Irish Soda Bread Rounds

Mar 13, 2013 by lovelypantry

After a week of sniffles and being under the weather, I am so glad that it is almost over and I can finally breathe again. I think I really needed some rest and being sick helped me to achieve that a little. It was great to get back into the kitchen and catch up on my cooking and baking. I’m looking forward to a relaxing March break with my family and an awesome Spring! This recipe is a great way to start the season and is perfect for St. Patrick’s Day.

The recipe I’m sharing with you today has got to be one of the best breads I’ve had in a long time. I have baked Irish Soda Bread before, but these little darlings are way better. I couldn’t believe how good they were! I almost kicked myself that I reduced the recipe by half. But then again, I would have had more than I should have. So I suppose it was a good thing. We all enjoyed it very much and both my children raved about how good they were.

 

 

 

 

I made some changes out of necessity. The original recipe called for buttermilk which I did not have. So I substituted with some plain organic yogurt that I had and added a tablespoon of milk to thin it out just a little. Thank goodness I had it ~ I don’t care for plain yogurt very much so this recipe was right on time to use it up. I also used butter  instead of shortening. The dough came together quite well and it was easy to divide it into 4 portions using a sharp knife. I was sure to score the top of each round prior to baking.

 

 

I loved that this was a yeast-free bread. The kneading that was required was done by my mixer which truly earns its keep. This was very easy to make and was ready in under an hour.

 

 

These Irish Soda Bread Rounds are a perfect accompaniment to a cup of tea or coffee. We had ours while it was still warm – it was absolutely delightful with butter. I know my parents would love this. It reminds me a lot of a raisin bread. I chose to brush it with a light sugar/water glaze for a little added sweetness.

 

 

 

I hope you get to try this recipe. I was so happy with the results. My family enjoyed it and I’d bet yours would too.

~Lyn

 

 

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Roast Chicken With Orange Gremolata #WeekdaySupper

Feb 27, 2013 by lovelypantry

I love being in the kitchen. A while back, cooking used to be a leisurely hobby that I loved to do from the desire to nurture my family. On occasion, I will have the time to prepare wonderful meals that keep me in the kitchen and on my feet for a few hours. Being a stay at home Mother to my children allows me to support my family in a way that only I can, at the moment. As the kids get older and become more active and busy with life outside of the house, my cooking time gets cut down. Soon, I will have to start focusing on how I will prepare meals when I return to the working world. It’s okay if I cook on a Friday night now, but at some point – I’m pretty sure that will become history I will need someone to cook for ME.

#SundaySupper is a movement that encourages families to eat together at least once a week, typically on a Sunday but this could be any day of the week based on a families scheduling. As an extension of #SundaySupper, we are pleased to share with you #WeekdaySupper! We will be sharing quick and easy meals every day of the week. How awesome is that? Today I am sharing with you a #WeekdaySupper that is super easy and flavourful with wonderful fresh ingredients ~ Roast Chicken with Orange Gremolata. I found this lovely recipe in the Weight Watchers New Complete Cookbook. I totally forgot I had it.

What I loved about this recipe the most, is that it used fresh ingredients to season and infuse flavour into the chicken. I didn’t change the ingredients, I just changed how I prepared it. The instructions required me to “grill” and turn each piece every 10 minutes until it was cooked through. Well, this is a mid-week supper. I could be doing something else while the chicken is in the oven. So, I roasted the chicken! Its my favourite way to prepare chicken these days anyhow.

 

 

 

The first question that came to mind when I saw this dish was “What is Gremolata?”. Gremolata is an Italian Condiment that typically consists of Parsley, Lemon Zest, Garlic and Oil. There are many variations, some substituting the parsley for herbs like rosemary, mint, sage or cilantro. Additions may include capers and chopped nuts. Gremolata can be served with pasta, most meats as well as fish. Lots of possibilities with this one. I’m sure I will be trying out some other recipes using Gremolata.

 

 

I was surprised how quickly this came together. So fresh and fragrant.

 

 

A teaspoon of Gremolata goes a long way. I spread it evenly under the chicken skin.

 

 

Dinner is served in no time. My husband found this meal to be different from what we normally have so I got a nod for choosing this recipe. I hope you enjoy it as much as we did.

 

 

Dinner during the week can be easy, flavourful and healthy too. Enjoy!

 

This Week’s  #WeekdaySupper Recipes:

• Monday | Moroccan Lentil Loaf by Happy Baking Days
• Tuesday | Thai Beef over Coconut Rice by The Meltaways
• Wednesday | Chicken with Orange Gremolata by The Lovely Pantry
• Thursday | Asian Shrimp Tacos with Mango Salsa by Chocolate Moosey
• Friday | Skillet Nachos by The Foodie Army Wife

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Ital Carrot and Sweet Potato Soup for #SundaySupper

Feb 24, 2013 by lovelypantry

Winter is wonderful for many reasons. Sure it is cold, but you get to indulge just a little and have foods that you probably wouldn’t have in warmer weather. I love a good hearty thick soup with texture and things to chew on. But I’m not opposed to a rich flavourful broth filled with goodness. This our Souper #SundaySupper edition. You guessed it ~ its all about soups. We will be sharing soups that can be loved year round. Our lovely host this week is Pam from The Meltaways. Whatever your fancy, we will have a soup for your liking.

I am sharing a soup from a cookbook by Levi Roots called Caribbean Food Made Easy. I adore the soups in this book. The last one I made was Black Bean Soup with Hot Roast Pepper Cream and it was wonderfully delicious. This recipe, Ital Carrot and Sweet Potato Soup, is just as wonderful with a bright colour, rich in beta carotene, fibre and other nutrients. I chose to omit the scotch bonnet pepper this time though. I really wanted the kids to try it A little heat will bring this soup to the next level.

 

 

Oh, and for those who are unfamiliar with the term “Ital” it is a term mostly used by Rastafarians and means pure and natural (pertaining to food and lifestyle). Ital is a derivative of the word Vital.  Ital Food, is food that is produced from the earth. Ideally, this food is grown without pesticides or as we say in North America, Organic. But aside from that, it is basically a vegetarian way of life. Not all the ingredients in this recipe were organic, but I feel really good about it regardless

 

 

(I could totally live like this if only I didn’t like a little thing called bacon.)

 

 

I used packaged cream of coconut, but if I were in the tropics I would (or perhaps get someone else to) crack open a coconut and get the milk from it!

 

 

Not often do you hear of a broth being replaced by the juice of a vegetable. I loved that the carrot juice was the base of this soup. Thankfully Organic Carrot Juice is available for purchase. This soup was ready in under an hour. Imagine adding juicing time to that plus clean-up. This way is much better. You may have noticed that salt was not added to this soup. I was tempted to add it but I found that the flavour was great without it! Truly Ital!

 

 

I chose to serve this wonderful soup with some homemade bread. I toasted it and added butter while the bread was still hot. Pure bliss! I’ll be sharing the recipe for this very, very special bread soon.

 

 

Although the sour cream was optional, I enjoyed it so much with this soup!! It was perfect on its own, but the tangy flavour with the natural sweetness of the soup was a great combination. This soup is hubby approved! He loved it and also loved that it was Ital

 

 

The #SundaySupper team have some amazing soups to share with you. Please take your time and find inspiration from the recipe links below:

Chicken (or other poultry) Soups

• Chicken Tortelini & White Bean Soup at Flour On My Face
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Cheese Soup by There and Back Again
• Chicken Tortelini Soup by Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from BalSinfully Good Drizzles
• Ground Turkey Soup at The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Turkey Meatball Soup by Basic and Delicious
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls

 

Beef Soups

• Chili with Black Beans by That Skinny Chick Can Bake
• Vegetable and Beef Soup by Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup)  by Neighborfood

 

Pork (or Sausage) Soups

• Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
• Louisiana Caldo by Catholic Foodie
• Sweet potato and spanish chorizo soup at My Cute Bride

 

Seafood Soups

• Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• New England Clam Chowder at Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at Big Bear’s Wife
• Lobster Bisque for Two by Peanut Butter and Peppers
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

 

Vegetables Soups

• Not-So-Mini-Strone at The Army Foodie Wife
• French Onion Soup by The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• Rather French Onion Soup by What Smells So Good
• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Miso Soup by Foodie Stuntman
• Soft Tofu Spu[ (Soondubu Jjiage) by Hip Foodie Mom
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Yamato Soup at Cooking Underwriter
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Coconut Corn Chowder at Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Wild Mushroom Soup at Food Lust People Love
• Tomato Basil Soup with Cous Cous at Ruffles and Truffles
• Creamy Carrot Soup at Cookistry
• Vermicelli Soup by Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at girlichef

 

Chilled Soups

• Chilled Strawberry Soup at Juanita’s Cocina
• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes

 

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Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite healthy recipes with us!

 

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Hawaiian Bread

Jan 31, 2013 by lovelypantry

I did  it!! I got my list of breads that I would like to make, and went for it. I feel so accomplished right now. Making bread has been on my culinary bucket list since forever. I have been quietly saving, comparing, pondering recipes for some time now. Of course, Pinterest is where I store many bread recipes, but I have also been looking in books, magazines and e-books too. You’d be surprised to know how many free Kindle e-books are available on Amazon as a promotion. Either free or cheap. Either way, I’m all over recipe books.

This bread was very different to me. I had no idea how the taste/texture would be but I thought it was pretty cool that pineapple juice was an ingredient. When I took the bread out of the oven, I started taking pictures with my phone. I had to tell my friends and loved ones what I did! This is the kind of news that can’t be kept to myself!

 

 

 

 

Just to clarify, in the photograph above, I have 2 bowls with flour. I split it but realized after that I didn’t need to do two portions.

One of the things I loved about this type of bread, is that it requires no kneading. This is a very important aspect of the recipe for me. Why? Well because kneading wouldn’t be a good thing for me to do. A few months ago, I developed tendonitis in my right thumb joint. So something as simple as writing can be slightly painful. I fully realize that the hours spent on the computer and on my cell phone are wreaking havoc on my hands. My left wrist is showing signs of stress also. I was advised to step away from the computer. Chances of that happening are pretty close to nil, although I have decreased my online activity a little. Less time on the computer doesn’t mean I’m resting though. Because I’m in the kitchen making AWESOME breads like this one!

I was so excited about making this bread that I went ahead and prepped 2 more no-knead breads. That’s another great thing about this recipe. You can prepare from the night before so you can have fresh bread in a jiffy. Also you can store the dough in the freezer for up to 3 months, and take it out as needed. Just allow it to thaw and rise again in the fridge.

I learned something about yeast while making this bread. When using Active Dry Yeast, you have to proof it before you incorporate it into the batter otherwise the dough wont rise. Lesson learned. No more wasting ingredients!

Proofing your yeast

In a small bowl, add 1 package of active dry yeast (about 2 1/4 Tsp). Add 1 Tsp sugar and 1/4 cup of warm water. Allow to stand for about 10 minutes. If the mixture starts to foam and increases in volume, you can use it in your recipe. If it doesn’t foam, discard it. I added the yeast to the wet ingredients just before adding the dry ingredients.

 

 

 

Is this bread perfect? I’m not sure. It’s my first homemade bread. It tasted much different from the commercially made bread that I have become accustomed to. But I’ve always heard that once you start making bread at home, you may not want to go back to store-bought bread. We’ll see!  I probably don’t have the perfect technique when it comes to bread making yet, but I’m looking forward to learning more and most definitely baking more. I can’t wait to make the second portion of this recipe. And then some other recipes from the eBook.

 

 I’m really happy.

No no-knead recipe is safe now that I’ve made my first bread.

I’m sooooo doing the happy dance right now.

 

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Victoria Sponge Cake With Cream Cheese for #SundaySupper

Jan 20, 2013 by lovelypantry

Welcome to another #SundaySupper! This Week’s theme is all about “Retro Recipes.”  You know, those food memories that immediately take us back in time.  There are some recipes that are tried and true. Some of them we wouldn’t think of making any changes, because it would become something totally different. And then there are some with room for flexibility and adventure. I love a little bit of both in my kitchen. These are the recipes that remind us of our childhood, our grandparents, our parents, or foods that were the norm during a certain era.

Most of the things that I make are either fairly new to me or remind me of home. Until I was about 11 years old, I lived in London, England. I don’t have too many memories of life there but I do recall some of the funny foods that I would eat at school or visiting my british friends or neighbours. When in London, eat what the Londoners eat! Toad In The Hole, Bangers & Mash, Crumpets, and how can I ever forget Fish & Chips. Whenever I had extra spending money, I would stop and buy myself some “chips” wrapped in newspaper, sprinkled with salt and vinegar. I remember how awesome it was to eat it as I walked home from school. These are what I think of when I think of retro. I don’t know of any Brit that didn’t have fish fingers with ketchup as part of their weekly meals. I know exactly where my tea drinking habit began! My Mom and I always enjoy a cup of tea before bed, even now. That’s the one thing I’m never without. It’s always a good time for a cuppa.

In Jamaica there are some recipes that have certainly stood the test of time! Grater Cake, Coconut Drops, Jerk Chicken, Oxtail, Curried Goat, Cornmeal Pudding, Black Cake (also known as Christmas Pudding), Sorrel, Blue Drawers, Stew Peas…the list goes on. But today, I’m going to share with you a recipe that I came across last year around the time of The Diamond Jubilee of Queen Elizabeth II. It’s called Victoria Sponge Cake and it is a British classic.

 

 

The first time I made this cake, it was a bit lop-sided so I was happy to try it again. This time around, it came out much better but I think I will do it again to see how else I can get my cake to be lighter and fluffier. There are so many variations of this recipe available. The recipe that I used came from a book called Illustrated Step By Step Baking.I opted to use something different from the suggested butter cream filling. I wanted to changed things up just a little bit so I used a simple cream cheese filling instead. I need to get smaller cake pans. My smallest is 9 inches and I needed 8 inch pans. I think I need to go shopping, don’t you agree?

 

 

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

The Sunday Supper family have so many wonderful retro and retro inspired dishes to share with you. Be sure to check out the recipes listed below.

Sunday Supper Retro Appetizers:

• Irish Cheddar-Whiskey Fondue by girlichef
• She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles

Sunday Supper Retro Salads:

• Coca-Cola Salad by Magnolia Days
• Salmon Salad | Retro Tuna Salad by Family Foodie
• Ambrosia Salad by Simply Gourmet
• Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
• Carrot & Raisin Salad by The Roxx Box
• Sweet & Smoky Broccoli Salad by In The Kitchen with KP

Sunday Supper Retro Breads and Sandwiches:

• Italian Style Bread by The Meltaways
• Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
• Grown-Up Tuna Melts by Home Cooking Memories
• English Muffin Pizzas by Comfy Cuisine
• Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
• Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
• Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?

SundaySupper Main Dishes:

• Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
• Tuna Noodle Casserole by Country Girl in the Village
• Nana’s Marinated Beef Roast by Supper for a Steal
• Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
• Chicken Maryland by Vintage Kitchen Notes
• Mushroom Stroganoff by Small Wallet Big Appetite
• Dairyfree Toast Hawaii by Galactosemia in PDX
• Porcupine Meatballs by Hezzi-D’s Books and Cooks
• Chicken Kiev by The Urban Mrs.
• Salmon Quiche with Preserved Lemon by Shockingly Delicious
• Steak Diane by Crispy Bits & Burnt Ends
• Fried Chicken only in the Oven by In the Kitchen with Audrey
• Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
• Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
• Kicked Up Meatloaf by Curious Cuisiniere
• Shrimp Scampi (a lighter version) by Kudos Kitchen
• Old-Fashioned Pork Chops by My Trials in the Kitchen
• Jägerschnitzel by Sustainable Dad
• Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
• Inspired by Tuna Noodle Casserole by Cookistry
• Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
• Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
• Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
• Spaghetti with Currywurst Sauce by Masala Herb
• Tator Tot Casserole by NeighborFood

Sunday Supper Retro Sides and Veggies:

• Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
• Classic Corn Casserole by The Foodie Army Wife
• Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
• Classic Green Bean Casserole Redux by The Wimpy Vegetarian
• Mem’s Broccoli Casserole by Momma’s Meals

Sunday Supper Retro Desserts and Cocktails:

• Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
• Old School Boozy Rum Cake by Webicurean
• Individual Baked Alaskas by That Skinny Chick Can Bake
• Rainbow Jello by Cravings of a Lunatic
• Pineapple Upside Down Cake by Noshing with the Nolands
• Pineapple Bars by Peanut Butter and Peppers
• Creamy Dairy Free Fresh Orange Julius With Coconut Milk  by Sue’s Nutrition Buzz
• Refrigerator Strawberry Cheesecake by There and Back Again
• Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
• Boston Cream Pie by Gotta Get Baked
• Coca-Cola Cupcakes by Daily Dish Recipes
• Jello Poke Cake by Flour On My Face
• Devil’s Food Cake by Maroc Mama
• Bread Pudding with Pecans by Basic and Delicious
• Victoria Sponge Cake with Cream Cheese by The Lovely Pantry
• A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
• Post War Apple Pudding by My Cute Bride
• Layered Mini Chocolate Banana Cakes by Big  Bears Wife
• Raspberry Jam Cakes by Pippis in the Kitchen Again
• Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts

 

 

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