Potato Soup with Kale

 Ingredients:

  1/4 cup butter for sautéing   

   2 onions, finely diced

   2 tsp salt

   6 potatoes, diced

   1 carrot, shredded with a cheese grater

   1/2 bunch of kale, chopped

   1/8 tsp black pepper

   extra salt, optional

   3/4 cup butter for flavor

   Two 12-oz cans evaporated milk, or 3 cups heavy whipping cream 

   green onions, diced

   cheddar cheese, shredded

Directions:

In a large heavy-bottom pot, add 1 quart water and salt. Add diced potatoes, onions, and shredded carrots. Add extra water to cover the veggies, but not too much more than needed to cover the veggies.

Bring to boil, then reduce heat to a simmer. Simmer, stirring occasionally until potatoes are close to tender.  Add the kale and pepper.  Simmer 5 minutes. 

Add butter and evaporated milk, this adds the creamy flavor to the soup. 

Taste test. Add salt or extra butter.

Serve hot. 

Garnish with diced green onions and shredded cheddar cheese 

Kid Wheat Bread

 By Lindsey Scarber

Total time: 2.5 hours                      Prep: 70 min.

Rise 10-20 min.                              Oven: 350 F

Bake: abt 25 min.                           Makes: 6 loaves, or 6 dozen dinner rolls

 

6 c. hot tap water

1/2  c. sugar

1/2  c. oil

6 c.  fine-ground hard white wheat flour

2 T.  instant dry yeast

2 T. white vinegar (vinegar doesn’t change the flavor, it just helps soften the wheat and dissolve phytic acid).

 

Mix and knead. Let rest for 10-60 min. Then add…

 

1 ¼  Tbsp. salt, or 1 heaping Tbsp. salt

2 c.  potato flakes

2 + c. bread flour (high gluten flour) as needed

 

 

Step 1 Yeast Activation

In a large bowl, or in a Bosch stand mixer with dough hook, Combine first 5 ingredients: hot water, sugar, oil, and 8 c. whole wheat flour.  Mix in yeast. Cover.  Let rest for 30 min to activate yeast.  Knead.  Let rest for another 30 min to allow whole wheat to soften and gluten to form.

 

Step 2 Prepping

Meanwhile, grease bottom/sides of 6 bread pans for bread, or 3 half bun sheet pans for 72 rolls.

 

Step 3 Kneading

Mix in salt and 4 cups of white flour.  Gradually add 1/2 c. - 2 c. more flour as needed.  Add flour until there is no dough stuck to the sides of the bowl and clean dry fingers stick to the dough only a little bit.  

With slightly oiled hands, Knead dough.  Separate into 4 equal balls, or for rolls small 2 in. balls.  On the countertop or a greased sheet pan, Pound out the air bubbles, until the top of the dough is smooth.  Place ball of dough in pans, coating top and bottom of dough with oil.

 

Step 4 Rising and Baking

Let dough rise 10-20 min in a warm quiet place, away from little hands that might want to poke it. I like putting it in the cold/slightly warm oven. With bread still rising in the oven, push 'Preheat' on the oven. Preheat to 350 F.

Bake bread for approx 30 min. or until top and bottom of loaves are golden brown.

Bake rolls for 14-17 min. or until tops are golden brown.

 

Step 5 Storing

Remove from pans immediately and place on a paper towel or metal cookie rack. Hot bread can be sliced thick.  Wait 30 min before trying to slice thin.  Store in an air-tight container or bag at room temperature for 2-3 days.  Store long-term in the freezer. Do not store bread in fridge, it will cause it to dry out.

 

Butter Pecan Pie

 Ingredients:

Pecans

corn syrup

butter 

salt

2 frozen pastry pie crusts from the grocery store

Directions:

Ginger Lentils for Authentic Eritrean Injera

In an Instant Pot, saute:

    1/4 cup olive oil    

    2 large onions ( 4 cups diced)

    4 cloves garlic (4 tsp  minced)

    1 1/2 inch ginger root, peeled (4 tsp minced), or ginger powder

    1 Tbsp Bebere (add a 2nd Tbsp for extra spice)

Once onions are tender, add:

    1 can 8oz. tomato sauce

    5 1/2 cups water

    2 cups red lentils, rinsed and drained

Place lid on Instant Pot, pressure cook on high for 6 minutes. 

Afterward, wait until the pressure valve has released pressure. Then add:

    2 tsp Salt

    1/4 cup butter

    1/2 cup Evaporated milk, or heavy whipping cream (optional)

Serve with rice or Ethiopian Injera, a delicious sourdough flatbread