222 press low Recipes

chicken breasts (trimmed of excess fat and skin), vegetable oil, jalapeno chiles, poblano chiles (stemmed, seeded, and cut into large pieces), anaheim chilies (stemmed, seeded, and cut into large pieces), onions, cut into large pieces, garlic cloves (medium, minced or pressed through garlic press), ground cumin, ground coriander, cannellini beans, rinsed and drained, low sodium chicken broth, fresh lime juice (about 2 to 3 limes), cilantro leaf, minced, scallions, white and light green parts sliced thin

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

boneless skinless chicken breast , fat discarded,rinsed and patted dry,and cut in 1/4 x 2 inch strips, seasoning salt (preferably lawry s seasoned salt without msg), fresh ground black pepper , plus additional to taste, garlic granules, white wine worcestershire sauce, bacon, diced, extra virgin olive oil , if needed, onion , quartered lengthwise,then sliced crosswise, mushrooms, cleaned and sliced or 2 (4 oz) jars sliced mushrooms, undrained, low sodium chicken broth, garlic, pressed or finely minced, chicken bouillon granule, to taste,rather than adding salt, sweet paprika, more to taste, chopped fresh basil leaves or 1 tsp dried basil, lightly crushed, freshly grated nutmeg, salt (optional), flour, whisked with, sherry wine , and, brandy, chopped fresh italian flat leaf parsley, low-fat sour cream, uncooked wide pasta , cooked in boiling salted water until al dente as accompaniment

potatoes ., hard boiled eggs ., celery stalks with leaves chopped ., parsley chopped ., big onion chopped ., spring onion thinly sliced ( green and white )., garlic pressed ., little leek cut in 4 in the lenght , then chopped., green bell pepper chopped ., heavy cream ( low fat preferable )., mayonnaise ( low fat preferable)., mustard ., lemon juice ., dill chopped ., salt and pepper to taste., drops tabasco (optionnal)., paprika .

yellow split peas, light coconut milk, low sodium vegetable broth, yellow onion , slices, garlic cloves, pressed, fresh ginger, turmeric, salt, cilantro, for garnish

extra virgin olive oil, onion, sliced, red bell pepper, seeded and julienned, green pepper , such as ancho,anaheim,or bell,seeded and julienned, hot pepper , such as jalapeno or serrano,seeded and minced, sliced mushrooms , such as crimini or portobello, sliced pressed baked tofu (preferably savory or hickory-smoked flavor), salt, nonfat whole wheat tortillas, warmed, low-fat sour cream (optional), salsa, chopped fresh tomato, avocado, scallion

frozen chicken breasts, sprite, low sodium soy sauce, vegetable oil, pressed garlic, black pepper, prepared horseradish

fat free cream cheese, softened, nonfat milk, water-packed artichoke hearts, drained, dry vegetable soup mix, garlic clove, pressed, lemon juice, fat free sour cream, grated fresh low-fat parmesan cheese (optional)

kosher salt or 1/2 cup table salt, granulated sugar, bone in chicken thighs, skin and excess fat removed (about 3 1/2 lb), sandwich bread, cut into 1/2-inch dice (about 3 cups), unsalted butter, melted, dried flageolet beans or 1 lb dried great northern beans, picked over and rinsed, onion, peeled and left whole, head garlic , outer papery skin removed and top 1/2 inch sliced off, table salt or 2 tsp kosher salt, ground black pepper, bacon, chopped medium, boneless pork loin roast (blade-end) or 1 lb boneless boston butt, trimmed of excess fat and silver skin and cut into 1-inch pieces, onion, chopped fine, garlic cloves, minced or pressed through garlic press, diced tomatoes, drained, tomato paste, fresh thyme, bay leaf, ground black pepper, chicken stock or 3 1/2 cups canned low sodium chicken broth, dry white wine, kielbasa , halved lengthwise and cut into 1/4-inch slices

extra-virgin olive oil, extra-virgin olive oil for drizzling, pancetta or bacon, chopped fine, onion , chopped fine (about 1 cup), rib celery , chopped fine (about 2/3 cup), garlic , minced or pressed through garlic press (about 1 heaping tbsp), dried oregano, red pepper flakes, anchovy fillets , minced to paste (about 1 tsp), diced tomatoes with liquid, parmesan cheese rind , about 5 inches by 2 inches, cannellini beans , drained and rinsed, low-sodium chicken broth, salt, orzo or other small pasta (ditalini, tubetini, conchigliette), chopped fresh parsley leaves, ground black pepper, grated parmesan cheese (about 1 cup)

table salt, dried cannellini beans (about 2 cups), rinsed and picked over, celery ribs, bay leaf, fresh thyme, fresh french garlic sausage (see note ), salt pork , rinsed of excess salt, vegetable oil, pork shoulder , cut into 1-inch chunks, onion , chopped fine (about 1 1/2 cups), carrots , peeled and cut into 1/4-inch dice (about 1 cup), garlic , minced or pressed through garlic press (about 4 tsp), tomato paste, dry white wine, diced tomatoes, low-sodium chicken broth, ground black pepper, high-quality white sandwich bread , torn into rough pieces, chopped fresh parsley leaves

kosher salt or 1/2 cup table salt, granulated sugar, bone in skinless chicken thighs , excess fat removed (about 3 1/2 lb), sandwich bread, cut into 1/2-inch dice (about 3 cups), unsalted butter, melted, dried flageolet beans or 1 lb dried great northern beans, picked over and rinsed, onion, peeled and left whole, head garlic , outer papery skin removed and top 1/2 inch sliced off, table salt or 2 tsp kosher salt, ground black pepper, bacon, chopped medium, shoulder lamb chops , trimmed boned and cut in 1-inch pieces, onion, chopped fine, garlic cloves, minced or pressed through garlic press, diced tomatoes, drained, tomato paste, fresh thyme, bay leaf, ground black pepper, chicken stock or 3 1/2 cups canned low sodium chicken broth, dry white wine, andouille sausage , halved lengthwise and cut into 1/4-inch slices

olive oil, worcestershire sauce, balsamic vinegar, reduced sodium soy sauce, garlic cloves, pressed, salt, black pepper, thyme, portabella mushrooms, frozen spinach, artichokes, olive oil, shallots, chopped finely, garlic cloves, pressed, parmesan cheese , plus, grated parmesan cheese, unseasoned dry breadcrumbs, low-fat ricotta cheese, lowfat mozzarella cheese, worcestershire sauce, salt and pepper

bone-in skin-on chicken thighs (about 3 lb, trimmed of excess fat and skin), salt & fresh ground pepper, olive oil, onion, halved and sliced about 1/4 inch thick (about 2 cups), tomato paste, garlic cloves (minced or pressed through garlic press, about 1 tbsp), anchovy fillet, minced (about 1 tsp), diced tomatoes, low sodium chicken broth, dry red wine, red pepper flakes, chopped fresh thyme leaves, bay leaf, green beans, ends removed and cut in half, balsamic vinegar

chicken broth, low sodium, chicken broth, low sodium, onion, chopped, garlic, coarsely chopped, tomato paste, rosemary, fresh, chopped (1/8 dried ), salt to taste, pepper to taste, lima beans, rinsed and drained, onion, chopped, chicken broth, low sodium, garlic, medium, pressed, salt to taste, pepper to taste

chicken broth (use fresh, canned low-fat or low sodium , whatever you like), salt (to taste), thyme (or 1/2 tsp dried ), bay leaf, olive oil, garlic cloves, pressed (i use up to 15 cloves), fresh green beans, cut into 1 1/2 inch lengths (basically cut so they will fit on a soup spoon), egg, parsley, crouton (or crostini, optional)

butter, mushrooms, finely chopped, carrots, finely shredded, zucchini, finely shredded, garlic, minced or pressed, basil, fresh,minced, low fat cottage cheese, nonfat milk, fresh low-fat cheese ravioli

ground chuck, beef heart, minced, minced onion, garlic pressed, tomato paste (small can), yellow mustard, worchestershire sauce, cider vingar, hot sauce, sugar, dried onion, salt, celery seed, ground cumin, black pepper, chili powder, paprika, cinnamon, oregano, cocoa, low sodium beef broth, butter, flour