Bread

Shepherd’s Pie Soup in a Bread Bowl

shepherdspiebb

Shepherd’s pie is one of those sinful dishes – meat, potatoes and creamy broth.  Definitely a dish that warms the soul.  Of course, we couldn’t just have normal Joe blow Shepherd’s Pie.  Been there, done that.  We had to step it up a notch (okay, a few notches) and pack a sourdough bread bowl with Sheperd’s Pie inspired soup.

Holy moly!

shepherdspiebb2

It’s been unseasonably cold already here.  It’s a bit too soon for my taste, but it makes for perfect soup weather!

Don’t let the pictures fool you – the soup has a wonderful consistency.  The broth can be made creamier if you prefer it that way too.  Most of our broth soaked into the bread bowl immediately (mmmm) but that’s because I choose not to blend the potatoes and stock together this time around.

If you’re looking for something different to make on a chilly night, definitely try this soup!

Warm wishes,

Miss McBooty

Shepherd’s Pie Soup in a Bread Bowl

Shepherd’s Pie Soup in a Bread Bowl

Ingredients

  • 3-4 pounds of potatoes, peeled and cubed
  • 2 containers of low-sodium chicken stock
  • 1 pound ground turkey
  • 1 medium onion
  • 3 carrots, diced
  • 2 stalks of celery, diced
  • 1 teaspoon minced garlic
  • 2 cups frozen corn
  • 1 cup frozen peas
  • salt and pepper
  • 1/2 cup shredded cheese
  • Small bread bowls, tops cut of and insides gutted!

Directions

  1. Chop the potatoes and put them into a pot with the stock. Bring the stock to a boil and cook until the potatoes are tender, about 10 minutes. If you would like a creamier texture to your soup, put everything in a blender at this point and blend everything together until smooth.
  2. Cook the turkey in a bit of olive oil until no pink shows, about 8 minutes. Then drain any fat and set aside.
  3. In the mean time, cook the carrots and onion for about 8 minutes. Add the celery and garlic and stir until fragrant, about 1 minute.
  4. Add the cooked turkey and cooked vegetable mixture to the potatoes and stock. Add the frozen corn and peas. Mix, reheat and add salt and pepper, to taste.
  5. Pour into a bread bowl shell, top with shredded cheese and serve in a large bowl. Enjoy!
http://foodiemcbooty.com/shepherds-pie-soup-in-a-bread-bowl/

Chocolate Chip Banana Bread

I was never any good at chemistry (usually distracted by the funny boys who sat next to me in my class) and few of my baking recipes worked after I moved to a higher altitude, but I couldn’t resist an attempt at making homemade banana bread.  There is something completely magical about banana bread.  Banana bread is so simple to put together yet the smells that fill your home while it rises and bakes in your oven would suggest otherwise.  With so many varieties out there, it’s hard to pick a favorite.  This is a great go-to recipe to work off of, at any altitude.

Sometimes I add in toasted walnuts, other times I crave cinnamon, this particular day I was hankering for some chocolate.  How uncharacteristic of me…

I’ve recently fallen in love with many of Chocolate Moosey’s recipes and although she doesn’t know it, her recipes have helped me find my way again with flour, sugar and butter.  My uphill battle with baking has become less of a battle and more of a fun challenge.  Please visit her food blog to see this and more of her delicious recipes.

Thanks!

Chocolate Chip Banana Bread

Rating: 51

Yields: Makes 1 (9x5-inch) loaf

Chocolate Chip Banana Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla
  • 3/4 cup semi-sweet chocolate chips
  • 3 medium ripe bananas, mashed

Directions

  1. Preheat oven to 350°F. Grease 9 x 5-inch loaf pan. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Combine egg, milk, vanilla and oil in separate bowl. Add to flour mixture; mix just until moistened. Stir in chocolate chips and mashed bananas. Spoon into pan. Bake for 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan.
http://foodiemcbooty.com/chocolate-chip-banana-bread/

Recipe adapted from Diana’s Desserts via Chocolate Moosey.

Crusty No Knead Bread

My friends, I have a confession to make.  *Takes a deep breath…*

I have never baked bread before.

*Looks away in shame*

That’s right.  I, Miss Foodie McBooty, was so intimidated by the IDEA of baking bread that I’ve steered clear of any recipe and given every bread-maker the stink eye.  Now, I’ve successfully made denser breads like banana bread before so I’m not sure what I was so afraid of.  I guess it’s because I have such a hard time with dough, that I had accepted the fact that bread making wasn’t a part of my DNA… until now.

I discovered the easiest, practically fool-proof loaf of bread recipe that you can make at home.  No bread maker necessary!  This bread is wonderful in all the right ways in all the right places.  The outside is rustic and crusty while the inside is chewy and delicate.  Who knew that such a beautiful thing could be created with little elbow grease and some patience?  Well, someone knew… I just hadn’t made it myself yet.

All you need for this recipe to work is a dutch oven (or I used the stone pot from my crock pot and covered it with an oven safe lid).

Crusty No Knead Bread

Rating: 51

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 18 hours, 50 minutes

Yields: 1 loaf

Crusty No Knead Bread

Ingredients

  • 3 cups all-purpose flour (or 2 cups all-purpose flour and 1 cup whole wheat flour)
  • 1½ tsp salt
  • ½ tsp active dry yeast
  • 1½ cups warm water (not hot, feels room temperature when touched)

Directions

  1. In a large glass bowl whisk together the flour, salt, and yeast. Stir in the water with a wooden spoon until a shaggy looking ball forms. Cover tightly with plastic wrap and let rise for 12-18 hours on your countertop. Alternatively, you can place the bowl in the oven with only the light turned on. The dough should rise in about 6 to 8 hours like this.
  2. After that time, your dough should look moist, bubbly and almost doubled in size. Take a spatula and plop the dough onto a floured surface. Wet your hands (to prevent the dough from sticking to your hands) and grab the dough and fold over all ends toward the middle. Turn the dough over so you get a nice, smooth, tight surface. Gently move the dough onto a floured towel or parchment paper. Cover loosely and let nap for another 2 hours. It should puff up nicely in size.
  3. A half hour before the nap ends, pre-heat your oven to 450ºF with a rack in the middle position.
  4. Place a large Dutch oven, with the lid on, into the pre-heated oven to warm for 30 minutes. You can also use any large, lidded cast iron or pyrex dish, so long as it can handle 450ºF.
  5. Place the dough ball into the heated Dutch oven, put the lid on, and bake for 30 minutes.
  6. Remove the lid and return to the oven for an additional 15-20 minutes, until the loaf is golden brown, sounds hollow when knocked on, and an instant-read thermometer registers between 190ºF and 210ºF.
  7. Let cool on a wire rack before cutting.
http://foodiemcbooty.com/crusty-no-knead-bread/

Recipe adapted from Cooking Classy.

Soft Pretzel Rolls

There is this addicting restaurant in Boulder, Colorado called Rueben’s Burger Bistro where they specialize in, well, burgers.  Their decor is old world French with themes of the Tour de France galore.  Rueben’s serves your average burger a million different ways.  Every burger, no matter what combination I try, has always been tasty but what keeps us coming back to restaurant is their signature pretzel bun.

I made these pretzel rolls in honor of National Pretzel Day.  This recipe is a precursor to those burger buns that I will some day recreate.

Yum.

My friend Heather and I both agree that we’re really just not that into making dough.  For one reason or another, our breads never turn out how we expected them to – they’re either too dense or don’t rise enough or the complete opposite happens – it’s a constant struggle.  It’s a tricky thing, this dough business, but it’s something that we’re both experimenting with.

Well Heather, I finally did it right with this one!  These turned out so good that Mister and I almost ate the entire basket in one sitting.

To the novice baker – you can make these!  Just make sure you allow enough time for your dough to rest during both the first and second rest phases.  Also, you don’t need a dough hook to make these.  I did them by hand because I’m old school like that.

{aint nuttin’ like the old school}

Soft Pretzel Rolls

Rating: 51

Prep Time: 1 hour, 40 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yields: About 16 small rolls

Soft Pretzel Rolls

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 cups water, lukewarm
  • 1 tablespoon dry active yeast
  • 4 tablespoons butter, melted
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 egg, for brushing
  • 1/4 cup baking soda

Directions

  1. Activate your yeast, with 2 cups warm water and let it sit for few minutes. Melt the butter using microwave oven.
  2. In the bowl of your mixer add flour, sugar, salt, melted butter and the activated yeast and mix for few minutes. Adjust water/flour quantity if needed (if the dough is too dry and crumbly or too tacky). When everything looks good take the dough out and knead for another minute. Make it into a ball, rub some vegetable oil on it so it doesnt dry up and let it rise in a warm place for about an hour or until it doubles in size.
  3. Cut the dough into 16 pieces and roll them into balls. This one is a bit of pain for those that don't know the drill but easy mode is to pull the sides to the center and pinch it to seal, until the surface is smooth. Roll it a bit on a wooden plank and place it seam side down. You can let them rise again for 30 minutes.
  4. Fill up a large saucepan with 2 quarts of water (about 2l), bring it to boil temperature then reduce heat and pour in the baking soda. Slip your rolls seam side down into the water and poach for 30 seconds then roll them and do the same for the other side.
  5. Place them on a wood plank, again seam side down and brush with lightly beaten egg. Sprinkle some coarse salt or any other things that you might think of and cut a decent slash in the top of each roll.
  6. Bake at 425° F / 220° C for 15-20 min or until they get dark-brownish. Rotate the pans halfway through baking - top to bottom, front to back - for even browning. Cool completely and eat them the same day you bake them.

Notes

Reheat rolls in a damp paper towel for 30 seconds in the microwave.

http://foodiemcbooty.com/soft-pretzel-rolls/

Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

April 25th is National Zucchini Bread Day.

I have made Aimée’s recipe in the past and turn to it again and again.  She really did her homework with this one.  Especially since baking comes as naturally to me as flying does to a fish, believe me when I say that this recipe is a winner.  You can see her full recipe research here.

You don’t have to wait for zucchini season to roll around to enjoy this bread. It is possible to freeze grated zucchini so as to have it available whenever the baking mood strikes.

To freeze zucchini, first wash them, trim the ends and then simply grate them on a box grater. Package in 1 or 2-cup portions in freezer bags or freezer containers. Remove as much air as possible from the bag by smoothing it with the back of your hand from bottom to top and quickly sealing the bag. Freeze flat.

Happy Day everyone!

Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

Rating: 51

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Whole-Wheat Zucchini Bread with Cinnamon & Dark Chocolate Chunks

Ingredients

    Dry ingredients:
  • 1 1/2 cups whole-wheat flour
  • 1 1/2 cups cake flour (or all-purpose)
  • 2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Wet ingredients:
  • 2 eggs, room temperature
  • 1/3 cup canola oil (or peanut)
  • 3/4 cup plain yogurt
  • 1/3 cup buttermilk (or regular milk with a splash of vinegar)
  • 1 cup organic Turbinado sugar (or brown sugar, firmly packed)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups finely grated zucchini
  • 4 oz dark chocolate, chunked

Directions

  1. Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
  2. In a bowl, sift together dry ingredients and set aside.
  3. In a large bowl, beat eggs until foamy; beat in eggs, yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
  4. Fold flour mixture into the wet ingredients and stir until combined.
  5. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes.
  6. Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.
http://foodiemcbooty.com/whole-wheat-zucchini-bread-with-cinnamon-dark-chocolate-chunks/

Photo Props: Simple Bites

Buttermilk Cornbread

Do you ever dream about food?  I do.  Sometimes I dream about slow roasting meats sizzling over a fire or savoring a perfectly baked pastry.  Other times I dream about chocolate pudding and slathering it all over my body.

Let’s not get into that right now.

More recently I dreamt about cornbread.  Cornbread with a brown, crisp yet chewy crust that is fluffy and springy in the middle and has just the right amount of sweetness to it.  This is that recipe.

This is a very light and moist cornbread unlike other cornbread recipes I have made that are dense and heavy.  When I eat this, I feel like I still have room for a rack of BBQ baby-back ribs.

I usually double this recipe and bake it in a greased cast iron skillet.  This way I get a nice brown crust on all sides.  This also works in a 9-inch round glass pie pan or muffin tins too, but the time will vary depending on what sort of container you use.

If your results end up being more bitter than sweet, your cornmeal may be old.  If you want awesome cornbread, you’ll need some fresh cornmeal.

Try adding jalapenos and shredded cheddar cheese to spice things up.

Recipe adapted from Trini Gourmet

Buttermilk Cornbread

Rating: 41

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yields: 12 Pie Slices

Buttermilk Cornbread

Ingredients

  • 2 eggs
  • 1/4 cup sugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cups yellow cornmeal
  • 3/4 cup frozen corn kernels
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1/4 cup melted butter, plus extra for topping
  • Your favorite local honey

Directions

  1. Preheat your oven to 375 degrees F (or 400 degrees F if you have an older oven without a ceramic top).
  2. Whisk the eggs and sugar together. In a separate bowl, mix all of the dry ingredients. Melt the butter and set aside to cool.
  3. Add the dry ingredients, alternating with the buttermilk and corn, whisking in between to mix everything evenly. Mix in the melted butter.
  4. Pour into a greased skillet or pan. Bake until the sides come away from the skillet (about 20 - 25 minutes for me). In the mean time, mix your honey with the additional melted butter to use for a topping. Turn the oven to a high broil and brown the top for about 2 minutes (watch carefully). Remove the cornbread from the oven and brush the honey butter on the top of your crust. Allow to cool and enjoy.

Notes

I love adding 2-3 jalapenos and a 1/2 cup sharp cheddar to this recipe.

http://foodiemcbooty.com/buttermilk-cornbread/

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