Hearty Italian Soup with Tortellini

For day 9 of Soup Month 2012, we bring you a colorful Italian Vegetable Soup that's full of vegetables and gets a spicy kick from Hot Italian Sausage.  This is such a great feel-good meal and will be great on a cold winter night.

This soup is very easy to assemble.  Prep time is only about 15 minutes with cooking time around 25 minutes.  If you're really in a hurry, look for pre-cut veggies at your local grocery store to save a little extra time.

The base for this soup begins with chicken stock and seasoned diced tomatoes, which already contain a good amount of basil and oregano.  (Keep a supply of these in your pantry because they can be the starting point for many soups and chilis.) 

Serve this soup with a side salad, a loaf of crunchy French bread and a glass of red wine.  Enjoy!!

3  Links Hot Italian Sausage (about 1 lb), casings removed
2 tsp  Olive Oil
3 tsp  Minced Garlic
1 small  Red Onion, chopped
2 medium Carrots, julienned
1/2  Green Pepper, chopped
1/2  Yellow Pepper, chopped
1 small  Zucchini, chopped
2 tsp  Garlic Powder
1 tsp  Kosher Salt
1 tsp  Dried Oregano
1/2 tsp  Ground Black Pepper
1 14 oz can  Diced Tomatoes with Basil, Oregano
5 cups  Chicken Stock
1 lb  Three Cheese Tortellini, frozen

In a large soup pot, heat olive oil over medium-high heat, add the sausage pieces and brown, breaking the links into small bite-sized pieces while cooking. 

Add the garlic, onion, carrots, peppers and zucchini to the pot and stir.  Cook the vegetables for 4 minutes until just slightly softened.  Add the dry seasonings to the pot, stir until blended, then add the tomatoes and stock to the pot and stir.  Cook over medium-low heat for 15 minutes, keeping soup at a low simmer.

Increase heat and bring the soup to a low boil and add the tortellini to the pot.  Cover the pot, stir and cook for about 5 minutes to cook the pasta.  Ladle into soup bowls and sprinkle with shaved Parmesan cheese.  Serves 6 - 8.  Enjoy!!

Crock Pot Spaghetti Sauce

Someone asked me if there were any foods that I don't cook from scratch.  They meant this in a joking manner, but I had several foods that quickly came to mind. Spaghetti sauce and tomato sauce are two of them.  I have to tip my hat to all of the Italians out there who gather up dozens of tomatoes, steam the skins off of them and spend hours in the kitchen stirring and seasoning their wonderful sauces. Somehow, even though I have tried to make my own tomato sauce, I just don't have the time and patience to do it.  What an exhausting project!

On the other hand, if you're serving spaghetti, you're going to need some sauce, so off to the store you go.  In our grocery there are no less than 15 different varieties of pasta sauce.  Each contains tomatoes and spices, some have meat or cheese, and one even claimed vodka as its' secret ingredient.  The main ingredient that all of the sauces share is sugar, and a lot of it, up to 10 grams per serving.

Although tomatoes naturally contain some sugar, additional sugar is not necessary.  Adding sweet onions and green peppers to your sauce will deliver a fresh flavor with just a touch of sweetness.

As far as cost, the above mentioned sauces ranged in price from around $1 for the bargain can, up to $7 per jar. ( $7 for a jar of pasta sauce!! That's just crazy!)  To save yourself  a bunch of money and serve a pasta sauce that's much healthier, look for sales on large cans of diced tomatoes, tomato sauce or tomato paste.  These are all you need to create the base to a wonderful spaghetti sauce.  Next, pull out the crock pot or slow cooker and a handful of Italian spices, an onion and some green pepper and you're on your way to a delicious dinner.  Prep for this meal is only about 20 minutes and the crock pot will take care of the rest.  Enjoy!!

1 lb  Italian Sausage
1/2 lb  Ground Sirloin
1 medium  Yellow Onion, chopped
1 large Green Pepper, chopped
12 Baby Portobello Mushrooms, chopped
1 28 oz can Diced Tomatoes with Basil and Oregano, drained
1 15 oz can Tomato Sauce
2 TB  Minced Garlic
1 tsp  Dried Oregano
2 tsp  Onion Powder
1 tsp  Salt
1/2 tsp  Ground Black Pepper
Regular or Whole Wheat Spaghetti, cooked

In a large skillet brown the sausage and ground beef until fully cooked.

Pour the cooked sausage and beef into a slow cooker followed by the chopped onions, peppers and mushrooms, then add all of the remaining ingredients.  Cook on LOW for 6 - 8 hours and serve over cooked pasta with a sprinkle of shaved Parmesan cheese.

Wine Poached Swai Fillets with Pasta

Tonight we decided to take Swai Fillets to a more sophisticated level.  If you are not familiar with Swai, it is a type of catfish with a mild flavor and is a great bargain at just $3 - $4 per pound.

To start this dish, we quickly seared the fish for just a few minutes in olive oil, butter and garlic, then finished the cooking process by poaching the fish in white wine with a little lemon juice.  Poaching is a great way to infuse lots of flavor into the fish.

I removed the fish from the pan long enough for the sauce to reduce, then added a few spoons of cream cheese to create a slightly thickened garlic, wine and cream sauce.  Yum!  I added the pasta to the sauce then added the fish back to the pot, just long enough to bring the temperature back up.  The pasta will also help thicken the sauce and all of those flavors with blend together.

The fish was light and flaky, and you could taste the distinctive flavors of the wine, lemon and even the thyme. Adding a sprinkle of Parmesan-Romano cheese added a finishing touch of flavor to this dish.  Even better, start to finish, the dish was ready to serve in about 30 minutes.  Enjoy!!

2 TB  Olive Oil
2 TB  Butter
1 TB  Minced Garlic
1 tsp  Dried Thyme
1 8-oz Bottle Clam Juice
3/4 cup  White Wine
1 tsp  Salt
1/2 tsp  Ground Black Pepper
1 lb  Dry Penne Rigate Pasta **
4 -5  Swai Fish Fillets, cut into 3-inch pieces
2 - 3 TB  Cream Cheese
Grated Parmesan-Romano Cheese for Garnish

In a large pot, add 2 quarts of water and add 2 teaspoons of salt to the water.  Bring water to a boil and cook pasta just until al dente.

In a large skillet, heat olive oil, butter and garlic, stirring until the garlic begins to brown slightly.  Add the fish to the skillet and quickly sear one side of the fish until the edges are opaque.

Add the thyme, clam juice, white wine, salt and pepper and bring mixture to a low boil, gently stirring the fish, then turn the fillets over.

Cook the fish 2 minutes longer, then use a slotted spoon to remove the fish to a platter.  Cover and keep warm.

Turn the heat to medium-high and bring sauce to a boil, continuing to boil until the sauce is reduced by half.  Add cream cheese 1 tablespoon at a time, until the sauce has thickened slightly.  Add the pasta to the skillet, stir to combine and allow the cream cheese to fully melt.

Add the fish back to the skillet and stir gently, spooning the sauce over the fish.  Cook over low heat 3-4 minutes, just until the fish is heated through and serve with a sprinkle of Parmesan-Romano cheese. Serves 6.

Penne Pasta with Sauteed Chicken and Chorizo

This recipe is the result of the classic dilemma of all Moms, "What am I going to cook for dinner?"  Sometimes the answer comes to you quickly and other times you look in the freezer, fridge and pantry and not one idea comes to mind!  Another trip to the store? Really?  Not this time. Today I would improvise!

Upon freezer inspection I found a package of boneless and skinless chicken breast. That was a good start.  But what else?  Next I found a half pound of chorizo sausage. Hmm.  Chicken...chorizo and...pasta!  Right under the chorizo was a bag of frozen spinach, and there it was... dinner!

Mystery dinners are so much fun to make. It's kind of like a real life version of the show Chopped.  Pull all of these ingredients together and make something awesome out of them.  Surprisingly, this meal came together so easily I will surely make it again soon. I even got the "thumbs up" from the picky eater in the family, and she even asked for seconds!  THAT is the true sign of dinner success!

1 TB  Olive Oil
1-1/4 lb  Boneless/Skinless Chicken Breast, cut into 1-inch cubes
1 Medium Onion, chopped
1/2 lb  Portuguese Chorizo, cut into 1/2-inch pieces (you could also substitute a Mexican or Spanish variety)
1/2 cup  White Wine
1 tsp  Dried Thyme
1 cup  Half and Half
1 1/2 cups  Milk
1 cup  Shredded Parmesan Cheese
1 1/2 cups  Cooked Chopped Spinach
13.25 oz box  Regular or Whole Wheat Penne Rigate

Boil the pasta according to package directions, cooking until al dente.  This can be done while the other ingredients are cooking, that way the pasta does not sit too long.

In a large skillet, heat olive oil over medium-high heat.  Add the chicken pieces and the onion and brown 5 minutes, stirring often.

Add the chopped chorizo to the pan with the chicken, reduce heat to medium and cook about 5 minutes longer, until the chicken is cooked thru.

Add the wine and thyme to the skillet and stir well.  When the wine has reduced down, add the spinach, half and half and milk to the pan, stirring to combine.  Next add the Parmesan cheese and stir.  If the sauce is a little thin, add another 1/4 cup of Parmesan cheese and stir.

When the sauce is warm and the cheese has melted, drain the pasta and add it to the skillet with the chicken mixture.  Stir to combine and evenly coat all of the pasta.  Serve with additional Parmesan cheese and a glass of chardonnay.  Makes about 6 - 8 servings.  Enjoy!

Old Fashioned Baked Macaroni and Cheese

Mmm..Baked Macaroni is sure to please even the most picky eaters and is truly comfort food in every sense of the word!  My friend and mentor Brownie, who was a wonderful chef and teacher, used to make the most mouth-watering macaroni and cheese that no one else could duplicate.  She always told me the secret ingredient was dry mustard and including it in this dish gave it the mystery flavor that will make everyone ask, "What is that flavor?"

We kicked this up a bit by adding the Pepper Jack cheese and panko crumbs on top and the flavors together are fantastic with just a little bit of crunch from the panko.  I think Brownie would like this Baked Macaroni almost as much as her own. 
Cheers Brownie, we miss you.

  

12 oz  Dry Elbow Macaroni
6 TB  Butter
6 TB  Flour
1 1/2 tsp  Dry Mustard
1 tsp  Kosher Salt
1/2 tsp  Black Pepper
1/4 tsp  White Pepper
1 1/2 cups  Milk
1 1/2 cups  Half and Half
3 cups  Shredded Medium Cheddar Cheese
1 cup  Shredded Pepper Jack Cheese
1 cup  Panko Crumbs
Olive Oil Spray


Preheat oven to 400 degrees.  Cook macaroni according to package directions and cook until just al dente then drain.  Butter a 13" x 9" baking dish and pour the drained pasta into the dish.  Set aside.

In a large saucepan melt the butter over medium-low heat, then add the flour, dry mustard, salt and pepper.  Use a whisk to combine, then slowly add the milk and half and half, adding only about a 1/2 cup at a time, whisking constantly until all of the milk is added. 

Increase heat to medium-high and heat until mixture just slightly boils.  Begin adding the shredded cheese about 1/2 cup at a time, whisking until melted then adding another 1/2 cup.  When all of the cheese is fully melted, pour the sauce over the macaroni.  Sprinkle with the Pepper Jack cheese, then top with the panko crumbs.

Bake for 20-30 minutes until the top is golden brown and the edges are just a bit crispy.  Serve with Southern Baked Cornflake Chicken Drumsticks.  Enjoy!!

Chicken Noodle Soup

For day #12 of Soup Month we bring you a family classic, Old Fashioned Chicken Noodle Soup.  It's always been said that Chicken Noodle Soup can cure the common cold and for some reason it really does work. Although the broth for this soup is delicious, if you prefer a thicker broth adding the can of soup creates a creamy texture. 

4 -5  Chicken Quarters, skin removed
8 cups  Water (enough to cover chicken)
2 stalks  Celery, cut into 3 pieces
1 small  Onion, cut in half
2 tsp  Salt
2 tsp  Ground Black Pepper
2 cups  Frozen Mixed Peas and Carrots
1 bag  No Yolks Wide Egg Noodles
3 TB  Cornstarch
1/4 cup  Water
1 can  Low-Sodium Campbells Cream of Celery Soup (optional)

Place the chicken quarters into a large soup pot with the water, celery, onion and salt and pepper, and turn heat to high.  Bring water to a boil, reduce heat to medium-high and boil about 30-40 minutes or until chicken is cooked thru.

Remove chicken quarters from pot and allow to cool.  Use a slotted spoon to remove the celery stalks and onion from the pot and discard.  When chicken is cool, remove meat from the bones, place meat back into the broth and discard bones.

Bring broth with chicken back to a simmer over medium heat.  Add the frozen veggies and noodles and stir.  Cook 10 minutes or until noodles are tender.  In a small bowl, combine cornstarch with water and slowly stir into soup to thicken the broth. 

**Optional:  For a thicker broth, add 1 can of Campbells Low-Sodium Cream of Celery soup.

Grilled Chicken with Red Pepper Sauce and Pasta

I love cooking with roasted red peppers! This brand of Piquillo peppers is packed in water and a bit of salt and no oil!  Low in calories and high in flavor, the pureed peppers are a nice change from regular tomato sauce and contain over 140% of your daily allowance of vitamin C.

2 lbs Boneless Skinless Chicken Breasts, sliced horizontally into thin fillets

2 TB  Olive Oil

2 TB  Minced Garlic
Salt and Pepper
1  Large Jar (33 oz) Roasted Whole Red Peppers, marinade reserved
1 1/2 tsp  Dried Italian Seasoning
4  oz  Cream Cheese (regular or low-fat)
16 oz  Whole Wheat Pasta, cooked and drained
Fresh Basil Leaves (optional)
Grated Parmesan-Romano Cheese Blend for Garnish

Heat olive oil in a large skillet over medium-high heat.  Add garlic and saute until golden. Season chicken pieces with salt and pepper, add to skillet and grill until cooked thru and juices run clear.

Using a blender, puree the roasted red peppers, along with 1/2 cup of the reserved marinade.  Blend until smooth, then add the Italian seasoning and cream cheese and blend again, adding more of the marinade if a thinner sauce is desired.

When chicken is cooked thru, pour the red pepper sauce over the chicken fillets and heat over a low to medium heat.  Tear basil leaves into small pieces and add to the sauce. Heat 3 - 5 minutes until basil has slightly wilted and sauce has warmed, but do not boil the sauce.

Place a serving of pasta on each plate, then slice a piece of chicken and place atop the pasta. Top with a generous ladle of sauce and a sprinkle of parmesan-romano cheese and a sprig of fresh basil.  Serve with a side salad and a glass of Chianti. Enjoy!

Serves about 6. 

Pasta Salad

This pasta salad is quite versatile and can be made with regular or whole wheat pasta.  We have tried it many ways over the years and it's always a hit in the summertme. You can also mix and match the veggies with what you have on hand, such as adding blanched broccoli or asparagus.

1 lb Pasta (Use bow ties, penne, rotini, fusilli or shells;  regular or whole wheat)
1/2 lb Thick Cut Bacon, cut into small pieces
1 Cucumber, peeled, seeded and diced
6 - 8 Radishes, cleaned and thinly sliced
3  Hard-Boiled Eggs, chopped
1  16 oz bottle  Parmesan Vinaigrette Salad Dressing, chilled (or use caesar, buttermilk ranch, another favorite; vinaigrette flavors work great)
2 Green Onions, finely chopped

Cook pasta in a large pot according to package directions, cooking until just al dente.  You don't want the pasta fully cooked or mushy.

Drain the pasta in a colander and allow to cool; return the pot to the stove.  Add the bacon to the pot and cook until slightly crisp. Drain the bacon pieces on a paper towel and let cool.

Add the cooled pasta and bacon to a large bowl, and add the rest of the ingredients.  Combine gently with a spatula, sprinkle with a handful of fresh chopped green onions and chill 1 hour before serving.

Lasagna with Spinach & Italian Sausage

This recipe is a slightly lighter version of the Italian Classic, with only 1 layer of noodles and some healthy spinach in the center.

10 oz Chopped Spinach, frozen
15 oz Ricotta Cheese, part-skim
8 oz Mozzarella Chese, shredded
4 oz Cheddar Cheese, shredded
1 lb Italian Sausage
1 tsp Garlic Powder
1 tsp Oregano
Salt and Pepper to taste
1 jar Ragu Parmesan/Romano spaghetti sauce
8 - 10 Lasagna Noodles
2 Basil Cubes (See Recipe) or 2 TB chopped fresh Basil

In a large skillet, brown the sausage and crumble. While the sausage cooks, defrost spinach and squeeze out excess water. In a bowl, combine spinach, ricotta, garlic powder and oregano. Set aside.

Drain the sausage and add the spaghetti sauce to the skillet. Bring sauce to a simmer and add 2 Basil Cubes and stir until cubes dissolve (or add fresh basil).

Pour all of the sausage mixture into the bottom of a 13 x9 inch baking pan and top with 2 layers of the cooked lasagna noodles, creating 3 rows. (This will make it easy to slice when cooked.) Smooth the ricotta cheese mixture over the noodles, and top with Mozzarella cheese, then the cheddar.

Bake at 350 for 25-35 minutes or until cheese is bubbly and browned.