Cooking Up a Storm

Over the past few days I've been cooking up a storm...

Tuscan Bean Soup

I got the recipe from Kathy Maister

I followed Kathy's recipe, and then added a pinch of red pepper flakes and some smoked paprika to spice things up a bit :-)  This soup can be served hot or cold, BTW. I also added some sausage with fennel to it. Vegetarians can make the soup without the sausage though! I am told that legumes are a good source of iron, and they're also very inexpensive!)

Next is my own spin on a recipe given to me by Grampy.  He was kind enough to make me a potato salad without mayo in it since he knows I'm allergic to eggs.  After tweaking the recipe a bit, I think we've finally perfected it!  The key was adding dill.  So here it is...

Dill Potato Salad

5 lbs bag of red potatoes

2 tsp salt

1 tsp ground pepper

1 bushel of scallions (approx 10-12)

1 bushel of chives (approx 10-12)

3/4 a cup of Extra Virgin Olive Oil

1/2 a cup of Red Wine Vinegar

1 tbsp of Dijon Mustard (seedless works best)

Dill (either fresh dill weed or dill from a spice jar)

Chop up potatoes into bite sized pieces and stick them in a pot of boiling water (don't let them get too mushy though).  While the potatoes are boiling, chop up your scallions and your chives. When potatoes are ready, strain them in the sink, and spray cold water of them.  Put your potatoes in a large bowl, and mix in your other ingredients.  

One thing I've found helpful when making this dish is to be sure to chop the potatoes before I boil them.  DO NOT BOIL THE POTATOES WHOLE.  If you boil the potatoes whole, they'll be too hot for you to chop up afterwards (even if you pour cold water over them).  Also, they'll cook faster if you chop them up first!  Enjoy! This is a summertime favorite of mine! A great side dish to bring along to a BBQ or a potluck!

Greek Pasta Salad

This one is also very easy, and makes a great side dish to bring to a BBQ.  I boil a box of tri-colored noodles, and then I add kalamata olives, fresh feta cheese (emphasis on fresh), pepperoni (I buy a long stick of pepperoni and cut it up), red bell pepper, green bell pepper, yellow bell pepper, and tomatoes.  Then I take salad dressing (mine is homemade, but you can use store bought Italian or Greek for convenience if you prefer).  Mix together and enjoy!

Balsamic Chicken in a Pesto Cream Sauce with Bitter Greens

(that's a mouthful! Perhaps I'll just call it BC/PC with BG!)

• 2 chicken breasts
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil 
• Salt and freshly ground black pepper
• 3 bunches arugula, thoroughly washed
• Juice of 1/2 lemon
• Parmigiano Reggiano shavings
• 2 tablespoons butter
• 1 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/3 cup heavy cream or half-and-half
• 2 cloves of garlic
• 1/4 cup homemade or store-bought pesto (I like Buitoni brand)
• *You buy it in the refrigerator section of the grocery store where the other refrigerated sauces are kept.  It's really good!)

Heat some extra virgin olive oil in a pan, and add your minced garlic.  When the oil has heated, drop in your chicken breasts which you've fully dipped in balsamic vinegar and seasoned with salt and pepper.  Cook each side of chicken for 2 minutes.  Do not overcook.

While the chicken is cooking, combine your baby arugula with lemon juice, a drizzle of olive oil and some salt.  

In a saute pan, combine butter and flour.  Wisk in your chicken stock and heavy cream.  Stir in your pesto.  Bring to a simmer to thicken sauce.  

Put chicken on a serving platter and generously pour pesto cream sauce over it.  Serve your arugula salad on the side.  Grate fresh parm cheese over the entire dish and enjoy :-)