Thai Shrimp Soup

1 tsp grated ginger
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp

Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.

NOTES
Original source unknown.
Untried.

Tortilla Soup

4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges

Cut tortillas into strips and bake at about 350 degrees until they are crispy.

Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.

In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.

Slice pork thinly; add to soup and cook through.

Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.

NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.

Vegetable Soup with Parmesan Toasts

2 bunches green Swiss chard, stems trimmed
3 Tbsp olive oil
4 cloves garlic, thinly sliced
1 small butternut squash (about 2 lb), peeled, cut into 1/2" pieces
1 1/2 c dry white wine
1 tsp salt
1/4 tsp pepper
12-16 1/2"-thick baguette slices
1 c (4 oz) grated Parmesan

Heat oven to 350 degrees. Rinse and drain Swiss chard. Stack the leaves and slice crosswise into 1"-wide strips. Heat 1 Tbsp oil in large saucepan over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and squash and stir to coat. Add wine, salt and pepper and bring to a boil. Cover, reduce heat, simmer until squash is tender, about 15 minutes. Meanwhile, brush baguette slices with remaining oil. Place on foil, sprinkle with Parmesan and bake until golden, 15 minutes. Ladle soup into bowls and float toasts on top.

NOTES
From Real Simple.
Untried.

Cheddar and Chive Scones

1 c all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 1/4 tsp salt
1 stick butter, chilled, cut into 1/4" dice
2/3 c heavy cream, plus 1 Tbsp for brushing
1 c (about 4 oz) grated cheddar
1 Tbsp finely chopped fresh chives

Heat oven to 425 degrees.

In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 2/3 c cream. Add cheddar and chives and use hands to combine; dough should be crumbly. Knead dough a couple of times until it comes together. Gently pat into a ball, then flatten slightly into a 1" thick disk. Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush top with remaining cream. Bake for about 30 minutes or until golden.

NOTES
From Real Simple.
Untried.

Macaroni and Cheese

1 lb elbow macaroni
1 c dry bread crumbs
1/4 c fresh flat-leaf parsley, finely chopped (optional)
1/4 c olive oil
3 tsp salt
1/4 tsp black pepper
5 Tbsp butter
1/2 c all-purpose flour
6 c milk
3 1/2 c (about 14 oz) grated sharp cheddar cheese

Heat oven to 400 degrees. Grease a 9"x13" baking dish. Cook macaroni until almost tender but still firm, about 2 minutes less than package directions. Drain and rinse under cold water.

Meanwhile, in a small bowl, combine bread crumbs, parsley (if using), oil, 1 tsp salt and pepper; set aside.

In a saucepan, over medium heat, melt butter. Stirring constantly, add flour and cook for 3 minutes; mixture will clump. Still stirring constantly, add milk slowly. Cook 7 minutes. Add cheddar and remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add macaroni and combine. Transfer to baking dish and top with bread crumb mixture.

Bake until golden and bubbling slightly around the edges, about 25 minutes.

VARIATION
Vary the flavor of the bread crumbs by replacing parsley with thyme or oregano, or omit herbs.

NOTES
From Real Simple.
Untried.

Plum Muffins

2 eggs
1 c buttermilk
1/4 c vegetable oil
2 c all-purpose flour
1/2 c sugar
1/2 tsp baking soda
3 medium plums, pits removed, chopped (about 1 1/2 c)
1/4 c chopped pecans

Preheat oven to 375 degrees. Grease and flour a 12-cup muffin pan.

Lightly beat together eggs, buttermilk, and oil in a large bowl.

Combine flour, sugar and baking soda; stir in chopped plums and pecans. Add to liquid; fold together just until dry ingredients are moistened. Do not overmix.

Spoon 1/3 c batter into each muffin cup; top each with rolled oats or granola and pecan halves. Bake 30-35 minutes or until muffins spring back when touched near center.

NOTES
From Wegman's.
Untried.

Tomato Blue Cheese Salad

6 large tomatoes (about 3 1/4 lb), cored, cut in half lengthwise, sliced
6 large basil leaves, cut in thin strips
1 Tbsp capers
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1/3 c crumbled blue cheese

Arrange tomatoes on serving platter; sprinkle with basil and capers. Season with salt and pepper to taste.

Drizzle with balsamic vinegar and oil;sprinkle with blue cheese. Garnish with addition basil.

NOTES
From Wegman's.
Untried.