Italian Wedding Soup (Minestra Maritata)

www.foodandwine.com

I love Italian Wedding Soup but the flavor of the sausage can be overpowering at one point. So, when I saw this version in the Food and Wine Magazine (Grace Parisi), February 2012, I decided to give it a try and I loved it.
Make sure to sprinkle plenty of grated Parmesan cheese on top.

My husband likes this soup with Cannelinni beans and half amount of ground pork and half sausage

2 quarts home-made chicken stock or low-sodium chicken broth
1 large carrot finaly diced
1 celery rib, finely diced
Kosher salt and freshly ground pepper
1/4 cup orzo
1 pound ground pork
1/4 cup freshly grated Parmegiano-Regianno plus more for serving
1/4 cup dry bread crumbs
5 ounces baby spinach, chopped
One 15 ounce can chickpeas, drained and rinsed

In a large pot, bring the chicken stock to a boil with the carrots and celery. Season with salt and pepper. Add orzo and cook until al dente, about 7 minutes.

Meanwhile, in a bowl, knead the pork with the 1/4 cup cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.

Drop the ball into the boiling soup and simmer 5 minutes. Stir in the spinach and the chickpeas and simmer until the meatballs are cooked through, 5 minutes longer.

Serve passing extra cheese at the table.

Makes 6 servings

Variation:

Beat 2 eggs with 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh parsley. Add to the hot soup when ready to serve; do not stir to create strands.

You can add Italian seasoning as well.

Apple Pancakes with Cider Syrup

www.tasteofhome.com

1/2  cup all-purpose flour
1/4 cup whole wheat flour
2 teaspoons sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2/3 cup finely chopped apples
1/4 cup raisins
2/3 cup buttermilk
1 egg, separated
2 teaspoons butter, melted
1/4 teaspoon vanilla extract

Syrup

1/4 cup sugar
2 teaspoons cornstarch
2/3 cup apple cider or juice
1 cinnamon stick (1 1/2 inches)
Dash ground nutmeg
Additional butter (optional)

In a small bowl combine the first 6 ingredients; stir in apples and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.

Pour batter by heaping 1/4 cupfuls onto hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.

Meanwhile in a small saucepan combine the syrup ingredients. Bring to a boil over medium heat; cook and stir for 2 minutes ir until thickened. Discard cinnamon stick.

Serve pancakes with warm syrup and additional butter if desired.

Yield: 6 pancakes (2/3 cup syrup)

Beef Fajitas

 

 

1-1 1/2 lb boneless top sirloin steak cut into strips
1 recipe for Fajita Marinade (See Condiment Section)
2 tablespoons Canola oil
2 medium green or red bell pepper, julianned
2 large onions, sliced
 12 (10-inch) flour tortillas
Salt
Ground pepper

Toppings:

Picante Sauce or red salsa
Green Salsa
Sour Cream
Chopped Cilantro
Guacamole
Cheddar cheese shredded

Follow the instructions for marinating the meat.

Pour the oil into a big skillet and heat up well. Cook the meat on high temperature stirring until cooked and lightly browned. Add the onions and peppers and cook until tender.

Season with salt and pepper to taste.

Serve with the toppings.

Fajita Marinade

 

1/4 cup vegetable oil
1/4 cup freshly squeezed lime juice
1 1/4 teaspoons chili powder
3 big garlic cloves, crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon dried oregano

Mix everything.

Makes 1/2 cup marinade and can be used to season 1 to 1-1/2 lb beef boneless top sirloin steak cut into strips.  Marinade for at least 6 hours in the refrigerator.

JoLeene's Taco Soup

1 lb ground beef
1/2 cup onion, chopped
1 clove garlic, crushed
3 cups hot water
1 (32 oz) can stewed tomatoes, undrained
2 cans (16 oz each) dark red kidney beans, undrained
1 envelope Taco Seasoning Mix
2 cans (8 oz each) tomato sauce
1 cup frozen whole kernel corn

Brown the ground beef and drain the fat. Add the onion, garlic and cook until tender.
Add 3 cups hot water, the stewed tomatoes, dark red kidney beans, Taco Seasoning Mix, tomato sauce and frozen whole kernel corn.

Let all this mixture get to a very strong boiling point. reduce the heat to low and simmer covered for 15 minutes.

I always add some chopped fresh cilantro when soup is ready.

Serve with Doritos or Fritos, shredded Cheddar Cheese, avocado cubes and sour cream.

Chocolate Chip Pancakes

Taste of Home-Bonus Book
www.tasteofhome.com

Pancakes:

2 cups all-purpose flour
1/4 cup sugar
2 eggs, beaten
1 1/2 cups milk
1/4 cup vegetable oil
2 tablespoons baking powder
1 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips

Cinnamon Honey Syrup:

1 cup honey (I used Maple Syrup)
1-2 teaspoons cinnamon
1/4 cup butter

In a bowl combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.

Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave uncovered, on high until butter is melted and syrup is hot, stirring ocacasionally.

Serve with pancakes.

Yield: 6 servings (2 pancakes per serving)

                                                                                                       LeeAnn Hansen

                                                                                                        Kaysville, Utah