Rainy Day Soup

Today dawned cold, windy and rainy here in San Diego, and it was one of those days where you just want to snuggle under the covers and let the day go by.  I have been suffering from allergies for the past week, with thick pollen coating everything here, my sore throat was in need of some serious comforting soup. 
I hopped into the car when there was a break in the rain and headed to Specialty Produce to pick up a few goodies for the soup, and then headed to Mona Lisa for some fresh Italian egg noodles for the soup and a loaf of crusty bread. 

Rainy Day Chicken and Noodle Soup
Serves 8

2 tablespoons extra virgin olive oil
1 medium sweet yellow onion, finely chopped
1 teaspoon dried thyme
4 medium carrots, diced
3 ribs celery, diced
2 chicken breasts, cut into bite size pieces (about 1 1/2 cups)
1/4 cup chopped tomatoes
8 cups chicken broth 
One bunch Swiss chard, stalks removed, and cut into thin ribbons
rind from Parmigiano Reggiano cut into cubes
1/4 pound cooked pasta (about 1 cup cooked)

In a large saucepan, or Dutch oven, heat the oil over medium high heat, and add the onion, thyme, carrot, and celery, sauteing the vegetables until the onion is softened.  

 Add the chicken, and cook until the chicken is browned on all sides. 

Add the tomatoes, and saute for another 2 minutes, until the liquid in the pan has absorbed. 

Add the broth, Swiss chard, and rind from the Parmigiano, cover and simmer for 30 minutes, until the chard is tender. 

Cook's Note:  Always cook pasta before adding it to soups, otherwise it will soak up all the broth.
Instead of pasta, cooked farro is another alternative.  
Do-Ahead:  This soup is really better the second day, and can be cooled and refrigerated for up to 4 days.  Before serving, stir in the noodles, and bring to serving temperature.  Serve the soup garnished with grated Parmigiano if desired. 


Of course, no one would think from these photos that it was raining or cold here today; that's San Diego, almost perfect weather!   

Enjoy your evening!

Take 5 Tuesday

 

After our field trip yesterday, I decided to make Italian sausage with peppers for our Take 5 today. There are lots of variations on this theme (turkey sausage, chicken,shrimp) so feel free to try the one that suits you and your family.  I made sandwiches with Sharp Provolone and served the sandwiches with a fruit salad to balance the spicy main course. 

If Onions make you cry; invest in some onion goggles, yes, mine are PINK!

Mona Lisa Regular Sausage

Precook the sausage before adding it to the peppers

OK, there is some slicing involved

Saute the peppers and onions until the onions are translucent

Add some good Balsamic Vinegar for a sweet note

A bit of tomato, salt, pepper and herbs of your choice (think oregano, basil, marjoram)

Add the sausage and saute another 5 minutes

Sausage and Pepper Sandwich, perfect for watching the Padres or Chargers

And now the recipe, I'll highlight our "5" in the recipe.  Take a look at the variations, there are lots of good choices here.


Italian Sausage and Peppers, Take 5 Tuesday Style
Serves 4

1 pound Mona Lisa regular sausage, or your favorite Italian sausage
1/2 cup dry white wine or dry vermouth
2 tablespoons extra virgin olive oil
One large red onion
5 medium bell peppers, seeded and cored, sliced 1/2-inch thick
2 tablespoons Balsamic vinegar
1/2 cup chopped tomatoes (or one tomato peeled, seeded and chopped)
salt and pepper to taste
1/4 cup finely chopped Italian herbs (oregano, basil, Italian parsley or marjoram)

1. In a large skillet, heat the wine with the sausage, and cook the sausage until the wine evaporates and the sausage is browned on all sides.  Set aside while preparing the peppers.
2. Heat the olive oil in a large skillet over medium high heat, add the onion, and peppers, and cook for 10 minutes, stirring occasionally until the onion is translucent and the peppers are softened. 
3. Add the vinegar, and cook another 2 minutes, stirring to release any browned bits on the bottom of the pan. 
4. Add the tomato and cook another 5 minutes, until the liquid is absorbed. 
5. Add the sausage to the pan and heat through. Season with salt and pepper, and add fresh chopped oregano, basil, or parsley if desired.  Serve the sausage and peppers tucked into rolls, or serve over polenta or pasta. 

Variations:

• Substitute 3 chicken breasts, skin and bones removed, cut into 1-inch pieces for the sausage.  Saute the chicken breasts in 2 tablespoons of olive oil until browned on all sides, and add to the peppers after you add to the tomatoes.  Cook for 10 minutes.  
• Substitute 1 pound medium peeled and deveined shrimp for the sausage.  Add to the peppers after the tomato, and saute another 10 minutes until the shrimp turns pink.  This is delicious over pasta.
• Substitute 1 pound halibut for the sausage.  Add the halibut to the peppers after tomatoes, and cook, covered for 10 minutes, until the halibut is cooked through. 

I hope you'll try this dish and the variations. Since I've been spending my days editing, this kind of meal is quite appealing, 5 ingredients, and a great flavorful dinner. 

Field Trip!!

This morning I took a ride downtown to two of my favorite purveyors.  First stop, Specialty Produce, a culinary Disneyland for someone like me.  Cold rooms filled with fresh produce, no limp or brown lettuce, just fresh picked from the field produce.  My plan was to get a bit of inspiration from the Farmer's Market room, and then build our Take 5 this week around the fresh produce.  Here's what I found!

                                            

I didn't retouch these tomatoes -- they are this stunning!

Gorgeous Sweet Peppers

Beautiful Eggplant

Red Pears already?? Yes, indeed, watch for the salad I make with these

Eight ball zucchini---stuff these babies!

Tomatillos, just waiting to be roasted or smoked

Zucchini--I'll post a recipe for a great cake to make with these

My next stop was Little Italy and my favorite store, Mona Lisa.

 Don't forget the stickball tournament here over Labor Day Weekend.  

 Dr. C. says I could find my way here blindfolded--I think he's right!

There are lots of little stores in Little Italy, but for high quality imported Italian products none compare to Mona.  The men/women who work here are the best!  I arrived at lunch time, it was so crowded and I couldn't get any good shots of the interior, but this is what I brought home.

 L

 Left to right:  Salami di Parma, whole milk mozzarella, Prosciutto di Parma, Italian pine nuts (don't buy the Chinese imports ---read that as Costco---they are awful!) imported Mortadella, fresh Pecorino,Mona Lisa regular sausage--second row, Caffe Calabria Italian Roast (mmm, delish) Cento San Marzano tomatoes, Italian tuna packed in olive oil and a loaf of Bread and Cie French Bread.

I've got our Take 5 ingredients somewhere in this post, and will have the recipe and photos here tomorrow.  Until then, enjoy your day!