Pasta Fagioli

Pasta Fagioli was one of my dreaded meals as a kid. My Mom used to make me Baked Macaroni when they had this for dinner. Yes, I was a spoiled kid!

But now I've been on a lifelong quest to recreate my mom's magical Pasta Fagioli recipe. It's a comfort food that warms the soul and takes me back to cozy family dinners. While I may never find her exact recipe, I've stumbled upon a gem that comes pretty close.

This week, I turned to my go-to food blog, An Italian In My Kitchen, for their take on Pasta Fagioli. And let me tell you, it was a hit!

A Few Twists

To make things even easier, I cooked the pasta separately and added it to the pot as it heated up. I also opted for canned beans, saving time and effort. Despite these shortcuts, the flavor was still incredible. The soup was a little thinner than the original recipe, but that didn't matter one bit. It was pure, unadulterated deliciousness.

I can just picture my dad enjoying this hearty bowl of goodness. It's the perfect meal for a chilly night, bringing warmth and comfort to the table.

This is my version of the recipe -

Ingredients - 

14 oz can of Cannellini Beans

2 tablespoons olive oil

1/2 medium onion chopped

1 medium celery stalk chopped

1 medium carrots chopped

2 cups chicken broth, origninal recipe calls for Vegetable Broth 

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon salt

1-2 pinches hot pepper flakes (optional)

1/2 cup tomato puree (passata)

1 cups water

3/4 cup dried pasta (small ditaloni, elbows, etc)

Method -

In a large pot add the olive oil, chopped onion, celery, and carrots, and cook until transparent. 

Then add the broth, spices, puree, and the beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. 

Stirring occasionally.

Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. 

Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. 

Cook until the pasta is al dente.

 If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. 

Serve immediately sprinkled with some freshly grated parmesan cheese. 

Baked Ham and Rice Casserole

This is something we have not this in a while.

I should have taken a photo of the casserole after we cut into it but it was so tasty it was gone before I remembered to take the photo.

The recipe came from Every Night Italian by Giuliano Hazan. This is an amazing casserole. Rice in a creamy béchamel sauce with ham and cheese. It is crispy and creamy.

I cut the recipe in half but now I wish I had made the whole recipe so we would have some in the freezer.

Baked Ham, Cheese, and Rice Casserole -

Ingredients-
Salt
3/4 cups Arborio Rice
2 tbsp butter, plus more for the rice and the baking dish
2 cups milk
1/8  cup all-purpose flour
Freshly ground pepper
3 oz. boiled ham, sliced fairly thin and chopped
1/3 cup freshly grated Parmigiano-Reggiano
3 oz. fresh mozzarella (I used Shredded Mozzarella this time)

Method-

Preheat oven to 400 degrees.

Fill a pot with at least 2 quarts water and bring to a boil. 

Add 1 tsp salt and the rice and stir well. 

Cook covered for about 15 minutes, stirring occasionally, until the rice is cooked but still firm to the bite. 

Drain and transfer to a mixing bowl. 

Toss the rice with a bit of butter to prevent the grains from sticking together.

While the rice is cooking, make a béchamel sauce. 

Heat the milk until you can see steam rising, being careful not to let it come to a boil. 

Melt the 2 tbsp butter in a heavy saucepan over medium-low heat. 

Add the flour and whisk until smooth. 

Add the hot milk, a few tablespoons at a time at first, whisking until the mixture is smooth before adding more milk. 

Do not be alarmed if the béchamel becomes very thick at first. 

It will get thinner as you whisk in more milk. 

Once it has become quite thin, you can pour the milk in more rapidly. 

Cook, whisking constantly, over medium heat until the sauce thickly coats the whisk. 

Season with salt and pepper before removing from the heat.

Pour the béchamel over the rice, reserving a few spoonfuls for the top of the casserole. 

Add the ham and all but 2 tbsp of the Parmigiano-Reggiano. 

Mix well and taste for salt and pepper.

Butter the bottom and sides of a 2 1/2 quart baking that is about 3 inches deep. 

Pour in half of the rice mixture. 

Slice the mozzarella about 1/8 inch thick and layer the slices over the rice. 

Add the remaining rice mixture and smooth the surface with a spoon. 

Spread the remaining béchamel over the top and sprinkle with the remaining Parmigiano-Reggiano.

Bake for 15 minutes. 

If after 15 minutes the top is not speckled with brown, place the casserole under the broiler for 1 to 2 minutes, or until the top begins to brown. 

Remove from the oven and allow to settle for about 5 minutes before serving.

Chicken Cutlets with Fettuccini Alfredo

Today was a rather productive day in our kitchen. I do not know what overcame me but I made Chicken Cutlets, Black Bean Soup, Sausage and Peppers, Ham and Rice Casserole, Baked Macaroni, Bacon and Onion Calzones, Sausage and Peppers Calzones, and Homemade Pasta. I can tell you that I am exhausted. But my Mom would have said it was a good tired because I did so much. And we have a lot of dinners in the freezer.

So what did I make for dinner?  Chicken Cutlets with Fettuccini Alfredo. I got home from church and the grocery store at 6PM. I put a pan of water on the stove for the pasta and popped the pre-cooked chicken cutlet in the oven for about 20 minutes at 375˚.

Dinner was on the table by 6:30. And it was perfect. The chicken was crispy and moist and the pasta, well there is nothing better than homemade pasta with butter and cheese.

The chicken cutlet recipe is from a video I watched a few years ago. My version of the recipe is at the bottom of this post.

The pasta is a recipe I have been using for years. Once you find a recipe that works for you everytime do not stray from it. The recipe is from Tides and Thyme. I made the full batch and divided it into 3 meal portions. My Mom would have said it was money in the bank!

The Pasta Recipe -  Click Here!

This is the Fettuccini recipe-

Ingredients-
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup) 

Method-
Melt butter in a large saute pan.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.

Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.

Immediately toss the fettuccine with butter and salt in the sauté pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of the cooking water to keep the pasta moist.

Season with salt and pepper to taste, then sprinkle with remaining cheese.

The Chicken Cutlets

This is the recipe that changed the way I make Chicken Cutlets.

Frank Pinello's Nonna's Chicken Cutlet Recipe -

Here is the original video for the recipe - watch the video.

This is how I make the recipe. Only edit I made is not using the lemon juice.

• Mix eggs with Parmesan Cheese
  
  
• Mix bread crumbs, flour, pepper, Parmesan Cheese and parsley
  
  
• Coat baking pan with oil
  
  
• Toss chicken in a bowl with the egg/cheese
  
  
• Coat chicken with bread crumb mixture
  
  
• Place chicken in pan
  
  
• Drizzle oil on top
  
  
• Heat oven to 350 and then raise temp to 450.
  
  
• Place tray in middle of oven
  
  
• Flip cutlets when they look like they do in the video (!!!)

Roast Pork Tenderloin and Potatoes

I found this recipe on the So Much Food Blog. Instead of cooking the tenderloin whole, I cut it into cubes. This dinner received a thumbs-up from the other side of the table. I recommend reading the original post on the So Much Food Blog. It has helpful tips on preparing this recipe.

This is my version of the recipe. It makes enough for just two people. You want to be sure you have at least two hours if not more, to marinade the pork.

Ingredients-

1 lb pork tenderloin 

1 tablespoon Dijon mustard

1/4 cup olive oil

2 teaspoons aged balsamic vinegar

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced fresh sage leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

Method-

Mix the marinade. 

Whisk together the olive oil, dijon, garlic, rosemary, sage, balsamic, salt, and pepper until smooth. 

Reserve 2 tablespoons of the marinade and set aside.

Prep the pork. 

Start by using a sharp knife to trim away any silver skin.

Cut the pork into 2” cubes

Marinate the pork. 

Place the pork in a ziplock bag or baking dish and coat with the marinade. 

Transfer to the fridge and marinate for at least 2 hours, up to overnight.

Preheat the oven to 400 F.

Sear the pork. 

Heat two tablespoons of the olive oil in a large cast iron skillet or braiser over medium-high heat. 

Remove the pork from the marinade and shake off any excess marinade. 

Sear the pork for a couple minutes on all sides until browned. 

Once browned, transfer to a plate and turn off the heat.

Season the potatoes. 

Toss the potatoes with half of the reserved marinade plus one tablespoon of olive oil. 

Season with salt and pepper and toss well. 

Spread the potatoes in an even layer in the skillet or braiser. 

Transfer to the oven for 10 minutes.

Remove the skillet or braiser from the oven. 

Place the pork on top and return to the oven.

Roast the pork. Roast the pork for 10-15 minutes, until an internal temperature registers between 145 F and 150 F. 

Let the pork rest before slicing. 

Serve the roast pork tenderloin with potatoes.

Chili

Have you ever tried a beanless chili? It might sound unconventional, but trust me, it's a delicious twist on a classic. Inspired by a recipe from Gimme Some Oven, I decided to give this beanless chili a try.

The original recipe called for beans, but I was recently informed that Chili did not have beans, so I knew I had to adapt it. The result? A hearty, flavorful chili that still packs a punch without the beans.

Also made some Cheddar Cheese Scones to go with the chili!

Slow Cooker Chili from Gimme Some Oven -

Ingredients-
1 Tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15 -ounce) cans of tomato sauce
2 (14-ounce) cans of diced tomatoes
1 (4-ounce) can of chopped green chiles
1 cup beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour
cream, salsa, etc.)

Method-
Heat oil in a large saute pan over medium-high heat. 

Add the ground beef, and onion, and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. 

Drain about half of the excess fat. 

Then transfer the beef into a slow cooker.

Add the remaining ingredients, and stir to combine. 

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. 

Taste, and season with additional salt and pepper or seasonings if need be.

Serve warm, with desired toppings.

It Was 33 Years Ago Today

 

Thirty-three years ago, my cat, Amaretto, and I embarked on a new chapter together. This photo has always been one of my favorites. While Amaretto is no longer with us, I'm sure he'll be the first furry friend to greet me on the other side.

For our 33rd-anniversary dinner Chris and I decided to eat at home this year. And what better way to mark the occasion than with a hearty and comforting Osso Bucco.

The Osso Bucco was cooked in the slow cooker for 8 hours on low.

It was a delicious dinner. 

And I am so glad that Chris is not a fan of the marrow in the bones!!!

The recipe is from the Table for Two blog. The recipe is for 4 so obviously I made 1/2 the recipe.

Slow Cooker Osso Bucco

Ingredients-

1 teaspoon olive oil

4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)

1/3 cup (53 g) chopped onion

1/3 cup (34 g) chopped celery

1/3 cup (43 g) chopped carrots

1 tablespoon tomato paste

1 1/4 cups (303 g) canned crushed tomatoes

3/4 cup (178 ml) beef broth

Fresh ground black pepper

3 sprigs fresh thyme

1 large sprig fresh rosemary

Chopped fresh parsley, for topping

Method-

Heat oil in a medium nonstick skillet over medium high heat. 

I tied the veal shanks so they would stay together while braising. Click here for a video on how to tie the shanks and brown the meat before adding to the slow cooker.

Season veal shanks with salt then sear all four sides until browned but not cooked through. 

Add to the insert of a slow cooker.

Then add the onion, celery, carrots, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. 

Stir to mix a bit.

Cover and cook on high for 4 hours or low for 8 hours. 

Discard sprigs of thyme and rosemary. 

Sprinkle fresh parsley on top prior to serving, if desired.

Lentil and Sausage Stew

October 1st. Soup Season has begun. And we started strong tonight with a soup that got rave reviews from across the table. Lentil and Sausage Stew. Recipe from one of my favorite sites An Italian in My Kitchen.

I think Lentil Soup is one of my top 3 favorite Fall/Winter soups. I usually make the Mark Bittman recipe but this time I opted for a recipe with sausage. There were no complaints about this addition.

Click here for the recipe on An Italian in My Kitchen site.

A Simple Yet Satisfying Sunday Supper: Pasta Alla Vodka

When it comes to Sunday dinners, I prefer to keep things easy and stress-free. No elaborate preparations or mountains of dishes to wash! This week, I stumbled upon a recipe in the New York Times that perfectly fit my goal.

The best part? I had all the ingredients on hand! With homemade pappardelle noodles waiting in the freezer, this dish came together in just 30 minutes. (Although I did make a rookie mistake and forgot to add the ricotta at the end - oops!)

The only feedback from Chris was to dial back the crushed red pepper next time. Other than that, it was a hit! And since we were just two, halving the recipe was the perfect portion size.

Click here to see the original recipe. This is my version of the recipe. 

• Ingredients-

• Kosher salt

• 1/2 tablespoon olive oil
  

• 4 oz  cubed pancetta

• 1/2 teaspoon red-pepper flakes
  

• 1/2 teaspoon dried oregano
  

• 1/2 medium yellow onion, finely chopped
  

• Freshly ground black pepper

• 3 tablespoons tomato paste, preferably double-concentrated
  

• 1/2 cup vodka
  

• 1/2 pound pasta
  

• 1/2 cup heavy cream
  

• 2 ounces Pecorino Romano or Parmesan, finely grated (1/2 cup)
  

• 1/2 cup whole-milk ricotta - OOPS!! FORGOT TO ADD THIS.. : (

• Method-
  Bring a large pot of salted water to a boil.

• Heat a large, high-sided skillet over medium-high. Add the oil and bacon and cook, stirring occasionally, until the bacon is crispy at the edges, about 5 minutes. 

• 
  

• Carefully drain all but 3 tablespoons of the fat, reserving any excess for later.

• 
  

  Lower the heat to medium. Stir in the red-pepper flakes, and oregano and cook, stirring constantly, until fragrant, just a few seconds. 

• 
  

• Add the onion, season generously with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 minutes. Add more bacon fat if the pan dries out. 

• 
  

• Add the tomato paste and stir constantly until slightly darker in color, about 3 minutes. 

• 
  

• Turn off the heat and stir in the vodka.

• 
  

  Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.

• 
  

  While the pasta cooks, turn the heat under the sauce to high and cook, stirring constantly, until reduced by three-quarters, about 2 minutes. 

• 
  

• Add the cream and bring to a simmer. Take off the heat.

• 
  

  Reserve 1 cups of the pasta water. 

• 
  

• Drain the pasta and add to the pan with the sauce, along with 1 cup pasta water and most of the pecorino. 

• 
  

• Cook over medium-high, stirring vigorously with one hand while moving the pan back and forth with the other, until the sauce glossily drapes the noodles, 5 to 7 minutes. 

• 
  

• Add more pasta water if the sauce looks dry. 

• 
  

• Taste and season with more salt and pepper, as desired.

•