What do you do with a cranky girl??? (Basque Potato Tortilla & Butt Kickin' Tomato Soup & Garbanzo Bean Bread)
When I am cold, miserable, aggravated and have passed over to the far side of cranky, there are some things that I
want need to help me self-medicate myself back into a happy place... Because I don't like to be cranky...for long.
First, I want to put on a pair of sweats, a T-shirt and a ratty old hoodie - yes, I know I look like a bum; but if I am at the point where I am donning this gear, I probably am beyond the point of caring. It takes down the crankiness resulting from constricting clothing a notch. Yes, I know Stacey & Clinton would have some diatribe about how comfort doesn't have to schlumpy... BLAH, BLAH, BLAH.
Secondly, I try to warm my fingers and toes - because numb extremeties do nothing to improve my mental well-being. Finally, I seek out foods that make me feel like I want to feel. Warm. Relaxed.
Potatoes. Soup. Oatmeal. Bread. Mac-n-cheese. You get the point.
I was really happy that this week's FFwD fit in with my need
to carb load for comfort. Potatoes & onion cooked to the point of "home fry" goodness.
A "little" bit of egg thrown in for protein...
I was tempted just to stop here and eat potatoes out of the pan, but it just didn't seem right. Or did it???
So, instead of
shovelling the potatoes into my gullet nibbling on fried potato goodness, I added them to the egg mixture of the tortilla/ quiche/ omelet thingy and continued cooking. (Of course, I only had to "wipe down" the pan between steps. HA HA HA. Full scale wash was required.)
We won't talk about why only a "corner" shot of the finished tortilla is being shown. It had absolutely nothing to do with some one's impatience and failure to fully release it from the cast iron pan before flipping over. And certainly had nothing to do with that same impatience resulting in half of the bottom being left in the plan. No, couldn't be...
Now, potatoes and eggs beg for one thing. Ketchup (or hot sauce - oohh I wish I thought of that sooner). But schlopping on a dollop of Heinz's best just didn't seem to be the ethical thing to do. Not classy enough, dah'ling. (Although, perhaps in alignment with the theme of "comfort").
But tomato soup - that I could get away with. And when one wants soup, one might as well seek out a recipe from a Soup Addict. Hellooo??? So, check out Soup Addict's Tomato Soup - it's way classier than ketchup, my friends. You won't even have to resist the urge lift your pinky finger while you slurp the remains from the bottom of your bowl.
I should point out that there are two things that make this soup stand out (in my mind):
And, of course, the meal would not have been complete with out a
loaf slice of bread in hand.... In spite of all my crankiness I was still feeling a bit on the quirky side, so I picked a garbanzo bean bread (the real story is that I heavily adapted a pinto bean bread recipe and prayed to the bread fairies that it would not turn into an epic fail...)
Oh, what a beautiful riser it was... All three times.... (But not because someone forgot about it for several hours and had to give it an additional pre-shape rise because it had over-risen. No, not at all...) Should I make note that it was a forgiving bread? Which is good, because starting over would not have helped with the cranky factor...
WHEW! Just like I planned it... Wink.
Verdict: The Karate Kid ate everything except for the loose eggy bottom skin on the tortilla. The Runner ate all and pronounced it good. Me? By the time I was finished, my crank-o-meter had gone down by at least three notches, for that what that's worth...
Recipe for Garbanzo Bean Bread
This recipe started out as Pinto Bean Bread from the More-with-Less Cookbook. By the time I finished with it, the structure was similar, but the ingredients & end result... not so much. But the end result was delicious & I can't way to try some toasted with peanut butter....
2 cups scalded milk, cooled to lukewarm
1 1/2 Tbs instant dry yeast
2 cups cooked, mashed & unseasoned garbanzo beans (about 2 16 oz cans - I drained the juice and reserved that and the leftover chick pea mash to add to the tomato soup I made)
2 Tbs sugar
2 tsp salt
2 Tbs peanut butter
1 cup white whole wheat flour
4-5 cups unbleached all purpose flour (I used ~ 4 & 1/2 cups)
In bowl of an electric mixer, stir together the milk & yeast. Add beans, sugar, salt peanut butter and five cups of flour. Mix well. Switching over to the dough hook, knead until smooth - if needed, slowly add flour until desired consistency (dough will be a little sticky, but should hold its shape).
Place into a greased bowl. Cover. Let rise until doubled in size (about 2 hours - this dough was a lovely riser). Remove from bowl, gently deflate and divide into two. Shape into loaves and place into 2 greased 9" by 5" pans. Cover and let rise until doubled again. Near the end of the rising time, preheat oven to 350F.
Uncover, bake @ 50 minutes - until loaves are golden and sound hollow when tapped on the bottom. If it looks like loaves are browning too fast, cover loosely during last twenty minutes of baking.
Remove from pans, cool on wire racks. Cool completely before cutting for best retention of structure.
This post participate in French Fridays with Dorie. Come check out what how all the less-cranky bloggers made out!