Jasper's Tuscan Bean Soup
"Tuscans
were very frugal people and never threw anything away," says Jasper J.
Mirabile, Jr., the owner of Jasper's cooking school and restaurant in
Kansas City, Missouri. Northern Italians like to serve this soup, which
dates back hundreds of years, as a full meal. The hearty main dish
includes beans, grains and plenty of healthy vegetables.
8 ounces dry navy beans (1 1/4 cups)
4 cups water
1 ounce pancetta, chopped, or thinly sliced bacon
1 1/2 cups chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 tablespoon olive oil
6 cups water
1/2 cup dry white wine
1 tablespoon instant beef bouillon granules
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 head escarole, torn (6 cups)*
3 plum tomatoes, finely chopped
2 medium potatoes, peeled and cubed
1/2 cup ditalini (tiny thimble- or tube-shaped pasta)
1/3 cup tomato juice
Rinse
the beans. In a saucepan, combine beans and the 4 cups water. Bring to
boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and
let stand for 1 hour. (Or skip boiling the water and soak beans
overnight in a covered pan.) Drain; rinse beans.
In a Dutch oven, cook pancetta, celery, carrot and onion in olive oil till vegetables are tender, but not brown.
Add
the 6 cups fresh water, wine, beans, bouillon granules, crushed red
pepper (if you like), tarragon, basil and pepper. Bring mixture to
boiling; reduce heat. Cover and simmer the mixture for 1 hour.
Add
the escarole, tomatoes, potatoes, ditalini and tomato juice. Cover and
simmer for 15 to 20 minutes more or till potatoes are tender.
*If
you can't find escarole, substitute the same amount of fresh spinach
and just stir it into the soup before just stir it into the soup before
just stir it into the soup before serving, instead of simmering with the
potatoes.
Looks Good Recipes
Friday, December 21, 2012
Monday, December 17, 2012
Chicken Tikka Masala (Slow Cooker Version)
Chicken Tikka Masala (Slow Cooker Version)
Makes 7 Cups
28 oz Muir Glen Fire Roasted crushed tomotoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced (I used more)
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless, skinless chicken thigh(s) (I used half organic thighs and half organic breasts)
1 Tbsp kosher salt (it's 2 lbs of chicken, so you need it!)
1/2 cup plain, 0% Fage Greek yogurt
Instructions
Combine all ingredients, except yogurt, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.
28 oz Muir Glen Fire Roasted crushed tomotoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced (I used more)
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless, skinless chicken thigh(s) (I used half organic thighs and half organic breasts)
1 Tbsp kosher salt (it's 2 lbs of chicken, so you need it!)
1/2 cup plain, 0% Fage Greek yogurt
Instructions
Combine all ingredients, except yogurt, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.
Indian Restaurant Red Lentil and Spinach Soup
Indian Restaurant Red Lentil and Spinach Soup
Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.
2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.
Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.
2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.
Wednesday, December 12, 2012
Maple mustard chicken
Maple mustard chicken
Eatingwell.com
Ingredients
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)
Preparation
Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
Eatingwell.com
Ingredients
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)
Preparation
Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
Friday, November 2, 2012
Slow Cooker Saucy Meatballs
Slow Cooker Saucy Meatballs
Amy - amylz
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese
COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.
Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.
Amy - amylz
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese
COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.
Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.
Sunday, July 22, 2012
Banana Oatmeal Cups with Chocolate Chips
Banana Oatmeal Cups with Chocolate Chips (Sassix)
3 mashed bananas (the more ripe the better!)
1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
2 eggs
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tsp vanilla extract
3 tbsp (42g) mini chocolate chips
Preheat oven to 375 degrees
Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Stir the chocolate chips into the oatmeal batter.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a bit
Thursday, June 28, 2012
Quinoa Cookies
Quinoa Cookies
http://www.twopeasandtheirpod.com/quinoa-cookies/
Yield: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:
2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:
1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.
3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.
4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.
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