Minestrone Soup and a Giveaway

January is National Soup Month and it couldn't have come at a better time. Here in NJ, as is in most of the country, we've been experiencing extremely frigid temperatures. So what would be better than a nice, hot bowl of soup to warm your soul. This week, I'll be sharing a new soup recipe each day. And to start, here is one of my all time favorites, Minestrone.

Chourico & Spinach White Bean Stew

I have mentioned before that my father in-law is Portuguese and until I met and married my husband over 20 years ago, I never even heard of chourico, let alone cooked with it. So when I saw a similar recipe in Bon Appetit Magazine a couple of months ago, I knew I wanted to give it a try. Of course I changed it around a little bit to suit our liking, but this dish was fantastic! 

The only suggestion I would make would be to watch what type of chourico you purchase because they are different and depending on the brand or type you purchase, the meat could either be more smokey tasting and the consistency of the sausage might not be as firm as others. Our family prefers the Portuguese chourico, but when not available locally, I usually purchase the long, thin Spanish variety.  

Here are three different types: 

1. Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke.They are available in sweet and hot varieties. 
2. Spanish chorizo is made from coarsely chopped pork and pork fat and is seasoned with smoked paprika and salt. You can purchase it spicy or sweet depending on the type of smoked paprika used. Chorizo comes in short, long, hard and soft varieties. In general, long, thin chorizos are sweet, and short chorizos are spicy.
3. The Mexican versions of chorizo are made from fatty pork and the meat is usually ground rather than chopped, and different seasonings are used.

My husband really liked this dish and can't wait for me to make it again. However, my father in-law and I thought the particular brand of sausage I used was a little too smokey, though the dish as a whole was good so I'll have to make it again with a different brand. He's going in for heart valve replacement surgery next month so I'll have to make him a batch of this to enjoy when he's on the mend. 

 Chourico & Spinach White Bean Stew
Adapted from Bon Appetit
6 oz. Chorizo
2 Garlic Cloves, chopped
1/4 c. Red Onion, chopped
1 tbsp. Extra Virgin Olive Oil
2 c. Fresh Spinach, stems removed, rinsed and packed
19oz. Cannellini Beans, rinsed and drained
1 1/2 c. Low-Sodium/Fat Free Chicken Broth
1/4 c. Pecorino Romano Cheese, grated
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions: 
1. Peel skin from chorizo, then chop into bite sized pieces. 
2. Heat the oil in a Dutch oven (or large pot) over medium heat; then add the chorizo, garlic and onions. Cook for approximately 5-6 minutes. 
3. Next, add in the spinach and stir until it has wilted; then add in the beans. Smash half of the beans with the back of a wooden spoon as this will help thicken the stew; then add the chicken broth and cheese. 
4. Allow to simmer for 10-15 minutes; then season with salt and pepper. Makes 3 cups. 

*Nutritional Information per Cup: Calories 318, Carbs 29.8g, Fat 15.8g, Protein 22.3g, Fiber 10.9g, Sugar 1.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy! 


Shared at Thursday's Treasures 4/11/13

Italian Turkey Sausage & Roasted Tomato White Bean Stew #macgrillgive

Tomato Week continues with this fabulous recipe I whipped up last week for this Italian Turkey Sausage & Roasted Tomato White Bean Stew. You all should know by now how much I love roasting things and these tomatoes added to this stew was no exception. This dish was packed with wonderful flavors and was the perfect all in one meal. It especially came in handy for us during the week as my oldest daughter has to go right from her sports practice to her SAT prep tutoring class without stopping home, so dinner is usually in the car served in a thermos. This tasted even better reheated after all of the flavors had a chance to meld together, so I wish I had doubled this recipe to keep some extra in the freezer! :)

I’m also sharing this recipe with the Share our Strength’s No Kid Hungry Campaign. Can you believe that 1 in every 5 children go hungry in America each YEAR! As a mother and a human being that to me is astounding! From this post, Macaroni Grill will donate $50 to connect a child to up to 500 meals and I'm happy to do my part to help raise awareness to this wonderful cause. If you would like to help, you can also contribute by going online to 1 Million Meals or by visiting your local Macaroni Grill  restaurant. By donating $2, you will receive $5 off of your next meal.  We hope you'll join us on this million meals mission that ends THIS Sunday, September 30! 

Italian Turkey Sausage & Roasted Tomato White Bean Stew

2 c. Cherry Tomatoes
2 Garlic Clove, chopped
1 tbsp. Balsamic Vinegar
1 tbsp. Extra Virgin Olive Oil 
Kosher Salt
Fresh Ground Black Pepper
6 Links Sweet Italian Turkey Sausage
1 tbsp. Extra Virgin Olive Oil
1/2 c. Onion, chopped
1 tbsp. Fresh Basil, chopped
1 tsp. Dried Oregano
1/2 c. Tomato Paste
1/4 c. Pecorino Romano Cheese, grated
1-15oz. Can Cannellini Beans, rinsed

Directions:
1. Add tomatoes, 1 clove of chopped garlic, vinegar, and oil to bowl and season with salt and pepper.
2. Mix well then add to a baking sheet and bake at 425 degrees for approximately 5-10 minutes or until tomatoes start to burst open.
3. While the tomatoes are roasting, heat 1 tbsp. oil in your Dutch oven or pot, remove the casings from your sausage and add to your pot. Cook the meat thoroughly so there is no pink, then add in your onions and garlic. 
4. Saute until the onions start to soften, then add in your cooked tomatoes, basil, oregano, tomato paste and cheese. 
5. Mix well then simmer for 30 minutes. Add in the beans and simmer for an additional 15 minutes. Serves 4. 

*Nutritional Information: Calories 292, Carbs 25.7g, Fat 8.1g, Protein 33.3g, Fiber 8.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*Tip: If you like your food on the spicier side, opt for the Hot Italian Turkey Sausage. You can also prepare this in a slow cooker on warm or low as long as the sausage is cooked prior to adding it to the mixture. I would also wait to add the beans in until right before you are ready to serve. 

Enjoy! 

Florentine Chicken Stew

I love when the weather starts to get cooler so I can make comfort foods for dinner like this Florentine Chicken Stew. It's so simple to prepare, as is most one pot meals, and such a time saver on those busy nights when you're running in three different directions. You can even make it ahead of time (the night before) or prepare it in the slow cooker for a quick, heat-and-eat meal the family will love! 

Florentine Chicken Stew
2 1/2-3 lb. Boneless Chicken Breasts, cut into 1"
1 c. Red Onion, chopped
1 c. Carrots, chopped
1 c. Celery, rinsed and sliced
1 Garlic Clove, minced
2 tbsp. ExtraVirgin Olive Oil
1/4 c. All-Purpose Flour
1/2 c. White Wine
1 c. Frozen Chopped Spinach, defrosted and drained
2 c. Low-Sodium Chicken Broth
1 tbsp. Dijon Mustard (I used Grey Poupon)
1-15oz. Can Cannellini Beans, rinsed

Directions:
1. In a large pot or Dutch oven, heat olive oil and add chicken. Saute until cooked through; then remove from pan and set aside. 
2. Next, add the onion, carrots, celery and garlic to the pot and saute until they have started to soften.
3. Add in the flour so that it forms a roux; then deglaze the pot with the white wine. 
4. Add in the chicken broth, mustard, spinach and cooked chicken and mix well. 
5. Simmer for 30 minutes, stirring occasionally; then stir in the beans and let simmer for an additional 15 minutes. Serve over egg noodles or rice. Serves 4. 

Enjoy! 

*Time Saver Tip: Still short on time? Purchase a pre-roasted chicken from your local grocery store or use frozen carrots since these take the longest to soften. You will reduce the cooking time by half!

White Bean & Sun Dried Tomato Fritters

WOW! Without even realizing it, I happened to look at my stats last night and realized that I had posted my 200th blog post with the Limoncello recipe yesterday. So what does that mean exactly you ask? Well, that means that I have created over 200 new recipes since starting this blog and since some of my posts have 2-3 recipes in them, the number is probably closer to 250 new recipes since May.  So the next time you hear someone say "I'm tired of eating the same things every week", tell them to head on over here for some new ideas. :)


I wanted something to go with my Asiago Tomato Basil Soup for dinner the other night so I made these to go with them. I don't know what to say other than you can't go wrong with anything that has sun dried tomatoes and basil in it! I left the beans whole but if you're trying to disguise them for the kids (or even adults who don't like to try new things), simply mash them up instead. These even made a great snack for lunch the next day. 

White Bean & Sun Dried Tomato Fritters
1-15oz. Can Cannellini Beans, rinsed and drained
1 Clove Garlic
1/2 c. Sun Dried Tomatoes, not packed in oil, chopped
2 tbsp. Fresh Basil, chopped
2 Egg Whites
1 tsp. Baking Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 c. All-Purpose Flour
2 tbsp. Canola Oil, for frying


Mix all ingredients together in a bowl until mixed well. Heat a large non-stick frying pan and add oil. Using a kitchen soupspoon, form eight fritters and slowly drop them into the oil, flattening them out slightly. Cook approximately 1-2 minutes per side, remove and drain on paper towels to remove any excess oil. Makes 8 fritters. 


Points+=3 per fritter

You still have until midnight Sunday, December 11th EST to 

enter the Giveaway so if you haven't done so already, don't 

forget to leave a comment..You have to be in it to win it! 

Enjoy!