Give Us This Day Our Daily Bread

We've just discovered (and tried) a bulk recipe for no-knead artisan bread that is easy AND delicious.  The recipe and procedure is at the Mother Earth News website (I know!).

We've recently tried several different recipes for bread products, but all have fallen short until now.  It's nice to know that this yeasty ball-o'-goodness doesn't have high-fructose corn syrup and preservatives, and did I mention that it's delicious?  Yes, I know I did, but it merits the repeat.

I have some in the oven right now, and it smells so good.

Mmmmmm.........

Creamy Tomato Tortellini Soup

From meals.com, with apologies to my international reader/s for the English Units.

1 9-ounce package Buitoni Refrigerated Three Cheese Tortellini, prepared according to package directions
2 cans (10 3/4 ounces each) condensed tomato soup
2 soup cans milk
1/2 crushed teaspoon basil (but I like to use fresh basil, torn into smallish pieces)
Grated Parmesan cheese

Combine pasta, soup, milk and basil in medium saucepan. Bring to a boil over medium heat; reduce heat. Cook, stirring occasionally, for 10 minutes. Serve with cheese. Serves 4.

Good Mushroom Soup and Easy, Too

The first in my intended series on Friday meals:

The title of this post is the actual name of the recipe, clipped from the December 18, 1994, Pittsburgh Post-Gazette. My notes are in red.

12 ounces mushrooms, chopped fine (use whatever; cheap is fine)
1 tablespoon butter (don't use disgusting margarine)
1 tablespoon oil (olive oil is best for you)
1 1/2 cups beef broth (I know; use vegetable broth if it bothers you)
3/4 cup water (filtered mountain spring water - JUST KIDDING!)
1 1/2 tablespoons cornstarch (comes from corn, so it must be a vegetable)
1 tablespoon soy sauce
2 teaspoons fresh lemon juice (not the stuff from a bottle)
2 tablespoons chopped scallions (green onions are just fine)

In a saucepan, saute mushrooms in butter and oil over high heat, stirring, until the liquid the mushrooms give off is evaporated. Stir in broth and water. In a small bowl, whisk together cornstarch, soy sauce, and lemon juice until the cornstarch is dissolved, and stir into soup. Bring soup to boil; simmer 5 minutes. Stir in scallions; taste for salt and pepper. Serves two.

2nd Sunday of Lent - February 28, 2010

Processional: 'Tis Good, Lord, To Be Here (136)
Offertory: What Wondrous Love is This (426)
Communion: Visionem
Recessional: The Glory of These Forty Days (137)

Qui Vult Recording

The choir ladies chanted the Communion Antiphon Qui Vult last Saturday. I recorded it for posterity.