Saturday kind of got away from me in regards to cooking but it was a great day for hanging out with Terry & Abigail. Abigail even napped in a big girl bed for 2 hours!
After she got up we went to the Mall of America and walked around. I picked up a couple things from Old Navy with the 30% off coupon I had and another bread pan from Le Gourmet Chef. Now I have two bread pans the same size and one that is wider. The bread recipe I have from my mom makes 3 loaves and I couldn’t make it because I didn’t have 3 pans. I could have made two loaves of bread and turned the rest into buns but I didn’t really think about that until just now. It will be nice to get ahead on my bread making. I was using my bread machine to mix up enough dough for one loaf but then I would have to make bread every couple of days and that got to be too much. Now I can have two loaves waiting for me in the freezer and when I pull the last one out I will make 3 more loaves!
Sunday we went to the early service at church (9am) so Abigail could get an earlier nap in and I could start cooking! While I started on a Hamburger-Barley Soup, Terry started working on homemade flour tortillas from The Happy Housewife. He did a great job on the tortillas. They were so soft and tasted great with the leftover Chicken Mexican Skillet, a little cheddar cheese and some salsa.
It was fun to have both of us working in the kitchen, listening to the radio while our sweet child napped for the second time in her big girl bed.
Here is my Hamburger-Barley Soup recipe, very slightly adapted from the Better Homes & Garden’s Cookbook. Original recipe can be found here. What follows is my adaptation.
1 lb hamburger
1 c diced onion
1 tsp minced garlic (1 clove)
2 c thinly sliced carrots (4 medium)
1 c celery (2 stalks)
6 c beef stock
29 oz diced tomatoes
8 oz tomato sauce
1/2 c barley
1 tsp Worcestershire sauce
1 tsp oregano, dried
1/4 tsp salt
1/4 tsp pepper
I started out with a tbsp or so of olive oil in a big pot. Tossed in the onions, garlic, carrots and celery and stirred them periodically while I defrosted my precooked beef (I got a good deal on beef and cooked it all up then froze it in 2 cup pkgs–2 cups cooked is equal to 1 lb raw), then tossed in the beef and continued to cook until the carrots were almost tender.
I also had homemade/leftover beef stock/broth (i’m not sure what the difference is) in the freezer. I used all 6 cups I had because I really wasn’t sure what I was going to do with a leftover 6 oz since the recipe called for 42 oz. Now add all the remaining ingredients, bring to a boil then simmer for probably 45 minutes or an hour because I didn’t buy the quick-cooking barley. It would have cut down the simmer time to about 20 minutes if I had.
It was a Sunday afternoon and I wasn’t in any rush to get a meal on the table so I didn’t really keep track of the time. I ended up with about 3.5 qts which fed us for two suppers and 1 lunch for each of us (excluding Abigail since she doesn’t have to bring a lunch with her to daycare).
This soup has a really good flavor and Abigail loved it.