Easy Tuscan Bean Soup

I made this tonight and it was so so good! I added turkey meatballs for Rob and Bo. Bon appetito!

Easy Tuscan Bean Soup

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Serves: 8-10 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 3 cups chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar (I didn't have this so I used apple cider vinegar)

Instructions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Notes

*Alternatively, transfer small amounts to a counter top blender and puree as desired.

Simple red sauce

Made this tonight and wanted to share. It was super simple to whip up and very delicious.

1 jar Jovial whole peeled tomatoes (found at Whole Foods), diced and sauce
2 Tbs capers
2 cloves garlic, diced
3 green onions, diced
2 Tbs olive oil
Crushed red pepper, to your liking
Oregano, 2 tsp
Salt and pepper

Sauté garlic and onions in olive oil till garlic is softened. Add red pepper and capers. Add tomatoes and their sauce. Add oregano, salt and pepper. Cook on med heat, covered loosely and stirring occassionally, for 15 mins.

Serve over farro, and alongside roasted Brussels sprouts (see below) and chicken/Quorn naked "chicken" cutlets

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

http://www.jovialfoods.com/organic-tomatoes.html

Basil, Lemon & Spinach Pasta

Rob and I made this a few weeks ago - yum! Although we were eating pasta, it felt fresh and light with the olive oil and lemon-based dressing. The use of spinach as the bed for the pasta took care of our vegetable need for the meal, and we served this with tofu for me, and steak for Rob as our proteins. Of course, we had some delicious, crusty garlic bread on the side too :)

There were plenty of leftovers, which made for a great lunch at work the next day for both of us.

Ingredients

• 1/2 pound pasta (we used a fettuccine pasta)
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves
• Crushed red pepper for seasoning
• Parmesan cheese

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Sprinkle with parmesan cheese. Serve immediately.

Meghan's Homemade Pizza

Meghan emailed this recipe to me while ago. I'm posting it here so we all have access to it!

Easy Dough from Scratch

¼ oz. (2 ½ teaspoons) package Active Dry Yeast

½ teaspoon Sugar

2 tablespoons Olive Oil

2 to 2 ¼ cups Unbleached All-Purpose Flour

½ teaspoon salt

In a large bowl, proof the yeast and sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, oil, 2 cups flour, and salt. Blend mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining ¼ cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.

Put the dough in an oiled bowl and turn it to coat with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down. The dough is now ready to become a pizza!

Constructing the Pizza

2 tablespoons Olive Oil (separated)

7-8 cloves of Garlic, thinly sliced

7-8 Roma Tomatoes, thinly sliced

Salt

Pepper

Red Pepper Flakes

Approx 8 oz. Fresh Mozzarella, cubed

Lots of freshly shredded Parmesan

1 package Basil, finely sliced

Preheat oven to 425 degrees.

Coat a 9x13 sheet pan with 1 tablespoon oil. Knead dough in hands, stretching to the general shape of the pan. Once dough becomes too large to handle, drop onto pan and pull edges so that the dough covers the entire pan. Let rest.

Sauté sliced garlic in olive oil on medium heat until garlic is in beginning stages of turning brown. Set aside.

Prior to piling on the toppings, revisit the dough, as it may have retreated slightly from the edges of the pan. Stretch the dough to ensure that it covers the entire pan. Immediately layer toppings, beginning by covering the dough with sliced tomatoes, a generous sprinkle of salt, pepper and red pepper flakes, then cubes of mozzarella, followed by sliced basil and lots of freshly shredded parmesan.

Bake at 425 degrees for 10-15 mins (until edges are no longer soft and beginning to slightly brown). Kick the heat up to broil and cook for an additional 5 mins, or until the cheese is crispy.

Using a spatula, remove pizza from pan and let cool on cutting board for 5 minutes. Slice, serve and enjoy!

New "Chicken" Parmesan

I snagged this recipe off Epicuroius.com and absolutely LOVE it! I substitute the chicken with Quorn Naked Chik Cutlets.

yield: Makes 4 servings

Ingredients:
1/3 cup extra-virgin olive oil
2 large garlic cloves, pressed
1/2 teaspoon salt
1 12-ounce container grape tomatoes
1 1/2 teaspoons dried oregano
Large pinch of dried crushed red pepper
4 Quorn Naked Chik Cutlets
1 1/4 cups finely grated Parmesan cheese, divided
6 ounces fresh mozzarella cheese in water, drained, thinly sliced

Preparation:

• Preheat oven to 500° F. Whisk first 3 ingredients in large bowl.


• Place tomatoes in medium bowl; mix in 2 tablespoons garlic oil, then oregano and crushed red pepper.


• Microwave Chik Cutlet per instructions.


• Add Chik Cutlets to large bowl with remaining garlic oil and turn to coat.


• Place 1 cup Parmesan in pie dish. Dip 1 side of each Chik Cutlet into cheese to coat; arrange Chik Cutlet, cheese side up, on 1 half of large rimmed baking sheet. Scatter tomatoes on other half of sheet.


• Roast Chik Cutlet until just cooked through and firm to touch, about 10 minutes.


• Arrange mozzarella slices atop Chik Cutlet. Return to oven; roast until cheese melts, 1 to 2 minutes.


• Transfer Chik Cutlets and tomatoes to 4 plates. Sprinkle with remaining 1/4 cup Parmesan cheese.


• Enjoy!

Serving Suggestions:

• This dish goes great with a nice orzo/asparagus/fresh lemon juice pasta and baby spinich cooked with olive oil and garlic..

Sausage & Peppers

Ingredients

• 2 Tbs olive oil
• 4 Italian turkey sausages
  
• 1 onion, frenched
• 3 cloves garlic, minced
• 2 red bell peppers, seeded and sliced into 1" strips
• 2 green bell peppers, seeded and sliced into 1" strips
• 4-5 roma tomatoes, diced
• 2T tomato paste
  
• 1/2 cup dry white wine
• 1 tsp fennel seeds
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground

Directions

1. In a large skillet or pot heat the olive oil over medium heat.
2. Cook the sausage for 1-2 minutes on each side.
3. Add the onions, garlic, peppers, tomatoes, paste, wine, fennel seeds, salt, and pepper.
4. Cook over low heat for 30-35 minutes.
5. Serve with crusty garlic bread, which makes this a yummy fork-n-knife sandwhich. This would also be great with pasta.
   

Sardinian Spaghetti

Ingredients

1/4 cup extra-virgin olive oil

1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces

2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved

2 cloves garlic, sliced

2 bay leaves

1/2 teaspoon fennel seeds

1/4 teaspoon red pepper flakes

1/2 teaspoon saffron threads (optional)

1/4 cup chopped fresh parsley

1 1/2 cups fresh basil leaves, torn

Kosher salt

3/4 pound spaghetti

1 cup shredded pecorino cheese

Directions

Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.

Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.

Remove and discard the bay leaves.Meanwhile, cook the spaghetti in salted walter until al dente. Drain, reserving 1/2 cup of pasta water. Add spaghetti, cooking liquid and reserved tomato juice to sasuage sauce and toss. Top with cheese and remaining 1/2 cup basil.

A DIFFERENT LASAGNA

Adapted from "Giada's Family Dinners" Cookbook by Giada De Laurentiis
6 Main-Course Servings



I made this for dinner the other night, and I was so impressed with how delicious it turned out...I just had to share it! It was relatively easy, yet well worth the effort, especially when served with green beans, garlic bread and a basic salad. Although I did make some slight adaptions, I must give credit to Giada De Laurentiis, as I found the recipe in her cookbook "Giada's Family Dinners". Enjoy!



Quick Marinara Sauce
(makes 3 cups; you will only need 2)
1 28 oz. can whole tomatoes in Juice
1 bunch fresh basil, stemmed
1/4 cup extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon sugar
salt and freshly ground black pepper

In food processor (or blender), puree the tomatoes with their juice and the basil until almost smooth. Set the puree aside.


Heat the oil in a large, heavy saucepan over med heat. Add the onions and garlic and saute until very tender (about 12 mins). Stir in the tomato puree, oregano, and sugar. Bring to a simmer over med-high heat. Decrease the heat to med and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 mins. Season the sauce to taste w/salt and pepper.


Cream Sauce

2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups Whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
pinch of ground nutmeg

Lasagna

1 15 oz. container ricotta
10 oz fresh spinach, chopped
1 cup plus 2 tablespoons freshly grated Parmesan cheese
1 large Egg, slightly beaten
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 dried lasagna noodles
Butter, for baking dish
2 cups quick marinara sauce
1 cup shredded mozzarella cheese

To Make the Sauce

Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 mins, whisking continuously. Whisk in the milk. Increase the heat to med-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 mins. Whisk the salt, pepper, and nutmeg into the cream sauce.

To Make the Lasagna
In a medium bowl, stir together the ricotta, spinach, 1 cup of the Parmesan cheese, egg, the 3/4 teaspoon salt, and the pepper until blended.

Bring a very large pot of salted water to a boil over high heat. Ad the lasagna noodles and cook until just tender, but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking together.


Preheat the oven to 450 degrees. Butter a 13 x 9 x 2 inch glass baking dish. Spread the cream sauce over the bottom of the prepared dish.


Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 2 cups of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. Cover the dish tightly with foil. Bake until the rolls are heated through and the sauce bubbles, about 20 mins. Uncover and bake until the cheese on top is golden, about 15 mins longer. Let stand for 10 mins.