Rustic and Hearty Tuscan-style Soup

When damp, chilly weather arrives we crave warming soup at my house, and this one is right up there among the top favorites. I've shared this one before and I understand it's similar to, (or a copycat version of) Toscana soup as served at the Olive Garden restaurant. I can't vouch for that as I've never had it there.
Even though I enjoy soup at any time of year,  I only make this particular recipe when the temperatures are cool ~ it's very hearty and filling, almost like a stew.




As you can see, the ingredient list is simple; no exotic items and surprisingly, for such a flavorful outcome, you don't need to add extra seasoning except for some salt and freshly ground black pepper.
I always increase the amount of veggies in the recipe as I prefer this soup chunky, and we all know they are good for us. :)

 

You can have this on your table within about 30 minutes. It's wonderful eaten straight after cooking it, and as with most soups it is fabulous reheated the next day. When reheating I usually add more of the greens just to liven up the color a bit.



It won't win any prizes for beauty, but for what it lacks in visual appeal it more than compensates in satisfying flavor.  I hope you'll give this one a try, it has to be among my top favorite 5 soups --- maybe in the top 3.
You can get the printable copy of the recipe over on my recipe site.

I'm so happy you came by to visit, have a lovely day!
~ mari  

Soup: Sausage & Vegetable with Kale

Some crazy weather going on here lately ~ I spied the first of the daffodils in the garden.  This, after a few consecutive days of nice weather and hope of an early spring. However yesterday we awoke to a thin layer of wet, heavy snow. Happily, the day redeemed itself  later bringing brilliant sunshine early in the afternoon, but not before I had begun last evening's dinner... having anticipated a snowy day.  It was good an comforting just the same.

See the grass moss  outside the window?  The snow had melted by early afternoon!


A simple pot of soup, this time with a half a bunch of chopped kale added for a nutritional boost.
I hardly make vegetable soup the same way twice,  and I really never use a recipe for this kind of soup.  If you've been cooking for any length of time, you probably don't either. :)
But if you'd like a description of how I usually make it, (with a link to a printable recipe) please see below.




I'm ready for SPRING!  How about you? :)


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When making soup I usually follow these general steps  depending upon the type of soup I'm making:
This time I started out by browning some pork sausage, (about 4 to 5 ounces of bulk breakfast sausage simply  because I had it on hand.) * After it it was lightly browned and no longer pink,  I drained the fat and removed the sausage from the  pot.  Next I added a little olive oil to the pot, added chopped onions (use as many or as few as you like, I like lots), cooked until translucent, then added a couple of cloves of minced garlic; stirred for a moment. Sliced carrots went in the pot next, along with sliced celery, some Italian seasoning, a bay leaf,  then added enough low-sodium chicken broth to cover  the veggies by a few inches.  (I used low sodium-canned, but if you have homemade,  by all means use it!)  I brought that to a boil, reduced the heat to a simmer,  added the cooked sausage to the pot along with  a can of fire roasted diced tomatoes (I like Muir brand),  a can of undrained Cannellini beans (white kidney beans),  and some frozen petite green beans  (simply because there was half a bag languishing in the freezer.) You can add a couple of teaspoons of "Better Than Bullion" (Chicken flavor soup base), to enrich the chicken flavor.
I simmer until the firmer vegetables (carrots, potatoes, or other root veggies) are just tender.
Add salt & pepper to taste, and garnish of your choice; chopped parsley or other herb, a grating of cheese or croutons, etc.
* Beef, chicken or fish can be used instead of your favorite sausage.  If using already cooked meat, or leftover meat, add it at the end, just to heat through to avoid making it tough by overcooking.


If you would like a printable copy of a basic vegetable soup that is very similar to mine you can find it here.
These types of soup recipes are very versatile and are particularly helpful if you belong to a CSA (Community Supported Agriculture). You will likely  will be presented with an assortment of vegetables in your box.


Thank you for stopping by for a visit today ~ Blessings to you and your loved ones.
xo ~m.  

Veggie Rolls with Dipping Sauces ~ & a GIVE-AWAY!!

(For Give Away details, scroll to bottom of post)
Spring or Summer Rolls are a delicious treat any time of year ~ easy to put together, and the fillings are limited only by your imagination. I like to serve them as a light meal, or appetizer.



The dipping sauces are really easy to  stir together ~ each one adds it's own character to the rolls. I LOVE variety!
I like to think of these as a salad in a roll ~ and if you are eating gluten-free, you will be happy to know the wrappers are made of rice flour, not wheat. 
You'll want to have your filling ingredients ready, because once you soak the rice wrappers briefly in a shallow dish of water, you're ready to roll.



I usually use whatever I have on hand for the filling; this time it was baby spinach (cut into 1/4-inch ribbons) julienne carrots (I used them raw, but you can steam them), julienne English cucumber, slivered scallions, steamed shrimp (sliced in half, lengthwise for easy rolling), and slices of avocado.

My new favorite kitchen gadget ~ it makes perfect julienne cuts; great for wraps, sandwiches, garnishes, salads and soups, etc.  You can win one in my give away! (see below)
TIP: If you've ever struggled with rolling rice wrappers tearing, or falling apart as you assemble them, here's a helpful hint:
 Double the wrappers for each roll ~ Working with a pair of wrappers, dip each one in a shallow dish of water one at a time. Lay the first one you dip flat on your work surface upon a clean,  damp kitchen towel (or damp paper towel.) Then dip the second wrapper until pliable and place it directly upon the first wrapper, gently pressing out any air bubbles or excess water, then fill and roll. You'll find the roll won't be as likely to tear.
Need directions for rolling? Here's a good, short youtube video that you may find helpful:



Once assembled, the rolls can be placed in the refrigerator (covered with a damp cloth or paper towel) for a couple of hours. The wrappers become tougher if stored much longer than a few hours.
Serve with your choice of dipping sauces; usually I just make one dipping sauce, but this time I wanted to try two others besides my favorite Lime, Garlic & Red Chili (Spicy-Sweet Red or Green Chili):   Offering a couple of dipping sauces completely changes the flavors of the rolls ~  Incidentally these are really good with pot stickers, as well as  drizzled over grilled or poached chicken, fish, prawns or crab.

From top ~ clockwise; Sesame-Lime, Hoisin-Peanut, Spicy-Sweet Red or Green Chili
You can find printable recipes for these three sauces over on 'Once Upon a Plate ~ Recipes'. *~****~****~****~****~* G I V E   A W A Y!


What? A chance to win one of two OXO Julienne Slicers, my new favorite kitchen gadget.

When? Entries will be accepted until October 26, 2012 at 9:00PM Pacific Time. Winners will be announced October 28th. 
How to enter:
#1. Be a registered follower of my blog (see top, upper right column) and mention it in your comment
#2. And leave a comment on this post  naming one of your favorite condiments/sauces.  (It doesn't have to be an Asian sauce ~anything goes!)
Double your chances!
#3. Follow me on Facebook and 'like' or comment on my post about these rolls. After you've done so, come back here and enter a separate comment and your name will be entered into the drawing twice.
~*~*~*~*~
The sticky details ~
Due to shipping restrictions this contest is open to the continental US only. My apologies to my friends and followers outside of the continental US.
Full Disclosure: This drawing is sponsored and funded by OnceUponaPlate. I have received no reimbursement whatsoever from the folks at OXO. Not feeling so lucky? Don't fret!  You can learn more (and order one if you want) over at amazon.com, just click the image above. There is no obligation to order. Have a wonderful week everyone! Blessings! ~m.

Black Olive Tapenade

I think it would be safe to say you must like assertive flavors in order to enjoy tapenade ~ and I do.
But wait ~ before I lose some of you! 
If you cannot tolerate strong flavors but like the idea of tapenade, Giada De Laurentiis has a wonderful recipe for a toned down version, using only canned  black olives and sun-dried tomatoes.  You can find the recipe here.

As far as authentic tapenade it originated in southern France (Provence),  it's name comes from the Provençal word for capers (tapenas.)   Traditionally made with mortar and pestle it is a blend of capers, black olives, olive oil, and anchovies. Most of the tapenade I have tasted also include a  clove or two or raw or roasted garlic.
Though apparently not traditional, some versions include pine nuts or other nuts, and I've seen a version that Jacques Pepin demonstrated using a dried figs, or apricots for a unique flavor twist.
Some add brandy to the mix as well, or finely grated orange zest, and there are versions of green olive tapenade,  as well as combinations of green olives/black olives  and artichoke hearts, too.
This time rather than a mix of oil cured black olives and  Kalamata olives I used only the latter, and as always  added a bit of thyme, a little lemon juice,  and freshly ground black pepper.
I've never tried making it with a mortar and pestle  (a labor of love!) I simply pulse the ingredients up using a small food processor, so easy and it keeps well in the refrigerator, covered, for a  couple of weeks.

Called the "butter of Provence", I usually serve  it spread on toasted baguette slices,  but it's also good with crudites and as a condiment  in sandwiches.

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Some additional suggestions for use from around the web:
* As a filling for Palmiers; spread puff pastry dough with tapenade and roll as for palmiers, slice and bake in hot oven, best served warm.
* Spread tapenade on pizza dough, top with feta or mozzarella cheese and tomatoes, then bake.
* Flatten chicken thighs or breasts, spread with tapenade, jarred roasted peppers, and cheese if desired, then roll and bake.
* As a topping for grilled or broiled fish.
* Tossed with hot angel hair pasta along with diced tomatoes, finely diced or shredded fresh mozzarella cheese and fresh basil leaves.
* Add a little tapenade to your omelet filling.
~ * ~ * ~ * ~ * ~

If you would like a reliable recipe for basic, traditional Tapenade you can find a printable version by following this link.
Thank you for stopping by today! ~Mari :)

Tequila-Lime Grilled Chicken

We're savoring the last bit of the warm weather of the year,  so the outdoor grill is getting quite a workout.  Actually we grill year round (when it's not raining),  but honestly, for me,  it's a lot more enjoyable when  the weather is warm. :)
I made this a few nights ago ~ I think this is the second or third time I've made this chicken recipe  (from Ina Garten, The Barefoot Contessa). Ina suggests using boneless, skin on chicken ~ I had boneless-skinless so that's what I used, and just cut the grilling time so they would still be moist. 
The marinade is also wonderful for grilled shrimp, too which I've done before. But I  happened to have a few uncooked shrimp from the previous  evenings meal so I marinated those, threaded them on skewers  and placed them on the grill a few minutes before the  chicken was done. (Cluck and Surf, anyone?)


Usually if I'm using black beans in a salad for example,  I'll just use canned, but The Pioneer woman recently shared this recipe for Refried Black Beans, cooked from scratch,  as well as the one for the Mexican-Style Rice Casserole  and they are actually quite good. However,  I didn't "refry" the beans, just served them  out of the pot.  
I tweaked the rice recipe by cutting some fresh corn off the cob  and stirred it in, just because I love corn in Mexican-style rice...  it's a textural thing!  (A little bit of turmeric gives the rice a nice  golden yellow color.) The recipe makes 12 servings, so it would be good for a large family or gathering. I reduced the recipe by a third, and there was enough to accompany another meal for the two of us.
Of course you can just scoop the rice onto the plate; this time I lined a couple of oval ramekins with plastic wrap (with a little extra wrap hanging over the rim all the way around, filled the ramekins with the warm rice, pressing down gently, flipped the filled ramekins over onto the plates the removed the plastic wrap ~ it makes a neat presentation and takes only moments if you have just a few plates to serve. 



If you click the links above, they will take you to the recipes  on Food Network.
Thank you for stopping by for a visit today!
~m.

Italian Style Chicken Breasts ~One Baking Pan. (It's a KEEPER!)

I've been on a Donna Hay recipe kick lately and, happily, I can't seem to stop. :)
There is a lot to like about Donna's style; her recipes are so  flavorful, plus they are generally fast and easy to put together.  And here's another one. Thank you Donna Hay!
"Italian Baked Chicken" is my new favorite. Although I think she  introduced the recipe about a year ago it's new to me. 
It's very, very tasty ~ 
(It's a two part recipe ~ you partially roast some of the ingredients, then you add the chicken and olives and continue baking until done.)
Boneless chicken breasts, fresh tomatoes,  whole garlic cloves (no peeling necessary), flat pancetta, cubed*,  olives, oregano, fresh basil, a little olive oil and freshly cracked black pepper.
The first time I made it I followed the recipe exactly:
I tossed the tomatoes, pancetta, garlic cloves and oregano in a pan with olive oil, and baked in a 400ºF/200ºC oven for 25 minutes, at which point the chicken breasts, olives, and  black pepper are added and baked for an additional 20 minutes or until chicken is tender.
While the flavors were delicious, parts of the  tomatoes and pancetta ~(or I should say, my substitute for pancetta)  were overcooked by the time the chicken was cooked through.  Although it still tasted good, some of the cherry tomatoes had disintegrated and and stuck to the bottom of the baking dish.   Being that I was a little short in the amount of cherry tomatoes required  I had included some Roma tomato halves (they saved the dish and  roasted up nicely.)
Later on the internet I found a video of Donna demonstrating the recipe and realized what she refers to as "cherry tomatoes" are closer to the size of (what we in the U.S.) refer to as between walnut and l little smaller than a golf ball (or huge cherry tomatoes!)  I find them here as (small) "tomatoes on the vine".
The second time I made it, I used tomatoes that were like those described above (halved them) and proceeded with the recipe, except that I reduced the initial roasting time to about 12 to 15 minutes (your oven may be different, so keep an eye on things) I believe my oven runs a little hot ~ In any case, the pancetta cubes should be getting crispy and  the tomatoes should be roasting and shriveled.)  
Then I added the chicken and olives and continued baking for an additional  20-25 minutes until the chicken was tender.


This image is just for illustration.  If it were in real time, the (raw) chicken breasts and olives would be nestled among the  semi-roasted tomatoes, pancetta/bacon/salt pork, garlic and herbs, ready to be put in the oven to finish baking.   The tomatoes would have given up some of their juices and shrunk, pancetta/salt pork  would be slightly crispy, and the garlic would have begun to soften.

The surface area of the baking pan you use, and the size of chicken breasts will all affect the baking time as well.  The chicken breasts I used the second time were rather large,  so I let the initial baking go a few minutes longer, then added the chicken.   Ideally, the pan in this picture would have been a bit larger so the ingredients  wouldn't be so crowded, but I'm sure you get the idea.

*I did not have flat pancetta or slab bacon. Instead I had some salt-pork in the freezer, so I thawed and used that:


(Left stacked together in clumps so they wouldn't over-brown.)
 It was pre-sliced (thick slices) so I cut it into crosswise strips and kept three  slices or so of the crosswise pieces together so they wouldn't burn. 

To finish, the recipe suggested serving with some fresh Parmesan cheese, I skipped that part and found it perfectly seasoned and flavorful  just the way it was.
Hmm, I want you to know that I've taken longer to explain the recipe  than it will take you to put it together!  
If you would like a printable copy of the recipe, it's HERE on my recipe blog.

Thanks for stopping by today ~ I love it when you leave me a comment so I know you've come by.  :)
Blessings!  ~m.

P.S. For those of you looking for the Tulip cupcake/muffin liners I used with the Raspberry-White Chocolate Muffin recipe ~ You can purchase them at the King Arthur Flour website. www.kingarthurflour.com  

What a Tomato! (Caprese Salad, done differently)

I don't know about you, but my summer meal planning  and strategy is entirely different than the way  I approach meals during other seasons. I tend to spend more time outdoors in summer  and for the most part, less time in the kitchen ~  most of the time I choose simpler fare that can be  prepared quickly. Instead of a full blown meal  I gravitate towards a small plate of this or that  when I'm hungry. This is just the kind of lunch  (or light dinner) that calls my name during  warm weather.  
It would make a wonderful appetizer, too.

(This brilliant method comes from the kitchen of Donna Hay. Yay for Donna Hay!)
Basically it's a different take on the classic  Italian Caprese salad which is comprised of sliced  juicy tomatoes, sliced mozzarella, fresh basil,  and drizzled with olive oil, vinegar, or a vinaigrette.
This method changes things up a bit by wrapping  a ripe, whole tomato in a thin slice of prosciutto, place on a  shallow-rimmed baking sheet (lined with parchment) sprinkle tomato with salt and pepper, drizzle with olive oil. Bake the tomato in a hot oven (390ºF/200ºC) for  12 to 15 minutes* until the tomato is hot and the  prosciutto is slightly crisp. 
To assemble:   (For each serving)
On a salad plate place the baked tomato beside a  smallish size ball of fresh mozzarella  (ripped open so the cheese can absorb the oil and vinegar),   drizzle with 1 Tablespoon white wine vinegar and  2 Tablespoons olive oil, shower with freshly ground  black pepper and garnish with as many  fresh basil leaves as you like.

* Best with vine-ripened tomatoes; the ones I used were on the smallish-medium size and almost ripe, so I only baked for 10 minutes.   Best to keep an eye on them at the 10 minute point to see  if you would like them more well done.
Then get yourself a knife and fork and enjoy that vibrant taste  of summer one more time before it's gone. Enjoy!

Have a wonderful day, friends! Thank you for stopping by. :)