Recipes Galore

In the last year I have used my Simply in Season cookbook a LOT. Anywhere from one to five times a week I am cooking out of this book. The great thing about these recipes is that most of them allow for, and even ask for, flexibility and creativity. Both of which are a must in my household for any task. Today I will share with you the Waffle Cookie recipe from Connie that I hinted at before Christmas, my own recipe for Garlic Alfredo Pizza, and the Simply in Season recipes for Potato Soup, and Stacked Vegetable Quesadillas (with my own variations). These recipes were relatively quick to make, very affordable (I had most of the ingredients in my pantry/fridge already), and actually make frugal and healthy meals (well, not the cookies).

First off, these cookies turned out wonderfully so I must share:
Connie's Italian Waffle Cookies
6 eggs
1/2 C sugar (or more)
grated rind of one lemon
grated rind and juice of one orange
1 1/2-2 t vanilla
1C veg oil
anise seeds OR Sambuca liquer

Add flour until a non-sticky dough

Shape in a figure 8 (about six inches from top to bottom) and fry on a well-greased or teflon waffle iron (the tiny bumps are preferable for such a small cookie).
This recipe made around 2 dozen cookies, and was excellent fresh OR frozen, served with coffee. Plus, they're unique and light so people don't feel like they're getting fat if they have more than one.


Garlic Alfredo Pizza

I must admit I have been using pre-made pizza crusts for this pizza the last several times I've made it. I have a good excuse though! My niece's nursery school was selling them for a fundraiser, so I bought a pack of 18! Anway, you can use your favorite crust recipe (I love foccacia bread for pizza dough), or a pre-made crust. Make sure to grease your cookie sheet (unless you have a pizza stone).

Saute two cloves of garlic, chopped, in olive oil (be careful not to overdo it on the oil, it makes the sauce really greasy if there's too much)
Pour in 1 pint whipping cream
Add 2 teaspoons garlic plus (my favorite new spice!)
pepper to taste
Fresh grated parmesan cheese (I honestly use LOADS of fresh parmesan...like 1-2 C)
thicken sauce by whisking 2 T flour into some milk and adding to the cream sauce
Add chopped, cooked chicken to cream sauce and warm. (I almost always have leftover baked chicken bits in the freezer for recipes such as these. If you want to save some time and money, bake an entire chicken, pull it apart and freeze the pieces in 1 or 2 C increments using sour cream containers)


Pour sauce over crust and top with 1 C mozzarella cheese.
Preheat oven to 425 but reduce to 375 as soon as you put the pizza in, and bake for about twelve minutes. Sometimes I broil it for a few moments to brown the cheese on top (don't burn it accidentally! I've done that before, and the disappointment was devastating).


Stacked Vegetable Quesadillas (p132 SIS)

1/2 sweet onion (thinly sliced)
In non-stick frying pan saute in 1 T oil until translucent, 1-2 minutes

1 clove garlic (minced)
4oz mushrooms (thinly sliced/optional)
2 carrots (julienned) I actually grated the carrots and zucchini
1 zucchini or other summer squash (thinly sliced)
1 green or red sweet pepper (thinly sliced)
Add and cook 5 minutes more just until vegetables are tender
Salt and pepper to taste
I added Garam Masala blended spices to my vegetables and my mouth waters just remembering

12 tortillas (corn or flour)
1 1/2 C your choice of cheese (shredded)
Assemble 4 stacks simultaneously on baking sheet. Start with a tortilla, top with vegetables, some cheese and another tortilla. Repeat layers, ending with a third tortilla. Place stacks in preheated oven at 400F for 10-15 minutes, until cheese is melted and stacks are hot. Cut into quarters and serve warm with salsa, sour cream, avocado and/or chopped fresh cilantro.
The first time I made these we ate them with plain yogurt, and the second time with sour cream. Both were delicious additions.


Potato Soup (p236 SIS)

2 T butter
1/2 C chopped onion
Melt butter in large saucepan. Add onion, Saute until translucent.

3 C potatoes (diced) I diced them pretty small for Luke to eat more easily
2C water or veg. broth
1/2 t salt
1/4 t pepper
1/4 C celery with leaves (chopped; optional) I never had celery
1/2 C carrots (diced or shredded; optional) I chopped my sliced carrots in half for Luke
1/8-1/4 t ground nutmet, dried marjoram, celery salt, dried dill weed, or paprika I always used dill weed, because I LOVE dill weed
Add, cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the potatoes, puree them and return to the soup.

2 C milk
3 T flour
Mix together until smooth. Add to soup and cook until thickened, stirring constantly. Garnish with fresh chopped parsley.

Cheese variation:
Add 1 C shredded cheddar cheese
I added cheddar because my family would have put cheddar in even if I hadn't.

Simply in Season actually has several variations for this soup including: Ham, Cheeseburger, Dumpling, and Corn - none of which I've tried, but all of which I am certain are delicious.