Monday, September 26, 2011

weekend recipes

This soup was excellent. Jeff and Logan loved this soup. Instead of the chicken broth and water I used homemade turkey broth I had in the freezer. I also used some left over cooked turkey in place of the chicken. I used skim milk instead of the half and half. It was plenty creamy enough. I don’t think the extra fat from the half and half is needed.
Creamy Chicken and Wild Rice Soup (Crockpot)

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots
1 cup diced celery

Mix the broth, water, carrots, mushrooms, chicken and rice (and the seasoning packet) in the slow cooker.
Cook on low for six to eight hours or on high for four hours. I did the high version and it turned out great.
Once chicken gets tender (couple hours in), break it up into pieces while cooking.
At the end of the cooking time, get a small bowl and mix the salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.
Then, while still on the heat whisk in the half and half, a little at a time, into the roux until mixed completely and smooth.
Stir this yummy mixture into the soup in the crock pot then let it cook on low for 15 more minutes.

This was amazing. I really enjoyed it although I don’t think Jeff did. I was leary because it never said to drain the grease off the meat. However, I used a slotted spoon when I transferred to the squash, so a lot of that was left in the bowl. It also seemed like a lot of sugar. But it was yummy on the squash.

Stuffed Acorn Squash
· 2 medium acorn squash, halved andseeds removed
· 4 slices bacon, diced
· 1 medium onion, trimmed and diced
· 1 Granny Smith apple, peeled, cored and diced
· 1 pound ground beef
· 1/4 cup packed dark-brown sugar
· 1 teaspoon pumkin pie spice
· 1/2 teaspoon dried sage
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
· 2 tablespoons dry bread crumbs
1. Heat oven to 350 degrees F. Place squash halves cut-side down on a rimmed dish. Add 2 cups water to dish and bake at 350 degrees F for 40 minutes.
2. Meanwhile, cook bacon in a large nonstick skillet over medium heat for 4 minutes. Add onion and apple. Cookan additional 4 minutes, stirring occasionally.
3. Stir in ground beef. Cook, breaking meat apart with a wooden spoon, 5 minutes. Add brown sugar, pumpkin pie spice, sage, salt and pepper. Cook 1 minute. Remove from heat and stir in bread crumbs.
4. Drain water from baking dish and flip over squash. Spoon meat mixture into squash halves. Return to oven and bake at 350 degrees F for 20 minutes. Serve warm.

This bread was HORRIBLE. We tried to like it, but wound up throwing most out. It was purely awful.

Whole Grain Maple Oatmeal Bread
Adapted from Healthy Bread in Five Minutes a Day
2 1/2 cups white whole wheat flour
1 cup old-fashioned rolled oats1
1/2 tbsp. granulated yeast
2 tsp. kosher salt (or to taste)
1/8 cup vital wheat gluten
1/2 tsp. cinnamon1
1/4 cups lukewarm water
1/2 cup buttermilk
3/8 cup maple syrup
1/8 cup vegetable oil
Egg wash (1 egg beaten with 1 tbsp. water) for brushing the top crust
Raw sugar for sprinkling on top

Mixing and storing the dough:Whisk together the dry ingredients in a 2 1/2 quart bowl, or a lidded (not airtight) food container. Add the liquid ingredients and mix with a spoon, without kneading. You might want to finish mixing with your hands to incorporate all of the flour.Cover (not airtight) at room temperature for about 2 hours, until the dough rises and collapses (flattens on top). The dough can be used immediately after it rises, but it’s easier to handle when refrigerated. Refrigerate in a lidded (not airtight) container and use within 7 days.On the day of baking: Grease an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the refrigerated dough with flour and pull it out of the container. Dust with more flour and quickly shape into a ball by stretching the dough around the bottom on each side, rotating as you go.Pull the dough into an oval shape and put it into the loaf pan, it should fill about 3/4 of the pan. Cover loosely with plastic wrap and allow the dough to rise for 1 hour 45 minutes (or 60 minutes if it was not refrigerated).Preheat the oven to 375 degrees. Just before baking, use a pastry brush to paint on the egg wash and sprinkle with sugar. Put the loaf pan on the middle rack and bake for 45-50 minutes, until deep brown and firm. Remove the bread from the pan
and cool completely on a wire rack before slicing.

These bagels are amazing. I’ve made before but they are so good I remembered them and made again! Made up for my bad bread the day before.

Pumpkin Spice Bagels
2/3 cup plus 2 tablespoons water (70° to 80°), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 egg white
1 tablespoon cornmeal
In bread machine pan, place 2/3 cup water, pumpkin, brown sugar,
salt, spices, flour and yeast in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1
to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface.
Shape into nine balls. Push thumb through centers to form a 1-in.
hole. Stretch and shape dough to form an even ring. Cover and let
rest for 10 minutes; flatten rings slightly.

Fill a Dutch oven two-thirds full with water; bring to a boil. Drop
bagels, two at a time, into boiling water. Cook for 45 seconds; turn
and cook 45 seconds longer. Remove with a slotted spoon; drain on
paper towels.

Whisk egg white and remaining water; brush over bagels. Coat a baking
sheet with cooking spray and sprinkle with cornmeal. Place bagels 2
in. apart on prepared pan. Bake at 400° for 15-20 minutes or
until golden brown. Remove to wire racks to cool.

Yield: 9 servings.

No comments:

Post a Comment