Irish Soda bread

4 Cups flour

1 1/2 teaspoons salt

1 teaspoon baking soda

2 Cups buttermilk

Preheat the oven to 375f.  Grease a baking sheet or an 8 inch round cake pan.  In a large mixing bowl, stir and toss together the flour, salt and baking soda.  Add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass.  Knead the dough on a lightly floured surface for about 30 seconds, then pat into an 8 inch round mass about 1 1/2 inches thick.  with a sharp knife, slash a large 1/4 inch deep “x” across the top.  Place the formed dough on the prepared baking sheet or cake pan and bake for 45-50 minutes, or until it is nicely browned and the “x” has spread open.  Transfer to a rack to cool, then wrap in a slightly damp towel and let rest, on the rack for about 8 hours.

 This is an authentic Irish soda bread, that contains no baking powder and is leavend soley by the acid and alkaline combination of the buttermilk and baking soda.  The crust is rough and the loaf is tender and slightly moist.

O.k., editorial note here… i have never let the bread sit for 8 hours.  The best time to eat it is hot out of the oven with butter melted all over a slice.  and then for the meal.. Left over bread is great toasted with butter, or peanut butter or anything for breakfast.  Yummy!!  Oh, and I have never wrapped the bread in a slightly damp towel.

Ummm.Yummmy

This was our St. Patty’s  Day dinner.  Corn beef, cabbage, potatoes, carrots and onions.  Along with some home made irish soda bread. 

Strawberry what??

done

  This was my last “free” meal…

Pardon me…Do you have any PESTO???

done

 So, I had a little problem during my trip to the grocery store… I would like to attribute this recipe to the fine people at CARNATION. 

Creamy pesto garden pasta

1 box(12 oz) dry tri-color rotini or spiral shaped pasta

1 bag(16oz) frozen california blend vegetables

1 can(12oz) CARNATION Evaporated Milk

2 Cups shredded Italian cheese blend or Monterey Jack cheese

1/4 teaspoon ground black pepper

2 Cups cooked cubed ham

3 Tblspns jarred or refrigerated pesto w/ basil

COOK: pasta according to directions on box, adding frozen veggies to boiling pasta water for the last 2 minutes of cooking time; drain.  Return pasta and veggies to cooking pot.

MEANWHILE:  COMBINE evaporated milk, cheese, pesto and black pepper in medium sauce pan.  Cook over medium low heat, stirring occasionally, until cheese is melted.  Remove from heat.

POUR:  cheese sauce over pasta and veggies.  Add ham; stir until combined.

Creamy pesto garden pasta..mmmm..good

  Today i will be showing you what it takes to make this very delicious, easy, fast, and healthy dish.. I will include the recipe at the beginning and at the end of the video.  Stay tuned!!