Well the readers haved done it again! It's the best surprise to go to my inbox and find delicious recipes from someone with beautiful and mouthwatering pictures to accompany them.
Today we're sharing no-knead artisan bread with Portugese Kale Soup (Caldo Verde). Mmmmmm, I can smell it through the screen!
There's nothing better on a cold and snowy February day than a warm buttery piece of fresh bread and a bowl of hot and steamy soup. These things are our staples in this house in the winter. At least once a week there is a pot of delicious soup simmering on our stove.
The bread I make a bit less of these days, but this recipe is one I will be happily trying out.
Remember, that good food can be made a a small budget and there's no reason to accept store-bought when you are fully capable of nourishing yourself with foods that are much tastier and healthier.
Fuck Off Store Bought Bread (Makes 3 no-knead artisan loaves)
6 1/2 cups of all purpose flour (you can use whole wheat flour or half and half..you're the boss!)
1 1/2 tablespoons of active dry yeast
1 tablespoon of sea salt
3 cups of lukewarm water
1. In a large bowl whisk together flour, yeast and sea salt.
2. Add water and mix with a wooden spoon until well incorporated. The dough should be sticky.
3. Cover with aluminum foil for 3 hours for it to rise...double in size. (You can place the bowl on a warm heating pad to speed up this process.)
4. Once it has doubled in size, divide in 3 equal portions of dough. (Here you can get creative and change them up if you want by incorporating dried Italian herbs, jalapeños or chorizo, cured dry meats, etc. Just fold in whatever you would like or leave them plain.) With floured hands, shape them into balls or ovals and lay them on a floured baking stone or a tray lined with parchment paper. Cover them with a clean dishcloth and let them rest for 30 minutes.
5. Score the tops of the loaves with a knife. Flour the tops gently. Preheat the oven at 455 F. Add a small tray with a cup or two of water on the lower rack. Place the loaves in the middle rack and bake for approx. 30-35 minutes.
Our reader says: "And that's how you fuck off store bought bread!"
Portugese Kale Soup (Caldo Verde)
1 large onion chopped
5 heaping cups of finely sliced kale
12 cups of chicken or beef broth
4 large potatoes diced
1 small sweet potato diced
5 tablespoons of extra virgin olive oil
12 sliced rounds of spicy chorizo
Sea salt and pepper to taste
Olive oil for drizzling.
1. Wash and slice the kale, set aside
2. Chop the onions and potatoes, set aside
3. In a large pot add the olive oil and chopped onions on medium heat and brown the onions a bit until golden.
4. Add the broth and bring to a boil.
5. Add the potatoes and sweet potatoes, salt and pepper. Cover and boil until tender.
6. With a stick blender, purée the potatoes in the broth until creamy. If you do not have a stick blender you can use a potato masher for a more rustic texture.
7. Once puréed, taste for salt. Add more salt to taste. Add kale and chorizo. Cover the pot and let simmer for 20 minutes.
8. Serve with a drizzle of olive oil and enjoy
Alternative Ingredients from Cari Lee
I'm not going to mess with a good thing here. This recipe is perfecto! Perhaps we don't have the right ingredients on hand? Here are some of my suggestions for alternatives:
Sausage: Hungarian debrizini, kielbasa, Italian sausage, salami, summer sausage. I would honestly try just about any cured sausage for this recipe. I'm daring ;)
Instead of kale you can use spinach, sweet potato greens, dandelion greens, chard, red cabbage, beet greens, radish greens, collard greens. If you're lucky enough this time of year to have some dried plantain or moringa leaf, I would surely add these ingredients as well!
Add some turnip if you like, maybe some parsnip...who knows what can be done with a simple recipe in order to make it your own!
What's your recipe?
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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Your medicine is in the woods.
Your pharmacy is in your kitchen.