Refrigerator Rolls

Refrigerator Rolls are a favourite in Our Greener Kitchen. Volunteers and guests always ask for the recipe. We like it because it's a time-saver. We make it the day before and the first thing the day's cook does is set the rolls out in pans to  rise and we can have them ready for lunch. 

4-1/2 teaspoons active dry yeast

2 cups warm water (approximately 105 F)

2 Tablespoons white sugar

¼ cup shortening

1 egg

½ cup white sugar (scant)

6- ½ cups all purpose flour

2 teaspoons salt

Directions:

1.	In a large bowl, dissolve 2 Tablespoons of white sugar in warm water. Add yeast and set aside to proof for 10 minutes.
2.	Melt shortening in microwavable bowl. In another bowl, mix together sugar, salt,  and egg. Add mixture to yeast, and stir in flour. If the mixture is very stiff, add a little more water.
3.	Cover dough with a damp cloth, and place in refrigerator. Punch down occasionally as dough rises. You can leave dough in refrigerator overnight.
4.	Two hours before baking, shape the dough into rolls. Place on greased pans, baking trays or muffin pans. Let rise 2 hours.  5.
	Bake at 400 degrees F ( 205 degrees C) for 8 to 10 minutes.

Beef Barley Soup

Ingredients: 

• 2 Tbsp. extra virgin olive oil
• 1 lb stewing beef,
• 2 med carrot, grated
• 1 med onion, minced
• 10 x cloves roasted garlic, minced
• 1/2 c. red wine OR
• 1/2 c cider with 1 Tbsp cider vinegar
• 796 ml can tomatoes
• 6 c. Beef or vegetable stock
• 1/2 c. barley
• 1 teaspoon dried thyme
• 1 Tbsp. Worcestershire sauce (optional)
• 1 Tbsp. horseradish
• 1/2 tsp salt
• 1/2 tsp black pepper 

Directions 

1.     Roast garlic by cutting the top ½ inch off a head of garlic. Wrap it in foil and bake in a 350 degree oven for 20 minutes. When cool, you can squeeze the roast garlic out of the skins.

2.     In a large soup pot, heat the oil. Add in the beef, carrots and onion; sauté/fry for 4 min or until beef is browned.

3.     Add the roasted garlic and wine (or cider/cider vinegar mix) and continue cooking for  2 to 3 min.

4.     Add in the tomatoes and their juice, stock, barley,  thyme, Worcestershire sauce, horseradish, salt and black pepper.

5.     Bring to a boil; reduce heat and simmer another 40 minutes or until  the barley is tender.

Serves 6.

Red Lentil and Sweet Potato Soup

Red Lentils  are a kitchen staple around Our Greener Kitchen. They cook up quickly without needing any presoaking and they blend in with lots of other ingredients. This soup is hearty enough to serve for a dinner meal along side a tossed salad and a nice crusty roll. The sweet potato and carrots adds a touch of natural sweetness without the use of refined sugar. Additionally, the high fibre content of these ingredients helps stabalize blood sugars.

Ingredients

• 1 kg sweet potatoes, peeled and chopped
• 2 tablespoons olive oil
• 1 cup onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 garlic cloves, crushed
• 2 cups dried red lentils
• 6 cups vegetable stock or 6 cups water
• 796 ml can tomatoes
• 2 teaspoons ground cumin
• 2 cups cooked green or brown lentils, about 1 cup raw.
• 1 teaspoon salt
• fresh ground pepper  

Directions

1.    Heat olive oil in a soup pot over medium heat and add onion and garlic.

2.    Cook 8-10 minutes, stirring frequently, until onions are soft and slightly caramelized.

3.    Add the rest of the ingredients EXCEPT the cooked green lentils. Bring to a boil, lower heat and cover. Simmer the soup for about 30-40 minutes, until the red lentils and sweet potatoes are tender.

4.    Remove 2 cups of soup from the pot and set aside. Puree the soup by using a stick blender or in small batches in a regular blender. Return the puree to the pot, add set aside “chunky” soup and add the cooked green or brown lentils.

5.    Adjust seasonings and serve.