a little of each

A family's cookbook

Creamy Carrot Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:21 pm
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Adapted from a Stoneyfield Farm Yogurt recipe.

 

Ingredients

2 Tbl olive oil

2 garlic cloves, chopped

¾ cup onion, diced

1 Tbl ginger, peeled and grated

3 cups carrots, peeled and chopped

4 cups vegetable stock

2 Tbl rice

1 cup plain lowfat yogurt

2/3 Tbl cornstarch

salt and pepper to taste

 

Directions

Using a small stock pot, heat olive oil over medium-high heat. Once hot, add ginger, onions and garlic and sauté until onions begin to soften. Add carrots, stock and rice, and simmer for 30 minutes or until carrots break apart easily. Using a blender or food processor, puree the soup until smooth or only partially, depending on your preference. Return the soup to the pot, and heat over medium heat. In a small bowl, combine yogurt and cornstarch and blend until well-mixed. Stir this mixture into the soup, being careful not to bring the soup back to a boil. Season with salt and pepper, and garnish with a dollop of plain yogurt.

 

Yellow Squash Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:16 pm
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Adapted from “Weight Watcher’s” recipe. Serves four.

This is cheap, quick, and healthy. Oh, and it’s really tasty!  I didn’t puree the soup however, as I like my soups with a little more substance to them, and I recommend this recipe that way.

Ingredients

1 Tbl butter

1 ½ lbs fresh yellow squash, sliced and quartered

1 cup Vidalia onion, chopped or a few shallots, diced

1 (14.5 oz) can chicken broth

½ cup milk

1 ½ tsp chopped fresh thyme

½ tsp salt

¼ tsp pepper

2 Tbl freshly grated Parmesan cheese

Directions

Melt the butter in a large pot over medium heat; add squash and onion. Cover and cook 13 minutes or until vegetables are very tender. Transfer squash mixture to a food processor; puree until smooth. Return squash mixture to saucepan. Stir in broth and next four ingredients; cook, uncovered, over low heat until thoroughly heated. Serve one cup of soup with fresh Parmesan sprinkled on top.

 

Tomato, Dill and White Cheddar Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:11 pm
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Serves six

We prefer this soup only partially blended.

 

Ingredients

2 Tbl olive oil

3 cups chopped leeks

4 (28 oz) cans diced tomatoes with juices

4 ½ cups chicken broth

6 Tbl chopped fresh dill or 2 Tbl dried

¼ tsp cayenne pepper

½ cup light sour cream

4 oz chilled sharp white cheddar

 

Directions

Heat oil in large pot over medium heat. Add leeks and sauté until tender, about six minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to a boil. Reduce heat and simmer uncovered until tomatoes are very soft, about 20 minutes. Working in batches, puree soup in a processor until smooth. Return to pot. Bring to a simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream. Garnish with cheese and dill.

 

Mushroom Artichoke Soup

Filed under: Soups and Salads — alittlemoreofeach @ 7:55 pm
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Adapted from a Better Homes and Gardens recipe. Makes ten servings.

This vegetarian soup is surprisingly hearty. Adam and Jenn substituted baby portabellas for the shitake.

Ingredients

1 lb. fresh brown mushrooms, sliced

1 lb. fresh shiitake mushrooms, stemmed and sliced

1 cup thinly sliced shallots

2 large carrots, sliced

¼ cup butter

3 Tbl all-purpose flour

½ tsp dried thyme, crushed

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

¼ tsp crushed red pepper (optional)

2 14-oz. can chicken broth

2 14-oz. cans artichoke hearts, drained and quartered

¼ cup oil-packed dried tomatoes, drained and chopped

1 bay leaf

1 cup half-and-half or light cream

green onions, cut in thin strips

Directions

In a 6-quart Dutch oven cook mushrooms, shallots and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, salt, black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly. Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions.

 

Brunch Casserole January 9, 2013

Filed under: Breakfast — alittlemoreofeach @ 3:45 pm
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14 slices white bread, cubed
2 ½ cups sharp cheddar cheese, shredded
1 lb sausage, sautéed until cooked
1 lb bacon, fried crisp and crumbled, mixed with the sausage
9 eggs
4 cups milk
1 tsp dry mustard
½ tsp Worcestershire sauce

Grease bottom of an 11 x 14 baking dish. Place half of the bread cubes in dish. Add half of the cheese and all of the bacon and sausage mixture. Then add remaining bread and cheese. Beat eggs and add to them the milk, mustard and Worcestershire sauce. Pour egg mixture over ingredients in the baking dish. Cover and refrigerate overnight. In the morning, let dish sit at room temperature for a bit to bring the temperature up and then bake it uncovered at 325 for 45 minutes or until it is brown and bubbly.

 

Puffed Apple Pancake

Filed under: Breakfast — alittlemoreofeach @ 3:45 pm
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1 cup whole milk
4 large eggs
½ cup sugar
1 tsp vanilla extract
½ tsp salt
¼ tsp cinnamon
2/3 cup all-purpose flour
4 Tbl unsalted butter
2 Golden Delicious apples, peeled, cored and sliced
3 Tbl golden brown sugar, packed

Preheat oven to 425 degrees. Whisk milk, eggs, sugar, vanilla, salt and cinnamon in a large bowl until well blended. Add flour, and whisk until batter is smooth. Place butter in 9 x 13 glass baking dish. Place dish in oven until butter melts, about 5 minutes. Remove dish from oven. Place apple slices in overlapping rows atop melted butter in baking dish. Return to oven and continue to bake until apples begin to soften slightly and butter is bubbling and beginning to brown around edges of dish, about 10 minutes. Pour batter over apples in dish and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes. Sprinkle with powdered sugar, if desired. Serve warm.

From Bon Appetit, September 2002.

 

Baked French Toast

Filed under: Breakfast — alittlemoreofeach @ 3:44 pm
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Mother’s Day Brunch 2005. The recipe was prepared with Challah and served with a Berry Compote.

1 lb loaf French bread, 1-inch thick slices
8 eggs
2 cups milk
1 ½ cups half and half
2 tsp vanilla extract
¼ tsp ground cinnamon
¾ cup butter
1 1/3 cup brown sugar
3 Tbl light corn syrup

Butter a 9 x 13 baking dish. Arrange bread slices in bottom. In a large bowl, beat together eggs, milk, half and half, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake uncovered for 40 minutes with a cookie sheet below to catch drips.

 

Apple and Spice Baked French Toast

Filed under: Breakfast — alittlemoreofeach @ 3:43 pm
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From Girlie Weekend 2003

1 lb loaf unsliced French, sliced into 1-½-inch thick slices
8 large eggs
1 cup sugar, divided in half
3 ½ cups milk
1 Tbl vanilla extract
8 ½ cups Granny Smith apples, peeled, cored and sliced (about 6-8 medium apples)
1 Tbl ground cinnamon
1 tsp ground nutmeg
2 Tbl butter
Warm maple syrup
Whipped cream

Arrange bread slices tightly together in lightly greased 9 x 13 baking dish. Beat milk, eggs, ½ cup sugar and vanilla with wire whisk until blended. Pour half of egg mixture over bread. Place sliced apples over bread to cover. Pour remaining egg mixture over apples. Combine remaining ½ cup sugar, cinnamon and nutmeg. Sprinkle evenly over apples. Dot with butter. Cover and chill at least 8 hours. Bake uncovered at 350 for one hour. Remove from oven, and let stand 5-10 minutes before serving. Cut into squares. Serve with warm maple syrup and top with whipped cream.

 

Oatmeal Souffle

Filed under: Breakfast — alittlemoreofeach @ 3:42 pm
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We served this at Girlie Weekend 2002. You can omit the raisins or add dried cranberries or blueberries instead. Yum!

1 cup milk
2 Tbl butter
¾ cup quick-cooking oats
1/3 cup low-fat cream cheese
½ cup packed brown sugar
½ tsp nutmeg
½ tsp cinnamon
¼ tsp salt
3 egg yolks, lightly beaten
½ cup raisins
½ cup chopped walnuts
3 egg whites

Coat sides and bottom of 1½ quart soufflé dish with butter. Sprinkle lightly with sugar. Combine milk and butter in saucepan. Heat just until mixture comes to a boil, stirring occasionally. Add oats gradually, stirring constantly. Cook until thickened, stirring frequently. Remove from heat. Add cream cheese, brown sugar, nutmeg, cinnamon and salt to oat mixture, and mix until blended. Add egg yolks gradually, beating constantly until mixed. Stir in raisins and walnuts. Beat egg whites in a mixer bowl until stiff but moist peaks form. Fold into oats mixture. Spoon into prepared dish. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Serve immediately with cream or heated milk. Do not discard the leftovers. This soufflé is just as tasty when cold and fallen.

 

Baked Oatmeal

Filed under: Breakfast — alittlemoreofeach @ 3:41 pm
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2 cups uncooked quick-cooking oats
½ cup packed brown sugar
1/3 cup raisins
1 Tablespoon chopped walnuts
1 tsp baking powder
1 ½ cups fat-free milk
½ cup applesauce
2 Tbl butter, melted
1 large egg, beaten
Cooking spray

Preheat oven to 375 degrees. Combine first 5 ingredients in medium bowl. Combine milk, applesauce, butter and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into 8 x 8 baking dish coated with cooking spray. Bake for 20 minutes. Serve warm.

Serves 5.