Welcome to My Kitchen

So many are cooking from the pantry these days, and I have received a number of questions about substitutions and general cooking questions. I will try to cover as many as I can in the column, but do check the Welcome to My Kitchen Facebook page for additional information.

Cabbage Roll Soup was a requested recipe, and it fits well into cooking from the pantry. Soup is a good way to stretch ingredients, and a rich broth or base makes it a satisfying meal.

Cabbage Roll Soup

1 1/2 pounds ground beef

Salt and Pepper

1 large onion, chopped

2 large carrots, peeled and diced

5 cups chopped cabbage

2 cans or jars of spaghetti sauce (28-32 ounces each)

2 cans (14 1/2 ounces each) beef broth

2 Tbsp brown sugar

1 Tbsp Worcestershire sauce

1 1/2 tsp ground paprika

3/4 cup long grain rice, cooked according to package directions

Brown beef in a large skillet over medium heat. Season with salt and pepper. Drain meat and place in slow-cooker crock.

Add onion, carrot, cabbage, spaghetti sauce, beef broth, brown sugar, Worcestershire sauce and paprika. Stir to combine and cook on low 8-10 hours. Add the cooked rice about 30 minutes before ready to serve. Season with salt and pepper to taste. Yield: about 5 quarts soup.

Note: you can substitute 2 tsp beef bullion dissolved in 3 cups water for the canned beef broth. 1/4 cup dried onion may be substituted for the chopped onion. Smoked paprika may be substituted for the ground paprika and will reduce the amount of salt needed.

Many folks are contemplating trying their hand at bread baking after finding the bakery shelves empty. Bread baking takes a bit of time, but basic white bread is easy enough with good directions. Check YouTube for bread baking videos and you will find many. Perfect White Bread from the 1973 Better Homes and Gardens, Homemade Bread Cookbook is a great beginner recipe.

Perfect White Bread

5 3/4 to 6 1/4 cups all-purpose flour

1 package active dry yeast

2 1/4 cups milk

2 Tbsp granulated sugar

1 Tbsp shortening or butter

2 tsp salt

In a large mixer bowl, combine 2 1/2 cups of the flour with the yeast. In a medium saucepan heat together the milk, sugar, shortening and salt until warm (115 to 120 degrees)

Pour the heated milk mixture into the flour mixture in the mixer bowl. Beat a low speed for 30 seconds to combine. Scrap the sides of the bowl, then beat mixture at high speed with a hand mixer or medium with a stand mixer for 3 minutes.

By hand stir in enough of the remaining flour to make a moderately stiff dough. Or, if your mixer has a dough hook, you can continue with it, and mix 8 to 9 minutes to knead and work up the gluten in the mixture.

Turn dough out onto a floured surface and knead until the dough is smooth and elastic, about 8 to 10 minutes, or less time if you used a dough hook. Form dough into a ball and place in a well greased bowl to rise, turning the ball once to grease both sides. Let rise in a warm place about 1 1/4 hours or until double in bulk.

Punch dough down by plunging your fist in the center of the dough. Turn out onto floured surface and cut into 2 equal portions. Let dough rest for ten minutes then form into loaves. Place in two well greased loaf pans and let rise about 45 to 60 minutes or double.

Preheat oven to 375 degrees. Bake loaves about 45 minutes, or until done. (the loaves will sound hollow when tapped with your fingers.) Remove from pans and place on wire racks to cool. Yield: two loaves.

Note: 2 1/4 tsp bulk yeast equals one packet of yeast. Also, if you have quick rise or other style yeast, your bread will probably rise a little faster.

Sour dough is a live yeast culture, you can keep going and use to leaven baked goods. You can grow your own. This is fun for kids to prepare and watch.

Homegrown

Sourdough Starter

All-purpose flour

Room temperature filtered water

Evening of Day 1, combine 1/2 cup flour with 1/2 cup water, mixing well to blend and aerate. Cover loosely

Day 2, add 1/2 cup each flour and water and blend well. Cover loosely and let stand 24 hours.

Day 3, repeat day 2.

Now the mixture should begin to bubble a little and have a slightly sour aroma.

Days 4, 5 and 6. Each day remove 1/2 cup of the mixture and discard. Then stir in 1/2 cup each flour and water, blending well.

Day 7, your starter is ready to use in baking. Be sure to save at least 1 cup of starter and store in the refrigerator for the next baking. Use starter as directed in any sourdough recipe. Pinterest has a vast collection of sourdough recipes to try.

Note: metal containers and utensils can reduce sourdough activity, so stick to glass or ceramic containers, and plastic or wooden utensils. Chlorine can kill the culture, so use filtered water. Sourdough likes to be warm to work best.

Besides basic salt and pepper, utilizing the spices in your cupboard can perk up pantry meals. Condiments like, Worcestershire sauce, soy sauce, liquid smoke, beef and chicken bullion and smoked paprika can add satisfying flavor to many dishes. Salsas and hot sauces can spice up bean dishes. Often, labeling gives recipe suggestions, or google the product website.

Send your favorite pantry recipes and tips to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email the record@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Spring grass clippings are great garden mulch.