VEGETARIAN BLACK BEAN SOUP
1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 to 1/2 teaspoon hot pepper sauce
2 green onions, sliced
In a saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.
YIELD: 6 servings
Nutrional Analysis: One serving (1 cup) equals 173 calories, 2 g fat (trace saturated fat,) 0 cholesterol, 818 mg sodium, 30 g carbohydrates, 10 g fiber, 10 g protein
Sunday, March 9, 2008
Wednesday, March 5, 2008
Country White Bread
2 packages (1/4 oz each) active dry yeast
2 cups warm water (110 to 115 degrees)
1/2 cup sugar
1 T. salt
2 eggs, beaten
1/4 cup vegetable oil
6-1/2 to 7 cups all-purpose flour, divided
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9-in. by 5-in. by 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans; cool on wire racks. Yield: 2 loaves.
**In order to get a sheen on top, my mom will rub a paper towl over a stick of butter, and rub it over the tops of the loaves when they are still warm from the oven. A little goes a long way, and you really don't need to add this step unless you really prefer it. :)**
2 cups warm water (110 to 115 degrees)
1/2 cup sugar
1 T. salt
2 eggs, beaten
1/4 cup vegetable oil
6-1/2 to 7 cups all-purpose flour, divided
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9-in. by 5-in. by 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans; cool on wire racks. Yield: 2 loaves.
**In order to get a sheen on top, my mom will rub a paper towl over a stick of butter, and rub it over the tops of the loaves when they are still warm from the oven. A little goes a long way, and you really don't need to add this step unless you really prefer it. :)**
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