Man, I really like to cook for other people. Something I've known for awhile, but I'm reminded when a group of people are going to get together.
This week will be the bread and vegetables I made for Pullman Thanksgiving.
Irish Soda Bread
2 cups whole wheat flour
1 cup all purpose flour
2 Tbls brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup golden raisins
1 3/4 cups milk
- In a large mixing bowl, combine the flours, brown sugar, baking powder, baking soda, cream of tartar and salt. Stir in raisins. Make well in dry ingredients.
- Add the milk; stir till moistened.
- Turn into a greased 9x 1 1/2" baking pan. Bake in a 350 oven for 30-35 minutes or till the top is browned. Cool 10 minutes. Remove from the pan and cool thoroughly.
- Wrap bread in foil and clear plastic wrap and store overnight before servings.
Makes 1 loaf, 12 servings.
My changes: No raisins. I wanted this to be more of a bread then a sweet loaf. Used 1/2 & 1/2 instead of milk (had it on hand).
Can't go wrong with a loaf of Irish soda bread - even sent it home with an Irish lad! ;-)
Candied Carrots
4 Tbl unsalted butter
1/4 cup maple syrup
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1 1/2 pounds small carrots, peeled and sliced in half lengthwise
1/8 tsp freshly ground black pepper
In a large saute pan, melt the butter over mediume head. Stir in the maple syrup, salt, cayenne, and 1/4 cup water. Add the carrots. Bring to a boil. Reduce heat and simmer until the carrots are just tender and the glaze has thickened, 15-20 minutes, tossing gently every few minutes. Sprinkle with pepper.
This was yummy! Lots of butter though.
Dilled Carrots and Green Beans
3/4 cup water
1 tsp sugar
1/2 tsp salt
1/2 tsp dill weed
4 medium carrots, julienned
1/2 lb fresh green beans
1/4 cup reduced-fat Italian salad dressing
In a small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain.
Drizzle with dressing; toss to coat.
So simple! So yummy!
This week will be the bread and vegetables I made for Pullman Thanksgiving.
Irish Soda Bread
2 cups whole wheat flour
1 cup all purpose flour
2 Tbls brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup golden raisins
1 3/4 cups milk
- In a large mixing bowl, combine the flours, brown sugar, baking powder, baking soda, cream of tartar and salt. Stir in raisins. Make well in dry ingredients.
- Add the milk; stir till moistened.
- Turn into a greased 9x 1 1/2" baking pan. Bake in a 350 oven for 30-35 minutes or till the top is browned. Cool 10 minutes. Remove from the pan and cool thoroughly.
- Wrap bread in foil and clear plastic wrap and store overnight before servings.
Makes 1 loaf, 12 servings.
My changes: No raisins. I wanted this to be more of a bread then a sweet loaf. Used 1/2 & 1/2 instead of milk (had it on hand).
Can't go wrong with a loaf of Irish soda bread - even sent it home with an Irish lad! ;-)
Candied Carrots
4 Tbl unsalted butter
1/4 cup maple syrup
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1 1/2 pounds small carrots, peeled and sliced in half lengthwise
1/8 tsp freshly ground black pepper
In a large saute pan, melt the butter over mediume head. Stir in the maple syrup, salt, cayenne, and 1/4 cup water. Add the carrots. Bring to a boil. Reduce heat and simmer until the carrots are just tender and the glaze has thickened, 15-20 minutes, tossing gently every few minutes. Sprinkle with pepper.
This was yummy! Lots of butter though.
Dilled Carrots and Green Beans
3/4 cup water
1 tsp sugar
1/2 tsp salt
1/2 tsp dill weed
4 medium carrots, julienned
1/2 lb fresh green beans
1/4 cup reduced-fat Italian salad dressing
In a small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain.
Drizzle with dressing; toss to coat.
So simple! So yummy!
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