Umbrian Vegetable Soup



This recipe courtesy of the Huffington Post


1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil, plus more for drizzling

2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)

1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas

1⁄2 small head frisée, leaves cut into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste

Freshly grated Grana Padano or Parmesan, for serving

1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.

2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.

SERVES 12

Low Carb - Parmesan Garlic Crackers

1/2 cup almond flour, 2 ounces
1/4 cup parmesan cheese, 1 ounce
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.

Bake at 325º about 20 minutes, or until evenly golden brown. They will be crisper if they are not lighter in the center than around the outside edge. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes about 20 crackers

Per 2 Crackers: 48 Calories; 4g Fat; 3g Protein; 1g Carbohydrate; 1.5g Dietary Fiber; .5g Net Carbs

“OLIVE GARDEN” TOMATO/BASIL CROSTINI

2 6″ Boboli bread shells or Similar Italian flat bread

2 Tbsp Ex-virgin olive oil with 1 Tbsp Minced Garlic - Mix and set aside

2 Tbsp Fresh parmesan -- grated
1 1/2 c TOMATO/BASIL TOPPING

Tomato/Basil Topping:

1 1/2 c Roma tomatoes – seeded & diced
1 Tbsp Fresh basil -- chopped
1 Tbsp Extra virgin olive oil
1/4 tsp Salt

Preheat oven to 400 degrees. Line a sheet pan or cookie sheet with foil. Lay bread on pan and dribble 2 Tbsp garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crispie or dried. Cut the Boboli into 6 wedges or 2x2″ squares.

Remove to a serving plate and cover, generously, with a cold tomato/basil topping, serve immediately.

TOPPING-Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in a colander or strainer to eliminate excess liquid.

Asparagus au Gratin

1 pound trimmed asparagus spears, fresh or frozen
salt and pepper
8 ounces sliced mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cup milk
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese

PREPARATION:
Heat warming drawer or preheat oven to 225°. Put asparagus in a pan large enough to hold them lying flat. Pour enough boiling water in the pan to cover asparagus; add salt, to taste. Cover and simmer gently for 10 to 15 minutes, or until tender.

Lift asparagus out carefully with a spatula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in warming drawer or in a 225° degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender.

Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.

In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste. Return sauce to heat; simmer for 2
minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle
with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed
asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce
with cheese is browned.
Serves 4

Impossible Brunch Pie

1 package frozen broccoli -- cooked and drained OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese - creamed
1/2 cup Bisquick. baking mix
1/4 cup butter - melted
2 eggs
1 tomato - thinly sliced
1/4 cup Parmesan cheese - grated

Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes. 6-8 servings.

Italian Wedding Soup

1 pound extra−lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach − packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4−inch balls and set aside.

In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a
slow boil for 10 minutes or until pasta is al dente. Serve hot with Parmesan cheese sprinkled on top.

MK's Home Made Mac n Cheese

My family begs for this frequently so I decided to put it on 'paper' as its just been in my head for all these years!

This makes a 9x13 panful and serves 3 hungry guys and me for one meal.

6 cups cooked elbow macaroni - (3 cups dry yeilds 6 cups cooked)

In a medium mixing bowl add:

1/2 cup parmesan cheese

1/3 cup flour

2 cups each of the following cheeses, cubed about 1/2" cubes: sharp cheddar, monteray jack and mozzarella

1 cup cubed swiss cheese

Coat the cheese cubes well and in your 9x13 lightly greased pan layer cooked macaroni and cheese cube mix ending with macaroni.

Pour in milk until it is visible through the macaronis. Do not add too much but do check it while it is cooking to be sure it does not dry out.

In a bowl or ziplock baggie, crush ritz or club crackers to equal about 2 cups. Add 1/3 cup melted butter and stir well, with your hand sprinkle the cracker/butter mix over the top of the macaroni, cover with foil and bake at 350 degrees for about 20-30 min, checking it about half way through. If it is getting dry you can add a little more milk but be sure that everything is well heated and the cheeses are melted.

When the cheeses are well melted, uncover and turn on the broiler for about 3 min or so to brown the cracker / butter topping slightly. Watch this carefully while the broiler is on as it will burn fast.

Remove from oven and let sit for about 3 min to let the cheese set up. Cut into squares and serve with a large spatula.

Chicago Style Pizza

DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.

Recipe ~ Baked Potato Soup

3 T butter
1/3 c flour

Melt butter over medium heat in a heavy saucepan. Add flour and stir with wire whisk rapidly till well mixed. Turn heat down slightly and slowly add 1 can of evaporated milk making a thick white sauce. (This MUST be evaporated milk or it will separate and look curdled)

Continue to stir and add 1 can of water. Keep heat high enough to cook the sauce so it thickens. Make sure it gets very thick. This will take time and patience and lots of stirring so you do not have a lumpy soup!

Once it is a thick consistancy, similar to a thick gravy, add:
a 1/2" 'slab' of Velveeta cheese
1 T Parmesan cheese
a scant 1/8 tsp of garlic salt
1 T of brown spicy mustard
3 T bacon bits

Stir till cheese is melted. Add bite sized peeled chunks of left over baked potatoes. Very well baked ones with lots of flavor are best. Cover and put in oven on very low or in a crock pot on low. Heat for about an hour till potatoes are thoroughly heated.

Serve with chunks of cheddar cheese or any favorite cheese on top.

This is enough for generous portions for 4 people.