Category Archives: Vegetables/Vegetarian/Vegan

Genoa Style Minestrone Soup

Genoa Style Minestrone Soup

minestrone-soup

Cook Time 2 – 3 hours, Serves 6 – 8

Ingredients:

4 quarts water

1 pound ham

1 pound bony chicken parts

1/4 pound sliced prosciutto or bacon

2 cups diced potato

2 cups sliced celery

1 16 oz. can stewed tomatoes with juice (unseasoned)

4 small zucchini, sliced in 1/2 -inch pieces

1 1/2 cups sliced leeks

1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.

1/2 cup salad

macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)

1 pound fresh peas, shelled

3 to 4 cups shredded white cabbage

2 teaspoons salt

1 teaspoon oregano

½ teaspoon basil

Pesto sauce

Directions:

Combine water, ham, chicken, and prosciutto, and bring to boiling.

Cover and simmer 2 hours.

Strain and reserve stock; discard bones.

Bring stock to boiling and add potatoes; cover and simmer 10 minutes.

Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.

Stir in peas and cabbage and cook 4 or 5 minutes more.

Salt and pepper to taste.

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Beef Cabbage Carrot Soup

Beef Cabbage Carrot Soup

Total time:3 hrs. 30 mins

Prep time: 30 mins

Cook time: 3 hrs.

This is a delicious, hearty soup full of cabbage, carrots, ground or left over roast beef and onions. Tomato base and just the right amount of herbs and spices.   Beef provides flavor and protein for this delicious soup made with cabbage, vegetables, herbs, and wine. The soup is slow-simmered for 3 hours to tenderize the beef, so plan ahead. This is a restaurant favorite. Wonderful served with … warm crusty buttered bread.**

1 lb. beef cut in small cubes or 1 1/4 lb. course or chili ground beef 85-15 (1/2 inch or less drain off fat)

1 medium head cabbage (chopped)

1 sweet onion (sliced)

4 -6 carrots (sliced)

2 stalks celery (sliced)

1/2 cup good red wine

1 quart (4 cups) beef stock

1 cups chicken stock.(optional, contrasting flavors are always best)

1 (16 ounce) can red kidney beans, undrained (optional, I drain them, and use ½ can of the beans)

3 ounces tomato paste

Water as needed

1 (28 ounce) can tomatoes, chopped and liquid added to soup (I use stewed tomatoes, plain)

Worcestershire sauce to taste.

1/4 teaspoon black pepper

3/4 teaspoon onion powder

1/4 teaspoon garlic powder

Directions:

Chop onion, cabbage, carrots and celery. Sauté in 2 tbsp. olive oil. (Do not brown!) Just sauté till the vegetables are tender. Remove to Large Pot.

Use same pan as above and cook beef then drain off fat. Add to Pot.

Add remaining ingredients to the large pot and stir well.  This is a thin water based soup.

Bring to a boil, then reduce heat to a simmer. Simmer till all vegetables are very tender.  Taste to check and adjust seasoning.  Add as necessary. Serve with a crusty bread and butter. Enjoy!

**You can also add a few Brussels Sprouts to this dish. Cooked with the soup, they enhance the flavor tremendously.

BLUEBERRY UPSIDE DOWN CAKE

BLUEBERRY UPSIDE DOWN CAKE

Here’s a recipe I picked up while traveling in Kentucky.  A little joint called Mom’ Place.  I’ve made this, there will be no leftovers….trust me on that.  I like it with Cool Whip and or Vanilla Ice Cream.

bluberry buttermilk upside down cake

 

 

 

 

 

 

BLUEBERRY UPSIDE DOWN CAKE

1 1/2 c. flour

1/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. allspice

3/4 tsp. ground ginger

1/2 c. butter, softened

1/2 c. sugar

1 egg

1/2 c. molasses

1/2 c. plus 2 tbsp. buttermilk

 

Sift together first 6 ingredients and set aside. Cream the butter and sugar. Add egg, beating well. Stir in molasses. Add flour mixture alternately with buttermilk.

TOPPING

2 tbsp. butter, softened

Grated rind of 1 lemon

2 c. blueberries

1/4 c. sugar

2 tbsp. corn syrup

Directions

1. Set the oven at 350 degrees.

 

2. With the mixer set on its lowest speed, beat in half the flour mixture, then the milk, followed by the remaining flour mixture and other spices, just until fully blended. Spread the batter evenly over the blueberries.

 

3. Bake the cake in the middle of the oven for about 45 minutes or until golden. Let sit for 10 minutes.

 

4. Run a blunt knife around the cake. Hold a large plate over the pan and invert the cake onto the plate. Remove the pan. (If there is any blueberry topping in the pan, spoon it onto the cake.) Serve warm or at room temperature.

 

Kitchen Tips from Chef Bob

Hello  everybody!  Welcome to the first of I hope many tips, tricks and suggestions used by professional cooks and chefs throughout the culinary industry.

Todays tip is one everybody has made, even me!  It’s all about the infamous hiding tomato paste.  All of you at one time or another have made recipes that call for one or two tablespoons of tomato paste.  The leftovers usually end up in the fridge, with the intent of you using it later that week.  However, ‘later that week’ never seems to come around, and the lowly half or two-thirds can of paste continues to get pushed around in the fridge until the next time you are looking for something else, or spring cleaning.  I’ve done it, so have you, BUT!  There are ways to prevent this from happening.  In this article I’ll tell you some of the ways to prevent this ever again including my favorite.

The first way, and probably ezest, is to empty the leftover paste on to a small sheet pan in one tablespoon measures, freeze and place in a zip lock storage bag.  Then you have premeasured amounts ready for soups, stews and sauces.

The second method, which is basically the same as the first is using an old plastic ice-cube tray, spray lightly with Pam(i use the olive oil flavor here) and fill each cube with the tomato paste.  It’s about the same one tablespoon.  Again, remove from the tray when frozen and place in the zip lock bags.

The third method, which I like if you are going to use it, but not for a couple of weeks is putting the left over paste in a small jar with a tight-fitting screw on lid.  This will keep the paste fresh for about two weeks.

The fourth method is the most expensive, but also the easiest to do.  Buy the tomato past in a tube!  That’s right, you can get at your local grocers, or on-line.  This is the method I use, It has an unopened shelf life of up to two years, and is double concentrated, no muss, no fuss, use what you need, pop the rest in the fridge till you need it again.  This is my favorite

Image

I’ve used it for about ten years, and they have 8 or 9 different flavors, including garlic, roasted tomato, spicy tomato, anchovy, and others.

That’s it for todays tip, stay tuned for more tips, tricks and  suggestions from me, Chef Bob

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