Scottish Shortbread (Martha Stewart)

  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 3/8 cup confectioners’ sugar

1. Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.

2. Reduce speed to low. Add flour mixture all at once; mix until just combined.

3. Using plastic wrap, press dough into an 8-inch shortbread mold coated with cooking spray. With plastic on dough, refrigerate 20 minutes. Prick all over with a wooden skewer. Bake 45 minutes. Let cool 10 minutes. Unmold; cut into wedges. Let cool completely.

 

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Rye Bread with Caraway (from Martha Stewart)

  • 1 packet of fast-acting active dry yeast
  • 1 c + 2 T warm (not hot) water
  • 1 1/2 T + 1 tsp honey (split)
  • 2 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
  • 1 1/4 c rye flour
  • 2 c bread or all-purpose flour
  • 2 1/4 tsp salt
  • 1 T tablespoon caraway seeds, plus more for sprinkling on top
  • 1 egg white

Sprinkle yeast over 1/4 cup water. Add 1 teaspoon honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1/2 c + 6 T water and 1.5 tablespoons honey. Gradually add both flours, one cup at a time. Mix in 1 tablespoon caraway seeds. Mix until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Oil a large bowl.

Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes (or use Kitchen-Aid mixer with dough hook attachment). Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.

Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter a 4 1/2-by-8 1/2-inch loaf pan. Punch down dough.

Shape dough into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Brush top of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pan after 20 minutes, until tops are golden brown, about 45 minutes (mine took a little less). Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

 

Salads for Work – Ideas for Combinations

Greens

Grains

Protein

Veggies/Fruits

Spinach

Quinoa

Feta

Cucumbers

Romaine

Farro

Toasted pecans

Cherry tomatoes

Shredded kale

Brown rice

Toasted almonds

Sliced apple

Cabbage

Whole wheat croutons

Garbanzo beans

Roasted sweet potato

Black beans

Roasted or raw cauliflower

Edamame

Pickled red onions

Baked tofu

Arugula

Crumbled chevre

Jicama

Sunflower seeds

Beets

Shredded carrots

Dried cranberries

Canned or fresh corn

Chickpea and Yogurt Soup – From Milk Street Kitchen

4 Servings, 30 minutes to make – This is an Iranian soup. Use regular whole milk yogurt, not Greek. For a heartier soup, stir in a few handfuls of baby arugula before removing the pot from the heat; Can also add mint and chives for more flavor.

1 large yellow onion, chopped
2 T butter
Kosher salt
½ c. Arborio rice (don’t use any other type of rice)
4 garlic cloves, finely grated (I used jarred garlic)
1/2-3/4 t. red pepper flakes
1 Qt. low sodium chicken broth (I also want to try veggie broth)
1 c water
15oz can chickpeas, drained
1 c whole milk yogurt
½ c chopped parsley
¼ c chopped dill
Black pepper

In a 2-quart saucepan over medium-high heat, combine the onion, butter and 1 teaspoon salt and cook, stirring occasionally, until the onion is softened and browned around the edges, 6 to 8 minutes. Stir in the rice, garlic and pepper flakes and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the broth and water and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.

Add the chickpeas, then cook, stirring occasionally, until the rice is soft and the soup has thickened, about 5 minutes. In a small bowl, combine the yogurt with a bit of the hot soup broth; mix well to temper the yogurt. Take the soup off the heat, stir in the yogurt mixture, parsley and dill. Taste and season with salt and black pepper. Serve immediately to ensure the herbs don’t wilt. Leftovers can be saved in the refrigerator, but you might want to add some fresh herbs after reheating.

Tomato, Corn, and Cucumber Salad (Delicious!)

1 to 1 ¼ pounds ripe tomatoes, cut in small dice
1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 jalapeño pepper, minced (seeded for a milder salad)
Salt to taste
¼ cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
1 ounce feta, crumbled (about 1/4 cup)

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

Favorite Quinoa Salad – Cookie and Kate

1 cup quinoa, rinsed in a fine-mesh colander (could sub brown rice)
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained (could sub black beans?)
1 medium cucumber, seeded and chopped fairly small
1 medium red bell pepper, chopped fairly small
¾ cup chopped red onion (from 1 small red onion) fairly small
(Could also add blanched asparagus, chopped?)
1 cup finely chopped flat-leaf parsley (from 1 large bunch)
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar
2 cloves garlic, pressed or minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
(Could add avocado on top; also, toasted, chopped pecans?)
(Could also add feta cheese for zing)

To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.

In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary (can add avocado now, as well as feta?). For best flavor, let the salad rest in the refrigerator for 5 to 10 minutes before serving.

This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.