Chicken stock
Chicken
Onion
Celery
Carrots
green beans
Spinich
Red potatoes
cooked brown rice
small type pasta
tomatoes – for a more italian flavor
jalepenos – for a bit o’ spice
Recipes
Chicken Soup Stock
9 Cups water
2 Pounds chicken
1 Large Onion
2 Celery sticks
1 Clove garlic
Parsely
2 Carrots
Blueberry Muffins
1 1/2 Cups flour
3/4 Cup sugar
1/2 tsp salt
2 tsp baking powder
1/2 Cup vegetable oil
1 Egg
1/3 Cup Milk
1 Cup fresh blueberries
— Topping —
1/2 Cup sugar
1/2 Cup flour
1/4 Cup butter – cubed
2 tsp cinnamon
combine: flour, sugar, salt, baking powder
combine: eggs, oil, milk to 1 cup measure
mix with dry mixture, then fold in blueberries
bake 20-25 minutes @380-400 degrees
Banana Bread
2 Cups flour
1 tsp baking soda
1/4 tsp salt (often omitted)
1/2 Cup butter
3/4 Cup brown sugar
2 Eggs
2 1/3 Cups ripe banana
Combine flour, baking soda, and salt.
In separate bowl, cream together butter and sugar, then add eggs and banana and mix until smooth.
Stir both mixtures together until moist.
Bake 60-65 minutes @350 degrees in 1 5×9″ bread pan
Variations: 1 tsp vanilla, 1 tsp cinnamon, nuts, 1/4 tsp nutmeg, chocolate chips, cranberries, blueberries, cream cheese.
Banana Bread with Chopped Walnuts
Biscuits and Gravy
This morning I decided to try my hand at homemade biscuits and gravy to give the asian folks I live with a real home cooked American breakfast. I cooked up some sausage gravy, biscuits, hand grated hash browns, fried eggs, and sausage links. A bit salty on the gravy, otherwise quite a success I must say. I cheated this time on the biscuits by using a boxed mix, but here is the full recipe I used for the gravy including notes.
: : : : : Biscuits and Gravy Recipe : : : : :
For the biscuits:
• 2 cups all purpose flour
• 4 teaspoons baking powder
• ¼ teaspoon baking soda
• pinch of salt
• 3 oz. cold butter, diced
• 8 oz buttermilk
Combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together.
It is vital that you knead gently and no more than is necessary or you will develop the gluten in the flour and make the biscuits tough. Good biscuits are as much a function of technique as ingredients.
Form a flat mass with the dough and cut out biscuits with a biscuit cutter. Don’t make them too high or the outside could become over browned by the time the inside is cooked.
Place them on parchment paper on a sheet tray and then into a preheated 400-degree oven.
Start the gravy immediately. It should be done close to the same time as the biscuits, which is when they are golden in color.
For the gravy:
• ½ pound ground breakfast sausage.
• 2 tablespoons butter
• 4 tablespoons all purpose flour
• 3 cups cold milk
• Salt and pepper to taste
Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux.
You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste.
Next time I think I may try adding in some diced onions and/or cayenne pepper.