Irish Potato Bread

Posted on Updated on

potato

Ingredients:

  • 1 lb potatoes – cooked, mashed, and still warm.
  • 1/2 teaspoon salt
  • 2 tablespoons butter or substitute
  • 1/2 cup flour, plus extra for dusting.

Directions:

  1. Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute).  Stir in the flour to make a pliable dough.  Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
  2. Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat.  When the flour begins to toast a pale beige, the temperature will be right for cooking.  Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
  3. Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.

This bread is so, so good.  I’m not sure how old the recipe is, but the Victorian Era would be a good guess.

Enjoy!

~ Star

 

Easy Ham and Eggs – A Recipe from “Housekeeping In Old Virginia”

Posted on Updated on

ham

Eggs.

Properly cooked, eggs are a very wholesome and nutritious diet.  Always be certain, however, that they are fresh, before attempting to make a dish of them.  Some persons use Krepp’s family egg-tester, to ascertain if an egg is sound.  Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here.  A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.

Housekeeping In Old Virginia was published in 1877, and I am so lucky as to have an original copy!  If any of you are curious as to the other recipes, I have found it online here: https://archive.org/details/housekeepinginol01tyre

Quick disclaimer here – it was printed over a hundred years ago.  As with most American texts from the era, it gives off an old southern vibe, and not all in a good way.

Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now.  That’s why some recipes call for as many as 6 to make a simple omelet.

Onto the recipe!

Ingredients:

  • Ham- sliced thick, raw. As many slices of ham as eggs you cook.
  • Eggs.  It doesn’t say exactly how many, but I would guess three or four.
  • An 8 or 9 inch cast iron skillet would cook this perfectly.

Directions

Slice the ham rather thick.  Fry in a hot pan.  Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.

Let the pan remain on the fire [or in this case, the stove], so as to keep the ham gravy [aka the ham fat] hot, [so] that it may cook the eggs nicely when dropped into it.  Break the eggs carefully, drop them in whole, and do not let them touch each other.  Cook [to] a light brown, not allowing the yolks to get hard.  Lay an egg on each slice of meat.

– Mrs. S. Tyree

Not bad, huh?  Sounds pretty good to me.

If you try it, let me know in the comments how it went!

Have a good one.  🙂

~ Star

Potato Cakes

Posted on Updated on

Serves 4, Prep time:15 minutes, Cooking time: 16 – 20 minutes.

Ready in about half an hour.

efwef

Ingredients:

  • 1 lb potatoes, shredded  (tip – potatoes are easier to shred if you parboil them first!  Put ’em on the stove in a pot of boiling water for 4 to 6 minutes.)
  • 1 onion, chopped (I find that the best kind of onion is yellow, wide, short, and sweet.)
  • 2 tablespoons chopped parsley (or if you don’t wanna bother with that, some Italian seasoning or fresh chives will also work.)
  • 2 eggs, beaten
  • 2 tablespoons olive oil
  • salt and pepper

Directions:

  1. Place the shredded potatoes in a strainer and rinse well under cold water to remove excess starch.  This will make it fry well.  Drain.
  2. Place the potatoes in a bowl with the onion, parsley, eggs, and salt and pepper to taste.  Mix thoroughly and divide into rounds.
  3. Heat the oil in an 8 or 9 inch heavy-based skillet.  Cast iron works great.  Add the potato cakes to pan in batches, and pat lightly with spatula. Fry them on medium low for 8 to 10 minutes until the undersides are crisp and brown, then fry the other side for 10 minutes until also crispy brown.
  4. Season with salt + pepper and serve immediately!

Enjoy!

~ Star

Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

Posted on Updated on

Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients and no tofu and no cashews!

Source: Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

First of all – yum!

I made these last week, and they are the best lemon bars I have ever tasted.

Simple directions, simple ingredients.  I have a feeling I’m going to be making these for years to come.  🙂

– Star

Dilly Casserole Bread (+ vegan version)

Posted on Updated on

I found this recipe stashed between two old cookbooks on the very bottom shelf.  It’s typewriter-typed and on a 5×8 unlined note card, and I haven’t the faintest idea where it came from, but I’m excited to try the recipe!

Ingredients:

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup creamed cottage cheese (warm to lukewarm)
  • 2 Tbsp sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp butter
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 unbeaten egg

Just for the fun of it, here’s a vegan version.  It’s mostly the same.

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup crumbled, creamed, tofu (warm to lukewarm)
  • 2 Tbsp organic sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp coconut oil
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Either storebought vegan egg replacer, or 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.  There are many, many vegan egg substitutes.

Directions:

  1. Soften yeast in water.  Combine sugar, cottage cheese/tofu, dried minced onion, butter/coconut oil, dill, salt, baking soda, and egg/substitute in mixing bowl.
  2. Mix thoroughly.
  3. Add flour to form a stiff dough, beating well after each addition.
  4. Cover and let rise in warm place (oven with pan of hot water) until light and double in size (50-60 minutes).
  5. Press down (do not knead). Turn into well-greased 2 quart casserole pan.  Let rise in warm place until light (about 45 minutes).
  6. Bake at 350 for 30 to 40 minutes until browned.
  7. Remove from oven and brush with soft butter/coconut oil.

Voila!  Enjoy.

~ Star

 

AmeriThai Clam Soup Gluten Free

Posted on

Thank goodness for Fusion cuisine! Mixing favorite elements of two or three cuisines produces layers of flavor and variety in each and every bite. Since we went to Louisiana on vacation I have developed a deeper love of spice. Thai cuisine has been a favorite of mine for years, but I always avoided the spicier options and stayed with the more gentle flavors. Now though, I embrace the bold mix of spices and really enjoy the clear sinuses that follow spicy meals! This onion, garlic, Sriracha deliciousness balances with the delicate flavors of vegetable broth, hummus and baby clams. This recipe makes one large, warm and tasty serving.

amerithaiTools:
sauce pan
measuring cup
teaspoon
tablespoon
wooden stirring spoon
bowl

Ingredients:
1.5 cups water
4 green onions, chopped
1/2 a 10 oz. can (3/5 cup) baby clams, drained
1 heaping tsp organic vegetable broth powder
2 TBS garlic hummus
Sriracha to taste

Directions:
Put water on to slow boil. Add green onions. Return to slow boil. Add clams to pot. Add broth powder, slow boil for 5 minutes. Add hummus, stir until combined. Remove from heat. Transfer to bowl. Add Sriracha to taste. Nom nom nom nom.

Sweet Potato Stacks w/ Shredded Cheese

Posted on

1

  • 4 pounds sweet potatoes, sliced
  • 1.5 cups almond milk, warmed (actual milk would work too)
  • 1/4 cup coconut oil, melted
  • 2 1/2 cups shredded cheese (you could try using cashew cheese to make it vegan, but it’s not going to yield the same sticky result shredded cheese would.  Here’s an easy cashew cheese recipe.)
  • 5 teaspoons thyme
  • 2 cloves garlic
  • salt and pepper to taste
  1. Preheat oven to 375 degrees Fahrenheit (about 190 Celsius).
  2. Lightly grease a muffin tin.
  3. Mix almond milk, coconut oil, and seasonings in a bowl.
  4. Stack potatoes in muffin cups with cheese between the slices.
  5. Pour seasoning mix over stacks.
  6. Bake covered for 30 minutes.
  7. Uncover, sprinkle tops with cheese, and bake 5 minutes more.
  8. Enjoy!

~ Star