Sausage, Cannellini and Spinach Soup

Another Pinterest find and a winner!  You could easily add a small pasta (Ditalini, Conchiglie or even a Fusilli) to this soup and it would be equally delicious!  It's also a very quick and easy soup to make.  Why ever eat canned soup when making homemade is soooo soooo easy? 

Since hubby and I are empty nesters and don't like eating the same thing for days on end ... leftovers one day is wonderful but more then that... NOT.  Every soup recipe on my blog is freezable.  Let leftovers completely cool, then measure 2 cup servings into freezer bags and lay them flat to freeze.  To reheat, just break them into four pieces (while still in freezer bag), place in a small pot and put on low for about 20 minutes ... perfect!  You can microwave to reheat too but I prefer not.  When freezing soups containing pasta or potatoes, after cooling at room temp, place in fridge for a couple hours (or overnight) then measure and place into freezer bags.  This keeps the pasta and potatoes from going mushy ... eeeew!!!

This is a healthy soup especially if you use organic ingredients like we do.

Sausage, Cannellini and Spinach Soup

(adapted from bigsislilsis.com)

5 Mild (Chicken) Italian Sausage Links, removed from casings

1 Tblsp Extra Virgin Olive Oil

1 cup Chopped Onion

2-3 Garlic Cloves, minced

1 can Cannellini Beans, rinsed and drained

2 cans Diced Tomatoes

2 cans Chicken Broth

2 Big Handfuls Baby Spinach

3 Tblsps Fresh Basil, chopped OR 1 Tblsp Dried Basil*

Heat EVOO in a large soup pot and cook Sausage until just about browned, stiring to crumble.  Add Onion and Garlic* and cook an additional 2-3 minutes.  Add Beans, Tomatoes and Chicken Broth, stirring gently so as not to break up the beans.  Cover and bring to a boil.  Uncover and simmer on medium low heat for about 15 minutes or so.

Remove from heat.  Stir in Spinach and Basil.  *When using Dried Basil, add at same time as Onions and Garlic. 

Top with freshly grated Parmesan, if desired.

Baked Ziti

This is my own recipe and though I've made it for years, I've never really measured anything BUT because I thought I might need to share it, I decided to make notes as I made it so I've got it down as to exactly how I make it.

The key to making great meals is fresh ingredients and I more often then not even use fresh herbs but with the snow and cold we've had here this year my herbs aren't looking so good so I did use dried herbs to make this.  I cannot emphasize enough how important it is to use Fresh Mozzarella and NOT the pre-shredded or block form ... believe me, it makes a huge difference in taste ... huge!!!  Fresh Mozzarella is BEST!!!

Another thing, I never ever use jarred "Spaghetti Sauce" ... I always always always make my own ... it just too easy and taste way better then the jarred stuff.  A lot of times my hubby and I will make a huge pot of sauce and then freeze small portions of it.  That way when we are in a hurry and haven't planned a meal, its quick to put in a pot on simmer and reheat, adding whatever cooked meat we want.

And lastly, I use imported pastas from Italy as they are much better then the non-imported brands.  They have minimal ingredients and hold up better when cooked, do not go mushy!

Baked Ziti

1 lb of Ground Beef

1/2 Red Onion, chopped

3 Garlic Cloves, minced

1 tsp Italian Seasoning (or a bit more)

1/4 tsp Fennel

1/4 tsp Savory

Sea Salt and Fresh Ground Pepper, to taste

1 can Tomato Sauce

1 can Diced Tomatoes

1 Tblsp Tomato Paste*

1 Tblsp Grated Parmesan

Handful of Fresh Spinach, optional

12 oz Ziti, uncooked

16 oz Fresh Mozzarella, sliced thinly

Brown the Ground Beef in a splash or two of Extra Virgin Olive Oil until almost browned.  Drain, if needed.  Add the Onions, Garlic, Italian Seasoning, Fennel, Savory and Salt and Pepper with a bit more EVOO and finish browning the Ground Beef.  I don't measure my Salt and Pepper but usually twist both into the sauce 6-7 times (both of mine are in grinders).  I suggest adding a bit of both and then tasting to see if it needs more, remember you can always add more Salt at the table, if needed.

Once Onions are softened up a bit, add the Tomato Sauce, Diced Tomatoes, Tomato Paste and Parmesan, reduce heat to low and simmer for at least 30 minutes but longer makes it better.  I usually simmer mine for an hour or so.

Cook Ziti as directed on package, drain and add to sauce.  Now is time to add handful of Spinach, if desired.  The Spinach doesn't really change the flavor but adds more vitamins and your daily dose of green leafy veggies.

Grease an 8x8 casserole dish.  Pour in enough sauce to cover bottom, cover sauce with slices of Mozzarella, repeat until you get to top and then finish with a layer of cheese.  (Just like making a lasagna)

Cook at 350 degrees for about 45 minutes, until bubbly and cheese is gooey.

* A note about Tomato Paste here ... I rarely, if ever, use a whole can so what I do when I open a can is take out Tablespoons and space them out on a sheet of wax or parchment paper, place a second piece of parchment paper over them, smash down a bit (to flatten), fold them over each other, accordion style, and then place into a freezer bag.  Then I take out what I need as I need it.  It will keep for several months in the freezer.

Italian Drunken Noodles

I found this recipe on Pinterest and the original came from the blog The Cozy Apron  Her pics are much better than mine ... beautiful pics... but Course my hubby has a hard time waiting for me to take pics so they are usually taken in a rush.  I changed it up a tad just because hubby loves Hot Italian Sausage and its a little bit too hot for me so I did half Hot Italian Sausage and half Organic Ground Beef ... here's my version... it was amazing.  If my hubby will eat it two days in a row (leftovers on second day, of course) then its got to be awesome believeyoume!!!  Love love love this recipe!

Drunken Italian Noodles

(Serves 6)

Extra Virgin Olive Oil

2 Hot Italian Sausage Links (1/2 lb), casings removed

1/2 lb Organic Ground Beef

1 lrg Onion, sliced thinly

1-½ tsp Sea Salt

1 tsp Italian Seasoning

½ tsp Fresh Cracked Black Pepper

1 Red Bell Pepper, cored and thinly sliced

1 Yellow Bell Pepper, cored and thinly sliced

1 Orange Bell Pepper, cored and thinly sliced

4 Garlic Cloves, minced

½ cup Chardonnay Wine (real stuff, not cooking wine)

2 cans Organic Diced Tomatoes with Juice

2 Tblsps Parsley

¼ cup Fresh Basil Leaves, julienned, divided

8 ounces Pappardelle Noodles, uncooked (next time I will only add 4 ounces of the Noodles ... 8 was too much for our taste)

Place a large, heavy-bottom pot over medium-high heat.  Add about 2 tablespoons of Extra Virgin Olive Oil.  Once the oil is hot, crumble the Spicy Italian Sausage and Organic Ground Beef into the pot in small chunks (you want to keep the sausage fairly chunky).  Once the crumbled meats are browned, remove from the pot with a slotted spoon and place into a small bowl and set aside.

Next, add the sliced Onion to the pan with the drippings and sprinkle with the Sea Salt (which helps in caramelizing veggies), and allow them to caramelize ~ roughly 5 minutes or so, stirring to keep it from burning (add a touch more EVOO, if necessary).  Once Onion is caramelized, add Italian Seasoning and Fresh Cracked Black Pepper and stir to combine.  

Next, add in the Sliced Bell Peppers, and allow those to sauté with the Onion for about 2 minutes until slightly tender and golden; next, add the Minced Garlic, and once it becomes aromatic, add the Wine and allow it to reduce for a few moments; next, add in the Diced Tomatoes with their juice, and return the browned meats back to the pot, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat down to low as possible.

To finish the sauce, drizzle in about 2-3 good tablespoons of the EVOO, and add in the Chopped Parsley and about half of the julienned Basil; stir, and keep warm while you prepare the noodles.

Prepare the Pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the Pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

Garnish with a sprinkle of the remaining julienned Basil and top with shaved Parmesan, if desired.

Real Italian Pesto

What better than a simple Italian traditional Pesto?

"Ligurian Pesto is the second most popular sauce for pasta after the tomato based one and, certainly, the most popular one when it comes to cold sauces.  The name Pesto derives from the Italian verb to crush, "pestare", because for a real Ligurian Pesto, the ingredients have to be crushed using a wooden pestle and marble mortar.  The classic ingredients for Pesto alla Genovese are basil grown in Liguria (Ocimum Basilicum) hence the name, coarse sea salt, pine nuts, garlic, Ligurian extra virgin olive oil and grated Pecorino Romano cheese of the best quality."

SOURCE: http://www.italymagazine.com/italy-featured/liguria/recipe-pesto-alla-genovese

Traditionally, Pesto was made using a Mortar and Pestle (some still make it this way) ~ thank goodness for the invention of Cuisinarts or better known as food processors or even blenders (yes, you can make it in a blender as well because Pine Nuts are very soft nuts).

Photo courtesy of http://theshiksa.com/images/2011/05/Pesto-Mortar.jpg

I have made fresh "Real" Italian Pesto many times over the last 15 years ...that's when I first started growing my own fresh Genovese (or Sweet) Basil ... never following a recipe as Pesto is one of those things that isn't an exact science ... well at least fresh pesto isn't ... a recipe calling for 2-3 small cloves of garlic, for instance, heck cloves really vary in size from bulb to bulb, so its basically about taste.  I've used the pre-minced Garlic that you can buy versus the freshly minced and in my opinion, freshly minced Garlic is BEST!

However, I've never frozen it so I checked out a few websites and found, on lacuocaciccia.com the secret to keeping it bright green after freezing ~ blanching the Basil prior to preparing!!!  Here's my version ... its delicious!

Let's get started ...

Real Italian Pesto

2 lrg bunches of Organic Genovese (or Sweet) Basil (about 2 cups tightly packed) Leaves ONLY

2 heaping Tblsps Pine Nuts, lightly toasted*

2-3 Garlic Cloves, minced just before adding

4-6 Tblsps  Extra Virgin Olive Oil

Pinch (or two) Sea Salt

About 3 Tblsps Pecorino Romano/Parmigiano Cheese

* To toast Pine Nuts, place a drizzle of EVOO in a skillet and heat on medium heat.  Toss in Pine Nuts and toss around ... they toast up quickly so do not take your eyes off them.  You want them to be just lightly browned (tanned).

The amounts of Sea Salt, Pine Nuts, Garlic and Cheese are approximate ... Best way to get it just like you like it is to start out adding half of recommended amounts and taste test ... add more ... taste test add more ... you may find you use more or less then recommended.  Sometimes too, I have found, that the Basil can be the taste factor in adding the other ingredients ... as some years it just tastes better than others ... which is true for growing anything (herbs, fruits or veggies).

Boil a pot of salted water.  Prepare a large ice bath while water is heating (ice and cold water).  Once water is boiling, add the Basil for 8-10 seconds ONLY.  Remove and immediately plunge into the ice bath, swirling leaves around for a couple seconds.  This stops cooking process.  I use tongs for this.  Remove and drain of excess water.  I use a Salad Spinner (love my spinner).  If you do not have a Salad Spinner you can use either a Fine Mesh Strainer or lay on paper towels.  

In a Cuisinart (or blender), lightly process some of the Pine Nuts, Garlic and a tablespoon (or two) of the EVOO.  Add all the damp, blanched Basil and blend again on high-speed, slowly adding more Pine Nuts, Garlic, EVOO and Sea Salt, to taste.  

Makes 2 (4 oz) jars.  Leave about 1/4 inch between jar seal and Pesto as once it is frozen it will expand (like most things) and you DO NOT want broken jars.  Also, make sure you top off the Pesto with a thin layer of EVOO before sealing and freezing ~ keeps Pesto from browning on top.

Yum ~ doesn't that look delicious?

Spaghetti with Raw Tomato

This is a side dish recipe that my hubby likes to make in the summer months.  He found it in one of our authentic Italian cookbooks and it’s a winner … everyone loves it.  He didn’t change anything about it nor did we change its name so its safe to say it's authentic.  It's also very easy to prepare.

Spaghetti Al Pomodoro Crudo

(Spaghetti with Raw Tomato)

1 lb Vine Ripe Tomatoes, peeled, seeded and chopped

4 Tblsps Extra Virgin Olive Oil

10 Fresh Basil Leaves, chopped

2 Garlic Cloves

12 oz Spaghetti (Scott uses Angel Hair)

Sea Salt and Fresh Cracked Black Pepper, to taste

Put the Tomatoes into a salad bowl, add the Olive Oil, Basil and Garlic and season with Sea Salt and Pepper.  Mix well, cover and set aside in a cool place for 30 minutes (sometimes Scott puts it in the fridge overnight) to allow the flavors to mingle, then remove and discard the garlic.  Cook the Spaghetti in a large pan of salted boiling water until al dente, then drain and toss with the raw tomato sauce and serve.

It’s a deliciously flavorful Summer Side Dish!

Italian and Greek Pasta Salads ~ Hold the Sapphire

Normally I make my Pasta Salad ~ Italian style.  I don’t have a true recipe as I just kinda throw it together but I’m listing my ingredients below with approximate measurements.  Years ago I would use an Italian store bought dressing to hold it together eeeew … now I make up my own … and it’s healthier.  And I use imported pasta as its much better and fresher tasting then the big brands.

Italian Pasta Salad

3 cups uncooked Tri Color Pasta

1 Green Bell Pepper, chopped

1 Red, Yellow or Orange Pepper, chopped

1 Onion, chopped (Red Onions are best but I’ve used Vidalia)

1 can Cannellini Beans, rinsed and drained

Black Olives, sliced

1/2 cup Freshly Grated Parmesan

The Following Spices, to taste:

Basil

Oregano

Garlic Powder

Sea Salt

Fresh Cracked Black Pepper

Extra Virgin Olive Oil

Red Wine, a spash or two

Cook the Pasta as directed on package and run under cold water to stop cooking process.  Add remaining ingredients and stir gently with a wooden spoon to combine.  NOTE: Using Fresh Basil and Oregano (chopped, of course) makes a huge difference in flavor … Mmmm mmmm mmm!!!

I’ll add a picture for this one next time I make it!

A couple weeks ago, I decided to make a Greek Pasta Salad cause I wanted to use feta cheese so I came up with this recipe and it was awesome.  I made it to take as my side dish contribution to our neighborhood cook out BUT …

Just after I made it I noticed my blue sapphire ring was missing a stone so I decided it was best NOT to take it to the cookout.  Scott and I ate on it all week, taking slow and meticulous bites … looking for my sapphire but we never found it.

Greek Pasta Salad

3 cups uncooked Tri Color Pasta

1/2 Yellow Pepper, chopped

Handful Pitted Kalamata Olives

1 sm cont Grape Tomatoes, left whole

½ English Cucumber, chopped

1 cup Feta Cheese (I used crumbled but whole cut into cubes would be prettier)

1/2 large Onion, chopped

1 can Chick Peas (Garbanzo Beans), rinsed and drained

Half a small bag of Baby Spinach

To Taste Add:

Oregano

Thyme

Garlic Powder (tad)

Sea Salt

Fresh Cracked Black Pepper

Extra Virgin Olive Oil

Cook the Pasta as directed on package and run under cold water to stop cooking process.  Add remaining ingredients and stir gently with a wooden spoon to combine.  NOTE: Fresh Oregano and Thyme would have been much better but I was lazy and used the dried.  If you’ve never had fresh herbs as opposed to dried … honey you do not know what you’re missing.  Fresh is always BEST!

Healthier Meatballs

Basic Healthier Meatballs

I don’t really have a proper recipe for Meatballs … I just make them not really measuring anything … but here are some estimates and pics showing some helpful hints. 

1-1/2 lbs Organic Ground Beef or Pork or a Combination of the Two

½ cup Bread Crumbs*
1 Tblsp Italian Seasoning 

¼ cup Freshly Grated Parmesan

¼ cup Dry Parsley

Sea Salt and Freshly Ground Black Pepper

Mix it all together with your hands … I use restaurant disposable gloves.  Then use a melon baller to scoop up the right amount and roll in your hands to get uniform ball shape.  For use in soups, such as Italian Wedding Soup, I make them the size of marbles.  Since this is a process … the rolling … I usually make a double batch and freeze them AFTER they have been precooked.

My hubby came up with a quicker method in making the marble sized meatballs.  We roll out the meat (into a log form) after all ingredients have been added to the diameter of marbles, cut off marble sized sections, then roll.  This sure makes the process go much much faster!!!

There’s several ways to cook your meatballs and I have tried them all … there’s not much difference in the finished result but here’s the how to:

•      Poach them in boiling water, dropping them in one at a time so they do not stick to each other.
•    Pan Fry them in a single layer in a bit of EVOO.
•           Bake them in the oven spaced out on a cookie sheet (as shown in my pics).

I still have not determined HOW to get them to maintain their uniform perfectly round shape after cooking so if any of you have any hints on this, by all means, please share!!!

*The Bread Crumbs I use contain only 5 clean ingredients and are preservative free and free from HFCS.  

The Meatballs on the BACK were baked and
those on the FRONT were poached.  See ... not
much difference, is there?

Tuscan Style Cannellini Beans with Sage

This recipe comes from an Italian cookbook, which was originally printed in 1950 (in Italian) and written by an Italian lady well known in Italy for sharing and publishing authentic Italian recipes ~ a gift from Scott’s grandmother many years ago.  I’ve had great success with every recipe I’ve tried from this cookbook!  I’m one who doesn’t hesitate to make notes and such in my cookbooks … which used to make my Mama cringe … Mama just didn’t believe in writing in a book!!  Once I’ve tried a recipe in a cookbook, I will put a red star beside it if it’s a winner, X it out (usually with a marker lol) if it’s a loser and sometimes even adjust the recipe to improve it.  Before I started doing that I’d forget if it was a recipe I had tried and sometimes use the same lousy recipe twice … ugh!  But anyway … so far this cookbook has had nothing but winner recipes.

Tuscan Style Cannellini Beans with Sage

2-3 cans Cannellini Beans, drained

2 Tblsps Extra Virgin Olive Oil

½-1 tsp Sage*

2 cloves Garlic, sliced

1 can Diced Tomatoes, drained

Sea Salt and Fresh Pepper to taste

*I use fresh Sage ~ about 8-12 leaves (or more, depending on size), leaving them whole.  Here’s a hint ~ if you rub the Sage leaves in your hands before adding to the Beans it releases the oils and therefore the flavor.

  

Place all ingredients in a pan.  Bring to a low boil, reduce heat and simmer for 30 minutes.

Do not overcook and do not let them dry out … I usually reserve the juices off the Beans and Tomatoes for this reason and sometimes add a bit back to the Beans.

Carboni Pasta è Fagioli Zuppa

If you love garlic … you’ll love this version of Pasta è Fagioli.  This is a recipe of Scott’s grandfather (who immigrated to the USA from Italia in 1913).  Scott’s Aunt Judy passed this recipe along to me since I never met his grandfather as he passed away before we ever met. 

From the research I’ve done on authentic Italiano Pasta è Fagioli recipes, this was apparently his version during the Depression Era (because Pork n Beans were cheap and a staple of the time) or possibly because the beans usually used in this dish were not available here in America at that time (authentic recipes call for Ham and Cannellini Beans).    Remember Italians were a minority back then and imported food was pretty much unheard of until much later. 

There’s an Italiano tradition … not sure if it’s with all Italiano soups containing garlic cloves or just this one ~ those who get a garlic clove in their bowl will have good luck.  LOL … I got three in my bowl tonight!!!

Carboni Pasta è Fagioli Zuppa

Authentic Italian American Depression Era Recipe

2 lrg or 4 reg cans Pork-n-Beans

1 lrg Onion, chopped

4-5 stalks Celery (leaves included), chopped

¼ cup Olive Oil

1 Whole Garlic, peeled (do not mince or chop)

1/4 cup Parmesan Cheese

1 can Tomato Paste

1 can Cold Water

Pepper to Taste

½ box Elbow Macaroni

Add all ingredients (except the Pasta) to a soup pot; bring to a boil, reduce heat, cover and simmer for about 2 hours.  Cook pasta separately according to package directions, drain.  Add to soup 30 minutes before serving.  Add additional water as need to desired consistency.  As with most soups, an easy Crock Pot dish, just let it simmer all day. 

Basil Meatloaf

This is a recipe I came up with and it’s all about the Basil … yummmm!  I don’t really measure my Basil and I almost always use FRESH!  I just add it until I smell it … If you cook much, you’ll know what I mean!  The one in the photo is a half recipe since hubby was out of town I didn’t need to make a full recipe … so delicious!!!

Basil Meatloaf

2 lbs Ground Beef (I use Organic)

1 Tbsp Worcestershire Sauce

1 Tablespoon Fresh Basil Leaves, chopped or 2 tsps Dried Basil Leaves

½ tsp Ground Mustard

¼ tsp Freshly Ground Black Pepper

¼ tsp Sea Salt

1 Clove Garlic, Minced or 1/8 tsp Garlic Powder

1 Egg

1 Cup Plain Dry Breadcrumbs

1 small Onion, Finely Chopped (1/4 cup)

½ cup Green Bell Pepper, Finely Chopped

Mix all ingredients and place in a greased loaf pan.  Bake for 1 hour to 1 hour 15 minutes at 350 degrees (uncovered).  I like to cover mine with Ketchup (Simply Heinz) for the last 10-15 mins of cooking.

*Simply Heinz Tomato Ketchup is their ketchup made the old fashioned way … the way it was meant to be made and the way I remember it as a child.  NO high fructose corn syrup or artificial anything.  This is a new product and they still make the old stuff but I prefer this even if it costs a little more!  NOPE ... NOT getting paid for this plug lol