The original recipe for tonight's dinner was called Vegetarian Pasta e Fagioli with Escarole. Well, I added a sliced Hot Dog and a Georgia Hot. The Georgia Hot added just enough heat. Could we have a new favorite Pasta e Fagioli recipe?
This is my version of the Bon Appetit, Vegetarian Pasta e Fagioli with Escarole-
3 tbsp. olive oil 2 medium carrots, chopped 1 large onion, chopped 1 14.5-ounce can whole peeled tomatoes 1¾ cup dry white wine 1 14.5-ounce can cannellini (white kidney) beans, rinsed and drained 1 Hot Dog, sliced 1 Georgia Hot, sliced 13 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces 1 ½ small head of escarole, leaves torn into 2-inch pieces Kosher salt, freshly ground pepper Method- Heat 3 Tbsp. oil in a large pot over medium. Cook onion and carrots, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes. Add drained beans; cook until flavors meld, 12–15 minutes. Add the sliced Hot Dog and the Georgia Hot. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan.
Today was a spring cleaning day. I wanted something that would require not a lot of hands on work. I decided the Italian Beef Sandwich with Au Jus from Tuttorosso would fit the bill. And did it ever. After a very busy day this was so tasty.
1 tablespoon extra virgin olive oil
4 to 5 pounds boneless chuck roast
Salt and black pepper to taste
1/8 teaspoon red pepper flakes
2 teaspoons Italian seasoning
2 green bell peppers, sliced
1 yellow bell pepper, sliced
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup roasted red bell peppers, cut into strips
1 jar banana peppers, cut into strips
1 cup beef stock
2 beef bouillon cubes, crushed
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes, drained
and cut into half horizontally and then sliced vertically
8 hoagie rolls
8 slices provolone cheese
In a large skillet heat the oil over medium high heat. Sprinkle the
chuck roast with salt, black pepper, red pepper flakes and Italian
seasoning. Brown the roast on all side and transfer to the slow cooker.
Top with green bell peppers, yellow bell pepper, onion, garlic, roasted
red peppers, banana peppers, beef broth, beef bouillon cubes, crushed
tomatoes and tomatoes. Cover and cook on low for 8 hours. About 30
minutes before the meat is done cooking, transfer the roast to a cutting
board and shred with a couple of forks. Return meat to slow cooker and
cook an additional 30 minutes.
Spoon the shredded meat, peppers and onions on the bottom half of the
roll. Spoon some of the sauce over the meat. Top with a slice of
cheese and the top half of the roll.
Option: Leave sandwich open-face and top with cheese. Place under broiler to melt the cheese.
A couple of weeks ago I was reading one of my favorite blogs, The Proud Italian, and there was a giveaway for a grill pan. I entered the giveaway and went on with my life. A few days later I get an email from Marie, from The Proud Italian, informing me that I won the grill pan! Wow! The pan was delivered soon after that and I used it tonight.
What a beautiful pan! It is an Italian cookware brand, Lagostina. The pan is the Bistecchiera Grill Pan. Tri-ply stainless construction provides fast and even heat distribution throughout the entire pan. The pan was handcrafted in the Lagostina factory in Italy.
The recipe I used called for the meat and veggies to be on a kebab. Well, I remove the kebab's because the meat was not resting on the surface of the pan. And being a pork dish I wanted to be sure it was cooked. The recipe was from Cooking Light and it was delicious!
From Cooking Light, Tuscan Pork Kebabs -
4 teaspoons olive oil
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, crushed
1 pound pork tenderloin, trimmed and cut into 1-inch cubes
16 (1-inch) pieces red bell pepper
16 (1-inch) pieces yellow bell pepper
1. Prepare grill to medium-high heat.
2. Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature 15 minutes, tossing occasionally.
3. Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 10 minutes or until pork is done, turning occasionally.
And Lucy wanted some blog time because yesterday was all about Archie.
When I saw the recipe for Oven Baked Stuffed Artichokes I thought, "Brilliant!" I made the artichokes on Sunday but we did not eat them until Monday night. I had Chris warm them in the oven. That was a mistake. I should have steamed them. Monday night we split one and I did not like it. I DID NOT LIKE an artichoke!!! Too dry. Today for lunch I steamed the remaining artichoke. Much better. But I still prefer them boiled. They retain their moisture. And that is the way my Mom made them.
Happy Friday the 13th! Being the owner of a black cat, Friday the 13th are kind of a special day.
I worked from home today so I was able to "work" with Archie.
And I made a dinner with him in mind. Chicken Pot Pie. I used the recipe I always use, from RealSimple.com. I left some of the chicken meat out of the mix that had the onion so Archie could have a treat too!
And the pie was decorated with cat cutouts to continue the Black Cat theme.
Here is the recipe. I used the meat from the Roasted Chicken instead of poaching the chicken breast. Ingredients- 1 pound boneless, skinless chicken breasts 1 tablespoon olive oil 1 onions, chopped 4 carrots, diced 3 tablespoons all-purpose flour 1/2 cup dry white wine 2 cups 1 percent milk 1 10-ounce package frozen mixed vegetables (not from Trader Joe's) 1 tablespoon fresh thyme 3/4 tsp kosher salt 1/4 tsp black pepper 1 9-inch pie crust
Method- Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stir-ring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.