Posts Tagged ‘homemade bread’

Cheddar Cheese Biscuits

November 18, 2009

We had our first real cold-font sweep in yesterday, the perfect excuse to finally make that Cheesy Vegetable & Chicken Noodle Soup I’ve been meaning to cook up for the past week.  I made the soup earlier in the afternoon so it would be ready whenever we decided we were hungry for dinner…only I completely forgot to start the bread machine, and realised as I was setting the table I didn’t have anything to go with the soup.  Ack!

Pioneer Biscuit Mix to the rescue!  These delicious and hearty dinner biscuits are a quick and easy compliment to soup or salad.  They whip up in minutes and presto…fresh bread with dinner.

Cheddar Cheese Biscuits (these are similar to the ones from Red Lobster)

Prep time: 5 min / Cook Time: 10-15 minutes

  1. In a large bowl mix 3 cups biscuit mix, 1/2 cup milk, 1/2  cup water, 1 cup grated cheddar cheese, 1/2 tsp black pepper, 1 tsp oregano
  2. Stir just until dough forms
  3. Drop large spoonfuls onto greased cookie sheet or in a 9×13 baking dish, leaving a few inches between; brush with melted butter.
  4. Bake at 425°F for 10-15 minutes (or until golden)

Tip:  instead of pepper and oregano, try seasoning with rosemary or dill (in addition to the cheese)

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Ravioli and Tomato Soup with Homemade Rosemary Bread

October 30, 2009

It’s definitely that time of year! 

Although I don’t usually think about dinner before sometime in the late afternoon, these cool, crisp, fall mornings make me dream of hot cups of tea, big warm blankets, and piping hot bowls of hearty soup served with thick slices of warm, crusty bread…ummmmmmmm!

As usual, I knew we would be headed out the enjoy the last bit of sunshine so I needed something easy to whip together for when we got back, hungry and tired, from enjoying a pretty fall evening at the park.  Early in the day I took about 10 minutes to toss the ingredients for Rosemary Bread into the bread machine and let it go to work, filling the house with the divine aroma of rosemary and freshly baked bread.  If Glade could capture that scent and put it into one of their candles they would make millions! 

About 5:00p I pulled out my stockpot, did the necessary chopping and dicing, and started my soup base…I think that took maybe 10 minutes?  Letting it sit on the stove and simmer for a while allows all those delicious flavors to combine, and when we were ready to leave I just turned off the burner and put the lid on.    When we got home, fingers and noses chilly from running around the park and enjoying the fall weather, there was our soup, ready and waiting…it took no time at all to flip the burner on to warm it back up and add in the remaining ingredients (pasta and spinach) which only needed brief cooking.  And of course, that beautiful loaf of rosemary bread, waiting to be served in thick slices, toasted and smothered in slabs of melted cheddar cheese.

Soups are perfect “make ahead” meals and most can be easily adapted to a crock pot.  Serve with any sort of bread you have on hand…*even sandwich bread can make delicious toast (see below).  Pull out your favorite soup recipe or try this one to get you stared!  This is a slightly modified recipe I pulled from the 10/2007 issue of Cottage Living:

Ravioli and Tomato Soup with Rosemary

  1. In a stockpot, saute 1 chopped onion and 3 minced garlic cloves with olive oil until onion turns translucent and garlic begins to brown.
  2. Add 1 can diced tomatoes, with liquid (stewed also work) and stir together
  3. Add 1-2 tsp crushed dried or fresh chopped rosemary, 1 tsp basil, and 6-8 cups chicken broth; bring to a boil and let simmer on low.  You can pause here if you are not ready to eat yet…continue to step #4 about 15 minutes before you want to serve soup.
  4. Add pasta  – 12 oz tortellini or 9 oz ravioli (chicken and/or cheese filled) – and cook for length of time indicated on pasta package (usually 8-12 min).  In the last 5 minutes add 1-3 cups chopped spinach (fresh is best) and let soup continue to boil gently until pasta is cooked and spinach is wilted.
  5. Serve with warm bread and slices of cheddar cheese. 

*If all you have is sliced sandwich bread, you can still make a delicious toast…spread with butter or olive oil, sprinkle with rosemary or other dried herbs, top with a slice of cheddar cheese and broil/toast until cheese is melted.