This morning my kitchen beckoned.
I started by preparing our favorite veggie beef Weight Watcher's soup with a few changes, of course.
It's so easy to make and delicious as well. If you'd like to give it a try, here's what you'll need...
EDIT: I forgot the diced tomatoes - Duh!
1 pound of extra lean ground beef, browned and drained
2 medium onions, sliced
4 (+ or -) carrots, peeled and shredded
4 (+ or -) celery stalks, sliced
1 parsnip, peeled and shredded
3/4 C pot barley
2 cartons low sodium beef broth
1 large bottle V8 juice
1 can of diced tomatoes
2 bay leaves
1 garlic clove, peeled and chopped fine
1/2 tsp fresh ground pepper
fresh chopped parsley to taste
Worcestershire sauce to taste
Place all ingredients into a large pot and simmer for 2-3 hours.
It tastes even better the second day because the pot barley thickens it.
While the soup was simmering on the stove, I decided to make some cinnamon rolls. Once again, they are easy-peasy to make and ever so good.
Here's what you'll need...
4 C all purpose flour
1/2 C granulated sugar
1 tsp salt
8 tsp baking powder, level (yes, you read right...8 tsp)
Measure all the dry ingredients in a large bowl and stir with a whisk to incorporate all the ingredients.
Then add 1C margarine to the dry ingredients and cut into the mixture with a pastry cutter.
1 1/4 C milk
2 eggs, beaten with a fork
Slowly add the milk and eggs to the dry ingredients, mixing with your hands. Knead dough on a floured surface. If your dough mixture is too wet, keep on adding a bit more flour a little at a time, kneading as you go.
Roll out to a 1/4" thickness on a floured surface.
Spread generously with butter, brown sugar and cinnamon...nuts and raisins are optional.
Roll into a big roll...
then slice into 1" segments.
Bake at 425 degrees F for 15-20 minutes.
Then enjoy with a nice hot cup of tea or coffee.
To die for!
Guess what we had for lunch?
Now it's time to head up to my studio to sew for the afternoon.