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I made Allrecipes.com Irresistible Irish Soda Bread for the second time. First time was part of a meal to another family. They reported it is, "Delicious." For them, I used the melted butter. For myself, I subbed 3 tablespoons light olive oil, and the bread is, indeed, delicious. I had a slice with LOL Butter/Canola spread and chili. In the afternoon, I had a slice with strawberry jam. I enjoyed the bread both ways. Froze half of it. Hubby likes it, too. This bread doesn't have any fruit in it, which is why I chose to give it away with a meal. Next time I make it, I'm going to reduce salt by 1/4 teaspoon.
I'm unsure what vegans do or don't eat, but if they don't use milk, here's what I learned the hard way last week. I had an allergic reaction to my oil-based chocolate chip cookies. I felt shocked. After all, I did not put milk in the cookies! Eventually, it occurred to me to wonder if my brand of bittersweet chocolate chips is made with milk.
I can't find the exact link right now, but I read online that the Ghiradelli Bittersweet chips are made on a line that uses milk. Problem solved, but what a huge disappointment. I can't imagine living forever without a chocolate chip cookie. I don't know what this means about bar chocolate for cooking. Also don't know what it means about Nestle's chocolate chips. I haven't researched either online yet. What I did find out is that there's a chocolate chip product that's milk-free and egg-free and free of some other things. Sorry, but I don't recall the brand name. I think I found it by Googling.
Three posts up is the link to the recipe I'm writing about now -- Brussels Sprouts Soup. I made a single batch this morning & will make a double batch for freezer soon. I goofed. I opened a new container of what I thought was curry powder. As I had the bottle in one hand and the full measuring spoon in the other, I realized I was holding cumin, not curry. I jerked my hand, dropping about 1/16 teaspoon cumin into the soup. Recipe calls for 1/4 to 1/2 teaspoon curry, and I'm not a big fan, so I only used 1/4 tsp.
I used half a potato and after blending with an immersion blender, decided that for my texture buds, it does not need the potato to thicken it. I used only 1/8 cup half 'n half, and am pleased with the thickness.
The big difference between the recipe & my experience is how long it took to cook the brussels sprouts. I had moderate-sized sprouts and cut them in half. It took 30 minutes with lid on for them to simmer to tender. From staring prep to finish, it took me 1 hour 30 minute, and I'm happy with that. I think, but am not certain, that most recipe writers start timing after all ingredients are prepped.
Oh, another big difference is recipe calls for 3 quarts broth. I freeze my broth in quart containers, so I used 4 cups of broth and am glad I did. Also, I did not use the egg yolk and am still happy with what I made.
