Minestrone Soup

The holidays are upon us. During the holidays, I tend to eat more sweets. Well, this year I'm going to try to be good. At least, it is my plan. Also, I have been cooking with the kids more. I made the pie crust and helped the kids make pies for Thanksgiving. The best thing is the kids have been cooking more since I have been cooking less. I love it. Since Thanksgiving is always a large meal, I like to make something healthier. I keep trying to make minestrone and finally figured what I was doing wrong. I needed to add less pasta. Also, I added more herbs. It was so good. My kids loved it. My daughters really liked it.This will be the recipe I will be using from now on when I want to make minestrone soup.

Minestrone Soup
1 Tbsp olive oil
1 large onion, chopped
1 large zucchini, chopped
1 cup frozen green beans
2 stalks celery, chopped
1 large carrot, chopped fine
4 cloves of garlic, minced
4 cups vegetable broth
1 can (15 oz.) red kidney beans, drained
1 can (15 oz.) great northern beans, drained
4 cans (14 oz.) diced tomatoes   
2 Tbsp dried parsley
1 Tbsp dried oregano
1 bay leaf
2 tsp salt
1 tsp ground black pepper
1 tsp dried basil
1/2 tsp dried thyme
2 cups fresh baby spinach, sliced thin
1/2 cup small shell pasta

Directions:

1. In a large pot, heat the olive oil over medium heat. 
2. Add the onion, celery, garlic, green beans, zucchini, and carrot. Saute for 5 minutes.
3. Add the vegetable broth, tomatoes, beans, and spices. Stir and bring the soup to a boil.
4. Reduce the heat and allow the soup to simmer for 20 minutes.
5. Add the spinach and the pasta. Cook for 20 minutes or until desired consistency.
6. Season to taste.

Recipe adapted from Food.com.

One year ago.......................I made Garlic Knots.
Three years ago...................I made Honey Crostini.
Four years ago.....................I made Breakfast Potatoes.

I will apologize now but I will probably not be posting much until after the holidays. Then I'm going to bake more. I want to try more complex recipes. I will let you know the week before what I'm baking if anyone wants to give me some pointers. Since I have been blogging for many years now, my other plan for the blog will be to repost some of my recipes I really liked. I wish you a wonderful holidays!!!!

I love this girl!

                                                       Happy Holidays!!!!!!!!!!!!!!!!!!

Nutella Chocolate Zucchini Bread

Lately, my husband is complaining that I should not hid vegetables in his food.  He thinks I should disclose any added vegetables to his food so he has a choice. So, I figured I would see his reaction when I asked him to try my chocolate zucchini bread. He hesitated in taking the bread and I had to convince him that he would like it. He did and couldn't believe the bread had a vegetable in it. My sister said that she couldn't see any zucchini in her piece. I said it's because I coated it in cocoa powder. I even used two medium zucchinis for this bread.

Nutella Chocolate Zucchini Bread
1/2 cup cocoa powder
2 cups sugar
2 cups zucchini, shredded
1/2 cup vegetable oil
1/2 cup Nutella
3 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Spray two bread pans with nonstick baking spray.
3. Dust the bread pans with cocoa powder and tap off any excess cocoa powder.
4. In a large bowl, combine the cocoa powder, sugar, and shredded zucchini.
5. Add the vegetable oil, Nutella, eggs, and vanilla extract. Stir to incorporate.
6. Add the flour, baking soda, salt, and cinnamon. Stir until combined.
7. Fold in the chocolate chips.
8. Evenly distribute the batter between the two pans.
9. Bake the bread for 55 minutes or until a toothpick inserted in the middle comes out clean.

Recipe adapted from All Recipes.

One year ago..........................I made Double Roasted Chicken.
Two years ago........................I made Peacharine Cream Cheese Tart.

Did you already know......................
-Zucchini is native to Central America.
-The largest recorded zucchini weighed 65 pounds.
-Zucchini can be eaten cooked or raw.

Summer Minestrone

     After my daughter woke up, she came into my room. I said, "Welcome back."
She asked, "Huh?"
So, I said, "Welcome back from dreamland." She nods.
I ask, "How was your trip?"
She relies, "I'm tired."
I asked,"What did you do on your trip that you are so tired?"
Smiling, she replied, "I don't remember since I slept the whole time."
She is pretty clever even when she first wakes up.
     Since I had so many vegetables from my CSA share, I figured I should make some minestrone. I normally do not make soup in the summer but it was a nice change. My husband decided to make something else since all the vegetables scared him. He even asked why I put beans in it? I replied because I knew you weren't having any. The kids and I liked the soup a lot. I added the kolrobi since I have an abundance of it but you could omit it. I served it with french bread.

Minestrone
1/4 cup olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, diced
1 cup kolrobi, chopped
2 bay leaf
1 Tbsp thyme
4 cups chicken broth
28 oz. can plum tomatoes
1 cup water
salt and pepper, to taste
2 cups potatoes, diced
2 cups zucchini, diced
2 cups shredded cabbage, shredded
1 cup pasta
1 can cannellini beans 
 1/4 cup Parmesan cheese

Directions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook for 7 minutes.
3. Add the carrots, celery, and kolrobi. Saute for 5 minutes. 
4. Add the bay leaf, thyme, salt, and pepper. 
5. Add the chicken stock, tomatoes, and the water. Allow to simmer for 1 hour. 
6. Add the potatoes, zucchini, and shredded cabbage. Cook for 20 minutes.
7. Stir in the pasta and beans. Cover and cook for 10 minutes.
8. Stir in the Parmesan cheese before serving.

Recipe adapted from Michele Urvater. 

One year ago.............................I made Cherry Muffins.
Two years ago...........................I made Blueberry Coffee Cake.

Did you already know.....................
-The earliest forms of minestrone was made before the Roman Empire since their diet consisted mostly of vegetables. 
-The Italian word for soup is minestra, zuppa, and brodo.
-Minestrone is usually made seasonal vegetables with pasta and beans.

Zucchini Fries

I'm trying to hold onto summer. Yes, it is around 40 degrees outside at night. Yes, I have been wearing sweatshirts but I am still able to wear shorts. Alright, I will admit I am only wearing shorts inside. I'm not crazy to wear shorts outside; it is too cold.

To hang onto summer a little longer, I made zucchini fries. My husband did not try them. He didn't even want to look at them. They were still too green for him even if they were breaded. I can try. The children loved them. They also love zucchini. If you just like zucchini, then you probably would really like this recipe. It was a nice change from saute zucchini or roasted like I normally make them.

Zucchini Fries

3 zucchini, cut into 1/2 inch strips

2 egg

1/2 cup skim milk

1 1/2 cup panko bread crumbs

1 1/2 tsp Italian seasoning

1/2 tsp garlic, minced

2 Tbsp Parmesan cheese, shredded

1/4 tsp salt

1/8 tsp pepper

2 tsp olive oil

Directions:

In a bowl, whisk the egg and the milk together. Set aside.

In another bowl,  combine the bread crumbs, Italian seasoning, garlic, cheese, salt, and pepper. Set aside next to the egg mixture.

In a skillet, heat the oil.

Dip the zucchini into the egg mixture. Tap off any excess mixture.

Press the zucchini into the bread crumb mixture. Turn the zucchini over and press again to coat both sides.

With tongs, gently add the zucchini to the skillet. 

Cook the zucchini about 4 minutes per a side or until golden brown and cooked through.

Recipe adapted from Jamie Cooks It Up!

Did you already know...
-A zucchini is a good source of potassium.
-Another name for zucchini is courgette.
- The largest zucchini weighed 65 pounds. (Try giving that to your neighbors.)