More Soup Please!

White Bean Soup with Kale and Italian Sausage

White Bean Soup with Kale and Italian Sausage

What happened to our early summer weather? Just when we New Yorkers were starting to forget about the coldest winter in recent years and beginning to complain about the humidity and heat in crowded elevators, temperatures suddenly drop?  And now we’re pulling out our sweaters again and craving hot bowls of soup?

Okay, fine.  So with my bones a little cold and wishing I’d not worn the linen skirt, I turned for comfort in my kitchen.

In my fridge I grabbed some summer greens, carrots and celery, four or five hot and sweet Italian sausages. Staring into the pantry I grab a can of organic cannelinni beans and a box of organic chicken stock.

Here’s what I came up with.

Ingredients:

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 scallion, chopped
2 cloves of garlic, chopped
1 large carrot, chopped
1 large cellery stalk, chopped
1 cans cannellini beans, (29 ounce), drained and rinsed
4-5 Italian sausage (I used two sweet and three spicy) removed from casing
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Sea aalt and black pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Directions:

In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, scallion, carrot and celery and cook until softened, about 5 minutes.

Add sausage and cook until brown. Break up into smaller bits with a fork.

Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.

Ladle soup into bowls and drizzle with remaining tablespoon olive oil. Grate fresh Parmesan and enjoy.

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Need A Snack For Game Night? Ham & Swiss Sliders Are Simply Delish!

Ham & Swiss Cheese Sliders

I totally snagged this recipe off the internet but was short on the poppy seeds, so I made up for it by swapping out the dried onions for shallots and adding a bit more butter.  Butter makes everything better!

These may be small in size but they more than make up for it in taste.  They’re perfect for game night with friends and family!

Ingredients

3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon minced shallots
24 mini potato rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and minced shallots. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Beefy Nachos with Guacamole: A Satisfying and Fun Last Minute Dish

Beefy Nachos with Guacamole, Photo by Jason Homa

Beefy Nachos with Guacamole, Photo by Jason Homa

Monday nights a lot of friends go to a NYC Mexican restaurant for “Fajita Night,” but this is not the Mexican food I grew up on in California. Fajitas came later and were more common in the Texas region that was once Mexico (ode to Joaquin Murrieta Carrillo).  I was raised on handmade tortillas, (my friend Amy Sierra’s mom used to make them) with chorizo and eggs, chile relleno, refried beans, tacos, salsa picante and enchiladas.  This is what I considered “real Mexican food.”  Everyone is entitled to their taste.

One of my favorite (and real simple to make) snacks was nachos.  I thought about them last night on our way home and stopped and grabbed a couple of avocados, vine tomatoes, jalapeno peppers, cilantro, lime and a variety of corn and sweet potato chips and here is what I came up with.

Again, before I let Jason go at them, he took this beautiful photograph.  It was one of our quicker shoots, since, by the time we ate, we were starving. This recipe is for my brothers, my mom and dad and all my friends in Cali!!!  Good eats, good times and good memories!

Oh, and if you’re in the Bay Area of northern California, here were some of my favorite spots:

La Pinata

Tito’s Mexican Restaurant

La Taqueria

Beefy Enchiladas with Guacamole

Preheat Oven to 325

1 Lb. Ground Beef
1 Cup Beef Broth
1 Tbsp. Flour or Cornstarch
1/2 Lb. Sharp Cheddar Grated
1/2 Lb. Monterey Jack with Peppers Grated
1 Yellow Onion Minced
3 Cloves of Garlic chopped
1/8 Tsp. Hot Hungarian Paprika
1/8 Tsp. Smoked Spanish Paprika
1/8 Tsp. Cumin
1/8 Tsp. Dried Oregano
1 Tbsp. Chopped Fresh Cilantro
1/2 Small Jalapeno or Serrano Chile (more if you like to sweat a little)
Salt & Pepper

Guacamole
1 Large Haas Avacado
1 Tsp. Chopped Fresh Cilantro
1/2 Small Jalapeno or Serrano Chile
1/2 Juice of Lime
Dash of Cumin
1/4 Yellow Onion Chopped
1 to 1 1/2 Tsp. Extra Virgin Olive Oil
1/2 Chopped and Seeded Vine Tomato
Salt & Pepper

Final Topping
1 and 1/2 Medium Vine Tomatoes Chopped
1 Tsp. Chopped Fresh Cilantro

Be creative:  Add your favorites at this point.  I have to be careful with how spicy I make it for some guests and others love it when I load on more chile peppers.

In a skillet coat bottom of pan with olive oil.  Saute onions and garlic until caramelized. Brown meat in a separate oiled skillet (I coat the meat with a tablespoon of flour or cornstarch).  Once browned, add to caramelized onion mixture and adding jalapeno, paprikas, cumin, and oregano, mixing well.  Add beef broth, while stirring, add the cilantro and bring to a boil.  Simmer on low while preparing guacamole and chips.

For the guacamole I simply cut my ingredients into quarters and throw into my food processor until the texture is to my liking.  (I prefer a slightly chunky guac).

Assemble chips of your choice in a pyrex baking pan, layer with grated cheeses, repeat and pop in oven for about 5 minutes until cheese is melted through. Using a slotted spoon, top with beef mixture and put the nachos back in the oven for another 5 or 10 minutes (watch closely).  Take out and top with guacamole and tomatoes.  Serve immediately while catching up on Game of Thrones or The Good Wife!

Enjoy!

 

 

 

Portuguese Beef Stew

Image

This is the perfect dish for feeding hungry friends and family!  Whenever I make it I imagine my two brothers pushing past me to get firsts, then seconds of this stew.  My granny Mary used to make it during the colder months in California and bring it over on a Tuesday night – her day off.

Granny Mary

Hugs & Kisses wtih Granny Mary

Ingredients:

4 pounds bottom round, well-trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup Portuguese dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon Portuguese sea salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed or 1/2 pound fresh haricot verts trimmed and halved
1 pound cooked egg noodles

Preparation:

In a large glass bowl, coat the beef in the flour. Heat a few tablespoons of the oil in a large French Oven over medium-high heat. I prefer using the Le Creuset French Oven.  Brown the meat, a few pieces at a time, adding more oil as necessary. If not using a French or Dutch Oven, transfer to a 4- 6-quart slow cooker, otherwise remove meat, set aside to add back later. Add the onions to your French Oven and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; remove and set aside to be added back with the beef or transfer to slow cooker. Pour the wine into the French Oven and scrape up any browned bits; add to the cooker or leave in French Oven, adding back your beef and onions and stir in your potatoes, carrots, haricot verts broth, salt, thyme, and bay leaf. Cover and cook in the oven on 325°F for 7 hours.  If you’re using a slow cooker cook on low for 7 ½ hours or on high for 4 hours. Add the peas and heat through.

Serve over egg noodles.

Yield: Makes 8 to 10 servings

Prep time: 35 Minutes

Other: 7 Hours, 25 Minutes

Beef Stew

Beef Stew, Photo by Jason Homa