I can has delicious foods
May. 7th, 2012 07:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
merrilyI have a pot of hamburger barley soup and three loaves of homemade bread. Yay, provisioned!
Hamburger Barley Soup: recipe by my mother
Ingredients
1 lb extra lean hamburger meat, approximately (I often halve this, and it's still good) (if you don't eat meat, you can leave this out and have a kickass vegetable barley soup, instead)
2 cloves garlic, diced (or more, if you like more)#
1 cup diced onion
1 cup diced celery
1 cup shredded celery leaves (or however many leaves you could salvage from your celery bunch - generally, I can't get a whole cup)
1 can diced tomatoes (don't bother draining - add liquid for extra oomph)
9 cups liquid (whatever combination you like of water, beef or vegetable stock, and alcohol)*$
1 tsp dried basil
1 bay leaf
1/2 cup dried barley
1 large carrot, diced
1 large potato, diced
salt and pepper to taste (I often find the salt unnecessary if using broth or if my diced tomatoes have salt added)
#alternatively, 2 tsp dried garlic powder
*you might need to add more liquid about half way through
$I've used beer, white wine and red wine (that is, one of those things, not all three), depending on what was in the house. All versions were good.
Directions
Brown the meat in a large, heavy-bottomed pot (the LARGEST pot you have, my friend). Spoon off fat. Remove browned meat and rinse with warm water in a strainer to get rid of the rest of the grease. Drain and set aside.
To the same pot, add a splash of olive oil. Cook onions and garlic together over medium heat, stirring constantly for a few minutes, or until onions are translucent.
Add celery, celery leaves, tomatoes, basil, bay leaf, barley, browned meat, and whatever combination of liquids you like (water, stock, alcohol).
Boil, then reduce to simmer for 45 minutes.
Add carrots and potatoes, and, if it looks like it needs it, more liquid.
Simmer for another 30 minutes or so, or until potatoes are tender.
Eat heartily!
Serves four to six, with leftovers.
---
Neil's Over The Harbour Bread: recipe from Edna Staebler's excellent cookbook, More Food That Really Schmecks
1 cup lukewarm water
1 tsp sugar
2 tbsps yeast
2 cups lukewarm water
1/4 cup white sugar or honey
1/2 cup vegetable oil
1 tbsp salt
9 cups flour*
Optional: up to one cup of whatever additions you'd like to use (flax seeds, sunflower seeds, etc)
*I prefer to eat whole-wheat bread, but find 9 cups of whole wheat flour impossible to work in. My standard mix is half all-purpose and half-whole wheat.
Directions
Pour 1 cup lukewarm water into a large bowl. Add 1 tsp sugar, stir to dissolve. Sprinkle yeast on top, and leave for 10 minutes to give it a chance to activate, then stir until the yeast skin on top of the water dissolves into solution.
Add the rest of the water, sugar (or honey), salt and oil. Stir to combine.
Working slowly, add flour cup by cup, stirring to combine. I find I can get about 6 cups worked in when the dough is in the bowl, and then I have to turn it onto the counter and knead in the rest.
Add flour until you've made a soft dough that's elastic and holds together, and the dough mixture has lost its wet, shiny look. If you haven't been kneading, turn it onto the counter and knead it for a while (however long feels good).
Leave the dough sitting on the counter, and wash out and dry the bowl you mixed the dough in. Add a splash of cooking oil (canola or olive or sunflower, or another mild oil) to the bottom of the bowl. Transfer the dough to the bowl, turn it in a circle, then flip it over and turn it in a circle again (to cover the ball of dough with oil).
Cover with a clean tea towel, and find a warm place for your dough to sit. In the winter, I put mine in the bowl on top of the radiator. Other people turn the oven on to the lowest heat for five minutes, turn it off, then put the dough in the oven to rise. Whatever works best at your house is great.
Let sit for an hour or so, or until doubled in bulk.
When dough has doubled in size, turn it onto the counter, punch it down, cut it into thirds, and shape into loaves. Put it into greased% loaf pans (if using) or on a cookie sheet (if you'd like a more freeform round loaf) and leave to rise again. It'll be faster this time - probably about 45 minutes.
Bake in a 400F oven for half an hour or until brown on top. If you knock the top of the loaf and it sounds somewhat hollow, it's done.
Set out to cool. Try not to eat an entire loaf while it's warm.
%If you don't want to grease your loaf pans/cookie sheet/baking stone, you can also line your baking equipment with parchment paper and bake directly on that.
--
Happy eating!
Hamburger Barley Soup: recipe by my mother
Ingredients
1 lb extra lean hamburger meat, approximately (I often halve this, and it's still good) (if you don't eat meat, you can leave this out and have a kickass vegetable barley soup, instead)
2 cloves garlic, diced (or more, if you like more)#
1 cup diced onion
1 cup diced celery
1 cup shredded celery leaves (or however many leaves you could salvage from your celery bunch - generally, I can't get a whole cup)
1 can diced tomatoes (don't bother draining - add liquid for extra oomph)
9 cups liquid (whatever combination you like of water, beef or vegetable stock, and alcohol)*$
1 tsp dried basil
1 bay leaf
1/2 cup dried barley
1 large carrot, diced
1 large potato, diced
salt and pepper to taste (I often find the salt unnecessary if using broth or if my diced tomatoes have salt added)
#alternatively, 2 tsp dried garlic powder
*you might need to add more liquid about half way through
$I've used beer, white wine and red wine (that is, one of those things, not all three), depending on what was in the house. All versions were good.
Directions
Brown the meat in a large, heavy-bottomed pot (the LARGEST pot you have, my friend). Spoon off fat. Remove browned meat and rinse with warm water in a strainer to get rid of the rest of the grease. Drain and set aside.
To the same pot, add a splash of olive oil. Cook onions and garlic together over medium heat, stirring constantly for a few minutes, or until onions are translucent.
Add celery, celery leaves, tomatoes, basil, bay leaf, barley, browned meat, and whatever combination of liquids you like (water, stock, alcohol).
Boil, then reduce to simmer for 45 minutes.
Add carrots and potatoes, and, if it looks like it needs it, more liquid.
Simmer for another 30 minutes or so, or until potatoes are tender.
Eat heartily!
Serves four to six, with leftovers.
---
Neil's Over The Harbour Bread: recipe from Edna Staebler's excellent cookbook, More Food That Really Schmecks
1 cup lukewarm water
1 tsp sugar
2 tbsps yeast
2 cups lukewarm water
1/4 cup white sugar or honey
1/2 cup vegetable oil
1 tbsp salt
9 cups flour*
Optional: up to one cup of whatever additions you'd like to use (flax seeds, sunflower seeds, etc)
*I prefer to eat whole-wheat bread, but find 9 cups of whole wheat flour impossible to work in. My standard mix is half all-purpose and half-whole wheat.
Directions
Pour 1 cup lukewarm water into a large bowl. Add 1 tsp sugar, stir to dissolve. Sprinkle yeast on top, and leave for 10 minutes to give it a chance to activate, then stir until the yeast skin on top of the water dissolves into solution.
Add the rest of the water, sugar (or honey), salt and oil. Stir to combine.
Working slowly, add flour cup by cup, stirring to combine. I find I can get about 6 cups worked in when the dough is in the bowl, and then I have to turn it onto the counter and knead in the rest.
Add flour until you've made a soft dough that's elastic and holds together, and the dough mixture has lost its wet, shiny look. If you haven't been kneading, turn it onto the counter and knead it for a while (however long feels good).
Leave the dough sitting on the counter, and wash out and dry the bowl you mixed the dough in. Add a splash of cooking oil (canola or olive or sunflower, or another mild oil) to the bottom of the bowl. Transfer the dough to the bowl, turn it in a circle, then flip it over and turn it in a circle again (to cover the ball of dough with oil).
Cover with a clean tea towel, and find a warm place for your dough to sit. In the winter, I put mine in the bowl on top of the radiator. Other people turn the oven on to the lowest heat for five minutes, turn it off, then put the dough in the oven to rise. Whatever works best at your house is great.
Let sit for an hour or so, or until doubled in bulk.
When dough has doubled in size, turn it onto the counter, punch it down, cut it into thirds, and shape into loaves. Put it into greased% loaf pans (if using) or on a cookie sheet (if you'd like a more freeform round loaf) and leave to rise again. It'll be faster this time - probably about 45 minutes.
Bake in a 400F oven for half an hour or until brown on top. If you knock the top of the loaf and it sounds somewhat hollow, it's done.
Set out to cool. Try not to eat an entire loaf while it's warm.
%If you don't want to grease your loaf pans/cookie sheet/baking stone, you can also line your baking equipment with parchment paper and bake directly on that.
--
Happy eating!