The Dumpling Diary

Dis cooking so you cooking too.

Hearth Soup August 22, 2011

I honestly had no idea what to call this recipe. There is so much going on in this soup, but it all fits together so, so nicely. It’s the kind of soup that makes you feel cozy, warm, and just comfortable in general. It makes you feel good about everything. The same kind of feeling you get when you drink from your favourite old, chipped pottery mug, and the coffee is the best you ever tasted. That feeling. Home. The hearth. If I had to give this recipe a name based on it’s ingredients, however, it’d be Brown Rice, Lentil, Sweet Potato, Leek and Bacon Soup. That’s a mouthful, nawp.
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Anyhow, I’m sharing this recipe with you now, and I’m sorry I haven’t posted in a coon’s age! I don’t even think I have a legitimate excuse, just laziness, I guess. If it’s any consolation, if you continue to scroll after this post, I’ve posted several recipes that I’ve come up with in the past little while (and believe me, there are lots more beyond those). Buttermilk-blueberry pancakes with maple-lime blueberry syrup, zucchini bread with cashews and cranberries, and some tasty maple granola that is CHOCK FULL of little treats. I haven’t stopped cooking in my posting absence! So, please take a look at those, they aren’t as carefully laid out as most of my posts, and they don’t all have pictures, but they’re there, and I promise they’re good!
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Moving on with this one though!
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Hearth Soup
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Ingredients
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6 oz bacon, cut into 1″ pieces
1 sweet potato, in 1/2″ cubes
1 carrot, in 1/2″ cubes
1 leek, (washed) sliced in half and cut in 1/4″ pieces (moons)
1 stalk celery, sliced lengthwise and in 1/4″ dice
3 large cloves garlic, minced
3/4 cup brown lentils, rinsed and sorted for any stones
1/2 cup brown rice (basmati brown, if possible, amazing aroma)
6 cups water or chicken stock
1 tsp salt, or to taste
1/2 tsp black pepper (not too fine)
1 tsp hot paprika
1/2 tsp ground coriander seed
1/2 tsp dry oregano
3/4 tsp dry basil
1 tsp Worcestershire sauce
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Method
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In a large saucepan or pot, saute bacon until browned somewhat (I like to start it out with a little water, to sort of cook it through and evenly bring out the fat, and let it evaporate). Add sweet potato, carrot, leek, celery, and saute until browned, maybe 4 minutes or so. Add garlic, and cook till fragrant, a minute or so. Add water (or stock), a little at a time, stirring on the bottom to de-glaze the pan (collect the brown bits for flava-flav). After it’s all in, bring to a simmer, add lentils and brown rice, along with all remaining ingredients. Cook for about 40 minutes, or until lentils are soft, and broth is well-flavoured. Adjust seasoning to your tastes, and serve with some crusty brown bread, and then feel the sudden urge to call your parents and tell them you love them.
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Now scroll!
(I’ll try to keep up with the frequent posts, sorry again!)

 

Sweet, Sassy Molassy! February 27, 2011

Filed under: Breads — Meg @ 3:49 pm
Tags: , , , , ,

Yes, yes! It is a Molassy Sunday here at 7B, and I am celebrating (for no reason!) with molasses baked beans (via pressure cooker, there is no baking going on whatsoever), and some hearty molasses brown bread. I have a strong feeling it is due to all the fiddle music I’ve been listening to lately, but so be it. Anyhow, the recipe I’m going to hand out to you today is actually one of my mom’s (also published in Two Hundred Years of Home Cooking – Port Ryerse, 1794-1994 cookbook, created by many of my family members, including my mom, aunts, uncles and cousins, recipes from many neighbours and friends as well). The recipe isn’t specifically for any kind of molasses bread, but instead, a PLETHORA of breads, any kind of you want! So aptly named, “Design Your Own Bread.” That’s the kind of recipe I can get behind! As the cookbook states, it is possible to make 525 variations of bread with this recipe, and more, if you step outside the box (bread box?)!  For instance, try adding spices, dried fruit, sundried tomatoes, olives, different liquids (vegetable juices?) whatever! Anyhow, it’s a good guide, just as good as the Neil’s Harbour White Bread recipe that I usually maintain loyalty to, in Edna Staebler’s Food That Really Schmecks.
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So, there are two of the breads I made today (along with some sourdough starter that’s bubbling away in the tropical regions of our apartment), left is a raisin-spice bran bread, and the right is plain ol’ bran bread. All-white sourdough will be my reward after eating all this glycemic-index-approved brown bread.
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Design Your Own Bread
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1 beaten egg
1/2 cup lukewarm water
2 Tbsp dried yeast
1 tsp sugar
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1 cup cereal, choice of: rolled oats, granary flakes, triticale, crushed shredded wheat biscuits,  crushed Weetabix, Grape Nuts, All-Bran, other whole grain cereal.  (I went with wheat bran flakes for mine)
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1/2 cup sweetener, choice of: molasses, strong honey, corn syrup, brown sugar (quite obviously, I went with molassy)
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2 cups liquid, choice of: boiling water, boiling potato water, scalded milk (I went with sour milk that I had in the fridge, and I would like to note that throwing 2 cups of water in, that was just at a rolling boil, is probably not the best idea. Let it cool to 110-120 Fahrenheit, or so.)
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1/3 cup fat, choice of: melted butter, melted lard, melted shortening, melted margarine, vegetable oil (I used vegetable oil, although one day, I WILL try bacon fat. After which, I will promptly collapse, and you can forward flowers – I like peonies and forgetmenots – to Jon, or either of my parents)
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6-7 cups flour, choice of: Entirely all-purpose flour, or 1/3 whole wheat and 2/3 all-purpose flour (I went with all white, but, I think you could probably try using rye or spelt, or some other kinds of flour too, in small amounts)
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Proof yeast in warm water with sugar. Place cereal, sweetener, fat, and salt in large mixing bowl and pour hot liquid over. Cool to lukewarm. Add beaten egg and proofed yeast. Stir in 2 cups flour and beat very well. Add remainder of flour as needed. Knead until elastic. Dough will be a little sticky. Place in large, greased bowl; cover and let rise till double. Punch down, turn out and divide into three portions (note: I split mine in two, because I wanted bigass loaves of bread). Shape into loaves and place in greased pans. Cover with tea towel and let rise till double. Bake at 375 degrees F for 40 minutes or until done. Turn out and cool on racks. Tops may be brushed with soft butter while still warm, if desired.
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(If you have instant dry-active yeast, which is what I often use, go ahead and mix all the dry ingredients together, then add the wet, mix and proceed as recipe states.)
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Here are the results, besides the above picture:
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(Just after first rising, was punched down, shaped into loaf)
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Pre-sliced, just finished.
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All for now. Go bake some damn bread.
megohm, over and out!