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

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

Fall Vegetable Oven Hash

I tried this recipe from the Trib and we quite liked it. I served it with quinoa for a main dish.

---

The Healthy Plate: You won’t miss the meat or bread in this vegetable-rich oven hash

By MELISSA D’ARABIAN

Heading into crisper weather, I start to crave the holiday classics that beg to be made this time of year. One of my favorites is stuffing (technically “dressing” since I haven’t stuffed it in the turkey ever since Alton Brown talked me out of it over a decade ago when I read his recipe for roasted turkey). Seasoned cubes of dried bread sauteed with celery, onion, herbs and butter, then baked up to crispy-outside-soft-inside perfection?

Yes, please!

Except... My extended family has three vegetarians and my daughter is gluten-free. So my challenge was how to make a dish that scratches the stuffing itch for them without making it seem like the ugly duckling of the Thanksgiving table. The solution ended up being a roasted vegetable medley that I promise will be the most-requested recipe of your holiday. It is that good, and full of nutrients, too.

To make that happen, I rely on a mix of roasted vegetables for a caramelized sweetness that feels roasty and homey. And I add meaty mushrooms sauteed in garlic and the trifecta of holiday cooking herbs: rosemary, sage and thyme.

A Granny Smith apple cut into tiny cubes brings just enough acid for depth, while a surprise little hero tucked into the recipe — toasted walnuts — adds texture, along with some nice healthy fats to fill up vegetarians who will be skipping the turkey.

Easy, healthy and satisfying. Your healthy or vegan or gluten-free guests will feel satisfied, not sidelined.

—

Veggie oven hash

2 1/2 cups (3/4 pound) cubed butternut squash (1-inch cubes)

Olive oil

Kosher salt and ground black pepper

2 cups (1/3 pound) small cauliflower florets

2 cups (1/3 pound) small broccoli florets

1 medium yellow onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

8 ounces cremini mushrooms, sliced (cut in half if slices are larger than bite-sized)

1 Granny Smith apple, peeled, cored and diced

2 tablespoons chopped fresh thyme

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh sage

1 tablespoon lemon juice

1/2 cup toasted walnuts, roughly chopped

Heat the oven to 400 degrees. Line 2 rimmed baking sheets with kitchen parchment or foil.

Mound the squash on one of the prepared baking sheets then drizzle with about 1 teaspoon of oil. Toss to coat, then season with salt and pepper.

Arrange in an even layer, then roast until tender, 30 to 35 minutes, turning once or twice.

While the squash is roasting, mound the cauliflower and broccoli on the second sheet.

Drizzle them with 2 teaspoons of oil, season with salt and pepper, then arrange in an even layer and roast for 25 minutes, turning halfway through, or until the cauliflower is golden.

All of the vegetables should finish roasting around the same time. Set aside to cool.

Meanwhile, in a large saute pan over medium, heat 1 tablespoon of oil. Add the onion and celery and cook until translucent, about 5 minutes.

Add the garlic and mushrooms, then saute until the mushrooms are starting to get tender, about 7 minutes.

Add the apple, thyme, rosemary and sage, then cook another 5 minutes, or until the mushrooms are tender (but not floppy). Stir in the lemon juice, remove from the heat and transfer to a large bowl.

Add the slightly cooled roasted vegetables and the toasted walnuts.

Stir and adjust seasoning if needed.

Start to finish • 40 minutes

Servings • 8

Nutrition information per serving • 140 calories; 80 calories from fat (57 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 150 mg sodium; 16 g carbohydrate; 4 g fiber; 6 g sugar; 4 g protein.

Sloppy Joes

A recipe from Marian that has always been a family favorite.  Who doesn't like a sloppy joe - and they are so easy to make, too.

Sloppy Joes

 2 lbs. ground beef
1 large onion, chopped
3-4 stalks celery, chopped
1 8-oz can tomato sauce
3/4 bottle ketchup (how much is this when it comes in all sizes? I usually put in 12-16 oz. I think but just go for the consistency you like)
1 Tbsp. sugar
1 Tbsp. Vinegar
Salt & Pepper

Brown beef, onions and celery. Drain off grease.  Add the rest of the ingredients and simmer 1-2 hours.
Serve on hamburger buns.

I think it serves about 8 big buns or 12 smaller ones but that is a guess.