Focaccia Bread

Recipe from Monica Pileggi

Rosemary Focaccia Bread

This is a recipe from the Stanley Tucci cookbook. It includes some variations. I added Kalamata olives, cherry tomatoes, and red onion. 

Ingredients

 
1 package dry yeast
2-1/4 teaspoons sugar
1/2 cup warm water
2 c all-purpose flour
2 c bread flour
3 t kosher salt [divided]
1 c milk
5 T oil, plus more for oiling the bowl
Leaves from one 5-inch fresh rosemary
14-16 Kalamata olives, sliced in half
Red onion, sliced thin
14-6 cherry tomatoes, sliced in half
 
Directions
 
In a measuring cup, stir the yeast, sugar and warm water. Set aside for 5 minutes.
 
By electric mixer: In the bowl of an electric mixer fitted with a dough hook, mix the all-purpose and bread flours with 2 teaspoons of salt. Stir in the yeast mixture. Gradually stir in the milk and 3 tablespoons of the olive oil. Mix at low speed until the dough has come together and is smooth, about 5 minutes.
 
To mix by hand: Combine the all-purpose flour, bread flour and the 2 teaspoons of salt in a large bowl. Make a well in the center of these dry ingredients and add the yeast mixture. Mix with a fork while adding the milk and 3 tablespoons of the olive oil to form a soft, dry dough. Turn the dough out onto a lightly floured surface and continue mixing it with your hands. Knead until the dough has come together and is smooth, about 8 minutes.
 
Lightly grease a bowl with olive oil. Place the dough in the bowl, cover tightly with plastic wrap, and drape a dish towel over the bowl. Set aside in a warm place and allow to double in size, about 1.5 to 2 hours.
 
Lightly grease a large baking sheet (10 x 15-inch). Gently punch down the dough. Place it on a baking sheet and roll it out to fit evenly on the sheet. Cover with a dish towel and the dough to rise for 20 minutes.
 
Preheat the oven to 375 degrees F.
 
Use your fingertips to make random indentations in the dough. Drizzle the top with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1 teaspoon salt and top with the rosemary, olives, onions and tomatoes. Bake until golden brown, about 25-30 minutes.
 

Allow to cool slightly before slicing and serving warm.

   
Serve with some olive oil for dipping.

Tuscan Turkey Soup

Recipe from Donna Kranchalk Danchisko

Ingredients
 
2 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 (14 1/2 ounce) cans reduced sodium chicken broth
1 (15 ounce) can pumpkin puree
1 (15 ounce) can white beans
2 cups cubed cooked turkey
1/2 tsp salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
 
Directions
 
In a large saucepan, heat oil over medium high heat. Add onion and celery. Cook and
stir until tender. Add garlic and cook one minute longer. Stir in broth, pumpkin, beans,
turkey and seasonings. Bring to a boil. Reduce heat and simmer uncovered until heated
through, stirring occasionally.

Chicken Gnocchi Soup

Chicken Gnocchi Soup

Recipe from Tamee Taylor

Ingredients:
 
1/2 stick of butter
1 T extra virgin olive oil
1 C finely diced onions
1/2 C finely diced celery
2 garlic cloves, minded
1/4 C flour (I added more flour as needed to get to desired thickness I was cooking)
1 quart half-and-half (I used 1-3/4 of 2 quarts)
2 (14-oz) cans of chicken broth (I used 1 32 oz can)
1/4 Salt
1/2 t dried thyme (I used 1/2 t. oregano and 1/2 t. rosemary)
1/2 t dried parsley flakes
1/4 t ground nutmeg (optional)
1 C finely shredded carrots
1 C coarsely chopped fresh spinach leaves
1 C diced cooked chicken breast (you can use rotisserie chicken)
1 16 oz package ready-to-use gnocchi
 
Directions:
 
Melt the butter into the oil in a large saucepan over medium heat.
 
Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
 
Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.
 
Whisk in the chicken broth. Simmer until thickened again. Stir in the remaining ingredients. Simmer until the soup is heated through.
 
Before serving, season with additional salt if necessary.

Turkey Spinach Lasagna Roll Ups

 Recipe from Amy Comiskey

This makes 16 roll ups.

Ingredients:

1 package lasagna noodles (use the kind you Boil, not the no boil ones)

1 jar tomato sauce (I used Lowes Spicy Arrabbiata sauce)

1 can fire roasted tomatoes

1 lb ground turkey

1 small container fresh baby spinach

32 oz. Ricotta cheese (I used part skim)

1 egg

~1 tsp Italian seasoning

~1/2 tsp garlic powder

1 package shredded mozzarella cheese

Directions:

1) Boil large pot of water and cook lasagna according to package (suggest cooking in 2 batches so the noodles don't stick)

2) Mix tomato sauce and fire roasted tomatoes together

3) While lasagna is cooking brown ground turkey and drain off any excess liquid/fat then mix with a little bit of sauce

4) When lasagna is cooked, carefully coat with a bit of sauce and then lay out flat to cool for a bit

5) Chiffonade (thin slice) the baby spinach

6) Mix together Ricotta, egg, Italian seasoning and garlic powder to taste

7) when cheese, egg, etc. are well mixed add in spinach and stir well to coat it all and evenly distribute

8) Coat the bottom of a ceramic baking dish with a bit of sauce

9) When lasagna noodles are cool enough to handle lay out one at a time on parchment paper and smear with cheese/spinach mix leaving about 1-2 inches at top of noodle clear, sprinkle with a bit of turkey and shredded mozzarella

10) Starting from bottom roll up the loaded lasagna noodle

11) Place upright in the baking dish, repeat

12) Lightly drizzle top and dish side of noodles with any remaining sauce

13) Cover with tinfoil 

14) Bake at 375 degrees for 30-45 minutes