Tastes Like Lasagna Soup

I LOVE lasagna, so I wanted to try this one out.  It was great :)  I made it for soup night with the family & I thought it was a success.  Not too DIE for, but good. ( course, I didn't have fresh basil, or lasagna noodles & had to make substutions).  I tried a new breadstick recipe too.. decent.

SOUP

Prep Time: 5 min
Cook Time: 1 hr
Difficulty: Easy

Ingredients Add to grocery list

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Directions

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes. 
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information: Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol
http://www.pauladeen.com/recipes/recipe_view/bobbys_lighter_tastes_like_lasagna_soup/
Breadsticks:

Ingredients

• 1 1/8 cups water (70 to 80 degrees F)
• 2 tablespoons olive or canola oil
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons sugar
• 3 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon minced fresh basil
• 3 cups bread flour
• 2 teaspoons active dry yeast
• 1 tablespoon butter or stick margarine, melted

Directions

1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

Footnotes

Nutritional Analysis: One breadstick equals 88 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 196 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Belgian waffles with peach topping

 I love having a great big breakfast on a Saturday or Sunday morning!!!  I found a new recipe for the peach topping & used my trusty BH&G cookbook for the waffle recipe.  We LOVE the waffle recipe! It's nice & sweet!!!

Waffles:
Prep: 10 min.
Makes: 12 4-inch waffles (it usually makes us about 6-8 belgian waffles

1 3/4 cups all-purpose flour
2  Tbsp sugar
1 Tbsp baking powder
2 eggs
1 3/4 C milk
1/2 C cooking oil or melted butter
1 tsp vanilla

1. In a medium bowl stir together flour, sugar, baking powder, and 1/4 tsp sald.  Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla.  Add egg mixture all at once to the flour mixture.  Stir just until moistened (batter should be slightly lumpy.)
3. Bake according to manufacturer's directions for the waffle iron.

My only gripe about this recipe was that it didn't come out syrup-y enough.  I didn't set it aside & then reheat it later, I used it immediately- maybe that was my problem!
Peach Compote   (found at http://www.recipekey.com/therecipes/Peach-Compote)

Ingredients:

1 Tablespoon Butter

1 Pinch Ground Nutmeg

1/8 Teaspoon Ground Cinnamon

2 Tablespoons Brown Sugar or honey

1 Pinch Allspice ground

4 Peaches skins peeled off,

2 Tablespoons Apples or cranberry juice

2 Tablespoons Brandy or apple or cranberry juice

Directions:

1. TO PREPARE THE COMPOTE: Cut the peaches into 1/2-inch wedges.

2. In a non-reactive saucepan over medium heat, combine the peaches with the sugar or honey, juice, spices and brandy or juice.

3. TO COOK THE COMPOTE: Over low heat, bring the ingredients to a simmer.

4. Cover and cook for 5 minutes or until the fruit is tender.

5. Uncover and simmer until almost all of the moisture has evaporated and you are left with a syrupy fruit mass.

6. Remove from the heat and set aside until serving time.

7. Right before serving reheat the compote until hot and whisk in the butter.

Pull Apart Pumpkin Cinnamon Bread

 my helpers :)

To say these were good is an understatement!! We absolutely LOVED them & it will definitely be a recipe I continue to use!!!! When I got them in the oven, my husband walked in & said- it smells like the mall in here.  I took that as a -smells cinnabon like :)

Pull-Apart Cinnamon Pumpkin Bread
Adapted from Sunny Side in San Diego, original recipe Willow Bird Baking
Dough
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
Filling
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
3 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1/2 teaspoon rum (or Vanilla)
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black) about 2-3 minutes. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof about 10 minutes. Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

Beefed up Burger

want to give your regular hamburger a little kick? 
1/2 tsp. Worcestershire sauce + a pinch of your favorite beef rub.  Mix it up, soak your burger in it.. cook.. & yummy new take on your regular old hamburger!
That will make enough for 1-2 hamburgers, so increase accordingly :)
ps- makes a great extra touch to the- I came home from work at 6pm & don't have a lot of time- dinner!

Oatmeal Fudge Bars

 
these bars are YUMMY! & not hard to make at all!!  I think that the next time I make them, I might try adding some dried cranberries before the top layer of oatmeal goes on! 

Copycat Starbucks Oatmeal Fudge Bars
(Makes 36 bars)
Ingredients:
1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F.

Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.

Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.

Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

originally found : http://jumboempanadas.blogspot.com/2011/05/shameless-copycat-starbucks-oatmeal.html

Baked Potato Soup

This one is great!  One tip.. don't add any extra salt. I made that mistake & it turned out to be too much.  Had a great flavor though.

Ingredients:
- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

POST SCRIPT: I have found since first writing up this recipe, that adding the cream cheese to the 1/3 of soup that you're pureeing helps integrate it better. Both ways taste fantastic, though!

http://www.mamalovesfood.com/2009/06/baked-potato-soup-slow-cooker-style.html