Autumn Tomato Soup

I love to eat soup on cold, rainy, autumn nights. Specifically tomato soup. It is such a comfort food. I could eat it every week.
This soup was served at a dinner party by a dear (and very talented) friend. I quickly adopted it as my own.
It's like your favorite tomato soup turned up a notch or two. The addition of the vinegar and sugar give it a very subtle, but unique, sweet and sour kick.

Jenny's Tomato Soup
1 T extra virgin olive oil
2 T flour
1 onion, chopped
2-3 ribs celery, chopped
3 carrots, chopped
1 clove garlic, minced
1 bay leaf
1/2 cup tomato paste
16 oz diced tomatoes
24 oz vegetable broth
1/3 cup milk
2 T sugar
2 T apple cider vinegar
salt and pepper to taste

Heat olive oil in a large stock pot. Add flour and cook, whisking constantly, until it just starts to color.
Add the onion, celery, carrots and garlic. Stir occasionally until they cook through (about 5 minutes).
Add the bay leaf and tomato paste. Stir and cook for about 1 minute. Add the diced tomatoes and broth. Simmer and stir occasionally for 10 minutes.
Add the milk.
Working in batches, puree the soup in the blender. Be careful to not fill the blender more than halfway full.
In a separate saucepan, combine the sugar and vinegar over medium heat. Bring to a boil, stirring occasionally, until the vinegar has reduced and the mixture is syrupy. Add to the soup.
Season with salt and pepper.

We served it with Parmesan cheese and our favorite bread sticks (once the dough is made, spread it on a greased baking sheet, top with desired toppings...we like melted butter, kosher salt and rosemary...then cut it into strips with a pizza cutter and bake).

Halloween Tacos

When I saw these cute little tarantulas on Betty Crocker's website, I knew I had to perch them atop our favorite fish tacos.

Fish:
1 1/2 pounds of your favorite fish (we use mahi mahi or tilapia)
1 T olive oil
juice of 3 limes
4 garlic cloves, minced
1 tsp ground cumin

Put the fish in a shallow dish. Combine oil, lime juice, garlic and cumin. Pour over fish and let marinate for 15 minutes, turning over occasionally. Cook on a hot grill or grill pan for about 10 minutes, flipping halfway through, until fish is opaque all the way through. Flake with a fork and set aside until you build your tacos.

Fish Taco Sauce:
1/2 cup sour cream (we use reduced fat)
1/2 cup mayonnaise (we use reduced fat)
juice of 1 lime
1/2 tsp cumin

Combine all ingredients. Add more lime or cumin to taste.

To build tacos:
Tortillas (corn or flour) or Taco Shells
Fish
Fish Taco Sauce
Queso Fresco, crumbled
Fresh salsa or pico de gallo
shredded cabbage
cilantro
Limes for squeezing

We generally use corn or flour tortillas. Our girls requested hard shells tonight. If you are using tortillas, warm them on the grill.
Fill shells or tortillas with fish, then sauce, then cabbage, cheese, salsa and a sprig of cilantro.

Garnish with a spooky tarantula:

Jumbo Olives

For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of fish taco sauce onto top of olive (I spooned a little into a sandwich bag, snipped a tiny bit off the corner and used it to pipe the eyes).

Penne with Asparagus and Pecorino Cheese

I love everything about spring. I love hearing the birds during my morning run. I love seeing the crocus peeking out of the flower beds at my front door. I love not having to bundle up four kids before we can go anywhere.

I love cooking with good, fresh asparagus. It's so nice to watch my girls willingly gobble up a green vegetable!

This pasta dish was universally LOVED at our house. The combination of the zesty lemon, the salty cheese, the garlic and the crisp tender asparagus...so tasty. This will definitely be made again and again.


Penne with Asparagus and Pecorino Cheese
adapted from Cooking Light magazine
Serves 4

8 oz uncooked penne pasta
1 T kosher salt
2 T olive oil
1 lb asparagus, cut into 1-inch pieces
1 cup vegetable broth
1 T grated lemon rind
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh pecorino romano cheese
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 T shaved fresh pecorino romano cheese

Cook pasta in boiling water with 1 T kosher salt according to package directions. Drain.
Heat a large skillet over medium-high heat. Add oil to the pan, swirling to coat. Add asparagus to pan; cook until crisp-tender (about 3 minutes), stirring occasionally. Remove asparagus from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt and pepper; toss well. Serve topped with shaved cheese.

Ristorante della Fontana's Minestrone Soup

Years and years ago, there was a fun Italian restaurant in downtown SLC. They served a seven course Italian dinner, including a Romaine salad you ate with your fingers, a sorbet palate cleanser, pasta, and the tastiest Minestrone soup I've ever had.

I was given this recipe as a newlywed, and was always a bit overwhelmed by the long list of ingredients. This cold winter weather inspired me to cook up a pot.

The long list...well worth it.

1/4 cup olive oil
3 cups diced onion
2 cups diced celery
2 cups diced carrot
1 cup diced tomatoes
1 cup whole, skinned tomatoes
1 cup french style green beans (I used frozen)
1 cup canned kidney beans
3 t salt
1 1/2 t white pepper
1 1/2 t garlic powder
4 T instant beef bouillon
3 T instant chicken bouillon (I substituted both with vegetable bouillon for my sweet husband)
1 1/2 tsp dried basil
2 t dried oregano
7 cups water
1 cup tomato puree
1/2 cup barley
1 cup frozen peas
1 cup canned garbanzo beans
1 cup macaroni, cooked
1 cup chopped spinach (I used frozen)
grated Parmesan cheese

In large, heavy saucepan, heat olive oil. Saute onions, carrots and celery until onions are translucent. Add diced and whole tomatoes, green beans, kidney beans, salt, pepper, garlic powder, bouillon, basil oregano, water, tomato puree and barley. Simmer 45 minutes.
Stir in peas, garbanzo beans, and pasta. Simmer 15 minutes. Add spinach. Serve hot, sprinkled with cheese.

Margherita Pizza on Honey Wheat Dough

Homemade pizza is one of my favorite dinners. We love to make this variety in the fall, when the basil and tomatoes are ripe in our garden. You'll love this dough. The whole wheat flour gives it a great flavor, and the chewy texture......mmmmmmm......

Invest in a pizza stone* and peel. These two tools will help you turn your kitchen into a pizzeria.

Margherita Pizza

one recipe pizza dough (this will make one large, thick crust pizza, or two thin crusts)
1-2 large, garden tomatoes, thinly sliced (we used a delicious Black Krim tomato...grown in our garden, from one of Matt's seedlings)
Fresh Basil (we cut some thinly and cooked it on the pizza, then garnished with fresh leaves after removing it from the oven)
Fresh Mozzarella, sliced as thick as you want it (find it packed in water. We also topped the whole pizza with a little of the shredded variety)
Balsamic Reduction (this stuff is excellent on pastas and veggies as well.)

Honey-Wheat Pizza Dough

from The California Pizza Kitchen Cookbook

1 teaspoon yeast

1/2 cup + 1 teaspoon warm water (105-110 degrees F)

1 cup bread flour (can use all-purpose in a pinch)

1/2 cup whole wheat flour

5 teaspoons honey

1 teaspoon salt

1 tablespoon extra virgin olive oil plus 1 teaspoon for coating
Cornmeal, for dusting

Dissolve the yeast in the water and set aside for 5-10 minutes.

If using an upright mixer, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective (I tripled the recipe to serve a crowd, so I used the dough hook). Add the flours, honey, salt and 1 T olive oil. Mix gradually using the lowest 2 speeds. Mix for 2 to 3 minutes, until the dough is smooth and elastic. If mixing by hand, place the dry ingredients in a 4- to 6- quart mixing bowl. Make a well in the middle and pour in the liquids (reserving the 1 teaspoon olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough. Knead for five minutes. When done, the dough should be slightly tacky (barely beyond sticking to your hands).

Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap. Set aside at room temperature (70-80 degrees F) and allow to rise until double in bulk ; about 1 1/2 to 2 hours.

The dough can be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become. Punch down the dough, re-form a nice round ball and return it to the same bowl. Cover again with clear wrap and place in the refrigerator overnight.

About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into two equal portions. Roll the smaller doughs into round balls on a smooth, clean surface, being sure to seal any holes.

Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with clear plastic wrap. Set aside at room temperature until the dough balls have doubled in size (about two hours).

About one hour before you assemble your pizza, put your stone in the COLD oven and preheat to 400 degrees. If you put your room temperature pizza stone into a hot oven, it will probably crack.

To form the dough, sprinkle flour over a 12-inch by 12-inch smooth surface. Use your hand or a rolling pin to press the dough down, and roll or stretch into a 9-inch circle. Pinch the edges to form a lip. If you are adventurous, you can try the "toss and stretch".

Dust both your pizza stone (it's heating in the oven by now) and your peel with cornmeal.
Put your pizza dough on the peel and pierce all over with a fork (this will prevent those huge bubbles from forming). Shake the dough on the peel back and forth just to make sure that you have enough cornmeal. The dough should slide around on the peel. If you don't have enough cornmeal, the dough will not slide and will be a mess when trying to get it into the oven after you have already put all of the toppings on.

Arrange tomato slices and mozzarella over dough. Slide the pizza onto the stone. Bake for 10-15 minutes, until the crust is done (you may need to use your peel to peek at the underside or rotate) and the cheese just begins to brown. Remove from oven using the peel. Drizzle with balsamic reduction, garnish with fresh basil, cut and ENJOY!

*I use my pizza stone for more than just pizza.

Thai Chicken Pizza

This pizza is incredible. Reminds me of one of my favorite "out-to eat" meals.

Thai Chicken Pizza
From Rachael Ray's Book of 10

1 pizza dough (we used store bought)
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
2 cups (10 oz) shredded Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons Tamari
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons apple cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces

Preheat oven to 425 degrees F.

Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat the grill over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, about 10 seconds. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

You may remember that my sweet husband doesn't eat most meats. We brushed a fillet of smoked salmon with a little of the marinade, grilled it a minute to seal in the flavor, and topped a pizza for him.

Maple Salmon on the Grill

This is one of the easiest and tastiest salmon dishes we make.

Four ingredients total!

3/4 cup real maple syrup
1/4 cup soy sauce
4 (6 oz) salmon fillets
coarsely ground black pepper

Mix syrup and soy sauce in plastic bag. Arrange salmon in marinade making sure all fish is covered. Marinate in fridge, turning periodically, 4-48 hours--the longer the better (I generally start marinating the night before). Before grilling, season generously with pepper.

To marinate more fish, no need to double or triple the recipe, just make enough to cover the fish in proportions of 3 parts maple syrup to 1 part soy sauce.

Sweet Soy-Soaked Salmon

I love Asian inspired fish dishes. If a Salmon recipe includes soy sauce and ginger, I'm sure to love it.
This dish was a great way to get my girls to eat their vegetables. It was our first time trying Broccolini and we loved it. You can eat the whole stalk, it is very tender.

Sweet Soy-Soaked Salmon Fillets Over Noodle-y Veggies
Adapted from "Rachael Ray's Book of 10"

salt
1/2 lb long cut pasta, the thinnest you have on hand
6 tablespoons tamari (dark aged soy sauce)
3-inch piece fresh ginger, peeled and grated (I used the pre-grated Christopher Ranch stuff...about 1 T worth)
juice of 1 lime plus more to taste
1/4 teaspoon red pepper flakes
4 salmon fillets
1 large bundle Broccolini (I found this in my local supermarket labeled as "Asparation")
1 large carrot
4-5 garlic cloves
1 large red bell pepper
4 scallions, trimmed
2 teaspoons sugar
3/4 cup vegetable broth
1 T toasted sesame seeds


Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add in salt and pasta; cook the pasta according to the package directions to al dente. Drain thoroughly.

While the pasta cooks (you don't want it to sit too long after it's drained), in a shallow dish, combine the tamari, ginger, lime juice, and the red pepper flakes. Add the salmon fillets, turn to coat, and marinate for about 5 minutes.

Trim the broccolini ends. Place 2-3 inches of water in a large nonstick skillet; add salt to the water along with the trimmed broccolini; cover with a lid or some aluminum foil and bring up to a bubble; simmer for 4-5 minutes, until tender. Set aside.

While the broccolini is cooking, prepare the rest of the veggies; peel and grate the carrot, finely chop the garlic, seed and thinly slice the red bell pepper. Thinly slice both the white and green parts of the scallions down to the roots and reserve separately.

Return the skillet to the stove over med-high heat and add 2 tablespoons of the vegetable oil.

Remove the salmon fillets from the marinade, reserving the marinade, and add the salmon to the hot skillet. Cook the salmon until it has just cooked through, about 3-4 minutes on each side. Remove the salmon to a plate and cover it with a piece of foil to keep it warm.

Wipe the skillet out and return it to the stove over med-high heat; add the remaining 2 tablespoons of oil; add in the garlic, bell pepper, and grated carrots; cook for about 2 minutes, stirring often.

Add the sugar to the reserved marinade, stir to combine, then add it to the skillet.

Add the cooked broccolini and the vegetable stock, bring the liquid up to a bubble, then let it simmer for 1 minute.

Add the cooked, drained pasta and the scallions; toss to combine; taste for seasoning and add more tamari and lime juice to taste if the flavor is not strong enough for you.

To serve, divide the noodles and veggies among 4 plates; top with the salmon and sprinkle with sesame seeds.

This was the perfect fuel for our Sunday afternoon hike to the falls.

Roasted Salmon with Zucchini and Nutty Couscous

Most evenings at my house go something like this: Starting at 5:00, I become a broken record. "Finish your homework and get the table set before your father gets home. Finish your homework and get the table set before your father gets home. Why isn't the table set? Whose socks are these in the pantry?"
We hear the garage door open and know we have approximately 15 seconds to get something more than a saggy diaper on the baby. The dinner that I hoped to serve by 6:00 starts to trickle to the table around 6:20. How is it that I have such a hard time getting four items to finish at the same time?

Well, tonight was the exception to the rule. Like the dinner of my dreams. I could hear the faint sound of Sam Beam as I worked quietly in the kitchen. Dinner was ready before the garage door opened. The table was set.

And surprise, surprise. All four of my daughters CLEANED THEIR PLATES. (I've mentioned that I have one daughter who is quite vocal in her hatred for any vegetable...only compliments from that girl!)

Roasted Salmon with Zucchini and Nutty Couscous
from Everyday with Rachael Ray magazine
(While I can't watch her, I like most of her recipes. This one was marketed as "dinner in twenty minutes" and it was surprisingly accurate!)

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• Salt and pepper
• 1 cup couscous
• Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds zucchini, thinly sliced crosswise
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted slivered almonds
• 4 lemon wedges

1. Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.

2. Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare (I cooked it a few more minutes.)

3. In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the Parmesan, then flip the zucchini and sprinkle with the remaining Parmesan.

4. Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.

Lime and Honey-Glazed Salmon with Basmati and Broccoli

This salmon dish was a refreshing oasis in a sea of heavy holiday meals.

And clean up was a snap as it all cooked in one skillet.

Adapted From Bon Appetit

INGREDIENTS

1/4 cup fresh lime juice
2 tablespoons finely grated lime peel (I used about 4 limes total)
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (I got enough from one LARGE shallot)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) vegetable broth
4 5- to 6-ounce skinless salmon fillets
1 bunch broccoli, bottom inch trimmed, stalks separated if necessary

PREPARATION

Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccoli in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccoli is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Brown Sugar Mustard Glazed Salmon with Cowboy Potatoes

We tried a new salmon recipe tonight. It was delicious. The glaze is perfectly sweet and tangy. We've been making the potatoes forever and have added more and more veggies over the years.

Salmon
(Adapted slightly from Rachael Ray as the cyclist doesn't particularly like to read recipes. While I took number 3 to our neighbor/bishop/pediatrician for a quick ear infection diagnosis, Seth worked on dinner. I'll tell you how he made it because it was delicious.)
1/3 cup brown sugar
2 1/2 T Dijon mustard
juice of 1/2 lemon
salt and pepper
four (7 oz) salmon fillets

Preheat oven to 400. In small bowl, whisk together brown sugar, mustard, lemon juice and 1/2 t pepper.
Heat large, ovenproof skillet over high heat. Pour in about 1/3 of the sauce and place fish skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from heat, flip salmon and coat with remaining mustard mixture. Transfer skillet to the oven and bake until the glaze caramelizes and fish is cooked through, about 10 minutes.


Cowboy Potatoes
Potatoes, quartered (sometimes we do red, sometimes russet)
Red onion, coarsely chopped
Baby Carrots
Whole mushrooms
olive oil
1 packet Lipton onion soup mix (dry)

Combine all veggies in large bowl. Coat with a couple tablespoons olive oil. Sprinkle with soup mix and stir to coat. Spread evenly onto large rimmed baking sheet. Cook at 450, stirring occasionally, until veggies are tender on the inside and crisp on the outside, about 1 hour.

Orange Peanut Stir-Fry

My family loves this dish. My first born is anti-vegetable (and quite vocal about the issue), but she gobbles this right down...even the mushrooms. My second LOVES veggies and usually sneaks bites of this off her sister's plates.
The flavor combination in the sauce is fabulous, and it's quite healthy.
I don't know that it is technically a stir-fry, but that's what we've always called it.
You can add any protein you'd like. We usually add Yoshida's Salmon.

Peanut Sauce:
1/2 cup creamy peanut butter* (can use low fat)
1/3 cup low sodium soy sauce (can substitute regular)
1/4 cup honey
2 t bottled minced garlic
2 t bottled fresh ginger
1-2 t crushed red pepper flakes (Dustin, remember t=TEAspoon)
zest of one orange (if you don't have a zester or microplane, use the smallest grater you have)
chopped peanuts

about 2 lbs of your favorite vegetables, chopped, sliced, or julienned (think matchsticks)
red onion
red, yellow, orange, or green peppers
broccoli
mushrooms
carrots
snow peas

Cooked noodles (I usually use spaghetti)

Combine sauce ingredients in large saute pan. Cook over low heat until peanut butter melts. Dump veggies in sauce. Stir and cover. Cook until vegetables are crisp-tender. Stir in cooked noodles. Sprinkle with chopped peanuts.

*Speaking of peanut butter, I'd like to thank Lindsey for the "spoonful of pb dipped in plain m&m's" tip. My hips, however, don't thank you.

Ginger Glazed Salmon

I won't get into all the terminology, but the cyclist is a vegetarian who eats milk, eggs, and fish. This has long been one of our favorite fish dishes.

Ginger-Glazed Salmon
4 (6 oz) salmon fillets (about 1-inch thick)
3/4 cup apricot-pineapple preserves
2 T fresh lime juice
1 1/2 T Dijon mustard
2 1/2 t bottled fresh ginger
1 1/2 t minced garlic
1 1/2 t soy sauce
1/4 t each salt and pepper

Preheat oven to 425. Place salmon in 13 by 9 inch pan, coated with cooking spray. Combine remaining ingredients and pour over fish. Bake for 15-20 minutes, or until fish flakes easily with fork. Serve extra sauce over rice or couscous.

Halloween Dinner

We had our creepy Halloween dinner last night. The girls didn't really appreciate the creepiness, but they ate it right up.

I told them the farfalle pasta was bats. And look at that stringy mozzarella...doesn't it look like spider webs?

I've seen these breadstick fingers made before. Mine rose a bit too much in the oven. The girls didn't think they really looked like fingers. I told them they were the fingers of a nine-month pregnant woman who had been walking around a lot in the heat.

If that doesn't scare them, I don't know what will.


Bats and Spiderwebs

1 lb bowtie pasta
2 tsp olive oil
2 garlic clove, minced
2 (28 oz.) can diced or crushed tomatoes
1/2 tsp dried oregano
1/4 tsp sugar
coarse salt
1 lb mozzarella cheese, cut into small cubes
1/2 cup grated Parmesan

Preheat oven to 400. Cook pasta according to package instructions. Drain; set aside.

Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic; saute about one minute. Add tomatoes, oregano and sugar. Bring to a boil, reduce to a simmer; cook, stirring and breaking up tomatoes until slightly thickened, 10-15 minutes. Season with salt.

Add pasta and half the mozzarella; toss to combine. Transfer to a baking dish. Top with remaining mozzarella and Parmesan. Bake until bubbly and top is lightly brown, 10 to 15 minutes.


Fingers

1 T. Yeast
1½ cups warm water
3 cups flour
2 T. sugar
1/2 t. salt
Whole almonds (fingernails)
Dried Rosemary and Coarse Salt (for knuckle hair)

Preheat oven to 350*.
In bowl of electric mixer, combine yeast, water and 1 T sugar. Let sit five minutes. Add remaining sugar, salt and flour. Mix on high for 3 minutes. Rest 10 minutes. Roll out into thin breadsticks. Brush with butter. Cut shallow slices for knuckles. Press almonds on tips. Sprinkle with salt and rosemary. Rest 10 more minutes. Bake 15-20 minutes.

Slow Simmering 3-Bean Soup with Corn Bread

I would call this a cross between chili and soup. I kind of want to make up a cute little hybrid name for it, but Lindsey frowns on that.

The cornbread is moist and just a bit sweet. Perfect with honey.

3 Bean Soup

1 T olive oil
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 red onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
1 can enchilada sauce
1 28 oz can crushed tomatoes in puree (I only had a can of whole tomatoes, so I roughly chopped them up and used them...worked fine)
1-1/2 T oregano
Pepper
Salt
crushed red pepper


In large stock pot, heat olive oil over medium heat. Add onion and saute until translucent, about 5 minutes. Add peppers. Continue to cook until peppers are tender, 5-7 more minutes.

Add enchilada sauce and tomatoes. Simmer 10 minutes. Add beans. Season with oregano, salt, pepper, and red pepper to taste. Keep soup at a low simmer for about an hour.

Serve with a dollop of sour cream and cheddar cheese.


Corn Bread

1 1/2 cups flour
2/3 cup sugar
1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

Preheat oven to 350° F. Grease an 8-inch square baking pan.

Combine flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

Bake for 35 minutes or until wooden pick inserted in center comes out clean.

Serve warm with a drizzle of honey.

Spicy Pumpkin Soup for the Fall Harvest Smackdown

The doctor-in-law invited us to participate in an iron-chef inspired recipe showdown at his place. The cyclist and I were a team. The D-I-L distributed a bag of fresh produce from his garden (think mostly hot peppers and juicy tomatoes). He then revealed the secret ingredient. Fresh pumpkin. I love to bake and I love pumpkin, however, I had never cooked with it. I always use the trusty canned stuff. My eyes have been opened. Have you ever roasted a fresh pumpkin? (Pie or Sugar Pumpkin, not the Jack-o-Lantern variety). Boy does it smell good!

This was the cyclist's entry in "the soup category".*


4 Tbsp unsalted butter

2 medium yellow onions, chopped

2 teaspoons minced garlic

1/4 teaspoon crushed red pepper

2 teaspoons curry powder

1/2 teaspoon ground coriander

pinch cayenne pepper
6 cups of chopped roasted or pumpkin (To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.) 
or 3 (15 oz) cans 100 percent pumpkin
5 cups of vegetable broth
1 cup milk
coarse salt and freshly ground pepper to taste


Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

Add pumpkin and 5 cups of broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. Or use an immersion blender in the soup pot.

With the soup on low heat, slowly add milk while stirring to incorporate. Adjust seasonings to taste. Season with salt and pepper to taste.

*Did I mention he won?

Stay Tuned for more delicious recipes from the Party.

Weekday Tomato Soup

This is a really easy "weekday" soup. Delicious with grilled cheese sandwiches.

1 (32 fluid ounce) container vegetable or chicken broth
1 (14.5 ounce) can diced tomatoes with juice
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup half-and-half
coarse salt and freshly ground pepper to taste
basil pesto (if using store bought, I suggest Buitoni)
Parmesan


Pour broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3.
Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season soup with salt and pepper to taste.
Ladle into bowls, swirl in a spoonful of pesto and sprinkle with Parmesan cheese before serving.

Roasted Zucchini and Tomato Pasta

This is a great pasta dish to make in the late summer, when your garden is full.

2 1/2 pounds zucchini, chopped
1 1/2 pounds tomatoes, chopped
3 garlic cloves, finely chopped
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound linquine
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese, plus more for serving

Preheat oven to 450 degrees. On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 tablespoons oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Add pasta, and cook until al dente according to package directions, about 12 minutes. Drain pasta and transfer to a large bowl.
Remove vegetables from oven and add to pasta. Toss to combine. Add basil and cheese. Toss to combine. Serve immediately.

Fresh Vegetable Risotto

Make sure you have all of your vegetables chopped and ready before you begin. Once you start, you (or your husband) will be stirring constantly for about 25-30 minutes; this is what makes the risotto so creamy.


1 T Olive Oil
2 C sliced fresh mushrooms
1 medium onion, chopped fine
2 garlic cloves, minced
1 C Arborio rice
3 cups vegetable broth or stock
2 C bite size fresh asparagus, broccoli, or a combination
3/4 C chopped tomato
1/4 C shredded carrot (about 1 small carrot)
3/4 C grated mozzarella cheese
3 T fresh grated Parmesan cheese, plus more for serving
3 T snipped fresh basil, plus more for serving

Heat oil over medium heat in a large saucepan. Add the mushrooms, onion, and garlic; cook until onion is tender. Stir in the rice. Cook and stir for 5 minutes.

Meanwhile, in a small saucepan, bring the broth to boiling. Reduce heat. Slowly and carefully add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add 1/2 cup more broth and the asparagus or broccoli to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly until liquid is absorbed. (This should take about 12-15 minutes.)

Stir in remaining broth, the tomato and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in mozzarella, Parmesan, and basil. Serve immediately.


4 Servings

Morgan's Chunky Marinara

This last Christmas, we received a very tasty present. A jar of homemade pasta sauce from my sister-in-law's sister, Morgan. She was generous and shared the recipe with me as well. It's the kind of sauce that makes your kitchen smell wonderful. And it tastes so good, it is hard to not eat it all straight out of the pot.

Thanks Morgan.

Morgan's Chunky Marinara

About 2 T Olive Oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled and finely chopped

1/2 tsp sea salt, plus more for seasoning

1/2 tsp fresh ground pepper, plus more for seasoning

2 (32 oz) cans crushed tomatoes

2 dried bay leaves

Sprig of fresh rosemary

In large pot, heat the olive oil over medium high heat. Add the onions and garlic and saute until onions are tender and translucent, about 10 minutes. Add celery, carrots, salt and pepper. Saute until all vegetables are soft, about 10 more minutes. Add the tomatoes, bay leaves and 1 whole branch of fresh rosemary (the leaves will mostly fall off on their own and you will remove the branch later). Simmer over low heat until sauce thickens a little, about 1 hour. Remove the bay leaves and rosemary branch. Season the sauce with more salt and pepper to taste.