Broccoli and Chickpea Soup with Sagnarelli

Ingredients For the Soup:3 tablespoons extra virgin olive oil3 rosemary sprigs2 medium carrots, cut into a 1/4 inch dice1 medium onion, cut into a 1/4 inch dice3 cloves garlic, sliced2 celery stalks, cut into a 1/4 inch dice10 cups water or chicken broth2 chicken boulion cubes (do not use if using broth)2 19oz cans chickpeas2 heads broccoli, cut into bite sized pieces8 ounces Sagnarelli pasta, or any small cut of pasta you desire Directions Put a large stockpot over a medium flame and heat the oil. Add in the rosemary and cook for one minute. Add in the carrots, onions, garlic and celery and cook until softened, about 7-8 minutes. Separate out about 1 cup of the chickpeas and mash them with a wooden spoon. Add the whole and mashed chickpeas to the pot. Add in the water and bouillon or water to the pot and bring to a boil. Add in the broccoli and cook until tender, about 10 minutes. Drop the Sagnarelli pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions. Drain and add the pasta to the pot with the soup. Serve with a generous sprinkle of grated Parmigiano reggiano cheese. Cookingwithnonna 

Beef and Broccoli

Serves 4 3 tablespoons cornstarch, divided 1⁄2 cup water, plus 2 tablespoons water, divided 1⁄2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1⁄3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice DIRECTIONS In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice. (Or cauliflower rice) Source: food. com https://www.facebook.com/groups/mommasrecipes/

Homemade Cavatelli Pasta Dough Recipe

Learn how to make this Homemade Cavatelli Pasta Dough Recipe & enjoy simple, rustic casalinga-style pasta with your favourite sauce. Ingredients • 4 cups all-purpose flour sifted • 1½ cups water room temperature • 1 teaspoon salt • extra flour for rolling Instructions 1. Place the sifted flour on a wooden board and make a well in the center. (Foodie Fran Note-I use my mixer) 2. Add the water and the salt in the center of the well. 3. With a fork, start incorporating the flour and the water until you get a thick batter. Pull in the flour from the bottom of the well. 4. With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn't enough water...just keep kneading...magically everything comes together). 5. Knead for about 8-10 minutes or until dough is smooth and elastic. If the dough feels sticky, add a little bit of flour. If, on the other hand, the dough feels dry, sprinkle a few drops of water over the dough and continue kneading. 6. Wrap dough in cling wrap and let it rest for about one hour at room temperature (I will usually place a tea towel over the top). 7. Cut the dough into 4 pieces. 8. Roll out each piece of dough to approximately ¼ inch thick. Make sure your board and rolling pin are floured. 9. Cut the into ¾ - 1 inch strips. 10. Cut each strip into 1/4 - 1/2 inch rectangular pieces. 11. Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl that forms. 12. Place cavatelli on large baking sheets that have been dusted with flour. Place the cavatelli in a single layer and not touching one another. 13. Continue until all the dough has been formed into cavatelli. 14. Allow to air dry for at least 30 minutes. 15. If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking. 16. If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cookedto your liking). 17. Serve with your favorite sauce. Notes You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all purpose flour with semolina flour. Cavatelli can be stored in the freezer for up to 6 months. Author Maria Vannelli RD

Crockpot Pulled Pork Recipe

Crockpot Pulled Pork Recipe Ingredients 2 - 2.5 lbs. boneless pork loin1/2 onion sliced1 Tbsp paprika1 tsp black pepper2 tsp salt1/2 16 oz. bottle BBQ sauce2 cloves garlic minced or pressed1/2 cup water Instructions Add all ingredients to the slow cooker. Cook on medium for 6 hours or low for 8-10 hours. Shred and enjoy! Laurengreutman.com

Zuppa di Zucchine e Patate (Zucchini & Potato Soup)

Ingredients  Olive oil 1 cubed carrot 1 cubed onion 2 tbsp water 3 medium zucchini cubed 1 large cubed and peeled potato 5 or 6 cherry tomatoes halved  1 cup frozen peas 1/2 white wine Water as needed.  Salt  Pepper Oregano  Rosemary  Pinch hot pepper flakes ChoppedParsley  Instructions  In olive oil, add carrots, onion, water, 1 tsp salt, pepper, hot pepper flakes and saute about 10 minutes. Add the peas, zucchini, potatoes, and tomatoes. Mix and stirring for about 5 minutes. Add the white wine cooking 2-3 minutes. Add enough water to completely cover the Soup. Add the oregano, Rosemary, adjust the salt and stir.  Cover ventilated for about 40 to 45 minutes. Add half of the parsley.  Use immersion blender for about 10 seconds. Drizzle with olive oil and the rest of the chopped parsley. You can add rice or pastina or broken up spaghetti if desired. Cucina di Mauro Foodie Fran-Add grated cheese.

Greek Lentil Soup

Serves 6

Ingredients
* 1 cup lentils
* 1 medium sweet onion
* 2 large carrots
* 2 sticks of celery
* 4 cups veggie broth plus extra for sautéing
* 2 - 4 tablespoons tomato sauce
* 3 garlic cloves
* 3 bay leaves
* Himalayan pink salt, ground black pepper & dried oregano to taste

* Traditional toppings to drizzle on top:
* vinegar
* lemon juice
* I prefer a drizzle of hot sauce

Instructions
1. Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
2. Peel and chop the onion, carrots and celery and slice the garlic cloves.
3. In the pot, sauté the onion, carrot and celery with veggie broth until semi soft. Add the garlic and sauté for about one minute.
4. Add lentils and tomato sauce and stir for one minute.
5. Add the 4 cups of veggie broth, bay leaves, oregano, salt and pepper to taste.
6. Bring to a boil and simmer over very low heat until lentils and vegetables are .cooked, about 15 minutes. Check periodically to see if more broth is needed. Enjoy!
Authors Notes:
I sauté with veggie broth but you can also use your favorite oil if you sauté with oil. The salt, pepper and oregano are to taste, so start with a little bit and continue to try the soup until you achieve the flavor you want. Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!

Tips to prep ahead: Wash and chop the veggies. Rinse and partially cook the lentils.
Recipe by Veggies Don't Bite at http://www.veggiesdontbite.com/2015/05/27/greek-lentil-soup-fakes/
Foodie Fran's Notes:
I do not add the traditional toppings, but I add grated Parmesan cheese.
When the soup is cooked, I puree half of the soup for  a creamy texture

15 Minute Spicy Udon and Vegetable Stir Fry

This quick and easy recipe makes 2 main dish servings, or 4 servings as a side dish. If needing more, simply double the recipe. This is a great base recipe, that is ripe for addition add-ins. Chicken, shrimp or pork is a nice addition for a meal. Extra vegetables, such as mushrooms, bell peppers, bean sprouts, chopped cabbage or just about anything else you might have around would also be great. Prep Time5 mins Cook Time10 mins Total Time15 mins Servings: 2 people Ingredients Stir Fry:1 Tbsp vegetable oil or other neutral cooking oil1/2 medium onion sliced or diced 1 medium carrots spiralized and chopped or grated 1cup green onion sliced diagonally (green part only) 3 cups baby spinach 14 oz soft vacuum-packed udon noodles 400g Sauce:1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha) 1/4 cup soy sauce 2 tsp rice wine vinegar 1tsp sesame oil 2 Tbsp brown sugar2 cloves garlic minced 1 tbsp fresh ginger minced For garnish:Sesame seeds Additional sliced green onion 1/4 cup chopped parsley or cilantro Instructions Prepare your vegetables and set aside. Mix up the sauce by combining all the inguredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok. In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so. If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted. Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro. Notes Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe! Nutrition Calories: 480kcal | Carbohydrates: 80g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Sodium: 2729mg | Potassium: 588mg | Fiber: 8g | Sugar: 23g | Vitamin A: 9815IU | Vitamin C: 28.6mg | Calcium: 118mg | Iron: 2.7mg Printed from www.seasonsandsuppers.ca . Copyright "Seasons and Suppers".