Monday, October 4, 2010

Three Fall Recipes

Since I haven't written in awhile, I thought I'd post 3 recipes :) They all sound excellent - so far the only one I've tasted are the cookies.
The cookies were brought into work by a friend and they are GOOD, the minestrone is from Pioneer Woman and the Chicken Tortilla soup is from another blog of a fellow Wheaton gal :)

Black Cat Cookies
1 cup crunchy peanut butter
1/3 cup water
2 eggs
1 package chocolate cake mix (my friend used Devil's food cake mix)
M&M's plain chocolate candies (or candy corn apparently based on the photo)
Red hots or similar cinnamon candies

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at the top of the cookie. Add M & M's for the eyes and red hots for the nose. Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes.

Roasted Vegetable Minestrone

2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
8 ounces, weight White Mushrooms, Stems Removed And Quartered
2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Washed And Sliced (not Peeled)
1 whole Medium Onion, Diced
3 stalks Celery, Sliced (leaves Included)
8 cups Low Sodium Chicken Broth
2 cans Cannelini Beans, Rinsed
1 cup (heaping) Cut Green Beans, Fresh Or Frozen
1-½ cup Medium Or Small Pasta Shells, Uncooked
1 can (14.5) Diced Tomatoes With Juice
Salt And Pepper, to taste
¼ teaspoons Turmeric (optional)
Parmesan Cheese, Shaved
Preparation Instructions
Preheat oven to 500 degrees.

Toss cubed zucchini, squash, and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans and green beans. Cook on low for five minutes. Add pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

Add roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread.

Crock Pot Chicken Tortilla Soup
4 chicken breasts
2 cans black beans (rinsed and drained)
1 can corn (rinsed and drained)
2 cans mexican stewed tomatoes (Del Monte brand)
1 can tomato sauce
1 jar salsa
1 small can green chilies, if you like a little kick
*Throw all ingredients, in that order, into the crock pot. Cook on high 4-6 hours, then pull chicken and tomatoes out and shred / chop. Return to soup and stir well. Serve with sour cream, shredded cheddar, and crushed lime flavored tortilla chips on the side. Another fabulous freezer soup. We always make simple Monterey Jack quesadillas on the side.

1 comment:

  1. OMG! Those cookies are adorable and that tortilla soup sounds delicious!! Thanks for posting recipes! :)