Cabbage, Leek and Potato Soup

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Ingredients

• 6 T. unsalted butter
• 3 medum leeks (white and light green parts, thinly sliced)
• 8 C. shredded cabbage
• 2 garlic cloves (finely chopped)
• 2 medium russet potatoes (peeled and cut into a large dice)
• 2 C. vegetable stock
• 4 C. water
• 2 1/2 t. kosher salt
• 2 thyme branches
• 1/2 t. black pepper
• Grated Asiago cheese to serve
• Chopped parsley for garnish

Instructions

1. Melt butter in a large soup pot and saute leeks until soft and golden around the edges. This will take 5-7 minutes. Add the shredded cabbage and chopped garlic and cook unil the cabbage begins to carmelize. Stir the cabbage mixture as it cooks. This will take about 10 minutes.
2. Add potatoes, stock, 4 cups of water, salt and thyme. Bring the soup mixture to a simmer, partly covered, and cook until the potatoes begin to fall apart.This will take 45 to 50 minutes. Add more water to adjust consistency and taste. Season with black pepper.
3. Add grated cheese to the hot soup and serve.

Nutrition

Calories

938 cal

Fat

71 g

Carbs

78 g

Protein

16 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Applesauce Cake with Cream Cheese Frosting

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Ingredients

For The Cake
• 2 C. all-purpose flour
• 1 T.ground cinnamon
• 1 T. ground ginger
• 1 1/2 t. kosher salt
• 2 t. baking soda
• 2 eggs (beaten)
• 1/2 C. sugar
• 1/2 C. buttermilk or plain yogurt (I used buttermilk)
• 1 1/2 C. unsweetened applesauce (I used homemade made in my Instant Pot)
• 1/2 C. canola or other neutral oil (I used grapeseed oil)
• Chopped pecans
For The Frosting
• 1/2 C. unsalted butter (at room temperature)
• 1 pound cream cheese (at room temperature)
• 1/2 t. salt
• 1 1/2 t. vanilla paste or extract
• 6 C. powdered sugar
• 2 T. milk or cream

Instructions

For The Cake
1. Preheat oven to 350 degrees F. and prepare a 9-inch round cake pan by greasing it and putting a round of parchment paper in the bottom of the pan.
2. Whisk the flour, cinnamon, ginger, salt and baking soda together in a large bowl. To the flour mixture, add eggs, sugar, buttermilk, applesauce and oil. Whisk until all the ingredients are combined. Scrape the batter into the prepared pan and smooth the surface of the batter.
3. Bake the cake for about 55 minutes at 350 degrees F. (Mine was baked at about 45 minutes, so you need to watch your cake carefully.) When it is done, the cake will be firm to the touch. You can further check for doneness by using a wooden toothpick or skewer inserted into the middle of the cake. The skewer should come out clean. Remove the cake from the oven and let it cool to room temperature.
4. Invert the cake onto your counter. Remove the parchment. Invert the cake again (onto your serving platter).
5. Frost the cake with the cream cheese frosting. Press the finely-chopped pecans around the edges of the cake.
For The Frosting
6. Cream the butter and the cream cheese together in a stand mixer. Add in the salt and vanilla. Gradually, add the powdered sugar to the mixture with the mixer set on a slow speed. Once you have the powdered sugar mixed into the butter/cream cheese mixture, turn your mixer on to high speed and whip for at least 7 minutes, occasionally scraping down the sids of the bowl. You can add the milk or cream one tablespoon at a time to thin the frosting if you need to.
7. Cook's Note: The cream cheeese frosting recipe makes far more frosting than you will need for this cake. Reserve the extra for another use.

Macaroni and Gruyere Cheese

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Ingredients

• 1 pound elbow macaroni
• Kosher salt and freshly ground white paper to taste
• 12 T. unsalted butter
• 1 C.flour
• 1 medium yellow onion (1/2 minced, 1/2 whole)
• 6 whole cloves
• 2 bay leaves
• 8 C. whole milk
• 1 lb. Gruyere (grated) (I used Gruyere and a tiny bit of aged cheddar)
• 1 T. freshly-grated nutmeg
• 1/4 C. bread crumbs or cubes

Instructions

1. Preheat oven to 375 degrees F.
2. Boil macaroni in a large pan of salted boiling water until it is al dente.This should take about 8 minutes. Drain macaroni and transfer to a bowl. Stir in 2 T. butter, set aside.
3. Add the remaining butter to a large pan and melt over medium heat. Saute the minced onion in the butter until it is golden. This should take 6 to 8 minutes. Stir in the flour and cook for 3 minutes. Stick the cloves into the onion half and add to the pan along with the two bay leaves. Whisk milk into the flour/butter mixture and bring to a boil. Once the milk begins to boil, reduce the heat to medium and cook, stirring occasionally, until the mixture has thickened. This should take 5 to 7 minutes. Remove the sauce from the heat once it has thickened and strain it through a fine-mesh sieve over the macaroni. Stir in 3/4 of the cheese, the nutmeg, and the salt and pepper.
4. Transfer macaroni and cheese to a large baking dish (9 inch by 13 inch). Top with remaining cheese and the bread cubes.
5. Bake for 40 to 45 minutes.The bread cubes should be golden brown and the macaroni and cheese mixture should be bubbly when your dish is done.
6. Remove macaroni and cheese from the oven and let it sit on your counter for a few minutes before serving. This will allow the dish to solidity a bit.
7. This recipe serves 8 to 10 persons. it can easily be halved .

Nutrition

Calories

5410 cal

Fat

237 g

Carbs

547 g

Protein

280 g

Click Here For Full Nutrition, Exchanges, and My Plate Info