Miso Healing Bowl Soup

INGREDIENTS:

3 Tablespoons grapeseed oil
1 red onion, sliced thin
2 cloves garlic, minced
2 - 32 oz. cartons of chicken stock
2 Tablespoons Miso paste (red)
1 bunch broccoli or broccolini rabe, cut into small pieces
4 large carrots, peeled and sliced thin
2 in. piece of fresh ginger, sliced thin
1 bunch sunflower sprouts
8 oz. shitake mushrooms, stems removed and sliced thin
2 boneless chicken breasts, cooked and diced
1 large bunch purple kale

1 can water chestnuts, optional
1/4 teaspoon red pepper flakes


(I used all organic ingredients, but you don't have to.)

DIRECTIONS:

Saute' garlic and onions in hot oil until fragrant, but not thoroughly cooked. Set aside.
Place chicken stock in large pot and bring to a boil.
Add Miso paste and ginger. Stir to dissolve.
Add broccoli, carrots, onions and garlic. Cook on medium heat for 10 minutes.
Add remaining ingredients.
Stir well and cook for 5 - 10 minutes.

Serve hot as is, or over rice. You could even add rice noodles, if desired.

Posted by Debi

Warm Tuscan Farro Salad

Calories 373
Makes 6 Servings (about 7 cups)
Total Time: 35 minutes

FOR THE FARRO, BOIL:
3 1/4 cup water
1/2 tsp. kosher salt
2 cups semi-pearled dry farro, rinsed (12 ozs.)

SAUTE:
1/2 cup sliced shallots
1 Tbsp. minced garlic
1/4 tsp. red pepper flakes
1 Tbsp. extra-virgin olive oil
5 cups chopped kale (5 ozs.)
1/4 cup water
2 cups halved grape tomatoes
1 Tbsp. balsamic vinegar
1/2 tsp. kosher salt
1/2 cup shaved pecorino (1.5 ozs)
Minced zest of 1 lemon

FOR THE VINAIGRETTE, WHISK:
1/2 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
Black pepper to taste

DIRECTIONS:
For the farro, boil water and salt in a saucepan. Add farro, reduce heat, and simmer, stirring occasionally, until tender, 15-20 minutes; remove from heat and drain any excess water.

Saute shallots, garlic and pepper flakes in oil in a saute pan over medium-high heat, 1 minute. Stir in kale and 1/4 cup water; cook until softened, 5 minutes. Add tomatoes, vinegar, and salt. Stir in farro, pecorino, and zest.

For the vinaigrette, whisk together basil, 1/4 cup oil, and lemon juice; season with 1/2 tsp. salt and black pepper. Toss salad with vinaigrette to coat.

I give this recipe 5 stars. It's great warm, and even better cold the next day!

Posted by Debi
Source: Cuisine at Home magazine

Robbie's Copy Cat Recipies - Zuppa Toscana Soup like Olive Garden's®

Has anyone heard of this website?

Robbie's Copycat Recipies

I LOVE soups, in fact, I could probably eat soup and salad for breakfast, lunch and dinner every day of my life. So anyways, last night I tried the Zuppa Toscana Soup like at Olive Garden and I must say...it is pretty spot on. I added zucchini because I love zucchini but it really didn't make it taste any different at all. If I were to do this again (which I will) I would not put as much sausage in it.

I have included the recipie below but strongly urge people to visit the site and try some of the other recipies out. If anyone tries one let us know how it went! I have the ingredients to make Bruchetta like at Carraba's next ;)


Zuppa Toscana Soup like Olive Garden's®
Spicy sausage and bacon, russet potatoes and
greens in a creamy broth.
Submitted By: Jessica Dudley
Serves: 10
Prep. Time: 0:35

1 lb. spicy Italian sausage - crumbled
1/2 lb. smoked bacon - chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste


-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.

Posted by Erin S.
~Photo not my own~

Pasta and Greens

Preparation Time: 15 minutes

Start to Finish Time: 35 minutes

Yield: 4 servings

WHEN THE AIR is crisp and the leaves begin to turn, leafy greens come into their prime. I like to buy fresh greens at my local farmers' market. Somehow, they just taste better.

I adore mustard greens. They can be as spicy hot as mustard, yet as tender as spinach. Turnip greens are great too, but if you prefer a milder green, opt for spinach, collards, or escarole. All of these greens are packed with vitamins and minerals, and they are extremely low in calories.

The following recipe can be prepared with pantry staples, greens, and a little Parmesan cheese. It's also highly adaptable. You can use prewashed or frozen greens. If you like, stir in a little cream just before serving. And remember: greens cook down to less than half their original volume. Enjoy!
-- Judy Feagin

Pasta and Greens

* 1 8-ounce package pasta
* 1/2 cup chopped onion
* 3 cloves garlic, minced
* 1 tablespoon olive oil
* 1 14.5-ounce can vegetable broth
* 1 pound fresh greens (mustard, turnip, spinach, kale, escarole, or collard)
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Freshly grated Parmesan cheese, to taste

Cook pasta according to package directions; drain and set aside.

In a Dutch oven over medium-high heat, saute onion and garlic in oil 2 minutes. Add vegetable broth and bring to a boil. Gradually add fresh greens, stirring constantly. Cover and cook 3 to 10 minutes, depending on the greens selected. Stir in cooked pasta, salt, and pepper. Sprinkle with cheese. Serve immediately.

Choosing Your Greens

Collard greens are dark, leafy greens in the cabbage family. Unlike cabbages, they don't form a head. Closely related to kale, collards taste like a cross between kale and cabbage.

Escarole is a variety of endive with broad, pale-green leaves with slightly curved edges. Milder in flavor than either Belgium endive or curly endive, escarole can be eaten raw or cooked. Peak season is June to October.

Kale has a mild cabbage-like flavor. The leaves are frilly and deep green with shades of blues and purple. Available year-round.

Mustard greens are the peppery leaves of the mustard plant. They are dark green and have a pungent flavor.

Spinach leaves are dark green and spear-shaped, and are either curled or smooth depending on the variety. Because the leaves grow so close to the ground, they need a thorough cleaning to avoid grittiness.

Turnip greens are slightly sweet when young. However, they develop a strong, sharp, slightly bitter flavor as they age. Available year-round.

- Adapted from The New Food Lover's Companion (third edition)

Cleaning Your Greens

To prepare greens, remove tough stems and discolored spots, then wash the greens at least three times in lots of cold water. Drain and roughly chop. Store greens in heavy-duty zip-top bags lined with damp paper towels up to 3 days in the refrigerator.

Posted by Debi

Ribollita - Italian Vegetable Soup

I made this for the first time last night for our Anniversary Dinner. It was wonderful - 5 stars!! I got it from the Williams Sonoma Italian Cookbook - enjoy!

Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 8

INGREDIENTS:
1 15 oz. can Cannellini beans
1 yellow onion, chopped
1 celery stalk, chopped
2 carrots, peeled and sliced
1 large potato, peeled and diced
2 zucchini - sliced and halved
1/2 cup extra virgin olive oil (EVOO)
1 cup cauliflower, coarsely chopped
4 - 5 kale leaves (they recommended dinosaur kale)
1 cup shredded swiss chard leaves
1/4 cup minced fresh herbs: italian parsley, rosemary and sage
2.5 quarts chicken stock
Salt and freshly ground pepper
12 - 15 slices day old coarse country bread with crusts
1/2 cup freshly grated parmesan cheese

Drain beans and set aside.

In a large soup pot over medium high heat, heat the olive oil. Add the onion, celery and carrots and saute' until the onion is golden, 3 - 4 minutes. Add the cauliflower and cook, stirring frequently, until tender-crisp, about 5 minutes. Add the kale, chard, zucchini and potato (in that order) and cook stirring constantly for 5 minutes.

Add the mixed herbs and the beans to the pot. Pour in the stock, bring to a boil over medium-high heat, and cook uncovered until the vegetables are tender, about 30 minutes. Season to tast with salt and pepper. Remove from the heat.

Meanwhile, preheat the oven to 425 degrees.

Ladle enough soup into a 13 x 9 baking dish to cover the bottom. Top with 4 - 5 toasted bread slices, trimming them to fit if necessary, and then with a layer of soup. Sprinkle evenly with 1/2 of the Parmesan cheese. Repeat the layers of bread, soup and cheese. Bake until heated through about 20 minutes. Remove from the oven and drizzle with olive oil.

Ladle the ribollita into warmed soup bowls and serve.

IMPORTANT NOTE: After making this last night I think I would make one change...spread olive oil on bread and sprinkle with parmesan cheese. Place under broiler until browned and cheese melts. Place one or two slices in individual bowls and ladle hot soup over - serve immediately. (If anyone tries this recipe with this revision, please let us know if it works.)