Soda Bread

3 cups all-purpose flour
1 1/2 tsp flour
1 1/2 tsp baking powder
1 1/2 cups milk
1/2 tsp canola oil

1. Preheat the oven to 425 degrees.
2. Reserve 1 tsp of the flour and combine the remaining flour with the salt and baking powder in a large bowl. Add the milk and mix gently but quickly with a wooden spatula or spoon until the dough comes together.
3. Oil a nonstick cookie sheet with the canola oil (or line a regular cookie sheet with parchment paper and brush with the oil) and place the dough on the sheet. Using a piece of plastic wrap, press and mold the dough to create a round loaf about 7 inches in diameter and 1 inch high. Sprinkle the reserved teaspoon of flour on top of the loaf. Using a serrated knife, make 2 intersecting 1/4-inch-deep cuts across the top of the loaf to create a cross.
4. Place a stainless steel bowl upside down over the bread and bake for 30 minutes. Remove the bowl and bake for another 30 minutes, or until golden brown.
5. Using a wide spatula, remove the bread to a rack. Let cool for at least 30 minutes before slicing.

Source: Essential Pepin

Try #1 - December 29, 2011
This was pretty good, although the crust got a little harder than I would have liked, even after taking the bread out 2-3 minutes early. But super-easy, and a great bread for Abby to help me with!

Turkey Noodle Soup

About 2 lbs bones from a cooked turkey, plus any leftover juices and/or cooked garnishes (such as pieces or carrot, onion, or garlic)
4 quarts water
2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
1 medium leek, trimmed (leaving some green), split, washed, and cut into 1-inch pieces (2 cups)
1 cup diced (1/2-inch) celery
3 cups coarsely chopped outer lettuce leaves or leftover salad greens (I used baby spinach)
1/2 cup fine egg noodles (vermicelli) (I used regular "wavy" egg noodles)

1. Put the turkey bones, juices, and cooked garnishes, if you have them, in a large stainless steel stockpot. Add the water and bring to a strong boil, skimming off and discarding the fat and scum from the surface as it appears. Reduce the heat and boil gently, uncovered, for 1 1/2 hours.
2. Strain the stock. You should have 8 cups. If you have more, return the stock to the rinsed-out pot and boil until it is reduced to 8 cups; if you have less, add water to bring it up to 8 cups and return to the rinsed-out pot. Pick the meat from the bones and add it to the stock.
3. Add all the remaining ingredients except the egg noodles to the pot and bring to a boil, then reduce the heat to low, cover, and boil gently for 10 minutes.
4. Add the egg noodles and continue to boil gently, covered, for another 10 minutes. Serve.

Source: Essential Pepin

Try #1 - December 29, 2011
This was really good! A simple turkey noodle soup, but very fresh-tasting and light. It was also very aesthetically pleasing to me - I think it was the wavy noodles and dark spinach together. I did use a lot more noodles (and a different kind) than the recipe called for - about half a bag (6 oz). The one thing I would add is some salt - the recipe surprisingly calls for no seasonings, which might be ok if you start out with well-seasoned turkey bones/garnishes, but our soup needed a little extra salt.

Try #2 - March 5, 2012
This soup came out just as good the second time around. I used 4 cups of turkey broth and added 4 cups of water. I added 1 teaspoon of salt. My favorite noodle soup!

Try #? - October 2012
I've made this several times, and this time I used chicken instead of turkey.  Still just as good!

Cauliflower Soup

2 Tbsp peanut or canola oil
2 cups sliced onions
2 Tbsp all-purpose flour
1 tsp curry powder
2 cups homemade chicken stock or low-salt canned chicken broth
2 cups water
1 tsp salt, or to taste
1/2 tsp freshly ground pepper
1 large or 2 small heads cauliflower (about 1 3/4 lbs), cored, separated into florets, and trimmed
2 Tbsp unsalted butter
1/2 cup heavy cream (optional)
2 Tbsp chopped fresh parsley

1. Heat the oil in a large saucepan. When it is hot, add the onions and saute for 2 to 3 minutes, until they start browning. Sprinkle the flour and curry powder into the onions and mix well.
2. Stir in the chicken stock, water, salt, and pepper, mix well, and bring to a boil, stirring occasionally.
3. Add the cauliflower and return to a boil, then cover, reduce the heat to very low, and boil gently for 30 minutes.
4. Pour the soup into a food processor, in batches if necessary, to puree, with the butter. Return to the saucepan and stir in the cream. You should have about 7 cups of soup; if you have less, add enough water to bring it to this level.
5. Reheat the soup, then divide it among six soup dishes, sprinkle with the parsley, and serve.

Source: Essential Pepin

Try #1 - January 1, 2012
This was delicious! I omitted the heavy cream, and only added 1 Tbsp of butter at the end - and it was plenty rich. I ended up blending the parsley right in (I used stems because I was using the leftovers from the carrot salad I made to go with it), and it was great. I used my brand new hand blender, which is AWESOME and so much less mess than the blender! I don't cook with cauliflower that often, but I will definitely make this again!

Carrot and Parsley Salad

4-5 carrots, peeled and shredded on the large holes of a box grater or in a food processor (2 1/2 cups)
1 1/4 cups fresh flat-leaf parsley leaves
2 large garlic cloves, crushed and finely chopped (1 1/2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp red wine vinegar or cider vinegar
3 Tbsp peanut or safflower oil

Put the carrots, parsley leaves, and garlic in a bowl. Stir in the remaining ingredients and mix well. Serve.

Note: This salad is even better prepared an hour ahead, to allow the dressing to soften the carrots and parsley. It is great in sandwiches.

Source: Essential Pepin

Try #1 - January 1, 2012
This was very good, reminiscent of carrot salads from Central Asia. It went well with our cauliflower soup.

Light Alfredo Sauce

2 cup low-fat milk
1/3 cup (3 oz) low-fat cream cheese
2 Tablespoon flour (can use whole wheat flour)
1 teaspoon kosher salt
1 Tablespoon butter
1-2 garlic cloves, optional
3/4 to 1 cup grated Parmesan cheese

1. Blend milk, cream cheese, flour, and salt in a blender until smooth.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Saute garlic for about 30 seconds.
3. Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a boil and thickens. Remove the pan from the heat.
4. Stir cheese in and cover. Let stand for at least 10 minutes or longer to thicken.

Note: Can be frozen in quart-size freezer bags. Thaw frozen sauce completely and reheat leftovers adding 1 tablespoon milk or water to thin.

Source: http://momonamission.me/

Try #1 - December 30, 2011
This was very yummy! Another crowd pleaser. I sauteed some mushrooms at the beginning with the garlic and butter. After the sauce had thickened, I added broccoli and ham, and tossed it with spaghetti. Delicious! I made a little over 1/2 a pound of pasta, and there was about half of the sauce leftover for another meal.

Try #3? - September 5, 2012
Note: This sauce makes enough for about 1 lb of pasta.

Vegetable and Navy Bean Soup

1 Tbsp olive oil
1 small onion, chopped
4 small red potatoes, cut into 1/2-inch pieces
1 pound button mushrooms, trimmed and quartered
1/4 tsp dried thyme
salt to taste
1 Tbsp tomato paste
2 cups water
10 ounces spinach
1 can navy beans, drained and rinsed
1 Tbsp red-wine vinegar, optional
pepper

1. In a large nonstick skillet or heavy pan, heat oil over medium heat. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
2. Stir in tomato paste, and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook (covered) until heated through. Stir in 1 tablespoon red-wine vinegar if desired. Season with salt and pepper, and toss to combine.

Source: Let's Eat!

Try #1 - January 5, 2012
I was a fan of this soup, Nathan not so much. He liked the flavor but didn't like the texture of the spinach and mushrooms - thought they were both slimy. The spinach is my fault - I used frozen baby spinach (as in, spinach normally used for salads), which I knew was not the best choice but was all I had. I would have to disagree on the slimy mushrooms - I thought they were fine, and I'm not usually a mushroom fan. I would make this soup again, but use fresh spinach next time. I also used a mix of kidney/pinto beans I had frozen - I'm sure any bean would be fine. This also didn't make a ton, so I would consider doubling the recipe if I wanted to be assured of leftovers.

Egyptian Rice and Lentils (Kusherie)

Rice and Lentils:
2 Tbsp oil
1 1/4 cup lentils
4 cups boiling water or stock, divided
1 tsp salt
dash of pepper
1 1/2 cup rice

Sauce:
3/4 cup tomato paste
3 cups tomato juice, tomato sauce, or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1 Tbsp sugar
1/2 tsp salt
1 tsp cumin
1/4 tsp cayenne pepper or crushed chilis to taste

Browned onions:
2 Tbsp oil
3 onions, sliced
4 garlic cloves, minced

1. Heat oil in heavy saucepan or covered skillet. Add lentils. Brown lentils over medium heat 5 minutes, stirring often.
2. (*WARNING! Cover skillet most of the way with lid before adding water - my lentils popped like popcorn all over the place when I added the water!) Add 3 cups boiling water or stock, 1 tsp salt, and dash of pepper. Cook uncovered 10 minutes over medium heat.
3. Stir in rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover, and simmer for 25 minutes without stirring.
4. In a saucepan, heat tomato paste, tomato juice, green pepper, celery leaves, sugar, 1/2 tsp salt, cumin, and cayenne pepper. Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.
5. In small skillet, heat 2 Tbsp oil. Saute onions and garlic over medium heat until brown.
6. To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions. Serve with plain yogurt, if desired.

Source: More-with-Less

Try #1 - December 27, 2011
The family loved this, husband and kids included!