Cookin' with The Youngun..............

First I'd like to say Welcome to my new followers!  It's always a joy to meet new folks!  And I of course always love my "old" followers!

Today at Goodwife Farm we are Cookin' with The Youngun....................

So without further ado, or even further doo doo, let me present...............

The Youngun.............

The Goodwife................

The Cookbook................

What's that?  You want me to cut the carp and just get on with it??  Really?  Ok, ok, I'll just get on with it...............

Aren't these the loveliest of illustrations??

Hahahaha, did you really think I was capable of just gettin' on with it???  You know the Goodwife better than that! 

Anywho, as some of you may or may not know, The Youngun loves the Redwall series of books by that delightful Englishman Mr. Brian Jacques.  She particularly loves the descriptions of the feasts that those wunnerful creatures of Redwall Abbey are always having, so when I found The Redwall Cookbook on Amazon, I bought it for her for Christmas.  So.........yesterday she chose a recipe and today she (with a little guidance and help from Mama) is going to make it!

Now we'll dispense with the doo doo and get on with things, but you know how much I love takin' the long way 'round the trailer park......

First, the recipe.....

Shrimp and Hotroot Soup

• 2 TBS butter
• 1 large onion, chopped
• 2 medium leeks, chopped
• 1 1/2 cup vegetable stock (we are using pork stock cuz that's what I've got in the freezer)
• 3 medium potatoes, chopped
• 1 tsp curry powder or chili powder, or to taste
• salt and pepper to taste
• 8 oz peeled, cooked shrimp or prawns
• 1 cup milk

In a large pot over medium heat, melt butter.  Add onion and leeks and cook, stirring, til soft but not brown.

Add stock, potatoes, and spices.  Cover and simmer until potatoes are very soft, 15-20 minutes.

Add shrimp and milk and gently heat.  Serve with crusty bread. 



Crusty Whole Wheat Herb Bread

adapted from a food.com recipe

• 1 1/4 cups water (105-115 deg.F.)
• 2 tablespoons light brown sugar or 2 tablespoons dark brown sugar
• 1/8 teaspoon ground ginger
• 1 tablespoon parsley
• 1 teaspoon garlic powder
• pinch of oregano
• 1 1/2 teaspoons salt
• 1 1/2 cups flour
• 1 1/2 cups whole wheat flour
• 1 tablespoon wheat gluten
• 2 1/4 tsp active dry yeast

Add ingredients to bread machine in order given (yes I'm a total failure as I use my bread machine for the dough cycle)  Set to dough cycle and then go begin a blog post.  When it beeps, remove dough from bread machine and knead a bit.  Shape into whatever loaf shape you desire, (we did Italian), and let raise till double.  Bake at 400* till done.

Bread ready for raising

And we are ready to eat!

This was for sure really yummy!  Tasted a lot like potato soup with shrimp and the bread was wonderful.  The Youngun is now very excited about making some more of the recipes in The Redwall Cookbook and so am I!

God Bless....................................