Shitake mushroom and potato soup with pancetta

This was fun to make and you won't believe how tasty and filling it is. The recipe was taken from a CIA book and the only alteration I had to make was to extend the cooking time so that all of the vegetables would be prepared. The sequence of events unfolded like this, give or take a few:









And the recipe:

1 oz pancetta, finely chopped
1 carrot, peeled and cut into 1/3 inch dice
1 stalk celery, peeled and cut into 1/3 inch dice
1/2 onion, cut into 1/3 inch dice
1/2 rutabaga, cut into 1/3 inch dice
6 ounces shitake mushrooms, stemmed and sliced
1 lb yukon gold potatoes, peeled and cut into 1/3 inch dice
6 cups vegetable stock
2 tbsps chopped fresh flat-leaf parsley
2 tbsps chopped fresh marjoram
salt and pepper to taste

Directions:

In a stockpot over low heat, cook the pancetta until all the fat is released. Add the diced carrot, celery, onion and turnip. Cover and cook until the onion is translucent, about 3 minutes (more like 5). Add the mushrooms, potatoes, and stock. Simmer for 10 to 12 minutes, or until the potatoes are tender. Add the parsley and marjoram and season with salt and pepper. Serve hot.

Apple and poppy seed cake with lemon

What is there to do on a Saturday that is more fun than baking a cake? The best part (for our wasteline) is applesauce is used in place of a butter.





Recipe taken from CIA:

3.5 cups all-purpose flour
2 tbsps baking powder
4 eggs
1 tsp vanilla extract
2 cups applesauce
1 cup sugar
1.5 tsps grated lemon zest
2 tbsps poppy seeds

Preheat the oven to 350 degrees. Spray a 10-inch bundt pan with vegetable spray or coat it with butter and flour.

Sift the flour and baking powder together into a large bowl. In a medium bowl, beat the eggs and add all the remaining ingredients. Mix the egg mixture into the flour until well combined.

Pour the batter into the prepared bundt pan and bake for 50 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean. Place on a rack to cool completely before unmolding.

Summer salad.

I made this for lunch today. It's quick and easy, but looks and tastes great. Perfect for when you have guests over, or to treat yourself.





Ingredients:

1 pint cherry tomatoes
4 oz mozarella cheese, cubed
2 tbsps fresh cilantro (or as much as you'd like)
1/4 cup olive oil
2 tbsps red wine vinegar
salt/pepper to taste

Directions:

Place cherry tomatoes and cubed mozarella cheese in a bowl. Add cilantro. Mix together olive oil and red wine vinegar in a separate dish and add as much as you would like to the tomatoes, mozarella and cilantro. Mix and add salt and pepper to taste.

Cinnamon cake

Still warm:

• 1/3 cup white sugar
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 egg, beaten
• 1 cup milk
• 1/3 cup vegetable oil

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
2. In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
3. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
4. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

EDIT: Although this recipe says to let it sit overnight, this is not necessary! I ate it warm out of the oven and it was delicious.

Banana muffins

I had a craving for muffins, so I found a recipe on allrecipes.com. I made them in the mini-muffin pan and halved the original recipe. It still made two mini-muffin pans worth or 24 mini muffins. I subbed the margarine for butter and the cooking time was decreased as these were smaller.



Recipe:

• 2 cups all-purpose flour
• 1 cup white sugar
• 1 cup mashed ripe banana
• 1/2 cup margarine
• 2 eggs
• 6 tablespoons milk
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

1. In a medium bowl mix flour, baking powder, baking soda, salt, and cinnamon and set aside.
2. In a separate bowl cream margarine and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
3. Fold in flour mixture into the liquid ingredients until combined.
4. Fill greased muffin tins two-thirds of the way full.
5. Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes.

Chocolate cake with frosting

When was the last time you made chocolate cake and frosting from scratch? I swear it tastes way better than the boxed versions. Both recipes were found on allrecipes.com.



Cake recipe:

1 cup water
1 cup unsalted butter
4 (1 ounce) squares unsweetened chocolate, chopped
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/2 cup sour cream
2 eggs
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In small saucepan, heat butter, chocolate and water until chocolate melts and mixture is smooth, stirring constantly. Set aside to cool.
2. Sift together into a large bowl the flour, sugar and baking soda. In a small bowl, beat egg slightly and combine with sour cream and vanilla. Stir into flour mixture. Pour in the cooled chocolate mixture. Beat at low speed for 5 minutes until completely combined and the consistency of heavy cream.
3. Pour batter into prepared 9 inch tube pan. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting:

• 1/2 cup butter
• 3 (1 ounce) squares unsweetened chocolate
• 1 pound confectioners' sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup milk

1. Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
2. Let stand until spreadable (frosting will thicken as it cools).

Squash bread

We had a butternut squash and no bread in the house, so I decided to make a loaf. I just had three warm slices with butter.







INGREDIENTS:

* 1 butternut squash- peeled, seeded and cubed
* 1 (.25 ounce) package active dry yeast
* 2 tablespoons warm water (110 degrees F/45 degrees C)
* 1/3 cup warm milk (110 degrees F/45 degrees C)
* 1/4 cup butter, softened
* 1 egg
* 3 tablespoons brown sugar
* 1/4 teaspoon salt
* 3 cups all-purpose flour
*
* 1 egg
* 1 tablespoon water

DIRECTIONS:

1. In a large saucepan, cover peeled and chopped squash with water. Bring water to a boil and cook until tender, about 15 to 20 minutes. Let cool and mash. Reserve 1 cup for use in this recipe and freeze remainder for later use.
2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl, combine the yeast mixture with milk, butter, 1 cup mashed squash, 1 egg, brown sugar, salt and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5. In a small bowl, beat together 1 egg and 1 tablespoons water; brush loaves with egg wash. Bake in preheated oven for 20 to 25 minutes. Remove from baking sheets and let cool on a wire rack.

Banana bread

Yesterday, I made banana bread (although it was almost like a banana cake). The sour cream made it come out extremely moist and it was delicious. Perfect with a glass of milk.





INGREDIENTS:

* 1 cup mashed bananas (about two large bananas)
* 1 cup sour cream
* 1/4 cup butter
* 1 1/3 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
2. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
3. Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.