Hello all! Do you still have Turkey in your freezer leftover from Christmas. It is time to use it up. I love putting the leftovers in meal sized portions, to make at a later date. This way my kids don’t get to sick of it, and it comes together for a super quick meal in the future. This helped immensely yesterday when I had quite a bad headache. Rare, for me, as I don’t get headaches. Dinner came together lickety split, and this is one of the tastier “salad” type sandwiches I have made.
We had a lovely time, and a lovely three-day visit with some extra kiddies. One of them being gluten-free, we became gluten-free as well. For three days that is. I wanted to find a good “snack” type baking dish, that I didn’t have to go buy a lot of ingredients that I most likely wouldn’t be using again. I found it in this. All ingredients I have in the house. I was a little worried as it went in the oven as it was quite soupy, and I wasn’t sure it bake up nice. It came out lovely, so don’t you worry. A bit denser than cornbread that includes flour, but slather some butter and jam and this baby, and you have a great, easy, recipe!
Yes, I made soup in the blazing hot weather. Last week (when I made this weeks grocery list) it was kind of rainy and a bit cold. I was happily looking forward to fall weather being on its way. Well that was not the case. Summer, has come back and it is hot! Fall recipes may have to wait a few more weeks. I certainly hope not to long though, I am longing for a nice batch of pumpkin muffins. Or a big batch of lasagna, kind of hard to cook that when you are avoiding the oven at all costs. But I did make soup. Very healthy, vegetable and bean soup. I served it into bowls about 20 minutes before we ate so it had time to cool down as nobody really wanted to eat really hot soup, and you know what it was pretty good. Served with a toasted bagel it was actually a nice light summery meal.
1 pound dry great northern beans, washed and sorted
3 carrots, peeled and sliced
3 stalks of celery, sliced
2 medium onions, chopped
1 garlic clove, minced
2 bay leaves
2 quarts water
1 can (14 ounce) diced tomatoes
2 Tbsp. olive oil
Salt and Pepper
1. Place beans in large soup pot and cover with water. Bring to a boil. Remove from heat, covered. Let sit for 1 hour.
2. Drain beans and return to pot. add Carrots, Celery, Onions, Garlic and water. Bring to a boil. Reduce to a simmer, and cook for 1 1/2 hours, covered, until beans are tender. Add remaining ingredients. Cook an additional 15 minutes.
Today’s main job will be spring cleaning one girl’s room. This is a mighty job, that will hopefully include many filled garbage bags by the end of the day. Lots to move, lots to clean. Luckily it’s Friday which means frozen pizza night, so not much happening in the kitchen. It was my plan to clean each of the kids rooms really good this spring, possibly talk them into getting rid of some of their beloved stuffies as they are growing up, and probably no longer need the 100 + that are in each of their rooms. Okay 100+ is an exaggeration, but it sure seems like it. Now on to bread, I told you all about my love affair with bread yesterday, so no need to go into it further, I’ll just give you another great recipe I made this week, then we can all enjoy the bread together! Sound good?
1. Add water, flour, sugar, salt, and yeast to bread machine in that order. Choose dough cycle.
2. When dough is done ( mine takes 2 hours) remove from bread machine and place in greased bowl. Flip so both sides of the dough have been greased. Cover with a tea towel and let rise in a warm place for 30 minutes.
3. Punch down dough and turn out onto a floured surface. Roll into a 16×12 inch rectangle cut into two, making two 8×12 rectangles. Roll each dough half up into a log and pinch the edges together. Use your hands roll it around so the crease blends into the dough. Cut large diagonal slashes down the top of the loaf. Repeat with remaining half, and place dough on greased baking sheet. Again cover with tea towel and let rise in warm spot for 30 minutes.
4. Mix together egg yolk and water, and brush on to dough. Bake for 25 minutes in 375 degree oven.