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ZUPPA TOSCANA SOUP (From myrecipes.com) 10-2-21 Top of page
1 lb. Italian sausage (spicy)
4-6 russet potatoes, cut into bite-sized
cubes
1 onion, chopped
2 tbsps. garlic, minced
32 oz. chicken broth
1/2 bunch kale (or swiss chard),
destemmed and cut/torn into bite-sized pieces
1 cup heavy whipping cream
2 tbsps. flour
salt and pepper to taste
cayenne pepper to taste
1/4 cup bacon, cooked and chopped
Brown sausage links in a sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: Mix flour into cream removing lumps. Add cream and kale to the crock pot, stir. Cook on high 30 minutes or until broth thickens slightly. Add salt, pepper, and cayenne to taste. Top with bacon immediately before serving.
DAD'S SLOPPY JOES 10-2-21
1 1/2 lbs. ground beef
1 can chicken gumbo soup
1 tsp. dry minced onion
1 tsp. garlic powder
1-2 tbsp. yellow mustard
1/4-1/2 cup ketchup
salt and pepper, to taste
In a dutch oven, brown hamburger. Drain. Add remaining ingredients. Cook until heated through. Serve on hamburger buns.
CABBAGE ROLLS (From myrecipes.com) 10-2-21
12 large green cabbage leaves
3 cups chopped onion
1/2 cup uncooked instant rice
1/2 lb. lean ground pork
1/2 lb. 50%-less-fat pork breakfast
sausage
1/4 tsp. freshly ground black pepper
1 (14.4 oz.) can shredded sauerkraut,
rinsed and drained
1/2 tsp. caraway seeds
Cooking spray
2 cups low-sodium tomato juice
2 tbsps. light brown sugar
3 tbsps. tomato paste
Cook cabbage leaves in boiling water 3 to 4 minutes or just until tender. Drain. Heat a large nonstick skillet over medium-high heat. Add onion; sauté 5 to 7 minutes or until tender. Remove pan from heat; stir in rice. Cool 15 minutes. Combine rice mixture, pork, sausage, and pepper. Spoon about 1/4 cup mixture into center of 1 cabbage leaf. Fold in edges of leaves. Starting at stem end, roll up jelly-roll fashion. Repeat procedure with remaining leaves and filling. Combine sauerkraut and caraway seeds. Spoon half of sauerkraut mixture into a 4-quart electric slow cooker coated with cooking spray. Top with half of cabbage rolls, seam sides down. Repeat layers with remaining sauerkraut mixture and cabbage rolls. Combine tomato juice, brown sugar, and tomato paste, stirring with a whisk. Pour tomato juice mixture over cabbage rolls. Cover and cook on low for 6 hours. Serve rolls with sauerkraut mixture.
ROASTED VEGETABLE LASAGNA (From thekitchn.com) 10-2-21
1 1/2 lbs. eggplant, unpeeled, sliced
lengthwise 1/4-inch thick
3/4 lb. zucchini, unpeeled, sliced
lengthwise 1/4-inch thick
2/3 cup good olive oil
1 tbsp. dried oregano
Kosher salt and freshly ground
black pepper
1 tbsp. minced garlic (3 cloves)
10 oz. lasagna noodles, such as
De Cecco
16 oz. fresh whole-milk ricotta
8 oz. creamy garlic-and-herb goat
cheese, at room temperature
2 extra-large eggs, lightly beaten
1/2 cup chopped fresh basil leaves,
lightly packed
1 cup freshly grated Parmesan cheese,
divided
4 1/2 cups good bottled marinara
sauce, such as Rao's (40 oz.)
1 lb. lightly salted fresh mozzarella,
very thinly sliced
Preheat the oven to 375°. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano, 1 tbsp. salt, and 1 1/2 tsps. pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350°. Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140°. One at a time, place the noodles in the water and soak them for 15 minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again. Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 tsps. salt, and 3/4 tsp. pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed. Spread 1 cup of the marinara in a 9×13×2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot. Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.
WARM WHITE BEAN SALAD WITH SMOKED TROUT (From myrecipes.com) 10-9-21 Top of page
1/2 lb. Great Northern or other
small dried white beans, sorted and rinsed
2 oz. (thick slices) pancetta or
bacon, chopped
1 clove garlic, minced
1 (large) carrot, cut into 1/2-inch
dice
1 tsp. rosemary, finely chopped
1/4 cup plus 1 tbsp. extra-virgin
olive oil
1 1/2 tbsps. lemon juice, freshly
squeezed
salt
freshly ground black pepper
5 oz. skinless smoked trout or
1 jar imported Italian tuna in olive oil, flesh flaked (Smoked trout);
drained and flaked(Italian tuna)
2 tbsps. flat-leaf parsley, chopped
To quick-soak the beans, put them in the pressure cooker and cover with 3 inches of water. Cover and bring to high pressure. Turn off the heat and let the pressure release naturally, about 5 minutes. Uncover and let cool, about 20 minutes. Drain and rinse the beans. Return them to the pressure cooker. Add the pancetta, garlic, carrot, rosemary and 1 tbsp. of the olive oil. Add 3 cups of water and bring to a boil. Cover and close the pressure cooker according to the manufacturer's instructions. Cook over very low heat, maintaining high pressure for 7 minutes. Let the pressure release naturally, then uncover and drain the beans. Transfer the beans to a large, wide bowl or deep platter. Add the lemon juice and remaining 1/4 cup of olive oil and season with salt and pepper. Arrange the trout on top, sprinkle with the parsley and serve right away or at room temperature.
HEARTY BANANA OAT FLAPJACKS 10-9-21
2 large ripe bananas, peeled and
sliced
1 tbsp. sugar
1 cup flour
1/2 cup oats, quick or old fashioned
(uncooked)
1 tbsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup skim milk
1 egg, lightly beaten
2 tbsps. vegetable oil
maple syrup, bananas and pecans,
optional for toppings
In a medium bowl, combine banana slices and sugar. Stir to coat slices. Set aside. In a large bowl, combine dry ingredients. Mix well. In a medium bowl, combine wet ingredients. Add to dry ingredients and stir until combined. Do not overmix. Heat griddle over medium high heat to 375°. Lightly grease griddle. For each flapjack, use scant 1/4 cup batter. Top each flapjack with banana slices. Flip flapjack so banana is on the bottom. The bananas will caramelize. Remove from pan and place on plate, banana side up. Top with more sliced bananas, maple syrup and pecans if desired.
CALABRIAN RICOTTA BALLS IN TOMATO SAUCE WITH PASTA (From the-pasta-project.com) 10-9-21
For the ricotta balls:
1 lb. ricotta, cow or sheep
5-6 oz. bread crumbs
1 oz. Parmigiano Reggiano
1 oz. Pecorino cheese
2 eggs beaten
1-2 garlic cloves peeled and finely
chopped
1 handful fresh parsley finely
chopped
For tomato sauce
1.3 lbs. tomato passata or half
cherry tomatoes and half passata, cut the cherry tomatoes into halves or
quarters
2 garlic cloves peeled
salt for pasta and to taste
freshly ground black pepper, to
taste
Pasta
14 oz. short mafaldine/mafalde pasta or fusilli, penne, paccheri
If using stale bread slices remove
the crusts and blend in a food processor to make breadcrumbs. Drain the
ricotta well and then put it in a bowl and mash with a fork. Add the grated
cheese and the breadcrumbs. Mix well. Add the eggs, garlic and chopped
parsley mix again until you have a soft homogeneous dough. If it seems
dry add a little milk. If it seems too wet, add more breadcrumbs. Form
the dough into balls. The size depends on preference. Ours were about the
size of a golf ball. Cook the garlic cloves in olive oil until they
start to soften. Add the halved cherry tomatoes. Turn down the heat and
simmer until they are soft too. Add the passata and continue simmering
for 10 minutes. Add salt and pepper to taste. While the sauce is simmering
put a pot of water on to boil for the pasta. Add salt once it starts to
boil and bring to the boil again. Cook the pasta al dente according to
the instructions on the packet. When the pasta is ready drain it and put
it back into the pot. Add some tomato sauce to the pasta and mix well.
While the pasta is cooking add
the ricotta balls to the tomato sauce. After 5 minutes turn them gently
and continue for another 5-10 minutes. Plate the cooked pasta that you
have mixed with some tomato sauce. Put 2-3 ricotta balls onto the pasta
with some more tomato sauce. Serve immediately with more grated cheese
if required. If your ricotta still has a lot of liquid after draining,
you can dry it out by squeezing it in a fine tea towel.
CREAMY CHICKEN CRESCENTS (Doug's variation, From tasteofhome.com) 10-16-21 Top of page
1 tube refrigerator crescent rolls
2 tbsps. cream cheese, softened
1 cup chicken, cooked and shredded
1/2 cup shredded cheddar cheese,
divided
2/3 cup condensed cream of chicken
soup, undiluted
1/2 cup milk
Separate crescent dough into 8 triangles. Combine cream cheese with the chicken. Spread 2 tbsps. cream cheese mixture on the wide end of each triangle. Roll up and place on ungreased baking sheet and bake at 375° for 18-20 minutes. Bake with point side down until golden brown. In a saucepan, combine soup, milk and remaining cheese. Cook through until cheese is melted. Serve over crescents.
CREAMY CHICKEN CRESCENTS (From tasteofhome.com) 10-16-21
1 tube (8 ounces) refrigerated crescent
rolls
1 cup shredded cooked chicken
1/2 cup shredded cheddar cheese,
divided
2/3 cup condensed cream of chicken
soup, undiluted
1/2 cup milk
Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375° for 18-20 minutes or until golden brown. Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.
AUTUMN PUMPKIN CHILI (From tasteofhome.com) 10-23-21 Top of page
1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tbsp. canola oil
1 garlic clove, minced
1 lb. ground turkey
1 can (15 oz.) solid-pack pumpkin
1 can (14-1/2 oz.) diced tomatoes,
undrained
4 1/2 tsps. chili powder
1/4 tsp. salt
1/4 tsp. pepper
Optional toppings: Shredded cheddar
cheese, sour cream, corn chips and sliced green onions
In a large skillet, saute onion and the green and yellow peppers in oil until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, salt and pepper. Cover and cook on low for 7-9 hours. If desired, serve with toppings.
CAULIFLOWER SOUP (From tasteofhome.com) 10-23-21
1 medium head cauliflower, broken
into florets
1 medium carrot, shredded
1/4 cup chopped celery
2 1/2 cups water
2 tsps. chicken bouillon or 1 vegetable
bouillon cube
3 tbsps. butter
3 tbsps. all-purpose flour
3/4 tsp. salt
1/8 tsp. pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 tsp. hot pepper sauce,
optional
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
APPLE CRISP BARS (From bettycrocker.com) 10-23-21
Filling
5 cups coarsely chopped, peeled
Granny Smith apples (5 medium)
1/2 cup sugar
3 tbsps. all-purpose flour
Topping
1 pouch (17.5 oz. each) Betty Crocker™
oatmeal cookie mix
1/2 cup cold butter
4 oz. (from 8-oz package) cold
cream cheese
Heat oven to 375°. Spray bottom and sides of 13x9" pan with cooking spray. In large bowl, mix Crust ingredients with spoon until soft dough forms. Pat in bottom of pan. Bake 12 to 15 minutes or until golden brown. In medium bowl, toss filling ingredients. Spread on baked crust. In medium bowl, place remaining cookie mix pouch. Cut in cold butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Sprinkle over apples. Bake 32 to 37 minutes or until topping is golden brown and apples are tender when poked with tip of sharp knife. Remove from oven to cooling rack. Cool completely, about 2 hours. Cut into 4 rows by 3 rows.
ACORN CANDY COOKIES (From allrecipes.com) 10-23-21
1 tbsp. prepared chocolate frosting
24 milk chocolate candy kisses
(such as Hershey's Kisses®), unwrapped
24 mini vanilla wafer cookies (such
as Nilla®)
24 butterscotch chips
Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.
APPLE TURNOVER (From allrecipes.com) 10-23-21
1 lb. prepared pie dough, cut into
4 pieces
2 large green apples, peeled and
cored
2 tbsps. butter
1/4 tsp. salt
1/4 cup white sugar
2 tbsps. brown sugar
1 1/2 tsps. ground cinnamon, or
to taste
1 tsp. water, or more if needed,
optional
1 egg
2 tsps. milk
1 tsp. white sugar, or as needed,
divided
Line a baking sheet with a silicone mat or parchment paper. Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks. Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool. Preheat oven to 400°. Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips. Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust. Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet. Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 tsp. white sugar. Cut 3 small vent holes in the top of each pie. Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
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