Tomato Florentine Soup

In the Dietetics Program at BYU one course that I took was Food Production Management Lab.  In this class I gained hands on experience of managing and being a part of a food production facility (The Pendulum Court).  We made all the food (lunch entree  salads, sandwiches, desserts, muffins...) and took turns working in the different areas of the kitchen as well as manager.  We made delicious food!  The best position to have was in the bakery.  We were taught that we were to sample everything (also taught on Master Chef by Gordon Ramsay. haha!).  Well you can't sell a cookie or muffin with a piece broken off so when in the baker position one got a little more than a sample and as you can tell I have a big sweet tooth. :)  Since it was a 5 hour class we also got a free lunch!

My favorite soup we made was the Tomato Florentine Soup which I had my very first day of lab.  I made it today and it tasted better than I remember (I tweaked it by changing some measurements and adding and substituting some ingredients.  The recipe below is my version of the soup and served in this bread bowl recipe).  My husband liked it but also informed me that he doesn't usually like tomato based meals (ex: spaghetti, probably his least favorite meal and I make the sauce very well from scratch) and this is a tomato based soup.  I on the other hand LOVE tomato based food like this soup, spaghetti sauce (I eat pasta with my sauce), and pizza (my favorite part is the sauce, not the cheese).

Sometimes tomato based things can be acidic and when I first tasted my soup it was a bit acidic.  I remembered reading somewhere that baking soda helps to reduce that since it is basic.  I gave it a shot and added 1/2 tsp baking soda to the soup and it actually decreased the acidity.  I am going to try it next time I make spaghetti and chili too!

INGREDIENTS
2 Tbsp butter
2 ribs celery, diced
1/2 onion, diced
1 jalapeno, diced
2 cloves garlic, crushed
1 lb ground beef
1/2 box (5oz) frozen spinach, chopped
1 can (14oz) diced tomatoes
1 Tbsp dried basil
1 tsp pepper
1 tsp salt
2 beef bouillon cubes
2 Tbsp honey
2 Tbsp apple cider vinegar
4 c water
4 c (32oz) tomato juice
1/2 tsp baking soda
1/2 c orzo pasta

DIRECTIONS
In a medium pot melt butter and add celery, onion, and jalapeno.  Cook over medium heat until tender and onions are translucent.  Add garlic and cook 1 more minute until garlic is fragrant.  Remove from heat and set aside for later use.

In a large pot, brown ground beef.  Drain off fat and add the cooked vegetables, spinach, diced tomatoes, basil, pepper, salt, bouillon cubes, honey, vinegar, water, and tomato juice.  Stir to combine and then mix in baking soda.

Add orzo, bring to a boil, and then reduce to low.  Cover and allow soup to simmer for 20 minutes and then serve.

–Melanie

Bread Bowls

I had all afternoon Sunday to lounge around so I decided to use the time to make dinner a little more fun by making bread bowls (and I still managed to take a 2 hour nap)!  I had never made them before but they turned out pretty well!  I think that the bowls would be better for a cream based soup because it really soaked up the water in the broth based soup but it was still good.  I got the recipe from one of my favorite blogs: MelsKitchenCafe, but I added some sugar to the dough and made it half whole wheat (posted is my version of the recipe).

I think I have only eaten soup from a bread bowl once before.  It is a fun way to eat soup this way but it's a lot of bread (the equivalent of 4-6 slices when one would usually eat 1-2 slices).  Nick managed to eat his whole bowl plus what I pulled out from the middle but my little baby just didn't allow me to fit all that inside.  This little girl is starting to push on my ribs and make me uncomfortable... only 3 more months left though!  I have been eating small meals and snacks about every few hours and have been able to avoid the common and uncomfortable pregnancy symptom: heartburn.  Hopefully I can avoid it in my third trimester too!

INGREDIENTS
1 1/2 Tbsp active dry yeast
1 Tbsp sugar
2 1/2 c warm water
2 tsp salt
2 Tbsp vegetable oil
3 c whole wheat flour
3 1/2 c all-purpose flour
1 Tbsp corn meal

DIRECTIONS
In a large mixing bowl, dissolve yeast and sugar in warm water.  Mix, cover with a towel, and let it rest for 10 minutes.

Mix in salt, oil, and whole wheat flour.  Add the white flour 1/2 cup at a time mixing well between each addition.  Add the white flour until the dough is soft and no longer sticky.

Place dough on lightly floured surface and knead for 6 minutes until smooth and elastic (add flour as needed to prevent sticking to hands or surface).  Lightly grease a large mixing bowl and place dough in it.  Cover with a cloth and let the dough rise in a warm place until double in bulk (about 40 minutes).

Prepare a baking sheet by lightly greasing and sprinkling with corn meal.  Punch dough down and divide into 6-8 equal pieces and then form each into a round ball.  Place on prepared baking sheet and use a sharp knife to make 2 cuts on the top of each ball.  Cover lightly with a towel and let it rise in a warm place for 30 minutes or until double in bulk.

Preheat oven to 400 degrees and bake for 16-18 minutes until golden brown.

Let bread cool completely and then cut off the top of each loaf as you would cut the lid of a pumpkin.  Gently pull it apart from the rest of the loaf and then dig out the inside of the loaf leaving a 1/2-1 inch wall remaining.  Fill bread bowl with soup and serve immediately.

–Melanie

Strawberry Orange Salad

I love sweet salads especially when served with this poppy seed salad dressing!  This is one salad variation I've created to top with my homemade Poppy Seed Dressing.  It is a light refreshing salad that is great served as an appetizer or side.  It's more of a summer salad but I got strawberries on sale the other week. :)

INGREDIENTS
1 head red leaf lettuce
1 c sliced strawberries
1 c clemtine/tangerine wedges or oranges, cut in 1/2 inch pieces
1/4 c thinly sliced red onions
1 c mozzarella cheese
1/3 c sliced roasted almonds
poppy seed dressing

DIRECTIONS
Wash lettuce and dry in salad spinner.  Tear lettuce into bite size pieces and place in a large bowl.  Top with onion slices, strawberries, oranges, cheese, and almonds.  Top with desired amount of dressing just before serving or allow guests to dish up their own salad and dressing.*

*If you don't think you'll eat all of the salad don't toss with dressing.  The dressing makes the lettuce wilt and therefore the salad doesn't keep.
–Melanie

Poppy Seed Salad Dressing

This is probably my favorite salad dressing!  There are some in my family that love it so much they have cried.  It is super easy and fast to make, inexpensive, tastes amazing, and keeps well.  It will get your kids asking for seconds on salad!

INGREDIENTS
1 1/2 c sugar
2 tsp dry mustard
2 tsp salt
2/3 c vinegar
3 Tbsp onion juice
2 c canola oil
3 Tbsp poppy seeds

DIRECTIONS
In a blender combine sugar, mustard, salt, vinegar, and onion juice.  While it is blending on the lowest setting slowly add in oil and beat until mixtures is thick and creamy.  Add poppy seeds and mix until combined.  Makes 2 pints.
–Melanie

Mexican Layered Dip

This is an awesome dip to take to parties! It is fairly fast and easy to make and looks beautiful will all the colors and textures.

INGREDIENTS
3-4 medium avocados
2-3 cloves crushed garlic
1-2 Tbsp. finely chopped jalapeno pepper (add one Tbsp. at a time so as not to make it too hot)
2 Tbsp. finely chopped onion
Salt to taste – start with ½ tsp. you may need more
1 Tbsp. lemon or lime juice
1 cup sour cream
½ cup mayonnaise
1 pkg. taco seasoning mix (1/4 cup)
2 cans (10½ oz.) Frito Bean Dip, one regular and one hot
1 cup chopped green onions
3-4 chopped tomatoes
2 cans (3.8oz.each) sliced black olives
8 oz. grated Mexican Cheese
Tortilla chips

DIRECTIONS
In a bowl mix the 2 cans of Frito bean dip together and set aside.

Place avocados, garlic, jalapeno, onion, salt, and lemon juice together in another bowl and then gently mash with a fork and then set aside (do not puree or mash too fine).

In a separate bowl combine sour cream, mayonnaise, and taco seasoning and set aside.

Layer on a large platter in the following order:
Bean dip
Avocado mixture
Sour cream mixture
Green onions
Tomatoes
Olives
Cheese

Cover and refrigerate or serve immediately with your favorite corn chips.

–Melanie

Potato Cheese Soup

I love soup!  It make me feel all warm and cozy, especially when eaten with fresh, warm, homemade bread.  I get off work at 5 and at that time I am starving so I have been trying to make dinners that I can mostly prepare the night before or in the morning before work.  My mother-in-law gave me a recipe book with all crock-pot recipes so I decided to give the potato soup a try.  It only took about 20 minutes of prep in the morning and then 10 minutes when I got home.  I made some adjustments and it was awesome!  Here is my version of the recipe:

INGREDIENTS
2 lb red potatoes (about 8)
3/4 c. finely chopped carrots
1 medium onion, finely chopped
3 c. chicken broth
2 Tbsp. butter
2 Tbsp. flour
1 c. cream
2 c. whole milk
1/4 tsp. pepper
1 tsp salt
2 c shredded cheddar cheese
Green onions, chopped
Bacon pieces


DIRECTIONS
Peel and cut potatoes into 1/2 inch cubes.  Place potatoes, carrots, onion, and broth in crock-pot.  Cover and cook on low for 4-6 hours.

Just before crock-pot timer goes off melt butter in a medium sauce pan.  Add flour to make a roux.  Slowly add in cream while stirring. Add whole milk and continue to warm over medium-high heat.  Remove from heat just before it begins to boil. Add in cheese, salt, and pepper and stir until smooth. Add mixture to vegetables in crock-pot and stir until evenly mixed.  Serve topped with green onions and bacon pieces with fresh bread on the side for dipping.
–Melanie

Toasted Ravioli

Not only does St. Louis have a great baseball team, it also has Toasted Ravioli!  What is it?  Meat filled ravioli, breaded, and fried (not toasted), topped with grated Parmesan cheese and served with marinara sauce for dipping. It is and appetizer that originated in St. Louis and can rarely be found in other cities (but they do serve it as part of an appetizer at the Olive Garden).  Everyone who has come to St. Louis and tried toasted ravioli has loved it!  

The best place to get toasted ravioli in St. Louis is at Cunnetos which is in an area called The Hill (predominately Italian neighborhood).  They also serve it by the deli at the grocery stores there.  When I was little I remember going to the store with  my mom and we would often stop at the deli and I would get some toasted ravioli and chicken fingers to have for lunch.  So good!  They also served it at school but the meat inside wasn't the best so I didn't really get it there. 

My mom moved to Idaho at the beginning of the summer so I'm not sure when I'll be heading back to my home town to indulge in toasted ravioli. Maybe the rest of the country will eventually catch on to how amazingly good it is and start serving it every where.  But until then, I'll just make it myself!

 I have never seen round toasted ravioli but the square ones at the store were a cheap brand and I didn't want to chance it.  Oh, and we didn't have any Parmesan for the top. :(

 
INGREDIENTS
10 beef ravioli (frozen)
3/4 c Italian bread crumbs
1 c butter milk
oil (vegetable or canola)
Grated Parmesan cheese
marinara sauce

DIRECTIONS
Boil ravioli as directed but to al dente.  While it is cooking place buttermilk in a bowl and Italian bread crumbs in a pie dish.  Fill a large pot with a half inch of oil and turn stove top to medium high. When ravioli is done remove from water and place in buttermilk.  Remove ravioli from buttermilk and dredge in bread crumbs covering both sides.  Gently place breaded ravioli in the bottom of the pot of oil. Don't over crowd the pan.  Each ravioli should be completely touching the bottom of the pan so you will have to do a few batches.  Cook both sides of the ravioli about 1-2 minutes on each side until they are golden brown. Remove from pan to a plate covered with paper towels.  Place toasted ravioli on a platter, sprinkle with grated Parmesan cheese, and place a custard cup of marinara sauce on the side.  Enjoy the deliciousness of St. Louis, MO.

–Melanie

Potato Skins

I'm not even sure when I first had a potato skin but I have pretty much loved them my whole life!  Houlihan's (a restaurant in St. Louis and other places except Utah) was always our favorite place to eat growing up because of their potato skins appetizer (and chicken finger platter).  I made this recipe up and it turned out pretty close to the real deal! (not like the burnt ones we got at Texas Road House)

INGREDIENTS
8 Idaho potatoes
1 c shredded cheddar cheese
1/3 c bacon bits (or more if desired)
2 green onions, chopped

salt and pepper

sour cream

DIRECTIONS

Wash potatoes and cook in oven at 400° for 50-60 minutes until fork tender.  Remove from oven and let cool.  Slice each potato in half and scoop out potato but leave about 1/4 inch of the potato on the skin.  Place skins on a foil lined baking sheet.  Increase heat of oven to 450° and brush or spray with oil on inside and outside of skins.  Sprinkle with salt and cook skin side up for 10 minutes.  Flip skins and cook another 10 minutes   Remove from oven and layer inside of skins with toppings: cheese, bacon bits, and green onions.  Place skins in the oven and broil for 2 minutes until cheese is bubbly.  Sprinkle with salt and pepper and serve with sour cream.

–Melanie

Sushi

Nick really likes sushi so the other week we went and got some.  I was really scared to eat the ones with the raw fish since I'm a dietetics graduate and very aware of food safety.  The roll that I got was just made with vegetables but Nick got one with raw salmon on top.  I only tried one of his.  It was ok but I would rather have cooked salmon.  Mine was delicious though.  They put these sweet sauces on it and mine was fried.  We were telling our friends about it and decided to make our own together!  These sushi rolls look freakin legit, tasted awesome, and were really fun to make together! I think what makes them taste so good is the eel sauce (not made of eels) and hibachi sauce (both are sweet sauces)... and avocado!

 Fuzzy Wuzzy

Fuzzy Wuzzy, Mango, California, Shrimp

Fuzzy Wuzzy

Mango Salmon

Rice:
INGREDIENTS
2 c sushi or short grain rice
2 c water, plus extra for rinsing
2 Tbsp rice vinegar
2 Tbsp sugar
1 Tbsp kosher salt

DIRECTIONS
Rinse rice in a bowl 2-3 times until water is clear.  Place rice in medium sauce pan with 2 cups of water and bring to a boil. Once it starts to boil reduce heat to low and cover.  Cook 15 minutes, remove from heat and let stand covered for 10 minutes.  Combine vinegar, sugar, and salt in a small bowl and microwave for 30 seconds.  Pour over rice and mix thoroughly.  Allow rice to cool to room temperature before making sushi.

Hibachi Sauce:
INGREDIENTS
1/2 c mayonnaise
1 1/2 Tbsp sugar
1 Tbsp ketchup
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/2 tsp lemon juice
pinch of salt

DIRECTIONS
Mix all ingredient together in a small bowl.  Place mixture in a plastic baggy.  Cut off the corner of the bag to make a small opening to squeeze the sauce out of.

Sushi Rolls:
INGREDIENTS
1 batch sushi rice
4 sheets nori
cream cheese
1 avocado, peels, pitted, and sliced
1 small cucumber, peeled, seeded, cut to matchstick-size pieces
1 carrot, peeled, cut to matchstick-size pieces
1 mango, peeled, thinly sliced
2 oz smoked salmon, thinly sliced
2 oz imitation crab
2 oz cooked baby shrimp
panko crumbs
sesame seeds
eel sauce
hibachi sauce
pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

DIRECTIONS
Cover sushi mat with plastic wrap. Place nori on mat with shiny side down. Wet hands with water and cover nori evenly with 1/2 cup rice. Sprinkle rice with sesame seeds and then turn the sheet of nori over so the rice side is down.  Here is where to can get creative.  Place fillings in the center of the nori in a line.  It is recommended to only put 3 ingredients in the roll (apparently that is all the palate can handle).  Here are a few combinations we used:

Fuzzy Wuzzy: Cream cheese, avocado, cucumber, shrimp and smoked salmon on top
Mango: Mango, avocado, carrot, cucumber, and mango and carrot on top
California: avocado, cucumber, and crab
Meat Lovers: cream cheese, crab, shrimp, and salmon on top

After filling the roll with desired fillings, begin to roll by grabbing the edge of the mat closest to you and start rolling into a tight cylinder.  Keep fillings in place with your fingers.  Pull away the mat and set aside.  Cover the roll with a damp cloth and repeat until all rice has been used.  Cut each roll into 8 pieces by first cutting the log in half and then cutting the two pieces in half again and in half one last time making a total of 8 pieces.  Top the roll with fish, eel sauce, hibachi sauce, and/or panko crumbs.  Serve with soy sauce, wasabi, and pickled ginger (to cleanse the palate between different rolls).
–Melanie

Calamari

Sadly our good friends moved last week but they did gave us a bunch of food which included frozen calamari!  Hopefully we will get to enjoy more fish when we move to Seattle!  Prepare yourselves for more seafood recipes!  I know I can't wait!  For this calamari I combined a recipe from allrecipes and the food network making what Nick says is the best fried calamari he's had.  Not that Nick is a food critic but it's nice that my husband thinks I'm the best. :)

INGREDIENTS

1-2 c vegetable oil
1/2 c milk
1 egg
1lb frozen calamari
1/2 c flour
1/4 c Panko crumbs
1/4 c corn starch
1 tsp salt
1/4 tsp black pepper
1 tsp dried oregano
1 tsp paprika


DIRECTIONS

Defrost calamari in a cold water bath.  Heat oil in a large pot over medium-high heat.  Mix milk and egg in a medium bowl.  Drain off excess water from calamari and place in egg mixture.  Put bowl in fridge.  In another bowl mix together flour, Panko crumbs, corn starch, salt, pepper, oregano, and paprika.  Take calamari out of bowl letting excess milk and egg drip off and place in flour mixture.  Mix around until well coated.  Gently place breaded calamari in hot oil (be careful not to burn yourself).  Cook for 2-3 min and mix/turn over.  Cook until golden brown.  Remove from oil on to a paper towel lined plate.

DIPPING SAUCE

1/3 c mayonnaise
1/3 c sour cream
1/4 tsp garlic powder
1/2 tsp chili
1 1/2 tsp lemon juice
1 tsp parsley
pinch of salt

Mix all dipping sauce ingredients in a small bowl and chill until calamari is ready to serve.
–Melanie

Potato Skins

Potato skins are a family favorite. My mom used to make them but I always felt that they didn't quite taste like the potato skins you eat at the restaurants. This recipe is a bit closer to what you eat in the restaurant. My husband loved them and said that they tasted just like the ones in the restaurant.

Ingredients

4 baked potatoes

1 cup canola oil

4 slices bacon (cook before hand in microwave or oven)

1 bunch of green onions

2 cups shredded cheese

sour cream

I baked potatoes the day before and let them sit out on the counter till the following night. If you stick them in the fridge the skin can sometimes get wrinkly.  I then scooped out potato but left a thick layer. You can adjust the thickness to your like. I then poured about a cup of canola oil in a fry pan and heated to medium high. I then placed each skin in the oil frying on each side until crispy. I then set each skin on a baking sheet. I filled each skin with bacon and cheese and put them in the oven on broil. I watched them till the cheese became melted and slightly bubbly. This can happen quickly so do not leave the kitchen. After removing  from the oven, I sprinkled each with green onions. Garnish with sour cream, salt, and pepper.

Spinach Artichoke Dip

The other day I bought baby spinach at Costco and we couldn't eat it all fast enough so I made up this spinach artichoke dip.

(I forgot to top with mozzarella cheese.)

Ingredients

2 c fresh spinach

1 pkg (8oz) neufchatel cheese (softened)

1/4 c Parmesan cheese

1/4 c mozzarella cheese

1/2 c. reduced fat sour cream

1/2 c. reduced fat mayonnaise

1/3 c. artichoke hearts (chopped)

1/2 tsp garlic salt

cracker or chips

Directions

Cook spinach with a little bit of water in a pan until wilted. After cooked, chop spinach. Mix spinach, cream cheese, Parmesan cheese, sour cream, mayonnaise, artichokes, and garlic salt. Put in pie pan or quart size dish. Top with mozzarella cheese. Bake at 350 until cheese is golden brown. Serve with chips or crackers.

–Melanie

Teri Boulter’s Veggie Bars

This is a great appetizer to serve at parties. I think I first had it had my sister's bridal shower. I prefer to use a homemade wheat pizza crust rather than the crescent roll package but it does require more work. (see pizza crust recipe)

2 pkg. crescent rolls (or just make pizza crust on 11x14in pan)

Unroll and press each package into a 11x14 in. cookie sheet. Bake at 375° for 8-10 min. Cool.

Mix well:

¾ mayonnaise

1 pkg. hidden Valley dressing

1 (8oz)pkg cream cheese, softened

Spread this mixture on the cooled crust.

Finely chop or grate:

Broccoli

Carrots

Cauliflower

Sprinkle on top of cream cheese. Refrigerate and cut into 2 ½ in. squares or diamonds to serve.

You can bake crust ahead of time, then “frost” and garnish a few hours before serving.

–Melanie