i’ve been eating a lot of fried goodness these days and it’s starting to wreak havoc on my tummy. before there was gobi, there was a giant frigging falafel sandwich from holyland with some fries on the side. tasty oops:) so nonetheless, the hubbs and i were craving something hearty, yet light and healthy for dinner last night. a quick scan of the fridge and cupboard turned up lentils, kidney beans, kale, carrots, onions and garlic, the makings of a simple, yet tasty soup. to add a little more substance and give myself a chance to crank up the oven; i found a recipe for home-made bread on veweb.com with a promising title: outrageously easy, BIG bread. i was intrigued. the bread promised delicious results in under 2 hours, and was easy enough for cooking-phobes to master. it delivered.
Hearty Lentil-Carrot Soup
serves 4 big bowls
4 large carrots, coined
1 15oz can kidney beans-rinsed
6 leaves dinosaur kale, stems removed and thinly sliced
1 c green or brown lentils, rinsed
2-3 cloves garlic, minced
6 sundried tomatoes, diced
6 cups veggie stock
1 tsp penzeys shallot pepper seasoning
1/4 tsp fortners #75 (state fair staple!)
put 2 tbs oil in a dutch oven or big pot. add the oinions and cook until soft and starting to brown. add the garlic and carrots and cook 5 minutes more. add the stock, spice, and tomatoes, and bring to a low boil, add the lentils and beans. cover and cook on a low simmer until the lentils are soft, about 20 minutes. add the kale and cover again; cook for ten minutes more to remove any bitterness in the kale. serve with a nice hot home-made dinner roll!
yummy lentil vegetable soup!
Herbed “Outrageously Easy BIG bread!”
adapted to make 8 dinner rolls
i halved the recipe and added herbs de provence and black pepper to make these rolls fancy-pants!
2 1/4 tsp yeast
2 tbs warm water
1 cup hot water
1 1/2 tablespoons turbinado or sugar
1/2 tablespoon salt
1 1/2 cups flour
2 1/2 tbs vegetable or corn oil
1 1/2 cups flour + 1 tsp herbs de provence and 1/4 tsp ground black pepper
i basically cut and pasted the directions as i saw fit, so if you need further guidance, heres the original:
Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the turbinado, salt, flour, and oil are measured in the exact amounts called for.
Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside. ( i stirred, itturned out just fine:) )
In a large mixing bowl, pour hot water over the turbinado and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (i leave it for an hour)
On a lightly floured cutting board or countertop, divide the dough into half. i then divide each half into 4 equal balls (bigger than a golf ball, but way less than a baseball) and place on an ungreased, but very BIG, cookie sheet. (If you don’t have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough loosely with saran wrap and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes.
outrageously easy BIG bread