This is a quick, easy homemade soup, that will fill your belly full of great Italian flavors. It's really not Fagioli soup, which is made with white Canneloni beans, but it is great tasting. I have to give credit to Cooking Light which originally printed this recipe. I did have to make a few adjustments for available items and personal preference. I hope you enjoy it as much as we do.
12 ounces Sante Fe Chicken Sausage, this can be substituted with Italian Brats that have been pre-boiled, cooled (in running water to wash off extra fat), peeled (the casing), cut and lightly sautee'd. This can take an extra 15 minutes for the total cooking time.
3-5 Cups Fat Free Chicken Broth, You can use canned chicken broth, chicken boullion, or home made chicken broth that has been made in advance, frozen or canned. We like extra broth so we add extra.
1/2 Cup small Seashell pasta, DO NOT USE ANYTHING OTHER THAN SMALL! I also do not recommend using more pasta than stated. It expands a large amount and absorbs your broth.
1 Can (14.5 oz.) stewed tomatoes, undrained, I also recommend diced tomatoes.
1 teaspoon dried basil
1 teaspoon dried oregano
1 Can (15 oz.) kidney beans
2 Cups Coarsely chopped Zuchinni
1/3 Cup Shredded Asiago Cheese, I don't recommend substituting any other cheese.
Preparation:
Heat a large saucepan over high heat. Add sausage; cook 2 minutes (or until done), stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta is tender. Add Zuchini and cook for 2 more minutes or until tender crisp. Keep in mind that the heat of the soup will continue cooking the Zuchinni so stopping the cooking early could be a good idea. Sprinkle with cheese.
Notes: We like to sprinkle the cheese individually into our bowls. This way we control what we want. The Nutritional Value is approximate since there are such variables as home made chicken broth, Italian brats, and the amount of cheese added to your bowl. Finally, I like to serve soup with bread, which should be eaten in moderation.
Nutritional Information
CALORIES 319(26% from fat); FAT 9.2g (sat 3.3g,mono 3.8g,poly 0.8g); IRON 4.4mg; CHOLESTEROL 56mg; CALCIUM 56mg; CARBOHYDRATE 39.7g; SODIUM 858mg; PROTEIN 21.9g; FIBER 9.6g
Monday, June 30, 2008
Friday, June 6, 2008
Dill-Onion Bread in the Round
The first time I ever made this bread it was served with home made potato soup. I told Mom what I was planning to serve for supper that evening. While at work that day Mom was speaking with one of her co-workers about the meal she was going to have that evening. Mom was working in a cafe at the time and one of the customers heard her and said "That sounds good I'll have some of that." Mom had to stand there and explain to her guest that it was not available. Well that evening’s meal WAS good and I smile every time I make this bread because of the memory.
Ingredients
1 pkg. of active yeast
1/2 Cup warm water (temp. 110 degree to 115 degree)
1 beaten egg
1/2 Cup cottage cheese
1/3 Cup finely chopped onion
1 Tablespoon butter
2 Cups unbleached flour
1/3 Cup Bran cereal
1/2 Cup wheat germ
1 Tablespoon sugar
1 Tablespoon dill seed
1 Teaspoon salt
1/2 Teaspoon spike
1/4 teaspoon baking soda
Instructions
I. Soften yeast in warm water
II. Add the beaten egg, cottage cheese, onion and butter to the softened yeast
III. In another large bowl combine the rest of the ingredients
IV. Add the yeast/cottage cheese mixture to the flour mixture and stir well, cover and let rise until double (approx. 1 hour)
V. Stir dough down and then knead for 1 minute with greased hands. Pat into a well greased 9 inch round baking pan. Cover and let rise until double (approx. 1 hour)
VI. Score top with a knife in a diamond pattern. Bake at 350 degrees for 40 minutes. Remove from dish, cool for a few minutes but serve warm.
Ingredients
1 pkg. of active yeast
1/2 Cup warm water (temp. 110 degree to 115 degree)
1 beaten egg
1/2 Cup cottage cheese
1/3 Cup finely chopped onion
1 Tablespoon butter
2 Cups unbleached flour
1/3 Cup Bran cereal
1/2 Cup wheat germ
1 Tablespoon sugar
1 Tablespoon dill seed
1 Teaspoon salt
1/2 Teaspoon spike
1/4 teaspoon baking soda
Instructions
I. Soften yeast in warm water
II. Add the beaten egg, cottage cheese, onion and butter to the softened yeast
III. In another large bowl combine the rest of the ingredients
IV. Add the yeast/cottage cheese mixture to the flour mixture and stir well, cover and let rise until double (approx. 1 hour)
V. Stir dough down and then knead for 1 minute with greased hands. Pat into a well greased 9 inch round baking pan. Cover and let rise until double (approx. 1 hour)
VI. Score top with a knife in a diamond pattern. Bake at 350 degrees for 40 minutes. Remove from dish, cool for a few minutes but serve warm.
Pancake A.K.A. Griddle Cakes
1 and ¼ cup of Flour, spoon flour into measuring cups and level
1 Tablespoon Sugar
3 Teaspoons baking powder
1/8 teaspoon salt
1 Cup Milk
1 Egg
1 Tablespoon oil
1 Teaspoon vanilla
Mix and blend dry ingredients
Mix and blend wet ingredients
Shape a well in the dry ingredients and then pour wet ingredients into well, stirring until blended. Batter will be slightly lumpy (don't overbeat or your pancakes will be tough). Pour about a ¼ cup of batter (more batter will make bigger pancakes while less batter will obviously make smaller pancakes) onto non-stick surface and cook on medium heat until bubbly and steaming. Flip pancake and cook other side until brown.
To keep warm, store in oven or microwave until ready to serve.
Serve with your favorite syrup and butter.
Notes:
This is super easy to increase in order to feed a large family, just double or triple the ingredients. This is the recipe that my mother used, increased 4 times in order to feed a growing family of 5 kids and 2 adults. For those that have money concerns, powdered milk works just as well. No matter how many restaurants I visit, these pancakes are as good or WAY better than most.
1 Tablespoon Sugar
3 Teaspoons baking powder
1/8 teaspoon salt
1 Cup Milk
1 Egg
1 Tablespoon oil
1 Teaspoon vanilla
Mix and blend dry ingredients
Mix and blend wet ingredients
Shape a well in the dry ingredients and then pour wet ingredients into well, stirring until blended. Batter will be slightly lumpy (don't overbeat or your pancakes will be tough). Pour about a ¼ cup of batter (more batter will make bigger pancakes while less batter will obviously make smaller pancakes) onto non-stick surface and cook on medium heat until bubbly and steaming. Flip pancake and cook other side until brown.
To keep warm, store in oven or microwave until ready to serve.
Serve with your favorite syrup and butter.
Notes:
This is super easy to increase in order to feed a large family, just double or triple the ingredients. This is the recipe that my mother used, increased 4 times in order to feed a growing family of 5 kids and 2 adults. For those that have money concerns, powdered milk works just as well. No matter how many restaurants I visit, these pancakes are as good or WAY better than most.
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