Cheese Cauliflower Soup

4 T. butter
1 onion peeled/minced
garlic cloves minced
1 large head cauliflower chopped
5 c. chicken broth
salt and pepper to taste
1/2 c. half and half
***We don't have half and half here, so the substitute I used was: 1/2 Tbsp. melted butter, then fill rest of cup with milk.**
1 1/2 C. cheddar cheese
minced fresh parsley

Heat butter in a large pot. Add the onion and garlic, saute slowly about 6 minutes. Add cauliflower and chicken broth. Bring to a boil. Cover and simmer for 30 minutes. Puree the soup in a blender (I didn't have a blender, so didn't do this step). Stir in the cheese. Add the 1/2 and 1/2. Continue to stir until cheese melts. Do not let it come to a boil. Adjust seasoning to taste.

We gave this recipe a 7/10. The cheese I used was a little salty, so I should use less cheese. Fresh parsley was good!

Calzone Dough Recipe

1 cup lukewarm water
2 1/4 teaspoon active dry yeast
1 teaspoon salt
1/2 teaspoon sugar
3 cups flour, plus extra for dusting
1 Tablespoon extra virgin olive oil

Combine water, yeast salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add flour and mix til smooth. Turn the dough out onto floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about one hour. Quarter the dough and shape each piece into a ball. Cover and let rise another 15 minutes. Makes enough dough for four calzones.

**Tried this last night, with onions, mushrooms and green peppers in the middle. Dough didn't rise very well because it's so cold inside, but when I put the bowl right next to the space heater, it worked really well. :) Used a store bought sauce, but wasn't very good...next goal: make my own pizza sauce.

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Ranch Dressing

1 cup mayonnaise
1 cup buttermilk
4 teaspoons dry mix
Dry Mix:
1-1/2 tablespoons salt
2 teaspoons MSG
2 teaspoons dry parsley flakes
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon onion powder

Directions

Mix all dry ingredients and store in an airtight jar.
To make dressing combine mayonnaise, buttermilk and 4 teaspoons dry mix together and mix well. Store in refrigerator.

Homemade Croutons

Ingredients needed to make croutons:

• Slices of bread
• Your choice of fresh herbs and spices
• Salt and pepper
• Olive oil
• Olive oil or canola oil spay
• Mixing bowl
• A spatula
• A knife
• A baking sheet

How to make croutons:

1. Mix your herbs and spices with the olive oil.

   Prepare a half cup of olive oil in a glass container. Slowly add the herbs, salt, and pepper to the olive oil and mix thoroughly with a spoon to taste.

2. Apply your flavored oil to the bread slices.

   Apply the flavored oil to both sides of your bread slices using a spoon or a brush. Make sure each bread slice is completely covered with the flavored oil.

3. Cut your bread slices.

   Stack your slices of bread atop one another and carefully cut them into cubes using your knife. Spray your baking tray with olive oil or canola oil spray to prevent sticking and place your cubes on the tray in a single layer.

4. Bake your croutons.

   Preheat your oven to 300 degrees Farenheit and place the baking tray with the crouton cubes in the oven

   
   . Bake for eight minutes. Remove your baking sheet and use a spatula to life your croutons from the tray to prevent sticking. Continue baking for another eight minutes and repeat the process until the croutons are dry and crispy. Remove the croutons from the oven and allow them to cool before adding them to your favorite salad.

Caesar Salad Dressing!

SO, I just found out tonight that we can get lettuce from the organic farm that brings produce to the school every Thursday. I'm so pumped! I've been craving a caesar salad ever since I got here, and now I'm determined to have salads regularly. Here's the recipe I found...

1/4 c lemon juice - fresh
1 tsp Dijon mustard
2 pressed/minced garlic cloves (I use more)
1 tsp sugar
1/4 tsp fresh coarsely ground black pepper
1/4 c fresh grated Pecorino Romano or Parmigiano-Reggiano Parmesan cheese
3/4 cup extra virgin olive oil or veg oil

Directions

Mix until well blended - store in fridge until ready to use.
Let chill for at least an hour before serving.

Chocolate Chip Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup shortening
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 2 cups semisweet chocolate chips
• 2 cups uncooked rolled oats
• 1 teaspoon vanilla

Preparation

Sift flour with salt and soda.
Cream shortening and sugars; beat in eggs and vanilla until light and fluffy. Stir in sifted dry ingredients, chopped walnuts or pecans, rolled oats, and chocolate chips. Drop chocolate chip cookie batter by teaspoonfuls onto ungreased baking sheets. Bake chocolate chip cookies in a preheated 350° oven for about 10 to 12 minutes; cool on racks. Makes about 8 dozen chocolate chip cookies.