Thursday, September 15, 2011

Creamy Potato Soup

This is one of my favorite soups. I got the recipe from the Food Nanny, but altered it to be a bit lower fat. It's so yummy!

1 lb chicken breast
4 C chicken broth
1/2 medium yellow onion, diced
5 carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into bite-size chucks 
1/4 C flour
2 C evaporated fat-free milk
3/4 C frozen peas
Salt and ground black pepper

1. Put chicken and broth in large pot and bring to boil. Decrease heat, cover, and simmer until chicken is tender, about 20 min. Remove the chicken to cool.
2. Add the onion, carrots, and potatoes to the simmering broth. Cover and return to boiling. Reduce heat and simmer 10 min until veggies are tender.
3. Meanwhile, tear chicken into bite-size pieces.
4. In a small bowl, whisk flour and a part of evaporated milk together until smooth.
5. Add the flour and milk mixture, and the chicken pieces to the soup pot. Stir and bring to a gentle boil over medium-high heat. Once soup thickens a bit decrease heat to simmer, add the peas, salt and pepper to taste, and cook just until peas are heated through. Serve immediately or keep warm but do not boil.

Serve with bread sticks, hot rolls, or crusty bread. Makes about 12 cups

Friday, September 2, 2011

Chocolate Trifle

1 package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix (I use sugar free)
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container cool whip, thawed
1 (12 ounce) container cool whip, thawed
1 candy bar, cut in chuncks
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.   

In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces cool whip until no streaks remain.               

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of cool whip. Repeat layers. Sprinkle candy bar chunks on top for garnish. Refrigerate 8 hours before serving.

Naan Bread

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
 2 teaspoons minced garlic (optional)
1/4 cup butter, melted

 In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.