Monday, November 7, 2011
Veggie Chili with Rosemary Walnut Bread
These recipes totally scream Fall. But I could not wait until Friday (for Fabulous Fall Fridays) to share this with you. It's that good.
This is mostly about the bread. The bread is everything. At the moment I cannot think of anything better than fresh homemade bread.
At first I thought walnuts in bread would be weird, but it turned out that they are pretty dang awesome.
Here's the recipe:
Rosemary Walnut Boule Bread
adapted from Classic Walnut Boule, Cooking Light, Sept 2008
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 tsp salt
2 tbsp sugar
1 cup warm water
1 packet of yeast
1 tbsp oil (I used olive oil)
1/2 cup walnuts, chopped
1 1/2 tsp fresh rosemary, chopped
2 tbsp yellow cornmeal
1 egg white
Combine flours and salt in a large bowl. In a smallish bowl (or a glass measuring cup) combine yeast, sugar and warm water and let it sit for about 5 minutes to activate the yeast. Pour yeast mixture and oil in with the flour and stir to combine. Knead for about 5 minutes, adding flour as you go to keep the dough from sticking. Spray the bowl with non-stick spray, place the dough ball in there and loosely cover for about an hour to rise.
Once it has risen, knead in the rosemary and walnuts and form the dough in a ball. Spray a baking sheet with non-stick spray and sprinkle cornmeal on it. Place the dough on the cornmeal and cut one or two Xs in the top of the dough. Use the egg white with a little water to make an egg wash and brush it all over the top of the dough.
Bake at 350 degrees for 30 minutes.
Seriously. Look at how awesome it looks.
The chili that I made with the bread was lovely also, though overshadowed by the bread. It happens.
It's super healthy, too.
Pumpkin Black Bean Chili
adapted from Sweet Tooth Sweet Life
1/2 bag of baby carrots, chopped
4 ribs of celery, chopped
1/2 onion, chopped
can diced tomatoes
can black beans
box chicken broth (or veg broth if you are into vegetarian stuffs)
packet of chili seasoning mix
salt to taste
Heat your oil in the stockpot and toss in the chopped veggies and some salt. Cook for 10-15 minutes. Dump in tomatoes and chili seasoning and cook for 5 more minutes. Pour in the whole box of broth and heat to boiling. Cover and reduce heat. Cook for 10 minutes. Then add the beans and pumpkin. Season to taste.
Serve with yummy bread!
By the way, I have been slicing my bread lately with my electric carving knife. It makes lovely, even cuts.
Oh wanted to share, I signed up for the Great Food Blogger Cookie Swap and I'm super excited! New cookie recipes coming soon ;)