1 ¼ cups dried great northern beans4 cups cold water1 can (14 ½ ounces) whole Italian style peeled tomatoes1 can (14 ½ ounces) beef broth2 cups sliced zucchini (approximately 1 medium)¾ pound Italian sausage, sliced in ½" slices1 medium onion, chopped1/3 cup dry red wine (or water)1 clove garlic, minced½ teaspoon dried Italian seasoning½ of… Continue reading Tuscan Sausage and Bean Soup
Tag: zucchini
Italian Vegetable Soup
½ small green cabbage, rinsed and sliced6 leaves Swiss chard, rinsed and sliced¼ cup cooked ham, minced2 garlic cloves, minced¼ cup parsley, chopped½ cup onion, chopped4 tablespoons olive oil2 ribs celery, chopped2 large carrots, chopped2 large potatoes, peeled and chopped2 small zucchini, diced1 can (28 ounces) Italian peeled tomatoes, chopped, reserving juice1 tablespoon honey6 cups… Continue reading Italian Vegetable Soup
Vegetable Soup with Pesto
4 medium carrots, peeled and chopped3 medium boiling potatoes2 medium onions, chopped½ cups canned tomatoes, chopped2 medium zucchini, chopped8 cups watersalt and pepper to taste2 cups cooked cannellini beans1 cup uncooked ditalini pasta½ cup prepared pesto ( Pesto alla Genovese) In a large slow cooker, combine carrots, potatoes, onions, tomatoes, zucchini, and water. Season with… Continue reading Vegetable Soup with Pesto
Rich Minestrone (The Frugal Gourmet)
This is a great, hearty soup, and not a character in The Godfather (I can make that joke, I’m Italian). The Frugal Gourmet complimented this recipe with one of his favorite phrases, “This is peasant food!” You see, out of necessity, peasants used all kinds of simple and cheap ingredients, to make nourishing food for… Continue reading Rich Minestrone (The Frugal Gourmet)
Foil-Baked Vegetables and Fish
A 1985 recipe from McCartneys supermarket. It is a place which is gone but fondly remembered. “From our Recipe File… Compliments of McCartneys 2 pounds fish fillets (flounder, sole, cod, or haddock)2 cups broccoli florets2 cups fresh mushrooms, sliced2 cups thinly sliced zucchini2 tablespoons lemon juice2 tablespoons Italian salad dressing1 clove garlic, minced½ teaspoon dried… Continue reading Foil-Baked Vegetables and Fish
Tunisian Tuna On Couscous
1 box (10 ounces) plain couscous¼ teaspoon salt1 tablespoon olive oil2 medium zucchini, cut into ¾" chunks1 medium onion, cut in narrow strips1 can (19 ounces) chickpeas, rinsed1 can (16 ounces) tomato sauce1 teaspoon ground cumin1/8 teaspoon ground cinnamon1 can (6 ounces) solid light tuna, drained8 large pimento-stuffed green olives, sliced Cook couscous according to… Continue reading Tunisian Tuna On Couscous
So-Called Hawaiian Chicken
1 can (20 ounce) pineapple slices packed in juice1 tablespoon flour1 tablespoon oil1 pound or more of boneless, skinless chicken breast halves1 tablespoon honey1 tablespoon teriyaki sauce1 tablespoon chopped fresh chivesor2 tablespoons dried chopped chives¼ teaspoon pepper Fresh chives for garnishBasmati ricezucchini Drain pineapple slices, reserving ¼ cup juice. Quarter each slice; set aside. On… Continue reading So-Called Hawaiian Chicken
Baked Italian Zucchini
2 medium zucchini, approximately 1 ½ pounds, sliced ½ inch thick1 medium onion, sliced1 large tomato, sliced1 teaspoon oregano½ teaspoon basil½ teaspoon salt¼ teaspoon pepper2 cups spaghetti sauce½ cup breadcrumbs½ cup shredded Swiss cheese Place sliced zucchini, onion and tomato in 9 x 13" baking dish; sprinkle with oregano, basil, salt, and pepper. Pour spaghetti… Continue reading Baked Italian Zucchini
Recipes out of the Blond Box 