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Graham Flour Bread

My son and I made this bread in our bread machine recently.  It's a pretty dense bread.  I used all-purpose flour instead of bread flour, so that may be part of the problem.  My son loved the bread.  I thought it was good slathered in butter and cherry preserves.  This bread is definitely better eaten fresh from the bread machine.  The morning after we made this bread, it was hard as a rock and so we threw it out for the squirrels.

Graham Flour Bread
Yield: 1 Loaf

1 1/4 c  water
1 T. butter
1 T. honey
1tsp. salt
1/4 cup non-fat dry milk
2 cups bread flour
2 cups graham flour
1 package of yeast

Place ingredients in bread machine in the order given and proceed according to your bread machine's
instructions. 

posted by: artichoke72 at 22:29 | link | comments |
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Lentil Potato Burgers

These tasty vegan burgers hold together very well.  They are so easy to make too.  This recipe makes about 10 burgers.  I pan fried all the patties and wrapped the ones we didn't eat individually in foil and put them in the freezer for quick future meals.

Lentil Potato Burgers
   
1/2 cup onion, chopped
3 stalks celery, chopped
2 tablespoons olive oil
2 cups cooked lentils, drained and mashed
2 cups mashed potatoes
1 cup whole wheat or white bread crumbs
1 teaspoon dried parsley
salt & pepper, to taste
     
Saute onion and celery in olive oil until tender.  Combine everything in a bowl and mix well.  Form patties and fry in a lightly oiled skillet over medium heat until browned on both sides.  These burgers may also be baked at 350 degrees on a well greased baking sheet.  Bake about 15 minutes and turn over and bake another 15 minutes. 

posted by: artichoke72 at 02:28 | link | comments |
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Split Pea Soup

I made this yummy (and vegan) soup today.    I added chopped zucchini at the last 10 minutes, but probably won't add it again....it was good, but the soup just didn't need it.  I really liked the flavor of the celery salt in the soup.  I'm planning on freezing the soup in individual containers for lunches or light suppers, so I hope it freezes well.  I will note it here if it does. :)

Split Pea Soup

1 T. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
1 carrot, shredded
8 cups vegetable broth
1/2 pound split peas, picked through and rinsed
1 medium potato, diced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
salt & pepper, to taste

In large soup pot, saute onions, garlic, celery and carrots over medium heat until softened.  Add
vegetable broth, split peas, and seasonings.  Bring to a simmer and simmer gently for 10 minutes.  Add
potatoes ans simmer for 20 to 30 more minutes, or until split peas and veggies are tender.  Adjust
seasonings to taste and serve.

posted by: artichoke72 at 20:20 | link | comments |
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Corn Quiche

I made this for dinner last night. It was nice served alongside a green salad with sweet grape tomatoes, cucumbers, black olives, pecans and goat cheese dressed with balsamic vinaigrette.  I used saltine crackers instead of cheese crackers  because I don't usually have cheese crackers on hand....i've never liked them much. I had to cook the corn quiche for a total of 35 minutes until it was done (it may be because I used my ceramic quiche pan...everything takes longer to cook in it).

Corn Quiche

For the crust:
2 cups fine crushed cheese crackers
2 T. butter, melted

For the filling:
2 T. butter
2 T. flour
1/4 tsp. salt
1/4 tsp. celery salt
1/8 tsp. ground white pepper
1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)
1 1/4 cups milk
2 eggs, beaten
2 cups cooked corn (fresh, frozen, or canned)

Preheat oven to 400 degrees F.

Mix the 2 T. of melted butter with the cracker crumbs. Pat into a glass pie plate or quiche
pan, reserving 1/2 cup for later. Set aside.

Melt remaining butter (2 tablespoons) in a saucepan over medium heat, blend in flour, seasonings, and
onion. Then add milk and cook until thickened, stirring constantly.

Beat eggs in a large mixing bowl. Gradually add hot mixture to eggs. Blend well and add corn.

Pour the mixture into the prepared pie plate or quiche pan. Sprinkle the top with the reserved cracker
crumbs.

Bake at 400 degrees for 20 minutes. Let cool 5 minutes. Cut into wedges and serve.

posted by: artichoke72 at 16:53 | link | comments |
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Creamy Cauliflower and Potato Soup

 

I love cauliflower soup, but my hubby doesn't like it.  He thinks the cauliflower flavor is too strong.  The potatoes in this particular soup recipe really mute the cauliflower flavor and my hubby was pleasantly surprised when he tried it.  He even ate a second bowl.  I think this soup would be fine if you used milk instead of half and half.

Creamy Cauliflower and Potato Soup

6 cups cauliflower, separated into flowerets
3 med. potatoes, peeled & diced
6 cups vegetable broth
2 Tbsp. butter
2 ribs celery, diced
1 medium yellow onion, diced
1 carrot, sliced thin
1 cup half & half
salt & pepper, to taste
shredded cheese (cheddar, pepper jack, etc...)

In soup pot, bring vegetable broth to a boil and add cauliflower and potatoes.  Reduce heat and simmer
until cauliflower and potatoes are tender.

Meanwhile, saute garlic, onion, celery & carrots in the butter until tender.

When potato/cauliflower mixture is tender, mash with a potato masher or slotted spoon into smaller pieces.  Let mixture remain lumpy.  Add the vegetable mixture, half & half, salt, and pepper. Heat soup through and serve.  Garnish with shredded cheese.

posted by: artichoke72 at 01:10 | link | comments |
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