Good Morning Folks...
It's 23 degrees, quite chilly here in Boston...no worries though my oven is pre-heating for more bread baking. Nothing like a fresh piece of homemade bread and a hot cup of strong black tea!
Yesterday I made EMER'S BROWN BREAD.
Final product ~tada ~ exactly what I was looking for! Getting there though was another story entirely. I ended up tripling the time required, by halving the recipe and adjusting amounts once ingredients were partially mixed. Not to worrt though, I've made the mistake & fixed it, so this won't happen to you.
What happened you may be wondering? I began following the recipe I had been given (I will be amending the previous post). There was nothing that a little patience & tweaking wouldn't fix, though it is definitely too large of a recipe for my stand mixer (Viking 5.5qt). When Emer gave the recipe to me she reduced the size because she makes it commercially, so to speak. It was also in kg/g/liters, etc. When I made it a few years back I used whole wheat flour and did it all by hand so there was no issue.
Yesterday I used KAF (King Arthur's Flour) WHOLE MEAL FLOUR, it turns out whole meal is much puffier, light like a feather, and easily airborne compared to whole wheat!
However, once all was said and done yesterday, I couldn't pinpoint a difference in taste or crumb (interior texture) between the two. Though price is comparable, so I'll probably continue with whole meal (drawback, it's not in my supermarkets). I ordered from http://www.kingarthurflour.com/ in VT.
Since it's the flour I used most recently for this bread, and my senses were immediately carried back to the Oh-So-Cozy Inn in Killarney... I knew this was the recipe I was looking for.
So PLEASE check below for changed recipe. I will post it later today, I need to check conversions to make it accurate.
You must remember this is not gourmet dining! It is an authentic (hardy) daily meal in Ireland.
The two ways I have seen this served and they both work for me...
1. With a cup of tea, smothered in Irish butter (I use kerrygold) and topped with strawberry preserves. Also try orange preserves. This makes a great afternoon snack. Or a satisfying evening snack if you are trying to avoid junk food, just go lightly on butter.
2. As lunch, or to begin dinner, served with a cup/bowl of Irish Vegetable Soup (recipe posted below). Dunking the dry bread slice is heavenly.
I have 3 loaves in my oven now, the house smells wonderful. Will post photos later.
Showing posts with label Bob's Red Mill VEGI Soup Mix. Show all posts
Showing posts with label Bob's Red Mill VEGI Soup Mix. Show all posts
Thursday, January 7, 2010
Monday, January 4, 2010
IRISH VEGETABLE SOUP
I'm pleased to say I made a nice version of Old Fashioned Irish Vegetable Soup tonite. SURPRISINGLY (big caps)...my non-veggie eater ~apprentice~ enjoyed a cup without complaint! (She added crsuhed red peppers for some spice)
I've been looking at different versions of what seem to be similar recipes for this type of soup.. and simplified this. It's not overwhelmingly flavored of vegetables which was imperitive in my house, however, the diner may add their own seasonings... cracked pepper, crushed red peppers, course sea salt, parsley, etc.
Now from what I understand, and it makes sense, everyone in Ireland has a similar yet slightly different version. Why? I believe this is the DAILY SOUP in Ireland (maybe it is interchanged with Potato Leek Soup, not sure). And I suspect each home-cook, chef or soup maker uses whatever vegetables they have on hand, to make their soup that day. Makes sense... certainly resourceful, and living green, plus sustainable.
Would I change anything in the next batch? Yes, add more carrots just for color and vitamins, use leeks instead of onions (because I just learned they pack a healthier punch than onions) and probably try parsnip since one Irish woman recommended it for the soup... and it also has added health benefits
LEEK HEALTH BENEFITS
Leeks are a good source of dietary fiber, folic acid, calcium, potassium, and vitamin C. And best news, they are easier to digest then regular onions! Plus leeks have the added benefits of having laxative, antiseptic, diuretic, and anti-arthritic properties.
PARSNIP HEALTH BENEFITS
Their fiber content is great for digestion and their sweet taste is satisfying without being high in calories.They're high in soluble fiber, the type that helps lower cholesterol and keep blood sugar on an even keel. They're a surprising source of folic acid & B vitamins. Folic acid also plays a role in reducing heart disease, may help prevent dementia, as well, as osteoporosis bone fractures. And potassium, an aid to blood pressure, is present in good amounts. Unlike their carrot relatives, however, parsnips lack beta-carotene. Worth a try I'm sure you'll agree!
I will be making an additional pot tomorrow since I didn't make a large batch this first time. So I'll keep you posted on the addition of parsnips, more carrots and substitution of leeks for onions.
One source I found was Bob's Red Mill VEGI Soup Mix. This incorporates all of the individual ingredients that I personally would have liked to add to the soup though not all were in the recipes I received. If you can find it by all means pick up a bag...$3.89 for 28oz was worth it. This mix includes "green and yellow split peas, barley, lentils, whole wheat pasta bits, spinach and tomato" NO SPICES. I probably used 6-8oz of the 28 oz bag. This amount increasess the nutritional value of this pot of soup by 40g Protein and 35g fiber. (check out http://www.bobsredmill.com/ they have many wonderful products). I have found prices vary from specialty stores to supermarkets so check around.
RECIPE as I made it..this was enough for 4 bowls and we have enough left for lunch tomorrow.
In a large pasta pot
Add 5C Water
8oz Bob's Red Mill VEGI Soup Mix
Add a good size pinch of salt and crushed black pepper
Bring to boil and simmer for 30 mins. Stir occasionally, add water if needed while simmering, to cover .
In the meantime, finely chop the following:
1 medium/large sweet onion
3 very large carrots
6 stalks of celery
After the first 30 mins of simmering, add the vegetables and return to simmer for an additional 30 minutes or until soft. Stirring frequently.
*SPECIAL INGREDIENT Add 1 Large Tbls of kerrgygold butter. Mmmmmm!
If you have an immersion blender remove from heat and blend until thick and creamy. (Otherwise let cool first and use a blender) Then add 2-3C milk for desired consistency. Season as desired and serve in a large mug or bowl. I like it just thick enough to lightly coat the spoon when stirred.
Tomorrow I'm making Irish Brown Bread.
This soup, served with the brown bread makes a Delicious, Hardy, Healthy Meal! A small teacupful is also a great snack in the evening to keep you from eating junk food. Just enough to satisfy my urge to eat anyway. : )
When all is said and done, it seems, the inclusion of this particular soup mix follows closely to the other recipes I have been receiving from Irish home-cooks, they just used barley, peas and a can of tomatoes instead. I prefer the mix, it's a bit hardier & overall more nutritious. Looking forward to the alternate recipe (leeks, parsnips) too, it's always fun to try new flavor profiles.
We'd love to hear what you have to say, please comment with any questions or recipes of your own.
I've been looking at different versions of what seem to be similar recipes for this type of soup.. and simplified this. It's not overwhelmingly flavored of vegetables which was imperitive in my house, however, the diner may add their own seasonings... cracked pepper, crushed red peppers, course sea salt, parsley, etc.
Now from what I understand, and it makes sense, everyone in Ireland has a similar yet slightly different version. Why? I believe this is the DAILY SOUP in Ireland (maybe it is interchanged with Potato Leek Soup, not sure). And I suspect each home-cook, chef or soup maker uses whatever vegetables they have on hand, to make their soup that day. Makes sense... certainly resourceful, and living green, plus sustainable.
Would I change anything in the next batch? Yes, add more carrots just for color and vitamins, use leeks instead of onions (because I just learned they pack a healthier punch than onions) and probably try parsnip since one Irish woman recommended it for the soup... and it also has added health benefits
LEEK HEALTH BENEFITS
Leeks are a good source of dietary fiber, folic acid, calcium, potassium, and vitamin C. And best news, they are easier to digest then regular onions! Plus leeks have the added benefits of having laxative, antiseptic, diuretic, and anti-arthritic properties.
PARSNIP HEALTH BENEFITS
Their fiber content is great for digestion and their sweet taste is satisfying without being high in calories.They're high in soluble fiber, the type that helps lower cholesterol and keep blood sugar on an even keel. They're a surprising source of folic acid & B vitamins. Folic acid also plays a role in reducing heart disease, may help prevent dementia, as well, as osteoporosis bone fractures. And potassium, an aid to blood pressure, is present in good amounts. Unlike their carrot relatives, however, parsnips lack beta-carotene. Worth a try I'm sure you'll agree!
I will be making an additional pot tomorrow since I didn't make a large batch this first time. So I'll keep you posted on the addition of parsnips, more carrots and substitution of leeks for onions.
One source I found was Bob's Red Mill VEGI Soup Mix. This incorporates all of the individual ingredients that I personally would have liked to add to the soup though not all were in the recipes I received. If you can find it by all means pick up a bag...$3.89 for 28oz was worth it. This mix includes "green and yellow split peas, barley, lentils, whole wheat pasta bits, spinach and tomato" NO SPICES. I probably used 6-8oz of the 28 oz bag. This amount increasess the nutritional value of this pot of soup by 40g Protein and 35g fiber. (check out http://www.bobsredmill.com/ they have many wonderful products). I have found prices vary from specialty stores to supermarkets so check around.
RECIPE as I made it..this was enough for 4 bowls and we have enough left for lunch tomorrow.
In a large pasta pot
Add 5C Water
8oz Bob's Red Mill VEGI Soup Mix
Add a good size pinch of salt and crushed black pepper
Bring to boil and simmer for 30 mins. Stir occasionally, add water if needed while simmering, to cover .
In the meantime, finely chop the following:
1 medium/large sweet onion
3 very large carrots
6 stalks of celery
After the first 30 mins of simmering, add the vegetables and return to simmer for an additional 30 minutes or until soft. Stirring frequently.
*SPECIAL INGREDIENT Add 1 Large Tbls of kerrgygold butter. Mmmmmm!
If you have an immersion blender remove from heat and blend until thick and creamy. (Otherwise let cool first and use a blender) Then add 2-3C milk for desired consistency. Season as desired and serve in a large mug or bowl. I like it just thick enough to lightly coat the spoon when stirred.
Tomorrow I'm making Irish Brown Bread.
This soup, served with the brown bread makes a Delicious, Hardy, Healthy Meal! A small teacupful is also a great snack in the evening to keep you from eating junk food. Just enough to satisfy my urge to eat anyway. : )
When all is said and done, it seems, the inclusion of this particular soup mix follows closely to the other recipes I have been receiving from Irish home-cooks, they just used barley, peas and a can of tomatoes instead. I prefer the mix, it's a bit hardier & overall more nutritious. Looking forward to the alternate recipe (leeks, parsnips) too, it's always fun to try new flavor profiles.
We'd love to hear what you have to say, please comment with any questions or recipes of your own.
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