Italian Soup. A great meal for a cold winter’s day.
Each month The Carriage House Inn Bed and Breakfast posts a recipe for past guests, future guests and just interested people who might be looking for something “new” to cook for their family. Most moths we feature a dish we have served at the breakfast table. This month we are featuring soup–it’s now winter, it’s cold outside and soup is a warming, cozy meal that is easy to prepare, tastes good and fills you up! We hope you will enjoy this recipe. In addition, this one is simple easy and is cooked in a crock-pot.
- 1 pound ground beef
- 4 cups water
- 2 14.5-ounce cans beef broth
- 1 14.5-ounce can diced tomatoes with basil, garlic & oregano, undrained
- 1 6-ounce can tomato paste
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 Tablespoons Italian seasoning
- 1 1/2 teaspoon paprika
- 1 teaspoon fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 15.5-ounce can cannellini beans, rinsed and drained
- 1 15.5-ounce can kidney beans, rinsed and drained
- 1 cup elbow macaroni, uncooked
- 1 9-ounce package fresh spinach, roughly chopped
- 1/2 cup shredded Parmesan cheese
In a large skillet, over medium heat, brown ground beef until no longer pink, using a wooden spoon to break up meat as it cooks; drain off fat.
In a 4- to 6-quart slow cooker combine browned meat, water, broth, tomatoes, tomato paste, onion, garlic, Italian seasoning, paprika, fennel seeds, black pepper, salt and crushed red pepper.
Cover and cook on low-heat setting for 5-6 hours or on high heat setting 2 1/2-3 hours.
Add cannellini beans, kidney beans and macaroni to slow cooker. Continue cooking fo 30-60 minutes on either setting, or until macaroni is cooked al-dente.
Stir spinach into soup just before serving.
Top each serving with Parmesan cheese.
Makes 8 servings.
It’s November and at The Carriage House Inn Bed and Breakfast we are turning our thoughts to hearty side dishes, when serving an egg dish as the entree. As you know, we select our dishes based upon the time of year, ingredients in season or a holiday. This month we are serving Rainbow Hash since it has butternut squash, potatoes, carrots and spinach as ingredients. All are plentiful during the month of November and present a colorful and nutritious dish (and we are still harvesting squash, carrots and spinach from the garden!)
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled and cubed
- 1 medium purple potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 cups fresh spinach, coarsely chopped
- 1 small garlic clove, minced
In a large skillet, heat oil over medium heat. Cook and stir squash, potato, carrot and seasonings until vegetables are tender, 8-10 minutes. Add spinach and garlic; continue cooking until vegetables are slightly browned and spinach is just wilted, 2-4 minutes.
** we have substituted sweet potato for the butternut squash and substituted kale for the spinach and beets for the purple potato. If using kale the cooking time for the vegetables might be a bit longer.
As many of you know we feature a monthly signature dish, usually based upon the month of the year, the season, food ingredients currently fresh and in season or an upcoming holiday. This month we are featuring pumpkin, as they are plentiful during the months of October and November. These pancakes would be delicious on Thanksgiving morning, as they will keep you full until an afternoon dinner of turkey and all the fixins.
- 5 tablespoons butter
- 1 tablespoon brown sugar
- 1/4 cup pecan halves
- 2/3 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/3 cup sugar
- 1/4 teaspoon salt
- 4 eggs, separated
- 2/3 cup buttermilk
- 1 1/4 teaspoons vanilla extract
- 1 cup pumpkin puree
- confectioners’ sugar, for dusting
- maple syrup, for serving
- Preheat oven to 350 degrees.
- Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.
- In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.
- Melt the remaining 3 tablespoons of the butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.
- Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20-30 minutes or until golden brown.
- Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.
Serves 4 to 6 guests.
Remember, we are featuring this dish during October 2016. If you stay with us at The Carriage House Inn Bed and Breakfast during October you will most likely be served this delicious and different pancake. If you stay another time you can always request this recipe, we’ll try to make it for you!
**This recipe courtesy of the Food Network, 2016, Katie Lee Joel.
Light, crispy waffles topped with a variety of fruits are a popular breakfast entree served at The Carriage House Inn Bed and Breakfast. We top these yummy waffles with fresh fruit during the summer months and with dried or canned fruit during the winter months. Oftentimes we include nuts, whipped cream or even granola with the fruit topping. Use your creativity!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted
Preheat your waffle iron. (We use a large Belgium waffle iron). In a bowl, whisk together the flour, baking powder, baking soda, and slat. In another bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, whisk together the egg yolks, buttermilk and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined, then fold in the egg whites.
Spoon or pour about 1 cup of the batter onto the hot waffle iron. Close the lid. Bake until the waffle is golden brown, about 4-5 minutes. Remove with a fork to a warm plate. Serve at once, or keep warm on a baking rack in a 200° oven. Repeat with the remaining batter.
Top with a topping of your choice. The above picture is with fresh strawberries, but you can use whatever fruit you have on hand or skip the fruit and enjoy.
Mike and I have discovered an easy way to make omelets, especially if you are cooking for a full house, as we often do at The Carriage House inn Bed and Breakfast. We use a waffle iron!
- 2-3 medium eggs (depending on the size of your waffle iron)
- 3 tablespoons whole milk
- 1 tablespoon shredded sharp cheddar cheese
- 1 tablespoon diced red pepper
- 1 tablespoon chopped broccoli
- 1 tablespoon cooked, bulk sausage
- 15 baby spinach leaves cut into small pieces
Preheat waffle iron and spray with cooking spray on both top and bottom. Whisk eggs and milk in a medium bowl. Stir in remaining ingredients. When waffle iron is hot, slowly pour in egg batter. Be careful not to fill up too much. There should be a thin layer of egg batter across the entire surface of the bottom iron. Depending on the depth and size of your waffle iron, you may have a little liquid left over. Makes one omelet. Sprinkle cheese on it after if is removed from the waffle iron.
*You can add any additional ingredients to the omelet that you enjoy eating. We have added diced mushrooms, spinach, diced squash or zucchini, diced asparagus and kale. Based on your dietary guidelines you can add or delete what ever you want.
**We use a large, Belgium waffle iron so we need 3 eggs to make a whole omelet.. We serve each guest one half of the omelet along with two side dishes such as roasted country potatoes and a cucumber-tomato salad dressed in a oil and Balsamic vinegar dressing (shown above).
Your Lynchburg Bed and Breakfast hopes you enjoy this recipe. Check back often for new recipes.
June 2016 has brought a plethora of strawberries to our backyard garden, at The Carriage House Inn Bed and Breakfast! To take advantage of these delicious morsels our signature dish this month is Strawberries and Cream French Toast. The dish is prepared the night before so, making breakfast is easy, just cook and serve. We serve this dish with warm strawberry syrup, because we have plenty of strawberries to make the syrup, but it would be equally delicious with pure maple syrup. If you need a delicious menu item to serve your dad on Father’s Day this just might be it. And if you don’r have a garden with fresh strawberries in your backyard head down to the Lynchburg Community Market, on Wednesday or Saturday morning, to pick up from a local farmer. Of course if you don’t have access to fresh strawberries, store bought ones also work. Enjoy!
For the French Toast:
- 18-20 slices of bread, cubed
- 8 oz cream cheese, cubed
- 2 cups sliced strawberries
- 12 eggs
- 1/3 cup pure maple syrup
- 1 cup milk
- 1 cup cream
Grease a 9×13 baking dish. Arrange half of the bread cubes in the greased baking dish. Sprinkle the cream cheese cubes and strawberry slices evenly over the bread cubes. Top with remaining bread cubes. Beat eggs until light and fluffy. Add maple syrup, milk and cream to eggs, mix well. Pour egg mixture over bread cubes. Press lightly to allow egg mixture to be absorbed by the bread cubes. Cover dish with foil and place in refrigerator at least 8 hours or overnight. Remove dish from refrigerator about 30 minutes prior to baking. Preheat oven to 350 degrees. Bake, covered with foil, for 30 minutes. Remove foil and bake an additional 30 minutes or until fluffy and golden. Allow to sit about 10 minutes before serving. Top with Strawberry Syrup.
**helpful hint: put the cream cheese in the freezer for about 20 minutes before you cube it. It will slice a bit easier and more uniformly.
- 1 cup sugar
- 1 cup water
- 2 Tablespoons corn starch
- 1 cup sliced strawberries
- 1 Tablespoon butter
Cook the sugar, water and cornstarch until thickened. Stir in strawberries and simmer 10 minutes. Add butter and stir until melted. Serve warm over French Toast.
**helpful hint: before combining first 3 ingredients mix cornstarch with about 1-2 Tablespoons of the water and mix until well blended. Add this slurry mixture to sugar and water solution for thickening.
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