Archive | February, 2013

2012 in review

21 Feb

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 2,700 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 5 years to get that many views.

Click here to see the complete report.

Crock Pot Vegetarian Chi Chi Bean Soup

18 Feb

Craving some soup?  Try my Hearty Chi Chi Bean Soup. Some folks call them Garbanzo Beans and I call em Chi Chi Beans!  This soup is full of fiber and protein and did I mention tasty good! Even the kids will love it! This soup is comfort food for the soul during flu season and cold weather. Try some with my home-made bread recipe and a glass of red wine! Enjoy!

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

What you will need:
64 oz vegetable broth (two 32 oz cartons or 4 cans vegetable broth)
Have two extra cans or one extra cartoon to add later if needed.
1 can Garbonzo Beans drained and rinsed
1 cup chopped onion
2 garlic cloves chopped
4 carrots peeled and sliced
1 cup of Ditalini ( small Italian soup pasta)
1/2 block of superfirm tofu drained, rinsed and patted dry. 
Cut into small squares. This is what I call  ” mock chicken ”
1/4 tsp chopped fresh parsley or dried
1/4 tsp chopped fresh oregano or dried
pepper to taste

Photo By: Susan T's Kitchen

Photo By: Susan T’s Kitchen

In  Crock pot
Add the vegetable broth
onion
garlic
Carrots
tofu
parsley
oregano
pepper

Turn on High and simmer for about 1-2 hours, stir occasionally and add more broth if needed.Lower heat to Medium
Add pasta and cook until tender. Again if needed add more broth.

Any leftovers can be refrigerated or frozen.
Bread recipe: https://susantskitchen.wordpress.com/2013/02/05/susans-basic-bread-recipe/

Susan’s Basic Bread Recipe

5 Feb

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Here in the Kitchen we love baking our own bread. Nothing like fresh baked bread in the morning, a hot cup of coffee and some good conversation. For lunch we like to make our favorite sandwich with the bread and in the evening have it with a bowl of soup or a huge salad. The Italian in me likes to dip the bread in olive oil! Below is our basic bread recipe. You can shape your bread into any form you desire such as round, french loaf, or square.

Photo: Susan T's Kitchen

Photo: Susan T’s Kitchen

2 tablespoons sugar
1 package dry yeast
1 cup warm water
3 cups flour level with knife
1 tsp salt
1 tbsp olive oil
Cornmeal

In a large mixing bowl add 1 cup warm water, dissolve the yeast and sugar
Let stand 5 minutes.
Stir in oil.
Add to the yeast mixture the 3 cups of flour and salt.
Stir until a soft dough ball forms. Add a spoonful of flour as needed if the dough is too sticky.
Turn dough out onto a lightly floured surface.
Knead dough until it is smooth and elastic.
Continue to spoon flour to the dough ball to prevent dough from sticking.
Place dough in a large bowl coated with olive oil, cover and place in a warm spot for about an hour.
Punch down dough and knead once more.
On a large baking sheet sprinkle cornmeal
Shape dough and place dough on baking sheet, cover and let rise for an hour, or until doubled in size.
Bake at 350 for 30 minutes or until bread is slightly browned on bottom. Let cool on wire rack.

Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

Boule Bread

3 Feb

Now that it is really cold outside, why not warm up the house by baking some bread.  Boule, which is one my favorites, is a round loaf of  crusty bread.  It goes great with soups, salads and pasta. Try dipping it in olive oil or  slather on some butter.   For breakfast, slice it thin, and toast it,  then add some butter and/or some Jam.  Below is a simple recipe I have used for years and once you get the hang of it you just might make it weekly!  Enjoy!

Photo by: Susan T's Kitchen
Photo by: Susan T’s Kitchen
  1. 2 tablespoons sugar
  2. 1 package dry yeast
  3. 1 cup warm water
  4. 2 cups white flour level with knife
  5. 1 cup wheat flour level with knife
  6. 1 tsp salt
  7. 1 tbsp olive oil
  8.  Cornmeal
  • In a large mixing bowl add 1 cup warm water, dissolve the yeast and sugar
  • Let stand 5 minutes.
  • Stir in oil.
  • Add to the yeast mixture, 1 cup of the wheat,
  • 1 cup of the white flour and salt
  • Stir until a soft dough forms. Add a spoonful of flour as needed.
  • Turn dough out onto a lightly floured surface.
Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

  • Knead dough until it is smooth and elastic.
  • Continue to spoon remaining flour to the dough ball to prevent dough from sticking.
  • Place dough in a large bowl coated with olive oil, cover and place in a warm spot for about an hour.
  • Photo by: Susan T's Kitchen

    Photo by: Susan T’s Kitchen

  • Punch down dough and knead once more.
  • On a large baking sheet sprinkle cornmeal
  • Place dough on sheet, cover, let rise for an hour, or until doubled in size.
  • Make two slits with sharp knife
  • Bake at 350 for 30 minutes or until bread is browned on bottom.  Let cool on wire rack.
Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

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