Basket of Scraps Quilt

I finally finished a block of the month I signed up for with Fat Quarter Shop!!  It is called Aunt Graces Basket of Scraps and is full of tiny pieces!  I absolutely adore the lovely colors and 30s reproduction prints.  I was so lucky to have this quilt hand quilted by a community legend, Anna Lou.  She has quilted hundreds of quilts.  Can’t wait to get started on my next BOM Geese in the Meadow by Kim Deihl.

Canning Potato Soup

I have read on the Internet that you can't pressure can potato soup.  Not really sure why but I think it would be an issue with quality for the sauce - like separation of the flour roux, or the milk.

Regardless, I did read that you could can the base of your soup and thicken when served.  No different than just canning potatoes or beef stew, right?

That being said, I just couldn't find a recipe for soup base; so I combined and altered several recipes.

Potato Soup Base Recipe:

8-10 lbs Idaho potatoes (my preference)

1 stalk celery finely diced

1 medium onion diced

1 Tbsp butter

5 quarts water

1 Tbsp chicken bouillon granules

Pepper

1 lb salty meat like ham or precooked bacon chunks

1 tsp salt per quart (to be added to individual quarts)

Peel and cut potatoes into large chunks.
Bring water, potatoes, and bouillon to a boil.  Boil for 10 minutes.
Cook onion and celery in about 1 Tbsp butter or oil until tender.  Add to potato mix.

Pack clean jars with hot potatoes, add 1 tsp. salt to each quart, then add liquid leaving 1 inch headspace.  Remove any air bubbles.  Make sure to wipe the rim of the jars and heat lids and bands with hot water.

Place into pressure canner.  Fill canner about half way with hot water. 

Pressure can at 10 pounds pressure for 90 minutes.

Makes about 7 quarts.  If you run out of cooking liquid it is fine to just add more water to the jar.

The soup base has a yellow tinge to it due to the chicken bouillon, you could use chicken broth if you don't like the yellowish color (I probably will next time :)

When serving the soup you can either add a can of cheese soup, or make a roux out of 2 Tbsp. butter and 2 Tbsp. flour.  Sprinkle some cheese and fresh chives on top to serve.

This is by far the best potato soup I have ever made or tasted! I had several people taste test for me and they LOVED it! This recipe makes a chunky soup. This recipe is a keeper!

Enjoy!

Lunch time already!?

So apparently I have been in a box for a while now.... I had never heard of bento meals... and I am a Registered Dietitian!!! Like I said, in a box!!!


The concept is not new of course, and I am sure many of you are already aware of this awesome concept.  According to www.wikipedia.com a bento meal is a single serve meal prepared at home in a box, simple enough!


Last year I was on the muffin tin meal kick which seems to be basically the same concept. I was looking for some new ideas when I stumbled across yumbox and the bento concept.  I am excited!!!  (I have a 1 1/2 year old and 4 year old home with me during the day)


Lets just say I have been lazy occupied with other things and don't feel like I have been providing the littles with such great lunches (i.e. PB & J and milk, or cheese quesadillas with salsa).  They need more variety, and healthier lunches.

So... I am changing it up!  I have already came up with a variety of menus for this week and am planning a weekly blog post with printable menus.  So check back soon to see what's coming up!!! 


I am ordering some bento friendly lunch boxes because everyone needs a cute compartmented lunch tray and getting ready to grocery shop! 

Yummy Biscuit Mix

We just love biscuits!!  I can make "good" biscuits from scratch and it doesn't really take all that long but anything to save me a few extra minutes during "rush hour" is worth an effort.
This biscuit mix is super fast, easy and most importantly CHEAP to make!  The biscuits I make from this mix are super tender.

Biscuit Mix:
8 cups self-rising flour
1 1/4 cup dry milk
2 cups shortening

Mix together flour and dry milk.  Cut shortening into mixture with pastry blender.   Store in air-tight container.

To make biscuits use 2 cups biscuit mix and 3/4 cup milk.  Stir together just until moistened, do not over mix!  Turn out onto floured surface, pat out until dough is about 3/4 inch thick.  Cut with biscuit cutter, place onto greased pan, sides touching.  Bake at 500 degrees about 10 minutes.  Brush with melted butter, serve piping hot with your best homemade preserves :)

You may also use this mix in any recipe that calls for biscuit mix.

I will be posting a recipe for my Easy Country Chicken and Dumplings later using this biscuit mix.  You're gonna love 'em!!!

Honey Whole Wheat Bread (BestEver!)

Soft, crusty and yummy! This is by far the best bread I have ever baked!
I have been trying to bake deliciously soft bread for like ever! I have learned a lot about what works and what does not.
I had given up on making homemade bread but when I went to the grocery my daughter told me I didn't need to buy bread because I make the BEST bread ever! Awwwww!
I decided to give it another go... Tweaked and combined several recipes... And this time I was happy with the results!

Hollie's Honey Whole Wheat Bread:
1 pkg dry yeast
1 cup warm tap water(105-110 degrees)
1/2 teaspoon sugar
1 teaspoon salt
3 Tablespoons honey
6 Tablespoons oil
1/4 cup dry nonfat milk powder
1/2 cup potato flakes
1/4 tsp absorbic acid
3 Tablespoons wheat gluten
2-3 cups wheat flour

Mix flour, water and 1/2 teaspoon sugar. Allow to sit about 10 minutes.
Meanwhile mix together salt, powdered milk, potato flakes, absorbic acid and wheat gluten.
Add dry mixture, honey and oil to the yeast mixture.
Gradually add flour! (Each time I make bread it seems like it takes a different amount... :)

When you have added enough flour the dough should pull away from the edges of the bowl but will still be slightly sticky.

Knead in stand mixer for 6-8 minutes. Place in greased bowl in warm place until doubled in size (30 minutes to one hour.). Punch dough down, shape in loaf and place in well greased loaf pan. Let rise again until dough is 1 1/4 inch above edges of pan.

Preheat oven to 350 degrees.

Bake for about 40 minutes, bread will sound hollow when tapped.

Remove from pan immediately, brush melted butter on top. As soon as bread cools place in gallon tie bags.

Enjoy!

NOTE: My flour and gluten were purchased at an Amish market, the honey was from a local bee keeper. You can purchase gluten (baking section) and absorbic acid (canning section) at our local Wal-mart.

Please leave a comment if you enjoyed or have any questions!

Canned Chili Update! Yum!

We finally opened a can of my homemade chili... Drum roll please... It was wonderful! I was so happy with the way it turned out. Dinner was ready super fast and the family approved.

I am working on a weekly menu to use up these canned goodies.

Thanks for stopping by!

Modern Chevron Afghan #4

White, gray, and pale yellow were the colors I chose for my first ripple afghan. I really enjoyed making this one even though my hands are still throbbing from all the crocheting! This one took about 10 days to complete, thankfully I completed last week's afghan a little early :) I worked very hard to get it finished but it was definitely worth it!

Pattern found http://allthingsbrightandbeautifulcrafts.blogspot.com/2011/11/chevron-blanket.html
I did a hdc instead of sc to make the project go faster. My afghan measured about 43" x 68" and I used 2 strips of accent color instead of just one.