Tuscan Vegetable Soup

So my adventures into crockpot cooking have become very interesting.  So far we have liked most of the recipes; one we absolutely hated.  Another few were just 'okay'--don't worry--none of that is making it to the blog!  I am very excited to start sharing some recipes with you this week!

Just in case you were wondering: crockpots are fantastic vessels to make soups in!  They cook really low for hours making the flavours meld and just get so scrumptous!  Yummy!!!  I saw this recipe for a Tuscan Vegetable Soup (aka Ribollita), and I couldn't wait to give it a try.

{Top with parmesan cheese!}

{Everything in a crockpot}

{Adding parsley and oil towards the end}

{Simmering for about an hour to thicken up}

Tuscan Vegetable Soup (Ribollita)

Serves 4

3/4 cup carrots, chopped

3/4 cup celery, chopped

2 cups cabbage, sliced

8 oz country ham, diced

8 oz pork, diced

1-15 oz can cannellini or navy beans, drained and rinsed

1 can tomato paste

4 cups chicken broth

1 cup white wine

1 bay leaf

1/2 teaspoon black pepper

1 medium onion, diced

5 cloves garlic, minced

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

4 slices of thick bread, toasted (optional)

Parmesan cheese (optional)

1. Combine all ingredients, except parsley, olive oil, and cheese, in a crockpot.
2. Cook on warm/low for 6-8 hours.
3. About 30 minutes before service, add parsley and olive oil.
4. Serve over bread and topped with parmesan cheese.

I try not to eat bread so I didn't have it.  My mom and husband LOVED this dish.  In fact, my husband HATES cabbage, and he didn't notice/taste it in the soup (or at least didn't mention it).  I didn't have to add any salt because of the country ham, but if you leave it out then add some to taste. 

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Fruit Baked Oatmeal

For Easter, my family planned a brunch which I playfully named Bunny Brunch (I stole it from Pinterest--my addiction!).  I brought decor and wrote out the menu.

{How CUTE is that straw bunny?!  A staple in my house now!}

Really funny story--My grandma, mom, and I were planning the menu a few weeks before Easter.  This recipe is one I have wanted to try for a while, but my husband and I aren't big oatmeal fans so I figured making it for a brunch would be a fantastic idea.  I made it, and when I tried it, I loved it!  Every bite had fruit, and the oatmeal wasn't too sweet or runny--just perfect because I doubled the fruit (always best!).  I asked everyone how they liked it, and virtually everyone said they really didn't like oatmeal, but what I made was EXCELLENT!  LOL  I just thought it was ironic.

{Fruit baked oatmeal}

{Mixing the dry ingredients together}

{Now mixing the wet ingredients together--minus the fruit}

{Adding the wet to the dry ingredients}

{I used peaches that my grandma canned last year}

{I also used some blackberries that my father-in-law picked for me last year}

{Baked yummy delicious goodness!!!}

Fruit Baked Oatmeal

Serves 8

3 cups old-fashioned oats

1/2 cup brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

1 egg

1 1/4 cup water or milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 cans sliced peaches, drained

2 cups berries (any kind)

1/2 cup chopped walnuts

1. Preheat oven to 350.
2. Mix dry ingredients together in a large bowl.
3. Mix wet ingredients together in a separate bowl enough to scramble the eggs.
4. Add the wet ingredients to the dry ingredients.
5. Add fruit and mix well.
6. Let stand for 30 minutes.
7. Coat a 9x13 casserole dish with cooking spray and pour oatmeal mixture into pan.
8. Top with walnuts.
9. Bake for 35-40 minutes or until top is lightly browned.
10. Serve with additional milk or yogurt.

I changed just a few things--mainly I used water instead of milk because my mom is lactose-intolerant.  I also doubled the fruit because it needed to be used, and really--who in their right mind would say "That's too much fruit!"?  Exactly!!!

This oatmeal recipe is very versatile--use whatever fruits you want!  A pear-cranberry would be good with some cinnamon added or a peach-strawberry!  Go crazy!!!

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Basque Vegetables

I am always looking for new ways to spice up vegetables.  Simple steaming with salt and pepper  with variations of oregano, basil, garlic and onions gets a little old after a while.  Thmye is an underused spice, in my opinion, so I am playing with it, and I came upon something delicious!

{Basque vegetables}

I decided to call it "Basque" because it has the spice and tang of Spanish cooking along with vegetables from that area.  As the recipe is made (and located below), it was a bit spicy for me; the hubby loved it--said it was perfect.  So remember--you can always add more!

{Frying the chili flakes gives it more flavor}

{Adding onions and garlic}

Basque Vegetables

Serves 6

Ingredients

2 tablespoons olive oil

1/2 teaspoon dried chili flakes

1 medium onion, sliced lengthwise

4 cloves garlic, minced

1-15 oz can diced tomatoes (or 2 fresh tomatoes)

3 each peppers, sliced lengthwise

1 medium zucchini, sliced

1 teaspoon paprika

1 teaspoon dried thyme

3 tablespoons lemon juice

Parsley for garnish (optional)

1. Heat oil in cask iron skillet; add chili flakes and saute for 2-3 minutes.
2. Add onions and garlic; cook until translucent.
3. Add remaining ingredients and simmer for 15-20 minutes or until vegetables are soft.

What do you do to spice up your vegetables?  I'm all ears (and stomach!)

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Roasted Chicken Wrapped in Bacon

Because my husband has such a thing for bacon, I saw this recipe (originally called Chicken with a Lardon) in the book, 50 Shades of Chicken, courtesy of my best friend, I knew that I had to make it.  Period.  So here it is!

{Chicken wrapped in bacon}

{Making the spice rub}

{The spice rub will stain so rub it on the chicken in a sink!}

{3/4 of the way roasted and ready for the bacon wrapping!}

{Please be careful when placing the bacon on the chicken because the chicken will be HOT!!!}

Roasted Chicken Wrapped in Bacon

Makes 4 servings

Ingredients

1 4-5 pound whole chicken, rinsed and dried off
1 tablespoon paprika
1 1/2 teaspoon kosher salt
1 teapsoon black pepper
1 orange, zested and then cut into quarters
1 teaspoon olive oil
4-6 strips of bacon depending on the size of the bird

1. Preheat oven to 400.
2. Mix paprika, salt, pepper, and orange zest until combined.
3. Rub oil over the skin of the chicken.
4. Rub some of the paprika mixture into the cavity of the chicken; rub the remaining mixture over the rest of the chicken.
5. Place orange quarters into the cavity of the chicken.
6. Place chicken in a roasting pan and roast for 45 minutes.
7. Take chicken out of the oven and crisscross bacon over the breasts.
8. Place chicken with bacon back in the oven for another 20 minutes or until the chicken is done and bacon crispy.
9. Let the chicken rest (sit at room temperature) for about 10 minutes before cutting into it.

I wasn't too sure about the orangey taste that was bound to happen with the zest and orange in the cavity, but the husband loved this recipe!  The spicy from the paprika with the sweetness of the orange was fantastic.

Have you ever been unsure of a food pairing before trying it?  What was it?

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