Here are today's six recipes to start your week off. Enjoy!
FRAGRANT FRENCH ONION SOUP
From that infamous long-since-forgotten-emailing-list. For several years, I'd been on several recipe emailing lists where people shared their favorite recipes with others. While I kind-of miss those days, since list-members would become friendly, and know that Sue would always post holiday recipes, while John posted what he was fixing for Sunday dinner...This recipe starts off, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup." Makes 4 servings
2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
VEGETABLE POT PIE
This comes from Delish. It begins, “Making from-scratch pot pie may seem fussy, but using store-bought puff pastry cuts the cooking time in half.” Total Time: 40 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4.
To view this online, click here.
Ingredients
2 tbsp. unsalted butter
1 tbsp. fresh thyme, chopped
2 garlic cloves, minced
1 leek, cut into 1/2" pieces
2 large carrots, chopped
kosher salt
Black pepper
1/4 c. all-purpose flour
1 1/2 c. vegetable broth
3/4 c. whole milk
2 c. frozen peas
8 oz. Mushrooms, sliced
1 russet potato, diced
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tbsp. water
Directions
Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter and cook thyme, garlic, leeks, and carrots. Cook until vegetables soften, about 5 minutes. Generously season with salt and pepper. Add flour and continuously whisk until golden and well incorporated. Add vegetable broth and milk alternatively, whisking until mixture is smooth.
Bring pot to a boil and add peas, mushrooms, and potatoes. Cook 10 to 15 minutes until mixture begins to thicken. Transfer to a pie or casserole dish.
Carefully roll out puff pastry with rolling pin to smooth any creases. (If pastry cracks, dab with a little water and roll to keep together.) Lay pastry over dish and trim any excess dough. Tuck pastry into filling and cover completely. Cut steam vents in top of pastry with a sharp knife. Brush all over with egg wash.
Place baking dish on a baking sheet and bake until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Serve immediately.
SMOKEY BLACK BEAN STEW
This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”
To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil
1 onion, diced
1 carrot, sliced
2 15-ounce cans drained black beans
1 28-ounce can diced tomates
1 1/2 cups vegetable broth
1 cup sliced roasted red pepper
1 Tablespoon minced canned chipotle pepper in adobo sauce
1 teaspoon cumin
salt and pepper
Zest of 1 orange
1 tablespoon fresh thyme
diced avocado
Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.
GREENS QUICHE
This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, "The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, 'Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes.' Nixon says, 'I developed this recipe to save a bunch of greens that were languishing in my fridge. It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?'" Time: 1 hour 15 minutes; makes 6 servings
To view this online, go to http://cooking.nytimes.com/recipes/1015471-greens-quiche.
Ingredients
1 pound extra-firm tofu
1/4 cup nutritional yeast
1/4 cup cornstarch
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon onion powder (granulated)
1 teaspoon garlic powder (granulated)
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 cups chopped greens
Preparation
Preheat oven to 350 degrees.
Grease a shallow 9-inch pie dish and set aside.
Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.
Mix in greens, and transfer batter to a pie dish.
Using a spatula, spread the mixture around so it’s even and tight.
Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).
Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
Tip: Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.
SWEET POTATO & BLACK BEAN ENCHILADAS
This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)
To view this online, click here.
Sauce
1 15-oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish
Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free
FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS
This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6
Ingredients:
4 Roma tomatoes
3/4 cup olive oil
Kosher Salt
Freshly Ground Pepper
10 garlic cloves
1 medium yellow onion, diced
2 red bell peppers, diced
1 celery rib, diced
1-1/2 Tbsp ground cumin
1-1/2 Tbsp ground coriander seeds
1-1/2 cups French green lentils*
8 to 10 cups vegetable stock
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme, chopped
*Available in specialty shops and some supermarkets.
Preparation:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.
Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.
Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.
Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.
Showing posts with label Fragrant French Onion Soup. Show all posts
Showing posts with label Fragrant French Onion Soup. Show all posts
Monday, April 18, 2016
Wednesday, June 10, 2015
Wednesday Recipes
Here are today's offerings. Enjoy!
PESTO PASTA SALAD
This comes from Kathy Kingsley, About.com's American Food expert. She writes, "Pesto and pasta have a natural affinity for one another, making it a classic combination first in Italy and now in America. Traditionally it is made with basil, although you can use a mixture of other herbs such as parsley, as given here. If you are running short on time, pesto is also available ready-made in some large supermarkets. Look for it near the fresh pasta or in produce section." Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound fusilli (spiral-shaped) pasta
2 cups fresh cherry tomatoes, halved
1 1/2 cups small bocconcini (marinated mozzarella balls), optional and halved if desired
1 cup diced yellow bell pepper
1 cup sliced black olives
Basil Pesto
1 cup packed fresh basil leaves
1/2 cup packed fresh Italian (flat-leaf) parsley
1/4 cup grated Romano or Parmesan cheese
1/2 cup olive oil
1/4 cup walnut pieces
1 medium clove garlic, crushed and peeled
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preparation
Bring a large pot of lightly salted water to a boil. Add the pasta, stir well, and cook according to the package directions until al dente. Drain the pasta, rinse under cold running water, and then drain again. Transfer to a large serving bowl.
To make the pesto: In a blender or a food processor, combine the basil, parsley, Romano, olive oil, walnuts, garlic, salt, and pepper. Blend or process until smooth.
Add the tomatoes, mozzarella, bell pepper, and olives to the pasta, and toss to mix.
Scrape the pesto into the bowl with the pasta and toss to mix and coat. Garnish with fresh basil leaves. Serve right away at room temperature.
Recipe Notes
• The pesto can be made ahead and refrigerated in an airtight container for up to 1 week. Let it come to room temperature before using. It may also be frozen. If you plan on freezing the pesto, leave out the garlic and then stir it in just before using.
• Cooked pasta will absorb all of the dressing in a salad very quickly, so be sure to put the two together just before you're going to serve it. Or, reserve some of the dressing to add to the salad just before serving.
• Other than pasta, pesto is great on pizza, stirred into minestrone soup, as a sandwich spread, or used as a topping for grilled steaks, chicken or fish, such as salmon.
• You can easily turn this pesto pasta into a main-dish salad by adding some sliced cooked chicken, grilled shrimp, chopped steak, or cubes of ham. Other tasty additions might be drained canned chick peas or white beans.
MEATBALL SUBS
This comes from Rachael Ray of The Food Network's 30 Minute Meals. Total Time: 52 min; Prep: 20 min; Cook: 32 min; Yield: 4 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/meatball-subs-recipe.print.html?oc=linkback
Ingredients
Meatballs:
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
5 Minute Marinara Sauce:
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows
Oven Fries:
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper
Directions
5 Minute Marinara Sauce:
Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.
Oven Fries:
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup: 1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
FRAGRANT FRENCH ONION SOUP
From another forgotten emailing list. It starts off, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup." Makes 4 servings
2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
ORANGE AND PEAR SALAD
This comes from FamilyTime's newsletter. This one starts off, “A tasty treat! Fresh, seasonal fruit tastes great in this salad, dressed with a honeyed plain yogurt dressing.” Serves 4. Prep Time: 20; Cook Time: 5 minutes.
To view this online, click here.
Ingredients
2 oranges
2 medium pears, cored and sliced
1/2 cup lowfat yogurt
1 tablespoon honey
4 cups mixed salad greens, torn
1/4 cup chopped pecans, chopped
Directions
Grate 1/4 tsp. zest from one oranged; set aside. Cut peel from oranges; then working over a bowl to catch juices, cut oranges into sections. Remove and set aside 1 Tbs. Of juice from the bowl. Add pears to bowl and toss lightly to mix.
For dressing, combine reserved orange zest and juice, the yogurt and honey. In a 6 1/2 cup bow, place greens. Arrange orange and pear slices over greens, then pour dressing over all.
Toss lightly to mix; then sprinkle with chopped pecans.
PESTO PASTA SALAD
This comes from Kathy Kingsley, About.com's American Food expert. She writes, "Pesto and pasta have a natural affinity for one another, making it a classic combination first in Italy and now in America. Traditionally it is made with basil, although you can use a mixture of other herbs such as parsley, as given here. If you are running short on time, pesto is also available ready-made in some large supermarkets. Look for it near the fresh pasta or in produce section." Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound fusilli (spiral-shaped) pasta
2 cups fresh cherry tomatoes, halved
1 1/2 cups small bocconcini (marinated mozzarella balls), optional and halved if desired
1 cup diced yellow bell pepper
1 cup sliced black olives
Basil Pesto
1 cup packed fresh basil leaves
1/2 cup packed fresh Italian (flat-leaf) parsley
1/4 cup grated Romano or Parmesan cheese
1/2 cup olive oil
1/4 cup walnut pieces
1 medium clove garlic, crushed and peeled
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preparation
Bring a large pot of lightly salted water to a boil. Add the pasta, stir well, and cook according to the package directions until al dente. Drain the pasta, rinse under cold running water, and then drain again. Transfer to a large serving bowl.
To make the pesto: In a blender or a food processor, combine the basil, parsley, Romano, olive oil, walnuts, garlic, salt, and pepper. Blend or process until smooth.
Add the tomatoes, mozzarella, bell pepper, and olives to the pasta, and toss to mix.
Scrape the pesto into the bowl with the pasta and toss to mix and coat. Garnish with fresh basil leaves. Serve right away at room temperature.
Recipe Notes
• The pesto can be made ahead and refrigerated in an airtight container for up to 1 week. Let it come to room temperature before using. It may also be frozen. If you plan on freezing the pesto, leave out the garlic and then stir it in just before using.
• Cooked pasta will absorb all of the dressing in a salad very quickly, so be sure to put the two together just before you're going to serve it. Or, reserve some of the dressing to add to the salad just before serving.
• Other than pasta, pesto is great on pizza, stirred into minestrone soup, as a sandwich spread, or used as a topping for grilled steaks, chicken or fish, such as salmon.
• You can easily turn this pesto pasta into a main-dish salad by adding some sliced cooked chicken, grilled shrimp, chopped steak, or cubes of ham. Other tasty additions might be drained canned chick peas or white beans.
MEATBALL SUBS
This comes from Rachael Ray of The Food Network's 30 Minute Meals. Total Time: 52 min; Prep: 20 min; Cook: 32 min; Yield: 4 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/meatball-subs-recipe.print.html?oc=linkback
Ingredients
Meatballs:
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
5 Minute Marinara Sauce:
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows
Oven Fries:
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper
Directions
5 Minute Marinara Sauce:
Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.
Oven Fries:
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup: 1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
FRAGRANT FRENCH ONION SOUP
From another forgotten emailing list. It starts off, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup." Makes 4 servings
2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
ORANGE AND PEAR SALAD
This comes from FamilyTime's newsletter. This one starts off, “A tasty treat! Fresh, seasonal fruit tastes great in this salad, dressed with a honeyed plain yogurt dressing.” Serves 4. Prep Time: 20; Cook Time: 5 minutes.
To view this online, click here.
Ingredients
2 oranges
2 medium pears, cored and sliced
1/2 cup lowfat yogurt
1 tablespoon honey
4 cups mixed salad greens, torn
1/4 cup chopped pecans, chopped
Directions
Grate 1/4 tsp. zest from one oranged; set aside. Cut peel from oranges; then working over a bowl to catch juices, cut oranges into sections. Remove and set aside 1 Tbs. Of juice from the bowl. Add pears to bowl and toss lightly to mix.
For dressing, combine reserved orange zest and juice, the yogurt and honey. In a 6 1/2 cup bow, place greens. Arrange orange and pear slices over greens, then pour dressing over all.
Toss lightly to mix; then sprinkle with chopped pecans.
Wednesday, January 14, 2015
Wednesday Food
Here are your Wednesday recipes. Enjoy!
ORANGE AND PEAR SALAD
This comes from FamilyTime's newsletter. This one starts off, “A tasty treat! Fresh, seasonal fruit tastes great in this salad, dressed with a honeyed plain yogurt dressing.” Serves 4. Prep Time: 20; Cook Time: 5 minutes.
To view this online, click here.
Ingredients
2 oranges
2 medium pears, cored and sliced
1/2 cup lowfat yogurt
1 tablespoon honey
4 cups mixed salad greens, torn
1/4 cup chopped pecans, chopped
Directions
Grate 1/4 tsp. zest from one oranged; set aside. Cut peel from oranges; then working over a bowl to catch juices, cut oranges into sections. Remove and set aside 1 Tbs. Of juice from the bowl. Add pears to bowl and toss lightly to mix.
For dressing, combine reserved orange zest and juice, the yogurt and honey. In a 6 1/2 cup bow, place greens. Arrange orange and pear slices over greens, then pour dressing over all.
Toss lightly to mix; then sprinkle with chopped pecans.
SOUTHWESTERN CHICKEN SALAD
Yield: 6 servings
View recipe: http://diabeticgourmet.com/recipes/html/908.shtml
Source: 200 Healthy Recipes in 30 Minutes or Less!
http://diabeticgourmet.com/book_archive/details/74.shtml
Ingredients
Salad:
1 cup cooked corn kernels
1 cup diced tomatoes
1 cup green peas, frozen and thawed
1/2 cup each sliced red and green pepper
1/3 cup canned black beans, drained
2 cups cooked, cubed chicken breast
Dressing:
1 tablespoon olive oil
1/4 cup lime juice
2 teaspoons cumin
1 tablespoon chopped cilantro
2 teaspoons chili powder
1 teaspoon oregano
Directions
Combine all salad ingredients. In a blender or food processor, blend all dressing ingredients. Toss the dressing with the salad and serve.
Nutritional Information Per Serving: Calories: 181; Protein: 17 g; Fat: 6 g; Sodium: 94 mg; Cholesterol: 42 mg ; Dietary Fiber: 4 g; Sugars: 4 g; Carbohydrates: 16 g; Exchanges: 2 Very Lean Meat, 1 Starch, 1/2 Monounsaturated Fat
LEMON TART
This comes from Rebecca Franklin, About.com's French Food expert. She writes, "This is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A little dollop of Chantilly cream served with the dessert makes the ideal treat." Prep Time: 120 minutes; Cook Time: 45 minutes; Total Time: 165 minutesTo view this online, click here.Ingredients
Pastry:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons cold butter
3 tablespoons cold water
Lemon Filling:
8 tablespoons butter
1/4 cup crème fraiche or sour cream
2 eggs
3 egg yolks
2/3 cup fresh lemon juice
2/3 cup granulated sugar
4 teaspoons lemon zest
Preparation
In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
In a double boiler or a medium size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes. Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.
Pour the lemon filling into the prepared pastry and bake it for 25 to 30 minutes, until it turns golden brown and the filling is set.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving.
This lemon tart recipe makes 8 to 10 servings.
VANILLA CHANTILLY CREAM
This is also from Rebecca Franklin, and goes with the Lemon Tart recipe above. She writes, "A good Chantilly cream recipe is essential to every French kitchen. Rich whipped cream infused with vanilla extract is a classic embellishment to French pastry, Génoise cakes, and tarts." Prep Time: 5 minutes; Total Time: 5 minutes
To view this online, click here.
Ingredients
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Preparation
In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture. Chill any unused Chantilly cream.
Makes enough cream for one average-size cake or pastry recipe.
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup: 1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
FRAGRANT FRENCH ONION SOUP
From another forgotten emailing list. It starts off, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup." Makes 4 servings
2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
ORANGE AND PEAR SALAD
This comes from FamilyTime's newsletter. This one starts off, “A tasty treat! Fresh, seasonal fruit tastes great in this salad, dressed with a honeyed plain yogurt dressing.” Serves 4. Prep Time: 20; Cook Time: 5 minutes.
To view this online, click here.
Ingredients
2 oranges
2 medium pears, cored and sliced
1/2 cup lowfat yogurt
1 tablespoon honey
4 cups mixed salad greens, torn
1/4 cup chopped pecans, chopped
Directions
Grate 1/4 tsp. zest from one oranged; set aside. Cut peel from oranges; then working over a bowl to catch juices, cut oranges into sections. Remove and set aside 1 Tbs. Of juice from the bowl. Add pears to bowl and toss lightly to mix.
For dressing, combine reserved orange zest and juice, the yogurt and honey. In a 6 1/2 cup bow, place greens. Arrange orange and pear slices over greens, then pour dressing over all.
Toss lightly to mix; then sprinkle with chopped pecans.
SOUTHWESTERN CHICKEN SALAD
Yield: 6 servings
View recipe: http://diabeticgourmet.com/recipes/html/908.shtml
Source: 200 Healthy Recipes in 30 Minutes or Less!
http://diabeticgourmet.com/book_archive/details/74.shtml
Ingredients
Salad:
1 cup cooked corn kernels
1 cup diced tomatoes
1 cup green peas, frozen and thawed
1/2 cup each sliced red and green pepper
1/3 cup canned black beans, drained
2 cups cooked, cubed chicken breast
Dressing:
1 tablespoon olive oil
1/4 cup lime juice
2 teaspoons cumin
1 tablespoon chopped cilantro
2 teaspoons chili powder
1 teaspoon oregano
Directions
Combine all salad ingredients. In a blender or food processor, blend all dressing ingredients. Toss the dressing with the salad and serve.
Nutritional Information Per Serving: Calories: 181; Protein: 17 g; Fat: 6 g; Sodium: 94 mg; Cholesterol: 42 mg ; Dietary Fiber: 4 g; Sugars: 4 g; Carbohydrates: 16 g; Exchanges: 2 Very Lean Meat, 1 Starch, 1/2 Monounsaturated Fat
LEMON TART
This comes from Rebecca Franklin, About.com's French Food expert. She writes, "This is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A little dollop of Chantilly cream served with the dessert makes the ideal treat." Prep Time: 120 minutes; Cook Time: 45 minutes; Total Time: 165 minutesTo view this online, click here.Ingredients
Pastry:
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons cold butter
3 tablespoons cold water
Lemon Filling:
8 tablespoons butter
1/4 cup crème fraiche or sour cream
2 eggs
3 egg yolks
2/3 cup fresh lemon juice
2/3 cup granulated sugar
4 teaspoons lemon zest
Preparation
In a small bowl, mix together the flour, sugar, and salt. Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible. Sprinkle the cold water onto the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
Preheat an oven to 375F. Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan. Fit the circle into the bottom and up the sides of the pan. Line the line the dough with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and bake the shell for an additional 5 minutes. Set aside the pastry shell, still in the tart pan, to cool.
In a double boiler or a medium size saucepan set a large pan of simmering water, stir together 8 tablespoons butter and the crème fraiche. Once this mixture is thoroughly combined, set it aside.
In a separate pan set over the double boiler, whisk together the eggs, egg yolks, and sugar. Stir the lemon juice into the mixture and cook, stirring constantly for 3 minutes. Add the lemon zest and butter-crème fraiche mixture to the eggs and cook, stirring constantly for 3 minutes.
Pour the lemon filling into the prepared pastry and bake it for 25 to 30 minutes, until it turns golden brown and the filling is set.
Allow the tart to cool in the pan on a wire rack for 15 minutes. Serve at room temperature, or chill in the refrigerator before serving.
This lemon tart recipe makes 8 to 10 servings.
VANILLA CHANTILLY CREAM
This is also from Rebecca Franklin, and goes with the Lemon Tart recipe above. She writes, "A good Chantilly cream recipe is essential to every French kitchen. Rich whipped cream infused with vanilla extract is a classic embellishment to French pastry, Génoise cakes, and tarts." Prep Time: 5 minutes; Total Time: 5 minutes
To view this online, click here.
Ingredients
2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Preparation
In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture. Chill any unused Chantilly cream.
Makes enough cream for one average-size cake or pastry recipe.
'CHICKEN' AND DUMPLINGS
From a long-since-forgotten emailing list. Makes 6 to 8 servings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup: 1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
Combine the dry ingredients for the dumplings in a bowl.
Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.
Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
FRAGRANT FRENCH ONION SOUP
From another forgotten emailing list. It starts off, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup." Makes 4 servings
2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
Tuesday, March 25, 2014
Soup And Bread
Yesterday was rainy, and this morning, after the rain ended (with the possibility of more to come this afternoon), the weather is on the cool side. (Well, cool for Florida.) Seems like the perfect day for homemade soup and bread.
Soups can be intimidating for those who've never made homemade soup; then again, so can homemade bread. But both are really relatively easy to make. Here are a few offerings that would taste great any time - especially on a rainy, snowy or otherwise cool day. Enjoy!
PUMPKIN SOUP RECIPE
From About.com's British and Irish Food blog. Elaine Lemm, who writes the blog, wrote, "This lovely recipe from Simon Hopkinson's book, Vegetarian Option, 1 is a cross somewhere between a baked pumpkin and a pumpkin soup. Simon first encountered the recipe in the seminal book, Great Chefs of France and over the years has adapted it to a more manageable recipe for the home-cook...This Pumpkin Soup recipe is perfect for an autumn or winter supper, great for Halloween and for Bonfire Night it is perfect." Actually, it's perfect anytime, as far as I'm concerned.
Prep Time: 15 minutes; Cook Time: 2 hours; Total Time: 2 hours, 15 minutes
Ingredients:
3 1/2 - 4 1/2 lb pumpkin
1 3/4 cups heavy cream
1 garlic clove, peeled and chopped
Salt and freshly ground pepper
5 1/4 oz Gruyere or Beaufort cheese, freshly grated
Preparation:
Preheat the oven to 395°F.
Cut off the top quarter of the pumpkin to make a lid and set aside. Scoop out the seeds and stringy membrane using a spoon.
Heat the cream with the garlic and seasoning almost to a simmer, then take off the heat, cover and leave to infuse for 20 minutes.
Strain the infused cream into the pumpkin cavity. Mix in the cheese, put the lid on and place in a roasting tin. Bake for 1 1/2 - 2 hours until the pumpkin flesh is tender when pierced with a fork and the outer skin of the pumpkin is nicely burnished; you may want to turn the heat down slightly if the skin is becoming too brown.
To serve, with a spoon, scoop a good layer of the pumpkin flesh inside the cavity into the hot cream and cheese and stir taking care to not pierce the outer skin.
Serves 4
Recipe Courtesy of Quadrille Books from Simon Hopkinson's Book - Vegetarian Option
CREAMY FRENCH LENTIL & HAM SOUP
This is from Macrina Bakery's email list. If you're not on their email list, you're missing out on some great recipes!
Ingredients
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into
1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation
Serves 4
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste.
POTATO AND ONION SOUP
From Roadfood.com . The recipe starts off with, "Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip."
Recipe Source: Harry Caray's; Preparation Time: 5 minutes; Cook Time: 30 minutes; Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft. Add the onions to the stock pot and simmer for an additional 15 minutes. Salt and pepper the soup to taste.
Sprinkle with the Parmesan cheese on top and serve.
CARROT AND ZUCCHINI SOUP
From About.com's low fat cooking blog. Fiona Haynes, who writes the low fat cooking blog, writes, "Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread."
Cook Time: 30 minutes
Ingredients:
2 tsp olive oil
1 medium onion, finely chopped
1-lb carrots, peeled and sliced
1-lb zucchini, unpeeled and sliced
2 tsp curry powder
3 1/2 cups fat-free, low-sodium chicken broth
1/4 cup freshly chopped parsley
Preparation:
Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder. Stir for 1-2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley. Transfer soup to a blender and blend until smooth, working in two batches.
Makes 6 servings.
Per Serving: Calories 81, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 65mg, Carbohydrate 13.4g, Fiber 4g, Protein 2.8g
FRAGRANT FRENCH ONION SOUP
Really not sure where this came from. The recipe starts off with, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup."
Ingredients
2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons
Preparation:
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
Makes 4 servings
BASIC ROLLS
YIELD: About 30 rolls.
From one of my favorite cooking shows, Breaking Bread with Father Dominic. It's no longer on the air (that I can find, anyway), but his cookbooks are still for sale.
Ingredients:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
Directions:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
CINNAMON SWIRL BREAD
YIELD: 2 loaves.
Another recipe from Breaking Bread with Father Dominic.
Ingredients:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
Directions:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Soups can be intimidating for those who've never made homemade soup; then again, so can homemade bread. But both are really relatively easy to make. Here are a few offerings that would taste great any time - especially on a rainy, snowy or otherwise cool day. Enjoy!
PUMPKIN SOUP RECIPE
From About.com's British and Irish Food blog. Elaine Lemm, who writes the blog, wrote, "This lovely recipe from Simon Hopkinson's book, Vegetarian Option, 1 is a cross somewhere between a baked pumpkin and a pumpkin soup. Simon first encountered the recipe in the seminal book, Great Chefs of France and over the years has adapted it to a more manageable recipe for the home-cook...This Pumpkin Soup recipe is perfect for an autumn or winter supper, great for Halloween and for Bonfire Night it is perfect." Actually, it's perfect anytime, as far as I'm concerned.
Prep Time: 15 minutes; Cook Time: 2 hours; Total Time: 2 hours, 15 minutes
Ingredients:
3 1/2 - 4 1/2 lb pumpkin
1 3/4 cups heavy cream
1 garlic clove, peeled and chopped
Salt and freshly ground pepper
5 1/4 oz Gruyere or Beaufort cheese, freshly grated
Preparation:
Preheat the oven to 395°F.
Cut off the top quarter of the pumpkin to make a lid and set aside. Scoop out the seeds and stringy membrane using a spoon.
Heat the cream with the garlic and seasoning almost to a simmer, then take off the heat, cover and leave to infuse for 20 minutes.
Strain the infused cream into the pumpkin cavity. Mix in the cheese, put the lid on and place in a roasting tin. Bake for 1 1/2 - 2 hours until the pumpkin flesh is tender when pierced with a fork and the outer skin of the pumpkin is nicely burnished; you may want to turn the heat down slightly if the skin is becoming too brown.
To serve, with a spoon, scoop a good layer of the pumpkin flesh inside the cavity into the hot cream and cheese and stir taking care to not pierce the outer skin.
Serves 4
Recipe Courtesy of Quadrille Books from Simon Hopkinson's Book - Vegetarian Option
CREAMY FRENCH LENTIL & HAM SOUP
This is from Macrina Bakery's email list. If you're not on their email list, you're missing out on some great recipes!
Ingredients
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into
1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation
Serves 4
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste.
POTATO AND ONION SOUP
From Roadfood.com . The recipe starts off with, "Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip."
Recipe Source: Harry Caray's; Preparation Time: 5 minutes; Cook Time: 30 minutes; Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft. Add the onions to the stock pot and simmer for an additional 15 minutes. Salt and pepper the soup to taste.
Sprinkle with the Parmesan cheese on top and serve.
CARROT AND ZUCCHINI SOUP
From About.com's low fat cooking blog. Fiona Haynes, who writes the low fat cooking blog, writes, "Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread."
Cook Time: 30 minutes
Ingredients:
2 tsp olive oil
1 medium onion, finely chopped
1-lb carrots, peeled and sliced
1-lb zucchini, unpeeled and sliced
2 tsp curry powder
3 1/2 cups fat-free, low-sodium chicken broth
1/4 cup freshly chopped parsley
Preparation:
Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder. Stir for 1-2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley. Transfer soup to a blender and blend until smooth, working in two batches.
Makes 6 servings.
Per Serving: Calories 81, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 65mg, Carbohydrate 13.4g, Fiber 4g, Protein 2.8g
FRAGRANT FRENCH ONION SOUP
Really not sure where this came from. The recipe starts off with, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup."
Ingredients
2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons
Preparation:
Heat the oil or water in a large saucepan over medium heat.
Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
Serve in individual bowls topped with the French bread or croutons.
Makes 4 servings
BASIC ROLLS
YIELD: About 30 rolls.
From one of my favorite cooking shows, Breaking Bread with Father Dominic. It's no longer on the air (that I can find, anyway), but his cookbooks are still for sale.
Ingredients:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
Directions:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
CINNAMON SWIRL BREAD
YIELD: 2 loaves.
Another recipe from Breaking Bread with Father Dominic.
Ingredients:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
Directions:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
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