BEEF, TOMATO AND ACINI DI PEPE SOUP

http://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/

 

INGREDIENTS:

  • 1 lb 90% lean ground beef
  • 1- 1/2 teaspoon kosher salt
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 28 oz can diced tomatoes
  • 32 oz beef stock*
  • 2 bay leaves
  • 4 oz small pasta such as Acini di pepei*
  • grated parmesan cheese, optional

*check labels for gluten-free.

DIRECTIONS:

  1. In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
  2. Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
  3. Add the pasta, stir and cook according to package directions.

Avocado and Hearts of Palm Salad

http://www.saveur.com/hearts-palm-and-avocado-salad-recipe

 

3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 12 oz. butterhead lettuce, leaves torn
14 cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
14 small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.

Pecan Sandies

pecan sandies

1 cup (about 110 grams) pecans
2 cups (250 grams) all-purpose flour
1 cup (225 grams or 2 sticks) unsalted butter, softened
2/3 cup (80 grams) confectioners’ sugar
2 teaspoons (10 ml) vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons (25 grams) turbinado (raw) sugar

Preheat the oven to 350 degrees F. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty). Transfer the pan to a wire rack to cool.

In a food processor, grind the nuts with 1/4 cup of the flour. Set aside.

Using an electric mixer, beat the butter and sugar until creamy and smooth, about 2 minutes. Add the vanilla and beat well. Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined. Stir in the nut mixture. Form the dough into a disk, wrap in plastic wrap, and chill for at least 3 hours.

Preheat the oven to 325 degrees F. Roll the dough between two sheets of wax paper to 3/16 inch thick (a rectangle approximately 10 x 14 inches). Using a sharp knife, cut the dough into 1-inch squares, then cut the squares on a diagonal into triangles (I skipped the last cut into triangles). Sprinkle the cookies with the turbinado sugar. Place them 1 inch apart on ungreased cookie sheets (do not reroll the scraps). Prick the cookies with a fork and bake until pale golden all over, about 10 to 12 minutes. Cool on a wire rack.

Linzer Heart Cookies

http://www.marthastewart.com/317027/linzer-heart-cookies

INGREDIENTS

  • 1 1/4 cups whole hazelnuts
  • 1 cup (2 sticks) unsalted butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • Confectioners’ sugar, for dusting
  • 1 cup seedless raspberry jam

DIRECTIONS

  1. Heat oven to 375 degrees. Toast hazelnuts until skins darken and begin to split, about 15 minutes. Transfer to a clean dish towel, and rub vigorously to remove skins; discard skins. Place nuts in a food processor; pulse until medium fine.

  2. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat butter and granulated sugar at medium-high speed until light and creamy, about 2 minutes. Add eggs; beat until smooth, about 3 minutes. Beat in vanilla.

  3. In a large bowl, combine flour, hazelnuts, baking powder, cinnamon, salt, and zest. Add to butter mixture; beat to combine, about 1 minute. Place in freezer until very firm, about 30 minutes.

  4. Liberally dust a clean surface with flour, and roll out dough to 1/8-inch thickness. Using a 3-inch heart-shaped cookie cutter, cut out seventy-two hearts. To make top halves of cookies, use a 1-inch heart-shaped cookie cutter to cut out centers from thirty-six of the hearts.

  5. Transfer cookies to prepared baking sheets, and bake until golden brown, about 8 minutes. Transfer to a wire rack until completely cooled.

  6. Lightly sift confectioners’ sugar over cookie tops. Spread about 1 teaspoon jam on each of the bottom halves, and sandwich both halves together. Store in an airtight container for up to 1 week.