Pasta e Fagioli

Pasta Fagioli is a very easy and tasty peasant dish.  My grandmother always called it Pasta Fazoul,, I guess it's just one of those things that depend on where you are from.  Every family has their own recipe but basically they all have pasta, beans and stock.  You can make this more soupy by adding more broth and thinning it out (don't puree the beans) or you can eat it thicker, the way I like it by following the recipe below.  Giada's recipe calls for red kidney beans but I know it to be traditionally made with cannellini beans so I used both (3 cans in total).  I love the color that the kidney beans give to the dish. 

Giada's recipe is very easy and spot on.  Any changes I made were minor.  I didn't make a bouquet garni and instead just chopped the herbs and added them to the pot.  I used 4 ounces of pancetta because that's the only size package Cittero makes (Steve wanted even more). As always I used Romano cheese for topping but that's just personal preference.  In the future I will use a tip that my friend Lucy of Sweets, Savories, etc., told me.  Instead of pureeing some of the beans at the end, smash up some of the beans while they are in the can using a fork.  This makes a smoother texture.  I didn't like how the food processor chopped up the pancetta with the beans.  Thanks Lucy for a great tip!  I can't wait to try it.

Giada's Pasta e Fagioli

by Giada DeLaurentiis

See this recipe on the food network by clicking here.

Ingredients:

4 sprigs, fresh thyme
1 large sprig, rosemary
1 bay leaf
1 tbsp olive oil
1 tbsp butter
1 cup chopped onion
3 oz chopped pancetta
2 tsp minced garlic
5 3/4 cups low sodium chicken broth
2 - 14.5 ounce cans red kidney beans, rinsed and drained
3/4 cup elbow macaroni
freshly ground black pepper
pinch of crushed red pepper flakes (optional)
1/3 cup freshly grated parmesan
1 tbsp extra virgin olive oil

Directions:

1.  Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

2.  Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

 

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Pasta e Fagioli

Pasta Fagioli is a very easy and tasty peasant dish.  My grandmother always called it Pasta Fazoul,, I guess it's just one of those things that depend on where you are from.  Every family has their own recipe but basically they all have pasta, beans and stock.  You can make this more soupy by adding more broth and thinning it out (don't puree the beans) or you can eat it thicker, the way I like it by following the recipe below.  Giada's recipe calls for red kidney beans but I know it to be traditionally made with cannellini beans so I used both (3 cans in total).  I love the color that the kidney beans give to the dish. 

Giada's recipe is very easy and spot on.  Any changes I made were minor.  I didn't make a bouquet garni and instead just chopped the herbs and added them to the pot.  I used 4 ounces of pancetta because that's the only size package Cittero makes (Steve wanted even more). As always I used Romano cheese for topping but that's just personal preference.  In the future I will use a tip that my friend Lucy of Sweets, Savories, etc., told me.  Instead of pureeing some of the beans at the end, smash up some of the beans while they are in the can using a fork.  This makes a smoother texture.  I didn't like how the food processor chopped up the pancetta with the beans.  Thanks Lucy for a great tip!  I can't wait to try it.

Giada's Pasta e Fagioli

by Giada DeLaurentiis

See this recipe on the food network by clicking here.

Ingredients:

4 sprigs, fresh thyme
1 large sprig, rosemary
1 bay leaf
1 tbsp olive oil
1 tbsp butter
1 cup chopped onion
3 oz chopped pancetta
2 tsp minced garlic
5 3/4 cups low sodium chicken broth
2 - 14.5 ounce cans red kidney beans, rinsed and drained
3/4 cup elbow macaroni
freshly ground black pepper
pinch of crushed red pepper flakes (optional)
1/3 cup freshly grated parmesan
1 tbsp extra virgin olive oil

Directions:

1.  Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

2.  Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

 

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Pork Chops Pizziaola

In an effort to get Steve to like pork chops I pulled out this recipe by Giada DeLaurentiis, which I thought would sort of mask that it's pork.  I had no such luck with Steve even though the pork wasn't dry at all (I'm giving up on him eating pork) but I really enjoyed it.  This is very similar to the Italian Chicken with Couscous that I make all the time.   I didn't really follow Giada's recipe exactly.  I added a lot to it but I will link her original recipe since it's what gave me the idea to make it this way.  Not sure if this is really pizziaola since I changed it up so much but I didn't know what else to call it.  You see how creative I was with naming my "Italian Chicken".  Haha! Feel free to follow the recipe as Giada has written it, try some or all of my changes or as always, do it your way. 

Pork Chops Pizziaola

Adapted from Giada DeLaurentiis

Serves 2

Ingredients:

2 bone in center cut pork chops

1 can petite diced tomatoes

1 onion, thinly sliced

2 cloves garlic, thinly sliced

1 tsp. fresh thyme

1 tbsp. capers

10 kalamata olives, sliced

1/2 cup dry white wine

1/2 cup chicken broth

extra virgin olive oil

salt and pepper

Directions:

1.  Season pork on both sides with salt and pepper. Brown in olive oil until pork gets golden brown and pulls away from the pan without sticking.  Remove chops from pan and set aside.

2.  Reduce heat to medium low and add more oil (or even butter) if the pan seems dry.  Add onions, garlic and thyme.  When onions have softened turn heat up a little and add wine.  Use a wooden spoon to pick up all the browned bits that have stuck to the pan.  This is where all the flavor is.  I thought I took a picture of this but it's not there anymore!

3.  Add tomatoes, chicken broth, capers and olives and season with salt and pepper.  Put pork back into the pan with the sauce and pour in any accumulated juices.  Cover and let simmer for about 10 minutes, turning once and spooning the sauce on top.  Depending on the thickness of your pork chops you may need to cook them longer.  Cut into them to see that it's white inside (or slightly pink) or when the temperature reaches 160 degrees.  

I like to serve this (and my Italian Chicken) with pine nut couscous with the sauce spooned over it.  It's delicious!

Pork Chops Pizziaola

In an effort to get Steve to like pork chops I pulled out this recipe by Giada DeLaurentiis, which I thought would sort of mask that it's pork.  I had no such luck with Steve even though the pork wasn't dry at all (I'm giving up on him eating pork) but I really enjoyed it.  This is very similar to the Italian Chicken with Couscous that I make all the time.   I didn't really follow Giada's recipe exactly.  I added a lot to it but I will link her original recipe since it's what gave me the idea to make it this way.  Not sure if this is really pizziaola since I changed it up so much but I didn't know what else to call it.  You see how creative I was with naming my "Italian Chicken".  Haha! Feel free to follow the recipe as Giada has written it, try some or all of my changes or as always, do it your way. 

Pork Chops Pizziaola

Adapted from Giada DeLaurentiis

Serves 2

Ingredients:

2 bone in center cut pork chops

1 can petite diced tomatoes

1 onion, thinly sliced

2 cloves garlic, thinly sliced

1 tsp. fresh thyme

1 tbsp. capers

10 kalamata olives, sliced

1/2 cup dry white wine

1/2 cup chicken broth

extra virgin olive oil

salt and pepper

Directions:

1.  Season pork on both sides with salt and pepper. Brown in olive oil until pork gets golden brown and pulls away from the pan without sticking.  Remove chops from pan and set aside.

2.  Reduce heat to medium low and add more oil (or even butter) if the pan seems dry.  Add onions, garlic and thyme.  When onions have softened turn heat up a little and add wine.  Use a wooden spoon to pick up all the browned bits that have stuck to the pan.  This is where all the flavor is.  I thought I took a picture of this but it's not there anymore!

3.  Add tomatoes, chicken broth, capers and olives and season with salt and pepper.  Put pork back into the pan with the sauce and pour in any accumulated juices.  Cover and let simmer for about 10 minutes, turning once and spooning the sauce on top.  Depending on the thickness of your pork chops you may need to cook them longer.  Cut into them to see that it's white inside (or slightly pink) or when the temperature reaches 160 degrees.  

I like to serve this (and my Italian Chicken) with pine nut couscous with the sauce spooned over it.  It's delicious!

Pumpkin Ricotta Pancakes

Last week I made some pumpkin brownies. (I didn't post them because I thought that they looked ugly.) There was about 1/2 cup or so of leftover canned pumpkin and I've been tossing around ideas for using it up. I've seen so many wonderful recipes on the blogs that I've been reading. I've seen pumpkin muffins, pumpkin pasta, pumpkin bread and cakes and of course pancakes. This morning I woke up a little late due to all the red wine I consumed last night and I was craving a diner's breakfast. You know how it is. But I knew that by the time I woke up Steve and we both showered it would be lunch time before we got to have breakfast out. I took at look in my fridge and saw a container of ricotta that I had and then and idea hit me. What if I used my cousin Tiffany's sour cream pancakes recipe and used ricotta instead? I could just add the pumpkin and see what happens and that was how this recipe was born.

The pancakes are delicious and perfect for this time of year and it's a great way to use up the leftover pumpkin since you don't really need that much to get the pumpkin flavor. If you have sour cream on hand you can use that too as that's what the original recipe calls for. If you use the ricotta it may seem a little thick so just thin it out with a little more milk. I was also easy on the cinnamon and nutmeg but I suggest using a bit more for stronger flavor. That's how it goes with experiments, right? In the recipe I'm giving you I'm going to use the amount of spices that I think would be better not what I used. I used only 1/4 tsp nutmeg and 1/2 tsp cinnamon.

Pumpkin Ricotta Pancakes

2 Cups all-purpose flour
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups milk (plus more if your batter is too thick)
1 cup ricotta
2 eggs
6 Tablespoons unsalted butter
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 tsp nutmeg
1/2 tsp cinnamon


Whisk together the flour, sugar, baking powder, baking soda and salt cinnamon and nutmeg. In another bowl, whisk together the milk, ricotta, eggs, melted butter, canned pumpkin. Pour the milk mixture into the flour and stir until combined.

Spray griddle with cooking spray and cook pancakes over medium heat(you may need to reduce the temp to low after the pan heats up so your pancakes don't get too dark). These pancakes take a little longer to bubble and cook around the edges, so be patient and don't flip them too soon.

Makes approx 20 pancakes

Pumpkin Ricotta Pancakes

Last week I made some pumpkin brownies. (I didn't post them because I thought that they looked ugly.) There was about 1/2 cup or so of leftover canned pumpkin and I've been tossing around ideas for using it up. I've seen so many wonderful recipes on the blogs that I've been reading. I've seen pumpkin muffins, pumpkin pasta, pumpkin bread and cakes and of course pancakes. This morning I woke up a little late due to all the red wine I consumed last night and I was craving a diner's breakfast. You know how it is. But I knew that by the time I woke up Steve and we both showered it would be lunch time before we got to have breakfast out. I took at look in my fridge and saw a container of ricotta that I had and then and idea hit me. What if I used my cousin Tiffany's sour cream pancakes recipe and used ricotta instead? I could just add the pumpkin and see what happens and that was how this recipe was born.

The pancakes are delicious and perfect for this time of year and it's a great way to use up the leftover pumpkin since you don't really need that much to get the pumpkin flavor. If you have sour cream on hand you can use that too as that's what the original recipe calls for. If you use the ricotta it may seem a little thick so just thin it out with a little more milk. I was also easy on the cinnamon and nutmeg but I suggest using a bit more for stronger flavor. That's how it goes with experiments, right? In the recipe I'm giving you I'm going to use the amount of spices that I think would be better not what I used. I used only 1/4 tsp nutmeg and 1/2 tsp cinnamon.

Pumpkin Ricotta Pancakes

2 Cups all-purpose flour
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ cups milk (plus more if your batter is too thick)
1 cup ricotta
2 eggs
6 Tablespoons unsalted butter
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 tsp nutmeg
1/2 tsp cinnamon


Whisk together the flour, sugar, baking powder, baking soda and salt cinnamon and nutmeg. In another bowl, whisk together the milk, ricotta, eggs, melted butter, canned pumpkin. Pour the milk mixture into the flour and stir until combined.

Spray griddle with cooking spray and cook pancakes over medium heat(you may need to reduce the temp to low after the pan heats up so your pancakes don't get too dark). These pancakes take a little longer to bubble and cook around the edges, so be patient and don't flip them too soon.

Makes approx 20 pancakes

Spaghetti with Garlicky Marsala Mushrooms

This recipe was given to me a few years ago by Steve's mom.  It was published in Food and Wine magazine and she highly recommended it.  I finally pulled it out of my recipe box and gave it a try.  I thought it was great! I did make a few changes such as extra garlic, used fresh thyme instead of the rosemary, changed the chives for fresh parsley (as always, I use what I have) and reduced the balsamic vinegar by one tablespoon.  I was afraid it would overpower the marsala but it didn't so that was unnecessary.   I would have liked a little more marsala flavor so in the futre I will just increase that.  Come to think of it, I did use a whole pound of spaghetti so that's probably why in needed a little more sauce.  This will definitely be seen at our dinner table more often since it's so quick, easy and delicious!


Spaghetti with Garlicky Marsala Mushrooms


Recipe by Marcia Kiesel, published in Food and Wine Magazine

4 servings

Ingredients:

5 tbsp EVOO
1 lb white mushrooms, caps quartered
1 lb shitake mushrooms, stems discarded and caps quartered
salt and pepper to taste
4 large garlic cloves, 2 thinly sliced and 2 minced
1 medium shallot, thinly sliced
1 ½ tsp fresh rosemary
½ cup dry Marsala wine
3 tbsp balsamic vinegar
6 Kalamata olives, pitted and coarsely chopped
¾ lb spaghetti
2 tbsp unsalted butter
1/3 cup freshly grated Parmesan Cheese, plus more for serving
2 tbsp minced chives

Directions:

1. In a very large skillet, heat 2 tbsp of the olive oil. Add the white and shitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and remaining 3 tbsp of olive oil and season with salt and pepper. Cover and keep warm.

2. In a large pot of boiling salted water, cook the spaghetti until ad dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.

 

Spaghetti with Garlicky Marsala Mushrooms

This recipe was given to me a few years ago by Steve's mom.  It was published in Food and Wine magazine and she highly recommended it.  I finally pulled it out of my recipe box and gave it a try.  I thought it was great! I did make a few changes such as extra garlic, used fresh thyme instead of the rosemary, changed the chives for fresh parsley (as always, I use what I have) and reduced the balsamic vinegar by one tablespoon.  I was afraid it would overpower the marsala but it didn't so that was unnecessary.   I would have liked a little more marsala flavor so in the futre I will just increase that.  Come to think of it, I did use a whole pound of spaghetti so that's probably why in needed a little more sauce.  This will definitely be seen at our dinner table more often since it's so quick, easy and delicious!


Spaghetti with Garlicky Marsala Mushrooms


Recipe by Marcia Kiesel, published in Food and Wine Magazine

4 servings

Ingredients:

5 tbsp EVOO
1 lb white mushrooms, caps quartered
1 lb shitake mushrooms, stems discarded and caps quartered
salt and pepper to taste
4 large garlic cloves, 2 thinly sliced and 2 minced
1 medium shallot, thinly sliced
1 ½ tsp fresh rosemary
½ cup dry Marsala wine
3 tbsp balsamic vinegar
6 Kalamata olives, pitted and coarsely chopped
¾ lb spaghetti
2 tbsp unsalted butter
1/3 cup freshly grated Parmesan Cheese, plus more for serving
2 tbsp minced chives

Directions:

1. In a very large skillet, heat 2 tbsp of the olive oil. Add the white and shitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and remaining 3 tbsp of olive oil and season with salt and pepper. Cover and keep warm.

2. In a large pot of boiling salted water, cook the spaghetti until ad dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.

 

Mom's Beef Stew

I know what you're thinking, Beef Stew is brown not red! Well tell that to my mom! Growing up this is what I knew beef stew to be and you know what, my friends used to request that my mom make this. It's delicious! It's so funny because like I've mention before, my mother made everything in a red sauce. Her meatloaf is red, her stuffed peppers had a red sauce, her macaroni and peas were also red and her beef stew is red. I think my mom has learned some new variations to all of these things but this is what she knew and this is what we loved! I still remember mashing up my potatoes and carrots and mixing it up in the sauce and then dipping my bread in it. That's how my dad liked to eat it and I followed suit.

My mom made hers in the pressure pot but since I'm still too chicken to use mine I made it on the stove. I think the only difference is time. If you have time cook it on the stove top (or even in a slow cooker) but if you're in a rush a pressure cooker comes in very handy! The other benefit of a pressure cooker is that you don't need to add liquid.  On the stovetop you need to make sure there is always enough liquid.  Add beef broth or water if needed.

Mom's Beef Stew

Ingredients:

1 1/2 pound stew meat (round, NOT chuck), cut the pieces in half if they are very large (bite size)
3 large potatoes, cut into bite size pieces
1/2 bag of baby carrots
2 - 8 oz cans of tomato sauce (such as delmonte)
beef broth/water
1 1/2 tsp minced garlic 
2 cubes Dorat frozen basil (2 tsps)
1 tsp dried Italian Seasoning
Salt and Pepper
olive oil

Directions:

1.  Season beef with salt and pepper. In a heavy bottomed pot (dutch oven) brown beef and garlic in oil.  Do not let garlic burn.

2.  Once beef is browned, add vegetables, season with salt, pepper, italian seasoning.  Add basil, tomato sauce and a can of water.  Add more water or beef broth until beef and veggies are more than halfway covered with liquid.  Stir to combine and cover.  Let come to a boil and then reduce to a simmer.  Let cook for 1 1/2 - 2 hours or until beef and potatoes are tender.

Serve with crusty bread.

If using a pressure cooker follow the directions that came with your pot as each one is different. 

Mom's Beef Stew

I know what you're thinking, Beef Stew is brown not red! Well tell that to my mom! Growing up this is what I knew beef stew to be and you know what, my friends used to request that my mom make this. It's delicious! It's so funny because like I've mention before, my mother made everything in a red sauce. Her meatloaf is red, her stuffed peppers had a red sauce, her macaroni and peas were also red and her beef stew is red. I think my mom has learned some new variations to all of these things but this is what she knew and this is what we loved! I still remember mashing up my potatoes and carrots and mixing it up in the sauce and then dipping my bread in it. That's how my dad liked to eat it and I followed suit.

My mom made hers in the pressure pot but since I'm still too chicken to use mine I made it on the stove. I think the only difference is time. If you have time cook it on the stove top (or even in a slow cooker) but if you're in a rush a pressure cooker comes in very handy! The other benefit of a pressure cooker is that you don't need to add liquid.  On the stovetop you need to make sure there is always enough liquid.  Add beef broth or water if needed.

Mom's Beef Stew

Ingredients:

1 1/2 pound stew meat (round, NOT chuck), cut the pieces in half if they are very large (bite size)
3 large potatoes, cut into bite size pieces
1/2 bag of baby carrots
2 - 8 oz cans of tomato sauce (such as delmonte)
beef broth/water
1 1/2 tsp minced garlic 
2 cubes Dorat frozen basil (2 tsps)
1 tsp dried Italian Seasoning
Salt and Pepper
olive oil

Directions:

1.  Season beef with salt and pepper. In a heavy bottomed pot (dutch oven) brown beef and garlic in oil.  Do not let garlic burn.

2.  Once beef is browned, add vegetables, season with salt, pepper, italian seasoning.  Add basil, tomato sauce and a can of water.  Add more water or beef broth until beef and veggies are more than halfway covered with liquid.  Stir to combine and cover.  Let come to a boil and then reduce to a simmer.  Let cook for 1 1/2 - 2 hours or until beef and potatoes are tender.

Serve with crusty bread.

If using a pressure cooker follow the directions that came with your pot as each one is different. 

Butternut Squash Soup

My friend Stacey hosted a Fall Harvest Dinner for our Dinner group this month and served this wonderful Butternut Squash Soup. I was really looking forward to this dinner because I've never had Butternut Squash Soup before and I wasn't disappointed. In fact, I really wanted more but I had to save room for the rest of the yummy dinner.

Stacey gave me the recipe she used and told me about the additions she made. It was her first time making the recipe too so think of it as an experiment. I used two big squash because I wanted to have some to freeze (and boy did I ever!). I don't have measurements for the additions but the next time I make it I'll have a better idea and I'll update this post. In the meantime give it a shot and add seasonings a little at a time and taste as you go. Stacey did advise that the soup is much better the second day and I have to agree. Isn't that the case with most soups?

The changes that I myself will make next time is that I will use less apple cider (stacey's addition that I increased) because it was slightly too sweet. I also didn't use the ground cloves because I was being cheap. I admit it. I just couldn't see myself spending $8-10 on something I'll probably use once or twice a year. However, I did recently hear that I could buy bulk spices in health food stores so I will check that out for next time.

Whole Foods Butternut Squash Soup
(see link for many variations)


http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1975

Serves 6

Ingredients:

2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste

Directions:

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Stacey's Additions:

Cube squash and roast it in the oven at 375-400 for 30 minutes or until crispy. She cut back on the thyme by about half. After the soup was pureed she added a little nutmeg, cloves, cinnamon and a splash of apple cider. The next day she added a little fresh ginger.  For a pretty presentation she also drizzled some heavy cream in each bowl. 

Thank you Stacey for your help with this recipe. Mine was not as good as yours but I will try again!

Butternut Squash Soup

My friend Stacey hosted a Fall Harvest Dinner for our Dinner group this month and served this wonderful Butternut Squash Soup. I was really looking forward to this dinner because I've never had Butternut Squash Soup before and I wasn't disappointed. In fact, I really wanted more but I had to save room for the rest of the yummy dinner.

Stacey gave me the recipe she used and told me about the additions she made. It was her first time making the recipe too so think of it as an experiment. I used two big squash because I wanted to have some to freeze (and boy did I ever!). I don't have measurements for the additions but the next time I make it I'll have a better idea and I'll update this post. In the meantime give it a shot and add seasonings a little at a time and taste as you go. Stacey did advise that the soup is much better the second day and I have to agree. Isn't that the case with most soups?

The changes that I myself will make next time is that I will use less apple cider (stacey's addition that I increased) because it was slightly too sweet. I also didn't use the ground cloves because I was being cheap. I admit it. I just couldn't see myself spending $8-10 on something I'll probably use once or twice a year. However, I did recently hear that I could buy bulk spices in health food stores so I will check that out for next time.

Whole Foods Butternut Squash Soup
(see link for many variations)


http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1975

Serves 6

Ingredients:

2 tablespoons olive oil
2/3 cup diced carrot (about 1 (8-inch) large carrot)
1/2 cup diced celery (about 1 (11-inch) large stalk)
2/3 cup diced onion (about 1 medium onion)
4 cups cubed butternut squash (about 1 medium squash)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste

Directions:

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Stacey's Additions:

Cube squash and roast it in the oven at 375-400 for 30 minutes or until crispy. She cut back on the thyme by about half. After the soup was pureed she added a little nutmeg, cloves, cinnamon and a splash of apple cider. The next day she added a little fresh ginger.  For a pretty presentation she also drizzled some heavy cream in each bowl. 

Thank you Stacey for your help with this recipe. Mine was not as good as yours but I will try again!

Apple Coffee Cake

Fall is finally here!  When I think of Fall I think of apples, pumpkins and all the yummy baked goods that can be made with them.  It's funny because I'm not a good baker but when Fall comes around I get excited about baking for a little while.  I'm not a huge fan of pies so when I saw this recipe by Giovanna at For My Three Little Monkeys, I knew I had to try it.  It's an apple coffee cake and has everything I'm looking for in a Fall recipe.  It's not a pie, has apples and it's not difficult!  What's great about this recipe is that even if you don't like cooked apples you can leave them out and have a fabulous coffee cake.  The ricotta makes this cake so moist that three days later it still tastes like I just pulled it out of the oven. This is a recipe that's going to stay with me a long time. It's the best cake I've ever made!  Can you tell that I'm excited? 

I made the recipe exactly as written except I left out the shortening and used all butter and accidentally put the pecans in the food processor (oops).  It worked out perfectly.  I hope you try this recipe and go check out Giovanna's blog.  She has more great recipes like this one!

Apple Coffee Cake

Source: For My Three Little Monkeys

Ingredients:

2 cooking apples; peeled, cored, and chopped
1 3/4 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 cup ricotta cheese

*** Streusel ***

2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/2 tsp. ground cinnamon
1/4 tsp. salt
4 Tbsp. butter; cut into small pieces
2 Tbsp. shortening; cut into small pieces
1/2 cup pecan pieces

Directions:

Heat oven to 350F. Grease a 9-inch springform pan with butter. Combine all streusel ingredients except butter, shortening and pecans in a food processor. Add butter and shortening. Pulse about 10 times then process for 5 to 10 seconds until there are no visible lumps of fat.

Peel and chop apples and toss with lemon juice. Set aside.

Mix together 1 3/4 cups flour, baking powder, soda and salt in a medium bowl.

Using an electric mixer beat 1/2 cup butter and the sugar and vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and ricotta cheese to batter. Mix on low speed after each addition until combined.

Spread 1/2 of the batter into the bottom of the pan. Sprinkle with 1/2 of the streusel mixture and then the diced apples. Spoon remaining batter over apples. It will not spread smoothly so be gentle and use dollops of batter. Sprinkle with remaining topping and nuts.

Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool at least 1 hour on a wire rack.

Apple Coffee Cake

Fall is finally here!  When I think of Fall I think of apples, pumpkins and all the yummy baked goods that can be made with them.  It's funny because I'm not a good baker but when Fall comes around I get excited about baking for a little while.  I'm not a huge fan of pies so when I saw this recipe by Giovanna at For My Three Little Monkeys, I knew I had to try it.  It's an apple coffee cake and has everything I'm looking for in a Fall recipe.  It's not a pie, has apples and it's not difficult!  What's great about this recipe is that even if you don't like cooked apples you can leave them out and have a fabulous coffee cake.  The ricotta makes this cake so moist that three days later it still tastes like I just pulled it out of the oven. This is a recipe that's going to stay with me a long time. It's the best cake I've ever made!  Can you tell that I'm excited? 

I made the recipe exactly as written except I left out the shortening and used all butter and accidentally put the pecans in the food processor (oops).  It worked out perfectly.  I hope you try this recipe and go check out Giovanna's blog.  She has more great recipes like this one!

Apple Coffee Cake

Source: For My Three Little Monkeys

Ingredients:

2 cooking apples; peeled, cored, and chopped
1 3/4 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 cup ricotta cheese

*** Streusel ***

2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/2 tsp. ground cinnamon
1/4 tsp. salt
4 Tbsp. butter; cut into small pieces
2 Tbsp. shortening; cut into small pieces
1/2 cup pecan pieces

Directions:

Heat oven to 350F. Grease a 9-inch springform pan with butter. Combine all streusel ingredients except butter, shortening and pecans in a food processor. Add butter and shortening. Pulse about 10 times then process for 5 to 10 seconds until there are no visible lumps of fat.

Peel and chop apples and toss with lemon juice. Set aside.

Mix together 1 3/4 cups flour, baking powder, soda and salt in a medium bowl.

Using an electric mixer beat 1/2 cup butter and the sugar and vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and ricotta cheese to batter. Mix on low speed after each addition until combined.

Spread 1/2 of the batter into the bottom of the pan. Sprinkle with 1/2 of the streusel mixture and then the diced apples. Spoon remaining batter over apples. It will not spread smoothly so be gentle and use dollops of batter. Sprinkle with remaining topping and nuts.

Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool at least 1 hour on a wire rack.