Harvest Minestrone With Potato Dill Dumplings Food

WINTER MINESTRONE

Steps:

• In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
• In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

HARVEST MINESTRONE WITH POTATO DILL DUMPLINGS

Steps:

• In a large soup pot over medium heat cook the onion, celery and garlic in 1/4 cup of stock until vegetables are wilted, around 4 minutes.
• Add the carrots, green beans and corn cooking for 5 minutes more.
• Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes, partially covered.
• Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
• Sift flour and baking powder over potatoes.
• Add salt and dill, mixing gently.
• Mixture will be crumbly.
• Beat egg whites until soft peaks form.
• Mix into potato mixture, folding and stirring.
• Dont over mix.
• Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
• Cook for 10 minutes with the lid off, then cover for 10 minutes more.

DILLY HARVEST POTATO BAKE (PENZEYS)

Steps:

• Preheat oven to 350° (usually this dish is getting baked alongside a roast or chicken, and it will be fine at 325° or 375°, too).
• Shred the carrots and potatoes in a food processor; squeeze the potatoes and discard the extra liquid.
• Toss the potatoes, carrots, onion, dill, salt and pepper together and place it in the bottom of a greased/buttered, small baking dish.
• Dot the top of the veggies with the butter pats, pushing some butter bits down into the potatoes.
• Drizzle the cream/milk over the top, and bake one hour.
• NOTE: Cover with foil if the dish starts to get overly brown.

AUTUMN HARVEST MINESTRONE WITH BONE BROTH (VEGAN OPTION AVAILABL

Steps:

• Saute onion in olive oil until tender.
• Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
• Add herbs and salt and pepper to taste.
• Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
• Cook on low for 4-6 hours or until carrots are fork tender.
• If using pasta add to slow cooker last 15-20 minutes before serving.
• Serve hot with Parmesan cheese on top.

FALL MINESTRONE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
• Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.

CHICKEN SOUP WITH DILL DUMPLINGS

Steps:

• SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
• Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
• DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
• Remove dumplings from leftover soup and store in a separate container in the refrigerator.

TOMATOES AND DUMPLINGS

Steps:

• Combine the tomatoes with juice, butter, sugar and seasonings in a large flat-bottomed kettle.
• Heat the tomatoes over medium heat until boiling gently.
• Combine the dumpling ingredients together and drop dough by teaspoon, in a single layer, on top of tomatoes.
• Reduce the heat to low (the tomatoes on the bottom may scorch if heat is too high).
• Cook, uncovered, for about 5 minutes.
• Cover and cook for about 10 more minutes.
• Remove the lid and serve.
• Garnish with black pepper and extra pats of butter.

TINY DUMPLINGS WITH DILL

Steps:

• Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
• Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
• Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
• Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
• Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.