I had a request from a friend to post this recipe so here it is.
*sorry there are no photos, Its just so hard to get pictures taken when your camera is broken*
Ingredients:
3 medium sized onions
8 cups beef broth
1/4 cup butter
crusty french bread
Gouda Cheese
Directions:
Thinly slice the onions. I like to cut mine in half first then thinly slice each half. Melt butter in pot. Place all onions in the pot and allow to cook until translucent. This typically takes 8- 10 minutes on medium heat. Stir frequently. Once onions are translucent pour 8 cups of beef broth (I make my own as often as I can but when I run out I just use store bought low sodium beef broth.) Allow to simmer for 30 minutes. While soup simmers thinly slice crusty french bread and toast in the oven. I like to toast mine by coating both the front and back with coconut oil and laying on a baking sheet in a 350* oven for 5-10 minutes per side. Once the soup has simmered for at least 30 minutes and the bread is toasted fill *oven safe* bowls with soup, place a piece of toasted bread on top and cover with slices of gouda cheese. Broil in the oven until the cheese is melted and brown around the edges. remove and serve.
Now I don't happen to have oven safe bowls so I have skipped the last step and just placed the cheese over the hot bread and soup with lovely results but for authentic soup you need to broil the cheese so it melts over the entire bowl of soup.
Enjoy.
Wednesday, October 26, 2011
Wednesday, October 19, 2011
Roasted Root Veggie Soup
In honor of fall I am sharing my favorite fall soup. There are so many lovely roots available this time of the year. I love to make soups and stews out of them.
Ingredients:
Butternut squash
Carrots
Potatoes
Rutabegas
Parsnips
Onion
Celery
Olive oil
Salt
Pepper
veggie or chicken broth
sprig of rosemary
Directions:
Peel the squash and the rutabegas. Dice all roots place in large baking dish season with salt and pepper and drizzle with olive oil. Be sure to toss the veggies around to coat in the olive oil. The amount of oil I use depends on the amount of veggies, you only need enough to coat the veggies. Bake in the oven for 20 -35 minutes at 400*. If there is any oil in the bottom of the roasting pan after the veggies are done I pour this flavored oil into my dutch oven, dice up the onion and celery, then saute it until they are soft and translucent. Pour the roasted veggies into the pot with enough broth to cover 1 inch over the veggies, place rosemary on top. Simmer for 45 minutes to allow flavors to come together. Serve with crusty bread and enjoy.
*I will update with pictures tonight since this is today's meal*
Ingredients:
Butternut squash
Carrots
Potatoes
Rutabegas
Parsnips
Onion
Celery
Olive oil
Salt
Pepper
veggie or chicken broth
sprig of rosemary
Directions:
Peel the squash and the rutabegas. Dice all roots place in large baking dish season with salt and pepper and drizzle with olive oil. Be sure to toss the veggies around to coat in the olive oil. The amount of oil I use depends on the amount of veggies, you only need enough to coat the veggies. Bake in the oven for 20 -35 minutes at 400*. If there is any oil in the bottom of the roasting pan after the veggies are done I pour this flavored oil into my dutch oven, dice up the onion and celery, then saute it until they are soft and translucent. Pour the roasted veggies into the pot with enough broth to cover 1 inch over the veggies, place rosemary on top. Simmer for 45 minutes to allow flavors to come together. Serve with crusty bread and enjoy.
*I will update with pictures tonight since this is today's meal*
Tuesday, October 18, 2011
Weekly report on Organic Learning
I am going to try hard to post each week about our Organic Learning adventures. This is not always easy for me to do since each day, and each week is a totally different adventure. We never stay in one place long and we often bounce from idea and thought to project and back again.
My kids love computer time. So I have worked hard to find great free websites they can play on and play games that encourage learning. The new favorite for The Spitfire and The Cuddlebug is a site called Go Go Kabongo. There is a free option and they love playing there. The nice thing is that it encourages reading in a fun playful way. The kids enjoy the games and that makes it more fun for them to learn.
My son The Creator is teaching himself to play guitar and I found a wonderful website that is completely free for him to use. The site is called Justinguitar and they start at the most basic level. Using Youtube videos to show you how to play.
The Bookworm is officially "Graduated" so she does not have any set type of work however she is writing several books. How she keeps them all straight in her head at once is beyond me. She loves to write and I keep wondering how long it will be before she publishes her work.
Last week we watched documentaries on Herod's tomb, we also watched episodes of Mythbusters. We love that show! There were also episodes of Quantum leap which we love.
My kids love computer time. So I have worked hard to find great free websites they can play on and play games that encourage learning. The new favorite for The Spitfire and The Cuddlebug is a site called Go Go Kabongo. There is a free option and they love playing there. The nice thing is that it encourages reading in a fun playful way. The kids enjoy the games and that makes it more fun for them to learn.
My son The Creator is teaching himself to play guitar and I found a wonderful website that is completely free for him to use. The site is called Justinguitar and they start at the most basic level. Using Youtube videos to show you how to play.
The Bookworm is officially "Graduated" so she does not have any set type of work however she is writing several books. How she keeps them all straight in her head at once is beyond me. She loves to write and I keep wondering how long it will be before she publishes her work.
Last week we watched documentaries on Herod's tomb, we also watched episodes of Mythbusters. We love that show! There were also episodes of Quantum leap which we love.
Monday, October 17, 2011
Herman Bread
Well I promised a couple of weeks ago to come back and post about some of the things that I can make with Herman. Then my whole family got sick. When you live in a house with 4 kids and two adults this always takes a bit of time to over come. I am on the tail end of it, for a second time. Thankfully this second time was not nearly as bad as the first time I got it.
I have made several things with my Herman Starter and even shared starter with my neighbor. I can not tell you which my favorite thing to make thus far is but I do know that we all enjoy the bread. The bread can be made into cinnamon rolls or lovely free formed french bread. As the starter ages it gets more sour and not so sweet. Right now my starter is still on the sweeter side but it is turning out lovely rich tasting bread.
The recipe for the bread is simple (as far as bread from scratch goes) I don't have any pictures *yet* I hope to come and update with pictures later today since I have to bake more bread today.
Ingredients:
1 envelope (or 2 1/4 tsp) yeast
1 1/2 cup warm water
1 cup Herman starter
1 tsp salt
2 tsp sugar
aprox 6 cups flour divided
1/2 tsp baking soda
Directions:
in large bowl dissolve yeast in warm water. Add starter, salt, sugar, and 2 1/2 cups flour. Mix well until there are no lumps. I use a wire whisk for this but you could use an electric mixer if you wanted to. cover with a towel and let rise in a warm draft free place about 1 1/2 hours until the mixture has risen and is bubbly. Combine 2 1/2 cups flour with baking soda and add to the mixture. With your hands add enough flour to make a stiff dough 1/4 cup at a time. Place on a floured surface and kneed 5-7 minutes. Divide dough in 1/2 shape dough. Allow dough to rise another 30 minutes to 1 hour, until doubled in size. Bake in a 400* oven for 35 minutes or until golden brown.
I have also made lovely muffins with the Herman Starter, as well as pancakes. I have a recipe for cookies but have not attempted those just yet. I am thinking of making some Herman Doughnuts as well...
Tell me have you started your Herman yet? No? Want to? If so check out the link Here to see how to start. Then come back and tell me all about it in the comments section.
I have made several things with my Herman Starter and even shared starter with my neighbor. I can not tell you which my favorite thing to make thus far is but I do know that we all enjoy the bread. The bread can be made into cinnamon rolls or lovely free formed french bread. As the starter ages it gets more sour and not so sweet. Right now my starter is still on the sweeter side but it is turning out lovely rich tasting bread.
The recipe for the bread is simple (as far as bread from scratch goes) I don't have any pictures *yet* I hope to come and update with pictures later today since I have to bake more bread today.
Ingredients:
1 envelope (or 2 1/4 tsp) yeast
1 1/2 cup warm water
1 cup Herman starter
1 tsp salt
2 tsp sugar
aprox 6 cups flour divided
1/2 tsp baking soda
Directions:
in large bowl dissolve yeast in warm water. Add starter, salt, sugar, and 2 1/2 cups flour. Mix well until there are no lumps. I use a wire whisk for this but you could use an electric mixer if you wanted to. cover with a towel and let rise in a warm draft free place about 1 1/2 hours until the mixture has risen and is bubbly. Combine 2 1/2 cups flour with baking soda and add to the mixture. With your hands add enough flour to make a stiff dough 1/4 cup at a time. Place on a floured surface and kneed 5-7 minutes. Divide dough in 1/2 shape dough. Allow dough to rise another 30 minutes to 1 hour, until doubled in size. Bake in a 400* oven for 35 minutes or until golden brown.
I have also made lovely muffins with the Herman Starter, as well as pancakes. I have a recipe for cookies but have not attempted those just yet. I am thinking of making some Herman Doughnuts as well...
Tell me have you started your Herman yet? No? Want to? If so check out the link Here to see how to start. Then come back and tell me all about it in the comments section.
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