I am constantly…
Looking for the shortcut
yup that’s me these days…
the shortcut to a fast & easy divorce (1 year & still NO get!)
the shortcut to master the juggle of single momdom
(who knew my wily 28 lb kid could TKO me every time we get in the ring?)
the shortcut to reestablishing myself solidly in a career that I never wanted (or thought) to leave in the first place…
the shortcut to …feeling at peace
with my everyday.
the wise say
“life is not about the shortcuts”
but the brave desperate …
the ones who have had to deal with the
unbending MIA irrational ex’s & their enabler family,
the ones who have to answer
the worlds greatest kid who has a million questions even at 3
the ones who are struggling & hustling the best they can in
the new financial adjustments & lifestyle
the ones who know what it means to start from scratch
life, business career & family……
we all would very gladly
use every shortcut we can find…
to make things even for a brief moment…
a little easier
a little simpler.
Looking for a shortcut…
Talk about shortcuts… I have been looking to perfect a bread that I can make with out having to deal with the hassle of yeast, rising & kneading. The perfect bread recipe that I can make right along with my soup an hour before dinner. I have played around with many Irish Soda Bread recipes, most of whom are originally dairy, but this Purim I finally created the perfect recipe that I truly LOVE.
Now I know that Pesach is around the corner and a bread recipe is the last thing you all are looking for… But the way I see things is this, we have a few weeks to go, wouldn’t you much rather make a small batch of fresh bread that is guaranteed to be devoured right away, than buy a whole loaf that will just sit and get stale, till you finish it or throw it out?
You can make this recipe plain – with out the mustard & parsley, for a great tasting plain bread to serve.
But I warn you all, Irish Soda breads get stale over night, and are really only delicious for the first day & then pretty ok toasted the 2nd day, but the 3rd day it is not edible. So that is why this recipe makes one loaf or a few small rounds – to enjoy right away!
NO KNEAD NO RISE Mustard Parsley Soda Bread
4 cups flour
4 tbsp. sugar
1 tsp. baking soda
1 1/2 tsp. kosher salt
4 tbsp. (1/2 stick) of Margarine that is very COLD & cut into small pieces -(or 4 tbsp coconut oil)
1 3/4 cups Tofutti Sour Cream (or you can use coconut cream – but your mixture will be very wet)
2 tsp. lemon juice
2 large eggs
1/2 cup Favorite Honey Mustard (I like the Bone Sucking Brand)
2 tbsp. dried parsley flakes
Pre-heat oven to 375F. Prepare a baking tray with parchment paper.
In a mixer using the paddle attachment, mix together the flour, sugar, baking soda & salt. Then add the margarine to the bowl. On low speed mix until the margarine has fully incorporated into the flour.
Then in a measuring cup, add the sour cream, lemon juice, eggs, & mustard and mix well with a fork. Add the sour cream mixture to flour mixture and mix on medium speed till dough has formed. Add the parsley flakes and mix.
Dump the some what wettish mixture onto a well floured counter. Knead the dough just enough to shape into a round loaf. Or if you are making smaller rounds, cut portions and knead into desired small rounds.
With a knife cut an x lightly on top of the bread. Spray non-stick oil spray over the entire round bread and bake in oven for about 45 minutes or until bread has turned golden brown on top and when flipped over and banged on makes a hollow sound.