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Espresso Brownies

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espresso brownies, one with bite-1

We have a major weakness for brownies, especially extra-soft, fudgy ones. A few of us also have a weakness for the rich, “roasty” flavor of coffee. These Espresso Brownies by Giada De Laurentiis are beyond easy and deliver an intense chocolatey-ness as well as a strong espresso presence. It’s commonly agreed upon that a bit of coffee or espresso enhances the flavor of chocolate, lending even more richness, and this recipe proves that. Giada cuts corners here with a boxed brownie mix, and, if that offends you, then go ahead and make your own brownie batter from scratch and continue on with the recipe from there.

espresso brownies, single with bite-1

We don’t drink coffee ’round these parts, so if you’re worried about any caffeine effect these might have on you, consider this: if I drink a diet coke within 3 hours of bedtime, I’m up half the night… that’s how sensitive I am to caffeine. I had a few of these puppies 2 hours before bed and slept like a baby. But, if you have any qualms about using coffee for baking, go ahead and skip this recipe.

espresso brownies from above-1

Tip (unsponsored): We have found that espresso powder isn’t necessarily easy to find, at least for us non-coffee drinkers. We have found it before at TJ Maxx, but not consistently. My dear friend and neighbor, Dusty, recently ordered me some from William Sonoma and (coming in a jar just larger than your typical spice jar) it’s just the perfect size for those of us who only use it for baking. It should be good for about a year and half.

IMG_3594

If you can’t find espresso powder and don’t care to order some, regular coffee grounds should work just fine. You may need to add more than the recipe calls for as espresso powder is more concentrated in coffee flavor than regular grounds. Grinding it with your spice grinder may eliminate any potential grittiness you might get using grounds as opposed to the powder.

Have your kids help you dump and mix ingredients. In fact, your kids age 8 and older would be great at doing most of the work themselves!

From: Espresso Brownies

Espresso Brownies
 
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Difficulty: Easy
Serves: 9 X 13 pan
Ingredients
  • Nonstick vegetable oil cooking spray
  • ⅓ cup plus 2 tablespoons water
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 2 tablespoons plus 2 teaspoons espresso powder
  • 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
  • ¾ cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1½ cups powdered sugar
  • 1 tablespoon unsalted butter, room temperature
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a 9 by 13-inch baking pan with nonstick spray. Whisk ⅓ cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
  3. Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.

 

espresso brownies collage

Meatball Parmesan Heroes (a.k.a. Perfect Meatball Subs)

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meatball parmesan heroes head-on-1

We can’t say enough good things about these Meatball Parmesan Heroes by Kelsey Nixon. They are the epitome of what a hearty, saucy meatball sub should be. It’s so tempting to cut corners when making meatball subs by buying frozen meatballs or jarred marinara sauce, but OH MY GOODNESS, when you make both of those from scratch (so, so quick and easy, by-the-way) and stuff them inside a soft roll topped with mozzarella, parmesan and fresh basil… it’s like a secret portal to heaven opens for 10 minutes. These meatballs are incredibly tender (assuming that you barely handle the meat, as instructed), and you’ll use really soft rolls, so the whole sub is easy and pleasurable to eat. Your family is going to love these delicious, fun heroes. AND you can double the meatballs and sauce and serve over spaghetti the following evening:

meatball parmesan heroes spaghetti leftovers 2 - 1

Tip (unsponsored): We love the imported wedges of parmesan we get at Costco. Please use San Marzano canned tomatoes, they really do make a difference. We find ours at Walmart, and we use the brat buns from Walmart’s bakery as well.

meatball parmesan heroes balls in pot-1

Have your kids help you dump ingredients and top each hero with cheese and fresh basil, pointing out the wonderful aroma of the basil. As you prepare and enjoy these with those you love, teach them about some the ingredients:

  • Basil gives your body vitamin K, which help your blood clot correctly so you don’t bleed too much.
  • Tomatoes are good for your skin.
  • Eating garlic may help keep your immune system strong.

meatball parmesan heroes side view - 1

Let’s learn a few things about Italy and it’s people:

  • TONS of people visit Italy each year, making it the 4th most-visited country in the world.
  • The very first battery was invented by an Italian by the name of Volta in the 1800’s.
  • More wine is exported from Italy than from any other country.

meatball parm heroes

From: Kelsey Nixon’s Kitchen Confidence Cookbook

Meatball Parmesan Heroes (a.k.a. Perfect Meatball Subs)
 
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Difficulty: Easy
Est. Cost: $27
Serves: 6 heroes
Ingredients
  • Meatballs:
  • 3 tablespoons whole milk
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup seasoned dry breadcrumbs
  • 1½ tablespoons chopped fresh oregano leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ pound ground chuck
  • ½ pound ground pork
  • Tomato Sauce:
  • ¼ cup extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can can San Marzano whole plum tomatoes
  • ¼ cup chopped fresh basil
  • Kosher salt and cracked black pepper
  • Sandwiches:
  • 6 hero rolls (or soft brat buns), split
  • 6 ounces mozzarella cheese, shredded (about 1½ cups)
  • ½ cup grated Parmesan cheese
  • ½ cup fresh basil leaves, torn
Instructions
  1. For the meatballs: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the milk, egg, parmesan, breadcrumbs, oregano, salt, and pepper. Add the ground meats and mix gently to avoid overworking the meat. Shape the mixture into small golf ball sized meatballs and arrange them on the prepared baking sheet. You should have 18 to 24 meatballs.
  3. Bake the meatballs until they are cooked through and lightly browned on all sides, about 15 minutes. Remove the meatballs from the oven but leave the oven on.
  4. For the sauce: Meanwhile, in a large sauce pan set over medium heat, heat the oil. Add the onion and garlic and cook until softened and starting to brown, 3 to 5 minutes. Add the tomatoes, breaking them up with a wooden spoon, and bring to a boil, stirring often. Reduce the heat to medium-low and simmer until the sauce has thickened, 15 to 20 minutes. Stir in the basil and season with salt and pepper. (The tomato sauce will keep in an airtight container in the refrigerator for one week, and up to 6 months in the freezer.)
  5. Add the baked meatballs to the simmering sauce. Gently stir to coat and cook for 5 minutes.
  6. For the sandwiches: Arrange the rolls on a baking sheet, cut side up. Put 3 to 4 meatballs on one side of each roll, spoon some of the sauce over the meatballs, and top with the cheeses.
  7. Bake until the cheese is melted, 3 to 5 minutes. Top with fresh basil, close the sandwiches, and serve.

 

Mini Olive Oil Cakes with Lemon Glaze

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mini olive oil cakes with lemon glaze from side-1

Sometimes you need to show up to an event with an impressive dessert. And sometimes you want to make adorable individual desserts. These petit Mini Olive Oil Cakes with Lemon Glaze are all of the above – the name itself invokes some interest. There’s something SO fabulous about the fruity lemon-olive oil combo, and adding a gorgeous, dainty herb like thyme into the mix is just all kinds of cool.

mini olive oil cakes with lemon glaze from above-1

If you’re reading this worried about an overpowering taste of olive oil or thyme, let us put those fears to rest by promising that they are simply complimentary (and subtle) flavors. In fact, a kid shoving them into their mouths wouldn’t even notice the presence of olive oil or thyme, as they would just taste like a super great lemon cake to the little piggy. Most adults, however, will notice that there’s something extra special about these “lemon cakes” and the thyme garnish will clue them in to something special going on here. Give these tart, dainty bunt cakes a try the next time you want to show up to a get-together with something extraordinary.

mini olive oil cakes with lemon glaze from side, close-up-1

Tip: Don’t over-fill the compartments of your bunt pan (like we always do. It’s a problem). two-thirds full is plenty. If you do overfill and they are domed on the bottoms, simply use a good serrated knife to shave them level to the pan after they’ve cooled but before you turn out the cakes. Also, we find that using one of those plastic catsup squirter bottles works great for drizzling the glaze cleanly over the cakes.

mini olive oil cakes with lemon glaze juel pouring ingredients-1

mini olive oil cakes with lemon glaze 1-1

mini olive oil cakes with lemon glaze ingredients-1

Have your kids help you remove thyme leaves from their sprigs and squeeze lemon juice, taking note of the amazing aroma of both. As you make and enjoy these with those you love, teach them a few things about the ingredients:

  • Lemons have tons of vitamin C, which may make it harder to develop asthma.
  • Olive oil is super high in antioxidants, which help keep your body “clean” from harmful toxins.
  • Thyme has antibacterial qualities and may help with acne.

It is said that H. Dalquist cast the first bunt cake pan in 1950 for a group of Jewish women who wanted to make a round cake with fluted sides that looked like the ones their European mothers had made.

mini olive oil cakes collage

From: Mini Olive Oil Cakes with Lemon Glaze

Mini Olive Oil Cakes with Lemon Glaze
 
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Difficulty: Easy
Serves: makes 6 small or 12 mini cakes
Ingredients
  • For the Cakes:
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour, plus more for dusting
  • 1⅓ cups granulated sugar
  • 2 tablespoons grated lemon zest (from 2 lemons)
  • 2 large eggs
  • ¼ cup extra-virgin olive oil
  • ⅔ cup whole milk
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon finely minced fresh thyme, plus sprigs for garnish
  • For the Glaze:
  • 1½ cups confectioners' sugar
  • 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons)
  • 2 tablespoons unsalted butter, melted
Instructions
  1. Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
  3. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan (TAC advise: start checking at 18 minutes). Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
  4. Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

 

 

 

Pork Tacos with Black Beans

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pork tacos with black beans -1

Tacos are such a beloved dinner menu item that we feel you should have a few options in your repertoire, just to keep things interesting. These Pork Tacos with Black Beans are so, so easy and offer tons of flavor.. and some unexpected bonus vegetables. Zucchini, bell pepper and red onion are an awesome addition, lending color, crunch and vitamins. Cumin and cayenne mean you don’t need a taco seasoning packet full of ingredients you can’t pronounce to flavor your pork. These garlicky, cheesy black beans on the side round out the perfect, healthful taco, minus all the fuss of offering a ton of sides. At about $9, surprise the ones you love with an incredibly cheap but delicious new taco this Tuesday.

Tips (unsponsored): If you don’t use a ton of cumin or cayenne, grab just the amount you need from the bulk section of Sprouts to avoid buying entire bottles that will sit in your cupboard for years.

pork tacos with black beans in pots-1

Have your kids help you fill each taco and top with red onions. As you prepare and enjoy this these tacos with those you love, teach them about some of the ingredients:

  • Red onions help your heart stay strong by keeping your blood vessels healthy.
  • Black beans are helpful if you have diabetes because they are high in fiber and help keep the sugars in your blood at healthy levels.
  • Cumin helps you digest food properly.

Let’s learn a few things about Mexico and it’s people:

  • A common savory sauce called mole can have a super long ingredients list, including chocolate.
  • People LOVE soccer in Mexico. Like a lot.
  • Children usually have 2 last names – their father’s last name plus their mother’s.

pork tacos with black beans

From: Pork Tacos with Black Beans

Pork Tacos with Black Beans
 
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Difficulty: Easy
Est. Cost: $9
Serves: 4 servings
Ingredients
  • 2½ tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 15 -ounce can black beans (do not drain)
  • ½ cup shredded mozzarella cheese (about 2 ounces)
  • 1 pound ground pork
  • 1 small red onion, finely chopped
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • Kosher salt
  • 1 bell pepper (any color), cut into ½-inch pieces
  • 1 zucchini, quartered and cut into ½-inch pieces
  • Freshly ground black pepper
  • 12 corn tortillas, warmed
Instructions
  1. Heat ½ tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute. Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.
  2. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cumin, cayenne and ½ teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper, zucchini and ¼ teaspoon salt and cook until crisp-tender, about3 minutes. Return the pork to the skillet; add a splash of water, and salt and pepper to taste.
  3. Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.
Nutrition Information
Calories: 616 Fat: 38 g Saturated fat: 12 g Carbohydrates: 39 g Sodium: 596 mg Fiber: 6 g Protein: 33 g Cholesterol: 89 mg

 

Pasta with Broccolini and Chicken Meatballs

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pasta with chicken meatballs - side view -1

With it’s tender, juicy meatballs, crisp-tender broccolini, and creamy ricotta, this Pasta with Broccolini and Chicken Meatballs is – hands down – one of the best pasta dishes you’ll make. Coming in at 613 calories per serving, it is one of the better choices you can make when it comes to pasta. And, when you consider how seriously flavorful it is and how decadent it feels, that’s pretty noteworthy. Plus, you’ll actually be getting some fresh nutrients with all of that broccolini. Using orecchiette means that you won’t risk your noodles being mushy and some red pepper flakes lend a welcomed kick. With a short ingredients list (costing about $12 to make) and 25 minutes active time, this dish is a total winner.

pasta with turkey meatballs - meatballs-1

Tips (unsponsored): We find our ricotta, orecchiette and sweet Italian chicken sausage at Trader Joe’s, but you can also use sweet Italian turkey sausage. We also find our broccolini at Trader Joe’s – it is beautifully trimmed and packaged and we use the whole package.

pasta with turkey meatballs - broccolini-1

Have your kids help you sprinkle each dish with parmesan. As you prepare and enjoy this pasta with those you love, teach them a few things about the ingredients:

  • Broccolini has vitamin C, which improves your collagen, helping your skin and bones stay strong.
  • Broccolini also has lots of potassium, which helps keep your nervous system healthy.
  • Ricotta cheese is a good source of phosphorus, which helps you have energy.

pasta with turkey meatballs - overhead view-1

We can’t help think of Italy when we think of orecchiette, broccolini and olive oil, so let’s learn a few things about Italy and it’s people:

  • The proper name for Italy is actually “the Italian Republic.”
  • Pasta dates back to the 4th century BC.
  • The story of Pinocchio was first distributed in a newspaper in Italy.

pasta with broccolini and chicken meatballs collage

Adapted from: Pasta with Turkey Meatballs

Pasta with Broccolini and Chicken Meatballs
 
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Author:
Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • Kosher salt
  • 12 ounces orecchiette pasta
  • 2 bunches broccolini, cut into bite-size pieces
  • 8 ounces sweet Italian chicken or turkey sausage, casings removed
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • Pinch of red pepper flakes
  • 1 large egg
  • Freshly ground pepper
  • ¼ cup ricotta or
  • ¼ cup parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking (cook pasta about 8 minutes, add broccolini and cook 2 minutes more). Reserve 1 cup cooking water, then drain the pasta and broccolini.
  2. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
  3. Add the remaining 3 tablespoons olive oil to the pot, the garlic, red pepper flakes and ½ teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.
  4. Divide the pasta among bowls. Sprinkle with the cheese, dollop with ricotta, and drizzle with olive oil.
Nutrition Information
Calories: 613 Fat: 25 g Saturated fat: 6 g Carbohydrates: 69 g Sodium: 749 mg Fiber: 4 g Protein: 29 g Cholesterol: 102 mg

 

Shrimp Scampi on Garlic Toasts

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shrimp scampi toasts round plate-1

Raise your hand if you like shrimp scampi. Us too. Shrimp scampi (usually) feels rich, refreshing, and refined, thanks to the lemon, butter, garlic and white whine usually associated with the dish. These Shrimp Scampi with Garlic Toasts are purely delightful and have a much lighter feel than their “atop-pasta” counterpart. You’ll begin with some large, good-quality shrimp, then add some of the aforementioned ingredients, plus red pepper flakes and herbs to liven things up a bit and, before you know it, you’ll be enjoying a healthful and super flavorful gift from the sea. With 15 minutes prep and 10 minutes cook time, you’re on your way to an easy but impressive appetizer (or light dinner) in two shakes of a shrimp’s tail.

shrimp scampi toasts rectangle plate vertical-1

Tips (unsponsored): We are pretty picky about shrimp. They must adhere to strict textural qualifications (be firm and gray when raw and really meaty – not grainy, for lack of a better word – when cooked. It’s hard to describe the textural difference between “good” and “bad” shrimp, but there truly is a distinct difference). They should smell of the sea but not bad. We are always happy with the raw shrimp in Costco’s frozen case. We also love Costco’s baguettes. If you’re like us and don’t drink alcohol but use small amounts to cook with, check your local grocery store for mini chardonnay bottles. Our local Walmart carries a six-pack of mini, plastic chardonnay bottles that are perfect for cooking – no wasting the rest of a big bottle or freezing in cubes required.

orecchiette with shrimp pancetta and fresno chiles ingredients-1

Have your kids help you squeeze lemons for juice. Be sure to draw attention to the beautiful fragrance of the lemon and herbs. As you prepare and enjoy these with those you love, teach them a few things about the ingredients they will be enjoying:

  • Shrimp is a good source of copper, which strengthens your body tissue.
  • The thing that gives shrimp their pink color can also help your skin look young.
  • Garlic helps your body have healthy blood flow.
  • Lemons have tons of vitamin C, which may make it harder to develop asthma.

“Scampi” are actually itsy-bitsy crustaceans that look something akin to lobsters. In America, Italian cooks replaced scampi for shrimp and kept with the name of “shrimp scampi.” Let’s learn a few things about Italy and it’s people:

  • Vatican City is actually considered a country, and is the smallest in the world.
  • TONS of people visit Italy each year, making it the 4th most-visited country in the world.
  • The very first battery was invented by an Italian by the name of Volta in the 1800’s.

shrimp scampi toasts collage

Adapted slightly from: Shrimp Scampi Toasts

Shrimp Scampi with Garlic Toasts
 
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Difficulty: Easy
Serves: 4 servings
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, chopped
  • Kosher salt
  • Pinch of red pepper flakes
  • 8½ -inch-thick slices crusty bread
  • 1¼ pounds large shrimp, peeled and deveined, tails intact
  • ¾ cup dry white wine or low-sodium chicken broth
  • Grated zest and juice of ½ lemon, plus lemon wedges for serving
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh chives
Instructions
  1. Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, ½ teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
  2. Place the skillet with the remaining garlic mixture over medium-high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Cook until the shrimp are just pink. Transfer the shrimp with a slotted spoon to the bowls.
  3. Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.
Nutrition Information
Calories: 578 Fat: 22 g Trans fat: 7 g Carbohydrates: 44 g Sodium: 963 mg Fiber: 4 g Protein: 38 g Cholesterol: 299 mg

 

 

Giada’s House Soup

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giada's house soup glass cup view-1

Winter may be over but soup is never out of season in our house. It is a totally satisfying way to pack a ton of nutrients into one meal, and, really – is there anything better than dipping a slice of toasted peasant bread/baguette into a bowl of hot, hearty broth? This soup by Giada De Laurentiis contains everything you’ve ever wanted in a soup – a rich, flavorful broth, tons of vegetables, grains, beans and sausage. How’s this for an ingredients list: leek, carrot, fennel, white beans, farro, tomatoes, thyme, kielbasa, kale, and parmesan. PERFECTION! Make this soup the day before you need to feed a crowd and behold it’s awesome powers to please every single person who partakes of it. Okay, a little dramatic, but it is even more delicious the next day and everyone really will love it. AND making this one-pot recipe yields very few dishes! No kidding, see here:

giada's house soup very little dishes-1

giada's house soup view from above-1

Tips (unsponsored): We almost always find our leeks at Trader Joe’s. They are beautiful, come in pairs (which is great for us as we almost always double soup recipes), and are cleaned and ready to be chopped. The same thing goes for fennel. We have found farro at both Sprouts and Trader Joe’s. Call first and ask to save yourself a trip. Be sure to remove the ribs from the Tuscan kale as the recipe indicates. Using the bag of pre-cut kale from Trader Joe’s is convenient, but you will still want to remove the ribs as they will remain tough and unpleasant if you don’t. Please use Kitchen Basic’s Chicken Stock. It truly makes all the difference. Note: this recipe originally calls for dried beans, which we have used. However, the beans take forever to cook, so we suggest using canned cannellini’s instead.

giada's house soup in the pot-1

Have your kids help you dump ingredients into the soup pot. As you do so, teach them a thing or two about the ingredients you are using:

  • Fennel has lots of potassium, which is great for your metabolism.
  • Leeks are high in B vitamins, which are good for your blood circulation.
  • Cannellini beans are a low-glycemic food, which means that they provide your body with energy for hours after you even eat them.

giadas-house-soup-in-pot-1

Because of it’s Tuscan feel, let’s learn a few things about Tuscany and it’s people:

  • You have to pay to get into most beaches in Tuscany.
  • Tuscany is home to the Leaning Tower of Pisa, among a few other towers that lean.
  • Many movies have been filmed in Tuscany due to it’s beautiful countryside.

giada's house soup collage

Adapted slightly from: Giada’s “House” Soup

5.0 from 1 reviews
Giada's House Soup (aka Leek, Fennel, Kale, Farro, White Bean and Kielbasa Soup)
 
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Author:
Difficulty: Easy
Est. Cost: $17
Serves: 4 to 6 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 leek, white and tender green parts only, finely chopped
  • 2 carrots, 1 finely chopped, 1 sliced
  • ½ fennel bulb, finely chopped
  • Kosher salt
  • ½ teaspoon red pepper flakes
  • ¾ cup canned small white beans, such as navy or cannellini
  • ½ to ¾ cup farro
  • 1 15 -ounce can diced tomatoes
  • 2 quarts chicken stock (homemade or low-sodium)
  • 2 to 3 sprigs thyme
  • 1 2 -inch piece parmesan cheese rind
  • 13 ounces turkey or Polska kielbasa, cut into half-moons
  • 4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
  • Grated parmesan cheese and fresh lemon juice, for serving (optional)
Instructions
  1. Heat the olive oil in a large soup pot over medium heat. Saute the kielbasa until browned, set aside. If needed, add a little more olive oil to the pot and add the leek, chopped carrot and fennel and season with ½ teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
  2. Add the farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 2.5 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1½ hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
  3. Add the kielbasa, kale and sliced carrot and beans. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

 

 

 

 

Pasta Primavera with Carrots, Bell Peppers and Squash

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orange pasta primavera with carrots bell peppers and squash-1

Ain’t nobody don’t like pasta. The problem is that it’s oftentimes roughly the caloric equivalent of eating a few candy bars. In this Pasta Primavera with Carrots, Bell Peppers and Squash, meat isn’t invited but a WHOLE LOT of vitamins and vegetables are invited to this party. Orange vegetables are praised for helping you maintain a healthy immune system and vision, and you’ll be feeding the ones you love 3 carrots, 2 orange bells, a yellow squash, and 1.5 cups of orange/yellow tomatoes here. A rich, creamy sauce makes you feel like you’re really indulging while being so good to your body, and some fresno chile brings on just a bit of heat. Invite a little sunshine to your dinner table with this Spring/Summer-feeling dish.

Here’s a pic of what’s under that parmesan… look at all those vegetables!

orange pasta primavera with carrots bell peppers and squash without cheese-1

Tips (unsponsored): When using parmesan for finishing a pasta or other dish like this, we highly suggest using a good quality parmesan. It’s hard to fake that aged flavor without the cheese becoming distasteful. We have always been happy with the Costco brand Parmigiano-Reggiano (it’s imported and aged, comes in a wedge. Get the wedge as opposed to the pre-grated stuff).

orange pasta primavera with carrots bell peppers and squash ingredients-1

Have your kids help you remove thyme leaves from their sprigs, taking note of the lovely, woodsy fragrance. Let them dump vegetables into the pot. Point out the beautiful colors and talk about how those colors = vitamins! As you prepare and enjoy this pasta with those you love, teach about a few of the ingredients:

  • Carrots are one of the best things to eat to prevent heart disease. They also contain alkaline, which purifies your blood.
  • Thyme has antibacterial qualities and may help with acne.
  • Fresno chilis can help speed up your metabolism a bit, helping you have a healthy weight.

orange pasta primavera with carrots bell peppers and squash in the pot-1

Let’s learn a few things about Tuscany and it’s people:

  • You have to pay to get into most beaches in Tuscany.
  • Tuscany is home to the Leaning Tower of Pisa, among a few other towers that lean.
  • Many movies have been filmed in Tuscany due to it’s beautiful countryside.

orange pasta primavera

From: Pasta Primavera with Carrots, Bell Peppers and Squash

Pasta Primavera with Carrots, Bell Peppers and Squash
 
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Author:
Difficulty: Easy
Est. Cost: $14
Serves: 4 servings
Ingredients
  • Kosher salt
  • 1 8 .8-ounce package egg fettuccine
  • 2 tablespoons unsalted butter
  • 3 carrots, thinly sliced
  • 2 orange bell peppers, sliced
  • 1 small yellow squash, halved lengthwise and thinly sliced
  • 1 Fresno chile pepper, thinly sliced (remove seeds for less heat)
  • 1 clove garlic, thinly sliced
  • 1 teaspoon finely chopped fresh thyme
  • 2 teaspoons sherry vinegar
  • Freshly ground pepper
  • ¾ cup heavy cream
  • ⅓ cup grated parmesan cheese, plus more for topping
  • 1½ cups yellow cherry or grape tomatoes, halved or quartered if large
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain.
  2. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with ½ teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
  3. Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
  4. Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.

 

 

Cumin-Chile Pork Kebabs with Spicy Cilantro-Scallion Salad

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cumin-chile pork kebabs with spicy cilantro-scallion salad dark plated-1

Fresh, rustic, and spicy, we’d wager that these kabobs are unlike any other you’ve made before. One of the cool things about them is that you toast whole cumin seeds until golden, releasing their unique, fragrant oils, and add them to a marinade of scallions, jalapeno, ginger, garlic and Chinese five-spice powder, among other things. The result is intensely flavorful and tender pieces of meat which taste quite exotic. The experience wouldn’t be complete without this heavenly salad, which is wonderfully vibrant in color and flavor. Our thought upon first glance was something like, “how pleasant can a salad made up of (primarily) cilantro be?” Well, the answer, our friends, is: PHENOMENAL. Following a soak in cold water, scallions become more mild and contribute a delightful texture, while English cucumber lends some much needed coolness to contrast some serrano chile; the combination here is really magnificent. Serve over Jasmine rice and be transported to Thailand.

cumin-chile pork kebabs with spicy cilantro-scallion salad green onions-1

Tip (unsponsored): Chinese five-spice powder and whole cumin seeds are spices that you probably won’t use terribly often. If you have access to a Sprouts, grab just the amount you need from the bulk spice section. On the other had, if you use things like rice vinegar, toasted sesame oil and soy sauce pretty often, search out a local Asian market for those purchases as they are usually available in larger containers for close to the same amount of money you’d spend on small ones at your local grocery store.

cumin-chile pork kebabs with spicy cilantro-scallion salad ingredients-1

Have your kids help you dump ingredients into the food processor for the marinade and mix ingredients for the sauce. Have them smell the cumin seeds as you toast them, as well as the ginger. As you prepare and enjoy this meal with those you love, teach them a few things about the ingredients:

  • The thing that makes serranos taste hot is an antioxidant that keeps your cells healthy.
  • Ginger can really help keep you from feeling too gassy (tee-hee-hee).
  • Scallions help keep your blood from forming clots.
  • Cilantro has lots of vitamin A, which helps your kidneys stay healthy.

cumin-chile pork kebabs with spicy cilantro-scallion salad white plated-1

Let’s learn a few things about Thailand and it’s people:

  • Thailand is the only country in Southeast Asia that hasn’t been colonized by Europeans.
  • Thailand has many islands and picturesque, tropical beaches.
  • Thailand is 95% Buddhist.

cumin-chile pork kebabs collage

Adapted slightly from: Cumin-Chile Pork Kebabs and Spicy Cilantro-Scallion Salad

Cumin-Chile Pork Kebabs with Spicy Cilantro-Scallion Salad
 
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Author:
Difficulty: Easy
Est. Cost: $15
Serves: 6 servings
Ingredients
  • 2 tablespoons cumin seeds
  • 4 scallions (3 roughly chopped, 1 thinly sliced)
  • ½ jalapeno pepper, roughly chopped (remove seeds for less heat)
  • 1 2 -inch piece ginger, peeled and roughly chopped
  • 1 clove garlic, roughly chopped
  • 3 tablespoons vegetable oil, plus more for brushing
  • 1 tablespoon packed light brown sugar
  • ¼ cup plus 2 teaspoons soy sauce
  • 1 teaspoon Chinese five-spice powder
  • Kosher salt and freshly ground pepper
  • 2 pork tenderloins (about 1½ pounds total), trimmed and cut into 1½-to-2-inch pieces
  • ¼ cup rice vinegar (preferably not seasoned)
  • 1 teaspoon toasted sesame oil
  • Cooked Jasmine rice, for serving
Instructions
  1. Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
  2. Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, ¾ teaspoon salt and ½ teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
  3. Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
  4. Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining ¼ cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
  5. Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes (TAC note: ours took more like 25 minutes!), basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.

For the Spicy Cilantro-Scallion Salad:

Quarter the white parts of 4 scallions lengthwise; thinly slice the green parts. Soak the scallion whites in cold water, 15 minutes; drain. Whisk 2 tablespoons rice vinegar, 1 minced garlic clove, 1 teaspoon each sesame oil, 1/2 tsp chili oil and kosher salt, and 1/2 teaspoon sugar. Toss with the scallions (white and green parts), 2 bunches cilantro (leaves and tender stems), 1/2 thinly sliced serrano chile (seeds removed for less heat) and 1 english cucumber (cut into thin strips).

 

 

 

Corned Beef and Cabbage Soup (aka St. Patty’s Day Soup)

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corned beef and cabbage soup-1

Can we be honest for a moment? Corned beef isn’t our first choice… or our second or third. It isn’t gross or anything like that, just different. If you’re like us and you don’t want to sit down to a big hunk of the stuff but still want to make something festive (and easy!) for St. Patty’s Day, this is your recipe. It truly is delicious, and coming in at under 400 calories per serving, it’s pretty darn healthy too. You might as well invite your friends or family over too for an Irish-themed party because it’s easy as pie to double (or more) and make ahead of time. This recipe called for us to do something that we’ve never done before: “pulse the onion, celery and carrots [don’t even bother peeling] in a food processor until they are pea-sized pieces.” We were pretty skeptical at first, like “won’t that just result in a mushy, ugly mess?” But, as we’ve mentioned before, we always follow the recipe to the “T” the first time we make anything. We are so glad we did, because although this method didn’t result in perfectly diced vegetables, they came out great and saved us lots of chopping time. We are so using this method more in the future. Potatoes, barley, and (of course) cabbage add more texture, flavor and nutrients. I think we’ve found a new St. Patrick’s Day dinner tradition.

corned beef and cabbage soup in the pot-1

corned beef and cabbage soup, corned beef-1

Tips (unsponsored): Please use Kitchen Basics Beef Stock – it’s so much better than broth. We find ours at Walmart. We also found our quick-cooking barley at Walmart:

corned beef and cabbage soup, barley-1

Have your kids help you dump ingredients into the soup pot. Make sure to let them smell the interesting aroma of the allspice. As you prepare and enjoy this meal with your family, teach them a few interesting facts about St. Patrick’s Day:

  • March 17th is celebrated as St. Patrick’s Day because Patrick is thought by many to have played a major role in the conversion of Ireland to Catholicism. He was born in England and sold as a slave at age 16, where he served as a shepherd in Ireland for about six years.
  • It is said that the clover is a symbol of the day because Patrick used a clover with three leaves in his explanations of the Holy Trinity. The shamrock clover is Ireland’s official flower.
  • There were once found fourteen leaves on a single shamrock!

corned beef and cabbage collage

Modified slightly from: Corned Beef and Cabbage Soup

Corned Beef and Cabbage Soup (aka St. Patty's Day Soup)
 
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Author:
Difficulty: Easy
Est. Cost: $16
Serves: 4 servings
Ingredients
  • 1 medium onion, quartered
  • 3 stalks celery, quartered
  • 3 medium carrots, quartered
  • 3 tablespoons unsalted butter
  • Heaping ¼ teaspoon ground allspice
  • 1 pound plum tomatoes, halved
  • 4 cups beef STOCK
  • 4 cups chopped green cabbage (about ¼ medium head)
  • ½ pound Yukon gold potatoes, chopped
  • ¾ cup quick-cooking barley
  • ¼ pound corned beef, cut into thin strips (use leftovers or deli meat)
  • Kosher salt and freshly ground pepper
Instructions
  1. Pulse the onion, celery and carrots in a food processor until they are pea-size pieces. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
  2. Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef stock, cabbage, potatoes, barley and 3 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper.
Nutrition Information
Calories: 352 Fat: 11 g Saturated fat: 6 g Carbohydrates: 50 g Sodium: 349 mg Fiber: 9 g Protein: 16 g Cholesterol: 38 mg

 

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