Onion Cheese Flatbread

Looking for something to add to those meals of soup, this is simple and would also work good as an appetizer.  Most of these ingredients I usually already have on hand or left over from another meal.









Onion Cheese Flatbread

Whole Wheat Tortillas
non fat greek yogurt
onions sliced thin
grated Cheese  (cheddar, gruyere, fontina something that melts well)
fresh ground pepper


Place the tortilla on a cookie sheet spread with yogurt, sprinkle with cheese, onion and pepper.  Bake at 350° for about 15 min till cheese is bubbly.

**add different spices to go with your meal such as old bay, basil, oregano whatever you like.

Lentil Soup

Storms are threatening---time for soup.  Soups have become meals for us this time of year and this is a hearty healthy option.  It is loaded with vegetables, high protein, fiber, so many vitamins and minerals it could probably supply a days worth of requirements.  It can stand alone or add a sandwich if you like.



Lentil Soup

Ingredients:

3 oz chopped pancetta
2 T olive oil
2 cans lentil
1 med onion diced
2 carrots diced
2 celery diced
1 clove garlic minced
1 T tomato paste
1 small can diced tomato, drained
4-6 c chicken broth
1/4 tsp crushed red pepper
plain greek yogurt for topping

Directions:

In med soup pot saute pancetta in olive oil, add onion, carrot, celery, diced tomato, garlic.  When vegetables are translucent deglaze pan with broth then stir in all broth,  tomato paste, red pepper and lentils.  Let simmer for at least 30 min longer is fine.  I used hand blender to blend about 1/2 of the soup which gives it a thicker texture but leaves enough of the vegetables for texture.  This is strictly your preference if you like a thicker soup or not it will taste good either way.  Salt and pepper to taste, ladle into a bowl add a dollop of greek yogurt and a little grated cheese to serve.

**you could certainly add more vegetables also maybe other types of beans, mushrooms etc.

**Can also let this simmer in your crock pot if you are off for the day.

Chianti Braised Short Ribs

Crock Pot cooking at its best!

This is the recipe for your busy day literally this goes into a crock pot and comes out amazing.  I am not much for crock pot recipes having mostly used mine for keeping things warm when there is a crowd around.  I will often make something on the stove then pour it into the crock pot.  I am so glad I tried this, the beef just fell off the bones, the vegetable and sauce we so good.  I will now try some other slow cooked meals what a treat at the end of the day when you just lift the lid and dig in.  This comes from Rachel Ray she is always good for "realistic" meals. I have adapted it a bit.  If you have a crock pot recipe that is a favorite, please share!

Chianti Braised Short Ribs

Ingredients:

8 beef short ribs on the bone (4-5 pounds)
salt & pepper
1 T vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
2 c chianti wine ( I used a Pinot Noir)
1 can petite diced tomatoes
1 tsp tomato paste
1 lb mushrooms sliced

Directions:

Season the ribs with salt and pepper, in a large hot skillet (cast iron works great for this) sear on both sides.  Do this in batches, as they are done place in crock pot.

In skillet saute onions, mushrooms, garlic, until slightly soft.  Stir in wine and tomatoes then bring to boil, transfer to crock pot cook on low for 6 hours.

Transfer ribs to platter, strain liquid into skillet, skim off fat, add tomato paste and simmer till reduced.  Spoon over ribs and serve.

sear ribs

add sauteed vegetables

let simmer away

Pizzelle

The DeMarco electric Pizzelle maker was invented in 1946 in Steubenville, Ohio.  My husbands grandmother  Dorothy Ann Taylor had one that the paper work says was still awaiting a patent.  She passed away 25 years ago and probably hadn't used this for about 5 years before that so when I decided to try it out I wasn't sure it would even heat up.  To my surprise it did, and  is now back in business.   Pizzelles are tradition and memories that made me want to try them, you can actually buy them fairly cheap now.  The history of Pizzelle comes from Abruzzo, Italy when they are made for celebrations.  They will even make irons with the family crest to imprint the cookie, that would be great to have.  Here is a good site for more info on that Pizzellecookies.com.  When making them it might be a good idea to have a helper the process moves pretty quick.  This is a way to share Nan's story, if I wanted them for a crowd I would probably purchase them.


Pizzelle

Ingredients:

1/2 c unsalted butter @ room temp
3/4 c sugar
3 eggs
1 1/2 tsp anise extract
1 tsp vanilla extract
1 3/4 c flour
1 1/2 tsp baking powder
pinch of salt
powdered sugar for dusting

Directions:

Plug in Pizzelle maker and allow to preheat about 15 min. unless you have a modern one that has a thermostat light then go by that.

Meanwhile in a large bowl beat the butter and sugar together until well blended.  Add in the eggs, anise, vanilla and beat well.  Then sift in flour, baking powder, salt and mix.

When maker is hot drop spoon full of batter onto hot Pizzelle maker, close top down and allow to cook.  You will have to do a few to see how fast yours cook, mine are done at 30 sec. but as you can see I'm dealing with a very old maker.  I think a lot of the new ones are non stick surfaces and the heat is better regulated.  My directions say to throw out the first 6 till the iron is working well, I threw out about 3-4 and they seemed to be coming out fine from there.  When you go to remove them from the maker mine stuck more to the top iron so I used 2 small spatulas to carefully remove it from the iron.  Let them cool they will crisp quickly and dust with powdered sugar.  This made about 12.

Other serving ideas:
Drizzle with chocolate sauce.
Substitute 1/4 c cocoa powdered for 1/4 c flour for chocolate Pizzelle.
Substitute different flavored extracts.
Add some lemon zest.

**You do need to be ready to move fast they cook quickly.

Minestrone

January is here and the cold weather has arrived so time for more soup recipes.  This recipe comes from Giada De Laurentiis watching a Christmas special she did from Colorado I knew it would go over well at this house.  I have heard about Jim's Nan Taylor's Minestrone for years, but didn't have the recipe.  Here she is in her wedding picture on a previous post for Stuffed Peppers.  Well this recipe according to him comes as close as he can remember to hers.  Everyone has loved it, it is so healthy, hearty, easy which all means it'll get made often.  If you don't need the whole recipe package some for lunches it reheats well.  I made a few small changes here is her post at the Food Network site:  Winter Minestrone


Minestrone

Ingredients:

2 T olive oil
1 onion
2 carrots chopped
2 celery stalks chopped
3 oz pancetta chopped
2 garlic cloves minced
1 lb Kale, chopped
1 potato peeled & cubed
1 --14 1/2 oz can of diced tomatoes
1 sprig fresh rosemary
1 --15oz can cannellini beans
28oz of low sodium beef broth
1 chunk of Parmesan Rind
parsley, salt & pepper

Directions:

Heat the oil in a large pot over medium heat.  Saute onion, carrots, celery, pancetta, and garlic about 10 min.  Add the Kale and potato saute for 2 more minutes.  Add tomatoes and rosemary sprig and simmer till tomatoes begin to break down.  Separate the beans using 3/4 cup of beans with some of the broth to puree them, I used the hand blender.  Stir this mixture into pot with rest of broth and Parmesan rind.  Simmer soup stirring occasionally till potato is tender.  Add the rest of the beans, parsley, salt and pepper to taste heat through.  Remove rosemary stem and Parmesan rind to serve.

If you want to make it even heartier add some lean beef.