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Sunday, March 10, 2019

Bean and Pasta Soup ala ~DKBB~

Bean and Pasta Soup ala ~DKBB~
(original recipe “Bean Counter Chowder” by Vivian Haen
in Feb/Mar 2019 edition of Simple & Delicious)

Original photo from tasteofhome.com
½ cup chopped onion
1 Tbsp. canola oil
2 cloves garlic, minced
1 medium Roma or plum tomato, chopped
29 oz. (2 cans) chicken or vegetable broth
1¾ cups water
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried celery flakes
¼ tsp. white pepper
¼ to ½ tsp. smoked paprika
¼ to ½ tsp. turmeric (optional)
⅛ to ¼ tsp. cumin (optional)
3 cans of beans, drained (great northern, cannellini, garbanzo – whatever you desire)
1 cup uncooked pasta, such as macaroni or cavatelli (any smaller pasta that works well in soup)
  • In a large saucepan, sauté the onion in the canola oil under tender; add the minced garlic and cook 1 minute longer.
  • Add tomato and simmer for 5 minutes; add broth and seasonings and bring all to a boil, cooking for 5 minutes.
  • Add beans and pasta, return to a boil; reduce heat and simmer until pasta is tender.

Wednesday, February 27, 2019

Curried Beef Pita Pockets with Tzatziki Sauce ala ~DKBB~

Curried Beef Pita Pockets ala ~DKBB~
(original recipe by Mary Ann Kosmas in February/March 2019 edition of Simple & Delicious)

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. curry powder
Salt & cracked pepper to taste
2 medium Roma tomatoes, seeded and diced
1 medium (or 3 small) zucchini, diced
Pita pockets
Refrigerated tzatziki sauce (recipe below)
  • In a large skillet, brown the ground beef with the onion and garlic; drain.
  • Add tomatoes and zucchini and heat for a few minutes before adding in the curry, salt, and pepper; continue heating until vegetables are heated through.
  • Serve in pita pockets and top with tzatziki sauce.
Photo from tasteofhome.com

Refrigerated Tzatziki Sauce ala ~DKBB~

8 oz. plain Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. olive oil
2 tsp. chopped fresh dill
1½ cloves garlic, minced
1 cucumber, peeled, seeded, and chopped
Salt and pepper to taste
  • Combine all in a blender and blend thoroughly; refrigerate for at least 1 hour before serving.


Friday, February 1, 2019

Mediterranean Casserole Dinner ala ~DKBB and CHB~

Mediterranean Casserole Dinner ala ~DKBB and CHB~

2 boneless, skinless chicken breasts, cut into 1.5-inch pieces
2 boneless country-style pork ribs, cut into 1.5-inch pieces
4 Tbsp. olive oil
2 cloves garlic, finely grated or minced
1 tsp. pimento de la Vera (smoked sweet Spanish paprika)
Kosher salt
Fresh cracked pepper
Pinch of saffron, finely ground in mortar
3 tsp. boiling water
1 can diced tomatoes, drained
1 can artichoke hearts, drained
⅛ to ¼ lb. fresh green beans, cut into 2-inch lengths
1 shallot, cut into 1-inch lengths
½ to 1 cup chicken stock (add amount wanted to desired level)
1 small rosemary sprig
½ roasted red bell pepper, cut into small strips
½ cup thawed frozen peas
2 cups prepared rice
  • In a large glass bowl, mix the chicken and pork with 1 Tbsp. olive oil, 1 clove minced garlic, and ½ tsp. paprika; season generously with salt and pepper and mix together; let stand at room temperature for 30 minutes. You can take a break here and resume prep after the 30 minutes passes.
  • Preheat oven to 425° F; in a small heatproof bowl, mix the saffron with the boiling water and let cool completely.
  • In a medium to large cast-iron casserole pan, heat 2 Tbsp. olive oil over high heat until shimmering; add in the chicken/pork mixture and cook, stirring occasionally until well browned but not cooked through completely.
  • Add the artichokes, beans, remaining 1 Tbsp. olive oil, and a generous pinch of salt and pepper to the pan and cook, stirring occasionally until all is lightly browned (about 3 minutes).
  • Push the mixture to one side of the pan and reduce to heat to medium; add in the remaining clove to minced garlic and ½ tsp. paprika, cooking until fragrant.
  • Add the tomatoes and shallots, mixing all ingredients together; stir frequently until vegetable mixture is coated in a thick sauce.
  • Stir in chicken/pork mixture and add chicken broth and brewed saffron; bring all to a boil over moderately high heat, shaking the pan occasionally, until slightly reduced (about 5 minutes).
  • Add rosemary sprig and any additional salt and pepper and/or broth you feel may be needed.
  • Transfer the pan to the oven and bake for about 15 minutes to fuse flavors together; remove from oven and scatter roasted red pepper and peas on top and bake for another 3 minutes.
Serve hot over cooked rice.

Friday, January 25, 2019

Lemon Chicken Orzo Soup ala ~DKBB~

Lemon Chicken Orzo Soup ala ~DKBB~
(original recipe from Cook up Comfort by Eric Greenspan)

1 large can (12.5oz) chicken breast in water
2 carrots, finely chopped
1 rib celery, finely chopped
½ onion, finely chopped
½ tsp. salt
½ tsp. cracked pepper
4 cups chicken broth
1 cup orzo (wheat orzo, if you can get it)
2 large eggs
½ tsp. salt
2 Tbsp. lemon juice
  • Drain canned chicken, saving the liquid; shred chicken with a fork; set aside.
  • Place carrots, celery, onions, salt, and pepper in large pot; add broth and bring to a boil over high heat; reduce heat and simmer, covered, until veggies are tender (about 20 minutes).
  • Add orzo to pot, adjust heat and cook at a high simmer until orzo is tender (about 10 to 15 minutes).
  • Whisk eggs, lemon juice, and remaining salt in small bowl until frothy; stirring constantly, gradually add ½ cup of the hot soup into the egg mixture, then slowly stir the egg mixture into the soup pot.
  • Add the chicken to the pot and cook, stirring often, until heated through (about 5 minutes) – do NOT simmer.
Makes 4 decent sized servings.