A Fork In Each Hand

Brown Soda Bread

It’s hard to believe that it’s the middle of March already. March Madness starts tomorrow and this weekend is St. Patrick’s Day already. Although my friends and I are usually on a flight to Vegas right about now, this year we are heading to sunny Clearwater, Florida. I’m definitely in need of a little vacay and my ghostly white legs could use a few hours in the Florida sun. I’ll be in Florida for St. Patty’s Day so to get myself in the mood, I decide to make a couple of good ol’ Irish recipes this week, like this one for Brown Soda Bread.

I don’t think I’ve ever had brown soda bread before (also known as Irish Soda Bread) but I’m a fan of the nutritional value of steel-cut oats which are included here. The oats provide a slight nuttiness and depth to this bread which is also filled with whole wheat flour and wheat germ making this a good source of fiber. I hear that some brown soda breads also have raisins which I think would be delicious in here. This was a super-easy bread to prepare and it puffs up in the oven fantastically, making you forget that there is no yeast in it. I like this bread best toasted with a small pat of light butter but I bet it’s even better with a little bit of Irish butter or fruity jam. If you want to have some fresh bread in the house but don’t want to spend hours kneading and rising dough, please give this bread a try. In a little over an hour, your house will be filled with the warm smell of bread.

Stay tuned tomorrow for another Irish recipe!

The ingredients:

Combine the whole wheat flour, white flour, steel-cut oats, wheat germ, brown sugar, baking soda, baking powder and salt in a large bowl.

In a small bowl or measuring cup, combine buttermilk and egg and add to the dry ingredients, mixing until just combined.

Pour batter in a loaf pan coated with parchment paper and non-stick spray. Bake in a 325°F oven for 1 hour and 5 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Green Bean and Cherry Tomato Salad

I don’t know what it is about cherry tomatoes but I’ve become slightly obsessed with them. This seems crazy to me considering I didn’t even start eating raw tomatoes until I was in college. They taste so sweet and fresh plus they are just so darn cute! I’ve been holding on to this recipe for Green Bean and Cherry Tomato Salad for a very long time. The reason I know this is because everytime I look at my vegetable recipes, I always come across this one, am struck by the vibrant colors, and wonder why I haven’t made it yet. With both green beans and cherry tomatoes being on sale this past weekend, I knew this was the time to get it done. Well, let me tell you, it didn’t disappoint. Green beans are cooked until perfectly green, mixed with sweet cherry tomatoes, then coated in a light vinaigrette of oregano, shallots, red wine vinegar, and olive oil. I used dried oregano and white wine vinegar (because I had no idea that I didn’t have red wine vinegar in my cabinet) so use what you have. This salad is best served nice and cold, right out of the fridge, and makes for a nice side to your meal or even a light meal by itself.

The ingredients:

Cook the green beans either in the microwave (according to package directions) or in boiling water until bright green and tender (approximately 7 minutes on the stove). While beans cook, quarter the cherry tomatoes.

Place cooked beans in a bowl with quartered tomatoes and fresh oregano. (Since I used dried oregano, I didn’t add it here but with the vinaigrette instead).

Combine shallots and vinegar (and dried oregano) with a whisk and allow to sit for 10 minutes. Add salt and pepper.

Pour the vinaigrette over the bean mixture and toss. Serve cold.

Additions: None

Omissions: None

Substitutions:

Dried oregano
White Wine Vinegar

Overall Rating: Like It

Source: Cooking Light Magazine

Spinach-Pesto Dip

A friend of mine came to visit a couple weekends ago and when I was at the grocery store buying food for the week, I realized I didn’t have anything to offer her to snack on other than veggies or chicken. I remembered a page in the latest Real Simple magazine about different dips to make with Greek yogurt and the next thing I know, I was scouring the check-out lanes for the latest issue to look up the ingredients. This Spinach-Pesto Dip appealed to me since I’m not only a big spinach fan but I would eat pesto on top of just about anything if it wasn’t so fattening. I wasn’t thrilled about buying store-bought pesto with it’s inch-thick layer of olive oil sitting at the top of the jar but I didn’t want to have to buy all of the ingredients to make my own. I ended up dumping most of that olive oil once I opened the jar before stirring the pesto and I didn’t miss any of the extra oil. This was such a simple dip to make what with it only having three ingredients and it’s a pleasant change from the regular old spinach dip. This made for a perfect last minute appetizer to have with wine when my guests came over. I served it with carrots and pretzel chips (is anyone else as addicted to these things as I am?!) but this dip will taste great with any of your favorite veggies or chips.