Monday, March 28, 2011

Birthright Lentil Stew and Herbed Dinner Rolls

Birthright” Lentil Stew


1-lb. lentils                                                        
2 large carrots chopped                                
1 chopped onion                                               
4-5 celery stalks chopped small                
1 large potato chopped                                 
2 garlic clove chopped                                
2 Tbsp Parmesan, grated
2 tbsp olive oil
1 tbsp salt
1/2 tsp pepper
Dash of oregano
Dash of parsley
1 can tomato sauce
2- 49 oz cans of chicken broth

Soak 1-lb. lentils in very warm water for one hour.  Rinse twice and strain.  In a pot add all the above ingredients. Bring to boil, then simmer for at least 2 hours.  Spinach, noodles or thin spaghetti may be cooked separately then added when stew is finished.  Add water if needed.

Herbed Dinner Rolls


1 cup warm water
1 egg
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sugar
1 teaspoon salt
1 -1 1/2 teaspoon herbs, of your choice (I like to use Italian seasoning )
3 1/4 cups flour (I use All Purpose, but you could use Bread Flour )
2 1/2 teaspoons yeast

Place ingredients in your Bread machine in order directed by your manual.
2 Run dough cycle.
3 After 2-3 minutes check dough, if it seems wet add a tablespoon or two of flour. If it seems very dry add a tablespoon or two of water.
4 When cycle is complete place dough on lightly floured surface.
5 Divide dough into 12 equal pieces and shape into rolls.
6 Place on a greased baking sheet ( can use greased 9x13 pan, Rolls can be touching lightly).
7 Bake in a 375 degree oven for 12 to 15 minutes or until golden brown.
8 you can brush some melted butter on the rolls before or after baking and sprinkle with some coarse salt, but the rolls will turn out just great even without the extra butter.

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