Tomato and Red Lentil Soup

Tonight, the group I'm involved with, called Joyful Hearts, was in charge of providing the soup supper at the local church.  (St. Mary's Catholic Center in College Station, TX.)  Most of the soups I make are off the cuff.  And, usually, I get specific requests for chicken noodle, or something with chicken.  Since it is Lent, this would obviously not be acceptable.  So, I turned to my most trusty cookbook (Betty Crocker's New Choices Cookbook) to find a yummy vegetarian soup recipe for the event.  I decided to try this Tomato and Red Lentil Soup because I had almost all of the ingredients already in the house.  I know what you might be thinking... I never tried it before, and I offered it up to perfect strangers!  Yup... Sorry folks, unfortunately, this is way too typical for me!  Does it make you feel better if I tell you we had some as a family tonight, too? 

Typically, anything with the word "lentil" in it is not something I would go for.  Our family is really turned off by them most of the time.  Well, I'm so glad I tried this recipe.  Not only did the older two boys (4 and 6) devour it, I got a "thumbs up," a "Mommy, you gotta make this again," and even a "Mommy you need to give this to the restaurant!"  WOW!  Quite the compliment from boys who are usually my worst critics!  I think I've mentioned before that my kids are not typical, as their favorite restaurant is Souper Salad!  Soup is something the oldest, in particular, really enjoys.  And, while they usually like my soups (though not all of them), this soup received REALLY high praises!  So, instead of keeping it in my cookbook, I'm posting it here so I remember how much it was loved and maybe, just maybe, I'll make it again and again and again!

1 T butter or coconut oil
1/2 C chopped onion (about 1 medium)
1 C sliced carrots (about 2 medium)
1 C sliced celery (about 2 medium stalks)
1/3 C chopped red bell pepper (about 1 small)
1 C dried red lentils, rinsed
4 C vegetable stock (I used Better Than Bouillon)
1 T chopped fresh or 1 t dried thyme leaves
1 T chopped fresh or 1 t dried dill weed
1/2 t pepper
1 can (28 oz) crushed tomatoes with puree

1. Heat margarine in Dutch oven until melted.  Saute onion, carrots, celery and bell pepper about 5 minutes, stirring occasionally. 
2. Stir in remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender. 
3. Garnish with fresh dill weed if desired.  Serves 6.

Note:  Rinse red lentils just before adding to soup or they will stick together.

Classic Buttercream Frosting Recipe

We had Liam's birthday party with his classmates this weekend.  He really wanted the chocolate ganache recipe to adorn his cupcakes, but since the kids were going to be decorating the mini cakes themselves, I convinced him that perhaps something that set up a bit softer might be easier for them to work with.  I offered this recipe, since it sounded mild and creamy in flavor and texture so they could add to their masterpieces as many flavors as they wanted.  It was a hit!  I had also read about a little hint (now I can't remember where, so forgive me to whomever made the comment on another site) regarding coloring frosting.  Rather than simply coloring your frosting the typical way, try adding color AND flavor by adding Kool-Aid.  I don't typically buy Kool-Aid, but for this purpose the $0.16 was totally worth the cost of the sugar!  I first used this recipe to frost the cupcakes, then decided that they were just too plain looking and wanted to dress them up.  I started piping more of the white stuff (thinking that some kids may not like the blueberry flavor), and then took the rest of the frosting left and added the Kool-Aid to it.  Perhaps it was a bit much flavor for what was left, as it was a bit sweet, but I think it gave a really good flavor to the blue color.   And, it gave the very plain white cupcakes some color as well.  Don't you agree?  Which one calls to you more?

The recipe comes from the Sweet Savory Life blog.  The author is a cake decorator, so has used this recipe on wedding cakes.  Her piping skills put my meek attempts to shame!  (Did you notice the "twist" effect on the blue piping?  I only had one decorator's bag to work with, and was too lazy to wash out the white or mix it in better or find out exactly what you are supposed to do.  It's supposed to be all blue of course, but I like my mama oops!  It gives it some flare!)  Alice inspires the baker in me!  I can only hope that my renditions of these recipes will do the same for you!

1 C butter (2 sticks or 1/2 pound), softened
3-4 C confectioners sugar, sifted (yes, you must sift so the little clumps of sugar don't give you a clumpy frosting!)
1/2 t salt
1 T vanilla extract
up to 4 T milk or heavy cream

Directions:
Beat butter for a few minutes with a mixer's paddle attachment on medium speed.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn't blow everywhere) until the sugar has been incorporated with the butter.  Increase mixer speed to medium and add vanilla extract, salt, and 2 T of milk/cream and beat for 3 minutes.  If your frosting needs a more stiff consistency, add remaining sugar.  If it needs to be thinned out, add remaining milk 1 T at a time.

Quick Yellow Cake

I know what you're thinking.  Didn't I just post another yellow from scratch cake recipe? Well, I just can't help it!  Now I don't exactly remember why I looked for another one, but I did.  It was just as good as the first, maybe a little better.  (I did not use vanilla pudding in this recipe, and instead of all purpose flour, I used 1 1/4 C white whole wheat flour, and 1 C +2 T cake flour.  I was afraid the whole wheat flour would make the cake too dense, so opted for cake flour to lighten it up a bit.  My name might suggest otherwise, but I'm not a baker.  So I'm not sure if it made any difference at all, but I felt better about it, anyway!)   I also used this to make cupcakes rather than a cake for Liam's birthday party.  They came out beautifully!  It comes from Full Bellies, Happy Kids.  She paired this with a chocolate frosting recipe, but we used a vanilla buttercream frosting recipe instead so that the kids could decorate their own and not have sensory overload on their tastebuds. 

2 1/4 C all purpose flour
1 1/3 C sugar
3 t baking powder
1/2 t salt
1/2 C shortening (butter!  You know how much I dislike shortening!)
1 C low fat milk
1 t vanilla
2 eggs

1. Combine dry ingredients in bowl of electric stand mixer.  Add butter, milk and vanilla.  Turn to low and mix about 1 minute.
2. Stop and scrape bowl.  Add eggs.  Continue on low, mix about 30 seconds.  Stop and scrape bowl.  Increase speed to medium and beat about 1 minute.
3. Pour batter into 2 greased and floured 8- or 9- inch round baking pans.  Bake at 350 for 30 to 35 minutes or until toothpick inserted into center comes out clean.  Cool 10 minutes.  Remove from pans.  Cool completely on wire rack.  Frost if desired.

Note:  I'm not sure what made the difference, but this cake was definitely lighter in texture than the other from scratch recipe I tried.  I think I liked this one better, though I'd have to try the other recipe again using cake flour to see if it makes a difference.

Refreshing Summer Salad

I would be remiss if I didn't include this salad in my collection of favorite recipes.  It is by far the recipe I am most requested.  I'm not sure where it originated, but my mom gave it to me from someone at her work.  Since then, it may have either her name or my name connected to it (depending on who's preparing it).  It's the perfect blend of sweet, tart, tang, and crunch!  I'm sure you could substitute other fruit for the strawberries, but why?

Romaine lettuce and/or Baby Spinach
1/3 C Red Onions, diced (I've also used sliced, which are a bit easier to see and pick up)
1 qt fresh strawberries (if you have kids, be sure to have extra!)

Dressing:
1 C Mayo or Miracle Whip (I've also used as little as 1/2 C without any other alterations, just as good, not as thick)
1/2 C Milk
2 T Cider Vinegar (I've also used white wine vinegar-- just as good)
1/3 C Sugar
1 to 2 T Poppy Seeds

I think originally the recipe called for mixing everything, including the dressing, but I like to hold the dressing on the side.  It allows guests to pour what they want without making the salad to wilty if it sits out a bit longer.

Enjoy!

Irish Soda Bread

Ahhhh yum!  We did end up having a St. Patrick's Day feast, even if it was a day late!  To go along with the corned beef and cabbage, I made this soda bread.  The kids liked it and gobbled it up, but I think there are better recipes out there.  Until next time, I'll record this recipe here, but it may be updated with a better one next year!  Once again, Mom sent this recipe to me because someone had made it for work (she sends me all of her favorites other people make)!  The recipe was in an article (I'm not sure which magazine.)  In the description, however, there is a link for www.spatulatta.com

5 C all-purpose flour
1 t baking soda
1 t salt
5 t baking powder
1 stick butter-- softened
1 1/4 C raisins
2 eggs
3/4 C sugar
1 1/2 to 2 C buttermilk

1. Preheat oven to 375.
2. Mix the flour, soda, salt, and baking powder in a large bowl.
3. Unwrap the butter and set the wrapper aside to use when greasing the cookie sheet.  Mix the butter in with a spoon.
4. Add the raisins, eggs and sugar.  Mix ingredients in well.  At a certain point, you'll have to start using your hand.  Scoop the dry ingredients up from the bottom of the bowl and gently push into the dough using your closed fist.
5. Next add the buttermilk in a little at a time.  This is a good two-person job (although not required).  One person mixes the dough while the other slowly pours the buttermilk.  Stop when the dough becomes sticky.  Take the dough out of the bowl and put it on the board sprinkled with flour.
6. Knead the dough 10 times.
7. Cut the dough in half and shape it into 2 round loaves.
8. Use the butter wrapper to put a thin layer of butter on the cookie sheet.  Place the dough on the greased cookie sheet.
9. Score the top of the bread across the middle one way, then across the other way.
10. Put the bread into the oven and bake 45 to 60 minutes or until the bread is a nice nutty brown.
11. Bread is done when a skewer or knife comes out clean.
12. Cool slightly before serving.  Serves 12.

Note:  Although the directions look long and complicated (I typically ignore recipes with more than 4-5 instructions), this recipe was quite easy to do.  So, don't be afraid of it!  Also, I think the way it was made was backwards from the way I'm used to making bread, but it worked, and really wasn't near as messy.

Corned Beef and Cabbage

Sometimes, I'll get a question as to why our kids names are so Irish in origin, while our last name, is so clearly not!  Well, the answer is that I myself am a very proud American mutt (as my dad would call us).  Our ancestors hail from many places, but our name (my maiden name) just happens to be Irish.  Our kids names help to preserve some of this aspect of my own history, which is now also theirs.  While we don't have too many authentic Irish customs, my family will get together in some way for St. Patrick's Day for some good ol' corned beef and cabbage.  This is my Aunt Jan's recipe, as she is normally the preparer of the meal.  Once again, when I asked for this recipe from her, it was totally off the cuff.  It sounds a bit like my husband's family's boiled dinner (coming soon!).  No measuring involved and only approximate instructions.  If memory serves me, the last time I made it, it made enough to feed our neighborhood!  But oh so yummy!  I'm hoping to start this tradition in our own home, since our extended family is so far away.  So, along with this recipe, I'll be trying a few others.  If they work out, I'll be sure to post them!

• Corned Beef Round (this year, mine is 2 lbs--I'm guessing hers was at least 5?)
• whole cloves
• 3 bottles of beer (I will cut this back to 1 bottle, since that is all I have.  No specifics here.  Whatever you drink will do, though I'm fairly certain that she uses either Sam Adams or Guinness.)
• 2 cabbage heads (again, this makes a lot, I'm only using one this year)
• carrots
• small white potatoes

1. Push cloves into meat.
2. Fill deep pan with water and boil.  Add meat and 2 bottles of beer and simmer for about an hour (or 20-30 minutes/ lb).
3. Take half of liquid into another pan for vegetables (cabbage, carrots, potatoes).  If needed, add more water to cover vegetables.  (If your pot is big enough, I'm guessing you could cook it all in one pot.)
4. Add 1 bottle of beer and simmer for about an hour.  Keep it on simmer until you are ready to eat!

Mom's Meatloaf

Have you ever wondered why it is that when you cook meatloaf (or anything else for that matter) it never comes out like Mom's?  Well, besides all of the tender loving care that only Mom can put into your meals, I'm sure that the other reason is that she cooked some meals so often because everyone liked them that she no longer used a recipe.  This was true of my grandmother's cooking, and it's becoming true of my mother's cooking.  Whenever I ask for a recipe, it's off the top of her head, and everything is an estimate.  I can relate, as meatloaf is one of my favorite dishes to make, since there is very little you can do to mess it up.  But sometimes, I just want Mom's meatloaf.  And this is it!  (At least, it's how she remembered it the day I asked her!)

• 1 lb ground beef
• 1 egg
• 1/2 C Parmesan Cheese
• 1/2 C Bread Crumbs
• 1/2 C Oatmeal
• 1/2 C Ketchup OR 1 small can tomato sauce OR some leftover spaghetti sauce (my addition!)
• Salt and Pepper (I skip the salt, as I think there is enough in the previous ingredient)
• Oregano (dried)
• Parsley (dried)

Mix all ingredients well. Place in an 8x8 or (9x9) square glass baking dish.  Bake at 350 for approximately 1 hour.