Food, Nutrition and Cooking

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Irish Soda Bread (vs Corn Beef and Cabbage Dread)

It’s almost St Patty’s Day and although I love corn beef and cabbage, I know many households (including mine) are not all on the same page on that traditional meal. However I defy you to show me someone who doesn’t appreciate good “soda bread”- (gluten intolerant people, my apologies).

So in homage to my friend Jimmy’s mom’s (Celie Baynes) recipe, I offer you my somewhat healthier recipe for:

Irish Soda Bread ala Chef Up to the Plate (c) 2013 Chef Up to the Plate

1 lb all purpose flour

3/4 lb whole wheat flour

2 tsp baking POWDER

1/2 tsp salt

3/4 T granulated sugar

~ 1 lb raisins 

5 tsp caraway seeds

3 cups light vanilla soy milk

1/2 cup egg substitute

Preheat oven to 400 degree F. Heat 2 regular loaf pans in oven. 

Combine (sift as needed) all dry ingredients, then add raisins and caraway seeds.

Combine milk and egg substitute.

Make a well in the dry ingredients; add milk/eggs and stir to combine. The dough will be sticky. 

Spray the 2 preheated pans with cooking spray. Spread half the dough in each pan. 

Bake at 400 degrees for 15 minutes, then lower heat to 350 degrees and bake for 1 hour more. Cool and enjoy. 


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OMG! soup

In case you missed this on FB where I posted it originally here is my
OMG! soup (Onions, Mushrooms, Grains)(c) 2013 Chef Up to the Plate
2 medium onions, sliced
1/2 lb white or baby portabello mushrooms, sliced
2 T olive or canola oil
1/2 cup uncooked grains (such as farro, pearl barley, etc)
1-2 large carrots, sliced
64 ounces chicken or vegetable broth
salt and pepper to taste

In a large soup pot, saute onions and grain in oil for about 5 minutes till onions have wilted and grain has toasted.
Add mushrooms and saute 5 minutes more or until mushrooms have given up some of their liquid.
Add broth and carrots, S & P to taste. 
Bring to a boil, reduce heat to simmer and cook covered one hour. Check for seasonings and serve.
Serves 6-8


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Is it soup yet?

Even though the thermometer says it’s over 40 degrees, the chill of winter pervades the air. 

I love soup; it’s comforting, nourishing and delicious. Try this quick recipe for:

Hearty Turkey Sausage Soup (c) 2013 Chef Up to the Plate

64 oz low sodium, low fat chicken stock

3 turkey sausage links (sweet, hot or a combination), casings removed

1/2 head of fennel, slice thinly

2 large carrots, sliced into rounds, then cut into half moons

1 can garbanzo beans, drained, rinsed and drained again

10+ ounces of cleaned and chopped swiss chard, kale or spinach (ok to use frozen)

In a large soup pot, heat broth to a simmer. Break the sausage into small meatball sized pieces and add to pot. Continue to simmer about 5 minutes, then add carrots and fennel and cook another 10 minutes. Add greens, garbanzo beans and salt and pepper to taste until all is heated through and greens have wilted. 

Serves ~ 6