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.

Italian Sausage and Broccoli Marinara Over Polenta

This was surprisingly delicious. I was, of course, juggling baby, dog, Kevin, laundry, and a million other things while I was making this so...no picture.
I feel that I have to share this recipe with you, picture or no. Why? Cause its yummy. Duh! Pretty easy too. I had never made polenta before. Easy peasy. I though it was some complicated crazy thing that only fancy people made but guess what...it's just cornmeal and water. Hullo! It's kind of like grits but thicker with a finer meal. I always add so much cheese to my grits that they turn into a brick they are so thick anyway, so polenta is right up my alley. I think I like them better than grits because of the thick texture, and no need to add a pound of cheese here. Alright, alright, the recipe.



1 pound of broccoli florets
4 tbsp olive oil
1 lb Italian sausage
1 chopped onion
2 chopped cloves of garlic
1/4 white wine
1 1/2 cup crushed tomatoes
1 1/2 cup chicken stock
1/2 tsp thyme
2 1/2 tsp salt
1/8 tsp black pepper
4 1/2 cups water
1 1/3 cups cornmeal

Now I just wrote in the previous post that I always like to use chicken stock instead of water where I can. Well I didn't try it with the polenta because I wasn't sure what was gonna happen because I had never made it before but next time I am going to do it with stock. If you try it that way before me let me know.

In a large pan cook Italian sausage until browned and cooked through.
About 10 minutes

Add onions and garlic to the left over fat and cook until translucent.
Add the wine and simmer. Return the sausage to the pan and add the tomato, broth, thyme, and 1 1/4 tsp salt
Bring to a simmer and cook uncovered for 15 minutes
Add the broccoli and pepper and continue to simmer until the broccoli is done.

Meanwhile bring water and remaining salt to a boil. Pour in cornmeal slowly while whisking. Add the remaining olive oil and reduce heat. Simmer for 20 minutes stirring frequently until very thick.

To serve make a bed of polenta on the plate and then scoop the sauce into the middle.

Enjoy.

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.