Cooking with the Daysens!
By Jonathan Daysen, Client Relationship Manager
Each of us on the Client Relationship team has between 12-18 assigned clients, and with the objective to visit all of our credit unions twice annually, our team spends a lot of time away from home. With temporary travel restrictions in place to help keep both our clients’ and Member Driven Technologies’ staff safe and healthy (paired with social distancing), I’ve found myself spending more time at home in the evenings focusing on one of my favorite pastimes: cooking and baking.
As we are all experiencing the act of social distancing together yet separately, I thought I would share a couple of our recipes for those interested in experimenting in their own kitchens while on lock down. The following recipes are Daysen household favorites that we have been enjoying while in self-quarantine:
MINESTRONE SOUP 
This recipe makes approximately 8-10 servings of Minestrone Soup. It makes great leftovers and freezes well when put in plastic containers or plastic zipper bags once cooled.
Ingredients
| 2 TB Olive Oil | 2 TB Fresh Parsley |
| 1 Yellow Onion (Diced) | 1 TSP Oregano |
| 2 Celery Stalks (Sliced) | 1 TSP Salt |
| 4 Garlic Cloves (Minced) | ½ TSP Black Pepper |
| ½ Cup Green Beans | ½ TSP Basil |
| 2 Carrots (Sliced) | ¼ TSP Garlic Powder |
| 1 Zucchini (Sliced and Quartered) | ¼ TSP Italian Seasoning |
| 4 Cups Veggie Broth | ⅛ TSP Thyme |
| 1 Can Diced Tomatoes (Do Not Drain) | ½ Cup Hot Water |
| 1 Can Kidney Beans (Drained) | ¼ Cup White Wine |
| 1 Can White Beans (Drained) | 1 Cup Wheat Pasta Shells |
| 2 Yukon Potatoes (½” Pieces) | 3 Cups Spinach (Diced) |
Directions
1) Heat olive oil over medium heat in large soup pot.
2) Sauté onion, celery, garlic, green beans, carrots, and zucchini until onions begin to turn translucent.
3) Add veggie broth, tomatoes and liquids, kidney and white beans, Yukon potatoes, herbs and spices, hot water, and white wine to pot.
4) Bring soup to a boil, then reduce heat and simmer for 20 minutes.
5) Add spinach and pasta, and cook for an additional 20 minutes or until pasta is at desired tenderness.
CHEDDAR ROLLS
This recipe makes approximately 12 rolls.
Ingredients
| 1 TB Honey | 1 TSP Instant Yeast |
| 2 TB Butter | 2 TSP Dijon Mustard |
| 2 TB Dry Milk | ⅛ TSP Cayenne Pepper |
| 7 OZ Hot Water | 1 TSP Salt |
| 2 Cups All-Purpose Flour | 1 ¾ Cup Cheddar Cheese (Grated) |
Directions
1) Combine ingredients in a bowl, and mix together.
2) Place dough on counter, knead for 10 minutes, and cover in greased bowl until doubled in size.
- Dough will seem too dry right up until the moment it seems too wet. Be patient.
- For best texture (and if you’ve got the time), knead/rise twice before making into rolls.
3) Place 1 ½” sized dough balls in greased muffin tin and bake for 15-20 minutes at 350°.
- Rolls are done when internal temperature is around 210°.
Enjoy!!