10/23/14

Homemade Vegetable Soup From Scratch


This is a soup I love to make in Autumn.  It's also one you can play with - ingredient wise - based on what you have on hand.  I have made this with fresh tomatoes or canned.  Tomato juice and V8 or just tomato juice. I've bought 'stew beef' pieces and cooked them right before adding everything else and simmering - or make everything else and add some leftover grilled steak.  I've made this with ground beef as well (I'm just not really a fan of ground beef... so I usually use steak).  Vegetables... try to use everything listed but if you have to leave out something, that's ok.  Lastly, the spices are optional - and add to it.  If you don't have spices, then add salt and pepper - don't skip that as it brings out the flavors.   You can add a can of tomato sauce or even some crushed tomatoes if you like to replace some of the juice too.  See?  So easy to use what is on hand on this one.

My favorite parts of this soup are the steak and cabbage!  And I love the tomato juice base with the beef broth
.  I don't substitute those items, ever. 


Homemade Vegetable Soup  (Vegetable Stew)

6 c beef broth or bouillon and water equivalent
1-2 c steak pieces, chopped (leftover grilled or fresh)
1 - 15 oz. can diced tomatoes or equivalent
3 c tomato juice
4 carrots, diced
4 celery stalks, diced
1 onion, diced
2 potatoes, diced
1/2 head small cabbage, chopped
Optional:  1/2 t garlic salt
1/2 t onion powder
1 t paprika
1 t chili powder
salt and pepper

Brown and cook the steak pieces in a bit of oil in an electric skillet or a pan (or get your slow cooker hot and cook them right in the crock).  Add the vegetables, juices and spices.  Bring to a simmer and reduce heat to simmer at least 3 hours.  I think if you refrigerate it overnight and reheat the next day the flavors are even more intense.  Love it!  Goes great with homemade bread.



Lots of yummy fall 'harvest' vegetables

So bright and colorful; I love this stew






You might be interested in;
 Hamilton Beach 7 Quart Stay Or Go Slow Cooker
Rival RO180 18-Quart Roaster Oven, White



10/15/14

Orange Breakfast Rolls - Like a Dreamcicle in bread form





A couple days ago I posted the recipe for the Orange Breakfast Rolls that taste like Dreamcicles... and promised a photo of a finished product when it came out of the oven.  These smelled so amazing I really didn't want to even bother to grab my iphone and snap a picture.  I just wanted to gobble it up.  For a girl who doesn't really like sweets, breakfast foods or cinnamon rolls... the fact that I ate 1 1/2 of these Orange Rolls is something. 

Orange Breakfast Rolls

Dough: You can use a loaf of store bought dough, thaw and roll out to a rectangle approximately 10X15 or make a simple dough like this one;

1 pk. dry yeast (about 2 1/4 t)
3/4 c warm water
1/3 c sugar
1 t salt
1/3 c oil
3 eggs, beaten
1/4 c evaporated milk
4 - 4 1/2 c flour
Real butter, soft
Orange juice concentrate
White sugar
Dried orange peel


Dissolve yeast in the water in a bowl.  Add the rest of the ingredients and knead either by hand or with the dough hook of your electric mixer.  Use more or less flour so the dough is the right consistency and not too sticky or wet.  Knead about 5 minutes.  Place in a greased bowl, cover and let raise until doubled.  Punch down.  Roll out on parchment paper or a floured surface to form a large rectangle.  Aim for about 16-18 inches across and 12-15 wide.

Spread with real butter.
Drizzle with orange juice concentrate.
Spread liberally with white granulated sugar.
Sprinkle with dried orange peel.

Roll up the long way.  Slice into 1 inch slices and place in a heavily greased baking pan or muffin tin.  I used a 'lasagna' pan which is slightly larger than the traditional 13X9" so I made 16 of them (4 across, 4 down).  You could make it into 12 - 16 depending on your pan and how thick you want them.  Place them into the pan.  Cover and let raise in a warm place until double in size (about 3 hours).  Bake at 350 degrees about 15-20 minutes until center rolls are done.  If you want to make them ahead and freeze; let rise about 1 hour and then cover and place in the deep freeze.  When you want to use them, remove from the freezer, let thaw and then let them raise about 1-2 hours past thawing until they double in size.  Bake as directed.

Let them cool a bit and then cover with a simple powdered sugar glaze.
One idea is this;

1 stick butter
4 c powdered sugar
1-2 t dried orange zest
2 T orange juice concentrate

Mix and spread on warm but cooled rolls.




Put into a greased bowl, cover and let rise

After rising and punching down, roll out to a large rectangle and spread with real butter
Sprinkled with dried orange peel

Drizzle with as much or little orange juice concentrate as you wish
 
Rolled up lengthwise and ready to slice into approximately 16 one inch slices to let raise and bake










You might be interested in some of these products to make the recipe above;
Wilton Recipe Right 13 x 9 Inch Oblong Pan
Frontier Herb Organic Orange Peel Granules 1.92 oz.
McCormick Gourmet Collection, Orange Peel, 1.5-Ounce Unit
Wilton Parchment Paper



10/14/14

Homemade Ravioli - this time I made it Grilled Chicken, Artichoke and Smoked Gouda



Homemade Pasta

2 1/4 c flour
1 t salt
1-2 t olive oil
3-4 eggs

Whatever filling you like.
(I used a chicken, artichoke, smoked Gouda for this one!)
This is s guesstimate of what I used;
Leftover grilled chicken - about 3/4 cup
Canned or jarred artichoke hearts - 3/4 cup hearts
Shredded smoked Gouda - 1/2 c
Cream Cheese - 1 - 2 oz
Egg - 1
Garlic - about 1-2 teaspoons
salt and pepper to taste

I put the filling ingredients through the processor and pulsed a few times to mix.

Dough:  In a food processor bowl, place the salt and flour.  Put the top on and while pulsing or running on low, add a teaspoon or two of oil and start adding eggs.  You probably only need 3 eggs so start with that.  Process until the dough forms a ball shape.  This happens fairly quickly within a few pulses.  If it hasn't gathered itself in a ball by the 3rd egg, you can add another teaspoon of oil or water or use a 4th egg.  Water or additional flour by the teaspoon will give you the texture you need for it to be a ball.

Let it rest 10 minutes.  Divide into pieces - about 4 if you are using a roller or just in half if you are rolling by hand; Then either roll very, very thin with a rolling pin or use a pasta machine.  I use a manual, hand crank pasta machine and starting with number 1, I run it through to a number 4.  The first thin, rectangle shape is laid over the base of the ravioli mold.  You can use the white plastic mold to lay on top of the dough which quickly and easily presses the dough gently through the metal to form small rounds for filling. Put about 2 teaspoons or more of your filling of choice into the indentations.  If you are making by hand, you simply place the fillings about 2 inches apart, in rows, on your first layer of dough.  The second run through the pasta machine is for the top layer. Repeat as you did with the bottom, except lay it over the top of the fillings.  If you are making by hand, lay the second layer of dough over all.  Now you can easily see where your mounds are.  Use your finger to gentle press and seal the dough around each mount.  Just use a butter knife or a pizza cutter to cut your dough into squares around the filling mounds.  If you are using the ravioli mold, run a rolling pin over the top to seal (see photo below).  Remove the excess dough,flip over and press each ravioli out.

You can let them set a few hours, you can use them right away or you can put them on a baking sheet, freeze them solid and then move them to a container or ziploc baggy to use later.  To prepare, just put them into boiling water and boil until tender, then drain and serve with your favorite sauce.

Letting the dough rest about 10 minutes


You can make a filling while it rests. Just some cheese and spinach or whatever you want


Today's filling was Grilled Chicken, Artichoke & Smoked Gouda
 

Roll a rolling pin over to seal and cut in one step


Ready to pop out


Pushing out the ravioli's

I use a pasta roller (and ravioli mold and for noodles, the pasta drying rack)  I bought from Sam's Club about 20  years ago when they had a 'special buy'...  but I just checked and it's still available on Amazon.

Roma 6 Inch Traditional Style Pasta Machine
Norpro Ravioli Maker With  Press
Natural Beechwood Collapsable Pasta Drying Rack





         



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