Tomato-Basil Parmesan Soup

This was a recipe in the BYU alumni magazine.  It is made in a crockpot and so easy and good.
It makes 2 quarts.

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp. dried oregano or 1 Tbsp fresh
1 Tbsp dried basil or 1/4 cup fresh
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh, if using dried add those 2 ingredients in the last hour of cooking.) Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About and hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth. Add all back into the slow cooker. Stir and add Parmesan, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

225 calories per 1 cup

Mazurka Bars

Mazurka Bars

This is similar to the wonderful bars at Great Harvest.  You can really use any fruit you have around for the filling. Last time I put in a bag of pie cherries that I had bought from the organic farmer. I often see them with blueberry and raspberry mixed in together. Just put enough on the bottom crust to give good coverage. I don't add any sweetening or liquid. I just pour them on. I also used some crushed up graham cracker in place of some of the flour because we were up at a cabin and I ran out of the regular stuff. It tasted just great. I think I will try some whole wheat flour next time although probably only substituting half so you still have the rich pastry.

This was fun to make with my young grand-daughters. Not many ingredients and they loved patting the dough down into the cake pan.

Apricot Filling

·         8 ounces (about 48 halves) dried apricots

·         1 cup water

·         4 tablespoons sugar

1.      Bring the apricots and the water to a boil, uncovered, in a small, heavy saucepan with a tight cover over high heat. Reduce the heat to low, cover the pan, and simmer until the apricots are very tender, about half an hour, depending on the apricots. The fruit should be very soft and the water should be partially but not completely absorbed.

2.      Press the apricots with a potato masher or stir and mash vigorously with a fork. I used the food processor which worked beautifully. The mixture should be very thick. Add the sugar and stir until it dissolves. Cool to room temperature. If you wish, this filling may be made ahead of time and refrigerated.

Polish Pastry

Different from American pastry. This has a crumbly texture.

·         1 1/4 cups sifted all-purpose flour

·         1/4 teaspoon salt

·         1 cup dark brown sugar, firmly packed

·         6 ounces (1 1/2 sticks) cold butter, cut into 1/2-inch pieces

·         1 3/4 ounces (1/2 cup, firmly packed) shredded coconut (the unsweetened flakes are really good, too)

·         3/4 old fashioned or quick cooking (not "instant") oatmeal

·         2 ounces (generous 1/2 cup) walnuts, cut medium fine

1.      Adjust an oven rack one-third up from the bottom and preheat oven to 325 degrees.

2.      Place the Flour, salt, and sugar in a mixing bowl. With a pastry blender cut in the butter until the mixture resembles coarse meal. Stir in the coconut, oatmeal, and walnuts.

3.      Place half (3 cups) of the mixture in an 7x11-inch pan. Press it evenly with your fingertips. Cover with a piece of wax paper and with the palm of your hand press against the paper to make a smooth, compact layer. Remove the wax paper.

4.      Spread the apricot filling smoothly over the pastry, staying 1/4 to 1/2 inch away from the edges. Sprinkle the remaining pastry evenly over the filling and repeat the directions for covering with wax paper and pressing smooth. Remove the wax paper.

5.      Bake for 60 to 70 minutes until the top is barely semifirm to the touch.

6.      Cool in the pan for 15 minutes or so; be sure to cut around the sides to loosen from the pan before cutting and serving.

Broccoli-Cheese Soup

Broccoli-Cheese Soup

3 C chopped broccoli
2 C chopped celery

Simmer in water until tender and drain

1 1/2 C chopped onion
1/2 C butter

Cook until onion is tender

Into onions , stir in until smooth:

1/2 C flour

Add and cook until thickened:

4 C milk
1 tsp. salt
1 tsp. pepper
drained vegetables

Stir in until melted:

2 C grated Swiss cheese

Potatoes and Peas au Gratin

Potatoes and Peas au Gratin

1 can Cream of Celery soup
1/2 C skim milk
1/2 C fresh or frozen peas
1 pimento, minced
5 C sliced, cooked potatoes (about 4 medium sized)
1 C (1/4 lb.) Shredded sharp cheddar cheese

Combine soup and milk in a saucepan and heat, stirring until blended. Remove from heat, stir in peas and pimento. In a buttered 9-inch square pan alternate layers of sliced potatoes, soup mixture and cheese. Bake in a hot oven (400*) for 35 minutes or until top is golden brown.

Sausage and Egg Casserole

Sausage and Egg Casserole

This is our Christmas breakfast. Put together a day ahead and refrigerate. Can make with chopped ham or bacon.

2-1/2 C milk
3/4 tsp dry mustard
4 eggs, beaten
8 slices bread (cubed)
2 cups grated cheese
1-1/2 lb. sausage (browned)
1 can Cream of Mushroom soup
1/2 C milk

Butter 9 X 13 pan. Add in this order *Do Not Stir*
1. Bread
2. Cheese
3. Sausage

Mix 2-1/2 C milk, mustard and eggs. Pour over other ingredients. Let stand overnight. In morning mix soup with 1/2 C milk. Pour over casserole. Bake 1 and 1/2 hours in 350* oven.

Curried Vegetable and Chickpea Stew

From http://www.thekitchn.com/slow-cooker-recipe-curried-vegetable-and-chickpea-stew-67

From The Kitchn

Curried Vegetable and Chickpea Stew

Serves 8 to 10

Adapted from Cooking Light
1 teaspoon olive oil
1 large onion, diced
2 medium red or yellow potatoes, diced
1 tablespoon kosher salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper, optional
2 cups vegetable broth
2 (15.5-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
1 (10-ounce) bag baby spinach
1 cup coconut milk
Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape up any toasty bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
To the slow cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, pepper, and final teaspoon of salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
Stir in the spinach and coconut milk. Cover with lid for a few more minutes to allow the spinach to wilt. Taste and correct the salt and other seasonings as needed.
Serve on its own or over couscous, Israeli couscous, or orzo pasta.

Recipe Notes:

• Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
• Dutch-oven version: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350°F oven for 45 to 60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach has wilted. Taste and add more seasonings if needed.

Per serving, based on 8 servings. (% daily value)

Calories

321

Fat

10.5 g (16.2%)

Saturated

5.9 g (29.3%)

Carbs

48.9 g (16.3%)

Fiber

13.7 g (54.8%)

Sugars

12.4 g

Protein

13.2 g (26.4%)

Sodium

1220.8 mg (50.9%)

 

Maple Chili from USA Today

Vermont Maple-spiked Chili with Cheddar Stars - Jane and Michael Stern - Chili Nation

This chili is simple and not very hot. Kids like chili with some sweetness and the cut out stars on top make it festive. You can make it ahead or double it. Serve with white rice and corn bread.

1 lb. dried cranberry beans or kidney beans (for speed you can substitute 4 C drained canned beans)
1 C chopped onions
2 garlic cloves, minced
2 Tbsp. vegetable oil
2 lb. ground chuck
1 1/2 tsp black pepper or 1 Tbsp maple pepper
1 1/2 tsp salt
3 Tbsp chili powder
1 tsp. ground allspice
15 oz. can tomato sauce
1/2 c pure maple syrup
12 slices sharp cheddar cheese (2"x2"x 1/4")

Soak the beans overnight; descard any bad beans and stones. Rinse the beans and place in a large pot with fresh water. Cook 1 hour, until tender. Drain and reserve 4 cups of beans.

In a Dutch overn, saute onions and garlic in oil until soft. Add meat, stirring to keep it loose and crumbly, and cook until browned. Drain and descard fat. Add pepper or maple pepper, salt, chili powder, allspice, tomato sauce, maple s;yrup and 2 c water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, for 30 minutes. Add the reserved beans and cook 15 minutes more.

Use a cookie cutter to cut stars from the cheese slices, or cut freehand. To serve, spoon the chili into bowls and top each with 2 or 3 stars.  Makes 10 Cups- serves 6 as main course.

An Italian Dinner

An Italian Dinner

A wonderful Italian dinner starting from homemade noodles complements of Karen Hancock- the Eclectic Epicurean.

Basic Pasta
 2-4 serving                            5-6 servings                       7-8 Servings
1-1/2 C flour                          2-1/4 C flour                      3  C flour
2 eggs                                    3 eggs                                 4 eggs

Note: Because of Utah's dry climate, a few tsp of milk are usually necessary. Never add water, oil, or salt to Italian pasta dough. When making stuffed pasta, add 1 additional tsp milk for every egg.

Hand Method: Mound the flour on the work surface. Make a well in the center. Place the eggs (and the milk if adding) in the mound and beat them with a fork, gradually incorporating the flour into the mixture. When enough glour is incorporated, knead the mixture, pressing against it with the heel of your palm folding it over and turning it again and again. After 8-10 minutes, it should be a smooth, compact, and elastic ball of dough. Pat it into a flattish bunlike shape.

Food Processor Method: Place the eggs and flour in a food processor fitted with the steel blade. Process until the mixture looks like cornmeal; if it is very dry and does not hold together when pinched with your fingers, add milk. Dump the mixture on a clean, dry countertop and form it into a ball.

Both Methods: Cover with a damp cloth and let it rest 15-30 minutes before rolling out.

Rolling out: Cut the ball of pasta into two pieces. Keeping one piece covered, flatten one half by patting between your fingers and palms. When it is about 1/2 inch thick, put it through the pasta machine at the thickest setting (#1); fold in half crosswise, and put it through at the thickest setting again. Run it through the second to thickest setting: fold the irregular side in  and roll through again. Continue rolling on thinner settings until the dough is the thickness you need for the type of pasta you are making.

Canneloni
Basic dough (2-4 servings)
 Bechamel Sauce
Spinach and Cheese Filling
3-4 cups Homemade or jarred (if you must) Italian Tomato Sauce
1/3 C freshly grated Parmesan Cheese
1/4 C Butter

Roll the pasta dough as thin as possible and cut into rectangles 3"x4". Drop into boiling water; let each one cook about 2 minutes then plunge them in cold water and spread them on a dry non-terry towel. When all are cooked, pat dry with another towel.

Butter a 9X13 glass casserole dish. Spread a thin layer of bechamel sauce over the bottom of the casserole dish and drizzle 1 cup of the tomato sauce over the bechamel. Spread each of the pasta rectanles with a thin layer of bechamel, top with about a tablepoonful of filling, leaving a 1/2" border. Roll up tightly, jelly roll style, and place side by side in the prepared dish. Pour enough of the tomato sauce over to completely cover., then cover with the remaining bechamel. Sprinkle with the cheese, and dot with the butter. kBake at 400* for 15 minutes or until bubbly. Allow to sit for 15 minutes, then serve.

Spinach and Cheese Filling
 10 oz. pckg. frozen spinach, thawed
1 tsp butter
1/4 C onion, finely chopped
1 beaten egg
1/4 tsp freshly ground nutmeg
1 C ricotta cheese (not fat-free)
1/4 tsp freshly ground black pepper
1/2 cup freshly grated parmesan cheese
Can add Italian sausage/ground turkey or beef - cooked

Squeeze out all of the liquid out of the spinach and chop fine. In a saucepan, melt the butter and add the onion, ksaute over medium heat until soft. Mix the onion and the spinach. Add the remaining ingredients and mix well.
 Variation: Remove the casing from 4 hot Italian sausges brown in a skillet, breaking up the meat as it cooks. Drain well and stir in the spinach and cheese filling.

Bechamel Sauce
1/4 c butter
3 Tbsp flour
1/4 tsp salt
2 cups milk

Melt the butter in a saucepan; add the flour and salt and whick until smooth. Add the milk, whisking constantly until the sauce is thick.

Italian Stuffed Mushrooms
2 lbs. large mushrooms
2 Tbsp butter or olive oil
4 finely chopped green onions

1 lb. kItalian sausage
1 pkge (5 oz.) stick pepperoni, coarsely chopped
1/2 C ricotta cheese
1 8-oz. pkg. cream cheese
1/4 tsp salt
1/2 tsp Italian Seasoning
1/2 C shredded mozzarella cheese
1/2 C freshly grated Parmesan cheese

Clean the mushrooms thoroughly and remove the stem, set the mushroom caps aside and finely chop the stems. Melt the butter in a large skillet and add the chopped mushroom stems and green onions. Saute until soft, set aside.  Cook the sausage breakin it up until it is cooked through. Pour off all of the grease and add mlusroom onion mixture, cream cheese, salt and Italian Seasoning. Stirring over low heat until the cream cheese is soft, kStir in the mozzarella and Parmessan
Scoop the filling into the mushroom caps. Bake at *350 for 45 minutes or until the mushrooms are cooked through.

Italian Chopped Salad
1 head iceberg lettuce
2 heads romaine
1/2 C cooked and crumbled bacon (can use prosciutto - bake at 400* for 10 minutes until crumbly)
4 Roma tomatoes, chopped
1-1/2 C crumbled Gorgonaola or blue cheese
1/2 red onion, finely chopped
3 avocados, chopped

1/2 batch Restaurant Style Italian Dressing

Chop the lettuce in small pieces and place in a large salad bowl. Stir in all but dressing and avocados. Mix a little of the dressing with the avocados then add with all the dressing into the lettuce.

Restaurant Style Italian Salad Dressing
1-1/2 C white wine vinegar
1 C water
1 C vegetable oil
3/4 cup corn syrup
1-1/2 Tbsp sugar
6 Tbsp Parmesan cheese (cheap stuff is okay for this)
1 pdg (2 oz) dry pectin
2 Tbsp salt
1 Tbsp lemon juice
3 cloves finely chopped garlic
1 tsp. dried parsley
1 tsp. dried oregano
1 tsp. crushed red pepper flakes   
                            
 

High Altitude Baking Tips

Here are some baking tips from the Salt Lake Tribune

To prevent your cake from rising up too high and then exploding and falling.
There is a cookbook just for it - Pie in the Sky:Successful Baking at High Altitude by Susan Purdy.
Here are some of her hints:

Cakes:
These are the most challenging to make at high altitudes, here there is less air pressure. Less pressure means cakes will rise higher - and fall quicker. One of the best things to do is strengthen the batter using one of several ways: reducing the sugar or other sweetener; adding a whole egg or an extra yolk; adding and additional Tbsp or two of flour or other starch; or decreasing the amount of leavening by 1/8-1/4 tsp.

Cookies:
Cookies are not affected by altitude as much as cakes, but the batter can spread too much at certain elevations making these treats thin, tough and crisp. Purdy suggests raising the oven temp15-25 degrees and cutting the baking time if spreading occurs. Cooks can also add a little flour or reduce the sugar to slow the spread. Another option is to reduce the leavening.

Muffins:
For best results fill muffins full instead of 2/3 full. Above 3,000 feet you might need to increase temp and cooking time slightly but do not overbake and make them too dry.

Other Quick Breads:
As altitude increases, baking power or soda should be reduced slighlty. To compensate for dryness that comes at high altitudes, add extra liquid. Using buttermilk or yogurt not only adds flavor and moisture it adds a bit of acidity wyich can help the batter set up more quickly and prevent sunken centers.

Yeast Breads:
With less air pressure pushing down, rising can get a little too enthusiastic, affecting texture and flavor.The remedy is to punch down the dough more often, at least 3 times, and avoid instant yeast which only exacerbates the problem. Refrigerating the dough overnight also helps slow the rising. As elevation rises decrease the amount of sugar in the recipe as it can contribute to the collapse.  Add more salt to improve flavor and slow the growth of yeast.

Egg Whites:
Many recipes call for betaing egg whites until stiff peaks form But Purdy found this to be detrimental at elevations higher than 2,500 feet. She says to stop beating when the whites have soft droopy peaks, when there is still room in the air cells to expand. If whites are beaten to stiff peaks, the air cells have no more room to expand and the cake will collapse when it cools.

Candies:
Altitude adjustments are absolutely necessary when making toffee, peanut brittle and caramels. At sea level, liquid boils at 212 degrees, but it boils at a lower temp the higher the altitude. Test your candy thermometers to determine at what temp liquid boild and adjust the recipe accordingly.

Other tips:
*All-purpose flour is oftenbetter than cake flour because it has a slightly higher protein content.
*Increase salt, extracts  or other flavoring agents, expecially over 7,000 feet, where flavors and aromas are less sharp.
*Have all of the ingredients at room temp before mixing so they blend smoothly
*Most mountain locations have extra-dry air that sucks moisture from baked goods. Cakes and cookies should be stored in airtight containers or covered with plastic as soon as they cool.
*Reducing the sugar by 2 Tbsp for every 1 C called for can help strengthen a cookie or cake batter.
*At elevations higher than 2,500 feet, do not beat egg whites to stiff peaks.
*Avoid quick or rapid-rise yeast. It can make dough rise too quickly affecting flaovr and texture.
*In quick breads use buttermilk or yogut, which can add flavor, moisture and a bit of acidity, which can add can help the batter set up more quickly and prevent sunken centers.