Black Currant Shortbread Bars #HerCupofJoy

I found this recipe on hercupofjoy.com

I've made it three times now, and it has turned out great each time.  Today I made it to go to the Kiwanis Traveling Supper (9/13/17). 

Crust and Streusel Topping:
1 cup plus 5 Tbls unsalted butter, melted and cooled to just warm
1 cup sugar
3/4 tsp salt
2 large egg yolks
3 cups plus 3 Tbls flour

Mix all but the flour until smooth.  Add flour just until blended.

Black Currant Topping: (I made several batches and froze them in ziplock bags so they are ready to go for the cookies)
2 1/2 cups fresh or frozen black currants
1 cup sugar
1/3 cup water

Make the crust first, and put 2 cups into a parchment-lined 13x9 inch pan.  Put it in the freezer.
Make the topping.  Put the berries, sugar and water into a saucepan and bring to a boil.  Then reduce the heat to medium and continue simmering for 8 minutes.  Remove from the heat and let the mixture cool while the crust bakes. 

Preheat the oven to 325.  Remove the crust from the freezer and place in the oven to bake for 20 minutes or until the sides are lightly browned.  Actually, I skipped this step once and it came out fine.  Take out the crust and increase the temp to 350.  Spread the jam on top, and sprinkle the rest of the streusel mix over it.  Place the bars near the top of the oven and bake for 25 minutes, or until the streusel is lightly browned.  Allow the dessert to cool in the pan completely before removing and cutting into bars.  Keep in an airtight container in the fridge for up to a week. 
#HerCupofJoy

Broccoli and Potato Soup

This is delicious.  I made it tonight and served it with savory bread (from When Pigs Fly bakery in Boston) and hamburgers.  We both loved it, and it only took less than half an hour to get on the table.  It is a great way to used fresh broccoli.
Serves 4-5
Ingredients:
2 lb broccoli, cut into florets and stem chunks
2 potatoes, chopped
1 big onion, chopped
3 garlic cloves, crushed
4 cups water
1 Tbls olive oil or butter
1/4 tsp nutmeg
1/2 tsp cumin
2 tsp freshly ground mixed black pepper
1 tsp salt

Directions:
Heat oil or butter in a large saucepan over medium-high heat.  Add onion and garlic, and saute, stirring, for 3 minutes or until soft.
Add broccoli, potato, seasonings and 4 cups cold water.
Cover and bring to a boil, then reduce heat to low.  Simmer 10-15 minutes or until the vegetables are tender.  Remove from heat.  Half at a time, put in blender and blend on smoothie setting until mostly smooth.  Reheat if necessary.
Serve.

Chicken Rice Bowl - not fancy but good for a weeknight

1 cup or more leftover chicken (I boiled 2 whole legs and cooled it, then broke it into chunks)
2 cups cooked rice
1 small can corn
1 small can black beans
1 avocado, sliced
1 green pepper, sliced
2 roma tomatoes, sliced
Chipotle Ranch dressing

I put the rice in 3 bowls, then added the chicken and warmed them in the microwave.  Then I added everything else and served it.  Nice variation on chicken and rice, easy and quick.  Makes good lunch at work too. 

Oat Bread

1 cup old fashioned oats
1/3 cup honey
1 Tbl shortening (Crisco)
1 tsp salt
2 cups boiling water
1 cup 10 grain or whole wheat flour
3-4 cups bread flour
1 Tbl yeast
1/4 cup warm water

1. Combine oats, honey, shortening and salt.
2. Pour the boiling water over this mixture.
3. Stir in the 10 grain or whole wheat flour and 1 cup of the bread flour.  Let cool.
4. Nicewhile, dissolve yeast in 1/4 cup warm water and let stand a few minutes.
5. Add yeast to cooled oat mixture.  Work in enough of the remaining flour to be able to handle dough. 
6. Turn onto floured surface; knead until elastic (about 10 minutes).
7. Place dough in greased bowl.  Cover loosely with a dish towel (not the fluffy kind - you don't want lint in your dough.  Use the smooth ones with the tight weave.  I collect them from places I visit, like Scotland, Australia, Maine).  Let rise until doubled in bulk.  Punch down and shape into loaf.
8. Place in a greased 9x5 inch loaf pan.  Cut down the middle.  Cover and let rise until it looks big enough for a loaf for humans, not trolls.  This will get away from you and then it won't fit in any bread bag to store, and you'll have to use a plastic grocery bag.  And I know you have some, even though we should all be using re-usable grocery bags.  I'm trying, okay?
9. Bake at 375 degrees for 40 minutes.  Say "Siri, set a timer for 40 minutes."
10. Cover top with butter for a soft crust or leave plain for a hard crust.

Taco Seasoning

1 Tbl chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper chili flakes
1/4 tsp oregano
1/2 tsp smoky paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp fresh ground pepper
1 Tbl Adobo

Baked Venison (or Beef) Tacos

This is meant for 2 people, as I'm trying to cut down on the leftovers.  This wouldn't make good leftovers anyway, because the crunchy tacos get soggy.
But you could make twice the filling, and freeze it or use it in chili or spaghetti.

1 Tbl oil (whatever healthy oil you choose - I like olive)
1/2 medium onion, diced
1 clove garlic, minced
1 Tbl taco seasoning (I mix my own, but you could use half a packet if you buy it ready-made)
1/2 can refried beans (original recipe calls for 1/2 can black beans, rinsed and drained)
1/2 lb ground venison or lean beef
1/2 cup chunky salsa (not too watery)
6 hard taco shells
3/4 cup shredded cheddar cheese

Toppings (optional)
chopped tomato
chopped lettuce
sliced olives
sour cream (yum, yum)
guacamole (ditto) or sliced avocados

Preheat oven to 400 degrees.  In a frying pan, on medium low heat, cook the onion and garlic in oil until softened, about 5 minutes.  Turn heat up to medium, and add meat and taco seasoning.  Cook until browned.  (I used canned cooked venison, so I just put it in to heat it up).  Add refried beans or black beans, and salsa.   ​Mix well and let cook for a couple of minutes so that the flavors can  meld and the mixture can thicken.  In an 8x8­inch baking pan, line up all the taco shells.​ ​Fill  each one with a couple of scoops of the beef mixture and pack down into the shell.​ ​Repeat  until all the shells are filled.​ ​Top each taco with shredded cheese.  Bake for 7­ 8 minutes (or  until all the cheese is melted).  Serve with your favorite taco toppings (tomatoes, lettuce,  olives, sour cream,guacamole,​ ​pico de gallo, hot sauce, or whatever you like!).