Thai Tom - Seattle, WA
Italian Wedding Soup - kind of
I've been wanting to make Smitten Kitchen's Escarole and Orzo Soup with Meatballs for years now. I finally got around to making it today. It's simple and delicious, a perfect Sunday dinner (plus leftovers for the whole week!)
Escarole and Orzo Soup with Meatballs
1 large egg
2 tbsp water
1/4 C plain breadcrumbs
12 oz lean ground turkey
1/4 C fresh grated parmesan cheese (+ a little)
2 tbsp chopped parsley
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
8 cups + chicken broth
1 C peeled and chopped carrots
3/4 C orzo
4 C coarsely chopped escarole
Whisk together the egg and water. Stir in bread crumbs and let sit for 5 minutes. Add the turkey, parmesan, parsley, garlic, salt, and pepper by massaging with your hands. Using wet hands (prevents sticking), form mixture into 1 inch round balls. Place on a baking sheet, cover, and refrigerate for 30 minutes.
Bring 8 cups of broth to a boil in a large soup pot. Add the carrots and orzo, reduce heat and simmer for 8 minutes. Add meatballs and simmer 10 more minutes. Finally, add chopped escarole and simmer for 5 more minutes, or until everything is tender. I served with a little extra parmesan cheese sprinkled on top.
Also, when you let an orzo soup sit, the orzo will continue to soak up the broth and will make your soup thicker. I added soup extra broth to my lunch portions to make up for this.
I'm so glad I finally got around to making this soup. Lunch for the whole week!
Escarole and Orzo Soup with Meatballs
1 large egg
2 tbsp water
1/4 C plain breadcrumbs
12 oz lean ground turkey
1/4 C fresh grated parmesan cheese (+ a little)
2 tbsp chopped parsley
2 garlic cloves, minced
3/4 tsp salt
1/4 tsp pepper
8 cups + chicken broth
1 C peeled and chopped carrots
3/4 C orzo
4 C coarsely chopped escarole
Whisk together the egg and water. Stir in bread crumbs and let sit for 5 minutes. Add the turkey, parmesan, parsley, garlic, salt, and pepper by massaging with your hands. Using wet hands (prevents sticking), form mixture into 1 inch round balls. Place on a baking sheet, cover, and refrigerate for 30 minutes.
Bring 8 cups of broth to a boil in a large soup pot. Add the carrots and orzo, reduce heat and simmer for 8 minutes. Add meatballs and simmer 10 more minutes. Finally, add chopped escarole and simmer for 5 more minutes, or until everything is tender. I served with a little extra parmesan cheese sprinkled on top.
Also, when you let an orzo soup sit, the orzo will continue to soak up the broth and will make your soup thicker. I added soup extra broth to my lunch portions to make up for this.
I'm so glad I finally got around to making this soup. Lunch for the whole week!
Just Bread.
A note about bread machines: I love my bread machine. I know it's kind of an obscure appliance and this recipe will be irrelevant to most of you. I was fortunate enough to inherit a long forgotten bread machine from my parent's kitchen, and I've made a promise to myself to take better advantage of it. A few weeks ago I made some Italian bread loaves, which came out great, and this time I wanted to make just a standard loaf of white bread. I used this recipe from All Recipes.
(Please take note of my BEAUTIFUL new Henkels knife... thanks Dad!)
(Also, please don't take note that I can't cut a straight line...)
Basic White Bread
1 cup of warm water
2 tbsp white sugar
1 package - or 2 1/4 tsp - yeast
1/4 C vegetable oil
3 C bread flour
1 tsp salt
Place the water, sugar and yeast in the bottom of the bread machine pan, and allow the yeast to foam for about 10 minutes (BTW - this is very different from standard bread machine yeast placement practices). Set the bread machine to the basic or white bread setting.
Do something else for a few hours.
Enjoy the smell.
Done, eat.
Bread machine's are that easy!
To be honest, I didn't love this recipe. I was lured by all of the comments on All Recipes stating that this was everyone's "go to" bread machine bread. However, after making and eating it, I remembered that I don't really eat white bread. That being said, it does have a really good soft texture and firm crust.
Hoping to have more exciting bread machine recipes to review and post soon!
February 7... I'm back
Hello readers of Aprons and Apertures! Over the past few months I've been busy moving my entire life allll the way across the country to Seattle, Washington. I absolutely love it here, and am very excited about my new home, but am sorry that my life upheaval caused a lag in blogging time.
Now that I'm settled, I'm back at it! I have a whole new city to capture and a brand new kitchen to fill. Check back tomorrow for notes on the delicious (hopefully!) smelling bread I have baking right now!
Now that I'm settled, I'm back at it! I have a whole new city to capture and a brand new kitchen to fill. Check back tomorrow for notes on the delicious (hopefully!) smelling bread I have baking right now!
24th Ave. NW - Seattle, WA
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