After two months of vacation and eating out several times a week, we need to get back to healthy meals. This soup is hardy and contains wholesome ingredients. Once you make the little meatballs, the soup comes together quickly;y. Serve with Italian bread and if you want something more to round up the meal, add a mixed green salad.
Folklore tells us that what has come to be known as Italian Wedding Soup began as a dish traditionally served to the bride and groom at their wedding reception. However, that story is not exactly true. Italian Wedding Soup gained its name, not from the occasion that might bring it to the table but rather from the harmony of its ingredients. The name of the dish in English, “wedding soup”, actually means “married soup” (minestra maritata) in Italian. The modern Americanized version of wedding soup is a far lighter dish than the original, which was a rib-sticking dish intended as the main (and sometimes only) meal of the day. The Italian Wedding Soup history also has ties with America, where it was brought here by the Neapolitan immigrants.
Italian Wedding Soup
For the meatballs:
1 pound lean ground chicken
1 cup plain breadcrumbs
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
1 teaspoon dried Italian seasoning
1/2 cup freshly grated Parmesan cheese
3 tablespoons heavy cream
1 egg, lightly beaten
Kosher salt and freshly ground black pepper
For the soup:
2 tablespoons extra virgin olive oil
1 large onion, diced
2 medium stalks celery with leaves, diced
3 carrots, peeled and diced
1 clove garlic, minced
12 cups chicken broth
1 cup small pasta, such as ditalini
1 tablespoon dried Italian seasoning
10 ounces frozen spinach, defrosted
Parmesan cheese for garnish
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with foil and spray it with cooking spray.
For the meatballs:
Place the ground chicken, bread crumbs, garlic, parsley, Italian seasoning, Parmesan, cream, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork.
Form 1 inch balls (I use a small cookie scoop) and drop the meatballs onto the prepared pan They don’t have to be perfectly round. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
For the soup:
Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the garlic, onions, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and bring to a boil. Reduce the heat and add the pasta and cook for 6 to 8 minutes, until the pasta is tender. Add the Italian seasoning and then the meatballs to the soup and simmer for 1 minute. Stir in the spinach and cook for 1 minute. Adjust the seasoning if necessary. Ladle into soup bowls and sprinkle each serving with grated Parmesan.
Next week is Mardi Gras and here is a meal to make that celebrates the flavors of New Orleans, a city that celebrates this occasion.
Cutlets with Creole Sauce
Creole Sauce
2 tablespoons butter
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
1 rib celery, chopped
1 chopped garlic clove
1 large ripe tomato, seeds removed, diced
1 cup chicken stock
3 green onions, sliced
1 bay leaf
1 small sprig fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Cutlets
4 cutlets, pounded thin (chicken, veal, pork or turkey)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon salt-free Creole seasoning (store-bought or homemade, recipe below)
1 egg, beaten
3/4 cup freshly grated bread crumbs
Olive oil
Fresh parsley, chopped
Directions
For the Creole Sauce
Heat butter in a heavy saucepan and sauté the onions, bell pepper, celery, and garlic until just tender, but not browned–about five minutes.
Add the fresh tomatoes to the pot, along with the chicken stock. Bring to a light boil.
Add all the remaining sauce ingredients and cook over medium heat for five minutes.
Lower to a simmer and cook until the sauce becomes very thick. Adjust salt and pepper seasoning if needed, and keep warm until time to serve.
For the cutlets
Tip – I like to prepare the cutlets earlier in the day and refrigerate them uncovered until ready to cook because the breading stays in place better when frying.
Pound the cutlets between two pieces of waxed paper (or inside a large food-storage bag) until they are evenly thick and about twice their original size.
Mix the salt and Creole seasoning into the flour, and lightly coat the cutlets.
Place the cutlets in the beaten egg and then dredge in the bread crumbs.
Heat a coating of oil in a heavy skillet over medium-high and cook the cutlets for about a minute and a half per side, or until the exterior is golden brown. Remove and drain on paper towels.
Spoon about 1/4 cup of the Creole sauce on each cutlet and serve garnished with chopped parsley.
Creole Seasoning
Ingredients
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
4 tablespoons paprika
Directions
Combine all the ingredients in a bowl or jar and stir so that all the ingredients are thoroughly mixed. Store in an airtight container or zip lock bag.
Cajun Rice Saute
4 servings
Ingredients
2 tablespoons olive oil
1 medium sweet onion, diced
1 small bell pepper (baby bell), diced
2 celery stalks, diced
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme leaves
1 1⁄2 cups cooked rice (¾ cup uncooked)
1 ½ cups chicken broth
Chopped parsley
Directions
Cook the rice in chicken broth. Set aside
In a skillet heat the oil and saute the onion, celery, and bell pepper until tender.
dd garlic, Cajun seasoning and thyme. Saute for 1 minute. Add the cooked rice and heat until hot stirring frequently until combined with the other ingredients. Spoon into a serving bowl and top with chopped parsley.
Southern Style Greens
Bacon fat is often used in this recipe but I use olive oil instead.
Ingredients
2 pounds greens (collards, mustard, chard), washed and drained
1 large onion, diced
1 garlic clove, chopped
2 tablespoon vegetable oil
3/4 cup chicken broth
3 tablespoons cider vinegar
1 tablespoon dark brown sugar
1 teaspoon hot sauce
Salt and pepper
Directions
Use a knife to cut on either side of the large rib running up each green leaf. Remove it and discard it. Stack about 4 to 5 leaves, roll them up and cut into 1/2-inch strips. Repeat with remaining leaves.
Heat the oil in a large saucepan and add the onion and garlic. Cook over medium heat, stirring occasionally until softened.
Add broth, vinegar, sugar and hot sauce to pot. Stir to combine.
Add greens and use tongs to turn and mix them until they reduce in size some. Cover, turn heat to low and cook until tender (30-60 minutes depending on the type of greens used), stirring occasionally. Season to taste with salt and pepper.
Parmesan Crusted Fish Fillets
Ingredients
1 lb grouper or other white fish fillets, about 1 lb
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
3/4 cup shredded Parmesan cheese
Salt and pepper to taste
Cooking spray
Directions
Coat a 13×9 inch baking dish with the cooking spray. Preheat the oven to 400 degrees F.
Combine the mayonnaise, mustard and paprika in a small bowl.
Cut the fish into serving pieces,. Sprinkle with salt and pepper. Place the fish in the baking dish. Spread half the mayonnaise mixture over the fillets. Sprinkle half the cheese over the fish and press it into the fish. Turn the fish over and spread with the remaining mayonnaise and cheese.
Bake the fish for 15-20 minutes.
Serve with green beans and Jasmine rice.
Shrimp Tacos
4 servings
Ingredients
1 lb large shrimp, peeled, deveined, tails removed and cut in half.
1 tablespoon olive oil
1 cup jarred salsa
8 small flour tortillas (6 inch)
Shredded cheddar cheese
Shredded cabbage or coleslaw mix
Directions
Heat the oil in a large skillet. Add the shrimp and cook stirring until no longer pink, 2-3 minutes.
Stir the salsa into the shrimp and heat over low for a minute or two. Remove the shrimp to a serving bowl.
Warm the tortillas in the microwave or oven, Serve the tortillas filled with shrimp and topped with cheese and cabbage.
Black Beans
Ingredients
One -15 oz can low sodium black beans, drained
1 tablespoon olive oil
1/2 cup finely diced red onion
1-4oz can chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
Directions
Heat the oil in a medium sauce pan. Add the onions and cook until tender, about 5 minutes. /stir in the seasonings. Add the beans and green chilies. Heat over low, Serve with the shrimp tacos.
Add a green salad.
FISH PIZZAIOLA
Ingredients
Boiled Potatoes with Lemon and Parsley
Serves 4-6
Ingredients
3 lbs. medium Yukon Gold potato Ed, quartered
1 teaspoon salt, plus more for seasoning if needed
4 tablespoon butter
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
Directions
Place the potatoes in a large saucepan, add water to cover and the 1 teaspoon of salt. Bring to a boil,, lower the heat, cover and cook until just tender, about 15 minutes.
Drain potatoes and add return to the saucepan. Add the butter and toss gently until the butter melts. Add the lemon juice and parsley. Add more salt if you prefer.
Add a side of cooked green peas.
Ingredients
1 1/2 lbs lean ground beef
1 medium onion diced
1 tablespoon olive oil
1-1 oz package of taco seasoning mix
3/4 cup water
2-10 oz cans of red enchilada sauce
2-4.5 cans of diced green chilies
8 large soft flour tortillas
2 cups shredded cheddar cheese
Directions
Preheat the oven to 375 degrees F
Heat the oil in a medium skillet. /add the onion and cook until soft, about 5 minutes,
Add the ground beef and coke until no longer pink, Add the taco mix and water, /simmer until the water is absorbed. Stir in the canned chilies.
Place 1 tablespoon on cheese on each tortilla and divide the meat evenly among the 8 tortillas.
Spray a 9×13 inch baking dish with cooking spray. Pour 1 can of enchilada sauce into the baking dish and spread across the bottom.
Roll up each tortilla and place in the baking dish. Pour the remaining can of enchilada sauce over the tortillas, /sprinkle with the remaining cheese.
Bake 25 -30 minutes until hit and bubbling. Rest 5 minutes before serving.
Serve with a green salad or coleslaw.
Spinach Stuffed Flounder
Ingredients
1 lb flounder fillets
1 pkg (10 oz) fresh spinach or a 10 oz package frozen, thawed and drained
1/4 cup Feta cheese
1 clove garlic, minced
1 tablespoon olive oil, plus extra for baking
1/4 cup diced scallions
1 tablespoon grated Parmesan Cheese
1 tablespoon paprika
1 teaspoon dried oregano
Salt and pepper to season
Directions
Heat oil in skillet. Add garlic and scallions and saute for a minute or two.
Add spinach to the pan and saute for about 3 minutes. Take the pan off the heat and add the feta and Parmesan cheese. Season with black pepper to taste. Set aside to cool.
Season the fish with salt and pepper. Place about 2 tablespoons of filling onto the center of each piece of fish.
Roll fish around stuffing. Place fish seam side down into an oiled baking dish. Drizzle with olive oil Sprinkle fish with oregano and paprika.
Bake at 400 degrees F uncovered for 30 minutes.
Fettuccine with Lemon Sauce
Ingredients
1 pound/457 g spaghetti or fettuccine
1 clove garlic, grated
2 lemons (zest of 1 lemon, juice of 2 lemons)
5 tablespoons/74 ml extra-virgin olive oil
Salt
1 cup/235 ml finely grated Parmigiano-Reggiano cheese
Bunch fresh flat-leaf parsley, leaves picked and chopped
Directions
Place the spaghetti in a pot of boiling salted water and cook the spaghetti al dente.
Place the grated garlic in a warm pasta serving bowl. Add the freshly squeezed lemon juice and slowly drizzle in the extra-virgin olive oil while whisking.
Whisk until the ingredients have emulsified and add the cheese. Drain the spaghetti and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly.
Sprinkle the pasta dish with fresh parsley and lemon zest. Serve immediately.
Baked Plum Tomatoes
The tomatoes can bake in the oven with the flounder.
4 servings
Ingredients
4 plum tomatoes, halved horizontally
¼ cup dried Italian seasoned breadcrumbs
¼ teaspoon salt
Extra-virgin olive oil
Freshly ground pepper, to taste
Directions
Preheat the oven to 400°F.
Place tomatoes cut-side up in an oiled baking dish. Top with salt and pepper. Sprinkle with breadcrumbs and drizzle with oil.
After the fish has baked for 15 minutes, place the tomatoes in the oven. Bake until the tomatoes are tender, about 15 minutes.
