Bangin' Brown Bread

This recipe is amazing.  It's simple, fast, and fucking delicious.  Irish Brown Bread is my favorite bread.  It goes great with anything, but is particularly effective at sopping up the remnants of soups and stews.  The beauty of this recipe is how easy it is to add on to it.

Blueberry and Goji Brown Bread

1 cup of all purpose flour
2 tablespoons of sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
11/2 tablespoons of cold butter or margarine (butter if you're not picky because it's way better.)
2 cups whole wheat flour
1/4 quick cooking oats
11/2 cups of greek blueberry yogurt
3 tablespoons of dried goji berries

Preheat oven to 375 degrees.  Mix all purpose flour, sugar, baking soda, baking powder, and salt in a large bowl.  Add butter and cut in with two butter knives or a pastry blender until mix forms little crumbs.  Mix oats, whole wheat flour, and goji berries.  Add yogurt and stir in slowly.  Dough should be firm and moist, but not sticky.  If too dry add a tiny bit of cold milk until moist enough.  Turn dough onto floured board and need into a ball.  If the dough is sticky a liberally floured board will fix it.  Push dough into seven inch circle and cut an X into it with a floured knife.  Bake at 375 degrees for 40-45 minutes.  Serve hot with butter!

HI! Plus Curry and Sweet Potato Chowder

It has been a long while since I've logged into this blog.  Alot of changes.  New job, new hobby, new cooking interests.

This recipe is something I've been making and working on perfecting for a few months now.  It is my wife's favorite dish of mine and so I find myself making it quite frequently.  It is perfect for cold days and really only takes about an hour to prep, cook and serve.

Curry Sweet Potato Chowder-

3 tablespoons margarine
1 finely diced onion
3 potatoes peeled and diced 
3/4 cup of chopped celery 
2 cups of sliced carrots
1 red pepper diced
1-2 tablespoons of indian curry powder (truthfully, i dont measure this out.)
2-3 teaspoons of salt
1 teaspoon black pepper
dash of clove or cinnamon 
3 cups of veggie broth
3 cups of milk
dash of dried parsley
1/4 cup of cold water
1/4 cup of corn starch

melt margarine in dutch oven over medium heat and add onions.  cook til transluscent.  and celery and red pepper and cook for 10 minutes (carrots ought to be starting to feel tender).  add water, broth, potatoes and salt/pepper and bring to boil and then turn down to simmer for 15-20 minutes or until everything is tender.  add milk and parsely and bring to boil.  while soup comes to a boil mix corn starch and cold water until all starch is dissolved.  remove from heat once boiling, add water/starch mixture and serve hot!