Archive | Winter 2013 Recipes

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Winter Squash Dinner Rolls

Winter Squash Dinner Rolls

Ingredients

  • 1½ cups cubed squash
  • (buttercup, butternut, acorn
  • or other winter variety),
  • cooked and mashed
  • 2 packages active dry yeast
  • ½ cup warm water (110°)
  • 6 cups all-purpose flour
  • ½ cup granulated white sugar
  • 2 teaspoons salt
  • ½ cup shortening
  • 1 cup milk, scalded and cooled
  • 1 egg white, optional

Instructions

  1. Preheat oven to 400°.
  2. Drain mashed squash and pat dry.
  3. In a small bowl, dissolve yeast in warm water.
  4. Combine 5 cups of flour with sugar and salt in a large bowl. Stir in yeast mixture; add shortening, squash and scalded, cooled milk. Mix well.
  5. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
  6. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  7. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise at room temperature until doubled in volume, about 1 hour.
  8. Divide the dough into 12 equal pieces and form into rounds.
  9. Place the rounds in a lightly greased 9x13-inch baking pan.
  10. Cover with a damp cloth and let rise
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Vegetable Barley Soup

Vegetable Barley Soup

Ingredients

  • 1 onion, diced
  • 2 celery stalks and leaves, chopped
  • 2 tablespoons olive oil
  • 2½ quarts vegetable broth or water
  • 1 cup barley
  • 1 bay leaf, dried
  • 2 medium potatoes, scrubbed and
  • chopped
  • 2 carrots, scrubbed and chopped
  • 1 30-ounce can whole tomatoes, coarsely
  • chopped, with juice
  • 1½ cups seasonal greens such as kale,
  • chard or collards, coarsely chopped
  • 1 teaspoon dried basil
  • Salt to taste

Instructions

  1. In a 4-quart Dutch oven or large soup pot, sauté the onion and celery in oil until tender and starting to brown, about 5 minutes.
  2. Add broth or water and bring to a boil.
  3. Rinse barley under running water.
  4. Add barley and bay leaf to boiling soup stock; simmer 1 hour or until barley is tender.
  5. Add potatoes, carrots and tomatoes to soup.
  6. Simmer 1 hour or until vegetables are soft. Add more water if soup is too
  7. thick.
  8. Approximately 5 minutes before serving, add greens and basil, cooking until greens are just-tender.
  9. Add salt to taste; stir and serve.
  10. Note: Pairs well with a lettuce salad and a whole wheat baguette or winter squash dinner rolls.
  11. —From Annie B. Bond, Care2.com
http://edibleomaha.com/recipes/vegetable-barley-soup/

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Whole Wheat Baguette

 

Whole Wheat Baguette

Ingredients

  • 2½ cups freshly ground white-wheat flour
  • (or white whole wheat flour)
  • 4 cups all-purpose flour
  • 3 cups warm water (110°)
  • 1½ tablespoons active dry yeast
  • 1½ tablespoons kosher salt

Instructions

  1. To prepare the dough: Mix the wheat and all-purpose flour together in a medium bowl and set aside. Combine the water, yeast and salt in a large 5-quart bowl or resealable, lidded (but not airtight) plastic food container.
  2. Add flour mixture to the bowl containing the wet ingredients and mix with a wooden spoon or wet hands.
  3. Loosely cover the container with a lid. Let the dough rise at room temperature for 2–5 hours, or until it begins to collapse or flatten on top.
  4. Preheat oven to 450°. Place a baking stone or upside-down cookie sheet on the middle rack and an empty broiler tray on a lower shelf.
  5. Sprinkle the surface of the dough with some flour and cut off ¼ of the dough.
  6. Cover the remaining dough with plastic wrap and place in the refrigerator until ready to use, up to 2 days.
  7. Dust the small piece with flour and shape it into a ball. Once it is cohesive, stretch the dough
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French Onion Soup

French Onion Soup

Ingredients

  • Serving: 4
  • 2 large yellow onions, halved and cut into
  • thin slices
  • 1 tablespoon unsalted butter
  • 2 tablespoons white wine or cooking sherry
  • 1 teaspoon dried thyme
  • ½ teaspoon ground or fresh cracked black
  • pepper
  • ½ teaspoon salt
  • 1 quart beef stock
  • Whole wheat baguette, sliced into four
  • ½-inch rounds
  • 4 slices Gruyere or Swiss cheese

Instructions

  1. Add sliced onions to a bowl and cover with ice water.
  2. Let stand for 10 minutes, rinse and pat dry. Set aside.
  3. Melt butter in a large saucepan over medium heat.
  4. Add onions to saucepan, reduce heat to medium-low and cook for 10 minutes.
  5. When the onions start to turn brown, deglaze by adding 2 tablespoons of water, and scrape the bottom of the pan with a wooden spoon or spatula.
  6. Cook for 5 more minutes, and use wine or sherry to deglaze the pan a second time, making sure to scrape the browned bits from the bottom of the pan. Continue to cook onions until dark-golden, approximately 5–10 more minutes (20–25 minutes total).
  7. Once onions are dark-golden brown, add thyme, pepper, salt and beef stock to the pan.
  8. Bring just to a boil, and immediately reduce heat
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