CSA Recipe #3 - Rustic Tuscan Cannelloni Bean and Kale Soup!

Kale is the new "IT" food for smoothies and what not but I wanted to try something else.  So I found a recipe for Tuscan Soup and modified it a bit.  I do think I will make it again and add some garlic, but for now here it is.

I enjoyed this hearty soup - it was super filling and a lot of flavor.  Darren wasn't sure about it but said he didn't dislike it.  That is was something that he had never had before.  Growing up in an Italian household, these flavors were more up my alley and I am still on the "MORE GARLIC" subject with it around the house.

That said - it is a great weeknight meal - about 60minutes from fridge to table and served with a crusty Italian or Sourdough bread and a glass of Vini Verdi, a dry sparkling white wine, it was good!  

Since I have left over kale I may try it again with the extra garlic and will update if that does the trick!

INGREDIENTS

YUMMY Peaceful Pastures Bacon!

• 1 tablespoon olive oil
• 1/4 cup freshly grated parmesan cheese
• 8 slices thick cut farm fresh bacon (I get mine in TN at Peaceful Pastures – grass fed, humanely raised etc.)
• 1 large onion, chopped
• 2 (15 ounce) cans cannellini beans, rinsed
• 2 (14.5 ounce) cans organic diced tomatoes (I used the ones with italian spices in there already), undrained
• 2C organic chicken broth (I used Better than Bouillon organic)
• 6 cups loosely packed chopped kale

INSTRUCTIONS

Simmerin' in the pot!

1. In a dutoven (I used my ceramic coated cast iron pot), cook and stir bacon on medium heat until crisp. 
2. Remove bacon from pan with slotted spoon; drain on paper towels. 
3. Discard all but 1 Tbsp. bacon drippings from pan. 
4. Add onions to pan; cook and stir 5 min. or until crisp-tender. 
5. Crumble the bacon and return bacon to pan along with the beans, tomatoes, broth and 1/4 cup of the remaining cheese; stir. Simmer on medium-low heat 20 min., stirring occasionally. 
6. Add kale; cook 10 min.

Serve!

Serve with a crusty bread dipped in olive oil and YUMMY!

CSA recipe #1 - Garlic Broccolini Pasta with Tomatoes - Clean Eating, gluten free, dairy free

When I picked up my first CSA box last Saturday the first thing I saw was the broccolini and I was like - I got this one!  I love Broccolini (aka Broccoli Rabe, Rabe or baby broccoli).  It tastes like broccoli but not as strong and acts like asparagus when you cook it. 

Here is my broccolini after I trimmed it

Now the traditional route is to put it with sausage but I (a) wanted something different and (b) we didn't have any sausage.  So - I went with what I had - left over grilled chicken.  You can make this meat free if you are a veggie or vegan and it will still be awesome.  I also thought if you'd rather shrimp - that would be great too.  So here it goes:

2T Olive Oil

3 cloves garlic - sliced thin

2 medium tomatoes - diced

2C broccolini - washed and snipped to about 3-4inches from the tops

2t ghee (this is clarified butter for those of us who can't have dairy but if you can have dairy use 1T REAL butter)

1 boneless skinless chicken breast - grilled and diced (optional or can replace with shrimp)

1/4C white wine

1-2T lemon juice

1lb thin spaghetti (i used rice pasta - gluten free)

Here is were everything is cooking up!

1. heat oil in a saute pan and put in the garlic mash while sauteing - do not burn.

2. swirl in ghee (butter) until melted

3. Add the tomatoes and cook for about 5 minutes

4. cook pasta as directed

5. add wine and lemon juice and simmer for 3-5 minutes

6. When you have 5mins left until your pasta is done - throw in the broccolini

7. Drain pasta when finished and then toss together with your saute.

OMG!  So yummy!  Darren isn't big on green veggies but went back twice - SO it had to be just as good as I thought it was. Add a glass of pinot grigio and a lovely summer meal.  

 

Make your own Spaghetti.....squash?

Ok - So I have avoided this since 1987.  My first go round with Weight Watchers and all diets there after - just cook up some spaghetti squash and replace your pasta.  I was like, "Are you kidding?!"  I am Italian - if it didn't have semolina in it - we didn't eat it.

Fast forward to 2012.  I'm no longer a teen who can eat anything.  I was told I needed to avoid ALL starches.. ACK!  Again  - I am Italian what is life without pasta?  What do you put your tomato sauce on?!  So I broke down last night and googled it.  "Spaghetti quash - how to cook."  I finally found one for the microwave.

This is what it looks like when you get it at the market.

Now let me tell you - you may be as skeptical as me.  I am not sure how one could be - I waited 20yrs to try this.  BUT, I swear you will regret your time wasted.  IT IS AWESOME!   I ate so much I am still full from last night.  I don't encourage gorging yourself as I did but you won't have the icky sugar rush, just that uncomfortable full feeling.

Now - not only was it fantastic - IT's WAY EASY!!! (way easier than making your own real pasta!)

Ok - here's what you'll need:

• 1 spaghetti squash
• 1/4C water

That's it for ingredients.

I used a casserole dish with a lid b/c you're going to steam this sucker.

Cut the spaghetti squash in half and then scoop out the seeds, like a cantaloupe, and toss them.

Then place one of the halves face down in the dish.  Add the water, cover and stick in the microwave on high for 11minutes.

When it's done, take the dish out and remove the lid - be careful because it will be hot.  Leave it sit uncovered for 5minutes.

Then, VERY CAREFULLY because it's hot - flip it over and take a fork and run it through the inside to pull out the spaghetti like threads.

Start at the top with your fork..

 ...and then drag downward to make spaghetti - super easy.

That's it!
Now the hard part - what to top it with?!  I put my low carb meatballs and sauce on it and TO DIE FOR!

Have extra left over - you can put it in the fridge for about 3 days.  Want to have fresh through the winter?  Make your squash and portion it out among freezer zip top baggies.  Then you can freeze for a few months.  Just take it out when you are ready and par defrost.  Then steam it for 2-5 mins (depending on the amount - don't over cook it will turn to mush).  You are good to go.

Please don't wait to try this - it is fabulous.  I was looking high and low for a pasta replacement and there is was in front of me all along.  YUMMY!

Lower Carb Italian Meatballs for the Slow Cooker!

Slow Cooker Low Carb (but you'd never know it!) Grandma's Meatballs!

½lb ground pork

½lb ground beef

(or you can do a whole pound of your favorite – beef, pork, turkey, chicken, veal, etc)

1t garlic powder

1t onion powder

1 egg

½C parmesan cheese, grated (I use Trader Joe's b/c it is just cheese – no preservatives.)

1t baking powder

1 ½ – 2t Italian seasoning (depends on how strong you want it)

24oz – 1qt your favorite tomato sauce.  (I use Singing Tomato Sunday Gravy – you can order some if you live in Nashville made by ME!)

Take out your Slow Cooker.  Spray it with cooking spray (preferably a Misto or other non-chemical spray).  Turn it on low.  Pour in your tomato sauce.

You may want to do the following near your slow cooker if you have the counter space.

Put the rest of the ingredients in a large mixing bowl and using your hands – mix it all together until well blended.  Then grab about 1 ½ – 2 T size of the meat mixture.  Using your hands form them into little balls and plop them into the slow cooker.  It should make about 12 of them.  When you're done – cover the slow cooker and cook for 8-10 hours.

I have to tell you – Darren HATES meatballs, meat loaf and the like because normally they have bread crumbs.  He LOVES these (ate seven of them the first time I made them) because they don't have bread crumbs and are not mealy.  Also, if you have a bread sensitivity and have avoided meatballs because of the bread – these are a great alternative!

You can make them on a weekend and freeze them for a quick, healthy weeknight meal as well.

EXTRA! EXTRA! READ ALL ABOUT IT! The Singing Tomato is cookin' for you!

Hello My Mater Friends!  So excited to let the full cat out of the bag - even though we all know I have been hinting because I can't keep a secret for nothing!  The Singing Tomato is expanding beyond just a recipe & foodie blog.  I am happy to say I am now offering the following services:

Personal Chef - I come to your home for a few hours and cook in your kitchen.  I make you a few meals that we can put in the fridge or the freezer, with instructions, and then I clean up everything and leave you with very little KP duty.  You come home to a clean kitchen and a full fridge of healthy Italian meals.

We meet previous to my first visit and discuss likes, dislikes, any allergies or special requests - such as all organic or all natural items.  You will choose how many meals you would like, the day you need me to come (I can come while you are at work like a little dinner elf and be gone when you come home) and go over our menu options.

A more comprehensive menu and cost page is forthcoming

Meal Delivery - You order off our soon to be released menu, you place your order and later that week, I will bring dinner to your door.  You can order just the marinara because you love homemade tomato sauce but don't  have the time to make it or order a full meal soup to nuts, as they say, delivered right to your door.  There will be a delivery charge depending on distance.

COMING SOON!   Pop-Up Singing Tomato Cafe - The commercial kitchen at the Nashville Farmer's Market is set among all the other great restaurants in the Market House and hosts "pop-up restaurants" like mine, as well as a place to cook the above.  My goal is to do a restaurant night once a month, including entertainment, where you can come and have a great night out or just sample the great dishes we offer.

I am still working out menus for each so that is forth coming.

I want to thank EVERYONE who has supported me over the last year, lifting me up with your complements on my cooking, and suggesting I offer these things to the Nashville community.

I know there are a bunch of Italian offerings in Nashville.  I believe that we will set ourselves apart by making traditional Italian comfort food that is holistic and a touch on the lighter side.  My goal is to use ingredients that are free of chemical preservatives (which is why we freeze our sauce and don't can it for delivery) and as close to organic on a regular basis but offer full organic upon request.  Make your favorite dishes in a healthier way - but also offer traditional options as well.

Your favorite Italian foods custom made just for you!   Mange!

Caprese Panini!!

And yes, I am back. That darn Christian Grey has preoccupied my summer!!!!! Fifty Shades - fun summer reading.

Anywho....I was looking for an easy week night meal AND have been wanting a panini maker for like ever... So, when Aldi had them for $25 I snatched one up.

Caprese Panini is a great and healthier alternative to pizza night (& probably cheaper)

4 slices of whole grain sourdough bread (I get mine at either Publix bakery or Trader Joes)
1/4C olive oil
1/2t Italian Seasoning
Dash of sea salt
1 plum (Roma) tomato - thinly sliced
1 small ball of mozzarella - thinly sliced
1C fresh basil leaves

Preheat your panini maker at medium heat (like a 5 or 6)

In a small bowl or coffee cup mix together the olive oil, Italian seasoning & salt. Then, with a pastery or basting brush, brush the oil mixture onto one side of the bread.  Put the oil side face down on your work surface (cutting board or plate).

Build your sandwich.  Start with a layer of tomato, then cheese and finally the basil.  Place the 2nd piece of bread on top and again bruch the oil mixture on the top.  Now don't go crazy with the oil so it doesn't get soggy.

When your panini maker is ready - place the whole sandwich in there and close the top.  squish it down a tiny bit but you don't want to squish out the guts of the sammy.  It should take between 3-6 minutes, depending on your maker.  Just watch it and see.  When the bread is toasty and the cheese is melty it is done!  Repeat so you have 2 sandwiches.

A great red table wine is great with this quick, easy and light weeknight meal.  Want something a little more carnivorous?  Try putting a grilled chicken cutlet (a thinly sliced chicken breast) in the middle of the sandwich too.

Simple Fabulous Caprese Salad

Caprese Salad is one of my “go to” things that I make in a pinch because I always have a ball (yes a ball) of fresh mozzarella in the freezer, usually a basil plant in the the window (or the garden) and a few tomatoes in the drawer.  And what self respecting Italian doesn't have olive oil?!

Anyway, I remember my favorite Caprese story...  Once upon a time, we decided to have an impromptu gals night at my house after work.  So a few of the gals came over and a couple of them don't cook.  Well, I went into action, whipping up my salad and they saw me grab the basil plant out of the window box and start plucking leaves.  One of them says to the other, “Oh my goodness – she just grabbed that plant out of the window and is going to feed us leaves?!  What is that stuff?”  The other one looks at her and says, “It's Michele.  I don't know and I don't care because I know it will be good.”  

Well, they ate the heck out of it and I told them not to worry, I wasn't feeding them just a random window plant.  It was basil.

This recipe is easy and quick – just slicing, arranging in a nice pattern on the plate and drizzle some olive oil – SIMPLE FABULOUS easy no bake appetizer Italian style!!!

Caprese Salad

1 ball fresh mozzarella  - cut in half and then sliced

20 fresh basil leaves - washed

2 -4 plum (Roma) tomatoes – sliced

1t Italian Seasoning

2-3T Extra Virgin Olive Oil

Looks super pretty on a pretty plate.

Alternate in a circle for a Christmas wreath look or in rows on a nice dish, the tomato, then a basil leaf, slice of mozzarella and repeat til it's all gone.  You can cover with plastic wrap if you are going to serve it later (up to 6hrs in the fridge).   When you're ready to serve it, sprinkle the Italian seasoning over it and then drizzle olive oil.  SIMPLE FABULOUS!

NOTE – for a great week night treat  get a Boboli or a Naan bread and just layer this on top and cook in the oven as directed.  Add some Sangiovese wine and SALUT!  A fabulous, fresh week night artisan pizza.

Italian Turkey Meatballs

I loved going to my grandma's house - it always smelled like meatballs and gravy (tomato sauce).  It was my comfort food zone.  Now that I am trying to be a bit healthier full 80/20 ground beef is really not the best choice for me.  However, I can't give up my Italian heritage.  So what's a gal to do???  A healthy and still tasty swap! 


I came up with the below recipe.  The original calls for 80/20 ground beef, Progresso Italian bread crumbs and instead of baking - you would fry them in olive oil...  In case you wanted the original recipe.  The below is lower in fat all the way around as well as it is CLEAN - I found panko bread crumbs (of all places) at Big Lots that had only one ingredient - Panko Bread crumbs.  No preservatives.  Everything else - clean.  These little suckers taste great alone or soaked in tomato sauce.  I topped 1cup of polenta with them and cover them in sauce and mozzarella cheese - a great whole grain alternative to pasta.
Hope you love as much as I do!


Italian Turkey Meatballs
Ingredients:

• 1-1 1/4 pounds ground turkey
• 1 3/4 C Panko bread crumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 tablespoon Italian seasoning
• 1 teaspoon baking powder 
• One egg
• Salt and pepper

Here's everything except the egg - I forgot to put it in but you do need one.

Directions:  Put everything in a bowl.  Then get to squishing everything together with your hands until its thoroughly combined. Then roll into 1-2inch balls and place on a non-stick or parchment paper lined cookie sheet.  

Just like baking cookies - that easy!

Bake at 350° for 30-40 minutes 
Serving Size: Makes 15 meatballs at 81cal per meatball.

Here is how they look when done - see nearly no fat!

Dinner & A Movie - Easy Mini Stromboli! (pizza rolls)

Mini pizza roll-ups (or for those of you proper Italians – Easy Weeknight Stromboli!)

This is probably one of the easiest recipes EVER.  And super quick – the waiting for it to cook is the longest wait ever b/c it smells SOOOOOO good.  This a great recipe for one or two people (if it's just for one – you can make two and stick one in the freezer for an even quicker weeknight meal).  If you have more peeps you may need to get a whole pizza crust and just make a ginormous one.

Here's how it goes...

• 1 can of reduced fat crescent rolls – divided into two equal parts
• 1/4C tomato sauce (or pesto if you like instead)
• 2T shredded cheese
• any added stuffers you want like pepperoni, spinach, shredded chicken, etc.  Whatever you would top your favorite pizza with.
• 1/4C Olive oil
• grated parmesan

tools to use:

• best to cook on a pizza stone if you have it otherwise a non-stick cookie sheet preferably lined with parchment paper
• clean empty wine bottle (explanation below – they ain't just for candles anymore)

preheat the oven according to the directions on the crescent rolls.

Wad up half of the crescent rolls into a ball.  Then pat into a pan cake and put on a lightly floured cutting board (or use cornmeal).  I use a wine bottle as a rolling pin – way less stickiness.  I have tried wooden and marble rolling pins yes from Williams Sonoma – WASTE OF MONEY.  Get you a good bottle of wine, enjoy it.  Then soak the label off, wash it good and you have a rolling pin/meat tenderizer for nearly nothing.  Trust me – this works GREAT.  Anyway – roll your dough out thin as you can and transfer to your pizza stone (or non-stick cookie sheet with parchment paper on it).  Repeat with the other little ball of dough.

Then put about 1 ½ T of tomato sauce (you can use meat sauce or maybe pesto – whatever floats your boat or that you have in the house) schmeer it around.  Then put your toppings of choice on (i.e = pepperoni, chicken, spinach, brocoli, olives, peppers, whatever floats your boat.).  Then sprinkle 1T of shredded mozzarella cheese (I use an Italian mix shredded cheese so I get a bigger flavor).  Then once you are done with your concoction, roll it up like a burrito and secure it with wooden toothpicks.  Brush the top with olive oil and sprinkle grated parmesan cheese on top.

Cook it according to the directions on the crescent roll package.  Add a romain and tomato salad on the side to round out the meal.

Wine pairing: Chianti or a Sangiovese

Movie pairing: Moonstruck or Godfather part 1

  

other uses – cut into bite sized slices and serve as appetizers.

Coming in Feb!

I have a few new receipes - one or more will be an everyday Italian (since that is one of the "in" things this year), maybe a cocktail for Valentines' Day - or any day for that matter and some tips.  Of course, there will be more stuff but it's not even February yet and I still have to think of stuff.  I will leave you with the below sweet treat to dream about.....I found this on Pinterest!  You can follow me on there too if you want.  This recipe is available at the below link!...

Source: sixoneseven.blogspot.com via Jennifer on Pinterest

If you make this - let me know how it comes out.  :)

What's in-store for foodies in 2012?

To my 2012 foodies like me, who LOVE American Italian food, are in for a treat!  Apparently, according to experts from the Today Show, it will be one of  the “in” foods this new year.  Which means it will probably show up more often at restaurants and on tables in America....  Since I was raised on it – it's been “in” for me since birth, and particular every Sunday as long as my grandparents were alive.

Sundays now are reserved for me to “make the gravy”.  In an American Italian family, “gravy” is tomato or marinara sauce.  Since I moved to the south nearly 15yrs ago, I have found “gravy” has a definition which I will call #2 here in the South – it's brown and I am not quite sure made from what. That said, we will stick with Italian gravy....tomato.

I make my gravy once a month on Sundays in extraordinarily large batches and then freeze it.  I generally use Darren as an alarm to let me know when reserves are low.  My boyfriend of English, Norwegian & Cherokee decent has become Italian by default and will inspect the freezer and exclaim, “WE ARE DOWN TO ONE THING OF SAUCE!!!”  Then I know .... it's time.

It's not as hard as one would think – since my great-grandmother's time things have changed.  She grew  tons of tomatoes in her back yard and then boiled, crushed and made them into paste and from there made the gravy.  Now – I still grow tomatos, I mean what self respecting Italian gal who has a patch of dirt doesn't?  However, I buy good crushed tomatoes and paste in the can and cut out about 5 labor intensive steps. 

A little garlic, onion, tomatoes and spices and you have something WAY better than anything you can buy in a jar in the grocery store.

I hope to share a ton of, what now I guess is trendy, family Italian American recipes that I have grown up with as well as some other things I might find in 2012.  Maybe I will even make my own pasta for the first time since I got the attachment for my kitchen aid mixer for Christmas...3yrs ago.  :)  I got a new camera this year so my food pictures will be WAY better!  And I got a new microphone, so I may let you hear some singing too!

Other foodie trends for 2012? Layer cakes over cupcakes – which is great for me because I now live in the South, the birthplace of the layer cake.  

Also, meatloaf of all varieties, homemade pickles, which I have yet to master but my cousin-in-law is FABU at,  carbon steel knives over Japanese ceramic ones, which is great b/c they are CHEAPER!  And for your wine glass – I guess our love affair with California is over...I was never really interested but that's me....  I understand from my reading that other US areas with vineyards are on the up and coming  like my home town on Long Island.  Long Island wines have been a well kept secret and if you can get your hands on a bottle please partake because you will not be disappointed.

Happy New Year to all my foodies  & friends and may everything you eat be worthy of the calories and taste FABU YUMMY!