Winter Soup and Bread Recipes Category

Table of Contents

1. Contents of Winter Soup and Bread Recipes

Winter Soup and Bread Recipes

Black Eyed Pea Traditional Dishes for New Year's

Plan on cooking a black-eyed pea dish on New Year's Day for a
little added luck and healthy fiber!

BLACK EYED PEAS WITH HAM AND SAUSAGE

Ingredients:
1/4 pound bacon, diced
1 lb. Italian or other sausage, cut into 1/4 inch slices
1/2 lb. cooked ham, diced
1 cup sweet onion, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, chopped
1-15 oz. can black-eyed peas
salt and pepper to taste

In a heavy saucepan, cook the bacon till it's starting to crisp.
Add the sausage and ham and saute until browned. Add the
onion, bell pepper and jalapeno, cook until the pepper begins
to soften, about 5 minutes. Season with salt and pepper and
add the can of black-eyed peas and simmer over low heat for
about 30 minutes. Serve over rice or eat with cornbread.

BLACK EYED PEA SALSA

Ingredients:
1 (16-ounce) can black-eyed peas, drained
6 green onions, thinly sliced -white and green
One 14 to 16-ounce can diced tomatoes, drained
2 garlic cloves, peeled and minced
3/4 cup chopped green pepper
3 tablespoons fresh lime juice
1 to 2 tablespoons finely snipped fresh cilantro leaves
1 tablespoon olive oil
1/2 teaspoon ground cumin
Salt, cayenne pepper, and black pepper to taste

Rinse black-eyed peas under cod water and drain. Set aside. In a
medium bowl, combine remaining ingredients. Stir in drained
black-eyed peas. Cover and refrigerate for at least 4 hours. Serve
with tortilla chips.

BLACK-EYED PEA SOUP

Ingredients:
1 pound dried black-eyed peas, sorted and rinsed
8 cups water
1 1/2 teaspoons salt
6 thick slices bacon
2 large sweet onions, chopped
2 medium carrots, peeled and chopped
2 garlic cloves, minced
2 whole bay leaves
1 dried thyme, crumbled
5 cups chicken broth
3 teaspoons lemon juice
1/2 teaspoon hot red pepper sauce

Place peas in a 5-quart Dutch oven or large pan, add cold water so
it covers, and bring to a boil over high heat; cook for 2 minutes.
Remove peas from the heat and let stand, covered, for 1 hour.
Drain peas and rinse; return to pan, add water and salt. Bring to
a boil, reduce the heat to low, and simmer, covered, for 30 minutes.
Drain peas into a bowl, reserving 1 cup liquid. Purée 1 cup peas,
adding 1 to 2 tablespoons of the reserved liquid, if necessary. Cut
the bacon into 1/2-inch strips, add to the pan the peas were cooked
in, and cook till crisp. With a slotted spoon, transfer bacon to paper
toweling to drain. In bacon drippings, sauté onions, carrots, garlic,
bay leaves, and thyme over medium heat, until vegetables soften,
about 8 to 10 minutes. Add reserved cooking liquid, broth, peas,
and pea purée and bring to a boil. Reduce the heat to moderately
low and simmer, covered, for 45 minutes. Mix in lemon juice, red
pepper sauce, and reserved bacon. Heat til warmed through. Discard
bay leaves and serve. Makes 8 servings.

The above recipes are courtesy of Old Fashioned Living.com and Brenda Hyde, used by permission. For more information, please contact me at marilyn@urbanhomemaker.com or call 1-800-552-7323

Chicken Barley Vegetable Soup with Herbs

This simple, hearty and flavorful soup will remind you of the bounty of your summer garden. Its assortment of herbs and vegetables will warm you down to your toes. It has become a family favorite with or without the chicken added.

6 chicken thighs, skinned
2/3 cup barley
8 Cups chicken stock or water
2 stalks celery, chopped
3 small carrots, sliced
1 Cup chopped broccoli florets (optional)
1 large tomato, peeled and chopped or 2 Tablespoons tomato
powder (optional)
3 cloves garlic, minced
1 Tablespoon tamari, or soy sauce or Bragg's liquid aminos
1 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon thyme
Dash of cayenne pepper
2 Tablespoons minced fresh parsley


Put all of the ingredients except the parsley into an 8 qt. stock pot or 5 liter or larger pressure cooker such as a Duromatic. Bring to a boil, cover and reduce heat. In the Duromatic, bring ingredients to second red ring and pressure for 15 minutes; allow pressure to drop naturally. (Or simmer the soup conventionally for 1-1/4 hours, stirring occasionally.)

Remove the chicken thighs from the soup. When cooled slightly, remove the meat and cut into bite sized pieces. Return the meat to the soup. Simmer the soup an additional 10-15 minutes if desired. Adjust seasonings to taste, and add the parsley and serve.

Chicken Chili Corn Chowder

CHICKEN CHILI CORN CHOWDER
6-8 servings

This soup is a great variation to chili, very elegant, and delicious! Serve with hot "good earth" rolls.

3-4 Cups cooked, diced chicken (1 1/2 lbs. boneless)*
1/2 C. finely chopped onion
3 TB flour, whole grain preferred
2 TB olive oil
2 cloves garlic, minced
2 C. chicken broth ( I use Frontier chicken broth powder and water to equal 2 C)
2 C. hot water
1 tsp. cumin, ground
2 C. half and half
2 C. Monterey Jack
1- 16 oz can creamstyle corn
1 - 4 oz can green chili, chopped
1/4 tsp. hot pepper sauce - (optional)
salt and pepper to taste

Saute onion, and garlic in olive oil until transluscent in a stock pot. Stir in flour over low heat and slowly stir in chicken broth, and water. Heat until thickened slightly. Add cumin, half and half, creamstyle corn, green chilis, and hot pepper sauce (opt) to the soup base and simmer together for 15-60 minutes. Add chopped chicken, stir in shredded cheese until melted, adjust seasonings to taste. (Don't boil the soup once the cheese is added or it will become stringy.) To serve: garnish with chopped medium tomato and 1/2 C. fresh minced cilantro.

*A quick way to cook up 1 1/2 lbs. of boneless chicken breasts is to pressure cook them in a Duromatic Pressure Cooker for 8 minutes at the 2nd red ring and allow the pressure to come down naturally. While soup base is simmering, For more information about recipes and products contact marilyn@urbanhomemaker.com or call at 1-800-552-7323. cook and dice the chicken.

Chili for a Crowd

Cracked Grain Rolls

CRACKED GRAIN ROLLS
These whole grain rolls are outstanding served for company meals and/or with hearty winter soups and stews.

2 cups hot water
2 cups Seed Mix (see below mixture)
1/2 cup butter, softened
6 to 7 cups whole wheat flour OR 5 cups whole wheat flour and 1 to 2 cups bread flour
2 tablespoons SAF yeast
1/2 cup nonfat dry milk
2 cups water
1/3 cup honey
3 eggs
1tablespoon salt

Seed Mix - Makes 2 cups
3/4 cup whole wheat, coarsly cracked
3/4 cup rye, coarsly cracked
2tablespoons flax seed
2tablespoons sesame seed
1/4 cup sunflower seeds, slightly cracked

Coarsely crack wheat and rye separately in hand mill or blender. Use high speed for about 45 to 60 seconds in blender. Be certain no whole kernels remain. Bring 2 cups hot water to a boil. Add Seed Mix, and cook 5 to 7 minutes, stirring constantly. Remove from heat, add butter, and set aside. Mix 3 cups flour, yeast, and dry milk in mixer bowl using kneading arm. (A large mixing bowl and heavy duty wooden spoon can be substituted for an electric mixer.) Mix well. Add 2 cups water and honey to seed mixture. (Mixture should now be comfortably warm, approximately 110-120 degrees F .) Add this mixture to dry ingredients in mixer and mix about 1 minute. Turn off mixer, cover bowl, and let dough sponge 10 -15 minutes. Add eggs and salt. Turn on mixer. Add remainder of flour, 1 cup at a time, just until dough begins to make a ball and clean the sides of the bowl. Knead 5 to 6 minutes. Dough should be pliable, smooth and elastic, but not sticky. Lightly oil hands. Shape dough into balls using about 1/4 cup dough for each. Place quite close together, but not touching, on baking sheets. Let rise until double. Bake at 350 for 18 to 22 minutes at 400�F. Yields 4 to 5 dozen large rolls. Put extra rolls in freezer. Recipe may be halved.

For more information on recipes and products contact marilyn@urbanhomemaker.com or cll 1-800-552-7323.

Cream Of Vegetable Soup

* Prepare Vegetable Puree:
Prepare vegetable flakes and powders in a completely dry blender until powdered. In a small bowl, pour boiling water over 6-8 TB vegetable powder or flakes such as green beans, carrot, celery, pea, potato, or cauliflower and allow to reconstitute for 10-15 minutes.

In a 2 qt saucepan, melt butter over medium heat, add onion flakes, saute until golden. Stir in flour, salt, pepper and basil. Gradually add milk, stirring constantly over low heat to prevent lumping. Do not boil. Stir in Vegetable puree. Heat to serving temperature. Garnish with parsley flakes. Makes 4 servings. Yummy!

Food Storage Cooking: Ham/Green Bean Soup

Food Storage Cooking
The best way to use food storage products is to substitute them into your regular recipes as best as you can. The following recipes have been long time favorites of our family that have been adapted to using food storage products. Although our motto is still “fresh is best”, our family enjoyed these dishes just as much using alternate products. If an emergency arises I want to be able to prepare simple foods that rely on the one-pot concept in order to simplify and conserve energy by utilizing basic foods such as grains and beans I have on hand, and reducing my dependence on refrigerator items such as meats.

Ham/Green Bean Soup

2 C. dehydrated beans (approx. 4 cups fresh)
2 C. dried potato dices (3 C. fresh)
1 C. dried minced onion
1 tsp. dried summer savory
1 tsp. salt
1/4 tsp. pepper
1-2 C. diced turkey ham or TVP Bacon
8 C. water

Bring all ingredients except TVP to a boil; reduce heat to simmer, covered for
20 minutes or until veggies are tender and flavors are blended. (To save time
and energy bring to pressure in Duromatic for 5 minutes and remove from heat.)
Stir in: 1 C. milk (or cream) optional
Adjust liquids and seasonings to make a pleasing combination.

Good Earth Rolls

GOOD EARTH ROLLS
This recipe is used by permission from Sue Gregg of Eating Better Cookbooks
Use this recipe for hand or bread machine kneaded dough.
For machine kneaded dough, see recipe below.

AMOUNT: 2 Dozen Rolls
Bake: 400°F - 15-20 minutes

1. Optional for easier digestion and nicer crunch -- Cover with water and let stand a couple hours or overnight:

1/3 cup sunflower seeds

2. Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles up:

1/2 Cup lukewarm water (100-115° - warm to wrist)
1 tsp. honey
2 1/2 TB active dry yeast

3. Heat together in saucepan until butter melts:

1 1/2 Cups water
1/2 cup honey
1/4 cup unsalted butter
2 tsp. salt

4. Pour warm liquids into mixing bowl, stir in, and vigorously beat about 3 minutes:

1 1/4 cup whole wheat pastry flour or spelt flour, freshly milled
proofed yeast mixture (step #2)

5. Mix and knead in remaining flour as needed to prevent sticking while kneading until smooth and elastic.

2 Cups whole wheat pastry flour or spelt flour, freshly milled
2 1/2 cups whole wheat flour or 3-3 1/2 cups spelt flour
sunflower seeds, drained

6. Place dough in oiled bowl, lightly oil top, cover, and let rise until double.

7. Complete rolls as for delicious good earth rolls, steps #6-9 below:

DELICIOUS GOOD EARTH ROLLS

iUse this recipe for machine-kneaded dough.

AMOUNT: 2 dozen rolls
BAKE: 400°F 14 TO 20 MINUTES

1. Optional for easier digestion and nicer crunch-Cover with water and let stand a couple hours or overnight:

1/3 sunflower seeds

2. Place in mixer bowl:

1 1/4 Cups whole wheat pastry flour or spelt flour, freshly milled
2 pkg (2 TB) active dry yeast

3. Heat together in saucepan until butter melts, pour into flour-yeast mixture (step#2); mix on high speed for 3 minutes:

2 Cups water
1/2 cup honey
1/4 cup (1/2 stick) unsalted butter
2 teaspoons salt

4. Add remaining ingredients and knead:

2 cups whole wheat pastry flour or spelt flour
2 1/2 cups whole wheat flour or 3-31/2 cups spelt flour
sunflower seeds, drained

5. Cover and let rise until double in volume.

6. Gently punch down and knead lightly; divide in half. Shape each piece into 12 rolls, placing in greased pans with a little room between them.

7. Cover and let rise in a warm place 15-20 minutes.

8. Bake in preheated 400° oven 15-20 minutes.

9. Brush rolls immediately after baking while still hot with:

soft or melted butter

For more information on products and recipes, contact marilyn@urbanhomemaker.com or call 1-800-552-7323.