Italian Wedding Soup

Pop Quiz: What makes two people's three dinners, two lunches, and fills a whole leftover Martha Stewart BPA-free glassware? The answer, my friends, is Italian Wedding Soup. You didn't hear it from me, but this stuff fulfills all the food groups, ensures your fill of kale for a day, and pumps you up full of vitamins. And, it's delicious. After my mother mentioned the other night that she was making this delightfully cultural (I mean it has the word Italian in the title), I decided to embark on the journey that is soup making myself. I was prepared for an arduous trip, full of blending, food processing, slicing, and dicing. But I was wrong.

Approximately 40 minutes later, I had a delicious meal and used only 2 pots and one mixing bowl. Since we live in a pretty adorable retro house (I'm talking 1920's), there isn't a ton of counter space, though it is more than enough for me. So, it is a testament as to how simple this soup can be. My husband didn't even blink when he walked into the kitchen. Now that's a good sign.

Some Italian wedding soup recipes call for orzo, which I think would be good, but I chose to use barley, after seeing it in the grain aisle at Trader Joe's. Plus, I'm frighteningly adventurous. I also added a few chopped mushrooms to my own recipe, and made the meatballs a little bigger than I have had in the past.

The result was fabulous. Like I said, it fed my small family of two for days and days. Now we're moving on to something else, like chicken. But we'll be back to that soup.

*Note: I based my recipe off this one from The Kitchn. However, I lightened it up quite a bit, omitting the cheese, eggs, garlic, and onion. I used a pinch of garlic salt, and that quickened up the process.

Ingredients:

1- 1 1/2 lb. ground turkey, or chicken (white lean meat)
3 tbsp. olive oil
1 tsp. oregano
1 tsp. garlic salt
1/2 c. Italian flavored dry breadcrumbs (I love Progresso)
8 cups organic chicken broth (low sodium is OK)
2 1/2 cups dry barley
4 cups kale, torn into small to medium sized chunks
1 cup diced carrots
1/2 cup sliced mushrooms

Method:

Heat two burners to medium heat. Coat a large saucepan with olive oil, swirling to cover all surfaces. In a large mixing bowl, combine pinch of sea salt, breadcrumbs, and ground turkey and mix thoroughly. Form into meatballs. You will likely have around 20 meatballs, 30 if you make them smaller. I made mine about the size of a large tablespoon. Place them in the well oiled pan, which should be relatively hot by now and cover loosely with a lid.

In a large 3.5 quart or bigger pot, bring chicken broth to a rolling boil, then add barley. Allow to boil for a minute or two, then bring to a bubbling simmer. Add kale, carrots, and mushrooms. Allow to simmer with the lid on your pot for about 15-20 minutes. The barley will cook itself, which is a nice little time saver. After about seven minutes, check your meatballs and flip them so that they are evenly brown. Since I didn't want to use two pans, I lined a cookie sheet with aluminum foil and baked the remaining meatballs at 400 degrees for about ten minutes total, flipping them halfway through.

Once your meatballs are cooked through (you can check by cutting one open), add them to the broth and vegetable mixture, and let simmer for about ten minutes, so the flavors can meld together.

And there you have it! We had some tasty multi-grain crackers from Trader Joe's with it last night, and I added some eggplant hummus. Yum.

I think I know what I'm having for lunch tomorrow!

Ciao,

k

Pesto Kale Pasta

Just a quick post before Turkey Day! I made my Nigella Lawson's Rosemary Cake today, and can't wait to share it with you! Tonight I've been thinking about how thankful I am for everything I have. A simple phrase, but I feel it from the bottom of my little heart. Let us think about our gifts and blessings on Thanksgiving, as in every day!

The other night I whipped up a quick pasta dish with some kale we picked up. I also wanted to try and make a sauce from some whole tomatoes I picked up at Trader Joe's. Once they were seasoned with some garlic and Italian herbs, and the kale cooked down a bit, it was a lovely dish for a chilly, rainy, night.

Ingredients:

4 cups of fresh kale
2 cups of fresh spinach
4 whole cooked tomatoes, skin removed
1 lb. whole wheat pasta, any type
1/2 c. pesto
2 tbsp. olive oil
2 tsp. Italian seasoning: basil, oregano, parsley
1 tsp. garlic salt
Pecorino Romano grated cheese, to taste

Method:

In a large sauce pan, combine olive oil, tomatoes, spinach, and kale. Allow to saute for about 5 minutes, then add seasonings and continue to saute.  

Add tomatoes and let simmer for about 10-15 minutes, until kale and spinach cook down. Meanwhile, cook pasta according to directions.

Once pasta and vegetables are completely cooked, combine in large saucepan with pesto and mix well. Add grating cheese, if desired, and dish it up! A quick, nutritious, and filling dinner, all less in thirty minutes! Who can argue with that, my friends?

Happy Thanksgiving!

Lightened Up Pasta Carbonara

Pasta alla carbonara was always a dish that I had heard about, yet never researched. However, when we went to Italy, the land of carbohydrates, olive oil, thick crusty bread, and, pasta, we had pasta carbonara more than once. It would be served in large bowls, sitting in a small pool of the tastiest olive oil we'd ever tasted. 

Followed up by a scoop or two of gelato and a stroll along the boulevards bustling with mopeds and Fiats, pasta carbonara is the perfect taste of Italy, and, in my opinion, the perfect taste of Summer. 

Unfortunately, the dish can be very heavy; if you don't be careful, you'll definitely be feeling the rich prosciutto, heavy cream, and egg mixture the next morning.

 I've made the original version and it is without a doubt, one of the most delicious experiences I've had. Making a true pasta carbonara will inevitably a) restore your faith in humanity, b) restore your faith in your own cooking ability, and c) make you want to take a nap.

In a effort to cut down on our cholesterol intake, I whipped up this lighter version. I would absolutely recommend trying out the original version first, it's hard not to want a pool sized bowl of it to dive headfirst into. If creating healthier versions of a traditional Italian meal sounds appealing to you, then give this a try. Mangia!

Ingredients:

1 package of large slices of prosciutto
2 cloves of garlic
3 tbsp. olive oil
1 tsp. sea salt
1 lb. whole wheat thin spaghetti
1/2 c. grated parmigiano reggiano cheese
1 tbsp. parsley
2 eggs

Method:

Boil water and cook pasta according to directions. 

Slice garlic and prosciutto.

Add your prosciutto, rough cut into small chunks. Allow prosciutto, garlic, and olive oil to meld together, on a low heat. 

In a small bowl, whisk together the 1/2 c. grated parmigiano and the 2 eggs. Set aside. Once pasta is ready, drain in a colander, reserving 1/4 c. water. Combine pasta and all ingredients, including eggs and cheese in a large pot or bowl, and stir for about 1-2 minutes, making sure the pasta is thoroughly coated. 

Sprinkle with parsley and you have a filling and scrumptious supper looking right at you!

Whole Wheat Calzones

   If I'm eating flour in my homemade meals these days, it has strictly been whole grain, whole wheat, buckwheat, etc. Honestly, I just can't see the point in not getting nutritional value from what I'm creating in the kitchen. And although they do not even begin to compare to calzones we enjoyed in Rome, they are the same general idea.

   It's funny that I say that now, because my whole wheat calzones just happen to be stuffed with cheese and (turkey) pepperoni. But hey, what's a girl to do when she's got whole wheat pizza dough in the fridge ready to go, she's been sweating at the gym for quite some time, it's the weekend, and... she's hungry. You've got it. She makes two monster mondo-sized calzones. And eats hers up. And her husband eats his too, because sometimes the best choice you can make is to eat carbs with cheese.

   I didn't have any tomato sauce in the pantry, so I made up for it by dicing some tomatoes and garlic, which has a fresher, sweeter effect. It also cuts down on the "mush factor" that tends to happen with large amounts of dough and sauce.

   This would also be good if you made a fancy dipping sauce as many people enjoy sauce on their calzones, however, in the interest of time, I opted for a green spinach salad. 

Ingredients:

makes 2 very large calzones

1 pre-made whole wheat pizza dough, (Trader Joe's has some delicious options)

2 large ripe tomatoes

1 clove of garlic, diced

2 tbsp. olive oil

1 tsp. pepper

1 tsp. Italian seasoning (dried basil, oregano, thyme)

1 tsp. sea salt

1/2 c. diced black olives

1/3 c. diced mushrooms

1 c. shredded mozzarella cheese 

1/2 c. turkey pepperoni

2 tsp. grated parmigiano reggiano cheese

1/2 c. flour, for dusting and rolling dough out on

Preheat oven to 400 degrees.

   Allow dough to reach room temperature. Dust some flour on your rolling surface and on your rolling pin. Roll dough out to a large oval, until it reaches about a 1/3-1/4 inch thickness.

   Mix the tomatoes, olive oil, and seasonings with the olives and mushrooms in a bowl. Throw in pepperoni last. Splitting the ingredients in half, sprinkle them on one end of your calzone, leaving a border of dough around it. Fold over the rest of the dough and press the edges down with a fork. Next, poke holes in the top of the dough and sprinkle with parmigiano reggiano.

   Do the exact same thing to your second calzone. Carefully place calzones on a pizza stone, and bake for 20-25 minutes, when the edges turn golden brown.

   Enjoy your Italian treat with a glass of wine and some Dean Martin playing softly in the background.

Ciao,

k

Pork with Honey Balsamic Sauce

Well, it's been a little while since I last blogged... And I confess, this is partly because a) I've been lazy, b) I hadn't truly tried to recreate an Italian dish, but for one time. However, I promise that this recipe is a good one, simple, garlicky, and will leave you with lots and lots of leftovers!

I thought of this pork, because I enjoyed something very similar when we were in the beautiful city of Florence (Firenze). While we were there, we wandered the huge shopping district, local markets, and of course, museums. Our quaint little hotel was located about a block from a grocery store, and a few nights we would venture out and get a few snacks.

One night, we strolled past a hidden door, a restaurant that was given rave reviews by Rick Steves. Unfortunately, I did not write down the name of il ristorante, but it was memorable nonetheless.

Once we had ordered our side pasta dishes, bread, wine, and sparkling water, I moved on to my pork! It was warm and flavorful, with a scent that you wish you could bottle up and keep. I attempted to vaguely recreate this pork, with ingredients from my humble pantry and the nearby grocery store, and made a simple salad for alongside. I hope you try it and get a little taste of a warm Florence evening in it.

Ingredients/Tools

for the pork:

1 large roasting pan & lid, or aluminum foil to cover
1-3.5-4 lb. pork butt roast
5-6 garlic cloves, whole
3 tbsp. olive oil

for the sauce:

1/4 c. grainy & spicy mustard
4 tbsp. balsamic vinegar
3 tbsp. olive oil
1 tsp. sea salt
2 tbsp. honey

for the salad:

Fresh baby spinach leaves
Balsamic vinegar
1/4 c. bleu cheese
1 large nectarine, sliced
1 tsp. honey

Method

Preheat oven to 350 degrees. Place the pork in the large roasting pan, and slice inch slits all over the meat. Slice your garlic cloves in half and insert them into the slits. Drizzle olive oil over the meat.

Next, mix up the sauce to pour over your pork. Combine all ingredients in a small bowl, whisking and tasting, making sure to add a little more or whichever ingredient you would like. Pour over pork roast, making sure to get the sauce in every nook and cranny. Allow pork to marinate with sauce, about an hour or two, or even more, if you have the time.

When it's ready, place the roasting pan + meat, covered by lid or tented aluminum foil in the oven, close the door, and go relax; 'cause it's gonna be a while!

I cooked my 3.69 lb. hunk o' meat for approximately 2.5 hours. I periodically checked the meat, slicing and checking the color. According to several sources, your meat should cook for about 35-40 minutes per pound, but do your own research for heavens' sakes! I also found a handy dandy chart, which shows USDA recommended temperatures for meat, including pork.

About 15 minutes before your meat is going to be pulled out of your oven (beware, your kitchen will smell amazing), you'll want to start working on your salad. Pull out a handful or two of baby spinach, slice your nectarines, and place them artfully on the spinach, drizzle your balsamic and honey, and sprinkle with bleu cheese.

Once your meat is ready for slicing, do so, and don't forget to ladle some of the delicious sauce over your roast. Believe me, you'll want seconds!

Buon appetito!

Stuffed Yellow Tomatoes & Purple Peppers

Remember when I said I bought some beautiful yellow tomatoes and peppers from the farmer's market? Well, I finally did something with them... I stuffed them! Stuffing is a skill I've been working on a little; what do you do with a boring old chicken breast? You stuff it! With cheese, prosciutto, spinach, or whatever! You can find some really interesting recipes online, as stuffing is a popular way to create a delicious and simple entree.

I was alone in the kitchen last Sunday afternoon, wondering what to do with myself. We had just gone to a matinee in 104 degree weather, I had already gone swimming that morning and went to the gym as well. Usually I like to experiment in the kitchen, especially when I have an unlimited amount of time to do so. But, I was making a dessert to bring to work as well, and was trying to defrost a rather stubborn package of chicken breast (we made sliders!).

Anyways, I found a simple and succinct recipe from Giada. Her stuffed tomatoes are a little different than what I created, but hey, who says I have to follow the recipe anyways?

I think my favorite part about the vegetables is their bright, vibrant colors, and the subtle and summery flavors that melt in your mouth.

Cook these up when you are on a tight schedule, or when you're lounging around the house on the weekend. They are so tasty, especially with a little bruschetta on the side, or some nicely marinated chicken your husband whipped up.

Ingredients:

4-5 medium sized tomatoes, 2 large bell peppers, or both

1 tbsp. Italian seasoning (parsley, basil, oregano) or fresh herbs

1 tsp. garlic pepper

• 1 garlic clove, finely chopped

• 1/4 c. Italian style bread crumbs

• 1/2 c. panko bread crumbs

• 1 cup grated mozzarella or provolone cheese

• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon butter, softened

• 2 tablespoons extra-virgin olive oil

Method:

Pre-heat oven to 375 degrees

Butter a 9x13 pie pan. Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, getting rid of the seeds and saving the pulp. Roughly chop the saved pulp and put in a medium bowl. Add the dried or fresh herbs, both types of bread crumbs, cheese, pepper and olive oil.

Scoop mixture into tomatoes or peppers (or both!) and fill to the top. Press down lightly, but firmly to make sure the vegetable is full but not overflowing. Drizzle with about a tbsp. of olive oil. Bake for about 25 minutes until they look cooked and the bread crumbs appear toasted.

Mangia!

-K