Category: Weeknight Supper

Italian Tomato Soup, Literally

I used to come home for lunch when I was in grade school. I couldn’t wait to get in the door and discover what my mom had made for lunch. Sometimes it was a sandwich, but most of the time it was something hot and that hot item was often soup. Tomato was one of my favorites. My mother always used Campbell’s, but made it her own by adding milk instead of water. It changed the color from rose to salmon and it tasted wonderful. Every once in a while she’d stir in some leftover rice and the bowl of goodness became even more comforting. Back then the Grilled Cheese Sandwich of choice was made with Velveeta. Steaming hot tomato soup and a gooey grilled “cheese” sandwich made coming home for lunch extra special. (Disclaimer: Remember, this was the 1950’s. The world of convenience food was in its prime and my mother being a modern, forward thinking woman, embraced it.)

That was then and this is now, as the saying goes. I now know that making  homemade tomato soup is super easy. It just takes tomatoes. either fresh or canned and whatever ingredients you happen to have on hand to sweeten the deal. The time for fresh tomatoes has passed, so this soup started with a large can of tomatoes. These weren’t your basic tomatoes, no sir. These were the veritable Cadillac of tomatoes. These were San Marzano.

2015-08-16-1439737857-6365608-sanmarzano1These heirloom tomatoes originated in a town near Naples were they grew in the rich volcanic soil  surrounding Mount Vesuvius. To be authentic they have to grow in that area. This easily makes a can of them twice the price of the domestic variety, but it is so worth it. The San Marzano is sweet and rich and has low acidity. All of these factors make it a perfect choice for soup.

IMG_0665Mama D’s Trinity (onions, garlic, and olive oil) was the foundation. The trio became a quartet when I added a good dose of Red Pepper Flakes.IMG_0668 Besides the tomatoes I decided to continue the Italian theme by adding some Toasted Farro and Cannellini Beans. Both of these have made appearances here before. Farro actually comes from Italy and the beans’ ancestors came over on the boat, too.

IMG_0779The Trinity sweat with the pepper flakes before the tomatoes went into the pot along with some Chicken Broth. I would have used Vegetable stock, but I didn’t have it on hand. Either one will do the trick. I decided to keep the Italian vibe going and added a bit of Marsala Wine, I let this all simmer together for twenty minutes or so before I took a potato masher to it. This gave it a rustic chunky texture that I found quite enjoyable, but you could use an immersion blender if you want your soup base to be silky smooth.

The cooked farro and the drained beans went in next along with some generous grinds of my McCormick Italian Herb Blend. I let things bubble away a bit more before, in a nod to my Mom, I added some half and half.  The soup was delightful. Just rich enough to be satisfying, but light enough to be guilt free.IMG_0676What’s tomato Soup without Grilled Cheese? Incomplete. My version was more cheese toast than sandwich and featured shredded Asiago.IMG_0673 If I’d had a baguette on hand, I would have definitely used it, but I didn’t so some Italian Bread stepped in. Use whatever cheese you love or have on hand. Just goes to show that anything that works for you, works.IMG_0686

Italian Tomato Soup with Farro and Cannellini Beans
Print Recipe
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.
Share this Recipe
Powered byWP Ultimate Recipe

Soup season is upon us and there will be more soup adventures as Fall settles into Winter. There is nothing quite like a bowl of warm comforting soup in the Kitchen of Love.

Mama D’s Fall Kitchen Adventures

There  is more than just a hint of fall in the air. Cool days and cooler breezes make it abundantly clear that the season has changed here. Not that there’s anything wrong with that. I’m ready for Fall, at least I think I am. I enjoy the cooler days and the leaves changing colors. No longer having to rake them makes the whole process even more enjoyable. While I’m not anxious for Winter, I am ready for this change and the change in my cooking focus that it brings.

I want to share a few quick picks of what’s been happening in Mama D’s Kitchen. Many of these are Non-Recipe Recipes; that is they really are just musings on what’s in season and more importantly what’s in the house. So come join me as we a take a culinary walk back over the last couple of weeks.

I bought some Nan bread (the garlic variety) to go with a curry dish. The curry wound up being paired with some Brown Basmati Rice and the Nan was left to fend for itself. In case you’ve never thought of it, Nan makes a great quick pizza crust. It’s the perfect shape and size for personal pizza and works in the oven or on the grill.

I opted for a version of White Pizza using some of my Homemade Ricotta (thanks, Ina Garten) and Pesto. I mixed the two together to create the “sauce” I drizzled the Nan with some olive oil and toasted it in the oven briefly before adding said sauce. The toppings were Italian Sausage and Mini Heirloom Tomatoes both of which were on hand and waiting for their moment to shine. The cheese was a marinated mozzarella that was purchased on speculation, but perfectly suited to the pizza.2015-09-29 19.07.46 Once baked it was topped with some basil, olive oil, and served with baby greens dressed lightly with lemon juice and olive oil. Now, that was a delightful and very easy supper.2015-09-29 19.17.31

I found some lovely beets at the store and since they are one of Papa D’s favorites I had to bring some home. My preferred method of cooking is to roast them. This also is the most stain proof way, in my opinion. Wash them off and remove the greens leaving a little of the stem. Lay them on a couple of sheets of heavy foil, drizzle with a little olive oil and wrap them up tightly. Let them roast at 375 – 400 degrees until they are easily pierced with a knife and the kitchen has the earthy aroma of beets. This can take anywhere from 30 to 60 minutes depending on the beets.2015-09-27 19.45.11 Let them cool long enough to make them handle-able. I love beets, but beet red is not my color, so I opt to wear gloves to rub the skins off. If you enjoy red fingers go ahead and use bare hands and paper towels. Once peeled, I cut them into chunky chunks and dressed them lightly with a Balsamic Vinaigrette that was laced with some orange peel. Any dressing that you love would work here. I set them on top of some baby greens (left from guess what?) and garnished them with some goat cheese. Wonderful!2015-09-28 19.34.01

Finally I have to share another “Pork Love” dish, Stuffed Pork Chops. I have recently re-fallen in love with pork chops, particularly the thick cut, bone in, center variety. They are eating perfection. The thin ribbon of fat on the edge and the succulent bone along the side create a depth of flavor that is divine. They are wonderful simply prepared on the grill or in the oven, but I knew they were just begging to be stuffed.

This stuffing was inspired by what I had on hand and included some frozen chopped spinach, red bell peppers, and whole grain bread. Honestly anything could go into the stuffing. Leave out the bread and go all veggie, or use rice, quinoa or any other grain you have within easy reach. I started my stuffing with onion and garlic that I sautéed in a little olive oil (Is there any other way to begin?). The spinach and bell pepper jumped in and got very friendly with them. I put the bread in the toaster and then crumbled it into the veggies. I added a little chicken stock to moisten everything and packed it generously, albeit lightly, into the pockets that I had cut. I added a little wine to the pan and salt and pepper to the chops. For a crowning flavor boost I topped them with some sliced onions.2015-09-28 18.42.53

I let them bake covered for 20 minutes or so then I lifted their foil blanket and let them roast another few minutes to get lightly golden. I opted for 350 degrees because that seemed right. Baking time depends on the thickness of the chops and what’s inside…use your best guess, but do not overcook them.2015-09-28 19.38.31

The chops were scrumptious; moist and tender and positively dripping with flavor. I’ve started a mental list of what to add the next time; herbs, sausage, cheese, the ideas are endless.

So there you have it, three quick and easy kitchen adventures. Now it’s your turn to take my ideas and run with them.

 

Inspired Supper: Grilled Chicken Cordon Bleu-Italian Style

I absolutely love coming up with recipes. It’s so much fun to ponder, “What should I make for supper?” and then let my mind wander until the perfect blend of ingredients comes to mind. I must confess, however, sometimes my ideas are not always completely my own.

I like nothing better than to read a cookbook as if it was the hottest best seller. There are so many things to learn from the pages of any given culinary tome. Another source of inspiration comes from the myriad cooking magazines that are available. I make it a point to pick up two or three every month, choosing something different each time. The inspiration for this recipe comes from one of those magazines.

Food Network Magazine featured a Grilled Chicken Cordon Bleu recipe in its September issue. It was a classic recipe turned inside out and prepared on the grill. It was interesting enough to catch my eye. Once my eye was caught, my brain started thinking about how I could make it my own. It was easy to prepare and the ham and cheese wrapper was definitely open to interpretation. The question became, “Where should I go with this recipe?” The answer was quickly obvious. Why to Italy, of course. I kept the chicken breast and the grill leaving the other ingredients behind. Except, that is, the zucchini which is always a pleasant partner in any Italian caper. Prosciutto and provolone cheese became the wrapper. A few sage leaves came along to provide an earthy surprise.2015-09-20 18.58.24

I decided that boneless, skinless chicken breasts can always use a little help in the flavor department, so I marinated them in olive, oil, lemon juice, and some Italian herbs. A bit of onion and some garlic also joined the mix. Then the grill did its magic and when the chicken was almost done, I added the sage, cheese, and prosciutto, 2015-09-20 19.35.29The beautiful bundles returned to the grill for a few minutes to turn a lovely pale gold. I decided to top it with some of my pesto to round the final turn for a classically Italian dish.2015-09-20 19.46.00Then there was the matter of the zucchini. My grill isn’t very large and can only provide a friendly and hot haven for one thing at a time, so the zucchini roasted in the oven. It was paired with red and sweet onions a glug of  olive oil and some Italian herb blend.2015-09-20 18.51.15Towards the end of the cooking I added a sprinkle of finely grated Romano cheese and let it brown up under the broiler. A little roughly chopped parsley and it was ready.2015-09-20 19.38.26This was a very satisfying supper, not too heavy and bursting with flavor. Other than marinating the chicken, everything was ready in about  half an hour. Perfect for a weeknight, but great for a weekend meal after a busy day.2015-09-20 19.48.05

Grilled Chicken Cordon Bleu: Italian Style
Print Recipe
Servings
2
Servings
2
Grilled Chicken Cordon Bleu: Italian Style
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place the chicken in a zip top bag. Mix together the lemon juice, grated garlic, chopped onion, one teaspoon of the herb seasoning, and one tablespoon of the olive oil. Pour into the bag with the chicken squeeze and turn the bag to coat the chicken evenly. Refrigerate for at least 2 hours
  2. Remove the chicken from the bag and place on a hot grill. Grill until lightly browned. Turn and grill until the second side matches the first.
  3. Remove the chicken from the grill and lay three sage leaves on each breast. Top with a slice of the cheese and wrap with the prosciutto. Return the chicken to the grill cheese side up and cook for a few minutes to melt the cheese and crisp up the prosciutto.
  4. While the chicken is grilling, combine the zucchini, onions and the remaining olive oil and herb blend in a baking dish. Bake in a 375 degree oven for 20 - 25 minutes.
  5. Top the zucchini with the Romano cheese and broil until the cheese is golden. Sprinkle with the chopped parsley.
  6. Top each chicken breast with 1 tablespoon of the pesto. Plate it up and serve.
Share this Recipe
Powered byWP Ultimate Recipe

I’m happy that this recipe inspired me and happier that the inspiration turned into something delicious. The moral of this story is that any recipe worth “borrowing” is worth making your own. 

Supper Without Meat: Overstuffed Poblano Peppers

Having established my supper parameters, I’d like to share another recipe that fits my working definition of Supper, more or less. This also is a Meatless Monday Meal that can be considered gluten-free, more or less.

I remember my mother’s stuffed peppers. she started with large green bell peppers  that she filled with a mixture of rice, tomato sauce, and ground beef. They roasted  in her oval dutch oven until they were tender and golden. They were hearty and satisfying, yet a little boring. Now that I am entering into a Stuffed Pepper Supper, I wanted something a little more adventurous. I have shared another Stuffed Pepper Recipe that is more of what my mother’s used to be but with a distinctive Italian flavor. This time out I was feeling a bit Southwestern and the resulting dish really goes in that direction. I was also looking for something that was quick and easy and this recipe delivers on that level as well.

I chose Poblano Peppers as the vessel, cutting the tops off to create  boats of deep green. These were more like a canoe than a boat and that is how the “overstuffed” came to be to be in the name.2015-08-31 18.53.39The poblano pepper tops joined red and green bell pepper along with some jalapeno to create the veggie base. Of course it wouldn’t be a Mama D recipe if there wasn’t some onion and garlic, so that made a noticeable presence. These ingredients all got happy as they sautéed in some olive oil.2015-08-31 18.53.07

Brown rice came along as the starch. This is a great use for leftover rice or any other grain for that matter, because you only need a cup or so. Mine wasn’t leftover which allowed me to cook it in some vegetable stock that was seasoned with cumin and chili powder. You can always give that Latin flair to your leftovers by adding some of the above spices to you grain. 2015-08-31 19.04.30Instead of the usual tomato sauce, I used some Red Chili Sauce that I had in the freezer. I’ve shared this recipe before and it’s another great item to make ahead and have for occasions such as this. 2015-08-31 19.05.32Last but not least, I added a can of Black Beans.2015-08-31 19.11.56 These were the reduced sodium variety that are becoming easier to find these days.Everything simmered together for 10 minutes or so before it was spooned into the pepper boats until they were quite overflowing and in serious danger of sinking. 2015-08-31 19.33.44They baked in the oven for 20 minutes before they were topped with some cheese. In this case it was Munster (because that’s what I had on hand), but any melting cheese would be good. I’ll try Pepper Jack or Quesadilla Cheese next time. A quick pass under the broiler and they were ready to serve.2015-08-31 20.12.01This recipe makes enough to over stuff four peppers. I only made two and used the rest of the filling for some killer “chip-less” nachos the next day. This is a great recipe to personalize. Add more veggies if you like or use quinoa, couscous, even farro for your grain. I kept this on the mild side, but you could add more jalapeno and spicier chili powder to up the heat ante. There’s always hot sauce du jour that can be added at the table to bring on more heat. In my case it was Tapitio, a Mama D favorite.2015-08-31 20.13.53

Overstuffed Poblano Peppers
Print Recipe
Servings
4
Servings
4
Overstuffed Poblano Peppers
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice off one side of each poblano to create a boat like vessel. Chop the removed pepper pieces and add to the other peppers. Place the pepper boats in a baking pan that has been coated with cooking spray and set aside.
  2. If you don't have cooked rice, cook 1/2 cup of brown rice in 1-1/2 cups of vegetable stock or water that is seasoned with half of each the cumin and chili powder. This should take 30 - 40 minutes. You can do this earlier in the day or even the night before.
  3. In a large fry pan heat the olive oil. Add the chopped onions, peppers, and garlic, tossing to coat everything. Cook over medium heat until everything begins to soften.
  4. Add the remaining cumin and chili powder and let them cook and get fragrant for a couple of minutes. Stir in the rice and toss until well combined with the vegetables. Cook a couple of minutes more.
  5. Add the chili or tomato sauce, stirring it in well. Allow to cook a few more minutes. If the mixture seems dry add some of the vegetable stock as the mixture cooks. Stir in the drained beans and toss to combine.
  6. Divide the filling between the pepper boats. They will be filled to overflowing which is perfectly fine. Cover loosely with foil and bake at 350 degrees for 20 - 25 minutes. The boats should be soft and the filling hot.
  7. Remove the foil and sprinkle some of the shredded cheese on top of each pepper. Broil for 3 minutes or so until the cheese is melted and beginning to brown.
  8. Remove from the oven and allow to rest for 5 minutes before serving. Pass your hot sauce of choice at the table.
Share this Recipe
Powered byWP Ultimate Recipe

There are probably as many variations on a stuffed pepper as there are readers of this post. Make you own version that will float your (pepper) boat. As always you are welcome to share your adventures right here. I hope that you do.

Dinner vs. Supper and Fancy Farfalle with Sausage and Broccoli

What do you call your evening meal? Is it dinner or is it supper? Mama D isn’t quite sure what she calls it because she has called this meal by both names over the years. A little online searching revealed that Dinner generally refers to the largest meal of the day.  Supper is defined as “a light meal served in the early evening, if Dinner was served at midday…or it is the meal served late in the evening when Dinner was served in the early evening.” I’m still trying to wrap my head around that sentence, but it does seem, in this instance, size matters.

I’ve been giving a lot of thought to this lately because now that I am back to working a split shift, meal preparation is beginning to change. Here we eat the biggest meal of the day in the early evening, which by definition makes it Dinner which we are eating at Supper Time. Should I call it Sinner? Probably not. What if I call it Dupper? That just sounds silly. I think that I will leave the semantics to the linguists and come up with my own working definition.

The evening meals from Mama D’s Kitchen will be labeled by what is served. Dinner will be a more formal affair. It will consist of a protein served with various side dishes that require a good amount of time and several pots, pans and other appliances to prepare.

DIGITAL CAMERA

THIS IS NOT GOING TO HAPPEN DURING THE WEEK!  Weekends will be the time for Dinner when the time for preparing and enjoying meals are more flexible.

The meal that graces the evening table Monday through Friday, while made with just as much love, but far fewer pans and in much less time shall now be called Supper. Supper shouldn’t take too much more time than it takes to enjoy a glass of wine. It should be healthy and satisfying, but not too heavy and with just enough creativity to keep things from getting boring. That’s what this post is about and the recipe I’m sharing pretty much fits my definition. 2015-08-19 19.44.45This one dish supper required a pot (to boil the pasta) and a fry pan (to put everything together). It did also require a grill ( for the broccoli and sausage) which I left in the capable hands of Papa D.

2015-08-29 16.08.56The farfalle pasta I used was lemon flavored and sported bright yellow stripes. The lemon was noticable to the nose but subtle on the tongue. Lemon became one of the inspiration flavors for the dish. I found this pasta at Aldi along with a spinach and tomato basil variety. Not the type of thing one expects to find there, but it’s been my experience of late that Aldi is full of surprises. Don’t run out to your local Aldi, these went on closeout recently and very few stores have them. This is sadly the case with many of Aldi’s unique items…here today, gone tomorrow. I have, however, seen colored/flavored pastas in gourmet stores, so check them out if you want that extra festive look, but there is nothing wrong with going with the traditional variety.2015-08-19 19.37.52

I used pre-cooked Chicken Italian Sausage. This has appeared in so many of my recipes that I could become a spokesperson for the product. It’s convenient, quick, and is available in  flavors to match almost any cuisine. It seems that every store carries them and many of the larger stores have their own brand. I’m fickle as to what brand I like best, I honestly often choose by price and what I plan on making.

I cut some broccoli crowns into small florets, tossed them with a little olive oil and threw them in my grill basket. They joined the sausage on the grill. It is still summer after all and you know how Mama D feels about grilling….they turned out lightly charred and perfectly tender crisp.2015-08-19 19.29.42

Now for what held these three ingredients together. Onion and garlic were sautéed in some olive oil…could there be any other beginning? Some Chicken Stock, Lemon Thyme, and Cracked Black Pepper provided some flavor. The zest of a lemon went in along with the juice of said lemon. A little (fat-free) Half and Half added a bit of creaminess. Some freshly grated Romano Cheese added some bite. Everything got well acquainted in the skillet becoming a feast for the eyes, nose and tongue.2015-08-19 19.40.08

Farfalle with Grilled Broccoli and Chicken Sausage
Print Recipe
Farfalle with Grilled Broccoli and Chicken Sausage
Print Recipe
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water until it is just shy of "al dente". Drain and set aside. Prepare the sauce while the pasta is cooking.
  2. Toss the broccoli with one teaspoon of the olive oil. and place in a grill basket. Cook 8 - 10 minutes until it is just tender crisp and lightly charred.
  3. Cook the sausages on the grill whole until they are nicely browned. This takes about 10 minutes. Bring them in and allow them to cool slightly. Slice into 1/2 inch thick coins. Set aside.
  4. While the sausage and broccoli cook, heat a large fry pan over medium high heat. Add the remaining olive oil to the pan and swirl to coat the bottom. Add the onions and cook until they begin to wilt and become translucent. Add the garlic and saute another minute or two.
  5. Add the chicken broth and the thyme leaves to the pan. Cook for 3 minutes. Add the lemon zest and juice and allow to cook 2 more minutes.
  6. Add the sausage and broccoli to the pan along with the half & half. Simmer for a few minutes.
  7. Add the Romano Cheese and salt and pepper to taste. Cook until the cheese melts into the sauce. Serve in pasta bowls with a sprinkling of the finely grated cheese.
Share this Recipe
Powered byWP Ultimate Recipe

My plan is to share more “Suppers” in the coming weeks and I hope that you will use these musings as a jumping off place to create your own perfect evening meal….whatever you choose to call it.