Posts tagged ‘recipes’

January 9, 2012

Racheal Ray is Awesome

Midwinter Minestrone was the special for today’s Sunday Soup. Its a recipe that I found one of my Racheal Ray cookbooks. The ” Look + Cook”. This soup was amazing and crazy easy to make. My 10 month old even enjoyed eating the soup. Its a 30 minute meal, something easy for the weekday. Or use it to impress your friends. It goes very well with some fresh baked french bread.

The picture should be linked to Racheal Ray’s website with the recipe, but if you’re feeling to lazy to click the photo, below is the recipe. I hope you enjoy it as much as we did.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1/4 pound sliced pancetta, cut into 1/4-inch dice (optional)
  • 2 carrots, peeled and chopped into 1/4-inch dice
  • 3 celery stalks, chopped into 1/4-inch dice
  • 2 bay leaves, fresh or dried
  • 3-4 garlic cloves, finely chopped or grated
  • 1 large or 2 medium red onions, chopped
  • Salt and pepper
  • 1 ounce dried porcini or mixed wild mushrooms, chopped
  • 1/2 cup soft sundried tomatoes, thinly sliced
  • 4 cups chicken or vegetable stock (32 ounces)
  • 1 small bunch purple or green kale, washed and dried
  • 1 cup semolina or whole wheat ditalini or other short-cut pasta
  • 1 can chickpeas (15 ounces)
  • Pecorino Romano cheese, grated or shredded, to pass at the table


Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3-4 minutes. Add the carrots, celery, bay leaves, garlic and onion(s) to the pot; season with salt and pepper and cook until the veggies are tender, 7-8 minutes more.

Add the mushrooms, sundried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.

Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stems. With a quick jerking motion, strip the greens off and away from the stems and chop the greens.

Add the kale, pasta and chickpeas to the soup pot and cook the pasta to al dente. Season the soup with salt and pepper, to taste. Discard the bay leaves.

Ladle the soup into shallow bowls, top with the Pecorino Romano and serve.

November 4, 2010

#1 Go To

I was asked about month back if I have a “go to” meal that I cook.  You know, that dish you pull out when you’ve had a long day and don’t have time or the energy to think about what to cook for dinner.  At that time I was barely coming out of my first trimester blues, and my response was that I didn’t think so.  Well, I was wrong.  I do, and last night I pulled out my “go to” dinner.  Do to the simple fact that I got my new camera yesterday and spent all my time playing, leaving no time to cook my planned dinner.

I thought I’d go ahead and share my “go to”

Honey Mustard Chicken with Broccoli

The Recipe is as follows:

Boneless Chicken Breast
1 Can Campbell’s  Cream of Chicken
1 Cup Mayo
2 Tbsp Spicy Brown Mustard
1 or 2 Tbsp Honey
Jasmine White Rice

I typically cut up the chicken while I have about a tablespoon of olive oil warming in a pan on the stove.  The reason why I cut it up is so it cooks quicker.  While the chicken is cooking, in a sauce pan I put together the Honey Mustard. Add the soup, mayo, mustard, and honey.  Stir together, adjust flavor to your liking.  Sometime I add some dijon mustard to give it a different kick.  Bring the sauce to a simmer and let cook for about 5 minutes.  Serve over rice, with some fresh broccoli.

When I first started cooking this, about 10 years ago, I use to pour the sauce over the chicken and let it cook that way, but the sauce is kind of high calorie. So I started cooking it separate so that my husband and I can be more in control about how much we put on.

Its a yummy meal, that you can fancy up if you like.  Takes about 15 minutes, which is how long the rice cooks for, and done.  This is a favorite in my home, good old stand by meal.

I have other “go to’s” I am sure.  I will post them as I go.