Healthy Italian Cooking at Home

Category Archives: celery

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Mix and match the recipes below according to your taste. These meals can easily come together, if you have pizza dough in the freezer or pick it up from your supermarket. Keep vegetables in the freezer for a quick put together soup recipe. Supermarkets, today, carry diced onion, celery and peppers that make it easy to make soup in a short amount of time. Mushrooms are also available pre-sliced. Fresh refrigerated pasta is great for soup and cooks very quickly. It is easy to make substitutions, if you don’t have the exact ingredients listed in the recipes below.

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MUSHROOM SOUP

6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 2 teaspoons minced garlic
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2  (14-ounce) cans beef broth
  • 1/3 cup sherry
  • 1 cup milk
  • 1/2 cup flour
  • 1/2 cup water

Directions

Heat a large soup pan on high heat and add the oil, onions and garlic; cover and cook 1 minute. Stir in mushrooms; cover and cook 5 minutes.

Combine in a large bowl, onion powder, seasoned salt, pepper and thyme, Whisking continuously, add beef broth, sherry and milk to the spice mixture.

Slowly whisk broth mixture into the mushroom mixture in the soup pan. Simmer uncovered 8-10 minutes, stirring occasionally.

Mix flour and water in a small bowl to form a creamy paste. Add 3/4 cup of hot broth from the soup pot in 1/4-cup increments, stirring after each addition, to make a thin paste.

Add to the soup, slowly while whisking continuously. Simmer uncovered 5 minutes, stirring occasionally. Serve.

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SAUSAGE AND PEPPER PIZZA

Ingredients

  • 1 lb homemade or store-bought pizza dough
  • 1 tablespoon olive oil
  • 1 lb mild Italian sausage, casing removed
  • 1 small green bell pepper, coarsely chopped
  • 1 small red bell pepper, coarsely chopped
  • 1 small sweet onion, coarsely chopped
  • 3/4 cup homemade or store-bought pizza sauce
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

Remove dough from the refrigerator and let stand one hour.

Preheat oven to 400°F.

Heat a large sauté pan on medium-high and add oil and sausage. Brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Let stand 2–3 minutes to cool.

Prepare crust. Flour hands lightly and pat dough evenly into lightly greased  pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Top crust with pizza sauce, mozzarella cheese, peppers, onions and sausage. Sprinkle with Parmesan cheese.

Bake 18–25 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted and toppings are thoroughly heated. Let stand 5 minutes. Slice and serve.

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TOMATO GNOCCHI FLORENTINE SOUP

Ingredients

4 large tomatoes

  • 4 cups fresh baby spinach leaves (4 oz)
  • 2 ½ cups canned crushed Italian tomatoes
  • 1 (14-oz) can vegetable broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 (16-oz) package gnocchi pasta

Directions

Cut tomatoes in half; remove seeds and chop coarsely.

Chop spinach coarsely; set aside.

Combine crushed tomatoes, broth and butter in large saucepan; bring to a boil on medium-high. Stir in fresh chopped tomatoes, dill weed, salt and pepper; return to a boil.

Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.

Puree soup using a stick blender. Stir in gnocchi and spinach; cook 3 more minutes or until spinach wilts. Serve.

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CHICKEN AND BROCCOLI PIZZA

Ingredients

  • 1 1/2 cups fresh broccoli florets, (or frozen florets, defrosted)
  • 2 cups roasted chicken (10 oz)
  • 1 lb homemade or store-bought pizza dough
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Swiss cheese
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
  • Olive oil cooking spray for the pan

Directions

Remove dough from refrigerator and let stand one hour.

Place oven rack in the center of oven and preheat to 425ºF.

Cut broccoli into bite-size pieces. Cut chicken into bite-size pieces.

Prepare crust. Flour hands lightly and pat dough evenly into lightly greased  pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Mix the ricotta with the basil, oregano and garlic salt and spread it evenly over the crust to within 1/2 inch of edge.

Evenly distribute the chicken and broccoli over the ricotta.

Sprinkle both cheeses evenly over pizza;

Bake 20-25 minutes until cheese is melted and bubbly. Slice and serve.

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POTATO EDAMAME SOUP

Ingredients

  • 1 (16-oz) bag frozen shelled edamame
  • 1 small yellow onion, diced
  • 3 large baking potatoes, peeled and diced
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1 (32-oz) box reduced-sodium chicken broth

Directions

Thaw edamame in a colander under cool running water just until the beans separate.

Melt butter in large saucepan on medium-high. Add onions, potatoes and garlic; cook and stir 3-4 minutes or until onions begin to soften.

Stir in Italian seasoning, salt and chicken broth, then cover; cook, stirring occasionally 10 minutes.

Stir in edamame, then cover; cook 10-15 more minutes or until potatoes are tender when pierced with a fork.

Mash lightly to thicken the soup a little. Serve.

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BURGER PIZZA

Ingredients

  • 1 lb lean ground beef
  • 8 large slices Swiss cheese, broken into large pieces
  • 12 oz sliced white mushrooms
  • 1 large sweet onion, coarsely chopped
  • 1 lb fresh pizza dough
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup ricotta cheese
  • 1 packet dry beef bouillon
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup water

Directions

Remove dough from refrigerator and let stand one hour  Preheat oven to 400°F.

Heat a large sauté pan on medium-high and place 1 tablespoon oil in the pan. Add mushrooms, salt and pepper and cook, stirring, 2-3 minutes or until tender. Remove mushrooms from the pan and set aside.

Place remaining 1 tablespoon oil in the saute pan and add the onions; cook and stir 5-6 minutes or until soft and golden. Add meat to the pan; brown 4-5 minutes, stirring to crumble the meat until no pink remains. Add the bouillon, Worcestershire and 1/2 cup water; simmer for about 5 minutes. Remove the pan from the heat and stir in the cooked mushrooms.

Flour hands lightly and pat dough evenly into a lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Spread ricotta evenly over the dough and spread the meat/mushroom mixture over the ricotta. Place pieces of cheese evenly on top of the meat mixture. Bake 18-25 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes; slice and serve.

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CORN CHEDDAR CHOWDER

Ingredients

  • 5 slices bacon, cut into ½ inch pieces
  • Salt and pepper, to taste
  • 1 cup of each: diced onions, diced red/green peppers and diced celery
  • 2 1/2 teaspoons seafood seasoning blend
  • 1/4 teaspoon black pepper
  • 1 (16-ounce) bag of frozen corn
  • 2 cups frozen hash brown potatoes, defrosted
  • 1/4 cup flour
  • 1/4 cup water
  • 1 (14-ounce) can low-sodium chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese, plus extra for serving

Directions

Heat a large saucepan on high and place bacon in the saucepan. Cook until crisp, stirring frequently.

Add onions, peppers and celery and cook until softened. Add seafood seasoning and black pepper.

Stir corn and hash brown potatoes into the bacon vegetable mixture.. Cover and cook 5 minutes, stirring occasionally.

Whisk flour, water, milk and broth in a bowl or large measuring cup until smooth.

Add flour mixture slowly to the chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Add cheese, stir until melted and serve with additional cheese, if desired.

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SEAFOOD PIZZA

Ingredients

  • 1 lb pizza dough at room temperature
  • 1/4 cup ricotta cheese
  • 1 tablespoon basil pesto sauce
  • 1/2 teaspoon Italian seasoning, divided
  • 1 1/2 cups shredded Italian Fontina or Mozzarella cheese, divided
  • 1/4 cup roasted red peppers
  • 6 ounces crab meat
  • 8 ounces cooked shrimp
  • 1 cup sliced cremini mushrooms
  • 6 fresh basil leaves

Directions

Preheat oven 450°F. Spread pizza dough on a greased pizza pan.

Combine ricotta and pesto in a small bowl until blended and spread evenly over the dough. Sprinkle with 1/4 teaspoon of the Italian seasoning and 1/2 cup of the shredded cheese.

Dice roasted red peppers. Cut crab meat into bite-size pieces.

Arrange shrimp, crab, peppers and mushrooms evenly over pizza. Top with remaining 1 cup of shredded cheese and 1/4 teaspoon Italian seasoning.

Bake 20 minutes or until cheese is melted and golden.

Slice basil leaves into very thin strips. Sprinkle over pizza and let stand 5 minutes before cutting.

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TORTELLINI SOUP

Ingredients

  • 1/2 pound Italian sausage, casing removed
  • 2 teaspoons minced garlic
  • 1 (14-ounce) can low-sodium chicken broth
  • 14 ounces water (1 can)
  • 1 (14-ounce) can diced Italian tomatoes
  • 1/3 cup each of diced onions, carrots and celery
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red chili flakes
  • 1 (9-ounce) package refrigerated three-cheese tortellini
  • Grated Parmesan cheese for serving

Directions

Heat a large saucepan and add sausage and garlic. Cook 5-7 minutes, stirring frequently, until brown and no pink remains. Add diced vegetables, italian seasoning and cook until softened.

Stir in chicken broth, water, tomatoes and chili. Cover and bring to boil. Once soup boils, reduce heat to low. Simmer 7-10 minutes. Increase heat to high and add tortellini to boiling soup; cover and cook 5 minutes. Serve with grated cheese.

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PIZZA BAGUETTE

Ingredients

  • 2 cups fresh spinach (loosely packed)
  • 1 tablespoon water
  • 8 sun-dried tomatoes packed in oil, sliced thinly
  • 1 Italian baguette
  • Olive oil
  • 4 teaspoons pesto sauce
  • 2 tablespoons sliced black olives, drained
  • 2 tablespoons roasted red peppers, drained and sliced thinly
  • 3/4 cup shredded mozzarella cheese
  • 8 teaspoons feta cheese
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon Italian seasoning

Directions

Preheat oven to 400°F.

Add spinach and water to a microwave-safe bowl; cover and microwave on high for 2 minutes.

Cut bread in half lengthwise, then into fourths and brush lightly with olive oil. Place on a baking sheet.

Spread each with 1 teaspoon pesto sauce.

Top each piece of bread with ¼ of the spinach, sun-dried tomatoes, mozzarella cheese, feta cheese, red pepper slices and olives.

Sprinkle each with seasoned salt and Italian seasoning.

Place in the oven and bake for 9-10 minutes.


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Soup is a great way to make the most of seasonal produce. Vary your choices throughout the year and stock up on what’s in season. Not only will it taste delicious, it will work
out a lot cheaper than buying vegetables that are being grown out of season. Making a big batch of soup, even if you’re only cooking for yourself, is a great dish to keep on hand.
You can keep a batch in the refrigerator for light suppers, lunch or freeze portions  for the future.

It’s that time of the year again: the season when rich, hearty soups add some much needed warmth and comfort to the long winter months.

Sweet Potato and Bean Soup

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Ingredients

  • 2 cartons (32 oz.) low-sodium chicken broth
  • 1 lb. (3 – 4 medium) sweet potatoes, peeled, cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 3 stalks celery, sliced 1/4-inch thick
  • 1 can (6 oz.) tomato paste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
  • 1 can (15.5 oz.) chickpeas, drained and rinsed
  • 1/3 cup fresh basil or parsley, coarsely chopped

Directions

In a large pot over high heat, pour in broth and add the sweet potatoes, onion, celery, tomato paste, paprika and oregano and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.

Stir in beans and chickpeas. Cover and simmer until beans are heated through, about 3-4 minutes.

Gently stir soup until well mixed and ladle into soup bowls. Garnish with basil or parsley and serve.

For creamy soup, purée a portion of the soup in the processor or with a hand immersion blender and stir well before serving.

Makes 8 servings.

Hearty Vegetable Soup

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Ingredients

  • 1 onion, diced
  • 1 head of celery, diced
  • 1 pound bag of carrots, peeled and chopped
  • 6 red potatoes, cubed
  • 1 pint grape tomatoes, halved
  • 1 head of kale, chopped
  • 32 ounces chicken broth or vegetable broth
  • 2 teaspoons garlic powder
  • Sea salt and fresh cracked pepper

Directions

In a large Dutch oven over medium heat add broth, onion, celery, carrots and potatoes.

Add garlic powder, fresh cracked pepper, a generous amount of sea salt and enough water to cover the vegetables.

Cook for about 30 minutes and then stir in the tomatoes and kale. Add sea salt and pepper, as needed.

Cook another 10 minutes and remove from the heat.

Winter Soup with Sausage, Leeks, White Beans and Rapini

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Ingredients

  • 2  leeks
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 1 cup diced carrots
  • 1  dried bay leaf
  • Sea salt
  • 1 pound pork or turkey sweet Italian sausage with fennel
  • 7 cups chicken stock
  • 1 1/2 cups stewed tomatoes
  • 2 tablespoons tomato paste
  • 2  large bunches rapini (broccoli rabe) woody stem ends removed, and chopped (6-8 cups kale, collards or any hearty leafy greens would also work here)
  • 1 – 15-ounce can cannellini beans, or 2 cups beans made from scratch
  • Freshly ground black pepper
  • Chopped fresh flat-leaf parsley, grated Parmigiano-Reggiano and red pepper flakes to taste

Directions

Wash and trim the leeks. Slice the tender white ends into thin rounds to make 1 cup.

Melt the butter with the olive oil in a large stockpot or Dutch oven over medium heat. Add the leeks, celery, onion, carrots, bay leaf and 1 teaspoon salt. Cover the pot and cook the vegetables over medium-low heat until tender, 15 to 20 minutes.

In the meantime, in a large skillet, brown all sides of the sausage. Remove the sausages from the heat and slice into ½-inch-thick rounds.

Once the vegetables are tender, add the chicken broth and tomatoes to the pot. Bring to a simmer and add the rapini and sausage rounds. Cook until both vegetables and sausage are cooked through, about 8 more minutes of simmering.

Add the beans to the pot. Turn off the heat and let all the ingredients rest. Taste for seasoning and add salt and black pepper to your liking.. Fish out and discard the bay leaf.

Scoop the stew into large shallow bowls and scatter chopped parsley over the top. Pass around bowls of grated Parmigiano and red pepper flakes.

Tuscan Herb White Bean Soup

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Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 medium onion, chopped
  • 1 cup carrots, peeled and sliced into rounds
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 1 container (32 oz.) vegetable broth
  • 2 cans (15 oz. each) white beans, drained and rinsed
  • 1 pkg. (4.5 oz.) Baby Kale or any greens to your liking
  • Salt and ground black pepper, to taste

Directions
Heat oil in large sauce pot.  Add garlic, onion, carrots and herbs.  Cook over medium-high heat until onion and carrots are just tender, about 8 to 10 minutes, stirring occasionally.  Add vegetable broth and beans; bring to boil.  Reduce heat; simmer uncovered for 15 to 20 minutes.  Add baby greens and cook until just wilted, about 1 to 2 minutes.  Season with salt and pepper, to taste.

Chicken Risotto Soup

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces trinity mix (fresh diced onions, bell peppers, celery)
  • 8 ounces sliced baby portabella mushrooms, chopped
  • 1/2 teaspoon black pepper
  • 5 fresh garlic cloves
  • 3 ounces fresh spinach leaves (1 1/2 cups)
  • 1/3 cup Arborio (risotto) rice
  • 1 (32-ounce) box chicken broth
  • 3/4 cup half-and-half
  • 1/3 cup white wine
  • 10 ounces cooked chicken (or turkey)
  • 1/4 cup water
  • 2 tablespoons cornstarch

Directions

Preheat olive oil in a large saucepan; swirl to coat. Add trinity mix, mushrooms and black pepper. Crush garlic into the pan using a garlic press. Cook 3-4 minutes, stirring often, until vegetables begin to brown.

Meanwhile, chop spinach coarsely. Stir in rice and spinach. Cook 1-2 minutes, stirring often, until spinach wilts.

Stir in broth, half-and-half and wine (in that order); bring to a boil.

Reduce heat to medium and cook 15-17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.

Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2-3 more minutes, stirring occasionally, to heat chicken and blend flavors.


winterproduce
Just because the farmers’ markets are closed for winter doesn’t mean you have to do without fresh veggies at the dinner table. Unfortunately, in the winter months, we often retreat from fresh produce, thinking it’s not as available or as tasty. From hearty root vegetables to bright, sweet citrus, winter produce delivers a surprising range of flavorful fruits and vegetables for you to cook. You may be surprised by how many locally grown root vegetables and cabbages are available from cold storage and how many greens are coming out of local cold frames and greenhouses at this time of year. Here are some recipes from appetizers through dessert that use winter fruits and vegetables.

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Winter Vegetable Soup

8 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 leeks, white and tender green parts only, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup pearled barley
  • 8 cups vegetable broth
  • 4 cups water
  • 10 thyme sprigs
  • 2 bay leaves
  • 1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground pepper
  • 1 pound baby spinach
  • 1 teaspoon freshly grated nutmeg

Directions

In a large pot, heat the oil. Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil.

Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper to taste and serve in deep bowls.

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Seafood with Grapefruit-Onion Salad

8 First Course Servings

Ingredients

  • 4 small ruby red grapefruits (about 2 pounds total)
  • 3 tablespoons pickled cocktail onions
  • 2 tablespoons packed flat-leaf parsley leaves
  • Freshly ground pepper
  • 24 sea scallops or medium shrimp (about 2 pounds) or a combination of both
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

Directions

Using a very sharp paring knife to peel the grapefruits, carefully removing all of the bitter white pith. Over a mixing bowl, carefully cut in between the membranes of the  grapefruit sections and let them drop into the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.

Pat the sea scallops or shrimp dry and season them all over with salt. In a large nonstick skillet, heat the olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled onion and grapefruit salad onto small serving plates and arrange the scallops around the salad. Drizzle with additional olive oil and serve at once.

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Stuffed and Baked Acorn Squash

Servings: 8

Ingredients

  • 4 acorn squash (about 1 pound each), halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1 1/2 cups diced celery
  • 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
  • 2 Granny Smith apples, peeled and diced
  • 2 teaspoons finely chopped thyme
  • 10 ounces day-old rustic bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
  • 7 ounces vacuum-packed cooked chestnuts
  • 1/2 cup chopped parsley
  • 1/3 cup heavy cream
  • 1/3 cup vegetable stock or chicken broth

Directions

Preheat the oven to 350°F. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper. Place the squash cut side down on two baking sheets covered with parchment paper and roast for about 25 minutes, until just tender.

In a large skillet, melt the butter in the 1 tablespoon of olive oil. Add the celery, leeks and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Scrape the mixture into a large bowl. Add the bread, chestnuts, parsley, cream and stock and toss well. Season with salt and pepper.

Turn the squash cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes. Transfer to plates and serve.

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Braised Beef over Butternut Squash Polenta

Ingredients

  • 2 pounds boneless beef chuck shoulder pot roast
  • 2 tablespoons olive oil, divided
  • 2 stalks celery, cut into 2-inch pieces
  • 3 medium carrots, cut into 2-inch pieces
  • 3 medium parsnips (about 12 ounces), peeled and cut into 2-inch pieces
  • 1/2 cup coarsely chopped onion (1 medium)
  • 1/2 cup dry red wine
  • 2 teaspoons snipped fresh rosemary
  • 1 1/2 cups water
  • 1 cup beef broth
  • 2 teaspoons browning and seasoning sauce, such as Kitchen Bouquet
  • 1/3 cup milk
  • 1/4 cup water
  • 1 cup cold water
  • 3/4 cup polenta or yellow cornmeal
  • 2/3 cup butternut squash, fresh cooked or frozen and thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup cold water
  • 1 1/2 tablespoons all-purpose flour
  • Fresh parsley leaves

Directions

Preheat the oven to 325 degrees F. Trim fat from beef. Cut meat into 1 1/2-inch pieces.

In an ovenproof 4-quart Dutch oven heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until browned, stirring frequently. Remove meat from the Dutch oven.

In the same Dutch oven cook celery, carrots, parsnips and onion in the remaining oil for 5 to 7 minutes or until the vegetables start to brown. Stir in wine and rosemary.

Add the 1 1/2 cups water, beef broth and Kitchen Bouquet; cook and stir over medium heat until boiling, stirring to scrape up any browned bits from the bottom of the Dutch oven.

Place pan, covered, in the oven and bake about 2 hours or until the meat is very tender.

For the polenta:

In a medium saucepan combine milk and 1/4 cup water; bring to boiling. In a medium bowl stir together the 1 cup cold water and polenta or cornmeal. Slowly add the polenta mixture to the boiling milk mixture. Reduce heat to medium low. Stir in squash, salt and pepper.

Cook for 25 to 30 minutes or until mixture is very thick, stirring frequently, and adjusting heat as needed to maintain a slow boil.

To finish the stew:

Stir together the 1/4 cup cold water and flour. Add to the meat mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.

Spoon soft polenta into shallow serving bowls. Top with braised meat and vegetables. Sprinkle with parsley leaves.

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Upside-Down Cranberry-Ginger Cake

Ingredients

Topping:

  • Cooking spray
  • 3/4 cup packed light brown sugar
  • 2 tablespoons butter
  • 1 tablespoon grated peeled fresh ginger
  • 3 cups fresh cranberries

Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar

Directions

Preheat oven to 350° F.

For the topping:

Heat a 9-inch round cake pan over medium heat and coat the pan with cooking spray. Add brown sugar and the 2 tablespoons butter to pan, stirring until melted. Stir in ginger; cook 1 minute, stirring constantly. Remove from heat; arrange cranberries on top of the brown sugar mixture.

For the cake:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder and salt.

Combine 1/4 cup butter and granulated sugar in an electric mixer bowl; beat at high speed until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add the flour mixture and milk alternately to butter mixture, beginning and ending with the flour mixture; mix well after each addition. Beat in vanilla.

Beat egg whites and cream of tartar with a mixer at medium speed until stiff peaks form in another bowl. Fold egg whites into batter; pour batter over cranberries in the prepared cake pan.

Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan 15 minutes; run a knife around outside edge. Place a plate upside down on top of the cake pan; invert cake onto plate.


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The centerpiece of contemporary Thanksgiving in the United States and Canada is a huge meal, generally featuring a large roasted turkey. The majority of the dishes in a traditional Thanksgiving dinner are made from foods native to the New World. However, many of the classic traditions attributed to the first Thanksgiving are actually myths.

According to what is known about “The First Thanksgiving,” the 1621 feast between the Pilgrims and the Wampanoag at Plymouth Colony contained waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. William Bradford (Plymouth Colony Governor) noted that, “besides waterfowl, there was a great store of wild turkeys, of which they took many.” There were definitely wild turkeys in the Plymouth area, however, the best existing account of the Pilgrims’ harvest feast comes from colonist, Edward Winslow, author of Mourt’s Relation: A Journal of the Pilgrims at Plymouth. Winslow’s first-hand account included no explicit mention of turkey. He does, however, mention the Pilgrims gathering “wild fowl” for the meal, although that could just as likely have meant ducks or geese. Many of the foods that were included in the first feast (except for the seafood) have since gone on to become staples of the modern Thanksgiving dinner.

The White House Cookbook, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on the half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince-pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruit and coffee.

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1943 Thanksgiving Dinner Aboard the Navy Ship U.S.S. Wake Island

 

Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the courses. Copious leftovers are also common. Many diners would say the meal is “incomplete” without cranberry sauce, stuffing or dressing and gravy. Other commonly served dishes include winter squash, sweet potatoes, mashed potatoes, dumplings, noodles, corn on the cob or hominy grits, deviled eggs, green beans or green bean casserole, sauerkraut (among those in the Mid-Atlantic; especially Baltimore), peas and carrots, bread or rolls, cornbread (in the south and parts of New England) or biscuits, rutabagas, turnips and salad.

There are also regional differences, as to the type of stuffing or dressing traditionally served with the turkey. Southerners generally make their dressing from cornbread, while those in other parts of the country make stuffing from white, wheat or rye bread as the base. One or several of the following may be added to the dressing/stuffing: oysters, apples, chestnuts, raisins, celery and/or other vegetables, sausages or the turkey’s giblets. The traditional Canadian version has bread cubes, sage, onion and celery. Rice is also sometimes used instead of bread in some parts of Canada.

Other dishes reflect the regional or cultural background of those who have come together for the meal. For example, many African-Americans and Southerners serve baked macaroni and cheese and collard greens, along with chitterlings and sweet potato pie; while Italian-Americans often have lasagna on the table alongside the turkey and Ashkenazi Jews may serve noodle kugel, a sweet dessert pudding. Other Jewish families may consume foods commonly associated with Hanukkah, such as latkes or a sufganiyot (a type of jelly doughnut). It is not unheard of for Mexican Americans to serve their turkey with mole and roasted corn.

In Puerto Rico, the Thanksgiving meal is completed with arroz con gandules (rice with pigeon peas) or arroz con maiz (rice with corn), pasteles (root tamales) stuffed with turkey, pumpkin-coconut crème caramel, corn bread with longaniza, potato salad, roasted white sweet potatoes and Spanish sparkling hard cider. Turkey in Puerto Rico is stuffed with mofongo (a fried plantain-based dish). Cuban-Americans traditionally serve the turkey alongside a small roasted pork and include white rice and black beans or kidney beans. Vegetarians or vegans have been known to serve alternative entrées, such as a large vegetable pie or a stuffed and baked pumpkin or tofu substitutes. Many Midwesterners (such as Minnesotans) of Norwegian or Scandinavian descent serve lefse (a soft, Norwegian flatbread) at their holiday meal.

So, if you are not a traditionalist, you may want to change things around a little and try some new sides for your holiday meal. Much of the preparation in the recipes below can be done ahead of time.

sides2

Creamy Farro Pilaf with Wild Mushrooms

Serves 6

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup farro
  • 1/4 cup dry white wine
  • 3 cups low-sodium chicken stock
  • Coarse salt
  • 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
  • Red-pepper chili flakes
  • 1 bunch spinach (10 ounces), stemmed
  • 1/4 cup crumbled Parmesan, plus more for serving

Directions

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, about 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until the farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.

Meanwhile, heat the oven to 450 degrees F. On a rimmed baking sheet, toss mushrooms with the remaining 2 tablespoons of oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, about 20 minutes.

Re-warm the farro over medium heat and add the spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Serve with additional Parmesan.

sides6

Creamy White Bean and Vegetable Mash

Serves 6

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 stalk celery, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 cups cooked white beans, drained (equivalent to one 16-ounce can)
  • Coarse salt and freshly ground pepper

Directions

Heat oil in a medium saucepan over medium heat. Cook onion, celery and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until all the vegetables are tender, about 10 minutes. Drain, reserving about 1 cup of the cooking water.

Mash vegetables (or put through a ricer), adding reserved cooking water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

sides3

Stuffed Acorn Squash with Quinoa and Pistachios

Serves 8

Ingredients

  • 4 small acorn squash, halved and seeds removed
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 cup quinoa, rinsed well
  • 1/2 cup chopped fresh parsley
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup roasted, salted pistachios, chopped
  • 2 teaspoons red-wine vinegar
  • Pinch red-pepper chili flakes

Directions

Heat the oven to 425 degrees F. Brush squash with 2 tablespoons of the oil and season with salt and pepper. Roast cut side down on two baking sheets until tender and caramelized, 15 to 20 minutes.

Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.

In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil and vinegar. Season with salt and red-pepper flakes. Fill the squash cavities and serve.

sides4

Sweet Potato-Ginger Spoon Bread

Serves 8

Ingredients

  • Butter forthe  baking dish
  • 1/2 cup yellow cornmeal, plus more for dusting the pan
  • 2 small sweet potatoes (12 ounces), peeled and cut into 1-inch pieces
  • 1 1/2 cups low-fat milk (1%)
  • 2 large eggs, separated, plus 2 large egg whites
  • 2 tablespoons light-brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon grated, peeled fresh ginger
  • 1 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and dust with cornmeal.

Cook sweet potatoes until tender, about 15 minutes. Remove from the heat and mash until very smooth; let cool slightly.

Meanwhile, in a medium saucepan, bring milk to a simmer. Whisk in cornmeal in a thin stream. Cook, whisking constantly, until just thickened, 1 to 3 minutes; remove from the heat and let cool slightly.

In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, sugar, molasses, ginger and salt.

Beat the egg whites with an electric mixer until stiff peaks form. Fold half of the egg whites into the cornmeal mixture. Very gently fold in the remaining egg whites.

Spoon mixture into the prepared baking dish, place on a baking sheet and bake until puffed and set, about 35 to 40 minutes.

SONY DSC

Lemon-Garlic Brussels Sprouts

Serves 6

Ingredients

  • 1 1/2 pounds fresh brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • Dash pepper
  • 3 tablespoons shredded Parmesan cheese
  • 3 cooked bacon slices, crumbled

Directions

Cut an “X” in the core of each brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle oil and lemon juice over the brussels sprouts; sprinkle with salt, garlic powder and pepper.

Bake, uncovered, at 400°F for 20-25 minutes or until tender, stirring once. Sprinkle with cheese and crumbled bacon.


100_0859

Meatloaf does not enjoy the very best reputation in the food world. Why? because it can be dry or lack flavor. A well made meatloaf is delicious and makes wonderful sandwiches.

Some important tips to help you make a good meatloaf:

Don’t handle the mixture too much. If you over mix the ground meat it will compact, squeezing liquid out during cooking, resulting in a tougher, drier loaf.

Meatloaf consists of three basic ingredients: ground meat, a binder like bread crumbs or oatmeal and a liquid. Soak the binder in the liquid before adding it to the meat. Then you won’t end up with dry chunks of bread in your meatloaf – one of the most common complaints about meatloaf.

When you’re making meatloaf from ground turkey or chicken, you must add lots of binder or the loaf will be too compact and heavy. For traditional meatloaf recipes, you can use all ground beef or add ground pork to the mixture for a little lighter texture and a more interesting loaf. Make sure your meat mixture is not too lean. Aim for about 15 percent fat.

Adding other ingredients to a meatloaf will help add moisture and flavor and make the texture lighter. Plus you’ll get more vitamins and minerals in each serving! You can add mashed or grated carrots or potatoes, diced and cooked onions, chopped tomatoes, chopped mushrooms, cooked spinach and cheese. The meatloaf might not hold together as perfectly with these add-ins, but it will taste fabulous. And seasonings are so important.

After the meatloaf is cooked (when it reaches an internal temperature of 160 degrees), let the meatloaf sit for 15 minutes before serving. This allows the juices to redistribute so the texture is moist and tender.

Here is what you need for basic meatloaf:

2 pounds of ground meat: any combination of beef, pork, lamb, ham, sausage, turkey, chicken

Baking dish, loaf pan or broiler pan and a saute pan for the vegetables

Flavoring ingredients: herbs, spices, sautéed vegetables

Binder: dried bread crumbs, fresh bread slices, oats,

Liquid ingredients: eggs, milk, tomato sauce, ketchup, broth

Brush a glaze across the top of your meatloaf to make the meat more moist

An instant-read thermometer for testing the temperature of the cooked meatloaf

Classic Meatloaf

Ingredients

  • 1 tablespoon olive oil; more for the baking pan
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 lb. ground beef, 85-percent lean
  • 1/2 lb. ground veal or turkey
  • 1/2 lb. ground pork
  • 1/2 cup ketchup
  • 1 tablespoon Dijon-style mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 3/4 cup fresh breadcrumbs made from firm country white bread
  • 1 egg
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 3 slices uncooked bacon

Directions

Heat the oven to 350°F.

In a small skillet, heat the oil; add the onions and cook over medium heat until soft, about 4 min. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon and add the cooled onion-garlic mixture. Mix with your hands just until the ingredients are combined. Don’t overwork the meat.

Oil a rimmed baking pan or jelly roll pan, turn the meat mixture out onto the pan and shape it into a large oval loaf. Place strips of bacon across the shaped loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 60-75 minutes. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. Slice and serve.

Variations

For a little extra color, sauté 1 cup diced red, green or yellow bell peppers along with the onions and garlic; when cool, fold them into the rest of the mixture.

The simple addition of 1/4 cup shredded basil and 1/4 cup grated Parmesan cheese will offer another level of flavor or you could add a tablespoon of a favorite fresh herb, such as thyme or rosemary.

Here are some additional ways to make a meatloaf:

turkey_meatloaf

Mushroom Turkey Loaf

Serves 6.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 small leeks or 1 large, white and light-green parts only, thinly sliced, washed and dried
  • 2 garlic cloves, minced
  • 1 cup shredded Italian fontina cheese (4 ounces)
  • 1 slice day-old bread, cubed
  • 1 large egg
  • 1 tablespoon finely chopped fresh sage leaves, plus extra for garnish
  • 1 1/2 pounds ground turkey

Directions

Preheat oven to 350 degrees.

In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.

Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with the mushrooms and let cool.

Add fontina cheese, bread, egg, and sage to the bowl with the mushrooms and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn out mixture onto a parchment-lined rimmed baking sheet and use your hands to form turkey mixture into a 10-inch loaf.

Bake until cooked through, about 45 minutes or until a thermometer inserted in the center reads at least 160°F. Let rest 10 minutes before serving. Garnish with extra sage leaves, if desired.

mediterranean-meat-loaf

Italian Meatloaf

Ingredients:

  • 1- 8 ounce jar sliced roasted red peppers, drained, finely chopped and 2 tablespoons reserved for the top
  • 1/4 cup chopped black or green olives
  • 1/2 large onion finely chopped
  • 1 large garlic clove, minced
  • 1 ½ cups dried seasoned Italian bread crumbs
  • 1 egg, lightly beaten
  • 1/2 cup marinara sauce
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 pounds lean ground grass-fed beef
  • Chopped parsley for garnish

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine the finely chopped roasted red peppers, olives, onion, garlic, bread crumbs, egg, marinara sauce, Italian seasoning, salt and black pepper. Add ground beef; mix well.

Shape into a loaf in a glass baking dish (8”x4”). Bake, uncovered, for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees F.

Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan and turn out onto a serving platter. Sprinkle reserved chopped peppers and chopped parsley on top, slice and serve.

Old-fashioned-Glazed-Meatloaf

Vegetable Filled Meatloaf with BBQ Glaze

Ingredients

  • 3 tablespoons olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, finely diced
  • 1 yellow bell pepper, finely diced
  • 5 cloves garlic, smashed to a paste with a little coarse salt
  • 1/2 teaspoon crushed red pepper flakes, divided
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  • 1 pound ground pork
  • 1 pound ground beef chuck
  • 1 cup panko (Japanese) bread crumbs
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 1/2 cup ketchup

BBQ Glaze

  • 1/2 cup ketchup
  • 1 teaspoon hot pepper sauce
  • 1/4 cup cider vinegar
  • 3 tablespoons packed brown sugar

Directions

Preheat oven to 425 degrees F.

For the Glaze: combine all ingredients in a small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, the crushed red pepper flakes, salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, the 1/2 cup of ketchup and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper. Brush half the glaze over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours or until a thermometer inserted in the meat loaf reads 160°F.

Remove from the oven and brush with the remaining glaze. Let rest for 10 minutes before slicing.

sausage meatloaf

Rolled Italian Sausage Meat Loaf

Ingredients

  • 3/4 lb lean ground beef
  • 1 1/4 lb Italian sausage, mixed hot and sweet, casings removed
  • 1 egg
  • 1 cup marinara sauce
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese (8 oz)
  • 2 cups loosely packed fresh baby spinach leaves

Directions

Heat oven to 350°F.

In large bowl, mix ground beef, sausage, egg, 1/2 cup of the marinara sauce, the bread crumbs and pepper together.

On a large piece of foil, pat mixture to a 12×8 inch rectangle.

Sprinkle evenly with shredded cheese; gently press into meat. Top with spinach leaves.

Starting at the short end, roll up tightly, using the foil to start the roll and tucking in spinach leaves; seal ends. Place seam side down in an ungreased 12×8 inch (2 quart) glass baking dish.

Bake 1 hour. Spread remaining sauce over the top. Bake 15 minutes longer or until a thermometer inserted in the meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.


dutch_oven_campfireWEB

Dutch ovens are cylindrical, heavy gauge cooking pots with tight-fitting lids that can be used either on a range top or in the oven. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.

The term “Dutch oven” is something of a misnomer in that the pots are neither Dutch nor actual ovens. Rather, it refers to the casting process developed in Holland by which brass vessels were cast in dry-sand molds. In 1704, an Englishman by the name of Abraham Darby traveled to the Netherlands to observe how the thick-walled cast-iron pots were made and, eventually, patented a similar process for use in England and its American colonies.

A Dutch oven has the advantage of using one pot from start to finish — you can sear protein in the same pan you use to braise. When using a Dutch oven, you can braise on the stove top or in the oven. Almost any cooking task can be performed in a Dutch oven.

All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. Cover and place the Dutch Oven on the middle of a rack in an oven that has been pre-heated to 300° Fahrenheit and follow the cooking times below.

How to Make Dutch Oven Recipes in a Slow Cooker.

Converting from a Dutch Oven to a slow cooker is easy. If a recipe has any searing, sauteing or deglazing steps, complete those steps in a pan on the stove top. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH. For recipes under 300 degrees F, use the LOW setting. Slow cookers prevent liquid from evaporating, so sauces come out thinner than in a Dutch Oven.

SLOW COOKER DUTCH OVEN
12 hours/Low 3 hours/325° F
10 hours/Low 2 1/2 hours/325° F
8 hours/Low 2 hours/325° F
6 hours/Low 1 1/2 hours/325° F
5 hours/Low 1 hour, 15 min./325° F
4 hours/Low 1 hour/325° F
4 hours/High 2 hours/325° F
3 hours/Low 45 min./325° F
3 hours/High 1 1/2 hours/325° F
2 hours/Low 30 min./325° F
2 hours/High 1 hour/325° F
1 hour/Low 15 min./325° F
1 hour/High 30 min./325° F

pork_and_zucchini_stew_hr

Quick Cooking Pork and Vegetable Stew Italiano

4 servings

Ingredients

  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 1/2 lbs boneless pork loin cut into 3/4-inch cubes
  • 2 tablespoons olive oil, divided
  • 1/2 onion, medium, chopped
  • 2 stalks celery, thinly sliced
  • 1 green bell pepper, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 2 medium zucchinis, halved lengthwise, cut into 1/2-inch slices
  • 1 cup canned diced Italian tomatoes
  • 14 1/2 oz canned low sodium chicken broth
  • 1 tablespoon fresh basil , torn
  • 2 teaspoons fresh oregano, chopped

Directions

Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.

Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.

Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.

Return sautéed vegetables to the pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper and serve.

italian-vegetable-stew1-940x600

Italian Vegetable Stew

6 servings

Ingredients

  • Half of a 1-lb. loaf sourdough bread, torn into 2” pieces (about 6 cups)
  • 1 bunch collard greens, center ribs and stems removed
  • 1 bunch Tuscan or other kale, center ribs and stems removed
  • Kosher salt
  • 2 tablespoons olive oil, divided, plus more for serving
  • 2 medium carrots, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 1 leek, white and pale-green parts only, chopped
  • 4 cloves garlic cloves, chopped
  • ½ teaspoon crushed red pepper flakes
  • 1 28-oz can diced Italian tomatoes
  • 8 cups low-sodium vegetable broth
  • 3 15-oz. cans cannellini (white kidney) beans, drained and rinsed
  • 4 sprigs thyme
  • 1 sprig marjoram or oregano
  • 1 bay leaf
  • Freshly ground black pepper
  • Shaved Parmesan (for serving

Directions

Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.

Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch. Cool. Squeeze out excess water; roughly chop. Set aside.

In the empty pot heat 2 tablespoons oil over medium heat. Add carrots, celery and leek; stir often until softened, 8–10 minutes.

Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper.

Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard herb sprigs and bay leaf.

Just before serving, gently stir bread into the soup. Divide among bowls, top with Parmesan and drizzle with oil.

DO AHEAD: Stew can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.

628x471

Spicy Cioppino

For 2

Ingredients

  • 6 fingerling potatoes, quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons flour
  • 1 small sweet onion, sliced
  • 1 jalapeno, minced
  • 2 garlic, minced
  • 1/2 teaspoon each dried oregano and basil
  • 1 teaspoon hot paprika (or half cayenne and half smoked paprika)
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 1/2 cup heavy cream
  • 2 fresh plum tomatoes seeded and finely diced
  • 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces)
  • 6 sea scallops and 6 peeled shrimp, patted dry 
  • 6 mussels and 6 small clams
  • 2 tablespoons capers, rinsed
  • 2 tablespoon minced fresh parsley and/or basil
  • Sourdough bread

Directions

Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 8-10 minutes. Drain and set aside.

Add 1 tablespoon oil onion, garlic and jalapeno to the pan and stir to coat. Reduce heat to medium-low and cook, stirring often, until vegetables soften, about 4- 5 minutes.

Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, for 6 to 8 minutes.

Add the clams and mussels and cook until the shellfish open.

Season fish, shrimp and scallops with salt and pepper. Add the fish, shrimp and scallops, cooked potatoes, cream and capers to the pot, return to a simmer and cook until heated through and white fish is cooked, about 2-3 minutes. Garnish with parsley, if desired. Serve with sourdough bread.

1201se-cf-italian-beef-stew-m

Italian Beef Stew

8 servings

Ingredients

  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 1/2 cups chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 pounds boneless chuck roast, trimmed and cut into cubes
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup dry red wine
  • 4 cups diced Italian tomatoes
  • 1 1/2 cups lower-sodium beef broth
  • 1/2 cup water
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 8-ounce package whole cremini mushrooms, quartered
  • 3/4 cup (1/4-inch-thick) slices carrot
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped parsley

Directions

Heat 1 tablespoon oil in a Dutch Oven.

Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper and dredge in the flour.

Add half the beef to the pan; sauté 6 minutes, browning on all sides. Remove from the pan to a bowl. Repeat procedure with oil and beef.

Add the remaining 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly.

Add wine to the pan and bring to a boil, scraping bottom of the pan (about 5 minutes). Return meat to the pan. Add tomatoes and the next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.

Uncover and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.

chickpea-stew-646

Chickpea and Chicken Stew

Ingredients

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths
  • Kosher salt
  • 3 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 3/4 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 15-ounce cans chickpeas, rinsed, drained
  • 1/2 cup diced, drained roasted red peppers from a jar
  • 2 tablespoons fresh lemon juice
  • 2 cups 1′ cubes country-style bread
  • 3 tablespoons coarsely chopped flat-leaf parsley

Directions

Heat 2 tablespoons oil in a Dutch Oven over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes. Transfer to a plate.

Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add oregano, tomato paste and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 10-12 minutes.

Add chickpeas to the pot; bring to a simmer and cook for 5 minutes. Add diced red peppers. Stir in lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle stew over. Garnish with parsley.

 


rice

What is Whole Grain Rice?

After rice is harvested, its inedible hull must be removed, resulting in a whole grain (often brown) rice kernel, ready to cook. If the rice is milled further, the bran and germ are removed, white rice is the result, with lower levels of nutrients.

Rice is often classified by size and texture. There’s long, medium and short-grain rice, with the former quite elongated and the latter nearly round. Some short-grain rices are known as “sticky” rice because of the extra amylopectin (a kind of starch) that they contain; this stickiness makes them easier to manipulate with chopsticks and perfect for sushi. Aromatic rices have a special fragrance and taste, such as Basmati, Jasmine, Texmati and Ambemohar rice.

Rice is one of the most easily digested grains – one reason rice cereal is often recommended as a baby’s first solid. This makes rice ideal for those on a restricted diet or who are gluten-intolerant.

Brown rice has much higher levels of many vitamins and minerals than white rice.

Wild rice is not technically rice at all, but the seed of an aquatic grass originally grown by Native American tribes around the Great Lakes. Today some commercial cultivation takes place in California and the Midwest, but much of the crop is still harvested by Native Americans, largely in Minnesota.

The strong flavor and high price of wild rice means that it is most often consumed in a blend with other rices or other grains. Wild rice has twice the protein and fiber of brown rice, but less iron and calcium.

Cooking common varieties of brown rice is simple.

In general, combine 1 cup uncooked brown rice with two cups liquid (such as water or broth) in a 2-3 quart saucepan with a tight-fitting lid. Heat to boiling, then reduce heat, cover and simmer for 40-45 minutes. Check to see if most of the water has been absorbed. If rice is not quite tender or liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Remove from the heat and let stand ten minutes. Fluff with a fork and serve. Yields 3-4 cups.

Tips for perfect rice:

  • Keep lid on the pot during cooking
  • Don’t stir – unless you like sticky rice. Stirring releases extra starch. (That’s the reason for all that stirring when making risotto.)
  • If rice (or any other grain) is sticking to the pot, add a little water, turn off the heat, and let it steam for a few extra minutes. Usually the rice will release from the pot.

Whole grain rice comes in many quick-cooking forms these days, too. These brown rice options are partially (or completely) pre-cooked, so all you have to do is warm them up for ten minutes – or even as little as 90 seconds in the microwave. So brown rice can have a place on your table even when you’re in a hurry.

Store uncooked brown rice at room temperature for up to six months, or in your refrigerator or freezer for longer periods. Cooked rice can be stored in the refrigerator for 3-5 days, or in the freezer for several months. It’s easy to cook a big batch of brown rice, freeze it in batches sized for your household and simply warm it up at mealtime.

My favorite rice company, Lundberg.

Make a big batch of Brown Rice Stuffing and use it in any number of recipes or serve some alongside roasted chicken or pork. You can also just cook the 2 cups of rice in the stock and use the leftovers for casseroles and soup.

Makes 8 cups

Ingredients

  • 1 cup chopped nuts (pecans, walnuts, pignoli, etc.)
  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 1 cup chopped celery
  • 1 teaspoon dried thyme
  • 2 teaspoons dried sage
  • 2 cups uncooked brown rice or whole grain rice mix (unseasoned)
  • 3 ⅓ cups chicken or vegetable stock
  • 2 tablespoons chopped parsley
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper to taste

Directions

Toast the nuts by heating them over medium-high heat in a heavy, dry skillet or baking them in a toaster oven until golden brown. Do not allow them to burn. Remove from the pan and set aside.

Heat the oil in a heavy saucepan. Add the onion and celery and saute over low heat until soft and just beginning to brown. Stir in the thyme, sage and rice. Add the toasted nuts. Add the stock, bring to a boil and boil for two minutes.

Lower heat, cover and cook until the liquid is absorbed, about 20 minutes. The rice will still be a little firm, but it will continue to cook in the recipes below. Season the mixture with parsley, lemon juice and salt and pepper. Set aside or refrigerate until ready to use.

Use to stuff vegetables, such as peppers, tomatoes, onions or cabbage.

rice2

Italian Sausage Stuffed Peppers

Ingredients

  • 4-6 (depending on size) large peppers (green, red, yellow or orange), tops cut off and cleaned out
  • 1 lb hot Italian pork or turkey sausage, casing removed
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning, recipe above
  • 1 cup prepared brown rice stuffing
  • Salt & fresh ground pepper (to taste)
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cups marinara sauce, optional
  • Fresh basil, for garnish

Directions

Saute sausage until browned. Add garlic and Italian seasoning. Saute for 2 minutes.

Pour into a mixing bowl and stir in rice stuffing.

Stuff  mixture into the hollowed out peppers.  Place in a baking dish and top the peppers with mozzarella cheese. Pour marinara sauce around the peppers, if desired. You can also heat the sauce separately and pour it over the baked peppers.

Bake at 350 degrees F. for 25-30 minutes or until the peppers are tender. Garnish with fresh basil, if desired.

rice2

Stuffed Acorn Squash

2 servings

Ingredients

  • 1 acorn squash
  • 2 tablespoons extra‐virgin olive oil
  • 1 clove organic garlic, minced
  • 1/2 cup diced Portobello mushrooms
  • 1/2 cup cooked brown rice stuffing
  • 1 tablespoon butter
  • Kosher salt and pepper to taste

Directions

Preheat the oven to 350 degrees F.

Cut acorn squash in half; remove seeds and place cut sides down on a greased baking pan.

Roast for 35 minutes. Cool and remove flesh the from squash halves; cube the squash flesh.

Add oil to a sauté pan over medium‐high heat. Add the cubed squash, garlic and mushrooms. Sauté for 4 to 5 minutes.

Add cooked brown rice stuffing, butter and salt and pepper, if needed.

Mix well and stuff into empty squash halves. Reheat in the oven for a few minutes.

rice3

Brown Rice Fritters

Ingredients

  • 2 cups cooked (leftover, plain) brown rice
  • 1/2 cup grated parmigiano-reggiano
  • 1/2 tablespoon chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 beaten egg
  • 1/2 cup flour
  • 1/4 cup olive oil, divided
  • 3 tablespoons butter, divided
  • Finely chopped flat-leaf parsley leaves

Directions

Combine rice, parmigiano-reggiano, oregano, salt, pepper and egg.

Form rice mixture into eight 2″ round cakes. Transfer cakes to a baking sheet covered with parchment paper and refrigerate for 30 minutes to allow them to firm up.

Put flour on a plate; dredge cakes in flour.

Heat 2 tablespoons oil and 1 tablespoon of the butter in a 10″ skillet over medium-high heat. Working in 2 batches, fry cakes, turning once carefully so they do not break apart, until golden brown, about 4 minutes per side.

Add remaining 2 tablespoons oil to the pan for the second batch, if needed, and cook the second batch.

Garnish each cake with a thin slice of softened butter and sprinkle with finely chopped flat-leaf parsley leaves.

rice4

Chicken Rice Soup

8 servings

Ingredients

  • 10 cups chicken broth
  • 1 large onion chopped
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/4 cup snipped parsley
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 1/2 cups chicken cubed (3/4 lb.)
  • 4 cups (6 oz) baby spinach
  • 2 tablespoons lemon juice
  • 2 cups cooked brown rice

Directions

Combine broth, onion, celery, carrots, parsley, pepper, thyme and bay leaf in a Dutch oven or very large soup pot.

Bring to a boil; stir once or twice. Reduce heat; simmer uncovered 10 to 15 minutes. Add chicken and spinach; simmer uncovered 5 to 10 minutes or until chicken is cooked.

Remove and discard bay leaf. Stir in rice and lemon juice and heat just before serving.



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