Pasta Fagioli

OK, so I just saw this recipe and it looked delicious and I decided to try it. I do not claim any knowledge of Italian cooking. It is pretty yummy though, and jam packed with a ton of shit thats bad for you. Italian sausage, pepperoni, meatballs. It also has tons of stuff thats good for you. onion, garlic, peppers, fresh basil and oregano, and pasta and beans. Pretty hearty pot of goodness. Probably better suited for a winter day, not a 90 F day in the middle of the summer. Oh well. I'm sweating my ass off over a hot stove today. At least the end result is worth the work.

Ingredients

1 large onion
3 cloves garlic
2 tbsp olive oil
3 peppers (red, yellow, orange)
1 tbsp red pepper flakes
1 tsp salt
1 tbsp pepper
6 oz package pepperonis cut into quarters
2 tbsp oregano
2 tbsp basil
1 lb spicy Italian sausage
32 oz box of chicken stock
28 oz can of stewed tomatoes
28 oz can of crushed tomatoes
10-15 frozen meatballs
15 oz can white beans
15 oz can chickpeas
1 lb small pasta like macaroni or these piccolini mini whatever the hell they are called


Heat your dutch oven over medium high heat.
Chop your onion, garlic, and peppers add to pot

In another pan cook your sausages.

When they are done and cooled a little bit, slice them and add to the stew.


Cut your pepperoni into quarters and add to the pot.

If you have it use fresh basil and oregano. Chop and add to pot.

This is how you should look so far. Yummy. I know you've already been munching on the pepperoni and sausage.

Add the chicken stock and the tomatoes to the pot. Crush the stewed tomatoes with your hands.
Let simmer for 30 to 60 minutes

Before you eat drain and rinse both cans of beans and add to the soup.

Cook the pasta.
To serve, pour the soup over the pasta in a bowl.

Spicy Chicken and Chickpea Stew Over Couscous

So I don't have any cute pictures of the baby to post, or any pictures of yummy food to share with you. I have been making a new recipe every day but keep forgetting to take pictures. There was only one that was really noteworthy anyway.

Spicy Chicken and Chickpea Stew Over Couscous.

Pretty yummy. Kevin was impressed. Best reaction out of him to any of the new things I've been making, and I've been making a lot, so it must be good.

Ingredients

2 tbsp olive oil
8 chicken drumsticks
3 tsp salt
1/4 tsp black pepper
1 onion thinly sliced
1 turnip peeled and cubed
2 tbsp tomato paste
(I didn't have tomato past so I actually used some cocktail sauce I had laying around)
1 tsp paprika
1 1/2 tsp cumin
1/8 tsp cayenne
4 cups chicken stock
3 carrots pealed and cut
1 15 ounce can of chickpeas
1/2 cup parsley chopped
Couscous
(However much you want, you poor the soup over it so its good to have a lot. I used two boxes of Near East flavored couscous. I think Parmesan was one and some pine nut one was the other. I just mixed the two. Yum. It wasn't quite enough though. You could do three boxes.)

In a big deep pan or Dutch oven, heat olive oil on medium high heat. Cover chicken liberally with salt and pepper.
Brown chicken well. 10 minutes. Turning half way through.
Remove chicken. Reduce heat to medium low. Add the onion and turnip and cook until onions are translucent. Add tomato paste, spices, and 2 1/4 tsp salt.
Cook for another minute. Add the 4 cups of chicken stock, the carrots, and the chicken. Bring to a simmer.
Cover and cook for about 20 minutes.
Add the chickpeas and the parsley and simmer another 5 minutes, or until chicken is done.

Meanwhile make your couscous as per the instructions. I usually replace water with chicken stock whenever I can and this is a great time to do it. Rice, couscous, anything that is going to suck up moisture will also suck up flavor so why use something flavorless like water when you can use stock.

Serve the stew ladled over the couscous.

Enjoy.

Eggs Benedict Skillet, An Epiphany!

So I have been dreaming about and planning this recipe for a few weeks now. It all started when we got our new cast iron dutch oven. If you don't yet have one your missing a great piece of kitchen equipment and you should run out and buy one right away. I love mine even though it weighs about a gazillion lbs. I got it for a freaking steal, $29.99 at Homegoods. Yipee!!!!
Moving on... Kevin wanted to find camping recipes for the dutch oven and he ended up finding one for this delicious breakfast skillet thing with hash browns, bacon, eggs, jalapeños, cheese, and salsa. (I will blog it soon.) That dish got me thinking about what other things we could make in the dutch oven and for some reason Eggs Benedict popped into my head. This is what I came up with. It's a real winner, although I actually made it in a skillet not the dutch oven. Toasted English muffins soaked in egg (like you would for French toast), cubed ham (I could not find Canadian bacon), and a easy no fuss Hollandaise sauce I found that you make in the microwave. This is the easiest way to make Eggs Benedict you will ever find. You could feed and impress a large group, without having to poach a thousand eggs.
Now my original idea was to also have a layer of home fried potatoes on the bottom of this dish since thats usually what you get with Eggs Benedict, but I totally forgot this morning when I was making this. I was going to saute them up with some onion and garlic and then add the diced ham. Next time I make this I'm gonna add the tatters for sure so I'll let ya know.

P.S. This recipe makes about twice as much Hollandaise sauce as you need.

What you will need


7 large eggs
3 English muffins
1 1/2 -2 of diced ham or Canadian bacon
1 Lemon
1 teaspoon Dijon mustard
1 stick of butter
1/2 cup heavy whipping cream
1/2 cup cheddar cheese

Preheat oven to 450 F.

Melt one stick of butter in medium bowl.

Crack and seperate 4 eggs adding the yolks to the butter while reserving the 4 whites in a large bowl.

Whisk the butter and egg yolk mixture until well blended.

Add 1/2 cup heavy whipping cream and the juice of 1 whole lemon or 2 Tbsp. lemon juice and mix well.

Microwave mixture, uncovered, on high, until just slightly thick,
about 1 to 2 minutes, stopping every 20 seconds to stir with a
fork or whisk.

It may take a little longer than this, but sauce will thicken up.

Remove sauce from microwave and stir in mustard.

Once the sauce is done you can leave it in the microwave until skillet is done to keep it warm.

If it is cold when you are ready to use it heat for 20 more seconds.

Split and toast 3 English muffins.

Once toasted, cut each half into quarters.

Whisk the three remaining eggs into the reserved whites and soak the toasted English muffins in the egg for about 2-3 minutes.


In a cast iron skillet saute 1 1/2 cups of ham until slightly colored and hot, 2-3 minutes.

(here is where I would change things for next time. I am going to saute onions and garlic in some olive oil, add already parboiled frozen diced potatoes and saute until golden brown, add the ham, and continue)



Pour the egg and English muffin/egg mixture over the ham in the skillet.

Spread everything out so that you have bread and meat in every bite.

Cover and heat in oven at 450 F for 10 minutes.

Remove from oven and top with 1/2 cup cheddar cheese.

Heat for another 5 minutes or until cheese has melted and egg has set.

Top with as much Hollandaise sauce as you like.
(I only ended up using about half of what I made)

Sprinkle with paprika, and enjoy.