Old Recipes of the Day: THREE BEAN MINESTRONE

[coug]

THREE BEAN MINESTRONE

  
• 8 cups Parmigiano and Herb-Fortified Stock, recipe follows
  
• 4 Roasted Tomatoes, chopped, recipe follows
  
•  
  
• 2 tablespoons extra-virgin olive oil, plus some for drizzling
  
• 1 1/8-inch-thick slice prosciutto di Parma, about 1/4 pound, optional
  
• 1 onion, chopped
  
• 2 to 3 ribs celery, finely chopped
  
• 2 carrots, peeled and finely chopped
  
• 4 cloves roasted garlic (from roasted tomato recipe), recipe follows
  
• 1 red chile pepper, finely chopped or thinly sliced (recommended: Fresno or Holland)
  
• Salt and freshly ground black pepper
  
• 1 pound small potatoes, chopped or 1 cup small pasta
  
• 1 (15-ounce) can cannellini beans, drained
  
• 1 (15 to 15.5-ounce) can garbanzo beans, drained
  
• 5 ounces fresh, thin green beans, cut into thirds
  
• 1 small head escarole or small bundle chard, shredded
  
• Lemon zest
  
• Parmesan cheese, shredded, for topping
  
• Hot, crusty bread for mopping

Directions

  

Set aside or prepare the stock and roasted tomatoes.

  

Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.

  

To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.

  

SERVINGS: 4 (as main)

[coug]

SAUSAGE GRAVY AND SCALLION BISCUITS

For the biscuits:

  
• 1 pound six ounces all-purpose flour
  
• 1/2 ounce salt
  
• 1 1/2 ounces baking powder
  
• 4 ounces sugar
  
• 3/4 quart heavy cream
  
• 1/3 cup fine sliced scallions

For the gravy:

  
• 4 pieces of your favorite sausage (links or patties)
  
• 1 tablespoon peanut oil
  
• 1/2 Spanish onion, small dice
  
• 1/4 cup all purpose flour
  
• 1/2 to 3/4 cups water
  
• Salt and pepper to taste
  
• Red pepper flakes to taste

Directions

  

For the biscuits: Preheat oven to 375 degrees F. Combine all dry ingredients in the bowl of a mixer. On medium speed add heavy cream and scallions, mix just until it pulls together, not wet. On a lightly floured work surface roll out 1/4-inch thick. Cut 3-inch rounds and place on baking sheet lined with parchment paper, bake for 8 minutes. Cool. Yield: about 24 biscuits

  

For the gravy: In a saute pan over medium heat cook the sausage in the peanut oil. Remove from pan when thoroughly cooked. In sausage drippings saute onions until translucent and tender sprinkle with the flour and stir with wooden spoon for 2 to 3 minutes. Add water and stir to combine and eliminate any lumps. Bring to a boil. Add salt, pepper and red pepper flakes to taste. Reduce to a simmer until desired flavor develops.

  

To assemble: Slice biscuits in half lengthwise. Layer sausage on bottom slice, spoon gravy over top of sausage and place lid on. Serve with your favorite eggs

[coug]

CHICKEN AND DUMPLINS

  
• 1 tablespoon unsalted butter
  
• 4 cloves garlic, minced
  
• 2 carrots, diced
  
• 1 bulb celery root, peeled and finely diced
  
• 1 turnip, peeled and finely diced
  
• 1 rutabaga, peeled and finely diced
  
• 1 onion, finely diced
  
• 1 bulb fennel, finely diced
  
• Kosher salt
  
• 4 cups white wine
  
• 1 tablespoon fennel seeds, toasted
  
• 4 sprigs fresh thyme
  
• 2 bay leaves
  
• 1 2 1/2-pound organic chicken
  
• 1 cup milk
  
• 1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores)
  
• 2 tablespoons chopped fresh tarragon
  
• 1/2 teaspoon ground nutmeg
  
• Freshly ground pepper
  
• 1 1/4 cups all-purpose flour
  
• 3 large eggs
  
• 1 tablespoon chopped fresh parsley

Directions

  

Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes.

  

Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside.

  

About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough.

  

Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes.

  

Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls.

[coug]

Chicken Fried Steak:

  
• 1 1/2 cups whole milk
  
• 2 large eggs
  
• 2 cups all-purpose flour
  
• 2 teaspoons seasoned salt
  
• Freshly ground black pepper
  
• 3/4 teaspoon paprika
  
• 1/4 teaspoon cayenne pepper
  
• 3 pounds cube steak (tenderized round steak that's been extra tenderized)
  
• Kosher salt
  
• 1/2 cup canola or vegetable oil
  
• 1 tablespoon butter

Gravy:

  
• 1/3 cup all-purpose flour
  
• 3 to 4 cups whole milk
  
• 1/2 teaspoon seasoned salt
  
• Freshly ground black pepper
  
• Mashed potatoes, for serving

Directions

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

[coug]

Chicken Fried Steak:

  
• 1 1/2 cups whole milk
  
• 2 large eggs
  
• 2 cups all-purpose flour
  
• 2 teaspoons seasoned salt
  
• Freshly ground black pepper
  
• 3/4 teaspoon paprika
  
• 1/4 teaspoon cayenne pepper
  
• 3 pounds cube steak (tenderized round steak that's been extra tenderized)
  
• Kosher salt
  
• 1/2 cup canola or vegetable oil
  
• 1 tablespoon butter

Gravy:

  
• 1/3 cup all-purpose flour
  
• 3 to 4 cups whole milk
  
• 1/2 teaspoon seasoned salt
  
• Freshly ground black pepper
  
• Mashed potatoes, for serving

Directions

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.

For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.

Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

[coug]

THE PERFECT POT ROAST

  
• 1 (3 to 4-pound) boneless bottom round roast
  
• Kosher salt and freshly ground black pepper
  
• 1/4 cup vegetable oil
  
• 2 yellow onions, peeled and quartered
  
• 3 cloves garlic, smashed
  
• 1 tablespoon tomato paste
  
• 1 cup red wine
  
• 2 cups beef stock
  
• 2 fresh thyme sprigs
  
• 2 bay leaves
  
• 3 carrots, peeled and sliced into 1/2-inch pieces
  
• Freshly chopped parsley leaves, for garnish

Directions

Preheat the oven to 350 degrees F.

Season the roast on all sides with salt and pepper.

In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.

Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley.

[coug]

BAKED SPAGHETTI

  
• 2 cups canned diced tomatoes
  
• 2 cups tomato sauce
  
• 1/2 cup diced onion
  
• 1/2 cup diced green bell pepper
  
• 2 cloves garlic, chopped
  
• 1/4 cup chopped fresh parsley
  
• 1 1/2 teaspoons Italian seasoning
  
• Kosher salt and freshly ground pepper
  
• 1/4 teaspoon garlic powder
  
• 1 1/2 teaspoons seasoned salt
  
• 1 1/2 teaspoons sugar
  
• 2 small bay leaves
  
• 1 1/2 pounds ground beef
  
• 8 ounces angel hair pasta
  
• 1 cup grated cheddar cheese
  
• 1 cup grated monterey jack cheese

Directions

  

Preheat the oven to 350 degrees F.

  

Combine the tomatoes, tomato sauce, 1 cup water, the onion, bell pepper, garlic, parsley, Italian seasoning, 1 teaspoon salt, 1/4 teaspoon pepper, the garlic powder, seasoned salt, sugar and bay leaves in a stockpot. Bring to a boil over high heat, then reduce the heat and let simmer, covered, for 1 hour.

  

Crumble the ground beef into a large skillet. Cook over medium-high heat until fully cooked and no pink color remains. Drain the fat from the meat, then add the ground beef to the stockpot and simmer for 20 more minutes.

  

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Cover the bottom of a 3-quart baking dish with one-third of the sauce. Add half of the pasta, then one-third of each cheese. Repeat the layers, ending with sauce. Bake for 30 minutes. Top the casserole with the remaining cheese and continue to bake until the cheese is melted and bubbly, about 5 more minutes.

[coug]

MOM'S TURKEY MEATLOAF

  
• 3/4 cup quick-cooking oats
  
• 1/2 cup skim milk
  
• 1 medium onion, peeled
  
• 2 pounds ground turkey breast
  
• 1/2 cup chopped red bell pepper
  
• 2 eggs, beaten
  
• 2 teaspoons Worcestershire sauce
  
• 1/4 cup ketchup
  
• 1/2 teaspoon salt
  
• Freshly ground black pepper
  
• 1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

[coug]

GRILLEN LEMON CHICKEN( Glutten Free)

  
• 3/4 cup freshly squeezed lemon juice (4 lemons)
  
• 3/4 cup good olive oil
  
• 2 teaspoons kosher salt
  
• 1 teaspoon freshly ground black pepper
  
• 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
  
• 2 pounds boneless chicken breasts, halved and skin removed

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.

Skewer with wooden sticks.

Serves 8

Calories: 187

Total Fat: 8 grams

Saturated Fat: 1 gram

Protein: 26 grams

Total carbohydrates:1 gram

Sugar: 0 grams

Fiber: 0 grams

Cholesterol: 66 milligrams

Sodium: 314 milligrams

[coug]

SUPER SLOPPY JOES

Ingredients

  
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  
• 1 1/4 pounds ground beef sirloin
  
• 1/4 cup brown sugar
  
• 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  
• 1 medium onion, chopped
  
• 1 small red bell pepper, chopped
  
• 1 tablespoon red wine vinegar
  
• 1 tablespoon Worcestershire sauce
  
• 2 cups tomato sauce
  
• 2 tablespoons tomato paste
  
• 4 crusty rolls, split, toasted, and lightly buttered
  
• Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

[coug]

SALISBURY STEAK WITH MUSHROOMS

  
• 1 pound ground beef
  
• 1 large egg, lightly beaten
  
• 1/4 onion, finely chopped (about 1/3 cup)
  
• 7 saltine crackers, finely crushed (about 1/4 cup)
  
• 1 teaspoon minced fresh sage
  
• Kosher salt and freshly ground pepper
  
• 3 tablespoons unsalted butter
  
• 8 ounces sliced mixed mushrooms
  
• 2 teaspoons Worcestershire sauce
  
• 3 tablespoons all-purpose flour
  
• 1 to 2 tablespoons chopped fresh parsley
  
• Buttered egg noodles, for serving (optional)

Directions

  

Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

  

Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

  

Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

  

Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

  

Per serving: Calories 352; Fat 21 g (Saturated 10 g); Cholesterol 141 mg; Sodium 428 mg; Carbohydrate 11 g; Fiber 1 g; Protein 27g