It’s Gluten Free Ratio Rally time again! This month’s challenge is brought to you by Mary Fran of FrannyCakes and the food is Brownies! Sure, who doesn’t love brownies and you really can’t have too many brownie recipes, but when my family is polishing off this batch of Peppermint Brownie Bars in a few days, I’ll be looking at you, Mary Fran. I decided to make a recipe from my childhood. My mom used to make these Peppermint Brownie Bars as one of her “cookie” contributions in our annual Christmas Cookie exchange. It’s a simple recipe and the results are delish!

My ratio ended up being: 1 chocolate: 2 egg: 2 butter: 2 (to 2.5) flour: 4 sugar

Peppermint Brownie Bars

First Layer:

2 squares (2 oz) bitter chocolate

1 cup (8 oz) sugar

4 to 5 oz GF Flour Blend* (If you’re making these non-GF, use 1/2 cup all purpose flour)

1 Stick (4 oz) unsalted butter

1/2 cup (2.25 oz) chopped nuts

2 large eggs (~3.75 oz)

1 tsp. vanilla

pinch of salt

*If you like your brownies to be dense use 4 oz GF flour, if you prefer them to be more cakey, use up to 5 oz GF flour.

Second Layer:

1 1/2 cups powdered sugar

1 1/2 tsp. half and half

3 Tbs. soft butter

1 tsp. peppermint extract

Third Layer:

1 1/2 squares bitter chocolate

1 1/2 Tbs. melted butter

Preheat oven to 350 degrees. Melt chocolate and butter either on very low heat or with a double boiler. Combine eggs, sugar, flour, vanilla, salt and nuts. Add melted chocolate/butter mix and stir. Pour into an 8-inch square pan lined with parchment paper and greased. Bake for 20 – 25 minutes until a toothpick comes out clean. Cool. Combine ingredients for second layer and spread over first layer. Chill. Melt butter and chocolate and spread over second layer. Chill and cut into 1-inch squares.

Be Sure to Check Out These Talented Baker-Bloggers too!

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela’s Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S’More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life made Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 

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Well, it happened. Spring is here – and seemingly rather early for Saint Louis – and I have a backlog of winter food photos still left to blog. Let’s see if I can get them all in over these next few weeks… Part of the problem is that many of these dishes are things I make without referencing a recipe and my husband can attest to the fact that I’m terrible about writing down what I did. Come on, measuring and writing down what it is I’m measuring isn’t really my top priority when I’m trying to get dinner on the table for our family after the work day. I will get the amounts written down some day and I promise to come back and edit. If you’re feeling squidgy about cooking with relative amounts or just using this as a guide, I do apologize. My mom does the same thing to me whenever I ask her for one of her recipes and it really does drive me crazy. Anyhow, getting down to it, this next recipe is for Eggplant Parmesan. You totally could go all out and make your tomato sauce, but I usually use jarred sauce for the sake of time. Even if you think perhaps you or your spouse/children don’t like eggplant, this is worth a try because there’s no better way to eat it.

Eggplant Parmesan

1 Large Eggplant

2 Cups Flour (I usually use a GF blend and add about 1/4 cup extra corn starch)

3/4 Cup grated Parmesan cheese

2 tsp. Dried Basil

2 tsp. Dried Oregano

1 tsp. Salt

1 tsp. Pepper

2 Eggs

1/2 Cup Milk

Olive Oil

1 Jar Tomato Sauce

1 Pack of Mozzerella Cheese

1 Box Pasta

Preheat oven to 375 degrees. Starting with your eggplant, cut off the top and the bottom. I like to then peel the skin off because I think it can sometimes taste bitter (I think this is why a lot of people avoid eating it). Slice into 1/4 inch discs. In a small bowl, mix your eggs and milk. In a larger bowl, mix the flour or GF flour mixture, parmesan cheese, basil, oregano, salt and pepper. Start a saute pan over medium heat with enough oil to just cover the bottom of the pan. Start to dredge your eggplant by running it through the egg/milk and then through the flour/parm mix. You’ll know your oil is set to go when flick some of the flour mix off your fingers and it sizzles. When this happens, place your dredged eggplant slices in the hot oil carefully. Cook until browned to your liking and then flip to cook the other side.

Meanwhile, prepare your baking dish by pouring a little bit of sauce in to coat the bottom. When the eggplant slices are browned on both sides, start to line the sauced baking dish with them while you dredge and cook the remaining slices. Once you have a full layer, pour a little more sauce over the eggplant slices and then place a layer of sliced mozzerella cheese over them. Continue to build layers until you run out of eggplant. Finish with sauce and then cheese. Bake for 15 – 20 minutes until the cheese is melted and the sauce is bubbling. (Note, the dish in my photos cooked a little past where I had planned. Our dinner guest that night was running late and I thought the oven had cooled down enough just to warm the eggplant, but instead it clearly kept on cooking, whoops!)

Cook your pasta. Serve the eggplant over the pasta.

 

Last month I was on Twitter. I tweet as @cleverhands, because I try to tweet for the stationery business I run with my sister. I must say I’m a total twitter failure. I don’t feel as though I can pop onto and off of Twitter – if I go on it’s an hours long event because once I’m on, I can’t manage to log off – what if I miss something interesting or a chance to connect with someone I follow?! Perhaps I’m too anxious and too high strung to tweet, but I keep trying. Anyhow, when I was on Twitter last I saw a tweet about amazing GF popovers with the hashtag of #gfreerally. I followed the link to see these amazing popovers and was wowed by the gorgeous results of a fellow GF baker’s hard work. I also discovered the Gluten Free Ratio Rally. The rally was started a year ago by Shauna James Ahern. It’s a group of GF cooks/baker-bloggers who have decided to create GF recipes based on the basic cooking and baking ratios in Michael Ruhlman’s book, “Ratio”. A chance to do some recipe development alongside some awesome GF bloggers with a hint of competition? I wanted in, immediately. After all, I’m convinced high strung people invented baking. And anyway, there’s no way one person has all of the time and resources necessary to uncover the secrets of truly fantastic GF food. The rally is genius and I’m excited to be part of it, even if I am a year late.

This month’s rally is hosted by T.R. of No One Likes Crumbley Cookies and the food is Crepes. Here’s a link to T.R.’s post: Brownie Crepes with Strawberry Wine sauce. You can find links to other rally contributors at the bottom of this post. Ruhlman’s ratio for crepes is 1:2:2 flour:liquid:egg. I followed this exactly. Sorry for those of you who don’t use a kitchen scale, my measurements are all in grams! Rather than writing off this recipe though, you should get a kitchen scale – true precision is quite satisfying. So here we go: my rally recipe for crepes…

 

 

 

 

 

 

Buckwheat Crepes

93 g. eggs*

46 g. Buckwheat Flour Mix (see below)

93 g. Milk

*Sooo when I made these I started with my eggs, because I figured I’d start with the weight of one or two whole eggs and then base the rest of the ingredients on that weight, per the ratio. This method just seemed simpler to me rather than beating an egg and trying to get twice of whatever arbitrary amount of flour I might have chosen to start with.

Just whisk the flour, egg and milk together and let the batter sit. Mine sat for about 30 – 45 minutes. The Ruhlman book suggests that as the batter sits, the flour absorbs the liquid. Before cooking with the batter I whisked it again as the flour had settled a bit in the bottom of my bowl. Now, I don’t have any fancy crepe tools and was glad the internet had lots of information on how to make crepes without anything fancy. I used a small (8-inch) stainless steel fry pan. Sprayed some oil in the pan and cooked over medium heat. I used a 1/3 cup measure to pour some batter in my pan once the pan was heated. Crepes cook fast, so you need to be ready to flip them. I made such a scene in our kitchen when I flipped my first crepe perfectly! It was much easier than I thought. I found out as I went along that if I didn’t have enough oil on the pan I had trouble and if I tried to flip the crepe before it was ready they gave me trouble and seemed sort of suctioned to the pan. Once you get the hang of it though it is tons of fun! Once both sides are cooked you can fill them with most anything.

We made a peanut butter + honey crepe, a cream cheese + sundried tomato + pesto crepe, a chocolate chip + powdered sugar crepe, a chocolate chip + peanut butter + mashed banana crepe, a smashed blueberry + powered sugar crepe and our favorite was the smashed blueberry + homemade lemon curd crepe. (If you read my blog, then you know that I {heart} Ina Garten – see her lemon curd recipe here.) Not only did my husband and kids get a kick out of my celebration over properly flipping a crepe, but they also enjoyed helping me think of what to put in them – and they were fabulous taste testers as well.

Buckwheat Flour Mix

(Based on all purpose flour from glutenfreegirl.com)

100 g. Buckwheat Flour

75 g. Sorghum Flour

25 g. Potato Flour

125 g. Sweet Rice Flour

75 g. Potato Starch

50 g. Tapioca Starch

50 g. Cornstarch

Other Rally Contributors

Adina ~ Gluten Free Travelette ~ Breakfast Crepes Three Ways
Caleigh ~ Gluten Free[k] ~ Banana Cinnamon Crepes
Claire ~ My Gluten Free Home ~ Victory Crepe Cake
Ginger  ~ Fresh Ginger ~ Sweet ‘n Savory
gretchen ~ kumquat ~ nutella crepe cake
Heather ~ Discovering the Extraordinary ~ “Southwestern” Crepes
Karen ~ Cooking Gluten-Free! ~ Gluten Free Crepes Savory or Sweet
Mary Fran ~ FrannyCakes ~ Gluten-free Peanut Butter Crepe Cake
Morri  ~  Meals with Morri ~ Russian Blini for Two
Pete and Kelli ~ No Gluten, No Problem ~ Key Lime Crepes
Shauna ~ gluten-free girl ~ Gluten Free Buckwheat Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Brownie Crepes with Strawberry Wine sauce
T.R. ~ No One Likes Crumbley Cookies ~ Basil Tomato and Feta Crepes
T.R. ~ No One Likes Crumbley Cookies ~ Fresh Fruit Crepe
Tara ~ A Baking Life ~ Breakfast Crepes with Eggs and Kale
Jonathan ~ The Canary Files ~ Vegan Crepes for Filipino Spring Rolls
Rachel ~ The Crispy Cook ~ Raspberries and Cream Crepes
~Mrs. R ~ Honey From Flinty Rocks ~ Crepes – Spinach & Dessert

 

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Now that I have a fresh supply of flours and starches and have a bag of my current favorite all purpose flour mix handy in the freezer, I’m on a baking kick. We had company over for dinner the other night and I wanted to try converting one of my recipes from my non-GF days. My sister thought it was a risky move – to try out something for the first time with company coming over, but I figured to hell with it. I don’t often want to spend an afternoon in the kitchen just so that we can eat all those extra calories all by ourselves! Luckily, everything worked out in my favor, dessert was delicious and now I have another bakery item to add to my GF recipe arsenal. This was also a win because this recipe was my grandma’s.

Plum Kutchen

1/2 c. unsalted butter, softened

1 c. sugar

1 large egg

1/2 c. sour cream

1/4 tsp. vanilla

140 grams GF Flour Mix (See my recommendations here) ~or~ if you’re not GF: 1 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

6 fresh plums

Cinnamon sugar: 2 Tbs. sugar to 1 tsp. cinnamon

Cream butter and sugar, add egg, beat until fluffy.
Stir in sour cream and vanilla.
Sift flour, baking powder and salt. Fold into batter just until thoroughly moistened.
Spread batter into a greased 9 inch cake pan.
Pit plums and cut into sixths. Arrange in batter and sprinkle with cinnamon sugar.
Bake at 350 for 50 – 60 minutes. Remember: Oven temperatures vary and will affect baking time – always check your cakes by making sure you can insert a toothpick and pull it out clean before taking your cake out of the oven.

Cool slightly, serve with whipped cream or ice cream. It’s good at room temperature too.

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For all you fish lovers and Lenten season Friday fish eaters, you have to try Starfish GF products! In St. Louis we buy them from Dierbergs (Eager Rd. Location – I don’t know if all stores carry these products or not). They have battered Cod, battered Halibut and battered Haddock – which is our favorite. The coating on the fish is really super good!

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Do you know what is pictured here? If your answer was “Caitlin’s paycheck as illustrated by flours and starches.”, well you’d be nearly correct. Okay so maybe it’s not my whole paycheck, but it certainly feels that way sometimes. I lead a pretty busy life – I have a full time job (to pay for these ingredients), a side business that I run with my sister, a husband and two kids to spend time with and feed and I’m taking a class too. Before going gluten free I had a healthy baking habit – real baking, from scratch baking, rolling-and-folding-hundreds-of-layers-of-butter-into-croissant-dough-for-the-most-heavenly-sticky-buns baking. These days I bake a lot less. When I do, I use some box mixes – I love the King Arthur Chocolate Cake mix, the Gluten Free Pantry Old Fashioned mix for old recipes I have that called for a yellow cake mix, and of course the King Arthur pancake mix which I’ve blogged about before. However, there were a few things that I just had to make and a cake mix wouldn’t suffice. My family has a recipe for a German coffee cake handed down for generations called Bundkuchen. I HAD to figure out how to make GF Bundkuchen and so I went on a search to figure out how with minimal experimentation, minimal frustration and minimal drain on my pocketbook (at least in the form of wasted ingredients).

That is when I came across perhaps the most influential blog post by Shauna Jame Ahern, or Gluten Free Girl as most people know her. Her post on baking by weight and her instructions on making an all purpose flour mix and possibly most crucial, her information on what weight of the flour mix to sub in cup-for-cup into non-GF recipes made my old kind of baking possible again. I am proud to say that my first go at Bundkuchen two years ago was a success. I’ll blog that recipe and experience sometime soon, I swear. If you plan to do from scratch baking I highly recommend reading her post: http://glutenfreegirl.com/gluten-free-holiday-baking-2010/. In my opinion, she is right on about mixes being 40% whole grain and 60% starches as well as the 140 grams of GF flour mix to a cup of regular flour when converting recipes built for gluteny flour. One note though, when I’ve used other all purpose mixes (like the King Arthur flour mix) I’ve needed to go with more GF per cup of regular which must have to do with the make up of the flour mix. Keep this in mind if you don’t plan to make your own flour mix since store bought mixes will not necessarily contain the 40/60 split. When I can fit real baking into the hustle and bustle of everyday life I still find it rewarding and I’m thankful to have expert guidance to turn to. Thank goodness for the internet, right?!

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Tortilla Soup

I have so many great winter weather recipes to share still, I really need to keep cracking away. Luckily I’ve been taking pictures all along even if I have slacked on writing up the posts. I could eat most of these things 3 seasons a year (just not in St. Louis’s ridiculous hot and humid summers). This tortilla soup recipe is delish and like many soups just gets better the longer you’re able to let it cook, but you can also whip it up in a hurry and it’ll still be good. Maybe the most fun part of this recipe are the toppings. I’ve made this soup for a party and my table looked great with all the little dishes of topping choices.

Tortilla Soup

~10 Chicken Breast Tenders (can also take 4-5 breast halves and slice them up)

2 Tbs. Oil (olive or canola)

1-2 tsp. Penzy’s Southwest Seasoning*

2+ Tbs. Lime Juice

2 Tbs. Tequila (optional)

One medium yellow onion, diced

3 cloves garlic, minced

1 7oz can chopped green chiles

29 – 30 oz fire roasted tomatoes (you’ll ether find 15 oz cans or a big 29 oz can in the grocery store)

1/2 tsp. paprika

1/4 tsp. cayenne pepper

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

6-8 cups chicken stock (gluten free if you are so inclined)

For topping choices:

avocado, diced

onion, finely diced**

sour cream

lime juice** & slices if you want to be fancy

cilantro (or even italian/flat parsley)**

shredded cheese

crushed tortilla chips

hot sauce

Start with your heavy duty soup pot – I use my Le Creuset dutch oven. Put 2 Tbs. oil in the bottom and heat on medium high. Season your chicken tenders with the southwest seasoning* and place in the oil to cook. Cook chicken through – few minutes a side should do. You want it cooked through but it will cook more in the soup later so try not to dry it out now. Once the chicken is cooked pull it out and set it aside. Deglaze your pot with 2 Tbs. Lime juice and 2 Tbs. Tequilla – scrape the bottom and enjoy the aroma.

Put your diced onion in the pot to cook until translucent (you may need to turn your heat to medium). Meanwhile, shred the chicken – I hold the piece down with a fork and shred portions away with a knife at an angle. Keep shredded chicken set aside. When the onions have about a minute to go, add the minced garlic and cook and stir for about a minute. Next add the chopped chiles and cook another minute or two. Add the fire roasted tomatoes, paprika, cayenne, garlic powder, salt and pepper. Stir and cook 4-5 minutes.

Add shredded chicken and chicken stock, bring to a simmer and simmer, stirring occasionally, for at least 30 minutes, though the longer it simmers the better it gets. Dish into bowls and top as desired.

*Penzey’s southwest seasoning is a staple in my kitchen, especially since typical taco or fajita seasonings often have gluten. This just seems to be the perfect blend for seasoning anything in a semi spicy way. You don’t have to use southwest seasoning, you can make your own blend of cayenne, parika, garlic powder, onion powder, chipotle pepper, salt, etc. Or you could season with your favorite southwest, Mexican, or similar blend.

** I like to combine the chopped onion with some flat parsley, salt and lime juice and let it sit while I cook. I’ll stir it occasionally since I don’t put so much lime juce that the onions swim and I want it all to be coated. This makes a sort of salsa as one of our toppings.

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Wyoming Whoppers may be the only cookie recipe from my pre-GF days that I can still eat with only one very minor change (GF oats instead of regular oats). The recipe naturally doesn’t have any flour in it and in our household we figure there is enough protein in these cookies to make them a breakfast food in addition to a delicious dessert. The recipe came to me from my mother-in-law and I’m not sure how she came by it – and I don’t know what’s behind the name except that you end up with very large cookies. There are two methods to get to the finished product – the one that came with the recipe and the one that I use, because I just can’t seem to get behind making a cookie batter in a saucepan!

Wyoming Whoppers

Yield: ~27 Large Cookies

2/3 cup unsalted butter

1 1/4 cups brown sugar, packed

3/4 cup sugar

2 tsp. baking soda

2 cups of milk chocolate chips (one regular size package)

3 large eggs, beaten

1 1/2 cups of chunky peanut butter (about one regular size container)

6 cups of GF oats (not the quick cooking kind! If you’re making this in a gluten loving household just use the old fashioned oats)

1 1/2 cups of dried cherries, chopped (you can substitute raisins, but the cherries are oh, so good!)

Original recipe directions…

Preheat oven to 350 degrees.

Take a large saucepan and melt the butter over low heat.

Take the saucepan off the heat and add the sugars, eggs, baking soda, & peanut butter – mix until smooth with wooden spoon.

Wait for the mixture to cool enough so that the chocolate chips will not melt when added. Then add and mix the remaining ingredients.

Using a large spoon or #2 ice cream scoop, form large domes of dough and place on cookie sheet. Dough will be loose and seem like it’s going to fall apart, but pack it in and mold it together and your cookies will turn out as planned.

Using the back of a spoon, press down on the top of each dome so that your dough looks more like a hockey puck than a dome.

Bake on 350 degrees for ~12-14 minutes (may be gooey, should be browned). Most of the time, they take extra time – often they even need another 4-5 minutes.* Let them cool mostly on the pan before moving them to a cooling rack. If you try to move them too soon they might break in the middle, if they’re cool enough this won’t happen.

* I find that with baking especially cooking times seem to be phooey. My mother explained that the acceptable temperature variation in an oven is 25 degrees. That’s right – your oven could register 325 when the dial is turned to 350 and the oven man will say it’s performing fine. While mine could register 375 with the dial turned to 350. Clearly my cookies will cook faster than yours. So take times with a grain of salt and look for signs of “doneness” when ever possible, as above. Not relevant with cookies, but never take a cake, cupcakes or quick bread from the oven without it first passing the knife or toothpick test!

{In case you’re interested, my method is the typical bakers method for making cookie dough. Take the butter, room temperature, cream it, add the sugars and beat until fluffy. Add the eggs, baking soda and peanut butter and mix well. Stir in the oats, mix well. Stir in the chips and cherries. The rest is the same – while this requires that you start with room temperature ingredients, this really is always a rule of thumb for baking and my method doesn’t require a cool down before adding the chips.}

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I’ve tried a number of frozen pizzas – and crusts for making my own. So far I like Against The Grain’s Nut Free Pesto pizza the best. We like it just the way it is, but have also added our own toppings. The crust is thin and dense, but I really like the flavor and I’m able to get the bottom crisp. Check it out!

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The minestrone I make is the same that my mom makes which started with Marcella Hazan’s Minestrone from her book “The Essentials of Italian Cooking”. I highly recommend this book. If what I make from memory isn’t dead on with Marcella’s recipe, then it’s pretty darn close. First thing to know – although minestrone is essentially a vegetable soup, this is no vegetarian vegetable soup. I’m sure that an interested vegetarian could easily modify the recipe and switch the beef stock with vegetable stock. Probably the single most important ingredient is the hunk of reggiano parmigiano rind. I’ve had the soup made without it and well, let’s just say that making the soup without it really isn’t an option. My grocery store sells the rind in the specialty cheese section, they also have hunks of the parmigiano for sale that still have a rind side on them. I usually go for the hunk of cheese, cut the rind side off for the soup and save the rest for grating over the top at the end. This is a soup that the whole family loves. If you’re going to make it I sure hope you have some decent knives that are sharp and ready to be put to work!

Minestrone Soup

2 Tbs. Extra Virgin Olive Oil

1 Tbs. Unsalted Butter

1 medium white onion, diced

4-5 carrots, peeled and diced

3 stalks of celery, washed and diced

1 1/2 handfuls of fresh green beans, ends snipped and beans cut into bite sized sections

2-3 zucchini, washed well, ends cut off, quartered and sliced

3 medium yellow potatoes, peeled and large diced

1 head of napa cabbage, washed and chopped

2 cans of diced tomatoes

6 cups of Beef Stock (GF peeps, make sure you use a GF stock – I often use Kitchen Basics)

Reggiano Parmigiano cheese and rind

Salt and Pepper to taste

In a heavy stock pot (I heart my Le Creuset Dutch Oven), melt butter and oil together over medium heat. Add the diced onions and cook until the onions begin to turn translucent. Add the carrots and celery and cook for 3-5 minutes more, stirring. Then add the green beans and zucchini. Cook, stirring for another 3-5 minutes. Add the diced potatoes, cook and stir for 4 minutes. Add the chopped cabbage, cook for 2-3 minutes. Add the diced tomatoes and then the stock. Stir, turn the heat down as low as it can go for a simmer. Put the rind from the parmigiano into the soup, cover and simmer for at least an hour. Stir the soup occasionally, if you have anything sticking to the bottom of the pan then the heat is too high. Once you are ready to serve the soup, dish it into a bowl and grate some parmigiano on top.

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