Sunday, February 26, 2012

What's for Dinner?

I have been battling a nasty cold that went through almost every kid in the neighborhood and I still have the cough. Ick!  So my lovely husband took the kids to church so I could rest and I decided I would like to have some things ready for dinner so there isn't the usual, "What's for dinner?" at 5:00 pm.

I found these two recipes online and they sounded perfect.  What can go wrong with bread that involves sweetened condensed milk? Nothing if you ask me! :)


Simple Crockpot Vegetable Soup

Sim­ple Crock­pot Veg­etable Soup
It’s a fast & easy recipe today. You chop & dump into your crock­pot, let it do the rest for you. It’s per­fect for a meat­less dish & it tastes as good as it smells cook­ing. My, Oh My, does it taste good. Never knew my veg­gies could be so tempting.

What You Need
6 Cups Water (I used 2 cups homemade chicken broth + 4 cups water)
1 ½ Cups Tomato Puree (I used one 14.5 oz can diced tomatoes)
1 Cel­ery Stalk chopped
3/4 Cup of Corn
3/4 Cup of Peas (I added at the end)
3 Car­rots diced
2 Medium Pota­toes diced into small cubes
½ Red Onion, finely chopped (I used sandwich bag of frozen carmelized onion)
1 Tea­spoon Pepper
1 ½ Tea­spoon Salt
1 Table­spoon Ital­ian Seasoning
2–3 Gar­lic Cloves (minced)
1 Table­spoon of Olive Oil (for saute­ing the onions)
6 ounces of small shaped noo­dles (you must boil, drain, & add these to your fin­ished soup)

You will need to saute your onions in the Olive Oil just until they are translu­cent. Before adding them into the Crockpot.

Cook in your Crock­pot for 5–6 hours on high.

HOWEVER, wait until after you have cooked the soup for 5–6 hours on high before adding your already boiled noo­dles (we like to add ones that are dif­fer­ent shapes) to the soup.

You will want to cook this in a 6 quart size crock­pot or larger. It makes 12 serv­ings, so if you wanted you adjust the recipe to feed a smaller lot. With our gang here this feed us with leftovers.

After it is done cook­ing & you have added your noo­dles you can then add addi­tional sea­son­ing to taste as you please or keep it as!

Sweet Milk Bread

Decadent Sweet Milk Bread (or Homemade 'King's Hawaiian') by Frugal Dr. Mom

Ingredients:
1 cup of water
½ cup of sweetened condensed milk *I used fat-free
1 teaspoon of salt
1 tablespoon of butter
3 1/3 cups of bread flour*
2 teaspoons of yeast

Directions:
Put ingredients in bread machine and set for dough cycle. When complete, remove and separate into three sections. Roll each out like snakes and mesh ends together. Braid and press ends together. Place in baking dish and allow to rise for 25-30 minutes. (Here's a little trick: before braiding your bread, heat your oven to 175 degrees and then turn off. Put your braided bread in the warmed oven to rise.) Brush melted butter or egg white on top after rising. Bake at 340 for 30-45 minutes, until top is golden brown. 



 

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