Smoky Minestrone with Tortellini and Parsley or Basil Pesto

 I chopped all the veggies for this soup on a Sunday and made it the next day. Once you have all the prep done, this soup is super easy to make. I thought the pesto was a nice addition, but Nick said he could take it or leave it. As long as you have time, I recommend making it. The sweetness of the balsamic vinegar is also a nice touch. Plus, leftovers are great for lunches.











Ingredients 

Soup

• 3 tablespoons olive oil
• 2 slices preservative-free, all-natural bacon, chopped into small pieces (I used pancetta)
• 1 large onion, peeled and chopped
• 2 large cloves of garlic, minced
• 1 leek, trimmed and sliced thinly
• 3 carrots, peeled and chopped
• 2 ribs of celery, chopped
• 1 zucchini, chopped
• 1 potato, peeled and chopped
• 4 cups vegetable or chicken stock, preferably homemade
• 1 15 oz. can of cooked chickpeas, preferably organic
• 1 28 oz. can of peeled San Marzano tomatoes, with juice
• Salt
• 1 cup kale, chopped fine
• 1 9-ounce package of high quality, all-natural cheese tortellini
• Aged balsamic vinegar, for drizzling- optional
• Grated parmesan cheese for garnish- optional

Parsley or Basil Pesto

• 1 cup loosely packed basil or parsley
• 2 tablespoons pine nuts, toasted
• 2 cloves garlic, peeled
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil

 For the soup:

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
2. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
3. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
4. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
5. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

For the pesto: 

1. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
2. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
3. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

Source: http://food52.com/recipes/4661_smoky_minestrone_with_tortellini_and_parsley_or_basil_pesto

Baked Chicken Meatballs

As someone who doesn't eat beef, I am always on the lookout for a great meatball recipe. These might just be the best meatballs I've ever had. The gooey Italian bread lends a light and almost cheesy quality that is delicious. I never knew ground chicken could be so flavorful.

• 3 slices Italian bread, torn into small bits (1 cup)
• 1/3 cup milk
• 3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound ground chicken
• 2 tablespoons tomato paste, divided 
• 3 tablespoons finely chopped flat-leaf parsley

1. Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
2. Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
3. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form  meatballs and arrange in a 4-sided sheet pan. 
4. Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven 15-20 minutes or until meatballs are cooked through.

Roasted Butterflied Chicken with Cardamom and Yogurt

I prepared this chicken in just a few minutes one night and we threw it in the oven the next day. I think letting it marinate overnight really let the flavors absorb into the chicken.

• 1 teaspoon cardamom (The recipe said to use seeds and grind them, but I got lazy so I just threw in some already ground cardamom. If you want to grind the cardamom yourself, use seeds from 6 pods.)
• 1 teaspoon black peppercorns
• 2 teaspoons sea salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 garlic cloves
• 1 tablespoon olive oil
• 1/2 cup whole milk yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 3-4 pound chicken, butterflied
• Fresh cilantro leaves for garnish

1. Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.
2. Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.
3. Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves. 

Source: http://food52.com/recipes/9275_roasted_butterflied_chicken_with_cardamom_and_yogurt

Fresh Cod in a Paper Bag with Zucchini, Tomatoes, and Mint

 Cooking fish in parchment paper is easy and makes for a great presentation when you open it up. You can change out the veggies and herbs to suit your tastes.

Ingredients

• 2 small to medium zucchini, thinly sliced
• 2 boneless, skinless cod fillets, about 6 ounces each
• Kosher salt and freshly ground black pepper
• 1/2 small red chili, thinly sliced, or a pinch of dried chili flakes
• 1 medium clove garlic, chopped (about 1 teaspoon)
• 8 leaves fresh basil
• 12 leaves fresh mint
• 16 cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons dry white wine

Procedures

1. Preheat the oven to 450°F. Assemble the packets: Tear off two large recangles of parchment or foil, about 12- by 24-inches. Fold each over crosswise to crease, then open again. Divide the zucchini between the two and spread them out in a small pile one half of the parchment, leaving a one-inch border. On top of each bed of zucchini, place the cod, and season everything with salt and pepper. Then top with half the chili, garlic, basil, mint, and tomatoes. Over each packet, spoon 1 tablespoon each of olive oil, butter, and wine.
   
   
2. For the packets in half, then seal the edges by crimping, starting at one corner and slowly working your way around. Place the sealed packets on a baking sheet, and bake until fish is cooked, about 12 minutes. Serve packets directly on dinner plates and open at the table.
   
   
   
   Source: http://www.seriouseats.com/recipes/2012/06/very-easy-fish-cod-en-papillote-with-zucchini-cooking-in-a-bag.html?ref=search

Bread Pudding with Whiskey Cream Sauce

This is decadent and absolutely delicious, and it only took about 20 minutes of preparation time, if even that.

Ingredients

• 2 eggs
• 2 tablespoons melted butter
• 2 tablespoons vanilla
• 2 1/2 cups milk
• 2 cups sugar
• 3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
• 1/3 cup pecans, chopped finely

For the sauce

• 1/2 cup sugar
• 1 stick butter
• 1/2 cup cream
• 1/4 cup Jack Daniels (any whiskey or bourbon will probably work) 

For the bread pudding: Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

For the sauce: Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Salsa Della Nonna

This is the first time I made fresh tomato sauce, and it was definitely worth the extra effort and time.We ate the chicken for one meal and used the sauce on homemade gnocchi the next night.

Ingredients

• 1/4 cup extra-virgin olive oil
• One 4-pound chicken, quartered
• Kosher salt and freshly ground black pepper
• 1/4 cup peeled and finely diced carrot
• 1/4 cup finely diced celery
• 1/2 cup finely diced yellow onion
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh rosemary
• 1 bay leaf
• 1/2 cup dry red wine
• Two 28-ounce cans San Marzano tomatoes, put through a food mill, with juice reserved or if you don't have a food mill, pulse tomatoes 3 to 4 times in a food processor
• 1/4 cup torn fresh basil leaves 

1. Preheat the oven to 300 degrees F. Heat a large Dutch oven over medium-high heat and add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and lightly brown on all sides, about 4 minutes per side. Using tongs, transfer the chicken to a plate.
2. Place the Dutch oven over medium-high heat and saute the carrot, celery, onion, and garlic until tender, about 8 minutes. Add the rosemary, bay leaf, and red wine. Stir to scrape up the browned bits, then return the chicken to the pot. Cook to reduce the wine until the pot is almost dry. Pour in the milled tomatoes and season the sauce with salt and pepper.
3. Make a sweating lid to fit the pot (see Note). When the sweating lid is in place resting on top the chicken, slide the pot into the oven and cook for about 1 hour, or until chicken is cooked through. (You can use a regular pan lid if you don't want to cut a sweating lid from parchment, but allow a little more cooking time.)
4. Using tongs, transfer the chicken pieces to a plate. You can keep the chicken warm and serve it as a second course, or let cool, wrap, and refrigerate for another use. Add the torn basil leaves to the sauce and use this in place of any marinara sauce.

NOTE: To make a sweating lid, Trace the lid for the pot you'll be using on parchment paper and then cut the paper a little smaller, so the parchment fits inside the pot.

Source: http://www.cbsnews.com/8301-500188_162-57335855/chiarello-italian-fare-built-on-tasty-sauce/?pageNum=2

Fresh Ricotta in Five Minutes

This recipe is surprisingly easy and turned out great both times I tried it. We have made gnocchi and lasagna with it, and both were wonderful! Here is the original article that goes into more detail about the process: http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html. Enjoy!















Ingredients

• 2 cups whole milk
• 1/4 teaspoon table salt
• 2 tablespoons distilled white vinegar or lemon juice (I used vinegar both times)

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. For the gnicchi I drained for 2-5 hours to get a firmer cheese. For something like lasagna or ravioli, 15-20 minutes should do the trick. Check out the link about for draining time information. Store in covered container in refrigerator for up to 5 days.

Source: http://www.seriouseats.com/recipes/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab-recipe.html

Grandma DiLaura's Italian Ricotta Gnocchi

These gnocchi are amazing. Make them with fresh ricotta cheese and fresh tomato sauce for a special meal. Freeze them in the freezer in ziplock bags for an quick and easy meal.









Ingredients

• 1 pound fresh whole milk ricotta cheese
• 1 large egg
• 1 tablespoon olive oil
• 1/4 cup finely grated parmesan cheese
• freshly grated nutmeg to taste
• 2 cups flour, sifted, plus extra for rolling dough 

1. Add egg to ricotta cheese and oil and mix thoroughly.
2. Add grated parmesan cheese to mixture and sprinkle with nutmeg to taste.
3. Add sifted flour a little at a time and continue to mix thoroughly until dough comes together.
4. Dump onto generously floured surface and work with hands to bring together into a smooth ball. Add more flour as necessary until dough is smooth and no longer sticks to your hands.
5. Cut off slices of dough like cutting a loaf of bread and roll into ropes thumb size thick by spreading hands and fingers and rolling from center out to each edge of the rope.
6. Line one rope parallel to another and cut 2 at a time into 1-inch pieces. Roll each piece off the back of a fork to make imprints that will help hold the sauce.
7. Transfer gnocchi pieces to a lightly floured or non-stick baking sheet so they don’t stick together and put in the freezer while making the rest of batch. If you plan to save any gnocchi for future use, allow them to freeze entirely on the baking sheet before storing in a ziplock bag to prevent sticking together.
8. When ready to prepare, bring a large stockpot of generously salted water to a boil.
9. Add gnocchi to boiling water and gently stir once with a wooden spoon to create movement and prevent gnocchi from sticking to the bottom. As gnocchi rise to the top {a sign they are done cooking} scoop them out with a mesh strainer or a bamboo wire skimmer and immediately place in serving bowl shaking off excess water.
10. Scoop some sauce on top of each layer of gnocchi as they are placed in the bowl to eliminate the need to stir them with sauce in the end and risk damaging or smashing the pasta. Generously grate parmesan over the top and serve.

Source: http://food52.com/recipes/9460_grandma_dilauras_italian_ricotta_gnocchi