Vegetable Soup Time for Two Recipes at My Table

Vegetable Soup Time for Two

Vegetable Soup Time for Two

Vegetable Soup Time for Two brings comfort to chilly fall days.  It’s that time of year again for warm comforting soups.  I like to sit by the fireplace, read a good book and dig into a hot cup of soup.  This soup is hearty and stands up to the cold. It has a creamy texture, but the corn, carrots and peas give it bulk. The soup has the consistency of a chowder without the cream.

Sometimes I like to take shortcuts.  John and I spend time at the gym and we need a quick, but hearty lunch when we get home.  This dish is packed with vitamins and it is a quick make-ahead meal.  It freezes well.  Frozen vegetables are convenient and easy to use; they are a staple in our house.  Keeping them on hand is a smart thing to do for a couple or a family.

We ate a lot of soup growing up; it was usually or “primo piatto” or first dish.  It was followed by a meat or fish dish with a salad.  Growing up Italian, the table was a healthy canvas with the colours of the rainbow.  My father was a shift worker; if he was on the afternoon shift, we ate a big lunch.  Coming home from school the table was set and we used the time to visit and share our adventures because we wouldn’t see dad until the following day.

Another soup that freezes well and will warm you up is this one https://recipesatmytable.com/creamy-bean-and-zucchini-soup/

I take the tomatoes out of my freezer and place them in warm water.  They will peel easily.

Dicing the potatoes and onions.  The garlic sits minced on the board.

Any bag of your favourite mixed vegetables will do for this soup.

The olive oil with the onions, garlic, potatoes and hot chilli peppers.

Pour the broth over the vegetables and peel the tomatoes.  Everything simmers on medium/low for 30 minutes.

I blend tumeric and yogurt for a cool topping to smooth the heat.

The golden colour of tumeric brightens the soup.

Look at the colours of goodness!!  The soup ready for pulsing.

Soup ready for the table.

Vegetable Soup Time for Two Recipes at My Tanble

Vegetable Soup Time for Two

A hearty soup that may be frozen.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Vegetable Soup Time for Two
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 10
Author Renata Solski

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • 2 medium potatoes diced
  • 1 bag frozen mixed vegetables your choice
  • 2 cups vegetable or chicken stock
  • 2 cups water
  • 2 whole tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano flakes
  • parsley chopped for garnish
  • yogurt garnish
  • tumeric garnish

Instructions

  1. Heat Olive oil.

    Add the onion, garlic, and red pepper flakes. Let the oil infuse with these and soften the onion and garlic.

    Add the potatoes and brown.  The starch from the potatoes gives this soup a creamy texture. 

    Put in the frozen vegetables, stock, water, whole tomatoes, salt, pepper and oregano flakes.

    Bring the soup to a boil and then lower to medium low.  

    Cover and cook for 30 minutes.

    Remove from heat and blend.  I like to use an immersion blender.

    Serve with a dollop of yogurt blended with tumeric and garnish with fresh parsley.

    This soup freezes well.


Recipe Notes

During tomato season, I buy fresh Roma Tomatoes.  I wash, dry them and put them in freezer bags.  They are excellent to add in soups.  If I take them out and put them in hot water, they peel easily and are ready to mill.  

Kale, Sausage and Bacon Skillet Recipes at My Table

Kale, Sausage and Bacon Skillet

Kale, Sausage and Bacon Skillet

Kale, Sausage and Bacon Skillet is a meal all in one pan.  I love watching Food Network and Ina Garten inspired me to create a meal that goes to the table with no fuss.  She created meals with no sides and I started thinking.  Ina had one meal with polenta which I love; and so, I borrowed some of her ideas and here is a meal that you can entertain your family or friends with and it’s easy.

Cooking is like writing, and we draw inspiration from others.  I love entertaining, but sometimes it gets overwhelming.  Ina’s episode on no sides was great and if you want to see her recipes go to: https://www.foodnetwork.ca/shows/barefoot-contessa-back-to-basics/episode-guide/cook-like-a-pro-no-sides-required/

I drew some inspiration from Ina and added my personal touches to this polenta dish.  Working with polenta is like working with a blank canvass, you can add any flavours and create your own work of art.  I love kale and always trying to get more vegetables into our diet.  My go-to meats are chicken and turkey.  This dish sears the sausage, caramelizes the onions, and browns the bacon so that it becomes succulent.  Both the bacon and the sausage is turkey based and infuses healthy into this recipe.

Cut all the stems from the Kale and then finely chop it.

The sausage, bacon and onions in the pan.

It looks like so much kale in this pan.

 

 

 

 

 

 

 

 

 

It wilts down quickly and then it’s ready for the sausage, bacon and onions.

  

As soon as it is wilted add the kale and the 1/2 cup of broth.

Add a Splash of balsamic for sweetness. It also balances all the flavours.

Polenta is to an italian like a blank canvass to an artist. I love using polenta as a base for a wide variety of dishes.

Plated and ready; this dish is great any time of the year.

Kale, Sausage and Bacon Skillet

One meal, one pan and it includes the sides.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Kale, Sausage and Bacon Skillet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Renata Solski

Ingredients

  • 4 tbsp olive oil
  • 1 medium onion
  • 2 clove garlic
  • 1 tbsp Italian seasoning
  • 3 hot turkey sausages
  • 4 slices turkey bacon
  • 1 bunch Kale remove stems, wash and chop
  • 1/2 cup vegetable broth or water
  • 2 tsp balsamic vinegar
  • salt and pepper to taste
  • asiago cheese shaved

Instructions

  1. Place 2 tbsp of olive oil in a large skillet.

    Add the garlic, spices and let them warm up in the oil.  Do not burn.

    Remove the garlic.

    Add the onion and cook until translucent.  

    Separate the sausage from the casing. I like to pull it out in little rounds.

    Add the sausage to the pan.

    Slice the bacon into small pieces and add to the pan.

    Cook until the bacon and sausage are browned.

    Remove everything from the pan.  

    Add 2 tbsp of olive oil to the pan.  

    Place the Kale into the pan.  Add salt, pepper and the broth.

    Stir and wilt to half.

    Splash with the balsamic vinegar. 

    Add the bacon, sausage and onions to the kale.

    Turn to blend all the flavours together. 

    Pour the whole thing onto a platter.

    I poured mine over polenta.  

Recipe Notes

You can eat this as is or pour it over rice or polenta.  An alternative would be served with fresh bread.

 

 

Roasted Butternut Squash Pear Salad Recipes at My Table

Roasted Butternut Squash Pear Salad

Roasted Butternut Squash Pear Salad

Roasted Butternut Squash Pear Salad blends the goodness of roasted vegetables with fresh mixed greens.  The colours make it attractive and this dish acts as a side or a bed for cooked chicken or fish.  I find the Fall season a wonderful time to experiment with textures in salads.  It is also a great time for some of the best apple cider around to add that tang to homemade salad dressing.

We recently traveled to Ottawa and we always stop at The Big Apple in Colborne, ON. This tourist attraction has a bakery, market stores, restaurants and a country store.  I love the variety of apple products and one of my favourites is the apple cider vinegar.  For more information go to:    http://www.thebigapple.ca/

I love working with squash in the kitchen. It has many health benefits:   https://www.naturalfoodseries.com/11-health-benefits-squash/

Bosc pears were my nonna’s favourite to eat; I love to cook with them because they keep their shape.  Vidalia onions are sweeter for roasting and this is a pairing made in heaven.

Anything tossed in Italian seasoning gets a kick in taste and the olive oil coats these vegetables to allow that golden colour.

The vegetables roast in the oven.

Everything roasted and ready to go on top of the mixed greens.

The salad ready for the dressing.

Roasted Butternut Squash Pear Salad Recipes at My Table
5 from 1 vote
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Roasted Butternut Squash Pear Salad

This salad brings, crunch, tang and fresh greens to your table. 

Course Salad, Side Dish
Cuisine Home Cooking in Canada, Italian
Keyword Roasted Butternut Squash Pear Salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Renata Solski

Ingredients

The roasted vegetables

  • 2 small butternut squash
  • 1 medium vidalia onion
  • 2 large bosc pears
  • 2 tbsp Italian Seasoning
  • 2 tbsp olive oil

The Dressing

  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt and pepper to taste

Salad Greens

  • 8 cups mixed greens
  • 1/2 cup toasted walnuts garnish

Instructions

Roasting the Vegetables

  1. Set oven to 375 F.

    Line a cookie sheet with parchment paper.

    Cut up the butternut squash into small cubes.

    Slice the onion.

    Peel the pears and cube them.

    Toss the squash, onion and pear with the olive oil and Italian Seasoning.

    Place the vegetable on the parchment paper and put in the oven for 45 minutes.



Assembling the Salad

  1. Place salad greens in a large bowl.

    Combine all ingredients for the dressing and whisk.

    When the vegetables are ready, remove from oven.

    Let the vegetables cool for 5 minutes.

    Place the roasted vegetables on top of the greens.

    Sprinkle with the toasted walnuts.

    Pour salad dressing over the warm vegetables.  


Recipe Notes

I toast the walnuts in a pan over medium heat.

Pouring the dressing over the warm roasted vegetables will intensify the taste of the dressing and give extra tang to your salad.  

Turn this salad into a meal by placing roasted chicken breast or grilled fish on top.  

The Best Grilled Eggplant Recipes at My Table

The Best Grilled Eggplant Parmigiana

The Best Grilled Eggplant Parmigiana

The Best Grilled Eggplant Parmigiana is really the crème de la crème of vegetable dishes.  My local market has Italian eggplants this time of year.  Their real name is Barbarella ; they are dark purple with a white background.  These eggplants are sweet and practically seedless; even the skin is tender. it is a simple dish that came from when people had very little, but the basic ingredients.  

My nonna would fry eggplants, add a little sauce and parmesan; this was one of my favourite dishes.  I don’t fry too many things anymore; and so, the grill adds the healthy factor to this dish.  I also sometimes makes this dish and put in on top of some spaghetti with marinara sauce.  I cheat a little and have a Pasta Alla Norma dish. This dish makes a wonderful main or side.

Today they are going onto the grill with a little canola oil and Italian seasoning and then the magic begins.  The grill marks take shape and this eggplant almost looks like steak.  It also stands up to the heat of the grill.

These are the Barbarella eggplants.  This is not my photo and I want to credit :http://www.johnnyseeds.com/vegetables/eggplant/italian-eggplants/

I accidentally deleted my photo, and so thanks to Johnny’s selected seeds.  I liked this site because you can see the various types of eggplants.

barbarella eggplants from www.johnnyseeds.com

You can see the almost seedless slices.  Cut nice round thick slices to put on the barbeque.

I brush each slice with canola oil and spices.

The Best Grilled Eggplant Parmigiana Recipes at my Table

They go directly on the grill.

Beautiful Grill Marks on these.

I take them off and they are ready for the pan.

The Best Grilled Eggplant Parmigiana Recipes at My Table

Of course I have a fresh pot of Marinara Sauce cooking.

https://recipesatmytable.com/marinara-sauce-passata-making/

Fresh Marinara Sauce Cooking Recipes at My Table

This is as good as it gets, and now just sprinkle on the parmesan cheese and that’s good to go to the table.

Plated

The Best Grilled Eggplant Recipes at My Table

The Best Grilled Eggplant Recipes at My Table
5 from 1 vote
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The Best Grilled Eggplant Parmigiana

An healthy alternative to frying eggplants!!

Course Main Course, Side Dish
Cuisine Home Cooking in Canada, Italian
Keyword The Best Grilled Eggplant Parmigiana
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Renata Solski

Ingredients

  • 4 Barbarella eggplants
  • 2 tbsp Italian seasoning
  • 4 tbsp canola oil
  • 1 cup marinara sauce
  • 1/2 cup grated parmesan cheese
  • fresh basil garnish
  • olive oil garnish
  • salt and pepper to taste

Instructions

  1. Wash and dry the eggplants.

    I slice the eggplants using a mandolin.  It is easy to adjust the plane and choose a thickness.  All your slices will be the same size.  1/4 inch thick rounds

    Brush with canola oil and sprinkle with Italian seasoning.

    Place directly on medium heated grill.

    Two minutes per side.

    Remove from grill and ladle some marinara sauce over top to keep moist.

    Plate layering with marinara sauce and parmesan cheese.

    Garnish with basil and a dribble of olive oil if desired.  

    Salt and pepper to taste. 

    You can also put on top of cooked pasta for a quick Pasta Alla Norma.