Escarole, Beans and Sauswage Bowl
Ingredients
3 tablespoons olive oil
1 lb. Italian sausage links, any type, cut on the diagonal into ¼-inch pieces
4 cloves garlic, chopped
Half an onion, diced
3 (15-oz.) cans cannellini beans, drained or 3 cups cooked dried beans {see recipe below}
1 teaspoon dried Italian seasoning
1 Large Head Escarole, chopped
1 Cup Chicken Stock
Salt to taste
1 teaspoon Calabrian Chili Paste
Freshly Grated Parmesan Cheese
Directions
Wash the escarole well. Drain in a colander until needed/
Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in the pot.
Reduce heat to medium-low, add onion and garlic, and cook for 3 minutes.
Add beans and their liquid, increase heat to medium-high, and add the chopped escarole. Cook until the greens are wilted and tender, about 10=15 minutes.
Add the browned sausages, chili paste, Italian seasoning, and salt to taste. Reduce heat to medium-low and simmer briefly. Serve with grated cheese and Italian bread.
How I Cook Dried Beans
Ingredients
8 ounces (1 cup) of dried beans
1 tablespoon chicken bouillon powder
1 small onion, cut in half
2 garlic cloves, lightly smashed
3 to 4 fresh thyme sprigs or ½ teaspoon dried
1 bay leaf
½ teaspoon kosher salt, or to taste
Directions
Place the beans in a large saucepan, add enough cool water to cover by 1½ inches, and soak overnight at room temperature. Discard any beans that are broken, off-colored, or floating.
Add the bouillon, onion, garlic, thyme, and bay leaf. Bring to a low boil over moderate heat, then reduce the heat to low. Cook the beans at a bare simmer until they are just tender but not mushy, about 1 hour–they should hold their shape; do not allow them to boil, or they will become tough. Halfway through the cooking time, stir in the salt.
Remove the onion, thyme, and bay leaf. Use the cooked beans and their liquid in your recipes.
ingredients
2 tablespoons extra virgin olive oil
1/2 medium onion diced
2 ribs celery diced
2 medium carrots diced
½ bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
14 ounces canned diced tomatoes
4 cups chicken or vegetable broth
1 cup brown or green lentils
1 rind Parmigiano Reggiano optional, see notes below
1 teaspoon kosher salt
¼ teaspoon crushed red chili flakes
Directions
Heat a large saucepan to medium-low and add the olive oil, carrots, celery, bell peppers, and onion. Cook until soft and translucent (about 10 minutes).
Add in the tomato paste and cook, stirring frequently for 5 minutes.
Next, add in the chicken broth and tomatoes, Bring to a boil, then lower the heat. Add the remaining ingredients and stir well. . Cok the pan to a simmer until the lentils are soft (about 60-900 minutes).
Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese.
These rolls are perfect for dinner or breakfast. They are also good for small sandwiches.
Yield 8
Ingredients
2 cups water, lukewarm
2 tablespoons granulated sugar
2 tablespoons instant yeast or active dry yeast
2 tablespoons olive oil
5 cups Unbleached Bread Flour
1 tablespoon salt
Directions
Place the dough ingredients in the large bowl on a mixer fitted with a dough hook, and mix the dough at medium speed for 8 minutes. The dough should form a ball and pull away from the sides of the bowl.
Turn the dough out onto a floured work surface and knead by hand for a minute or two.
Lightly coat the mixing bowl with cooking spray or olive oil. Return the dough to the bowl and cover it with plastic wrap. Allow it to rise in a draft-free place for 1 hour.
After the first rise, deflate the dough and divide it into 8 equal pieces shape each piece into a ball and cover it with greased plastic wrap.
If using a roll pan, spray each of the mold sections with cooking spray.
If you do not have a roll pan, then cover a baking sheet with parchment p[paper.
Working with one piece of dough at a time, shape it into an oval to fit the mold sections of the pan. Or shape each piece of dough into a 4-inch oval and place on the prepared baking sheet.
Cover with greased plastic wrap and let them rise for 30 minutes.
Preheat to 375°F.
Place the pan in the oven and bake them for 30 minutes, or until they’re deeply golden brown. Remove the bread from the oven and cool it on a rack.
Ingredients
¼ to 1/3 cup olive oil
4 cloves garlic, diced
1 medium white onion, diced
2 carrots, diced
4 stalks of celery, diced
2 stems fresh rosemary and 2 stems fresh thyme
1 dried bay leaf
2 cans Undrained cannellini beans, or 3 cups cooked dried white beans with cookies liquid
2 tablespoons tomato paste
15 oz can chopped Italian tomatoes
1 tablespoon chicken bouillon powder
1 lb spicy Italian sausage, cut into ½ inch slices
1/2 lb chicken tenders, each cut in thirds
Directions
Heat the oven to 350 degrees F.
Heat the oil in a medium Dutch Oven. Brown the sausage and remove to a bowl. Add a little more oil if needed and brown the chicken. Remove to the bowl with the sausage.
Add the vegetables to the pot, stirring frequently, and cook until tender. Add remaining ingredients, 1 at a time. Bring to a simmer and transfer to the oven, Bake for 45 to 60 minutes until thickened slightly. Remove the herbs. Serve with crispy Ciabatta bread.
Baked Cod with Lemon and Garlic Sauce
Ingredients
2 Cod fillets
1 tablespoon chopped fresh parsley leaves
Lemon Sauce
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon melted butter
2 garlic cloves, minced
Fish Coating
3 tablespoons s all-purpose flour
½ teaspoon ground coriander
½ teaspoon sweet Spanish paprika
1/2 teaspoon ground cumin
1:2 teaspoon salt
¼ teaspoon black pepper
Directions
Preheat the oven to 400 degrees F.
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt, and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork, 8-10 minutes Remove from the heat and sprinkle with chopped parsley. Serve immediately.
Cannellini Beans
Ingredients
¼ cup chopped onion
1celery stalk, diced
1garlic clove, minced
¼ teaspoon dried thyme
2 tablespoon butter
Salt and pepper
15 oz can of cannelloni beans, drained
Directions
Saute the onion, celery, and garlic in the butter until the vegetables are tender, about 5 minutes. Add the beans, thyme, and salt and pepper to taste. Turn the heat down, cover the pan, and heat the mixture until hot.
Oven Baked Zucchini Sticks
Ingredients
1 medium zucchini, cut into 8 sticks
½ cup Italian seasoned breadcrumbs
Salt and pepper
2 tablespoon olive oil
¼ cup grated Parmesan cheese
Directions
Place the bread crumbs, cheese, and oil in a plastic bag. Shake well. Add the zucchini and shake gently until coated. Place the zucchini on a sheet pan covered with oiled foil. Bake at 400 degrees F until light brown, about 15 minutes.
Herbed Italian White Beans
Ingredients
4 tablespoons olive oil
1 tablespoon garlic, crushed, or to taste
1 teaspoon. dried sage
1 (14-oz.) can cannellini beans (Italian white beans), drained, or 2 cups homecooked
2 cups grape tomatoes cut in thirds crosswise
Salt and pepper to taste
2 tablespoons fresh basil, shredded
2 teaspoons wine vinegar or to taste
Directions
Heat oil in a large skillet over medium-high heat. Add garlic and sage. Sauté about 2 minutes.
Add drained beans and tomatoes. Season with salt and pepper. Stir gently to combine. Cover, reduce heat, and simmer until hot/.
Uncover the pan and remove from heat. Immediately add basil and vinegar and serve.
Greek Style Lamp Chops
Ingredients
2 loin lamb chops
2 tablespoons Greek seasoning
Marinade
1 garlic clove, mined
1 tablespoon lemon juice
1 tablespoon olive oil
Salt
Directions
Combine the marinade ingredients in a plastic bag. Add the lamb and refrigerate for several hours.
When ready to cook, coat chops with a tablespoon of seasoning.
You can grill the chops in a grill poa or in the broiler for about 4 minutes per side. You can cook them in an air-fryer at 400degrees F for 12 minutes or cook them in a skillet for about 4 minutes on each side
Oven Roasted Asparagus
Ingredients
2 tablespoons olive oil
1 bunch asparagus
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
Directions
Preheat the oven to 425 degrees F.
Break off the woody bottoms of the asparagus and wash in cold water.
Arrange trimmed asparagus in a baking dish and drizzle with the oil. Sprinkle with salt, pepper, and lemon.
Top with breadcrumbs and bake for 20 minutes.
Escarole, Bean, and Sausage Soup
Ingredients
1 lb hot Italian sausage, slice4d into thin rounds
2 tablespoons olive oil
2 garlic cloves, chopped
2 heads of escarole, chopped
Salt
4 cups low-salt chicken broth for homemade broth see my recipe
2 cups home-cooked cannellini beans or 1 (15-ounce) can of cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Crusty bread for serving
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add sausage and garlic until the sausage is lightly brown. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Beef Brisket Enchiladas
Ingredients
8 flour tortillas
2 cups shredded cooked beef brisket {or any leftover beef}
1 cup fresh corn off the con
1 cup drained canned black beans
1-10 oz package red enchilada sauce
2-8 oz packages of green enchilada sauce
3 cups shredded cheddar cheese, divided
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl combine the beef, corn, beans, 1 cup of cheddar cheese, and red enchilada sauce.
Spray a 9×13 inch baking dish with cooking spray. Pour one package of green enchilada sauce into the bottom of the baking dish.
Place the tortillas on kitchen towels. Evenly distribute the beef mixture onto each tortilla. Roll each tortilla up and place it in the baking dish.
Cover the tortillas with the second package of green enchilada sauce. Cover the dish with foil and bake for 30 minutes. Remove the foil and cover the yop of the tortillas with the remaining shredded cheddar cheese. Return the pan to the oven and bake for 15 minutes. Let sit for 5 minutes before serving.
Cooking Dried Beans
When the beans have finished soaking, drain and rinse them with cold water. Put them in a pot large enough to fit the number of beans you are using and cover with cold water by about 3 inches. Cover the pot with the lid and turn on the heat to medium. When the water comes to a boil, adjust the heat so that the cooking water simmers gently. Cook the beans until they are tender, 45 minutes to 1 hour. Taste them periodically to check for doneness. Drain and set aside.
Pasta e Fagioli {Pqwtqa And Beans
Ingredients
1 ½ cups dried cannellini beans, precooked
1/4 cup extra-virgin olive oil
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 large garlic cloves, chopped
1 tablespoon dried Italian seasoning
Two 26 oz containers of Italian chopped tomatoes
4 cups vegetable broth
1 Parmigiano-Reggiano rind
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
8 oz elbow pasta, cooked al dente
Grated Parmigiano-Reggiano, for sprinkling
Directions
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the carrot, celery, and onion and saute until they begin to soften, making sure not to brown them. Add in the tomatoes and remaining ingredients except for the cooked pasta and grated cheese. Adjust the heat so that the mixture simmers very gently. Cover the pot and bring to a gentle boil, adjusting the heat as necessary. Cook for 45 minutes to 1 hour, or until the beans are fully tender, stirring periodically. Stir in the cooked pasta and heat for 5 minutes or until hot. Remove rind before serving.
Sprinkle each serving of soup with some grated Parmigiano-Reggiano and Italian bread.
Ham and Bean Soup
For this recipe, I used a ham bone I had in the freezer from my Easter ham. If you do not have a ham bone, use two ham hocks
Adapted from America’s Test Kitchen
6 to 8 servings
Ingredients
2 tablespoons vegetable oil
1 large onion, chopped
3 carrots, peeled and chopped
2 celery ribs, chopped
6 garlic cloves, minced
4 cups low-sodium chicken broth
6 cups water
1 large ham bone
1 pound dried navy beans, soaked overnight (see below}
2 teaspoons minced fresh thyme leaves
½ teaspoon pepper
1 tablespoon red wine vinegar
The day before
Soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking.
Directions
Heat oil in a Dutch oven over medium heat until just smoking. Add onion, carrots, and celery and cook until softened, about 8 minutes. Stir in garlic and cook for 30 seconds.
Stir in broth, water, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.
Remove the ham bone from the pot to cool, then shred meat and add to soup.
Stir in thyme, pepper, and vinegar. Serve for lunch or dinner.
