A Little Something

In Real Loaf

Here's a 'keeping it real' post for ya! Check out this baby:

Someone thought this, er, unusual loaf made a nice little dolly crib. Jonathan has been baking our bread for years - wonderful, fluffy loaves of 100% whole wheat bread. But he has been so busy lately, and everyone else as well, that we thought a bread machine would help alleviate some of the KP duty. We bought one of these Zojirushi BBCCX20 Home Bakery Supreme Bread Machine as it is supposed to be the best for making whole grain bread. It makes wonderful regular loaves, but for 100% whole grain our results have been, shall we say, less than stellar.

When we sliced the baby loaf Jonathan said it was castle bread while Eliza called it a crown. I thought it seemed most like a new interlocking modular building block. 

Bread swans, anyone?

Pasta Favorites

Here are two of our meatless pasta 'standards' - both are super easy to prepare and are made with ingredients readily on hand.

Pasta Fagioli

We make this as a vegetable pasta dish rather than the traditional soup.

1 onion, chopped

2 ribs celery, sliced

3 carrots, sliced

few cloves of fresh garlic, sliced (optional)

few handfuls of spinach, escarole, or other chopped greens (optional)

Italian herbs of your liking - basil, oregano, thyme, rosemary (optional)

extra virgin olive oil

1 can (15 ounces) cannelini (or any white beans will do)

1 can (15 ounces) diced tomato

chunky pasta

fresh grated Parmesan

Cook pasta to your liking. While pasta is cooking saute your vegetables in a few spoonfuls of olive oil, stirring occasionally. Cook them until they are beginning to brown and onions are caramelizing. If you are using greens don't add them until the other vegetables are almost done. Add beans and tomatoes and about half a can of water. Heat thoroughly. Serve vegetables over pasta, drizzle with extra virgin olive oil and sprinkle generously with freshly grated Parmesan.

Artichoke Pasta

This is one of our favorite meals. It's ready in the time it takes to boil pasta, it's faster and much less expensive than calling to order pizza, and we think it's delicious.

2 large red peppers, sliced

1 can (15 ounces) artichokes

1 can (15 ounces) diced tomatoes

1 can black olives, sliced (optional)

extra virgin olive oil

pasta

freshly grated parmesan

While the pasta is cooking, saute the peppers in a few spoonfuls of olive oil. Cook until they are starting to brown and caramelize for the best flavor. Add artichokes, tomatoes and olives if desired. Heat through. Serve over pasta and top each serving with a generous drizzle of 'e.v.o.o.' and sprinkling of parmesan. 

Cheesy Corn Chowder

Cheesy Corn Chowder - that just sounds so, well, cheesy. Corn and Bean Chowder? Oh, my family would harrumph at that name for sure. The fact of the matter is we call this tasty, much-loved humble dish Lip Soup, named by my sister-in-law many years ago because of the tomatoes in it. It's simple and delicious nonetheless, whatever you choose to call it. I think the recipe was found on the back of a box of beans by my mother-in-law a couple of decades ago. It's become a cold weather favorite in our family.

1 pound navy or great northern beans, sorted and rinsed

1 onion, chopped

2 ribs celery, diced

Half stick of butter

1/3 cup flour (I like to use whole wheat)

3 cups milk

3 cups shredded cheddar

1 (15 ounce) can corn

1 (15 ounce) can diced tomatoes

Salt to taste

Soak the beans for a few hours in six cups of water in a large soup pot. Bring to a boil; turn the heat down to low and simmer until the beans are soft, about an hour or hour and a half. In a medium saucepan, saute the onions and celery in the butter until done. Sprinkle in the flour and stir to coat the vegetables. Gradually add in the milk, stirring constantly. Continue stirring and cook over medium heat until thickened. Pour thickened vegetables and cream sauce into the pot of cooked beans. Add cheese, corn and tomatoes. Heat gently, stirring frequently, until cheese is melted and soup is hot. Be careful not to scorch the bottom. Salt to taste - I usually need to add about a teaspoon and a half.  Serve with biscuits or muffins or whatever bread your family enjoys with soup.

Chili (sans carne)

Lent is nearly here so I thought I would get some meatless recipes posted! This makes a rather mild 'family style' chili. If you prefer more heat you can of course use hot chili powder or add additional hot spices as you like.

1 onion, diced

1 large green pepper, diced

10 ounces mushrooms, sliced

3 tablespoons chili powder

1 1/2 teaspoons cumin

1 large can (52 ounces) kidney beans

1 can (15 ounces) pintos (or more)

3 cups frozen corn

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

Saute onion and pepper in a bit of vegetable oil. When they are about halfway done add the mushrooms and spices. Cook over medium heat until done, stirring occasionally. Add remaining ingredients and simmer together until thoroughly heated. Top each serving with grated cheddar and serve with tortilla chips.