Sunday, September 26, 2010

Quick Molasses Stout Bread

I have a folder on my desktop full of recipes that I have seen and would like to try one day. Every once in a while I'll go through it and pull something out, this is one of those recipes and I am SO GLAD I finally made it. This bread is awesome, and as the name implies, quick to make. It is in the banana bread/zucchini bread family of breads so it's great for an afternoon snack or with your morning coffee. We ate it with honey cinnamon butter.



3 cups flour
4 tsp baking powder
1 tsp salt
½ c sugar
1/3 c molasses
12 oz beer (stout)
butter

Preheat oven to 350. Spray a loaf pan with cooking spray. Stir together the flour, baking powder, salt and sugar. Pour in the beer and molasses. Stir ingredients just until combined.

Pour batter into the loaf pan and bake for 40 – 50 minutes. Let it cool 5 minutes in the pan then turn onto a cooling rack. Brush with soft butter.

Tuesday, September 21, 2010

Black Bean and Corn soup

Don't you just love fall? In the fall I stop wanting to eat salads and light foods and I start wanting to eat soups, stews and braises. Here is a super easy recipe for black bean soup to start off your fall. Serve it with cornbread or cheese quesadillas.



Olive oil
2 c corn
3 c cooked black beans
1 can diced tomatoes
1 ½ c chicken stock
cilantro
salt and pepper to taste
sriracha sauce

Heat a Dutch oven over medium high heat. Sauté the corn in the olive oil for a few minutes until lightly browned. Combine stock and 2 c black beans in a blender and blend until smooth. Add bean mixture and remaining ingredients to corn stirring well. Let it heat up then reduce heat and simmer for 20 minutes. Serve with sour cream and more cilantro.

Monday, September 13, 2010

Lavash



Those of you who know me know that I very rarely follow recipes exactly as they are written. I like to take a recipe and use it as a starting out point. I take what I like from the recipe (the ingredient list, the cooking method, the idea, etc.) and then change everything else to make it into something I would enjoy making/eating. Sometimes the change is small, like adding black beans to a recipe, or oregano. At other times the change is huge. Taking a recipe for blue berry bread and making lemon ginger muffins for example. With this recipe; however, I made it exactly as I was told to, and having made it I wouldn't change a thing. It's perfect as is.

I got the recipe from a blog called "at the bakers bench"



1 ½ c flour
1 c whole wheat flour
2 Tb brown sugar
1 tsp instant yeast
1 tsp sea salt
2 Tb wheat germ
2 Tb sesame seeds
¾ c water plus more if needed
2 Tb olive oil
1 c mixed seeds (sunflower, flax, poppy, sesame) for topping



Combine all the dry ingredients in a large mixing bowl and add water and oil. Mix and knead until dough is smooth.

Place dough in a greased bowl; cover and let rise for one hour.

Divide dough in half. Work with one half at a time keeping other half covered. Roll out dough to 1/8-inch thickness. As you roll sprinkle with seed topping, pressing them into the dough. If the dough springs back as you are rolling it out, cover it with a clean kitchen towel and let it rest for 10 minutes, then continue rolling. Repeat with other half of dough.

Line two baking sheets with parchment paper. Place the sheets of rolled dough on parchment and prick all over with a fork. Cut each sheet of dough into strips or diamonds with a pizza cutter. Let the dough rise for 20 minutes and preheat oven to 350.

Bake for 20 minutes rotating sheets halfway through baking. Turn off oven and let crackers sit inside for an additional 15 minutes until crisp and browned. Remove crackers from oven, cool, break apart and store in an air-tight container.