This hearty Tuscan soup is kin to minestrone but adds a layer of texture and flavor with its topping of bread and parmesan. There are many ways to add the bread to this soup, including layering it with vegetables, but I like the buttery crunch of toasted bread and cheese browned in the oven. You can use a variety of vegetables, a particularly useful thing when your garden harvest is bountiful.
- 5 tablespoons olive oil, divided.
- 1 small onion, chopped
- 1 carrot, sliced
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- 2 cups canned cannellini beans, drained and rinsed
- 15 oz. diced tomatoes
- salt and pepper to taste
- 4 cups water
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 bunch kale or chard, washed, stems removed, and chopped
- 4 thick slices sourdough bread, toasted
- ½ cup freshly grated Parmesan
- Heat 2 Tablespoons olive oil in large soup pot, add onion, carrot, celery and garlic; sprinkle with salt and pepper. Simmer, stirring occasionally, until vegetables are soft, about 5 minutes.
- Heat oven to 400 degrees.Add beans to the pot along with tomatoes, rosemary, and thyme. Bring back to simmer. Cover and cook, stirring occasionally for 15 minutes.
- Remove rosemary and thyme stems and stir in greens. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top. Drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
- Put the pot in the oven and bake until bread, onions and cheese are browned and crisp, 10 to 15 minutes. Divide the soup and bread among 4 bowls and serve.
I have loved seafood since I was very small. When I was two years old, Mother and Daddy moved with me to New Orleans, LA for Daddy to work in the shipyards during WWII. He worked a night shift and would meet the shrimp wagons on the street on his way home. He often brought fresh shrimp home which Mother cooked for his “supper” after work. But this was my breakfast time and I had shrimp for breakfast! Now, most of my family loves any kind of seafood, especially shrimp and crab. Living on the Texas Gulf Coast helps as well! This pie is made from tender lump crabmeat and tastes like crab cakes!
- 1 lb. lump crabmeat
- 4 eggs
- 2 Tbsp. flour
- 1 Cup mayonnaise (I use the lighter Mayo with Olive Oil)
- 1 Cup Milk
- 8 oz. shredded Cheddar Cheese
- 8 oz. Shredded Swiss Cheese
- 1/2 cup finely chopped onion (white)
- 1/3 cup diced green bell pepper
- 2-ounce jar pimientos
- 2 Nine Inch Deep Dish Pie Shells
- 1 finely chopped jalapeno
Preheat oven to 350 degrees. Combine eggs, flour, mayonnaise, and milk in a bowl and mix well. Without breaking up the crab lumps, gently stir in the rest of the ingredients and set aside. Bake pie shells at 350 degrees for 5 minutes, remove from oven and spoon crab mixture evenly into pie shells. Bake at 350 for 50 minutes or until a knife inserted in the center comes out clean.
Our time spent living in Southeast Asia increased our family’s love of many types of Asian food. Thai food is among those. The traditional soup Tom Kha Gai has so many lovely layers of flavor. This classic chicken and coconut soup gets its flavor from quintessential Thai ingredients: coconut milk, fresh ginger, lime juice, fish sauce, red pepper, basil, and cilantro. I omit the fish sauce in the recipe that has developed in our kitchen over time. Shrimp is a good substitute for chicken.
Thai Coconut Soup
3 cups chicken broth
2 Tablespoons fresh lime juice
4 thin slices fresh ginger
1-2 cups chopped or sliced cooked chicken breast or thighs
1 cup unsweetened coconut milk
1/8 teaspoon red pepper flakes, or more to taste
4 ounces snow peas (optional, but very good)
1/2 cup shredded carrots
1/4 cup chopped fresh cilantro
2 Tablespoons chopped fresh basil
Bring broth, lime juice,and ginger to boil in large saucepan. Simmer for several minutes before adding chicken, coconut milk, and red pepper flakes. Return to simmer and cook until chicken is heated through. Add snow peas and carrots and cook only 1 minute. Stir in cilantro and basil. Serve in soup bowls with cooked rice.
This is a spicy version of trail mix that will make it hard to go back to your old mix if you like curry! Toasting the spices along with the nut mix makes your kitchen full of mouth-watering aroma. Tart dried cherries are suggested ( my husband says he would add more!) – but any dried fruit would be delicious. We always keep dried cranberries in the pantry so I will make some soon with cranberries and chopped dried apricots. Great party food!
Curried Nuts and Cherries
2 tsp olive oil
½ cup raw cashews
2 ½ tsp curry powder (I used hot curry powder, but use sweet if you prefer)
¾ tsp ground cumin
¾ tsp kosher salt
½ cup dried tart cherries
Heat olive oil in a large cast iron skillet. Add all nuts, then stir in the curry powder, cumin, and salt. Toast for 5 minutes stirring frequently. Stir in the dried cherries and let the mixture cool. Serve.