Posts Tagged ‘bread’

St. Patrick’s Day Feast

Since St. Patrick’s Day was on a Wednesday, I decided to make a few Irish favorites instead of going out and getting wasted.

First up is Oven Roasted Cabbage. It was really simple to make and turned out fantastic.

Ingredients:
1 head of cabbage
olive oil
salt and pepper to taste

Cut the cabbage into wedges (or more or less, depending on the size of your head), and spread them out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 400 for 20 min, then stir cabbage and roast for an additional 10-20 min, until the edges are brown and crispy.

Next up is Colcannon. I had never heard of this dish until I saw it on Tastespotting. It’s a little more labor intensive, but it was worth it.

Ingredients:
Fruity extra virgin olive oil, as needed
3 cups of warm cooked potatoes- leftovers work beautifully for this
3/4 cup or so warm plain hemp, nut or rice milk
Sea salt and fresh ground pepper
4 cloves garlic, minced
2 rounded cups thinly shredded cabbage- I used both green and purple cabbage
1 medium carrot, peeled and shredded thin
5 scallions (spring onions), sliced- reserve a few slices for garnish
3/4 cup chopped roasted green chiles- mild or spicy

Preheat the oven to 350 degrees F. In a large mixing bowl, mash and whip the warm potatoes with the warmed hemp milk until creamy smooth. Drizzle with olive oil, to taste; and season with sea salt and ground pepper. Stir in. Taste test for seasoning. Set aside. In a skillet, heat a dash of olive oil over medium-high heat and add the garlic. Stir for less than a minute. Add the shredded cabbage, carrots and scallions. Cook and stir for a few minutes- just until the cabbage has wilted and softened a bit, but still tender-crisp. Stir in the green chiles and remove from heat.
Add the cabbage skillet mixture to the smashed potatoes and stir together. Spoon the colcannon into a casserole dish and cover. Bake at 350 degrees F for 20 to 30 minutes, until piping hot. Serve with a garnish of sliced scallions.

And last but not least, I made some bread to go with it. I was planning on making Irish Soda Bread, but once I started getting the ingredients together I realized I didn’t have baking powder! So I just made another loaf with the recipe I’ve posted here.

You might be wondering where the protein is in this meal, well I ended up not making one because all this was enough as is. It was very filling and very good!

Pinto Beans and Fresh Bread

I had a busy day today. We went and got a bunch of plants and seeds and planted them and then I made yummy pinto beans and bread. The bread turned out the be the best I’ve ever made and I’ll definitely make it again.

I got this recipe from vegweb.com but cut in in half because even though this bread is great it’s hard for 2 people to eat 2 loves before they go bad.

Easy Big Bread

Ingredients:
2 packs of yeast
1/4 cup warm water
2 cups hot water
3 tablespoons turbinado (I used regular sugar)
1 tablespoon salt
3 cups flour
1/3 cup vegetable or corn oil
3 cups flour

This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the turbinado, salt, flour, and oil are measured in the exact amounts called for. Pour warm water into a small ceramic bowl and add the yeast. Set aside. In a large mixing bowl, pour hot water over the turbinado and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes.
On a lightly floured cutting board or countertop, divide the dough into half. (This is when I recruit someone to knead the dough, but the recipe actually calls for no kneading; I’ve done this recipe many times without kneading anything, and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet.  Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy.

*Bake for 30-35 minutes if you use a loaf pan like I did.

A Cool Breeze

This morning when I woke, I heard the tree limbs tapping at my window. I thought, maybe it’s raining, but as I got down stairs I saw that it was not. Then I opened the back patio door and to my surprise it was cool outside!
This is the first real cool front we’ve had down here in Texas and I am very happy to get a break from the 90 degree heat. The weather went perfectly well with what I had planned for lunch too – score! I made some onion & mushroom soup last night and have a lot leftover. The recipe only turned out so-so so I won’t post it, hopefully I can perfect my own soon. Anyways, I needed some bread to eat with my soup, so I walked to my local grocery store and they had nice warm french bread so I got that and this is my lunch! The warm bread and soup went well together and I can’t wait for it to start cooling off even more so I can make lots of awesome soups.

What’s your favorite winter time soup?

Bento #17

I had my 21st birthday this weekend, so I didn’t have time to make any bentos, but today I needed one for lunch. I used some leftovers from last night (as usual) and made a fruit salad to go with it. I also found some Smart Dogs hiding in the freezer, so I thawed those out and fried one up. Then I cut it into a little octopus (quadpus?). I think the fried part looks like the texture of an octopus too.

bento17

On the right there’s mashed potatoes, peas, garlic bread and a smart dog. On the left there’s a fruit salad with grapes, cantaloupe, and strawberries. There’s also a little container with raw almonds.