Dinner

Homemade Soup, Bread and Red Wine :)

Wow, the split pea soup tonight turned out really really good. Thick, smoky and very filling. It was so easy too—just throw everything in the pot together and let it simmer for 2 hours! That’s it! I also baked some basic half-whole-wheat rolls that were delicious smeared with a little promise light. Again, I stress, it was SO EASY! The rolls took 1 hour to do…start to finish, including rising! And they rose up nice and high, too! I had a glass of red wine as well, which made dinner even more enjoyable. Now I’m off to Ryan’s apartment where we might just end up watching another movie on the couch. Last night when we were at the frozen yogurt place he bought a container of the “Snickers” flavor (again–80 cal/8 ounces!) to keep in the freezer for when I want some…..might be tonight! 🙂

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This dinner (without a glass of wine) was about 500 calories. With my wine it was 600.

Have a wonderful friday night!

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10 Comments

  • Reply
    Alicia
    January 5, 2008 at 12:07 am

    Hi Jenna,

    Just want to comment that I love reading your blog and to keep up the good work! 😛

    I have to say that your bf is soooo sweet! And the frozen yoghurt sounds amazing.

  • Reply
    jenna
    January 5, 2008 at 12:43 am

    Thanks, Alicia! He is sweet…I’m a lucky girl! 🙂

  • Reply
    Susan Barnes
    January 5, 2008 at 1:54 am

    Those rolls look great and simple! What type/amount of yeast did you use? Do you think its possible to use all whole wheat bread? Hope you enjoy your movie!!

  • Reply
    jenna
    January 5, 2008 at 1:59 am

    Susan,

    I used just regular dry yeast that comes in the little packets the store. I’ve been on the hunt for fresh cakes of yeast but so far have not come in contact with them!! I didnt use the “rapid” rise yeast this time just the regular kind. I do think its possible for you to use all whole wheat flour but the rolls might be a little heavier/denser. Before doing that I might try to use all White Whole Wheat flour because then they would be nice and fluffy and light. I would have used white whole wheat (all, not a combo) but made this at my parent’s house and all they had was regular wheat flour and regular white flour. So I did a combo. I think they would have worked best with White Whole Wheat though and when I make them again that’s what I will use. They turned out GREAT though and I will be eating them for the rest of the week…split for sandwiches and of course with soups. I’m freezing the leftovers! 🙂

  • Reply
    Kristie
    January 5, 2008 at 5:32 am

    Hey Jenna, I was just wondering if you had an idea of what could be added to the soup you made tonight if someone didn’t like ham — the soup looks delicious, and I figure the ham probably gave it a lot of its flavor so I figure something needs to replace it instead of just leaving it out 🙂

  • Reply
    jess
    January 5, 2008 at 5:48 am

    Hey Jenna! Hope your weekend is fab. Quick question about the rolls recipe (make that a few, haha): what kind of milk do you use? and why use milk at all? also, what do you do with the 1/2 cup of flour that you save in step 2 (or 3, can’t remember)? Thanks!
    Also, your tip of the week is perfect timing- I definately have some foccacia that’s in need of freezing 😉 What’s the most effective way to thaw frozen bread? Thanks again for everything- RELAX before school and work start up again, you’ve definately earned it!
    -jess

  • Reply
    jenna
    January 5, 2008 at 1:33 pm

    You caught me!!! I totally forgot to add that when I was writing the recipe…I did now though so look at the recipe for an update!!! You add it after the first rise, before you shape the rolls. I like to use milk in this recipe because I think it makes the rolls lighter and fluffier but you could def. use water. It might just be a denser roll. I used 2% milk because that’s all my parent’s had in their fridge but if I were to make it again I would use skim. And about the bread….just take out what you want, put it in a plastic baggie and set it in the fridge maybe the night before. It will be nice and thawed out by morning–or you could just take it straight out of the freezer and pop it in the toaster. I like to thaw it out in the fridge first though 🙂

  • Reply
    jenna
    January 5, 2008 at 1:35 pm

    Kristie-

    If you were a vegetarian or just didn’t like ham, I would just leave the ham out completely! Yes , a lot of favor DOES come from that ham bone but the soup would still be good without it. Also, you might want to use the ham bone just not cut off the meat at the end. Take out the bone/meat and throw it away…that way the soup would still have flavor but no ham would be in the soup! I’m sure it would be just as good without it though…maybe a little more salt at the end?

  • Reply
    Julia
    January 5, 2008 at 6:32 pm

    oooh, what is/where is that place with the fro yo??? I have an addiction… I dont care if it’s a million miles away, I want to know. LOL!

    Anyway, everything looks delicious! 🙂 keep up the healthy attitude!

  • Reply
    jenna
    January 6, 2008 at 1:59 am

    Julia,

    the fro yo place is called “D’lites” and I think its a florida chain….everyone should take a vacation to tampa and I will give you a grand tour and we can end the tour there and get ice cream!! haha!

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