easy recipes

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Cowboy Bread: Yipee Ki Yay – That’s Good Eats!

When I was at school, my favorite snack was a cinnamon cake called Cowboy Bread. (I have no idea why.) I never forgot how tasty it was. So, once the internet became a thing, I googled it to find the recipe. Of course, nothing is ever that easy. I found multiple recipes for Cowboy Bread, with slight variations. One of them was an actual bread. Sadly, none of them matched my memory of this scrumptious cake. I finally ended up creating my own version.

NOTE: Both chilled ingredients (the buttermilk and egg) should be at room temperature. I used to ignore this instruction in recipes, but it really makes a difference in baked good! You’ll get a better rise from your cake.

COWBOY BREAD:

  • 323g (2.5 cups) AP flour
  • 209g (1 cup) packed brown sugar (I prefer light)
  • 105g (1/2 cup + 1 T) granulated sugar
  • 1 tsp salt
  • 3/4 tsp nutmeg
  • 2 tsp cinnamon + 1/4 tsp, DIVIDED
  • 3/4 tsp cardamom
  • 162g (3/4 cup) vegetable oil
  • 250g (1 cup) buttermilk, room temperature
  • 1 egg, room temperature
  • 1 tsp baking soda
  • 1 tsp baking powder

PREHEAT OVEN TO 350°F (180°F)

Into a large mixing bowl, put the flour, brown sugar, granulated sugar, salt, nutmeg, 2 tsp cinnamon, 3/4 tsp cardamom, and vegetable oil. Mix by hand – it will become crumbly. (I like to use a pastry cutter.)

Remove 89g (1/2 cup) of flour mixture and place into a small bowl. Add in the remaining 1/4 tsp cinnamon and gently stir. Set aside – this will become the topping.

Beat the egg with a fork in a small bowl

Into the large mixing bowl with the flour (not the small bowl set aside with the topping) add the egg, buttermilk, baking soda, and baking powder. Mix by hand just until the flour is incorporated. (Don’t over mix or the cake will be tougher)

Pour batter into a greased and floured 9″ x 13″ (7.5cm x 36cm ) metal pan. Tilt the pan around to even the batter level.

Sprinkle the topping on top of batter as evenly as you can.

Bake in 350°F (180°C) oven, rack in the middle position, for 25- 30 minutes. (Mine takes 25 minutes.) It’s a little difficult to tell doneness when there’s a topping. Look for browning around the edges. Also, you can carefully bring the cake near your ear and listen for a bubble popping sound. If you hear that, put it back in the oven another minute or so and check again.

When done, remove from oven. Cool completely before slicing.

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FARRO VEGGIE STEW: Quick & Easy!

It’s getting to be that time of year when we start regretting that extra slice of holiday pie. Yes, swimsuit season is closing in. My FARRO VEGETABLE STEW is low in calories, easy to make, and adaptable to what you happen to have in the fridge or prefer.

NOTE: Even though this recipe is called Farro Veggie Stew, you can use a different grain that you might prefer. I did try quinoa, but didn’t care for it. However, taste is subjective. As they say now: you do you!

FARRO VEGGIE STEW – makes about 6 cups (1.5 litres)

  • 160g (1 cup) uncooked farro
  • 1 T olive oil
  • 170g (1.5 cups) onion, chopped
  • 80g (about 1 large) red pepper, chopped
  • 3 garlic cloves, pressed or minced
  • 1/2 T paprika
  • 1 tsp coriander
  • 3/4 tsp cumin
  • 675g (3 cups) vegetable stock – homemade or purchased
  • 232g (8 oz) Yukon Gold or red potatoes, unpeeled
  • 230g (1 cup) tomato sauce
  • 60g (1/2 cup) corn (frozen, canned, or from the cob)
  • 60g (1/2 cup green peas (frozen or canned)
  • 2-3 tomatoes (I like Roma), chopped
  • 1 tsp table salt
  • 2 tsp red wine vinegar (or whatever vinegar you prefer)
  • OPTIONAL (RECOMMENDED!) TOPPINGS:
  • 80g (1 cup) Pecorino Romano cheese, grated
  • 227g (1.25 cups) Feta cheese, crumbled

First thing to do, before any prep work, is to hydrate the farro. This gives a jump start to the cooking time.

Rinse the farro in a sieve. Pour drained farro into a bowl, cover with boiling water, then top with a plate to retain the heat. Set aside. Proceed with prep work and cooking.

Into a saucepan that can hold at least 6 cups (1.5 litres), saute the onions and red pepper in olive oil over medium/high heat for 5 minutes. Stir often.

Add garlic, paprika, coriander, and cumin. Stir over medium/low for 30 seconds to bloom the favors.

Cut potatoes into bite-sized pieces.

Drain the soaking farro and discard liquid.

Into the pot, add the vegetable stock, potatoes, and drained farro. Bring to boil, then reduce to simmer for 18 minutes.

Chop tomatoes.

After the 18 minutes are up, add tomato sauce, corn, peas, and chopped tomatoes to the pot. Simmer for another 5 minutes or so to heat the veggies.

Add in red wine vinegar and salt. Adjust seasoning to taste, bearing in mind the cheeses are salty.

Top with Feta, Pecorino Romano, croutons, or whatever you like. Serve.