Fall+Soup+Rolls+Tea=One happy Alexis.
I absolutely adore Autumn. Sweaters happen to be my favorite article of clothing and when it isn't bitter cold, I don't have to wear a coat with them. The beautiful colors, the crisp air, the smells, harvest parties.. Ahhh. It's so wonderful. One of my most loved parts of Fall is making soup and rolls again. Not that soup isn't "allowed" in the Summer, but in Idaho it tends to be a smoldering 90 degrees or more. Adding a hot bowl of veggies and broth sure isn't going to help stabilize temperatures. Rolls of course can be eaten any time of the year, but there isn't anything quite like a warm homemade roll to go with your soup.
Tea is another "must have" during the chilly months. Not only is it comforting, but it can often help keep the colds away if you purchase the right ones. Chai tea is a spicy, milky tea that tastes somewhat like Christmas in a mug (or jar, or cup, or glass). It's perfect thing to warm you up and give a dash of caffeine for studying. I suggest purchasing Oregon Chai concentrate and mixing it with chocolate milk of some sort. This ends up being my dessert more often than not.
In the spirit of the changing seasons, I am sharing a few of my favorite recipes. Enjoy!
Potato Soup
Ingredients:
5 Potatoes, peeled and cube
1 White onion, chopped
1 tablespoon Olive oil
Celery salt to taste (I use around a tablespoon)
Nutmeg to taste
5 Potatoes, peeled and cube
1 White onion, chopped
1 tablespoon Olive oil
Celery salt to taste (I use around a tablespoon)
Nutmeg to taste
1 1/2 tsp Black pepper
1 1/2 tsp Paprika (optional)
1 heaping tbsp Corn starch
1/4 cup Nutritional yeast
3 cups Plain dairy-free milk
Directions:
Put the cubed potatoes in a large pot and add water to where the water level sits about a half an inch above the potatoes. Set them on high and turn your attention to the onions.
Cook the chopped onions in a medium pan with a tablespoon of olive oil until they are limp, but not burned.
At this point the potatoes should be boiling heavily. Add the cooked onions to the pot. Then add the celery salt, nutmeg, pepper and paprika. Let the mixture cook another 8 to 12 minutes, depending on how you like your soup. (The longer you cook it, the smaller your potato cubes become and the thicker your soup gets). Drop the heat down to medium.
Put a heaping tablespoon of cornstarch and the nutritional yeast in a bowl, add 1/2 cup of water and whisk the mixture until it is smooth. Add this to the soup pot and mix well. Add the 3 cups of soy milk fast and mix it up quickly. Let it sit on medium for around five minutes, but you don't want the soy milk to scald or it starts to separate. Drop the heat to simmer and let it sit for 10 minutes.
Serves: 6
Preparation time: 30 minutes
1 1/2 tsp Paprika (optional)
1 heaping tbsp Corn starch
1/4 cup Nutritional yeast
3 cups Plain dairy-free milk
Directions:
Put the cubed potatoes in a large pot and add water to where the water level sits about a half an inch above the potatoes. Set them on high and turn your attention to the onions.
Cook the chopped onions in a medium pan with a tablespoon of olive oil until they are limp, but not burned.
At this point the potatoes should be boiling heavily. Add the cooked onions to the pot. Then add the celery salt, nutmeg, pepper and paprika. Let the mixture cook another 8 to 12 minutes, depending on how you like your soup. (The longer you cook it, the smaller your potato cubes become and the thicker your soup gets). Drop the heat down to medium.
Put a heaping tablespoon of cornstarch and the nutritional yeast in a bowl, add 1/2 cup of water and whisk the mixture until it is smooth. Add this to the soup pot and mix well. Add the 3 cups of soy milk fast and mix it up quickly. Let it sit on medium for around five minutes, but you don't want the soy milk to scald or it starts to separate. Drop the heat to simmer and let it sit for 10 minutes.
Serves: 6
Preparation time: 30 minutes
Dinner Rolls
Ingredients:
2 1/2 cup flour (I use unbleached white wheat)
1 tablespoon sugar
1/2 teaspoon salt
2 1/4 teaspoon yeast (or one small package)
3/4 cup warm water
egg substitute to equal 1 egg
2 tablespoons oil
Directions:
Mix 1 cup flour with the sugar, yeast and salt. Stir in warm water, egg substitute and oil. Beat until smooth (this will be very liquidy). Cover with a hand towel and let rise in a warm place for 15 minutes.
Stir in remaining flour and knead for about three minutes on a floured surface. Continue kneading until the dough is smooth and elastic. Divide dough into ~12 rolls and arrange in a greased baking pan or muffin tin. Cover and let rise another 15-20 min. Bake at 425 F for 8-10 min or until slightly brown.
Using a baking pan will make rolls with soft sides vs. the muffin tin which will make crusty sides.
Serves: 12
Preparation time: 45 min
1 tablespoon sugar
1/2 teaspoon salt
2 1/4 teaspoon yeast (or one small package)
3/4 cup warm water
egg substitute to equal 1 egg
2 tablespoons oil
Directions:
Mix 1 cup flour with the sugar, yeast and salt. Stir in warm water, egg substitute and oil. Beat until smooth (this will be very liquidy). Cover with a hand towel and let rise in a warm place for 15 minutes.
Stir in remaining flour and knead for about three minutes on a floured surface. Continue kneading until the dough is smooth and elastic. Divide dough into ~12 rolls and arrange in a greased baking pan or muffin tin. Cover and let rise another 15-20 min. Bake at 425 F for 8-10 min or until slightly brown.
Using a baking pan will make rolls with soft sides vs. the muffin tin which will make crusty sides.
Serves: 12
Preparation time: 45 min
Posts
Thanks for posting the potato soup recipe! Chris was going to ask you for it, but here it is. ^_^
ReplyDelete-Christine
You're welcome! Vicki wanted it too, so I decided I might as well put it here. I have a hard time with recipes since I usually take a basic recipe and do whatever I feel like with it so remembering how I made something can get a little complicated. So glad you liked it!
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