Jean’s Minestrone Soup… Before Detox Programs!

The Goop - Gwyneth Paltrow’s blog (fun to read) talks about the detox program designed by D. Alejandro Junger.  I do this program myself, and love it… but, the month-long program requires your commitment to ignore all temptations… and $425.00.  I have the family recipe that promise to attract the blush of health - landing firmly, right on your lips.

MINESTRONE SOUP

Jean’s (My Mom)

1 CUP OLIVE OIL (start with 1/2 cup and add more oil as needed)

2 TABLESPOONS MINCED GARLIC

1 OR 2 DICED CARROTS

2 DICED CELERY STALKS

1 DICED ONION

1 SMALL BUNCH OF BROCCOLI  (thinly sliced w/stalk peeled)

1/2 BUNCH CHOPPED SWISS CHARD (or Romaine)

1/2 BUNCH CAULIFLOWER (rough chopped)

2 CUPS ITALIAN GREEN BEANS

1/2 HEAD OF CABBAGE (Chopped)

2 BAY LEAVES

1 TEASPOON OREGANO (dried)

1/2 TEASPOON ROSEMARY (dried)

1/4 CUP FRESH SWEET BASIL (chopped)

3 QUARTS CHICKEN STOCK

2 CUPS TOMATO (chopped or puree)

2 SMALL POTATOES (diced)

2 CUPS PINTO BEAN

In a 5 – quart pot or Dutch oven saute garlic, carrot, celery, and onion together.  Continue down the list of vegetables, adding one at a time until tender.  Include seasoning.

Pour in 3 Quarts of Homemade Chicken Stock (clarified or not), tomato, pinto beans and potatoes.

Simmer 10 – 15 minutes – season with salt and pepper to taste – snip fresh parsley on top to finish.

May your eyes sparkle, you skin glow and remind the family no dessert until finished!

No Flu Zone…

Classic Lasagna from the VanPelt Kitchen

My Aunt Nancy seems to be interested in all the right stuff... after a lovely time at their Princeton home, I complemented the meal. Uncle Bill quipped that we will never see the same repast again as Nancy will be moving on to other, more seemingly, tempting recipes… we captured this Lasagna recipe and it will remain my one and only Lasagna offering.

VanPelt Lasagna

Serves 16 ( polite portions )

Preheat oven to 350 Degrees F

2 LARGE CANS OF ITALIAN TOMATOES

4 (8 ounce) CANS OF TOMATO SAUCE

2 TEASPOONS SALT

3 TEASPOONS OREGANO

1/4 TEASPOON PEPPER

2 TEASPOONS ONION SALT

***

3/4 LB. LASAGNA NOODLES

1 1/2 LB RICOTTA CHEESE

2 CUPS MINCED SWEET ONIONS

2 CLOVES GARLIC

1/3 CUP  VEGETABLE OIL

2 LB. GROUND SIRLOIN

1 LB MOZZARELLA CHEESE

1 CUP GRATED PARMESAN CHEESE

In a large kettle combine the tomato ingredients with the spices – simmer.

In a large skillet saute onion and garlic in the vegetable oil.  Add the ground sirloin.  Cook until the sirloin is browned and add to the simmering tomato mixture.  Simmer 2 1/2 hours or until mixture has thickened.

Cook lasagna noodles – Drain and separate.

In the bottom of the lasagna pan, place several spoons of sauce.  Top with criss-cross layers of lasagna noodles, then a portion of the Ricotta cheese, then a portion of the Mozzarella cheese and a portion of the Parmesan cheese . The amounts depend on the number of layers you decide on, for a shallow pan, make 2 separate dishes. Repeat, ending with the sauce.  Top with the remaining Mozzarella.

Bake 50 minutes until bubbly.  Remove and let stand for 15 minutes.

**Save some sauce to spoon over each piece.

I’m suddenly famished!

Happy Lasagna…

Where’s The Beef! Time for Meatloaf…

Let’s talk meatloaf!

Chef Todd’s

Roasted Vegetable Meatloaf with Balsamic Glaze

Preheat oven to 425 degrees F.

3 TABLESPOONS OLIVE OIL

1 LARGE ZUCCHINI, FINELY DICED

1/2  RED BELL PEPPER, FINELY DICED

1/2 YELLOW BELL PEPPER, FINELY CHOPPED

5 CLOVES GARLIC, SMASHED TO A PASTE WITH COARSE SALT

1/2 TEASPOON RED PEPPER FLAKES, DIVIDED

SALT AND FRESHLY GROUND BLACK PEPPER

2 LARGE EGGS, LIGHTLY BEATEN

1 TABLESPOON FINELY CHOPPED FRESH THYME LEAVES

1/4 CUP CHOPPED FRESH PARSLEY LEAVES, PLUS MORE FOR GARNISH

Meats

1/2 POUND GROUND PORK

1/2 POUND GROUND VEAL

1 POUND GROUND BEEF CHUCK

(I sometimes make this an all-beef loaf.  Whole Foods and Sprouts are my favorite markets for lean beef.)

1 CUP PANKO BREAD CRUMBS

1/2 CUP FRESHLY GRATED ROMANO OR PARMESAN

1 CUP KETCHUP, DIVIDED

1/4 CUP PLUS 2 TABLESPOONS BALSAMIC VINEGAR

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste. Cook until almost soft – 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl.  Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar – fold in the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper.  Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl.  Brush the mixture over the entire loaf.  Tent parchment paper over top until last 15 minutes.

Bake the Meatloaf for 1 to 1 1/4 hours.

remove from the oven and let rest for 10 minutes before slicing.

Todd, my ex- son-in-law, (pictured in my kitchen above), has given us some amazing recipes.  His Meatloaf presentation is one of our absolute favorites.  This is a must try… and remember, after the meal is done -  there is the meatloaf sandwich to look forward to!

This meal puts the WHATEVER… into “Life is Tough”

Chicken Soup… The Sexy Version!

The first days of winter and your tired of chicken soup!  Are you kidding me… the flu is just starting to take off and the family rebels – so, we change the presentation and continue with the program.

First up appearance: Clarifying the Stock:

Lift out the chicken pieces with a slotted spoon.  Strain stock through sieve lined with 1 or 2 layers of cheesecloth; discard vegetables.

Combine 1/4 cold water, 1 egg white and 1 crushed egg-shell.  Add strained stock; bring to boiling.  Remove from heat and let stand 5 minutes.  Strain again through a sieve lined with cheesecloth.

Skim off fat with a metal spoon, or chill stock and lift off the solidified fat.  (I keep 20% of the fats for a richer flavor) – You have before you the most beautiful clear broth… worthy of being served to the most beloved guest.

STRACCIATELLA

31/2 CUPS HOMEMADE CHICKEN STOCK

A good stock is the basis of a great soup; start with cold water, a large soup pot, a great organic chick, the trinity and a little salt and pepper.  Then simmer slowly (3 to 4 hours) – bubbles should burst before reaching the surface.

Final step… Clarify, now you have chicken soup stock.

1/4 CUP TRIPOLINI (tiny bow tie pasta)

1 SLIGHTLY BEATEN EGG

2 TABLESPOONS SHREDDED PARMESAN CHEESE

2 TEASPOONS SNIPPED PARSLEY

DASH OF NUTMEG

Pour stock into saucepan; stir in tripolini and bring to boiling.  Reduce heat; simmer, covered, 10 – 15 minutes or until pasta is tender.

Mix together egg, cheese, parsley, and nutmeg.  Gradually pour egg mixture into simmering broth, whipping gently with a wire whisk or fork till blended.

Serve Immediately

6 Servings

Texas Collection… The Oatmeal Cake

All that chicken soup requires a reward, if money for eating healthy offends your sensibilities, well then let’s go with the traditional homemade treat – Oatmeal Cake!

No guilt necessary with this healthy cake (hmmm)... oatmeal is a whole grain, and along with the Steel Cut Oatmeal flour – you will find more than enough nutrition to help make up for the broiled icing of brown sugar and pecans.  Good with berries or ice cream, depending on how much soup the family has happily family consumed.

Oatmeal Cake

1 CUP OLD FASHIONED OATMEAL

1 1/2 CUPS BOILING WATER

1 CUP BROWN SUGAR

1/2 CUP BUTTER

1 TEASPOON CINNAMON

2 EGGS

1 TEASPOON BAKING SODA

1/2 TEASPOON SALT

1 CUP FLOUR

1/2 CUP STEEL-CUT OATMEAL FLOUR  (put 1/2 Cup Steel-Cut Oats into the blender until ground into a flour like texture)

• 1/2 Cup Raisins – optional
  

ICING (recipe follows)

Pour boiling water over the oatmeal; set aside to cool.

Preheat oven to 350F. Prepare(vegetable spray or butter and flour) a 9×13-inch cake pan.

Combine brown sugar, butter, cinnamon, eggs, baking soda, salt and flours.  Mix well; stir in soaked oatmeal and any water that hasn’t been absorbed.  Pour into prepared pan and bake 40 minutes.

While the cake bakes, prepare icing.  Pour icing over hot cake and place under the broiler for about 3 minutes, until icing starts to brown slightly.

ICING: Melt 9 Tablespoons of butter and 1 Cup Brown Sugar in a medium saucepan over low heat.  Add 1 Teaspoon  Vanilla, 1/2 Cup Evaporated Milk and 1 1/2 Cups of Chopped Pecans.

Serves 24

Alternative Topping Ingredients:

• The brown sugar and pecan topping is similar to the traditional German Chocolate Cake topping.
• The GC Topping requires 7 ounces of can flaked coconut (not my favorite) and reduce the pecans to 1/2 Cup.

per serving: Calories 292 43% fat
Fat 14g (7g sat)
Cholesterol 31mg
Sodium 172mg
Carbohydrates 39g
Protein 3g
Fiber -
Values have been determined before removal of sugar and increased fiber.

This cake will fill the tummy and warm the heart…