Posted on

Buttery Beer Bread

I made this to go along with our Pearl Barley Minestrone and it was perfection! When it first comes out of the oven the top is crunchy and the middle is soft. As the bread sits it softens up and becomes less crusty.

 

Buttery Honey Beer Bread
Serves 6
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. 2 cups all-purpose flour
  2. 1 cup bread flour
  3. 1 tablespoon granulated sugar
  4. 1 tablespoon baking powder
  5. 1 teaspoon salt
  6. 3 tablespoons honey
  7. 1 bottle (12 ounce) your favorite beer (use a lighter ale - I used Blue Moon Belgian White)
  8. 8 tablespoons unsalted butter, melted and cooled slightly
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan with baker's joy or butter. Set aside.
  2. In a mixer, blend together both kinds of flour, the sugar, baking powder and salt. Add in the honey and beer and mix on medium until just combined. Spread the batter evenly in the prepared pan, it will be very sticky. Evenly pour half the melted butter over the top of the batter.
  3. Transfer the pan to the oven and place a baking sheet on the lower rack to catch any butter that may drip from the pan. Bake for 50 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown. Brush the other half of the melted butter over the top of the bread after you've pulled it from the oven.
Adapted from cookiemonstercooking.com
Adapted from cookiemonstercooking.com
Motley Oklahoman http://www.motleyoklahoman.com/
Posted on

Pearl Barley Minestrone

An astoundingly delicious vegetarian (or even vegan!) soup. My little one loved this and ate everything in her bowl.

 

Pearl Barley Minestrone
Serves 6
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 onion, chopped finely
  3. 4 garlic cloves, minced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 1 big potato, diced
  7. 2 medium zucchinis, diced
  8. 100 grams cauliflower, chopped
  9. 1 (15 oz) can fire-roasted tomatoes
  10. 150 grams pearl barley
  11. 1 liter vegetable broth
  12. 1 handful parsley, chopped finely
  13. 12 leaves basil, chopped finely
  14. 150 grams chard, or kale, small shreds
  15. salt & pepper
  16. parmigiano reggiano (amount depends to your liking)
Instructions
  1. Coat bottom of large pot with olive oil. Saute onion on medium heat for a few minutes until softened. Add garlic and saute for a minute.
  2. Add carrots and saute for couple of minutes.
  3. Add celery and saute for a couple of minutes.
  4. Add potato, zucchini, cauliflower, and tomatoes. Mix well.
  5. Add barley and broth.
  6. Turn heat up to medium high, bring to boil. Turn down heat to low simmer. Simmer for 20 minutes or until barley is al dente.
  7. Add parsley, basil, and chard or kale. Turn off heat and stir greens into soup until they are wilted.
  8. Season with salt and pepper.
  9. Serve with parmigiano reggiano and extra virgin olive oil to top.
Adapted from apronandsneakers.com
Adapted from apronandsneakers.com
Motley Oklahoman http://www.motleyoklahoman.com/
Posted on

Greek Yogurt Cheesecake with Four Berry Sauce

This was the hit of the catering job I had today. At least for me it was. 

 

Greek Yogurt Cheesecake with Four Berry Sauce
Serves 18
A delicious no-bake cheesecake made with greek yogurt and coconut cream, and topped with my homemade four berry jam. Only a smidge more than 200 calories per serving!
Write a review
Save Recipe
Print
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Ingredients
  1. 2 cups Graham cracker crumbs
  2. 1/4 cup sugar
  3. 1/4 cup butter, melted
  4. 2 teaspoons gelatin
  5. 6 tablespoons lemon juice
  6. 2 cups greek yogurt
  7. 1 (15oz can) cream of coconut
  8. 1/2 cup sugar
  9. 1 teaspoon vanilla
  10. 1/2 teaspoon salt
  11. 1 (8oz jar) Four Berry Jam
Instructions
  1. Mix together Graham cracker crumbs, sugar, and melted butter, until crumbly. Press into the bottom of a 9" springform pan. Bake for 10 minutes until set. Let cool completely.
  2. Mix gelatin in lemon juice. Put over lowest heat setting on stove in order completely dissolve gelatin.
  3. Mix together yogurt, coconut cream, sugar, vanilla, and salt. Use stick blender or food processor to blend in lemon and gelatin mixture. Pour over completely cooled crust. Refrigerate overnight.
  4. Heat four berry jam over stove or in microwave until just barely warmed. Pour over top of cheesecake and put back in the refrigerator for at least two more hours.
  5. Cut the slices small, this is pretty rich. But it won't leave you feeling all piggy.
Adapted from barerootgirl.com
Adapted from barerootgirl.com
Motley Oklahoman http://www.motleyoklahoman.com/
Posted on

A Small Pumpkin & Love For Dorie G

One of my long time fan crushes in the food world has been Dorie Greenspan. She’s an amazing cook, and an even better cookbook writer. In my head I always call her Dorie G, and we always have wonderful culinary adventures together. She just seems like a fun person to be around. 

I am also an unmitigated superfan of all things pumpkin. I will NEVER apologize for my pumpkin lust every fall. One of the most followed boards on my Pinterest is the pumpkin themed one. I’ve tried pumpkin in so many different dishes…but this one probably takes the prize for best savory dish with pumpkin. At least thus far.

Pumpkin Stuffed with Everything Good
Serves 4
A small pumpkin, left whole, and then stuffed with bread, cheese, and bacon. Your mouth will think it's found fall nirvana.
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
2 hr
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
2 hr
Total Time
1 hr 45 min
Ingredients
  1. 1 (3-pound) pumpkin
  2. Coarse salt and freshly ground pepper
  3. 1/4 pound Pepperidge Farms stuffing mix
  4. 1/4 pound Smoked Gouda, cut into 1/2-inch cubes
  5. 2 to 3 cloves garlic, coarsely chopped
  6. 4 slices bacon, cooked until crisp, drained, and chopped
  7. 1/4 cup chopped parlsey
  8. 1 tablespoon minced fresh thyme
  9. 1/2 cup heavy cream
  10. Pinch of freshly grated nutmeg
Instructions
  1. Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper, or spread on a bit of oil so the pumpkin won't stick.
  2. Cut off top of pumpkin, working around the top at an angle to cut off enough to make it easy to work inside the pumpkin; set aside the top. Remove pumpkin guts. Season inside of pumpkin with kosher salt and pepper. Place on prepared baking sheet.
  3. In a large bowl, toss together bread, cheese, garlic, bacon, parsley, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. Depending on the size of the pumpkin you use, and the thickness of it's flesh, you may need to add some bread and cheese, or some of the filling may not be necessary to use and you will have to cook it along side in a small casserole dish.
  4. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream, you may need to adjust amount of liquid if you've used more or less stuffing in the pumpkin
  5. Place top on pumpkin and place in oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.
  6. Carefully transfer pumpkin to a serving plate and serve.
Adapted from from "Around My French Table"
Adapted from from "Around My French Table"
Motley Oklahoman http://www.motleyoklahoman.com/
Posted on

Lentilles Dupuy avec du Chou Frisé et Andouille

Sounds fancy, don’t it?

Boy have I got you fooled! It’s totally not fancy at all. Just french. 😉

We don’t eat our lentils around here nearly often enough. But I’ve been attempting to eat down our store of dried goods. These lentils had been hanging around much too long. Not that they ever go bad, but…well, I’d just like to go buy some fresher ones. But first I had to eat the old ones. 

I found this amazing recipe from PBS Food, then I did my usual switch a few things around, and add stuff to it, routine. I hope you like this as much as we did. It was even loved by my five-year-old (except for the sausages, we had to fix her a hot dog to go with this. Must work on that tender tongue of hers!)

Lentilles Dupuy avec du Chou Frisé et Andouille
Serves 4
Rustic lentils, bright green kale, and spicy roasted sausages. It doesn't get much more autumnal!
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 large parsnip (or two smaller ones), diced
  3. 1 carrot, diced
  4. 1 celery stalk, diced
  5. 1 onion, chopped
  6. 2 teaspoons garlic, minced
  7. 1/2 teaspoon rosemary
  8. 1 teaspoon thyme
  9. 1 bay leaf
  10. 1½ cups dupuy lentils (or green lentils)
  11. 1 quart chicken stock or vegetable stock
  12. 1 teaspoon dijon mustard
  13. splash red wine vinegar
  14. ½ teaspoon smoked paprika
  15. ½ teaspoon kosher salt
  16. 3 large handfuls of kale, chopped
  17. 1 pound of andouille sausages
Instructions
  1. Heat oil in dutch oven over medium-high heat. Saute parsnip, carrot, celery, and onion til slightly browned. Add garlic and saute for 2 minutes longer. Add rosemary, thyme, bay and lentils and stir well to coat lentils in oil. Add stock. Cover and bring to a biol. Reduce heat to medium-low and simmer for 30-40 minutes. Add mustard, vinegar, paprika and salt. Then put all of kale on top of lentils and put on lid. Let kale wilt for 5 minutes, then stir into lentils.
  2. While lentils are cooking roast sausages in oven set to 425° til browned and crispy on the skin.
  3. Serve lentils in bowl with a sausage on top.
Adapted from from PBS Food
Adapted from from PBS Food
Motley Oklahoman http://www.motleyoklahoman.com/

 

Posted on

My New #1 “Meat”loaf

A few weeks ago I checked out the new cookbook by our local Food Coop. It’s a great little local to Oklahoma cookbook, and it has some great recipes in it. If you are one of those people that likes to collect local, regular people compiled, cookbooks, I highly recommend it. My only little gripe about it is the sideways layout of the book. The cover and chapters are laid out in portrait style, while the recipes are laid out landscape style. The makes it easy to lay the spiral bound book down on your counter to look at while cooking. But difficult to read through as you have to keep flipping the book back and forth in order to view it in order.

At any rate. There is a most excellent recipe for a Mushroom, Nut & Cheese Loaf in the The Oklahoma Food Cooperative Cookbook. I served it to a vegetarian friend of mine and she actually cried for love of it! My four-year-old inhaled it and asked for more. And my husband, the open-minded carnivore, loved it too! It’s now part of my permanent repertoire (and I’m even getting requests to have it made in bulk for people to purchase).

#1 "Meat"loaf
Serves 6
A vegetarian meatloaf with all the best stuff, mushrooms, nuts, and cheese!
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 small onion
  3. 1 lb fresh crimini mushrooms, chopped
  4. 3 cloves garlic, minced
  5. 1½ tsp thyme
  6. ½ tsp marjoram
  7. ½ tsp sage
  8. salt and pepper to taste
  9. 1 cup cooked brown rice
  10. 1 cup walnuts, roasted, minced
  11. 1/3 cup sunflower seeds, minced
  12. 3 eggs
  13. 2/3 cup cottage cheese
  14. 1 cup shredded parmesan cheese
Instructions
  1. Preheat oven and stone (or regular metal) loaf pan to 350°F.
  2. Heat oil in a large skillet, over medium heat and cook onion until translucent. Add garlic, saute for 1 minute; add mushrooms, dried herbs, and salt and pepper. Cook on medium-low heat until all juice evaporates from mushrooms, about 20 minutes. Place mushroom mixture in a large bowl, add rice, nuts, eggs, cottage cheese, and cheese and blend together well.
  3. Put the mixture into hot stoneware (or regular) loaf pan. Bake 40-50 minutes, or until firm. Remove from oven and let cool on a rack for 10 minutes. Remove the loaf from pan.
  4. Serve immediately, or wrap and freeze for up to 6 months.
Adapted from from a recipe in The Oklahoma Food Cooperative Cookbook
Adapted from from a recipe in The Oklahoma Food Cooperative Cookbook
Motley Oklahoman http://www.motleyoklahoman.com/