Homemade Bagels

4 cups bread flour (can use half whole wheat) - ***I use all purpose flour. If you want to do the whole wheat variety - I find its better to do 3 C all purpose to 1 C whole wheat (little less dense)

§  1 T sugar ***I have made them yesterday with brown sugar - same results

§  1 1/2 tsp salt

§  1 T vegetable oil

§  2 tsp instant (quick-rise) yeast

§  1-1/4- 1-1/2 cups of warm water *** (usually needs the full 1 1/2 cups)

Mix all the ingredients together in a bowl **(I use stand mixer with dough hook). If needed, add extra water to blend in all the flour for a stiff dough.

Knead the dough for 10 minutes until smooth.

Divide the dough into 8 equal balls and let rest for 10-20 minutes. **(I cover during this time)

Roll out each dough ball between your hands until it looks like a snake. Hold one end of the dough in one hand, and wrap the other end around your hand. Press the two ends together.

Let bagels rise, covered, on the counter for 20 minutes.

 

While rising, preheat the oven to 425 degrees, and boil a large pot of water with approx 2 t brown sugar in it. After 20 minutes of rising, plop each bagel into the boiling water. Boil for 1 minute then turn over (too long and the ends will start to separate!). **(the bagels will puff up and get fat during the boiling)

Drain on a paper towel, then move to a greased cookie sheet. 

Bake the bagels for 20 minutes, turning part way through 

Add flax or sunflower seeds to the dough during the kneading stage
Add sesame and poppy seeds to the tops of the bagels before baking.

**Lauryn's adaptations:
- Whole wheat variety - I find half whole wheat is a little dense, I prefer 1/4 wh. wheat (so 3:1)
- Add grated cheese to top before baking (do not turn while baking)
- Herb and Parmesan variety - *Use all white flour in dough - add thyme, oregano, garlic powder, and rosemary to dough, top with Parm and/or grated Cheddar
- Add cinnamon and raisins to dough

Pizza Pocket or Meat Pattie

4 C flour

1 t sugar

1 t yeast

5 T vegetable oil

warm water (this is the part you have to guess!:-/ I have no idea how much....I think its well over a cup, but start with a cup and then add until the consistency looks right)

Add all ingredients together and knead in mixer until you get a nice dough (not sticky, but not too dry) Can add flour/water to adjust - there is no exact measurements!

Divide up dough into balls - depending on the size you want your patties...I do mine about the size of a squash ball (bigger than a golf ball) - I think this makes about 14-16 patties?

Line them up on the counter and cover with a tea towel.

Organize your filling:

Pizza - sauce, cheese, pepperoni, whatever else you want in there

Beef - canned corn beef (we prefer Hereford brand or Grace - found with the Spam/tuna etc, or in the ethnic/Caribbean section)

Season your beef (remove the "fat" - ie. dogfood like jelly at the bottom of the can) - then add worchester, onion powder, garlic powder, black pepper, chopped cilantro, Maggi seasoning (if you have it) (don't add salt though, the beef itself is salty)

1 can of beef makes approx 8 patties? I think the amount of dough in this recipe should make approx 16?

Roll out your ball of dough into a circle. Add your filling to one side and then fold the other side over and press with a fork to seal. Flip patty over and press other side too to make sure it won't open when frying.

Pizza - approx 1 T sauce, about 1 t cheese, about 2 pepperoni slices (I chop mine up)

Beef - approx 2 T filling - press down/spread it a little bit

Heat a few inches of oil in your wok/frying pan (whatever you use to fry). Cook patties until golden, flipping to ensure equal cooking

Drain on paper towel.

English Muffins

1 cup milk

3 tablespoons butter

1 egg

1/2 teaspoon salt

2 teaspoons sugar

2 cups all purpose flour Lauryn's edit**can add whole wheat flour instead of white (I do 3/4 c whole wheat and 1 1/4 white). Too much whole wheat makes it too heavy. 

1 1/2 teaspoons dry yeast

cornmeal

Put the ingredients in your bread machine in the order listed (minus the cornmeal).

Start the dough cycle. When finished, sprinkle your work area with cornmeal. Using your hands, pat the dough into a 1/2 inch thick rectangle. Turn the dough so the sides are coated with cornmeal.

Cut into 8-10 rounds, then gather up the leftover dough and cut into more rounds.

Place on a baking sheet and let rise for 20-30 minutes, until not quite double.

Heat a skillet or griddle over low heat. Spray lightly with cooking spray. Cook the muffins about 5-7 minutes per side (they should be golden brown when you turn them).

Serve warm and enjoy!

Cheesy Chicken Risotto Bake

*we always double this recipe and it is the perfect amount for 2 adults, and 3 kids + 1 adult portion left over

1 can mushroom soup
3/4 C water
1/2 C milk
1/4 C parmesan cheese
3/4 C white rice, uncooked
2 C spinach, raw leaves (can omit if you don't have any)
1 C red pepper, chopped (I use green, yellow etc as well)
1 t thyme
3/4 lb cubed chicken, raw (I use 2 breasts cut up for a double recipe)

1 T parsely (optional as garnish)

- Mix soup, water, milk and cheese in a shallow 2 L casserole dish (bigger if you are doubling of course). A 9X13 works fine

- Add all remaining ingredients, stir and cover

- Bake at 400 F for 35 min (covered)

- Stir, and then bake for 15 min (uncovered) - *or until rice is hot and tender (I find this usually requires an extra 10 minutes or so for a double recipe)

- Sprinkle with parsley

Let stand for 5 min before serving

Butternut Squash Soup

Butternut Squash Soup with Cumin (recipe created by Lauryn!)

Chop up your squash, cover with water and boil until squash is very soft (will be pureed). Add chicken bouillon in proportion to the water. Do not drain (use the water in the puree)

Puree in blender or food processor

Pour back into pot and add water if its too thick (but it should be on the thick side).

Add cumin, do this according to taste. Warm on low temp just to work the seasons through, but it doesn't take long.

This soup is so fast and easy to make and tastes awesome! All my kids love it!

Cream of Broccoli Soups

4 C water
4 C broccoli florets (raw)
2 T margarine/butter
1 onion chopped (*can omit if you don't have any, just add a bit of onion powder)
1 large stalk celery chopped (*I omit this if I don't have any)
1/3 cup flour
2 T chicken bouillon powder (add a little more if you feel it needs more taste)
2 1/2 C milk
1/4 t ground nutmeg (I add to taste - definitely more than 1/4...closer to 3/4 for a single recipe)
1/4 t black pepper

1/2 C shredded sharp cheddar cheese (for serving)

**Portion wise, I usually do 1.5 of this recipe...and that gives us 2 meals.

- Add water and broccoli and boil; reduce heat and cook for 3 min
- Drain but reserve all water
- In blender or food processor - blend half the broccoli until fairly smooth (I have to add some of the water to do this)
- Coarsely chop remaining broccoli and set aside
- In pot, melt butter and add onion and celery and cook for 3-4 min (until soft)
- Add flour, stir constantly for 1-2 min
- Add reserved water and chicken bouillon and boil, stirring constantly. Reduce heat to medium and simmer, stirring constantly until thickened
- Stir in milk, nutmeg, and pepper, processed and chopped broccoli and heat through. Adjust seasonings to taste

- Serve garnished with grate cheddar cheese (this is totally the highlight!! and we like to break up soda crackers in there too!)

All in all a very thick and hearty soup...make it as smooth or as chunky as you want based on how you chop your veggies. Its a winner around here!