Irish Soda Bread (can be made gluten-free and vegan) E  F

Traditional Irish Soda Bread consists of only four ingredients:  flour, baking soda, sour or buttermilk, and salt. Anything else is not “traditional.”  That being said, I can’t resist putting currants and caraway seeds in mine (and I don’t even like caraway seeds).  It is not meant to be a sweet bread, but to be eaten with meals.  However, the additives in my version definitely vault it into the tea bread category, and it’s a perfect holiday bread. 

Definitely try the basic recipe first:  it’s great toasted for breakfast.  Next time around, try the currant/caraway version and see how you like it.  Just don’t call it “traditional” or "Irish."

Traditional recipe

For one loaf:

4 c. oat or wheat (soft, preferable, or pastry) flour*

1 t. baking soda

1 t. salt (less if you use sea salt)

2 c. buttermilk, or sour milk**

Mix the dry ingredients in a bowl.  Add one cup of the milk, and start mixing.  Continuing adding milk until you get a soft dough that holds together well.  (You may not use all the rest of the milk, depending on what type of flour you use.)  Knead lightly on a floured surface:  too much kneading of a quick bread makes it tough, and releases too much of the gases which make it rise.  With the oat flour, it’s superfluous, as it is gluten-free.  You are simply mixing enough for it to hold together.

You can turn the whole thing into a cake pan, but a dutch oven with a lid is more traditional.  I haven’t experimented with that yet.  I simply turn the whole ball onto a baking sheet, onto which I’ve sprayed a little cooking oil, score a cross in the top, and bake it.  It needs a pretty hot oven, at least 400 degrees, for about 30 minutes.

When it’s done, take it out of the oven, place it on a rack, throw a tea towel over it until it’s cool enough to eat.  Slice it with a bread knife and serve.  Because it’s a round, I cut it in half first, then slice it cross ways.   My neighbor loves it, so I usually give her half.  No matter what, it goes fast.

*White is best.  Whole wheat is very heavy, and just doesn’t rise as well.  You can do a blend, however.  For those who are gluten intolerant, oat flour is wonderful.  In fact, I use oat flour almost exclusively in baking these days.  It’s naturally sweet flavor lends itself to pie crusts, biscuits, cookies – any quick bread. 

**I don’t use dairy use dairy very often.  It’s easy to make a veggie version:  just use soy, almond or rice milk.  Stir in a tablespoon of lemon juice and let sit while you’re mixing up the rest of the ingredients.

For Holiday Soda Bread, add 1 t. caraway seeds and ¼ c. currants to the mix.

Okay, at long last, I'm getting recipes up.  I will always indicate what's going on with special diets, i.e., vegan, gluten-free.  Here at KKK I try to provide ideas, not just for the committed vegetarian, but for the converts or considering.  I don't use anything that would conflict with a Kosher diet, so you're safe there.  If you're diabetic,  I haven't gotten as far as substitute sweeteners, but I'm working on stevia.  I don't use refined sugar very much, so when I say "sugar," it can be any sweetener you choose:  fructose, succanat, brown rice sweetener, agave syrup.etc.

Recipes

Hummus  F (as long as it is not served with wheat chips)

This is an easy recipe.  Hummus can be used as a dip or sandwich spread.  You can also try some variations to change things up a bit.  Hummus can get expensive in the stores so, considering how cheap it is to make, I highly suggest you make your own whenever possible.  This recipe makes about 4 cups.

4 cups drained garbanzo beans, canned or cooked from dry beans (there is no need to reserve liquid)

1/3  to ½ cup tahini (sesame butter)

Garlic, 1-3 cloves

To the above add the following to your taste:

Lemon juice (start with the juice of half a lemon, but be prepared to go for one and one-half)

Olive oil, at least 2 tablespoons

Salt (depending on the saltiness of canned beans or the ones you cooked, this may not even be necessary, certainly not more that half a teaspoon)

Place beans, garlic and tahini in a food processor with the regular blade.  While beans are pureeing, add olive oil and lemon juice.  As soon as ingredients are well mixed, stop processor and taste.  Adjust flavors to your liking.  Some folks like lots of lemon juice, some like lots of garlic or oil.

Here are some additions for variety:

Roasted red peppers

Greek or green olives, pitted and chopped

Feta cheese and oregano

Roasted eggplant

Chopped cucumber and dill

Hot or smoked paprika

Toasted pine nuts

Cumin powder or toasted cumin seeds

Smoked paprika

Serve with toasted pita chips:

Split pita bread (top from bottom) and cut each piece into 8 wedges.  Spread on a cookie sheet and broil briefly or bake in batches.  You really don't need to turn these.  Take them out and cool, then store in an airtight container or plastic bags.  If you like you can sprinkle with garlic salt.

Tomato Salad  E  F

Select several varieties of tomatoes in different colors:  red, orange, yellow, green, etc.  Slice smaller ones, tiny ones can be left whole, cherry-size can be cut in half, large ones can be cut into chunks.  Dress with crushed garlic, olive oil, a little balsamic vinegar (white is best), salt and coarse pepper.  Garnish with chiffonade basil.  Toss.

Banana Bread

In this recipe, I have chosen oil over solid shortening.  I will be moist, and avoid saturated fat.  I also use no milk or eggs, or substitutes.  I think you will be surprised at its simplicity..

3 over-ripe bananas, mashed but not pureed

1/3 c. oil (I use olive oil) and ¾ c. liquid sweetener (honey, maple syrup, etc.)

or

½ c. oil and 1 c. sugar

2 c. flour

2 t. baking powder

1/2 t. salt

1 c. chopped raw cashews or cashew pieces

Stir together the banana and wet ingredients (including any liquid flavoring) in a bowl.

In another bowl, sift together the flour, baking powder, salt, and any spice you are using. 

Slowly add the dry ingredients to the wet.  Do not over mix.  At this point, add your nut or chopped fruit, if you’re using any.

Pour into a well-greased loaf pan and bake at 325 for 40 minutes.  Use the toothpick or knife test for doneness.  Turn out on a rack to cool.

The cashews are my favorite addition.  You can add any nut:  my mom’s favorite is pecans; walnuts are standard, almonds are yummy.  You can also add other fruit:  chopped dates are amazing, but golden raisins, cranberries (I don’t like the sweetened type, but if you have more of a sweet tooth…), or chopped apricots are nice.  You can also add up to a teaspoon of vanilla, but if you’re using almonds, I would substitute a half teaspoon of almond extract.  The addition of spices like a teaspoon of cinnamon, or nutmeg or mace (my favorite), can add variety.

Green Tomato Casserole  (can contain dairy)

I totally dispensed with measurements on this one, because it’s kind of free-form and not really necessary.

There is, however, a secret to green tomatoes:  they must be GREEN.  As they start to ripen, they get juicier, and less desirable for baking, frying, whatever, because juicier means waterier, and you don't want a watery casserole.  When a tomato begins to ripen, it starts turning whitish, then yellowish, then pinkish.  If they've started to turn, you might as well let them go.. 

Allow about one large green tomato per serving.

Slice tomatoes about 1/4" thick.

Coarsely chop or thinly slice a large yellow onion (or as much as you want).

You will also need bread crumbs, parmesan cheese, salt, pepper, minced garlic and Italian seasoning.

Sliced mozzarella, or any other cheese you like, is optional for topping.

Spray a casserole dish with olive oil.  Begin layering in this order:

tomatoes

onions

seasonings

bread crumbs

parmesan

Each layer consists of the above in that order. End with the mozzarella. 

For it to cook well, there should be no more than 4 layers. Put this in a 400 degree oven for 1/2 hour covered, then 1/2 hour uncovered.

To shorten the cooking time, you can microwave it for 4-5 minutes, then 1/2 hour uncovered in the oven, or until browned on top.

Stuffed Mushrooms        (can contain dairy)

2 lbs large white mushrooms, or several portabellos

1 pkg frozen chopped spinach, thawed

1 can artichokes, chopped

1 can bread crumbs, or 2 c home made

½ c grated parmesan cheese (you can use a vegetarian substitute)

1 t.  to 1 T. finely minced garlic

Salt, pepper to taste

Vegetable broth, as needed

Squeeze liquid from spinach.  Mix with artichoke, bread crumbs and remaining ingredients.  If mixture is dry, add a few spoonfuls of broth.  Mixture should just hold together.

Remove stems from mushrooms.  Oil a pan large enough to hold mushrooms.  Place gill side up in pan.  Fill mushroom caps with stuffing.

Bake at 400 for 20-30 minutes, until mushrooms are tender.  Run under broiler for a few minutes to crisp tops.

Makes 20-24.  

STUFFED GRAPE LEAVES  F

Dolmades or “Greek sushi”

This is a recipe that I devised after tasting a lot of grape leaves, but not being thrilled with any of them.  I hope you like these, too.  They are great as an appetizer, a light lunch, or part of a Greek or Middle Eastern meal.  This makes about 3 dozen, depending on how many leaves are in the jar.  It’s a labor-intensive recipe, but the result is worth it.

Before you begin, you will have to decide whether you are using dried oregano or fresh dill as your main seasoning.

1 jar grape leaves

4 cups cooked rice

¼ c. (or more) pine nuts

1 medium onion, chopped fine

1 small jar (about 2 oz.) capers, drained

Olive oil

Salt

Pepper

Oregano or fresh or dried dill (I prefer dried oregano and fresh dill)

2 lemons, juiced

Rinse and drain grape leaves in a colander.  In a small frying pan, roast the pine nuts over low heat.  There is no need for oil, but you must watch them so they don’t burn.  When done, add to the rice.  Place about a teaspoon of olive oil in the pan and brown the chopped onion.  Add that to the rice.  Add the drained capers and either 1 T. dried oregano or dill, or ¼ c. chopped fresh oregano or dill.  Mix and add salt and pepper to taste.

Working on a counter-top or cutting board, take a grape leaf and place it top-side down on your work surface.  The veiny side is the underside of the leaf, so that’s the side that you want to be looking at.  The smooth side of the leaf is what you’ll see when you’re done.  With the stem end toward you, place one teaspoon to one tablespoon of the rice mixture on the leaf close to the stem.  The size of the leaf determines how much of the mixture to use and, therefore, the size of the roll.  If there is still a stem on the leaf, nip it off before you begin rolling, as it will be tough. Begin by bringing the stem end of the leaf over the mixture, and tightly rolling, folding the sides in as you roll.  Place rolls in one layer on a platter.  When done, drizzle with olive oil and lemon juice, and sprinkle liberally with more oregano or dill.  Garnish with lemon wedges or slices.

QUICK FIXES

Recipes marked with a big red  E are meant to be especially easy.  These quickies are 5 ingredients or less (excluding water, salt and pepper).  Not that I avoid a challenge, but sometimes, you literally need to throw something together as a last minute fix or something for a crowd.  These fill the bill.

GLUTEN-FREE

Gluten-free recipes, or those that can be made so by a simple substitution, are labeled  F.

EASY BAKED BEANS  E  F

3 large cans vegetarian baked beans (or you can make your own) or a mixture of baked beans and white, northern or navy beans

1 large onion

1 head garlic

1 bottle hickory-smoke barbeque sauce

Oil

Drain beans well and place in casserole.

Slice onion thinly, and sauté in a minimum of oil on medium high heat until well-browned and becoming crisp.  Add to casserole.

Separated garlic cloves, smash, peel, and add whole to casserole.

Add barbeque sauce to mix, but do not make soupy.

Bake at 400 F for about half an hour, or until bubbling.

Great and easy picnic dish.

DILL POTATO SALAD  E F

3-5 lbs red-skin or new potatoes

1 bunch scallions

1-2 cucumbers

Handful chopped fresh dill

1 large container sour cream

Salt and pepper to taste

Wash, but do not peel, the cucumber.  The green is important in this salad.  Cut in half lengthwise, seed and chop.  You can do this several hours earlier or the day before to allow some of the water to render.  Dry on paper towel before adding to salad.

Boil potatoes in salted water until just tender, but not mushy or crumbly.  Drain in a colander and allow to dry.

Chop scallions and dill.

When potatoes are cool and dry, add scallion, cucumber and dill.  Dress with sour cream and add salt and pepper to taste.  Chill and serve.  Serves a crowd.  Great for picnics or cook-outs.

SALSA VERDE    E F

This is not a precise recipe:  all amounts are approximate, because this is one of those “to your taste” recipes.  But this approximates what I usually do.  It’s simple and only needs a knife and a food processor.

4 large tomatillos

1 small onion

1-2 jalapeños*

3-4 large cloves garlic

A good handful of cilantro, or a little less culantro

Juice of a whole, large lime

salt

Hull and wash tomatillos.  Quarter them and throw in food processor.  Peel and quarter the onion and add to food processor.  You may de-rib and see chilies if you like, otherwise, I just cut the stem off and throw them in.  Smash and peel garlic.  Add to processor.  Throw in cilantro/culantro.  Juice lime and add.  Turn on machine.  While it’s running, add about half a teaspoon of salt.  You can make this as smooth or as chunky as you like, but you do want the garlic to get evenly distributed.  When it gets to the consistency you like, taste and adjust salt, more lime juice, or whatever you think it needs.

 

Put in a screw-top jar til ready to use.  This keeps in the refrigerator quite well:  at least a couple of weeks.

*Depends on how hot they are or how hot you want it.  Feel free to use any green chili

You can also double this, triple it, whatever.  Have fun with it.

SCRAMBLED TOFU    E F

serves 4

1 lb tofu

4 T nutritional yeast

1 t. minced fresh or dried garlic

Salt and pepper  OR 4 t. soy sauce

Crumble tofu in a bowl.  Add the yeast and mix; add garlic and remaining seasonings.  Grill to desired doneness in a small amount of olive or grapeseed oil.

FRUITCAKE  F

Okay, I know fruitcake is anathema these days, even at the holidays when it's supposed to be so special.  However, I believe it can be salvaged, so here is my attempt to do so.  Play with it and see what you think.

3 c. flour (oat is my favorite)

1 c. sugar

1 t. nutmeg or cinnamon

1 &1/2 t. salt

3 t. baking powder

1 c. milk ( I use soy or almond)

2 c. dried fruit (I like cherries and raisins or currants)

1/2 c. cranberries, cut in half  (you can use craisins if you think fresh cranberries are too tart)

1 large apple, chopped

3 c. chopped nuts (almonds, pecans, walnuts)

Juice and zest of one orange

Mix dry ingredients.  Add wet ingredients.  Add fruit and nuts to batter.  Pour into a greased and floured tube or bundt pan.  Bake a 350° for about 40 minutes.  Check for doneness with the standard knife/pick insertion method.  This is not a prissy cake, and as long as you don’t burn it, it really won’t be overdone.

Take out and cool.  Store in airtight container.  Will keep in the fridge for quite a while.

SEITAN STEW   F

This is a great use for seitan, and makes a great winter meal.  It’s basically a beef stew recipe, and the only real difference is the use of seitan instead of beef.  Everything else is just about the same, but it’s completely vegan.  Seitan is another one of those things that is expensive to buy in the store, but dirt cheap to make.  The trade-off is that it’s labor intensive, but not much more so that making bread from scratch.  If you’re new to this, I suggest buying a package of White Wave Traditional flavor and working with that.

½ lb seitan, store-bought or homemade

1 large potato (optional if you’re serving this with rice or noodles)

2 large carrots

2 sticks celery

1 large onion

2-3 cloves garlic, sliced

All the above should be cut into one-inch pieces. 

½ t. salt

1 T oil

2 T flour or cornstarch

1 T soy sauce

Water

Pepper

Salt, if needed

In a frying pan, heat oil on medium heat.  When hot, place seitan pieces in oil and brown on all sides.  When brown, remove to a dutch oven and set frying pan aside.  Add vegetables, then add water level with ingredients.  Simmer on medium heat until carrots are tender.  Wipe the frying pan dry.  Place flour or cornstarch in frying pan and brown slowly over low heat.  When brown, add oil and mix well.  Add soy sauce and a little of the liquid from the stew ingredients to make a roux.  When thick, start adding more stew liquid and blend til smooth.  Add the gravy mixture back to the dutch oven and season with pepper and additional salt if needed  (the soy sauce may have taken care of this).  Simmer until the gravy is thick enough and serve.  You can serve over rice or noodles if you left the potato out.

THE EASIEST (AND BEST) HONEY-MUSTARD DRESSING  E  F

The initial version of this is the easiest, and is fat-free.

Your favorite mustard, deli, spicy, Dijon (not yellow:  no hot-dog mustard, here!) 

Your favorite honey

A light vinegar, such as white balsamic or rice wine

Mix equal parts mustard and honey for a great dip.  For a salad dressing, add vinegar to the consistency you want.

At this  point the dressing is fat-free.

If you wish, however, you may add olive oil, garlic, pepper and/or salt.  However, none of these is necessary, but simply a matter of taste or desire.

Instead of honey, you could use agave syrup. It works great!

TEX-MEX LASAGNA (contains dairy)

Vegetable or olive oil

2 packages of tofu or seitan, crumbled and sauted, or same amount of TVP cooked, or from frozen food section

2 tablespoons chili powder

2 teaspoons ground cumin

1/2 large or one whole medium onion, chopped

1 (15-ounce) can black or pinto beans, rinsed and drained

1 cup enchilada sauce or 1 (14-oz) can fire roasted tomatoes

1 cup fresh or frozen corn kernels

Salt

8 8-inch flour or 10 corn tortillas

3 cups shredded sharp Cheddar

Preheat the oven to 425 degrees.

In a skillet, over medium high heat, place  2 tablespoons oil. Add tofu or TVP and add onion.  Season with chili powder, and cumin. Brown for about 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a 9x13 baking dish with oil or baking spray. Using half the tortillas, cover the bottom of the pan, cutting them if necessary.  Add half the tofu mixture, then half of the cheese. Repeat. Bake til browned and bubbling, about 15 minutes. You may serve with chopped cilantro, scallions, sour cream.