Squash Quinoa Soup, Sorghum Bread and Joe Walsh 'Barnstorm'

It's been a soft rock week, month...um, year! I can't help but be drawn in to Boz Scaggs and Jimmy Castor, what can I say? I heart Fleetwood Mac. The latest fave lp is 'Barnstorm' by Joe Walsh. It has been my soundtrack for baking and cooking today. You can hear the Hotel California in Barnstorm, all grown up.

First up, the bread portion of the Fall Soup and Bread Day.

Sorghum Bread from Gluten-Free Girl:

2 t yeast
1 t sugar (honey works too)
1/2 c warm water
1 1/2 c sorghum flour
1/2 brown rice flour
1/2 c sweet rice flour
1/2 c tapioca flour
1/2 c potato starch
2 T flaxseed meal
1 t xanthan gum
2 t baking soda
1 T apple cider vinegar
2 eggs
2 T olive oil
club soda - room temp - only as much as needed to hold dough together.

Activate yeast: combine yeast, sugar and warm water in lg bowl - mix gently and set aside 15 mins.

preheat oven to 200 degrees F.

Combine dry ingred. Add liquids: add yeast/water mix to dry, mix. Add apple cider vin, then eggs, one at a time, then olive oil. Drizzle in club soda til dry ingredients are wet completely.

Knead on gf floured surface 10 mins. (stand mixer med. for 5 mins).
Transfer to oiled bowl. Cover w/ damp towel. Turn off oven and place bowl in oven for an hour. then put the bowl on top of stove and turn the oven on to 500. place a dutch oven in the oven to heat up for the last half hour of rising.

Transfer dough into hot dutch oven, cover, place into oven and bake at 500 for 30 minutes. Remove and cool for 10 mins.

After first day, slice and freeze.

[and for the soup portion]
[Flip over the Joe Walsh l.p.]

Squash Quinoa Soup

2 T olive oil
Shallot and/or onion
mushroom broth (Pacific is g-f in a pinch) plus water to make 25-28 oz
5 oz apricot nectar
1 lb chopped and peeled butternut squash
3/4 c quinoa
1 t cumin
sea salt and pepper to taste
1 zuke
3 leaves red chard

These are just the veg I happened to have, plus some broth and quinoa. Feel free to add other yummy things, like sweet potatoes, tomatoes or peas...

Saute the shallot/onion til translucent in olive oil in a big soup pot.
Add broth, apricot nectar, squash, quinoa and cumin - bring to a boil. then simmer, covered, 5 mins. Add chopped zuke and chard, cover and simmer til things are soft, about 10 more mins, and season with sea salt and cracked black pepper to taste.

Serve with the crusty sorghum bread and/or a salad. Delish. Enjoy~
Thanks for stopping by Goat City.