Saturday, June 9, 2018

Italian Escarole and Cannellini Beans Soup


  • 1 1/2 teaspoon of Virgin Oil 
  • 1 small chopped onion
  • 5 cloves of minced garlic
  • 3 1/2 cups of chicken broth
  • 1 can of diced tomatoes (do not drain)
  • 1/4 teaspoon black pepper
  • 1 teaspoon of Italian seasoning 
  • 1 cup orzo pasta
  • 10 cups chopped Escarole or spinach if you prefer
  • 1 can Cannellini beans


  • In a large pan, set at medium heat, add oil, onion and garlic. Cook until tender, add the broth, tomatoes, Italian seasoning and pepper
  • Bring all to a slow boil lower the heat and simmer uncovered for 15-20 minutes
  • Stir in the orzo and escarole and return the pan to a boil
  • Cook 20-25 minutes until the Orzo pasta is tender
  • Add the beans and stir occasionally so that the ingredients to do not stick to pan
  • Sprinkle cheese over the soup
  • This soup can be frozen once cooled
  • Makes 8 servings



This was a family favorite and my Mom would  often add other ingredients to change it up a little.


 



Buttered Spiced Edamame


  • 1 package of frozen edamame pods
  • 2 teaspoons of salt
  • 3/4 ground ginger
  • 1 teaspoon of garlic powder
  • 1/4 crushed red pepper flakes
  • 6 tablespoons of melted butter




  • Cook the edamame in boiling water covered for 8 minutes until tender
  • Drain
  • Add to a large bowl
  • Add all the seasoning and butter and mix well to coat the edamame
  • 6 servings

      Was introduced to this at a cooking session I went to and added my own ideas to it.

Summer Mediterranean Chicken Salad


  • 2 cups uncooked Orzo or small shell pasta
  • 2 cups of shredded rotisserie chicken  (great with leftover chicken)
  • It you cook your own chicken reason with Italian seasoning during cooking
  • 14 cherry tomatoes halved
  • 1/2 cup Feta cheese
  • 1 can sliced olives drained
  • 1/4 chopped red of sweet onions
  • 1/4 cup virgin olive oil
  • pinch of salt and  dried oregano 




  • Cook the pasta per the package directions.  Drain pasta and rise with cold water making sure to drain well.
  • In a large bowl mix together the pasta, chicken, tomatoes, cheese,olives and onions.
  • In a small bowl mix together rest of ingredients until blended well.  
  • Drizzle the Olive oil over the salad to flavor well, and toss to coat.
  • Serves 6







Italian Spinach Potato Pie

  • 6 large Eggs  (beat Lightly)
  • 4 cups of frozen hash brown potatoes
  • 2 1/2 cups chopped fresh spinach
  • 1/2 cup chopped red onion
  • 1/2 cup chopped onion
  • 1/2 cup cottage cheese
  • 8 strips of bacon cook and chopped up
  • 4 cloves of minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 plum tomatoes washed and sliced
  • 1/2 cup shredded Parmesan cheese



  • Preheat oven to 350


  • In a large mix together the first 10 ingredients and pour into a greased 9 in pie plate
  • Bake 40 minutes
  • Take out of oven and arrange the tomatoes over the top, sprinkle with the Parmesan cheese
  • Bake 15 minutes longer, check when knife comes of clean
  • let stand for 10 minutes
  • Serves 6