Spicy Tomato & Turkey Soup

I found this on Iowa Girl Eats.  I made it twice in the same week.  Delicious.

Spicy Tomato & Turkey Soup with Ditalini

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Adapted from Giada De Laurentiis

Serves 6

Ingredients:

1 teaspoon extra virgin olive oil

10 baby carrots (or 2 whole carrots), chopped

1/2 onion, chopped

2 cloves garlic, minced

1lb 99% fat free ground turkey breast

salt & pepper

1 jar marinara sauce (23-28oz will work fine)

3-14oz cans chicken broth

1 can cannellini or Great Northern beans, drained & rinsed

1/2 teaspoon red chili pepper flakes

1/2 teaspoon Italian seasoning

1/2 cup ditalini, or other small pasta

Directions:

1. Heat oil over medium heat in a large soup pot. Add in carrots, onion, garlic and turkey breast, and season with salt & pepper. Cook until turkey is no longer pink, breaking it up as it cooks.

2. Pour in marinara sauce, chicken broth, beans, red chili pepper flakes and Italian seasoning. Bring to a boil, then add in pasta. Simmer soup for 10 minutes, or until pasta is tender. Add more salt & pepper if necessary, and ladle into bowls to serve.

Peanut Butter Nutella Swirl Cookies

1/2 cup unsalted butter, at room temp

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 tsp. vanilla extract

3/4 tsp baking soda

1/4 tsp salt

1 3/4 cups all purpose flour

1/4 cup nutella

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla and beat until well combined.  

In a separate bowl, whisk together flour, baking soda, and salt.  With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

Microwave Nutella for 20 seconds and then drizzle over the dough.  Fold in Nutella with a spatula until well distributed throughout the dough.

Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

Place about an inch apart on a parchment paper lined cookie sheet and use a fork to press down the balls slightly.

Bake until the edges are lightly browned, about 8-10 minutes.

Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.  

Ham and Cheese Pretzel Bites

1 package (1/4 oz) active dry yeast (or instant yeast)
2 Tbs plus 1 tsp packed brown sugar, divided
1/4 cup warm water
1 cup warm milk
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese or choice
6 cups water
4 tsp. baking soda
4 Tbs. unsalted butter, melted
1-2 Tbs. coarse salt


Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl.  Set aside until foamy, 5-8 minutes.  (If using the instant yeast, you can skip this step and just add it to the flour.)  In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.


Add 2 1/2 cups flour and milk mixture to the yeast.  Stir with a wooden spoon until a soft dough forms.  Add the remaining flour as needed.  Turn the dough out onto a lightly floured surface and gently knead a few times,forming a smooth ball.  


Brush the inside of a large clean bowl with olive oil.  Transfer the dough to the bowl and cover tightly with plastic wrap.  Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.  


Turn out the dough onto a lightly floured surface.  Divide into 4 equal pieces.  Lightly dust your hands and rolling pin with flour.  Roll one of the four sections into a 12x4-inch rectangle.  With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling.  Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper.  Repeat with the remaining 3 portions of the dough.  


Let rest, uncovered, at room temperature for 30 minutes.  Meanwhile, preheat oven to 400.


Bring 6 cups of water to a boil.  Add the baking soda and reduce heat to a gently simmer.  Boil pretzels in batches, cooking about 20 seconds each, turning once.  They should be slightly puffed.  Use a slotted spoon to transfer them back to the baking sheets.  Bake until puffed and golden-brown, about 15 minutes.


Brush warm pretzel bites with melted butter and sprinkle with salt.  Serve warm or at room temperature.