5 posts tagged “bread”
Lately, there hasn't been a lot of cooking in our kitchen. Our schedules are out of whack, its been busy, research day is looming large and making me anxious. Looking for some food for the soul, I pulled out the no-knead dough from the fridge and baked it, along with a roasted tomato soup.
Here's the soup recipe.
- Roast tomatoes with some olive oil and balsamic vinegar on a baking tray. I used a can of whole tomatoes, drained, some whole cherry tomatoes and a halved vine tomato, and baked them at 350 degrees for 50 minutes.
- In a soup pot, saute a red onion, a chopped celery rib and a carrot or two. Add garlic if you like. Let them soften.
- Add the tomatoes, tomato juice (from the can), salt, pepper, and a handful of fresh basil. Add as much water as you like.
- Once the soup is done, run a hand blender through it once or twice to mix it up.
Roasting really brings out the flavor in the tomatoes. This is the perfect soup..its easy, needs no special ingredients and has incredible flavor.
About the bread..the first thing that hit me was the smell of wine as soon as I removed the wrap..the yeast is obviously still working. The dough has been rising steadily in the fridge over the last week. The bread has a great crust, big, hole-y crumb and tastes good, but its not a sourdough.
p.s. Vox will not let me post the extra-large size pic. Why?
Last week was crazy. Insane amounts of work and no time to do anything else. I was supposed to be on call this weekend but they changed the schedule (thank God!) and here I am, sitting on the couch, eating day-old oatmeal and catching up with Vox. Bliss.
Yesterday, we spent all day cooking and preparing our tax return. We got a lot of cooking done, but the return looks kooky and must be reviewed by a professional. Such is the way of things.
First, I wanted to make bread bowls for soup. The vegan feast kitchen's no knead bread sounded perfect..you mix the dough, let it rise, put it in the fridge, and use it over next two weeks to make focaccia, pizza crust or bread loaves! I used 1/4th of the recipe to make one bread bowl.
The shape can probably be improved by baking the bread in bowls.
This bread definitely has a better flavor than the original Lahey no knead bread. We had it with white bean and vegetable soup.
In the evening, HUGE dessert craving. The first thing that came to mind was chocolate pudding (I blame Singing Horse). Here is the recipe we used.
It takes all of ten minutes and is very yummy (so much for dieting), though I prefer more texture in my dessert. Maybe add nuts/coconut to the pudding itself?
A loved it, and he's not a chocoholic. So this shall be filed for future use.
First, the oatmeal seed rolls from this recipe.
Here's what I found..half a bag of aging carrots, a block of tofu with today's BB date, and a relatively healthy cabbage. A search of the potato basket revealed a sweet potato, ready to sprout.
Tofu-Vegetable Burgers
- 2 tbsp oil
- 1 block firm tofu, mashed
- 1/2 medium size cabbage, chopped fine
- 2 cups carrots, grated
- 1 sweet potato, grated
- 1 serrano pepper, chopped
- 1 inch piece of ginger, grated
- a handful of parsley, chopped
- 1/2 cup panko
- 1 tbsp chaat masala (or any spicy seasoning of choice)
- salt and pepper
- oil spray
In a wide skillet, heat the oil. Then add all the veggies, ginger and pepper, and saute until they soften.
When they start to stick, add the salt and pepper and spices.
In the end, add tofu, parsley, panko and mix well.
Let it cool. Refrigerate if needed. Add some flour if the mixture is still too loose to bind.
Fashion into patties and panfry on a nonstick griddle with some oilspray, about five minutes each side.
Make burgers with all your favorite trimmings!
The major part of the day that was not spent sleeping was spent cooking..kale broccoli soup and a softer-than-usual focaccia, which looked good enough for the camera..might post a picture later. Hubby made a pesto-grilled veggie pasta, and did a bang-up job, too. He is a natural cook; he has the patience and the eye for detail which I suspect I still haven't mastered. I feel proud.
