Recent Foodage

I am a busy bee. I often forget to post, and I often forget to cook much of anything interesting. I have managed to make a few things lately, so here there are. On Friday night, Mike and I made Garlic Soup with Bread from Vegetarian Planet. We used marsala cooking wine instead of the sherry but otherwise followed the recipe exactly. It was very tasty, simple, and comforting. Then, on Saturday, to be nice to Mike I made him the Pumpkin-Cinnamon Streusel Buns from Cooking Light that he has been eyeing for quite sometime. These also turned out nicely, but I would add more pumpkin next time and maybe even figure out a way to incorporate it into the filling. Then, for dinner tonight I made barbecued tempeh with some instant mashed potatoes (real lazy comfort food, as it is snowing and wonderful outside). This was inspired by something I saw on yeahthatveganshit, and is basically just tempeh cut up, slathered in barbecue sauce, and baked for a while. Nothing I will write a detailed recipe about. Right now I have some Buttermilk Rye Bread in the oven for some more workday foodings. Hopefully more interesting posts to follow this week, as I have a couple interesting looking things I'd like to make soon.

Garlic Soup with Bread
2 tablespoons olive oil
2 cups thinly sliced onions
16 large garlic cloves, minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon fennel seeds, ground
2 medium russet potatoes, peeled and sliced thin crosswise, then cut in half lengthwise
2 large carrots, peeled and sliced into thin rounds
1/2 cup sherry
1 teaspoon salt
fresh-ground black pepper to taste
4 thick slices of bread (mild sourdough or French bread is especially good)
1/4 cup grated Parmesan cheese (optional) [I left it out, as always]
1) In a stockpot, heat the olive oil over medium heat. Saute the onions for 10 minutes, stirring frequently. Add the garlic, and saute for another 5 minutes.
2) Add the water and the dried herbs, and let the soup simmer for 15 minutes. Then add the potatoes and carrots, and simmer until the potatoes are tender, about 15 minutes. Add the sherry, and simmer for another 5 minutes.
3) Season the soup well with salt and pepper. Place a slice of bread on the bottom of each soup bowl. Ladle the soup over the bread. Garnish with Parmesan cheese, if you like.
Serves four.
Pumpkin-Cinnamon Streusel Buns
To make these year-round, substitute canned pumpkin puree and add an extra cup of all-purpose flour.
Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

1) To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes.
2) Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth.
3) Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
4) Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
5) Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
6) Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
7) Preheat oven to 375°.
8) Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
9) To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
12 servings (serving size: 1 bun)