Copycat Olive Garden Minestrone Soup

Ingredients
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery(about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans drained
2 (15 ounce) cans small white beans or great northern beans drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Directions
1Heat three tablespoons of olive oil over medium heat in a large soup pot.
2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6Makes about eight 1 1/2 cup servings.

Dainty Doughnuts

Makes 50
2 envelopes active dry yeast (2 scant tablespoons)
3/4 cup warm (110 degrees) water
3 1/4 cups all-purpose flour, plus more for work surface
2 tablespoons buttermilk, warm
1/2 cup sugar
1 teaspoon salt
6 large egg yolks
4 tablespoons unsalted butter, melted and cooled
Peanut, or canola oil, for deep-frying
1 cup superfine sugar, for coating
Nonstick cooking spray

Directions
In bowl of electric mixer with paddle, stir 1 envelope yeast into 1/2 cup plus 2 tablespoons warm water. Let stand until foamy, about 5 minutes. Add 1 cup flour; beat with paddle on low until combined. Cover; chill this “sponge” overnight.
Remove sponge from refrigerator; bring to room temperature. In separate bowl, mix remaining envelope yeast, 2 tablespoons warm water, and the buttermilk. Let stand until foamy, about 5 minutes.
Mix remaining 2 1/4 cups flour, sugar, and salt. Add buttermilk mixture, egg yolks, and cooled melted butter. Beat on low until dough comes together, about 2 minutes. Add sponge; beat until dough is soft and sticky, 3 to 4 minutes. On clean surface, knead a few turns into a ball. Coat bowl with cooking spray; add dough smooth side up. Cover; let stand in warm place until doubled in bulk, about 3 hours.
Cut dough into thirds; cover with plastic wrap. On lightly floured surface, roll out each piece 1/4 inch thick. Using 2-inch and 3/4-inch cookie cutters, cut out doughnuts and centers. Place on parchment-lined baking sheet. Let stand in a warm place to rise, 15 minutes.
In deep fryer, heat oil to 350 degrees. Fry doughnuts, turning once, until golden brown, about 1 minute total. Drain on paper towels; coat with sugar while warm.

Chicken Lo Mein

Chicken Broccoli Lo Mein
Adapted from Cheap, Fast, Good!

8 ounces thin spaghetti (if linguine is available, I prefer this over the spaghetti)

2/3 pound skinless, boneless chicken (3 chicken breasts, dethawed overnnight)

1 cup fresh button mushrooms 1 tablespoon vegetable oil1 bag frozen broccoli pieces

3 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoon ketchup

Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.