1 1/4 c. chopped carrots
1 c. chopped onion
4 garlic cloves, minced
6 cups chicken broth
1 c. water
1 1/2 c. chopped cabbage
2 T. tomato paste
1 tsp dried basil
1/2 t. dried oregano
1/2 t. salt
diced zucchini if in season
2 breasts chicken (cooked and diced) or 2 cans of Kirkland premium chunk chicken breast
1 pkg tortellini (your choice)
Put olive oil in a large pan and heat. Saute the onions, carrots, and celery over low heat until softened and flavorful (about 10 minutes) and add garlic and saute a bit longer. Add broth, cabbage, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat and simmer covered about 15 minutes. Stir in chicken, zucchini if adding, and cook for about 5 more minutes. Add more broth or water and bouillon if needed. Cook tortellini in a separate pan of water and add to soup. Enjoy!! Serve hot with your choice of cheese. (Add Better Than Bouillon if you want more flavor)
green jello
Ice Cream Jello
Mix together to dissolve:
2 large packages (6 oz each) of green Jello (or any flavor)
1 packet of unflavored gelatin
4 cups boiling water
Add:
1 quart vanilla ice cream (I would use less ice cream next time)
Stir til dissolved
Pour:
9 x 13 glass dish
Refrigerate overnight, cut and serve! The ice cream will float to the top of the jello.
Ciabatta Bread
Ingredients
- 500g (1 lb, 2oz) strong white bread flour, plus extra for dusting
- 10g (⅓ oz) salt
- 10g (⅓ oz) instant yeast
- fine semolina, for dusting
Directions
- Put the flour, salt and yeast with 330ml (11 fl oz) cold water into a freestanding mixer fitted with a dough hook (don’t put the salt directly on top of the yeast). Begin mixing on a slow speed.
- As the dough starts to come together, with the motor running, slowly add another 110ml (3⅓ fl oz) of cold water, drip by drip. Mix for a further 5-8 minutes on a medium speed until the dough is smooth and stretchy.
- Lightly oil a 3 litre (5 ¼ pint) square plastic container with a lid. (It’s important to use a square tub as it helps shape the dough).
- Tip the dough into the oiled container and seal with the lid. Leave for 1½ to 1¾ hours at room temperature, or until at least doubled, even trebled in size (it's important the dough proves slowly, otherwise it will collapse and your loaves will be flat).
- Dust two large baking trays with flour and semolina.
- Dust your work surface heavily with flour and semolina and carefully tip out the dough (it will be very wet) - trying to retain a rough square shape.
- Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour and/or semolina.
- Cut the dough lengthways, dividing into four equally-sized loaves. Stretch each piece of dough lengthways a little and place on the prepared baking trays. Leave the ciabatta to rest for a further 30-45 minutes.
- Preheat the oven to 220C/425F/Gas 8 (200C fan) and bake for 25 minutes, or until the loaves are golden-brown and sound hollow when tapped on the base. Leave to cool completely on a wire rack before serving.
Baked Potatoes 450 degrees
4 potatoes
1 T. olive oil
salt
Preheat the oven to 450 degrees. Wash and scrub your potatoes clean. Poke each potato with a fork a few times to allow steam to release while cooking.
Place potatoes directly on a baking rack set inside a baking sheet and place them in the oven.
Bake until the center of the potato reaches between 205 and 212 degrees. This will be roughly 35-40 minutes, depending on the size of the potatoes.
Remove from the oven and use a pastry brush to coat each potato in a thin coat of olive oil. Sprinkle with salt and then flip them over and brush the other side with oil and sprinkle with salt.
Bake the potatoes for an additional 10 minutes to crisp the skin.
Remove the potatoes from the oven, cut a small x on the top of each potato and then using two hands (be careful they are hot) gently press the potatoes inward so that they "bloom" from the X.
Enjoy right away with your favorite toppings.
1 T. olive oil
salt
Preheat the oven to 450 degrees. Wash and scrub your potatoes clean. Poke each potato with a fork a few times to allow steam to release while cooking.
Place potatoes directly on a baking rack set inside a baking sheet and place them in the oven.
Bake until the center of the potato reaches between 205 and 212 degrees. This will be roughly 35-40 minutes, depending on the size of the potatoes.
Remove from the oven and use a pastry brush to coat each potato in a thin coat of olive oil. Sprinkle with salt and then flip them over and brush the other side with oil and sprinkle with salt.
Bake the potatoes for an additional 10 minutes to crisp the skin.
Remove the potatoes from the oven, cut a small x on the top of each potato and then using two hands (be careful they are hot) gently press the potatoes inward so that they "bloom" from the X.
Enjoy right away with your favorite toppings.
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