Chicken, Broccoli Peanut Curry

 This is written for an Instant Pot, but it's just a slow cooker recipe. So if you don't have one, just put it in a slow cooker.

1 tbs olive oil

1/2 cup chopped green onions

4 cloves garlic, minced

2 inch piece of fresh ginger, minced 

2 lbs skinless, boneless chicken thighs, cut into pieces

2 cups chicken broth

1/2 cup peanut butter

2 tablespoons soy sauce

2 tablespoons red curry paste

3 cups broccoli florets

1 cup sliced carrots

1 tbs cornstarch

2 tbs cold water

rice

cilantro

1/4 cup chopped green onions

chopped roasted peanuts

Directions

Select saute on the instant pot and adjust to normal. Add oil and sauté onion, ginger, and garlic. for one minute. Press cancel and add chicken, broth, peanut butter, soy sauce, and curry paste. Stir. Cover with lid and open the pressure release valve.

Select slow cook, adjust to MORE and cook for 2 hours or until chicken is done. Stir in the broccoli and carrots and cook, covered, for an additional 30 minutes. 

Press cancel. Combine the cornstarch and water and stir into pot. Select sauté and cook for 2-3 minutes or until slightly thickened. 

If cooking in a slower cooker, just slow cook the onions, garlic, ginger, chicken, peanut butter, soy sauce, and curry paste for 2 hours on high. Then add the broccoli and carrots and cook until crisp tender. thicken with the cornstarch.

Serve over rice and topped with green onion, cilantro, and peanuts. 

Garlic and Oregano Pizza Dough

 Ingredients

• 4 cups flour
• 3 tsp. instant yeast
• 2 tsp. salt
• 2 tsp. baking powder
• 2 Tbsp. oregano
• 1-2 Tbsp. minced garlic 4-8 garlic cloves
• 2 Tbsp. olive oil
• 1 1/2 cups warm water 90-110F

Instructions

1. Add all the ingredients to the bowl of a stand mixer. Mix with the hook attachment until the ingredients come together to form a ball. If it is too sticky, add a small amount of flour. If it is too dry, add a bit more water
2. Continue to knead with the hook attachment for 2-3 more minutes.
3. Put a teaspoon or so of olive oil in the bottom of the bowl and roll the ball of pizza dough in it, coating all sides. Place the ball of dough in the bottom of the bowl, and cover it with a light towel or plastic wrap. Let the dough rise for 30 minutes, or until it has doubled in size.
4. Sprinkle some flour on a clean surface, punch down your dough, and put the dough onto the floured surface. Split the dough into two halves and set aside one. Work with the first half by gently flattening it with the palms of your hands. Add flour as needed if it sticks to the table. Use a rolling pin to create a round dough, or whatever shape you’d like.
5. Preheat the oven to 425F. Lightly oil a heavy baking sheet. Place the rolled out dough onto the baking sheet. Cover with a towel or plastic wrap and let rise another 20 minutes.
6. While it is rising, prepare your toppings, including sauce, cheese, pepperoni, olives, sausage, peppers, etc. Once the dough has had its second rise, place all the toppings on it.
7. Put into the preheated oven and bake for 13-15 minutes.
8. While the first pizza is in the oven, start working with the second pizza dough half so it’s ready to get in the oven soon after the first comes out.

This was from https://feedingourflamingos.com/garlic-oregano-pizza-dough/