Cold Day Equals Spicy Soup!

Well maybe not that Spicy!

So I was down a few days with a bug which rarely happens.  All I could think of was some great spicy chicken soup with a southwestern flair.

Several years ago I made the perfect soup.  Of course, I did not realize how perfect till about four days into it when it kept getting better and better.

It had various beans, roasted chicken, I used several jars of my home canned tomatoes and juice and more like a cumin ( now that I think about it) flavoring.  I remember it was in a Southern Living Magazine and I recall having flipped over the mag so it would stay.  There must how been 20 ingredients.

But none of that matters now, since I can't find the recipe ANYWHERE.

Hence, any recipe I find is just not quite right and this one-well I should have started out easy-it called for 3 Tablespoons of chili powder.  Turned my white chicken meat so dark.

So have you ever had a recipe that you lost? 

Meanwhile I will suffer with my bowl of hot hot soup-maybe some homemade bread would be good.  I will spare you the recipe unless I can find the orginal one!

Red Ranch Potato Salad

Red Ranch Potato Salad

I whipped up a quick version of red potato salad for those of us who dislike the egg and yellow mustard versions!

5lbs of red potatoes  (chopped as shown with skin)
2 cups of salad dressing ( Not mayo!)
1 packet of dry ranch dressing mix

Boil the potatoes till they fall off a fork when poked and allow to cool.

In a separate bowl, mix the dressing mix with the salad dressing.

In a large plastic bowl (that will have a snug lid), add 1/3 of the potatoes and 1/3 of the salad dressing mix.  Stir and continue with more layers until all potatoes have been tossed in the dressing.  Cover and the next day you should stir again and again and again several times when you think about it.

You should at least let this sit in the refrigerator overnight but the best flavor is achieved on day 3!

Better than store bought!

Have a yummy day!

A quick lunch

A quick lunch

Note:  I cook "old school!"

Fried ham in a cast iron skillet- no oil or butter

The ham is slices from a large ham that had previously been cooked.

Fresh green beans & garlic

10 green beans

1/tsp sea salt

1 tsp chopped garlic ( I buy ours prechopped in a tub)

water to steam them

Throw beans together and cook on high about 5 minutes while stirring.  Turn down the heat and  add a splash of water every now and again to keep them from burning.  Should take about 15 minutes total to get a somewhat crisp but not tough green bean.  You might like to add a lid to retain steam.

Baking Bread

Making, Baking, Breaking Bread ....TOGETHER

Makes two loaves or three bread bowls!

Ever since I married, it has been a personal goal to learn how to make a soft light bread to compliment my meals.  It has since changed to anything that will rise above two inches.  One day, I would like to be able to bake bread from memory.  Join me as I continue my bread making quest!

This past Saturday morning I tried my hand at a bread recipe I found on the Internet of course.  Originally from the Tightwad Gazette

Cuban Bread
5-6 cups all-purpose flour  (I used a little more than 4 including 1 cup of wheat)
2 tbsp. sugar
1 tbsp. salt
2 cups hot water (120-130 degrees)

1- Proof your yeast!

I used my kitchen aid mixing bowl, added the yeast, water and sugar and let it sit about 15-20 minutes.  Begin the recipe when it is foamy.  This means your yeast is good.

For hot water, I let the tap run till it feels pretty hot.  When I have microwaved in the past, I have gotten it way too hot and that will kill your yeast!

2-Add the salt.  This is after you visualize the foam.  You are ready for the flour!

3-Add 2-4 cups of the flour and beat 3 minutes with the mixer.

4-Stir in the remaining flour until the dough is no longer sticky.

5- Pick up the dough in your hands.  Take off your rings!  Spray your hands with oil.  Knead 8 minutes.  You should feel as though the bread is alive in your hands.  To knead you are pulling and rolling while holding it with both hands.  Some folks use a greased cutting board.  Roll it into a ball and flatten then turn and roll and flatten again.   TIME this part!

6-Spray or grease the mixing bowl you used and place the dough in it for about 15-25 minutes.

I put my dough to rise  in the cold oven because I have central ac and that can affect the rising.  Somehow it is humid enough in a small space like an oven to rise.  I have heard of folks covering the bowl wiht a larger bowl as a cap while it sits on a counter.

7- After time has passed, punch down the dough.  Shape into two round or oblong loaves, and place on a baking stone or use your cast iron.

Cut an X or a few slashes 1/2 inch deep on top with a sharp knife.  I fogot this part and it worked fine.

8-Baking Do not preheat your oven!   Place a pan of boiling water on the lowest shelf.  (The water helps to form a tough crust) Add your bread to the oven.  My shelf was one level from the top.  Turn oven on to 400 degrees and check in about 20-35 miinutes.  Your bread should sound hollow to some degreee when you tap on it.

9-Shine with olive oil.

10-The most important part.  Share one loaf with a person who could use a smile today!  Those that never get out anymore, who are facing a tough prognosis, or those having trouble with work.  It is not about giving them food- you should be prepared to visit ,take it warm, and "break bread together."  They will carry your warm thoughts for months.