Italian Tomato Soup & Grilled Cheese (The LR Special!)

Today my husband made a request, which is very stange - he never requests meals! He asked me for "The LR Special" which is the one thing our college cafeteria made well, creamy tomato soup and grilled cheese with bacon. I didn't have any bacon in the freezer, so I told him it would have to be plain grilled cheese with white cheddar, but I could make some tomato soup from scratch. I made it up as I went along, clearing out the herbs in the areo garden to really add a nice fresh flavor!

Italian Tomato Soup and Grilled Cheese

1 tbsp. EVOO

1/2 yellow onion, grated

2 garlic cloves, grated

1 c. 2% milk

1 c. chicken stock

1 28 oz. can organic crushed tomatoes

Salt and Pepper

1/4 c. fresh minced Italian herbs (oregano, parsley, thyme and basil)

2 slices multi grain bread

2 slices white cheddar cheese

1/2 tbsp. butter

In a soup pot over medium low, sautee onion and garlic in EVOO. Cook for 5 minutes, add in milk, stock, tomatoes, salt, pepper and herbs. Cover and simmer for 20 minutes.

While soup simmers, butter one side of each slice of bread. Place buttered side down in a nonstick pan over medium. Top with cheese, other slice of bread, and cover. Flip after 4-5 minutes, or until cheese is melty and bread is brown.

Serve soup on it's own, or sprinkle with cheese, herbs, sour cream, or a splash of cream.

Bomya

Bomya or Qorma-e-Shast-e-arus

Okra Stew
Pg. 198

1 lb. okra
6 tbsp. vegetable oil
1 medium onion, chopped
1 oz. split peas
1 7 oz. can tomatoes
Salt and pepper
1 tsp. powdered dill weed

Clean the okra and cut off the stalks.
Heat the oil and fry the onion until brown. Add the okra, fry until they are coated in oil, add the split peas, tomatoes, salt and pepper. Stir until combined. Add water to cover the okra, then add the dill. Bring to a boil, then turn to a simmer and cover. Cook for 30-45 minutes or until the sauce is thick and reduced. Serve.

“Afghan Food and Cookery”, Helen Saberi. Hippocrene Books: New York, 2000.

Country Challenge - Afghanistan

AFGHANISTAN

As I was browsing thru the cookbooks at the library, I found one called “Afghan Food and Cookery”. I picked it up right away because right now, I believe many people associate Afghanistan with war and terrorism. However, there is an amazing history and culture in the country, including a delicious and interesting cuisine, and that is what I like to focus on, the people, the tradition, and the food.


Afghanistan is located in such a place that many armies through the centuries have stormed through, leaving their impression on the culture. Alexander the Great, Genghis Khan and the Mongols, Babur, and the British have all invaded Afghanistan, and sometimes stuck around for a few years!


Afghanistan is also situated on the Silk Routes, which meant traders traveled thru the country, leaving Indian spices, Chinese Teas, and many other ingredients that have influenced the country.


Hospitality is extremely important in Afghan culture, and guests are treated very well. Meals are eaten on the floor on cushions and pillows. Usually there are large platters of rice and many different condiments are laid out, such as chutney, pickled vegetables, and breads. It is traditional to eat with your right hand, and no silverware is used, except for nan (unleavened bread).


Through all of my reading, I found many pieces of literature that discussed grapes, which grow extremely well in Afghanistan; a few other common and popular ingredients are pomegranate, cilantro, chickpeas, onions, eggplant, and yogurt.


All information paraphrased from “Afghan Food and Cookery” by Helen Saberi.

7 Layer Dip

7 Layer dip is a family favorite for football games, so I made a big bowl for us to snack on during the Ohio State Game. It may not look pretty, but it tastes great! There are a million ways to make 7 layers, but this is my favorite...

7 Layer Dip

1 brick of lowfat cream cheese, softened

2 c. thick salsa

1 28 oz. can vegetarian refried beans

2 c. guacamole

1 sack of shredded iceberg lettuce

1 c. shredded cheddar cheese

1/2 c. light sour cream

1/2 c. salsa or pico de gallo

Optional: Chopped jalapenos, olives, or red onion

In a bowl, mix cream cheese and salsa. Spread into the bottom of a clear, deep dish.

Spread beans over cream cheese layer.

Make guacamole, spread over beans.

Top with lettuce, cheese, sour cream, salsa, and other toppings.

Serve with tortilla chips.

Guacamole:
4 haas avocados

2 lime, juiced

2 tsp. salt

3 garlic cloves

1 tsp. ground cumin

Chop the garlic and sprinkle with salt, paste it together. Dice the avocado, add to a bowl, squeeze lime juice over, add garlic paste and cumin, stir and cover with plastic to keep from browning.

Pair of Baked Frittatas

Over the weekend I wanted to serve a nice brunch for the fam before they headed home, so I made a pair of frittatas along with the cinnamon buns and fruit. I chose these 2 combos because they're so tasty and vegetarian, which much of my family tends to eat.
I was going to cook these like I do my normal frittatas (in a skillet and under the broiler) but I only have 1 nonstick skillet, so I had to find another method. I didn't want to make a quiche, but figured baking them in a pie plate would be best. I remembered seeing Trish's crustless quiche, and thought the only difference was some breadcrumbs on the bottom, so I tried it out and it worked very well!

Spinach & Cheddar and Roasted Red Pepper & Feta Frittatas

2 red peppers, roasted and peeled, sliced
1/4 c. crumbled fat free feta
4 eggs
Splash of milk

Pinch of cayenne

Salt and Pepper

Pinch of oregano

1/4 c. panko breadcrumbs

1 c. sauteed spinach

1/2 c. shredded cheddar cheese

4 eggs

Splash of milk

Pinch of dried thyme

Salt and Pepper

Pinch of cayenne

1/4 c. panko breadcrumbs

Preheat oven to 400 degrees.

Spray 2 pie plates with nonstick spray.

Sprinkle breadcrumbs on the bottom.

Whisk eggs with milk and spices.

Gently pour eggs over breadcrumbs, then drop toppings into each mixture.

Wiggle it a bit to make the veggies and cheese sink.

Bake for 20 minutes, or until brown and puffy.

Winery Picnic

Over the weekend, we took my parents and sister and brother in law to Oliver Winery, a local winery that offers tastings, tours, and has a beautiful terrace outside for picnics. They encourage you to buy a bottle and sit on the patio with it. They sell picnic food, but I brought some from home.
Winery Picnic:
Trail Mix (Dried cranberries, cherries, raisins, pecans, pepitas, almonds, and chocolate chips)
Hummus Trio and Veggie Dippers
Italian Bread with Crab and Veggie Cheese Spread
Outrageous Brownies
Grapes
Wine


Everything was wonderful - except for the bees!

Cinnabon Cinnamon Buns Copycat

My brother in law's favorite breakfast food is a cinnamon bun. Since they made the long drive from Cleveland this weekend, I thought I'd try out some homemade cinnamon buns! I found a Cinnabon copycat recipe that adapted a bit because I didn't have all of the ingredients on hand. The buns were great, But I should have opted for a thicker, more substantial icing.
Also, after I took the photo, I put the buns back in the oven and baked them for 5 more minutes and added more icing.

Cinnamon Buns

Buns:

1 cup 2% milk, microwaved for 1 minute

1 packet dry active yeast

1 tsp. sugar

2 eggs, room temperature

1/3 c. melted butter

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

Filling:

1/4 cup brown sugar, packed

2 tsp. cinnamon

2 tbsp. butter, softened

Icing:

1 c. powdered sugar

3 tbsp. milk

1 tsp. vanilla extract

Pour milk, yeast, and 1 tsp. sugar into a mixing bowl. Let it sit 10 minutes until the yeast foams. Turn the mixer on (dough hook) and add in melted butter, flour and sugar. When the mixture all comes together, add eggs one at a time. Let the mixer run for 5 minutes to knead dough. Turn off, cover in plastic wrap, and let dough rise for an hour.

Roll dough out to 20x12. Smear butter on dough, then spinkle on sugar and cinnamon. Roll, slice into 12 buns, and lay in a round baking pan sprayed with nonstick spray. Cover in plastic and let rolls rise for another hour.

Preheat oven to 400.

In a small bowl, whisk together sugar, milk and vanilla. Set aside.

Bake buns for 20 minutes. Remove from the oven, and top with icing.

Country Challenge, to continue or not...

So many of my wonderful readers have commented that I stopped doing the Country Challenge where I blog about one country and cook from it each week.
I stopped for a few reasons... One is I had a few not so good meals, I also was running out of cookbooks at the library to check out, another is because while trying to cook as authentically as possible, I had a hard time finding ingredients, and lastly, those ingredients are expensive!
However, I did really enjoy learning about and discovering new countries and their food, and it sounds like people actually enjoy learning too!
So...
I'm going to start it back up!
However, this time around I might just do one or two meals, and not an entire week.
Sound good?
Also, please leave feedback on this post, did you like how I did an intro to the country and tell you a bit about it? With the map and flag, or do you just like recipes?
I still read all about it, I just don't want to bore people :)

Chocolate Cupcakes with Chocolate Frosting

Even though I tend to use the same recipes over and over if I like them and they work, I can't help but want to try something new! I decided to go with Hershey's Chocolate Cake and Frosting recipes for the Chocolate cupcakes at the bake sale. They were delicious, but I do think I like my standard chocolate cake from Ina a bit better (though the recipes are so similar).

Hershey's Perfectly Chocolate Cake and Frosting

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hersheys Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Directions:

1. Heat oven to 350°F.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Fill cups 2/3 full with batter.

Bake 22 to 25 minutes.

Chocolate Frosting (I doubled this)

1/2 cup (1 stick) butter

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Cream Butter, add in cocoa powder and mix together on low.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed.

Stir in vanilla.

About 2 cups frosting.

Red Velvet Cupcakes with Cream Cheese Frosting

I was going back through my blogger and found a few drafts of posts that I forgot were still in here! I wanted to get this recipe up from cupcakes I made for the bakesale. They were red velvet with cream cheese frosting. I love cream cheese frosting, it's so creamy and delicious, and the red velvet is so moist and, well... velvety!

Red Velvet Cupcakes by Paula Deen

with Cream Cheese Frosting

Cupcakes:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

2 packages of cream cheese, at room temp.

1 stick of butter at room temp.

2 tsp. vanilla extract

1/2 tsp. salt

3 lbs. of powdered sugar

Cream together cream cheese and butter. Add salt and vanilla. Add powdered sugar 1/2 c. at a time. If icing is too thick, add a splash of milk to thin, if it's too thin, add more powdered sugar until desired consistency is reached.