Thursday, October 29, 2009

Whole Wheat Rolls

I love these whole wheat rolls. I got the recipe from a Fleischmann's website called Breadworld. They aren't difficult to do at all. Just make sure to plan your time accordingly because they take an hour to rise. Enjoy!

Best Whole Wheat Rolls
Recipe # 544

3-1 / 2 cups whole wheat flour
2 to 2-1 / 2 cups all-purpose flour
2 envelopes FLEISCHMANN’S RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 – 1 / 2 cups water
3 / 4 cup milk
1 / 4 cup molasses

1 / 4 cup butter or margarine

In a large bowl, combine whole wheat flour, 1 cup all-purpose flour, undissolved yeast, sugar, and salt. Heat water, milk, molasses, and butter until very warm (120 to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 32 equal portions; shape each into smooth balls. Place in 2 greased 9-inch square pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.

Saturday, October 3, 2009

Prepare for flu season by making Chicken Soup

My friend Chloe has this amazing soup and it does the job at making you feel better if you are sick. Enjoy and may this flu season pass you by uneventfully.


Chloe's Super Virus Busting Chicken Soup

One chicken
Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper

Place chicken and other ingredients n a soup pot (I use my pressure cooker) and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper

Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and saute until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.

Frozen green beans
Frozen peas
flat leaf parsely (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste

Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.

No virus can withstand this soup.

You can also add cabbage with the end ingredients if you like (I do!), or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.

The next day add egg noodles and turn it into chicken noodle soup.