Cauliflower-Cheese Soup

Cauliflower-Cheese Soup

This creamy Cauliflower-Cheese Soup will have your family yearning for more. This soup is simple and easy, and just right on those cold nights.

All You JANUARY 2013

• Yield: Serves: 8
• Cook time:35 Minutes
• Prep time:10 Minutes
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Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large head cauliflower, coarsely chopped
• 4 cups low-sodium chicken broth

• Salt and pepper
• 1 cup whole milk
• 1 teaspoon Dijon mustard
• 1 1/2 cups shredded sharp or extra sharp white Cheddar
• Croutons, for serving, optional

Preparation

1. In a large pan, melt butter with oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add cauliflower and broth, season with salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer until cauliflower is very tender, about 20 minutes.

2. Remove from heat; let cool slightly. Working in batches, puree soup in a blender. Return soup to clean pot; stir in milk and mustard. Bring back to a simmer over medium heat. Add cheese and stir until cheese has melted (do not boil). Season with salt and pepper. Ladle into bowls and sprinkle with additional cheese or croutons, if desired.

Roasted Tomato Soup

Roasted Tomato Soup

Comfort is a simmering pot of Roasted Tomato Soup--with a side of your favorite grilled cheese sandwich. Roasting adds depth to the plum tomatoes and enhances the flavor to this favorite tomato soup.

All You JANUARY 2013

• Yield: Serves: 4
• Cook time:2 Hours
• Prep time:20 Minutes
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Ingredients

• 4 pounds plum tomatoes, cut in half lengthwise
• 1 large onion, chopped
• 8 cloves garlic, peeled
• 4 sprigs thyme
• 1 tablespoon sugar

• Salt and pepper
• 2 tablespoons olive oil
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup half-and-half
• Torn fresh basil leaves, optional

Preparation

1. Preheat oven to 350ºF. Arrange tomatoes in a single layer, cut side up, on a large baking sheet. Scatter onions, garlic and thyme around tomatoes. Sprinkle with sugar, season with salt and pepper and drizzle with oil. Roast until vegetables are soft and slightly caramelized, 1 1/4 to 1 1/2 hours. Discard thyme sprigs.

2. Warm broth in a large pan over medium heat. Add tomato mixture, scraping up browned bits from sheet. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes.

3. Remove soup from heat; let cool slightly. Working in batches, puree soup in a blender. Strain soup through a sieve into clean pan, pressing on solids to extract liquid. Discard all solids.

4. Stir in half-and-half and reheat soup to a simmer, stirring often (do not boil). Season with salt and pepper, ladle into bowls and sprinkle with basil, if desired.

Curried Lentil Soup

Curried Lentil Soup

Full of bold flavor and chockfulof veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.

All You JANUARY 2013

• Yield: Serves: 6
• Cook time:1 Hour
• Prep time:25 Minutes
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Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 rib celery, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons curry powder

• 6 cups low-sodium vegetable broth
• 1 1/2 cups dried lentils, washed and picked over
• Salt and pepper
• 1 13.6-oz. can coconut milk
• Chopped cilantro, optional

Preparation

1. In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.

2. Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.

Mashed Potato Soup

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Mashed Potato Soup

All the goodness of a loaded baked potato go into the flavors of this easy Mashed Potato Soup -- a hearty recipe that will satisfy you on any cold night.

All You APRIL 2012

• Yield: Serves 6
• Cook time:30 Minutes
• Prep time:10 Minutes
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Ingredients

• 4 baking potatoes (about 2 lb.)
• 4 slices bacon
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 4 cups milk

• 4 ounces shredded Monterey Jack
• Salt and pepper
• 4 ounces sour cream
• 2 tablespoons chopped chives or scallions

Preparation

1. Prick potatoes all over with a fork; microwave on high until cooked through, turning once, 12 to 15 minutes total. Let cool slightly and scoop out flesh, discarding skins. Mash with a fork. In a large skillet, cook bacon until crisp, turning once, about 10 minutes total. Let cool, then crumble.

2. Melt butter in a large saucepan over medium heat. Add flour and whisk until smooth and light golden, about 2 minutes. Slowly whisk in milk and cook, whisking, until thickened, 5 to 6 minutes.

3. Stir in cheese, potatoes and 1/2 tsp. each salt and pepper. Cook, stirring, until cheese melts and soup is heated through. Whisk in sour cream. Check seasoning and add additional salt and pepper if desired. Divide among 6 soup bowls and sprinkle each with bacon and chives.

Tomato Soup with Cheddar Croutons

Tomato Soup with Cheddar Croutons

All You FEBRUARY 2013

• Yield: Serves: 4
• Cook time:40 Minutes
• Prep time:20 Minutes
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Ingredients

• 3 tablespoons unsalted butter
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 sprigs flat-leaf parsley

• 2 pounds fresh tomatoes, chopped
• Salt and pepper
• 4 1/2-inch-thick diagonal slices Italian bread
• 1/2 cup finely grated Cheddar

Preparation

1. Preheat oven to 350°F. Melt butter in a Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add parsley, tomatoes and 1 cup water. Season with salt and pepper.

2. Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes. Let cool. Top bread slices with cheese, place on a baking sheet and bake until cheese is melted and lightly browned, 12 to 15 minutes.

3. Remove parsley sprigs; discard. Puree soup in a blender in batches and return to Dutch oven. Gently reheat. Ladle into bowls, rest a crouton on top of each; serve hot.

http://www.myrecipes.com/recipe/tomato-soup-cheddar-croutons-50400000126023/

Lemon Cream Cheese Monkey Bread

Make sure the pudding mix is not instant. You want the old-fashioned stuff here, and only the smaller-sized box.

1 cup packed brown sugar
1 tablespoon grated lemon peel
1 box (4-serving size) lemon pudding and pie filling mix (not instant)
4 cans (7.5 oz each) Pillsbury® refrigerated biscuits
1/2 cup butter, melted
Filling:
1/2 cup reduced fat cream cheese
1/2 cup sugar
1 tablespoon lemon juice
Lemon glaze
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice


Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
In large bowl, stir together brown sugar, lemon peel and pudding mix.
Separate dough and cut each biscuit into quarters.
Use an electric mixer to combine filling ingredients.
Dip each biscuit piece in melted butter then coat with the brown sugar mixture; place in pan. Fill pan halfway with biscuits.
When pan is half full, drop filling in dollops over biscuit pieces. Spread evenly. Finish filling pan with remaining biscuit pieces (dipped and rolled in sugar mixture). Pour any extra butter and brown sugar mixture over the top.
Bake about 40 minutes or until golden brown and no longer doughy in center. (Cover the top with foil if the edges are getting too brown.) Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.

Lazy Cherry Tomato Salsa

Lazy Cherry Tomato Salsa

adapted from the recipe for “Spicy Tomato Salsa” in the Ball Complete Book of Home Preserving, p. 205.

Makes: 6 pint jars

Cook Time: 45 minutes or so

Ingredients:

• 12 c. roughly chopped cherry tomatoes, stems removed (it’s fine to do a quick, sloppy job with this chopping, you just want to get an accurate measurement of 12 c. of tomatoes and not 8 c. of tomatoes with a bunch of air pockets)
• 3 c. diced onions
• 1 c. tightly packed chopped cilantro
• 15 cloves of roughly chopped garlic
• 6 fresh cayenne chilis (or whatever you have)
• 3/4 c. apple cider vinegar
• 1/4 c. fresh lime juice
• 1 tbs. sea salt

Prepare boiling water canner, jars and lids.

Roast the tomatoes in the oven on 400 for twenty minutes with olive oil and salt. Roast garlic  and onions also.

Combine all the ingredients in a big, heavy bottomed pot.  Cook on medium heat for about 20 minutes, until everything is simmering and tender.  Puree with an immersion blender (or whatever you use to puree things).  Feel free to leave the salsa a little chunky if you like.

Cook for another 20 minutes on medium heat, stirring occasionally,  until it’s slightly thickened. Ladle into hot jars, leaving 1/2″ headspace. Process pint jars for 15 minutes.  Remember to adjust for altitude if necessary.  (Half pint jars also get fifteen minutes of processing time, if you don’t want to do pints).