Friday, October 7, 2011

Irish Soda Bread

You'd think, being married to an Irishman, I'd make this bread more but I really don't, and the last time I did he left half of it un-eaten. I made some today. It better be gone by Monday!!!

First off make this bread at least 5 hours before you'll actually need it. This is not a 'serve warm or hot' bread.

You're going to need:
3 cups all -purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk ***
1/4 cup butter, melted

Preheat the oven to 325 F (165 C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend the egg and buttermilk together separately then add all at once to the flour mixture. Mix until just moistened. Stir in the melted butter. Pour into the greased pan.

Bake for 65 to 70 minutes, or until a toothpick comes out clean blah blah blah. Cool for about 5 minutes on a wire rack. Wrap the bread loaf in foil for several hours UP TO overnight for the best flavor.

*** if you do not have buttermilk you can make your own with some milk and white vinegar. 4.5 teaspoons per cup of milk.


Seafood Pasta on Linguine

I've made this with and without the seafood. It was a hit both ways! :)

You're going to need:
1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup of white wine or chicken broth (I use the broth)
2 can (14 oz) diced fire roasted tomatoes
1 teaspoon rosemary
1 teaspoon sugar
1 teaspoon oregano (I prefer to just use Italian seasoning)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 oz) linguine
1 pound sea scallops
9 oz. peeled and de-veined shrimp.

So, in a large skillet, saute onion in butter and oil until tender. Add garlic and cook for another minute. Add in the chicken broth (or wine) and bring to a boil. Cook this until the mixture has been reduced to 1/2 cup.
Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered for 15 minutes.

Cook linguine according to the package.

Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until the shrimps and scallops are cooked.

Serve seafood mixture over the cooked linguine.


Thursday, October 6, 2011

My New Chili Love

It's called "Texican Chili" in the recipe book but the girl who submitted it is from Utah? Anyway... on our search for new recipes Gary wanted me to try this one. He's NOT a fan of chili since he hates beans but this one didn't call for that many. It's delicious. He loved it. He loved it even more the next day. Melia and I just ate it for a quick lunch 3 days later and I swear it got even better!!

Now, living in Phoenix it's really hard to make "comfort foods" being that it's over 95 for 9 months out of the year. It's a problem with Gary since most of his favorite foods consist of heavy red meats and lots of starches. The day I made this it was 98 outside but the beauty of this is that it cooks in the crock pot!! NO standing over the stove stirring, heating up your kitchen.

Now, you're going to want to start this early because it IS a 9 hour cook. So, now I'll stop talking and start sharing!! You're going to need a BIG crock pot. Mine is 5 quarts and it was full!

You're going to need:
8 strips of bacon, diced
2.5 pounds of beef stew meat in 1/2 inch cubes
3 cans stewed tomatoes (14 oz)
2 cans tomato sauce (8 oz)
1 can kidney beans (16 oz drained and rinsed)
1 cups sliced carrots
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup fresh parsley (I skipped this, not a fan)
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper

Start by cooking the diced bacon in a skillet. Remove the bacon to drain on paper towels. Brown the stew meat in the bacon grease.
Transfer the beef to your crock pot.
Add the bacon to the beef and then add the remaining ingredients. Cover and cook on low for 9 to 10 hours or until the meat is tender and falling apart. Stir occasionally.

We topped it with diced raw onion and shredded cheddar cheese. I also made cornbread to go with the chili. Gary inhaled it all. Dinner success!!!