Tuesday, October 20, 2009

Lentil Soup, beer bread and fruit cobbler

This soup has been Gregory's favorite since he started eating table food. And I figure, it we're having a light soup dinner, it's a good time to splurge on cobbler for dessert:

Lentil soup
1 lb dry lentils (any color)
3 qts. stock (I use veggie, but you can also use chicken)
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
1 T chopped garlic
1/2 cup tomato sauce
1/2 cup olive oil
1 T dry oregano
1/4 cup lemon juice
salt/pepper to taste
Combine everything but lemon juice in a large soup pot. Bring to a boil and then reduce heat to simmer and cook until just before lentils break down (I usually let it go a few hours). Add lemon juice and salt/pepper if necessary.

Beer Bread
3 cups flour
1 T baking powder
1 1/2 tsp. salt
1/4 cup sugar
1 tsp. (+) caraway seeds
1/2 cup grated cheddar cheese
1 (12 oz.) bottle or can of beer, any kind
Preheat oven to 375. Combine everything except beer. Add beer and mix thoroughly. Pour into greased loaf pan and bake until cooked through, about an hour.

Fruit of choice (I used three large peaches and a container of strawberries)
1/2 cup sugar, divided
1/2 cup brown sugar, divided
1 3/4 cup flour, divided
10 T cold butter
nutmeg, cinnamon to taste
1 T baking powder
1/3 cup boiling water
Cinnamon sugar
Preheat oven to 350. Combine fruit, 1/4 cup sugar and brown sugar, 1/4 cup flour. Pour into a large baking pan.
In the same bowl, combine remaining flour, sugars, baking powder and cinnamon/nutmeg to taste. Cut in cold butter until forms coarse meal. Add boiling water and stir until forms a batter. Spread over fruit. Top with cinnamon sugar. Bake until bubbly, about 30 minutes.
Serve topped with whipped cream or ice cream.

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