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]

VEGGIE-PACKED PASTA

  
• 2 tablespoons extra-virgin olive oil
  
• 1/4 cup chopped onion
  
• 1/4 cup chopped Italian sausage (hot or sweet)
  
• 1/4 cup chopped red bell pepper
  
• 1/4 cup thinly sliced mushrooms
  
• 1/4 cup chopped broccoli
  
• 3 tablespoons finely chopped garlic
  
• 1/3 cup cubed grilled chicken
  
• 1/4 cup chicken stock
  
• 1 cup whole wheat penne rigotte, cooked al dente and strained
  
• 1/2 cup heavy cream
  
• 1/4 cup grated Parmesan, plus more for serving, optional
  
• 2 tablespoons chopped fresh Italian parsley
  
• 3 tablespoons chopped fresh spinach
  
• 1/4 cup chopped Roma tomatoes

Directions

Preheat a saute pan over high heat, add the olive oil and allow to come up to a high temperature. Add the onions and cook until slightly softened, 1 to 2 minutes. Stir in the sausage and red bell peppers, making sure to move the pan around and to continue stirring for even cooking. Cook 1 to 2 minutes. Stir in the mushrooms and broccoli and cook 1 to 2 minutes. Stir in the chopped garlic and cook for 3 to 4 minutes, stirring constantly. (The garlic should take on a golden color, but be sure to not let it burn.) Stir in the chopped chicken and cook 1 to 2 minutes.

Deglaze the pan by adding the chicken stock. Stir around to coat all the ingredients. Add the pasta to the pan, stir to coat and cook for 1 to 2 minutes. Stir in the cream sprinkle in the cheese and cook 2 to 3 minutes. Stir in the parsley and spinach. Remove the pasta from the heat.

Pour the pasta onto a plate, top with the tomatoes and more cheese, if desired

[coug]

MAPLE-ROASTED SWEET POTATOES

  
• 2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges
  
• 1 tablespoon vegetable oil
  
• Kosher salt and freshly ground black pepper
  
• 1 tablespoon pure maple syrup
  
• 1/2 teaspoon finely grated lemon zest
  
• Sea salt and freshly grated nutmeg, to taste, for serving

1. Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes.

2. Remove the pan from the oven and toss the potatoes with the syrup.

3. Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving

Calories 159; Total Fat 2g (Sat Fat 0g, Mono Fat .5g, Poly Fat 1.5g) ; Protein 2g; Carb 33g; Fiber 5g; Cholesterol 0mg; Sodium 190mg

[coug]

Ina's Mac and cheese

  
• Kosher salt
  
• Vegetable oil
  
• 1 pound elbow macaroni or cavatappi
  
• 1 quart milk
  
• 8 tablespoons (1 stick) unsalted butter, divided
  
• 1/2 cup all-purpose flour
  
• 12 ounces Gruyere, grated (4 cups)
  
• 8 ounces extra-sharp Cheddar, grated (2 cups)
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/2 teaspoon ground nutmeg
  
• 3/4 pound fresh tomatoes (4 small)
  
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

[coug]

ROMAN-STYLE CHICKEN

  
• 1 roaster chicken, about 5 to 6 pounds
  
• 2 cloves garlic, minced
  
• 1 branch fresh rosemary, leaves removed and minced
  
• Salt and pepper
  
• Extra-virgin olive oil
  
• 2 large yellow onions, coarsely chopped
  
• 1 pound portobello mushrooms, cut into 1-inch cubes
  
• 4 ounces pancetta, finely diced
  
• 1 cup white wine
  
• 1 pound tomato puree
  
• 1 cup chicken stock, recipe follows
  
• Pinch sugar
  
• Pinch red chili flakes

Directions

  

Cut chicken into 8 pieces.

  

Combine the garlic, rosemary, salt and pepper and enough olive oil to make a somewhat dry paste. Divide the paste evenly among the 8 pieces and let sit, covered and refrigerated, for 2 hours.

  

In a Dutch oven, heat 3 tablespoons olive oil over high heat until smoking. Brush the excess rub from the bird and sear each piece of meat on all sides in the hot oil. Remove seared meat to a plate lined with paper towels. Add the onions, the mushrooms and the pancetta and cook over high heat until onions are golden brown and fat has been rendered from pancetta. Drain the excess oil, then add the wine and stir the bottom of the pan with a wooden spoon to dislodge the browned bits. Add the tomato puree, chicken stock, sugar and chili flakes and bring to a boil. Return the chicken to the pan. Cook for 20 minutes, covered, then 15 to 20 minutes more, uncovered. Remove from heat, cut each quarter in half, and divide meat evenly among 4 warmed dinner plates, giving each plate 1 section of breast and 1 section of leg. Top with the sauce and serve immediately.

Brown Chicken Stock:

  
• 2 tablespoons extra-virgin olive oil
  
• 3 1/2 pounds chicken wings, backs, and bones
  
• 3 carrots, coarsely chopped
  
• 2 onions, coarsely chopped
  
• 4 ribs celery, coarsely chopped
  
• 2 tablespoons tomato paste
  
• 1 tablespoon black peppercorns
  
• 1 bunch parsley stems

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze

[coug]

OLD-TIME BEEF STEW

  
• 2 pounds stew beef
  
• 2 tablespoons vegetable oil
  
• 2 cups water
  
• 1 tablespoon Worcestershire sauce
  
• 1 clove garlic, peeled
  
• 1 or 2 bay leaves
  
• 1 medium onion, sliced
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 1/2 teaspoon pepper
  
• 1/2 teaspoon paprika
  
• Dash ground allspice or ground cloves
  
• 3 large carrots, sliced
  
• 3 ribs celery, chopped
  
• 2 tablespoons cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

[coug]

LOW-CARB SHRIMP SCAMPI

  
• 6 ounces multi-grain spaghetti
  
• 1/4 cup multi-grain croutons, crushed
  
• 1/4 cup chopped fresh flat-leaf parsley
  
• 1 1/2 tablespoons grated lemon zest
  
• 1 tablespoon olive oil
  
• 1 shallot, thinly sliced
  
• 1 garlic clove, minced
  
• 1/4 teaspoon crushed red pepper
  
• 3/4 pound large shrimp, shelled and deveined (about 16 large shrimp, 21 to 25 count)
  
• 1/4 teaspoon salt
  
• 1/4 cup low-sodium chicken broth
  
• 1/4 dry white wine
  
• 1 tablespoon lemon juice
  
• 6 black pitted and chopped olives such as kalamata (about 1 tablespoon)

Directions

  

Cook the spaghetti according to package directions. Drain; set aside.

  

Meanwhile, combine the croutons, 1/2 tablespoon of the parsley, and 1 tablespoon of the zest in a small bowl; set aside.

  

Heat the oil in a large nonstick skillet over medium heat. Add the shallot, garlic, and red pepper. Cook, stirring until the shallots are soft, about 1 minute. Add the shrimp and the salt, and cook, over medium-high heat, turning occasionally, until the shrimp are opaque, 1 to 2 minutes. Stir in the broth, wine, lemon juice, and olives. Bring to a boil and cook for 1 minute, then reduce the heat to medium. Stir in the spaghetti, the remaining 3 tablespoons parsley, and the remaining 1/2 tablespoon zest, tossing to coat well; remove from the heat.

  

Transfer to a large bowl. Sprinkle with the crouton mixture. Serve at once.

  

Nutritional analysis per serving:

  

Calories 330; Total Fat 8.5 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 26 g; Carb 35 g; Fiber 4 g; Cholesterol 130 mg; Sodium 400 mg

[coug]

HEART HEALTY OATMEAL COOKIES

  
• 1 1/4 cups rolled oats
  
• 3/4 cup all-purpose flour
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1 stick unsalted butter, softened
  
• 3/4 cup sugar
  
• 2 tablespoons molasses
  
• 1 large egg
  
• 1 teaspoon vanilla extract
  
• 1 cup raisins

Directions

Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely

[coug]

BEEF STROGANOFF

  
• 2 pounds top sirloin roast, trimmed
  
• Kosher salt and fresh cracked black pepper
  
• 3 tablespoons garlic infused olive oil
  
• 1 onion, chopped
  
• 2 cups good quality beef stock
  
• 1 1/2 cups sour cream

Directions

  

Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste. In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat. Add the prepared beef and brown on all sides, about 3 to 5 minutes. Remove the meat from the pan and set aside. Add another tablespoon oil to saute pan, if needed, and add the onions. Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan. Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes. Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary. Transfer the stroganoff to a serving platter and serve. Enjoy

[coug]

SLOW COOKER PEPPER PORK CHOPS

  
• 2 cups vegetable broth
  
• 1/2 cup kosher salt
  
• 1/2 cup light brown sugar
  
• 2 tablespoons black peppercorns, slightly crushed
  
• 1 pound ice
  
• 4 (1 to 1 1/2-inch thick) bone-in pork chops
  
• 2 teaspoons kosher salt
  
• 3 ounces dried apple slices
  
• 2 tablespoons olive oil
  
• 1 large onion, julienned
  
• 1 1/2 cups chicken broth
  
• 1 tablespoon coarsely ground black pepper
  
• 1 teaspoon dried thyme

Directions

Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.

Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside

Place the apples in the slow cooker.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.

Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.

SERVES 4; Calories: 347; Total Fat 17 grams; Saturated Fat: 4 grams; Protein: 24 grams; Total carbohydrates: 24 grams; Sugar: 18 grams; Fiber 3 grams; Cholesterol: 77 milligrams; Sodium: 4,150 milligrams