Italian Wedding Soup

I like to try different recipes.  I oftentimes make the same things all the time.  I thought I would try this recipe.  My family really enjoyed it, I hope yours does too.  It can easily be halved if this is too much for your needs.  

Ingredients

1 egg

1/2 cup panko bread crumbs

2 teaspoons Italian seasoning

1 lb. ground pork

4 medium carrots, peeled and chopped

4 celery ribs, chopped

2 medium parsnips, peeled and chopped

1 large onion, finely chopped

3 tablespoons olive oil

12 cups reduced-sodium chicken broth

1 1/2 tablespoons herbes de Provence

1 teaspoon crushed red pepper flakes

1 teaspoon pepper

2 cups uncooked orzo pasta

1 package (11 oz.) fresh baby spinach

Parmesan cheese to top

Method

In a large bowl, combine the egg, bread crumbs and Italian seasoning.  Crumble pork over the mixture and mix well.  Shape into 3/4-inch balls.

Place meatballs on a foil lined cookie sheet and bake at 350 degrees F for 15 to 18 minutes or until no longer pink.  

Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender.  Stir in the broth, herbes de Provence, pepper flakes and pepper.  

Drain meatballs.  Bring the soup to a boil, add meatballs.  Reduce heat and summer uncovered for 30 minutes.  Add orzo and cook for another 10 minutes.  Stirring occasionally.  Add spinach; cook and stir until spinach is wilted.  Sprinkle each serving with grated Parmesan cheese.  

Makes about 14 cups.  

Chicken Pot Pie

I have been making this chicken pot pie for my family for more than thirty years.  It is equally as good with turkey.  I will sometimes freeze diced turkey from our Christmas dinner to use for pot pie later in January.  My kids love it as much (or more) than Christmas dinner.  You can use leftover chicken as well, or cook the chicken just for this recipe. 

Chicken Mixture

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts or 3 to 4 cups of cooked chicken
2 tablespoons butter
1 tablespoon vegetable oil
3/4 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1/2 teaspoon salt
1/2 teaspoon thyme
pinch of pepper
1 bay leaf
2 1/2 cups chicken stock
1/4 cup flour
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
1/2 cup parsley (fresh)
Pastry for 9" double pie crust
1 egg yolk
1 teaspoon water

Method

If you are using already cooked chicken put the butter and oil in the pan and start with the next paragraph.  Otherwise, cut chicken into 1-inch cubes, pat dry.  In a large heavy saucepan, melt butter with oil over medium high heat until butter foams and subsides.  Add chicken, cooking 7 to 10 minutes or until golden.  Remove with a slotted spoon and set aside. 

In the same pan, cook onion, carrot and celery over medium-high heat for 5 to 7 minutes or until softened.  Stir in salt, thyme, pepper and bay leaf.  Pour in 2 cups of the stock; bring to a boil.  Blend flour with remaining stock, stir flour mixture into pan.  Cook over medium heat, until sauce thickens and smooths, stirring constantly.  Simmer 8 to 10 minutes longer or until vegetables are tender crisp.  Remove from heat; remove bay leaf.  Add frozen vegetables, parsley and chicken.  Spoon into an 8 cup casserole. 

Pastry

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 to 6 tablespoon ice-cold water

Method

Mix flour and salt.  Cut in shortening with pastry blender until mixture is crumbly.  Add water , a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball.  roll pastry to 1/4" thick.  Cut out 1" larger than casserole.  Stir together yolk and water; brush lightly over outside rim of casserole. Lay pastry over casserole, pressing to the outside.  Brush remaining egg mixture over pastry.  Slit an 'X' in the middle.  Bake at 400 degrees F for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  

Makes 4 generous servings. 

Make Ahead Coleslaw

I have been making this coleslaw for quite a while.  I started making when a dinner guest didn't like to eat to eat coleslaw with a mayonnaise dressing.  They said it was too fattening.  I guess the six cookies and two date squares they ate after dinner had no calories!  Anyway, this is a great coleslaw.  You can add or take out anything to suit your own taste.  It keeps well in the fridge for a couple of weeks.  It makes a lot, about 12 to 16 cups depending on the size of your cabbage. The original recipe said to pour the hot dressing over the vegetables.  I let it cool first.  The vegetables will eventually marinate and soften, but I like the crunchy for the first week or so.  You can try it both ways and decide for yourself. 

Ingredients

1 large head of cabbage
1 large carrot
1 medium onion
1 green pepper
1 red pepper
1 cup diced celery
1 cup diced cucumber
2/3 cup white vinegar
1/3 cup granulated sugar
1/3 cup vegetable or canola oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon celery seeds

Method

With a food processor or large sharp knife (mine is hand cut) shred cabbage finely.  Dice the rest of your vegetables and put into a large bowl.  Combine all vegetables. 

In a small saucepan, combine vinegar, sugar, oil, salt, pepper and celery seeds.  Bring to a boil, stirring to dissolve sugar.  Allow to cool.  Pour over vegetables, stir to mix well.  Cover and chill.  Keeps well for 2 weeks in the refrigerator.  Makes about 12 servings. 

Gluten Free Fall Spiced Waffles

These gluten free waffles smell like fall.  They are spiced with cinnamon, ginger and nutmeg.  They smell wonderful as they are cooking.  What a treat to wake up to a stack of these on a cool crisp fall morning.  Round the meal out with some fresh fruit and yogurt and you have a perfect start to your weekend. 

 

Dry Ingredients

2 cups white rice flour
1/2 cup cornstarch
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
1 1/2 cups milk
1/4 cup unsulphered molasses
1/4 cup canola oil

Method

In a large bowl, whisk together dry ingredients.  Add wet ingredients.  Blend batter until ingredients are thoroughly combined.  Batter will be very thin. 

Heat waffle iron according to the manufacturer's instructions.  Spray with cooking spray. 

Pour about 2/3 cup batter for a standard waffle iron.  Cook about 3 to 4 minutes, or until golden brown and aromatic.  Cook time will vary depending on the waffle maker. 

Makes 12 to 14 standard waffles or 8 Belgian waffles. 

 

Mini Mushroom and Sausage Quiches

 

These mini quiches are great for so many different things.  They can be refrigerated for up to three days or they can be frozen for up to one month. They're great for a grab and go breakfast for when you or the kids are in a rush to get out the door in the morning; a laid back brunch that you want to make a few things ahead so you're not so rushed that day.  Or, bake them to take up to the cottage for a simple summer breakfast.  Pair them with some fresh fruit and yogurt and you have a quick healthy breakfast you can feel good about. The recipe can be adjusted to accommodate different diets.  You can substitute the sausage with ham, bacon or a vegetarian soy or tofu option.  The vegetables and cheese can also be altered to your personal taste.  These are one of my best selling items for my breakfast meeting trays.

 

Ingredients

1 375g pkg. of frozen breakfast sausage (I used mini sizzlers)
2 teaspoons olive oil
1 lb. mushrooms, sliced
1/2 cup sliced red onion
1 diced red or green pepper
1/2 cup grated Swiss cheese
1 teaspoon freshly ground black pepper
12 eggs
2 cups milk (I used 2%)

Method

Preheat oven to 325 degrees F.  Coat 2 - 12-cup non-stick muffin tins generously with cooking spray. A good-quality nonstick muffin tin works best for this recipe.  If you don't have one, line a regular muffin tin with foil baking cups. 

Cook the sausage according to the package directions.  Remove when cooked and allow to cool. Then dice into small bite-sized pieces.  Set aside. 

In large non-stick skillet over medium-high heat, add oil, mushrooms, onion and red or green pepper.  Cook, stirring often until golden brown, 5 to 7 minutes. 

Whisk eggs and milk in a large mixing bowl.  Add the sausage, mushroom mixture, grated cheese and ground pepper and stir to combine.  Divide the egg mixture evenly among the prepared muffin tins.  They will be filled almost to the very top. 

Bake until the tops are just beginning to brown, about 30 minutes.  Let cool on a wire rack for 5 minutes.  Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.  Turn upright and let cool completely. 

Makes 24 mini quiches

Make ahead tip: individually wrap in plastic and refrigerate for up to 3 days.  To reheat, remove plastic, wrap in paper towel and microwave on HIGH for 30 to 60 seconds.

Barley Soup

I have been making this soup for years.  It is pure comfort food.  I usually make it one day and eat it the next.  Over night, the broth thickens up and it is so creamy.  I love the combination of the barley and mushrooms.  You can grate a bit of cheddar cheese on top if you like to dress it up a bit.  Either way, it is a great way to warm up on a cool fall day. 

Barley Soup

 

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cups sliced mushrooms
3/4 cup pearl barley
6 cups vegetable stock
2 bay leaves
1/4 teaspoon pepper
3 cups diced potatoes
1 1/2 cups diced carrots
1/2 teaspoon salt
1/2 cup grated cheddar cheese (optional)

Method

In a large saucepan, heat oil over medium heat, cook onion, stirring often, for 2 to 3 minutes or until softened.  Add mushrooms, cook, stirring often, for about 5 minutes or until softened.  Add barley, cook, stirring for 1 minute.  Add vegetable stock, 2 cups of water, bay leaves and pepper; bring to a boil.  Reduce heat to medium low; simmer, cover for 1 hour. 

Add potatoes, carrots and salt to saucepan, return to boil.  Simmer over medium-low heat for 30 minutes or until vegetables are tender.  Remove boy leaves.  Taste and adjust seasoning.  Ladle into bowls, sprinkle with cheese. 

Makes 6 generous servings.

Ham and Vegetable Quiche

This quiche can easily be altered to suit your own taste. You can add or omit any of the vegetables and meat listed. As long as you keep the quantities the same, it will turn out perfect every time.

 

Crust

 

Ingredients

 

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 to 6 tablespoons ice-cold water

Method

 

Mix flour and salt.  Cut in shortening with pastry blender until mixture is crumbly.  Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball.  Handle as little as possible.  Roll dough from center outward, with a light even pressure to form a circle one to two inches larger that your inverted pie plate.  Fold in half and lift gently into pie plate.  Unfold and fit loosely in place.  Do not stretch.  Finish the edge however you desire. 

Filling

 

Ingredients

 

2 tablespoons canola oil
2 cups sliced mushrooms
3/4 cup sliced sweet red pepper (1 small)
3/4 cup sliced sweet green pepper (1 small)
1/2 chopped onion, yellow or red
1 cup diced ham
3 eggs
1 1/4 cups evaporated milk
1/3 cup parmesan cheese
1 teaspoon dried basil
salt and pepper to taste

Method

 

Preheat oven to 425 degrees F.

Heat oil in a large skillet over medium-high heat.  Saute mushrooms, peppers and onion until peppers are tender-crisp, about 5 minutes.  Stir in ham.  Spread mixture evenly over pastry.

Beat eggs, milk, parmesan cheese, basil, salt and pepper in a bowl until blended.  Pour over ham mixture.

Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for 30 to 35 minutes longer or just until filling is set and pastry is golden.  Cool for 10 minutes before serving.  Makes one 10-inch pie plate or quiche pan.