Hamburger Soup

• 2 tablespoons olive or vegetable oil

• 1 pound ground beef (preferably 10 percent fat)

• 1 small onion, diced

• 2 large celery stalks, diced

• 3 large garlic cloves, finely chopped

• 3 tablespoons tomato paste

• 1 (14-ounce) can diced tomatoes

• 3 cups low-sodium beef stock or broth

• 1 ½ teaspoons Italian seasoning

• Salt and black pepper

• 12 ounces russet or Yukon gold potatoes, peeled and cut into ½-inch cubes

• 3 cups chopped mixed vegetables (such as green beans, corn, peas, and carrots), frozen and unthawed

• 2 teaspoons Worcestershire sauce (optional)

• Chopped parsley, for serving (optional)

Preparation:

1. Heat oil in a large Dutch oven over medium-high. Add ground beef, onion, and celery; cook for 5 to 7 minutes until meat is no longer pink and vegetables soften. Stir in garlic and cook for 2 minutes.

2. Add tomato paste and cook for 1 minute. Stir in diced tomatoes, beef stock, Italian seasoning, 1 ½ teaspoons salt, and ¼ teaspoon pepper.

3. Stir in potatoes; bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Add frozen mixed vegetables, ensure they are submerged, partially cover, and simmer for 7 to 10 minutes until tender.

4. Season with Worcestershire sauce and more salt/pepper if desired. Ladle into bowls and top with parsley. 

Pumpkin Cake Roll -- Bluffdale 10th R S

 

Pumpkin Cake Roll
3 eggs                                                                          Frosting
1 cup sugar                                                 1 cup powdered sugar
2/3  c. canned pumpkin                        6 oz. cream cheese, softened
1 t. lemon juice                                        4 T. butter, softened
¾ c. flour                                                     ½ t. vanilla
1 t. baking powder
2 t. cinnamon
1 t. ground ginger
½ t. nutmeg

Beat eggs for 5 minutes on medium speed.  Add sugar slowly.  Stir in pumpkin and
lemon juice.  Mix dry ingredients together and fold into pumpkin mixture.  Pour
mixture into greased 15 x 10 x 1” pan.  Bake at 375 degrees for 15-20 minutes.  Turn
out of the pan onto a kitchen towel sprinkled with powdered sugar.  Roll up and cool in
refrigerator.  When cake has cooled, combine frosting ingredients until smooth.  Unroll
cake and spread frosting to cover.  Roll cake back up with frosting filling inside.  Wrap
cake up in plastic wrap and store in fridge until ready to slice and serve. 

Einkorn Pizza Dough

Einkorn Pizza Dough 

Dutch Oven Bread Pudding (Craig)

1 loaf of Grandma Sycamore white bread
1/3 c. craisins
6 eggs
1 Quart milk
1 1/2 cups sugar
1 c. light cream
1 t. vanilla 

Beat the eggs til frothy, add 1 1/2 c sugar, and slowly add milk and cream.  Then add vanilla at the end.  Pour over the broken bread and 1/3 c. craisins.   Put in 9 x 13 pan and cook for 1 hour at 350 degrees.  Or 12 briquettes on the top and 12 briquettes on the bottom.  Of course, start the briquettes first.  

Eggs, Backed

 

Ingredients

5 left to grab · check off as you go

• 1/2 tablespoon butter
• 2 eggs
• 1/8 teaspoon kosher salt
• fresh ground pepper (to taste)
• your choice of toppings and condiments (optional, to taste, for serving)

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Directions

1. 1. Preheat the oven to 375 degrees F.
2. 2. Add the butter to a small baking dish.
3. 3. Bake the butter until it melts, about 1 minute, then use a brush to spread the butter around the inside of the dish.
4. 4. Crack the eggs into a small bowl and then slowly slide them into the prepared baking dish.
5. 5. Sprinkle the eggs with the salt and the pepper and place the baking dish on a baking sheet.
6. 6. Bake until the egg whites are set and the yolks reach your desired firmness, about 12-15 minutes.
7. 7. Serve with your desired toppings.

Notes

• Heat the oven to 375 degrees F.
• Crack the eggs into a small bowl first.
• Set the baking dish on a baking sheet.
• Whites set in about 12-15 minutes, yolks at the firmness you want.

Crockpot Chili

 Ingredients

 

Servings:people

• 2 lb lean Ground Beef, (85/15 fat content)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 Tbsp chili powder
• 2 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp fine sea salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 15 oz tomato sauce

Instructions

• Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.
• Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt* and pepper. Cook another 30 seconds, stirring constantly. Transfer to a 6 Qt slow cooker.
• Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.Natasha's kitchen

French Bread made with Einkorn

 

Ingredients

SCALE

• 6 cup All-Purpose Einkorn Flour (Or up to approx 27 oz)
• 2 tablespoon Instant Dry Yeast
• 1/4 cup Honey
• 2 teaspoon Salt
• 1 1/2 cup Water
• 1 large Egg

Instructions

1. In the bowl of an electric mixer, combine 1 1/2 Cup warm water with the yeast, add the honey,  and stir until dissolved.
2. In an electric mixer, with the dough hook on, add 4 cups all-purpose Einkorn Flour and the salt.  Mix until combined.  Mix for 2-3 minutes or until the dough is smooth.
3. Now add einkorn flour 1/4 cup at a time until the dough is pulling away from the sides of the mixing bowl. Add only enough flour to keep the dough from sticking to the sides of the bowl. ( You may not have used the entire 6 cups of flour.  That's normal.  Einkorn takes a little longer to absorb the water. You will add more flour when you knead the dough.)
4. Cover the dough with saran wrap or a kitchen towel and let it sit for 30 minutes or until double.
5. Turn the mixer on low again and add flour, 1/4 Cup at a time, until the dough pulls away from the sides of the bowl again. This recipe calls for 6 cups total but remember, it is UP TO 6 cups of Einkorn flour.   There are a number of factors that depend on the success of yeast bread, temperature when rising, altitude and humidity.  (You should have about 1/4-1/2 cup flour left. You will use this when you knead the dough for the last time before shaping it into loaves)
6. Let the dough rise until double again. (I found that this extra round of kneading and rising helped immensely with the success of the french bread.  Einkorn flour just takes a little longer to absorb the liquid)
7. Pour the dough out onto a floured countertop.  Shape into the shape of loaves you want.  I like to divide the dough into 2.  Roll the dough out into a square, about 12 by 12.  Roll the dough up like you would cinnamon rolls and pinch the edges under the loaf.
8. You can use a french bread loaf pan or just place them on a greased baking sheet, side by side.
9. Using a very sharp knife or a baker's lame, (a razor blade works great too, cut 5 slices in the top of your french bread loaves.
10. In a small bowl, crack an egg and add a tablespoon of water.  Beat the egg and the water together until its a uniform color and consistency.  Using a pastry brush, brush each of the loaves.
11. Preheat the oven to 350 degrees.
12. While the oven is preheating, using a 9 by 13 baking dish or a large baking sheet, place the baking sheet on the bottom rack of the oven and then pour 3 cups of hot water into it.  While the oven is preheating, it will heat the water in the baking pan creating humidity inside the oven. This will help you get a nice crust on your french bread.
13. Let the loaves rise for another 30 minutes and then place in a 350-degree oven.
14. Bake for 30 minutes or until golden brown.

Liz Mueller Chick in Sour Cream

7 to 11 chicken breasts
1 large can mushroom soup
1 or 2 pkg dry onion soup mix
1/2 pint of sour cream
1 T. lemon juice
1 t. dill seed

Place chicken breasts in baking dish.  Dot with butter, salt pepper and paprika.  Combine remaining ingredients and pour over chicken.  Bake at 350 degrees for 1 1/2 hrs.  

Advice from her mom on the other side of the recipe:

"Remember how effective it is to work out a compromise instead of an argument."

To make a food storage food.  This recipe would be very adaptable.  Use 2 cans of canned chicken.  Place them min the baking dish.  Combine the mushroom soup, 1 pkg. dry onion soup mix, 1/2 pint of sour cream (or 1/2 cup milk, some of the broth from the canned chicken, and 1-2 T. lemon juice), 1 t. dill seed

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