Pasta e Fagiole Soup

If you have an Olive Garden in your area, you'll know this soup.  They serve a Pasta e Fagiole (pronounced pasta fashule) soup that is, in my opinion, delicious.  Rich, hearty, and full of goodness. 

We had a cold week last week and I decided on Wednesday night, a soup was in order. So I googled "Olive Garden" and "pasta e fagiole soup recipe" and came up with this.  I modified it slightly - shocking I know, but it was delicious as were the left over I had.

Pasta E Fagiole

Serves 8 - but soups are very versatile in how many they serve

• 1 lb ground beef
• 1 c diced onion
• 1 c julienned carrot
• 3 stalks celery, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (15 ounce) can red kidney beans (with liquid)
• 1 (15 ounce) can great northern beans (with liquid)
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can v-8 vegetable juice
• 1 tsp vinegar
• 1 1/2 tsp salt
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1/2 lb ditali pasta

Brown beef in a large stock pot over medium heat-drain off fat. Add onion, carrot, celery and garlic and sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. After 50 minutes boil pasta to al dente. Drain well. Add pasta to the large pot of soup and simmer for 10 minutes.

So my slight modification is I didn't bother boiling the pasta in another pot, I just tossed it in about 10 minutes before I was ready to eat. The broth of the soup cooked it just fine.  I also rinsed my beans to remove some of the starchy liquid from them. I didn't add the liquid into the broth for that reason. I just substituted with chicken broth or water. I also added a dash of hot sauce.

Chicken Pot Pie

America's Test Kitchen is one of my all time favorite TV shows.  They also produce a magazine called Cook's Illustrated - also a favorite. They take the time to test so many variations of a recipe and explain why one is better over another.

This chicken pot pie recipe has become the hands down all time winner of pot pies in my household (which consists of me- well, and the cat, but he doesn't eat chicken pot pie). 

I made this recipe for Sunday dinner last Sunday, and it was, by all counts, a winner. Put a W in the column!

Photo courtesy of American Test Kitchen

Chicken Pot Pie
Recipe from American Test Kitchen
Serves: 6

• 1 1/2 pounds Boneless, skinless chicken breasts
• 3 c Low sodium chicken broth
• 2 T vegetable oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and cut crosswise in 1/4" slices
• 2 small celery rib, chopped fine
• Salt and pepper
• 10 cremini mushrooms, stems trimmed, sliced thin
• 1 tsp soy sauce
• 1 tsp tomato paste
• 4 T unsalted butter
• 1/2 c flour
• 1 c whole milk
• 2 tsp lemon juice
• 3 T minced fresh parsley
• 3/4 cup frozen baby peas

CRUMBLE TOPPING
I doubled this to have extra topping

• 2 c flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne

 
Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.

Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped bite size pieces ranging from onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, carrots, celery, salt, and pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.

Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

Peanut Butter Truffle Cupcakes Recipe

I thought I had posted this recipe in a previous post, but apparently I hadn't.  I suspect because its so good I want to keep it for myself. 

I've made this cupcake about three different times, and each time I forget just how good and how easy it is. 

Peanut Butter Truffle Cupcakes
Recipe from Taste of Home
Makes 12 cupcakes

Photo courtesy of Taste of Home

Truffle:

• 6 ounces white baking chocolate, coarsely chopped
• 1/4 cup creamy peanut butter
• 2 tablespoons baking cocoa

BATTER:

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup strong brewed coffee

FROSTING:

• 3 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 3 tablespoons creamy peanut butter

For truffles, in a microwave-safe bowl, melt chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. (JW Note: I don't do so well with microwaving chocolate, so I used a double boiler). Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1-in. balls; roll in cocoa. Set aside.


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and coffee and mix well.

Fill paper-lined muffin cups two-thirds full. Top each with a truffle (do not press down).

Bake at 350° for 15-20 minutes or until a toothpick inserted in cake portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from the heat; stir in peanut butter until smooth. Transfer to a small bowl; chill until mixture reaches spreading consistency. Frost cupcakes. Store in the refrigerator.

Game Day Delights

I specifically had a Superbowl party because I was craving nachos...and I had to make my nachos.  They are delicious and worth every calorie....

Game Day Nachos

Pick your favorite tortilla chip. I use strip chips because they load more crap...I mean goodies on them.

• 1 lb chorizo
• 1 cup sliced olives
• 1 cup sour cream
• 3-4 cups cheese
• 1 can Spicy Refried Beans
• 1 jar picante sauce

Cook up the chorizo. Drain it. I usually put it on a paper towel to get all the excess grease out of it...why does it have to be so delicious and so greasy.

On a big baking sheet, put down the chips.  I cover the baking sheet pretty thoroughly.

Top with chorizo, refried beans and cheese.

Pop it in a 425F oven...watch it for when the cheese starts to bubble and brown.

When you bring them out, top with olives, picante sauce and sour cream. I think green onions would also be good, but I didn't have them.

After the game, we had the below recipe.   Let me just say, it was fan-freakin-tastic.  We were all silent suddenly because the sandwiches were so good.

Minute Steak Hoagies with Homemade Steak Sauce

Serves 4

• 1large Shallot, coarsely chopped
• 1 Red Holland or Fresno chili pepper
• 2 cloves Garlic
• 2 Bay leaf
• 1 teaspoon Mustard seed or dry mustard
• 1/4 cup Dry sherry
• 1/4 cup Worcestershire sauce
• 1 tablespoon Black peppercorn
• 1 cup Ketchup
• 2 tablespoons Soy or Tamari sauce
• 1 cup Beef stock
• 1 tablespoon Oil
• 1 1/4 pounds Flank steak
• 4 Hoagie roll

You can make the steak sauce ahead of time.  For the sauce: In food processor bowl, combine the shallot, chili, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal. JW Note:  I strained the sauce. I didn't like the look of it and the consistency of it, so I strained the sauce...and it was silky and delicious.

Preheat the oven to 325 degrees F to crisp the bread.

Reheat the sauce over medium-low heat if you made it ahead of time.

Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. (I added the caramelized onions here). Cut the rolls open and stuff the hoagies with meat/onions and hot-n-saucy steak.
 
Side Note: I caramelized 3 onions and added them to the sandwiches too. It really added to the flavor.