Homemade bread with homemade lentil soup! I used the moosewood recipe for the soup (because moosewood is bae for vegetarians) but I added a cup of vegetable broth on top of the 7 cups of water, and I doubled the amount of vinegar and lemon juice that it calls for. I also added some cumin and coriander for flavor.
The bread is an extremely simple recipe that doesn’t take long but tastes great. Many people are intimidated by the idea of making homemade bread but it’s really pretty simple!
Just mix together 2 packets of yeast with 3 cups of bread flour, a pinch of salt, and 3 tsp. sugar. Once that is well blended stir in a cup of warm water. At this point the dough will get very sticky and clumpy. Add 3 tablespoons of melted butter and then knead the bread on a floured surface until everything is well mixed.
Roll the dough into a ball and let it sit for about 15 minutes. While it’s sitting spray a loaf pan with PAM and whisk one egg in a bowl.
Take the ball of dough and roll it until it’s about 2 ft. long. Split it in half and attach the two pieces at one end. Roll the pieces around each other so that they look like a 2 strand braid. Put the dough into the loaf pan and paint the beaten egg onto the top.
Put the pan into the oven at 350 degrees (F) for 30 minutes. When you take it out, let it sit for about 15 minutes before you cut into it.
Mmmmmm Spanakopita! This dish is fun to make if you have the time, and super delicious! I’m not often the kind of person who perfectly follows a recipe, but when it comes to Moosewood, I know I can trust it to be good! This spanakopita is from the original Moosewood cook book and it’s great!
The recipe might look a little intimidating because of the filo dough (dough that comes in a stack of many thin sheets), but it’s the best part! Just remember not to be stingy with the butter (paint it onto every layer) and you’ll have the perfect flaky filo dough that makes this dish so special!
Homemade chocolate mousse! Whisk together 4 egg whites, 3 tablespoons of sugar, and a bit of salt. Heat ¾ cup heavy cream until it starts to steam but not bubble and slowly whisk it in with the eggs and sugar.
Put this new mixture into a saucepan and stir it constantly over low heat. Once the mixture is steaming and starting to get a bit lumpy it’s ready to be strained through a wire mesh strainer back into the bowl. Mix in about a tablespoon of vanilla.
Meanwhile you want to have 7 ounces of very dark chocolate melting in a double boiler. I use 70% cocoa which leads to a denser mousse but 50% or 60% is OK as well.
Whisk the chocolate into the sugary creamy mixture until it’s smooth, then put it into the fridge for 10 minutes to let it cool to room temperature.
While the mixture is cooling take 1, ¼ cups heavy cream and beat it with an electric mixer until it can hold a shape. Stir this gently into the chocolaty mixture (don’t whisk!) until the color is uniform throughout.
Pour the mousse into small, serving size containers and let them cool in the fridge for at least 4 hours. Top with whipped cream!
Pasta Salad!! I added:
- 1 zucchini
- 1 tomato
- 1 red pepper
- ½ onion
- ½ box Cavatappi noodles (twisted double elbows)
- a pinch of oregano
- salt and pepper
- 2 tablespoons chopped fresh basil
As a dressing I used a 1-1 ratio of olive oil and white whine vinegar.
Macaroni and Cheese! I just use the recipe on the back of the Prince pasta elbow box, but I double it and use the whole box of pasta. I also like to add extra onions (1 medium yellow onion is what I use). A tip for the bread crumbs: rip up fresh bread and put it on top instead of using bread crumbs out of a box, it will have a nicer texture that way.