Irish Stew and Soda Bread

Irish Stew

2 tbsp olive oil

3 bay leaves

2 lbs stew meat

1 large onion

2 cloves garlic

1 tsp thyme

1 tsp rosemary

2 to 3 tbsp flour

3/4 c. beef stock

1/2 c. guinness stout (I use vernor's ginger ale instead, or you can just increase the beef stock)

1 tbsp parsley

1/2 lbs carrots, sliced

1/2 lbs potatoes, chopped

heat oil in an oven proof pot and add bay leaves. Cook leaves for a moment and add the meat.  Brown meat on both sides on high heat.  Add onion and cook for a few minutes until it is clear.  Reduce the heat to low and add garlic, thyme, rosemary and flour and stir until smooth.  Add the beef stock and stout; simmer, stirring until the stew thickens a bit.  Add the remaining ingredients and cover.  Place the pot in the oven at 275* for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.  (in reality I just put everything except the flour [and oil] into my crock pot and let it cook.  About half an hour before serving, dip out some of the liquid from the stew (1/2 c. or so) and blend in the flour, then mix it in the stew and let it thicken that way)

Irish Soda Bread

4 1/2 to 5 c. flour

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 c. buttermilk (I dye my milk green and then it makes the bread green)

3 tbsp sugar

Mix dry ingredients. Add buttermilk, stir until it sticks together and forms a dough ball. Knead about 10 times. Put in round cake pan, and press to the edge.  cut and X in the top about 1/2" deep. Bake at 350* for about one hour or until golden. Butter the top & enjoy!

Pizza

This is not a "lazy day" dinner.  Homemade pizza takes too much energy.

My belief is that a great pizza starts with a great crust.  I got this recipe from my Betty Crocker Cookbook, but I tweaked it.  It makes 2 crusts.

2 1/2 to 3 c. flour
1 tbsp sugar
1 tsp salt
1 package (2 1/4 tsp) regular or quick active dry yeast
3 tbsp olive oil
1 c. very warm water (120* to 130*f)

(my additions)
garlic powder
oregano
basil
marjoram

Mix one cup of the flour, the sugar, salt and yeast in a large bowl.  Add in the garlic, oregano, basil, and marjoram (I don't measure, I just dump it in and mix until it looks herby enough).  Add the olive oil and water.  Beat with an electric mixer on medium speed 3 minutes, scraping the bowl frequently. (I admit, I mix it with a wooden spoon.  It's too much energy to take out the mixer and then wash it after)  Stir in enough remaining flour until dough is oft and leaves sides of bowl.  Place dough on a lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes.

Preheat oven to 425*  Divide dough in half.  Pat each half into a 12-inch circle on a greased cookie sheet or pizza pan.  Partially bake 7 to 8 minutes or until crust just begins to brown.  Add toppings and bake for 8-10 minutes or until cheese is melted.

I topped this one with classico tomato & basil sauce, Galaxy Nutritional Foods mozzarella style rice shreds, cooked & crumbled turkey sausage, olives (on 1/2) and green peppers.