Cauliflower and White Bean Soup

INGREDIENTS    

• 4 T. extra-virgin olive oil, divided 
• 1 medium onion, chopped 
• 3 cloves garlic, minced
• 2 t. minced fresh sage
• 2 t. minced fresh thyme
• 6 cups cauliflower florets
• 4 cups chicken or vegetable broth
• 1 15-ounce can white beans, rinsed
• salt and pepper to taste
• French baguette, cut into ½-inch cubes    

DIRECTIONS   

1. Heat 2 T. oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.
2. Preheat oven to 400°F.
3. Meanwhile, spread bread on a baking pan and toss with olive oil and salt. Bake until golden brown, about 10 minutes. .
4. Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled olive oil.

Recipe Image: Health Digest

Sugar Cookies with Royal Icing

INGREDIENTS 

• 2½ cups of cake flour (not self rising)
• 1 t. baking powder
• ¼ t. salt
• 2 sticks unsalted butter, softened
• ¾ sugar
• 1 large egg
• 1 t. vanilla extract
• 1 t. almond extract 

DIRECTIONS 

1. Sift the flour, baking powder and salt in a medium bowl.
2. Beat the butter and sugar in a large bowl and beat until fluffy, about 5 minutes.
3. Add the egg and extracts.
4. Beat in flour mixture on low setting and until incorporated.
5. Divide the dough in half and wrap in plastic wrap.  Refrigerate until firm, about one hour.
6. Preheat the oven to 350°F.
7. Roll dough on floured surface and cut out shapes.
8. Cook for 12-15 minutes. 

ROYAL ICING 

• ¾ cup confectioners sugar
• 2 T. meringue powder
• 5 T. water, plus more if needed

Mix together.  For icing flooding, icing should be thinner.

Recipe Image: Mary's Recipies

Crispy Roast Potatoes

INGREDIENTS  

• 2 T. salt
• ½ t. baking soda
• 4 pounds potatoes, peeled and cut into quarters
• 6 T. extra-virgin olive oil
• 3 T. fresh rosemary, finely chopped
• 3 medium cloves garlic, minced
• salt and pepper to taste
• small handful fresh parsley leaves, minced  

DIRECTIONS    

1. Preheat oven to 450°F. 
2. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 T. salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook about 10 minutes.
3. Combine olive oil with rosemary, garlic, salt and pepper.  
4. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds. Transfer to bowl and toss with oil mixture.
5. Transfer potatoes to a large rimmed baking sheet Continue roasting until potatoes are deep brown and crisp all over, turning them a few times during cooking, 30 to 40 minutes longer. 
6. Transfer potatoes to a large bowl.

Recipe Image: Super Golden Bakes

French Onion Macaroni and Cheese Soup

 INGREDIENTS 

For the Soup: 

• 4 T. unsalted butter
• 4 medium yellow onions, thinly sliced (about 14 cups)
• Kosher salt and freshly ground black pepper
• 2 bay leaves
• 2 to 3 sprigs fresh thyme
• 1 cup dry white wine
• 4 cups low-sodium beef broth
• 1 cup water

For the Mac 'n' Cheese Topping: 

• 4 oz. elbow macaroni (1 cup)
• 2 T. unsalted butter
• 2 T. all-purpose flour
• ¾ cup milk
• Kosher salt and freshly ground black pepper
• 1¾ cups shredded gruyere
• 1¾ cups shredded sharp yellow Cheddar
• 2 T. panko breadcrumbs
• ½ cup of the pasta liquid 

DIRECTIONS

1. For the soup: Melt the butter in a large pot over medium heat. Add the onions and season salt and pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, about an 1 hour.
2. Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced. Remove the bay leaves and thyme. 
3. For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving ½ cup of the pasta liquid.
4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
5. Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes. Serve hot.

Recipe Author: Food Network

Dijon Potato-Crusted Salmon

INGREDIENTS 

• 1 t. Dijon mustard
• 4 fillets of skinless salmon
• 1 cup of frozen hash browns (not thawed)
• 1 T. flour
• salt and pepper 

DIRECTIONS 

1. Spread the mustard over the salmon fillets
2. Combine hash browns, flour, salt and pepper in a medium bowl.
3. Sprinkle the hash brown mixture over the salmon, pressing to adhere.
4. Heat olive oil in a non stick pan.  Cook the salmon, potato side down, first until golden brown about 3 minutes per side.

Recipe author: Woman's Day

Shrimp Scampi Stuffed Shells

PASTA FILLING INGREDIENTS 

• 20 jumbo pasta shells
• ⅛ cup olive oil 
• 2 T. salted butter 
• ½ t. crushed red pepper flakes
• 3 cloves garlic, minced 
• ½ medium yellow onion, finely diced 
• 1 lbs. peeled and deveined shrimp (21/25 count), chopped
• Splash of white wine 
• ½ lemon, juiced 
• one 8-ounce packages cream cheese, at room temperature 
• 1 cup whole-milk ricotta 
• ½ cup grated Parmesan 
• 1 T. chopped fresh parsley 
• 1 small egg 
• ½ cup grated fresh mozzarella 

PASTA SAUCE

• 4 T. butter
• ¼ cup all-purpose flour 
• 2 cups milk 
• 1 cups heavy cream 
• 2 cloves garlic, minced 
• Kosher salt and freshly ground black pepper
• 1 T. minced fresh parsley

DIRECTIONS

1. Cook the pasta shells until al dente according. Drain and set aside.
2. Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
3. Add the cream cheese, ricotta, Parmesan, parsley, egg and salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
4. Preheat the oven to 375°F.
5. Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and parsley and set aside.
6. To assemble: Add ½ cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with sauce. Sprinkle over the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.

Recipe Author: Ree Drummond

Fondue

INGREDIENTS  

• 2 T. cornstarch 
• 1 cup aged Gruyère, shredded  
• 1 cup Emmentaler or Swiss cheese, shredded 
• 1 garlic clove, halved 
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) 
• ½ cup 2% reduced-fat evaporated milk 
• 2 t. fresh lemon juice  

DIRECTIONS  

1. Combine cornstarch and cheeses in a small bowl; toss to coat.
2. Rub cut sides of garlic on inside of a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium.
3. Add one-third of cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
4. Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame.

Recipe Author: Cooking Light

Easy No-Knead Olive Bread

 
INGREDIENTS  

• 3 cups bread flour
• ¼ t. active dry yeast
• 2 t. kosher salt
• 1⅓ cup lukewarm water (between 100-110 F degrees)
• 1 cup chopped kalamata olives drained well

DIRECTIONS  

1. Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl. 
2. Pour in 1⅓ cups lukewarm water.
3. Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. 
4. Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.
5. Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. 
6. Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. 
7. Preheat the oven to 425°F. 
8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 35-40 minutes or until the crust is golden brown. 

Recipe Image: Sallys Baking