This morning my daughter and I helped out at her youth group bake sale.
Did I mention that it was 20°F?
And that the bake sale was outdoors?
For 3 hours?
My fingers are still tingling from the cold as I type now.
Soup never sounded so good.
I saw this vegetable soup recipe on the back of a box of Prince Alphabets Pasta. There is something so retro about making recipes on the box. Kind of fun. Especially when the recipe turns out to be really good. Like this soup recipe.
I made a simple four grain bread to accompany the soup. Very homey and warming.
Italian Style Alphabet Vegetable Soup
6 slices bacon, cut in small pieces
1 cup chopped onion
1 (26-ounce) pasta sauce, any flavor
6 cups water
2 tablespoons beef-flavor instant bouillon & seasoning
1 teaspoon dried basil leaves
¼ teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
½ (1-pound) package alphabet shaped pasta or pastina
Grated Parmesan cheese
1. In large pot, over medium heat, cook bacon until crisp, Remove; set aside.
2. In 2 tablespoons drippings, cook onion until tender. Stir in reserved bacon and remaining ingredients except vegetables, pasta and Parmesan. Bring to a boil; reduce heat and simmer 20 minutes.
3. Add mixed vegetables and pasta. Bring to a boil; reduce heat and simmer 10 minutes or pasta is tender. Serve with Parmesan cheese.
Makes 6 to 8 servings
Recipe from Prince
Four Grain Bread
1 cup quick-cooking oats
2 cups boiling water
2 tablespoons butter, softened
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110°F to 115°F)
1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup honey
2 teaspoons salt
5 to 6 cups all-purpose flour
Additional butter, melted
1. In a large bowl, pour boiling water over oats. Add butter. Let stand until mixture cools to 110°F-115°F, stirring occasionally.
2. In a small bowl, dissolve yeast in warm water. Add to oat mixture. Add the cornmeal, whole wheat flour, honey, salt and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (I did this in a stand mixer with a dough hook).
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
6. Bake at 350°F for 40-45 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves (16 slices each).
Recipe from Taste Of Home Best Of Country Breads Cookbook
You know I had to go for something cold to listen to. So, we’re off to Belgium with The Go Find. Pretty hot.
“You know you are an ice cold star
You crystalize the air, breathe out”
The Go Find-Ice Cold Ice