spinach and tomato soup with rice

this is the new soup i'm going to try. 

(it's from New York Times: Fitness & Nutrition)

2 pounds spinach (1 or 2 generous bunches)

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1 (14-ounce) can tomatoes, chopped, with juice, or 2 good-sized tomatoes, chopped

1/2 teaspoon paprika

5 cups water

1 tablespoon fresh lemon juice (more to taste)

1/4 cup rice

Salt to taste

1. Stem and wash the spinach, keeping the stems and leaves separate. Trim off the ends of the stems and discard. Cut the stems into 1/2-inch lengths. Coarsely chop half the leaves, or stack and cut into strips. Refrigerate the remaining leaves to use elsewhere. Set the chopped leaves aside.

2. Heat the olive oil over medium heat in a large saucepan, a soup pot or Dutch oven, and add the garlic. Cook, stirring, just until it begins to smell fragrant, about 30 seconds. Add the tomatoes and paprika. Cook over medium heat, stirring often, until the tomatoes have cooked down slightly. Add the spinach stems, water and lemon juice, and bring to a gentle boil. Cover and cook for 10 minutes. Reduce the heat to low, and add the rice and salt to taste. Simmer uncovered until the rice is tender, 12 to 15 minutes. Stir in the chopped spinach, simmer one minute, remove from the heat and serve.

DOROTHY LYNCH DRESSNG

1 c. oil
1 can tomato soup
1 t. salt
1/8 t. garlic powder
1 c. sugar
2/3 c. vinegar
1 t. pepper
1 T. celery seed

Mix all ingredients toghether and blend in blender 10-15 minutes.

I think I reduced the amount of celery seed when made this before.

Never Buy Taco Seasoning Again!

ok. that might be a bit dramatic, but here's a simple recipe for taco seasoning.

(this recipe makes about four packets)

Mild Taco Seasoning

1/4 cup ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
2 tsp sea salt
1 tsp black pepper (optional)

Free-Form Fruit Tarts

These are super easy to make, and easy to improvise. When Sis and I made them we used blueberries and apples, since then I've used apples and a lot of cinnamon, and the next time I'm thinking of blackberries and raspberries. The crust only takes a few minutes to make so you can mix it, then chill it while you're eating, and after dinner fill them with your choice of fruit, and by the time the dishes are done you'll have tarts to eat!

Sweet Tart Crust:

1 1/4 cups of flour, plus a bit more for rolling
1/2 tsp. salt
2 tbsp. sugar
10 tbsp. butter frozen or cold unsalted butter
1 egg yolk
3 tbsp. ice water

Filling:

2 lbs. of pitted, peeled and sliced ripe stone fruit like peaches, plums, or nectarines.

Or peeled, cored, thinly sliced apples or pears.

Or about 3 cups of berries.

2 tbsp. unsalted butter

Making the Dough -

Combine the flour, salt and sugar. Stir a couple of times. Add all of the butter and mix (or pulse in a food processor if you have one) until the mixture is uniform but don't over do it. Add the egg yolk and mix a little bit more.

Add the ice water, and mix with your hands until you can make the dough into a ball. If it's still crumbly you can add more ice water. If you add too much water, add a little more flour. Wrap the dough ball in plastic and chill in the fridge for at least 30 minutes. Or if you're in a hurry stick it in the freezer for 10-15 minutes.

Baking -

When you're ready, heat the oven to 425, then roll out the dough on a lightly floured surface to 1/8 inch thickness, either all in once piece or in smaller amounts for individual tarts.

Place the filling in the center, leaving about 1-2 inches of crust around the outside. You can also put a layer of crushed nuts on the bottom, mix some cinnamon with the fruit, or brush the fruit with a mixture of honey and butter.

Fold up the edges of the dough leaving the middle of the filling exposed. Crimp the edges so they stay in place. Brush the dough with a little melted butter, and brush the top of the fruit as well. If you want, after brushing on the butter you can sprinkle on some granulated sugar and some cinnamon on the top as well.

Place on a baking sheet and bake for 20-30 minutes until the crust is golden brown and the fruit is bubbly. Let cool on a rack and serve warm or at room temperature.

PEANUT BUTTER COOKIES

1/2 C. (1 C.) SHORTENING (HALF BUTTER OR MARGARINE)
1/2 C. (1 C.) PEANUT BUTTER
1/2 C. (1 C.) GRANULATED SUGAR
1/2 C. (1 C.) BROWN SUGAR (PACKED)
1 (2)EGG (EGGS)
1 1/4C. (2 1/2C.) FLOUR
1/2 t. (1 t.) BAKING POWDER
3/4 t. (1 1/2 t.) SODA
1/4 t. (1/2 t.) SALT

MIX SHORTENING, PEANUT BUTTER, SUGARS, AND EGG THOROUGHLY.
BLEND ALL DRY INGREDIENTS; STIR INTO SHORTENING MIXTURE.

HEAT OVEN TO 375 DEGREES. ROLL DOUGH IN 1 1/4 INCH BALLS.
PLACE 3 INCHES APART ON LIGHTLY GREASED BAKING SHEET.
FLATTEN CRISSCROSS STYLE WITH FORK DIPPED IN SUGAR.
BAKE 10 TO 12 MINUTES.

MAKES ABOUT 3 DOZEN 2 1/2 INCH COOKIES.
THE AMOUNTS IN () WILL DOUBLE THE RECIPE TO MAKE 6 DOZEN.

SUGARED PEANUTS

1-16 OZ. PACKAGE OF RAW PEANUTS
1 C. SUGAR
1/2 C. WATER

PREHEAT OVEN TO 350 DEGREES.
COOK IN HEAVY PAN (MY CAST IRON SKILLET WORKS WELL).
COOK OVER MEDIUM HEAT UNTIL SUGARED. (NO SYRUP IS LEFT.)
SPREAD ON A COOKIE SHEET.
SALT LIGHTLY.
BAKE AT 350 DEGREES FOR 20 MINUTES.
STIR EVERY 5 MINUTES TO EVENLY ROAST PEANUTS.

Dandelion Greens

This is my new favorite dish. I have it usually twice a week because the bunches of greens I buy are big enough for me to split into two and still have generous portions. It's really delicious as a side dish or mixed in with some penne or spiral shaped pasta for a whole meal. Also it takes about 10 minutes to cook and you can cook the pasta at the same time for a super quick dinner. Depending on the size of the leaves it can be a little bitter, which I love, but I'm sure the recipe would work with other types of greens. Try it and lemme know what you think!

You'll Need:

1/4 cup extra virgin olive oil
5-6 cloves of thinly sliced garlic
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes - optional or to taste - (I use a little ground cayenne instead which also works)
1 pound dandelion greens with stems, well washed and roughly chopped
1 cup stock (the flavor of the stock doesn't really matter, water works too)

In a large deep skillet or sauce pan with a lid heat the oil over med-high and add the garlic, salt and pepper, and pepper flakes or cayenne if using. Cook for about 1 minute.

Add the greens and stock. Cover and cook for about 5 minutes, until the greens are wilted but just tender but still a little firm.

Uncover the pan and cook for about 5 more minutes, stirring a bit, until the greens are pretty tender and the liquid has almost evaporated completely. During the last minute of cooking add the minced ginger.

If they look a little too oily you can drain them a bit before serving. If I'm mixing it with pasta I usually leave the extra oil and sometimes shred some fresh Parmesan on top. Also, if you don't have ginger you can also add another teaspoon of minced garlic at the end.