Panera Copycat Tomato Soup

https://sweetandsavorymeals.com/panera-bread-creamy-tomato-soup/

Ingredients

5 tablespoons olive oil
15 garlic cloves minced
2.5 large yellow onion diced
5 28 oz cans San Marzano peeled tomatoes
2.5 cup vegetable stock
5 tablespoons sugar
2.5 teaspoon dried oregano
2.5 teaspoon dried basil
2.5 cup half and half or heavy cream
kosher salt and fresh ground black pepper to taste

Instructions

1. In a heavy-bottomed pot or dutch oven, heat olive oil over medium-high heat.
2. Add diced onion and garlic. Cook, stirring as needed, until onion is translucent - about 5-8 minutes.
3. Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil, and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
4. Add the half and half or heavy cream and season to taste with salt and pepper.
5. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
6. Serve immediately garnished with croutons and french bread on the side.
7. Store in an airtight container in the fridge for up to 5 days or you can freeze the soup for up to 3 months.

Really delicious fruit tea

Here's a recipe I made up yesterday when I was craving some fruit tea! It turned out VERY yummy - Much like my favorite tea that I get my favorite little bakery.

Boil 4 cups of water and 4 white pomegranete tea bags until tea is brewed.

In a 2 quart pitcher, cover the bottom of the pitcher with honey. (I didn't measure but I would guess it was a little less than 1/3 cup.)

Add about 1/2 cup of frozen orange juice concentrate to the pitcher.

When tea is brewed, puour the hot tea into the pitcher and then add in 2 heaping spoonfulls of brown sugar.

Fill the rest of the pitcher with water and stir until the OJ concentrate is dissolved.

Serve over crushed ice.

DELICIOUS!

Easy Dinner Rolls

From Christy! These are DE-Lish!

Easy Dinner Rolls

24 rolls

1 cup water (110 degrees F)
2 packages or 4-1/2 teaspoons yeast (do not use the quick rising yeast in this recipe)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-1/4 cups flour

1.  Combine water and yeast in large bowl; let stand for 5 minutes.
2.  With wooden spoon, stir in butter, sugar, eggs, and salt.
3.  Add flour, 1 cup at a time, and beat in as much as you can.  (I use the mixer for this.)
4.  Cover and refrigerate for at least 2 hours or up to 3 days.

5.  Grease a 13 x 9 baking pan.
6.  Turn dough out onto floured surface.
7.  Divide into 24 equal pieces (I usually end up with 32-34 rolls.)
8.  Roll each piece into a smooth round ball and place in prepared pan.
9.  Cover and let rise for 1 hour; until doubled.
10. Heat oven to 375.
12. Bake until golden brown, about 17 minutes.

no knead bread

http://www.owlhaven.net/2009/04/15/easiest-homemade-bread-ever/

 

Easiest Bread Ever

4 cups white flour

2 cups wheat flour

1 teaspoon yeast

1/2 tablespoon salt

3 cups warm water

Mix together flour, yeast and salt.  Add warm water.  Mix again til well combined.  It will be a very wet sloppy-looking dough.  Let rise in a covered bowl for 8-24 hours.  Dump dough out onto a floured counter and knead with wet hands just until top of dough is smooth.  Don't try to incorporate lots of flour– one of the reasons that this recipe works so well is because of the high water content in the dough.  Re-wet your hands if dough starts to stick to you.

Once the top of dough is smooth, flop the blob onto a floured tea towel.   (If you only have terrycloth towels, use a pillowcase).  Set the dough, tea towel and all, into a tall narrow bowl to rise for 1-2 hours. It will still be very loose and jiggly– DON'T worry!! It will work anyway!

Near the end of the rise time, rub the inside of your pot with a little shortening and place it into the oven set on 500 degrees.  Preheat pot and oven for at least 10 minutes– you want it to be good and hot.  Once oven and pot are hot, lift dough out of the bowl –carry it using the tea towel like a little 'hammock'.  Flip it over into the pot, removing the tea towel.  Don't worry if it looks blobby and ugly.  When it is baked, it will be a lovely rustic-looking loaf.

 

 

Put the lid on the pot.   Bake, covered, in a 500 degree oven for 40 minutes.   After 40 minutes, remove the lid, and continue to bake for an additional 10 minutes. Remove when the top is a nice golden brown.   Loaf should sound hollow when thumped.  If you're not sure if it is done, you can bake it for a few minutes more without hurting anything.  This is a very forgiving recipe.  Last time I made this, I forgot to remove the lid, and baked it 25 minutes too long, and it still turned out beautifully.

Let me know if you try this recipe.  I'd love to hear how it works for you.

No Knead Bread Recipe

No Knead Bread Recipe

No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose’s experiments through the weeks and learned from her recipe adjustments and the why’s of how this bread works.

Yield: one 1 lb loaf

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

sun dried tomato crustless quiche

Sun-Dried Tomato Egg Casserole


# 7 large egg
# 2 cloves garlic (minced)
# 1 cup half and half
# 1 cup milk (skim)
# 2 cups mozzarella cheese (grated)
# 1/2 cup onion (chopped)
# 4 tablespoons parsley, fresh (chopped)
# 1 dash salt and pepper
# 1/2 cup sun dried tomatoes in oil (drained and chopped)

oven to 375°F. Butter 13x9x2-inch glass baking dish. In a bit of the oil from the sun-dried tomatoes, saute the onion and garlic for 3 minutes. Add 2 tablespoons parsley; stir 1 minute. Spread tomato mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Whisk eggs, half and half, milk, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over tomato mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving. Makes 8-12 servings.

Category: Casseroles

Cheesy Hash Brown Chili

found here: http://thematzats.blogspot.com/2009/04/cheesy-hash-brown-chili.html

Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste (I used a small can of tomato sauce)
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed (I used chili beans)
One 15-ounce can diced tomatoes (I blended them as the boy won't eat "chunks")
One 1-pound bag frozen shredded hash brown
potatoes
1 cup shredded cheddar cheese (2% milk kind)

Directions:

In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20minutes. Transfer to an 8-by-11-inch baking dish.

Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the
potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Pasta Fagioli

INGREDIENTS

* 2 stalks celery, chopped
* 1 onion, chopped
* 3 cloves garlic, minced
* 2 teaspoons dried parsley
* 1 teaspoon Italian seasoning
* 1/4 teaspoon crushed red pepper flakes
* salt to taste
* 1 (14.5 ounce) can chicken broth
* 2 medium tomatoes, peeled and chopped
* 1 (8 ounce) can tomato sauce
* 1/2 cup uncooked spinach pasta
* 1 (15 ounce) can cannellini beans, with liquid




1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.

2. Add pasta and cook 10 minutes, until pasta is tender.

3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

FROM ALLRECIPES

Corn Casserole

1 can creamed corn
1 can regular corn
1 cup sour cream
1 egg
1 box jiffy cornbread mix

1/2 stick melted butter

Preheat oven to 400
Mix first 5 ingredients together in baking dish
Bake for 30 mins - then pour melted butter over the top and let cook for additional 30 mins