Creamy Chicken Noodle Soup, Best Buttermilk Biscuits

Served for Staff Luncheon January 2012

Creamy Chicken Noodle Soup

8 cups water
2 TBSP dried onion flakes
3 cubes chicken bullion
1 bay leaf
1-2 chicken breasts
1 garlic clove, minced
2 carrots, chopped
2 celery stalks, chopped
1 large potato, diced
1/8 tsp dried thyme leaves
1 can chicken broth

2 cups egg noodles

2 TBSP butter
1/4 cup flour
1/2 cup milk
1/2 cup chicken broth
1/4 cup cream

salt and pepper to taste

Boil water in a large pot.  Add chicken breasts, onion, bullion, and bay leaf.  Boil over medium heat until chicken is cooked through.  Remove and shred chicken, and set aside.

Add garlic, carrots, celery, potato and thyme to pot.  Cook until veggies are almost tender.  Add can of chicken broth and return to boil.  Add noodles and cook until desired tenderness.

Meanwhile, melt 2 TBSP butter in separate sauce-pan.  Add 1/4 cup flour.  Whisk together, adding 1/2 cup milk slowly, until smooth.  Add 1/2 cup chicken broth, and salt and pepper to taste.  Continue to cook and stir until thickened. 

When thickened, and noodles are tender, add thickening to soup pot.  Stir together. Stir in 1/4 cup cream.  Check seasonings, adjusting as needed.  If thicker soup is desired, mix chicken broth with cornstarch and add slowly to soup while stirring until desired consistency is reached.




Best Buttermilk Biscuits
These are one of our FAVORITES! Can't believe I haven't posted this one yet.

2 1/4 cups flour
1 Tbsp baking powder
1tsp salt
1/2 cup cold butter
1 1/4 cups buttermilk
additional flour as needed
2 Tbsp melted butter

Preheat oven to 450.

Combine flour, baking powder and salt in a bowl.  Grate butter over mixture on large holes of box grater.  Toss flour and butter together with your hands until combined. 

Add buttermilk and stir just until moistened, and dough starts to come into a ball. 

Remove dough to floured counter and knead 3 or 4 times, adding additional flour as needed. With floured hands, press dough into 3/4 inch rectangle.  Sprinkle additional flour on top of the dough.  Fold over onto itself in three layers (fold it like a letter).  Repeat this pressing/folding process three times.  (This creates layers in your biscuit.)

Press dough into 1/2 inch thickness and cut into biscuit shapes (or eight squares from your rectangle.)  Place on lightly greased baking sheet and bake 13-15 minutes, until lightly browned.  Brush with melted butter. 

Served with Spinach Salad and chocolate dipped strawberries. 

Beef Stew, Homemade Sandwich Bread, Chocolate House Cookies

Beef Stew

We don't have this often, but it's a hit when we do!

Dredge 1 lb stew meat (fat removed, cut in bite sized-chunks) in 1/2 cup whole wheat flour with salt and pepper.

Melt 1/4 cup shortening in large soup pan over medium high heat.  Add meat, and brown.

Add 6 cups water, 3 beef bullion cubes, and 1 TBSP dried onion flakes (or a whole onion, quartered.)

Bring to boil.  Reduce heat and simmer 2-3 hours, until meat is tender. 

Add vegetables: 2 potatoes, peeled and diced, 2 carrots sliced, 1 celery rib sliced, 1 clove garlic minced.  Cook until vegetables are tender.  Thicken with flour mixed with water to desired consistency.  Add salt and pepper to taste.

Homemade Sandwich Bread 

This is our favorite for French Toast; also great for toast or sandwiches.  

4 1/2 cups water
6 TBSP sugar (a heaping 1/3 cup)
2 TBSP salt
1/4 cup shortening
4 packages instant yeast (4 scant TBSP)
2 cups quick oats
1 cup whole wheat flour
about 10 cups bread flour (I don't really measure. . .just add it until the dough is right!)

Combine in Bosch: water, sugar, salt, shortening, quick oats, wheat flour, and 2 cups bread flour.  Mix until smooth.  Stop mixing to add 3 cups bread flour and yeast.  Mix until smooth.  Add flour by half-cupfuls until dough cleans sides and bottom of your mixer bowl.  Dough should not feel too sticky.  Knead 6 minutes in Bosch.

Put the lid on loosely, and let it rise about 1 1/2 hours (it will overflow your mixer.)

Mix down, and shape dough into four loaves.  Place in greased 9x5 loafpans.  Raise until an inch above the pan (about another hour.)

Set oven rack low in the oven so tops of bread will be in the middle of the oven.  Preheat oven to 425 (I do 400 because I have dark pans).  Bake 25 minutes, until golden all over.  Remove from pans to rack to cool. 

Chocolate House Cookies

Every year, Andy's office receives a house made out of chocolate (like a gingerbread house, but all chocolate) at Christmas time.  It is from "Baum's House of Chocolates".  This is the best chocolate!  After the kids all pick at it as much as I'll let them, I chop it up and use the chocolate pieces for these cookies--a favorite! 

1 cup butter
1/2 cup margarine
1 1/4 cups granulated sugar
1 1/14 cups brown sugar
1 TBSP vanilla
2 eggs
1 cup quick oats
4 cups flour
2 tsp baking soda
1/2 tsp salt
4 cups of chocolate house (or 2 cups semisweet chocolate chips, 1 cup dark chocolate chopped small, 1 cup milk chocolate)

Heat oven to 350.  Beat butter and sugar.  Add vanilla and eggs.  Beat.  Stir in oats.  Sift flour, soda and salt together and add.  Mix.  Stir in chocolate.  Dough will be stiff.  Can add chopped pecans if desired.

Using cookie scoop, place 12 balls on parchment covered cookie sheet.  Bake 11 minutes, or until lightly browning on edges (centers are still soft.)  Cool 3 minutes on pan, then remove to wire rack.

*If the cookies come out thinner than your liking, add flour to the dough 2 TBSP at a time.

Served with green salad.

Grilled Teriyaki Pork, Sweet Raspberry Biscuits

Teriyaki Pork Marinade

1/2 cup soy sauce

1/2 cup grape or apple juice

1/2 teaspoon freshly grated ginger

1/4 teaspoon minced fresh garlic

1 tablespoon brown sugar

1 teaspoon salad oil

Combine ingredients and pour over pork chops. Marinate until ready to cook (at least 30 minutes.) Grill until done. 

Sweet Raspberry Biscuits

These are a family favorite! You can use any kind of jam.  We have tried raspberry, triple berry, and strawberry--all good.

2 cups baking mix (I use Jiffy)

2 TBSP sugar

1/4 cup cold butter

2/3 cup milk

Raspberry jam

1 cup powdered sugar

1/2 tsp vanilla

a little warm water 

 

Heat oven to 425.  Place 12 muffin liners in muffin tin.  

Combine baking mix and sugar.  Cut in butter until like coarse crumbs.  Add milk and stir until moistened. Layer in muffin liners: batter (enough to cover the bottom), 1 tsp jam, batter. 

Bake at 425 about 12 minutes, until starting to brown on top and cooked through.  Cool slightly.  

Meanwhile, mix powdered sugar with vanilla and enough water to make a glaze.  Drizzle glaze over biscuits.  Enjoy!  I think they're best warm.  

Served with roasted red potatoes and a green salad. 

Garlic Chicken Breasts with Speedy Fluffy Dinner Rolls

 Super easy chicken.  Yeast rolls in close to an hour?  Yes!  These dinner rolls come together so quickly--the recipe says you can make them in 1 hour and 10 minutes.  I think I let mine rise a bit longer than the recipe recommended, but they turned out so fluffy and delicious--my family devoured them.  I will definitely make them again! 

Garlic Chicken Breasts

1/4 cup flour
1 Tbsp Garlic Seasoning (I used Johnny's Garlic Spread and Seasoning, from Costco)
2 boneless skinless chicken breasts
olive oil (depends on the size of your skillet and how much chicken. . . try 3 Tbsp and add more if needed--you just need it to keep your chicken from sticking and help brown it)

Combine flour and seasoning.
Heat oil in skillet over medium high heat.
Slice chicken breasts in half thickness or pound to even thickness throughout.  Moisten lightly with water (I usually thaw mine right before I use them, so they are wet already) and dip in flour mixture until coated lightly.
Cook chicken in oil on skillet until browned on one side; flip and brown other side and cook through.  Sprinkle with parsley.  Serve over or alongside rice pilaf.


Fluffy Dinner Rolls
I got and tinkered with this recipe from Mommy's Kitchen.  


3/4 cup milk
4 Tbsp butter
3/4 cup hot water
4 Tbsp sugar
1 tsp salt
1 cup whole white wheat flour
about 3 cups white bread flour
1 heaping Tbsp yeast

Combine milk and butter in microwave safe container, and microwave 1 1/2 minutes.

Preheat oven to 170 degrees.

Put milk, butter, and HOT tap water into mixer (Bosch, Kitchen aid, etc.)  Add sugar and salt and 1 cup wheat flour and 1 cup white bread flour.  Mix for one minutes.  Add one more cup of flour and the yeast.

Mix, adding more flour 1/2 cup at a time until dough cleans sides of bowl.  Mix 5 minutes to knead.  Cover with plastic wrap (to hold in heat) and rest 5 minutes.

Spray or butter the inside of a 9x13 pan.

Spray your counter with cooking spray and turn dough out onto the counter.

Cut dough into 12 equal portions, and gently form into round balls, placing in 9x13 buttered pan.

Put the pan in your warm oven and rise 20 minutes or until they have risen about 1 inch above the rim of the pan.  Leave the pan in your oven and turn the heat up to 350.

Bake about 15 minutes, until golden brown.

Brush with butter and serve warm.

BREADS

We eat a lot of bread. Here are some of our favorites, as well as a new one, which just might become an Easter tradition.

Homemade Whole Wheat Bread
Combine in a Bosch Mixer:
5 cups warm water
2 cups oats, quick or regular
2/3 cup sugar
2/3 cup oil
2 Tbsp dough enhancer
2 Tbsp salt
4 cups whole wheat flour (I prefer mine ground from hard white wheat.)

Mix until moistened and smooth. Add 3 more cups whole wheat flour and 3 heaping (and I do mean heaping) Tablespoons of instant yeast. Mix until smooth.

Add flour, 1/2 cupfuls at a time, mixing until smooth after each addition, until dough cleans sides of the bowl, and comes together around the middle of the mixer, lopsided. This will take 3-5 more cups of flour (that's an estimate, as I never actually measure on this one. . .). I usually use white bread flour for the last several cups of flour. The dough is not too sticky when it is ready.

Knead (mix in the Bosch) for 10 minutes.

Remove the dough from the mixer and divide into five equal pieces. Shape each into a loaf and place in an 8x4 inch loaf pan. Rise in warm oven, covered with towel, for about an hour. Turn oven on to 350 and bake 26 minutes. Remove from oven and pans to wire rack to cool. Eat as much as you like, and slice the rest to place in bread bags and freeze until desired.


Blue Ribbon White Bread
Combine in Bosch:
4 1/2 c water, warm
1 Tbsp and 1 tsp salt
2 Tbsp shortening
1/4 cup sugar

Add:
5 cups flour (I often use some oats or wheat for up to three cups of this, and white bread flour for the rest)
3/4 cup powdered milk
Mix until moistened.

Add 3 cups bread flour and 1 1/2 Tbsp yeast

Mix and continue mixing adding flour by the 1/2 cupful until the dough pulls from the sides and starts to clean the bottom of the bowl (about 4 more cups).

Mix 5 minutes (knead).

Rise until double (about 1 1/2 hours).

Punch down and rise again (about 45 minutes)

Divide dough into four pieces. Shape into a ball and place on floured surface. Cover with plastic wrap and rest (proof) 10 minutes.

Grease 4 8x4inch pans. Shape balls into loaves and place in pans. Cover and rise until double (about 1 hour). Bake at 375 20-25 minutes.


Bread Machine Cinnamon Rolls
Cinnamon rolls are a Conference Weekend tradition in our home.  This is often the recipe I use since they're yummy and so easy in the bread machine.

1 c milk
1/4 c water
1/4 c butter, softened
1 egg
1 t salt
4 c bread flour
1/4 c instant vanilla pudding mix
1 T sugar
1 T active dry yeast

1/2 c butter softened
1 c packed brown sugar
2 t ground cinnamon

4 oz cr cheese, softened
1/4 c butter, softened
1 1/2 c pwd sugar
1 1/2 t milk
1/2 t vanilla

Place first nine ingredients in bread maker according to manufacturer's directions. Fun dough cycle. When complete, roll to 17x10 rectangle. Spread with butter. Spread with sugar and cinnamon. Make into rolls. Bake 12 in 9x13 pan and 9 in square pan. Rise, covered until doubled, 45 minutes. Bake at 350 for 20-25 minutes or until golden. Cool five minutes on rack. Beat frosting and frost warm rolls. Store in refrigerator. 21 rolls.


Bunny Buns
We found this recipe in the Friend magazine in April 2011. My son made them today and everyone enjoyed them. . . it might be a new tradition! They turned out really cute and yummy.  We didn't decorate most of them, but the only pic I have is of one with eyes and a nose.  :)

Combine in bowl:
1 cup milk, warmed
1/4 cup water
1/3 cup sugar
1/2 cup shortening
1 tsp salt
2 eggs, beaten
1/4 cup orange juice
2 cups bread flour

Beat together until smooth. Add 1 cup flour and 1 scant Tbsp instant yeast.  Mix.  Add flour, 1/2 cupfuls at a time, until soft dough forms. (1-2 more cups.) Let dough rest 10 minutes.

Knead dough 5-10 minutes on a lightly floured surface, until smooth and elastic. Place in greased bowl, and turn once. Cover and put in warm place to rise 2 hours, or until double.

Punch down and let stand 10 minutes.

On lightly floured surface, roll dough 1/2 inch thick. Cut into long strips. Roll into rounded snake shapes.

Cut one strip into 1/2 inch-long pieces, and roll each piece into a ball. (These will be your bunny tails.)

Twist the piece of dough around itself twice, near the top, leaving a loop in the bottom. Place a ball of dough on top of the bottom loop. That is your bunny tail. The top twist forms two ears. (See picture).

Cover bunnies and let rise in warm place 50 minutes. Bake at 375 for 13 minutes.

Mix together: 2 cups pwd sugar, 1 tsp butter, 1/4 cup hot water. Glaze warm bunnies.  We got 10 HUGE bunnies out of this.  We'll go a little smaller scale next time. :)

Lemon-Herb Roast Chicken and Oat Dinner Rolls

Lemon-Herb Roast Chicken

1 roasting chicken (4-5 pounds)
2 Tbsp butter
2 tsp kosher salt (or half as much table salt)
3 garlic cloves, minced
3 fresh herb sprigs (I love thyme--rosemary or marjoram would work too.)
1 half lemon, cut into two pieces
1 Tbsp olive oil
1 onion, sliced thick
carrots, celery sticks, etc as desired (optional)
1 cup water

Heat oven to 450.
Remove giblets from cavity of chicken.
Rub chicken with butter all over.  Salt inside and out.  Put garlic, herbs, and lemon in it's cavity.

Spread olive oil in roasting pan.  Arrange onions and veggies over the bottom of pan.

Place chicken on top.  Pour in water.

Roast until cooked (about 1 1/2 hours-2 hours.)  Meat thermometer in thick part of breast should read 170 degrees.

Let stand 15 minutes.  Carve and enjoy!

Served with: Mashed potatoes and gravy from the drippings (see roast beef post below for that recipe.), carrots from the roasting pan--oh so flavorful!, green salad, and oat dinner rolls.

Oat Dinner Rolls

2 c quick oats

2/3 cup packed brown sugar

1/4 c butter, cubed

1 T salt

3 c boiling water

2 T yeast

1 c whole wheat flour

5 c white bread flour

Additional butter, melted

Combine in Bosch: oats, brown sugar, butter, and salt.  Mix in boiling water.  Cool to 110-115 degrees.  Add wheat flour and yeast.  Mix in enough remaining flour to form soft and slightly sticky dough.  Knead 8 minutes. 

Place in greased bowl, turning to grease top.  Cover and rise about an hour (finger indentation in risen dough should remain.)  Punch down.  Turn onto lightly floured surface.  Divide into 24 pieces and shape into balls.  Place 15 balls in greased 9x13 pan and 9 balls in greased 7x11pan.  Cover and rise about 45 minutes.  Bake at 350 for 25-30 minutes or until golden brown.  Remove pan to wire rack; brush rolls with melted butter.  These freeze well--just thaw on counter and reheat in the oven. 

Veggie Salad Pizza, Chicken Caesar Salad Pizza, and Oatmeal Raisin Cookies

Served for Staff Luncheon March 2011

Veggie Salad Pizza
This is always a hit.  It is so fresh tasting and delicious!

1 multigrain pizza crust (see below)

2/3 c favorite Italian dressing +1 tsp (divided)

1/2 c Parmesan or Italian blend cheeses

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

2 cups thinly sliced romaine

2 cups small broccoli florets

1 c diced peppers (red, yellow, orange, green, banana. . . etc.)

1 green onion, chopped

3 mushrooms, chopped

1 cucumber, chopped

2/3 c halved cherry or grape tomatoes

1 half avocado, diced

sliced olives (1/2 a small can, or to taste)

Combine dressing, parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine romaine, broccoli, peppers, onion, mushrooms and cucumber with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss avocado in 1 tsp dressing to preserve color. Top pizza with avocado, tomatoes and olives. Chill until ready to serve. Yields: 16 appetizer servings

This can also be made as a Chicken Salad Pizza—Cook 1 lb chicken with lemon pepper. Follow directions above, using for the vegetables: 5 c romaine, 1 diced red pepper, 3 mushrooms, 1 green onion, 1/2 cucumber, 2/3 c tomatoes. Then top pizza with chicken slices rolled in residual dressing.

Chicken Caesar Salad Pizza

1 multigrain pizza crust

1/2 c Caesar Salad dressing

1/2 c Parmesan Cheese, divided

1 t lemon pepper

1 garlic clove, minced

1  pkg reduced fat cream cheese (8 oz)

5 cups thinly sliced romaine

3 chicken breasts, cooked and sliced

1/2 red pepper, chopped

Combine dressing, 1/4 cup parmesan, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.  Add half of the chicken, chopped small.  Spread over crust.  

Toss lettuce with remaining dressing mixture.  Spread over crust.  Garnish with red pepper and remaining chicken slices.  

Multigrain Pizza Crust

Combine in bowl:

1 c white flour

1 c wheat flour

1/2 quick oats

1 t sugar

1 t salt

1 T instant yeast

Mix. Add 1 c water and 2 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead 6 minutes, adding white flour as needed to form soft dough. Let rest for 10 minutes, covered. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack. 


Oatmeal Raisin Cookies
I think these are fantastic!

2 cups old fashioned oats
1 1/4 cup flour
1/2 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1/2 + 3 Tbsp butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla
1 cup coarsely chopped walnuts*
1 cup raisins

Heat oven to 350.  Combine oats, flour, soda, powder, and salt in a bowl and set aside.  In a separate bowl, cream butter with both sugars until fluffy.  Add egg, milk, and vanilla and blend.  Stir in the oat mixture, pecans, and raisins.  Using a 1/4 scoop, place dough balls on cookie sheets or baking stones (about six per sheet.)  Flatten slightly with the bottom of a cup.  Bake about 15 minutes.  Cool on wire rack.  (If you want to make them small, bake at 375 for 10-12 min.)

*I have substituted pecans here with good results, but like to toast them first.  To toast pecans, place on cookie sheet and bake at 350 for 10 minutes.

Served with fruit kebabs.

Lasagna with Focaccia Bread

Lasagna

1 lb ground beef
salt and pepper
1 jar Ragu
2 cups mozzarella or Italian Cheese blend
16 oz cottage cheese
1/2 cup parmesan cheese
1 T dried parsley
1 egg
lasagna noodles, uncooked

Brown hamburger. Drain as needed. Add one jar Ragu Spaghetti Sauce.

Mix 16 oz cottage cheese with one egg, Parmesan and parsley.

Layer in 9x13 pan:
Lasagna noodles (uncooked), 1/2 cottage cheese mixture, about 1/2 mozzarella, 1/2 meat sauce, repeat. Top with remaining mozzarella. Bake covered at 350 about an hour. (Test noodles with butter knife for doneness.) Let stand 15 minutes before cutting.



 
Focaccia Bread

1 cup warm water
2 tsp sugar
1/4 cup olive oil
3/4 tsp salt
1 pkg instant yeast
2 2/3-3 cups flour
3 T grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp garlic salt
1/4 tsp garlic powder
extra olive oil

In large bowl, combine water, sugar, olive oil, and salt. Add 1 cup flour and mix well. Add another cup of flour with the yeast. Stir to combine. Continue adding flour as needed to form a soft dough.

Knead on floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (40 min to an hour.)

Punch down dough. Place dough in greased (or parchment papered) 15x10x1 inch baking pan. Pat dough flat and let stand 5 minutes. Press dough to edges of pan. Cover and let rise 20-30 minutes.
 
Combine cheese, basil, garlic salt and garlic powder. Set aside. Heat oven to 450.

When dough has started to rise, dimple at 1-inch intervals (use end of a wooden spoon or your finger). Brush dough with olive oil and sprinkle with seasoning mixture.

Bake 12-15 minutes, or until golden brown. Cut into squares. Serve warm.
Served with seasoned green peas.

Pizza!

Our Favorite Homemade Pizza
This makes two 15-inch pizzas, or three 12-inch ones.  

Pizza Crust
4 cups flour (bread flour, if you have it)
2 1/4 tsp instant yeast
1/2 Tablespoon salt
2 Tablespoons Olive Oil
1 3/4 cup warm water

Combine flour, yeast and salt in Bosch.  Add Olive oil.  Pour in water, mixing to combine, until ball forms.  Knead in Bosch 6 minutes.  If sticky, add a little extra flour as needed.  Spray the bowl with Pam, cover and let rise about an hour (until double.)  divide into two or three pieces.  Shape into balls and rise on floured or greased counter top, covered with plastic wrap, for 20-30 minutes. 

Preheat baking stone in 500 degree oven for one half hour before baking.

Shape each ball, one at a time, into desired pizza shape and size on cornmeal sprinkled parchment paper.  Brush each dough round with olive oil.  Sprinkle with garlic seasoning (we like Johnny's Garlic Spread at Costco).  Then top with favorite toppings.  Here are some of ours:

-Pizza (or Pasta) Sauce with Italian cheeses, peppers, mushrooms, and ham
-A thin layer of cream (maybe 2-4 Tablespoons) brushed over the crust.  Top with Italian cheeses.  This makes a great cheese bread, and if you go heavy on the cream, turns kind of alfredo-esque.  Yum!
-We also like BBQ sauce with grilled chicken, green onions, peppers, and bacon.

Bake your pizza at 500 degrees for 8-15 minutes.  More toppings means it will take longer.  I like my cheese browned and bubbly.

Serve with a green salad. 

Italian Ravioli and Meatball Soup, Breadsticks

Italian Ravioli and Meatball Soup
serves 8

1 lb frozen meatballs (about 20)
    (I usually make my own)

1 T + 1 tsp olive oil
1 onion, chopped
3 cloves garlic, minced
pepper to taste

1 T parsley
3 cans beef broth; or 4 1/2 cups water plus 5 beef bullion cubes, dissolved in 1/2 cup boiling water (microwave the 1/2 cup water with cubes to dissolve)
2 cans Italian Style Stewed tomatoes (15 oz)
1 can diced tomatoes (15 oz)
2 zucchini, chopped small (I used the food chopper for this and the onion)

1 can small white beans (15 oz)
10 oz frozen small cheese ravioli or tortellini

Brown frozen meatballs in 1 T oil.  Remove from pan.  Add 1 tsp more oil and cook onion, garlic, and pepper until tender.  Add parsley, broth, tomatoes and zucchini and return meatballs to pan.  Simmer 10 minutes.  Turn to high, and add frozen ravioli and white beans.  Do not boil.  Simmer as soon as soup begins to boil.  Simmer 15 minutes.  Enjoy.

This freezes well.

Best Breadsticks

1 1/4 cup plus 2 T warm water

1 1/2 teaspoons salt

1 1/2 Tablespoons olive oil

4 cups flour

1 Tablespoon sugar

1 Tablespoon yeast (I use instant yeast)

 

To start with bread machine:

Put ingredients in machine in order listed.  Start Dough Cycle.

 

To start by hand:

Combine water, salt and oil in large bowl.  Beat in 1 1/2 cups flour.  Combine remaining flour, sugar and yeast.  Add to water mixture.  Stir until dough comes together.  Knead until smooth and elastic, about 5 minutes.  Pour a little oil onto the sides of the bowl, and spread oil to cover all sides and bottom.  Form dough into ball and place in greased bowl.  Turn to coat ball in oil.  Cover and rise about an hour in a warm place, or until doubled in size.  

 

To continue (from any method):

Punch dough down and shape into bread sticks.  (Roll into snakes and twirl two together, or roll dough to 1/2 inch thickness and slice into strips.)  Place on greased cookie sheets or parchment paper.  Brush with melted butter and sprinkle with garlic salt.  Rise 15-20 minutes.  (Preheat oven to 425.)

 

Bake at 425 10-12 minutes, and if desired, broil a minute or two to achieve desired brownness.  Remove from oven and brush again with butter.   Serve hot.

 

Note:  This also makes good French Bread.  Form dough into two small round loaves.  Rise 30-45 minutes.  Bake at 375 degrees for 30 minutes. 

 

Also makes great cinnamon sticks—bake as directed.  When done, brush with butter, and sprinkle sugar over sticks.  Then sprinkle with cinnamon.  YUM!

Chicken Asparagus Soup and French Loaves

Chicken Asparagus Soup

This is delicious!

2 pounds thin fresh asparagus

2 large potatoes, peeled and diced

1 large onion, chopped

2 celery ribs, chopped

1 medium carrot, chopped

2 T fresh minced parsley (or 2 tsp dried)

2 garlic cloves, minced

2 T olive oil

2 cans (14.5 oz each) chicken broth

1 tsp salt

1/2 tsp pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

shredded parmesan (optional)

Cut upper half from asparagus spears; chop into bite-sized pieces and set aside. Place remaining stalks in large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer 40 minutes. Strain, reserving 4 cups liquid. Discard stalks.

In Dutch oven, sauté potatoes, onion, celery, carrot, and garlic (and parsley, if using dried flakes) in oil until vegetables are tender. Stir in broth, salt, 1/4 tsp pepper, bay leaf and reserved cooking liquid. Bring to boil. Reduce heat; simmer uncovered, for 30 minutes. Discard bay leaf. Cool slightly.

Blend soup in covered batches until smooth. Return to pan. Add chicken, half-and-half, remaining pepper, and asparagus tips. Boil; reduce heat; simmer, uncovered, for 5 minutes, or until asparagus is tender. Stir in fresh parsley. Garnish with parmesan cheese. 

French Loaves

4 cups warm water
4 tsp salt
2 tsp sugar
4 Tbsp instant yeast
9-10 cups bread flour

cornmeal

In stand mixer (I use a Bosch), combine water, salt, sugar, and 5 cups flour.  Mix.  Add 3 cups flour and yeast.  Mix, and continue adding flour until soft dough forms and cleans sides of bowl. Knead in mixer 5 minutes.
Remove dough and cut in half.  Place each ball of dough in one of two large greased bowls and cover.  Rise in warm place until triple (at least an hour.)  Prepare two long cookie sheets with parchment paper sprinkled with a little cornmeal.  Divide each ball of dough into two pieces and shape each piece into long french loaf (about 12 inches).  Place two loaves on each cookie sheet.  Rise until double (30-60 minutes.)  Preheat oven to 450.  Sprinkle loaves with a little cornmeal and make four slits in the top of each loaf with a sharp knife.  Bake loaves for 15-20 minutes or until golden brown.  This bread freezes well--I bake it a bit less (just barely browning) if I am going to freeze it.  Thaw on the counter and crisp the room temperature loaf in a 400 degree oven for 5-10 minutes before eating, depending on how crispy you like your crust.

Serve with salad or fruit.

Crock Pot Beef Roast, Mashed Potatoes and Gravy, Seven Grain Bread

Crock Pot Beef Roast with Mashed Potatoes and Gravy
3-5 pounds Beef Roast (chuck is the most fall-aparty, but we have used others as well)
1 package Onion Soup Mix
1/2 cup water

Combine in Crockpot.  Cook on low 8 hours.  Remove meat and reserve.  (I usually go through it at this point to remove bones, large chunks of fat, etc.)

Pour the drippings through a strainer.  I have one of those gravy measuring cups that pours from the bottom, so you can pour off all the juice into another pot without pouring all the fat that settles on top.  Love it!

Pour the juices into a saucepan and bring to a boil.

Meanwhile, chop 3 large, peeled, potatoes into cubes.  Cover with salted water.  Bring to a boil.  Reduce heat and simmer until soft enough to mash.  When ready, pour off water into the saucepan with the meat juices.

Melt 1/2 cup butter (or 1/4 cup butter and 1/4 cup cream) and pour into potatoes.  Using blender, combine potatoes and butter.  Add milk to desired consistency.  Add salt and pepper to taste. 

Back to the gravy--combine about 2 Tablespoons of cornstarch with enough cold water to dissolve it.  Add gradually to the boiling meat juice/potato water combination, whisking to combine.  Add enough to thicken it to your liking.  Add salt and pepper to taste.


Seven Grain Bread

1 1/3 c warm water

1 T instant yeast

3 T dry milk powder

2 T vegetable oil

2 T honey

2 t salt

1 egg

1 c whole wheat flour

2 1/2  c bread flour

3/4 c 7grain cereal

Bread Machine:  Combine ingredients in order suggested by manufacturer in bread machine.  Select dough cycle.  When complete, shape dough into 2 round loaves.  Rise.  Bake at 375 25-30 minutes.   (Note:  I like to use hot water and let cereal soak in it first to soften.)

Bosch:  Double recipe.  Use HOT water.  Combine hot water with cereal in bosch for 10 minutes (to soften cereal).  Add milk powder, oil, honey, salt, eggs, and wheat flour.  Mix.  Add 2 c bread flour and yeast.  Mix continuously adding more flour as needed until dough pulls from edges of bowl and is not too sticky (total of about 5 cups bread flour.)  Knead 8 minutes.  Rise covered, in bowl.  Mix down and shape into round loaves (4 large).  Rise.  Bake at 375 25-30 minutes or until browned and crisp. 

Alternatively, bake about 20 minutes until lightly golden.  Cool.  Freeze for later use.  Thaw on countertop and bake at 375 an additional 15-20 minutes until browned and crisp.  Serve warm. 

Served with : green beans.

Cheese Broccoli Soup and Breadbowls

This soup an easy one and so yummy. I used to make it with frozen broccoli for convenience, but I like the fresh much better. We like it in bread bowls (recipe follows.)

Broccoli Cheese Soup

2 T margarine
3 T flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 to 1 1/2 cups grated cheese
2 cubes chicken bouillon
1 1/2 cups water
1 head broccoli, cut into bite-sized pieces OR about 10 oz frozen broccoli
1 tsp dried onion flakes

In sauce pan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring with a whisk to keep smooth. Cook until thickened, stirring often. Turn off heat. Add cheese and stir until melted. In separate pan, bring water to a boil and dissolve bouillon. Add broccoli and onions. Cook uncovered until broccoli is tender. Do not drain. Stir broccoli and broth into cheese mixture until fully combined. Serve hot. I like my soup thick, so if it isn't thick enough, I just combine a little cornstarch with water and stir it in a little at a time until it is the consistency that I like.


Italian Bread Bowls

2 1/2 cups warm water
2 tsp salt
2 Tbsp olive oil
7 cups bread flour
2 Tbsp instant yeast

Combine water, salt, oil and 3 cups flour in kitchen mixer. Mix. Add 2 more cups flour and the yeast. Mix, adding flour until dough pulls from the sides and the bottom and is not too sticky. Knead in mixer until smooth and elastic, 3-5 minutes.

Cover and rise in warm place until double. Punch down. Form into 8 round loaves. Place on greased cookie sheet. Cover and rise until double.

Preheat oven to 400 degrees. Bake about 25 minutes. Cool on wire racks. For bread bowls, cut the top 1/2 inch off and pull out the center. Fill with hot soup and enjoy immediately.

Serve with: Green salad and fruit.