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.

Mom's Stuffed Mushrooms

This Thanksgiving, Mom asked me to put together a recipe list before I came home for the holiday so she could start getting organized.  My first request for appetizers was her famous stuffed mushroom recipe. She has been making this hor d'oeurve for as long as I can remember and it is one of my absolute favorites.




I always thought this recipe had been my Mimi's and she had passed it on to my mom.  I learned that, actually, my mom got the recipe from her old tennis partner.  I think pre-2006 my mom mush have used a different stuffed mushroom recipe, but this one was such a hit that it must have replaced her old classic.  Either way, I'm definitely not complaining.



This is the first time I remember actually making these mushrooms, and it is way easier than I realized.  I love that you add the stems of the mushrooms back into the stuffing - that way nothing goes to waste.  We were actually able to assemble everything the day before and just throw them in the oven before we were ready to serve them.  Making things ahead is always the key to holding a successful holiday party. (However, I do apologize that since we made them ahead and baked them at night, the final photos are a bit dim.  Someday I'll by a DSLR so I can make manual adjustments to the ISO and make these photos come out better!)



If I didn't make this clear yet, these mushrooms are awesome.  This time they actually came out a little greasy, but that usually isn't the case.  They are the perfect size to pop in your mouth (I love a one-bite treat!) so there is no need for a fork and knife or even a plate.  They're warm and cheesy with depth from the oregano and breadcrumbs.  If you have a holiday party coming up, these are a simple and delicious appetizer that is sure to delight!



Mom's Stuffed Mushrooms
Recipe courtesy of Lisa Dunn circa 2006 via my mom

Ingredients
½ lb medium to large mushrooms
1/3 c dry, seasoned breadcrumbs
2 green onions, chopped (optional)
¼ c butter or margarine, melted
½ c cheddar or romano cheese, grated + extra for sprinkling
Dash white wine
½ tsp Italian seasoning
½ tsp salt
¼ tsp garlic powder
½ tsp Worcestershire sauce
Dash freshly ground black pepper

Instructions
1. Carefully remove stems from mushrooms and chop.
2. Combine stems and remaining ingredients (except mushroom caps) to make the stuffing.
3. Fill caps with stuffing mixture. Sprinkle top with extra cheese.
4. Bake at 350 degrees for about 15 minutes.

Kicked-up Meatloaf

I am so sorry! I wrote up this post a long time ago and realized I never posted it for you!! And now I've made you wait allll this time without a new post.  Shame on me.

To be honest, I wasn't so excited about this recipe, so I guess that's what led to my hesitation in posting it.  When I have a recipe I totally love - like buttery cloverleaf rolls - I post it right that night. But this one was just, eh.  I still figured it might appeal to some of you.



My favorite part of this meatloaf was the addition of mushrooms.  I'd never put mushrooms in my meatloaf before, but I absolutely loved them.  I used baby portabellas, which were absolutely perfect. I'm usually not that into veggies in my meatloaf (which is why I left out the carrots - I'm not into cooked carrots at all) but mushrooms are meaty enough that they work well.



I was also intrigued by the step where you soak the bread crumbs in milk.  I'd never done that before.  I'm not sure what exactly it did, but maybe it made a juicier meatloaf.  I wished it had a bit more egg - I know it's weird but I actually love an eggy meatloaf like my college roommate used to make.



My biggest issue with this recipe happened once it was cooked.  As soon as I sliced it, it was almost impossible to get a nice piece out of the dish.  It kept falling apart.  It tasted fine, but it wasn't exactly a gorgeous presentation.  I think it's all the lentils that made it not turn into a loaf quite as much as meat typically does.



Overall, not a bad recipe. It's nowhere near my favorite meatloaf recipe, but it is definitely a different and fairly delicious dinner.  It's especially good with a little sriracha on top (you know that's how the Monkey Scientist ate it!), smothered in ketchup, or even with soy sauce.  If you've cut out red meat and didn't want to go all turkey, it's certainly a good alternative to traditional meat loaf.



Kicked up Meatloaf
from ELR on Perry's Plate

Ingredients:
1 lb lean ground turkey
1 cup cooked black or green lentils
1 large carrot, diced (I actually left this out)
1 large onion, diced
2 cloves garlic, minced
2 cups mushrooms, chopped
1 1/2 tsp worcestershire sauce
1/4 cup ketchup
1 tsp salt
1/2 T olive oil
1/4th tsp black pepper
3/4 cup panko breadcrumbs
1/3 cup milk
1 egg, slightly beaten
glaze:
2 T ketchup
1 T pure maple syrup (I was out so I used honey)
1 T balsamic vinegar

Instructions:
1. Preheat oven to 400.
2. Heat the olive oil in a large skillet over medium high heat. Add the diced onions and saute for about six minutes, until soft and translucent. Add the carrot and garlic and cook for three minutes. Add the chopped mushroom and cook for another five minutes or so, until the mushroom has turned soft and all the veggies are nice and juicy.
3. Remove from heat and transfer to a large bowl. Add the cooked lentils, salt, pepper, worcestershire sauce and ketchup and mix well.
4. In a small bowl, combine the milk and panko bread crumbs. Let sit for three minutes so the breadcrumbs can absorb a little of the milk. Add to veggie mixture.
5. Add ground turkey and beaten egg and mix well. It’s easiest here to use your hands. Transfer to a greased loaf pan and press down to smooth top.
6. Combine the ingredients for the glaze and pour over top of meatloaf. Spread with a spoon to cover the top.
7. Bake for 55 minutes or until a meat thermometer reads 165 degrees (mine too much longer).