italian wedding soup

Ingredients

For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup panko breadcrumbs
2 teaspoons minced garlic
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (about 2 stalks), cut into 1/4 inch pieces
10 cups chicken stock
1/2 cup white wine
1 cup small pasta, like tubetini, stars, or orzo
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F.

2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.)
3. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
4. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5-6 minutes, stirring occasionally.
5. Add the chicken stock and wine and bring to a boil.
6. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender.
7. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

*Adapted from Ina Garten

southwestern cobb salad

Ingredients

Chicken Marinade:

1/4 cup freshly squeezed lime juice (2-3 limes)

1/4 cup olive oil

1/4 cup soy sauce

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

3-4 boneless, skinless chicken breasts

Green Goddess Dressing:

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons low-fat buttermilk

1 tablespoon white wine vinegar

1 teaspoon Worcestershire sauce

1 bunch chives, coarsely chopped (about 1/4 to 1/3 cup)

2 green onions, white and green parts, cut into thick chunks

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon sugar

1 teaspoon coarse or Kosher salt

1/2 teaspoon freshly ground black pepper

1 pinch cayenne pepper (optional)

Black Bean Salsa:

1 (15-ounce) can black beans, rinsed and drained

1/2 sweet onion (I used vidalia), diced

1/4 cup cilantro, chopped

1 tablespoon olive oil

Yellow Pepper Salsa:

1 yellow pepper, seeded, and diced

1 tomato, seeded and coarsely chopped

1 can large olives, coarsely chopped

1/2 sweet onion (I used vidalia), diced

Avocado Salsa:

2 ripe avocados, peeled and cut into 1/2-inch pieces

Juice of 2 limes

1/4 cup cilantro, chopped

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

4-5 large eggs

6-8 slices thick-cut bacon (I used turkey bacon - it was delicious)

1 medium head romaine lettuce, washed, dried and torn into 1-inch pieces

Instructions

1. For the chicken marinade, in a small bowl, combine the 1/4 cup lime juice, olive oil, soy sauce, 1/2 teaspoon cumin and red pepper flakes. Place the chicken breasts in a ziploc bag and pour the marinade over the chicken. Close the bag and refrigerate for at least an hour or up to overnight.

2. For the dressing, combine all the ingredients together in a blender. Process until smooth. Thin with additional buttermilk (adding it one teaspoon at a time), if desired. Store the dressing in an airtight container in the refrigerator for up to 3 days.

3. Heat a grill to medium-high heat (an indoor grill pan or skillet could be used also). Grill the chicken until it is cooked through, about 5-7 minutes per side. Cool the chicken completely then cut into 1/2-inch pieces. Set aside.

4. Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil. Cover and remove from the heat. Let the eggs sit for 13 minutes then rinse them under cold water until they are completely cooled. Peel and coarsely chop the eggs. Set aside.

5. Cook the bacon over medium heat until it is crisp. Drain on paper towels. When cool, crumble and set aside.

6. In a medium bowl, combine the yellow pepper, tomatoe, olives, and 1/2 of the sweet onion. Season with salt and pepper and set aside.

7. In another bowl, combine the black beans, 1/4 cup cilantro and onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Set aside.

8. In another bowl (don't worry, we are almost done with the excess of bowls), combine the avocado, 1/4 cup cilantro, juice of 2 limes, cayenne pepper and 1/2 teaspoon cumin. Season with salt and pepper. Set aside.

9. On a large platter (or large bowl), arrange the romaine lettuce. Arrange the chicken in a strip down the middle of the romaine. On either side, make piled strips of the eggs, bacon, yellow pepper mixture, black bean mixture and avocado mixture. Drizzle with dressing or serve it on the side. The easiest way to serve this on a platter is with a pair of tongs. If using a large bowl, gently toss to combine all the ingredients before serving.

* by MelsKitchenCafe.com

zuppa de farro (Italian wheat soup)

After taking an Italian cooking class at the Cambridge School of Culinary Arts with my mom and sister, this was one recipe I knew I had to make again. It is a delicious, hearty, Tuscan Italian soup recipe from Roberta L. Dowling.

Ingredients

1 1/2 cans, cannellini beans
1 1/4 cups, Farro (Emmer)
salt and pepper to taste
2 oz. pancetta, cut in 1/4-inch dice
2 tbsp. olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/2 cup white wine
1/2 cup Italian peeled tomato, chopped
4 fresh sage leaves
1 1/2 tsp. fresh rosemary, finely chopped
4+ cups chicken stock
4 large leaves of kale, julienned
2 tbsp. parsley, finely chopped
1/2 cup Parmesan cheese, grated

Instructions

1. In a large stock pot, gently saute the pancetta in 2 tbsp. olive oil, when pancetta is rendered, add the chopped vegetables (onions, carrots, celery, and garlic). Add the white wine and allow it to evaporate. Add the tomatoes, sage, rosemary, and 2 cups stock. Bring to a boil, reduce the heat and simmer gently for 30 minutes, stirring occasionally.
2. Set aside 3/4 cup of the cooked beans. Puree the the remaining beans and their liquid in a food processor and add to the soup. Add the reserved beans. Bring to a simmer, add the Farro and stir to mix well. The liquid should be fairly dense, but not sticking to the bottom of the pan. Add additional stock if necessary or desired. Cover the pan and cook the Farro for about 50 minutes or until the grains are swollen and soft, adding stock if necessary.
3. After a half hour of cooking add the kale. Correct the seasoning with salt and pepper.
4. Garnish the soup with the chopped parsley and Parmesan cheese.
 

classic stuffed bell peppers

Ingredients

table salt
4 medium bell peppers (red, yellow, or orange) 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tbsp. olive oil
1 medium onion, chopped fine (about 1 cup)
12 oz ground beef, preferably ground chuck3 medium cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained, 1/4 cup juice reserved5 oz Monterey Jack cheese, shredded (1 1/4 cups)
2 tbsp chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup

Instructions

1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tbsp. salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees F.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

*From America's Test Kitchen

spicy turkey meatballs

Ingredients

3 cups (1-inch) bread cubes from a round rustic bread, crusts removed
2/3 cups milk
2 lbs. ground turkey
1/2 lb. hot Italian pork sausage, casings removed
4 oz. thinly sliced prosciutto, finely chopped
1 cup freshly grated Asiago cheese
1/2 cup minced fresh parsley
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1 1/2 tsp. pepper
2 extra-large eggs, lightly beaten

Instructions

1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
2. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
3. In a large bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago cheese, oregano, red pepper flakes, and 1 1/2 tsp. pepper. Lightly combine the ingredients with your hands. Add the eggs and stir lightly with a fork to combine.
4. Wash your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pan.
5. Bake for 35-40 minutes until the tops are browned and the centers are completely cooked.
6. Suggested: simmer the meatballs in some marinara sauce if serving with pasta.

* Adapted from Ina Garten

garlic-roasted cauliflower

I ABSOLUTELY LOVE this recipe!

It makes a perfect side dish or a light vegetarian meal all by itself.

Ingredients

1 whole head of garlic, cloves peeled (cut largest cloves in half)

1 large head of cauliflower, trimmed and cut into large florets

4 1/2 tbsp. olive oil

Kosher salt and black pepper

1/4 cup minced fresh parsley

3 tbsp. pine nuts, toasted

2 tbsp. freshly squeezed lemon juice

Instructions

1. Preheat the oven to 450 degrees F.

2. On a sheet pan, toss the cauliflower with the garlic, 3 tbsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Spread the mixture out in a single layer and roast for 20-25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.

3. Scape the cauliflower in a large bowl with the garlic and pan juices. Add 1 tbsp. olive oil, parsley, pine nuts, and lemon juice. Season to taste. Toss well and serve hot or warm.

*Adapted from Ina Garten

panko-crusted salmon

A delicious fish recipe coming from a non-fish lover!
The picture was just that good in Ina's new cookbook, "How easy is that?"

Ingredients

2/3 cup panko
2 tbsp. minced fresh parsley
1 tsp. grated lemon zest
kosher salt and black pepper
2 tbsp. olive oil
4 salmon fillets, skin on
2 tbsp. Dijon mustard
2 tbsp. vegetable oil
lemon wedges, for serving

Instructions

1. Preheat oven to 425 degrees F.
2. In a small bowl, mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
3. Place the salmon fillets skin side down on a board. Generously brush the top of the fillets with mustard and then sprinkle with pepper. (The mustard helps the panko adhere.)
4. Press the panko mixture thickly on top of the mustard on each fillet.
5. Heat the vegetable oil over medium-high heat in a ovenproof pan (preferably a shallow pan). When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
6. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked through and the panko is browned.
7. Remove from the oven, cover with aluminum foil and allow to rest for 5-10 minutes.
8. Serve salmon with lemon wedges.

*Adapted from Ina Garten

fattoush

After eating some delicious Middle Eastern food this summer I decided to go searching for some authentic recipes online and was pleasantly surprised. Try the fattoush out for yourself - simple and fresh, yum!

Ingredients

2-3 tomatoes, cubed
1-2 small cucumbers, peeled, quartered lengthwise, and chopped
1 medium green pepper, seeded and diced
1 small red onion, roughly chopped
1 small head of romaine lettuce, chopped
2 tbsp. fresh parsley, finely chopped
1 tbsp. fresh mint, finely chopped
2 pita bread pockets, toasted and cut into cubes
lemon juice
olive oil
salt and pepper

Instructions

1. To make the dressing, combine equal parts of olive oil and lemon juice, season with salt and pepper.
2. Combine vegetables, herbs, and bread in a large bowl.
3. Pour desired amount of dressing over salad, toss well, and chill for at least 30 minutes.