Sunday, January 04, 2009

My new fave site
This gal feeds her family of 6 for $60 a week.  She posts her menu plans/recipes for breakfast and dinner each week along with her grocery receipts.  I love her!  
She actually lives in Longview, WA just by my uncle.  She shares really great ideas and she was the inspiration for my buying a whole chicken this week (cooking in the crock pot, picking off the meat and using the bones to make more broth - yeah I'm all domesticated now), along with these great rolls you see in the picture.
You can find the roll recipe here.  So nice to not have to worry about the dough - just use the dough cycle on your bread maker!  If you don't have one you can always pick one up at your Goodwill for $5.  Lots of people have good intentions and then never use them.  
FYI:  My dough cycle takes an hour and a half, then the dough needs to be shaped into rolls (I found you do this by stretching the middle smooth and tucking the ends underneath - so it looks like a wad of bubble gum with which you blew a bubble and then took it out of your mouth to show your friend that you're totally cool and yours is TOO bigger) and then let the rolls sit in a greased pan for 15 min.  They take 13 min. to cook.  Very doable if you start these 2 hours before dinner.
I have made these twice and the first time I let them sit for quite a while longer thinking that they needed to rise as large as I wanted my rolls to be before baking.  Not so!  Tonight I didn't have time for more than a 20 min. resting period and they still turned out big and fluffy - they were much smaller when I put them in the oven.  I also brushed with melted butter when I took them out this time as the tops were harder than I liked last time.
If you're curious about the soup - chop up a bunch of celery (I think I used 6 ribs this time) and throw it in your pot, chop up carrots and add until the ratio of green to orange looks good.  Then add some foul - turkey, chicken - again until it looks good.  I added onion as well.  Then add a bunch of water/stock.  I use a half and half ratio.  I add all water and then just add the appropriate amount of bouillion.  Again, add the liquid until it looks good.  If you are adding noodles add a little extra liquid.  I think I added 6-8 cups or so here.  Three generous cups dry eggs noodles then were dumped in.  Season as you like.  Salt and pepper is fine - I also dumped in Herbs de Provence and onion salt, poultry seasoning, parsley and celery salt.  Boil 20 min - or til your carrots are tender.  Done!


Meredith said...

Great post! Thanks for sharing

Anonymous said...

Hmmmm, I do believe it is "fowl", unless it is really "off", and I don't see you cooking with "off" fowl. :-) I love your updates and all the great hints you give. Love, Hugs & Kisses. M. :-)

Anne said...

Ericka! I tried to come to your bolg when you came to mine a long time ago, but it said you were private. I found you again threw Dawn W. blog.
Your kids are so cute. I'll have to check out this lady. I could use some tips. Thanks.
I added you to my google reader. Hope you don't mind. I just so excited to "see" you guys again.

Dawn said...

Yum! You just inspired me - Chicken noodle soup and rolls for the Whalen family tonight! That meal looks great for cold weather.

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