THERE’S ONLY ONE THING TO DO WHEN THE TEMP HITS MINUS ZERO!

COMFORT FOOD! And that’s what I did as soon as the house was warm enough to get out of bed and get dressed.  First it was breakfast, and I baked …

WHOLE WHEAT BISCUITS

WHOLE WHEAT BISCUITS

MY UNTIL NOW SECRET RECIPE:

2 Cups Unbleached Whole Wheat Flour

2 TBL Unrefined Sugar

3 TSP Baking Powder

1 TSP Salt

1/2 Cup Shorting (or 1 stick Unsalted Butter at room temperature)

3/4 Cup 2% Milk

Combine  flour, sugar, baking powder, salt in a bowl. Add the shorting or soft butter to the dry ingredients and work into fine crumbs using a grandmother’s fork.

Add the milk and work into a soft dough.

Place a piece of parchment paper on the table and sprinkle with flour. Put the dough on the table and knead 10 to 20 times. Save your hands by wearing vinyl food prep gloves. Pull the parchment paper over dough to cover and press it to about 1/2 inch thick and cut with a 2-inch cookie cutter or water-glass and put the biscuits on an ungreased pan. I usually make eight biscuits so I have some leftover dough.

Pop into a 450 degree oven  and bake 12 to 15 minutes until golden brown.

Now take the leftover dough and pat it down into a square about 1/4 inch thick. Sprinkle with sugar, cocoa powder and cinnamon and roll into a tube. Cut into six pieces  and place each piece cut side down into a pocket of a muffin pan.  Now the biscuits are done, so take them out of the oven and put the Cinnabuns into the over. Bake about 12 minutes until they look like this …DSC09117

Now get yourself a cup of coffee, tea or cocoa and eat!

Now, that took hardly any time at all and you only have one bowl and a fork to wash. OK, you also have to roll the parchment paper up and drop it into the trash. No table to clean up either.

THEN FOR SUPPER … I made a chicken vegetable soup!

CHICKEN WITH EIGHT VEGGIES SOUP

CHICKEN WITH ELEVEN VEGGIES SOUP

OK, get a large pot and add four cups of water. Drop in four chicken bouillon cubes. If you have chicken broth in a can or carton skip the cubes and water and use four cups of it instead. Cut two skinless/boneless chicken breasts into cubs and drop into the broth. Turn up the heat to medium and start cooking the chicken. Now, get your veggies.  I used frozen mixed vegetables (corn, carrot, peas, green beans and lima beans plus a package of frozen sliced okra, a bit of frozen onion, green/red pepper and celery.  (It’s called seasoning vegetables in the store’s freezer case and its all cut up and ready to drop in the pot. Keep it on hand in the freezer … you can use it for a gazillion different dishes.)  I also had some chopped spinach leftover from last night’s dinner so I added it, too. Then I topped it off with a can of diced tomatoes. That’s ten or eleven different veggies, so this soup is low cal and healthy for you. Season to taste … salt, pepper, poultry seasoning, crushed red pepper, dried mustard and nutmeg. But go easy on the salt, remember you used bouillon cubes or broth that has a lot of salt in it. Now simmer away on a low heat until you’re ready to eat.  Bet you it’s the best soup you’ve ever eaten on a cold winter night. But then, anything that’s warm is good on a cold winter night.

VOILA!

VOILA!

And I even had biscuits left over from breakfast.

 

 

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About Robert Edler

... a somewhat unknown and/or imaginary actor, writer, director, producer, photographer, friend, brother, uncle and all round good fellow that you really should get to know because he lives with that most glamorous fourpaw Mademoiselle Renee. (Mlle. Renee for short)

Posted on February 7, 2014, in Heritage Cooking and tagged , , , , , , . Bookmark the permalink. 2 Comments.

  1. Tormenting me with the cinnamon again!

    But nothing could be better soup weather than this endless winter.

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