Cardamom Tea Bread

Cardamom is my new BFF. (Sorry cumin.) This recipe is based on one from my bread machine cook book, but changed enough that I think I'm allowed to post it to the Wide McCarty World.

3 large eggs
3/4 c sugar
1/3 c coconut oil, warmed to liquid (or other vegetable oil)
1/4 c buttermilk
1 c sour cream
1 Tablespoon vanilla extract
1 1/4 c whole wheat flour
1 c all-purpose white flour (or 2 1/4 white, no wheat)
2 t baking powder
1 t baking soda
2 1/2 t ground cardamom
1/2 t salt

Mix together, bake at 350 for about an hour. It fills a loaf pan very full, but hasn't overflowed yet for me. It's strangely and powerfully delicious toasted the next day with raspberry jam.

Zuppa per Setembre

Contrary to its name, this should be eaten thrice weekly for all September AND October. The recipe was from our CSA 4 or 5 years ago, and no fall is complete without it. It takes a while to roast the vegetables, but it's easy.

1 1/2 lbs (about 9) plum tomatoes, cored, quartered and seeded (optional)
1 lb (about 3) red bell peppers, trimmed, quartered and seeded
hot pepper to taste (1/2 tiny red superchili)
2 red or yellow onions, cut into wedges
2 cloves garlic, quartered lengthwise
1 t kosher or sea salt
ground pepper
1 t finely chopped fresh thyme
1 t sweet Hungarian paprika
6 large fresh basil leaves, cut crosswise into fine strips
1/3 c olive oil
2 c best quality chicken broth
1/4 c heavy cream, room temperature

Heat oven to 450. Place tomatoes, peppers, onions and garlic in a single layer in a large roasting pan. Sprinkle with salt, pepper, thyme, paprika and basil, then drizzle with olive oil. Toss to coat evenly. Roast 45 - 60 minutes, stirring every 15 minutes, until completely tender and well-browned in places. Remove from oven and let cool for 10 to 15 minutes. In a blender, work in batches to puree with broth. Reheat over low heat. Stir in cream and heat until warm, not boiling. Top with sourdough croutons.

We prefer crusty bread. After much delicious research, we've found the perfect recipe.

Peanut Butter Balls

By Deirdre's request.

1 cup creamy peanut butter - I always use conventional, haven't tried it with natural yet
1 cup dried milk
1/2 cup honey
1/2 cup mini chocolate chips
1/2 cup sesame seeds, or wheat germ, or unsweetened coconut, or some mixture thereof
1/2 teaspoon vanilla

Mix together. Form into small balls, about 1/2" across. Refrigerate or freeze.

They're best out of the freezer, if you ask me. I often cut back on the chocolate chips quite a bit, because then they're health food. Don't cut back on the honey. It's not worth it.

Iowa Porkchops

My best replica of Grandma McCarty's pork chops and rice!

1 can condensed cream of mushroom soup

1 cup water

3/4 cup rice

4 pork chops

Brown chops on the stove top.

Combine soup, water, and rice then pour into a greased 9x13 pan.

Place the chops on top. Sprinkle with salt and pepper to taste.

Cover and bake at 375 for 45 minutes.

Uncover and bake for an additional 15 minutes.

(Time will depend on the thickness of your chops so check them for doneness!)

Megan Bars

I can't believe no one has posted this... Am I the only one who didn't have the recipe???

1 cup brown sugar

1/2 cup white sugar

1 1/2 cup light Karo syrup

1 1/2 cup peanut butter

6 cups SpecialK cereal

12 oz. chocolate chips

1/3 cup peanut butter

Combine sugars and Karo syrup in a microwave bowl... Microwave for 2 minutes, stir, and microwave another 2 minutes then stir. While the mixture is heating wash the spoon well. Repeat until mixture boils.

Add 1 1/2 c peanut butter and mix until smooth.

Add cereal and mix until coated. Pour into a greased 9x13 pan and press with a greased spoon.

Combine chocolate chips and 1/3 c peanut butter in microwave bowl, stirring frequently until smooth.

Spread on bars and cool well before cutting.