaded for a few minutes until it all came together.  At this stage, I didn’t worry too much… (Read the rest of this article at the following article source link for the full story)

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Author: The Klutzy Cook
Website: http://www.theklutzycook.com

Recently I was singing the praises of pearl couscous – and here that song continues with this super tasty dish of Indian Chicken with Pearl Couscous.  The recipe appeared in our local Sunday paper soon after writing the post so it was not one that I could pass up.  Plus, it was singing the praises of the dish as an “anti-inflammatory boost” – something that never goes astray in the cooler months.  This is a result of all the spices and herbs so don’t leave them out.

Basically the dish incorporates Indian flavours  with chicken, vegetables and pearl couscous and is quick and easy to make.  What I also really like is that it’s all done in one pan (like One Pan Chicken with Spinach) which minimises clean up and pot juggling.

The original recipe called for red capsicum, but I had heaps of green on hand so used those.  You could easily mix and match the vegetables according to what is on hand.  The kids really like the texture of the pearl couscous so give this a go and give the…

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