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I made these recipes last year for Imbolc and they were delicious!!!!!
SAVORY BRAIDED BRIGID BREAD (IMBOLC)
from "Circle Round", by Starhawk, Diane Baker, and Anne Hill
2 Tblsp. yeast
1/2 cup warm water
pinch of sugar
1 cup milk
1/4 cup sugar
1/4 cup vegatable oil
1 Tsp. salt
1 clove garlic, passed throuh garlic press
1/Tblsp. tomato paste
5-6 cups unbleached flour
1 egg yolk, beaten
Dissolve the yeast in warm water sprinkled with the pinch of sugar.
Combine the milk, egg, sugar, oil, salt, garlic, and herbs in a large
In a measuring cup, place the tomato paste and add water until it
reaches the 1/2 cup point. Pour into the milk mixture and stir well.
Add the yeast mixture. Begin adding flour, 1 cup at a time, until the
dough can no longer be stirred.
Turn out onto a floured board and knead, continuing to add flour the
keep the dough barely dry. This is a loose and soft dough, so be
careful how much flour you add. Don't let it get stiff! Place the
dough in an oiled bowl and turn it over to coat both sides. Let it
rise until doubled, about 45 minutes to an hour.
Then, punch it down. cut the dough in half, divide each half into
thirds, then roll into thick coils. Braid three coils into a loaf and
pinch the ends together. Set on a lightly oiled baking sheet. Repeat
with the other three coils. When the loaves have doubled in size,
paint all surfaces with the egg yolk and bake for 35 minutes in a
preheated 375 degrees oven, or until the internal temperature of
bread measures 200 degrees.
TOMATO BARLEY SOUP
This soup has lots of vegetables and is full of flavor. To make this
a vegetarian recipe, switch vegetable broth for the chicken broth."
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 tablespoons vegetable oil
2 1/2 cups water
2 tomatoes, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (10.75 ounce) can chicken broth
1/4 cup uncooked barley
1/8 teaspoon ground black pepper
In a large saucepan over medium heat, combine the onions, celery,
carrots, garlic and oil and saute for 5 to 10 minutes, or until all
vegetables are almost tender.
Then add the water, fresh tomatoes, canned tomatoes, chicken broth,
barley and ground black pepper.
Stir thoroughly and bring to a boil. Reduce heat to low and simmer
for 35 to 40 minutes, or until barley is tender.
~My thanks to *Kiliki* for the siggy and Lucy S for the blinkies~