Winter Bean and Ham Soup, by Diane

This soup is one of my favorite, go-to recipes. It's simple, delicious, healthy, and filling- and the BEST to eat and reheat on cold days. It gets better over time, so leftovers are definitely something to look forward to. The batch makes quite a bit as well, so you can be eating and enjoying it for days, which means a break from cooking and packing lunches!

Ingredients:

2 tbsp. EVOO
1 sweet onion, chopped
7 stalks of celery, sliced
1 bag of carrots, peeled and sliced
2 large smoked ham steaks, cubed
2 cloves garlic, minced
6 cans northern beans
3 cups chicken stock
1 14.5 oz can tomato sauce
2 tsp. bay leaves (or 2 whole bay leaves)

1. Heat soup pot to medium high, pour in EVOO. Cook onion, carrot, and celery until slightly soft.

2. Add ham and garlic, cook for two minutes.

3. Pour in chicken stock, tomato sauce, stir and add half of the beans, along with bay leaves. Cover and reduce heat to low.

4. Blend remaining beans and soup broth in blender until a thick paste is created, then combine with soup and reduce to warm.

5. Cook for one hour.

Spinach & Sausage Stuffed Shells, by Cheryl

Quite an alliteration I have for this recipe! I found this recipe through foodgawker.com. I've never made stuffed shells before, but didn't think it was going to be hard to make at all... I was right! Jon even got into it- he cooked the sausage and onions and we stuffed the shells together. This makes A LOT of shells so it's really good for a family dinner or leftovers throughout the week. Yum!

Ingredients:

1 12-oz. package jumbo pasta shells
1 tbsp. olive oil
1 cup yellow onion, finely chopped
1 lb. Italian sausage (I used chicken sausage)
3 cloves garlic, minced
1 large egg, lightly beaten
1 15-oz. container ricotta cheese
6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained
1 cup freshly grated Parmesan cheese, divided
1 tbsp. chopped fresh basil or 1 tsp. dried basil
1/4 cup bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 28-oz. can chopped tomatoes with herbs, including the liquid

Directions:

Bring a large pot of salted water to boil. Cook pasta shells according to package directions. Drain, rinse with cold water, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller pieces as it cooks (I cut it up beforehand and cooked it that way). Cook until the sausage is completely cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat.
In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper. Stir together to combine. Add the cooked sausage mixture to the bowl and stir until evenly mixed.
Preheat the oven to 375 degrees F. Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″). Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the remaining tomatoes over the top of the pasta shells.
Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10 more minutes.

White Chicken Chili and Cheesy Cornbread, by Diane

This dish is another Diane creation, but I'll do my best to give proper measurements!! I made this on a colder day earlier this week, and it was great to come in after being outside and eat while getting warm! I chose to make this chili creamy, because all of the recipes I was finding online were a clear broth and I wanted something heartier. Although it does have some half and half in it, I made it healthier by adding a lowfat/low sodium broth base and lowfat/nonfat cheeses, as well as lowfat sour cream. The rest of the ingredients are full of protein and really good for you! The chicken I used was ground, because I like the texture in chilis, but you can use rotisserie or cubed chicken breasts as well. I also made the cornbread from scratch, but you can always use a mix if you like. Enjoy!

Chili Ingredients:

2 tbsp. EVOO

1 bunch of green scallions, sliced (use white and green parts)

3 cloves garlic, chopped

1 small can of mild green chiles

1 small bag of frozen yellow corn

3 tbsp. chili powder

2 tbsp. cumin

3 tbsp. salt

6 cups lowfat/low sodium chicken broth

1 cup lowfat sour cream

3/4 of a small container of half & half

2 lbs. ground chicken

6 cans of white beans, mixed varieties (I used navy, cannelini, and northern beans)

1 package of lowfat shredded monterey jack cheese

*

1. In a large soup pot, heat 1 tbsp. EVOO over medium-high heat. Add ingredients through salt, saute for 5 minutes. Add in broth, sour cream, and half and half. Turn down heat to medium, stirring occasionally while the chili bubbles.

2. While the chili is cooking, heat the remaining tbsp. of EVOO in a large saucepan. Add in ground chicken, cook until no longer pink. Drain the liquid from the chicken, stir in the remaining tbsp. of chili powder and tbsp. of salt. Transfer chicken to the chili, stir.

3. Add in four cans of beans (any variety) to the chili, stirring the pot.

4. Take the remaining two cans of beans, plus some liquid from the chili, and liquify in a blender until a thick paste is made. Add only enough liquid so the beans can spin in the blender- this mixture should be thick when finished. Add mixture to the chili, stirring in completely so the chili thickens. Turn the heat to low and let simmer uncovered for about an hour.

*

While the chili is cooking, make the cornbread (the cornbread recipe is from the back of the package of corn meal, called Indian Head, which I recommend, while the cheesy part came from me!):

*

1 cup ground yellow cornmeal

1 cup sifted white flour

1/4 cup white sugar (I add in 2 extra tbsp. of sugar because I like it a little sweeter)

3 tsp. baking powder

1 tsp. salt

1/4 cup shortening (I used butter), softened

1 cup milk

1 egg, beaten

1/2 package of shredded lowfat monterey jack/cheddar cheese

*

1. Preheat oven to 425.

2. Combine dry ingredients in a bowl.

3. Cut in shortening/butter.

4. Mix in egg and milk and combine with as little strokes as possible until mixture is completely blended. Stir in cheese.

5. Bake in a greased circular or square pan (Indian Head recommends 9x9x2, I used a circular pan because I like the wedges it creates) for 20-25 minutes.

*

During the last five minutes of the chili cooking, add the package of monterey jack cheese and stir until completely blended in. Serve the chili in a big bowl, garnish chili with extra monterey jack cheese and green chilis if some are leftover. You can eat the chili with the cheesy cornbread on the side, or I also love to put margarine on the cornbread and then, after it has melted, crumble it over the chili. :)

Leerdammer and Fruit Compote, by Diane

I got introduced to this snack/appetizer/light lunch while I was in Paris at a tiny winery in the north section of Montmarte. It's really simple, surprisingly addictive, and takes me back to France every time I taste it. I use Leerdammer, which is not a French cheese, but it is a milder and creamier version of the hard cheeses I had in France. Pick any hard white cheese that you like (typically the foreign ones in a rind that are well crafted are best!), or go to Whole Foods and they can help you select the right cheese. For the compote, your favorite flavor is great, but a few of the ones I had in France were pear or fig preserves/compote. For the above photo, I used a compote of strawberries and champagne (storebought!). And, although it's not pictured, this dish is ALWAYS best when paired with white, sweet wine. Bon appetit!

Early Autumn Minestrone, by Cheryl

I first tried this recipe at our friends, Dave and Carla's, apartment and I fell in love with it! He handed me the recipe (which he found from Jamie Oliver on Food Network) and I've since made it three times. It does take a while to make so I would suggest chopping up all of the vegetables the night before... just to get a head start! It is healthy and filling... you definitely get your dose of veggies with this hearty minestrone!

Ingredients:

1 can (or fresh) cannellini beans
1 bay leaf
1 tomato, sliced
1 small potato, peeled
olive oil
salt and pepper
5-7 strips of bacon (or pancetta)
2 small red onions, finely chopped
3 carrots, peeled and chopped
3 sticks celery, chopped
1/2 fennel chopped
3 cloves garlic, peeled/finely chopped
a small bunch of fresh basil
a tin of plum tomatoes (about 6)
1 glass of red wine
2 zuchinni
about 3/4 bag of spinach
2 - 2 1/4 cups chicken stock
1/2 sandwich bag of pasta

Directions:

Add the beans to a pan of water with the bay leaf, sliced tomato and potato – this will help to flavor the beans and soften their skins. Cook until tender – check by tasting. They must be soft. Drain and discard the bay leaf, tomato and potato (sometimes I keep the potato and add it to the soup later). Now season with salt, pepper.

While the beans are cooking, cook the bacon. Remove bacon and let it cool. Heat a good splash of olive oil in a saucepan and add onions, carrots, celery, fennel, garlic and the finely sliced basil stalks. Chop the bacon (or pull it with your fingers like I do) and add. Sweat very slowly on a low heat, with the lid just ajar, for around 15 to 20 minutes until soft, but not brown. Add the tomatoes, zuchinni and red wine and simmer gently for 15 minutes.

Now add the spinach, stock and beans. Put the dried pasta into a sandwich bag, squeeze all the air out and seal. Bash gently with a rolling pin to break the pasta into pieces. Empty the contents into the soup. Stir and continue to simmer until the pasta is cooked.

If you think the soup is looking too thick, add a little more stock or some of the reserved cooking water to thin it down a bit. Then taste and season with salt and pepper. Serve sprinkled with the torn-up basil leaves and grated Parmesan cheese. Yum!!!

Butternut Squash and Bacon Mac 'n Cheese, by Cheryl

I know we've been using quite a bit of butternut squash lately... it all stems from that amazing lunch Diane and I had at Tower Oaks. Anyways, I was looking for a comfort food type of meal to make tonight... this recipe originally comes from Cooking Light. It took longer than I thought it would to prepare, but once the preparation is done, the food is almost ready to eat. In the future I would make more of a milk/flour/cheese mixture because I don't feel that it covered the whole dish well. This dish works best if you have the butternut squash, bacon, and pasta all in the same bite. Yum!!

Ingredients:

1 butternut squash, peeled and cubed (I use pre-peeled/cubed)
1 tbsp Dried Rosemary
salt and pepper
1 box pasta of choice (I used rotini)
7 slices of bacon (I used turkey bacon)
1 cup shallots, diced
1/4 cup flour
2 cups milk (1 or 2%)
1 cup Italian blend shredded cheese
1/3 cup grated fresh parmesan

Directions:
Preheat to 425. Coat the squash lightly in cooking spray, rosemary, and S&P. Roast in a pan for 45 minutes until squash is tender.
While the squash is roasting, cook the pasta, and fry the bacon. When the bacon is done, pour off all but 1 Tbsp of the drippings. Set aside the bacon, and cook the shallots 5 minutes or until translucent in the leftover drippings. Crumble the bacon and set it aside with the shallots. When the squash is done roasting, mix in the bacon and shallots and turn the oven up to 450.
Put the flour in a heavy-bottomed sauce pan over medium-high heat and slowly whisk in the milk. When all the milk has been added, bring to a boil for 1 minute or until slightly thickened. Remove from heat and stir in the shredded cheese. Combine the pasta and the squash mixture in a 9×13 casserole dish, and pour the milk and cheese mixture over the top. Stir to coat. Top with grated parmesan and pop back in the oven for 10-15 minutes, or until the cheese starts to brown.

Creamy Chicken and Butternut Squash Casserole, by Diane

I came across a recipe for butternut squash casserole in one of my favorite magazines, except it called for the squash and blue cheese with little else in the dish. I decided to create my own take on this recipe, added chicken, and made it an instant dinner favorite. Enjoy!

Ingredients:

1 whole butternut squash
4 tbsp EVOO
1 small sweet yellow onion
2 chicken breasts, cooked (I used store bought rotisserie chicken because of the convenience and I like the taste better)
2 cups shredded parmesan cheese
4 tbsp grated parmesan cheese
1/2 cup half and half
1/2 cup chicken stock
2-3 tbsp sage (depending on your preference- this is my favorite spice so I always use more!)
1/2 block fat free cream cheese
1 tsp salt
1 large store bought roll of soft white bread (can use two slices of white bread as well)


1. Preheat oven to 400.

2. Cut squash into small cubes and boil in water until tender, about 10 minutes or so.

3. While the squash cooks, chop the onion into small pieces and saute in a pan over medium-high heat in 2 tbsp. of EVOO for about 5 minutes until tender. Set aside.

4. Cube chicken into bite-size chunks and set aside.

5. Drain squash in a colander, set aside.

6. Blend 1 c. of the shredded parmesan cheese, grated parmesan cheese, half and half, chicken stock, sage, cream cheese, and salt along with 1/3 of the squash in a food processor until creamy.

7. In a large bowl, combine the onions, chicken, remaining squash, and sauce (from step 6) and toss until coated. Pour into a large baking dish. Sprinkle evenly with the remaining cup of shredded parmesan cheese.

8. Tear the bread into small chunks and blend in a food processor until it turns into small crumbs. Pulse in the remaining 2 tbsp. of olive oil until blended. Sprinkle the bread crumbs evenly over top of the casserole.

9. Bake in oven for about 25 minutes, or until mixture is bubbling and the bread has lightly toasted. :)

Turkey Chili, by Cheryl

I went for an easier recipe for my first post. I'm new at the blogging aspect of the internet and didn't want to do anything too extravagant too soon. I chose turkey chili because one, it's Monday and if I'm making chili I like to make it in the beginning of the week so I can take the leftovers to work everyday. And two, it's a filling, hearty, keep you warm, type of meal that one can always turn to in the colder weather.

You'll need:

1 lb. ground turkey
1 15 oz. can of crushed tomatoes
1 tablespoon of tomato paste
1 large onion, chopped
1 green (or red) pepper, chopped
minced garlic
2 cans of kidney beans, rinsed
3/4 - 1 cup of low sodium chicken broth
heaping tablespoons of cumin
cayenne pepper
black pepper
salt
olive oil

Directions:

1) Put a couple of tablespoons of olive oil in a pan over medium/medium high. Saute the onion and pepper until softened (not browned). After a couple of minutes, place the minced garlic in.

2) Cook the turkey in a separate pan.

3) While the turkey is cooking, stir the canned tomatoes and chicken broth in a large pot over medium heat. Add the paste and rinsed beans - stir together. Add the cooked turkey, onions, garlic, cumin, black pepper, and salt - stir together. Add the cayenne pepper as you go depending on how spicy you want it.

4) Simmer on medium low-medium heat for a minimum of 20 minutes. Serve with rolls on the side and/or cheese on top!

Homemade Butternut Squash and Parmesan Ravioli with a Brown Butter, Sage and Rosemary Sauce, by Diane

So Cheryl and I recently had a 'ladies lunch' at Clyde's in Tower Oaks, where we split an amazing butternut squash ravioli dish in a Madras curry sauce. The next day, I was craving leftovers but had none, and didn't feel like going out to the store. I decided to look online at how to make pasta, having never made it before. I have always seen shows on TV where they have these massive pasta rolling contraptions, and hangers to let the pasta dry for days, etc. But, after checking out some recipes, it didn't look too bad! Luckily, we had some butternut squash in the fridge, so I decided to give it a try... The recipe for the filling and sauce came from my head, but I can't take credit for the pasta- although I found I had to add a LOT more flour to the dough to make it less sticky so I could roll it out. Here's the recipe:

Pasta:

2 cups flour
2 whole eggs
2 tbsp. water
1/2 tsp. salt (I increased it to 1 1/2 tsp because I liked the flavor better)

Combine the ingredients above and knead for 10 minutes, then let sit for 30. Again, I am not sure about the flour, but I must have added another cup in the process because this dough came out extremely sticky. It seemed to work well in the end, although it was tougher to roll out.

While the pasta is sitting, create the filling:

1 package pre-cut butternut squash (MUCH less work!)
2 tbsp. milk (I used skim milk)
1/2 c. chicken broth (I use low sodium, low fat)
1/3-1/2 c. grated parmesan cheese
1 tsp. salt
1 tbsp. sage

Cook squash in boiling water until fork tender, about 10 minutes. Drain squash and place into a blender/food processor along with the remaining ingredients, blend until creamy. The measurements I gave are approximate, since I don't cook with measuring tools, so feel free to adjust to your liking.

After the pasta has sat for 30 minutes and the filling is complete, it's time to make the ravioli. I chose a round shape, but you can use a square or half moon shape if you like. First, roll out the dough on a floured surface with a floured pin until it is pretty thin. This takes a lot of effort!!! I used a pastry mat and rolled the pasta until the lines were visible though it. I didn't have a circle cookie cutter, so I used the rim of a small drinking glass instead. Cut shapes, and re-roll and cut until all the dough is used. My batch of dough made about 14 ravioli's.

To fill the ravioli, spoon filling into the center of one circle (enough so it won't squeeze out when you put the top on) and place another circle on top. Lightly seal with your fingers, being careful not to push so hard that the filling will come out. Then, go around the edges with a fork, pressing the tines into the dough hard enough to create a seal.

Drop the raviolis into boiling water and cook until tender. Again, this depends on the thickness of your dough- mine took about 15 minutes but I made them a little thicker in the end (I got tired of rolling!!!).

While the raviolis boil, create the sauce:

1/2 stick butter
2 tbsp. sage
the leaves of one stalk of fresh rosemary (1-2 tbsp. of rosemary from the pantry can be substituted if you don't have fresh rosemary)

The sauce is super easy. Put all ingredients into a small saucepan over medium-low heat, stir to blend, and simmer until the butter no longer bubbles (this means that all of the liquid has been removed from the butter and it will now look more like a brown sauce), making sure to stir occasionally. The sauce will turn a greenish brown color (green from the sage!). This sauce also stores easily too, just reheat and it will melt again into sauce. You can take the rosemary out, but I liked the crunch of it with the ravioli (it was lightly toasted when cooked in the sauce).

Plate the ravioli, then top with sauce and sprinkle with parmesan. Buon appetito!