Monday, December 22, 2008

Chikn' Noodle Soup


Chikn' Noodle Soup, originally uploaded by tmeierdierck.

Feeling a little under the weather in this cold weather? Try some Chikn’ Noodle Soup.

Ingredients:

* ¼ pound of small pastini
* 3 cups vegetable broth
* 3 cups water
* 1 large onion
* 3 carrots
* 4 stalks of celery
* 4 cloves of garlic – pressed
* 2 tablespoon olive oil
* ½ a package of Morning Star Farms Chik’n Strips

Directions:

1. Boil pastini for two minutes shorter than the time stated on the package – it should still be firm, set aside.
2. In a frying pan sauté onion, carrots, garlic and celery in olive oil.
3. In a large stockpot combine water and vegetable broth.
4. When vegetable mix is browned in the frying pan, add the mixture to the stock/water mix.
5. Chop Chik’n strips in to inch long pieces and then add to the soup mix.
6. Add pre-cooked pasta to the soup and raise the heat.
7. Cook till the soup is warm, testing the chicken and the pasta to see if it is done.
8. Add season salt and cayenne pepper to taste – serve.

Friday, December 19, 2008

Pumpkin Bread


Pumpkin Bread, originally uploaded by tmeierdierck.

Warm pumpkin bread on a crisp fall morning is the perfect date for your coffee.

For this recipe I used a bread maker, though it would be fine in the oven. This makes a 2 pound loaf, using your bread maker on the Quick Bread setting. Put the ingredients in your bread maker, or mixer, in the order they are listed. This bread should take two hours to cook.


Ingredients:

* ¼ cup oil
* 2 cups pumpkin puree
* ½ cup apple sauce
* 1 cup sugar in the raw
* 2 ¼ cup unbleached bread flour
* 1 teaspoon cinnamon
* ¼ teaspoon nutmeg
* ¼ teaspoon cloves
* ¼ teaspoon ginger
* 1 teaspoon salt
* 1 teaspoon baking powder
* 2 teaspoons vital wheat gluten

Optional:

* ½ cup walnuts
* ½ cup dried cranberries

Make sure you clean the sides and bottom of the bread pan after the dough has been kneaded with the paddle. Some of the ingredients may stick to the sides and bottom; that would not cook evenly.

Thursday, December 18, 2008

Apple Pie


Apple Pie, originally uploaded by tmeierdierck.



A warm treat for a chilly fall evening.

First you will need to prepare the pie crusts:

Light, tender, flakey, and easy to make this will be a staple in your baking collection of easy pie crust recipes.

Ingredients:

* 3 cups whole wheat pastry flour
* 1 teaspoon salt
* ¾ cup margarine
* 5 to 6 tablespoons cold water

Directions:

1. In a mixer or mixing bowl combine the ingredients
2. Use a mixer or pastry blender to mix together all the ingredients until the dough is consistent.
3. Remove the pie crust from the bowl and divide - 1/3 and 2/3 of the mixture balls.
4. Spray/Oil a deep dish pie baking pan.
5. Take the larger ball and roll in to a circle with a rolling pin.
6. Use this to line the bottom of the pan and fill.
7. Take the small ball and use a rolling pin to create another flat, large circle.
8. Using a pairing knife, cut this portion in to long strips - this you will use to create your lattice crust.
9. Fill with filling.
10. Top with lattice in a criss cross fashion.
11. Bake for one hour


Filling

Ingredients:

* 6 cups apple slices - from fresh macintosh apples
* 1 teaspoon salt
* 1/3 cup margarine
* 1 teaspoon cinnamon
* 1/3 cup sugar in the raw
* 1 teaspoon pumpkin pie spice

Directions:

1. Clean chop and prepare 6 cups of fresh macintosh apple - THIN
2. Distribute them evenly in the pie pan - already lined with the pie crust.
3. Over low heat combine: salt, margarine, cinnamon, sugar in the raw and pumpkin pie spice.
4. Stir over heat until the mixture becomes a solution - all has melted and combined together.
5. Pour evenly on top of the apples in the pie crust.
6. Top with lattice crust - criss cross.
7. Bake for one hour.
8. Top with soy ice cream.