Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 minute. Add chicken broth, beans and their liquid, rosemary stems, parmesan rind, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, add kale, cover and cook for 15 minutes.
Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Alternatively, transfer 2 cups of soup to a blender or food processor and process until smooth (start on low speed and increase to high to prevent blender blow-out). Return to the soup and stir to combine. Season to taste with salt and pepper.
Ladle into bowls, sprinkle with reserved chopped rosemary leaves, drizzle with extra-virgin olive oil and a grating of Parmigiano-Reggiano, and serve with crusty toasted bread.
Cheesy Sweet Potato Broccoli Tots
Makes 4 servings
¾ cup rolled oats (gluten-free, if you want)
1 medium sweet potato
1 16-ounce bag frozen broccoli, thawed slightly, coarsely chopped
2 large eggs
½ cup grated Parmesan cheese
Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
Pierce the sweet potato all over with a fork, then wrap it in a damp paper towel and microwave on high until it’s soft and cooked through, about 6 minutes. Let it cool for at least 2 minutes before peeling.
Pulse the oats in a food processor fitted with the blade attachment until they’re a coarse meal.
Beat the eggs with a fork in a medium mixing bowl. Use your hands to peel the sweet potato, then discard the skin and add the sweet potato to the beaten eggs. Use the fork to mash the sweet potato and mix it with the eggs. Add the pulsed oats, chopped broccoli, and grated cheese, and mix everything together until thoroughly combined.
Use your hands to form about 1 ½ tablespoons of the mixture into a tot shape. Repeat until all the tots are formed, lining them up on the parchment-lined baking sheet as you go.
Bake in the preheated oven until golden brown and cooked through, 25 to 30 minutes, rotating the baking sheet halfway through.
Let them cool slightly, then serve.
- 3(0.46 lb) cans tomato purée
- 5⁄8cup of sugar
- 1⁄2cup water
- 5⁄8cup vinegar
- 1teaspoon salt
- 1⁄4teaspoon onion powder
- 1garlic clove finely diced
- In a small pan add water and vinegar and dissolve the sugar.
- When sugar is dissolved add the rest of the ingredients and let simmer for about 20 minutes.
- Don’t taste it when it’s warm, it horrible when it’s warm. Let chill in fridge.
PUMPKIN SWIRL BROWNIES
For the Pumpkin Swirl:
- 4 ounces (115g) cream cheese, softened
- 1/2 cup (115g) canned pumpkin puree
- 1 large egg
- 2 Tablespoons (25g) sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 2 cups (12 ounces or 340g) semi-sweet chocolate chips, divided
- 2 ounces (57g) unsweetened chocolate squares, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) packed brown sugar
- 1 teaspoon (5ml) vanilla extract
- 3 large eggs
- 3/4 cup (94g) all-purpose flour
- 2 Tablespoons (11g) unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- Pre-heat oven to 350°F. Line an 8″ x 8″ pan with aluminum foil and lightly grease. Set aside.
- Make the Pumpkin Swirl mixture: Beat together*see headnote the pumpkin swirl ingredients until smooth (cream cheese, pumpkin puree, egg, sugar, ginger, cinnamon, and nutmeg). Set aside.
- Make the Brownie Batter: In saucepan, melt the butter, 1 cup of the semi-sweet chocolate chips, and unsweetened chocolate on medium heat. Stir frequently so the chocolate and butter melt and combine evenly, about 5-7 minutes.
- Remove the pan from the heat and pour the chocolate mixture into a large mixing bowl (use a rubber spatula to make sure you get all of the chocolate out of the saucepan). Allow the mixture to cool slightly, 5-10 minutes.
- Gently whisk in the granulated sugar and brown sugar into the chocolate mixture. Whisk in the vanilla, then the eggs, slowly one at a time, until the mixture becomes smooth.
- In another bowl, whisk together the flour, cocoa powder and salt. Fold the flour mixture into the chocolate mixture. Once the dry ingredients are combined into the batter, fold in the remaining 1 cup of chocolate chips.
- Gently pour the brownie batter into the prepared baking pans. Make sure to use a rubber spatula to scrape all the sides of the bowl.
- Place big dollops of the pumpkin swirl over the brownie batter. Use a butter knife and cut through the pumpkin swirl and the batter, creating a marbled look.
- Bake the brownies for about 40 minutes, or until the brownies start to pull away from the edges and the center of the brownie is cooked. Insert a toothpick in the center of the brownies to test doneness. If the toothpick comes out dry, the brownie will be cakey. We like our brownies fudgey, so when the toothpick comes out of the center with a few moist crumbs on it, then we know it’s our perfect fudgey texture.
- Allow the brownies to completely cool before lifting the brownies out of the pan. Cut into squares
1/2 C butter melted
2 C self rising flour
2/3 C milk
1 C sugar
1 teaspoon vanilla
3 tablespoon oil
3 drops of orange food coloring
Stir all ingredients in one bowl. Bake in miniature Bundt pans at 350 for 20 mins or until toothpick comes out clean. Makes 6
Mix powder sugar and water together for glaze. Cool cakes and pour glaze over cakes.
Oatmeal Chocolate chip cookies
- 2 cups rolled oats, (not quick-cooking)
- 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
- Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined”the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips.
- With an ice cream scoop, scoop on to a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
- Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.
Apricot-Rosemary Streusel Bars
3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons snipped fresh rosemary
1 teaspoon baking powder
1 teaspoon salt
1 cup cold butter, cut up
2 15 ounce cans unpeeled apricot halves in light syrup
¾ cup granulated sugar
2 tablespoons cornstarch
1/3 cup water
2 tablespoons butter
¼ teaspoon salt
1 cup powdered sugar
¼ teaspoon vanilla
1 tablespoons milk
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil extending the foil over the edges of the pan. Lightly grease foil; set pan aside.
2. For crust, in a large bowl stir together flour, the 1 cup granulated sugar, the rosemary, baking powder, and the 1 teaspoon salt. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the flour mixture. Press the remaining flour mixture into the bottom of the prepared pan. Bake for 10 to 12 minutes or until set; set aside.
3. Meanwhile, drain apricots, reserving 1/4 cup of the liquid. In a medium saucepan combine the reserved liquid, drained apricots, the 3/4 cup granulated sugar, the cornstarch, the water, the 2 tablespoons butter, and the 1/4 teaspoon salt. Cook and stir over medium heat until mixture is thick and bubbly; cook and stir for 1 minute more. Spoon apricot mixture evenly over crust in pan. Combine reserved flour mixture and pine nuts; sprinkle over apricot mixture.
4. Bake about 30 minutes or until filling bubbles around the edges and topping is light brown. Cool in pan on a wire rack.
5. For icing, in a small bowl stir together powdered sugar, vanilla, and 1 tablespoon of the milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches a smooth drizzling consistency. Drizzle icing over uncut bars. Let stand until icing is set. Use foil to lift uncut bars out of pan and transfer to a cutting board. Cut into bars.