Roasted Vegetable Soup

Roasted Vegetable Soup
Print Recipe
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Servings Prep Time
    8 cups 30 minutes
    Cook Time Passive Time
    80 minutes 15 minutes
    Roasted Vegetable Soup
    Print Recipe
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Servings Prep Time
      8 cups 30 minutes
      Cook Time Passive Time
      80 minutes 15 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 400°F.
      2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
      3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
      4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
      5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
      Recipe Notes

      -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

      -the amount of salt needed will be dependent on the saltiness of your broth.

      -makes about 8 cups of soup depending on your desired consistency.

      Grilled Prosciutto and Asparagus Flatbread

      Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
      Grilled Prosciutto and Asparagus Flatbread
      Print Recipe
        Servings Prep Time
        2 12x8 flatbreads 50 minutes
        Cook Time Passive Time
        10 minutes 70-80 minutes
        Servings Prep Time
        2 12x8 flatbreads 50 minutes
        Cook Time Passive Time
        10 minutes 70-80 minutes
        Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
        Grilled Prosciutto and Asparagus Flatbread
        Print Recipe
          Servings Prep Time
          2 12x8 flatbreads 50 minutes
          Cook Time Passive Time
          10 minutes 70-80 minutes
          Servings Prep Time
          2 12x8 flatbreads 50 minutes
          Cook Time Passive Time
          10 minutes 70-80 minutes
          Ingredients
          Dough
          Flatbread
          Servings: 12x8 flatbreads
          Instructions
          Dough
          1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
          2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
          3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
          Flatbread
          1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
          2. Preheat grill to medium.
          3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
          4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
          5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
          6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
          7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
          8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
          Recipe Notes

          -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

           

          Mushroom Gruyere Tart

          A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
          Mushroom Gruyere Tart
          Print Recipe
            Servings Prep Time
            8 appetizer wedges 40 minutes
            Cook Time Passive Time
            25 minutes 2-3 minutes
            Servings Prep Time
            8 appetizer wedges 40 minutes
            Cook Time Passive Time
            25 minutes 2-3 minutes
            A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
            Mushroom Gruyere Tart
            Print Recipe
              Servings Prep Time
              8 appetizer wedges 40 minutes
              Cook Time Passive Time
              25 minutes 2-3 minutes
              Servings Prep Time
              8 appetizer wedges 40 minutes
              Cook Time Passive Time
              25 minutes 2-3 minutes
              Ingredients
              Servings: appetizer wedges
              Instructions
              1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
              2. If not using bacon, heat olive oil in a large skillet over medium heat.
              3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
              4. Add wine, thyme, salt and pepper and cook until wine has cooked out about 3 minutes.
              5. Stir in cream cheese, 1/2 cup of gruyere and bacon (if using).
              6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
              7. Spread filling evenly into pastry shell and sprinkle with remaining 1/2 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
              8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
              Recipe Notes

              The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

              Meaty Baked Pasta

              Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
              Meaty Baked Pasta
              Print Recipe
                Servings Prep Time
                8-10 people 40 minutes
                Cook Time Passive Time
                40 minutes 5 minutes
                Servings Prep Time
                8-10 people 40 minutes
                Cook Time Passive Time
                40 minutes 5 minutes
                Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
                Meaty Baked Pasta
                Print Recipe
                  Servings Prep Time
                  8-10 people 40 minutes
                  Cook Time Passive Time
                  40 minutes 5 minutes
                  Servings Prep Time
                  8-10 people 40 minutes
                  Cook Time Passive Time
                  40 minutes 5 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
                  2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
                  3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
                  4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
                  5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
                  6. Preheat oven to 350℉.
                  7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
                  8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
                  9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
                  10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

                  Breaded Pesto Chicken Cutlets

                  Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                  Breaded Pesto Chicken Cutlets
                  Print Recipe
                    Servings Prep Time
                    8 cutlets 35 minutes
                    Cook Time
                    12-15 minutes
                    Servings Prep Time
                    8 cutlets 35 minutes
                    Cook Time
                    12-15 minutes
                    Breaded Pesto Chicken Cutlets are cut into strips in the foreground, while whole cutlets remain on a parchment lined tray in the background. A black kitchen towel, knife, fresh basil and pesto adorn the scene.
                    Breaded Pesto Chicken Cutlets
                    Print Recipe
                      Servings Prep Time
                      8 cutlets 35 minutes
                      Cook Time
                      12-15 minutes
                      Servings Prep Time
                      8 cutlets 35 minutes
                      Cook Time
                      12-15 minutes
                      Ingredients
                      Servings: cutlets
                      Instructions
                      1. Using a blender or mini processor combine the first 7 ingredients and blend until combined but still has some texture. Set aside.
                      2. Using three shallow bowls, combine flour and 1/2 tsp salt in one, breadcrumbs and 1/2 tsp salt in the second and the eggs whisked with the milk in the third.
                      3. Pat chicken breasts dry with a paper towel. Cut each breast in half horizontally and then cut each half into half vertically, giving you 4 pieces per breast.
                      4. Place chicken pieces between 2 pieces of parchment. Pound to about a 1/4" thick (no thinner).
                      5. Dredge chicken cutlets with flour, shaking off excess.
                      6. Dunk floured cutlets into egg wash and then into bread crumbs, turning to coat evenly. Arrange prepared cutlets onto a clean plate or tray.
                      7. Add enough oil to a large skillet to come up about an 1/8" of an inch. Heat over medium until hot. Add 4 cutlets and cook approximately 2 1/2 minutes per side depending on thickness. Remove to a paper towel lined plate. Repeat with remaining cutlets.
                      8. Turn oven to broil, with rack 8-10" from heat.
                      9. Arrange cutlets on a foil lined tray. Spread 1 tbsp of pesto onto each cutlet and sprinkle lightly with grated parmesan cheese. Broil for 1-2 minutes until cheese is bubbly. Remove from oven and serve immediately.
                      Recipe Notes

                      -You can use any pesto you'd like here, however, the one included with this recipe contains less oil than regular pesto.  I found regular pesto makes the cutlets too oily.  This slightly drier version gives the same great flavour but less oil and better results. If you'd like to use a classic pesto, here's the recipe Classic Pesto

                      -These cutlets are also great on top of pasta drizzled with extra pesto or in a sandwich.