Potato Leek Soup

Ingredients:
4 cups vegetable stock
3 russet potatoes, peeled and cut into large pieces
2 leeks (white and light green parts only), thoroughly washed and sliced

2 stalks celery, roughly chopped

1 bay leaf
1 t Italian seasoning
Salt and freshly ground pepper

11/2  cups half and half or whole milk

Directions
Put the vegetable  stock, potatoes, leeks, celery, bay leaf and Italian seasoning in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Mash the potatoes until they are the desired bite-sized pieces. Add the milk and simmer until the soup has thickened, about 20 minutes. DON"T BOIL. The milk will curdle so don't do it!

White Meringue Frosting

Ingredients

• 3/4 cup granulated white sugar, not confectioner's sugar
• 3 large egg whites
• 2 tbsp cold water
• 1 tsp lemon juice
• 1 1/2 tsp vanilla extract

Instructions

1.Place all ingredients in the mixer bowl and whisk until well combined. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.

2.When the water is shimmering place the bowl in the sauce pan and whisk the mixture. The mixture must not boil. Whisk until all the sugar is dissolved or you will end up with a grainy looking frosting. Remove from the saucepan.
3. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. 

4. Stored in the refrigerator, frosted cupcakes will remain fresh for 2 days.

http://cakejournal.com/recipes/white-meringue-frosting/

Tomato Basil Parmesan Soup

1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions

2 (14 oz) cans diced tomatoes, with juice
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
1 bay leaf

½ cup flour
½ cup butter

1 cup Parmesan cheese
1.5 cups half and half, warmed 
1/2 tsp salt
¼ tsp black pepper

DIRECTIONS

Put in food processor and blend until almost smooth: celery, carrots, and onions. 
In a large dutch oven saute the pureed vegetables 5 mintues. 
Add tomatoes, oregano, basil, and bay leaf  and broth.
Cook on low for 2-3 hours.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir into hot soup.  
Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed.
Cook on LOW for 20 minutes or so. Too high of a temp,  and the milk will curdle-DON'T DO IT!

Spicy Vegetarian Chili

A colorful, satisfying bowl of chili that packs plenty of flavor — even for the most dedicated meat
eaters.

Ingredients:
2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon finely chopped chipotles in adobo
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoon salt
1 (28 ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cup cooked black beans, drained

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Nutritional Info: 

PER SERVING:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g carbohydrate (13g dietary fiber, 9g sugar), 11g protein

Red Cabbage Slaw

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
4 green onions, chopped
1 cup golden raisins

Directions
In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, onions and raisins to coat well. Cover and let sit at least 1 hour.

Potato and Kale Enchiladas

You don't have to be a vegetarian or vegan to enjoy this dish.

2 large Russet Potatoes, diced
1 bunch kale
1 medium yellow onion, chopped
3 tbsp. olive oil
1 tbsp. cumin
1 tsp. chilli powder
salt and pepper to taste
1/4 c. diced jalapeno peppers
8 corn tortillas
2- 10 oz. can Green Enchilada sauce or just one big can
4 oz. can green chiles
cilantro, chopped for garnish

1. Preheat oven to 325 Degrees.

2. Take the diced potatoes and place them in a large pot filled with water. Boil the potatoes until they are soft,about 15 to 20 minutes and then drain.

3. Take the kale leaves off the stem and rinse to make sure they are clean. Chop the kale and set aside.

4. Take a large saute pan and drizzle with 3 tbsp. olive oil on medium high heat. Once the pan is hot, add the diced onions and cook until translucent, about 7 minutes. Add the kale and saute for another 10 minutes until the kale is completely cooked and wilted down. Slightly Add the diced potatoes, mashing slightly, and stir until evenly distributed. Season with salt, pepper, cumin, and chili powder; add the diced jalapeno peppers. Cook with all ingredients for about 7 to 10 minutes.

5. Add a couple of T of olive oil to a skillet. When it's very warm, place a tortilla for 10 seconds each side. This will heat the tortilla and keep it from breaking when rolled. Take about 1/3 cup of filling and spread in the middle of the tortilla, roll it up, and place inside a greased large rectangular dish. Repeat process until all filling is completely gone. It should make anywhere between 6-8 enchiladas (if you make more than 6 you may want to get another can of enchilada sauce).

6. In a medium bowl, pour in both cans of enchilada sauce along with the 4 oz. can of green chilies; stir and pour evenly over the enchiladas. Place inside the oven for 10 minutes, garnish with chopped cilantro, and serve.

Modified Recipe by Brown Sugar at http://bsugarmama.com/potato-kale-enchiladas

Veggie Pizza

Ingredients

• 1 whole Unbaked Pizza Crust
• Olive Oil
• Salt And Pepper, to taste
• ¼ cups Prepared Pesto
• 5 cloves Garlic, Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lenthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
• 6 ounces, weight Mozzarella, Grated
• ¼ cups Grated Parmesan Or Romano
• ½ cups Fontina Cheese
• 4 ounces, weight Goat Cheese Crumbled

Preparation Instructions

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Preheat the oven to 500 degrees. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet. Drizzle a little olive oil on the dough and smear it around with your fingers. Sprinkle with salt and pepper, then spread pesto all over the surface. Mix the cheeses together and sprinkle them all over.

Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly. Remove from oven and spoon on tomato-basil salad.

Cut into squares and serve!

http://tastykitchen.com/recipes/main-courses/bruschetta-pizza-2/?print=1/#size3x5