Ingredient: Chopped Onion

Italian Sausage and Cannellini Stew

Italian Sausage and Cannellini Stew
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Servings
4
Servings
4
Italian Sausage and Cannellini Stew
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Slice the sausage links into 1 inch chunks (this is easier if they are slightly frozen) and brown in a soup pot over medium heat. Remove the sausage and set aside. Drain off most of the fat in the pot.
  2. Add the olive oil to the pot and allow it to get hot. Add the onions and the carrots. Cook, stirring occasionally for 3 - 4 minutes until the onions begin to soften.
  3. Add the bell pepper, mushrooms, jalapeno, garlic, and squash. Cook for 5 minutes or as long as it takes for things to get soft and fragrant.
  4. Add the wine to the pot and stir to loosen all the brown goodies on the bottom of the pot. Add the tomatoes and the chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for 15 minutes or so.
  5. Return the cooked sausage chunks to the pot along with the cannellini beans and season with the Italian Herbs.
  6. Let everything simmer for another 10 minutes or so to heat things through. Taste and adjust seasonings. Add more herbs or salt and pepper as you like.
  7. Ladle into soup bowls, garnish with the grated Romano, and serve.
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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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Overstuffed Poblano Peppers

Overstuffed Poblano Peppers
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Servings
4
Servings
4
Overstuffed Poblano Peppers
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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.
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Cleaning Out the Fridge Quiche

Cleaning Out the Fridge Quiche
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This is my version of quiche. Feel free to use whatever fillings you want.
Servings
6
Servings
6
Cleaning Out the Fridge Quiche
Print Recipe
This is my version of quiche. Feel free to use whatever fillings you want.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
Blind Bake the Crust
  1. Fit the pie crust into a pie or quiche pan. Use a fork to poke small holes all over the crust. Place a sheet of parchment paper into the crust (crumple it a bit to allow it to fit better). Pour dried beans onto the parchment paper. A pound of dried beans will fill a 9 inch pie plate nicely.
  1. Bake the crust in a preheated 350 degree oven for 20 - 30 minutes. The crust should be light golden all over. Do not rush this step; the non-sogginess of the crust depends on it. Remove the crust from the oven. Carefully remove the parchment paper and beans (these will become your official "blind baking" beans). Set the crust aside.
Filling
  1. Chop the bacon into thin pieces and cook in a medium fry pan over medium high heat. The bacon should be crisp. Transfer the bacon to paper towels to drain. Remove the drippings from the pan but leave the brown bits of deliciousness.
  2. Add the onions to the fry pan and cook for 4 minutes or so until they begin to soften.
  3. Add the mushrooms and continue to cook another 5 minutes until the mushrooms begin to brown. Add the asparagus and cook for a few more minutes until the asparagus is tender crisp.
  4. Add the reserved bacon bits back to the pan along with the thyme leaves and cook for 2 - 3 minutes more.
  5. Pour the vegetable/bacon filling into the pie crust. Sprinkle the grated cheese on top.
  6. Beat the eggs until the are very thick. Add the cream and milk and beat with a whisk until the mixture is light and fluffy. Add salt and pepper and any other spices or herbs you like.
  7. Place the filled pie crust on a rimmed baking sheet. Carefully pour the custard into the crust stopping when it is filled to the top. You may have a little custard left, but not much.
  8. Place in a 350 degree oven and bake for 30 - 40 minutes. The filling should be puffed and golden and a knife should come out clean when poked in the center.
  9. Remove the quiche from the oven and allow to cool for at least 20 minutes before cutting.
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Frittata with Spinach and Chicken Sausage

Frittata with Spinach and Chicken Sausage
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Servings
2
Servings
2
Frittata with Spinach and Chicken Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 350 degrees. Heat the olive oil in a small oven proof skillet. Add the chopped onion and cook, stirring occasionally 5 minutes or until the onion begins to soften.
  2. Slice the sausage links in half lengthwise then slice into thin half moons. Add these to the onions in the pan and cook for another minute or two.
  3. Add the garlic and roasted red peppers and cook for several minutes until the garlic becomes fragrant.
  4. If things seem dry, add the chicken broth and toss to coat. You could add a little more olive oil instead of the broth if you like.
  5. Add the chopped spinach and cook until the spinach is wilted.
  6. While the vegetables cook, crack the eggs into a bowl. Beat well. Add the milk and beat to combine. Add half of the cheese and stir to blend.
  7. Pour the egg mixture into the pan and reduce the heat to medium low. Give it a good shake to begin the setting and minimize the sticking.
  8. Continue to cook the eggs gently lifting and shaking to maintain even cooking.
  9. When the eggs are almost set, sprinkle a little of the remaining cheese on the top. Cover the top with the sliced tomatoes and the rest of the cheese.
  10. Place in oven and bake for 10 minutes or so. Turn on the broiler and cook for another 2 minutes until the cheese is lightly browned. Remove the pan from the oven and let it to rest for 5 minutes.
  11. Sprinkle with the basil and drizzle with a little olive oil. Divide between two plates and serve.
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