ribollita – italian vegetable soup

It’s Fall!!

It’s 11:30 a.m. and 65 degrees outside!!

The forecast for Thanksgiving week is low to mid 60s!!

Does it get much better than that?

Oh yeah, I almost forgot – there is not a tree in sight with the true colors of Fall!!!

I have to decorate the house with fake Fall leaves, fake pine cones, fake acorns, and candles with fake scents just so I can pretend and be transported to small cabin in Vermont nestled among the trees all glistening with varying hues of Fall and being warmed by a wood burning crackling fire.

Living in Southern California can be a crap shoot when it comes to Fall weather. Often, at least a third of the Fall season is at least 75 degrees, and that is not a good thing!! This is really the only time I miss living on the east coast. I truly love and appreciate every other season in Southern California, but when it comes to Fall, we really fall short (no pun intended).

One of the best things about Fall for me (besides having several days off from work) is soup. There is something so comforting about a big stockpot of vegetables simmering on the stove.

If you love vegetables, you will love this soup. Even if you don’t love vegetables, you may like this soup. It is easy to make. It is hearty. It is healthy. It is filling. It is delicious. ‘

Try it this weekend!!

Adapted from Barefoot Contessa

• 3 cans cannellini beans

• 1/4 cup olive oil

• 4 oz pancetta chopped

• 2 onions – chopped

• 3 carrots – chopped

• 1 cup zucchini – chopped

• 2 stalks celery – chopped

• 6 cloves garlic – minced

• 1 teaspoon freshly ground pepper

• 1/4 teaspoon crushed red pepper flakes

• 1 28 oz can of plum tomatoes in puree-chopped

• 4 cups Savoy cabbage – chopped

• 4 cups Kale – chopped

• ½ cup basil leaves – chopped

• 6 cups chicken stock

• 4 cups sourdough bread cubes, crust removed

• 1 3″ rind of Parmesan (optional)

• ½ cup grated Parmesan for serving

• salt

Drain the beans and place half in food processor with a little chicken stock.

Puree until smooth.  Set aside with the whole beans.

 Heat oil in heavy large pot.

 Add pancetta and onions and cook over medium low heat for 7-10 minutes,

until onions are translucent.

 Add carrots, celery, zucchini and garlic, 1 tablespoon of salt, pepper, red pepper flakes.

Cook over medium low heat for 7-10 minutes until veggies are tender.

Add tomatoes with their puree, cabbage, kale and basil.

Cook over medium-low heat, stirring occasionally another 7-10 minutes.

Add bean puree to the large pot, along with the rest of the whole beans. Add 8 cups of chicken stock and Parmesan rind and bring to boil.

Reduce heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes.

Taste for seasoning and serve in large bowls sprinkled with Parmesan and olive oil

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chicken and chard

“What’s this green stuff?”   This is what I hear if it’s green and on the plate.  Vegetables are not on my husband’s list of “favorite things” and it can be challenging to serve them.  I have spent years and years of experimenting, begging and resorting to camoufloge.  A few years ago, I was able to not only sneak by the cauliflower au gratin, but he actually had seconds.  To this day, he doesn’t know what he ate. . . that is, until now. . . oops.

My new favorites are bok choy (a later post) and chard.    I get a lot of it with my organic produce delivery Farm Fresh to You,  and rather than substituting it with a more familiar item, I decided to tackle it head on.   After going through several recipes, I found this from Everyday Food and proved to be a perfect recipe to try.  He loves chicken and carrots, so all I needed to do was get him to love tolerate chard.  This is pretty healthy and quick (less than an hour from start to finish) and only takes one pot, so clean up is easy.  The lemon sets it off nicely and I think you will enjoy it.  Bottom line – my husband actually said it was good.

• One whole chicken cut up

• olive oil

• salt and pepper

• 3 garlic cloves – chopped

• 1 bunch of Swiss Chard leaves torn into 2 inch pieces

• 1 onion – diced

• 3 carrots – diced

• 2 teaspoons lemon zest

• 1 ½ cups basmati rice

• 2 ½ cups chicken broth

Season chicken with salt and pepper

Heat oil on high in a large Dutch Oven with a tight fitting lid. Add chicken, skin side down and cook for 12 minutes, turning once.

 Remove to a plate

Reduce heat to medium and add garlic, onions and carrots. Cook until onions are translucent – about 4 minutes.

Add chard leaves, lemon zest and rice – cook about 1-2 minutes.

Add broth and bring to boil.

 

Reduce to simmer and arrange chicken (skin side up) in pan.

Cover and cook about 25 -30 minutes, until chicken is cooked through.

Remove and let set for 5 minutes before serving.  Serves four.

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Lighten Up!! Chili

Quick and Easy Chili

So after 29 years of marriage, I come to find out that I have been under a misconception.  I had thought all these years that my husband did not like chili.  I am quite sure I made it soon after we were married and he was not impressed.  Now it’s hard to wreck a bowl of chili, so I don’t think it was the me, but apparently it was.  So I casually mentioned that it would be nice if he liked chili because it’s just so easy to make.  He told me that he never said he didn’t like chili.  Go figure!!  It was that very day that I made my second pot of chili in 29 years and this time . . . he was impressed.  I have since made three more pots since we have a lot of catching up to do.  This is a pretty easy and delicious recipe and it’s great over grilled hot dogs with onions and cheese. . . which is what we do with the leftovers.  

• 2 pounds lean ground beef or ground chicken (even more light)
• 1 medium onion – chopped
• 1 large stalk celery – chopped
• 1 16 ounce can kidney beans – rinsed and drained
• 1/2 jar salsa
• 1 14 1/2 ounce can of diced tomatoes with juice
• 1/2 can tomato sauce
• 1/2 – 1 small can tomato paste
• 1 cup water
• 1 can beef consomme
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon dried basil
• 1 teaspoon cumin
• 2 teaspoons steak sauce
• 1 teaspoon garlic power
• 1 teaspoon ground pepper
• 1 teaspoon salt

In a large dutch oven, brown ground beef or chicken, onion and celery over medium heat until meat is browned and vegetables are tender. Drain.

Stir in beans and remaining ingredients.

Bring to boil

Reduce heat and simmer uncovered for 1 hour or until chili reaches desired thickness.

Ladle into serving bowls and serve with shredded cheddar cheese and onions, if desired.

Serves 6-8

1 1/2 cup serving – 350 calories

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Lighten Up – Eggs in a Nest

Lighten Up – Eggs in a Nest

Adapted from Cooking Light

I really have an issue when you order hashbrowns and when your plate arrives, and you look down and there they are . . . country potatoes.  Or call them what you want, home-fries, herbed potatoes, whatever, but are they truly hashbrowns?  I don’t understand how you put “hashbrowns” on a menu and serve anything other than shredded potatoes fried until they are golden brown and crispy.  I know some consider diced up seasoned potatoes sauteed in a bit of oil (aka country potatoes) hashbrowns, but I think the more astute will agree that hashbrowns should be shredded and fried and that’s it.  Now to this recipe which has hashbrowns (albeit frozen)!  You mix a few ingredients in one bowl, spread it in a baking dish, bake it, add a few eggs, bake a little more, cut into squares and you have a perfectly “square” meal, whether for breakfast or dinner, hitting all food groups.  Even turnips, which really isn’t a food group by itself, but anytime you can work a turnip into a recipe, it’s a good thing!!!!   This is just so easy and so good and the bonus – under 350 calories per serving. . . yes I said under 350 calories. 

• 1 1/4 cups fat free plain Greek style yogurt
• 2 tablespoons all purpose
• 1 ½ cups grated peeled turnip
• 1 1/4 cups (5 ounces) shredded Gruyere cheese
• 1/3 cup butter – melted
• 1/4 cup chopped fresh chives
• 1 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• ½ teaspoon freshly ground black pepper
• 1 (30 ounce) package of frozen shredded hashbrowns-thawed (Ore-Ida)
• cooking spray
• 8 large eggs

Preheat oven to 400 degrees.

In a large bowl, combine yogurt and flour, stirring well.

Add turnip, Gruyere cheese, butter, chives, salt, black pepper, nutmeg and potatoes to yogurt mixture.

Stir to combine well.

Spread evenly on a 13×9 inch baking dish coated with cooking spray.

I halved the recipe in this post.

Bake for 30 minutes until bubbly.

Remove from oven and with the back of a spoon, make 8 indentations on top of the potato mixture. Crack an egg in each indentation.

Return dish to oven and bake for 8-10 minutes until egg whites are form and yolks barely move when touched.

Cut into 8 pieces and garnish with additional chopped chives and black pepper, if desired. Serve immediately.

Doesn’t it looks like a little egg in a bird’s nest?

Serves 8 – 347 calories each

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Lighten Up – Mango Coconut Shrimp

Mango Coconut Shrimp

Adapted from Cooking Light

I first tasted coconut shrimp during college at a restaurant in Malibu, California.  I have no idea why this specific dish had such an impact on me - -  it’s not like I remember when and where I had my first grilled lobster tail or chocolate covered frozen banana (some of my favorites) – well actually I do.  But, most times my memory is not one of my strong points.   However, I guess enjoying perfectly fried shrimp coated in a coconut batter overlooking the Pacific Ocean made an impression.  For several years thereafter, I would often order this dish, but over last few years, I had forgotten about it.  That is until I found this recipe in Cooking Light and it jogged my memory.  I don’t believe my first experience of coconut shrimp was “light” but this is and it is delicious!!

Sauce

• 1 teaspoon canola oil
• 2/3 cup onion – finely chopped
• ½ teaspoon ginger – peeled and grated
• 1 garlic clove – minced
• 1 (12 ounce) can of mango nectar
• 1 ½ tablespoons fresh lime juice
• 1/8 teaspoon salt

Shrimp

• 28 jumbo shrimp (about 1 ½ pounds)
• ½ cup flaked sweetened coconut
• ½ cup Panko breadcrumbs
• 1/3 cup cornstarch
• 3 large egg whites – slightly beaten
• ½ teaspoon salt
• 8 teaspoons canola oil divided
• cooking spray

Sauce – Heat a small saucepan over medium-high heat. Add 1 teaspoon oil to pan and swirl to coat.

Add onion, ginger and garlic and saute 3 minutes, stirring frequently.

Add nectar and . . .

bring to boil.

Cook 10 minutes until reduced to 3/4 cup. Remove from heat and let stand 10 minutes.

Place mixture in blender and process until smooth. Stir in juice and ½ teaspoon salt and set aside.

Peel and devein shrimp, leaving tails intact. Discard shells or save to make seafood stock.

Place coconut in food processor and pulse 6 times until finely chopped. Add panko and pulse to combine.

Place cornstarch, beaten egg whites and coconut mixture in three separate shallow dishes.  Midway through, I put the cornstarch in a small bowl and it was easier to coat the shrimp, and less messy.

Sprinkle shrimp evenly with ½ teaspoon salt. Dredge one shrimp at a time in cornstarch, shaking off excess.

Dip in egg whites and dredge in coconut mixture.

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons canola to pan and swirl to coat. Add 7 shrimp and coat top of shrimp with cooking spray. Cook shrimp 2 ½ minutes on one side and . . .

turn and cook about 2-3 minutes on the other side or until done.

Repeat with remaining oil and shrimp until all shrimp are done.

Serve on top of rice with the mango sauce on the side for dipping.

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Calories per serving: 367 (not including rice)

Lighten Up – Chicken Fricassee

Chicken Fricassee

Adapted from  Eatingwell.com

Mmmmmm. . . butter

Mmmmmm. . . cream

Mmmmmm. . . sugar

Admit it.  These ingredients, among other similar indulgences result in the most delectable, incredible and just down right perfect recipes!   The caveat . . . they aren’t always the healthiest — actually are they ever?   Now I am NOT going to stop making (and eating) Lasagna, Lemon Cream Pasta, Salted Caramel Bars, Lemon Coffee Cake, etc.,  however I can mix it up a bit so at least one day a week I will “Lighten Up.”  My goal is to keep main dishes under 400 calories and desserts and snacks under 200 calories and only offer recipes that are truly delicious, do not taste “light” and most importantly are not bland!!!   Today is my first “Lighten Up” post!    Just a couple of substitutions (light sour cream in place of heavy cream and chicken broth in the place of wine) significantly decreased the calories and fat without sacrificing taste.  This recipe was extremely easy and satisfying and you could fool anyone because it certainly does not taste ”light.”   The sour cream, tarragon and mustard really stand out and make it interesting.   I even sneaked a 1/2 cup of brown rice (another healthy alternative) on the plate and my husband didn’t even notice!!!   He just commented how delicious everything was.  Now of course . . I’m busted.

• 4 skinless bone-in chicken breasts (you can use any pieces)
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 5 large shallots – finely chopped – about 1 cup
• 2 1/2 cups chicken broth
• 1 medium carrot – peeled and thinly sliced
• 1 pound button mushrooms – cleaned and quartered
• 4 springs of fresh tarragon plus 4 teaspoons chopped (or 1 1/2 teaspoons dried)
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1/4 cup light sour cream
• 2 teaspoons Dijon mustard
• salt and pepper

Season chicken with salt and pepper. Dredge in flour, shaking off excess.

Prepare carrots, shallots and mushrooms and set aside.

Heat oil in large deep skillet. Add chicken and cook until browned, about 5-7 minutes per side.

Transfer to plate.

Add shallots to pan, cook, stirring until fragrant – about 30 seconds.

Add 1/2 cup chicken broth and scrape up any browned bits. Simmer until reduced slightly – about 3 minutes.

Add remaining broth and bring to simmer.

Return chicken to the pan and add carrots, mushrooms and tarragon springs (or all dried tarragon, if using dried). Reduced heat to low.

Cover and simmer gently for about 20 minutes, or until chicken is no longer pink.

Transfer chicken to a plate and cover with foil to keep warm. Discard tarragon springs (if using). Increase heat to medium high.

Simmer for 2-3 minutes and add cornstarch mixture, stirring until slight thickened – about 2- 4 minutes. Whisk in sour cream, mustard and chopped tarragon if using fresh.

Whisk until well combined.

Place chicken on plate and spoon sauce on top.  I served over brown rice.  Serve immediately.

Serves four – 375 calories per serving including 1/2 cup brown rice.

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