Vegetables Archives - Recipes At My Table

Vegetable Chicken Soup with Farro

For me soup season is anytime of the year and growing up in an Italian house there was always a pot of soup on the stove. My nonna made a lot of bone broth too and it was our medicine during cold time. A cup of broth, warm sock, scarf around our neck and lots of kisses on the forehead. Today my Vegetable Chicken Soup With Farro gives me a big all-around hug from nonna. I usually use bone broth for this recipe, but if I don’t have any, I use beef broth.

Our Butcher in Little Italy

The butcher in little Italy, Mr. Mike Nanne saved bones for my nonna and many of the immigrants. He was such a kind soul. Today, we talk about kindness, but in Little Italy it was a way of life. We didn’t talk about it, we lived by acts of kindness. Mike never charged the immigrants for the bones to make the soup and he never asked for anything in return. The only thing he received was their loyalty. My nonno Salvatore and my dad Pietro shopped at that store until it closed. By then, the big grocery chains were running, but they continued to buy from the man who showed many acts of kindness. My dad could not forget that during the Steel Plant strike days it was Mike who sustained the immigrants. Mike kept giving them groceries without asking for payment. A generous man with a kind heart and soul.

Another comforting soup this time of year from my blog https://recipesatmytable.com/leek-potato-carrot-celery-and-spinach-soup/

Ingredients for vegetable chikcen soup with farro

2 tablespoon extra virgin olive oil
1 large white onion, diced
1 cloves garlic,sliced
2 medium carrots, diced
2 stalks celery, diced
4 small tomatoes diced
2 medium potatoes cubed
1 lb chicken breast cubed
4 cups bone broth or beef broth
1 tsp salt
3/4 cup farro
1 cup frozen kale
1/2 teaspoon salt
freshly ground black pepper to taste
1 tablespoon parsley, roughly chopped for garnish

Process

In a large pot over medium-low heat, heat oil. Pat the chicken dry and cube it. Season the chicken with salt and pepper and sauté just until slightly brown.

Add in the potatoes and cook a few more minutes.

Add in the onions, celery, carrots, tomatoes and garlic. Sauté everything for another five minutes.

Next add the broth and then go in with the farro. Cover and simmer over medium low heat for 15 minutes.The farro should be cooked, and al dente.

Vegetable Chicken Soup With Farro:Recipes At My Table

Now add in kale. I like to use frozen kale it is great and tender. I rinse it under warm water and add it in only to warm up for a few minutes.

Heaping ladles on a plate.

April 26, 2022April 26, 2022

Sun Dried Tomato Pesto Pasta

Today the star of my pasta dish includes sun-dried tomatoes. Delivered to me by Zia Teresa’s Italy in a Box, they are delicious. Try their authentic Italian products, you won’t be disappointed. My Sun Dried Tomato Pesto Pasta is simple, clean and full of flavour. For the pasta I use Casarecce which gives me the traditional taste of Calabria. Another fabulous product from Italy in a Box. Check them out on Instagram @italyinaboxcanada.

Cooking Pasta

I have to rant, because there are rules for cooking pasta. My one pet peeve is for those who add oil to the pasta pot. As Lidia Bastianich would say, “ Do not—I repeat, con to—add oil to your pasta water! That’s an order!” If you add oil, your sauce won’t stick. My nonna was very meticulous about the way pasta was cooked. You need to keep it healthy my making it al dente, or “to the tooth”. Al dente pasta is digested and absorbed slower by your body. Finally, use a large pot and salt the water. Your pasta water should taste like the Mediterranean.

Ingredients for Sun Dried Tomato Pesto Pasta

250 grams Casarecce ( reserve 1/2 cup pasta water)
1/2 cup toasted almonds
1/2 cup steamed spinach
12 sun-dried tomatoes (reserve 4 and chop with a knife)
2 cloves garlic
1/4 cup grated Parmesan
1/4 cup olive oil

Process

Cook the Casarecce until al dente and gather all your ingredients.

Meanwhile put the toasted almonds, steamed spinach, sun-dried tomatoes, garlic and Parmesan in a food processor. Pulse a few times and then slowly add the olive oil. Place into a small bowl, add in the chopped reserved sun dried tomatoes and mix.

Put the pesto into a pan, but do not cook it. Drain your pasta and add to the pan with the pesto.Toss together and add in your 1/2 cup pasta water and a little more as required. This will create a thicker, richer more cohesive sauce.

Serve with more grated cheese and drizzle a little more olive oil on it.

Sun Dried Tomato Pesto Pasta

Author Renata Solski

Ingredients

250 grams Casaracce reserve 1 cup pasta water
1/2 cup toasted almonds
1/2 cup steamed spinach wring out water
12 sun-dried tomatoes reserve 4 and chop
2 cloves garlic sliced
1/4 cup grated Parmesan
1/4 cup olive oil

Instructions

Cook the spaghetti until al dente.
Meanwhile put the toasted almonds, steamed spinach, sun-dried tomatoes, garlic and Parmesan in a food processor. Pulse a few times and then slowly add the olive oil. Remove to a small bowl and add in the remaining choppped sun dried tomatoes.
Put the pesto into a pan, but do not cook it. Drain your pasta and add to the pan with the pesto.
Toss together and add in your 1/2 cup pasta water as required. This will create a thicker, richer more cohesive sauce.
Serve with more grated cheese and drizzle a little more olive oil on it.

February 25, 2022February 25, 2022

Best SAUTÉED Mushrooms And Linguine

This is a simple, but sweet, juicy and savoury way of preparing mushrooms. Did you know that the Best Sautéed Mushrooms And Linguine begin with a dry pan? They have few ingredients added to them and are ready for bread and sandwiches or just use them as a topping to anything your heart desires. You will discover true umami flavour here. I have topped my lemon linguine with these mushrooms and oh the flavour.

Dry Pan Cooking

Dry frying improves the taste of many spices and nuts, but in this recipes it caramelizes the mushrooms and adds a crispness to them. If you add them in oil first they become limp. Also, dry frying mushroom releases more of an umami taste and scent. The mushrooms are perfectly browned and so flavourful.

Ingredients For The Best SAUTÉED mushrooms and LInguine

500 grams baby porcini mushrooms ( quartered)
Juice of half a lemon
2 tbsp olive oil
1 clove garlic
2 tbsp minced parsley
Salt and pepper
250 grams linguine (cooked al dente)
1/2 a cup pasta water
Parmesan Cheese
extra olive oil for dressing

Process

It is very important to wash the mushrooms. A little extra water helps to draw out the moisture in dry frying. I give them a quick rinse and take the stems off. Then I quarter the mushrooms. If you slice them too thinly, they will burn.

Heat your pan on medium/high heat for a few minutes. Put the mushrooms in the pan and do not overcrowd the pan. Let them toast and the heat of the pan does all the work.When they are browned, I hit them with the lemon juice and scrape off all the brown bits of the pan.

Take the pan off the heat and add in the olive oil with the parsley and garlic. Now salt and pepper the mushrooms.

Serve as desired. Today I am serving the mover linguine. I cook my linguine to al dente and drain them. I put the sautéed mushrooms back into the pan and add a pat of butter. Now I add my linguine into the pan, my 1/2 cup of reserved pasta water and toss. Dress with a little extra virgin olive oil, some parmesan cheese and plate.

February 23, 2022February 25, 2022

Potato Pizza Dough

I was sitting reminiscing about time at our cottage and thinking of my Uncle Gigino and Aunt Rita. We shared so many memories there. They have both passed now. She loved my Potato Pizza Dough;and so, I had to rethink the recipe. The potato flakes in the dough keep it moist and the crispy potatoes and onions on top make it one of Italy’s best creation!!

We bought the land on Lake Superior in 1972 and it was all trees. I remember clearing the land. My grandparents and parents cut down all the trees without any heavy equipment and we dragged the trees to the water’s edge and then had huge bonfires. My aunt Rita and Uncle Gigino had a little shed at that time on their lot that became warming central in the Fall. We gathered for coffee, food and friendship in that little shed. It had a large wood stove in the centre. The shed may have been 8 x 8; now when I look at it, I ponder as to how 12 people fit into that. All I can remember is the laughter. There were two large picnic tables in between our lots that we spread out our feast and enjoyed. We gathered at a table made by nature and nurtured by family.

Cooking At The Lake

I loved cooking at the lake with my mom. The kitchen was huge and open concept. My uncle Reno built our camp. Yes, in Northern Ontario, we call it a camp. It isn’t fancy. The kitchen table was bought at a second hand store and is very retro. Most of the remaining furniture came from mom replacing furniture at our home. Everything in that camp has memories. Most of all, I reflect on how poor and strong immigrants with a dream gave us such an amazing childhood. I would not trade that for any fancy cottage. Today my parents and uncle continue to frequent the camp. They are all in their 80s and they sit and reminisce about those times, where a family enjoyed life to its fullest.

Another one of my favourite pizza recipe son my blog https://recipesatmytable.com/twisted-pizza-bread/

Ingredients

FOR THE DOUGH:

1 cups potato flakes
2 tsp Active Dry Yeast
1 cup of warm water
1 tsp sugar
1/4 Cup Olive Oil
1 Cup each of All-purpose Flour and 00 flour
1 tsp salt

TOPPING: your choice today I used:

2 potatoes cut thinly
1 medium onion sliced thinly
1/2 tsp italian seasoning
2 teaspoons balsamic vinegar
3 tbs Extra Virgin Olive Oil (divided)

Process

Mix the water, yeast and sugar. Set aside until it bubbles

Place the flour, salt and potato flakes into the blender and pulse.

Pour the water, yeast and sugar into the dry ingredients. Next follow with the olive oil and pulse until the dough comes together. Place the dough in a well oiled bowl. I cover it with plastic wrap and a tea towel. Place it in a warm spot for about an hour.

Prepare the potatoes and the onions. Slice the potatoes and add 1 tablespoon of olive oil and the Italian seasoning and toss. Slice the onions and add the balsamic vinegar and 1/4 tsp of sugar, toss and set aside.

Roll out the dough into a large rectangle pan. Sprinkle your baking pan with corn meal and lay the dough over it.

Drizzle one tablespoon of olive oil over the dough. Place the sliced potatoes over the pizza and follow with the marinaded onions. Follow with the parmesan cheese.Drizzle one tablespoon of olive oil over these.

I always let my pizza sit for about 10 minutes before I put it in a 425F oven. In it goes for about 25 minutes.

Let it cool and serve. I like to add a little extra Olive Oil. Look at how golden the potatoes and onions are and yummy!!

Potato Pizza Dough

Author Renata Solski

Ingredients

2 cups potato flakes
1 Package 2 Teaspoons Active Dry Yeast
1 cup of warm water
1 tsp sugar
1/4 Cup Olive Oil
1 Teaspoon Salt
2 Cups All-purpose Flour
2 potatoes cut thinly
1 medium onion sliced thinly
1/2 tsp italian seasoning
2 teaspoons balsamic vinegar
3 tbs Extra Virgin Olive Oil divided

Instructions

Mix the water, yeast and sugar. Set aside until it bubbles
Place the flour, salt and potato flakes into the blender and pulse.
Pour the water, yeast and sugar into the dry ingredients. Next follow with the olive oil and pulse until the dough comes together.
Place the dough in a well oiled bowl. I cover it with plastic wrap and a tea towel. Place it in a warm spot for about an hour.
Preheat the oven to 450 degrees F.
Roll out the dough into a circle or a rectangle. Sprinkle your baking pan with corn meal and lay the dough over it.
Prepare the potatoes and the onions. Slice the potatoes and add 1 tbsp of olive oil and the Italian Seasoning and toss. Slice the onions and add the balsamic vinegar and 1/4 tsp sugar,toss and set aside.
Drizzle one tbsp of olive oil over the dough . Place the sliced potatoes over the pizza and follow with the marinated onions. Follow with the Parmesan Cheese. Drizzle one more tbsp of olive oil over these.
I always let my pizza sit for about 10 minutes before I put it in the oven.
In it goes for about 20 minutes.
Let it cool and serve.

November 8, 2021November 17, 2021

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