Mushroom Minestrone

Mushroom Minestrone

Mushroom Minestrone

This minestrone is spiked with loads of dried herbs, beautiful and colorful rainbow chard, cannellini beans for some heftiness and lots of mushrooms.  Recipe courtesy of Mushroom Channel.

Serves 4 to 6

Ingredients

2 tablespoons olive oil
1/2 yellow onion, peeled and diced
2 carrots, peeled diced
2 ribs of celery, sliced Salt
2 garlic cloves, peeled and minced
1/2 of red pepper flakes
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons Parmesan-Reggiano
1 (15-ounce) can crushed tomatoes
6 cups water
3 leaves of rainbow chard, ribs removed and leaves roughly chopped
1 (15-ounce) can cannellini beans
8 cremini mushrooms, stems removed and sliced

Directions

In a medium pot, set over medium heat, pour in the olive oil. Once the oil is hot, add the diced yellow onion, carrots, celery and a few pinches of salt; mix and cook until slightly softened, about 5 minutes. Mix in the minced garlic, red pepper flakes, dried thyme and rosemary and mix until fragrant, about 1 minute. Pour in the can of tomatoes, water and give it a good mix.

Bring the soup to a simmer and then immediately turn the heat down to low. Mix in the rainbow chard and cannelloni beans. Cover the soup and allow to simmer for about 20 minutes. Uncover the pot, add the cremini mushrooms, cooking for an additional 10 minutes. Salt to taste (I added an additional 1 1/2 teaspoons of salt).

Mix in the grated parmesan and divide the soup amongst bowls. Garnish with some additional Parmesan, if you like, and serve with a side of bread.

 


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Potato Chile Relleno

Potato Chile Relleno

Potato Chile Relleno

Chiles are packed with nutritious potatoes for an exciting, lighter twist on this popular Mexican entrée.  Recipe courtesy of Potato Goodness .

INGREDIENTS

  • 8 POBLANO CHILES
  • VEGETABLE OIL, FOR BRUSHING
  • 12 OUNCES POTATOES, PEELED (ABOUT 3 SMALL TO MEDIUM-SIZE ONES)
  • 1 1⁄4 CUPS CRUMBLED FIRM GOAT CHEESE
  • 3⁄4 CUP GRATED CHEDDAR CHEESE
  • SALT & FRESHLY GROUND BLACK PEPPER
  • 1⁄4 CUP SOUR CREAM

For the Sauce

  • 1⁄4 CUP VEGETABLE OIL
  • 2 RED CHILIES, SEEDED AND CHOPPED
  • 2 GARLIC CLOVES, CRUSHED
  • 4 SCALLIONS, CHOPPED
  • 1 (14 OUNCE) CAN TOMATOES, CHOPPED
  • 4 CORN TORTILLAS, CHOPPED
  • 2 TABLESPOONS BROWN SUGAR
  • 1 TABLESPOON CHOPPED OREGANO

PREPARATION

Prep Time: 30min | Cook Time: 30min
  1. PREHEAT OVEN TO 400°F.  CUT SLIT IN END OF EACH CHILE TO ALLOW RELEASE OF STEAM DURING COOKING. BRUSH CHILES WITH OIL AND ROAST IN OVEN 5 TO 10 MINUTES, UNTIL SKINS ARE LIGHTLY CHARRED AND BLISTERED. PLACE IN PLASTIC BAG AND SEAL. LET THEM STEAM 5 MINUTES; USING SMALL KNIFE, CAREFULLY PEEL OFF SKIN. SLIT EACH CHILE OPEN FROM TOP TO BOTTOM AND REMOVE SEEDS.
  2. IN BOILING SALTED WATER COOK POTATOES UNTIL JUST TENDER, THEN DRAIN AND PLACE IN BOWL. CRUSH WITH FORK, MIX IN GOAT CHEESE, AND SEASON TO TASTE WITH SALT AND PEPPER. STUFF CHILES WITH THIS MIXTURE AND ARRANGE SINGLE LAYER IN BAKING DISH.
  3. FOR SAUCE, IN FRYING PAN HEAT OIL, THEN ADD RED CHILES, GARLIC, AND SCALLIONS AND COOK ABOUT 2 MINUTES, UNTIL SOFTENED. ADD TOMATOES, CORN TORTILLAS, BROWN SUGAR, AND OREGANO, AND COOK OVER GENTLE HEAT 10 MINUTES. POUR INTO BLENDER AND BLITZ TO ALMOST SMOOTH BUT SLIGHTLY TEXTURED SAUCE. POUR SAUCE OVER STUFFED CHILES AND BAKE 10 TO 15 MINUTES. SPRINKLE TOP WITH GRATED CHEDDAR CHEESE, POUR SOUR CREAM OVER THAT, AND SERVE.
 


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Skillet Ravioli Lasagna

Skillet Ravioli Lasagna

Skillet Ravioli Lasagna
 
Refrigerated ravioli offers a fun twist to classic lasagna that’s ready in 1/3 the time—no need to pre-boil pasta or bake for an hour. Truly a simple one-pan recipe for weeknight comfort food your family will love.  Recipe courtesy of Del Monte Foods.
 
Serves 6.
 
INGREDIENTS

1¼ lbs. lean ground beef

½ cup diced onion

1 Tbsp. minced garlic

¼ tsp. salt

¼ tsp. black pepper

1 can (14.5oz.) diced tomatoes, not drained

1 can (6oz.) tomato paste

1 tsp. sugar

20 oz. refrigerated cheese ravioli, uncooked

1 can (14.5oz.) cut green beans, drained

3 cups shredded mozzarella cheese, 12 oz.

DIRECTIONS
  1. BROWN BEEF WITH ONION, GARLIC, SALT AND PEPPER IN A 3-INCH DEEP 10-INCH SKILLET OR DUTCH OVEN. SPREAD MEAT EVENLY IN PAN; REMOVE FROM HEAT.
  2. STIR TOGETHER DICED TOMATOES, TOMATO PASTE, 2 CUPS WATER AND SUGAR IN A MEDIUM BOWL.
  3. ARRANGE HALF OF RAVIOLI EVENLY OVER MEAT. TOP WITH HALF OF SAUCE. LAYER ALL GREEN BEANS, HALF OF MOZZARELLA AND THEN REMAINING RAVIOLI, SAUCE AND MOZZARELLA.
  4. COVER AND BRING TO A SIMMER OVER MEDIUM HEAT. REDUCE HEAT AND SIMMER GENTLY 15 MINUTES. REMOVE FROM HEAT; LET STAND 10 MINUTES. CUT INTO WEDGES AND SERVE.


VARIATION:
 To make Extreme Cheese Ravioli Lasagna, prepare recipe as directed, except dollop 1 cup ricotta cheese by heaping Tbsp., over lasagna after first 10 minutes of simmer time in Step 4. Cover and simmer remaining 5 minutes.

 


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Italian Stuffed Pork Meatball Sandwich

Italian Stuffed Pork Meatball Sandwich

ITALIAN STUFFED PORK MEATBALL SANDWICH

Slow cook these pork meatball in tomato sauce. You’ll love the mozzarella surprise in the middle.  Great for kids’ dinner or a football fun party!  Courtesy of Pork Be Inspired.

Serves 4 to 5 (about 12 to 15 meatballs)

 INGREDIENTS
  • 1 POUND GROUND PORK, LEAN
  • 2 EGGS, WHISKED
  • 1 TEASPOON GARLIC POWDER
  • 1 TEASPOON RED PEPPER FLAKES
  • 1 CUP BREAD CRUMBS
  • 1 CUP FRESH MOZZARELLA BALLS, ABOUT 12 TO 15 OF SMALL SIZE
  • 1 28-OUNCE JAR TOMATO SAUCE
  • KOSHER SALT AND FRESHLY CRACKED BLACK PEPPER
  • SUBMARINE-STYLE BUNS

INSTRUCTIONS

In a large bowl combine the whisked eggs, garlic powder and red pepper flakes. Add the ground pork and breadcrumbs and mix together until evenly combined.

Form the ground pork mixture into small meatballs, each the size of a golf ball.

Insert a mozzarella ball in the center of each meatball, taking care to re-form the meatball around the cheese once it’s been added. (The cheese should not be visible.)

Place the tomato sauce in the bottom of a slow cooker and add the meatballs on top.

Turn the slow cooker on and cook over high heat for 6 hours or low heat for 8 hours. Carefully rotate the meatballs after half the cooking time to make sure they cook evenly.

To serve, place three meatballs plus sauce in a submarine bun.

 


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