Recently, we ate at a local Penn Station. I ordered a Reuben made with turkey instead of corned beef - delicious! Afterwards we went to the Salvation Army Store next door, and I found a Regal Breadmaker Machine for $3.99! Since then, I've made lots of bread, experimenting with recipes. Tons of fun! Here's what I made last night:
Banana Wheat Bread
1/4 cup honey
1/4 cup lukewarm water
1 egg (I used 1/4 cup EggBeaters)
1/4 cup oil
1/2 teaspoon vanilla extract
2 bananas, sliced
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups bread flour
1 1/2 cups wheat flour
1 1/2 teaspoons Kroger bread machine yeast
1/2 cup chopped walnuts
On my machine, I used the 'Wheat' setting with 'Light' crust. Enjoy!
I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever. This bread is my flesh, which I will give for the life of the world. - Jesus Christ (John 6:51)
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Tuesday, August 12, 2008
Friday, August 01, 2008
Pepper & Salmon Soup
A recipe from the files of Alyice Edrich, The Dabbling Mum! I haven't tried this recipe yet, but it sounds wonderful. Alyice says the soup has a real peppery kick, but you can’t stop eating it. If you try it, please drop back by and let me know.
1 # salmon filets, skinned and cut into 1 inch cubes
1 Tb extra virgin olive oil
2 C mushrooms, chopped
1 C onions, chopped
1/2 C orange bell pepper, finely chopped
1/2 C celery, chopped
3 C russet potatoes, peeled & cubed
32 oz. chicken broth, low sodium
2 C water, plus 2 Tb
1 tsp dill weed
2 Tb fish sauce
1 tsp celery salt
1 tsp sea salt
1/2 Tb black pepper (use 1 tsp if you don’t want it real peppery)
2 tsp lemon juice
1/2 C milk
1/2 C heavy cream
1 Tb cornstarch
Directions:
Heat oil in saucepan over medium-low heat.
When oil is hot, add onions and bell peppers.
Sauté for 4 minutes, stirring continually.
In a large soup pot mix together broth, water, fish sauce, celery salt, sea salt, black pepper, dill weed, onions, bell peppers, and raw veggies.
Cook over medium-high heat until potatoes are tender, about 60 minutes.
In a separate skillet, pan-sear salmon for five minutes and set aside.
When potatoes are done, add salmon to soup pot, lower heat to medium-low, and cook for another 5 minutes or until salmon is cooked through.
Mix cornstarch and 2 Tb warm water together until smooth and liquidy.
Add cornstarch mixture to soup and blend well.
Add cream, milk, and lemon juice. Cook for another 3 minutes.
Serve with warm, toasted, buttered bread. (Nico suggests Hawaiian bread.)
Optional:
Add 1 C fresh green beans, cut into thirds.
About The Cook:
Alyice Edrich is a work-at-home mom with an award winning online magazine. Visit her website, http://thedabblingmum.com/, to learn how you can earn a living working from home, too. Or stop by her personal blog, http://alyiceedrich.com/, to learn more about life on the prairie.
1 # salmon filets, skinned and cut into 1 inch cubes
1 Tb extra virgin olive oil
2 C mushrooms, chopped
1 C onions, chopped
1/2 C orange bell pepper, finely chopped
1/2 C celery, chopped
3 C russet potatoes, peeled & cubed
32 oz. chicken broth, low sodium
2 C water, plus 2 Tb
1 tsp dill weed
2 Tb fish sauce
1 tsp celery salt
1 tsp sea salt
1/2 Tb black pepper (use 1 tsp if you don’t want it real peppery)
2 tsp lemon juice
1/2 C milk
1/2 C heavy cream
1 Tb cornstarch
Directions:
Heat oil in saucepan over medium-low heat.
When oil is hot, add onions and bell peppers.
Sauté for 4 minutes, stirring continually.
In a large soup pot mix together broth, water, fish sauce, celery salt, sea salt, black pepper, dill weed, onions, bell peppers, and raw veggies.
Cook over medium-high heat until potatoes are tender, about 60 minutes.
In a separate skillet, pan-sear salmon for five minutes and set aside.
When potatoes are done, add salmon to soup pot, lower heat to medium-low, and cook for another 5 minutes or until salmon is cooked through.
Mix cornstarch and 2 Tb warm water together until smooth and liquidy.
Add cornstarch mixture to soup and blend well.
Add cream, milk, and lemon juice. Cook for another 3 minutes.
Serve with warm, toasted, buttered bread. (Nico suggests Hawaiian bread.)
Optional:
Add 1 C fresh green beans, cut into thirds.
About The Cook:
Alyice Edrich is a work-at-home mom with an award winning online magazine. Visit her website, http://thedabblingmum.com/, to learn how you can earn a living working from home, too. Or stop by her personal blog, http://alyiceedrich.com/, to learn more about life on the prairie.
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