Wednesday, October 18, 2017

White Bean and spinach stew

I'm reposting a really nice recipe today for white bean and spinach stew..

I thought today would be a great day to try this recipe once again. We loved it  on the first try!!  So good!  

 Mom used to make greens and beans and it was a very tedious job.  This recipe seemed a lot easier than my mom's greens recipe so I thought I'd try it and it was very tasty and super easy to prepare. It's a keeper.  Enjoy!!! This is a great soup/stew type meal for a cool day.  

Remember to bookmark this.  Fall is here and winter isn't too far away.  It will make a great addition to your traditional type meal.

Happy Baking and Cooking from my kitchen to yours! 

1 tablespoon olive oil
12 oz. cooked Italian chicken sausage(sliced)
4 cloves minced garlic
1/4 cup dry white wine(optional)
1 32 oz. container chicken broth(low sodium)
4 oz. ditalini pasta or small pasta
1 15 oz. can cannellini or other white beans(rinsed)
Black pepper
1 10 oz. bag spinach, stems removed(washed)
1 oz. Pecorino romano cheese grated

Heat oil in large sauce pan over medium heat.  Add sausage and cook stirring occasionally until browned.  Transfer the sausage to plate.  Add garlic to pan and cook not let it brown..add wine and simmer scraping up any brown bits.cook for a minute..Add the broth and pasta..Bring to a boil..Reduce heat and simmer until pasta is tender..about 8 minutes or so..Add beans, sausage and 1/4 tsp. pepper and cook until heated through, about 2 minutes..Remove from heat and add washed spinach..stirring gently until it starts to wilt..Serve with grated cheese..Note:  I would remove sausage casing the next time..I felt it was a little tough...sausage was tasty.

From my kitchen to yours,


I'm feeling a cold coming on! Beef Soup w barley

It started the same way as a cold usually does for me, scratchy throat, headache and now the stuffy nose..

I rested  most of the day but as one o'clock approached I started thinking soup.

Early in the day I was going the Lipton soup route but after I looked through my freezer I came across a nice piece of chuck I had bought and froze so it's beef soup and its' Beef Barley Soup today. 

I'm hoping this soup does the trick for my stuffy nose.  Why not make some and freeze what's leftover?  Winter's on it's way and soup is great meal on a cold winter day!

  Enjoy!  Happy Cooking!

Beef, carrots, barley and rice

First bowl before addition of barley and rice

1 to  1 1/2 lb. beef chuck with or without bone
lots of celery or celery tops
1 onion
1 bag leaf (optional)
1 tablespoon salt
1 tablespoon dried parsley
3 carrots peeled
6 to 7 quarts cold water
1/2 pkg. or 8 oz. small noodles(optional)

In a large stockpot place beef in water.  Add celery, parsley, salt and carrots..

Over medium heat bring to slow boil..Cover slightly so not to boil over or evaporate liquid..

Simmer until beef and vegetables are tender.About 2 hours.  Take beef out of broth shred or chop in pieces...Cut carrots in small pieces..Strain soup..Serve with noodles of choice..We had small bow ties..

Note:  After I strained my broth and served one bowl I decided to add 1/2 cup barley to pot and 1/2 cup cooked rice, beef and vegetables..Simmering until barley was thoroughly cooked..

From my kitchen to yours,


Tuesday, October 17, 2017

Stuffed Pepper Soup! My adapted recipe

It's seems I always have to add my touch to recipes that I come across.  I love stuffed peppers so this stuffed pepper soup really attracted my attention.

I have seen lots of recipes and several have tomato soup added. I don't care for adding tomato soup so the below recipe that I adapted worked to my liking.  Hope you'll try it and let me know your opinion.

  • 2 pounds ground beef *(1 1/2 lb.)
  • 2 quarts water (*2 cups)
  • 1 can (28 ounces) tomato sauce( *1 -8 oz.)
  • 1 can (28 ounces) diced tomatoes, undrained*( 1-28 oz.crushed tomatoes)
  • 2 cups cooked long grain rice( *1 1/4 cup long grain rice)
  • 2 cups chopped green peppers(*I used green, orange, red and yellow)
  • 1/4 cup packed brown sugar(*2 T)Note: If you would like it sweeter add 4 T
  • 2 teaspoons salt
  • 2 teaspoons beef bouillon granules( *1- 14 oz. beef broth)
  • 1 teaspoon pepper
  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers and rice are tender.  *If soup is too thick add more water to thin.
  • * the asterisk is my recipe

From my kitchen to yours,


Saturday, October 14, 2017

Italian Sloppy Guiseppe's aka Joe's

I really love to use Tuttorusso Tomatoes for just about any recipe that calls for tomatoes. They are always consistent in texture and have an awesome fresh tomato taste. Most of my Italian friends agree they are the best canned tomatoes out there. IMO

Today I saw a recipe on their website and I changed it up slightly with the produce and ingredients I had handy and I used the Tuttorusso tomato sauce as a nice alternative.

Here's their recipe and my changes will be noted.

1 pound Italian turkey sausage or regular Italian sausage ground**
1/2 lb. lean ground beef
1 medium sweet onion chopped
2 cloves minced garlic
1 red bell pepper chopped
1 green bell pepper chopped
8 oz. sliced fresh mushrooms
1-28 oz. can tuttorosso crushed tomatoes**
1-6 oz. can tomato paste**
1/2 tsp. fine dried rosemary
6 oz. provolone cheese sliced**
1 cup baby spinach

6 whole wheat buns

  • In a large skillet cook the sausage and ground beef; breaking into small pieces until cooked through, about 5 to 6 minutes.Add onion and garlic and cook an additional 2 minutes.Drain very well.
  • Add peppers, mushrooms, crushed tomatoes, tomato paste, rosemary, salt and black pepper.Cover and cook on low for 25 minutes.
  • Sandwich Build: Place a piece of cheese on each bun.Top with meat mixture and finish with few spinach leaves.

Note all with an ** is where I adapted the recipe.

My adaptation is:

ground beef and sausage
Tuttorosso tomato sauce
no mushrooms
1/2 tsp. sugar
cooked and seasoned garlic spinach for toppting 
Small crusty Italian rolls
mozzarella or pepper jack slices

Hubby chose Mozzarella and I had the Pepper Jack...Both excellent.

Friday, October 13, 2017

2016 Christmas Menu ! Wedding Soup

I'm doing early prep each week so I'll be able to enjoy Christmas with the gang! Today it is the prep for wedding soup. 

Note: either make homemade chicken broth/soup or use organic or Swanson. I'd definitely use either in a pinch. Add some dried parsley and a grated carrot to soup for color. Enjoy!

Mini Meatball recipe.
1 lb. ground beef
Italian seasoned bread crumbs
Grated Italian cheese
Salt and pepper
acne de Pepe or rice approx. 8 oz. cooked or you can cook in broth but watch amount...they will thicken.

I'm sorry no specific amount in additions. Use your own judgement. Cheese and breadcrumbs about 1/2 cup or less. Salt is usually 1 tsp. Per lb. of meat. Pepper pinch or two!!😚
Work all ingredients with hands, occasionally wetting hands under cold water. When mixed pinch small pieces and either drop right in soup or bake meatballs 350 degrees for about 5 to 7 minutes. Cool completely and freeze until ready to use. It's easy!!!!

Happy Cooking from my kitchen to yours,