Friday Food

Enjoy!

HEALTHIFIED BROCCOLI CHEDDAR SOUP

This comes from The Food Network. Total Time: 40 min; Prep: 15 min; Cook: 25 min; Yield: 6 servings; Level: Easy

Read more online at http://www.foodnetwork.com/recipes/food-network-kitchens/healthified-broccoli-cheddar-soup-recipe.print.html?oc=linkback

Ingredients

1 bunch broccoli

1 small onion, finely chopped

1 medium red-skinned potato, diced

1/4 cup all-purpose flour

3 cups low-sodium chicken or vegetable broth

1/4 teaspoon freshly grated nutmeg

1 cup grated extra-sharp Cheddar

1 teaspoon Worcestershire sauce

One 12-ounce can fat-free evaporated milk

Kosher salt and freshly ground black pepper

2 scallions, thinly sliced

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Cook's Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.

WHOLE WHEAT NO-KNEAD BREAD

This recipe comes from TheKitchn. I really enjoy TheKitchn's email updates, as well as the updates from its sibling site, Apartment Therapy. If you haven't checked either one out, I highly recommend doing so, and signing up for their email updates. Go ahead, I'll wait...(Taps foot.) Oh, alright, as long as you do check them out.

This recipe makes 1 loaf, and can be viewed online by clicking here.

1 1/2 cups water

1/4 teaspoon active dry or instant yeast

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/4 teaspoons salt

Mix the water and yeast in a large bowl and allow to stand until the yeast is dissolved, about 5 minutes. Add the flour and salt. Stir to form a very wet, shaggy dough. Make sure all the flour has been incorporated; the dough should feel sticky to the touch.

Cover the bowl and set it somewhere warm and away from kitchen traffic for 12 to 18 hours. After rising, the dough can be refrigerated for up to 3 days if you don’t have time to bake it right away.

Turn the dough out onto a lightly floured surface. Dust your hands with flour. Starting with the edge nearest you, lift up the dough and fold it over on itself. Next, pick up the edge furthest from you and fold it over the dough as well. Repeat with the edges to the left and right. The dough should hold together in a neat package. Sprinkle the top generously with flour and cover with a clean cotton dishtowel. Let the dough rise until doubled, about 2 hours (slightly longer if chilled from the fridge).

When you see that the dough has almost finish rising, place a 3 1/2-quart (or larger) Dutch oven or heavy pot with oven-safe lid in the oven and heat the oven to 475°F.

To bake the bread, very carefully remove the pot from the oven with oven mitts and remove the lid. Dust your hands with flour and scoop the dough from the counter. It’s ok if it sticks; a bench scraper can help transfer the dough. Drop the dough seams down into the Dutch oven. Be careful to avoid touching the hot sides of the pot with your hands.

Cover the pot and return it to the oven. Bake for 30 minutes. Remove the lid and continue baking for another 15 to 30 minutes, until the loaf turns a deep golden brown. Don’t be afraid to let it get really deep brown in spots. If you’re unsure if it has finished baking, you can also check that the internal temperature is 200°F on an instant-read thermometer.

Remove the loaf from the Dutch oven with heat-proof spatulas and potholders. Transfer to a wire rack to finish cooling. Wait to slice until the loaf has cooled to room temperature.

Recipe Notes

Try other flours, such as rye and spelt, in place of up to half the all-purpose flour.

CHEESY MEXICAN SKILLET CASSEROLE

This comes from The Baker Chick. While her emailing list one one that I've been on for a relatively short time, I still recommend signing up. This casserole recipe serves 6. Prep Time: 15 minutes; Cook Time: 15 minutes.

To view this online, click here.

Ingredients

2 cups of cooked rice (any variety, quinoa would be great too)

1 medium or large onion, diced

2 bell peppers, diced

1 lb. of ground beef (or turkey)

1- 15 oz can of black beans, rinsed

1-15 oz can of diced tomatoes

1 packet of taco seasoning

1 cup of sour cream or full fat greek yogurt

1 cup of grated cheese, (I used cheddar)

1 jalapeno pepper, sliced (optional)

lime wedges & tortilla chips for serving (optional)

Instructions

Preheat oven to 400F.

In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat.

Sauté the onion and pepper until soft. Add the beef and break apart with a spoon, stirring until browned and cooked through. Add the taco seasoning and stir well to combine.

Add the beans, rice, and tomatoes, and cook for 5 minutes, stirring occasionally. Season with salt & pepper to taste.

Stir in the sour cream and top with the grated cheese and jalapeños. Bake for 10-12 minutes, or until the cheese is melted and golden.

Serve with a squeeze of lime and some tortilla chips on the side.

ITALIAN TOMATO & BREAD SOUP

This comes from another of my favorite emailing lists. (Yes, I do subscribe to a few. I've left some for a variety of reasons; others, like those in today's blog, I've found and stuck with because I like/love them.) This one is from Seattle's Macrina Bakery. I know I've said this before on this blog, but if I'm ever fortunate enough to take a touring-the-U.S. road trip, this is one of the places in Seattle that I'll have to stop in and check out the bakery.

Ingredients

8 medium-sized ripe tomatoes

1/4 cup pure olive oil

3 cloves garlic, crushed and peeled

2 1/2 tbsp coarsely chopped fresh basil

2 tbsp coarsely chopped fresh oregano

4 cups (about 6 oz) day-old white bread, cut into 1-inch cubes

4 cups chicken stock

Extra virgin olive oil, for garnish

Coarse sea salt, for garnish

Preparation

Fill a large saucepan with water and bring it to a boil over high heat. Place a handful of ice cubes in a medium bowl and fill it halfway with cold water; this will be an ice bath to “shock,” or stop, the cooking of the tomatoes after they are blanched.

Cut a 1-inch X at the base of each tomato, then remove the top core. Gently drop the tomatoes into the boiling water and bring the water back up to a boil. Cook until the skin at the X in the base of the tomatoes peels away easily. This might take only a few seconds or possibly up to a few minutes, depending on the tomatoes’ ripeness (the riper they are, the more quickly their skins will loosen). With a slotted spoon, lift the tomatoes out and place them into the cold-water bath. Cool for 10 minutes.

Remove the skins from the tomatoes and discard. Halve the tomatoes and discard the seeds. Coarsely chop the tomatoes into 1/2-inch pieces and put in a medium bowl. Set aside.

Pour the pure olive oil into a medium soup pot over low heat. When the oil is warm, add the crushed garlic. Cook gently for 1 minute (avoid burning the garlic), then add the basil and oregano and cook, stirring, for another minute. Add the bread cubes and toss so they absorb the oil and herbs. Increase the heat to medium-low and cook for 10 minutes, tossing regularly to lightly brown the bread cubes. Add the tomatoes and increase the heat to medium, releasing their juices. Simmer for 10 minutes.

Add the chicken stock and bring the soup back to a simmer, cooking for about 20 minutes to slightly reduce the stock and develop flavor. This is a typical rustic soup, so there is no need to puree, but do use a potato masher or slotted spoon to break up any large chunks. Ladle your bread soup into a shallow soup bowl and top it with a drizzle of extra virgin olive oil and a sprinkle of coarse sea salt.

VEGAN PUMPKIN RISOTTO

I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

EASY ITALIAN FRITTATA

I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”

Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.

To view this online, click here.

Ingredients

3 tablespoons olive oil

1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)

1 medium onion, thinly sliced

1 medium red bell pepper, cored, seed and chopped

1 small zucchini, trimmed, halved lengthwise and sliced

Salt and freshly ground black pepper

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

6 large eggs

1/3 cup pitted, chopped black olives, such as kalamata (optional)

1/4 cup grated Parmesan cheese

1/3 cup shredded Fontina cheese

2 tablespoons chopped parsley, for garnish

Directions

Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.

In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.

Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.

Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.

Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.