Don’t forget the NO-KNEAD bread

You have to plan for no-knead bread or so I find have found (active voice is always better). Besides it is so cheap if you get into it. Here’s the scoop:

new york times no knead bread

INGREDIENTS

• 3 cups all-purpose or bread flour, more for dusting
• ¼ teaspoon instant yeast
• 1 ¼ teaspoons salt
•  Cornmeal or wheat bran as needed

PREPARATION

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Colored peppers, onions, jalapeno sautéed in butter then scrambled eggs (so tasty).

Canned black beans, schmushed (or not) and then with cheese on top could be melty

Tortilla – gotta be warm.

Bacon makes it … how do you say? Yummy?

Zucchini raw zucchini cooked.

The stratigraphy of this zuch slices fried in olive oil, layered with room-temp tomato slices, like two layers, then parmesan sprinkled and that last bit of fresh basil. yum.

Zuchs and hummus comes to mind for summer.

Dude, Huevos is (are?) so easy.  This is the best way to have the flavor of corn tortillas from my experience.  Warm up some sort of salsa in the microwave, red or green but one or the other, from a jar, from a can (like enchilada sauce). Picante o no mucho picante. Get out a big cast iron gridle or frying pan, get it hot, with olive oil to sizzling, then do one or two at a time.  Slop them around getting more and more browner. As they get brown, take em off one at a time, pour microwave hot salsa first, then tortilla, then over the tortilla, salsa, tortilla, salsa … maybe four (4) or six (6). The earliest tortilla is on the bottom, the latest on top. Steno’s law of superposition. The eggs go on very top and then cheese. OMG so good. Especially good depending on the sauce

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Beans Beans the musical fruit, the more you eat the more you toot, the more you toot the better you feel, so, lets eat beans at every meal!

Three cups dry beans per week (per person) gets a bunch of bean things, like eggs and cheese  and beans and “refried” bean things like burritos.

Use an enameled cast iron pot (or other big pot), cover three (3) cups dry with water. Let set for hours til you remember, or boil for 20 minutes and let set hot for hours, basically figure out half cooked, then pour off the water, and put new, tbsp. salted water. Anna Urizar taught me to do this way back when so you don’t fart. If you use the “same “first” water you will fart, if you pour it off you won’t (theoretically).  The slow cooker might work but you still need to replace first soak or boil, especially with roommates.

Geoarchaeological Specialist at SEARCH Inc.

• Archaeological consultant for maritime archaeology with specialty in submerged prehistoric sites
• Predictive modeling, remote sensing, U/W excavation and geoarchaeologial sampling methods for submerged prehistoric sites
• Analytic Specialties: side scan and subbottom profiler remote sensing, magnetometry, GIS, chipped stone analysis, and projectile point typology
• Clovis origins; emergence of Archaic cultures
• North American Archaeology and Culture History: integration of archaeological, biological, and linguistic data