Irish Soda Bread

2 cups whole wheat flour
1/2 cup regular flour
1/4 cup rolled oats
1 1/4 cup buttermilk
1 tsp. baking soda
1 tsp. salt

Preheat oven to 415F. Mix together dry ingredients in a large bowl. Stir in buttermilk until a soft dough is formed. If dough seems too dry, add an extra splash of milk. Turn dough out onto a lightly floured board and knead gently for 30 or 40 seconds, until well combined. Pat into a large round about 2 inches thick. With a knife, make an "x" on the top surface of the bread. Bake on a lightly greased baking sheet for 30-40 minutes, until brown and risen slightly. Remove and serve, perhaps warm with fresh butter and blackberry jam or smoked salmon.

See also Guinness soda bread by Ina Gardner:
https://barefootcontessa.com/recipes/irish-guinness-brown-bread

Artichoke Dip

1 can artichoke hearts (14oz) chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1-2 cloves garlic, chopped finely

Mix together. Scoop into heatproof dish. Bake in a 350°F for 20 to 25 minutes. Serve with crackers, baguette...

Mushroom Risotto

6 cups chicken or vegetable broth, divided
1 to 2 pounds mushrooms, sliced
1/2 tsp thyme
2-3 shallots, roughly diced

Olive oil
1 1/2 cup Arborio rice
1/2 cup dry white wine
3 tablespoons parsley, chopped
Salt and black pepper to taste
1/4 cup freshly grated parmesan cheese

1. In a saucepan, warm the broth over medium heat. Heat a large non-stick skillet to high heat. Add mushrooms, crushed thyme and a small drizzle of olive oil. Stir as the mushrooms release their juices and brown. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.

2. Reduce heat to medium and add 1 tablespoon olive oil. Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes. Pour in the wine, stirring constantly until the wine is fully absorbed.

3. Return heat to medium-high and using a ladel add between 1/2-3/4 cup broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth one ladel at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 20 minutes or so, the rice will be al dente.

4. Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.) Add the parsley or chives and parmesan.

Note: ensure the broth remains at a simmer as you add it. Hot broth is absorbed faster than cold.

Inspired by: Mushroom Risotto Tutorial

Mezze Platter

1 pkg (400 g) frozen PC Blue Menu Lentil & Bean Bites
Sliced roasted beets
Naan Flatbreads
Tomato, chopped
Cucumber slices
Pickles
Olives
Sliced green onions
Avocado
Hummus
Tzatziki
Chopped fresh cilantro

Any other small bites you enjoy. Sweet potato fries are nice with Sriracha Mayo.

Harissa Roasted Carrots or Sweet Potato
Peel and trim carrots; halve crosswise. Cut larger pieces lengthwise in quarters and smaller pieces lengthwise in half. Toss together carrots, 1 tbsp oil and harissa in large bowl. Arrange in single layer on parchment paper-lined large baking sheet. Bake 400F about 30 minutes.

Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad
with Chili Lime Dressing

See Yum and Yummer cookbook, p. 46 for recipe.

Brownie in a Cup

1 tbsp melted butter
1 tbsp milk
1⁄4 tsp vanilla
1 dash salt
1 tbsp sugar
1 tbsp cocoa powder
2 tbsp flour

Combine. Microwave for 30 seconds.

Chocolate Oatmeal Bars

1/2 cup butter
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1-1/2 cups rolled oats
1/2 cup semisweet or dark chocolate chips
1/4 cup peanut butter

Spray an 8-inch baking dish. Melt butter and brown sugar in large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Boil for 1 minute. Stir in vanilla. Mix in the oats. Cook over low heat 3 to 4 minutes, or until ingredients are well blended. Pour half of the oat mixture into baking dish. Spread out pressing down. Reserve the other half for second layer.

Filling: melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly. Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture. Refrigerate til firm. Bring to room temperature before cutting into bars. Can double recipe.

Inspired by: http://sugarapron.com/2017/04/25/no-bake-chocolate-oatmeal-bars/