Archives for posts with tag: #Vegetables

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage (Vegetarian / Vegan /Gluten-Free/Keto)

January 26, 2021 //
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This Tuscan Kale and Vegetable Soup is a colorful masterpiece of flavor and healthy, farm-fresh ingredients. The vegetable choices and selections for this soup are endless. I used Tuscan kale, summer squash, carrots, green beans, mushrooms, tomatoes and Italian sausage with a dash of flavorful fresh herbs.

This can be a delicious low carb (Keto) meal. Or, if you leave out the Italian sausage it can easily be Vegetarian or if you use a meatless sausage option a scrumptious Vegan dish.

I was even successful in having our kids try and like it!

Tuscan Kale and Vegetable Soup with (or without) Italian Sausage

Ingredients:

3 TBSP olive oil

1 small onion, chopped

4 garlic cloves, minced

12 ounce package Italian Style Sausage Links such as aidells, chopped or sliced into bite-size pieces (this can be omitted for a Vegetarian recipe or you can use a meatless sausage such as Beyond Meat/Beyond Sausage for Vegan)

1 yellow summer squash, chopped

1/2 cup carrots, chopped

1/2 cup mushrooms, chopped

12 green beans, cut in thirds

14.5 ounces Diced Italian Recipe Tomatoes such as S&W (for this recipe I only used half the can or 7 ounces to lower the sugar content)

6 cups vegetable broth (some extra to add if needed)

Fresh thyme and rosemary, chopped making about 2 TBSP

Salt and ground pepper to taste

2 cups Tuscan kale, chopped

Parmesan cheese to sprinkle on the soup

Handful of parsley, chopped to add as garnish

Directions:

  1. In a large soup pot or Dutch oven, heat the olive oil and then add the onion. Cook about 3-4 minutes. Then, add the garlic and cook another minute.
  2. Add the chopped Italian sausage and cook until slightly browned about 4 to 5 minutes (eliminate this step for a Vegetarian or use the meatless substitute for a Vegan twist).
  3. Next, add the chopped vegetables — squash, carrots, mushrooms and green beans — into the pot, stirring and cooking another 6-7 minutes until the vegetables begin to soften.
  4. Add the tomatoes and cook an additional 2 minutes. Then, pour in the vegetable broth and bring to a boil.
  5. Reduce the heat to a low simmer. Add in the fresh seasonings, stirring to combine.
  6. Add the Tuscan kale stirring to combine. Then, cover the pot with the lid for about 10 to 12 minutes. This will allow the kale to wilt on low temperature.
  7. Season with salt and ground pepper to taste. You can add more broth (heated in the microwave) if needed since some of the liquid will evaporate during the cooking process. Some people like less broth; I like more.
  8. Serve in bowls topped with Parmesan cheese and a garnish of parsley.

Note: You can add 1/4 cup of heavy cream to the soup mixture when you add the kale. This will make the base slightly creamy and extra delicious. My step-daughter boiled rigatoni noodles and added it for a creative addition.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Gluten Free, #Main Dish, #One Pot Dinner, #Vegan, Italian, Keto, Soup, Tuscan Kale Vegetable Soup, Vegetables, Vegetarian

Pasta Primavera with Herb Roasted Chicken

December 11, 2020 //
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Tonight’s Dinner!

Pasta Primavera with Herb Roasted Chicken is an easy, weeknight dinner that our (teenage and young adult) children always enjoy. In fact, it is what I cooked tonight. The following is my recipe that I’ve created and changed over the years. You can use any vegetables you prefer and leave out the chicken for a great vegetarian meal.

Pasta Primavera with Herb Roasted Chicken

Ingredients:

5 boneless, skinless chicken breasts

Fresh herbs such as thyme, rosemary or oregano, chopped (about 3 TBSP)

Seasonings such as Italian, Herb d’ Provence and/or Ms. Dash (about 1 TBSP)

Salt & Pepper

1/4 cup olive oil, divided (add 3-4 TBSP to a small bowl to brush on the chicken and the remaining to add to a Dutch Oven or large saucepan to cook the vegetables)

3 garlic cloves, minced

2 large carrot stalks, diced

1 large zucchini, diced

1 yellow squash, diced

1 red bell pepper, diced

2-3 broccoli crowns, chopped in bite-size pieces

1/4 cup dry white wine

1/2 cup heavy whipping cream

Parmesan Cheese to sprinkle over the pasta once plated

1 pound angel hair or thin spaghetti pasta

2 TBPS Italian Parsley, chopped

  1. Heat oven to 425 degrees.
  2. Add water to a large pasta pot and bring to a boil. Cook the pasta according to the package directions minus 1-2 minute for al dente. Drain and set aside.
  3. Add the chicken breasts to a foil lined cookie sheet or other baking dish. Sprinkle each with salt and coarse pepper. Brush each piece generously with the 3-4 TBSP olive oil. Then, top each with 2 TBSP of the minced herbs and seasoning divided among the 5 chicken breasts.
  4. Place in the oven and bake for 20-30 minutes until the internal temperature is 165 degrees F. Remove from the oven and let rest before slicing. (Roasting the chicken in a 425 degree oven is the key to keeping it super moist. Do not cook more than 20 or 30 minutes.)
  5. Cut all vegetables. I like the vegetables to be bite-size and diced (square shape).
  6. In another large saucepan, add the remaining olive oil and garlic. Cook for 2 minutes on medium heat. Add the chopped vegetables and sauté for 8-10 minutes until the vegetable are tender. Add a pinch of salt and pepper. Add the remaining herbs and seasonings and mix completely on medium heat.
  7. Add the dry white wine to the vegetables and let the alcohol cook off for about 5-6 minutes, stirring to incorporate. (Note: you can substitute chicken broth in place of the white wine.)
  8. Then, add the heavy cream and mix until totally combined. Bring to a boil and then reduce heat to low. Simmer with a lid on for 4-5 minutes.
  9. Add the cooked al-dente pasta to the vegetables and combine. Continue cooking for about 2 minutes. Divide between plates and top with Parmesan to taste. (I made 5 servings.)
  10. Slice the chicken breasts (or not) and nestle on top of the Pasta Primavera. Top with chopped Italian parsley for garnish.

Serve with Garlic Bread or our favorite Acme or Bordenave Sourdough.

Enjoy! XOXO Jill

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Categories #Dinner, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, Chicken Recipes, Herb Roasted Chicken, Pasta, Pasta Primavera, Vegetables

Red Wine Braised Pot Roast

November 17, 2020 //
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Pot Roast or Beef Stew? This is a fair question and one that I was recently asked since both are the perfect comfort food on a cold fall or winter evening. The similarities end there though since Pot Roast is made with a whole piece of meat and requires longer cook time. Beef Stew is made with smaller chunks of meat and takes less time to cook.

Tonight’s dinner is Pot Roast. The method of braising the meat in stock, wine or water while cooking it slowly for a few hours is really the essence of the one pot dish. My choice for this recipe is Boneless Chuck Roast but you can use Brisket, English Roast, Rump Roast or Bottom Round.

Since I make this from memory, I dug through my collection to find a fool-proof one pot dinner recipe that includes carrots, celery, potatoes and pearl onions (optional).

Red Wine Braised Pot Roast

Ingredients:

3-5 pounds Boneless Chuck Roast

salt and pepper to taste (or your favorite seasonings)

1/4 cup all-purpose flour

4 TBSP Canola or vegetable oil, divided

1 large onion, diced or sliced

1 TBSP garlic

2 celery stalks, cut in chunks

4 carrots, cut in chunks

1 lb potatoes (Yukon, Russet or Red), cut into medium cubes

fresh thyme and rosemary

1 cup red wine

2 TBSP tomato paste

1 TBSP Worcestershire sauce

2 cups beef broth

Directions:

Salt & Pepper both sides of the meat (you can add any of your favorite seasonings as well)

Heat 2 TBSP oil in a Dutch Oven or large stock pot with a lid (that can go in the oven). Add the meat and sear all sides until golden brown. Remove meat to a platter.

Add the additional 2 TBSP oil to the pan and heat. Then, add the onion, garlic, carrots and celery for about 7 minutes until the onions are translucent. Sprinkle the 1/4 cup of flour onto the vegetables and mix completely about 4 minutes. You want to cook off the flour flavor but add starch to help create the gravy mixture that the meat will cook in.

Add the red wine, Worcestershire, broth and mix completely with the vegetables. Once combined, add the tomato paste until dissolved.

Return the meat to the pan with the vegetables including the potatoes. Add leaves from the thyme stems and chopped Rosemary.

Place in a 325 degree pre-heated oven for 3 to 3 1/2 hours. I remove the meat from the pot and let it rest for about 3-5 minutes before slicing. You can cut in thick slices and top with vegetables and gravy on a plate. Or, cut the meat and add back into the pot with the vegetables. Either way, it’ll be delicious!

This can be served with a dinner salad and crusty bread.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Entertaining, #Family Dinner, #Main Dish, #One Pot Dinner, #Recipe, Beef, Comfort Food, Fall Dinner, Sunday Dinner, Vegetables