Spicy Corn Bisque

Cool weather soups were meant to be hearty and creamy. This one adds an extra kick (or three) to the mix with chili, ancho chili, and chipotle chili powders. Don't have that variety? Just use the same total amount of regular chili powder to replace what you don't keep on hand.

Ingredients
- 3-4 carrots, sliced
- 6 ribs celery, sliced
- 2 leeks (white parts), sliced
- 1 jalapeño, de-seeded and diced small
- 3 TBSP butter
- 28 oz. canned diced tomatoes
- 4 cups vegetable broth
- salt and pepper, to taste
- 1 TBSP chili powder
- 1 tsp ancho chili powder
- 1 tsp chipotle chili powder
- 4 1/2 - 5 cups corn
- 4 cups whole milk

How To Make It
1) Melt butter in a pot and sauté carrots, celery, leeks, and jalapeño for about 15 minutes, or until celery is translucent and tender.
2) Pour in the can of tomatoes in their liquid, vegetable broth, and spices. Stir.
3) Bring the mixture to a boil, reduce heat, and simmer until carrots are tender- about one hour.
4) Add milk and corn. Stir and heat the soup once more. Simmer for about 5-10 minutes.
5) Using a blender or an immersion blender, blend the contents of your soup pot.
6) Serve your soup garnished with cilantro and a side of homemade flour tortillas.

Mushroom Potpie

Sometimes I see a recipe in a magazine and just have to try it. I literally feel compelled to make sure I have all the ingredients on hand so that I can prepare and try it out as soon as possible. When I read over the Mushroom Potpie recipe in the November 2011 issue of Real Simple, I knew it would become a favorite.

Ingredients
- 2 TBSP olive oil
- 1 1/2 pounds mushrooms (such as cremini or button), halved, or quartered if large
- 4 large carrots, cut into 1/2-inch pieces
- 3 celery stalks, sliced 1/4-inch thick
- 1 medium onion, chopped
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/3 cup all purpose flour
- 1 1/2 cups vegetable broth
- 1 cup frozen peas
- 1 sheet puff pastry (half of a 17.3 ounce package), thawed

How To Make It
1) Preheat your oven to 400 degrees Fahrenheit.
2) Heat oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes.
3) Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
4) Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it.
5) Place baking dish on a rimmed baking sheet and bake until crust is golden, 25-30 minutes. Let rest 15 minutes before serving.

Nana's Refrigerator Rolls Version 2.0

I have fond memories of eating dinner rolls (probably too many for my own good) around the table at Nana's home. The original recipe used only white flour and called for margarine, but I've altered it to include whole grains and butter. That doesn't make this side a health food, but it adds nutritional value and additional depth to the flavor. Happy baking!

Ingredients
- 1/2 cup sugar
- 2 TBSP yeast
- 1 TBSP salt
- 1 1/2 cups wheat flour
- 4 1/2 cups white flour
- 1/2 cup flax seed meal
- 1/2 cup (1 stick) butter
- 2 cups water
- 1 egg

How To Make Them
Notes: 

• You'll need to make the dough for these at least 4 1/2 hours before serving, but it can keep in the refrigerator for about 3 days.
• You can make this dough by hand, but I prefer to use a stand mixer with a dough hook so the instructions are written with that in mind.

1) Combine dry ingredients in a large bowl on a stand mixer.
2) On your stove, heat the water in a saucepan and melt the butter in the water.
3) Whip the egg and mix into the flour.
4) Add the warm liquid (not too hot, or you'll kill the yeast to the bowl and scramble your egg) and set your mixer on low speed until you have a smooth and elastic dough.
5) Move dough to an oiled bowl, lightly brush the top of the dough with oil, cover and let rise until doubled. The time this takes is dependent on the temperature and draftiness of your home, but it typically takes me about 1 1/2 hours.
6) Punch dough down. Now, you can shape the dough into rolls or cover tightly and put in the 'fridge.
7) If you've chosen the latter, remove the dough about 2 1/2 - 3 hours before serving. Preheat your oven to 400 degrees Fahrenheit.
8) Form dough into any desired shape and drop into greased muffin pans. I like rolling three little balls and pressing them together like my Nana did; after baking they pull apart wonderfully for easy dipping. Cover and let raise until doubled.
9) Bake your rolls 15-20 minutes until golden.
10) Melt a little additional butter to brush on top of the baked rolls before serving if desired.

Potato Parsley Soup

You can't beat a hearty soup in the cool weather months! Enjoy this one with some freshly baked bread or rolls, and you've got yourself a meal. I wrote the recipe including higher fat ingredients like butter, cheese, and whole milk. These obviously aren't so great for your cholesterol, but sometimes you've got to cook with them if you want to make a meal that's over-the-top delicious. This one is, so enjoy!

Ingredients
- 8 medium red-skinned potatoes, scrubbed and diced small (Skins on! They'll add a little color to your soup pot.)
- 8 cups vegetable broth
- 1 medium-large onion, diced
- 6 ribs celery, diced
- 4-6 cloves garlic, minced
- 2 tsp salt
- 3 TBSP butter
- 1 1/2 cups sharp cheddar, freshly grated
- 1/2 cup Parmigiano Reggiano, freshly grated
- 1 1/2 cups whole milk
- 2-3 TBSP fresh parsley, minced or torn

How To Cook It
1) Melt butter in a pan and sauté celery, onions, and garlic until the onions are translucent. Add salt.
2) Meanwhile, heat your diced potatoes and vegetable broth to boiling in a stock pot.
3) Add your sautéed veggies to the pot, reduce heat, and simmer for about 15-30 minutes, until potatoes are soft and give easily to a fork.
4) Add cheese and milk. Simmer for a few minutes longer and stir in the parsley.
5) Serve.

Chili Pie

The start of football season coincides with the beginning of chili season in our home. It doesn't get better than crusty, homemade bread or freshly baked cornbread on the side. This recipe combines the two for a quick and easy dinner that makes a great meal whether you're having guests over, a casual game day, or a combination of the two. It's based on the recipe found in the 2002 edition of Practical Vegetarian Cookery. If you're lacking fresh tomatoes, corn, and dried beans, simply substitute one drained and rinsed can of each for the filling ingredients listed below.

Ingredients

For The Filling You'll Need...
- 1 TBSP vegetable oil
- 2 garlic cloves, minced
- 2 bell peppers (one red, one green), seeded and diced
- 2 celery stalks, diced
- 2 tsp chili powder
- 1-2 tomatoes, diced
- 1 1/2 cups corn
- 1 1/2 cups cooked kidney beans
- 2 TBSP fresh cilantro, chopped + plus a little extra to garnish
- salt and pepper, to taste

For The Cornbread Topping You'll Need...
- 2/3 cup cornmeal
- 1 TBSP all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 egg, beaten
- 6 TBSP whole milk
- 1 TBSP vegetable oil
- 1 cup of your favorite sharp cheese, shredded

How To Cook It
1) Heat 1 TBSP of oil in a large skillet and gently fry the garlic, peppers, and celery for about five minutes until they're just softened.
2) Stir in the spices (salt, pepper, and chili pepper), tomatoes, corn, and beans. Bring all to a boil, reduce heat, and simmer for ten minutes. Add the cilantro.
3) Spoon all into an ovenproof dish and set aside.
4) Preheat your oven to 425 degrees Fahrenheit.
5) Mix the dry topping ingredients (cornmeal, flour, baking powder, salt). Once well combined, add the egg, milk, and oil. Stir until just moistened.
6) Use a spatula to evenly cover your chili filling with the cornbread batter.
7) Bake the Chili Pie for about 30 minutes, or until golden and firm.
8) Garnish with cilantro and serve.

Stuffed Mushrooms

Stuffed mushrooms have long been one of my favorite appetizers. Depending on how much stuffing you like, you find that either the mushroom either shines on it's own or serves as more of a tasty carb delivery system. Strike the balance of both and you might very well achieve hors d'oeuvres nirvana.

Ingredients
- 20-40 ounces mushrooms, washed with stems removed. Use less mushrooms if you want a "Would you like some mushrooms with your stuffing?" dish, and more if you prefer to highlight your mushrooms.
- 4 1/2 cups fresh breadcrumbs. Put your favorite bread through a food processor or to a cheese grater to achieve this.
- 1/2 medium onion, diced
- 4 cloves garlic, diced
- 1 TBSP dried parsley
- 2 tsp dried oregano
- salt and pepper, to taste
- 5 TBSP butter
- 2 eggs, whipped
- Splash of red wine
- 1 cup freshly grated Parmigiano Reggiano

How To Make Them
1) Splash a little wine into a pan and warm.
2) Add onion and garlic, sauté until translucent.
3) Combine breadcrumbs, parsley, oregano, salt and pepper, and cheese in a large mixing bowl. Add the onion/garlic mixture and the egg.
4) Melt the butter and stir into all. You should be able to pick up a bit of the stuffing and press it together to form a little ball. If the mixture seems too dry, add a bit more wine.
5) Preheat your oven to 350 degrees Fahrenheit.
6) Lay out your mushrooms on a baking sheet and fill with the stuffing.
7) Bake for 30-45 minutes. When the mushrooms are done they'll be golden brown, and you'll have to fight the urge to pop one in your mouth fresh out of the oven.
8) Make sure you eat a mushroom or two yourself before putting them out for friends and family. These little beauties disappear quickly!

Grandma's Cinnamon Bread: Part Two

When it comes to breakfast, noot much tops a fresh, warm loaf of cinnamon bread. Beware! This bread has a history of disappearing quickly.

You'll need a starter to make this cinnamon bread, so don't forget to check out Part One of this recipe for easy instructions.

Ingredients
- 1/3 cup sugar (in the original recipe as optional, so I don't use it)
- 1/2 cup corn/canola/vegetable oil
- 1 cup cinnamon bread starter
- 1 1/2 cups warm water
- 6 cups bread flour
- 1 1/2 tsp salt

How To Bake It
1) Combine your liquid ingredients (oil, water, starter), then add it sugar and salt so that it has a little time to dissolve.
2) Slowly mix in the flour using either a spoon/hands or a stand mixer to form a stiff dough.
3) Lightly spray the top of the dough with oil and cover with plastic wrap or a towel that you don't mind getting dough on.
4) When the dough has doubled in volume (usually 8-12 hours depending on the temperature of your home), punch down. Knead on a floured surface until no longer sticky and divide into three equal parts.
5) Preheat your oven to 325 degrees Fahrenheit and grease three loaf pans. I like using stoneware pans; Grandma used metal. Choose what works for you.
6) Stretch each section of dough into a long piece.
7) Sprinkle sugar and cinnamon onto the dough and roll up as you would a jelly roll.
8) Pinch the ends of the loaves together with your fingers and place in the greased loaf pans.
9) Spray a little oil on the tops of the bread. Sprinkle a little extra cinnamon and sugar on top for an extra dose of YUM!
10) Cover the pans with plastic wrap/a towel. Let stand for 4-5 hours, or until the dough rises a little above the top of the pans.
11) Bake for 30 minutes until the bread is nicely browned.
12) This bread freezes nicely, but don't forget to share! If bread starts to get stale before you can eat it, it also makes fantastic french toast.

NOTE: Don't like cinnamon bread? Just form the dough into loaves right away without rolling up with the cinnamon and sugar. Instant white bread, which is also delicious.

Grandma's Cinnamon Bread: Part One

My Grandma Shook used this recipe to bake bread for her family and friends; it makes three loaves. She started the tradition of keeping a loaf or two for the family as a breakfast treat and giving the rest away. I ask that you continue the tradition: Remember, your mama always taught you to share...

The Starter

Starters are living, breathing yeast colonies. You'll need one to bake this bread, but don't worry-- their care and feeding is simple.

Ingredients
- 2 1/4 tsp yeast
- 1 cup warm water
- 1 1/2 cups sugar
- 2 TBSP instant mashed potato flakes

How To Make Your Starter
1) Dissolve yeast in warm water
2) Add sugar and potato flakes
3) Refrigerate for three days in a container with a lid loosely on top. I use a mason jar.
4) For extra fun, give your starter a name!

Feeding Your Starter
Whether you bake on a regular basis or not, you'll need to feed your starter about once a week.

Ingredients
- 1/2 cup sugar
- 1 cup warm water
- 3 TSBP instant mashed potato flakes

Feed Your Yeast!
1) Add the ingredients to your starter, mix well, and let stand out of the refrigerator for 8-12 hours. Keep free from drafts and in your original container. Starter will be slightly bubbly after being out of the refrigerator.

If you're not baking bread...
2a) Set aside 1 cup of your starter and either discard the rest or give some to a friend so that they can have a starter of their own.
3a) Pour the cup of starter into the original container and return it to the 'fridge. Feed again within 5-8 days.

Baking day...
2b) Set aside 1 cup of your starter for baking and another cup to return to the 'fridge in the original container. Discard the rest.
3b) Feed the starter you return to the refrigerator within 5-8 days.
4b) Use the remaining cup of starter to bake your bread.

To be continued...

Spring Leek and Farro Soup

I've never been one for wimpy, wispy soups, and that shows with this recipe. You'll find the flavors to be both easy on the taste buds and robust. Pull up a chair and enjoy some hearty soup, with seasonal leeks at the heart of the recipe.

The leek a lighter, milder version of the same family onions and garlic belong to. It doesn't get nearly as much praise as it deserves. Break out some leeks when adding onions would take things over the top, and you don't want to overpower your other ingredients. They're subtle, yet flavorful.

Ingredients
- 3 leeks, sliced thin (Never cooked with leeks? Check out this tutorial.)
- 1 cup corn
- 1 cup celery, chopped
- Juice of 1/2 of a lemon
- 8 cups vegetable broth
- 1 cup milk
- 1/2 cup shredded parmesan cheese
- 2 TBSP butter
- 2 cups pearled farro
- Salt, to taste
- 1 tsp dried rosemary
- 2 TBSP cayenne pepper-based hot sauce (optional)
- Pomegranate seeds (optional)

How To Cook It
1) Sauté leeks and celery in butter until translucent, but not browned. Squeeze fresh lemon juice over the top and cook just a minute or so more.
2) Add 4 cups of the vegetable broth, corn, rosemary, hot sauce, and salt. Cook for 10-15 minutes or until vegetables are tender.
3) Remove from heat, add the other 4 cups vegetable broth, and blend together using either (my favorite) an immersion blender, and a bit at a time in a regular blender.
4) Bring the mixture back up to a boil, stir in farro, and simmer for 30 minutes or until farro is cooked al dente.
5) Stir in the milk (I used skim; you can add a higher-fat milk for a richer soup) and cheese. Cook a few minutes more.
6) Garnish with pomegranate seeds and serve.

Spicy Mushroom and Pea Farrotto

Here's a winning recipe for the history geeks like me! Farro, also known as spelt or emmer, is the oldest cultivated grain in the world and one of the most nutritious. It fed the Roman Legion. A serving of farro is packed with protein, fiber, and essential vitamins and minerals.

For a twist on your favorite risotto recipe, replace the rice with farro for a more nutritious and equally delicious meal.

Ingredients
- 3 cups dry pearled farro, soaked overnight
- 8 ounces baby bella mushrooms, chopped to your desired size
- 2 shallots, diced
- 8 cups vegetable broth
- 3 cups frozen peas
- 1 cup parmesan cheese, shredded
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- salt and freshly ground pepper, to taste
- 1 TBSP red pepper flakes (optional)

How To Cook It
1) Bring the vegetable broth to a boil in pot.
2) Sauté the shallots and mushrooms until the shallots are translucent.
3) Add the salt, pepper, and (if using) red pepper flakes.
4) Stir in the farro and continue to sauté all for another 3-5 minutes or so. Stir constantly to avoid burning or sticking until you're done with step nine.
5) Add the wine and cook until the liquid is gone.
6) Scoop in a couple ladles (approximately a cup) of the boiling broth and cook until the liquid is gone.
7) Repeat step six until the farro is cooked al dente. I had no more vegetable broth in the second pot when my farro was done.
8) Stir in the parmesan cheese until it melts and combines with the other ingredients. The mixture should look wonderfully creamy.
9) Lastly, stir in the peas and continue to cook on low heat until the peas defrost (1-2 minutes).

Debba's Eggplant Parmesan

Many thanks to my Stepmom, the aforementioned Debba, who shared this recipe with me so that I could recreate  her version of the well-known Italian dish. The prep work is a cinch, but takes some time. If you're like me it'll always taste better when someone you love makes it for you, so get with the kitchen delegation!

Ingredients
You won't be using your measuring cups or spoons for this dish, so put 'em away!
- 3 small (or 2 medium/large) eggplant, sliced thinly. I used two small regular eggplant and threw in a small Sicilian one (they're purple and white) for kicks.
- 2-3 eggs
- Rustic-style pasta sauce, preferably one with sliced mushrooms. I wound up using a little over two 24 ounce jars.
- Shredded cheese (mozzarella, parmesan, and/or provolone)
- Extra Virgin Olive Oil
- Breadcrumbs

How To Cook It
1) Dip slices in egg and bread crumbs and fry in extra virgin olive oil until both sides are nicely browned.
2) Put a little of your pasta sauce it the bottom of a rectangular casserole dish.
3) Put in a layer of the fried eggplant slices.
4) Sprinkle on a layer of shredded cheese.
5) Add another layer of sauce.
6) Add another layer of eggplant.
7) Add another layer of cheese.
8) Repeat steps until you run out of fried eggplant slices.
9) Cover everything with sauce.
10) Add a final layer of cheese and breadcrumbs.
11) Cover the casserole dish and allow it to rest in your 'fridge overnight.
12) The following day, preheat your oven to 350 degrees Fahrenheit and bake the your assembled Eggplant Parmesan (uncovered) for 45-60 minutes... until everything is nicely browned!
13) Serve with freshly cooked pasta or some garlic bread. I used vegetable radiatore pasta in the photo above.

Hearty Vegetable and Wild Rice Bake

Nothing says it's chilly out there like root vegetables in the oven. When you're in need of some non-cheesy, non-greasy, straight up hearty comfort food, this meal is for you.

Ingredients
- 1 cup wild rice
- 1 cup pearl barley
- 1 large onion, diced
- 1 shallot, diced
- 6 cups of chopped sweet potatoes, carrots, and parsnips in any ratio (I used 2.5 cups sweet potatoes, 1 cup parsnips, and 1.5 cups carrots this time.)
- 1 pound mushrooms, sliced
- 2 TBSP extra virgin olive oil
- 1 tsp salt
- 1 tsp parlsey
- 1 tsp sage
- 1 cup apple cider
- 3 cups vegetable broth

How To Cook It
1) Preheat your oven to 375 degrees Fahrenheit.
2) Put the rice into 4 cups of boiling water. Cook for 10 minutes, drain, and set aside.
3) Sauté the onion and shallot in the olive oil and salt until they start to brown.
4) Pour barley, drained rice, and the cooked onions and shallots into a 9x13 inch casserole dish. Stir together and spread out evenly.
5) Sprinkle a little of the sage and parsley over the top of the grain mixture.
6) In a separate bowl or container, mix the carrots, sweet potatoes, and parsnip pieces together. Spread them out on top of grain base.
7) Sprinkle the remaining sage and parsley across the top of your vegetables.
8) Pour the cider and broth over all.
9) Cover with an oven-safe lid or aluminum foil and bake for an hour.

Note: You can bake this ahead of time if you need to. Once you've completed the above steps, simply put it in your 'fridge overnight and heat up in the oven (at about 200-250 degrees Fahrenheit) until it reaches your desired temperature. Before reheating, add a splash of additional cider or broth to keep everything moist.

Cauliflower and Tomato Bake

I don't know about you, but chilly, cloudy, February weather has me yearning for comfort food. This vegetarian bake reminds me of macaroni and cheese, but without the elbow noodles. I recommend serving it fresh and steaming right out of the oven!

Ingredients

For the sauce you'll need...
- 1 1/2 cups whole milk
- 2 TBSP butter
- 1 small onion, chopped finely
- 4 cloves garlic, diced
- 3 TBSP flour
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1/2 tsp salt
- 1 tsp freshly ground pepper
- 1 TBSP dried parsley
- 1 tsp paprika

Veggies...
- 2 cups grape tomatoes
- 24 ounces cauliflower florets
- 3 medium potatoes with their peels, chopped

How to Cook It
1) Preheat your oven to 350 degrees Fahrenheit.
2) Boil potatoes until tender, drain, and set aside.
3) Steam the cauliflower al dente. It should still be a little crunchy.
4) Get a 2 1/2 quart baking dish and add cauliflower and tomatoes. Toss/stir gently to combine. Spread the chopped potatoes over the top.
5) Melt the butter in a medium sauce pan.
6) Add onions and garlic. Sauté for about 2-3 minutes.
7) Gradually add flour to the pot, stirring constantly until combined for an additional 2 minutes or so.
8) Pour in milk, and add the salt, pepper, parsley, and paprika.
9) Add approximately 2/3 of the cheddar and parmesan. Stir so that the cheese melts and all ingredients meld together. Bring up to a boil.
10) Remove from heat, and pour evenly over your dish of vegetables.
11) Place in oven and bake uncovered for 20-25 minutes, or until cheese starts to bubble and brown.
12) Enjoy!