Tomato Soup

From the Amana Colony Recipes Cookbook, through Nancy Hicks!

14 quarts sliced tomatoes (I remove the skins)
2 bay leaves
1 bunch parsley
7 medium sized onions, sliced
1 T celery seed
1 t baking soda
1 cup flour
6 tablespoons salt
1/2 tablespoon cayenne pepper
 1 cup sugar

Combine first 6 ingredients and cook until tender.  Make thin paste of  flour with some of the tomato juice.  Add this paste and remaining ingredients to tomatoes on stove.  Cook slowly for 1/2 hour.  Fill sterilized jars and seal. 

To serve, dilute with milk or cream to desired consistency.

Dumplings

2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons shortening, such as Crisco (heaping)
4 tablespoons milk, or more if needed

1.    In a small bowl mix flour salt and baking powder.  Add shortening and work in with your fingers until it is blended and crumbles.

2.    Add milk a little at a time and mix until all flour is incorporated and it forms a soft ball.

3.    Roll on floured waxed paper about 1/8" thick.

4.    Cut in 1 1/2" squares and allow to dry for at least 1 hour.  Turn over and let dry.

Garlic Roasted Cauliflower

This is another one adapted from Ina Garten's barefoot contessa how easy is that?  I found this ridiculously tasty.

1 whole head of garlic, cloves separated
1 head cauliflower, trimmed and cut into florets
4.5 tablespoons olive oil
kosher salt and freshly ground black pepper
1/4 cup minced fresh parsley
3 tablespoons toasted pine nuts
2 tablespoons freshly squeezed lemon juice

Preheat oven to 450.

Add garlic cloves to small pot of boiling water.  Boil cloves for 15 seconds, then drain and peel.  If any cloves are large, cut them in half.

Toss cauliflower and garlic cloves in olive oil, 2 teaspoons salt, and one teaspoon pepper.  Roast in a single layer on a baking tray for 20 minutes.  Scrape cauliflower into large bowl with garlic and pan juices.  Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts, and lemon juice.   Toss well and serve warm.

Easy Chicken Patty Dinner

Garlic and Mint Lamb or Chicken Patties

1 ½ pounds ground chicken (or lamb)

1 small onion, finely chopped

2 tablespoons McCormick Montreal Steak Seasoning

2 teaspoons ground cumin

¼ cup chopped mint leaves

¼ chopped fresh flat-leaf parsley

4 pita breads or flat breads

plain Greek yogurt.

Combine ground chicken with onions, seasoning, cumin, mint, and parsley. Form 8 small patties, 1 inch thick and 2 or 3 inches across. Add patties to hot skillet. Cook 4 minutes on each

Easy Pasta Bolgnese

This recipe, adapted from Barefoot Contessa How Easy Is That?, is not too much harder than browning some meat and opening a jar of sauce.  It taste oh-so-much better than that, though!

2 tablespoons olive oil
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves or so)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wineSt
2, 14 oz cans diced or crushed tomatoes
2 tablespoons tomato paste
1 tablespoon salt
1 1/2 teaspoons pepper
3/4 pound pasta (shells work well)
1/4 teaspoon ground nutmeg
1/4 cup basil leaves, chopped
1/4 cup heavy cream
1/2 cup grated parmesan, plus more for serving

Brown meat in skillet until slightly browned (about 5-7 minutes).  Stir in garlic, red pepper flakes, and oregano (Italian seasoning works, too!).  Cook for another minute or two.  Add 1 cup of wine to the skillet. Stir in tomatoes, tomato paste, salt, and pepper.  Bring to a boil, reduce heat, and simmer 10 minutes.

Meanwhile, bring a large pot of water to boil.  Add salt, oil, and pasta.  Cook according to package directions.

While the pasta cooks, finish the sauce.  Add nutmeg, bail, cream and 1/4 cup wine.  Simmer 10 minutes until thickened.  Stir occasionally.  After pasta is cooked, drain and combine with sauce and Parmesan  Toss well and serve.

Chicken Enchilada Casserole

3 -4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
oregano
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream

Directions:
Place Chicken in large saucepan and cover with water.

Sprinkle in a handful of oregano,add garlic powder and salt.

Boil about 20 minutes and shred from bones.

Save broth.

Mix soups, sour cream & chiles in large pan.

Add only enough broth to slightly thin.

Re-season as needed.

Simmer on low 15 minutes.

Add chicken and diced onion.

In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.

Repeat- Tortillas, sauce and cheese.

Bake in 350 degree oven for 20 minutes.

Red and Napa Cabbage Salad with Apples and Pecans

Trying to figure out what to do with the leftover napa and red cabbage from making Applebee's Asian Chicken Salad, I came across this delicious salad on epicurious.com:
 

2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoon (scant) cayenne pepper

2 tablespoons seasoned rice vinegar*
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil

2 medium unpeeled Braeburn or Fuji apples, quartered, cored, thinly sliced crosswise
2 tablespoons fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 ounces)

Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.
Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.