When I was in school and they would announce that we were going to have a snow day for the third day in a row, it was like winning the lottery! Now, the first day feels like a win, but by the third day I need to get out there and see the world!
To keep myself busy these past couple of days I of course spent most of the time in the kitchen making soups and stews since that’s all that we were in the mood for. But, by the end of the third day, I ran out of items in my kitchen pantry. Even my fridge was emptied out! Thank goodness today looks like munchkin and I are going to hit the market – finally!
This bread that I made yesterday was out of pure necessity – I’m telling you, that kitchen pantry is empty. It’s a good thing that I buy flour in large quantities – when I bring the bag of flour home, my husband says that it looks like I’m preparing for doomsday…funny guy. It’s more like I’m preparing for him because he ends up eating most of the bread that I make. That loaf up there was gone in one sitting. I had one slice, and he and my daughter literally attacked it – they didn’t even use a knife to cut it. So is the reason why I don’t have a pretty picture with a few slices.
This bread is my take on the country type bread served at steakhouses, only healthier.
You will need:
- 3 cups whole wheat flour (I use Bob’s Red Mill)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of water
- 1/4 cup canola oil
- extra virgin olive oil
- sea salt
- Preheat oven to 400.
- In a deep mixing bowl, mix your dry ingredients.
- In a separate bowl, mix liquids and add to the dry ingredients.
- Stir until there is no more dry flour.
- Depending on the humidity of the air where you live you may need more or less liquid. The dough should be moist but not sticky. It is important not to overwork the dough.
- Shape into a ball or an oval with oiled hands.
- Rub the dough ball with EVOO and sprinkle sea salt and oregano.
- Lightly cut an X onto the surface to prevent splitting of the crust.
- Place on a clean baking sheet.
- Bake for 40 minutes.
But we can’t stop at just the bread! I have to show you my yummy soup that soaked up all of that bread! This is the “clean out your pantry” soup.
If you have an hour and some to spare, get out your chopping block and start cooking.
You will need:
- 2 tablespoons EVOO
- 2 medium-sized onions, diced
- 3 cloves of garlic, minced
- 1 large carrot, sliced crosswise
- 2 celery stalks, sliced crosswise
- 1/2 teaspoon sea salt
- 4 fresh ripe tomatoes, diced
- 1 can of red kidney beans
- 1/8 teaspoon garlic salt
- 1/4 teaspoon garlic powder
- 1 teaspoon basil, chopped
- 1/4 teaspoon paprika
- 1/2 teaspoon parsley, chopped
- 6 cups of water
- 3 cubes of Vegetable buillon
- 1/4 cup elbow macaroni
- salt and black pepper to taste
- In a large deep pot place in the onions, carrots and celery; sprinkle with 1/2 teaspoon sea salt, EVOO and mix with wooden spoon.
- Allow to cook for about 10 minutes, or until the vegetables are softened, then add in the minced garlic, tomatoes, kidney beans, garlic powder, garlic salt, paprika, parsley, and basil; stir and cook for another 10 minutes on medium heat, or until the mixture begins to bubble.
- Pour in the water and turn up the heat to high and wait for it to boil.
- Add the bouillon cubes, mix well, and turn down the heat to a medium-low.
*You can skip the above two steps if you have six cups of vegetable broth on hand.
- Let it simmer for about 30 minutes then add in the elbow macaroni.
- Allow it to cook for another 10 minutes on medium heat before removing it from the stove.
- Serve it warm with a side of that bread! It was delicious!