Italian Wedding Soup

Italian Wedding Soup has been one of my favorites for years. It's a meal in a bowl and who doesn't like meatballs? Brings me back to my Spaghetti-O's with Meatballs phase. But this is much butter. The recipe I originally followed was Rachael Ray's, but I've tweaked and added (specifically more broth) over the years.  Make this big batch and freeze the leftovers in muffin tins. They reheat wonderfully. 

Ingredients: 

-2 Tbsp olive oil

-4 carrots, peeled and diced

-3 ribs of celery, peeled and diced

-1 large white onion

-1 dried bay leaf

-1 lb lean ground beef, veal or pork

-1 egg, beaten

-3 garlic cloves, minced

-1/2 cup freshly grated parmesan cheese

-1/2 tsp nutmeg

-1/2 cup bread crumbs

-10 cups chicken stock

-1 pkg (16 oz) of small pasta - I use Acini di Pepe (orzo or mini shells will work, too)
-1 lb (large bag) baby spinach

Bison Bolognese

 

 

I love cooking with bison (buffalo meat) because it's so lean and lends a 'gamey' taste to this dish.  You can definitely sub the bison for ground beef, veal, or even venison (deer).  Bolognese is a red sauce that is cooked down into a rich, flavorful sauce.  In this recipe I add large slices of mushrooms and a little pancetta for flavor.  If you make a big batch you can freeze portion sizes for a quick and easy weeknight meal.

 

Ingredients:



-2 carrots
-1 rib celery
-1/2 yellow onion
-1 Tbsp olive oil
-4 ounces cubed pancetta
-4 cloves garlic
-1 lb. ground bison
-1/2 cup red wine
-1.5 cups beef broth
-2 cans diced tomatoes
-2 ounces tomato paste
-1 pkg baby bella mushrooms (mini portabellas)
-1 tsp dried basil
-1 tsp dried oregano
-1 pkg dried pasta of your choice

Roasted Tomato Summer Spaghetti with Squash Blossoms

Summertime means tomatoes.  My favorite are the little cherry and grape tomatoes that have a burst of flavor in every bite.  Perfectly ripe and wonderfully flavored tomatoes are the key to this dish, so try to find some locally grown ones from your grocery store or farmers market.  A blend of different types is what I used, which made the dish that much more complex.  This summer dish uses the tomato juices, olive oil and a sprinkle of parmesan as the sauce. I also have squash blossoms galore in the garden as my yellow squash, zucchini and pumpkins are coming to fruition.  You may also find these at the farmers markets but if you can't find the delicate flowers the dish will be fabulous without them.  Give yourself 20 minutes and this dish will be on the table and ready to enjoy.

Ingredients:

-6 ounces whole wheat spaghetti or angel hair pasta
-1/2 pint cherry or grape tomatoes, halved
-3 Tbsp olive oil
-2 garlic cloves, thinly sliced
-1/2 bell pepper, diced (I use a small purple beauty bell pepper, red would work)
-salt and pepper
-1/2 cup pasta water reserved
-1 tsp fresh oregano
-1/2 cup squash blossoms, stems and stamens removed
-4 Tbsp parmesan cheese

Seared Ahi Tuna on a Bed of Zucchini Ribbons and Whole Wheat Pasta with Spicy Sauce

I'm a carb craver.  I've been trying to eat healthier but can't kick my pasta desires.  Long, delicate strips of zucchini twirled with whole wheat pasta makes this a lighter, yet still filling, substantial dish.  It's tossed in a sesame dressing and paired with sesame and wasabi crusted ahi tuna for a fresh and healthy dose of protein. If you want a bit of a heat drizzled on top, stir together greek yogurt and Sriracha for a leaner Asian "spicy mayo".  The blend of wonderful textures and fresh fish make this the perfect summer meal.  The only utensil you may not have is a "zester" to create the thin strips of vegetables.  I purchased mine from Crate and Barrel for only a few dollars but I assume it can also be found at Target, Sur La Table or William Sonoma.  You can see mine in a picture below. 

Where to buy fresh, sushi-grade ahi tuna? My favorite seafood spot is Chef's Fresh Fish... overnight delivered to your door. 

Ingredients:

-1/2 lb fresh ahi (yellowfin) tuna 

-3-4 Tbsp sesame seeds, white and/or black

-2 tsp powdered wasabi

-1/2 package whole wheat spaghetti  

-1 zucchini

-3 Tbsp toasted sesame oil

-1 Tbsp rice vinegar

-1 Tbsp coconut or vegetable oil for searing

Light Asian Spicy Sauce:

-1/8 cup greek yogurt

-1-3 Tbsp Sriracha, depending on your palate

Pan Seared Snapper with Citrus Saffron Vegetables over Arugula Orzo

My dad overnighted me multiple pounds of fresh snapper from Florida the other week, but pretty much any white fish would work for this recipe.  The orange juice and saffron simmered vegetables add a great Spanish flare.  The orzo is simple and tossed with fresh baby arugula for a peppery and light side dish.  This dinner is very easy and the only special ingredient is the saffron that can be found at any specialty spice store.  It's a must for the pantry and even though it is expensive, a little goes a long way.  

Ingredients: 

-2 snapper filets (or other white fish)

-salt and pepper

-2 Tbsp coconut oil or vegetable oil

-1/4 cup Wondra flour (or all purpose flour)

-1 cup halved cherry tomatoes

-1 zucchini, diced

-1/2 white onion, chopped

-2 cloves garlic, minced

-zest and juice from 1 orange

-2 large handfuls baby arugula

-1.5 cups orzo

-1/4 cup white wine

-pinch of saffron threads

Steamed Mussels with Italian Sausage over Pasta

I make mussels quite a bit and my go to recipe is Steamed Mussels in a White Wine Saffron Broth.  This recipe is similar but minus the saffron and plus some wonderful sausage.  I used locally (and minimally processed) Polidori Mild Italian Sausage.  You can use mild or spicy, whatever you and your guests prefer.  The sausage adds wonderful flavor to the broth and makes a little more hearty, but still light meal when served over pasta.  My favorite noodle in the world is Buccatini. It's basically thick spaghetti with a hole through the whole noodle...or like a very long macaroni noodle. Mmmm...regular spaghetti, angel hair or linguine would work as well.

Ingredients:


-2-3 lbs fresh mussels (I did 3 lbs for 5 people)
-3 shallots, minced (or 1 white onion)
-6 garlic cloves, minced
-1 Tbsp olive oil
-1 cup white wine
-4 cups chicken broth
-1 Tbsp tomato paste
-2-3 sprigs fresh thyme
-1 lb Italian sausage, mild or spicy - I used Polidori
-1 baguette french bread
-1 Tbsp olive oil
-1 pkg buccatini, spaghetti or linguine pasta
-1 handful fresh Italian parsley, chopped
-salt and pepper to taste

Swedish Meatballs over Egg Noodles

I don't think I've ever had "authentic" Swedish meatballs.  Sadly, the only version I've had is from a Lean Cuisine.  Don't judge...I lived alone at one point.  My roommate on the other hand, studied in Denmark and had plenty experience with this dish.  It was a pleasant surprise when she said SHE even enjoyed this recipe. I formed the recipe by combining a number of versions I've found over the last few months.  What are Swedish Meatballs, you ask? They are meatballs formed from ground beef, pork or veal.  They are often browned in a skillet, but I decided to bake mine.  They are then smothered in a light-brown creamy gravy-type sauce.  They can be served as appetizers with toothpicks or over egg noodles as a meal.  This is a great comfort meal to get you through the last of the winter.  They also make lots of leftovers unless you are feeding an army!

Ingredients:


-1 pound lean ground beef
-1 pound ground pork
-1 cup whole wheat bread crumbs
-2 eggs
-1 white onion
-3 cloves garlic
-1 Tbsp olive oil
-1/2 tsp (meatballs) + 2 tsp (sauce) ground nutmeg
-1/2 tsp (meatballs) + 2 tsp (sauce) allspice
-1/2 tsp white pepper
-salt and pepper to taste
-1 can (12-ounces) condensed milk
-2 cups beef broth
-1/4 cup butter
-1/2 cup flour
-egg noodles

Quick Tortellini Soup

I was craving a fresh yet filling soup last night so scoured the pantry and freezer just like the other night when I made the Crispy Baked Chicken with Pesto Cream Sauce.  Luckily I had some chicken broth and frozen tortellini, which is the main part of this soup.  It's probably the quickest meal I've made on the blog...15 minutes tops! It's a great throw-together-dinner after work when you need something to warm you up while still filling you up.

Ingredients:


-6 cups chicken broth (one 48-oz box)
-4 cloves garlic
-1 shallot
-1 Tbsp olive oil
-salt and pepper to taste
-small pinch of crushed red pepper flakes
-2 cups refrigerated tortellini (any filling your heart desires)
-3 Tbsp shredded Parmesan Cheese
-3 Tbsp chopped tomato
-3 Tbsp chopped parsley

Steamed Mussels in a White Wine Saffron Broth

Mussels are usually something that grow on people.  I had one of my favorite mussel dishes at JAX and became instantly addicted.  It's called a "steamer" which basically means mussels steamed in a fabulous broth and some sort of pasta to soak up all the goodness.  This was my first shot at the dish and it was so much easier than I could have fathomed....and CHEAPER! I went to my local Whole Foods and found mussels for about $4 a pound...that's $4 a person to get incredibly full on a fancy (yet easy) meal! Basically one pound will fill a person up.  Especially if you serve with some sort of pasta and crusty toasted bread.

Ingredients:


-2-4 lbs of mussels (1 lb per person)
-6 cloves of garlic, minced
-1 white onion, chopped
-1 Tbsp olive oil
-1 Tbsp butter
-3-4 sprigs fresh thyme (or 1 Tbsp dried)
-1 pinch saffron threads (optional, would still be great without)
-1 cup white wine
-4 cups chicken broth
-1 Tbsp tomato paste
-2 pinches of red pepper flakes
-1pkg. pasta (I used fusilli, but any will work, linguine is a great option)
-6-10 pieces toasted french bread

Light Soba Noodle Salad

I've had soba noodles in the pantry for quite some time but didn't know what to make.  When I made this miso-glazed sea bass the other night this was the perfect opportunity to make a light Asian side-dish. It was even fabulous cold the next day! This recipe would complement most fish or add chicken and veggies to make a whole meal!

Ingredients:

-2 Tbsp olive oil

-2 Tbsp toasted sesame oil

-1 Tbsp rice vinegar

-2 Tbsp Black and/or White Sesame Seeds or Eden Shake

-1 Tbsp lime juice

-3-4 Tbsp chopped green onions

Light Grilled Vegetable and Chicken Pasta

I made this recipe last year and couldn't find the original for the life of me! I tried to duplicate it this year and I think I did a fairly good job.  It was a beautiful evening in Dallas the other night...not too hot to grill (there were only be a handful of those evenings).  I opened a glass of wine, thanks to my friends at Ribera, and started up the grill.  Don't be confused...I will work for red wine.

Ingredients:

-1 eggplant, cut into 1/2 thick slices
-1 tsp salt
-2 medium-size zucchini, cut into 1-inch pieces
-1 red bell pepper, seeded and quartered
-3-4 Roma (or plum) tomatoes
-1/2 red onion, cut into wedges
-2 Tbsp olive oil
-3 boneless-skinless chicken breasts
-2 Tbsp of grated lemon rind
-1/2 cup of thinly sliced basil
-1/2 cup of pasta water (make sure to reserve)
-6 ounces of spaghetti noodles
-1/4 cup grated Parmesan cheese
-cooking spray
-1/2 cup Italian dressing (for chicken marinade)
-1 Tbsp garlic pepper (or garlic powder + pepper)

Stuffed Shells with Vodka Sauce

A great vodka sauce is something every cook should have in their recipe box.  I don't remember how I stumbled upon this recipe for vodka sauce, but it's easy and can be used with just a simple pasta.  I love it with these stuffed shells.  Makes a great pasta bake for a group.  Again, this was another recipe I used in Colorado served with garlic bread and Cesare salad.  

Ingredients:

-1 cup shredded mozzarella cheese

-1 (12 oz) box jumbo shells

-1 lb sweet italian sausage

-1 medium onion, chopped

-1 (10 oz) box spinach, thawed

-1 (15 oz) container ricotta cheese

-1 egg

-2 Tbsp dried parsley

-1/4 cup parmesan cheese

-2 tsp salt, divided

-1 block cream cheese

-1/4 tsp pepper

-1 tsp garlic powder

-1 (28 oz) can crushed tomatoes

-1 (6 oz) can tomato paste

-1/2 cup vodka

-1/4 tsp red pepper flakes

-2 tsp dried basil

Light Mac and Cheese Florentine with Turkey Meatballs

Ask my college roommates (or current)...I LOVE mac and cheese.  Let's just say it's my "morning-after-a-late-night" meal.  My ultimate comfort food.  So when I saw this on Rachael Ray on the food-network while getting my nails done (so cliche, i know) and learned it was LIGHT, I had to make it. 

Rachael Ray and I have a a love-hate relationship.  Love her name, hate how she spells it.  Love some of her recipes, and not the biggest fan of some of her others.  I haven't given up on her yet (although my mom may have tossed her cook books in the trash).  This recipe is a winner.

Ingredients:

-1 lb cavatappi pasta (corkscrew)
-1.5 lb of ground turkey (or chicken)
-2-3 sprigs of fresh rosemary
-2 tsp fennel seeds
-3 cloves of garlic, grated
-1 tsp crushed red pepper flakes
-1 cup of low-fat ricotta cheese
-1 1/2 cups of shredded Parmesan cheese
-1 cup of bread crumbs (maybe more)
-2 (10 oz) boxes of frozen spinach
-3 Tbsp of butter
-2 Tbsp of flour
-1 cup of chicken stock (not broth)
-1 cup of whole milk
-1/8 tsp of ground nutmeg
-1 egg

Israeli (Pearl) Couscous with Spinach

I've always loved regular couscous...but Israeli couscous (also known as pearl couscous) takes it up a notch!  I've never made Israeli couscous before last night...I've only had it in restaurants.  Below is how I served it last night: as a side dish to my smoked salmon recipe. 

Ingredients: 

2 cups of Israeli Couscous

1 tsp of salt

1 Tbsp. of fresh or dried dill

3 large handfuls of fresh baby spinach

1/2 cup of chicken broth

1 lemon

olive oil to drizzle

Veggie Pasta Salad

I know, it's only January so why am I whipping out the summer recipes? Well, because it was 75 degrees in Dallas this weekend!! I was craving something fresh I could have in the fridge all week.  I absolutely love my veggies so this is my type of dish.  If you don't like red onions, throw in green onions.  Have celery in the fridge? Skip the cucumber.  Basically make this pasta salad your own with your favorite veggies.