Broccoli Spaghetti Cheese soup (Zuppa di Broccoli e Spaghetti)

 

Broccoli Spaghetti Cheese Soup (Zuppa di Broccoli e Spaghetti)

Broccoli and spaghetti is a simple Italian American comfort food,
which has become popular in the United States.  
When the Italian immigrants moved to the U.S., they adapted their cuisine 
to the ingredients available in their new home. 

This dish was made by many of my Italian family members and friends.
It's a delicious, easy-to-prepare meal you can have on the table in minutes.
The Broccoli is sautéed with olive oil and butter with anchovies, onion, and garlic.  
It is tossed with spaghetti and topped with grated cheese.
My kids will tell you how we ate this meal at least twice a month.

I decided to turn this popular dish into a broccoli cheddar cheese soup would be fun,
and then top it with twirled spaghetti.  It was a family success.
You can serve this soup with or without spaghetti.

Ingredients:
2 TBS olive oil
3 small anchovies
1 cup onions, chopped
3 garlic cloves, minced 
2 lbs broccoli florets, fresh or frozen
4 cups chicken or veg broth
1/8 tsp red pepper flakes
2 TBS butter
8 ozs cheddar cheese
4 TBS grated cheese
1 lemon juiced and zested (reserve the zest for pasta)

8 ozs spaghetti, cooked (optional)
Toss the spaghetti with Fresh parsley, coarse pepper, grated cheese, and olive oil.

Directions:
1.  Heat the oil in a large pot on med/high heat.  Sauté the anchovies until they dissolve.  Stir in the 
onions.  Cover to sweat the onions for 10 mins.  Stir in the garlic, broccoli, broth, parsley, pepper flakes, and butter.  Bring to a boil, cover, and simmer until broccoli is soft.  
2.  Stir in the cheese and lemon juice.  Taste and season with salt and pepper to your liking.
3.  Blend the soup in a blender or use an immersion blender.
4.  Serve the soup with approx. 1/2 cup of spaghetti in the center of the bowl.

Chicken Pot Pie

I enjoyed playing around with this recipe. I tried to keep it simple by using a 

store-bought gluten-free pie crust. Feel free to make your own crust if you choose. This recipe

makes 6 large ramekin pies. Top each ramekin with crust completely or bake circles of the 

crust separately and serve

Ingredients:

2 TBS olive oil

2 cups onions, chopped

2 cups celery, chopped fine

3 cloves garlic, minced

2 TBS butter

1/3 cup flour (I used gluten-free)

1/3 cup cognac, sherry, or brandy

2 1/2 cups chicken broth

15 oz bag peas and carrots, frozen

1/2 cup heavy cream, warm

1 TBS fresh thyme

1 TBS fresh rosemary

4 cups, chicken, cooked and shredded

1 frozen pie crust, thawed 

1 egg white, beaten

Directions:

1. Heat oil in a large saucepan on med/high heat. Add onion and celery and stir. Cook for 5 mins.  

Stir in garlic and cook for 2 mins. Add butter and melt. Stir in flour and let cook for 3 mins. Stir in cognac and cook for 3 mins.

2. Add chicken broth, peas, carrots, cream, thyme, and rosemary. Bring to a boil. Reduce heat and let simmer until it thickens (approx 10 mins). Stir in chicken.

3. Place dough onto a floured cutting board or a silicone mat. With a cookie or biscuit cutter, cut circles

approx. 1 inch wider than the diameter of your ramekin (example: If ramekin is 4 inches on top diameter, then you want to cut 5-inch circles.)

4. Fill each ramekin with pie filling approx. 1 inch from the top of the ramekin. Place a dough circle on the top of the ramekin, pressing gently around the edge to seal. Brush egg white on top of the dough.

Bake in a preheated 375-degree oven for approx. 30 mins., or until the crust starts to brown.

Ukrainian Pork Borscht

Many of my Ukrainian friends have said that borscht can be made in many different ways. 

It really depends on where you are from.

 I didn't realize how many different varieties there are. All I ever had was a pureed cold version.

  Some recipes call for beef, spicy sausage, pork, and meatless.

Some soups were pureed but some chunky. I also noticed many reviews suggesting no tomatoes, 

but some highly recommend it. I was intrigued to make this soup with the pork, 

and I am so happy I did.    Chunky bites of pork and beets in a vinegar-based tomato broth.  

The pairing of these ingredients is just unique.

Ukrainian Pork Borscht

Ingredients:

8 country-style ribs, boneless

1 cup carrots, diced

2 cups red potatoes, cubed, 

1 cup leeks, sliced

2 cloves, garlic, minced

2 TBS tomato paste

5 cups cooked beets

1 cup tomatoes, diced

2 cups cabbage, chopped

2 cups beet juice, unsweetened or sweetened

2 cups beef broth

sour cream

fresh dill

Directions:

1. In a large dutch oven or stockpot heat 2-3 TBS olive oil on med/high heat. Saute ribs, browning on all sides, approx. 10 mins. Remove from pot and let sit for 10 mins. Cut into bite-size chunks.

2. To the pot, stir in carrots, potatoes, and leeks. Cook for 5 mins. Add garlic and paste and cook for 2 mins.

3. Stir in beets, tomatoes, cabbage, juice, and broth. Stir in cubed pork. Cover and simmer for 20 mins or until veggies are soft. Serve with sour cream and fresh dill.

serves 12

Caribbean Meatball Papaya Stew

Caribbean Meatball Papaya Stew

This recipe is fantastic.  It has all the flavors you would

expect in a Caribbean stew.  Both the meatballs and the stew have

that smokiness from the cumin and slight sweetness from the papaya.  If papaya

is hard to find in your area, you may substitute it with another fruit, such as

pineapple, mango, or honeydew.  You can also use ground meat, such as

beef, lamb, or turkey, in this recipe.  But at some point, these Caribbean-style 

meatballs are a sure definite to make.  

Ingredients:

1 red bell pepper, diced

1 cup onions, diced

3 cloves garlic, minced

2 tsp cumin

1/2 tsp nutmeg

2 tsp curry powder

4 TBS tomato paste

2 cups red skin potatoes, cubed

4 cups beef broth

meatballs:  See recipe

1 cup black beans

2 cups papaya, cubed

1/4 cup cilantro, chopped

Directions:

1.  In a large dutch oven pot, heat 2 TBS cooking oil on med/high heat.  Stir in peppers and onions.  Cook for 5 mins.  Season with salt and pepper.  Stir in garlic and spices and cook for another 2 mins.  Stir in tomato paste and cook for another 2 mins.  

2.  Add potatoes and broth.  Reduce temperature to med/low.  Cook for 20 mins or until potatoes are

 done.   

3.  Add meatballs, beans, papaya, and cilantro.  Stir, carefully not to break meatballs.  Simmer for 8-10  mins.

Caribbean Meatballs:

1/2 cup breadcrumbs, seasoned

1 egg, beaten

1 TBS Tamari (soy sauce)

1 tsp cumin

1/4 tsp nutmeg

1/2 tsp onion powder

3 TBS cilantro leaves, chopped fine

1 lb ground beef, lean

Directions for meatballs:

1.  In a medium-size bowl, add crumbs, egg, and soy sauce.  Stir to blend together.  Let sit for 10 mins.

2.  Add spices to bowl, stir together.  Fold beef into bread mixture.  Roll into 1-inch balls

3.  Heat a skillet with cooking oil.  Drop meatballs into the hot oil.  Brown on all sides, approx. 5-6 mins.

Italian Wedding Soup

The term "wedding soup" comes from the Italian language phrase "minestra." 

(married soup).  It is referenced to the flavor produced by the combination marriage of

greens and meat.  This is a simple but delicious soup with escarole greens cooked

in chicken broth with tiny meatballs.

Meatball Ingredients:

2 cloves garlic, minced

1/2 tsp onion powder

1 TBS parsley, dry

1 egg, beaten

1/4 cup bread crumbs, seasoned

2 TBS grated cheese

1 lb lean ground beef (or any ground meat)

Soup Ingredients:

8 cups broth

2 cups onions, chopped

3 cloves garlic, minced

1 head escarole, rinsed and chopped

2 eggs 

3 TBS grated cheese

Directions:

1.  Add all ingredients, except the meat, into a medium-size bowl.  Mix well with a spoon.  Let sit for approx. 5 mins until bread crumbs become moist.  Add ground beef to the bowl.  Season with salt and pepper.  With a spoon or with your hands, fold together to incorporate.  With a small cookie scoop (about 1 TBS), start making meatballs.  Roll each ball in the palm of your hand to make it perfectly round.  Put aside.

2.  In a large stockpot, add broth, onions, and garlic.  Heat on med/high heat.  Chop escarole into bite-size pieces.  Place in a large strainer and rinse well.   Add to the pot.  Cook for 20 mins or until escarole is soft.  Drop meatballs into the stockpot with the soup.  Gently stir and cook for 8-10 mins.  

3.  In a small mixing bowl, beat the eggs.  Add the grated cheese and stir together.  Pour all of the egg/cheese mixtures into the soup.  Stir and cook for 5 mins.

Italian Eggplant Stew (Caponata)

Caponata is an Italian eggplant stew.  It is typically served on toasted bread.  It can also be served with pasta or rice.


Ingredients:
1 large Eggplant, cubed and roasted with skin
2 TBS olive oil
1 small can anchovy, drained
1 cup diced celery, diced thin
1 medium red bell pepper, diced
1 cup sweet onion, chopped
4 cloves garlic, peeled and minced
1/4 cup red cooking wine
1 cup assorted olives, sliced (black, kalamata, green)
1/4 cup capers
2 (28 ozs) cans crushed tomatoes
3 large basil leaves, chopped
1/4 cup parsley leaves
1/4 tsp red pepper flakes
1 cup golden raisins
1/4 cup pinenuts, toasted
Parmesan cheese, optional

Directions:
1. Preheat oven to 350 degrees.  Cube eggplant into 1-inch pieces.  Place on a baking sheet and drizzle with olive oil.  Season with salt and pepper.  Roast in the oven for approx. 25 mins.
2.  Add 2 TBS olive oil to a large stockpot.  Heat on med/high.  Add the anchovies and saute until melts down.  Add celery, peppers, onions.  Saute until soft, approx. 8 mins.
Add garlic and saute for an additional 2 mins.  Deglaze pan with cooking wine, stir.  Add roasted eggplant, olives, capers, tomatoes, basil, parsley, pepper flakes, and raisins.  Stir, reduce heat and simmer for 60 mins.
3.  Toast pinenuts on 350 degrees until lightly browned, approx. 2-3 mins.  Serve on top of the stew with parmesan cheese.



Serve on Bruschetta, as side dish or with pasta

Mediterranean Sausage Chili

This recipe was created for a contest using Ragu Sauce.  

Ingredients:

4 TBS olive oil

4 TBS butter

1 lb Mild sausage

1 medium onion, chopped

4 stalks celery, chopped

4 large cloves garlic, chopped

1 large jalapeno, diced fine

1 tsp cumin

1 tsp chili powder

1 tsp coriander 

24 ozs chunky (tomato, garlic and onion) sauce

15 oz can black beans, drained and rinsed

15 oz can garbanzo beans (chick peas), drained and rinsed

1/2 tsp salt

1/2 tsp coarse black pepper

1 cup cilantro, chopped

12 ozs chicken broth (low sodium)

Directions:

1.  Add oil and butter to large skillet.  Heat on med/high heat for approx 2-3 mins.  Add sausage links.  Cook until done, rotating to brown on all sides (approx 10 mins).  Remove from skillet. Cut into bite size pieces. Cover and reserve.

2.  In same skillet with oil add onions and celery, stir.  Saute until brown (approx 10 mins).  Add garlic and jalapeno.  Stir and saute for additional 3 mins.

3.  Add all remaining ingredients to skillet.  Stir and reduce temperature to medium/low.  Simmer for approx 20 mins.  Add sausage and simmer for additional 10 mins.  

Makes 4 servings

Cheddar Vegetable Bake

"Ragu Recipe Contest Entry"  Simple and delicious side dish.  This dish spells "comfort" with the cheesy filling and crunchy topping from the breadcrumbs and pine nuts.  It has also a nice subtle kick with the added jalapenos, making this dish a true family favorite.

Ingredients:
5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower florets, cut into 1 inch pieces
1 cup broccoli florets, cut into 1 inch pieces
3 cloves garlic, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 TBS jalapenos, chopped
1 tsp course pepper
1 cup cilantro leaves, chopped
1 cup chicken broth
16 ozs Ragu Double Cheese Sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1 stick butter, melted

Directions:
Preheat oven to 350 degrees.
In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce.  Toss to coat.  Place into large baking dish.
Add bread crumbs, sprinkling evenly across top of vegetables.  Sprinkle with pine nuts.  Pour melted butter on top.  Cover and bake for approx. 45 mins.  Uncover and bake for additional 10-15 mins.
Serves 4

Spicy Shrimp White Bean Chili with Spicy Cilantro Sauce

#BushsChiliCookOff

Ingredients:

1 lb extra large Gulf Shrimp, butterflied (peeled and deveined) Reserve shells

1 tsp chili powder

salt and pepper, to taste

2 cups water

4 TBS olive oil

2 cups onions, chopped fine

2 cups celery, chopped fine

2 large garlic cloves, chopped

2 TBS chili peppers

2 TBS butter

2 cans Bush's White Chili Beans

1 can creamed corn

1 cup green enchilada sauce

1 envelope taco seasoning

1 cup cilantro, chopped

Spicy Cilantro Sauce:

2 TBS Jalapeno peppers, chopped

1 TBS chili peppers, chopped

1/4 cup enchilada sauce

2 cups cilantro

1/2 cup sour cream

2 cloves garlic

juice from 1 lime

1/8 tsp salt

2 TBS olive oil

1 TBS cider vinegar

Directions:

1.  Sprinkle clean, peeled shrimp with chili powder, salt and pepper on both sides.  Place shells in small pot with 2 cups of water.  Simmer for 15-20 mins.  Let sit until ready to use.   Strain.

2.  In large skillet heat oil on med/high.  Add onions and celery.  Saute, stirring for approx. 15 mins or until soft.  Add garlic, chili peppers and butter.  Stir.  Add shrimp and saute for 2-3 mins on each side, or until they turn pink.  Remove from skillet, cover to keep warm.  

3.  Add beans, corn, enchilada sauce, taco seasoning, cilantro and shrimp broth.  Stir and cook for 10 mins.  Lower temperature to med/low and simmer for additional 10 mins.  

4.  While chili and simmering add all ingredients of Spicy Cilantro Sauce to medium food processor.  Puree for about 1 min to combine well.  

5.  Serve chili with shrimp and drizzle of Spicy Cilantro Sauce.  Garnish with cilantro leaves.

Serves 4-6 people

Wild Boar Ramen Noodles

Wild Boar Ramen Noodles

1 large onion, chopped

5 stalks celery, chopped

8 ozs baby carrots

1 lb ground wild boar

1 lb wild boar chorizo

1 lb wild boar shanks

¼ cup ginger root

3 TBS lemon grass

4 cloves garlic, chopped

½  cup oyster sauce

1 TBS mirin

2 small chili peppers, chopped

8 cups water

1 bunch parsley

1 bunch cilantro

5 sprigs thyme

½ lb Wild Boar Tenderloin

¼ cup teriyaki sauce

2 TBS cooking oil

Garnish: whole chili peppers, thin sliced mushrooms, scallions, half hard egg, bean sprouts and cilantro

Ramen Noodle Dough:

½ cup hot water

1 TBS kansui (Japanese Bi Carbonate Water)

½ tsp salt

1 ¾ cup flour (all purpose)

Directions:

1. In preheated 6 qt pressure cooker add onions, celery and carrots.  Add wild boar meat (ground, chorizo and shanks) on top of veggies.  Add ginger root, lemon grass, garlic, oyster sauce, mirin, chili peppers, water, parsley, cilantro and thyme.  Seal lid and set timer for 25 mins.  When broth is done drain in colander, reserving broth.  Drain through small mesh colander for clearer broth.  Add to noodles.  Garnish and serve
2. Brush tenderloin with teriyaki sauce.  Let rest for 30 mins.  Heat oil in skillet.  Add tenderloin and sear on all sides.  Let rest for 5 mins.  Slice thin and add to ramen bowl.  Pour hot broth on top.  Hot broth will continue to cook tenderloin.
3. To make Ramen Noodles:  Add flour to mixing bowl.  Attach bowl and flat beater to mixer.  Turn to speed 2 and gradually add remaining ingredients.  Mix for 30 seconds.  Stop mixer and exchange dough hook for flat beater.  Turn on to speed 3 and knead for 2 mins.  Remove dough from bowl and hand knead for 1 minute.  Cover in plastic, rest for approx 30 mins.
4.  Put through pasta roller several times, adjusting thickness throughout to thin dough.  Flour sheets of dough to prevent sticking.  Extrude dough through thin spaghetti cutter.  Place on floured sheet until ready to cook.
5. To Cook Ramen:  Place in large pot of boiling water.  Cook for approx 30 seconds to 1 minute.  Add to broth in individual soup bowls.  Garnish

Coconut Grilled Shrimp and Corn Soup

Fish Stock:
1 lb Gulf Jumbo shrimp shells (reserve shrimp)
4 cups water
2 bay leaves
5 parsley stems, with leaves
5 thyme stems with leaves
1 cup celery, chopped
1/2 cup carrots, sliced
1 small onion, chopped
1 large garlic, chopped


Soup Ingredients:
4 TBS olive oil
1 cup potatoes, peeled and cubed small
1/2 cup shallots, chopped
1 cup leeks, chopped
3 cups celery, chopped  (reserve some leaves for garnish)
1 cup fennel, chopped  (reserve some leaves for garnish)
1/2 cup red bell pepper (reserve some for garnish)
2 cloves garlic, chopped
1/4 cup Sambuca ( an Italian aniseed-flavored liqueur )
3 TBS butter
2 TBS Jalapeno, chopped
1/2 cup of parsley leaves
1/4 cup thyme leaves
1 lemon zested and juiced (reserve some zest for garnish)
1 cup fresh coconut cream (see directions)
1/2 tsp salt, or to taste
1/2 tsp coarse pepper, or to taste
2 sweet ears of corn, grilled

Shrimp Marinade:
1 cup fresh coconut milk (see directions)
1/4 cup Sambuca
1/2 tsp cayenne pepper

Directions:
1.  Peel and devein shrimp.  Place shells in a medium-size pot with remaining ingredients for fish stock.  Cook on medium/low for approx 20-25 mins.  Strain liquid and reserve.
2.  Place shrimp in a medium-size bowl.  Add ingredients for shrimp marinade.  Cover and refrigerate until ready to use.
3.  In large skillet heat oil on med/high heat.  Add potatoes, shallots, leeks, celery, fennel and bell peppers.  Cover and saute for approx 15 mins or until soft.  Add garlic, stir and saute for another 2-3 mins.  Deglaze pan with sambuca, scraping the bottom of the pan to loosen any flavor.  Add butter, jalapeno, parsley, thyme, lemon juice, zest and coconut cream.  Season with salt and pepper to liking. Add approx 1 cup of the broth.  Lower temperature and simmer for approx. 10 mins.
4.  Grill corn.  Scrap corn from the cob.  Place in bowl and season with salt and pepper.
5.  Remove shrimp from marinade.  Place on paper towel.  Grill 2-3 mins on each side or until done.
6.  Puree soup in a blender until smooth. Add additional broth, if needed.  Serve in individual bowls.  Top with shrimp then garnish with corn, red bell peppers, fennel leaves, celery leaves, parsley, and lemon zest.

To make coconut milk and coconut cream:  This recipe is optional:  Can be made ahead of time.
1.  Drill holes into coconut and drain water.
2.  Break open coconut.  Separate the coconut from the shell.  Peel any brown fibers from coconut.  Break into small pieces.
3.  Add coconut to a blender with 2 cups of boiling water.  Puree until smooth.
4.  Pour into a large bowl with cheesecloth over top.  Squeeze the coconut flesh, in the cheesecloth as hard as you can to release all liquid.  Discard coconut.  Let liquid sit for approx. 10 mins.  The liquid will separate the milk from the cream.  Scrap the cream from the top and place it in a separate bowl or container.

Wild Rice and Beef Cheesy Soup

Ingredients:
2 c wild rice, cooked
4 tbs Canola Oil
2 lbs beef stew chunks
1 1/2 c celery, chopped
1/2 large spanish onion, chopped
3 cloves garlic, chopped
3 tbs flour
1/4 c balsamic vinegar
32 oz beef broth
2 c frozen peas, thawed
1/4 c fresh parsley, chopped
1 c shredded mild cheddar cheese

Directions:
1.  In large skillet add oil.  Heat on med/high heat
2.  Add beef.  Season with salt and pepper.  Sear until brown on all sides (approx 10 mins).
3.  Add celery, onions and garlic.  Saute 10 mins.  Stir
4.  Sprinkle flour over top to meat and veggies.  Stir and saute for approx 5 mins.
5.  Deglaze pan with balsamic vinegar.  Scape bottom of pan to loosen any stuck pieces of meat or veggies.
6.  Add beef broth and peas.  Stir and simmer until thickened (approx. 20 mins)
7.  Add parsley and cheese.  Stir or whisk cheese into broth until dissolved.  Serve in individual bowls.  Top with 1/4 cup of wild rice. 

Serves 6
 

Italian Red Lentil Soup with Lemon and Basil Oil

Lentils

 

 

 

A few of my dishes I have made using lentils

 

 

The lentil is a bushy annual plant of the legume family, known for its lens-shaped seeds.  It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each.

 

 





Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.



 

MY FAVORITE LENTIL

 

 

Petite red lentils, also known as petite crimson lentils, are small, round legumes with a light pink color. They are typically smaller than a pencil eraser and sold either split into halves or whole. Unlike most legumes, petite red lentils cook quickly since their exteriors are soft and easy for water to penetrate. Lentils contain significant amounts of nutrients in each serving and are an ideal addition to almost anyone’s diet.

 

 

Gluten Free

Toss with other grains, muffins, soups, pastas, meatloaf, burgers

 

Eating Petite Red Lentils

Before cooking lentils, you should wash them in warm water to remove dust and dirt. Submerge the lentils in a bowl of water and pick through them to remove any rocks or foreign objects. Once washed and picked, petite red lentils are useful in a wide array of dishes. Some recipes that use petite red lentils include soups, salads, pastas, sauces and casseroles. Pureed lentils can act as a thickener, as well.

 

 

Calories and Fat

A 1-cup serving of cooked petite red lentils contains 230 calories. That is 11.5 percent of an average daily recommended intake of 2,000 calories. While the caloric content might seem a bit high to some individuals, the fat content more than makes up for it at 0.75 grams and no saturated fat. Low-fat foods help prevent heart disease, clogged arteries and many conditions associated with obesity.

 

Carbohydrates and Dietary Fiber

Petite red lentils are rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied for two hours or more following a meal. One cup of cooked petite red lentils contains about 40 grams of carbohydrates, or about 18 percent of the average recommended daily intake. The dietary fiber content is about 57 percent of an average DRI at 15.6 grams per serving. Consuming foods high in dietary fiber, such as petite red lentils, lowers your risk of diabetes, heart disease and constipation.

Protein

The protein content of lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of petite red lentils, you consume nearly 18 grams of protein. One 3-ounce serving of chicken breast contains 18 grams of protein, as well. However, the chicken breast also contains more than 3 grams of fat in comparison to the 0.75 grams in the serving of petite red lentils.

Vitamins and Minerals

With 358 micrograms per serving, petite red lentils are rich in folate, a vitamin your body requires to create new cells and produce iron. One serving also provides about 16 international units of vitamin A. The minerals in a cup of petite red lentils include 731 milligrams of potassium, 356 milligrams of phosphorus and 71 milligrams of magnesium.

 

 

Enjoy this recipe I have specially created for you

 



Italian Red Lentil Soup with Lemon and Basil Oil

Soup Ingredients:
4 TBS olive oil
3 Italian Sausage links
1 cup celery, chopped
1 cup onion, chopped
3 large garlic cloves, chopped
2 cups red lentil beans
1/8 tsp crushed red pepper flakes
1/4 dry sherry
32 ozs chicken broth
1/4 cup fresh parsley
1/4 cup fresh basil
2 Bay leaves
1/4 cup grated cheese
salt, to taste
1 cup water

Directions:
1.  In large skillet, add oil heat on medium heat.
2.  Add sausage links.  Cook until brown.  Remove from pan and slice.
3.  Add celery, onion, garlic and sauté until soft
4.  Add lentils and red pepper flakes stir.  Sautee for 5 mins.
5.  Add sherry to deglaze. Stir
6.  Add broth and spices.  Simmer for approx. 25 mins. 
7.  Add grated cheese, stir. 
8.  Add water if too thick.
9.  Remove bay leaves
10.Serve in bowl with drizzle of lemon oil and basil oil.  Add additional cheese, if desire.


Lemon Oil:
zest from one lemon, with juice
4 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Basil Oil:
6 large basil leaves
5 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Ginger Lemongrass Seafood Soup

My inspiration for this dish comes from my Asian Market, which I visit often.  Since I have had to go gluten free, due to health reasons, I find it so comforting to know I can still create, cook and eat many dishes.  This, is my version of Asian Seafood Soup I used from ingredients, I usually keep in stock.

This broth is so exceptionally good and so easy to make.  This does not require a lot of expensive seafood.  The hardest part of this dish is having to ask the Seafood Market Guy to weigh and package small amounts of each seafood.  So take a walk through your Asian Market and see what you can come up with!!!

Ingredients:

2 cups sweet onion, chopped

2 cups celery, chopped

4 cloves garlic, chopped

12 cups water

1/3 cup carrots, slivered

1 TBS ginger paste

1 TBS lemongrass paste

1 tsp chili paste

1/4 cup oyster sauce

1 dozen little neck clams, brushed clean

1/2 lb each of peeled, deveined large shrimp and sea scallops

1/2 cup scallions, sliced

1/2 cup sliced mushrooms, thin

10 sprigs cilantro or picked leaves

salt and pepper, to taste

Directions:

1.  Add onions, celery and garlic to large pot with water.  Season with salt and pepper.  Simmer on medium heat until veggies are soft.  Approx. 30 mins.  Drain liquid well from veggies, reserving the liquid.  Return liquid to pot. (use veggies or part, or discard)

2.  Add carrots, ginger, lemongrass, chili and oyster sauce.  Stir.  Simmer on medium heat for additional 15 mins.  Season with salt and pepper, to taste (If needed)

3.  Add clams to pot.  Cook until clams open.  Approx. 10 mins

4.  Add shrimp and scallops.  Cook for additional 5-10 mins depending on size.

5.  Put in serving bowls.  Top with scallions, mushrooms and cilantro.







Zydeco Coconut Potato Soup with Grilled Cajun Shrimp

 

12 ozs bacon, fried
2 cups celery, chopped
2 cups onion, chopped
1 cup bell peppers, chopped (assorted colors)
1 parsnip, peeled and diced
5 med red potatoes, cubed small
2 large garlic cloves, chopped
2 ears corn, kernels removed
1/4 cup white wine
1 stick butter
1 cup chicken broth
1 can coconut cream
5 sprigs thyme
1/4 cup fresh parsley, chopped
1/2 tsp cayenne pepper
1/2 tsp paprika
8 oz sharp cheddar cheese, shredded
1/2 tsp salt
1/2 tsp course black pepper
1 lb large shrimp, peeled and deveined



Directions:

1.  In large skillet on medium heat saute bacon.  When crispy, remove and cover to keep warm.
2.  In same skillet using bacon grease add celery, onions, peppers, parsnip and potatoes.  Saute until veggies become soft. (approx. 15 mins).  Add garlic and corn.  Saute for additional 5 mins.
3.  Deglaze pan with wine, stir and cook out for 5 mins.  Lower temperature if too high.
4.  Add butter, let melt.  Stir.  Add chicken broth and coconut cream, stir.  Add thyme, parsley, cayenne pepper and paprika.  Let simmer med/low bringing back up to temperature.
5.  Add cheddar cheese, stir.  Turn temperature down to low and simmer until cheese melts. Approx. for 5 mins.
6.   In large bowl add shrimp, 1/8 tsp cayenne pepper, 1/8 tsp paprika and 2 TBS olive oil.  Toss.  Grill shrimp on non stick skillet or pan grill until done.  Approx. 3-4 mins per side.  Remove.
7.  Taste soup, season with salt and pepper to liking.  Make sure all veggies are soft.
8.  Serve soup with grilled shrimp.  Garnish with additional herbs and/or fresh peppers.

Serves 4-6

Grilled Chicken Marsala Onion Soup

I needed to create a recipe for a contest using Tyson Grilled Chicken.  When I opened the package the little chicken chunks reminded me of over sized croutons.  Then it hit me!!!  French onion soup......but without the croutons.  I'll use chicken chunks instead.  How much more healthier it would be also!!! 

 

 

 

Ingredients:

 

4 TBS butter

1 TBS olive oil

2 medium onions, sliced into thin rings

1/2 tsp dry thyme

1/8 tsp salt, or to taste

1/8 tsp coarse black pepper, or to taste

2 garlic cloves, chopped

1/4 cup fresh parsley, reserve some for garnish 

1 bay leaf

2 TBS flour

1/4 cup marsala wine

32 ounces beef broth, low sodium

8 ounces Tyson Grilled and Ready Chicken Chunks

4 thin slices Swiss Cheese

 

 

Directions:

 

1.  In medium size pan add butter and oil.  Heat on medium temperature until butter melts. 

2.  Add sliced onions, thyme, salt, pepper, garlic, parsley and bay leaf.  Stir.  Cook until onions become soft.

3.  Add flour, stir.  Cook for 5 minutes more. 

4.  Deglaze pan with marsala wine, stir. 

5.  Add beef broth.  Simmer for additional 15 mins.  Remove bay leaf.

6.  Preheat broiler

7.  Add onion broth to four individual baking dishes/bowls.  Place bowls on flat baking sheet.

8.  Add 2 ounces of chicken chunks to each individual bowl.  Top with one slice Swiss cheese.  Sprinkle additional chopped parsley to top of cheese for color.

9.  Add to broiler.  Allow for cheese to melt and slightly brown.  Approx. 5 mins. 

 

Makes 4 servings.

 

  

Italian Sausage Lentil Soup

My Italian Sausage Lentil Soup

 

with lemon oil and basil oil

Soup Ingredients:
4 TBS olive oil
3 Italian Sausage links
1 cup celery, chopped
1 cup onion, chopped
3 large garlic cloves, chopped
2 cups red lentil beans
1/8 tsp crushed red pepper flakes
1/4 dry sherry
32 ozs chicken broth
1/4 cup fresh parsley
1/4 cup fresh basil
2 Bay leaves
1/4 cup grated cheese
salt, to taste
1 cup water

Directions:
1.  In large skillet, add oil heat on medium heat.
2.  Add sausage links.  Cook until brown.  Remove from pan and slice.
3.  Add celery, onion, garlic and sauté until soft
4.  Add lentils and red pepper flakes stir.  Sautee for 5 mins.
5.  Add sherry to deglaze. Stir
6.  Add broth and spices.  Simmer for approx. 25 mins. 
7.  Add grated cheese, stir. 
8.  Add water if too thick.
9.  Remove bay leaves
10.Serve in bowl with drizzle of lemon oil and basil oil.  Add additional cheese, if desire.


Lemon Oil:
zest from one lemon, with juice
4 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Basil Oil:
6 large basil leaves
5 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Red Lentil Butternut Squash Soup

Olive oil for sautéing
1/2 cup onion, chopped
1/4 cup parsnips, chopped
1/4 cup celery, chopped
3 garlic cloves, chopped
4 Tbs butter
1 cup red lentil, raw
1/4 cup white cooking wine
salt and pepper, to taste
2 cups butternut squash, cooked
32 ozs chicken broth
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated

Directions:

1.  Drizzle oil in large skillet, heat on medium until hot.
2.  Add onion, parsnips, celery and garlic.  Sautee until soft (approx. 10 mins) stirring.
3.  Add butter and lentils, stir and sautee for 10-15 mins.
4.  Add white cooking wine to deglaze pan.  Season with salt and pepper
5.  Add squash (reserving 1/4 cup for garnish) and broth, stir.  Cover and simmer on low/med heat until lentils become soft.
6.  Add contents of skillet to blender or food processor, puree.  Add some chicken broth to blender to loosen puree.  Add additional broth to blender to get excess mixture from sides.  Add back to skillet with any left over broth.
7.  To skillet,  add parsley and cheese, stir.  Simmer for additional 10 mins.  Serve in bowls.  Garnish with butternut squash and parsley.

Shrimp Bisque Scampi

Shrimp Bisque Ingredients:

2 Tbs olive oil
1/3 cup parsnips, chopped
1/3 cup celery, chopped
1/3 cup onion, chopped
2 large garlic clove, chopped
2 Tbs red cherry peppers, chopped
salt and pepper, to taste
1/3 cup vermouth, dry
1 stick butter
12 ozs shrimp, peel and deveined
1 small can tomato paste
4 cups half and half, warm
2 Tbs parsely, fresh chopped
1 tsp lemon zest, grated
2 bay leaves

Directions:

1.  Heat oil in large skillet, low/medium heat.
2.  Add parsnips, celery, onion, garlic and cherry peppers.  Season with salt and pepper.  Cook until soft.
3.  Deglaze pan with vermouth, stir
4.  Add butter and shrimp.  Cook until shrimp turns pink
5.  Add contents of skillet to food processor or blender, puree.  Add back to skillet
6.  Add tomato paste, warm half and half, parsley, zest and bay leaves.  Stir
7.  Simmer on low heat
8.  Remove bay leaves before serving



Shrimp Scampi Ingredients for garnish:

3 Tbs olive oil
1/4 cup onion
1 Tbs garlic clove, chopped
1 Tbs red cherry peppers, chopped
1 Tbs black olives, chopped
8 ozs large jumbo shrimp, peeled and deveined
1/8 cup vermouth
2 Tbs diced tomatoes
1/4 cup seasoned bread crumbs
1 1/2 Tbs grated cheese
1 Tbs fresh parsely, chopped
3 Tbs lemon juice


Shrimp Scampi Directions:

1.  Heat oil in medium size skillet, low/medium heat
2.  Add onion, garlic, peppers, olives and shrimp.  Saute until shrimp turns pink
3.  Add vermouth, stir
4.  Add tomatoes, bread crumbs, grated cheese and parsely, toss
5.  Top with lemon juice
6.  Serve as garnish in center of Shrimp Bisque