Tag Archives: comfort food

Chicken, Spinach & Mushroom Fettuccine Alfredo

Chicken Spinach Mushroom Fettuccine

I made myself a pledge to focus on being healthier and happier since the New Year has started… getting more sleep, balancing work and life better, focusing on my business and my brand with a revived passion, reaching out to friends and family more often, traveling more, eating healthier and getting more walking around the city in, and just choosing to be happy every day, no matter what. NO EXCUSES.

Chicken Spinach Mushroom Fettuccine

BUT, see the thing is…I hate diets. They never work and I slowly grow tired of counting calories and feeling deprived and end up eating like a maniac and ruining all the good i just did by torturing myself on the diet in the first place. So I’ve decided to go in a different direction by simply cutting sugar out of my diet, eating more healthy lean proteins and fresh veggies and cutting DOWN on carbs, not fully out. It seems to lessen the pain of a diet and I truly feel better and am more conscious of what I eat by tracking the amount of carbs I’m taking in.  So far, so good. 

Chicken Spinach Mushroom Fettuccine

So I decided I wouldn’t fully deprive myself of the carb-laden pasta dishes I crave in the Winter and that I’ve been missing out on, and made a Chicken, Spinach, Mushroom & Bacon Fettuccine Alfredo that’s absolutely to die for. I used some lower-carb fettuccine pasta (Carba-Nada, which I got on Amazon for $10 and it only has 17 grams of carbs in 1.5 cups of pasta...LOVE IT). I sautéed some chicken breasts, shallots, garlic, bacon and added some spinach and mushrooms to make the base for the pasta. Then I made a delicious Alfredo sauce with half and half, unsalted butter, whipped cream cheese and shredded Parmesan cheese, thinned down with some water to make a semi-healthier version of this luscious, velvety (and usually super rich and fattening) pasta sauce.

I hope you’re getting through the Winter OK yourselves, and if not, whip up a batch of this deliciousness. Guilt-Free. You’ll be just fine, I promise. 😉

Chicken Mushroom Spinach Fettuccine

Chicken, Spinach & Mushroom Alfredo Fettucine

Ingredients

  • CHICKEN, SPINACH & MUSHROOM PASTA
  • 1 package fresh or dried fettuccine pasta
  • 4 slices center cut bacon
  • 1-2 tablespoons olive oil
  • 1 pound chicken breasts (3-4 pieces)
  • 6 tablespoons butter, divided
  • 2 shallots, sliced thin
  • 3 garlic cloves, minced
  • 1 package frozen spinach (or a few handfuls fresh baby spinach)
  • 8 ounces fresh mushrooms, sliced (baby bella, porcini, chanterelle)
  • Kosher salt and pepper, to taste
  • ALFREDO SAUCE
  • 4 tablespoons unsalted butter
  • 1/3 cup heavy cream or half and half
  • 3/4 cup whipped cream cheese
  • 5 ounces shredded parmesan cheese
  • freshly ground black pepper, to taste
  • 1/4 cup - 1/2 cup water, as needed for desired sauce consistency

Instructions

  1. CHICKEN, SPINACH & MUSHROOM PASTA
  2. Cook pasta in salted boiling water according to package directions, drain and set aside. Reserve some of the pasta water to add back in to the pasta sauce later on, for consistency.
  3. Meanwhile, in a large saute pan, cook bacon over medium heat until crispy and cooked through. Drain on paper towels, crumble and set aside.
  4. Rinse and pat dry chicken breasts, brush olive oil on and season with kosher salt and pepper to taste.
  5. Drain bacon grease from saute pan and raise heat to medium high. Saute chicken breasts, about 6 minutes per side, until a nice browning occurs and chicken is cooked through. Set aside, and keep warm with tented foil. (NOTE: You may also grill the chicken if desired at the same cooking time).
  6. In the same pan, add 2 tablespoons of butter and saute shallots for a few minutes. Add garlic and cook for another 30 seconds. Add sliced mushrooms and saute for another few minutes until they are soft.
  7. Defrost frozen spinach in microwave for 5 minutes, drain and then add spinach (you can also add fresh spinach now) to the pan with the shallots, garlic and mushrooms. Cook for a few minutes until all cooked through, add crumbled bacon and season with freshly ground black pepper. Turn heat to low and keep warm while making the Alfredo sauce.
  8. ALFREDO SAUCE
  9. In a medium saucepan, melt butter, cream and whipped cream cheese over medium-low heat.
  10. Add shredded Parmesan cheese and season with freshly ground black pepper. If sauce seems too thick, add some of the reserved pasta water to the sauce to thin it down to desired consistency.
  11. Pour the Alfredo sauce into the pan with the spinach and mushroom mixture, slice the chicken into slices or chunks and add to the sauce and stir together well.
  12. Serve hot over the pasta (or you can mix the pasta into the sauce ahead of serving, whatever you prefer).
  13. Serves 4-6.
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http://www.theartfulgourmet.com/2016/02/23/chicken-spinach-mushroom-fettuccine-alfredo/

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Seriously Delicious Taco Pizza

Taco Pizza

I’ve been on a spicy food kick lately. Maybe it’s the pseudo-Spring weather. Or maybe I’m just addicted. I decided to make a fun twist on pizza and make a seriously delicious Taco Pizza. Yes, TACOS. And PIZZA. All baked into a bubbling pile of goodness. This Taco Pizza is the easiest thing to make, and the best tasting thing on the planet. Like a fiesta in your mouth.

Taco Pizza 2

I had a bunch of Pillsbury Crescent Dough in the fridge, as well as a ton of fresh ingredients I wanted to use up. Yes, I could have made Nachos. Or Burritos. Or Enchiladas. Or even a Taco Salad. But why not make a Taco Pizza? It was Friday after all. And Fridays are made for FUN FOOD, arent’ they?

Taco Pizza_OH 2

The crust is super buttery and flaky and a delicious canvas for this Taco Monster creation.

Toppings 1

The pizza is topped with all the goodies you would make tacos with – salsa, ground beef, taco seasoning, black beans and onions,

Toppings 2

with a layer of fresh veggies like black olives, tomatoes, jalapenos; and of course plenty of shredded cheddar cheese.

Taco Pizza 3

Just layer all the goods on the dough, pop it in a 375 degree oven and bake for about 13-16 minutes until the crust is golden and the cheese is melty-ooey-gooey.

Taco Pizza 5

Then, top it with some chopped cilantro, a few dabs of sour cream and some wavy corn chips for extra crunch.

Serious YUM. And perfect for a Friday afternoon. With a margarita or two, of course. 🙂

Seriously Delicious Taco Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1-2 slices/squares

A seriously delicious Taco Pizza made with ground beef, tomatoes, jalapenos, olives, black beans and cheese, topped with sour cream, cilantro and crunchy corn chips baked on a crescent dough crust.

Ingredients

  • 2 cans (8 ounce) Pillsbury crescent dough
  • 1 pound ground beef
  • 1 small onion, chopped (or 1 tablespoon minced dried onion)
  • 1 package taco seasoning
  • 1/4 cup water
  • 1/2 cup black beans, rinsed
  • 1 cup chunky salsa
  • 10-12 cherry or plum tomatoes, halved
  • 1 jalapeno, sliced
  • 1/2 cup black olives, sliced
  • 2 cups shredded Cheddar cheese
  • 1 cup wavy corn chips, for garnish
  • 1/2 cup cilantro, chopped, for garnish
  • 1/2 cup sour cream, for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. Separate dough into 2 long rectangles and place on ungreased cookie sheet. Press perforations to seal into one large rectangle of dough. Repeat for second pizza.
  3. In a large skillet, saute ground beef, onions and black beans until cooked through and meat is no longer pink. Drain grease, and add taco seasoning and 1/4 cup of water, mix together well and keep warm, covered.
  4. Prep the veggies and pizza topping ingredients.
  5. Layer the dough with the salsa, 1/2 cup for each pizza.
  6. Top dough with the taco beef and bean mixture, olives, tomatoes, jalapenos and shredded cheese on both sheets.
  7. Bake for 13-16 minutes until cheese is bubbly and crust is golden brown.
  8. Garnish pizzas with corn chips, sour cream and fresh cilantro.
  9. Cut each pizza into 6 squares and serve hot.

Notes

You can also substitute shredded chicken, ground chicken or turkey or pulled pork for the ground beef. A regular pizza dough crust can also be used in place of the crescent dough.

http://www.theartfulgourmet.com/2015/03/28/seriously-delicious-taco-pizza/

All recipes, photographs, copy and content on this post and website are copyrighted © 2010-2015 by Kristen Hess/The Artful Gourmet. Please do not use, share or distribute this content in any way without expressed permission from me first.

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Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Maple- Mustard Chicken

One-pot savory dishes are one of those things I crave when it’s cold outside because it’s cozy and warming and just plain darn tasty and easy to make. I also love roasting veggies in the Winter because they’re no-fuss when I’m busy doing other things and don’t want to stand over a stove all day washing dishes for hours afterwards. (Can you tell I’m ready for a holiday vacation? lol)

Maple Mustard Chicken 2

This recipe for Maple-Mustard Chicken Thighs is a perfect one-pot dish with a buttery, sweet, tangy sauce made with maple syrup, Dijon mustard (Kozlik’s is my favorite!), garlic and some Indian hot red pepper and Tandoori spices (a great blend of coriander, cumin, paprika, garlic, ginger, cardamom and saffron).

Roasted Curry Cauliflower

It’s baked together into a big pot of savory goodness (in my new purple KitchenAid ceramic baking dish..which I LOVE!), served with some Roasted Curry Cauliflower tossed in olive oil, cumin, curry powder, and garlic salt. Super easy and super delicious. I got my Indian spices at Penzey’s at Grand Central Market in NYC and the Dekalb International Farmer’s Market in Atlanta GA, but you can find them in almost any gourmet spice store or market or online on Amazon.com.

Maple Mustard Chicken 3

Savor every buttery, spicy, tasty bite.

Roasted Curry Cauliflower 2

Happy Holidays! xo

Maple Mustard Chicken w/ Roasted Curried Cauliflower

Buttery Maple-Mustard Chicken Thighs w/ Roasted Curry Cauliflower

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-4

This is a savory Indian dish made with a buttery, maple-mustard sauce, served with roasted curry cauliflower with a hint of Tandoori spices and cumin.

Ingredients

  • Buttery Maple-Mustard Chicken Thighs:
  • 8 tablespoons unsalted butter
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1/4 teaspoon Indian red pepper
  • 1/4 teaspoon garlic salt
  • 1 teaspoon Tandoori spices
  • Freshly ground black pepper
  • 1 - 1 1/2 pounds boneless chicken thighs
  • Roasted Curry Cauliflower:
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic salt
  • Dash of freshly ground black pepper
  • 1 large head cauliflower, cut into florets
  • Non-stick cooking spray

Instructions

  1. Buttery Maple-Mustard Chicken Thighs:
  2. Preheat oven to 375 degrees.
  3. Add butter (cut into pieces), maple syrup, mustard, red pepper, garlic salt, Tandoori spices and black pepper to a ceramic or glass baking dish and melt butter with spices for about 5-7 minutes. Remove dish from oven and whisk ingredients together.
  4. Add chicken thighs to the baking dish, coating both sides of chicken with the buttery spicy sauce and bake in the oven for about 35-40 minutes, until chicken is cooked through.
  5. Serve chicken hot, with additional sauce drizzled over, with a side of Roasted Curry Cauliflower (recipe follows).
  6. Roasted Curry Cauliflower:
  7. Combine olive oil, cumin, curry, garlic salt and black pepper in a large mixing bowl.
  8. Wash and cut cauliflower into large florets and toss with olive oil and spice mixture, coating cauliflower evenly.
  9. Spray a large baking sheet with non-stick cooking spray and arrange cauliflower in a single layer.
  10. Roast at 375 degrees for about 45 minutes to an hour, until cauliflower is tender and browned. Toss the cauliflower occasionally while roasting to evenly brown.
  11. Serve hot with Maple-Mustard Chicken and some extra sauce on top, if desired.

Notes

Maple-Mustard Chicken recipe adapted from Apricot Lane Farms.

http://www.theartfulgourmet.com/2014/12/20/buttery-maple-mustard-chicken-thighs-w-roasted-curry-cauliflower/

 

 

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Superfoods Recipes for a Healthy New Year

Once the holidays are over, it’s time for a break from all the super rich food and cocktails and detox with some healthy recipes made with some of my favorite superfoods for a fresh start to a healthy New Year!

What’s all the fuss over superfoods about? They help step up your immunity, boost energy, slow down aging, lift your spirits, improve circulation, detox, improve sleep, and they have healing benefits too. And they just make you feel better and healthier all around. Colorful fruits and vegetables possess tons of vitamins and minerals – start ‘eating the rainbow’, and you’re off to a healthy start.

Veggie Bean Soup

The best way to get your fix of Superfoods is to make a big pot of veggie soup in the middle of winter, not only for it’s warming properties, but also because soup gives a big dose of healthy vegetables that boost the immune system, as well as detox and cleanse the body with its healthy ingredients, antibacterial properties, vitamins and minerals.

Simmer Soup KitchenAid Stockpot

I’ve created a super healthy soup recipe that I made with my KitchenAid 11-cup Food Processor, that is so convenient to chop, grate and shred all those lovely veggies. Then I just threw them all in my KitchenAid 8-Quart Stainless Steel Stockpot (part of the Stainless Steel 8-piece set that I just got!) to make a delicious and heartwarming Vegetable and Bean Soup. The Stockpot is great because it heats up fast on the stovetop to sauté all the veggies and seasonings and it has etched measurement markings inside the pot that make it easy to measure all the liquids for the soup.

Soup_Ingredients

My soup is full of onions, garlic and chicken stock, which all help build the immunity system and keep the colds away. It also has tons of fresh veggies including zucchini, kale, carrots, celery, sweet potatoes, tomatoes, and northern white beans topped with grated Parmesan cheese and extra virgin olive oil and some crusty whole wheat bread for dipping.

Kiwi Apple Berry Blast Smoothie

The New Year is also a great time to cleanse and detox by eating lots of healthy Superfood fruits! I love all berries that are full of antioxidants, with plenty of vitamins for a super boost in the morning.

Smoothie_Ingredients

I’ve created a delicious Kiwi Apple Berry Blast Smoothie recipe made with kiwi, apples, vanilla greek yogurt, almond milk, blueberries, acai berry puree, honey, lemon zest, flax seed and raw almonds.

Fruit and Almonds KitchenAid Diamond Blender

I simply threw all the ingredients into my powerhouse KitchenAid 5-Speed Diamond Blender with 5 different settings that does all the stirring, mixing, blending, pureeing and heavy lifting for me.And the smoothie is a healthy breakfast or snack, giving a big boost of protein and energy from the yogurt, almond milk, flax seeds and almonds; antioxidants from the berries and honey; and betacarotene, vitamin E and C from the kiwi fruit and lemon zest.

Click here to read the full post on the Kitchenthusiast blog by KitchenAid for more photos and recipes!

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Chicken Zucchini Wild Mushroom Farro Bake

Chicken Zucchini Wild Mushroom Farro

 

Fall is here and all of a sudden the craving sets in – Comfort. Food. I love chicken casseroles with veggies and pasta and all that naughty creamy goodness. But I’ve been trying to cut down on sugar and white carbs lately so I thought I would make a healthier version of a chicken casserole to keep it light but satisfy my craving for a baked pot of goodness.

Chicken Zucchini Wild Mushroom Farro

I used an Italian Farro that I had on hand with Porcini mushrooms, and mixed in some sautéed zucchini, garlic and minced onions with a lovely Basil olive oil I have from 7Barrels.com that gives a fresh, herby flavor to go with the nuttiness of the farro. Farro is an organic semi-pearled whole grain that cooks easily and is great in place of white rice or pasta in casseroles. The good news is it’s high in protein and fiber and also low gluten and has a low glycemic index too (plus it’s super tasty too!).

Toasted Farro

First I sautéed some garlic and dried onion in the olive oil and then added the farro to toast it slightly to bring out the nutty warm flavors before adding the water and Sazon seasoning to cook the farro until plump and slightly chewy.

Sauteed Zucchini

Then I sautéed the zucchini with more Basil olive oil and garlic until it was lightly browned.

Seasoned Chicken Breast

Next I sautéed some seasoned chicken breast in brown butter, and mixed the farro and zucchini mixture together with some grated Parmesan cheese.

Prepare the Casserole

After the chicken was lightly browned, I topped the farro and zucchini with the chicken breasts and drizzled a little bit of the brown butter on top and popped it in the oven for about 20-25 minutes until the casserole was baked through.

Chicken Zucchini Wild Mushroom Farro

For finishing touches, I sprinkled some dried thyme, Wild Mushroom crystal sea salt, and some red pepper flakes on top.

Chicken Zucchini Wild Mushroom Farro

The flavors are absolutely spectacular and it’s a healthy alternative to fat-laden creamy casseroles we’re use to. All it needs is a lovely dry white Italian wine (like a Pinot Grigio) to go with it and you’ve got a happy, Fall day. Enjoy.

Chicken Zucchini Wild Mushroom Farro Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

  • Porcini Mushroom Farro:
  • 1 tablespoon Basil Olive Oil (7 Barrels)
  • ½ tablespoon minced garlic
  • 1 teaspoon minced dried onion
  • 1 9.1 oz package Tuscan Fields® Farro Ai Funghi
  • 1 small packet of Sazon seasoning
  • 3 cups water
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon Italian herb seasoning
  • Sautéed Zucchini:
  • 2 large zucchini, sliced in half lengthwise and cut into half moons
  • 2 tablespoons Basil Olive Oil (7Barrels)
  • 1 tablespoon minced garlic
  • Sautéed chicken:
  • 3 large chicken breasts (approx. 1.75-2 pounds)
  • 1 tablespoon seasoned salt or poultry seasoning (Instant Gourmet Original)
  • 2 tablespoons unsalted butter
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon Wild Mushroom crystal sea salt flakes (FalkSalt), for garnish
  • ½ tablespoon dried thyme, for garnish
  • 1 teaspoon dried red pepper flakes, for garnish

Instructions

  1. Prepare the Mushroom Farro:
  2. Preheat oven to 350 degrees.
  3. Heat the olive oil in a large Dutch oven and sauté the minced garlic for 1-2 minutes over medium heat. Add the minced dried onion and farro, and sauté for another 3-5 minutes to toast the farro.
  4. Add water and seasonings and bring to a boil. Reduce heat to a simmer and cook farro for about 18-20 minutes until farro is plump and slightly chewy.
  5. Remove from heat and set aside.
  6. Prepare the Zucchini:
  7. Heat olive oil in a large sauté pan over medium high heat and sauté garlic for one minute (be careful not to burn). Add zucchini and sauté for another 5-7 minutes until soft and lightly browned. Remove from heat and set aside.
  8. Saute the Chicken:
  9. Thoroughly wash and pat dry chicken breasts, rub seasoning well on both sides of the chicken.
  10. Reheat the large sauté pan over medium high heat, add butter and let melt and get slightly brown.
  11. Add chicken breasts and cook for approximately 4-5 minutes total, turning once, until chicken is lightly browned. Remove from heat and set aside.
  12. Prepare the casserole:
  13. Place the cooked farro and zucchini in a ceramic casserole. Sprinkle Parmesan cheese into the mixture and stir together well.
  14. Arrange the chicken breasts on top of the farro-zucchini-Parmesan mixture and drizzle some of the browned butter on top.
  15. Bake the casserole at 350 degrees uncovered, for about 20-25 minutes until chicken is no longer pink and cooked through.
  16. Garnish with Wild Mushroom crystal sea salt, dried thyme and red pepper flakes, and additional grated Parmesan cheese, if desired. Serve hot, with a green salad and a light, dry white wine such as Pinot Grigio.
http://www.theartfulgourmet.com/2014/10/16/chicken-zucchini-wild-mushroom-farro-bake/

Chicken Zucchini Wild Mushroom Farro

 

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Chicken Meatball Soup with Kale, Chickpeas & Orzo

ChickenMeatballSoup1

There’s nothing better than a big pot of soup in the Winter – and this has been the longest one..ever. I’ve always loved my Gram’s Minestrone soup – chock full of veggies, ground beef and pasta and thought I would make a spin on it by making it a combination of her Minestrone and Italian Wedding Soup just for fun. I made a batch of chicken meatballs with lots of parmesan cheese, garlic, onion and fresh parsley..browned them up a bit before adding some kale, carrots, chickpeas, chopped tomatoes and orzo and let it all simmer up into a big batch of healthy, heartwarming goodness. I topped it off with some extra grated parmesan, sea salt and fresh cracked pepper and mopped it up with some fresh baked Italian Rosemary bread from Todaro Bros. down the street.

Who says you can’t have some fun during a blizzard? I’m happy as a clam right now. Or as a meatball, bathing in that gorgeous broth with veggies.

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Chicken Meatball Soup with Kale, Chickpeas & Orzo

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 8

Ingredients

  • Chicken Meatballs:
  • 1 pound ground chicken
  • 1/2 cup bread crumbs (plain, dried)
  • 1 cup grated Parmesan cheese
  • 1 egg, whisked
  • 1 teaspoon garlic powder
  • 1 tablespoon minced dried onion
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Tony Chacere's Creole Seasoning (or sub seasoned salt or poultry seasoning)
  • pinch of cayenne
  • pinch of nutmeg
  • dash of red pepper flakes
  • 1 teaspoon Deliciously Dill Blend (The Spice Hunter)
  • Sea salt
  • Fresh ground black pepper
  • Soup:
  • 2 tablespoons olive or canola oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 20 baby carrots, sliced 1/4 inch thick
  • 4 cups chicken broth
  • 2 cups water (use 3 or 4 if you like a thinner soup)
  • 1 (28 ounce) can chopped Italian tomatoes
  • 1 bunch kale, torn (ribs and stems removed)
  • 1 can chickpeas
  • 1 cup orzo or other small pasta (ditalini, pastina, risi or stars)

Instructions

  1. Make the meatballs:
  2. Preheat a dutch oven over medium heat and spray with some cooking oil.
  3. Add all ingredients into a large mixing bowl and stir. Mix together well with your hands and roll into small meatballs (about 1 1/2 inch size), place on a baking sheet or plate.
  4. Brown meatballs in batches for about 6-8 minutes until lightly golden brown (but not cooked all the way through).
  5. Remove meatballs, cover and set aside while prepping soup ingredients.
  6. Make the soup:
  7. Add additional 2 tablespoons of oil to the Dutch oven and saute onions, garlic and carrots for about 6 minutes until soft and translucent.
  8. Stir in broth, water, and tomatoes; cook over medium-high for about 5-7 minutes until liquid comes to a boil.
  9. Add kale, chickpeas, orzo to the pot, let soup come to a steady rolling boil for about 5 mins or so.
  10. Add browned meatballs, cover and let simmer for about 20-30 minutes over medium-low heat, stirring occasionally until orzo and meatballs are cooked through. Add additional salt and pepper to taste.
  11. Serve in large soup bowls topped with additional grated parmesan cheese and fresh chopped parsley for garnish and a side of crusty Italian bread or Rosemary Foccacia bread for mopping up the soup.
  12. Don't forget the wine, fireplace, and your Valentine to make it a complete meal.
http://www.theartfulgourmet.com/2014/02/13/chicken-meatball-soup-kale-chickpeas-orzo/

ChickenMeatballSoup2

ChickenMeatballSoup4

Recipe adapted from my Grandma’s Classic Minestrone Soup and Italian Wedding Soup by Whole Foods.

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A Big Bowl of Comfort :: Irish Stout Beef Stew

IrishBeefStew1

Winter is always a little bit depressing without any sunshine and constant grey skies and snow storms every other day in New York City. But there’s something cozy about it too, when I’m pent up in my apartment with not much to do other than cook, watch a good movie and snuggle under a blanket with my heater on. For my birthday last November my Mom got me a gorgeous Wolfgang Puck cast iron ceramic enamel braising pan which I’ve been dying to make a big pot of delicious comforting something or other in. I’ve had a craving for a warm and homey stew and had some Irish Stout Beef Stew Starter on hand from Williams-Sonoma so it was the perfect excuse to get cooking and cure the winter chills outside.

I rounded up some beef chuck, carrots, potatoes, chopped tomatoes, onions and baby peas and threw it all in the big pot. Adding a dark stout beer and beef broth gives it a hearty savory flavor and the stew starter has a nice balance of spices in it like cumin and curry and paprika for a little extra kick. The bad news is, Williams Sonoma has discontinued the Irish Stout Stew starter, but they do have a lovely Beef Stew Braising Base you can use instead that has dark beer and fire-roasted red peppers, chiles and tomatoes in it that would work just as lovely. After a few hours in the oven it’s just a big pot of yum. Kinda like a big hug. Now that’s worth staying in for.

SauteBeef

Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.

SauteOnions

Add onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.

BeerandBroth

Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.

BeefBeerBrothOnions

Return the seared beef to the pot, add the chopped tomatoes, carrots, potatoes and Beef Stew starter and salt and pepper to taste, and bring to a boil.

StewReadyForOven

Cover and throw the pot into a preheated 350 degree oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit. Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.

IrishBeefStew4

Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and a glass of Guinness or dark beer of your choice.

A Big Bowl of Comfort :: Irish Stout Beef Stew

Prep Time: 30 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 45 minutes

Yield: 8

Serving Size: 1 cup

Ingredients

  • 1 cup seasoned pan-searing flour (Wegmans or Wondra)
  • 4 tablespoons canola oil, divided
  • 2 pounds boneless chuck beef, cut into 1-inch cubes
  • 1 ½ large onions, sliced
  • 2 tablespoons minced garlic (3 or 4 cloves)
  • 1 tablespoon Worchestershire sauce
  • 1 bottle Irish stout beer (like Guinness)
  • 1 14-ounce can low-sodium beef broth
  • 4 Roma tomatoes, chopped fine in a food processor
  • 2 cups baby carrots or large carrot chunks
  • 6 Yukon Gold potatoes, quartered into chunks
  • 1 package frozen baby peas
  • ¼ cup starch or roux thickener and water slurry (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Rye or Brown Bread for serving

Instructions

  1. Preheat the oven to 350 degrees F and heat 2 tablespoons of canola oil over medium-high heat in a large cast iron enamel braising pan or Dutch oven.
  2. Cut the beef into 1-inch cubes, dredge with seasoned pan-searing flour and brown in 2 tablespoons of canola oil over medium high heat for about 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon and set aside.
  3. Add sliced onions to the pan along with another 2 tablespoons of canola oil and saute for about 5 minutes until tender. Add the 2 tablespoons of minced garlic and saute another minute.
  4. Add Worchestershire sauce and beer and cook with onions for a few minutes, stirring and scraping pan to loosen the brown bits. Add the beef broth and cook for another few minutes.
  5. Return the seared beef to the pot, add the chopped tomatoes, baby carrots, potatoes and Beef Stew starter and salt and pepper to taste, and bring to a boil.
  6. Cover and place the pot into the oven and let the goods simmer for about an hour. Remove from oven, stir and reduce heat to 300 degrees. At this point, if the stew is not thick enough for your liking, add a slurry of starch or roux thickener mixed with some water (about 1/4 cup) into the stew and stir well throughout. You can also smash a few of the potatoes to thicken it up a little bit. Place pot back in the oven braise for another 30 minutes to an hour. Defrost the baby peas and add into the pot the last 5 minutes or so.
  7. Let the stew cool on top of the stove uncovered for about 15-20 minutes to let it thicken. Serve with rye bread or Irish Brown Bread and a glass of Guinness or dark beer of your choice.
http://www.theartfulgourmet.com/2014/01/21/irish-stout-beef-stew/

IrishBeefStew2

Cozy Up.

Other Beef Stew recipes you might enjoy:

Beef Stew with Beer and Paprika – Pioneer Woman

Martha Stewart’s Beef Stew

Old-Time Beef Stew – Paula Deen

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Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Summer has quickly arrived and it’s that time of year again to shed a few pounds and hit the beach. I’ve decided to muster up some will power and started experimenting with a low carb diet with grand visions of lazy days on the beach in that bikini I need to fit back into. The bad news is whenever I decide to go on a diet, my brain automatically starts thinking about all the evil foods I CAN’T eat – pizza being one of the first things I start craving.

I decided to make a low-carb pizza using a parmesan garlic cauliflower crust. It sounds weird, but it’s absolutely delicious and healthy and a great substitute for traditional pizza dough when you want a healthier option to cut some carbs out of your diet (while satisfying your cravings for pizza which are absolutely NOT allowed when you’re doing low carb!) I’m absolutely in LOVE with spinach artichoke dip and thought I would make a lighter version mixed with some fresh ricotta, garlic, onion and parmesan cheese to top the pizza.

I found a gorgeous head of bright yellow Carnival cauliflower and simply shredded and chopped it into a fine crumble (you can also do this in a food processor or blender). Then I chopped up some garlic and threw them both in the microwave for about 8 minutes, then drained and let cool.

You simply need to mix in some grated parmesan cheese (or any other shredded cheese you like), an egg, garlic, dried minced onion, herbs de Provence (or dried oregano or basil), a few sesame or chia seeds (optional), some yeast, almond flour and sea salt and black pepper. Then pat the mixture on to a greased pizza sheet or Silpat mat, then bake for about 10-15 minutes until the crust is lightly golden brown.

In the meantime, to make the luscious (and healthy) spinach, artichoke and ricotta topping – simply sauté the spinach with some garlic and olive oil, mix in some chopped up artichoke hearts (precooked), fresh minced garlic, ricotta cheese and shredded parmesan cheese, then top the pizza crust spreading the mixture in an even layer. Top with some additional shredded cheese (I used sharp white cheddar but you can use mozzarella or Monterey jack or any other cheese you like that melts well), and then scoop some light and fluffy ricotta cheese on top of the mixture and bake for another 7-10 minutes until the cheeses are melted and bubbly.

In my experiment I found that you shouldn’t spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

Also, let the pizza cool for about 5 minutes or so before slicing it. Top with additional salt and pepper, red pepper flakes if desired, and grated parmesan cheese.

Devour. Repeat.

Parmesan Garlic Cauliflower Crust

Preheat the oven to 425. Prepare the cauliflower crust ingredients and pat down on a greased pizza pan.

Baked Parmesan Garlic Cauliflower Crust

Bake at 425 degrees for about 10-15 minutes until it starts to get golden brown around the edges.

Pizza Ready For Oven

Top pizza crust with spinach artichoke mixture, shredded cheese and ricotta. Bake for another 10 minutes.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Let pizza cool down for 5-10 minutes and cut into slices.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Garnish with additional salt and pepper, parmesan cheese and red pepper flakes.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Devour.

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Repeat.

Parmesan Garlic Cauliflower Crust

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 (or 1 large 9-10\" pie)

Ingredients

  • 1 head cauliflower (about 2 ½ cups shredded)
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 cup grated parmesan cheese
  • 1 tablespoon nutritional yeast
  • 2 tablespoons almond flour
  • 1 teaspoon sesame or chia seeds
  • ½ teaspoon herbs de provence (or dried basil or oregano)
  • ½ teaspoon dried minced onion
  • sea salt and fresh ground black pepper
  • red pepper flakes (optional)

Instructions

  1. Preheat the oven to 425.
  2. Grease a 9-10” round pizza pan or place Silpat mat on a rectangular baking sheet.
  3. Shred and chop cauliflower into fine crumbles (either by hand with a large Chef’s knife or with a food processor).
  4. Mince the garlic and add to the cauliflower in a microwave-safe large bowl.
  5. Microwave covered with plastic wrap for about 7-8 minutes.
  6. Uncover, drain and let cool for about 5-10 minutes.
  7. Add the next nine ingredients and mix together well.
  8. Bake the crust for about 10-15 minutes until golden brown. Remove the crust from oven and set aside.

Notes

In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

http://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Spinach & Artichoke Ricotta Pizza

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 (or 1 large 9-10\\\" pie)

Ingredients

  • 1 parbaked cauliflower crust (see attached recipe above)
  • 1 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 package frozen spinach, defrosted (or 1 bag fresh baby spinach)
  • 1 package frozen artichokes, defrosted (or 1-14 oz can, drained)
  • 1-15 oz container ricotta cheese, divided in half
  • 1 cup parmesan cheese, grated
  • sea salt and fresh ground black pepper, to taste
  • ½ cup white cheddar cheese (can sub Monterey jack or mozzarella), shredded
  • dash of red pepper flakes (optional)

Instructions

  1. Preheat a large sauté pan over medium-low heat.
  2. Place the spinach in a large microwave-safe bowl and cover with plastic wrap. Cook for about 8 minutes on HIGH.
  3. Mince the shallots and garlic cloves and drain the spinach (pressing out extra liquids).
  4. Add one tablespoon of olive oil and sauté the shallots for about 5 minutes. Add the garlic and sauté for another minute.
  5. Add the additional tablespoon of olive oil and sauté the spinach for another few minutes, mixing all ingredients together. Remove from heat and let cool for about 5 minutes.
  6. Microwave the artichokes in a large microwave-safe bowl and cover with plastic wrap. Cook for about 5-6 minutes on HIGH and drain. (if using canned artichokes, simply drain).
  7. Chop the artichokes up into small pieces and place into a large mixing bowl.
  8. Add half of the container of ricotta cheese, 1 cup parmesan cheese, salt and pepper and mix well.
  9. Stir in the spinach, shallots and garlic mixture.
  10. Drizzle or spray some olive oil lightly on to the parbaked cauliflower pizza crust.
  11. Spread the spinach, artichoke and ricotta mixture evenly over the crust.
  12. Sprinkle with shredded cheddar cheese, salt and pepper, red pepper flakes and scoop out a few large tablespoons of ricotta cheese and place on top of the pizza.
  13. Bake at 425 degrees for another 7-10 minutes until the cheeses are melted and bubbly and the crust edges are light golden brown. (Watch crust edges to make sure they don't burn).
  14. Remove pizza from oven and let cool for about 5 minutes.
  15. Slice into wedges (or squares if making rectangular pizza) and top with additional red pepper flakes and parmesan cheese.

Notes

In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

http://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

More pizza recipes you might enjoy:

Two Peas and Their Pod Spinach Artichoke Pesto Pizza

Real Simple Spinach and Artichoke Pizza

Gluten Free Spinach and Artichoke Pizza Better Batter

Recipe Girl’s Hawaiian Cauliflower Pizza

Closet Cooking’s BBQ Chicken Cauliflower Crust Pizza

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Rochester-Style Chicken French & Lemon Broccolini

 

Rochester-Style Chicken French & Lemon Broccolini
Rochester-Style Chicken French & Lemon Broccolini

This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown. The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and topped it with the lemon butter sauce and an extra splash of fresh lemon juice for a light and healthy dinner.

This dish has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the flour coating is super light as I made it with an ultra-fine flour (Wegman’s Pan-Searing Flour) or you could use Wondra, then seasoned it with salt and pepper and a hint of cayenne. If you want to use sherry instead of a white wine, this will give you a sweeter flavor to the sauce. I made my sauce with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.

Serve the chicken and broccolini with some crusty french bread or some pasta (with more lemon-butter sauce, parmesan cheese and parsley over the top!) and a glass of white wine. Enjoy!

Chop the parsley

Mince the parsley for the egg, cheese and parsley mix.

Prep the wet and dry ingredients

Prep the wet and dry ingredients to dip the chicken in (flour first, egg-cheese-parsley mixture second).

Saute the chicken in olive oil for approx. 6 minutes on each side until golden brown.

Saute the chicken in olive oil in a large saute pan over medium heat for approx. 6 minutes on one side.

Flip chicken over and saute another 6 minutes until golden brown.

Flip chicken over and saute another 6 minutes until golden brown. Remove from pan and set aside, covered in a foil tent.

Remove chicken and set aside. Saute minced garlic for 1-2 minutes.

Saute minced garlic for 1-2 minutes.

Add wine, and bring to a boil.

Add wine, scraping up brown bits from the bottom of the pan, and bring to a boil.

Add broth and lemon juice and turn heat to high, bringing to a boil.

Add broth and lemon juice and let cook for approx. 5-7 minutes to reduce liquid by half. Stir in cold butter and red pepper flakes.

Return chicken to the pan and bring to a boil, cooking for another 5 minutes to let liquid reduce and infuse flavors in the chicken.

Return chicken to the pan and bring to a boil, simmering for another 5-10 minutes to let liquid reduce further and infuse flavors in the chicken. Throw in some extra chopped parsley. Remove from heat.

IMG_3403

Meanwhile, bring a large pot of water to a boil. Insert steamer basket with broccolini and steam covered for about 5 minutes.

Lemon Broccolini

Remove cover and let cook over boiling water for another 5 minutes or so, until broccolini is fork tender but still bright green.

Plate the chicken and broccolini and spoon the lemon-wine-garlic butter sauce over the top of both. Season with additional salt and pepper to taste.

Plate the chicken and broccolini and spoon the lemon-wine-garlic butter sauce over the top of both. Season with additional salt and pepper to taste.

Garnish with fresh lemon juice and chopped parsley.

Garnish with fresh lemon juice and chopped parsley.

Enjoy with a glass of white wine and some crusty Italian bread.

Enjoy with a glass of white wine and some crusty Italian bread or pasta (with some of that luscious buttery-lemon-wine sauce over the top).

Bon appetit!

Bon appetit!

Rochester-Style Chicken French & Lemon Broccolini

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4

This is an amazing dish that is popular in my hometown in Upstate Rochester, NY. The Italian-American immigrants first introduced this dish in NYC and then migrated Upstate. The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses lightly-floured thin veal or chicken cutlets, which are then coated with a parsley-parmesan cheese-egg mixture and sauteed until golden brown.

The luscious sauce is made with garlic, butter, lemon, white wine or sherry, and parsley which is served over the top of the golden brown chicken. I decided to serve this with steamed broccolini, a Chinese broccoli that is similar to Broccoli Rabe, and then topped it with the lemon butter sauce for a fresh and healthy Sunday dinner. It has a lovely tangy and buttery flavor with the lemon, wine and garlic, and the coating is super light as I made it with an ultra-fine flour (Wegman's Pan-Searing Flour) or you could use Wondra, or a regular flour then season it with salt and pepper and a hint of cayenne.

If you want to use sherry instead of a white wine, this will also give you a sweeter flavor to the sauce. I made this with a Marlborough New Zealand Sauvignon Blanc which is light and fruity and gives it a nice semi-sweet tangy flavor.

Ingredients

  • CHICKEN FRENCH:
  • 1/4 cup olive oil/canola oil blend for sauteing (I used Colavita Garlic Oil Blend)
  • 1 1/2 pounds boneless, skinless chicken breast cutlets
  • 2-3 eggs
  • 1/4 cup shredded Parmigiano Reggiano cheese
  • Kosher salt and fresh ground black pepper
  • Dash of cayenne pepper
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup of superfine flour (Pan Searing flour or Wondra)
  • LEMON BUTTER SAUCE:
  • 1-2 garlic cloves, minced
  • 1/2 cup white wine or sherry
  • 1 cup chicken broth
  • Juice from 1 1/2 lemons (about 1/4 cup)
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons cold butter, cut into pieces
  • Lemon wedges, for garnish
  • 1-2 tablespoons fresh chopped parsley, for garnish
  • BROCCOLINI:
  • 1 bunch broccolini, trimmed
  • Lemon Butter sauce (see above)
  • lemon, S&P for garnish

Instructions

  1. CHICKEN FRENCH:
  2. Heat oil in a large non-stick saute pan over medium heat.
  3. Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
  4. Place flour in another flat bowl and season with salt and pepper to taste.
  5. Rinse and pat dry chicken breasts, then dredge each one in flour first (left hand), then egg mixture (right hand).
  6. Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
  7. Remove from pan and set aside, covered with a foil tent.
  8. LEMON BUTTER SAUCE:
  9. In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn.
  10. Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
  11. Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
  12. Stir in the butter and whisk until it melts.
  13. Add chicken back into the pan with the sauce and let simmer another 5-10 minutes.
  14. Place chicken on serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both.
  15. Garnish with lemon wedges and additional chopped parsley if desired.
  16. BROCCOLINI:
  17. Steam broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
  18. Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.
http://www.theartfulgourmet.com/2013/03/17/rochester-style-chicken-french-lemon-broccolini/

Other recipes you may enjoy:

Veal Francese

Closet Cooking’s Chicken Piccata

Martha Stewart’s Chicken Paillards in Lemon Butter Sauce

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Italian White Bean, Vegetable & Pasta Soup

Italian White Bean, Vegetable & Pasta Soup
Italian White Bean, Vegetable & Pasta Soup

I always look forward to the season change to Autumn – there’s something calming to the beautiful colors of the leaves, the cooler temperatures, and sunny skies. It’s a time of harvesting and celebration of autumnal fruits of the earth mixed with a sadness for the upcoming cold Winter months.

I love the heartier, warming foods Autumn brings, and there’s nothing better than a delicious bowl of homemade soup. It reminds me of when I was a kid – my Mom would always have a big pot of soup simmering away on the stove to warm us up after a day outside romping in the leaves in the brisk, cool weather. Mom’s soup was always something to look forward to and a safe haven to come home to.

This recipe for Italian White Bean, Vegetable & Pasta Soup is a simple and nutritious soup chock full of fresh vegetables and herbspasta and Italian Great Northern white beans. It’s great topped with some freshly grated cheese, served with crusty bread and a leafy green salad.

The good news with vegetable soup is you can substitute just about any veggies you want – throw in some kale or spinach, zucchini, green beans, peas, corn; whatever your heart desires. It’s healthy and filling and warming to the soul.

And it’s definitely worth taking a romp in the leaves if you know there’s a pot of goodness on the stove waiting for you.

Italian White Bean, Vegetable & Pasta Soup

Rating: 41

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ½ cup chopped red onion
  • 3 cups chopped fresh tomato
  • 2 carrots, peeled and sliced thinly
  • 1-2 stalks diced celery
  • ½ cup chopped yellow bell pepper
  • ½ zucchini squash, cut into thin slices, halved
  • 2 cloves minced garlic
  • ½ cups dried pasta (bow-tie, penne or shells)
  • 1 can Italian white beans
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon freshly ground black pepper (or to taste)
  • ¼ teaspoon paprika
  • ¼ teaspoon dried ground fennel seed
  • 1 tablespoon chopped fresh parsley (or ¼ tbsp. dried)
  • 1 tablespoon minced fresh basil (or ¼ tbsp. dried)
  • 3 cups water
  • 3 cups vegetable stock (low sodium)
  • A few fresh thyme sprigs or leaves (for garnish)
  • Freshly grated Parmesan or Romano cheese (for garnish)

Instructions

  1. In a large stock pot or Dutch oven, heat olive oil and sauté onions, tomatoes, carrots, celery, bell pepper and zucchini over medium-high heat for 5 minutes. Add the minced garlic and sauté another 1-2 minutes.
  2. Add the pasta, white beans, salt and pepper to taste, paprika, fennel seed, chopped fresh herbs, water and vegetable stock; cover and simmer over medium-low for 30 to 40 minutes until cooked through and vegetables are tender. Add additional salt and pepper to taste, and extra stock or water to adjust desired consistency and thickness.
  3. Garnish with fresh thyme leaves and freshly grated cheese; serve with crusty Italian bread and a leafy green salad.

Notes

Feel free to substitute or add any veggies you like to the soup: Zucchini, Green Beans, Squash, Corn, Peas, etc.

Adjust thinness or thickness of soup by adding more or less broth and/or water to the soup while it cooks down.

http://www.theartfulgourmet.com/2012/10/05/italian-white-bean-pasta-soup/

 

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