Be Italian

I'm feeling pleasantly Italian with a big pot of Ragu simmering on my stove. This one is loosely inspired by this Smitten Kitchen recipe. I've added carrots and white beans to beef it up nutritionally, and the resulting pasta sauce is both decadent and healthy! All quantities are fairly approximate, since I just dump in more tomatoes etc.. until everything looks right. 1 T olive oil 1 T butter 1 package sweet italian turkey sausage 1 can Cannellini Beans, drained 1 package chopped mushrooms 2 carrots, minced (I throw them in my food processor b/c carrots take forever to cook when I just cut them up) 2 cloves garlic 1/2 onion, chopped Fresh basil, chopped, to taste (I use a whole package) 1 cup white wine 1 big can whole tomatoes (or diced or crushed or whatever) drained, reserve the liquid splash of balsamic vinegar Salt and pepper to taste Remove sausage from casings and crumble. Sautee, along with the onion and garlic in the butter and olive oil until browned. Splash in a little balsamic vinegar. Add mushrooms, basil, and carrot and sautee until mushrooms have given off their liquid. Add the drained tomatoes and the white wine. Simmer for a couple of minutes until the alcohol has cooked off the wine, then add the beans. Add the tomato liquid if the mixture seems too dry, turn your heat to low, and simmer for at least an hour. Serve over pasta, with cheese if you like. *note- while you're chopping carrots in the food processor- you could easily toss in other veggies like celery or brocolli if you want to hide them in this sauce. :)

Baked Potato / Mashed Potato Soup

I adapted the 'freezer baked potato soup' here: http://momonamission.me/potato-soup-is-freezer-friendly/ and a similar recipe here: http://www.yummly.com/recipe/Mashed-Potato-Cheese-Soup-498042?columns=5&position=4%2F57  to make it vegetarian:

Also, last time, the soup I made seemed so small, that this time I made 6 batches to divide between four of us, so each person got about 1.5 batches, FYI. (I find there is SO much variation in how much soup a recipe makes!)

Ingredients

• 2 tbsps butter
• 1 shallot (large, finely chopped) (I used a regular onion)
• 1 clove garlic (or two small, pressed)
• 2 tbsps all purpose flour
• 6 cups mashed potatoes 
• 2 cups chicken stock (I used vegetable stock)
• 3/4 cup half and half (I could only fit about 1/4 cup per recipe in the pots and I didn't want to add more for fear it would be too thin - but once it cooled, I saw how thick the soup was so I ended up adding more milk when I cooked my litttle batch.  You may want to do the same, depending on what consistency you like.)
• 8 ozs shredded extra sharp cheddar cheese
• salt (and pepper to taste*)
• 
  
• 
  
• Recommended garnishes:
• bacon (if you don't care about vegetarian)
• green onions
• sour cream
• or serve with grilled cheese sandwiches 

Three Bean Cheesy Casserole (by Shelly)

This recipe is inspired by the Santiago Salsa recipe from The Kitchn.

 However, they are laboring under the misconception that this is a dip- I think it's more of a casserole (although it could easily double as a filling for vegetarian tacos, or serve as a dip, I suppose, if you have some really strong tortilla chips!)

3 Bean Cheesy Casserole

 1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
 1 (15 ounce) can navy beans, rinsed and drained
1 cup cooked brown rice
1 can rotel tomatoes (use mild for a mild version)
 1/2 of a sweet onion, diced
1 red bell pepper, diced
 1 can green chiles
 1/3 can of Chipotles in Adobo sauce (dice the peppers and be sure to add the sauce as well)
 2 cups shredded mexican cheese blend (or cheddar or whatever), divided
1/2 teaspoon ground cumin
1/2 teaspoon paprika

 Reserve 1 cup of cheese and mix the ingredients well. Pour into an oven proof baking dish, and top with remaining cheese. If unfrozen, bake at 350 for 30 minutes. If frozen, thaw, then bake at 350 for 30 minutes.

 Serve with any of the following: Cornbread (recipe to follow), tortillas, sour cream, salsa, sliced avocado, cilantro, green onions....

 (My recipes tend to be more like guidelines- so here's where I add that you can put just about anything you like into this casserole- I've added cilantro, green onions (diced), banana peppers, pickled jalapeno wheels (in lieu of the chipotles), chopped fresh tomato, roasted garlic, roasted red pepper, etc.... with good results. You could probably add some brocolli or shredded cabbage without going too far off course if you want more green veggies!)

 Jalapeno Cheddar Cornbread

 1 box Jiffy Corn Muffin Mix (even Southerners take short-cuts, y'all!) :)
 1 egg
 1 cup milk (buttermilk is best)
 1 cup shredded cheddar
 1/2 can pickled jalapeno wheels

 Combine ingredients- adding more milk if batter seems too dry. Pour into a greased oven proof baking dish. Bake at 400 for 15-20 minutes, until golden brown.

 (For a mild version, leave out the jalapenos. Some canned corn kernels are a nice addition if you leave out the peppers.)

 If frozen, thaw, then wrap in foil (or in the case of the frozen cornbread I'm providing- leave in the pan with the foil on top) and bake at 350 until heated through.

When the moon hits your eye like a big PIZZA pie that's amore!!!

Homemade Pizza Sauce
http://www.tasteofhome.com/recipes/homemade-pizza-sauce

Ingredients

• 2 cans (15 ounces each) tomato sauce

• 1 can (12 ounces) tomato paste

• 1 tablespoon Italian seasoning

• 1 tablespoon dried oregano (I ran out, so I used marjoram in addition to the oregano)

• 1 to 2 teaspoons fennel seed, crushed (once again, I ran out and combined with star anise)

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

Directions

1. In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool.

1. Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months. Yield: about 4 cups .

Editor's Note: Use the sauce with crust and toppings of your choice to make a pizza; 1-1/3 cups of sauce will cover a crust in a 15-in. x 10-in. x 1-in. pan.

Pizza Dough Recipe (makes 2 medium pizza crusts) from favoritefreezerfoods.com

• 2 ½ tsp yeast (or one package)

• 1 tsp sugar

• 1 cup warm water

• 1 tsp salt

• 2 ½ cups flour (I used high gluten flour---1 1/2-2 cups and whole wheat flour---1/2-1 cup depending on what batch is was...some of your pizzas are wheaty-er than others depending on my level of courage at the time I did that batch.  :)

• 1 Tbsp garlic powder

• ¼ cup olive oil

Start by proofing your yeast. Heat the water until it’s warm to the touch but not hot, then add the yeast and sugar. The sugar helps the yeast grow, salt prohibits yeast growth so don’t add the salt yet.

The yeast will start to foam if it’s still good. This can take up to 10 minutes but if you know your yeast is good you can skip this step.

Mix the flour, salt, garlic powder together. Now add the olive oil and the warm water and mix together.

I usually use my kitchen aid mixer with the bread hook. If you don’t have one you’ll have to knead the dough by hand.

Mix or knead until the dough is smooth and elastic, it shouldn’t stick to your hands, mixing bowl or countertop.

If the dough is too sticky add more flour, if it’s too dry add more water.Try not to overwork the dough.

Shape the dough into a ball and let the pizza dough double in size for about 30-45 minutes.

Place the dough in a bowl and lightly coat in olive oil to keep it from drying out, cover with a clean kitchen towel or plastic wrap.

Keeping the dough someplace warm helps it rise faster. If your kitchen is cold turn your oven on to the lowest temperature for two minutes then turn off the heat, turn on the dome light and put the bowl of dough in the oven.  It should be warm but not hot when you stick your hand in there. You also might want a metal pan just in case.

After the dough doubles punch it down with your fists to remove all the air and preheat the oven to 500 F (250 C). Prepare your sauce, cheese and other toppings as the dough rest for 10 minutes or so.

Cut the dough in half and then roll. Top as desired or leave off topping and par bake the crust for the freezer.

I baked the pizzas on round metal pizza pans.

A par baked crust will take 3 minutes, just until the outside starts to cook, the middle is still raw and it’s not golden yet.

Remove the pizzas from the oven and let cool on a wire rack completely.  wrap with plastic wrap or waxed paper individually, and then cover both crusts with foil. Put in freezer on a flat surface until needed. 

OR

Spread about cup and a half of pizza sauce on your par baked crust.  Then add about 2 cups of shredded cheese (I used various combos on your pizzas.)  Then add toppings as you see fit.  If you are going to freeze them made like this, put them on a cookie sheet or pizza pan (without covering them) and put them in the freezer.  Let them sit, uncovered for about 3 hours so all the ingredients harden.  Then wrap in saran wrap, followed by wrapping in foil.

If you are going to eat them fresh, bake at 350 degrees for 15-20 min.

If you are going to eat them from frozen, bake at 350 degrees for 25ish min.

  

Visa Pizza Commercial Mombo Italiano

This is what I was imagining myself to look like as I was throwing your pizza dough, ladies!

Six Sister Stuff Baked Chicken Taquitos

Baked Chicken Bacon Ranch Taquitos
Ingredients:
1 (8 oz) package cream cheese, softened (I used Neufchatel cheese)
12 slices of bacon, cooked and crumbled
4 cups cooked, shredded chicken (a rotisserie chicken works great for this!)
1 (1 oz) packet dry Ranch Dressing mix (here is a recipe for a homemade Ranch Dressing mix)
2 cups Monterrey Jack cheese, shredded
3-4 Tablespoons green onion, chopped
20 (6-inch) flour tortillas
Salt
Non-stick cooking spray
Directions:
Preheat oven to 425 degrees.
Cover a large baking sheet (I use a cookie sheet) with aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and green onions. Add in about 1/2 of the dry Ranch dressing mix and taste- add more if you want more of a Ranch taste (I ended up using only 1/2 of the packet). Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla and roll it up.
Place taquito seam-side down on the baking sheet. Repeat about 20 times (I had to use two baking sheets because all of my taquitos would not fit on one). Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt (I like to use sea salt).
Place pan in oven and bake for 15-20 minutes (or until edges and tops are golden). Let cool for a couple of minutes. Serve with Ranch dressing or Blue Cheese Dressing for dipping (my husband also likes to dip them in "Salsa Ranch"- just mix equal parts salsa and Ranch dressing

Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika (contributed by Kristin)

Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika  (contributed by Kristin)

copied from http://www.kalynskitchen.com/2011/03/crockpot-recipe-for-red-lentil-chickpea.html

Crockpot Recipe for Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika
(Makes about 8 servings, recipe created by Kalyn)

1 large yellow onion, diced small
1 T olive oil
1 T minced garlic
1 tsp. smoked paprika
1 tsp. sweet paprika
(I buy both smoked and sweet paprika from Penzeys or The Spice House)
1/2 tsp. dried thyme
1 tsp. Vege-Sal (or use 1/2 tsp. salt)
fresh ground black pepper to taste
1 cup red lentils
2 cans chickpeas, rinsed
5 C chicken or vegetable stock (or use 3 cans chicken or vegetable broth)
2 cans petite dice tomatoes with juice (14.5 oz. can)
sour cream or plain yogurt for serving, optional

Heat olive oil in frying pan and saute the diced onion until it's soft and starting to brown lightly, about 5 minutes.  Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant.  

Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock.  Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup.  (I cooked mine for 2 1/2 hours.  Cooking time will depend partly on how old the lentils are.)

When lentils are starting to soften, add the 2 cans of diced tomatoes with juice.  Cook for 1-2 hours more on high, or until the lentils and chickpeas are both quite soft.  Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.)  Puree the soup you removed using an immersion blender, food processor, or blender.  (If you're using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)  

Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired.  Let soup cook about 15 minutes more, then serve hot, with sour cream of plain yogurt if desired.