Mushroom Risotto

1/3c oil
4 cloves garlic, minced
1 medium onion, finely chopped
8+oz mushrooms, sliced
2c white rice
2c vegetable broth
1tsp pepper
water
salt to taste

Cook garlic, onion and mushrooms in oil until onion is clear. Add rice, broth and 3c water. Add pepper and bring to boil. Reduce heat and cover, simmer 25 minutes. Remove lid and increase heat to medium high. Add additional water a bit at a time, and stir constantly until rice is soft and begins to loose its shape (about 5 min, make take 1-2c water). Salt to taste.

donuts, not quite as pretty, but so much tastier

2c lukewarm water
1T dry yeast
2T oil
1c sugar
5-6c flour
oil for frying
granulated sugar, powdered sugar, or glaze (recipe follows)

Mix water, oil, and 1c sugar in large mixing bowl. Sprinkle yeast on and let sit for 3-5 minutes, until yeast dissolves and activates (smells like yeast or starts to foam). Stir in 5-6c of flower until a dough is formed, knead with bread hook or by hand until cohesive and smooth, about 6-10 minutes. Cover and refrigerate several hours or overnight, punching down as needed.

In the morning, heat about 3 inches of oil in a medium saucepan (the high sides protect against splatters) to 350 degrees F (use a frying thermometer). With greased hands pull small amounts of dough from the bowl and roll into a short cylinder 2-3 inches long. Carefully drop by ones or twos into oil, being careful to maintain proper temperature. Donuts will turn themselves over partway through cooking. When top and bottom are the same color remove from oil and drain for a few minutes on paper towels. Roll in granulated or powdered sugar, or drizzle with glaze. Eat warm.

glaze for donuts
1c powdered sugar
2-3T hot water

Stir water into sugar until it forms a glaze about the consistency of pancake syrup. Drizzle over hot donuts. Can be saved for a few days in an airtight container, reheat for 5-10 seconds in microwave to return to proper consistency.

kidney bean cabbage soup

1 medium yellow onion, chopped
1 15oz can white kidney beans, rinsed and drained
1 25oz can red kidney beans, rinsed and drained
8-10oz mushrooms, sliced
1/2 head cabbage, chopped
2-3T olive oil
1tsp dried oregano
1qt vegetable broth

Saute onion and oregano in oil until onion starts to become clear. Add mushrooms and saute 1-2 minutes further. Add broth and both colors of beans and bring to a boil. Add cabbage and cook 5 minutes, stirring frequently. Serve hot.

Broccoli Soup

1/2 large onion, diced
4T oil
3c vegetable broth
4 broccoli heads, cut into small florets
1/4c apple juice
3T flour
salt and pepper to taste

saute onion in oil until clear and golden. Add broth and broccoli and bring to a boil. Cover and simmer until broccoli is tender and falling apart, 10-15 minutes, stirring once or twice. Mix flour with apple juice and stir into soup, breaking up large florets with the spoon. Salt and pepper to taste.

Penne with summer squash

2 zucchini
2 yellow squash
12oz penne
3T olive oil
1c vegetable broth
2 cloves garlic, minced
1t thyme
1/2t black pepper
1/4t salt

cut the squash and zucchini into rounds or half rounds, steam until tender. Bring water to boil for penne, cook. Meanwhile saute garlic and thyme in oil until fragrant. Add broth, pepper, and salt. Boil until reduced to a syrup. Drain penne and mix with vegetables and broth reduction.