Greek Minestrone Soup with Cheesy Garlic Drop Biscuits

 

GREEK MINESTRONE SOUP
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.

INGREDIENTS

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 

pepper

Grated Parmesan cheese for topping

PROCESS

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.

CHEESY GARLIC DROP BISCUITS

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.

INGREDIENTS

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

PROCESS

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.

Linking with The Tattered Tag for K.I.S.S

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.


INGREDIENTS
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


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

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.

INGREDIENTS

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)

PROCESS

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.

Linking with

Gambas Al Ajillo

Certain foods simply capture the essence of a trip or a vacation memory.  As a Spanish major in college I spent one summer in Seville, Spain traveling, studying and living with a host family.  Of course a huge part of my education came through eating and cooking with my "Spanish mother",Pilar, in her tiny galley kitchen.  This recipe for garlicky shrimp makes the perfect dinner party appetizer or even a delicious topper to any pasta dish, and simply exudes the bold flavors of Southern Spain.

INGREDIENTS

1/2 pound fresh or frozen shrimp (about 25 large), thawed, rinsed and uncooked

1/4 cup olive oil

1/4 cup white wine

3 tsp. minced garlic

kosher salt

dash red pepper flakes

sprinkle of paprika

PROCESS

Salt shrimp and set aside.

Heat large skillet on medium. 

Add oil, garlic, red pepper and paprika.

Stir for 30 seconds then  turn heat to medium high and add white wine and shrimp.

Shrimp will turn pink quickly so cook only about two minutes per side.

Remove to serving platter and garnish with freshly chopped parsley.

Kathy's Caramel Rolls

Caramel rolls are not sticky buns, nor are they meant to be chewy.  Caramel rolls are like cinnamon rolls with soft, creamy caramel topping instead of icing.  I was blessed to have married a man whose mother is famous for her caramel rolls.  Never a holiday has passed when tray after tray of these rolls aren't pulled from the freezer, having been made in advance, to grace our breakfast plates.  It is hard to pass by the tray all afternoon without secretly swiping a fingertip through the caramel to taste it again.  Best of all this recipe could not be easier!

INGREDIENTS
2  12 count bags frozen Rhodes Cinnamon Rolls, frosting in bags will not be used

1 quart heavy cream
1 bag light brown sugar
2 tsp. vanilla
salt

PROCESS
Coat three 9x13 pans with cooking spray.   
Divide rolls evenly among pans.  Allow to raise 2 1/2 hours.  
In a large microwave safe bowl mix sugar and cream and microwave for 2-3 minutes.
Stir in vanilla and a dash of salt.  Mix until sugar and cream are well combined.
Pour approximately  two cups of sauce over each pan of rolls.
Cover pans with cling wrap and allow to raise another 2 1/2 hours.
Preheat oven to 350 and bake rolls, uncovered, for about 30 minutes.
Rolls will be browned and sauce will be slightly runny.
Remove from oven.  When completely cooled, turn out onto large sheet of foil. 
Can be tightly wrapped in foil and frozen for up to two months. 
Microwave individual rolls about 20 seconds before serving.

Paulie's Salmon

 

My cousin's husband is from Seattle and knows how to grill a piece of salmon!  I always have trouble with the fish sticking to the grill but he uses foil which requires no fish-flipping.  It turns out perfectly.  My cousin put together the simple but flavorful seasoning and the sliced lemons on top make for a great presentation.

INGREDIENTS

1-2 pound side of salmon

minced garlic (I used jarred)

dried dill

kosher salt 

freshly ground pepper

olive oil

1 lemon

PROCESS

Preheat grill to 350 degrees.

Place salmon skin side down on foil sprayed with Pam (I use Reynold's Release Wrap Foil which needs no spray).

Drizzle oil over salmon and rub in with fingers.  

Sprinkle with salt and pepper.  

Spread lots of minced garlic over the fish.  

Sprinkle with dill and top with lemon slices.

Lay foil on grill leaving the top of fish uncovered. 

Close grill and allow to cook for 20-25 minutes or until done to your liking.

Creamy Brocco-flower Soup

My boys love broccoli-cheese soup at restaurants so I found a way to incorporate more veggies into an already delicious cream soup.

INGREDIENTS

2 Tbsp. butter

1 clove garlic, minced

1/4 cup flour

2 cups half and half

1 bay leaf

dash ground nutmeg

2 cups water

32 oz. vegetable stock

1/4 cup onion, minced

1 head broccoli, chopped, no stems

1/2 head cauliflower, chopped, no stems

3 stalks celery, diced

3 cups grated cheddar cheese

dash hot sauce

salt and pepper to taste

croutons for garnish

PROCESS

In a large soup pot bring vegetable broth and water to a boil.  Add onion, broccoli, cauliflower and celery and simmer until tender, about 10 minutes.

Meanwhile, in a medium saucepan melt butter over medium heat.  Add garlic, stir for about one minute.  Add flour and stir for three minutes until rue forms and darkens slightly.   Whisk in half and half.  Add bay leaf and nutmeg.  Cook on low five minutes.  Remove bay leaf.  Pour milk  mixture into broth and vegetable pot.

Using an immersion blender,  puree until smooth. If using an upright blender, puree in batches and be careful when blending hot ingredients!  Always cover lid with a towel to protect from spills. 

Add cheese and stir until completely melted.  Stir in hot sauce and salt and pepper to taste.  

Top bowls with croutons when serving.