and the winner is.....

This recipe comes from the  Better Homes and Gardens Old -Fashioned Home Baking cook book that my mom gave to over 10 years ago.  It has lots of great recipes that I have made many times.  One of the my favourites in my collection.

Bagels are one of those foods that have gotten too big and too convienent.  A plain one about 3" in diameter has about 190 calories, 37 carbs, 368g sodium.   I dont think it is a food that should be eaten every day.  I heard the other day on Dr. Oz, have all the junk food you want.  As long as you make it yourself!  I think that goes with lots of the food we eat.  Our food has become to easy to get, too processed and too manufactered.  If we were to only have 'special' foods like bagels when we made them, we wouldnt have them as often. 

So for the next week, try and un-process your kitchen.  Find things in your fridge and cupboard you could do with out and get rid of them. Instead of the convenience of processed cheese slices, use real cheese.  Ban kraft dinner, and learn to make your own mac and cheese!  Get rid of juice, and grab the fruit and a glass of water!  Let me know if you feel better by the end of the month!


Bagels

4 to 4 1/2 c all purpose flour
1 package active dry yeast
1 1/2 c warm water (120-130F)
2 tbsp sugar
1 1/2 tsp salt
1 tbsp sugar
1 beaten egg

In a large bowl combine 2c of the flour and the yeast.  Add the water, 2 tbsp sugar, and salt.  Beat with an electric mixer on low to med speed for 30 seconds, scraping the sides of the bowl.  Beat on hightspeed for 3 minutes.  Stir in as much of the remaining flour as you can.

On a lightly floured surface, knead in enough of the remaining flour to make a moderatley stiff dough that is smooth and elastic(6-8 minutes total).  Cover; let rest for 10 min.  Grease 2 baking sheets.  Working quickly, divide dough into 12 portions.  Shape each portion into a smooth ball  Cover and let rest for 5 min.  With a floured finger, punch a hole in the center of each ball.  Make about a 2 inch hole keeping a uniform shape.  Place 2inches apart on the prepared baking sheets.  Reshape so the holes are 2 inches in diameter.  Cover and let rise for 20 minutes (start timing after the first bagel is shaped).

Broil raised bagels about 5 inches from the heat for 3-4 mins or till bagels look set, turning once (tops should not brown).  meanwhile, in a 12 in skillet or 4 1/2 quart dutch oven bring 6 cups water and 1 tbs sugar to boiling.  Reduce heat; simmer bagels, 4-5 at a time, for 7 minutes, turning once.  Drain on paper towels.  Let stand on towel only a few seconds (If left too long they stick). Place drained bagels 2 in apart on well greased baking shees.  Brush with egg.  Bake in a 375F oven for 20-25 mins or till tops are golden.  Makes 12..

It's in the name!

Roasted red pepper soup! One of my two most favourites - even my picky DH will eat it. My kids LOVED it the first time but they seem to have some fear of any soup. Aaron will actually pour his on his mashed potatos and then eat it. He actually argues with me when i put gravy on his potatos, that it is actually soup and not gravy. I've given up trying to correct this! This is an absolutly simple recipe that will leave your guests feeling like they have been treated to a most exquisit gourmet meal! I urge you to give er a go and then let me know how you like it!


Roasted Red Pepper Soup

3 tblsp olive oil, divided
1 large onion, chopped
4 large red peppers, halved and seeded
4 large cloves of garlic, unpeeled
1 can condensed chicken broth
1 can water
1 cup cream, (I use half & half, 10%)
sea salt & fresh ground black pepper to taste

Start by heating your pan with 1 tbsp of oil, and frying the onions on med/low heatstirring occasionally. While they are cooking rub the skin side of the peppers and the garlic with olive oil and place just the peppers on a cookie sheet skin side up. Place them in the middle of the oven under the broiler for about 15-25 min at 400F until they are BLACK (dont worry, black is good!) Throw the garlic in the last 10 mins to roast as well. Once they are are black, remove from the broiler and let cool until you can handle them. Onions are done when translusant and golden brown on edges. Simply pull the soft cloves of garlic from the skin, and peel off the pepper skin and discard. Throw the pepper flesh and the garlic into a blender and blend until smooth. Add your cooked onions and blend again, then add your condensed soup, and water.

***This is where I actually freeze mine, I divide it into 2 freezer bags and when I am going to use it, I just thaw, heat then add cream and salt & pepper - serve~!***

Return to pan and heat on med until it starts to bubble then add cream and salt & pepper to taste. If you dont like seeing the pepper, you could easily use a white pepper, but I love seeing it so I use black! serve!


Have fun... Do this recipe with yellow peppers as well and serve both, half and half in the bowl! makes a stunning dish!