Bread Bowls

I googled Quick and Easy Bread Bowls and found a couple recipes. I was skeptical, (I usu sally am with bread recipes I find on the internet) but because this one took the least amount of time I thought it was worth a shot. Well they turned out great! It did make less than the 8 that the recipe says. I made 2 really big ones and 2 small kid size ones.  I did potato cheese soup in them. A family favorite for which we have no recipe. (My mother never cooks with recipes. Just to her taste.It drives me CRAZY cause I can never replicate it like she makes it). So I don't have that recipe for you, but here are the bread bowls. Courtesy of Tammy's Recipes 

Description: 

A hearty homemade bread bowl, perfect for serving chili or other soups

Yield: 

8 bowls

 

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups all-purpose flour
2 teaspoons dry yeast
1 egg yolk
1 tablespoon water

 

Instructions: 

1. In mixing bowl, combine water, sugar, and salt.

2. Add flour and yeast (start with 2 cups of the flour). Stir and then knead to make a smooth, slightly sticky dough. Knead for about 5 minutes. Cover and let rest for 10 minutes

3. Grease the outsides of eight 6-ounce glass custard cups (oven-safe). Place cups upside down on ungreased cookie sheets.

4. Divide dough into 8 equal pieces. Pat or roll each piece into a 5-6 inch circle, on a lightly floured surface (or oil your hands and just form the dough in your hands). Shape dough over the outsides of the greased cups. Allow dough to touch cookie sheet, but not to curl under the edges of the cups.

5. Cover and let rise in a warm place for 20 minutes or until slightly puffy.

6. Pre-heat oven to 375 degrees F. Mix egg yolk and water; brush gently over the bread bowls. Bake for 18-22 minutes, until bread is done and bowls are golden brown. Remove from oven and immediately, carefully remove bread from bowls. (I used oven mitts, since bowls and bread are very hot.)

7. Cool bread bowls upright on wire rack. Serve with chili or soup of your choice! :)

Tomato Basil Pasta Soup

(The picture was taken after I reheated it for lunch- so it is prettier when it is first made)

5-6 cups chicken broth

9 oz tortellini (I usually double this and use frozen bags- it’s cheaper)

½ cup chopped fresh basil

1/3 cup chopped tomato

1 can garbanzo beans

1-2 T. balsamic vinegar (or to taste)

Parmesan cheese to top

Start by bringing the chicken broth to a boil and boil the tortellini until done. Add all of the remaining ingredients except for the Parmesan cheese. Simmer for about 10 minutes. Add freshly grated Parmesan right before serving. I have found that this recipe is pretty forgiving and you can alter the amounts of all of the ingredients without it affecting the taste too much. I have also found it tastes really good with garlic bread. Enjoy!

Olive Garden Pasta Fragolli

(I got this recipe from my mother in law. It is suppose to be an Olive Garden copycat, but I've never had it at the restaurant. Regardless it is yummy!)

1lb. Ground Beef
1 Sm Onion Diced
1 lg Carrot julienned
2 cloves of Garlic, minced

15oz Can Great White Northern Beans
15 oz can Kidney Beans (undrained)
12oz can V-8 Juice
2 Cans of Diced Tomatoes (14.5oz)
1 Tbs Vinegar
1 tsp Oregano
1/2 tsp Pepper
1 1/2 tsp Salt
1 tsp basil
1/2 tsp thyme

1/2 lb. Ditali Pasta

Brown ground beef in Large saucepan. Drain fat. Add onion, carrot & garlic. Saute for10 minutes. Add remaining ingredients, except pasta. Simmer for 1 hour. About 50 minutes into simmering. Boil pasta in 1 1/2 qts water. Cook 10 minutes or until al dente (it should be slightly tough) Drain. Add pasta to soup. Simmer 5-10 min more and serve.

This is great left over but will be really thick, just add some water while re-heating.