Pasta e Fagioli #SundaySupper

Posted on April 3, 2016 by Cindy Kerschner

Pasta e Fagioli
Pasta e Fagioli dishes up pasta and beans for a hearty soup.

This week Sunday Supper is sharing our versions of a Taste of Italy. This was a tough one for me. There are so many great Italian dishes. Decisions, decisions.
You know what a soup nut I am. My first thoughts went to Cioppino, Minestrone, Italian Wedding, Zuppa of broth and bread or Pasta e Fagioli? So which one should I make?
I chose to keep it simple.

Pasta e Fagioli bowl

Pasta e Fagioli setting

Pasta e Fagioli

Soups like Pasta e Fagioli vary from region to region in Italy like chicken noodle does here in the United States. What holds true is each has its two core ingredients. Pasta e Fagioli literally is “pasta and beans”. Of course chicken noodle is, well, chicken and noodles.
The beauty of pasta e fagioli is that it is so simple yet you can do so much to call it your own. I think that’s true of most rustic or peasant-style dishes. Take few basic ingredients and add your flair and it’s supper time!
Pasta e Faglioli setting
The secret to a good Pasta e Fagioli is to cook small pasta in the broth and keep the vegetables to a minimum. Pasta and beans are the stars of this dish.
Some versions use pancetta or bacon fat for a flavor boost. You can use chicken or vegetable stock as well.
White beans or borlotti beans are the traditional choice. Thick-skinned beans like cannellini make the broth creamier. Add a few pureed beans to thicken if desired.

I added a few bits of tomato for color. Top with shaved Parmesan.

Thank you Manuela of Manu’s Menu for hosting this Italian Fest!
pasta e fagioli collage

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Pasta e Fagioli

Yield: 4 servings

Ingredients

  • 3 cups cooked cannellini beans
  • 4 cups chicken or vegetable broth
  • 1 cup uncooked ditalini
  • 1/4 cup minced celery
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 1/4 cup diced canned tomatoes
  • 1/2 cup shredded parmesan cheese
  • salt and pepper to taste
  • chopped parsley for garnish

Instructions

  • I a 3-quart saucepan or dutch oven combine beans, celery, garlic, onions and broth and bring to a boil.
  • Add pasta and cook 12 minutes until al dente.
  • Stir in tomatoes, Top with cheese and parsley.

Notes

Adjust thickness by thinning with broth or thickening with pureed beans.

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Enjoy all these wonderful ways to celebrate a taste of Italy from Sunday Supper!

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Posted in #SundaySupper, beans, pasta, soup, What's For Dinner? | Tagged , , | 50 Comments

Foodie Friends Friday Linky Party #191

Posted on March 31, 2016 by Cindy Kerschner

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!
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You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
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Continue reading →

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Butternut and Brown Rice Soup

Posted on March 29, 2016 by Cindy Kerschner

Butternut and Brown Rice Soup
Spring is here! Spring is here! Wait, what’s that in the back of the fridge?
It’s a butternut squash. That little reminder of fall and winter is still hanging around.
Even though the temperature hits the upper 50’s and an occasional 60 degrees, I still want soup.
Butternut Brown Rice Soup_
Roasting squash brings out its sweetness. Couple that smooth squash puree with nutty, brown rice and you get base for a delicious soup.
I kicked this soup up a notch with fresh thyme, smoked paprika and rich cream. Well, 2 percent milk but that can be our secret!
Butternut and Brown Rice Soup

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Butternut and Brown Rice Soup

Yield: 2 servings

Ingredients

  • 2 cups roasted butternut squash
  • 1/2 cup diced onions
  • 1 tablespoon butter
  • 1/4 cup vegetable broth
  • 1 cup 2 percent milk
  • 1 teaspoon fresh thyme leaves plus sprigs for garnish
  • 1 cup brown rice, cooked
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

Instructions

  • Saute onions in butter in a 2-quart saucepan until onions are tender
  • Add squash, milk and broth to the onions. Puree with hand blender or pour ingredients into conventional blender.
  • Heat puree over medium heat, add brown rice, thyme, paprika, salt and pepper. continue cooking until thoroughly heated.
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What ways do you use up end of season winter squash? I’d love to hear your thoughts. Share your ideas in the comments below!

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Not Your Momma’s Tuna Casserole @SafeCatch

Posted on March 28, 2016 by Cindy Kerschner

Not Your Mommas Tuna Casserole

“I was supplied with Safe Catch tuna samples to review. I received no further compensation. All opinions are my own.”

Love tuna? Me too. So I have exciting news for you!

Safe Catch Elite-Albacore Image

What makes Safe Catch different from other brands? Here’s the scoop!

“We developed the technology to test every fish for mercury,” said Safe Catch co-founder Sean Wittenberg. “We launched Safe Catch tuna for health conscious consumers.”
Safe Catch Elite tuna has a mercury limit 10 times stricter than the FDA and an average mercury level as low as wild salmon and sardines per Karimi 2012, the largest mercury in seafood database. Safe Catch Elite is also the only canned tuna that meets ‘Low Mercury’ criteria set for pregnant women and young children by the leading national consumer advocacy group.

“We are excited to debut at leading edge retailers that share our ideals to help people eat healthier and live better,” said co-founder Bryan Boches. “Purity gets us noticed, but we chose a different path in almost everything we do.”

For every tuna, Safe Catch verifies sustainability, inspects quality and tests for mercury. Unlike conventional brands, Safe Catch does not precook its tuna because precooking impairs flavor and leaches nutrients, including the majority of Omega 3s, from the fish. Instead, Safe Catch tuna is hand-packed raw to retain all of the Omega 3s, B vitamins, Iron, Niacin, Potassium, Selenium, Thiamin and Vitamin D that occur naturally in wild tuna. Additionally, Safe Catch created its own cooking process that just tastes better.

One can of Safe Catch tuna has 35 grams of protein with all 10 essential amino acids. Safe Catch products contain no pyrophosphates or additives, and all cans are BPA-free.

“Most of us grew up draining canned tuna,” said Boches. “No need with Safe Catch. Just open the can into a bowl, mix and watch the nutrients absorb back into the tuna steak. It isn’t just better for you. It tastes better.”

Safe Catch Albacore - No Salt
Now that you know why Safe Catch is worth a taste, how about some Tuna Casserole? This is Not Your Momma’s Casserole.

Not Your Mommas Tuna Casserole

Chunks of tuna, pasta, olives, sun-dried tomatoes and spinach in a creamy rosé sauce.
Not Your Mother's Tuna
Want a bite?

Not Your Mommas Tuna Casserole close up

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Not Your Momma’s Tuna Casserole @SafeCatch

Ingredients

  • 1 can Safe Catch Tuna. not drained
  • 2 cups cooked ditalini or similar small pasta
  • 1 cup spinach
  • 1/2 cup black olives, sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup 2 percent milk
  • 1 tablespoon tomato paste
  • 1 tablespoon corn starch
  • 1 tablespoon butter
  • 1 cup shredded cheddar divided
  • salt and pepper to taste

Instructions

  • Whisk together milk, cornstarch. tomato paste, butter, salt and pepper in a 2-quart saucepan. Bring to a boil while whisking constantly, reduce heat keep stirring until thickened. Remove from heat and stir in 1/2 cup cheddar until melted.
  • Mix Safe Catch tuna, pasta, olives, spinach, tomatoes in a large bowl. Add sauce and stir.
  • Divide mixture into 2 casserole dishes and top with remaining cheese.
  • Cover with foil and bake at 350 until thoroughly heated (approximately 30 minutes)
  • Serve.
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Not Your Momma's Tuna Casserole collage
 

About Safe Catch – Find a Store or Buy Online at SafeCatch.com Safe Catch was started by two childhood friends in Sausalito, CA. Safe Catch tuna is Paleo Certified, the Official Tuna of the American Pregnancy Association, and an Expo West 2015 NEXTY Award Winner – which goes to innovative products that embody social and environmental values. Safe Catch is about more than better tuna. The company works to protect purity in our oceans, lakes and rivers. Learn more at www.safecatch.com.

The above educational information courtesy of Safe Catch. Press release 2016.

Posted in casserole, pasta, spinach, tuna, What's For Dinner? | 10 Comments