Wednesday, March 15, 2017

••••IRISH SODA BREAD MUFFINS🍞🍳🍚🍮🥛🍇🍜!!••••

(Source: kingarthurflour.com & photos also)

****IRISH SODA BREAD MUFFINS!!

http://kingarthurflour.com

Ingredients

1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup King Arthur 100% White Whole Wheat Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups currants (first choice) or raisins
1/2 to 2 teaspoons caraway seeds, to taste
1 large egg
1 cup buttermilk, yogurt, or sour cream
6 tablespoons butter, melted; or 1/3 cup vegetable oil
sparkling white sugar, for topping

Instructions

Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

••••MINI SHEPHERD'S PIE🧀🌰🥔🌿🍗🍞🐔🥕🌽!!•••

(Source: food.com & Aaron McCargo of Big Daddy's House of foodnetwork & photos also)

****MINI SHEPHERD'S PIE!!

http://food.com

cooking spray
1(12 ounce) can refrigerated biscuits (The flakey are good or Grands)
2tablespoons olive oil
1lb ground beef (chuck or ground turkey or chicken or veggie crumbles)
1⁄2onion, minced
1 1⁄2teaspoons salt
1teaspoon cracked black pepper
1⁄2-1 tablespoon minced garlic
2tablespoons all-purpose flour
1⁄2cup beef stock (or chicken or turkey or vegetable)
1cup frozen mixed vegetables
2tablespoons chopped fresh flat-leaf parsley
1tablespoon chopped fresh rosemary leaf
1 1⁄2cups leftover mashed potatoes (or use instant or storebought in a pinch)
1tablespoon granulated garlic powder
2tablespoons granulated onion powder
2 cups shredded cheddar cheese

Directions

Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!

••••IRISH STEW🥔🥕🐮🐔🍶☘️🥘🥙🌿!!••••

(Source: cooking.nytimes.com & David Tanis & photos also)

****IRISH STEW!!

http://cooking.nytimes.com

Irish Stew

DAVID TANIS

YIELD6 to 8 servings
TIME1 hour 30 minutes

INGREDIENTS

3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
Salt and pepper
4 tablespoons vegetable oil
2 pounds onions (about 6 medium), cut in wedges
1 pound carrots (about 6 medium), cut in 3-inch lengths
4 cups chicken, veal or beef broth (or water)
1 large sprig thyme
3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

PREPARATION

Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

Tip

Alternatively, cook stew on stovetop instead of baking; keep covered at a gentle simmer for about 1 hour. For a thicker stew, crush a few of the potatoes from the stew and simmer in broth, or thicken with a slurry of flour and water (about 4 tablespoons flour).

Tuesday, March 14, 2017

••••HAPPY PI DAY🍕🎂🍰3️⃣1️⃣4️⃣1️⃣5️⃣9️⃣2️⃣!!••••

(Source: Pinterest.com & AMP Eventbrite & Northwestsignal.net & imgrum.net & Networkeorld.com & pbs.org & redtricycle.com & altusdirectory.com & CBS Local & CBS & wral.com & hello cupcake & hudsonvalleymagazine.com)

****HAPPY PI DAY!!