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Tuesday, January 12

Cooking for the Week

With our hectic schedules during the week, we usually try to cook something that we can eat several nights in a row. The cold weather makes us crave hot dinners, so soup is often on the menu. This week we opted for a vegetable soup so we could make up for not eating any vegetables over the weekend. This recipe is also great for using veggies that might have otherwise gone to waste! It's delicious and so simple to make.
Vegetable Soup with Chickpeas
Box of Organic Low-Sodium Vegetable Broth
Half Box of Organic Tomato Soup
Five Tomatoes
Five or Six Red Potatoes
Three or Four Carrots
Two Green Bell Peppers
Plenty of Frozen Corn
Two Purple Onions
Two Bay Leaves
Sage
Oregano
Dried Chickpeas
Pepper
Wash and cut all of your vegetables. Peel your carrots. You can use the vegetables recommended or whatever you have available. Pour the broth and soup into your crockpot, and then begin filling it with vegetables. I recommend using plenty of each type of vegetable, as well as plenty of chickpeas. However, you definitely want to make sure there is plenty of liquid in your soup so that the vegetables are covered. Stir well. Cook on low heat for 8 to 10 hours. Add pepper to taste.
For some odd reason, I started craving cinnamon rolls in a meeting today, and I couldn't put them out of my mind. Most recipes for cinnamon rolls are pretty complicated and require an hour-plus to make, but this recipe is insanely simple and the cinnamon rolls are yummy too. No pictures tonight, but can't you smell them?? :)
Easy Cinnamon Rolls
Two Cups of Flour
Three Teaspoons of Baking Powder
Six Tablespoons of Butter
Two-third Cups of Milk
Two Tablespoons of Butter
Two Teaspoons of Cinnamon
One-fourth Cup of Sugar
Sift flour and baking powder in a large bowl. Cut in six tbsp. of butter. Stir in milk. Use your hands to form a ball, and then transfer the mixture to a pastry mat. Using a rolling pan, form a rectangle - about 7 x 16 inches (if possible!) and 1/4 inch thick. Melt two tsp. of butter in the microwave, and then stir together with cinnamon and sugar. Pour mixture onto the dough, and roll into a log. Pinch ends together to seal. Cut into one inch slices, and place on a greased baking sheet. Bake at 425 for 10-15 minutes. Serve Hot. Yum!

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