So, yes...if you came here looking for a vegetable soup
recipe and easy yeast rolls...this is the place...
I just need a quick second to wrap my mind around the holidays that
certainly flashed across my busy calendar and then vanished...
I was there... I remember it...
it just seems like the years are moving more swiftly...
the kids are getting older and I am barely keeping up with it all...
Here is a quick peek at our holidays and a
few flashbulb memories from 2019...
The recipes follow.
And...back to the soup...
You'll need a cooked brisket...and the directions are super easy. Be sure to ask the butcher ...sometimes they are not in the meat area...but in the back
and they can sometimes cut you the size that you need...
After the brisket cooks... reserve the liquid. I like to refrigerate mine, to easily separate out the fat...just skim it off the top and discard.
Beef Vegetable Soup
Karri Perry; Blue Ribbon Kitchen
Ingredients:
4-6 lb. beef brisket- cooked (see below)
1- 32 ounce container beef broth
5-6 garlic cloves-peeled and sliced
½ teaspoon each: salt, pepper and garlic
powder
Bake brisket at 300 degree oven, with 5-6
peeled and sliced cloves of garlic, and
one 32-ounce container of beef broth.
Use a roaster or deep sided casserole dish. Place half the garlic gloves on the bottom,
place the brisket (fat side up), top brisket with ½ teaspoon each of salt,
pepper and garlic powder, and remaining garlic cloves. Pour the broth around
the brisket. Tightly seal with foil and
bake for 4 hours or until fork tender.
Remove the fatty top layer-discard.
Reserve the broth and the leftover brisket for soup.
Vegetable
Soup Ingredients:
2-3 cups chopped-cooked beef brisket
2 cups reserved beef broth
2 Tablespoons chopped onion
2 Tablespoons chopped celery
1 Tablespoon butter
1 Tablespoon flour
1 Tablespoon tomato paste
1 teaspoon Worcester sauce
1 -32 ounce container beef broth
1- 15 ounce can crushed tomatoes
1 -15 ounce can diced tomatoes drained
1-12 ounce bag frozen mixed soup
vegetables
2 cups diced frozen potatoes
1 -15 ounce can lima beans
1 cup frozen peas
1 cup frozen corn
3 bay leaves
Add 1-2 cups of V8 juice to thin as the
soup simmers.
Salt and pepper to taste
In a large heavy bottomed pot, on medium
heat, add the butter, chopped onion and celery.
After 5 minutes, when the onion and celery are softened, add the flour,
stir. Add the tomato paste and
stir. Quickly add the beef broth, scraping
the bottom and sides to loosen any cooked on bits. Add the cooked chopped brisket and reserved
broth. Heat until simmering. Add the crushed tomatoes, drained diced tomatoes, frozen
vegetables, peas, corn, potatoes, Worcester sauce, lima beans and bay
leaves. Bring to a boil and then turn
down to a simmer. Skim and discard any foam (impurities) that may develop on the
surface of the soup. Continue to simmer
for 1 hour, stirring occasionally. The
longer the soup simmers; a deeper/richer flavor develops. As the soup cooks down, add 1-2 cups of V8
juice to thin. Remove bay leaves before
serving and add salt and pepper to taste before serving.
This soup freezes beautifully. Enjoy!
Easy Yeast Rolls
Karri Perry; Blue Ribbon Kitchen
Ingredients:
½ cup warm water – not hotter than 110
degrees
2 Tablespoon honey
2 Tablespoons dry active yeast
1 Tablespoon granulated sugar
2 cups warm milk- not hotter than 110
degrees
4 Tablespoons melted butter + 2
Tablespoons softened butter
2 teaspoons salt
5-6 cups all purpose flour
Measure the warm water, add, honey, sugar
and yeast, stir and set aside.
In
a bowl warm 2 cups of milk and the 4 Tablespoons of butter, add the salt. Add the warmed butter and milk mixture to the
yeast/water/honey mixture.
Pour into a large mixing bowl or stand
mixer with the standard blade attachment. Add the flour one cup at a time as
the mixture is combined on low (or stirred if making by hand)
Continue to add the flour until the dough
comes together. Do not over mix. Dough may be slightly sticky to the
touch. Cover and let rest for 20-30
minutes. Dough will puff up and rise.
After twenty minutes, gently push the
dough down, deflating the dough slightly. Form dough into smooth two-inch dough balls
and place two-three inches apart on a parchment lined baking sheet. Once all of the dough has been formed into
rolls, brush with the remaining softened butter, cover and let rise 20-30
minutes.
Preheat oven to 350 degrees.
On middle rack, bake the rolls for 20-25
minutes or until the tops of lightly golden.
Remove from oven, let cool on the baking sheet for 5 minutes before
serving. Leftover rolls can kept in an
airtight container for three days.
To make ahead: Make rolls to the point of placing formed
rolls on a parchment lined baking sheet, add the butter, tightly cover with
plastic wrap, refrigerate if planning to use later in the same day, simply
remove from the refrigerator, remove wrap and allow the dough to rise a second
time on the counter before going into the oven…or, freeze the rolls on a baking
sheet (covered well with plastic wrap) and remove frozen rolls from the freezer
and allow to rise before baking.
I'm super proud to continue to bring you award winning recipes the first Thursday of every month on Fox 19 here in Cincinnati!! Tune in at 9:45 and 10:45 and I'll share everything I know!!
