Tag Archives: spinach

Souper Bowl Special .::. Episode 23

With the Super Bowl set, it’s time for Jim and Marilyn’s “Souper Bowl” episode with a delicious Spinach and Orzo preparation and some great ideas for your big game party.

CHICKEN BREAST SOUP with SPINACH AND ORZO

In a soup pot bring to boil 8 cups chicken or vegetable stock
Add 1 cup of orzo pasta, cook for 10 minutes
Add 1 chicken breast cut into 2 inch cubes, cook for 2 minutes
Strain, reserve chicken and orzo

Reheat the stock
In a bowl whisk 3 eggs, 1/3 cup of fresh lemon juice, 1 tablespoon of lemon zest
Add 1 cup of hot stock in a stream whisking
Turn stock to low
Whisk in egg lemon mixture, stir until it starts to thicken
Add 8 once cleaned and washed fresh baby spinach
Add orzo and chicken
Season with salt and pepper and serve
Garnish with dry dill

SUPER BOWL CHILI SLOW COOKER STYLE

Heat 2 tablespoon of canola in a skillet
Add 2 chopped onion, 1 chopped jalapeno pepper 1 teaspoon of chili powder, 1/2 teaspoon dry oregano
Cook for 3 minute
Transfer to slow cooker
In a skillet heat in canola oil 2 pounds of boneless short ribs or chuck cut into 1/2 inch pieces
Season with salt and pepper
Slowly brown and transfer to slow cooker
Add to the slow cooker 3 cups of beer or beef broth, 1 28 ounce can of diced tomatoes
2 cans rinsed and drained pinto beans
Cook 8 to 10 hours
Add chopped cilantro
Condiment bar:
shredded cheddar, sour cream, chopped onion, pickled jalapeno, hot sauces, tortillas

CORNBREAD CHILLI CASSEROLE

Saute in 1 tablespoon of canola oil 1 chopped onion, 1 minced green pepper, 3 minced garlic cloves
Cook for 3 minutes
Add: 1 pound of ground beef, and 1 pound of Italian sausage out of the casing
Cook for 5 minutes, remove the fat
Add 11/2 cups of your favorite bottled salsa, 1 cup of frozen corn,1 can of diced tomatoes,
1 teaspoon ground cumin, 1 tablespoon of chili powder, 1 cup of shredded cheddar
salt and pepper to taste
Place in a casserole dish
Mix a boxed corn bread mix, pour over mixture
Bake at 375 degrees for 40 minutes
You could add canned beans and or canned pesole

CROCKED POT ITALIAN PULLED PORK

Mix in a small bowl, 2 teaspoons ground black pepper, 1 tablespoon of kosher or sea salt,1 teaspoon dry oregano
Rub mixture into 6 pounds of pork shoulder with bone left in, wrap in plastic wrap refrigerate over night
Place in crook pot 1 28 ounce can of diced tomatoes 2 bay leaves, 2 tablespoon of red wine vinegar,
1/2 cup sliced pepperoncini, 2 cloves of garlic, 1 onion sliced in 1/8 inch strips
Cook for 10 hours
Remove pork, let cool, remove bay leaves, degrease,
Remove fat and bones from the pork: discard: shred the pork
Puree with a emulsifier, heat in a saucepan, reduce till gravy like consistency
Add shredded pork to the sauce
Serve over crusty Italian bread
Top with pulled pork, shredded provolone cheese and cole slaw.

CONGEE CHINESE RICE SOUP

In a large pot heat:
9 cups of water or stock, 1 cup of brown or white rice
1 teaspoon salt, 11/2 piece of ginger, 1 smoked ham hock or smoke turkey drum stick
Bring to a slow boil, cover and cook for 11/2 hours
Discard the ginger, remove hock or turkey drum stick
Serve with condiments: minced scallions, minced parsley , minced cilantro, meat of the ham hock or drum stick, cubed smoke ham steak
soy sauce, garlic, chili sauce

Gnocchi Di Gnudi ..::.. Episode 16

Jim and Marilyn Bero show you how to make a delicious ricotta and spinach gnocchi. Then, another great use for ricotta… Lemon Ricotta Pancakes! Also, when is the last time you’ve been to a Fringe Festival? All this and more for our first episode of October.

GNOCCHI DI GNUDI

In a bowl mix:
1/12 cups of spinach, cooked, squeezed dry and chopped fine
1 1/2 cups of ricotta
1 cup grated pecorino cheese
Make a crater in the center of the mixture
Add 4 egg yolks, mix
Add 1/2 teaspoon nutmeg, 1 teaspoon of salt , mix and add 2 cups flour and mix
Heat a large flat pan, add water and salt, simmer
using 2 tablespoons shape mixture into egg
shaped dumplings and drop into simmering water,
poach 3 to 4 minutes, they will rise to the
surface, remove from water and serve with favorite sauce,
such as butter and sage leaves or marinara

LEMON RICOTTA PANCAKES

Heat: 5 tablespoons of butter 1 cup of milk till butter is melted: set aside
Mix:
in a bowl 11/4 cup of sifted flour,
11/2 teaspoon baking powder
1/2 teaspoon salt
Mix; in a separate bowl:
3 egg yolks
1 tablespoon sugar
1 tablespoon lemon zest
1/2 teaspoon vanilla
Add: Milk and butter mixture, add flour mixture
Whisk 3 egg whites to soft peaks ,
Add: 1 tablespoons sugar and 1/2 teaspoon of salt
Fold into flour, milk egg yolk mixture, fold on 1 cup of ricotta
Cook on a griddle 1/4 cup per pancake 4 minutes flip at 2 minutes

OIL POACH GARLIC SPEAD

30 cloves of garlic, leave skins on
Place in a frying pan in a single layer, cover with olive oil and canola oil, half and half
Low heat, poach covered for 45 minutes ( till garlic is easily pierced with a knife)
Drain and save the oil
When cool remove skins, the skins should almost fall off.
Puree in a blender or emulsifier, the oil and garlic, refrigerate
Use for salad dressing, cooking, as a spread on Italian bread

SLOW ROAST PLUM TOMATOES

Cut plum tomatoes in half length wise
Rub baking sheet with olive oil
Place tomatoes on sheet with cut side up

Sprinkle with salt and pepper, garlic powder, dried oregano
Drizzle olive oil over the tomatoes
Roast at 200 degrees for 2 hours