February Meeting Recap + Recipes

Thanks to all of our wonderful Relief Society sisters who participated in the February meeting!  Following a wonderful dinner of a selection of homemade soups, Sue Malcomb demonstrated using the New Family Search program and Margaret Pace discussed why we do family history.

If you haven't used the New Family Search program before, you will need to register first.  To register, you will need your Member ID number and the date you were confirmed.  Contact the ward clerk if you need this information.  For additional help in getting started, contact one of the ward's family history consultants: Sue Malcomb, Margaret Pace, or David McAllister.

Lentil Soup (from Cathy Owens)

2 Tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and pepper
28 oz can crushed tomatoes
1 lb. lentils (about 1 ¼ cup) of any variety (I used half red lentils, half French green lentils)
6 cups low sodium chicken broth or vegetable broth (I used vegetable)
4 to 6 fresh thyme sprigs
1/4 lb. dried pasta

1 T. red wine vinegar

1 t. Dijon mustard (optional)
1 cup shredded parmesan cheese

Directions

Heat the oil in a pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper and sauté until all of the vegetables are tender and browned, about 12-15 minutes. Add the tomatoes and lentils and broth, stir, and add in the thyme sprigs. Bring to a boil and then turn down the heat, cover, and simmer on medium-low heat for about 30 minutes.  Stir in the red wine vinegar and Dijon mustard (if desired).  Cook the pasta separately and then add it when the soup is all done.  Serve in bowls sprinkled with parmesan cheese. 

Harvest Squash Soup (from Carole Vanill)

1 1/2 cups chopped onions

1 TB vegetable oil

4 cups mashed, cooked butternut squash

3 cups reduced sodium chicken broth

2 cups unsweetened applesauce

1 1/2 cups fat free milk

1 by leaf

1 TB sugar

1 TB lime juice

1 tsp curry powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp pepper

Directions

In dutch oven, saute onions in oil until tender.  Add remaining ingredients.  Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes.  Discard bay leaf before serving. Yield 2 1/2 quarts or 10 1-cup servings.  (Note:  Carole used half-n-half instead of skim milk.)

Nutritional Information

1 cup = 113 calories

2 grams fat

1 mg cholesterol

60 mb sodium

22 grams carbohydrates

0 figer

4 grams protein

(1 starch, 1 vegetable) Diabetic exchanges

Blitz Bread: No-Fuss Focaccia (from Lori D'Alba, adapted from King Arthur Flour)

1 1/2 cups + 2 TB warm water 

3 TB olive oil (plus additional for greasing pan and drizzling over bread)

1 tsp kosher or sea salt

3 1/2 cups all-purpose flour

1 TB instant yeast

3 TB Parmesan cheese (like Kraft)

1/4 tsp garlic powder (or to taste)

1 tsp Italian seasoning (or to taste) - optional

Directions

1. Spray a 9 x 13-inch pan, then drizzle 1-2 TB olive oil in the bottom of the pan.

2. Combine all of the ingredients in order listed, and beat at high speed with an electric mixer for 60 seconds.

3. Scoop the sticky batter into the prepared pan, spread out as much as you can with a spatula, cover the pan, and let it rise at room temperature for 1 hour or until it's become puffy.  If the room is cool, it can rise longer.

4. While the dough is rising, preheat the oven to 375 degrees F.

5. Gently poke the dough all over with your index finger.

6. Drizzle the dough with olive oil (1-2 tablespoons) and sprinkle with Italian seasoning or the dried herbs of your choice, if desired.  (It's also good plain.)

7. Bake the bread until it's golden brown, 35 to 40 minutes.  

8.  Remove from the oven, wait 5 minutes, then turn it out of the pan onto a cooling rack.  (If you leave the bread in the pan, the bottom will turn soggy.)  Serve warm or at room temperature.  Makes great sandwiches.

NOTE:  You can double the recipe and bake it in a half sheet pan.  Leftovers freeze well. Let thaw at room temperature.  Heat oven to 350 degrees.  Place the bread directly on the oven rack and heat for 5 minutes or until warm.