Tuscan Turkey Vegetable Soup

Happy New Year!  I hope you had a wonderful holiday shared with family and friends.  It's hard to believe another year has come and gone.  With each new year many of us turn to resolutions only to be forgotten within weeks of making them.  Mine is always pretty much the same - stay healthy and fit by eating well, exercising and enjoying life to the fullest.  

If we make a conscious effort, our goals truly are not difficult to maintain.  Most of all be happy - laugh a lot and share life with those you love and care about.  Be kind and treat others as you would like them to treat you.

I'm looking forward to the 2013 especially since 2012 didn't end too well for me.  I literally spent from December 23rd through today in bed and still not 100%.  First with food poisoning then later turning into bronchitis.  I've not been a happy camper and still weak and sluggish.  Hopefully by the weekend I'll be up and about like normal.

Fortunately the recipe I'm sharing with you today is one I made just before Christmas.  It's delicious and hearty, and perfect for the cold weather we're having here in the Midwest.  I think you'll like it.  Serve with some warm crostini or loaf of Tuscan bread and you've got a comforting meal to warm and nourish you.

Gather up your ingredients today for a simple yet hearty dinner tonight.  Here's the recipe........

Tuscan Turkey Vegetable Soup

serves 4

Ingredients:

1 pound ground turkey breast

Mirepoix:

2 cups onions, diced

1 cup celery, sliced into 1/4 inch pieces

1 cup carrots, diced

8 oz. mushrooms, sliced (I used button mushrooms)
1-2 cloves garlic, minced

32 oz. low sodium chicken broth

15 oz. can tomato sauce

15 oz. can diced tomatoes with basil, garlic and oregano
1 cup dry whole grain penne pasta

2 cups fresh spinach, packed

1/4-1/2 cup Parmigiano-Reggiano cheese

Non-Stick Spray

Directions:

Spray a large stock pot with non-stick spray and cook ground turkey breast breaking up pieces and stirring until cooked and no longer pink.  

Add Mirepoix and cook 5 minutes, stirring occasionally.  Add mushrooms and garlic and cook until vegetables are tender, about 3 additional minutes.

Add broth, tomato sauce and diced tomatoes with their juices; heat to boiling.  Stir in dry pasta; reduce heat and simmer until pasta is al dente, about 9-10 minutes (see box for directions).  

Add spinach and stir until wilted. 

Ladle soup into bowls and sprinkle Parmigiano-Reggiano over top. Serve with crostini or loaf of Tuscan bread.

Enjoy!!!

Gazpacho Sorbet

I was invited to join in the 5 Star Foodie Makeover 2 months ago.  A group of foodies that prepare their version of a dish, based on a theme that our hosts Natasha and Lazaro come up with each month.  This month's theme is Chilled Soups, with a twist.

hosted by 5 Star Foodie & Lazaro Cooks!

Summertime is the perfect time for ice cold soups and a favorite of mine is Gazpacho.  About 8 years ago I came up with this recipe while chatting with a chef friend of mine on Chef2Chef a site I use to frequent.  After perfecting it, I've taught it in my in-home culinary classes with rave reviews.  So today I decided to share it.

I love gazpacho - it always hits the spot on warm days, while still being very nutritious.  But when the temperature soars into the 100s, the forecast for this weekend, my Gazpacho Sorbet is the most satisfying meal you can eat.  It nourishes without making you feel too full on a hot summers day.

Before making this recipe I would suggest reading it from start to finish.  Each of the five quick recipes can be made in advance, although I prefer serving the sorbet just out of the ice cream machine - the texture is more velvety then.

Grilled Shrimp with Gazpacho Sorbet

Sorbet

1 clove roasted garlic, smashed *
1/2 tsp. salt (optional)
1 pound tomatoes (I used Campari)
1/2 red bell pepper chopped
1/4 cup chopped sweet onions (I used a small onion, rather than a 1/4 of a large)
1/2 English cucumber, peeled, and chopped
2 Tbsp. balsamic vinegar
2 Tbsp. vodka
2 Tbsp. Simple syrup **
2 Tbsp. Extra-virgin olive oil

Add all ingredients in a blender and puree. 

Chill for about an hour then place into ice cream maker. 

Mix in ice cream maker approx. 20-30 minutes and serve.  Best served when freshly made.

Serve in a martini glass, shrimp tail out, sorbet in the middle, dressing drizzled all over.  

Can garnish with a sprig of cilantro.

Grilled Shrimp

Jumbo shrimp, peeled, leaving tail on and devein

Olive oil

S&P

Clean and rinse shrimp and toss in olive oil to coat with S&P.  Place on grill 2-3 minutes per side or until turns pink.  Set aside until sorbet is done.

* Roasted Garlic – Take entire head of garlic and cut off top exposing tips of garlic.  Place head of garlic in heavy duty foil, drizzle olive oil over top and add a pinch of S&P and seal tightly. Put in 375 degree oven for 1 hour.  May be stored in refrigerator for up to a week.  To use, squeeze out cloves as needed.

**Simple Syrup = 1 cup sugar to 1 cup water.  Bring to a low boil in saucepan for about 2 minutes until sugar dissolves.  Can be refrigerated for up to 1 month.

Notes:  

• If you prefer your sorbet to be a different color use yellow tomatoes and yellow peppers. 
• If you don't feel like roasting the garlic you can place it in the blender raw and it will be more prominent.  Roasting mellows and sweetens the taste of the garlic.

Cilantro Pesto

1 cup chopped cilantro (packed)

2 tablespoons fresh lime juice

¼ cup light olive oil or to desired consistency

¼ cup pine nuts

¼ cup freshly grated Parmesan cheese

1-2 cloves garlic

Combine ingredients in blender and drizzle over shrimp, seafood or pasta.

 I hope you enjoy this refreshing appetizer/soup!

Stewing Over the Weather!

We've had a pretty good run on mild weather this fall.  As I walked my dogs this morning the red, yellow and orange leaves on the trees glistened in the sunlight. While the cool breeze and rustling of leaves on the ground felt so comforting.  Yet, this evening we are expecting storms with temperatures dropping from the mid 70s (unusual for this time of year) down into the 30s overnight, with highs tomorrow only near 50. 

Time to say goodbye to the beautiful leaves. Almost instantly the trees will be bare as the leaves fall to cover the earth.

In anticipation of  the approaching fall chill, I decided to cook something warm and soothing for dinner - Beef Barley Stew.

To stew  typically means that the dish contains meat, vegetables and a thick soup-like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed. It's a method of cooking of which food is barely covered with liquid and simmered slowly for a long period of time in a covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend perfectly making a luscious one pot meal.

Barley which is prominent in this dish, is a whole grain, rich in protein, vitamins, minerals and amino acids essential for our health. More importantly, barley is one of the richest sources of both soluble and insoluble fiber.

Insoluble fiber aids in proper excretion of waste products in the body, while soluble fiber (known as beta glucan) mixes with liquid, binds to fatty substances and allows them to leave the body. Barley is also seen rich in tocotrienols, an antioxidant that helps lessen risk for contracting heart disease and cholesterol problems. (More facts about Barley)

In addition to barley, many nutritious vegetables are present in this stew - celery, carrots, mushrooms, garlic and onions.  When seeking a hearty soup loaded with veggies I recommend this thick, luscious, Beef Barley Stew!

Tip: 

If  making this dish, don't try to rush it. Take your time and allow the stew to cook slowly over a low heat for optimal flavor and tenderness of the meat and vegetables.

I find it's best to make stew the day before then after cooling, place in the refrigerator covered, overnight. An hour before serving set the pot back onto the stove and heat up slowly, stirring often so the bottom doesn't burn. The results are heavenly!

Here's the recipe, I hope you like it:

Beef Barley Soup

serves 6

Ingredients:

• 3 lb. meaty beef or veal shanks
• 3 large yellow onions, chopped
• 6 carrots, peeled and chopped
• 4 celery stalks, chopped
• 1 cup tomato puree
• 1 cup barley
• 6 Tbs. (3/4 stick) unsalted butter (could substitute olive oil  by 1/2 but butter tastes best)
• 1 lb. fresh cremini mushrooms (baby bellas), brushed clean and sliced
• 1 clove garlic, minced
• Salt and freshly ground pepper, to taste
• 4 Tbs. chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 6 Tbs. sour cream (optional)

Directions:

Place the shanks (or beef stew meat) in a saucepan and add water to cover generously. Bring to a boil over high heat, skimming often to remove any foam that forms on the surface. (Never allow a stock to boil. As meat and bones cook, they release proteins and fats into the surrounding liquid.... At a slow simmer, these components appear as scum on top of the stock and can be skimmed. If the stock is boiling, these substances are churned back into the stock and become emulsified. The resulting stock is cloudy and has a dull, muddy, greasy flavor, which will only worsen if the stock is reduced  for a sauce").  

Add about two-thirds of the chopped onions, the carrots and celery, reduce the heat to low and cook, uncovered, for about 1 hour. Add the tomato puree and barley, cover partially and continue to cook over low heat until the barley is tender, about 1 hour more.

While the soup is cooking, in a large sauté pan over medium heat, melt the butter. Add the remaining chopped onions and sauté, stirring occasionally, until pale gold, 10 to 12 minutes. Raise the heat to high, add the mushrooms and sauté, stirring often, until softened, 6 to 8 minutes. Add the garlic, reduce the heat to medium and sauté until soft but not brown, about 3 minutes more. Season with salt, pepper and 2 Tbs. of the dill.

Remove the shanks from the pan (if using) and, when cool enough to handle, cut the meat from the bone. Chop and reserve the meat; you should have about 1 1/3 cups.


Add the mushroom mixture and the reserved meat to the pan and stir to heat through. Season with salt and pepper.

Garnish with sour cream and parsley if desired.

Note: I used beef stew meat. However, for a more superior flavor use beef or veal shanks. If using beef stew meat there's no need to remove the meat after it's been cooked to cut into bite size pieces. The beef stew meat already comes that way.

Enjoy!

Roasted Tomato Basil Soup with a Round Grilled Cheese

When I was a little girl it seemed like I was sick all the time with either colds or some sort of virus. Soups became my best friend and comfort food (my favorites were Campbell's Tomato Soup with milk or Chicken Noodle) paired with a round grilled cheese sandwich.

We had what was called a Toas-tite. You'd lay a piece of bread on one side of this contraption, place a couple slices of cheese on the bread, top it with another slice of bread then seal. Place it on the burner and toast on both sides. The end result was an incredible grilled cheese sandwich where the center would swell up making a nice hot gooey cavity of cheese.

When I moved out of my parents home I confiscated the Toas-tie.  I wanted to be certain no one else in my family would take it.  This was mine!    You can read more about the Toas-tite here.

This past week it was raining and cold. My body was screaming for a pot of Tomato soup and a round grilled cheese. So I decided to make some for dinner. Tomato Basil sounded great but wasn't up for anything too creamy or fattening. Checking out various recipes online Ina Gartens Roasted Tomato Basil Soup appeared in more recipes than you could imagine with rave reviews. So I decided I'd try hers. I did make a few minor changes to her recipe and although I wanted to strictly use fresh tomatoes, her recipe called for both fresh and canned. Why not test out the recipe that received great reviews and then change it up next time, if I felt like it.

The Roasted Tomato Basil Soup was fantastic. You would have thought there was cream in it. This recipe is a keeper and one that if you haven't made before but love Tomato Soup, you have to try.

Here's the recipe with the changes I made in blue.

Roasted Tomato Basil Soup

serves 6-8

Ingredients:

• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup plus 2 tablespoons good olive oil (EVOO)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 cups chopped yellow onions (2 onions) (I used one large yellow onion)
• 6 garlic cloves, minced (I roasted a head of garlic in EVOO, wrapped in foil with the tomatoes)
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) canned plum tomatoes, with their juice
• 4 cups fresh basil leaves, packed (I used 2 cups)
• 1 teaspoon fresh thyme leaves
• 1 quart (32oz. or 4 cups) chicken stock or water
• 1 teaspoon balsamic vinegar

Directions:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.

Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes along with a head of garlic that's been wrapped in heavy duty foil and drizzled with EVOO). When tomatos and garlic are done, set aside to cool. Then peel the skins off the tomatoes, discarding the skins.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet, along with squeezing out 6 cloves of roasted garlic into the pot.

Bring to a boil and simmer uncovered for 40 minutes.

Pass through a food mill fitted with the coarsest blade. Using an immersion blender or upright blender puree to your desired consistency. Add Balsamic Vinegar. Taste for seasonings. Serve hot or cold.

Note: You don't have to roast the garlic. I chose to because roasted gives the garlic a sweeter, milder flavor than raw garlic which I prefer. The leftover roasted garlic can then be squeezed out onto crostini or a cracker for a delicious snack!

After pureeing and doing a tase test I felt something was missing.  I added a teaspoon of balsamic vinegar and for me it was just right.

Enjoy!!

Beer Bacon Chocolate Chili - YUM!

Have you noticed how everyone's been posting fall comfort foods this week?  I think it's because in many parts of the country the weather has suddenly changed practically overnight, from summer to fall.  Here in the midwest it's been between the high 40s - mid 70s all week.  The wind's been blowing and the leaves are starting to turn yellow.

I love fall, so today when it was chilly and raining out, I decided to make a pot of chili.  Not just any chili but Beer Bacon Chocolate Chili. 

Over the summer I happened to connect with Renee on Linkedin, and read how she had been on The Today Show for this recipe she created.  I viewed the recipe and knew I had to try it just as soon as the hot temperatures broke.  Today was that day.

I followed Renee's recipe but made a few slight changes based upon ingredients that I had on hand. 

Oh my goodness, this chili is out of this world DELICIOUS!!! 

I typically make a sweet chili since I tend to love sweets.  However, this is a robust chili, I guess you'd say.  It's thick, meaty, and packed with flavor.  You can spice it up however you like and of course, as with any recipe, make the changes to suit your tastes.

Here's Renee's version, and in red, is how I changed it.  I've also added my photos that follow the directions.  Try the recipe below, you'll love it!

Beer Bacon Chocolate Chili

serves 4-6

recipe adapted from Renee of Eat, Live, Blog

Ingredients:

• 1/4 lb Bacon (chopped )

• 1.5 lb Sirloin tips (chopped into bite sized pieces) I used 1 3/4 lbs. sirloin steak, cut bite size
• 1 – poblano pepper (seeded and chopped) used 2 poblano's

• 1 – fresh Fresno pepper (seeded and chopped) Feel free to sub your favorite pepper didn't use
• 1 – large onion (chopped)
• 28 ounce Crushed tomatoes
• 28 ounce Diced Tomatoes
• 2- 14.5 oz of your choice beans such as cannelloni, kidney beans, black beans, etc…
• 1/4 cup chili powder (I recommend Penzey’s or Whole Foods)
• 1/4 cup brown sugar used dark brown

• 1- 12 ounce bottle dark beer (I use any of Dogfish Head varieties, but prefer the Indian Brown Ale or Chicory Stout) used Guinness Stout
• 1 ounce of unsweetened bakers chocolate chopped finely, I used, Vosges "Red Fire Bar
• Salt to taste

Directions:

• Brown the diced bacon in a large pot

• Once bacon is crispy, remove it from the pot with a slotted spoon and place it on a paper towel covered plate

• Add meat to the bacon drippings and brown well.

• You may need to drain the meat in the middle of browning.
• Once the meat is brown, remove it from the pan and set aside.
• Add the peppers to the pot and cook until they start to brown, approximately 3 minutes.

• Add onions to the peppers and continue to brown until the onions just start to become translucent.

• Add the meat and bacon to the onions and peppers and brown for an additional 5 – 8 minutes.
• Add the diced tomatoes to the mixture and stir well.
• Over medium-high cook until the mixture just starts to boil.
• Add the beans to the pot and cook until it just starts to boil again.

• Add the crushed tomatoes and cook, again, until it just starts to boil.
• Add the beer to the pot, mix well, and bring to a boil, allow to boil for 30 seconds

• Stir in the chili powder and brown sugar.
• When the mixture JUST starts to boil again, stir in shaved chocolate I put 3 broken squares, of the Vosges, into the pot.
• Bring to a slow boil and salt to taste. Make sure not to over-salt, as flavors will develop as the chili simmers.
• The thickness of your chili depends on your ingredients, if your chili is too thin, add a teaspoon of tomato paste, stir, test thickness and repeat if needed. my chili was plenty thick, just right
• Reduce heat to simmer, cover and let simmer (stirring occasionally) for approximately 2 hours.
• Ladle chili into a bowl and sprinkle with your favorite toppings such as diced onions, shredded cheese, or sour cream

This was so good, I didn't add a thing.  I could have eaten the entire pot but I refrained so I wouldn't end up sick. 

If you love chili you owe it to yourself to try this recipe.  It's amazing!  At least I think so.

ENJOY!

Cabernet Beef Stew with Hoisin Sauce

Yesterday we were expecting up to 7 inches of snow and it seemed like the perfect day to make a Beef Stew, something I rarely make. I went to the store early to gather my ingredients before the crowds started coming.

With Cabernet Sauvignon, Hoisin Sauce, Beef Chuck Roast and 3 1/2 cups of onions to caramelize I couldn't wait to taste it.

My husband came home and he said, "what smells so good?" He was surprised since I rarely make Beef Stew but looking forward to trying it.

I usually make the typical stew with carrots, onions and celery but this time I thought I'd try something new. Since I love Hoisin Sauce I was sure I'd love this.

I can tell you that I ate the entire bowl you see above with some brown rice on the bottom. My husband ate 2 1/2 bowls. We normally don't eat quite so much but it was sooooooooo delicious that it was hard to stop. I would have gone for a second bowl but I was afraid my stomach wouldn't hold it. A half hour after eating it I looked 9 months pregnant so be careful. This dish is so amazing that it's almost addicting. Pace yourself!

This morning I'm looking in the refrigerator at the leftovers and trying to refrain from having any, for fear I'll eat what's leftover. I guess I'll leave that for my husband who's the king of eating leftovers - cold!

Definitely try this dish, especially on a cold wintery day. OH and did I say we now have 12 inches of snow in our yard and it's still coming down. It's beautiful!

Cabernet Beef Stew with Hoisin Sauce
serves 6

Ingredients:

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces

3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 (14.5) ounce can diced tomatoes with garlic, basil and oregano

1/2 cup hoisin sauce
2 fresh bay leaves


1 pound bag baby carrots
1 Tbsp. cornstarch mixed with 1 Tbsp. water

Parsley for garnish (optional)

Directions:

Heat 2 tablespoons oil in heavy large pot over high heat.

Add onions and saute until golden brown, about 15 minutes. Remove from pot and set aside.

Add 2 more Tablespoons of oil. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes.

Add onions to browned beef and add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.

Add carrots and 1 cup wine.

Cover; simmer 30 minutes, stirring occasionally.

Uncover and increase heat to high, and boil until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.

Reduce heat to medium and add the cornstarch mixture. Simmer until sauce thickens, stirring occasionally, about 8 minutes.

Discard bay leaves. Season stew with salt and pepper if needed.

(Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.)

Ladle stew into serving bowls and sprinkle with parsley; serve. For a more formal presentation place stew in a large bowl sprinkled with parsley and serve at the table.

Note: I made some brown rice to go with the Stew. I placed the rice in the bottom of the bowl and ladled the Stew on top. However, the Stew can be served as is.

A Savory Delight for a cold winters day! Enjoy!

Spicy Autumn Soup

Although it wasn't cold out today there was a nice breeze and the sun was shining bright. The temperature was around 70 degrees but, with the breeze and the leaves changing colors it had that fall smell and feel in the air.

When the weather starts changing I'm suddenly ready to start making soups and heartier meals. So I decided I'd make an Autumn Soup. My husband of course said he didn't want soup but preferred hamburgers. So I decided with the soup I'd make Kobe burgers and sweet potato fries.

Don't ask me how I came up with this combination of ingredients for my soup but it was really good! Spicy with a bit of a kick to it, yet delicious.

Spicy Autumn Soup
(serves 4-6)

Ingredients:

2 tsp. olive oil
2 yellow onions, chopped
2 cloves garlic, minced
2 tsp. fresh ginger, minced
1 medium Butternut Squash, peeled and cut into bite size cubes
1 can white beans, drained
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 jalepeno, roasted, seeded and diced
1 chipotle in adobo sauce, minced
1 tsp. adobo sauce
4 cups chicken broth
3/4 cup apple juice
2-3 cups fresh spinach, chopped

Directions:

In a stock pot add the olive oil, onions and garlic and cook until onions turn translucent.

Add remaining ingredients EXCEPT the spinach and cook until it begins to boil. Then cover and lower heat for about 8-10 minutes. Check to see if the butternut squash is fork tender at this point. If not continue cooking a little longer until the squash is done.

Then add the chopped spinach and stir for about 1-2 minutes.

Serve.

Note: I had actually added some dried figs to the soup thinking it would give it an interesting flavor but I didn't like them in the soup so I've omitted them in this recipe.

I also wanted to use Swiss Chard but when I got to the store it felt like it wasn't fresh so I opted for the spinach instead.

I thought the soup had a wonderful flavor. Initially I only added about 2 cups of broth but it was a bit too spicy for me when I tested it so I added another 2 cups which made it just perfect for me.

Top with a crostini or large crouton and it makes for a delicious main course meal.

Enjoy!