Recipe: Stracciatella Soup

Stracciatella Soup

What you need:

1. Frozen Spinach, chopped - 2 10oz packages - you can use fresh spinach, personally I find the frozen easier to work with.

2. Garlic - about 6 cloves or so finely chopped

3. Chicken broth or stock - 3 cups

4. Water - 2 cups 

5. Black pepper - 1/2 tsp

6. Grated Parmegiano Reggiano cheese - 1/2 cup (more for topping)

7. Large eggs - 2 beat

What you do:

1. Saute the spinach and garlic in a little extra virgin olive oil until the spinach has thawed (if frozen) or until the spinach cooks down (if fresh). 2. Add the chicken broth, water & black pepper;  bring to a slow boil; reduce the heat to medium low.  3. Once the broth & water has gelled, slowly stir in the grated cheese.  4. Slowly drizzle in the egg - it should cook as it's being poured in.  If not, then your soup is not hot enough. 5. Cook for about 10 minutes, or so.  6. Serve

Serve over rice or pasta.  We enjoy ours with cheese filled tricolor tortellini.  Be sure to have lots of Italian Bread on hand for mopping up all the extra juice.  NOTE: if you have left overs, the rice or pasta will absorb most of the liquid so add some water before refrigerating or when you take it out to re-heat.

What's your favorite soup to enjoy on a cold winters day?

Recipe: Scooby Snacks anyone?

For those of you that don't know, the Scooby Doo cartoon gets its 11th incarnation this evening at 7pm on Cartoon Network.  That's right it's the premiere of Scooby Doo Mystery Inc. and Gabriel and I couldn't more excited!  We've been waiting for this day for months; ever since we heard whispers back in the fall...

Anyway, in honor of Scooby Doo, and to commemorate the NEW series we decided to make Scooby Snacks.  Well, actually gummy (bear type) candy.  Here's the recipe if you're interested.  It's quick, inexpensive, easy...and messy of course.  Enjoy!!

What you need:

1. Molds - any candy molds will do

2. Jello - that's right, Jello; One 3oz package

3. Unflavored Gelatin - Two 0.25oz packages

4. 1/3 Cup of water

What you do:

1. add the water, Jello & Gelatin in a pot and let sit for 10 minutes

2. cook the mixture on medium heat for 3 to 4 minutes until everything has dissolved

3. remove from heat & immediately pour into the molds

4. place the mixture-filled molds into the freezer for 10-15 minutes

 

 

 

PAMA Pomegranate Oatmeal Raisin Cookies

Ever since I was a little kid, I've been allergic to chocolate.  That's probably why I don't have much of a sweet tooth as an adult.  Every now and again, I do get a craving for a cookie and Oatmeal Raisin Cookies are my favorite.  Here's a quick and easy recipe for Oatmeal Raisin Cookies incorporating PAMA Pomegranate liqueur.



Ingredients:

• 1 cup unsalted butter (2 sticks)
• 3/4 cups white sugar
• 3/4 cups brown sugar
• 2 eggs
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 teaspoon hot water
• 1 cup raisins
• 2 teaspoons vanilla extract
• PAMA pomegranate liqueur 

First, soak the raisins in PAMA pomegranate liqueur for a minimum of 60 minutes.   If time is on your side, & for the best flavor allow the raisins to soak overnight.

Preheat the oven to 350 degrees F. and butter a cookie sheet or three.

Now add the butter and sugars into a mixing bowl and cream with a mixer.  Add the eggs and continue to mix.  Add the flour, salt, cinnamon and baking soda and continue to mix with the mixer.  Fold in the oatmeal and mix well.

Drain the raisins retaining a teaspoon or so of the liquid.  Add the PAMA soaked raisins & liquid, hot water, and vanilla extract.  Mix well.

Once the batter is fully mixed, take a teaspoon and drop dollops onto the buttered cookie sheets about 2 inches apart.

Bake for 10-15 minutes depending on how large your dollops are and Enjoy!

Recipe yields about 4 dozen cookies.

Easy Creamed Spinach

Ingredients:
frozen spinach - 1 package; thawed
shallots - 1/2 cup
garlic - 2-4 cloves
butter - 2 Tbs
nutmeg - 1/4 tsp
heavy cream - 1/4 cup
Parmesan cheese - 1/4 cup

Directions:
Saute minced shallots, garlic & nutmeg in butter.  Add spinach allowing it to cook down slightly and absorb the flavor of the spices.  Stir in heavy cream and parmesan cheese.  Salt & pepper to taste.

Goes great with just about anything.  My family usually enjoys this side with chicken cutlets.

Have variations?  Please feel free to share them. 

Scrambled Apple Pancakes

I'm not a fan of pancakes, they are just way too heavy for me.  This morning, my husband made some scrambled apple pancakes that were so good, I just had to share it with you.  Enjoy!!

Ingredients:
- pancake mix
- apple
- vanilla extract
- cinnamon

Directions:
Make the pancake batter according to box directions.  Peel, core and dice up one apple.  Add the apple, dash of vanilla extract and a lot of cinnamon (approx 1 Tbs) to the batter and mix it all together.  Pour the entire batter on to the preheated skillet (use butter or non-stick spray - he used salt-free butter). Once the batter starts to bubble, use a fork to scrambled it and keep tossing until the entire batter is cooked.  Top it off with syrup and bacon.

This makes a great breakfast or dessert (minus the bacon).

PAMA Glazed Chicken

I asked Santa for PAMA for Christmas and in true Santa fashion he came through!  I've been cooking with it ever since.

We love chicken in my house, and a favorite is balsamic glazed chicken, you can see the recipe here.  So last night I thought why not try updating it using PAMA Pomegranate Liqueur.  Just as I predicted, it was good!  While I know there are many ways to create & modify this dish, here's what I did:

Ingredients:
2 chicken breasts filleted
1/4 cup chopped sundried tomatoes
1 thinly sliced medium onion
2-4 finely chopped garlic gloves (depending on how much garlic you like)
1 cup white wine (I had chardonnay on hand)
1/2 cup PAMA Pomegranate Liqueur
3 Tbs white balsamic vinegar (you can omit if you like)

Directions:
1) heat 3 tbs olive oil in a skillet over med high head and cook the chicken about 3-5 minutes on each side until almost cooked through; remove to a plate to keep warm.
2) add onion, cook about 5 minutes until soft.
3) add garlic & sundried tomatoes cooking until fragrant.
4) add white wine, PAMA & balsamic vinegar bring to a quick boil.
5) reduce heat to med low, return the chicken to the pan and simmer until chicken has cooked through and the sauce has reduced.

I served this over jasmine rice.

If you try this or a version of it, share your thoughts!

Mango Tomato Salsa

A family favorite all year round! Fresh chicken taco's with mango salsa. If mangoes aren't your thing, substitute peaches, pineapple, pomegranate or just leave the fruit out all together.

Keep in mind I don't use measurements, everything is by eye and to taste.

Mango Salsa Recipe:

• 4 Vine ripe tomatoes (plum or beefsteak tomatoes will work too, I just prefer vine ripe tomatoes)
• 1 Mango diced
• Red onion minced (about 1/4 cup)
• Cilantro chopped fine (about 1/8 cup)
• Lime
• Kosher salt (a pinch or 2)

Directions:
Cut the tomatoes into quarters, remove the spine and seeds & dice what remains. Cut one end off of the mango & peel it. Stand the mango up on flat end and slice it. Once the mango is separated from the pit dice it.

Take the tomatoes, mango, minced onion, cilantro, salt, juice from one lime and toss them in a large bowl until everything is mixed and coated.

Enjoy over tacos, with tortilla chips or in a salad.

White Balsamic Glazed Chicken

White Balsamic Glazed Chicken

Ingredients:
3 chicken breasts - filleted
1 large onion - chopped
4-6 cloves of garlic - chopped
1/4 cup sun-dried tomatoes - chopped
1 cup white wine - I use what I have in the house at the time. This time it was chardonnay.
3 tablespoons white balsamic vinegar

Directions:
Heat oil in skillet on medium high heat. Cook chicken until just about cooked through, remove and set aside. Saute the onion, garlic and sun-dried tomato. Add the white wine and balsamic. Reduce the heat & return the chicken to the pan. Cook until the sauce has reduced & thickened up a little and the chicken has cooked through - 5 - 10 minutes or so.

Spaghetti Squash with White Wine, Spinach & Shrimp

Last week, I made spaghetti squash for the 1st time in place of pasta for dinner & I must say it ROCKED! Here's what I did should you want to give it a try...

Squash: (small - medium size)
sliced in half length-wise
Baked the squash on 375 for 20 minutes (10 each side)
scooped out the core & separated the "spaghetti" with a fork

Sauce:
saute pancetta, red onion, lots of garlic, pignolia nuts, red pepper flakes in olive oil
add a package of frozen spinach (I didn't have fresh spinach handy)
add white wine & chicken stock (approx a half cup of each)
add a pinch of kosher salt (teeny tiny bit)
add parmigiano reggiano grated cheese
add shrimp

This is something I came up with on the spot based on the ingredients I had available at home. I don't use actual measurements -- everything is to taste.

Feel free to leave comments or your Spaghetti Squash recipes.

Rhubarb & dried-cherry chutney recipe

Rhubarb & dried-cherry chutney

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry vinegar
1 Tbs honey
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are translucent & the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently, until very thick, another 6 - 8 minutes.

Can be stored in the refrigerator for up to 2 weeks in an airtight container.

...This is a wonderful condiment for grilled pork loin or roasted chicken.

I can't take credit for this one...Source: Fresh Magazine, issue 27, 2009

A new take on rice

My three year old son loves rice, but doesn't like vegetables. So this is something I came up with while playing in the kitchen as I often do and Gabriel LOVES it!

Please keep in mind I don't use specific measurements when I cook, so I'll try to break it down as much as I can...


Jasmine rice (1 cup)
Salt-Free Chicken Stock (2 cups)
Sun dried tomatoes (approx 1/8 cup - diced)
Shelled edamame (approx 1/4 cup)
Pineapple (approx 1/4 cup - diced)
Sea salt (pinch)
Italian seasoning (approx 1 tsp)

Bring two cups of Salt-free chicken stock to boiling point. Add jasmine rice, sun dried tomatoes, shelled edamame, pineapple, sea salt & Italian seasoning. Cover & reduce to simmer. Cook for 15 minutes or until all liquid is absorbed.

If you are NOT using Salt-free Stock then omit the sea salt.

NOTE: I use Herb-Ox Sodium Free Granulated Chicken Bouillon. One jar makes 26 cups of broth and has a much longer shelf life than refrigerated broth. One teaspoon equals one cup of broth...just add water. And it's under $4.00 and can be found in most supermarkets...Stop & Shop, King Kullen, etc...

This side dish goes great with anything! This recipe is just one rendition...I'm always changing & adding depending on what I have in the kitchen at the moment.