Zuppa Toscana...It's a Win!

Tonight was an experiment. I wanted to see if I could recreate the Zuppa Toscana soup they serve at Olive Garden. Maybe even a lighter version. It turned out very well. The entire family came back for seconds, and some for thirds. There is just enough left for me to have for lunch tomorrow!

No I didn't make the bread. It's store bought sour dough with big chunks of garlic baked in.

1 pound of Italian sausage (I used chicken, but any kind would work)

4 slices of bacon, cooked crisp (Turkey bacon would work, but won't be quite as tasty)

2 large brown onions, chopped 

3 leeks, white parts only, washed and chopped

5 cloves of garlic (BIG cloves) chopped

3 cups of Kale, chopped (you have to remove the stems first they are very tough)

8 small red potatoes, washed and cubed (I leave the peel on that's where all the nutrition is, plus it looks pretty)

6 cups of chicken broth

6 cups of water

2 teaspoons of red pepper flakes

Black pepper to taste

1/2 cup of cream

I cooked  the sausage in a large pot until cooked through,(if you use pork sausage you will need to drain the fat off), then I added the leeks and onions. Let it all saute together, giving it the occasional stir, until the onions were transparent and the leeks cooked down. While these were cooking I fried the bacon until it was crisp, then crumbled it in with the sausage and onions.

Turn the heat way down under the pan you used to fry the bacon, if it's too hot you will scorch the garlic and make it bitter. Cook the garlic in the bacon fat for just a minute or two to release the fragrance. Once the garlic is softened, drain it, and add it back to the pot with the onions. The tiny bit of bacon fat that goes with it adds flavor without a lot of added cholesterol. For those of you who don't do pork, turkey bacon, fried in a touch of oil, will work as a substitute. 

Add everything else but the cream. I didn't include salt in the recipe, the bacon and sausage both have salt in them. Cover it and simmer on medium low until the potatoes are cooked through and the flavors start to meld, about 30, 40 minutes. Right before serving add the 1/2 cup cream, give it a good stir. A little fresh ground black pepper on top, and it's ready. 

For those of you who keep kosher, it's pretty darn good without the cream added, but if you're not, it great with it. That small amount of cream adds just enough richness to make the soup absolutely delicious. This one is definitely a keeper.

Steak Strips

4 tsp vegetable oil
500g topside or round beef steak, trimmed and cut into thin strips
1 large brown-skinned onion, sliced (about 1 1/2 cups)
1 cup tomato puree
1/2 cup salt-reduced beef stock
4 tsp chili sauce
1/4 tsp black pepper
250g egg noodles
250g fresh green beans, cooked or 1/2 500g packet of frozen sliced green beans, thawed

1) In a large non-stick or heavy-based frying pan, heat oil over a medium-high heat. Add beef and cook, stirring frequently, until browned, about 5 minutes. Transfer beef onto plate.

2) Add onion to juices in pan. Cook, stirring frequently, until soft, about 3 minutes. Stir in tomato puree, stock, chili sauce and pepper. Reduce heat to low; simmer for 2 minutes.

3) Meanwhile, cook noodles according to pack directions, but do not add salt.

4) Return beef to frying pan, cover and simmer for 5 minutes. Add green beans; cook for 2 minutes. Drain noodles in colander; place on warm dinner plates. Top with beef steak mixture and serve.

Asian-Style Chicken Salad Rolls

This recipe is from Super Food Ideas...

1 barbecued or roast chicken
3 green onions, thinly sliced
1 carrot, cut into small this strips
1/2 cup cashews, roughly chopped
bread rolls, to serve

Dressing
2 tbsp olive oil
2 tsp sesame oil
2 tbsp light soy sauce
1 tbsp rice vinegar or white wine vinegar
1 tsp caster sugar
1 garlic clove, crushed

1) Remove skin from chicken and discard. Remove chicken from bones and discard bones. Shred chicken. Place into a bowl.

2) Make Dressing. Combine all ingredients in a jug. Whisk with a fork until well combined.

3) Pour dressing over chicken. Season with salt and pepper. Toss well to combine. Place into an airtight container. Place onions, carrot and nuts into separate airtight containers.

4) When ready to serve, add onions, carrot and nuts to chicken. Toss. Spoon into bread rolls or serve as a salad.

Pepper Steak with Tomatoes

This recipe is from Super Food Ideas...

1 tbsp olive oil
4 (250g each) beef sirloin steaks, trimmed
2 tbsp cracked back pepper
olive oil cooking spray
500g truss cherry tomatoes
1 bunch rocket, trimmed
potato salad, to serve

1) Rub both sides of the steak with oil. Place pepper on a plate. Press steaks into pepper to lightly coat.

2) Preheat BBQ grill on medium-high heat. Barbecue steaks for 4 to 5 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.

3) Meanwhile, spray tomatoes with oil. Barbecue tomatoes, turning occasionally, for 3 to 5 minutes or until just tender.

4) Arrange rocket on serving plates. Service steaks with tomatoes and potato salad.

Butter Chicken

This recipe is from the cookbook Simply Heaven Volume 2.

2 tbsp oil
500g (1 lb) chicken thigh fillets, cut into chunks (I used boneless chicken breast)
2 onions, chopped
2 cloves garlic, crushed
1 tbsp grated ginger
2 tsp garam masala
2 tsp ground cumin
2 tsp paprika
2 tsp tumeric
1/2 tsp hot chilli powder
400g (14oz) can chopped tomatoes
250ml Philly Original Cream for Cooking
Steamed basmati rice, to serve
1/4 cup coriander leaves
1/4 cup tasted flaked almonds
Steamed green vegetables, to serve
Pappadums, to serve

1) Heat half the oil in a large saucepan and cook the chicken for 5 minutes or until golden. Remove and set aside.

2) Heat the remaining oil in the saucepan and saute the onions for 5 minutes, until softened. Reduce the heat; stir in garlic, ginger and spices and cook for 1 minute. Add tomatoes and chicken, cover and simmer for 10 minutes.

3) Stir in the cream and simmer until heated through. Spoon chicken and sauce over rice in serving bowls. Sprinkle with coriander and almonds. Serve with green vegetables and pappadums.

Spicy Beef Nachos

This recipe is from the magazine Super Food Ideas. Tastes great with sour cream and extra salsa for dipping.

1 tbsp oil

1 onion, finely chopped

2 cloves garlic, finely chopped

500g (1 lb) beef mince

400g (14oz) can kidney beans

390g (14oz) jar salsa

230g (8oz) bag natural corn chips

2 cups grated tasty cheese (mild cheddar)

1 avocado, diced

1 tbsp fresh parsley

1) Heat oil in frying pan. Saute onion and garlic until onion is tender. Add mince. Brown well over high heat, breaking up with a spoon as it cooks. Add beans and salsa. Simmer for 10 minutes.

2) Arrange corn chips in a heat-proof platter. Top with mince, then cheese.

3) Place under hot grill (broiler) for 3 to 4 minutes or until cheese has melted. Top with avocado and parsley before serving.

Beef, Feta and Green Onion Rissoles

This recipe is from the magazine Super Food Ideas.

750g (1.5lb) lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 tsp ground cumin
1/2 cup flat-leaf parsley, finely chopped
150g (5oz) feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli, 1/2 cup Greek-style yoghurt and lemon wedges, to serve

1) Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tbsp mixture at a time, roll into balls to make 16 rissoles. Flatten rissoles slightly.

2) Preheat a greased BBQ plate on medium heat. Cook rissoles, turning occasionally, for about 12 to 15 minutes or until cooked through.

3) Spray both sides of bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

4) Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Warm Sausage Pasta Salad

This recipe is from the magazine Super Food Ideas.

2 tsp olive oil
500g (1 lb) lean pork sausages
1 1/2 cups small pasta shapes (such as shells)
5 green onions, thinly sliced
2 garlic cloves, crushed
250g (8oz) cherry tomatoes, quartered
1 1/2 cups frozen peas
1/4 cup chicken stock
100g (3oz) baby spinach

1) Heat 1 tsp oil in a large, non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a board, slice thinly and set aside.

2) Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions until tender.

3) Heat remaining oil in a saucepan over medium heat. Add onions and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes, peas and stock. Increase heat to medium-high. Cook for 2 minutes and remove from heat.

4) Drain pasta and return to pan. Add sausages, onion mixture and spinach. Season with salt and pepper. Toss to combine and serve.

As an alternative, tastes great with a light vinegrette dressing.

Saucy Steak Strips

1 thick slice rump steak (about 500g or 1/2 pound)
1 Cos lettuce
Spring onion strips for garnish

Dressing
1/4 cup red wine vinegar
1 tbsp fresh tarragon or 1 tsp dried tarragon
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
8 tsp olive oil
2 tbsp chopped fresh parsley or 2 tsp dried parsley
(make extra dressing if you plan to serve a salad or want to serve the dressing over steamed veggies as well)

1) Wisk together ingredients for dressing. Best if made that morning or the night before to let the flavors of the dressing combine. Store in fridge until ready for use then bring to room temperature before using.

2) Preheat grill or broiler. Spray grill rack or broiler pan with olive oil spray. Grill for about 5 minutes per side for medium rare. Transfer to a carving board and let stand for about 5 minutes. Slice into thin strips.

3) Rinse lettuce and separate the leaves, leaving them whole. Place about 1 or 2 leaves on each plate and top with some of the steak. Drizzle some of the dressing over the steak and garnish with spring onion. Great served with a baked potato and some steamed veggies.

Hot Diggity Dogs

This recipe came from the magazine Super Food Ideas. This is a great recipe for a quick meal and with the spinach it's making it a bit more healthy than just your normal hotdog. Plus its a great way to get kids to eat their veggies (until they notice the strange green leaves LOL). Oh and do yourself a favor and get some decent bacon rashers from a butcher for this recipe... much more enjoyable.

Rashers bacon, halved crossways (One rasher for every hot dog being served)
Hot dogs (however many are needed)
Olive oil cooking spray
Hot dog buns
Dijonnaise
Baby spinach (about 3 or 4 leaves per hot dog)
Grated cheddar cheese

1) Heat a large non-stick frying pan over medium-high heat. Add bacon and cook for three minutes each side or until crisp. Transfer to plate and cover to keep warm.

2) Reduce heat to medium. Lightly spray hot dogs with oil. Cook, turning often, for 4 to 5 minutes or until warmed through. (I actually boiled the hot dogs... I think they're healthier that way... reduces the fat content a bit)

3) Cut each bun down the center lengthways being careful not to cut all the way through. Spread dijonnaise inside each bun. Top with spinach, bacon and hot dogs. Sprinkle some cheese over the top and serve.

Corn, Chicken and Cashew Salad

This recipe is from the magazine Super Food Ideas.

1/3 cups cashews
2 1/2 tbsp olive oil
250g (about 9 oz) fresh baby corn, washed and halved
4 green onions, thinly sliced
2 cups shredded cooked chicken
125g (about 4 1/2 oz) snow peas, trimmed and shredded
1 lime, juiced
1/2 tsp caster sugar

1) Heat wok or large frying pan over high heat until hot. Add cashews and stir-fry for about 2 minutes or until golden brown. Remove to a plate.

2) Add 2 tsp oil to wok and swirl to coat. Add corn and stir fry for about 1 to 2 minutes until bright yellow and mostly tender. Remove to a large bowl and set aside for about 5 minutes to cool.

3) Add green onions chicken and snow peas to corn. Toss gently to combine.

4) Whisk 1/4 cup lime juice, sugar, remaining oil and salt and pepper in a bowl and drizzle over salad. Add cashews, toss gently and serve.

Note: I stir-fried the meat and veggies together and made it a warm (not hot) salad... tasted really good!

Chicken Kababs

This recipe is from the Mastering the Art of Wok Cooking cookbook.

345g (11oz) chicken breast, boneless
2 tsp lemon juice
1 tsp mild curry powder
pinch of chili powder or cayenne pepper
1/4 tsp salt

Batter
1 cup flour
1 cup water
1/2 tsp salt
1 tsp baking powder
1/2 tsp mild curry powder
3/4 cup dry breadcrumbs

1) Skin chicken breasts and rub with a mixture of the lemon juice, curry and chili powder (or cayenne) and the salt. Place on a covered plate and set aside at room temperature for 10 minutes to absorb the flavors.

2) Cut the chicken into 12 strips and thread each strip onto a bamboo or metal skewer. Mix the batter ingredients, except the breadcrumbs, together in a bowl. Spread the breadcrumbs on a plate.

3) Heat deep oil to moderately hot in the wok. Dip the chicken into the batter, then coat with crumbs. Place in the deep oil to fry about 2 1/2 minutes or until cooked through and golden brown on the surface. Serve hot with wedges of lemon and a sweet chutney.

Sauteed Steak Diane

I made this last night and it was absolutely delicious and very simple and quick to make. It only took about 20 minutes all together. I served it with a rice and lentil dish, but it was a bit bland, so I want to play with it a bit before posting it here. It's a nice dish to go with some rice and steamed veggies, though.

4 thin slices of rump steak (about 1/4 inch thick)
4 tsp onion, finely chopped
1/4 cup water
8 tsp Worcestershire sauce
8 tsp brandy or beef stock
1 tsp fresh lemon juice
1/4 cup sliced green onion
4 tsp butter
1 tbsp chopped parsley
Julienne of lemon peel for garnish

1) Spray a large non-stick frying pan with cooking spray and heat over medium-high heat. Cook the steaks for about 1 minute on each side, then place the steaks on a plate and cover to keep warm. You may have to cook them one or two at a time depending on the size of the steaks.

2) Add onion, water and Worcestershire sauce to the frying pan. Cook over medium high heat, scraping up pan sediment, until reduced, about 2 minutes.

3) Stir in brandy, lemon juice, green onions, butter and any beef juices from the plate. Cook for 1 minute. Stir in parsley. Place steaks on dinner plates and top with the sauce. Garnish with lemon peel and serve.

Spinach and Bacon Quiche

Pastry
1 1/2 cups plain flour
1 tsp salt
3 tbsp butter or margarine
3 tbsp shortening
1 to 2 tbsp water

(To save on time, you can also buy ready made pie dough)

Filling
2 tbsp butter or margarine
4 bacon rashers
1 small onion
1/2 cup grated cheddar
1 cup spinach, chopped
2 eggs
2/3 cup milk
salt and pepper, to taste

1) Preheat oven to 390*F (200*C)

2) Mix flour and salt in a bowl. Cut in butter and shortening. Mix by hand until flour takes on the consistency of course corn meal. Add water a little at a time until a dough forms.

3) Spray bottom and sides of an 8 inch flan dish (or pie dish). Roll out dough and gently press into flan dish. Bake for 10 minutes.

4) Cut bacon and onion into small pieces (about 1/4 inch). Fry in butter until onions are soft. Spread bacon and onion into the bottom of the flan dish.

5) Mix cheese, spinach, eggs, milk, salt and pepper into a bowl. Pour mixture over bacon and onion. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean.

Spring Rolls

1 pkg round rice paper (can be found in the ethnic food isle)
1/2 lb or 500 grams chicken, beef, pork or shrimp/prawns (optional)
1/4 cup green onion, sliced
1/2 cup bean sprouts
1/2 cup carrots, thinly sliced or grated
1/2 cup Chinese cabbage (wombok), shredded
1/2 cup red pepper, thinly sliced
Fresh Mint Leaves
Spring roll dipping sauce or sweet chili sauce

1) The veggies can be left raw if you want them cold or or stir fried if you prefer them hot. If you choose to leave them raw just put them into a bowl and mix them together. If you want to stir fry them, heat a wok or frying pan with about 1 tablespoon of oil. When it's hot, add all the veggies except the green onions and heat them stirring constantly until they are hot. Don't overcook the veggies... they should still be crisp. Place them in a bowl and then stir in the green onion.

2) If you're going to use meat, first cut it into thin slices and then cook it in a frying pan or wok with a little oil. Place it in a bowl and set it aside. If you want you can stir a tablespoon of bbq sauce or soy sauce into the meat for extra flavor.

3) Fill a mixing bowl with lukewarm water and soak one of the rice paper rounds. It will take a couple of minutes for it to soften. In the meantime, dampen a small towel and lay it out on the counter top. When the rice paper is soft, lay it flat over the damp cloth then place another rice paper round into the water.

4) Put about 1 tablespoon of meat and 2 to 3 tablespoons of the veggie mixture in the middle of the rice paper. Don't over stuff it or it will rip*. Place a two or three mint leaves over the top then fold the sides of the rice paper in and roll it like a burrito. Serve them with the dipping sauce on the side in a small bowl.

*If the rice paper rips, don't panic. Finish wrapping it as best as you can and carefully set it aside on the edge of the towel. When the next rice paper round is soft, place it flat on the towel then take the ripped spring roll and place it in the center and wrap the whole thing in the second piece of rice paper.

Beef, Rice and Veggie Dish

500 grams (1 lb) stir fry beef or steak cut into thin strips
1 medium onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
1 can corn or 1 cup frozen corn
1 can diced tomatoes
1 cup arborio rice
2 beef stock cubes or 2 cups beef stock
2 cups water (do not add water if you used beef stock)
1 tsp sugar (reduces acidity in tomatoes)
2 Tbsp dried (¼ cup chopped fresh) parsley
2 Tbsp dried (¼ cup chopped fresh) basil

1) In a large frying pan saute onion, pepper, garlic and herbs until the veggies are just starting to soften. Empty into a bowl and set this aside. Next fry the beef until well browned, empty into another bowl and set this aside. Then add enough oil to coat rice to the pan and stir the rice constantly until it starts to brown lightly.

2) As soon as you see the rice starting to brown add the can of diced tomatoes and 4 cups of water (or beef stock). Then add the beef stock cubes and sugar. Bring this to a boil then turn to a low temperature.

3) Add veggies (including corn) and beef back into the pan and simmer on low until rice is completely cooked. Add more water as necessary. Rice should be firm, but easy to bite through (if need add more water/stock and cook a little longer). Remove from heat and let stand about 10 minutes before serving.

Sloppy Joe

1 pound (500g) ground/minced beef
1 medium onion, diced
2 or 3 cloves of garlic, crushed
1 green pepper, diced (optional)
2 carrots, peeled and shredded (optional)
1 ½ cups ketchup (or 1 can Tomato puree)
½ cup brown sugar
1/8 cup yellow mustard
Salt and pepper to taste
Sliced cheese (optional)
Hamburger or Kaiser rolls

1) Saute the ground beef, onion, garlic, and green peppers over medium high heat until meat is cooked through. Drain off excess fat if necessary, then stir in carrots.

2) Stir in ketchup (just enough to cover meat and veggies... you don't want it soupy), brown sugar, yellow mustard and salt and pepper (be aware if you use ketchup it already has salt in it so you may not need to add more). Let that simmer over low heat for about 10 to 15 minutes stirring occasionally.

3) Cut open a roll, placing a slice of cheese on the bottom half. Scoop some of the sloppy joe mix onto the cheese, then put the top of the roll over it and serve.

Use this Simple White Bread recipe to make your own rolls.