October | 2011 | Aysontespli's Kitchen

When the temperatures outdoors drop a few notches in the Autumn it’s time to break out the Stock pot! This hearty soup is quick and easy to make and guaranteed to warm you up!

1 Onion, diced
1 Tablespoon Minced Garlic
3 stalks Celery, chopped
1 large Carrot, grated
1 cup Mixed Soup mix or make your own with a combination of Red Lentils, Yellow Split Peas, Pearl Barley, Long Grain Rice, Alphabet noodles <- Small amounts of each that together add up to 1 cup
6 cups Water
6 small Potatoes, Red or White or a combination of the two, unpeeled and cubed
2 cups Cabbage, chopped
1 28 ounce can Diced Tomatoes
2 cubes McCormicks Vegetable Stock
1 1/2 teaspoon Salt
1 1/2 teaspoon Oregano
2 Bay Leaves
1 cup fresh Green Beans, cut into 1 inch pieces
1 cup Corn niblets

In large soup pot sautee onions in about 2 Tablespoons Olive Oil for about 3 minutes.
Add minced garlic and continue cooking for another minute or two.
Add chopped celery and grated carrot; cook for a couple of minutes.
Add Mixed Soup Mix along with the water and stir well; bring to a boil.
While it is coming to a boil, add canned tomatoes, diced potatoes, chopped cabbage and vegetable stock cubes.
Stir in salt, oregano and bay leaves.
Once it has come to a boil, reduce heat and simmer with lid ajar for 2 hours.
Add remaining ingredients and increase heat just to heat everything through.
Serve with Fresh Cheddar Cheese Biscuits or a nice Crusty Bread.

Serves 8

Not that Baking Powder Biscuits are all that time consuming to make but sometimes the thought of digging around for the pastry blender, doing the actual pastry blending is enough to put you off making biscuits altogether. Well, here is a super quick way to whip them up in your Kitchenaide!

4 cups Flour, or half White Flour, half Whole Wheat Flour
2 1/2 Tablespoons Baking Powder
1 Tablespoon Sugar
1 1/2 teaspoons Salt
1/2 cup shredded Cheddar Cheese
2/3 cup Shortening or Butter, cold, cut into small cubes
1 2/3 cup cold Skim Milk (Soy Milk)

Preheat oven to 450F.
Lightly dust baking sheet with a bit of cornmeal; set aside.

Place flour(s), baking powder, sugar and salt in Mixer bowl; attach bowl and flat beater to mixer.
Turn to Stir Speed and mix just until all the dry ingredients are well blended.
Add shortening and continue mixing for about 1 minute; while that is mixing, add shredded cheddar cheese.
Add milk, all at once, and continue stirring on Stir Speed just until dough starts to cling to the beater. AVOID OVERBEATING!
Turn dough onto lightly floured surface and gently knead about 20 seconds. Gently roll out with floured rolling pin or pat into 1/2″ thickness. Cut into wedges.
Place on prepared baking sheet and bake in preheated oven for 12 – 15 minutes.
Serve immediately.

Aysontespli's Kitchen

Monthly Archives: October 2011

Hearty Mixed Soup

Cheddar Cheese Biscuits in a Hurry

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