College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [34]
3½ cups flour
½ cup uncooked oatmeal
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
8 ounces sour cream
¾ cup skim milk
3 tablespoons sugar
5 tablespoons melted butter
Soup
2 onions
¼ cup butter
⅓ cup flour
2½ cups water
1 vegetable bouillon cube
2½ cups milk
Salt and pepper
2 cups grated Cheddar cheese
To prepare the bread: Preheat the oven to 375°F. Lightly coat a baking sheet with oil or cooking spray.
Combine the flour, oatmeal, salt, baking powder, and baking soda in a large bowl. Combine the sour cream, milk, and sugar in another bowl. Add the sour cream mixture to the dry ingredients and mix just until blended. Stir in 4 tablespoons of the melted butter. Turn the dough out onto the prepared baking sheet and shape into a mounded circle about 8 inches in diameter. Brush the top with the remaining 1 tablespoon of melted butter. Bake for 40 to 45 minutes, or until browned. Cool completely before slicing.
To prepare the soup: Peel the onions and cut into thin slices. Melt the butter in a large saucepan, add the onions, and cook, stirring occasionally, over medium heat for 15 to 20 minutes, or until the onions are translucent. Add the flour and cook, stirring constantly, for 1 minute. Stir in the water, bouillon cube, and milk and bring to a boil. Season with salt and pepper and simmer over low heat, stirring frequently, for 5 minutes. Remove from the heat, add the cheese, and stir until completely melted.
Serve the soup immediately with the soda bread on the side.
Food Trivia:
Irish soda bread wasn’t invented by the Irish. It’s actually credited to Native Americans, but by the 1840s baking soda–leavened bread had become popular in Ireland—maybe because yeast was more expensive than soda.
Stuffed Shells
Stuffed Shells
I love everything about stuffed shells—love to make them, love the aroma as they’re baking, and even love waiting for the cheese on top to get brown. And, of course, I love to eat them. Here’s the good news: other than the fact that it takes a while to stuff the shells, they’re super easy to make. Plus, you can freeze any leftovers for later. –J
Serves 6
12 ounces jumbo shell pasta
2 eggs
32 ounces ricotta cheese
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 (26-ounce) jar prepared spaghetti sauce
2 cups grated mozzarella cheese
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil and add the shells. Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente. Drain in a colander.
Meanwhile, beat the eggs lightly in a large bowl. Add the ricotta cheese, Parmesan cheese, and Italian seasoning and stir until combined. Spoon some of the filling into each of the pasta shells and place the stuffed shells in a single layer in an ungreased 9 by 13-inch baking pan. Spread the sauce over the shells, then sprinkle with the mozzarella cheese. Bake for 30 to 40 minutes, or until the cheese is melted and beginning to brown on top. Serve immediately.
Food Trivia:
Tomatoes are a member of the Solanaceae family, which also includes some important food plants, such as potatoes, bell peppers, chile peppers, and eggplant. But it also includes some poisonous plants, like belladonna, tobacco, Jimson weed, and mandrake. It took a while for Europeans to trust that the tomato (an import from the Americas) was not going to poison them—the Spanish, Portuguese, and Italians were the first to take the leap.
Poached Eggs with Vegetable Hash
Poached Eggs with Vegetable Hash
This is a fine breakfast after a late night out with friends, but it’s so good (and good for you) you could really eat it any time of day. The mix of potato, turnip, and red bell pepper along with the sweet taste of corn is a good-looking, great-tasting combination and an excellent way to get a bunch of veggies in at breakfast. –M
Serves 4
1 large turnip
1 large potato
1 onion
1 red bell pepper
2 tablespoons canola oil
1 (15-ounce) can corn, drained
Salt and pepper
Cooking spray
1 teaspoon vinegar