Winter Warmth

Chicken Orzo Soup

February 5, 2013

It’s cold outside and everyone I know seems to be fighting some sort of virus.  It’s time for a great chicken soup recipe.  Here it is and let’s all pray for sunny days ahead. 

INGREDIENTS

4 Slices Chopped Bacon

1 Pound Boneless Chicken Thighs

1 Chopped Onion

1/8 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

5 Minced Garlic Cloves

30 Ounces Petite Diced Tomatoes

5 Cups Chicken Broth

1 Cup Uncooked Orzo

15 Ounces Cooked Cannellini Beans

2 Diced Carrots

1/4 Cup Chopped Parsley

1 Tablespoon White Wine

 

In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy.  Remove from the heat and drain onto a paper towel.  Chop the chicken thighs into small pieces and add to the soup pot.  Cook over a medium heat for 5 minutes until they are slightly browned.  Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth.  Bring to a boil and add the uncooked orzo.  Reduce to a simmer and cook for 30 minutes.  Add the cannellini beans, chopped parsley, white wine and bacon.  Cook for another 10 minutes.  Remove from the heat and ladle into bowls and garnish with grated parmesan if you want.  Serves 6

Lemon Poppy Seed Cake

February 4, 2013

Lemon Poppy Seed Cake

This cake is so light and not too sweet that it can be eaten for breakfast.  You could also turn this recipe into muffins. 

INGREDIENTS

1 1/2 Cups Unbleached Flour

1/4 Teaspoon Baking Powder

1/8 Teaspoon Baking Soda

1/2 Cup Softened Butter

1 Cup Sugar

1/2 Cup Sour Cream

3 Eggs

4 Teaspoons Lemon Extract

1/2 Teaspoon Vanilla Extract

3 Tablespoons Poppy Seeds

Preheat your oven to 350º F.  In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes.  Stir in the poppy seeds.  Grease and flour a Bundt pan.  Pour into the prepared Bundt pan and place into the oven for 45 minutes.  Remove from the oven and cool in the pan for 10 minutes.  Invert the cake onto a wire rack to cool completely.  Transfer to a cake plate.  Serves 12

Rack Of Lamb With Mustard & Sage Crust

February 1, 2013

This rack of lamb recipe is so easy I am almost embarrassed to post it.  All you need is grainy mustard, chopped sage, bread crumbs and olive oil. 

INGREDIENTS

1 Rack of Lamb With 8 Ribs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3/4 Cup Bread Crumbs

1/4 Cup Chopped Sage

2 Tablespoons Grainy Mustard

2 Tablespoon Olive Oil

 

Preheat your oven to 350º F.  Take the rack of lamb out of the fridge and let stand for 1 hour so that it comes to room temperature.  It is always a good idea to let all meat come to room temperature before cooking.  Season the lamb with the kosher salt and pepper.  In a medium size bowl combine the bread crumbs and chopped sage.  Rub the lamb with the olive oil.  Let sit for another 5 minutes.  With your fingers spread the mustard on both sides of the rack of lamb.  Make sure to get as much spread around as possible.  Next, pack the bread crumb mixture onto both sides of the rack.  Place into the oven and let roast for 30 minutes.  Check in 20 minutes to see how the lamb is doing.  If you want it rare then you may want to take it out.  If you want it a bit more cooked then leave in for another 5 to 10 minutes.  Remove from the oven and let stand for 15 minutes.  Carve the racks into double chops and serve.  Serves 2

 

 

Winter Potato Salad

January 31, 2013

Winter Potato Salad

I really love potatoes and think that a winter potato salad is true comfort food.  No mayonnaise in this Winter Potato Salad that is to get served warm or at room temperature. 

INGREDIENTS

4 Large Boiled Potatoes

4 Chopped Garlic Cloves

1 Teaspoon Oregano

1 Tablespoon Wine Vinegar

8 Sliced Celery Stalks

1/4 Cup Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Scrub the potatoes and put into a large pot of water to cover the potatoes.  Boil for 25 minutes until cooked, but still firm.  Remove from the pot and cool for 2 minutes and then peel the skin while the potatoes are still warm.  Cut into medium size wedges and place into a large size bowl.  Add the celery, garlic, oregano, kosher salt and pepper. Gently toss.  Add the olive oil and wine vinegar and toss again.  Cover and set aside for 20 minutes.  Serve warm or at room temperature.  Serves 4

Baked Cannellini Beans With Italian Sausage

January 29, 2013

Baked Cannellini Beans With Italian Sausage

 

This dish is so easy to make and is an excellent weeknight meal coupled with a tossed salad and a nice hunk of crusty bread.  This dish can be served as either a main dish or side dish. 

 

INGREDIENTS

2 Cups Cooked Cannellini Beans (Cooked Dried or Canned)

1/4 Pound Diced Bacon

1 Pound Sweet Italian Sausage

1/4 Cup Chopped Fresh Basil

2 Cups Tomato Sauce

2 Cups Chicken Broth

4 Cloves Minced Garlic

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Parsley

 

Preheat your oven to 350º F.  Drain the cannellini beans in a strainer, but do not rinse them.  Set aside.  In a medium size Dutch oven sauté the sausage, garlic and the bacon over a medium heat for 8 minutes or until well cooked.  Add the pepper, parsley, basil, tomato sauce, chicken broth and cannellini beans.  Give a good stir and put the lid on.  Bake for 60 minutes. Remove from the oven and serve immediately. Serves 4 as a main dish.

Broccoli Sicilian Style

January 28, 2013

Broccoli Sicilian Style

I love broccoli and I love this unique Sicilian broccoli dish.  Shake up your broccoli and give it a try.  Don’t let the anchovy fillets discourage you.  Don’t be shy!

INGREDIENTS

1 Small Bunch Broccoli

5 Tablespoons Olive Oil

1 Large Sliced Onion

10 Diced Pitted Black Olives

4 Anchovy Fillets (Cut Into Pieces)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/4 Pound Diced Provolone Cheese

1 Cup Dry Red Wine

Clean the broccoli and cut into very thin slices.  Pour 1 tablespoon of the olive oil into a large sauté pan.  Place half of the onion slices into the pan, half of the olives and half of the anchovies.  Add half of the cheese on top, 1/4 of the kosher salt, 1/4 of the pepper and 2 tablespoons of the olive oil.  Repeat the procedure until all of the ingredients are used.  Pour the remaining olive oil over the top and then add the wine.  Cover the pan and cook over a low heat for 30 minutes.  You will want the broccoli to be tender.  Remove from the heat and serve hot.  Serves 4

Sausage & Cipollini Calzones

January 27, 2013

Sausage & Cipollini Calzones

Calzones are great with a variety of ingredients.  I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce.  All that needs to complete this lunch or dinner meal is a tossed salad. 

INGREDIENTS

1 Pound Pizza Dough (Homemade or Store Bought)

1 Pound Cooked Sweet Italian Sausage

1/2 Pound Roasted Cipollini Onions

1 Tablespoon Olive Oil

6 Minced Garlic Cloves

1 Pound Mozzarella Cheese

1 Cup Fresh Basil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Cups Marinara Sauce (Homemade or Store Bought)

1/4 Cup Butter

Preheat your oven to 350º F.  In a large skillet sauté the sausage and minced garlic.  Remove from the heat and drain on paper towels.  To roast the cipollini onions line a baking sheet with parchment paper.  Cut the onions in half and line on the baking sheet.  Sprinkle with the olive oil and place in the oven for 10 minutes.  Remove from the oven and let cool for 5 minutes.  In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper.   Set aside.  Stretch the dough to make 2 large round pieces.  Make sure to leave the dough slightly thick so that the filling will not leak out.  Put the dough on a lightly oiled pizza pan.  Keep away from the edges.  Gently spoon the 1/2 cup of the sauce onto the pizza round.  Place a couple of cheese slices over the sauce.  Spread 1/2 cup of the filling over the cheese.  Add two tablespoons of sauce over the top of the filling.  Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed.  Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown.  Remove from the oven and serve with additional marinara sauce.  Makes 2 large calzones. 

 

Basic Pizza Dough

3/4 Cup Lukewarm Water

1 Package Dry Yeast

1/8 Teaspoon Sugar

3 Cups Unbleached Flour

1 Teaspoon Kosher Salt

1/4 Cup Olive Oil

Vegetable Oil

 

Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it.  Let stand in a warm, draft free place for 15 minutes until a foam forms on top.  In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt.  Add the olive oil to the yeast mixture.  Pour the mixture into the bowl of flour.  Gradually add the second cup of flour, stirring with a wooden spoon.  When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board.  Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky.  The amount of flour needed will vary depending on how moist the dough is and on the weather.  A damp or humid day will cause excess moisture.  Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides.  Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk.  This should be about 1 hour.  To test if the dough has doubles, gently press two fingers into it.  If your fingers leave impressions the dough is ready. 

Berry Vanilla Cream Pie With Shortbread Crust

January 20, 2013

Berry Vanilla Cream Pie With Shortbread Crust

This dessert looks so pretty and is worth the effort.  I like to use a deep pie plate for this recipe.

INGREDIENTS

Crust:

1 1/4 Cups Unbleached Flour

5 Tablespoons Sugar

1/2 Cup Softened Butter

1 Teaspoon Kosher Salt

Preheat you oven to 325ºF.  In a large size bowl combine the flour, salt and sugar.  With a pastry blender cut in the butter until the mixture resembles crumbs.  Form the dough into a ball.  Place in an ungreased pie dish.  Put in the oven for 15 minutes. Remove from the oven and set aside. 

Vanilla Cream Pie Filling:

5 Egg Yolks

3/4 Cup Sugar

3 Tablespoons Cornstarch

2 1/2 Cups Half & Half

1 1/2 Tablespoons Butter

1 1/2 Teaspoons Vanilla Extract

1/2 Cup Fresh Blackberries

1/2 Cup Fresh Blueberries

To make the filling: In a large saucepan combine the sugar and cornstarch.  Gradually stir in the half & half.  Cook and stir over a medium high heat until the mixture is thickened and bubbly.  Reduce the heat and cook for another 2 minutes.  Stir occasionally.  Remove from the heat.  In a medium size bowl slightly beat the egg yolks with a fork.  Gradually stir 1 cup of the hot filling into the egg yolks.  Add the egg yolk mixture to the saucepan.  Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes.  Stir constantly.  Remove from the heat.  Stir in the butter and vanilla. Stir until the butter melts.  Pour into the pie plate. Arrange the blackberries and blueberries on top.  Place into the oven and bake at 325º F for 30 minutes.  Remove from the oven and cool for 1 hour.  Place in the refrigerator for at least 3 hours before serving.  Serves 8

 

Salmon & Asparagus Chowder

January 18, 2013

Salmon & Asparagus Chowder

Chowder is centuries old and was considered to be poor man’s food.  Fish chowders were the forerunner of clam chowders.  Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders.  I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.

INGREDIENTS

1 Pound Fresh Skinless Salmon Fillets

3 1/2 Cups Vegetable Stock

1 Cup Chopped Onions

3 Medium Red Potatoes

2 Tablespoons Chopped Fresh Dill

1 Teaspoon Shredded Lemon Peel

2 1/2 Cups Whole Milk or Half & Half

2 Tablespoons Cornstarch

2 Cups Diced Asparagus

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Rinse the salmon and pat dry with paper towels.  You will now need to poach the salmon.  In a large skillet bring 1 1/2 cups of water to a boil.  Add the salmon and return to a boil.  Turn the heat down to a simmer and cover with a lid.  Cook 8 minutes and then remove the salmon from the skillet.  Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside.  In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper.  Bring to a boil and then turn the heat down to a simmer.  Cover with a lid and let simmer for 20 minutes.  Stir occasionally.  In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch.  Cover the jar and shake like crazy.  Add the milk to the soup.  Stir in the asparagus and cook until the mixture is slightly thickened and bubbly.  Cook and stir for 3 minutes more.  Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through.  Transfer to soup bowls and serve hot.  Serves 6

Vegetarian Chili

January 10, 2013

Vegetarian Chili

We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week.  You won’t miss the meat in this recipe and I love how hearty it is. 

INGREDIENTS

2 Cups Cooked Kidney Beans

2 Cups Cooked Pinto Beans

1 Tablespoon Kosher Salt

1/4 Cup Olive Oil

14 Minced Garlic Cloves

1 Chopped Jalapeño Chile

2 Chopped Yellow Onions

6 Chopped Medium Tomatoes

1/2 Cup Tomato Paste

3 Tablespoons Fresh Thyme Leaves

2 Teaspoons Dried Oregano

1 Teaspoon Ground Cumin

10 Chopped Sun Dried Tomatoes

1 Teaspoon Freshly Ground Pepper

1/4 Cup Chopped Fresh Cilantro

If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown.  Add the chopped tomatoes and jalapeño.  Cook for another 5 minutes. Stir in the beans and any of their cooking liquid.  Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper.  Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally.  Serve topped with chopped cilantro.  Serves 4

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