taking a look at how I am improving my skills as a homemaker...sharing about life in general: marriage, family, cooking, cleaning, saving money while keeping it simple!
9.06.2011
Comfort Foods Kind of Day...
For the two days, it has been rainy and chilly. This put me in the mood for some comfort food. I had to pull out my Comfort Foods Cookbook by Gooseberry and find some yummy things to make. I wanted to make everything but decided on Italian Bread and Slow Cooker Potato Soup.
I was very glad that the recipe I used for the Italian Bread made 3 loaves! I was able to freeze two for other meals...I love being able to plan ahead. Here are the recipes...you have to make them! I stated out with the potato soup because it takes a few hours to make and fresh bread is always the best when right out of the oven!
Slow Cooker Potato Soup:
6 potatoes, peeled and cubed
2 onions, chopped (I only used 1/2 of a lg onion)
1 carrot, sliced (After I sliced the carrot up, I put it in my food chopper to make it fine.)
1 stalk celery, sliced (did not have)
4 cubes chicken bouillon
1 T. dried parsley
5 c. water
1/2 t. pepper
1 T. salt (I only used 1/2 T.)
1/3 cup butter, melted (I used 1/4 cup light butter)
12-oz. can evaporated milk (did not have - used about 3 cups fat-free milk with 6 T. flour)
Combine all ingredients except milk in a slow cooker. Cover and cook on high setting for 3 to 4 hours, or on low setting for 10 to 12 hours. Stir in milk during last hour of cooking. Serves 6
I would recommend cooking on low...so much better when it has been cooking all day long.
Italian Bread:
2 envs. active dry yeast
2-1/2 c. water
2 t. salt
1/4 c. olive oil
1/4 c. sugar
7 c. all-purpose flour (I used bread flour)
1/4 c. cornmeal
1 egg white
1 T. cold water
In a large bowl, dissolve yeast in very warm water, between 110 and 115 degrees. Stir in salt, oil and sugar. Add flour; mix well.
Shape into a ball and place in a well-oiled bowl, turning to coat well. Cover and let rise until double in bulk, about one hour. Punch down. Divide into 3 equal parts; shape into loaves.
Place loaves crosswise on a greased baking sheet that has been sprinkled with cornmeal. Cover; let rise for 30 minutes.
Make 4 diagonal slices in top of each loaf. Bake at 400 degrees for 25 to 30 minutes. Whisk together egg white and cold water; brush onto loaves. Bake for additional 5 minutes. Makes 3 loaves.
{I only baked the bread for about 18 minutes and then I brushed with the egg white and water mixture. I then let it bake for another 7 minutes.}
As you can see, recipes are only guidelines. You can try add your own twist! I will say that I will cook the potato soup longer and then add herbs to the bread.
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After dinner, Nathan and I painted half of the laundry room! We were able to get a nice first coat put on and I will try to get the second coat up tomorrow during one of Hailey's naps. We shall see! (Pictures will come later.)
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