Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Ingredients:
Butternut Squash
Sweet Potatoes
Celery Root
Rutabaga
Olive Oil
Garlic Salt
Broth (vegetable or chicken)

Instructions:
Preheat oven to 400 degrees.

Chop all ingredients and put into casserole dish. Coat vegetables in olive oil and garlic salt.

Roast vegetables in oven for 1 hour.

After vegetables are tender, scoop into food processor and add water to help make it creamy.

Puree the vegetable mixture until the texture is creamy and smooth.

Put the mixture into a stock pot and add broth to the mixture.

Bring soup to a boil and add water to reach desired texture.

Here is the finished product!

Tuna Nicoise with a White Bean Mash

This came from the Cooking Light magazine and is absolutely delicious if you like seared tuna.

Ingredients:
3 large eggs

1 1/2 cups quartered small red potatoes

1 cup haricots verts, trimmed

Cooking spray

2 (6-ounce) tuna steaks

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

2/3 cup grape tomatoes, halved

1/4 cup pitted and quartered niçoise olives

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

White Bean Mash

• 1 (15-ounce) can rinsed and drained cannellini beans
• 3 tablespoons chopped celery
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil $
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• 1/4 teaspoon kosher salt

Preparation

1. Place cannellini beans in a bowl; mash with a fork. Add celery, parsley, lemon juice, olive oil, and kosher salt; stir to combine.

Mary Drennen, Cooking Light
AUGUST 2012

Spicy Tomato Olive Pasta

Ingredients:
Olive Oil
Grape tomatoes
Any type of olives, pitted
Basil
Parsley
2 cloves of garlic
Oregano
Red pepper flakes or a small hot pepper of some kind
1 tbsp milk
1 tbsp parmesan cheese
Salt, pepper, oregano to taste

First, combine all ingredients except cheese and milk in a saute pan. Add a little bit of water and cover pan to help steam the tomatoes. Cook for 20 minutes or until the tomatoes are fully cooked.






Next, pour tomato mixture in a mixing bowl and use a hand emulsifier or pour into blender to blend until smooth. Add milk and parmesan cheese until mixture is smooth and creamy.

Finally, add the cooked pasta to the sauce and done!!

Spaghetti and Meatballs.

Sauce Ingredients:
Olive Oil
Hot Italian Sausage
A cut of beef, either short ribs, crosscut, or something with marrow
Onions, finely chopped
Parsley, chopped
Garlic, pressed
2 large cans of tomato sauce
Oregano
Fresh basil
Red pepper flakes
salt and pepper to taste
Directions:
Heat olive oil in a large saucepot. Brown beef and sausage in the olive oil. Once browned, add cans of sauce and the rest of the ingredients. Let simmer for an hour.



Meatball ingredients:
1 lb ground pork
4 eggs
1 cup bread crumbs
1 clove garlic, pressed
parsley, chopped
salt and pepper
Directions:
Mix all ingredients in a bowl. Form into balls and place on cookie sheet. Brush each ball with olive oil. Bake for 15 min at 350, then add to sauce.

Spicy Italian Chicken Sausage & Vegetable Soup.

lngredients:
Italian Chicken Sausage (I used the brand Chef Aidells Italian Style Chicken Sausage), cut into pieces
1 tbsp Olive Oil
Onions, chopped
1 clove Garlic, pressed
Medium can of tomatoes
Small can of tomato sauce
Chicken boullion cube
Zucchini, sliced
Bell pepper, chopped
Mushrooms, sliced
Kale
1 potato, peeled and chopped
Fresh basil
Dried oregano
Crushed red pepper flakes
4 cups of water
Salt and pepper to taste

Directions:
In large saucepan, heat olive oil and saute sausage until browned. Add the vegetables and saute in the oil. Add the rest of the ingredients and then simmer over low heat until the vegetables are cooked thoroughly. This can be served as a soup or if you don't add as much water, you can serve this as a sauce over pasta.

Veal Parmesan.

Ingredients for Veal Parmesan:
Thinly sliced veal cutlets
Flour
Egg
Italian breadcrumbs
Parmesan cheese
Salt and pepper
Directions:
Preheat oven to 400 degrees. Heat olive oil in a skillet. On large working surface, pour out a pile of flour and a pile of breadcrumbs. In a small bowl, mix together, eggs, parmesan cheese, salt and pepper. Bread the veal by first placing in flour to coat, then egg mixture, then breadcrumbs. Place the breaded veal into the skillet until cooked through. Once veal is cooked, place on cookie sheets with a slice of cheese on top of each one and then place in the oven to melt cheese. Serve over sauce and with a side of pasta.

Gnocchi with Pumpkin Ale Sage Cream Sauce.

This is a great recipe for fall when pumpkin ales start hitting the shelves. It has a warm sage flavor that is great for cold weather.
Ingredients:
Potato gnocchi
1 can Southern Tier Pumking Ale (or your preference of pumpkin ale)
Sage leaves
1 tbsp Flour
1 tbsp Butter
1/2 cup of chicken broth
1/2 cup of milk
1 tbsp parmesan cheese
Salt and pepper to taste
Pinch of nutmeg
Directions:
Boil gnocchi according to package directions. In the meantime, in a saucepan, melt butter and add flour whisking until smooth. Add pumpkin ale and chicken broth whisk and bring to a boil. Whisk in milk. Add remaining ingredients and let simmer until it thickens. Add the gnocchi. In this picture, I served it with a chicken apple sausage that I found at Whole Foods Market and asparagus.