National Soup Month

When it’s cold outside and it’s getting darker earlier and earlier, all I want to do is make a big pot of soup. Therefore, I truly believe that it’s only fitting that January is National Soup Month. Cheesy potato, tomato, chicken noodle, cheeseburger, stuffed pepper, broccoli, and the list goes on! If you’re screaming “yum!” at that list, BPL has you covered this month. Check out the titles, Campbell's Incredibly Easy Recipes, Taste of Home Soups, and Superfood Soups: 100 Delicious, Energizing & Plant-Based Recipes by Julie Morris. While these books specifically have soup recipes, almost all of our other cookbooks have a recipe or two to fill your soup cravings. All of these books can be found in the Non-Fiction section of the adult department under the call number, “641.” Here at the BPL, we take soup very seriously and would LOVE to hear about how you’re celebrating National Soup Month. Feel free to recommend a recipe, or even bring us in a sample of your favorite stew (just kidding, as much as we would love it).

Olive Garden Fried Lasagna

 

Ingredients

· 20 uncooked lasagna noodles

· 1 carton whole-milk ricotta cheese

· 2 1/2 cups shredded Italian cheese blend, divided

· 2 cups shredded part-skim mozzarella cheese

· 6 large eggs, beaten, divided use

· 4 tsp. Italian seasoning, divided Oil for deep-fat frying

· 2 1/2 cups panko bread crumbs

· 1 jar (24 oz.) marinara sauce, warmed

· 1 jar (15 oz.) Alfredo sauce, warmed

 

Steps

1) Cook lasagna noodles according to package directions for al dente. In a large bowl, combine ricotta, 1 1/4 cups Italian cheese blend, the mozzarella, 2 eggs and 3 tsp. Italian seasoning. Drain noodles. If desired, cut off ribboned edges (discard or save for another use). Spread about 1/4 cup filling on each noodle. Starting with a short side, fold each in thirds. Place all on a parchment-lined baking sheet, seam side down. Freeze just until firm, about 1 hour.

2) In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, mix bread crumbs, 2/3 cup Italian cheese blend and remaining 1 tsp. Italian seasoning. Place remaining 4 eggs in a separate shallow bowl. Dip lasagna bundles into eggs, then into crumb mixture, patting to help coating adhere.

3) Fry bundles in batches until golden brown, 8-10 minutes, turning once. Drain on paper towels. Serve bundles with the marinara, Alfredo, the remaining Italian cheese blend and, if desired, additional Italian seasoning.

 

 

Prep: 45 minutes + freezing

Cook: 10 min./batch

Makes: 10 servings

 

From: Taste of Home Copycat Favorites

 

Strawberry Shortcake

This December, I’m highlighting a quirky cookbook that has me reminiscing on beloved childhood characters whenever I see it –  The Unofficial Strawberry Shortcake Cookbook: From Blueberry's Berry Versatile Muffins to Orange Blossom Layer Cake, 75 Recipes From the World of Strawberry Shortcake! by A. K. Whitney. Simonandschuster.com describes Whitney as a “Los Angeles-based journalist with almost three decades of experience, including seven years as the food section editor at the Long Beach Press-Telegram, and seven years as a food columnist for the Southern California News Group”. With such extensive experience working in the food industry, she has just the skillset to craft cute and delicious treats perfect for any age group. While all of her recipes are wonderful, some of our personal favorites here at BPL include Sugar Woofer’s Ice Cream Sandwiches, Cheesecake Mouse’s Blueberry Ginger Temptation, and Upside-Down Sideways Pineapple Strawberry Cake. So far this is Whitney’s only book, but with a recent release date of 2022, I wouldn’t be surprised if we saw more nostalgic titles similar to this one in the future. If you’re interested in making some of these scrumptious recipes for yourself, you can find this book under the call number, “641.5 Whi.” Let us know how you like this book and if your meals turn out looking as yummy as Whitney’s!

Cauliflower Mac ‘n’ Cheese

 

Ingredients

· 1 medium head cauliflower (1 1/2 pounds), core discarded, florets cut into 2-inch pieces

· 4 medium carrots (10 ounces), thinly sliced

· 1 cup no-salt-added vegetable broth

· 1/4 cup reduced-fat cream cheese (Neufchatel)

· 1 teaspoon Dijon mustard

· Pinch cayenne (ground red) pepper

· 3 ounces Gruyere cheese, shredded (3/4 cup)

· 1/2 teaspoon salt

· 1/4 teaspoon ground black pepper

· 12 ounces elbow macaroni

· 8 ounces small broccoli florets (3 cups)

· 2 medium plum tomatoes, seeded and chopped

· 1/4 cup freshly grated Parmesan cheese

 

Steps

1) Preheat oven to 400°F. Heat covered 8-quart saucepot of salted water to boiling over high heat.

2) Add cauliflower and carrots to boiling water. Cook until very tender, about 15 minutes.

3) Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne pepper, 1/2 cup Gruyere salt, and black pepper. With slotted spoon, transfer vegetables to blender. Puree until very smooth.

4) Add pasta to same saucepot of boiling water. Cook half the time that label directs, adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread evenly in shallow 2 1/2-quart baking dish. Top with reaming cheeses and tomatoes.

5) Bake until golden brown on top and heated through, about 35 minutes.

 

 

Active Time: 30 minutes

Total Time: 1 hour 30 minutes

Makes: 6 main-dish servings

 

From: Casseroles: 60 Fabulous One Dish Recipes

By: Good Housekeeping

 

Rosemary Pickled and Spiced Pears

 

Ingredients

· 2 cups apple cider vinegar

· 1 cup water

· 2 cups granulated sugar

· 2 to 3 teaspoons dried hot red pepper flakes

· 4 large sprigs rosemary

· 2 pounds small Comic, Anjou, Seckel, or Bartlett pears, or 8 Morettini pears, peeled, halved, and cored

 

Steps

1) Place a baking sheet on the counter near your stove. Heat a kettle of water. Set a stockpot on the stove and fill it with enough water to cover the jars by 1 to 2 inches. Bring the water to a boil over medium-high heat. Sterilize the jars in the water bath.

2) In a medium saucepan over medium heat, combine the vinegar, 1 cup water, and sugar and bring to a boil. Add the red pepper flakes and rosemary. Boil the syrup for 5 minutes, until it is slightly thickened. Add the pear halves and simmer for 10 to 15 minutes, or until a skewer inserted into the largest pear penetrates easily.

3) Bring the water bath back to a boil. If the jars have cooled, warm them in the water bath or in a 200°F oven. Simmer the lids in a saucepan of hot water. Place the jars on the baking sheet.

4) Transfer the pears to sterilized jars.

5) Discard the rosemary sprigs from the syrup. Return the syrup to a boil and reduce until it thickens, 8 to 10 minutes.

6) Ladle the syrup unto the hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean and set the lids on the mouths of the jars. Twist on the rings.

7) Using the jar lifter, gently lower the jars into the pot. When the water returns to a boil, decrease the heat to an active simmer, and process the jars for 20 minutes. Turn off the heat and leave the jars in the water for 1 to 2 minutes.

8) Using the jar lifter, transfer the jars from the pot to the baking sheet and let sit for at least 6 hours, until cool enough to handle. Check to be sure the jars have sealed. Label and store the sealed pears for 6 months to 2 years. Once open, store in the refrigerator for up to 3 months.

 

 

Yield: 2 pint jars

 

From: Jam Session: A Fruit-Preserving Handbook

By: Joyce Goldstein