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Sort of Southwestern Minestrone

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Sort of Southwestern Minestrone
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A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Sort of Southwestern Minestrone
Print Recipe
A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. If you are using the chicken sausages, grill or broil them until they are nicely browned. When cool enough to handle, cut in half lengthwise then slice. Set aside.
  2. Heat a soup pot over medium heat and add the olive oil. Add the onions, garlic, jalapenos, cumin, and carrots and cook until the veggies begin to soften, 5 minutes or so.
  3. Add the corn, sausage (if using), and sun dried tomatoes and cook for a minute or two. Add the stock. Bring to a boil, add the oregano, reduce the heat and simmer for 15 minutes.
  4. Add the rinsed and drained beans and the lime juice and simmer for 5 - 7 minutes. Ladle into soup bowls. Serve with a lime wedge if you'd like.
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Italian Beef Stew

DIGITAL CAMERABeef Stew warms the heart and fills the stomach. It’s a comfort food that that can even be romantic when shared with the one you love. This takes a bit of time, but it is worth every minute and step.

 

Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
  2. Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
  3. Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
  4. Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
  5. Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
  6. Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
  7. Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
  8. Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
  9. Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
  10. Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
  11. Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
  12. This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
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Mama D’s Minestrone

Mama D's Minestrone
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Mama D's take on an Italian classic..
Servings
6
Servings
6
Mama D's Minestrone
Print Recipe
Mama D's take on an Italian classic..
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium heat. Add the olive oil. Add the onions, carrots, and potatoes. Cook 5 minutes until the onion begins to soften. Add the garlic and cook stirring often until the garlic becomes fragrant, 2 minutes or so.
  2. Add the tomatoes and stir to combine everything. Cook over medium high heat for 5 minutes stirring often. Add the garbanzo water, vegetable stock, and cheese rind. Bring to a boil. Reduce the heat and simmer, uncovered 30 minutes.
  3. Add the garbanzo beans and the herbs. Cook for 5 minutes or so. if you like a thicker soup add the instant potato flakes and stir to combine. Cook for 3 minutes or until you notice things beginning to thicken. Add the green beans and heat for another 5 minutes.
  4. Lower the heat and add the pesto. Sir to combine. Taste at this point and add salt and pepper to your preference. Continue to heat until everything is beautifully steamy.
  5. Divide the cooked pasta into 6 soup bowls. Ladle the soup on top of the pasta. Top with the Parmesan shavings and garnish with more pesto if desired.
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