Monday, April 11, 2011

Greek Minestrone Soup with Cheesy Garlic Drop Biscuits


When you need a savory, tangy soup in less than an hour, this is the one for you.  My sons love this so much they will eat it for lunch and dinner on the same day.

3 Tbsp. olive oil
1 red onion, diced
2 garlic cloves, minced
3 carrots, diced
3 stalks celery, diced
1 tsp. Greek Seasoning 
1 bay leaf
48 oz. vegetable stock
28 oz. crushed tomatoes
1 can garbanzo beans, drained and rinsed
3/4 cup whole wheat elbow noodles
kosher salt 
Grated Parmesan cheese for topping

In a large saucepan, heat oil on medium and add onion.  Cook for three minutes.
Lower heat to medium-low and add garlic, carrots and celery.
Cook for 8-10 minutes, stirring occasionally.
Add Greek seasoning, bay leaf, stock and crushed tomatoes and bring to a boil.  
Lower heat and add beans and noodles.
Simmer 20 minutes.  
Season with salt and pepper.
Remove bay leaf and sprinkle with Parmesan cheese when serving.

These biscuits are the easiest thing to throw together when you need a cozy side for your cozy soup. The melted garlic butter coats them with finger-licking saltiness.

Makes six large biscuits.
2 cups Bisquick
2/3 cups milk
1 cup grated cheese (I like cheddar-jack)
4 Tbsp. butter
1/2 tsp. garlic powder

Preheat oven to 450.
In a medium bowl stir together Bisquick, milk and cheese.
Drop onto greased cookie sheet by large spoonfuls.
Bake for 10 minutes.
While baking, melt butter in small bowl in microwave.
Stir in garlic powder and set aside.
When biscuits come out of the oven brush melted butter generously over each to coat.
Serve immediately.

Friday, April 8, 2011

Tuna and Lentil Salad

This hardly constitutes a recipe since it is mostly dump and stir but I must share it here because I love it so much.  The tangy vinegar mixed with spicy onions and creamy lentils makes my perfect in-a-rush lunch.  I usually just eat it right out of the bowl but it is also nice on a bed of red leaf lettuce.

One can lentils, rinsed and drained
1 can tuna, packed in olive oil, undrained
1/4 onion, diced
1/4 cup red wine vinegar
kosher salt

In a medium mixing bowl, stir all ingredients together. 
I usually add more vinegar as it is quickly soaked up by the lentils.

Saturday, April 2, 2011

Banana Oat Muffins

This recipe is adapted from Anne's Banana Oatmeal Muffins in the Among Friends cookbook by Roxie Kelley and Shelly Reeves Smith.  My oldest son loves oatmeal and this recipe is one of his favorite  after school snacks.  For me it's all about that crunchy, crackly, sugary top.

1 cup oats, not instant
1 cup boiling water
3 bananas, mashed
2 eggs, lightly beaten
1 1/4 c. sugar
3/4 c. vegetable oil
1 cup buttermilk
1 tsp. vanilla
2 cups AP flour
1 cup white whole wheat flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
 cinnameg sugar for sprinkling on top (1/4 c. sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg, pinch salt)

Preheat oven to 375.
In a small bowl pour hot water over oats and set aside.
In a large mixing bowl stir together bananas, eggs, oil, buttermilk, vanilla and sugar.
Add flours, soda, salt, cinnamon and nutmeg.    Mix until combined.  
Add moistened oatmeal and combine well.
Pour into 12 greased and or papered muffin cups or into greased loaf pan.
Bake muffins 21 minutes at 375.
Bake loaf 30 minutes at 375.

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