Potato and Mushroom Soup
Welcome to December’s installment of the Secret Recipe Club! I sat November out due to the move, which made me twice as excited to see what blog I would be assigned after my break. I was beyond thrilled to see I was assigned Shelby’s outstanding Life&Loves of Grumpy’s Honeybunch blog – one that I have been following for years. I knew that finding a single recipe to focus on was going to be a challenge, and bookmarked a good dozen recipes (a few of which will be part of my New Years Eve menu). In the end I “narrowed” it down to four final recipes before deciding to go with her almost vegetarian Potato & Mushroom Soup. By following her awesome notes in red I was able to go full vegan with this recipe – while keeping the original flavor and taste. I knew this was a total hit when my husband brought it up in conversation with his parents, bragging about the insane soup we had for dinner. WINNER!!!!
- 2 tbsp extra virgin olive oil, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 4 cups vegetable brother
- 2 cups water
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup Greek Yogurt (I used So Delicious)
- Heat 1 tbsp of olive oil in a dutch oven over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf.
- Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. (optional: I used an immersion blender at this point to make it more "cream of" style)
- Heat the remaining olive oil in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- Stir the Greek yogurt and flour into the soup to thicken. Serve soup hot and enjoy!
by AmandaE at dancingveggies.com
This dinner came together so quickly, and I have a feeling that it could easily be adapted for a slow cooker. So to answer the question posed in Shelby’s original post, this is easily vegetarian – and now vegan – love!
Homemade Veggie Lasagna
A few months ago I attempted, and failed at, making homemade ravioli. I was resolved that once I got my stand mixer I would try again to make my own rolled dough, and after a month of psyching myself up I finally did it! Having the stand mixer not only greatly reduced the extreme mess, it also allowed me to focus more on what the dough looked like to insure the right balance of flour, egg, and oil. I also made sure to take the time to let the pasta rest, and in the end I had dough that was rollable and edible. I thought about making ravioli, or tortellini again, but wanted to make sure I could handle the basics first. So I cleared off the space where my microwave once sat, laid out the parchment paper, and got to work. I divided the dough into three sections to make the rolling more manageable and occasionally got out my hubby’s measuring tape to see how thick the dough was. For the filling I used a combination of vegetables, based on what I found in the local section of the grocery – gotta love hothouse vegetables in December!
- For Noodles:
- 3 cups flour
- 2 large eggs, room temperature
- 1 tbsp EVOO
- 1/4 tsp salt
- For Filling
- 1/2 cup Mozzarella, shredded & divided
- 1/2 cup Ricotta, divided
- 1/4 cup Parmesan cheese
- 1 zucchini, thinly sliced
- 1 vidalia onion, diced
- 1/4 cup oyster mushrooms, well washed, diced, and divided
- 1/2 cup baby bella mushrooms, well washed, sliced, and divided
- 1/4 cup Italian brown mushrooms, well washed, sliced, and divided
- 1 1/2 cups favorite sauces, divided
- For Pasta: Add the flour to a large bowl, make a well and crack the eggs in to the well. Use a dough hook to slowly beat the eggs and flour, go slow to make sure you don't mix in to much flour. Remove the dough from the bowl and place on parchment, then remove any extra flour from the bowl and place the dough back in the bowl. Cover with a towel or wrap and place in the fridge for 30 minutes.
- After 30minutes remove the dough from the fridge and divide in to three balls. Keep two in the bowl under the cover, and prepare an area to roll out the third ball. I used parchment paper with about 2tbsp of flour on the paper and another 2tbsp on the rolling pin. Roll out the dough until it is around 1/8 of an inch thick or thinner. Cover with a paper towel and repeat with the remaining two bowls. Allow pasta to rest on counter for about 10 minutes.
- Preheat oven to 375
- Place 1/4 cup of the sauce onto the bottom of a 9x9 casserole dish, and spread out along the bottom and side of the dish. Cut the pasta dough in to 3x3 strips and place one layer on the bottom of the dish. Then add half of the vegetables and half of the Mozz and Ricotta cheese and 1/2 cup of the sauce. Repeat with the remaining vegetables then add one last layer of pasta before adding the Parmesan cheese and remaining 1/4 cup of sauce.
- Bake for 35minutes, cheese should be brown and the sauce should be bubbling. Allow to sit for a few minutes before serving. Enjoy!
by AmandaE at dancingveggies.com
I’m not sure if I’m ready to try long noodles or shapes yet, but I’m hoping that after a few more goes at lasagna and ravioli I’ll have the rolling technique down enough to start cutting the dough. If that ever happens I can promise a very happy blog post.