• Original Creations

    Escarole & Bean Soup

    December 5, 2019 /

    WOW it’s been a while.

    Since my previous post so much has happened. At the top of that list was our engagement, and it turns out planning a wedding is far more time consuming than one might expect! Unfortunately for that reason, perfecting recipes, photographing, editing, and posting content for the blog was pushed to the back burner (pun intended) for a while.

    The good news? I am officially back in action and have a very special recipe for my Escarole & Bean Soup to share with you all, and conveniently, just in time for the chilly East Coast winter upon us.

    I was introduced to Escarole and Beans for the first time by my mother in-law and grew to love it quickly. I then realized how simple of a dish it was to prepare and made it my own, using my standard preparation techniques. It has since become a staple in our house and is incredibly satisfying, especially on these cold winter nights!

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    Escarole & Bean Soup

    Course Soup
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings 6
    Author admin

    Ingredients

    • 1 TBSP Butter Salted
    • 3 Cloves Fresh Garlic Peeled and lightly smashed
    • 1 Stick Hard Pepperoni Cut into four thin triangles
    • 1 Can Small White Beans Drained and lightly squeezed
    • 2 Boxes Chicken Stock
    • 1 Rind Reggiano Parmesan Cheese
    • 1 Head Escarole Thoroughly rinsed and chopped
    • 1/2 LB Acini de Pepe Pasta
    • Salt & Pepper To taste
    • Grated Romano Cheese For topping

    Instructions

    1. Run fresh escarole under cold water and scrub thoroughly as it tends to carry a bit more soil and debris than other lettuces. Dry out on a towel while preparing the remaining ingredients. Chop escarole and set aside.

      In a dutch oven pot over medium heat, melt down butter and add fresh garlic and cut pepperoni pieces, stirring often to avoid over-browning.

      Add drained white beans and stir together to coat well. Add both boxes of chicken stock and Parmesan Cheese rind. Bring to a boil.

      Lower heat to a simmer and add in chopped escarole. Cover partially with a lid and let cook down for another 30-40 minutes.

      Add pasta, salt, and pepper to soup pot and stir every few minutes. After the first 2-3 minutes, turn the flame off to avoid overcooking the pasta. Once pasta is "al dente," fish out garlic cloves and top with a spoonful of Grated Romano Cheese.

    Recipe Notes

    Sarah’s Favorites:

    College Inn: Chicken Broth

    Board Head: “Traditional Pepperoni” Stick

    Goya: Small White Beans

    Ronzoni: Acini de Pepe

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  • Original Creations

    Vegan Stuffed Portabella Mushrooms

    April 20, 2018 /

    First off, I’m not a vegan, but I’m just not always in the mood for a heavy meal- anyone else agree?

    It’s always good to have some meat alternatives in the recipe box for days like this. They can also be pulled out during lent or other periods of fasting throughout the year or even as an unexpected dinner accompaniment when having guests over.

    The Portabella’s are stuffed with Cannellini Beans, Sundried Tomato, Garlic, and Fresh Spinach, & then topped with crunchy Panko Breadcrumbs to add texture. I serve this over a bed of wilted Cherry Tomatoes (recipe can be found in previous post) to give it somewhat of a sauce, tying it all together. 

    The meatiness of the Portabella and Cannellini beans make this dish filling and satisfying but guilt free for those of you who are trying to lead a healthier or “plant based” lifestyle.

    This recipe acts as a great appetizer as well. If you are looking for a more “bite sized” option, you can easily replace the Portabella’s with Cremini or Button Mushrooms.

    Vegan Stuffed Portabella Mushrooms
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    Ingredients
    1. 4 Portabella Mushroom Caps (stems removed and inner "gills" scraped out)
    2. 1 16oz Can of Cannellini Beans (drained and rinsed)
    3. 7-8 Sundried Tomatoes
    4. 2 Cloves Fresh Garlic
    5. 2 Cups Fresh Spinach Leaves
    6. 1/2 Cup Panko Breadcrumbs (seasoned)
    7. Extra Virgin Olive Oil
    8. Salt & Pepper (to taste)
    Instructions
    1. Preheat oven to 375 degrees.
    2. Remove stems and scrape "gills" from mushroom caps with a spoon. Rinse well and set aside, covering with a damp paper towel to prevent discoloration.
    3. In a blender, add Cannellini beans, garlic, & sundried tomatoes and blend together (adding olive oil slowly until desired texture is achieved). Transfer into a mixing bowl.
    4. Rough chop fresh spinach leaves and add to a frying pan drizzled with olive oil. Stir for about 1 minute or until leaves are wilted. Add spinach to the same mixing bowl as the bean mixture and fold in gently. Season with salt and pepper and spread onto the mushroom caps.
    5. Line a baking sheet with aluminum foil and apply non-stick cooking spray. Add mushrooms to the baking sheet and top with seasoned Panko breadcrumbs.
    6. Bake for 15-20 minutes or until the breadcrumbs become golden brown. Serve with a light tomato broth.
    saristotle https://saristotle.com/
     

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