Roasted Red Pepper Tomato Soup

Recipe Name: Roasted Red Pepper Tomato Soup

Story: Other than chicken and rice soup, I find this to be a very nutritious and soothing soup. Don't be fooled the red peppers do not make it spicey. So, if you want a little kick add crushed red peppers.

Years you've been making it: Since 2005

Author / Creator: Suzy / Mom

Submitted by: Suzy / Mom

Ingredients: 

• 3 red bell peppers, rinsed, stemmed, seeded, and halved
• 3 Tbs olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 can (28 oz.) whole tomatoes
• 1 Tbs Paprika
• 3 cup vegetable or low fat chicken broth
• 2 tsp. lemon juice
• Salt and pepper
• Creme Fraiche or plain yogurt
• Chopped parsley

Directions: 

1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4-5 inches from the heat, until the skins are black and blistered, about 8 minutes. Let cool, uncovered 10-15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3-4 quart pan over medium heat, add the olive oil and the onion. Stir often until the onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1-2 minutes. Add the roasted peppers and tomatoes, along with their juices and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, puree the soup in small batches until smooth. Return puree to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.
4. Ladle into cups or bowls and garnish with a dollop of creme fraiche or plain yogurt and parsley.

Notes: 

This sounds labor intensive but it really is not. Roasting the red peppers as described makes it very easy to peel the skins off.

I use a wand to puree the tomatoes and red peppers and it makes a lot less mess.

Green Bean Casserole

Recipe Name: Green Bean Casserole

Story: I was not brought up eating very many casseroles.  But my son Dustin told me that Green Bean Casserole is an essential part of our Thanksgiving Meal.  So I started making it about 20 years ago.  Initially I followed Campbell soup recipe.  But then have experimented with the beans, fresh, frozen, and canned.  It took me until a couple years ago that I was satisfied with the beans and adding fresh mushrooms.  I think adding the fresh mushrooms were a game changer!

Years you've been making it: For over 20 years

Author / Creator: Mom / Suzy with the help of Campbell's cream of mushroom soup and French's crispy Fried Onions

Submitted by: Mom / Suzy

Ingredients: 

• 2 packages of french cut frozen green beans
• 1 8oz package of sliced mushrooms
• 1 large can of Campbell's cream of mushroom soup
• fill the can of soup with milk
• Sprinkle of pepper
• One container of French's Crispy Fried Onions

Directions: 

1. Steam cook the green beans just until they are al dente. Let cool.
2. Clean the mushrooms even if bought sliced
3. Mix the soup, milk, pepper, and mushrooms, then when the green beans are cooled mix them into the mixture.
4. At this point the mixture can be put in a casserole dish and frozen for a couple of weeks prior to Thanksgiving.  If freezing take out of freezer 1-2 days prior to Thanksgiving and place in the refrigerator.
5. On Thanksgiving day heat the oven to 350 and cook for about 30 minutes until slightly bubbling.  I usually put tinfoil on top.
6. Remove the tinfoil and cover the top with Crispy Onions.
7. Cook for another 10 minutes.

Notes: 
I am always trying to improve recipes with my own initiative.  Once I tried with fresh green beans but they really had to be cooked well.  This year I tried about 1/2 tsp of thyme.  I love thyme so for me it may have made a difference but I do not think anyone noticed.  I guess that can be a good thing.

Chicken Cacciatore

Recipe Name: Chicken Cacciatore

Story: For years my sons have been giving me cook books from Williams-Sonoma.  This is one of my favorite, although it is fairly time consuming.  I have also seen some recipes similar to this that can be cooked in a crock pot.

Years you've been making it: Not sure but at least 10 years

Author / Creator: Williams - Sonoma

Submitted by: Suzy / Mom

Ingredients: 

• 1 chicken patted dry and cut into serving pieces (I usually just use chicken thighs)
• salt and pepper
• 2 Tbls olive oil
• 1 yellow onion, chopped
• 1 yellow bell pepper seeded and chopped
• 10 oz. cremini or white button mushroom brushed and clean.  I also like sliced portobello mushrooms
• 1 clove garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup hearty red wine
• 1 can (28 oz) diced tomatoes
• 1 cup polenta cooked (I more often use rice but both are good.)

Directions: 

1. Season chicken with salt and pepper.  Saute until brown about 10 mins then set aside.
2. Pour off about 2 Tbls of fat or add some oil and heat to medium heat.  Add onion, bell pepper and cook uncovered, stirring occasional until softened, about 5 minutes.
3. Add the fresh mushrooms and garlic, cook, stirring occasionally until the mushrooms are tender, about 6 minutes.  Stir in the basil, oregano, and red pepper flakes.
4. Add the red wine, raise the heat to high, and bring to a boil.  Cook uncovered until the wine is reduced by half, about 5 minutes.  Stir in the tomatoes.  Bring to a boil.
5. Return the chicken to the pan and cover tightly.
6. Reduce the heat to medium-low and simmer until the chicken shows no sign of pink when cut near the bone, about 30 mintes.
7. Transfer the chicken to a serving platter and cover loosely with aluminum foil to keep warm
8. Bring the sauce to a boil and cook, uncovered until it thickens, 3-5 minutes.
9. Pour over chicken and serve immediately over the rice or polenta.

Pot Roast Stew

Recipe Name: Pot Roast Stew

Story: I call this a pot roast, but it is probably more of a stew.

Years you've been making it: Long time, probably since 2007 or so.

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• 2-3 lbs beef roast (chuck preferred)
• 1 onions
• 3 to 4 med carrots
• 3 celery stalks
• 8 oz regular white mushrooms
• 1 cup red wine
• 1 cup beef broth
• 2 tbls Worcestershire
• 1 tbls garlic
• 2 bay leaves
• 3 whole chopped tomatoes
• 1 tbls chopped fresh thyme
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 tsp dried basil
• 1 tbls butter
• 1.5 russet potatoes (chopped to large bite size, added at end for 2nd cook)

Directions: 

1. Fry meat in pan to sear outside
2. Add red wine and deglaze for a few mins
3. Add the rest of the liquid ingredients, stir
4. Add garlic and dry spices and bay leaves, cook for about 1 min
5. Put mirepoix ingredients in pot (including mushrooms)
6. Season with salt and pepper
7. Add meat (chopped into 2 in pieces) and choppoed tomatoes
8. Put top on pressure cooker, bring to high pressure, cook for 30 mins, then 10 min natural release, then quick release remaining pressure
9. Add chopped potatoes to pot and stir
10. Bring back to pressure and cook on high for 15 mins,
11. Quick release

Notes: 
Sear the meat as a whole piece (or cut in half if it is too large to fit in the pot).  After searing, cut up into chunks to be added to the pressure cooker

Mussels in White Wine and Garlic

Recipe Name:  Mussels in White Wine and Garlic

Story:  I can very vividly remember Aunt Julie teaching me how to make this in the early 2000s in the Snellville house and at her house in Decatur.  I believe she learned this recipe from her trip to Italy and modified it a bit to her liking.  For years when I would travel home for the holidays, I would stop by their house in Decatur on my way back to Nashville, and then go to the Dekalb Farmers Market, where I would pick up fresh mussels, place them in my cooler for the drive home, so that I could cook this recipe for dinner when I returned home.  The recipe isn't very precise, because it is more about creating a nice steam / dipping sauce and just steaming the mussels.  As such it is more of an "art" then a "science," which is one of the many things Julie taught me about cooking.

Years you've been making it:  Since roughly 2000

Author / Creator:  Aunt Julie

Submitted by:  Dustin

Ingredients:  

• 2-3 pounds cultivated mussels (up to 4)
• 3-4 tablespoons butter
• 1-2 tablespoons good olive oil
• 4-6 large shallots, finely chopped
• 4-6 cloves garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• 1-2 cups good white wine
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions:  

1. Clean mussels of any debris and debeard (see notes below)
2. Melt butter and olive oil together over medium heat
3. Add shallots and saute for a few minutes
4. Add garlic and saute for 1-2 minutes
5. Add thyme, wine, salt and pepper and bring to a simmer
6. Add Mussels, cover and cook until opened (usually 5 - 10 mins or so)
7. Remove Mussels with a slotted spoon to a serving dish, if any do not open discard them
8. Reduce the remaining liquid for 5 - 10 mins until desired richness
9. Poor reduced sauce over Mussels and serve with good crusty bread for dipping!

Notes:  

Cleaning / Debeard mussels:

Place the mussels in a colander in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, or mud spots that could be on the shell. If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it.

The "beard" of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised mussels will come debearded, but even so you'll want to check that there aren't some pesky ones hanging on. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell. You can also use a knife to gently scrape away the beard.

Recipes from Enrica Rocca Cooking School

Recipe Name:  Recipes from Enrica Rocca Cooking School

Story:  These are recipes from the cooking school that Julie attended back in 2008.  Kristy found an email from Julie where she had attached the recipes that she had learned.  I had previously pulled out a couple of specific recipes that had memories, but there are so many great recipes in here I felt it warranted posting the attachments for everyone.  A couple of quotes from family members:

"Wow Kristy !

I look forward to reading these more thoroughly.

I think all the recipes Julie, the boys and me cooked are in these two documents.

Love Suzy"

"Hi Kristy,

What a find!

It brings back so many great memories that I had with Julie in Venice!  She was at cooking school and I was at the mosaic school.  One day I took the water taxi to join her and Enrica Rocca …. It was at the end of the cooking day and waiting for me to taste and savor was the risotto with wild mushrooms!  It was heavenly.  And, once home Julie made this recipe often.  Always good.

Also, once home and for several years, Julie made the homemade tomato sauce!  I don’t know how she did it in her small kitchen!  I have a feeling the dogs had a lot to lick up!

Dustin, one of the things Enrica did with Julie was take her to the market and teach/share with her what to look for when buying everything from vegetables, meat, fish, cheese, etc.….

Kristy, thank you so much for sharing.

Love,

Sheila"

Years you've been making it:  Since 2008

Author / Creator:  Enrica Rocca, Julie

Submitted by:  Kristy

Notes:  

See document links below for the many recipes and teachings:

Enrica Rocca Cooking School, Sept 22-25, 2008:

https://drive.google.com/file/d/0B2UZje811CJLSjFDRkhzSG1uODdjMXdkX1pMV1M0YlpuaTcw/view?usp=sharing

Making Cooking More Fun, Final Version:

https://docs.google.com/document/d/1a67M4LdJn3WCS7cX7pw72ukliquWV1gmYauYq2qqNUE/edit?usp=sharing

Red Wine Reduced Sauteed Mushrooms from Aunt Julie

Recipe Name:  Red Wine Reduced Sauteed Mushrooms

Story:  This is a recipe that Julie taught me and I have been making ever since to accompany a nice steak.  One primary lesson she taught me through this recipe is how to cook / season to taste, rather than exact measurements.  As such, I have never written this recipe down and make it purely on how it looks / tastes.  I never measure for this recipe.

Years you've been making it:  Since the early 2000s

Author / Creator:  Julie

Submitted by:  Dustin

Ingredients:  

• 2 to 3 Tbls butter
• 16 oz sliced mushrooms (button or baby bellas)
• 1 sweet / yellow onion, sliced
• 2 to 3 cloves garlic, minced
• 1+ cup red wine
• 2 to 3 Tbls balsamic vinegar
• 1 to 2 Tbls Worcestershire sauce
• Freshly ground black pepper, to taste (I use a decent amount)
• Salt to taste

Directions:  

1. Melt butter in sauce pan on medium heat
2. Add sliced onions, season with some salt and pepper, and saute for 5 or so mins until translucent
3. Add garlic and cook for a couple mins
4. Add sliced mushrooms, season with salt and pepper, and saute for 5 to 10 mins until mushrooms have released their liquid and begun to cook down
5. Add red wine, balsamic, and worcestershire sauce, bring to a low simmer and turn down heat to med low
6. On a low simmer, stirring every so often to prevent burning, allow to reduce for 30 - 45 mins until it becomes a thick reduction
7. Serve alongside a nice grilled steak (or on top)

Notes:  

This takes roughly 1 hr to cook, but is relatively unattended, so it is easy to prepare as a side dish

As mentioned above, the measurements are approximations, feel free to adjust to your liking

Raita

Recipe Name:  Raita

Story:  When I first started cooking (in college), one of the first cuisines I really started to learn was Indian cooking.  I have no idea why, it's an incredibly challenging cuisine to learn, but I loved Indian food and wanted to learn how to make the different types of curries and side dishes.  One of my favorite accompaniment is a yogurt condiment / sauce called "Raita."  It is typically served with a curry and is a great cooling agent for the spicy flavors.  This is my version that I have modified through the years.

Years you've been making it:  Since 2004 or so

Author / Creator:  Dustin

Submitted by:  Dustin

Ingredients:  

• 2.5 cups full fat or greek yogurt
• 1 cup cucumber, long english cucumber, coarsely grated
• 2 Tbls mint, fresh, finely chopped
• 1/2 tsp cumin seeds, toast and ground
• 1 tsp salt
• 1/4 tsp cayenne pepper
• A few grinds of ground black pepper

Directions:  

1. Peel cucumber, deseed (cut it in half lengthwise and then you can take a spoon and scrape out the seeds), grate it coarsely, and then squeeze through a mesh bag or cheese cloth to squeeze out the excess moisture
2. Toast cumin seeds, then grind in a mortar and pestle or grinder
3. Mix all ingredients together until uni-formally combined, then place in a seal-able container in the fridge for a few hours
4. Is best to let it sit in the fridge for 2-4 hours before serving

Notes:  

You don't have to use cumin seeds if you don't have them, you can use ground cumin, in which case you would probably use roughly 1/4 tsp of ground cumin

Chocolate Cavity Maker Cake

Recipe Name:  Chocolate Cavity Maker Cake

Story:  As many of you know, I don't have much of a sweet tooth, and I definitely do not bake much (except for bread).  So I have no idea how I came across this recipe back in 2004, or even why I decided to start making it.  But, I've been making it ever since, most notably as a decadent treat for that special someone through the years.  And it works like a charm, every time!

Years you've been making it:  Since 2004

Author / Creator:  

https://www.allrecipes.com/recipe/8446/chocolate-cavity-maker-cake/

Submitted by:  Dustin

Ingredients:  

• 1 (18.25 ounce) package dark chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup coffee flavored liqueur
• 2 cups semisweet chocolate chips

Directions:  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Notes:  

I use Pam Baking (includes flour) to grease and flour the bundt pan, which works great.  The first few times making it I would have trouble with it releasing from the pan, so be sure to make sure it is well greased and floured.

Picture of original printed out recipe that I have kept since 2004!: