Posted in Bread

French Bread

I tried a new recipe yesterday for French Bread.  I will cut the sugar down next time to what I have it at below in the recipe.  I will also try and put in some whole wheat.  It made some great garlic bread and french toast.  (print recipe)

French bread

2 1/2 cups warm water

1 Tablespoon yeast

1/4 cup sugar

2 teaspoons salt

about 6 cups all-purpose flour

Mix the warm water, yeast, and sugar in a large bowl.  Once it has bubbled up, mix in the salt and flour.  I used my kitchen aid mixer and let it knead it.  It will be sticky, and I think I ended up using about 7 cups or so of flour.  Let the dough rise until doubled.  Punch the dough down and divide it in two.

Roll each ball into a large rectangle (the length of your sprayed baking sheet).  Starting at the long edge, roll each rectangle into a long loaf.  Pinch all seams good, and place, seam side down on your cookie sheet.  Cover and let rise until your loaf is the desired shape.  Slash the top of the bread in 4 places and then bake in a 375º oven.  I did start mine out at a higher temp and then lowered the temp after about 10 minutes. 

Posted in Soups

Chicken and Winter Squash Chowder

I found this recipe online.  I did make a few changes with what we had.  We really liked this soup.  I think next time I would double the kale.  (print recipe)

1 cup boneless skinless chicken breast, cubed

1 cup onion, diced

1 cup celery, diced

1 cup carrots, diced

1 cup butternut squash, peeled and cubed into 1/2 inch chunks

2 Tablespoons tomato paste

2 Tablespoons flour

1/3 cup apple cider

2 cups chicken broth

1 teaspoon oregano

2 cups kale, chopped

salt and pepper to taste

In your dutch oven, brown chicken lightly over medium heat.  Add the celery, onions, carrots, squash, and oregano.  As vegetables soften and begin to brown, add tomato paste.  Sprinkle flour over the vegetable mixture. 

Reduce the heat to low, add chicken broth and cider, simmer 25-30 minutes.  Toss in the kale just prior to serving.  Season with salt and pepper to taste.

Posted in Breakfast

Potato Pancakes

I got this recipe from my parents.  I don’t make these often, but they are good.  {print recipe}

Potato Pancake

4 cups potatoes, peeled and shredded

1 egg, lightly beaten

3 Tablespoons flour

1 Tablespoon onion, grated

1 teaspoon salt

1/4 teaspoon pepper

cooking oil

Rinse potatoes in cold water; drain well.  Place in large bowl.  Add egg, flour, onion, salt, and pepper; mix well.

In a skillet, heat 1/4 inch of oil over medium heat.  Drop batter by 1/3 cupfuls into hot oil.  Flatten to form a pancake.  Fry until golden brown; turn and brown the other side.  Drain on paper towels.

Posted in Mixes

Hot Chocolate Mix

I found this recipe online.  It originally called for a pinch of cayenne pepper, but we left that out.  This will make enough mix to fill a quart jar most of the way up.  I like this recipe as it does not have the non-dairy creamer in it.  {print recipe}

1/2 cup cocoa

1 1/2 cup powdered sugar

1 1/4 cup powdered milk

1/2 teaspoon salt

1 Tablespoon cornstarch

Mix all the ingredients together.  I used a sifter to make sure I got out all the chunks.  Store in a quart jar or container.  To use, put 1/4 cup mix in a mug.  Add 3/4 – 1 cup of water.  Stir and enjoy.


Posted in Dehydrated

Dried Onions

We can’t store all the onions over the winter, so I started drying them and use them in soups, casseroles, or even grind it into onion powder. 

Start by peeling your onions.  You want to make sure you peel that layer that would be tough if you just peeled and diced it up for fresh cooking. 

Peeled onions

Once I think I have enough to fill the dehydrator, I set up my meat slicer.  This makes the slicing go fast and I can have uniform slices.  I slice the onions up.

Sliced onions

I spread the sliced onions on my dehydrator trays.  I will leave them as they are sliced.  Some do fall apart.

On the trays

Plug in the dehydrator and let them dry.  Depending on how thick the slices are, it could take close to 18 hours or so.  I left these ones in overnight.  I also plugged the dehydrator in out in the shop.

Dried onions

Posted in Menu

October Menu

1 – Taco soup and corn bread
2 – Swiss steak, mashed potatoes, green beans
3 – Asian chicken rolls, rice pilaf
4 – Taquitos, Mexican rice, refried beans
5 – Potato, ham, broccoli chowder, fresh bread
6 – Layered steak dinner in the crock pot
7 – Fish, rice, veggies
8 – Bean and bacon soup, bread
9 – Roast, potatoes, carrots, onions
10 – Chili spaghetti casserole
11 – Pinto beans and corn bread
12 – Beef stew, biscuits
13 – Tilapia, rice, veggies
14 – Cube steak and gravy served over rice, veggies
15 – Cabbage stew, rolls
16 – Smothered chicken, rice, veggies
17 – Beef and broccoli
18 – Black beans and rice, tortillas, scrambled eggs
19 – Cheesy Hamburger soup, rolls
20 – Beef fajitas
21 – Fish, rice, veggies
22 – Pea soup, bread
23 – Pork roast, potatoes, carrots, onions
24 – Tacos
25 – Chicken chimichangas
26 – Chicken noodle soup, bread
27 – Tilapia, rice, veggies
28 – Pork strips and mushrooms served over noodles
29 – Chili feed and hay ride at church
30 – Lasagna, veggies, garlic bread
31 – Tater tot casserole, veggies