THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see BALSAMIC ROASTED PORK TENDERLOIN in the "Entrees" section). SERVES 6 Total Time: 20 minutes PREP TIME: 5 MINUTES ACTIVE COOKING TIME: 15 MINUTES If you think a soup like this is beyond your capability on a weeknight, think again. First off, you can always stuff the wontons up to 3 days in advance and refrigerate them (a must if you want the soup ready in less than 15 minutes during the week). You can also stuff … [Read more...]

THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see CHICKEN CACCIATORE WITH WILD MUSHROOMS in the "Entrees" section). SERVES 4 This is Quick Fix comfort for any crazy weeknight. My version of this Italian winner boasts beans and tender pasta simmered in my well-seasoned cacciatore sauce. Serve the soup at the end of a long day and watch your stress melt away. The addition of ripe tomatoes adds a distinctly fresh taste, even when you use a "well-aged" container of … [Read more...]

4 SERVINGS 4 slices applewood-smoked bacon or black pepper bacon 1 tablespoon vegetable oil (once around the pan) 2 pounds ground sirloin 2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning 4 garlic cloves, chopped 1 medium to large yellow onion, finely chopped 1 red bell pepper, cored, seeded, and chopped in 1/4-inch dice 1 teaspoon ground chipotle chili powder (on spice aisle next to dark chili powder) or 1 teaspoon chipotle chilies in adobo, chopped 6 ounces of chicken … [Read more...]

The French are notorious for their stuffy and particular attitudes ... especially when it comes to food, but they've got nothing on the Sicillans. It takes a Sicilian 'tude to think one could improve on a French classic, especially in 30 minutes. Well, this Sicilian says "Bring it on." 4 SERVINGS 1 tablespoon EVOO (extra-virgin olive oil), once around the pan 2 tablespoons unsalted butter 6 medium onions, thinly sliced Salt and black pepper Leaves from 1 sprig of rosemary, finely chopped 1/2 … [Read more...]

I loved and still miss Julia Child. She consumed life as robustly as she did a good, crispy skinned chicken. If I had ever had her over for lunch, I would have made her this simple stew. 4 SERVINGS 1/4 cup EVOO (extra-virgin olive oil), 3 to 4 times around the pan 4 garlic cloves, chopped 1 bay leaf 1/2 pound button mushrooms, trimmed and halved 1 yellow onion, chopped 2 celery ribs, chopped 1 green or red bell pepper, stemmed, seeded, and chopped 1 medium to large eggplant, cut in l-inch cubes … [Read more...]

This is a chop, drop, and open recipe. Place your cutting board next to the stove, heat up the pots, chop everything on the board, drop it into the pan, then open up your cans. As soon as the stoup bubbles, dinner is done. 4 SERVINGS 2 tablespoons EVOO (extra-virqin olive oil), twice around the pan 3 bacon slices, chopped 1 bay leaf 2 celery ribs, chopped 1 medium onion, chopped 4 garlic cloves, chopped 1 cup frozen corn kernels 2 15-ounce cans black beans 1 tablespoon ground coriander, a … [Read more...]

I know, I know, you're exhausted. Well, let me tell you, this stew is easy to make, is good for you, and has a big satisfying flavor. You'll be slurping away in front of the TV before you know it ... and then you can go to bed, early, like your. mom always said you should. 4 SERVINGS 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan 1/2 pound chorizo or andouille sausage, thinly sliced 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons 1 large onion, … [Read more...]

Pappa al Pomodoro is Tuscan stale bread soup. It is a favorite of my mom, Elsa. When we are both tired this is a good go-to recipe: pappa for my mama. Use a vegetable peeler to curl off nice big shavings of Parmigiano-Reggiano to float on top of the soup. 4 SERVINGS 1 loaf chewy bread, such as ciabatta1/2 cup EVOO (extra-virgin olive oil) 1 sprig fresh rosemary 4 garlic cloves, chopped 1small onion 1 cup chicken stock 1 14-ounce can diced tomatoes 1 28-ounce can crushed tomatoes 1 cup fresh … [Read more...]

For an especially rich soup with lots of meaty flavor, roast the chicken first. This is an interesting twist on the traditional method where the chicken is first browned in the pot, if at all, and then cooked in the liquid. Dark-meat chicken thighs stand up to the roasting and simmering without drying out, something that cannot be said of chicken breasts. They are full of good flavor and cost less, too. 6 chicken thighs with skin and bone (about 2 1/3 pounds) 1 medium onion, chopped 1 medium … [Read more...]

Two types of pepper, sweet red bell and fiery jalapeno, conspire to give this rib-sticking soup a mild kick. Speaking of kicks, dry sherry is a traditional flavoring for black bean soup, but you can skip it and still have a great soup. Except for the chicken broth, this soup doesn't have any meat in it. If it strikes your fancy, add some sauteed spicy sausage (a Mexican chorizo would be perfect) or crumbled bacon once the soup has been pureed. 2 tablespoons olive oil 1 medium onion, chopped 1 … [Read more...]

This is another chunky, hearty warmer-upper. For a change of pace and for a creamier soup, I sometimes stir 1 cup of shredded sharp cheddar cheese into it. Use any kind of sausage you like. (I prefer a cooked poultry sausage such as Amy's or Aidell's.) There are various flavors of chicken or turkey sausage, from apple (especially good with the cheese option) to mushroom to sun-dried tomato, so have fun choosing your favorite. 2 tablespoons olive oil One 13-ounce package cooked chicken sausage, … [Read more...]

Cauliflower is a delicious choice for soup. If you wish, substitute an equal amount of broccoli (a close cousin), using both the florets and peeled stems. 1 tablespoon olive oil 1 medium onion, chopped 1 celery rib, chopped 1 garlic clove, minced 1 head cauliflower (2 1/4 pounds), trimmed and cut into florets 1 quart reduced-sodium chicken broth 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper to taste Heat the oil in a large saucepan over medium heat. Add the onion, celery, … [Read more...]

Smoked turkey parts have all the flavor of smoked ham but fewer calories and less fat. Turkey wings, among the many available cuts, are the meatiest and easiest to use, and believe it or not, they are easy to find in the supermarket. Simmered with vegetables, they make a smoky base for a smooth, satisfying bean soup, and as they cook, their meat loosens on the bone so that it's easy to remove. 1 tablespoon olive oil 1 medium onion, chopped 1 medium carrot, cut into l/2-inch dice 1 medium celery … [Read more...]