Saturday, September 13, 2014

Tuscan Vegetable Soup

This is by far one of my most favorite soups EVER. 
Probably my most favorite!
The flavors are just incredible, and the parmesan just puts it over the top.
The best part? There's less than 100 calories per serving!
Pictures to come soon


Tuscan Vegetable Soup
Serves 6

Ingredients:
1 tbsp Olive Oil
1 cup diced White Onion (1 med or 1/2 lg)
2 lg Carrots, diced (1/2 cup)
2 Celery, stalks diced (1/2 cup)
1 Zucchini, diced (1 1/2 cup)
2 cloves Garlic, minced
1 tbsp fresh Thyme, chopped
2 tbsp fresh Sage, chopped
1/2 tbsp Garlic Granules (or powder)
2 tsp dried Parsley
2 tsp dried Basil
1 tsp Salt (I used fine sea salt)
1/2 tsp Pepper (I used fresh cracked)
3 cups Vegetable Stock
1 cup Chicken Stock
1 can Diced Tomatoes *No Salt Added* (do not drain!)
2 cups Baby Spinach, chopped
Fresh Grated Parmesan (I used a nice reggiano from whole foods, I highly recommend using a good fresh parm)

Directions:
-In a large  Dutch Oven or stock pot heat oil and sauté all ingredients (except stocks, tomato, spinach and parm) until tender, about 5 mins
-Add stocks and tomatoes w/juice and bring to a boil
-Lower temp to med, add spinach and cook until wilted, about 3 mins

Serve topped with Parmesan.
I also served it with a crostini made with Tuscan Boulle and Olive oil 


Sunday, August 24, 2014

Fluffy Biscuits!

Just made these and they were perfect:


Fluffy Biscuits- makes 16 (3" diameter)

4c all purpose flour
2 tbsp baking powder
1 tsp salt
1 3/4 buttermilk (I didn't have buttermilk so just use milk and add 1 3/4 tbsp vinegar to it and let it sit 5 minutes before mixing)
1 stick of cold butter, diced

- preheat oven to 450
-in stand mixer with dough hook mix dry ingredients, add cold butter and let it mix until crumbly,
-then add the milk.
- when it turns into a ball turn out onto floured work surface and roll out to about 3/4inch thick and cut out the biscuits (I used a drinking glass because I don't have a round cookie cutter)
-bake 8-12 minutes until golden brown
They were so fluffy!

*obviously this can be done without a stand mixer, just use a wood spoon in a bowl
*it does not need to be kneaded, just mix well until it holds together. It will be sticky

I baked 4 and froze 12 for later. If you freeze some then let them thaw for an hour before baking (or overnight in fridge)


Wednesday, August 13, 2014

Bruschetta Topping

Bruschetta Topping

4 Tomatoes (Roma's are nice)
4 Cloves of Garlic
1 Cherry Pepper (or other small pepper)
1/4 cup Basil, fresh chopped
2 tbsp Extra Virgin Olive Oil
1 tbsp Oregano, fresh chopped
1 tbsp Lemon Thyme, fresh chopped
Coarse Salt and Cracked Pepper to taste
Fresh grated Parmesan to top

-Seed and dice the tomatoes, small dice
-Mince pepper and garlic
-Mix all ingredients together
-Enjoy over toast points or crackers!

-Or add an extra 2tbsp of olive oil and toss with a lb of your favorite pasta, 
I highly recommend using Fresh Pasta


Monday, August 4, 2014

3 Ravioli Filling Recipes

Ravioli Filling


•••3 Cheese Ravioli Filling•••

24oz Ricotta
1c Mozzarella, finely shredded
1/3c Parmigiana Reggiano, grated
6 Egg Yolks, lightly beaten
1/2tbsp each fresh chopped Basil, Oregano, Sage


•••Mexican Sausage Ravioli Filling•••

1/4lb Chorizo
1/4lb Mexican Longaniza 
1/2c above cheese filling

-Cook sausages until done (remove from casing before cooking if they're links)
-Drain fat and allow to cool a few minutes
-Pulse cooked meat in food processor a few times to get a fine grind, but not a mush
-Combine with cheese mixture


•••Roasted Pepper Ravioli Filling•••

1-1/2c Peppers (we used Korean Twists, which are very similar to Shishitos, but you can use whatever you like)
1c above cheese mixture

-Roast peppers in a hot skillet
-Dice when cool enough to handle
-Combine with cheese mixture

Saturday, August 2, 2014

Fresh Pasta


Pasta dough






***Large Batch***
(Feeds an army)
3lbs Semolina Flour
12 eggs + 1 yolk
Olive oil

***Small Batch***
(Serves 4-6)
1-1/2 c semolina flour
2 eggs + 2 yolks
Olive oil


-Put flour in a pile on a clean work surface, make a well in center
-Crack eggs into well
-Using a fork, gently mix eggs in well, allowing flour to be pulled in slowly
-Once dough forms, start kneading and folding
-Do this for about 10-15minutes, then add olive oil (I coat the top of the dough with a thin layer then fold a couple times and repeat),  and continue another 10-15 minutes. Dough should be smooth and elastic, and also a little tacky but not sticky
-Form into disc, wrap tightly in plastic wrap, and allow to rest 40-60 minutes

From here you can roll out and cut dough by hand, or use a pasta roller machine.

Cook fresh pasta in well salted boiling water for 2-4 minutes until al dente

**Notes: Don't forget to flour work surfaces so dough does not stick.




Tuesday, June 24, 2014

Cozze al Vino Bianco (Mussels in White Wine)

Cozze al vino bianco
-serves 6

This was served over linguini I made using my Pasta Recipe


1/2c Butter
4 Roma Tomatoes, seeded & diced
4T Garlic, fresh minced
1tsp Red Pepper Flakes
8oz Clam Liquor
1-1/2c White Wine
1/2c Parmesan, fresh grated
1/3c Basil, fresh chopped
1T Oregano, fresh chopped
1/2T Lemon Thyme, fresh chopped
Salt & Pepper, to taste
3-4lbs Mussels, rinsed & de-bearded
Crusty Bread (Italian/Tuscan/ect)

-Melt butter in big pot, sauté romas, garlic and red pepper 2-3 minutes
-Add clam liquor, wine, parmesan, herbs & salt/pepper
-Bring to a boil then add mussels, cover & simmer for 5-8 minutes until mussels have opened
-Divide mussels into bowls, discard any that didn't open, and spoon broth over top
-Serve with crusty bread

**Serving over pasta would stretch out how many can be served

Friday, June 21, 2013

Seafood with Saffron Cream Sauce

Picture really doesn't do it justice, I'm not a photographer and I originally 
made too much sauce (I've already adjusted recipe)


Seafood with Saffron Cream Sauce
Serves 1, about 400 calories (350 if you only use 4oz seafood)


1/2tbsp - olive oil
1/4 c - onion, diced
Pinch red pepper flakes
1/2 tbsp - garlic, minced
1/4 tbsp - butter
Seafood of choice (I used 2oz each fish, scallops, & shrimp)
1/2 C - stock  (I had previously made my own stock from boiling lobster and shrimp shells, you can use chicken stock instead)
Pinch saffron
Pinch black pepper
1 tbsp - heavy cream
Roux - 1/2 tbsp each butter and flour


Seafood Cream Sauce
-Sauté on medium heat onions and red pepper flakes in olive oil until onions start to look clear
-Add garlic and butter, sauté 1-2 more minutes
-Add seafood and toss to coat
-Add stock, saffron, & black pepper. Cover and let simmer 5 minutes
-Remove seafood (if cooked through) so it doesn't over cook, place in a bowl
- Add cream and roux to pan, mix well and let cook until thickened. 
-Pour over seafood and enjoy :)

(I served this over rice)