Italian Wedding Soup

The cold has really started to set in here in Chicago!  I grew up in Boston and went to school in Michigan, so I'm no stranger to the cold, but somehow 3 winters in DC has made me a little unprepared for the cold.  I've been wearing what was my DC-winter coat for two weeks already! And it's only getting colder from here...  I can't complain too much though, it is October.  But seriously, when did that happen? Wasn't it August like, yesterday?

A quick note: I wrote this post about a week ago, when it was still 40 or 50 degrees outside.  Since then, we've had a couple of really gorgeous days (today it might even hit 80!) and I have been so appreciative.  But there is no denying that the cold weather is coming back and there will be much more soup to come!!



Anyways, there is one great thing about the colder weather.  It's soup season!!!  I have been on a bit of a mini meatball kick for a few weeks now.  It started when I had a sudden urge to make rigatoni with mini meatballs a few weeks ago (and yeah, that was amazing) and is continuing with this soup.  The only thing I don't like about mini meatballs is rolling all of them.  It takes forever and my hands get so dried out with meat.  If you have kids, this is where I recommend bringing them into the kitchen and putting them to work!! (Or sending them over to me, I'll put them to work! Just be sure to take them home with you after, please.)



I never used to be a huge kale fan, but I like it a lot in this soup!  If you buy it at Trader Joe's, it's already washed and perfectly cut for this soup. However, they give you more than you need in a bag, so use only like half a bag.  It wilts down, but not so much.  Just use your best judgement.



The first soup of the season was a tasty one!  The Monkey Scientist said, "That's a good soup!"  I liked that it had so many components - vegetables, pasta, and savory meatballs.  It is leaps and bounds above the canned Italian wedding soup, which in my opinion isn't even worth eating.  If you like this soup, be sure to check out my Mini Chicken Meatball soup.  It's similar and delicious in it's own way!

Italian Wedding Soup

adapted from Tracey's Culinary Adventures

Ingredients

12 c low-sodium chicken broth (I made my own!)
4 carrots, cut into 1/2-inch dice
1 tbsp (about 3 cloves) minced garlic, divided
1 bunch (half TJ's bag) kale, stems removed, leaves cut into thin strips
1/2 c grated Parmigiano-Reggiano cheese, plus more for serving
2 eggs, lightly beaten
1/2 c Panko bread crumbs
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
5-6 dashes worcestershire sauce
1 lb ground turkey
2 tbsp olive oil
1 1/2 c ditalini pasta (or other small shape)

Instructions

1. Preheat the oven to 350F and line 2 large baking sheets with foil. Brush with olive oil.
2. In a large Dutch oven, combine chicken broth, carrots, garlic, and kale. Cover and bring to a boil over medium-high heat, then lower and simmer 30-40 minutes until the carrots are tender.
3. Combine the cheese, eggs, bread crumbs, salt, pepper, red pepper flakes, and worcestershire in a medium bowl.  Add meat and combine with your hands but don't overmix.  Roll into 1" balls and line along the cooking sheet.  Drizzle over the top of the meatballs with olive oil.  Bake 15-20 minutes, or until cooked through.
4. When the carrots are tender and the meatballs are still cooking, add the pasta to the Dutch oven and cook 10 minutes (or according to package instructions).  Turn off the heat and, once cooked, add the meatballs to the soup.
5.  Serve immediately, topped with extra Parmigiano-Reggiano.

Peanut Noodles with Kale and Cannellini Beans

After a fun afternoon enjoying the Cherry Blossoms with the Monkey Scientist and my old camp friend, I wanted to throw together a quick and healthy dinner.  I picked up some kale at the farmer's market downtown and a can of beans from our local grocery store, but I had just about everything else at home.  My coworker had given me a few special peanut butters from Spread, so I used the Golden Raisin Curry peanut butter to give this recipe a little more flavor.



I am absolutely digging the chow mein noodles that I used.  You can just use spaghetti (whole wheat please!) but these add a new dimension of texture.  They're a little bit gummier than regular spaghetti, but in a good way.  I'm excited to find new ways to use them!  I bought mine at World Market, but I'm sure you could find them at an Asian grocery store or perhaps even in the Asian aisle of your regular supermarket.  They cost about the same as a regular box of spaghetti.



I loved that this recipe was vegetarian for my camp friend, but the Monkey Scientist and I did throw a little bit of cooked chicken breast on top for added protein.  We only needed to split one breast between the two of us though because the beans added nice protein as well.  We've been adding white beans to our salads and pastas frequently lately and I'm enjoying the flavor a lot.  They complemented this dish perfectly.



I like this recipe a lot!  In the recipe below, I decreased the acid a bit from the amount I used, as ours was a little bit too acidic.  If you are using regular peanut butter, try adding a little bit of curry powder - I think it complements the flavors nicely.  This recipe was originally in the Self Magazine Drop 10 menu plan, but I did add a bit more oil than they had called for.  If you want to decrease the oil for health reasons, it should still work well.  This is a great meal to throw together on a weeknight and a fun way to have a new and different type of pasta than the typical spaghetti with marinara.



Peanut Noodles with Kale and Canellini Beans
Adapted from Self Magazine, April 2012

Ingredients
1 package chow mein noodles (or whole wheat spaghetti)
1/2 cup plus 1 tablespoon rice wine vinegar (unseasoned)
1/4 cup creamy peanut butter (can be flavored with chiles or curry)
1/4 cup orange juice
1 1/2 tbsp low sodium soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 bunch kale
1 15.5 oz can cannellini beans, drained and rinsed
Salt and pepper to taste
1/4 cup sliced scallions

Instructions
1. Prepare noodles according to package instructions, but do not rinse in cold water.
2. In a medium sized bowl, combine rice wine vinegar, peanut butter, orange juice, and soy sauce and whisk until smooth.
3. In a pan with high sides, heat oilsovr medium high heat. Add kale and sauté until wilted.
4. Combine noodles, cannellini beans, and peanut sauce and stir until warmed through. Season with salt and pepper to taste.
5. Served topped with scallions.

Spicy Garlic Shrimp with Kale and Quinoa

Do you ever have those nights when you're just craving something super healthy, but still chocked full of flavor?  I was the other night, and I happened to find some quinoa in my cabinet.  I used my favorite - foodblogsearch - to look for a good recipe, but everything seemed to be vegetarian.  I wanted to use shrimp since I hadn't had seafood in a little while, so I added it to my search and came across this recipe.



Now normally, I am not a kale fan (aside from the kale salad my best friend makes).  Kale chips? Not my style.  Remember when I made the Tomato Braised Chicken with Kale?  I told you all I just was not feeling the kale. It can be really bitter and I just don't like it that much.  But, as long as I was going to eat healthy, I needed my dark leafy green.  But, I thought I'd give it another shot.  Everyone else seems to love kale these days, why can't I?

I think the trick here was cooking the kale down with a little oil and butter until fully cooked.  I honestly just think it may have been a bit raw last time I made it, and maybe that's why it was so bitter.  This time a huge bunch cooked down by probably 70%, and it really wasn't bitter at all - in fact it was juicy and loaded with flavor from the lemon and tomato sauce.



One of my favorite parts of this meal was the cost.  All of the ingredients cost $5.84.  It could easily serve 2 for dinner or 4 for lunch. I ate it for dinner and then for lunch for a couple of days.  Even if you are trying to save money, I recommend you get a nicer brand of tomato sauce.  A can of off-brand tomato sauce was 33 cents, while Tuttorosso was on sale (by surprise, it didn't even have a sign!) from 60 cents to 40 cents.  The difference in flavor is totally worth the extra 7 cents.



I sort of surprised myself, but I completely loved this recipe.  The kale was delicious, there was just a little bit of shrimp for some seafood (tastes like New England) and substance, and the quinoa was nutty and made the meal feel complete.  I liked it better when the quinoa was really mixed in with the kale and shrimp so that it could absorb all the flavors from the lemon, tomato sauce, and red pepper flakes.  Of course, I use way more red pepper flakes than the original recipe called for - and to be honest it wasn't even very spicy still.  If the Monkey Scientist had eaten this, I probably would have had to throw some cayenne in, but he was busy working late again.  I thought this was a delicious meal full of all sorts of healthy and delicious things.

Also - sorry that these photos are pretty out of focus.  My camera was not cooperating.  Some day I'll buy my DSLR and self-focus, but for now I just deal with what I have.



Spicy Garlic Shrimp with Kale and Quinoa
slightly adjusted from Healthy Green Kitchen

Ingredients:
1 cup white quinoa
pinch of Himalayan or sea salt (I used garlic salt)
1 tablespoon olive oil
1/2 tablespoon butter
5 small garlic cloves, peeled and minced
1/2 pound shrimp
1 bunch kale, chopped fine
8 oz can tomato sauce (I used Tuttorosso)
juice from 1/2 lemon
1 tsp crushed red pepper flakes (or to taste)
course sea salt and freshly ground pepper, to taste

Instructions:
1. Thoroughly rinse quinoa in a fine mesh strainer (this is important or it will be bitter). Bring 1 1/4 c water to a boil. Add quinoa, reduce heat to simmer and cover. Cook until all water is absorbed (about 12 minutes). Remove from heat and allow to sit in covered pot for 5 minutes before fluffing with a fork.
2. In a large cast-iron skillet or other heavy-bottomed pan, heat the butter and olive oil. Add the garlic and saute for 1 minute, being careful so it doesn't burn.
3. Add the shrimp and kale and cook over medium heat for about 5 minutes until the shrimp have just turned pink and the kale is cooked through.
4. Add tomato sauce and cook for another minute or so. Remove from the heat and add the lemon juice, red pepper flakes, salt and pepper. Taste and adjust seasonings, if necessary.
5. Serve over quinoa.

Tomato Braised Chicken with Kale

When I got back from New Hampshire, I had NO food in my apartment.  I ate terribly the whole time I was home, so I knew I had to make something a little healthier for a change.

Even though I know it's a healthy protein, I rarely buy chicken breast because it is so expensive, but I found a small pack of Purdue chicken breasts and had a $0.75 off coupon (which my grocery store doubles!) so I managed to make it affordable.  I also already had asiago cheese from making my favorite shredded sprouts salad - I really need to share that one on here - so this recipe seemed a natural to make.

I did manage to fill my apartment with smoke while browning the chicken.  I recommend chopping the onions and kale etc ahead of time so that you can keep an eye on the chicken and not do what I did.

This was a great recipe overall.  I was trying to cut down on carbs, but I think it would be really good served over brown rice or quinoa.  I really kicked up the spice with the red pepper flakes... as I usually do... and I really enjoyed it.  Kale has a little bit of a funny taste, so I might try it with a different green next time.

Tomato Braised Chicken with Kale

from my kitchen addiction(Serves 2 - 4)

Ingredients:

• 2 pieces boneless chicken breast (about 1 pound)
• 1/4 cup Asiago cheese, shredded
• 2 thin slices prosciutto
• 1 tablespoon extra virgin olive oil
• 1/2 large sweet onion, diced
• 4 cloves garlic, minced
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flake (for a less spicy sauce, just use a pinch)
• 8 ounces fresh kale, chopped
• 1/2 cup red wine
• 28 ounce can of crushed tomatoes
• Kosher salt
• Freshly ground black pepper

Instructions:

Preheat the oven to 375°F.

Pound out the chicken until it is flat and about 1/2 inch in thickness.  Top each piece of chicken with half of the shredded cheese and a slice of prosciutto.  Roll up the chicken and secure it with a toothpick or two.

Meanwhile, heat the olive oil in a large oven-safe skillet over medium heat.  Sear the chicken on each side in the oil, then transfer to a plate and reserve for later.

Add the onion, garlic, basil, oregano, and red pepper to the pan.  Saute until the onion is translucent and tender, about 4 – 5 minutes.  Gradually stir in the kale and wilt it down into the onions and garlic.
Deglaze the pan by adding the red wine and scraping up any browned bits from the bottom of the pan.  Stir in the crushed tomatoes, and season with salt and pepper.

Nestle the two pieces of chicken down into the sauce and transfer the skillet to the preheated oven.  Bake until the chicken is cooked through (I recommend a meat thermometer here – 165°F in the center), about 30 minutes. Transfer the chicken to a cutting board to rest for a few minutes and adjust the seasonings on the sauce.

After about 5 minutes, remove the toothpicks from the chicken, and slice across the pieces of chicken to make small spirals. Serve the chicken and sauce together with pasta or rice.