Restorative Tuscan Bean Soup

Sturdy winter greens and pantry staples come together in this soothing soup. It is gluten free if you serve it without bread, and vegan if you make it with vegetable broth.

Tuscan Bean Soup with Crusty Bread

Tuscan Bean Soup

Recipe by Lynn Fredericks
Serves 6-8 adults

Ingredients
1 medium Onion, diced
2 cloves Garlic, minced
2 tablespoons Olive Oil
½ bunch Kale, chopped
½ bunch Broccoli Rabe, chopped (can substitute with Collard Greens, Spinach, or similar greens)
1 28-ounce can whole Tomatoes
2 14-ounce cans Cannellini Beans, drained and rinsed (can substitute other white beans),
4 cups Chicken Broth or Vegetable Broth
3 springs fresh Thyme
Kosher salt to taste
Freshly ground Black Pepper, to taste
1 16-ounce loaf crusty Italian bread (to serve, optional)

Directions              

  1. Heat a large pot over medium heat and add the olive oil.
  2. Add the onion and garlic. Cook, stirring occasionally over low heat until translucent, about 10 minutes.
  3. Add the kale and broccoli rabe to the pot; increase the heat to medium, and stir the greens until they wilt.
  4. Squeeze the tomatoes into the pot.
  5. Add beans to the pot.
  6. Stir while adding the chicken or vegetable broth.
  7. Pluck the thyme leaves from their stems and add to the pot.
  8. Cook for 10 minutes.
  9. Season to taste with salt and freshly ground pepper
  10. Serve with a loaf of crusty bread
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Restorative Tuscan Bean Soup

Sturdy winter greens and pantry staples come together in this soothing soup. It is gluten free if you serve it without bread, and vegan if you make it with vegetable broth.

TuscanBeanSoup025x

Recipe by Lynn Fredericks
Serves 6-8 adults

Ingredients
1 medium Onion, diced
2 cloves Garlic, minced
2 tablespoons Olive Oil
½ bunch Kale, chopped
½ bunch Broccoli Rabe, chopped (can substitute with Collard Greens, Spinach, or similar greens)
1 28-ounce can whole Tomatoes
2 14-ounce cans Cannellini Beans, drained and rinsed (can substitute other white beans),
4 cups Chicken Broth or Vegetable Broth
3 springs fresh Thyme
Kosher salt to taste
Freshly ground Black Pepper, to taste
1 16-ounce loaf crusty Italian bread (to serve, optional)

Directions

  1. Heat a large pot over medium heat and add the olive oil.
  2. Add the onion and garlic. Cook, stirring occasionally over low heat until translucent, about 10 minutes.
  3. Add the kale and broccoli rabe to the pot; increase the heat to medium, and stir the greens until they wilt.
  4. Squeeze the tomatoes into the pot.
  5. Add beans to the pot.
  6. Stir while adding the chicken or vegetable broth.
  7. Pluck the thyme leaves from their stems and add to the pot.
  8. Cook for 10 minutes.
  9. Season to taste with salt and freshly ground pepper
  10. Serve with a loaf of crusty bread

 

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Warming Winter Minestrone

This is a delicious winter soup that cooks in an hour, yielding a thick texture and delicious melding of veggies. The cheese offers just enough additional flavor richness. A good way to get many vitamins and fiber into your family’s diet, you will find all the fresh ingredients in your supermarket through February.

A bowl of minestrone soup topped with grated cheese, dinner napkin, spoon, and a wedge of cheese on the side

Winter Minestrone
Recipe by Lynn Fredericks
Serves 6-8 adults

Ingredients
2 cups chopped Cabbage
1 cup chopped Cauliflower
1 cup diced Butternut squash or Pumpkin
½ cup diced Onion
½ cup diced Carrot
½ cup diced Celery
½ cup mixed dry Beans (French lentils, split peas, yellow lentils, small navy beans, barley, or use 1 cup Trader Joe Harvest Grains blend. Note: if using dried beans that requires longer cooking time, soak these in cold water overnight and drain before using)
1/3 pounds small Macaroni
¼ cup grated Pecorino or Parmesan Cheese
¼ cup extra virgin Olive Oil
2 quarts water

Directions
1.  Combine all the ingredients in a pot.
2.  Set over high heat to a boil. Reduce heat and simmer for 60 minutes. The finished soup should be very thick.
3.  Season with sea salt and serve hot with additional cheese.

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Chai Spice Mix Recipe

Use this aromatic Chai Spice blend for a festive way to spice up your holiday meals.  It adds a wonderful dimension to pancakes, applesauce, eggnog, lattes, spiced nuts and warm buttered toast.  And it’s especially delicious in all manner of sweet and savory apple and squash recipes.  Use your imagination!

chai spice jar

Chai Spice Mix:

1 teaspoon ground Cardamom 
1/2 teaspoon ground Allspice 
1 1/2 teaspoons ground Vietnamese Cinnamon 
1/2 teaspoon ground Cloves 
1 1/2 teaspoons ground Ginger 
1/2 teaspoon ground Tellicherry Black Pepper 
1/2 teaspoon freshly ground Nutmeg (optional)

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Chai Spice Baked Apples - Easy Recipe

Chai Spice Baked Apples

Easy holiday recipe - no rolling pins necessary!

chai spiced baked apples

Ingredients

3 Eggs 
1 cup Milk 
6 tablespoons Butter 
1 teaspoon Vanilla 
2/3 cup Flour 
¼ cup Sugar 
½ teaspoon Salt 
4 large Tart Apples, peeled, cored and segmented 
3 tablespoons Sugar 
1 ½ teaspoons Chai Spice (recipe follows)

Instructions

  1. Whisk together eggs, milk, 4 tablespoons of butter (melted), vanilla.  
    Add flour, sugar, salt and mix well.  
  2. Heat a heavy skillet and melt the remaining  2 tablespoons butter.  
    Add the apples and 2.5 tablespoons of the remaining sugar and saute.  
    OPTIONAL: add ½ teaspoon of Chai Spice mix to apple saute. 
  3. Butter the pie pan. Pour half the batter into the pan.  
    Arrange sautéed apples in a spiral atop the batter (reserve the apple saute juices).  
    Pour remaining batter over the apples; pour the apple juices over the top.  
    Sprinkle ½ tablespoon of sugar and 1 teaspoon of Chai Spice mix over the top.  
  4. Bake for 25 minutes at 400 degrees.

Chai Spice Mix:

1 teaspoon ground Cardamom 
1/2 teaspoon ground Allspice 
1 1/2 teaspoons ground Vietnamese Cinnamon 
1/2 teaspoon ground Cloves 
1 1/2 teaspoons ground Ginger 
1/2 teaspoon ground Tellicherry Black Pepper 
1/2 teaspoon freshly ground Nutmeg (optional)

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Delicious and Easy Mussels Provencal Recipe

Mussels -they build muscles 💪🏻💪🏻💥 and are so underrated. This is your 💰 saving seafood choice! They are widely available and incredibly rich in protein, iron and vitamin B-12 - all of which are essential for building strength 🏋️‍♀️ and boosting energy levels. 🤾‍♂️
👌🏻😻😀
They're also delicious and super easy to prepare. Don't be intimidated by mussels! Start with this popular recipe from our Teen Battle Chef program! 
Mussels Provencal on a white plate with a slice of crusty bread

Mussels Provencal
Recipe by Lynn Fredericks

Prep Time: 15 minutes  Cook Time: 25 minutes  Makes: 4 appetizer portions or 2 entree

Ingredients
3 pounds Mussels
1 Onion, medium
3 cloves Garlic, fresh
¼ cup Olive Oil
1/3 cup White Wine
1/3 cup Chicken Broth
10 sprigs Italian Parsley, fresh
1 bulb Fennel, fresh 
¼ teaspoon Saffron (optional)
3 tablespoons Butter (optional) 
1 teaspoon Kosher Salt
Hot Pepper Flakes (optional) 
1 pound Pasta – linguine, capellini, etc. (pre-cooked)

Directions
1. RINSE the mussels under running water, and CHECK for the “barb” or stringing ends coming out of the closed mussel. PULL these firmly, REMOVE, and DISCARD.
2. CHOP the onion finely.
3. Chop the garlic finely.
4. In a large pot, HEAT the olive oil.
5. ADD the chopped onions and garlic, and REDUCE heat to low. COOK for 10 minutes or until soft and translucent.
6. ADD the mussels, and INCREASE the heat to medium high.
7. ADD the wine, and COOK 3 minutes.
8. ADD the chicken broth, and PLACE the lid over the pot. COOK for 6-8 minutes, or until all the shells have opened widely.
9. While the mussels are cooking, SLICE the fennel.
10. REMOVE the leaves from the parsley sprigs, and CHOP the leaves.
11. When the mussels are done, ADD the seasonings and the sliced fennel then CLOSE the lid. COOK for 3 minutes.
12. Now, DRAIN the liquid into a small saucepan.
13. HEAT the liquid in the saucepan, and ADD 3 T butter (optional). REDUCE heat to two thirds.
14. SERVE the mussels over the hot pasta, and POUR the thickened sauce over the top.

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Festive Roasted Fall Vegetables

RoastedVeggies_copy_4.jpg

Festive Roasted Fall Vegetables

Prep Time: 20 minutes Cook Time: 30 minutes

Yield: 4 to 6 servings

Additional Cooking Equipment: Baking sheet or roasting pan.

For the most appealing result, select root veggies of contrasting colors. You can leave the peels on all the veggies—even the acorn squash. Just scrub them well, and make sure you cut the squash into semicircles for easy prep and beauty on the plate.

  • 1 medium potato
  • 1 medium sweet potato 
  • 4 small shallots
  • 1 medium acorn or delicata squash 
  • 2 small parsnips
  • 2 small turnips
  • 1/4 cup (60 ml) olive oil
  • Salt and freshly ground black pepper
  • 6 tablespoons (85 g) unsalted butter
  • 3 to 4 fresh sage leaves
  • 1 to 2 teaspoons Spanish sherry vinegar

Note: Children should use plastic or table knives for all child steps that require cutting or chopping.

(Adult) Preheat oven to 400 °F (200°C, or gas mark 6)

(Adult & Child) Adult slices the vegetables. Child can then cut into bite-size and attractive-looking pieces. 

(Adult & Child) Place the vegetables in a large bowl, add olive oil, and season to taste with salt and pepper. Toss.

(Adult) Oil the baking sheet with some olive oil. Spread the vegetables on baking sheet. Bake in the preheated oven for 30 minutes, or until vegetables are caramelized (browned or roasted to sweetness).  

(Adult) Meanwhile, melt the butter in a small skillet over medium heat.

(Child) Tear up sage leaves and add to the skillet.

(Adult) Cook until the butter browns but does not burn. Remove from heat; add the vinegar and season with salt to taste. 

(Adult) Serve by placing each portion of veggies on its own plate. Drizzle just enough of the sherry-sage butter over the veggies to add taste—don’t drench.

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Emilio’s Summer Paella

How about surprising your family and friends with a paella for Labor Day? Paella is a traditional Spanish dish and a great recipe concept to accommodate lots of people, all with one pot. Like many of our recipe concepts in Get Your Family Eating Right, paella can be adapted to what is in season as well as your family’s preferences. My Mom's favorite has artichokes, my aunt's rabbit, others add white beans or amazing shellfish. Every summer in Spain, my children are thrilled when eating paella together with our extended family. It is always delicious, and good looking; a guaranteed success!

Take your children to the farmers market and get some ripe tomatoes and seafood. You can easily buy a traditional steel paella pan online or at a department store. Whatever pan you use, it’s important that the rice cooks evenly. You can make great paellas on top of your round charcoal barbecue in the picnic area of many parks, or using a gas barbecue in the yard. Cooking a paella outdoors is fun and festive. Kids love to watch the process and help; especially with the final decorations, like placing muscles, shrimps and strips of red peppers on top. The beautiful colors always make a great photo-op for the family.

2013 8 paella 

Serves 5 people

Ingredients:

1 1/2 pound          mussels scrubbed, de-bearded

3/4 cup                olive oil

1 head                 garlic separated in cloves with skin, softly crashed

1 tbsp                  salt

4 small                 chicken legs and 4 small wings

1                         red pepper cut in strips

1/2 pound             pork loin cut in bite-size cubes

4 medium             cleaned squids cut in rings and the tentacles in small pieces

2                          tomatoes cubed

1 pound                Spanish paella rice (medium ngrain; alternative: risotto rice or brown medium rice, not long)

1/8 teaspoon        crushed saffron

15 shrimps           head and shells on

1/2 pound             small clams

1/4                       lemon wedge per person

 2013 8 paella1-001

 

  1. Place mussels in large pot of water (water level halfway up the volume of mussels you have) and bring to a boil, cooking until the mussel shells open wide.
  2. Drain, reserve water, and set the cooked mussels aside.
  3. Drizzle olive oil over the bottom of the paella pan, coating with a thin layer.
  4. Add garlic and cook until lightly golden.
  5. Remove all the cloves from pan.
  6. Next add the chicken and start browning it over medium heart, turning them over to evenly brown.
  7. Add peppers and cook 4 minutes; stirring as necessary to cook evenly.
  8. Add pork and cook for 5 minutes; stirring to cook evenly.
  9. Add salt evenly.
  10. Add squid, shrimps, and tomatoes; stirring as they cook.
  11. Add rice and stir it until each grain of rice is coated with oil.
  12. Add liquid (water plus liquid from mussels) all at once: three times the amount of rice.
  13. Add saffron (if available).
  14. Bring to boil for 5 minutes, then simmer and stir slowly until broth is almost absorbed.
  15. Taste to adjust salt and control the texture of the rice. Usually, the rice should be a bit more cooked than al dente.
  16. Add clams evenly around the paella.
  17. Arrange shrimps and mussels attractively on top.
  18.  Remove the pan from the fire, and let rice rest for 5 minutes covered with a clean cloth towel or aluminum foil.
  19. Arrange lemon wedges on top of paella before serving.
  20. Enjoy the paella with a nice peach sangria!

 

 
 

 

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