Thursday, December 13, 2012

on the home front

i am guessing that most people are in a similar winter situation: with christmas around the corner, electric bills getting higher with each snow fall, money is getting a little tight.  so, we a snuggling in for the winter and looking for cheap, good, healthy foods to make it through.  i am practicing different soup bread combos and this is a particular favorite.
kale, cabbage, sweet potato soup with fresh rosemary soda bread.
1 cup shredded purple cabbage
1 medium chopped sweet potato
1 chopped tomato
1 cup shredded kale
1 can garbanzo beans
2 tablespoons basil
2 crushed garlic gloves
2 bay leaves
1 tablespoon vegetable better than bouillon (it really is...)

in a large soup pot bring sweet potatoes, bay leaves, basil, garlic and bouillon with about 3 cups water to boil, reduce heat to simmer and cook for 10 minutes.  
add beans, and cabbage and boil for another 7 minutes or until cabbage is tender but still has color. 
add tomatoes and kale for 1-2 minutes- just to get warm. 

1/4 cup earth balance
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups milk (we use unsweetened almond milk)
1 egg white, beaten to blend
      position rack in center of oven and preheat to 375°F. stir earth balance in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. remove from heat.
stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. pour milk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
turn dough out onto floured work surface. knead gently until dough comes together, about 7 turns. (note: knead just until dough comes together so the bread isn't too tough) divide in half. shape each half into ball; flatten each into 6-inch round. place rounds on ungreased baking sheet, spacing 5 inches apart. brush tops with beaten egg white. sprinkle lightly with ground black pepper. using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. cool breads on rack at least 30 minutes. serve warm or at room temperature.
we served bread and soup with sartori balsamic bellavitano- amazing!

1 comment:

Anonymous said...

looks delicious

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