Minestrone Soup

 

Ingredients

• ▢2 tablespoons Love and Lemons
• ▢1 medium yellow onion, diced
• ▢2 medium carrots, chopped
• ▢2 celery ribs, thinly sliced
• ▢1 teaspoon sea salt, plus more to taste
• ▢Freshly ground black pepper
• ▢3 garlic cloves, grated
• ▢1 (28-ounce) can diced tomatoes
• ▢1½ cups cooked white beans or kidney beans, drained and rinsed
• ▢1 cup chopped green beans
• ▢4 cups vegetable broth
• ▢2 bay leaves
• ▢1 teaspoon dried oregano
• ▢1 teaspoon dried thyme
• ▢¾ cup small pasta, elbows, shells, orecchiette
• ▢½ cup chopped fresh parsley
• ▢Red pepper flakes
• ▢Grated Parmesan cheese, optional, for serving

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Instructions

• Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
• Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
• Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
• Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Hamburger Soup

• 2 tablespoons olive or vegetable oil

• 1 pound ground beef (preferably 10 percent fat)

• 1 small onion, diced

• 2 large celery stalks, diced

• 3 large garlic cloves, finely chopped

• 3 tablespoons tomato paste

• 1 (14-ounce) can diced tomatoes

• 3 cups low-sodium beef stock or broth

• 1 ½ teaspoons Italian seasoning

• Salt and black pepper

• 12 ounces russet or Yukon gold potatoes, peeled and cut into ½-inch cubes

• 3 cups chopped mixed vegetables (such as green beans, corn, peas, and carrots), frozen and unthawed

• 2 teaspoons Worcestershire sauce (optional)

• Chopped parsley, for serving (optional)

Preparation:

1. Heat oil in a large Dutch oven over medium-high. Add ground beef, onion, and celery; cook for 5 to 7 minutes until meat is no longer pink and vegetables soften. Stir in garlic and cook for 2 minutes.

2. Add tomato paste and cook for 1 minute. Stir in diced tomatoes, beef stock, Italian seasoning, 1 ½ teaspoons salt, and ¼ teaspoon pepper.

3. Stir in potatoes; bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Add frozen mixed vegetables, ensure they are submerged, partially cover, and simmer for 7 to 10 minutes until tender.

4. Season with Worcestershire sauce and more salt/pepper if desired. Ladle into bowls and top with parsley. 

Pumpkin Cake Roll -- Bluffdale 10th R S

 

Pumpkin Cake Roll
3 eggs                                                                          Frosting
1 cup sugar                                                 1 cup powdered sugar
2/3  c. canned pumpkin                        6 oz. cream cheese, softened
1 t. lemon juice                                        4 T. butter, softened
¾ c. flour                                                     ½ t. vanilla
1 t. baking powder
2 t. cinnamon
1 t. ground ginger
½ t. nutmeg

Beat eggs for 5 minutes on medium speed.  Add sugar slowly.  Stir in pumpkin and
lemon juice.  Mix dry ingredients together and fold into pumpkin mixture.  Pour
mixture into greased 15 x 10 x 1” pan.  Bake at 375 degrees for 15-20 minutes.  Turn
out of the pan onto a kitchen towel sprinkled with powdered sugar.  Roll up and cool in
refrigerator.  When cake has cooled, combine frosting ingredients until smooth.  Unroll
cake and spread frosting to cover.  Roll cake back up with frosting filling inside.  Wrap
cake up in plastic wrap and store in fridge until ready to slice and serve. 

Einkorn Pizza Dough

Einkorn Pizza Dough 

Dutch Oven Bread Pudding (Craig)

1 loaf of Grandma Sycamore white bread
1/3 c. craisins
6 eggs
1 Quart milk
1 1/2 cups sugar
1 c. light cream
1 t. vanilla 

Beat the eggs til frothy, add 1 1/2 c sugar, and slowly add milk and cream.  Then add vanilla at the end.  Pour over the broken bread and 1/3 c. craisins.   Put in 9 x 13 pan and cook for 1 hour at 350 degrees.  Or 12 briquettes on the top and 12 briquettes on the bottom.  Of course, start the briquettes first.  

Eggs, Backed

 

Ingredients

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• 1/2 tablespoon butter
• 2 eggs
• 1/8 teaspoon kosher salt
• fresh ground pepper (to taste)
• your choice of toppings and condiments (optional, to taste, for serving)

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Directions

1. 1. Preheat the oven to 375 degrees F.
2. 2. Add the butter to a small baking dish.
3. 3. Bake the butter until it melts, about 1 minute, then use a brush to spread the butter around the inside of the dish.
4. 4. Crack the eggs into a small bowl and then slowly slide them into the prepared baking dish.
5. 5. Sprinkle the eggs with the salt and the pepper and place the baking dish on a baking sheet.
6. 6. Bake until the egg whites are set and the yolks reach your desired firmness, about 12-15 minutes.
7. 7. Serve with your desired toppings.

Notes

• Heat the oven to 375 degrees F.
• Crack the eggs into a small bowl first.
• Set the baking dish on a baking sheet.
• Whites set in about 12-15 minutes, yolks at the firmness you want.