Tag: Mama D’s Kitchen of love

Roasted Artichoke Salad (the easy way)

During our time in California, artichokes were a family favorite. We usually got them at roadside stands on Highway 1. Our favorite was an old man named Dutch who sold them out of the back of his station wagon. We’d bring them home and steam them whole with lemon and garlic. We all became expert at eating them leaf by leaf scraping the tender flesh with our teeth until we reached the heart. That best part, was relished last. Here is a link to another Artichoke post that features pictures, memories, and a tasty soup recipe.

https://mamadskitchen.net/2014/03/14/memories-of-highway-one-and-artichokes/ 

Artichokes are available here most of the year and we often get them. The problem is that they have to travel from California and sometimes arrive past their prime. Still we try to enjoy a perfectly steamed edible thistle whenever we can.

There are other ways to experience artichokes. They have come in cans and jars forever. These are convenient and versatile, but they lack the texture and frankly, some of the flavor of fresh. Then there are frozen artichoke hearts. They retain more taste and texture than their canned cousins. Unfortunately, they are not always available. For years, I relied on Trader Joe’s, but haven’t found them there recently. To my surprise, I have found them at Walmart (of all places). They are sold in 12 ounce bags for under $3.00 at certain stores. They are firm, large, and tasty, and they are the cornerstone for today’s recipe.

I think that this qualifies to be called a salad as it is filled with vegetables and is tossed with a dressing. While many salads are served cold, this one can be served warm or at room temperature as well as chilled, but I think that the flavors are best warm. It is a wonderful accompaniment to grilled proteins and could be a nice addition to a potluck table.  Another benefit with this salad is that it can be a meatless main dish thanks to the chickpeas (use the whole can if you are going meatless) and if you want a little more protein, add some crumbled feta cheese.

I used the little bell peppers (Lollipeppers are my current favorite) that can be found in every grocery store along with some crimini mushrooms and red onion. These along with the artichoke hearts were seasoned with salt and pepper and tossed with a little olive oil. Within 20 minutes in the oven they were lightly caramelized and tender.

As I said, this is salad done the easy way so, canned chickpeas, sun dried tomatoes, and olives joined the mix. If you have a Mediterranean olive blend available use that, but kalamata or even green or black olives would work.

When it comes to a dressing, use your favorite vinaigrette recipe or make it easy on yourself and use a bottled dressing that you love. I used a Mediterranean Dressing and Marinade from Aldi. I think it has a nice balance of flavor and have used it as a dressing as well as a marinade in various dishes.

All that is left to do is toss the roasted vegetables with the canned/jarred additions. To assure that the vegetables really absorb the dressing, add it while the roasted vegetables are warm. Then serve it, let it stand until dinner is ready, or chill it. This does get more flavorful with time so it can be made ahead and I think it tastes even better the second day

Here is the recipe as I have been making it and as always you are welcome to play with it however you choose.

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Roasted Artichoke Salad

Hearty and healthy, the perfect salad to accompany grilled proteins.

Course: Salad
Cuisine: Mediterranean
Servings: 6
Author: binner216@comcast.net
Ingredients
  • 1 Pkg. Frozen Artichoke Hearts 12 oz. package
  • 1 Cup Baby Red Bell Pepper Rings About 4-6 peppers, sliced
  • 4-6 Ounces Crimini Mushrooms Halved or quartered
  • 1 Cup Chopped Red Onion Cut in about 1 inch pieces
  • 1 Tbsp. Olive Oil
  • 1/2 Cup Sun Dried Tomatoes Oil packed, drained
  • 1/3 Cup Kalamata or Mediterranean Olives Halved
  • 1 Cup Chickpeas Drained and rinsed
  • !/2 Cup Mediterranean Salad Dressing (more as needed) Store bought or homemade
  • Salt and Pepper To taste
  • 1/2 Cup Feta Cheese, crumbled Optional for garnish.
Instructions

  1. Preheat oven to 375 degrees. Line a large baking sheet with foil for easy cleanup and lightly coat with cooking spray. Combine the artichokes (no need to thaw), peppers, mushrooms, and onion in a large bowl. Add the oil to the bowl. Season lightly with salt and pepper and toss to coat. Spread out on the prepared baking sheet. Reserve the bowl and do not wipe it out.

  2. Roast in oven for 20 minutes or until everything is slightly caramelized and tender.

  3. While the veggies roast, Combine the chickpeas, sun-dried tomatoes, and olives in the bowl.

  4. When the vegetables are roasted, add them (and any pan drippings) to the bowl and gently toss to mix. Add the dressing and toss to coat evenly. If needed add more dressing to make it the consistency and flavor that you want.

  5. Transfer to a serving bowl and add some crumbled Feta Cheese if you desire. Serve warm, chilled, or at room temperature.

Have fun making this recipe to your own liking and I hope you enjoy these edible thistles as much as I do.

Savoy Cabbage and Sausage Soup

Winter is prime soup season and as we are in the thick of Winter here, it is time to share a favorite.  It is simple but satisfying, easy to make and provides multiple meals for a relatively low cost. The original recipe appeared on the Proud Italian Cook blog written by a friend and mentor, Marie. When I first started writing my blog she generously gave me advice and encouragement. She has shared wonderful recipes that highlight the beauty and simplicity of Italian cooking.

Her recipe is not that much different than the one that I am going to share. While Marie created a recipe that could easily be adapted to a variety of tastes. I tried it several ways and settled on one that features Italian sausage (a lot of it) and uses beef stock (a lot of it). The one constant is the Savoy Cabbage (a lot of it).

Savoy Cabbage is the ruffly cousin of Green Cabbage. Its leaves are crinkled and look a bit brain-like. It is slightly more tender than its cousin and has a milder taste. It is usually available in most grocery stores and is in season in Fall and Winter. It is perfect in this soup and plays well with the Italian Sausage. If Savoy is not available, green cabbage can be used.

The only other requirement is the largest soup pot that you have. Depending on how large you cabbage is, it will yield well over 8 cups of cabbage once it is chopped up. This will cook down to a reasonable amount eventually but with all of the other ingredients you will have at least 10-12 cups of soup.

If you have or can find them, Parmesan or Pecorino rinds add an incredible flavor.  I save them when I use up a block of either cheese. I have occasionally seen them in stores, but not very often. They are worth the effort to save or find.

As with any soup, this one benefits from long and slow cooking. It doesn’t require much in the line of garnishes either. I used some French bread croutons (from more than day old rolls I had on hand).

To make them; Cut stale bread into 1-1/2- 2 inch pieces. I usually spray them with some cooking spray and sprinkle them with a little seasoning, then let them toast in a 250 degree oven until they are dry and just barely turning golden.

I also like a sprinkling of Pecorino Romano cheese and a few red pepper flakes.

Here is the recipe as I like it. As always, play with it until it is yours alone. There is plenty of Winter left.

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Savoy Cabbage and Sausage Soup

A hearty and comforting soup that will feed a crowd or keep on giving.

Course: Main Course
Cuisine: Italian
Servings: 10
Author: binner216@comcast.net
Ingredients
  • 2-1/2 Lbs. Savoy Cabbage Cored and chopped
  • 2 . Lbs. Italian Sausage Bulk is easiest
  • 1 Tbsp. Olive Oil
  • 2 Large Carrots Chopped
  • 1 Large Onion Chopped
  • 6 Large Garlic Cloves Finely Chopped
  • 1 14.8 oz Can Fire Roasted Chopped Tomatoes Juice Included
  • 2 Quarts Beef Broth or Stock More as needed
  • 1-2 Parmesan or Pecorino Rinds
  • 1-2 Tbsp. Italian Seasoning (like McCormick Italian Herb grinder) To taste
  • Grated Parmesan or Pecorino Cheese For Garnish
  • Red Pepper Flakes Optional
  • Salt and Pepper To taste
Instructions

  1. Heat your largest soup pot over medium/high heat and add the olive oil. Add the sausage meat to the pan and break up with a wooden spoon. Allow it to cook until it is no longer pink, stirring and breaking up as needed, about 15 minutes or so

  2. While the sausage cooks, chop the onions carrots and garlic. Set aside.

  3. When the sausage is cooked, remove it to a bowl with a slotted spoon. Pour off all but a smidge of the oil and return the pot to the stove. Add the onions, carrots and garlic to the pot with a pinch of salt, cover and sweat for 2-3 minutes then cook uncovered until slightly softened and fragrant. Add half of the Italian seasoning and let cook for a minute or so.

  4. Return the sausage to the pot and add the tomatoes. Add 1 quart of the stock and the cheese rinds. Begin to add the chopped cabbage. This will seem like a ridiculous amount, but it will shrink as it cooks. Add more stock as needed to allow for stirring in the cabbage. Cover the pot and simmer until the cabbage is soft. 20-40 minutes depending...

  5. Once the cabbage is soft, add as much stock as needed to make it a soup (2 quarts may not be enough.) Add the remaining Italian seasoning and add salt and pepper to taste. Let it simmer for a few more minutes until it is steaming hot.

  6. Serve with grated cheese, pepper flakes, and Italian seasoning to pass at the table.

 

Pork and Green Chili Stew with a Chilaquiles Topper

January brings a new year, but here in the Midwest it also brings winter at its most aggressive. This is shaping up to be a winter that is unpredictable. We got our first snow (a major 12 inches, not a late Fall dusting) for Halloween, since then we have had temperatures ranging from the upper 50’s to well below zero (don’t get me started on wind chill).

Through all of these fluctuations, hearty bowls of love that simmer for hours, filling the house with delicious smells are a must. This is a recipe that I found at Eating Well. This site features an enormous variety of recipes that are geared towards various diets and nutritional needs. It is a simple recipe that starts with pork shoulder and comes together in the crock pot with corn, potatoes, and a lot of green chilies.

https://www.eatingwell.com/recipe/269916/pork-green-chile-stew/

That was a solid foundation, but I wanted to to make it a bit more interesting. I upped the spices which included ancho chili powder and cumin; easily going to a tablespoon of each. The oregano was Mexican, a fruity more complex flavor than its European cousin. I opted for fire roasted corn, more onions, and fresh chopped garlic. The result was flavorful and comforting. Use the above recipe and make the adjustments that make it sing to you.

One thing that I like about a slow cooker for soups and stews  is that you can generally dump all the ingredients and forget about it until it starts to smell amazing. The Slow Cooker holds a lot which means for our household of two there will always be at least one more meal. This was no exception. I froze half and pulled it out of the freezer just the other day. While it heated on the stove, I came up with an idea to create a topping to elevate it a bit more.

Enter the Chilaquiles Topper. Chilaquiles are a Mexican breakfast staple. Fried corn tortilla chips are cooked in a chili sauce until they are soft and have absorbed tons of flavor. They are often topped with an egg to make one of my favorite breakfasts. They are so tasty that they shouldn’t be relegated only to breakfast. Why not top a steaming bowl of pork stew (or chili or any other hearty soup that has a slightly southwestern flavor) with some Chilaquiles?

The ingredients are simple. Tortilla chips are the basis. You can fry them yourself or buy some really good quality ones, like these that came from a local market. They were perfect. Sturdy and unsalted with a full corn flavor. Just roughly crumble a good handful for each bowl of soup or stew that you want to top . You can make your own chili sauce or use some good fresh salsa.

Put the chips in a pan and add enough salsa to coat the chips. Heat over a medium flame until the chips are beginning to soften. I found that adding a small amount of water helped the whole process.

When the stew was piping hot, I spooned it into oven safe bowls and topped each with the warm chilaquiles. I also sprinkled a little cheese on the top. I used a pre-packaged Mexican cheese blend, but whatever kind of cheese you like will work. I put the bowls on a baking sheet and slid them into the oven (about 375 degrees). In a matter of minutes the cheese melted and the edges of the chilaquiles were golden brown. Finally, right before serving, I added a dollop of sour cream (Mexican crema would also be great) and it was ready to serve.Flavorful and satisfying Pork and Green Chili Stew with Chilaquiles Topper

Happy New Year from The Kitchen of Love.

Chicken Pot Pie Soup with Puff Pastry Croutons

Fall is sharing her last glimpse of color and the calendar is inching ever closer to Thanksgiving. Soon we will be decking the halls. Where has this year gone? It has been a good one, even if I haven’t shared much here. There has been lots of time with the “Littles” who are quickly growing out of that nickname. There has been a bit of traveling and some adventures closer to home. I confess that most of my sharing has been on Facebook and you can check it out there :

https://www.facebook.com/MamaDisKitchen/

https://www.facebook.com/jolynn.brunodiehl

Now, for a recipe. Once the weather starts to turn cooler, the kitchen turns to making soup. I love the warmth of a bowl of soup. It can feel like a hug that warms the body and soul. This is a simple soup that uses simple ingredients, most coming out of the pantry or refrigerator. Stock in a box and cooked chicken combine with frozen vegetables and milk to create a creamy yet light soup that can be considered to be on the side of healthy.

You can use Rotisserie Chicken or cook your own (to be shared in a future post), substitute other vegetables and add herbs of your choice. Make it richer with cream or leave the dairy out. Whatever you do, please make the Puff Pastry Croutons. As soup toppers go, it may change your life.

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Chicken Pot Pie Soup with Puff Pastry Croutons
Prep Time
1 hr 45 mins
 

This is a wonderfully comforting soup, perfect for those cooler evenings. It is a more or less healthy version of a classic that can be made more luxurious by substituting heavy cream for the milk. As always, make it your own and please add, subtract or substitute as you wish.

Course: Main Course, Soup
Servings: 4
Calories: 400 kcal
Author: binner216@comcast.net
Ingredients
  • 1 Cup Chopped Onion
  • 2 Cloves Garlic, finely chopped
  • 1-1/2 Cups Cremini Mushrooms, Sliced
  • 1-1/2 Cup Yukon Gold Potatoes 1/2 - 3/4 inch dice
  • 1 Tbsp. Butter
  • 1 Tbsp. Olive Oil
  • 1 Quart Chicken Stock
  • 1 Small Bunch Fresh Thyme
  • 2 Cups 2% Milk
  • 2-3 Tbsp, Cornstarch
  • 2 Cups Cooked Chicken Breast
  • 2 Cups Frozen Mixed Vegetables Thawed
  • 1 Tbsp. Seasoning Blend of your choice I used Montréal Chicken
  • 1/3 Cup Parsley, chopped
Puff Pastry Croutons
  • 1 Sheet Puff Pastry
  • Olive Oil Cooking Spray
  • Salt and Pepper To taste
Instructions

  1. Heat a soup pot over medium heat. Add the butter and olive oil. Once the butter has melted, add the onions. Sweat the onions until they begin to wilt. Add the potatoes, garlic, and mushrooms and continue to cook until everything is softening and smelling wonderful. This whole step should take around 10 minutes or so.

  2. Add the stock and the small bunch of Thyme. Bring up to a simmer and cook for about 5 minutes. Add the milk and return to a simmer.

  3. Make a slurry out of the cornstarch with a little water. Add to the pot and bring just to a boil. Reduce the heat and stir frequently until the soup begins to thicken. If you want a thicker soup, add another batch of the slurry.

  4. Add the chicken, mixed vegetables, and the seasoning. You could also add chopped fresh herbs along with or instead of the seasoning blend. Let everything simmer for a few minutes. Stir in the parsley and serve. Pass the croutons at the table.

  5. Puff Pastry Croutons: Cut the pastry sheet into 1 inch squares (or whatever size you want) Lay on a parchment lined baking sheet (make sure they are not touching). Spray lightly with the Olive Oil spray and sprinkle with Coarse Salt and Freshly Ground Pepper. Bake in preheated 400 degree oven until puffed and golden, 9-10 minutes. Serve as a topping for the soup.

Italian Beef Stew, My Ode to the First Snow

 

We are well into Fall, but it seems that Winter is charging in at warp speed. It has been snowing here the last few days and the first snow and the accompanying colder temperatures always makes me want to hunker down. Thoughts in the kitchen turn to Comfort Food. Those dishes that create warm smells as they cook for an extended time. They are perfect for curling up at home, enjoying said smells and the delicious results that will eventually come to the table. Soups and casseroles and of course the big pot of tomato sauce come to mind, but today it is all about stew.

I think stew is an under appreciated comfort food. It takes a lot of time and usually makes enough to feed an army. It is my belief that it is the perfect dish to make on a cold afternoon. As far as the huge pot of goodness that results goes, the upside is that it usually tastes better the second time around and it freezes very well for one of those nights when you just don’t feel like cooking. It is the dish that keeps on giving.

What makes this stew Italian? A glance at the recipe ingredients should make it perfectly clear. The garlic and herbs are a dead giveaway. Even the wine is Italian.

The amount of vegetables (onions, carrots, and garlic) may seem daunting at first glance of the recipe. They are labeled “divided” as you will be using them two ways. Some will be chopped to create a mirepoix that will flavor the stock and meat during the initial cooking. The rest will be cut into larger chunks to become the vegetable component of the stew.

A word about the seasonings: The quantities listed create a stew that makes all of them identifiable. So, if you don’t like hot spice or the flavor of fennel, feel free to adjust the quantities to your taste. Lemon peel and juice add a touch of acidity as does the wine. If you don’t have Sangiovese , another dry red wine will work. Just make sure it is a wine that you would drink on its own. Bacon will work instead of pancetta, but go easy on it so the smokiness doesn’t overpower the other flavors. As I always say, this recipe is a guideline, make it your own.

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Italian Beef Stew

Rich and hearty, the perfect weekend dinner. The long ingredient list and cooking steps are worth it.

Course: Main Course
Servings: 6
Ingredients
  • 3 Pounds Beef Chuck Trimmed of extra fat
  • Salt & Pepper To taste
  • 1-2 Tbsp. Olive Oil
  • 3 Ounces Pancetta Roughly chopped
  • 3 Medium Yellow Onions Divided
  • 2 Cups Baby Carrots (about a 1#bag) Divided
  • 10-12 Cloves Garlic Divided
  • 3 Tbsp. Fresh Rosemary Chopped
  • 1-1/2 Tsp. Red Pepper Flakes Or to taste
  • 1-1/2 Tsp, Fennel Seeds (lightly crushed) Or to taste
  • 1 Tbsp. Tomato Paste
  • 1 Cup Sangiovese Wine More to taste
  • 2 Strips Lemon Zest 1" X 2"
  • 1-2 Bay Leaves
  • 4 Cups Beef Stock
  • 10 Ounces Cremini Mushrooms
  • 2-3 Tbsp. Lemon Juice To taste
  • 1/2 Cup Kalamata Olives Pitted and halved
  • 1/3 Cup Parsley Chopped
Instructions

  1. Adjust the oven rack so that a 5-6 quart covered Dutch Oven will fit in the middle of the oven. Heat the oven to 325 degrees. Begin to heat the Dutch oven on the stove over medium heat.

  2. Cut the meat into chunks about 1-1/2 - 2 inches. Dry it off with paper towels. This helps it brown better. Set aside.

  3. When the Dutch oven is hot, add about a tablespoon of olive oil coating the bottom of the pan. Add the pancetta and cook until it has rendered some fat and is just beginning to brown. Remove the pancetta leaving the drippings

  4. Season the meat with salt and pepper and brown in batches. Place chunks in a bowl as they are browned. Add olive oil if the pot seems dry.

  5. Chop one onion, 1/2 cup carrots and 4 cloves of garlic in 1/2 inch dice. Add to the pot and cook until slightly soft and fragrant. Add the rosemary, fennel, and pepper flakes cooking for several minutes until they become fragrant

  6. Add the tomato paste and cook stirring for 3 minutes or so. Pour the wine into the pot and scrape up any brown bits that have accumulated. Cook about 4 minutes.

  7. Stir in the beef stock and add the beef (and accumulated juices) and pancetta back to the pot. Drop in the lemon zest and the bay leaf. Bring the mixture to a simmer. Cover and place into the oven. Cook covered 1 hour.

  8. While the meat cooks, Slice 2 onions vertically into 3/4 inch wedges. Cut the remaining carrots in half. Slice the garlic into 1/4 inch strips.

  9. After an hour pull out the pot and add the onions, carrots, and garlic. Mix everything together, cover and return to the oven for about 30 minutes.

  10. Cut the mushrooms in half (quarter if large) and gently stir them into the pot after the 30 minute cooking. Cover and return to the oven.

  11. Continue to cook 30 minutes or so. Check the meat occasionally. It should be tender but not falling apart and the vegetables should be tender. When it is done to your liking, add the olives and the lemon juice, stirring to incorporate. Check for seasoning and make any adjustments.

  12. Serve in bowls with crusty bread or spoon over polenta, faro, or rice. Sprinkle with parsley.

Here’s to snowfall, the holidays, and the food that makes it all special in the Kitchen of Love