I have to share this WONDERFUL soup that I found over at my friend Claudia's page - What's Cookin' Italian Cuisine. I made this last night for dinner and it was a HIT!! Love it and had to share - stop on by her place for more great recipes like this one!! :) Claudia notes that you can add cooked pasta to the soup but, I made without this time and it was awesome - the spinach is great in this! Enjoy. Diane Italian Chicken White Bean & Spinach Soup 1 tablespoon olive oil 1 tablespoon butter 3 cloves minced garlic 1 cup finger carrots 1 28 ounce plum tomato chopped 1 onion chopped 1 8oz package mushrooms 6 cups chicken broth 2 cans cannellini beans rinsed 1 tablespoon each oregano, parsley, garlic powder 1 bag 10 ounce fresh spinach black pepper and salt to taste 1/2 cup Parmigiano Reggiano cheese 3 slices Pancetta cooked and crumbled 3 cups boiled cubed chicken breast *Place everything in the a large dutch oven pot except for cheese and simmer until vegetables are tender. Garnish with cheese. If you would like to add pasta, boil any kind to package instructions and add at the end of cooking the soup. Recipe by: Claudia Lamascolo Photos by: Diane Baker for Canning and Cooking at Home *I did place the butter and oil in the pot and sauted the onion until tender, then added garlic for another 2 min. saute followed by adding all remaining ingredients to the pot except the cheese as noted. Make sure to stop by Claudia's page for more Wonderful recipes like this one! http://pegasuslegend-whatscookin.blogspot.com/2014/09/italian-chicken-white-bean-and-spinach.html#.VBy45m8Y--0.hootsuite
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This makes a wonderful addition to any breakfast or brunch (it is truly an "anytime" meal!) Enjoy! Diane Spinach Quiche with Garden Tomatoes Ingredients: 1/2 Pie Crust (yes, I used pre-made) 2-3 small-medium tomatoes, sliced 1 (10 oz) box frozen spinach 1 teaspoon minced garlic 5 large eggs 1/2 cup 2% milk* 1/2 cup heavy cream* 1/4 cup grated parmesan cheese 1 cup shredded cheese (I used cheddar + mozzarella)* salt & pepper, to taste dash of nutmeg Directions: Prepare the pie crust (you can make homemade or use pre-made pie crust) Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients. While the pie crust is pre-baking, whisk together the eggs, milk, garlic and parmesan cheese until combined. Sprinkle with salt and pepper and nutmeg. Set aside. Squeeze the rest of the water out of the thawed spinach. After 11 minutes, remove the pie crust from the oven and spread spinach on top. Add the shredded cheeses. Pour the egg mixture on top. Scatter sliced tomatoes around quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used half 2% and half heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. You could do 1/2 cup cheddar, 1/2 cup feta. Or 1/3 cup goat cheese, 2/3 cup mozzarella. Or 1/2 cup swiss, 1/2 cup cheddar. Get creative! Recipe & Photos by: Diane Baker for Canning and Cooking at Home I ran across this recipe earlier in the week and had to give it a try! I am glad I did - the tastes really work well together - the spicy Italian sausage is mellowed a bit by the cream cheese sauce with sweet tomatoes. This recipe make a lot of food! It reheat great and I've frozen some to see how that thaws and reheats too (I'll update this post when that happens) I added some crushed fennel to my dish but, left off the wine for now. I will be trying that next time when I also try a different "pasta" such as Bow Tie! Enjoy ~ Diane Creamy Italian Sausage and Tortellini Ingredients: 1 lb. Italian sausage (bulk, casings removed) 1 can of diced tomatoes with Italian seasoning 1 "family sized" container of cheese tortellini. 1 box frozen spinach, cooked in microwave 1 box (4 cups) chicken broth 1 (8 oz) block of cream cheese 1/2 cup cold water + 2 Tbsp cornstarch dried basil and oregano to taste *crushed fennel, optional *1/4 Cup dry white wine, optional Directions: Brown the Italian sausage in a large heavy pot. If it came in the casings, cut them open and discard the casing. Break the sausage up into small bite sized pieces as you brown it. Once it's no longer pink, dump everything else in. Add the seasoning last, so you can adjust as needed. Give it a nice stir to distribute the cream cheese. It's done when the tortellini are tender and the sauce has reduced and thickened, roughly about 10 - 12 minutes after dumping it all together and bringing back up to a good medium boil. That's it folks! You can't get much simpler than that! Recipe Adapted from: Menu Musings of a Modern American Mom Photo by: Diane Baker for Canning and Cooking at Home A family tradition in the Spring, eating quiche with fresh OJ and bacon on the side as part of a brunch - and outside on the patio, even better. Yum! One of my favorites is my families crust-less version with Spinach and Swiss Cheese. It's so simple, tasty, easy and inexpensive - it's crazy! I've made traditional quiche, and a more custard like traditional crust less one too but, I still think this one - with the cheese browning under the broiler to form a 'crust' on top - is perfection for me.
~Enjoy! Diane Crustless Spinach Quiche Ingredients: 1 tablespoon butter 1 bunch green onions, chopped 1 shallot, diced 1 large roma tomato, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 6 eggs, beaten 1 1/4 cups shredded swiss cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper dash of nutmeg *optional Directions: Preheat oven to 350 degrees. Lightly grease/spray a 9 inch pie pan. Heat butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and tomatoes and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, 3/4 cup of the cheese, salt, pepper and nutmeg. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Sprinkle remaining cheese on top, around edges and a little in middle (I also place a few tomato rings around the middle.) Bake in preheated oven until eggs have set, about 30-40 minutes. I switch the broiler on for approx 3-4 minutes at the end of cooking time to brown up the cheese a bit - this also makes an upside down 'crust' of cheese. Let cool for 5-10 minutes before serving. Family Recipe & Photos by: Diane Baker for Canning and Cooking at Home |