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Ingredients
  • 2 sticks of butter
  • 1 onion finely diced
  • 4 carrots thinly sliced
  • 3 cloves garlic
  • 1/2 lemon juiced
  • 1 cup chicken stock
  • 1 pound prawns, de-veined, but not shelled
  • 1/3 cup cream
  • 1 tsp dried parslely
  • cracked black pepper
  • 1 packaged spaghetti cooked

Preparation
  1. Dice the onions and thinly slice carrots on mandolin.
  2. Cook the onions and carrots in the butter over medium heat until onions are translucent
  3. Add garlic cloves crushed, stock and prawns. Cook about 10 minutes
  4. Add cream and seasonings. Simmer 5 minutes.
  5. Toss with cooked pasta.
  6. Serve.

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Nutrition
When a recipe starts with 2 sticks of butter, I just go with it and don't look at the calories. 

Tips
Leaving the shells on the prawns makes for a messy dish, so you'll need empty bowls for the shells and plenty of napkins, but the extra flavor is worth it. If you don't want the mess, just shell the prawns.
 
 
One of the most important things I have learned as an at home dad is that children are hungry. Always. You need to be prepared. No, seriously I mean prepared. Like you are preparing for war or you get melt down city and cranky tantrums that threaten to expose your parenting deficiencies post haste. You do not want those stern looks from the mothers at the swim practice because you weren't prepared. Failing all of "man"kind once again!

Nor do you want to drive into another fast food joint and unload your wallet on food that will only last about 20 minutes until the next emotional outburst. I have come to believe that these hungry, emotional responses from kids are what has driven the explosion in fast food, prepackaged sugar snacks and "nutrition bars". None of which is really good for our kids. 

What I do is overcook and carry. Make more food than your family can eat in one meal and carry extra with you whenever possible.  (Get a good portable cooler...sort of a food security blanket.)


The first step is to have extra basic ingredients. One of my favorite quick foods is fried rice, but the important part is that you need cold precooked rice. So, always make extra rice and store it covered in the refrigerator. And I am not talking about keeping extra Chinese take out rice in those nasty card board boxes. You only end up with rock hard, flavorless construction material if you do that. Put that rice in a different sealed container.

Once the kids are hungry, you can have a pretty nutritious meal within a few minutes. Here's my basic recipe.

Ingredients
1 1/2 cups cooked and refrigerated rice
1 tablespoon vegetable oil
1 egg
1 tsp soy sauce
2-3 drops fish sauce

Optional Ingredients
1/8 cup precooked diced chicken
1/8 cup precooked vegetables (scallions, carrots, broccoli, celery, onion, peppers are all good options)
1/4 cup finely diced lettuce

Preparation
  1. Heat a cast iron or non stick pan until it is very hot. You could use a wok too.
  2. Add the oil and let it heat a bit.
  3. Add the rice and start to heat. 
  4. Add optional precooked chicken or vegetables finely diced.
  5. While the rice is heating combine the egg, soy sauce and fish sauce and whisk quickly.
  6. Add the egg mixture to the rice and stir quickly until set.
  7. Add optional lettuce and wilt.
  8. Serve.

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Nutrition
2 Servings
Approximately 250 calories per 3/4 cup.
Reduce calorie count if vegetables are added.

Tips
The trophy wife hates the lettuce added at the end. I learned that trick from an old Chinese home style cook book. I love the flavor and the texture. So I only add it to mine!
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This is one of my all time favorite breads. It is soft with a great crumb, crunchy crust, and a bit of sweetness. Perfect for toasting, with soup, or just for sandwiches.

Ingredients
  • 2 cups all purpose flour (I've used Dakota Maid, King Arthur, and Ultra Grain)
  • 2 cups whole wheat white (I used King Arthur)
  • 1/2 tsp quick rise yeast
  • 1 3/4 tsp table salt
  • 2 cups and 2 tablespoons tepid water
  • 4 Tablespoons honey
Preparation
  1. Mix dry ingredients in a bowl. Dissolve honey in water, add to dry ingredients and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour. 
  2. Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 8-9 hours. I put my oven on 180 and place the bowl on top of the stove.
  3. After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1 hour. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
  4. After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round tight ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet. 
  5. Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
  6. Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
  7. Consume with loads of butter!
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Servings
About 12-15 servings.

Nutrition
About 120 calories per slice before the butter and depending on slice size.

Tips
  • I start my bread in the morning and by dinner time I have a wonderful loaf.
  • Once sliced, face it down on a piece of parchment or lightly waxed paper and wrap the loaf in a flour sack towel.
 
 
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Ingredients
  • 2 cups all purpose flour (I've used Dakota Maid, King Arthur, and Ultra Grain)
  • 2 cups whole wheat white (I used King Arthur)
  • 1/2 tsp quick rise yeast
  • 1 3/4 tsp table salt
  • 2 cups and 2 tablespoons tepid water
  • 1 1/2 Tablespoons honey
  • 1 Tablespoon white sugar
Preparation
  1. Mix dry ingredients in a bowl. Dissolve honey and sugar in water, add to dry ingredients and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour. 
  2. Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 8-9 hours. I put my oven on 180 and place the bowl on top of the stove.
  3. After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1-2 hours. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
  4. After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round tight slightly flattened ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet. 
  5. Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
  6. Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
  7. Consume with loads of butter!


Servings
About 12-15 servings.

Nutrition
About 120 calories per slice before the butter and depending on slice size.
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This is what the dough looks like after it has been folded on the counter.
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The crust is incredible on this bread and the flavor is absolutely yummy! It doesn't taste like a heavy or sugary bread. It is smooth with a light texture and a crunchy crust.
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Tips
  • You don't need a fancy Dutch oven for this. I happened to have an inexpensive dutch oven from Costco. It is an 8 quart oval, but I noticed it is no longer available. I think it tends to be a seasonal item. They do also have a round 6 qt which I think could work as well. Or like many people just use a stock pot with a lid or a roasting pan with a high enough cover. Anything that will take the heat!
  • Click here to see how to shape a boule or round ball loaf.
 
 
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My grandmother made the most incredible Swedish Limpa or rye bread that ever existed. It wasn't your typical heavy rye. It was light, sweet, aromatic, and delicious. As my exploration of quick no knead breads in a pot go, I developed this lovely little rye bread recipe. It ain't grandma's, but it is light and delicious.
Ingredients
  • 3 cups all purpose flour
  • 1 cup Rye flour
  • 1/2 tsp quick rise yeast
  • 1 3/4 tsp table
  • 2 cups and 1 tablespoons tepid water 
  • 2 T brown sugar dark/medium
  • 2 T molasses

Preparation
  1. Mix dry ingredients in a bowl. Dissolve molasses and sugar in the water, add to dry ingredients and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour. 
  2. Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 9 hours. I put my oven on 180 and place the bowl on top of the stove.
  3. After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1-2 hours. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
  4. After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round flat ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet. 
  5. Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
  6. Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
  7. Consume with loads of butter!


Servings
About 12-15 servings.

Nutrition
About 120 calories per slice before the butter and depending on slice size.
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Helpful Hint
I keep my bread  loosely wrapped in a flour sack towel. This way it stays fresh and the outer crust stays crispy. You could also use parchment paper or lightly waxed paper to wrap the loaf and then wrap with the towel.

Link to our original white bread in a pot recipe.
 
 
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This winter is cold: -20 F today. When you step outside, you never hear anybody say, "But it's a dry cold!" Think about it. We rationalize warm temperatures, but not for the cold. Honestly, the humidity makes no difference. If it's cold, it is cold. So, in order to stay warm, I decided to embark on a several month quest to make the perfect home baked bread. But remember, I'm lazy and wanted bakery quality bread with no mess, no fuss, and no effort. What I learned, was...well, humidity matters. Of course it does.

My quest lead me to the "bread in a pot" or "no knead bread" craze that happened a few years ago. The craze was started after an adapted recipe from Jim Lahey of the Sullivan Street Bakery was written about in the New York times. I also found wisdom from the Kitchn and the Beekman Boys recipes. All of these sources confirmed that more water and humidity during baking make for one of the easiest and tastiest bread making methods. 

So, after weeks of tweaking, I came up with my own unique recipe that works for my family of 4. The method is pretty simple. Mix up the dough. Let it rise. Turn it out to rise a second time. Quickly form into a round shape. Throw it in a very hot pot. Bake in the oven. Consume! We go through a loaf every two days, so I can do up a batch every other day and for a few cents a day we get to enjoy bakery quality bread. This is the basic white bread recipe. You will be able to find other recipes on this site in the weeks to come.

BASIC WHITE BREAD IN A POT
Ingredients
  • 4 cups all purpose flour (I've used Dakota Maid, King Arthur, and Ultra Grain)
  • 1/2 tsp quick rise yeast
  • 1 3/4 tsp table salt
  • 2 cups and 2 tablespoons tepid water
Preparation
  1. Mix dry ingredients in a bowl. Add water and mix with rubber spatula until well combined and lumpy. It should be wet in appearance, but not glossy. Adjust water as needed depending on type of flour. 
  2. Spray oil the dough and inside of bowl. Turn over in the bowl and spray the opposite side too. Cover in plastic wrap and towels. Place in warm (about 72-76 degrees F) to rise about 6-8 hours. I put my oven on 180 and place the bowl on top of the stove.
  3. After rising, turn out onto a lightly oiled counter. Fold over twice. cover in plastic and a towel. Let rise an additional 1-2 hours. Turn oven on to 450 degrees F with Dutch oven and lid inside to heat it up.
  4. After second rise, turn dough out onto a lightly floured counter top and quickly shape into a boule or round flat ball shape by gently pulling the dough under. You will need to flour your hands a bit. Just use enough flour to make the dough less sticky. Do not over flour as you need the dough to remain wet. 
  5. Remove the Dutch oven from the oven and remove the lid. Plop the dough in the hot dutch oven seam side down. Cover and return to oven and bake for 30 minutes covered. This is the steam heat that creates the crunchy outer crust. Then remove the cover and bake an additional 15 minutes uncovered.
  6. Remove loaf from Dutch oven and let cool lightly covered with a flour sack towel.
  7. Consume with loads of butter!


Servings
About 12-15 servings.

Nutrition
About 120 calories per slice before the butter and depending on slice size! lol
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Links to our other no knead breads in a pot:
Light Rye