Monday, January 21, 2008

Busy Monday!

It is very cold here in our neck of the woods--it hasn't gotten out of the 20's since Sat. And when it gets cold like that, I get the cooking bug! :0) (Am I the only one like that?)

Anyway, I have Cranberry Orange bread in the oven, Everyday bread rising on top of the stove, and pasta fagioli started on top of the stove.
(I got fresh cranberries on the clearance shelf at the store for the bread) (Instead of the bacon and the chicken broth, I used the bones from the ham we had at Christmas to make my stock in the soup)

I also plan on making Red lobster biscuits to go w/the pasta fagioli later on... (my kids and hubby love these!) Most of you who know me, know that we like to eat as healthy as we can. I use a homemade version of bisquick in the recipe.

I also am playing laundry catch up (complicated by the fact that one of my dear men left a tissue in their work pants pocket--God love 'em!).
Here are a couple of the recipes--anyone who knows me knows that I use recipes "loosely". :0) But these are the "bones" of what I made. :0)

Pasta Fagioli Soup
Serving Size : 6
-------- ------------ --------------------------------
2 tablespoons olive oil
3 strips bacon,coarsely chopped
1 rib celery,chopped
1 onion, chopped
2 cloves garlic,finely chopped
3 cans chicken broth
1 can 15-19 oz cannellini beans,undrained,mashed with -- fork
1 can 15-19 oz red kidney beans, drained
1 cup very small past shells or ditalini
salt and black pepper to taste
In large saucepan or Dutch oven,heat oil over medium heat. Add
bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or
until bacon is cooked and vegetables are softened, stirring
Add chicken broth and white and red kidney beans, bring to a
boli over high heat. Add pasta and reduced heat to medium and
cook, uncovered 8 to 10 minutes or until pasta is cooked but not
mushy,stirring frequently. Taste to test tenderness. Season with
salt and pepper. Serves 6.

Cranberry Orange Tea Bread
Cranberry bread recipe, made with fresh chopped cranberries, melted butter, orange juice and zest, and chopped pecans or walnuts.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup finely chopped pecans or walnuts
2 cups fresh chopped cranberries
grated zest and juice if 1 orange
1/4 cup melted butter
1 egg, beaten
In a mixing bowl, combine flour, baking powder, salt, sugar, nuts, and chopped cranberries. With a wooden spoon, mix until ingredients are blended. Combine the orange zest, juice, and butter with enough water to make 3/4 cup.
Beat in the egg. Pour over dry ingredients and mix just until all ingredients are dampened.
Spoon batter into a greased and floured 9x5-inch loaf pan. Bake in a preheated 350̊ oven for about 60 to 70 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool on rack. Wrap airtight to store for up to 1 week, or freeze.

Red Lobster Biscuits
2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup butter -- melted
1/4 teaspoon garlic powder
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet.
Bake 8-10 min. or until golden brown.
Mix butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.

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