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Healthy Italian Cooking at Home

Category Archives: sweet potatoes

Grilling Vegetables

May 20, 2013

Grilling vegetables is not difficult. With so many possible vegetable choices and recipes, the biggest challenge is narrowing them down to just a few special recipes that take advantage of the outdoor grill flavor. Many different kinds of vegetables can be grilled with great results. Beets become sweet on the grill. Potatoes get crisp on the outside and stay sweet and moist on the inside. Carrots and onions caramelize.

Select vegetables that are firm and that can hold up to slicing and grilling. Slice them in large, thick (at least 1/4-inch) sections, since small pieces can easily fall through the grid and into the fire. Cut zucchini lengthwise or on a long diagonal, for example. If you plan to prepare a recipe that calls for smaller pieces, try grilling them on skewers or wrapping them in foil packets. Vegetables such as peppers can simply be grilled whole, then peeled and sliced.

Soak vegetables in cold water for about 30 minutes before you grill them to keep them from drying out. Pat dry.

Because vegetables lack fat, they need oil, liquid, or some sort of marinade to prevent them from burning and sticking and to keep them moist. Brush vegetables with oil (preferably vegetable oil because it has a high smoke point) or a flavored oil mixture, such as a salad dressing or your own mixture of oil and herbs or other seasonings. Marinate the vegetables for at least 30 minutes before grilling.

White wine, oil, garlic, onion and celery salt make a good marinade, as do beer, oil, garlic and cloves. Lemon juice also makes a good base for a grilling marinade. Try pineapple juice, soy sauce, lemon juice and garlic for firm vegetables. Orange juice, turmeric, ginger, garlic and lemon zest make a light marinade for summer squash or softer vegetables.

Consider the texture of the ingredient to determine marinating time. Mushrooms, summer squash, and tomatoes may need only 30 to 40 minutes to marinate. Tougher ingredients, such as, sliced carrots or potatoes can marinate for a couple of hours.

To further prevent food from sticking to the grill and to aid in cleanup, spray the grid with nonstick cooking spray before heating (never spray into the fire) or wipe the grill rack with oil before you start cooking.

Special equipment is minimal. A special grill top basket is useful to keep small veggie foods from falling into the fire. Metal or wood skewers are useful for making kebabs that are easily rotated on a grill. (Wood skewers should be soaked in water for at least 30 minutes prior to threading the vegetables so they won’t burn on the grill.) Heavy-duty foil is the best type to use for lining grills or for wrapping food in packets for grilling.

Some Popular Vegetables For The Grill

Asparagus: Cut off ends. Soak in water for 30 minutes to an hour. Pat dry and brush with olive oil. Place on grill, turning every minute. Remove when tips start to turn brown. You can add some extra flavor to asparagus by mixing a little sesame oil in the olive oil before you brush them.

Bell Peppers: Cut through the middle of the pepper top to bottom. Remove stems, seeds and whitish ribs. Brush lightly with oil and grill for 2-3 minutes on each side.

Corn on the cob: Gently pull back the husks but don’t remove. Remove the silk and cut off the tip. Soak in cold water for about 30 minutes. Dry and brush with butter. Fold the husks back down and tie or twist the ends. Place on the grill for about 5 to 7 minutes. Turn oten to avoid burning.

Eggplant: Cut lengthwise for smaller eggplants or in disks for larger eggplants. Soak in water for 30 minutes. Pat dry, brush with oil and grill 2-3 minutes on each side.

Garlic: Take whole bulbs and cut off the root end. Brush with olive oil and place cut side down over a hot fire. Grill garlic bulbs for about 10 minutes or until the skin is brown. Use to flavor other grilled vegetables or meats.

Mushrooms: Rinse off dirt and pat dry. Brush with oil and grill. 4-5 minutes for small mushrooms, 6-8 minutes. Use a grill basket for small mushrooms.

Onions: Remove skin and cut horizontally into 1/2 inch thick slices. Brush with oil and grill 3-4 minutes on each side. Use a wide spatula to turn onion slices, so they do not fall apart.

Potatoes: There are many ways to grill potatoes. You can do them whole for a baked potato. Rub with oil. Wrap in aluminum foil and grill 35-40 minutes, turning occasionally. Or, cut into thick wedges, brush with olive oil and grill until browned.

Tomatoes: Cut in half, top to bottom. Brush with a light coating of oil and grill cut side down 2-3 minutes.

Zucchini and Yellow Squash: Slice into 1/2 inch pieces. Brush with oil and grill 2-3 minutes per side. They can also be cut down the middle into halves and grilled.

The following grilled vegetable recipes will make great sides for your next barbecue.

Grilled Ricotta Basil Tomatoes                                                                                            

Ingredients:

  • 6 round large tomatoes or 12 small round tomatoes
  • One pound of ricotta cheese
  • 1 whole egg
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of chopped marjoram
  • 1 tablespoon of chopped basil
  • 1/2 teaspoon of minced garlic
  • 12 small, whole basil leaves
  • 2 tablespoon olive oil
  • Salt and pepper

 Directions:

Preheat your grill to medium and grease the grill grates with oil.

Combine the ricotta cheese, whole egg, parsley, marjoram, chopped basil and garlic, mixing well.

Rinse the tomatoes and cut into halves. Scoop out the seedy pulp, leaving the outer flesh and skin of the tomatoes intact. If using small tomatoes, do not cut in half, just hollow out the center of each tomato.

Coat the tomatoes lightly with olive oil and season with salt and pepper to taste. Spoon some of the ricotta filling into each tomato half.

Place the stuffed tomatoes directly on the grill grate, making sure they are placed securely between the grates.You can also place the tomatoes in a grill top basket.

Grill for five to ten minutes over medium direct heat, until the filling has firmed up and you see some bubbling around the tomato edges.

Insert whole basil leaves into the filling of each tomato and serve immediately.

Grilled Sweet Potato Fries

3-4 servings

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons vegetable oil
  • 2 teaspoons brown sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper

Directions:

Set up your grill in a 2-zone configuration, one side hot, the other side cool.

Peeling isn’t necessary, but you can do it if you prefer. Cut potatoes into halves lengthwise and then into thick fries. Place in a large bowl. Drizzle the oil over the top and toss to coat.

Mix remaining ingredients in a small bowl and sprinkle over potatoes. Toss to coat.

Lay fries on the grill so they’ll get horizontal grill marks and close the lid. Cook about 3 minutes, or until potatoes have brown grill marks on one side. Turn the potato fires over. Cook and turn until all sides are marked. 

Potatoes are done when easily pierced with a fork. You may need to move the fries to the indirect-heat side, if they’re not done after good grill marks are formed.

Grilled Summer Fresh Peppers

Ingredients:

  • 1 each yellow, orange and red pepper
  • 18 fresh basil leaves, chopped
  • 18 cherry tomatoes, quartered
  • 1 cup shredded part-skim Mozzarella Cheese
  • 1/4 cup Balsamic Vinaigrette, divided (recipe below)

 Directions:

Heat grill to medium-high heat.

Cut each pepper lengthwise in half. Remove and discard seeds.

Make the filling: Combine the chopped tomatoes, chopped basil and 2 tablespoons of the Balsamic dressing,

Fill each half with some of the tomato filling and, then, top each pepper half with mozzarella cheese.

Grill 8 to 10 minutes or until peppers are crisp-tender.

Place peppers on a platter and drizzle with remaining dressing.

Balsamic Vinaigrette

 Ingredients:

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste. Makes about 3/4 cup

Grilled Artichokes                                                

Serves 4

Ingredients:

  • 8 small artichokes, trimmed and halved
  • 1 lemon
  • 3 garlic cloves
  • 3 sprigs thyme
  • 2 tablespoons olive oil, plus more for brushing
  • Salt to taste
  • Spicy Lemon Aioli, recipe below

Directions:

Preheat grill and oil the grill grates.

Cut lemon in half and squeeze out the juice into a bowl. Save for later. Cut lemon into quarters.

Boil artichokes in water with 2 tablespoons olive oil, garlic, lemon quarters and thyme. Cook until artichokes are just tender (about 20 minutes).

Remove from the water and set aside for about 5 minutes, allowing them to dry.

Brush with olive oil and place on the grill cut side down. Grill for about 3 minutes or until they start to brown. Turn and grill for 2-3 minutes. Sprinkle with the reserved lemon juice and salt.

Serve with the Spicy Lemon Aioli, if desired.

Spicy Lemon Aioli

Ingredients:

  • 1/4 cup mayonnaise
  • Juice of 1/2 a lemon
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon minced garlic
  • Sea salt to taste
  • Pepper to taste

Whisk together all ingredients and season to taste.

Grilled Zucchini-and-Summer Squash with Citrus Splash

4 servings

 Ingredients:

  • 2 tablespoons grated orange rind
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 cup fresh lime juice (about 3 limes)
  • 3 tablespoons honey
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 red onions
  • 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
  • 4 yellow squash, each halved lengthwise (about 1 pound)
  • 3 tablespoons thinly sliced fresh basil

 Directions:

Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag.

Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill and oil grill grates.

Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a the grill and cook for 8 minutes or until tender; turn and baste occasionally with the reserved marinade.

Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with any remaining marinade.

Marinated Mushrooms

The mushrooms are a great side for grilled meats.

Ingredients:

  • 2 pounds of small crimini mushrooms
  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh thyme, chopped fine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions:

Preheat your outdoor grill and oil the grill grates.

Wipe the mushrooms clean with a damp towel and trim the tips from the stems.

Juice and zest the lemons and combine with the olive oil, garlic, thyme, salt and pepper. Whisk the dressing thoroughly.

Lightly brush the mushrooms with a little of the dressing. Set the rest of the dressing aside.

Grill the mushrooms over medium-high heat for two to three minutes. Turn mushrooms over and grill another 2 or 3 minutes.

Add the grilled crimini mushrooms to the reserved dressing. Mix well.

Allow the mushrooms to marinate for about one hour on the countertop. You can make this recipe the day before and refrigerating overnight.

Bring to room temperature before serving.

Parmesan Garlic Corn                                                    

4 servings

Ingredients:

  • 4 ears of fresh corn on the cob
  • 2 tablespoons butter
  • 1 clove garlic, grated on a microplane grater
  • 1/4 cup freshly shredded Parmesan cheese
  • 1 tablespoon freshly chopped Italian parsley

Directions:

Preheat grill and grease grill grates with oil.

Remove husks and silks from the corn. Combine grated garlic and butter in a small glass bowl.

Place bowl in the microwave for 10 – 15 seconds on high.

Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Turning often to keep from burning.

Brush garlic butter over corn and sprinkle with Parmesan cheese and Italian parsley.

Crusty Grilled Onions                                                                                              

Ingredients:

  • 2 tablespoons paprika
  • 1 tablespoon ancho chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 4 Vidalia onions or other sweet onions, cut in half
  • 1/4 cup canola oil

Directions:

Heat the grill to medium-high and grease the grill grates.

Pulse seasonings in the processor until thoroughly combined and place in a shallow bowl.

Brush onions on all sides with oil and coat in the seasoning mixture.

Place onions on the grill and cook until golden brown and a crust has formed, 4 to 5 minutes. Turn and continue grilling until thoroughly cooked and crusty.

 

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Hearty, Healthy Winter Soups

January 10, 2013

Nothing beats the winter chill like a steaming bowl of soup. Soup can be filling and also budget-friendly, since it can last for weeks or months in the freezer. Let the soup recipes below warm your cold bones. Soup doesn’t have to be rich and creamy to be satisfying, though. The soup recipes here include recipes for a vegetable soup, a chicken soup and several other easy soup recipes that are healthier versions of their more traditional counterparts. I have also added recipes for homemade broth, if you are so inclined.

Here are a few tips to help you add flavor to your soup recipes. These tips will help take bland tasting soups and turn them into delicious, full flavored soups.

Use fresh ingredients at their peak of flavor. Many make the mistake of using old or leftover ingredients, especially vegetables, to make soup. The basic soup vegetables needed for starting soups are, onions, carrots, leeks, celery, sometimes green and/or red bell pepper, parsnips and garlic. Of course you can add other vegetables depending upon your soup recipe.

Homemade broth can really make a difference in how your soup tastes. Soups need bones. Unless you are a vegetarian, this is important to develop a flavor base. You need a flavorful broth or stock and soup bones are key to making a flavorful broth. I save bones from steak, chicken or roasts, etc., in my freezer for this purpose. If not, you can buy soup bones or meat parts that have bone attached. You can buy a whole chicken and keep the non-meaty parts like the neck or back for soups. Chicken wings or a turkey carcass also make a delicious soup stock. Beef shanks make excellent beef stock.

Roasting the bones in a hot oven first also adds more flavor and you do not need to add fat to brown them in the soup pot. Delicious vegetable broth can be made by roasting the vegetables first.

Fish bones are needed for a good fish stock, even shrimp shells will work for this type of stock.

Remove Fat From Chilled Broth

An advantage to making the broth ahead of time, is that the broth can be chilled overnight and, the fat that accumulates on the top of the broth, can be removed before making the soup.

Use herbs and seasonings. Find good fresh, flavorful salt free seasonings. Experiment with different herbs and spices. Try different chilies (they range from mild to hot) and, they are especially good to add to bean soups. Adding freshly ground black pepper can also make a difference and increase flavor in a soup recipe.

Take your time and let good flavorful soups simmer for a few hours or use a crock pot. Make plenty and enjoy delicious, healthy soups even more the next day. Also, put some in the freezer for a quick lunch or dinner.

Stock Vegetables

Easy Method for Making Homemade Broth for Soup

Vegetables do not need to be peeled – just wash – peel and all. Use these broths in the recipes below. Of course, you can use canned broth, if you do not have time to make the broth.

CHICKEN STOCK

Roast 2 lbs. of chicken bones in the oven at 425 degrees F. for 30 minutes with 3 carrots, 2 onions halved, 2 leeks and 2 stalks of celery in a roasting pan. Transfer to a soup pot and add 2 gallons of water, 1 bunch of parsley, 1 tablespoon of salt and 1/2 teaspoon of black whole peppercorns and simmer until reduced to half. Strain the broth and refrigerate overnight. Remove the fat and continue with your soup recipe or freeze in pint bags. This makes 1 gallon of chicken stock that will last over 1 year if frozen

SHELLFISH STOCK

Roast 2 lbs of shrimp or lobster shells or fish bones in the oven at 325 degrees F. for 40 minutes with 3 carrots, 2 onions halved, 2 leeks and 2 stalks of celery in a roasting pan. Transfer to a soup pot and add 2 gallons of water, 1 bunch of parsley, 1 tablespoon of salt and 1/2 teaspoon of black whole peppercorns and simmer until reduced to half. Strain the broth and continue with your soup recipe or freeze in pint bags. This makes 1 gallon of fish stock that will last over 1 year if frozen

VEGETABLE STOCK

Heat oven to 400 degrees F. In a roasting pan add 4 carrots, 3 onions halved, 2 leeks, 3 stalks of celery, 2 shallots and 4 tomatoes cut in half. Roast for 45 minutes. Transfer to a soup pot and add 2 gallons of water, 1 bunch of parsley, 1 tablespoon of salt and 1/2 teaspoon of black whole peppercorns and simmer until reduced to half. Strain the broth and continue with your soup recipe or freeze in pint bags. This makes 1 gallon of vegetable stock that will last over 1 year if frozen

BEEF STOCK

Roast 2 lbs of beef bones in the oven at 425 degrees F. for 30 minutes with 3 carrots, 2 onions halved, 2 leeks and 2 stalks of celery in a roasting pan. Transfer to a soup pot and add 2 gallons of water, 1 bunch of parsley, 1 tablespoon of salt and 1/2 teaspoon of black whole peppercorns and simmer until reduced to half. Strain the broth and refrigerate overnight. Remove the fat and continue with your soup recipe or freeze in pint bags. This makes 1 gallon of beef stock that will last over 1 year if frozen

Winter Soups

Potato and Kale Soup

Collard or mustard greens can be substituted for the kale.

Servings 8

Ingredients:

  • 6 ounces bacon or turkey bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 8 cups homemade chicken stock or low sodium canned
  • 8 potatoes, peeled and sliced
  • 6 cloves garlic, peeled, root ends trimmed
  • 1 bunch kale, trimmed, washed and thinly sliced
  • salt, to taste
  • freshly ground black pepper, to taste

Directions:

1. Heat a small skillet over medium heat. Add bacon and cook, stirring, until browned, about 5 minutes. Drain on paper towels and set aside.

2. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add the chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

3. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork (or use an immersion blender). Return mashed vegetables to the soup pot and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved bacon and season with salt and pepper.

Roasted Root Vegetable and Apple Soup

Servings 4

Ingredients:

  • 2 sweet potatoes, large, peeled and diced
  • 8 parsnips, peeled and diced
  • 2 small onions, peeled and diced
  • 2 apples, peeled and diced
  • 1/4 cup walnut oil
  • 1/4 cup honey
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon five spice powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 4 cups homemade vegetable broth or low sodium canned
  • 1/2 cup Marsala (optional)
  • 2 ounces dried apples
  • 3/4 cup creme fraiche or Greek yogurt

Directions:

1. Preheat oven to 375 degrees F.

2. Place the diced vegetables and fresh apples on a baking sheet and toss with the walnut oil, honey, rosemary, five spice powder, salt and pepper. Roast, turning often, until vegetables are softened and lightly caramelized, 30 to 35 minutes.

3. Combine the vegetable broth, Marsala, and dried apples in a large saucepan over medium-high heat; simmer for 20 minutes. Add the roasted vegetables.

Immersion Blender

4. Working in small batches, puree the ingredients in a blender; (or use a hand immersion blender in the soup pot) and transfer to a saucepan. If the soup is too thick, thin with hot water or vegetable broth.

5. Adjust the seasoning with salt and pepper to taste. Ladle soup into bowls. Drizzle a little creme fraiche or yogurt over the top of each serving and swirl with a skewer or a knife. 

Easy Minestrone

Servings 4

Ingredients:

  • 2 teaspoons olive oil
  • 3 leeks, medium-sized, washed and thinly sliced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 4 cups homemade vegetable or chicken broth or low sodium canned
  • 1 cup water
  • 1 red potato, large-sized, scrubbed and diced
  • 2 teaspoons dried thyme leaves or Italian seasoning
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground pepper, or to taste
  • 1/2 cup orzo pasta (whole wheat, if possible)
  • 15 ounces white beans, canned, drained and rinsed
  • 2 zucchini, trimmed, quartered and thinly sliced
  • 1 pound fresh spinach, washed, stems removed or a bag of baby spinach
  • 2 teaspoons cider vinegar
  • 2 tablespoons grated fresh Parmesan cheese

Directions:

1. In a large soup pot or Dutch oven, heat oil over medium-high heat. Add leeks, garlic and carrots and cook, stirring occasionally, until soft, about 3 minutes. Pour in broth and water. Add potatoes, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 minutes.

2. Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes.

3. Add spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.

Chicken and Brown Rice Soup

Serves 8

To make a vegetarian version, use vegetable broth and substitute quartered button mushrooms and/or cubed firm tofu for the chicken.

Ingredients

  • 8 cups homemade chicken broth or low sodium canned, divided
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 cups water
  • 1 cup long-grain brown rice
  • 1 small chicken breast (about 6 ounces), cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 bunch kale, thick stems removed and leaves thinly sliced or other greens of choice

Directions:

1. In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots and celery and cook about 8 minutes or until onion is translucent, stirring occasionally.

2. Add remaining 7 1/2 cups of broth, water, rice, chicken and bay leaf. Bring to a boil. Reduce heat to a simmer, cover and cook about 35 minutes or until rice is tender and chicken is cooked through.

3. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, 3 to 5 minutes.

Bean and Cabbage Soup

A thick, simple soup for a chilly afternoon, this dish is easy to make and tastes even better a day later.

Ingredients:

  • 1 cup red or white beans (1/2 pound), rinsed and picked over (or use low sodium canned beans)
  • 2 quarts water or homemade chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1/2 head cabbage (about 1 1/4 pounds), cored and shredded
  • 1 – 14-ounce can chopped tomatoes, with juice
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, or 1/8 to 1/4 teaspoon cayenne
  • A bouquet garni made with a few sprigs each parsley, thyme, a bay leaf and a Parmesan rind
  • Salt to taste
  • Freshly grated Parmesan for serving

Directions:

If using canned beans skip step 1.

1. Combine the beans and broth or water in a large saucepan or pot. Discard any of the beans that float. Bring to a boil, reduce the heat and simmer one hour. Season to taste with salt. Do not discard bean cooking water.

2. In a large, heavy soup pot, heat the olive oil over medium heat, and add the onions, celery and carrot. Cook, stirring, until tender, five to eight minutes. Add the garlic, stir together for 30 seconds to a minute until fragrant, and add the cabbage and a generous pinch of salt. Cook, stirring often, for five to 10 minutes until the cabbage has wilted.

3. Stir in the tomatoes, salt to taste and the red pepper flakes or cayenne, and continue to cook, stirring, until the tomatoes have cooked down and the mixture smells fragrant, about 10 minutes. Add the beans and their liquid. If the vegetables aren’t covered with liquid, add more so that they’re just covered. Add the bouquet garni, bring to a boil, reduce the heat, cover and simmer 45 minutes to an hour. The beans should be soft. Taste and adjust seasoning. Serve, passing grated Parmesan, if desired, to sprinkle on.

Yield: Serves six.

Advance preparation: The cooked beans will keep for four days in the refrigerator. The soup also will keep for that long and can be frozen.

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Family Favorite Side Dishes

November 12, 2012

I still remember the first time I cooked Thanksgiving Day dinner. It was four years after my husband and I had married. Up until that year, my mother-in-law always made Thanksgiving Day dinner. It was her specialty and that was fine with me. I was never really a fan of turkey and all the trimmings and, since I spent Thanksgiving with my in-laws, I got to spend Christmas with my family. This arrangement was fine with my husband because my mother always made lasagna on Christmas.

How I came to make Thanksgiving Day dinner was not for a joyous reason. My father-in-law passed away at a young age about a month earlier and the family was devastated. I offered to make dinner in place of my mother-in-law, who wasn’t up to the job and didn’t even want to celebrate the holiday. We didn’t want her to be alone and convinced her to have dinner with us.The rest of my husband’s family was also invited.

This was a big deal for me because I had never cooked a turkey before, but I welcomed the creative challenge. It was fun planning the menu and I came up with recipes that reflected my Italian heritage. Unfortunately my creative endeavors were not met with rave reviews (other than my husband’s) because I did not make the traditional side dishes that my in-laws were used to having with their turkey dinner.

Nevertheless, I continued to try my hand at different side dishes through the next few years and as my children grew, their likes and dislikes played a great part in how these side dishes evolved. My mother-in-law continued to have dinner with us on Thanksgiving and actually looked forward to my new approach to developing our own traditional meal.

The following are the favorites my family have come to enjoy on Thanksgiving. I don’t make all these dishes at one time (with the exception of the cranberry sauce) but tend to rotate them each year to keep things interesting. All you need is a turkey or a turkey breast,  a stuffing of your choice (see post for recipes: http://jovinacooksitalian.com/2012/11/09/choose-your-stuffing-or-is-it-dressing/) and 3 or 4 of the side dishes below and your feast menu is ready to go.

Cranberry Sauce

Fresh and frozen cranberries work equally well. If you are using frozen, add one to two minutes to the cooking time.

Makes about 2 cups

Ingredients:

  • 3/4 cups orange juice
  • 1/2 cup Truvia for Baking or Domino Light sugar or 1 cup regular sugar
  • 1/4 teaspoon salt
  • 1 (12-ounce) bag cranberries, picked through
  • 1 tablespoon finely grated orange zest

 Directions:

Bring orange juice, sugar, and salt to boil in medium saucepan over medium heat. Add cranberries and simmer until slightly thickened and two-thirds of berries have burst, about 5 minutes. Stir in orange zest Transfer to serving bowl and cool completely, at least 1 hour. Serve. (Sauce can be refrigerated for 1 week.)

 

Maple Roasted Sweet Potatoes

Ingredients:

  • 2 ½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
  • 1/3 cup pure maple syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Directions:

Preheat oven to 400°F.

Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.

Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Olive Oil Mashed Potatoes

Sometimes I cook chopped kale with the potatoes and mix it all together.

Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • salt and pepper
  • 1/2 cup milk
  • 2 garlic cloves, peeled and crushed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 2 tablespoons extra virgin olive oil

Directions:

 In a large saucepan, cover potatoes with cold water by 2 inches and add 1 tablespoon coarse salt. Bring to a boil; cook until potatoes are very tender and easily pierced with a fork, 20 to 25 minutes. Drain; transfer to a large bowl. Reserve 1/2 cup potato cooking water.

Meanwhile, heat together the milk, garlic, rosemary, and thyme then remove from the heat, cover and set aside to infuse flavors.

Strain the flavored milk through a fine sieve, add the olive oil and gently reheat. Using a potato masher or fork, mash potatoes with olive oil and milk until smooth. Add some of the reserved cooking water as needed to moisten. Season with salt and pepper.

Celery Bake

Ingredients:

  • 1 whole bunch celery
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 2 tablespoons Wondra all purpose flour
  • 1/4 cup slivered almonds
  • 2 tablespoons Italian bread crumbs

Directions:

Separate celery stalks and leaves. Reserve leaves and cut stalks into 1/2 inch pieces. Put celery in a medium saucepan and fill halfway with water. Add salt, bay leaves and place celery leaves on top.Bring to a boil, lower heat to medium and cook 5 minutes uncovered. Discard celery and bay leaves. Drain and set aside; reserving a 1/2 cup of the celery cooking water.

Preheat oven to 350 degrees F.

In the same saucepan add evaporated milk and flour; whisk. Add butter and turn heat to medium and cook sauce, whisking constantly, until it starts to bubble. Remove from heat and whisk in celery cooking water.

Spray a medium baking dish with cooking spray and add half the celery, half the sauce and sprinkle with the almonds. Next, add remaining celery and sauce. Sprinkle top with breadcrumbs.

Bake casserole 30 minutes.

 

Italian Baked Macaroni with Fontina

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound small shell macaroni
  • 1 cup half and half (fat free works just as well)
  • 2 cups Italian Fontina cheese
  • Salt
  • Pinch of freshly grated nutmeg
  • 1/3 cup plain bread crumbs
  • 1/4 cup freshly grated Parmigiano-Reggiano

Directions

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Preheat the oven to 400 degrees F. Coat a 13×9 baking dish with cooking spray set aside.

Dice the butter and place in a large bowl. Warm the half & half in the microwave, about 1 minute. Cover to keep warm. Shred the Fontina cheese and add to the bowl with the butter. Set aside.

When the water comes to a boil, add salt and the shells and cook until they are 1 to 2 minutes shy of al dente. Drain.

Add the warm half & half to the Fontina and butter. Stir until the cheese starts to melt. Season with salt to taste and the nutmeg.

Stir the shells into the bowl with the cheese. Toss to coat well. Pour the mixture into the baking dish.

Combine the bread crumbs and Parmigiano-Reggiano cheese; sprinkle over the pasta. 

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Number of servings-6

 

Balsamic-Glazed Cipollini Onions

Cipollini originated in Italy and the word means little onion in Italian.

Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup low-sodium chicken broth 
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed

Directions

Preheat oven to 400 degrees F.

Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.

Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.

 

Creamed Spinach

Ingredients:

  • 2 pkgs. frozen chopped spinach, defrosted and squeezed dry
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 tablespoons 1/3 less fat cream cheese
  • 2 tablespoons skim milk
  • salt and pepper

Directions

Heat oil in small saucepan and add garlic; cook 1 minute

Add spinach and heat.

Make a well in center of spinach and add milk and cheese.

Heat and stir until cheese is dissolved throughout spinach. Season with salt & pepper.

Spinach-Stuffed Tomatoes

Ingredients

  • 6 medium tomatoes
  • 2 tablespoons olive oil, divided
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup dry bread crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.

Meanwhile, heat 1 tablespoon olive oil in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Toss remaining oil with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° F for 20-25 minutes or until crumbs are lightly browned. Yield: 6 servings.

 

Cherry-Stuffed Acorn Squash

Ingredients

  • 3 medium acorn squash
  • 2/3 cup dried cherries or cranberries
  • 1/2 cup packed brown sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup lemon juice
  • 3 tablespoons butter

Directions:

Cut squash in half; discard seeds. Place squash cut side up in two 13-in. x 9-in. baking dishes coated with cooking spray.

Combine the cherries, brown sugar, lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot with butter.

Bake, uncovered, at 350° for 45-55 minutes or until squash is tender. Yield: 6 servings.

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Posted by in celery, Cheese, cranberry, Healthy Italian Cooking, Herbs, Italian Cuisine, macaroni & cheese, Olive Oil, onion, orange, potatoes, squash, sweet potatoes, tomatoes Tags: , , ,

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