Grandma’s Escarole and Bean Soup!

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Hi Housewives!

Hope your Valentine’s Day was enjoyable and everything you wanted it to be.  Today, you are probably still stuffed from all the sweets and treats and want to eat light.  Plus, if you are in the Northeast area you are dealing with snow, near freezing temps and extremely high winds today…YUCK!  On a positive note, it does make for a perfect soup day.  There is nothing better than a nice, hot bowl of soup to cure all ailments and warm up the soul.

My Grandma Alba used to make the best escarole and bean soup.  She would make it every Thanksgiving and bring it over to our house as our 1st course.  As kids we didn’t love escarole but the little meatballs she put in made us go nuts for this soup!  Nowadays, I make my own version of it and although its not as good as hers,  its pretty darn close and quite tasty.

  • 1-2 heads of escarole (rinsed thoroughly and cut into pieces)
  • 10 cloves of garlic
  • 2 cans cannelini beans (drained and rinsed)
  • turkey meatballs (recipe and ingredients for that below)
  • 2 tablespoons of olive oil
  • red pepper flakes
  • salt and pepper to taste
  • water
  • grated cheese for serving
  • Italian Bread optional

First of all, you must be sure to rinse your escarole really well.  It has a tendency to have lots of grit and dirt hidden between the leaves and if not rinsed well it will make your soup gritty and you don’t want that.  I just tear the leaves with my hands and rinse it really good.  Also, I usually use two heads of escarole because it cooks down like spinach and so you definitely want enough of it in your soup.

As for the meatballs,  I make my own turkey meatballs but you can use ground beef or whatever you prefer.  You can fry them separately or bake them beforehand.  You can also cook them in the soup but keep in mind that if you do that it will increase the cooking time of the soup, which isn’t necessarily a bad thing, if you have the time to let it simmer all day or for at least 2-3 hours.  I usually brown them in big pot and then  add everything else and let it cook.

So, pour some extra-virgin olive oil in big soup pot to coat it and let it heat.  When heated add your little meatballs and fry them. Stir them around to get the brown bits from the frying moving around, this adds to the flavor of the broth.   When meatballs are  browned add your smashed and chopped garlic to oil, keeping the meatballs in the pot.  Next, add your cleaned and chopped escarole and let it cook.  Add your salt and pepper and some red pepper flakes ( a shake or two).  When escarole cooks down add your beans and let it cook for a few minutes.  Add water to fill your soup pot up.  Stir from time to time and let cook on low for an hour or two.  Serve with some grated cheese on the side and if you like some Italian bread!  Enjoy!

Meatball Ingredients:  In bowl, mix together ground turkey meat, one egg, lots of grated cheese, garlic powder or chopped fresh garlic, seasoned breadcrumbs, salt and pepper and a drop of water.  I don’t measure my meatballs that is all by eye.

RHC

 

Kalamata Klams with Linguine!

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Hi Housewives!

We’ve all been there….driving home from work on a Friday afternoon/evening wondering what to cook that night.  For me, the end of the week signifies running low on supplies because I do my food shopping on Saturdays or Sundays and I did not feel like going food shopping so I started to think….what do I have at home that I can use to create tonight’s dinner.  So, my mind starts wandering: pasta? Check…I always have that on hand.  Next, what to pair with it….I was not in the mood for the usual so here’s where I started getting crafty.  Clams? Check, I have 2 cans of chopped clams but don’t want the usual linguine and clams sauce. Wait! I have those kalamata olives, hmmmm….and some cherry tomatoes….and garlic (another staple I always have on hand).  My taste buds are starting to get excited.  I will combine all of those things and make something new and different at least for us.   So, that is where my new recipe Kalamata Clams came to fruition.  Luckily, my husband likes trying new things and he was on board with what I was trying to explain to him on what I was going to make.  LOL  When I got home and started cooking I also saw that I had some fresh basil from the other nights drumsticks and decided to add that at the end of the dish.  All I can say is when it was done I was extremely happy with it.  We totally enjoyed it, it was different than the norm and my husband told me to definitely make it again….so here is my recipe.  Make your adjustments…..and use more or less of what you like.

  • linguine – cooked al dente of course!  (1/2 pound)
  • 2 cans of chopped clams
  • 8-10 cloves of garlic chopped
  • butter (8 tablespoons)
  • kalamata olives pitted (I like the ones you get at a deli and can put in container yourself)
  • crushed red pepper flakes
  • cherry tomatoes ( a pint)
  • fresh basil (4-6 leaves)
  • olive oil
  • pasta water if needed
  • salt and pepper to taste

Take 2 tablespoons of butter and slowly melt in sauté pan.  Sauté garlic, olives and tomatoes.  Then, add the the clams, the rest of the butter, a sprinkle or 2 of red pepper flakes(Add more if you prefer it more spicy).  Cover and let cook on low until you see the tomatoes making a light broth. Add a little olive oil if you want it a little more saucy.  You can also add a little pasta water if you need more liquid.  Add your salt and pepper to taste.  The more pasta water you add the more salt you will need so taste and judge along the way.

Meanwhile cook your pasta.  When that is ready add it to your sauce and mix together.  Right before serving, add in your basil leaves.

You can make this with fresh clams as well but like I said earlier I did not want to go food shopping and wanted to use what I had on hand to make this quick dinner.  Next time, I may try it with fresh ones.  Enjoy!

RHC

Parmesan-Garlic Drumsticks!

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Hi Housewives!

Tired of the same old boring buffalo wings?  I am.  I wanted something different than the usual for Super Bowl Sunday.  I am not into football at all but I do love the yummies.  This year, we just stayed home and watched it together, no parties, no loud bars, just us which I loved.  Our menu for the big game was Tomtits and homemade guacamole, these tasty drumsticks and cheeseburger sliders!

  • 12-15 drumsticks
  • 2 teaspoons dried oregano
  • 4 garlic cloves minced
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon sea salt
  • 1 teaspoon dried rosemary
  • 2 tablespoons melted butter
  • 2 tablespoons chopped fresh basil
  • blue cheese dressing for dipping or ranch (my husband likes using ranch)

Preheat oven to 425.  In a small bowl, mix together the rosemary, oregano and salt.  Place drumsticks on a baking sheet and season both sides of the chicken with this mixture.

Bake the chicken for 30-45 minutes until golden and cooked through.  Cooking time really depends on how large your drumsticks are however.

In a separate bowl when chicken is just about done, mix together the melted butter, fresh basil, garlic and cheese.  When chicken is done, place in bowl and toss with this sauce.

Serve with blue cheese or ranch dressing!

Enjoy!

RHC

Mashed Cauli

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Hi Housewives!

Tonight’s recipe is Mashed Cauli.  I first had this at Houlihan’s and although skeptical of it, I was pleasantly surprised when I tasted it.  It really simulated mashed potatoes but to me was somehow better.  I vowed to try to make this at home.  I mean could it be that hard?  I’m sure theirs was loaded with extra calories and fat which added to the tastiness but I decided to make the healthiest version of it that I can think of without giving up taste.

  • 1 head of fresh cauliflower
  • freshly ground black pepper
  • uncured turkey bacon cooked and crumbled (about 3-4 slices)

Steam your caulifower florets until soft and when you put a fork through them they fall apart.  Empty the water and put cauli in pot.  Mash with a hand masher.  Sprinkle in the bacon and black pepper.  Stir and serve!  You can also use the soft jarred bacon bits if you prefer (2-3 tablespoons).

Enjoy!

RHC

Arti-Spinach Side

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Hi Housewives!

Wanted to post this quick and easy recipe for you since I posted the pic of this last week.  My friend Rosie made spinach and artichoke stuffed portobellos and shared the recipe with me. So, last week I made them too.  They were great.  However, I thought the spinach and artichoke mix were so good that I feel they can stand on their own and I plan on making it that way from now on.  The mushroom was good but if you are pressed for time you can skip that whole thing.  I have to be honest I  like simple sides so here is my version.

  • 1 bag of fresh baby spinach
  • 1 can of rinsed artichoke hearts (sliced)
  • 1 cup of shredded mozzarella (reduced fat)
  • extra-virgin olive oil
  • salt and pepper to taste

Heat 1-2 tablespoons of olive oil.  Add your spinach and cook for a minute or two.  Then, add your sliced artichoke hearts.  When cooked about 5-10 minutes add to a bowl and stir in your shredded mozzarella.  Salt and pepper to taste.  Enjoy!

RHC

Zucchini Pasta!

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Hi Housewives!

Today’s recipe is delicious, easy and super-healthy!  I am Italian and I love pasta.  However, carbs can wreak havoc on your diet so this is an excellent compromise.  I have not given up pasta completely but have cut back, especially during the weekdays.  I will allow myself to indulge on pasta preferably once a week and usually that day is Sunday.  Zucchini pasta will take just like regular pasta and you can serve it with any of your favorite sauces.

  • 2 zucchini’s
  • extra-virgin olive oil (1-2 Tablespoons)
  • garlic (chopped or crushed)
  • grated cheese
  • compari tomatoes or cherry tomatoes (1 pint)
  • sea salt and freshly ground black pepper to taste

To make may zucchini spaghetti-like I use a Vegetti.  You can purchase it at Bed, Bath and Beyond.  It’s inexpensive and works pretty well.  There are other products out there that do the same thing but this is what I use.  Once you have Vegetti’d your zucchini heat up the olive oil, add your garlic.  Then, add your tomatoes and cook for a few minutes.  Lastly, add your zucchini and cook for 5 minutes more.  Season with salt and pepper to taste.  When plated I add my grated cheese.  I prefer pecorino/romano but you can use what you like.  Enjoy!

RHC

 

Paleo Brownies!

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Hi Housewives!

For those of us in the pursuit of trying to eat healthier this recipe will help you when you have those sweet tooth cravings.  I am not following the paleo diet but will try different recipes that peak my interest.  They are sugar and flour free.  These are by far not the brownies you’d get from your Duncan Hines box.  However, they are good.  They have a naturalness about them that is hard to explain.  My husband likes them too.  So, for a quick dessert or snack during the week these are perfect.

  • 1 cup of almond butter
  • 1 egg

1/3 cup of pure maple syrup

  • 2 tablespoons of ghee
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder

Preheat your oven to 325.  In a bowl, whisk together the almond butter, egg, syrup, vanilla and ghee.  Then, stir in the cocoa powder and baking powder.  Pour in a baking dish and bake for 20-25 minutes.  If you prefer your brownies more well done then cook a little longer.

Enjoy!  Let me know how you like these or if you have any suggestions.

RHC

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Chocolate-Banana Smoothie!

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Hi Housewives!

Let’s face it…most of us wish we could eat what we want, when we want, without having to worry about calories, fat, etc…

It’s the start of a new year and most people, myself included,  are trying to start it off right by eating healthier and exercising.  I look at at this more as a way of life rather than a diet.  I hate the word diet.  I try my best to eat right during the week and that enables me to indulge on the weekends.

Today’s recipe is really so delicious.  It’s healthy and yummy all in one.  It satisfies your sweet cravings and is perfect for a snack or a meal on the go.

  • 2 frozen bananas
  • 1  1/2 teaspoons unsweetened cocoa powder
  • 1/2 cup coconut milk
  • 1/2 cup cold water
  • 1 tablespoon almond butter
  • pinch of cinnamon

Place all ingredients in a blender or nutri-bullet.  Blend until smooth.  It will be quite thick, almost ice cream like.  If you want it less thick add more cold water until you reach your desired consistency. Serve immediately and enjoy!

RHC

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Lentil Soup

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Hi Housewives!

Happy New Year!  I would like to thank each and every one of you for visiting my website these past few months and am hoping for an even better 2015.  Look out for some great new recipes and I wish you all a Healthy, Happy, Prosperous and Yummy Eating Year!

This recipe today is for lentil soup.  Growing up, I vaguely remember my grandmother making it every New Year’s Day for good luck.  I didn’t like lentils then so I didn’t pay much attention to it.  Naturally, as you grow up your taste buds evolve and suddenly I sort of liked lentil soup.  I did some research and found out that eating lentils on New Year’s is not an uncommon practice in Italy as well as other countries.  Lentils are small, round, coin-like and are symbolic of money.  When you cook them they swell and they are eaten in hopes to bring financial rewards.  A few years back I decided that I would start making my lentils on New Year’s Day as well, just like my grandmother did!  Hey, whatever helps is my motto. LOL. And if eating some lentils on New Year’s Day would help along a good year than why not?  Plus, I love the idea of passing on traditions and creating your own and this is the time of year when traditions are abundant.

This soup is easy and can be made anytime of year.  I sometimes let it slow cook on a Sunday and refrigerate it for Monday nights meal because I have absolutely no time to do all this chopping in the morning when I have to be at work.  If you cook it the night before it will get really thick so you may need to add more water or broth to have it the consistency you prefer when you reheat it.

I have a few variations of this soup but this is my favorite.  If you are Vegan, you can omit the kielbasa and still have a tasty soup.  So, as always, feel free to make your adjustments and let me know what you do and how it comes out!

  • 1 bag of lentils (rinsed and picked over)
  • 4 carrots, cut into 1/4 inch pieces
  • 1 large chopped onion
  • 3 celery stalks, cut into 1/4 inch pieces and some shredded/torn celery leaves
  • 2 minced garlic cloves
  • 1 package of turkey kielbasa or whatever type you prefer, sliced
  • 2 cups of beef broth
  • 4 cups of water
  • salt and pepper to taste

Combine all the ingredients in your slow cooker and stir.  Cover and cook on low 6-8 hours or on high 4-5 hours.  Serve with a dollop with sour cream and enjoy! Happy 2015!

RHC

Cilantro Chicken!

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Hi Housewives!

We’ve all been there….you are at the supermarket and you need a little bit of parsley or cilantro and are forced to buy the whole bunch. You go home, use what you need, and the rest ends up going bad.  Last night, I made tacos and had all of this extra cilantro.  Ever wonder what to do with your extra cilantro?  Well, wonder no more because this recipe is easy, healthy and uses that extra cilantro you had to buy!

  • 5-6 Chicken cutlets
  • 2-3 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 1/4 cup fresh cilantro
  • salt and pepper
  • 10 cloves chopped garlic

Mix all ingredients in a small bowl.  Pour over chicken and let marinate in fridge anywhere from 30 minutes to overnight.   I marinated mine all day.  Then, I simply sprayed my grill pan with some original Pam, heated and grilled each side until no longer pink.

Enjoy!

RHC

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