Tuesday, May 26, 2009
The other night I was feeling creative, and I wanted to take advantage of some ingredients I had on hand: fresh spinach from the farmers market, white mushrooms, French lentils I picked up in the newly discovered bulk bins at the local food co-op, and the end of an open box of vegetable broth. I used this recipe from Closet Cooking as inspiration and got to work.
The result was delicious, if a little overcooked (I watched a whole episode of Star Trek: Voyager while waiting for the lentils to cook and found out that 42 minutes is too long). The dish was dark, sort of earthy tasting; the flavor was subtle but strong. It was the first time I'd tried French lentils, so I'm not sure which flavor was coming through the most.
Veggie Sandwich on Pita
- Pita bread cut into pockets
- Sunflower seeds
- Thinly sliced cheese (I used Swiss)
- Vegetables in small pieces (I used sliced tomatoes, chopped carrots, and spinach)
- Salt and pepper
- Lightly toast pita.
- Spread inside of pita with hummus.
- Top with seeds, cheese, and vegetables; season with salt and pepper.
On another note: please forgive the inconsistent formatting! I'm having some trouble with Blogger.
Friday, May 22, 2009
This recipe, like the original recipe from Closet Cooking, makes one medium-size loaf.
Garlic-Cheese Soda Bread
- 2 cups flour (I use at least 1 cup whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon garlic salt
- 1/4 cup oatmeal
- 1/4 cup grated Parmesan cheese, plus extra for top
- 1 1/4 cup buttermilk
- 1 egg, beaten (optional - for egg wash)
- Mix the dry ingredients in a bowl.
- Mix in the buttermilk and form a dough. It should hold together, but not be too sticky to handle.
- Shape the dough and place it on a baking sheet or in a loaf pan. Cut an X in the top with a sharp knife. Brush with egg to make a shinier crust (optional). Sprinkle extra cheese on top.
- Bake in a preheated 375F oven for 40 minutes or so (the top should be golden brown).
*If you don't have buttermilk, add 1 tbsp white vinegar or lemon juice to 1 cup milk and let it sit for a few minutes. Probably works better with 2% or above.
I'm Katie. I'm a recent university graduate living in Michigan. In the last year I've become more interested in cooking as a way to eat healthier, save money, and live more sustainably. Most of what I cook is vegetarian, for the above reasons and because I don't like dealing with raw meat. My favorite flavors to work with are garlic, coriander, rosemary, and lemon; my favorite vegetables are spinach, bell peppers, and broccoli, and my favorite proteins are lentils, white beans, and black beans. Also, I LOVE SOUP.
I started this blog after I realized I was calling my mom on a weekly basis seeking maternal validation for my latest cooking adventure. Now, she can follow me online and see pictures and recipes - I still call her, though. My plan is to post at least once a week, showing what I've made and passing along some great recipes from other cooks.
I hope people will want to recreate some of my dishes. Unfortunately, I don't usually measure my ingredients unless I'm going off someone else's recipe; I'm trying to get a feel for cooking. If you really want measurements, let me know and I'll see what I can do.