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Italian Tomato Soup with Farro and Cannellini Beans

Italian Tomato Soup with Farro and Cannellini Beans
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Servings
4
Servings
4
Italian Tomato Soup with Farro and Cannellini Beans
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
Farro
  1. Toast the farro: Rinse 1/2 cup farro and allow to dry. Place the farro in a dry fry pan. Turn heat on stove to medium and toast the farro, stirring frequently until it is golden and fragrantly nutty, 10 -15 minutes
  2. Bring 2 cups of water (or broth) to a boil. Stir in the toasted farro and return to a boil. Reduce heat and simmer until most of the liquid is absorbed, 30 minutes or so. The farro should be chewy but tender. Drain any remaining liquid and set aside.
Soup
  1. Heat a soup pot over medium high heat. Add the olive oil. Once the oil is hot, add the onion, garlic and red pepper flakes. Stir to coat with the oil and cook for 5 minutes or so until the onion begins to soften.
  2. Stir in the stock, tomatoes, Italian Seasoning, and Marsala. Bring up to a boil and reduce the heat to simmer. Simmer for 20 - 30 minutes. Use a potato masher to create a chunky soup. Hit it with the immersion blender if you want it smooth.
  3. Stir in the farro and beans. Simmer for a little longer; 15 minutes is about right.
  4. Ladle into soup bowls and garnish with the pesto and croutons if desired.
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Italian Turkey and Zucchini Burgers

Italian Turkey and Zucchini Burgers
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Servings
4
Servings
4
Italian Turkey and Zucchini Burgers
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the sausage meat and the zucchini in a large bowl. Toss lightly. Grate the onion and garlic directly into the bowl. Add the pepper flakes and fennel seeds and mix lightly again.
  2. Add the bread crumbs and cheese, tossing once again. Add the beaten egg and stir one last time until everything is completely incorporated. Cover the mixture and chill in the refrigerator for 2 - 3 hours or as long as overnight.
  3. Remove the mixture from the refrigerator and form into 4 large patties. Place each patty on a piece of wax paper, cover and chill for 2 hours. You can also put them in the freezer for about 30 minutes.
  4. Heat the grill to high. Spray a grill pan with cooking spray and allow it to heat up on the grill. Place the burgers on the grill and reduce the heat to medium. Cover and allow to cook for 6 minutes or so.
  5. Turn the burgers. If they stick let them cook another minute or two until they flip easily and are golden brown. Top each burger with two thick slices of fresh mozzarella cheese. Put the lid on the grill and cook for another 6 - 7 minutes.
  6. While the burgers continue to cook, place the tomatoes and onions in a foil pan. Season with some Italian herb blend and a drizzle of olive oil. Place the pan on any vacant space on the grill.
  7. Spray the cut sides of the rolls with cooking spray and add them to the grill the last 3 minutes of cooking. In the meantime, toss the lettuce with the remaining olive oil and season with salt and pepper to taste.
  8. Assemble the sandwiches: Divide the lettuce mixture between the bottoms of the rolls. Top each with half of the tomatoes. Place the burgers on top of the vegetables. Top with the remaining tomatoes. Add the top part of the roll and serve.
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Vegetable Hash with Toads in the Hole

Another Meatless Monday is ready for the record books. I have to say I rather like the challenge and subsequent creativity that this little experiment is providing. As a money-saving and health enhancing exercise it is good for Mama D’s Kitchen. DIGITAL CAMERA

This week’s adventure was Vegetable Hash. I must give a good bit of the inspiration to a recipe I found in Cooking Light Magazine. While the ingredients were basically the same, I took a few liberties with quantities and techniques. I added “Toads in the Hole” to my version. This is the odd name that I use to describe a slice of bread with a hole cut out of the middle in which an egg is cooked to perfection or however the eater likes it. This was a staple when my kids were growing up. It was quick, easy, and could be eaten out of hand and on the run since mornings were not always pleasant in Mama D’s house.

So the “hole” my “toads” occupied this time, was a big pan of sautéed vegetables. Red potatoes and sweet onions gave it hash credibility. Zucchini, yellow squash, and green beans gave it summer freshness.

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Added color and a spark of flavor was provided by Roma tomatoes, parsley and green onions. The eggs, of course need no introduction.DIGITAL CAMERA An added flavor component was “Herbs de Provence”. This is a dried herb blend that includes flavors that run the gambit from savory and marjoram to fennel and lavender. My blend smelled woodsy and a little sweet and when used in the correct measure gave an interesting depth of flavor. My word to the wise is add this a little at a time. In moderation it is interesting and pleasant, but too much and it becomes an ill-mannered Frenchman.

My Recipe Notes: I kept this on the light side using only 2 teaspoons of olive oil. My trusty box of good chicken stock added a little moistness as needed. A non-stick fry pan gave the eggs a fighting chance to come out intact. A lid was crucial to allowing the eggs to cook properly and insure the vegetables were tender crisp. Finally, I used a mixture of shredded Romano cheese and crumbled Feta to garnish the dish. Any hard or crumbly cheese would work. Go with whatever you’ve got on hand. This could probably serve four people, but they’d be raiding the refrigerator before bedtime, so it served the two of us lavishly, but still without guilt.

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This rated 5 stars on the “Dear Husband Scale” so it will be making future appearances. Vegetable Hash could wander into Fall and Winter Meatless Mondays with a change of seasonal veggies and seasonings. Hope you’ll give this a try, and as always make it your own.                                                           Love, Mama D

 

 

Vegetable Hash with Toads in the Hole
Print Recipe
Servings
2 Lavishly
Servings
2 Lavishly
Vegetable Hash with Toads in the Hole
Print Recipe
Servings
2 Lavishly
Servings
2 Lavishly
Ingredients
Servings: Lavishly
Instructions
  1. Heat a large skillet and add the olive oil. Add the potatoes and onions to the pan. Sprinkle the herbs de provence on top and cook with out stirring for 5 minutes. As you are cooking the vegetables add the chicken stock as needed to keep things moving.
  2. Stir the potatoes and onions. Add the green beans and cook for another 3 minutes. stirring occasionally. Add the squashes and cook for 2 minutes or so.
  3. Add the tomatoes, parsley and green onion to the pan and cook for several minutes.
  4. Using a spatula, make four holes in the vegetable mixture. Break one egg into each of the holes. Cover and cook for 2 -4 minutes depending on how hard or soft you like your eggs.
  5. Carefully scoop out the hash into shallow bowls. Top with the grated cheese
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Southwestern Quinoa Salad

Southwestern Quinoa Salad
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The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Southwestern Quinoa Salad
Print Recipe
The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides. Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes. At this point the skin should come off easily. Remove the stem and seeds and chop.
  2. Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
  3. Add the avocado and cilantro to the bowl and toss gently to combine.
  4. Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
  5. Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
  6. Pour the dressing over the ingredients in the bowl and toss gently to combine.
  7. Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving. This serves 4 as a main dish and 6 or more as a side dish.
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