Applesauce Pecan Bread

Our spring weather has hit a bit of a snag - with temperatures dropping to freezing last night, I had to bring the more delicate plants inside. It's going to be a bit chilly today, but it should warm back up pretty quickly. In anticipation, I'm getting things together for a few more outdoor plantings. Even though I know harvest is a long ways off, each day I grow more eager for harvest time. For now, I have to console myself with baking bread. And that's how this hearty loaf was born. 

This is a quick bread, meaning it's not yeast-raised so there is no rising time. It's sweet, but not overly so, and heavily studded with nuts and raisins. And between whole wheat flour, honey for sweetness, and only a bit of butter, it's not so bad in the health department either.

I like a slice of this bread, warmed for a few seconds in the microwave, with my coffee.  It's dense and not overly moist (like some banana breads can be), so it's fairly sturdy.You can see how many nuts and raisins there are from these pictures - trust me, this bread does not skimp on flavor!

Keep this loaf in the fridge, and it will easily keep a week or more. The aroma of the spices as this bakes are truly heavenly - it's worth making just to fill the house with that smell.

Applesauce Pecan Bread
Yield: 1 loaf

INGREDIENTS
1 large egg
1 cup unsweetened applesauce
1/4 cup melted butter
1/2 cup honey
2 cups whole wheat flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp nutmeg
1/2 cup raisins
1 cup pecans, coarsely chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Spray a 9"x5" loaf pan with nonstick spray.
2. Combine egg, applesauce, butter, and honey in a medium bowl and stir to combine. In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg and stir to combine.
3. Stir the wet ingredients into the dry ingredients until just combined. Fold in raisins and pecans.
4. Bake for one hour, or until a knife inserted in the center comes out clean. Remove bread from pan to a wire rack to cool completely.

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Meatless Mondays: Thai Coconut Mushroom Soup

I haven't posted a soup in a few weeks, even though I eat soup often.  Today, I wanted to share this delicious soup with you. It took me some time to figure out how to describe it. It is a very flavorful soup, with hints of ginger, citrus, mushroom, and coconut, but it is not assertive. There's no "kick in the mouth" about this soup - it's gently delicious.  Of course, you can make it quite spicy if you like, but I kept mine mild.

This soup starts with a simple lemongrass stock. It can be made ahead of time and refrigerated or frozen. The soup is quite simple, and takes less than 10 minutes to put together (once the stock is made). It would take less than an hour to make both the stock and the soup. If you want to make this on a weeknight, but are usually pressed for time, make the stock on the weekend and you'll have a very quick dinner later in the week.

This soup photographed really well, I think. But here's a secret: in person, it's a lot more...neon. Blame the turmeric combined with the slightly green stock, but it's an almost hilariously day-glow bright soup. Somehow, that just didn't translate to the photos (not that I mind!).

The soup and stock are both vegan.

Lemongrass Stock
Yield: about 1 quart of stock

INGREDIENTS
3 fresh lemongrass stalks,  roughly chopped
1 onion, peeled and roughly chopped
2 medium carrots, chopped
2-inch piece of ginger root, peeled and sliced
1/2 tsp whole peppercorns
1/2 tsp salt
6 cups water

DIRECTIONS
1. Combine all ingredients in a stock pot over high heat. Bring to a boil, then reduce heat and simmer 35 minutes.
2. Place a strainer over a large bowl, and strain out the vegetables. Use immediately, or refrigerate or freeze the stock for later use.

Thai Coconut Mushroom Soup
Yield: 4 servings

INGREDIENTS
1 recipe Lemongrass Stock (about 4 cups)
Juice of one lime
1 14.5 oz can coconut milk (light or regular)
pinch cayenne pepper (or to taste)
1/2 tsp turmeric
1/4 tsp coriander
1/2 block of tofu, about 6 oz, cut into bite-sized pieces
1 cup shitake mushrooms, sliced
1 tbsp chopped fresh herbs - cilantro, thai basil, or parsley work well
1 tsp salt, or to taste

DIRECTIONS
1. Combine stock, lime juice, and coconut milk in a pot over high heat. Stir in cayenne, turmeric, and coriander. Bring to a boil, then reduce heat to simmer and add tofu and mushrooms.
2. Simmer 5 minutes or so, then stir in fresh herbs and salt. Taste and adjust salt and heat to your preference.

We enjoyed this soup with some quick naan for dipping. This simple soup is one we'll be making again - I've been contemplating a chicken version too.

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Gardening DIY: Making a Watering Can

 You can use an old laundry detergent container to make a great watering can for your container garden. I found this idea on Pinterest, along with other ideas using other types of containers (for instance, milk jugs). I decided to go with the laundry detergent container option because the container seems much sturdier to me, and will hold a large amount of water.

Before beginning, make sure your laundry detergent container is very well cleaned out. You don't want it to smell like detergent anymore. Also, you'll probably want to remove the pouring spout from the container. I didn't because it makes it easier to add water to the bottom of the self-watering planters, but it messes a bit with the water flow. The detergent bottle I used came from Sam's Club, so it's a really large size, which I like for this project.

There are two levels of this project. The first level is the functional watering can. The second level is the aesthetic upgrade. I wanted my watering can to look a bit less like clorox and blend in more - you could paint yours in any color or design you like, or don't paint it at all! Your choice.

This is a free DIY project if you don't pretty-up the watering can: the laundry detergent container was headed for the recycling anyways. If you spend a bit of cash on the extras, it's still only a few dollars - I spent $6, total. 

How to Make a Watering Can
What you'll need:
Old laundry detergent container, well cleaned out
X-acto knife
Drill with small bit OR hammer and small nail
Optional:
plastic spray paint (like Krylon fusion)
Twine (I used jute)
Scissors

Directions:
1. Cut a small hole in the handle of the detergent container. This is necessary to vent air so the watering can pours smoothly.

2. Drill or poke small holes in the top of the detergent lid. (Set the lid on something you don't mind destroying to protect your table surface, like an old magazine.) I used a 1/16th inch drill bit; the size, number and distribution of the holes is up to you.  I made many small holes because I was trying to create a gentle shower effect.  Now you have a functional watering can! You can stop here, or continue. 

3. Spray paint the bottle and cap (separately).  You'll need to use a plastic-bonding spray paint to do this. I used Krylon Fusion. (Be sure to follow the paint can directions for this part.)

 4. Once the paint is fully dry - I waited overnight - use twine to wrap the handle and cap - the parts of the can you will be gripping. I did this to make it easier to use the watering can when wet, and to prevent wear marks on the spray paint. I used a simple half-hitch wrap, as described here*, with about 8 feet of twine for the handle. I used the same technique to wrap the cap.  You could also use glue to attach the twine.
 *That link is to a forum for zombie apocalypse preparedness enthusiasts, as far as I can tell. In any case, the tutorial is good. 

A close-up of the handle wrap:

And that's it! Of course, you could decorate or customize your watering can differently. Have fun with it!