Wednesday, June 8, 2016

Garden Variety Supper

The 4 Bean Soup and 3 Fruit Shortcake combination proved a satisfying meal on this cool late spring evening.  

After browning 2 garlic cloves and 1/4 cup each shallots and celery in 1 teaspoon olive oil, I cooked the dried beans in my counter top pressure cooker for 1 hour.  (1/3 cup each black beans, adzuki beans and soy beans with 2 1/2 cups water and 1 reduced sodium vegetable bouillon square).   The green beans for garnish were slivered and microwaved for 2 minutes. I ate 3/4 cup of the beans with 1 tablespoon hemp seed meal.  There are more beans to eat hot or cold over the next few days.

I love the shortcakes and will make these again:

Semolina Shortcakes

(Serves 9)

Mix dry ingredients in a food processor.
1/3 cup whole wheat pastry flour
1/3 cup all purpose flour
3 tablespoon semolina flour
1 tablespoon baking powder
1 tablespoon sugar

Cut in buttery spread.
6 tablespoon Earth Balance Buttery Spread

Mix in egg yolks and milk.
2 egg yolks
1/4 cup evaporated skim milk
Portion with 2 tablespoon dipper onto baking sheet lined with parchment paper.
Bake at 350 F. for 20 minutes.

Remove from oven.
Brush with cold evaporated skim milk.
Sprinkle with turbinado sugar.
2 tablespoon evaporated skim milk
1 teaspoon turbinado sugar
Turn oven to broil.
Return shortcakes to oven and broil 1 minute to brown tops.

Fruit Topping
Cook rhubarb, and berries in lime juice and sugar over medium heat for 10 minutes.
1 cup rhubarb, cut in 1 inch pieces
1 cup blueberries
2 tablespoon lime juice
1/2 teaspoon lime zest
2 tablespoon sugar

Add peach.  Cook 5 minutes.  Turn off stove and allow to sit for 10 minutes.
1 peach, peeled and diced 

My shortcake is garnished with plain yogurt.




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