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Archive for March, 2008

We made this for our St. Patrick’s Day Potluck and the buttermilk made it very tasty!

Irish Soda Bread

3 cups – flour
2 tsp – sugar
1 1/2 tsp – baking powder
3/4 tsp – baking soda
1 tsp – salt
1/2 cup – raisins
1 1/4 cups – buttermilk
1 tbsp – butter, melted

Combine first 5 ingredients. Stir in raisins. Combine buttermilk and butter; stir into flour mixture until blended. Knead 1 minute. Shape into a round loaf, 2 inches thick. Place on lightly greased baking sheet. Using a sharp knife, score an “X” in top of loaf, cutting 1/4 inch deep. Bake at 350F for 45 minutes or until loaf sounds hollow when tapped. Cool on a rack.

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Chocolate Pudding

Yes there is a little bit of a chocolate theme going on. The March edition of Canadian Living had some wonderful chocolate recipes in it and we are slowly making our way through all of them! Chocolate pudding to me is a comfort food as food was one of the very few comforts I had growing up. I was so pleased to find this recipe and even happier that it is Oh My Goodness Delicious!  Take the time to try it and you’ll see!

Source: Canadian Living Magazine, March 2008

Chocolate Pudding

3/4 cup – sugar
1/4 cup – cocoa powder
3 tbsp – cornstarch
2.5 cups – milk
4 – egg yolks
1/2 cup – whipping cream
2 oz – each bittersweet and milke chocolate, finely chopped
1 tbsp – butter
1 tsp – vanilla

Strain into bowl. Whisk in bittersweet and milk chocolates, butter and vanilla. Place plastic wrap directly on surface; let cool for 45 minutes.

Enjoy!

In bowl, sift together sugar, cocoa powder and cornstarch. Whisk in 1/2 cup of the milk until smooth. Whisk in egg yolks; set aside.

In saucepan, bring remaining milk and cream just to boil. Whisk into cocoa mixture. Return to saucepan; cook over medium heat, whisking constantly for 5-7 minutes or until boiling and thickened.

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For those that have never tried it…wild rice tastes slightly nutty. It is very good (very good for you) and even better when cooked in broth. We made this recipe and much to my delight, everyone loved it. Rice & pasta together – what a concept!

Orzo, Wild Rice & Mushroom Casserole

1 cup – orzo
1 cup – wild rice
3-6 cups – broth
4-5 cups – sliced mushrooms (i used white button & shiitake)
12 tbsp – oil
2 tbsp – butter
1/2 cup – parsley
salt & pepper to taste

Wild Rice: simmer 1 cup wild rice in 3 cups liquid for 45-50 minutes
Orzo: simmer 1 cup orzo to 2.5-3 cups liquid for 15-20 minutes or until liquid is absorbed

Saute mushrooms in oil/butter and cook until liquid has almost evaporated.  Add parsley, salt & pepper and stir to combine.  Mix together cooked rice and orzo.  Spread your mushroom mixture on top.  Serve.

This dish might seem like alot of work…but it’s really quite simple, healthy and goes with most meats!

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