Steel Cut Oats
3 cups of water
1 cup of steel cut oats
1/4 tsp. salt
Sprinkle of brown sugar or any other desirable topping
Bring 3 cups of water to a boil, add the salt, then add the steel cut oats. Cover with a lid and simmer for 20 minutes (creamier oats). Remove from heat and let sit for 2 minutes. Spoon the oats into a bowl and mix in the brown sugar.
Retrieved from: fortheloveofcooking.net
Adapted by: Me
1 tsp. olive oil
1/2 yellow onion, diced
2 stalks of celery, diced
2 large carrots, diced
2 garlic cloves, minced
1 bay leaf
1 1/2 tsp. dried basil
Salt and Pepper to taste
1 cube of chicken bouillon
6 fresh basil leaves cut in a chiffonnade
6 cups of chicken broth
2 cooked chicken breasts cut into bite sized chunks (I season mine with salt and pepper then cook in a little bit of olive oil 5-6 minutes per side)
4 ounces of orzo pasta
Heat olive oil in a large soup pot or dutch oven over medium heat, add the onion and stir for 1-2 minutes. Then, add the carrots, celery, and garlic stirring for about 1 minutes. Add the chicken stock, diced chicken, bay leaf, dried basil, fresh basil, chicken bouillon, salt and pepper. Cover the pot and simmer for 1 hour. Bring the soup back up to a boil and cook the orzo according to the instructions (usually about 9 minutes for al dente). Taste, then re-season if necessary. I served this soup with cheese rolls.
Cheese Rolls
Rhodes Bake and Serve Dinner Rolls
2 tbsp. melted butter
Mild Cheddar Cheese
Parmesan Cheese
Thaw rhodes rolls according to instructions. Once the appropriate time as elapsed, preheat the oven to 350 degrees. Melt the butter and spread over each roll with a brush. Sprinkle the desired amount of cheese on each roll - I like half cheddar, half Parmesan. Bake for about 20-25 minutes or until the rolls are golden brown. Cool on cooling rack for about 2 minutes.
