Dueling Slow Cookers

One of the best things about fall is the food. Comforting stews, soups, and casseroles taste better than ever this time of year. Today I embraced this awesomeness via a fabulous tortilla pork chili, full of garden fresh tomatoes and peppers and served over ancho chile-spiced spaghetti squash. Since we had a busy day planned, I decided to put my slow cookers to work while we got other stuff done. One slow cooker—my bigger one—cooked the chili, while the smaller one took care of the squash. It was the delicious—and easy! The texture of the spaghetti squash was awesome with the chili. Here's what I did:

Slow Cooker Tortilla Pork Chili

1. Toss about 1 pound cubed pork shoulder in 1 tablespoon of olive oil and these spices:

• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon garlic powder
• 1 teaspoon ancho chile powder
• 1 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground black pepper

2. Brown pork in a large hot skillet. When browned, add 2 onions, chopped, and continue cooking until onions are slightly translucent, about 5 minutes. 

3. In the slow cooker, stir together:

• 2 cups chopped fresh tomatoes
• 1 to 2 cups chopped fresh peppers such as jalapenos, bell peppers, poblanos, or anaheims
• 2 cans drained beans (I used black beans and cannelini beans, but any will work.)
• 2 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon coriander

4. Stir in the pork mixture. Top with a layer of tortilla chips. Cover and cook on low for 7 to 8 hours.

5. Meanwhile, cut a spaghetti squash in half crosswise. Remove seeds. Drizzle inside with olive oil. Sprinkle with salt and ground ancho chile. Place in the slow cooker cut side up. Pour 1 1/2 cups water around the sqash. Cover and cook in high for about 2 hours then low for 4 to 5 hours. Note: You can cook the squash on a lightly oiled baking sheet, cut sides down, in the oven at 375°F for about 1 hour.

6. To serve, scrape the flesh of the squash into a bowl. Drizzle with additional olive oil and/or butter. Season to taste. To thicken chili, stir in additional tortilla chips, crushed; let stand for 6 minutes. Stir about 1 cup chopped cilantro into chili. Season to taste with salt and pepper. Serve over spaghetti squash with additional tortilla chips, cheese, and sour cream. 

Bring on the Bread!

Lately I've really had an aversion to grocery store sandwich bread. This was causing problems when it came time to I make one of my favorite summertime treats—a simple heirloom tomato sandwich with extra mayo. It didn't matter which bread or type of bread I brought home—they tasted sweet due to all the sugar the contained. (I am pretty sure they are adding more than they used to.) Well, it was distracting me so much from enjoying sandwiches that I challenged myself to learn to make really good sandwich bread so I wouldn't need to buy it. I am happy to report SUCCESS! After a couple dry and/or crumbly loaves, I created soft and tender yet sturdy sandwich bread, perfect for tomato sandwiches. The best part? The recipe can easily be adapted to make everything from multi-grain bread to white bread. Yessssssss!

Sandwich Bread

Here is my multi-grain bread. It contains 16 different kinds of grains and seeds!

1. In a medium bowl, combine any or all of these :

• 1/2 cup whole wheat flour
• 1/4 cup semolina flour
• 1/4 cup rye flour
• 1/4 cup barley flour
• 1/4 cup cornmeal
• 2 tablespoons rice flour
• 2 tablespoons vital wheat gluten (with vitamin C)

2. Add enough all-purpose flour to equal 20 ounces. 

3. Place in the bowl of a stand mixer:

• the flour mixture
• 1 1/4 cups warm water
• 2 tablespoons honey
• 1 tablespoon + 1 teaspoon dry yeast
• 2 egg yolks

This is the wheat-oat variation. It's simply delish!

4. Put on the paddle attachment and stir for 1 minute, just until combined. Let rest 10 minutes. 

5. Change to the dough hook . Add 2 tablespoons shortening, 1 tablespoon olive oil, and 1 tablespoon fine sea salt. Knead for 4 minutes, scraping down the dough ball as necessary. Add a mixture of any or all of the following:

• 1 cup cooked wheat berries
• 1/4 cup quinoa
• 1/4 cup millet
• 1/4 cup old-fashioned oats
• 2 tablespoons toasted wheat germ
• 2 tablespoons coarsely chopped roasted sunflower seeds
• 1 tablespoon sesame seeds
• 1 tablespoon flax seeds
• 1/2 teaspoon poppy seeeds

6. Knead for 4 more minutes. Gather into a ball; return to bowl, seam side down. Cover and let rise until doubled, about 1 1/2 hours. 

7. Punch dough down. Let rest 5 minutes. Place into 2 well-greased loaf pans (I prefer metal ones). Let rise for 45 minutes. Meanwhile, preheat oven to 375°F. Brush beaten egg white onto tops of loaves. Sprinkle with oatmeal. 

8. Bake for about 45 minutes, or until they sounds hollow when tapped. Cool in pan for 5 minutes. Remove from pans and let cool on a wire rack.

* To make wheat-oat loaves: For the flour mixture, use 1 cup whole wheat flour plus enough all-purpose  flour to equal 20 ounces. Add 1/2 cup old-fashioned oats after the first 4 minutes of kneading. 

* To make simple white bread. For the flour, use 20 ounces all-purpose flour. Knead for 8 minutes after  adding the shortening, olive oil, and salt. Gather into a ball and let rise as directed.