Saturday, October 6, 2012

Fall yumminess

Its been a while, but Im back online and cooking with a vengeance.  Husband and I moved into a nicer apartment with a much nicer kitchen.  Our new roommate is a vegetarian so its less that Im trying new dinner recipes and more baking.  Last night and today I made some yummy fall foods.
                     Dinner was a pumpkin sweet potato soup, no-knead bread and pumpkin cider.

                                                             Pumpkin cider from Aldi's

Pumpkin Sweet Potato Soup  (for once its my own recipe)
1 md onion, diced
1 rib celery, diced
1 carrot, diced
3 tbs margarine                                
1 tsp crushed red pepper
1 tsp cinnamon
1 tsp nutmeg
1 tbs salt
1 tbs pepper
1 15oz can pumpkin
3 md sweet potatoes, cubed
4 c vegetable stock
2 c water

1) In large pot saute onions, celery and carrots in margarine until onions have clarified.
2) mix in seasonings
3) add remaining ingredients.  Bring to a boil then simmer for 30 minutes, until sweet potatoes are soft.
4) use potato masher, food processor or wand blender to get desired consistency.  *I like a smoother soup so I mashed with a potato masher then used my wand blender.

Amazing No-Knead Bread from Frugal Living

6 cups bread (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water
  1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
  2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
  3. Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
  4. After about 1 1/2 hours, preheat oven to 425-450 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
  5. Cover and bake for 40-50 minutes. Uncover and continue baking about 5-10 more minutes, until a deep chestnut brown. The internal temp of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
  6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

*Mine turned out a little squat because my dutch oven is short and round*

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