Green Tofu and Vegetable Curry

This Green Tofu and Vegetable Curry is one of the easiest in our repertoire. A good green curry paste and coconut milk carry the flavor in the sauce, while a quick sauté on some green vegetables of choice and baked tofu bring this quick and tasty meal together in no time.

You can use just about any vegetable you choose in this dish, but I love keeping it all green. Goes with the green curry paste, and keeps it feeling fresh and spring-like, you know?

Tofu: to bake or to pan-fry?

You have the option of pan-frying or baking the tofu. Baking overall takes longer, but it’s less hands on, so may save you time in the end. It’s also a healthier alternative to pan-frying. Pan-frying, though, will always give you the edge on perfectly crispy, golden tofu. Baking can also get you crispy tofu, don’t get me wrong, but it’s just a little different. Baking is my preferred method!

If you choose to bake, there are actually two different ways you can go about this. Normally, after the water has been pressed out of the tofu, it would be lightly breaded in cornstarch and oil before being baked. This way is delicious and I highly recommend it.

Another way, as in the recipe below, is simply baking the tofu, no coating no fuss. This results in a crisp, almost chewy tofu that is another great option. I choose this method when crunched for time or cooking for people who prefer to eat lighter.

I paired the bake method with this particular curry recipe to keep it as simple and straightforward as possible. However, feel free to bake/fry tofu in your favorite way before tossing in the sauce with the veggies!

Recipe adapted from New York Times

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Green Tofu and Vegetable Curry

Serves 2-3

Ingredients:

• 1 14oz / 400g block of firm or extra-firm tofu

• 1 Tbsp / 14g cooking oil

• 1 onion, sliced

• 1 bunch of asparagus, cut into 1-inch pieces

• 1 cup snow peas

• 1 14oz / 400g can of coconut milk

• 2-4 Tbsp / 36-72g green curry paste

• Juice of 1 lime

• Rice, lime wedges, cilantro, sesame seeds, etc. as desired, for serving

Directions:

Prepare the Tofu

Oven preheated to 400°F / 205°C. Line a baking sheet with parchment paper or silpat.

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.

2. Slice tofu into 1-inch cubes. Disperse tofu cubes evenly onto prepared baking sheet.

3. Bake in preheated oven for about 30 minutes, or until light golden.

Cook Vegetables and Sauce

1. Heat oil in a large pan over medium-high heat. Add onions, asparagus, and snow peas; cook, stirring occasionally, until starting to get some color, about 2-3 minutes.

2. Add coconut milk and green curry paste to pan and stir to combine. Simmer until sauce starts to thicken.

3. Remove from heat and stir in lime juice and tofu.

4. Serve over rice with desired garnishes.

Jenny’s Notes:

• Use whichever vegetables you like best, the recipe as written above is the winning combo of veggies that we liked, while keeping it a fun green theme. Some ideas include using corn kernels, carrots, broccoli, kale, bell peppers, fennel, etc. Just keep in mind the approximate cooking length of the veggies you’re adding. Hardy root vegetables like carrots will take a bit longer, while veggies like broccoli, especially if you like them with a bit of a crunch like I do, will take just a few minutes until al dente perfection.

• Certain veggies like broccoli and kale tend to “absorb” the sauce more than others, so if using these you might find your dish overall less saucy.

• To avoid soggy vegetables, make sure not to cook them all the way through before you add the sauce, as they will still cook once you add the sauce.

• Green curry pastes can vary in spiciness, so I would advise starting with just 2 Tbsp of curry and tasting for spice level before adding more.

Yield 2-3

Author Jennyblogs

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Green Tofu and Vegetable Curry

Creamy, spicy, springy curry with tofy and green veggies served over rice. A quick and simple curry!

Ingredients

• 1 14oz / 400g block of firm or extra-firm tofu
• 1 Tbsp / 14g cooking oil
• 1 onion, sliced
• 1 bunch of asparagus, cut into 1-inch pieces
• 1 cup snow peas
• 1 14oz / 400g can of coconut milk
• 2-4 Tbsp / 36-72g green curry paste
• Juice of 1 lime
• Rice, lime wedges, cilantro, sesame seeds, etc. as desired, for serving

Instructions

Prepare the Tofu

1. Oven preheated to 400°F / 205°C. Line a baking sheet with parchment paper or silpat.
2. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.
3. Slice tofu into 1-inch cubes. Disperse tofu cubes evenly onto prepared baking sheet.
4. Bake in preheated oven for about 30 minutes, or until light golden.

Cook Vegetables and Sauce

1. Heat oil in a large pan over medium-high heat. Add onions, asparagus, and snow peas; cook, stirring occasionally, until starting to get some color, about 2-3 minutes.
2. Add coconut milk and green curry paste to pan and stir to combine. Simmer until sauce starts to thicken.
3. Remove from heat and stir in lime juice and tofu.
4. Serve over rice with desired garnishes.

Notes

• Use whichever vegetables you like best, the recipe as written above is the winning combo of veggies that we liked, while keeping it a fun green theme. Some ideas include using corn kernels, carrots, broccoli, kale, bell peppers, fennel, etc. Just keep in mind the approximate cooking length of the veggies you’re adding. Hardy root vegetables like carrots will take a bit longer, while veggies like broccoli, especially if you like them with a bit of a crunch like I do, will take just a few minutes until al dente perfection.
• Certain veggies like broccoli and kale tend to “absorb” the sauce more than others, so if using these you might find your dish overall less saucy.
• To avoid soggy vegetables, make sure not to cook them all the way through before you add the sauce, as they will still cook once you add the sauce.
• Green curry pastes can vary in spiciness, so I would advise starting with just 2 Tbsp of curry and tasting for spice level before adding more.

Nutrition Facts

Calories

736.72

Fat

60.15 g

Sat. Fat

39.85 g

Carbs

30.97 g

Fiber

9.42 g

Net carbs

21.55 g

Sugar

10.97 g

Protein

29.01 g

Sodium

43.1 mg

Cholesterol

0 mg

Nutritional information is approximate, based on 2 servings, not including rice or garnishes.

https://jennyblogs.com/blog/2024/4/8/green-tofu-and-vegetable-curry

Green curry, spring curry, coconut milk curry

dinner

Asian

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Tofu and Broccoli Stir Fry

This Tofu and Broccoli Stir Fry is deliciously salty, satisfying, and nutritious.

My family makes this recipe quite a bit, it’s quick and easy, providing protein and vegetables and a carb, if you serve it over rice.

If you’re watching your salt intake, you might prefer to use a low-sodium soy sauce and broth. Using low-sodium ingredients allows you to have more control over how salty your dish is, whether or not you actually may need low-sodium for health reasons.

This dish is also delicious meat-ified…by that I mean, with chicken instead of tofu. I’m not a vegetarian, and I love this recipe both ways. If making with chicken, you’ll want to cut it into cubes or bite-sized pieces. You can still coat the chicken in the cornstarch, and proceed with recipe as written. You’ll simply want to cook the chicken thoroughly, before adding in the garlic and ginger and finishing the stir fry. Voila! Meat-ified.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Tofu and Broccoli Stir Fry

Serves about 3-4

Ingredients:

• 1 14oz / 400g container of extra-firm tofu

• 2 Tbsp / 15g cornstarch

• 1 cup / 237g vegetable or chicken broth

• 3 Tbsp / 42g soy sauce

• 2 tsp / 10g sugar

• oil, for pan

• 2 teaspoons grated fresh ginger

• 2 garlic cloves, minced

• 2 cups broccoli florets

Directions:

1. Open and drain tofu. Wrap tightly in paper towels, place on a plate or cutting board, and place a weighted object on it, such as a bowl. Once the paper towel is soaked through, change them out for fresh paper towels. Repeat until paper towels remain mostly dry. Slice tofu into approx. 1/2” / 1cm cubes. Toss in a medium bowl with the cornstarch.

2. Combine broth, soy sauce, and sugar; set aside.

3. Generously drizzle an iron skillet or other non-stick pan with oil; place over medium-high heat.

4. Fry tofu until golden brown and crispy, about 3-5 minutes. Flip the tofu, and fry other side until golden brown, another 3-5ish minutes.

5. Lower heat to low; Add ginger and garlic and stir, until fragrant and sizzling, about a minute.

6. Add in broth mixture and stir occasionally, until it starts to simmer.

7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.

8. Turn off heat and serve over rice.

Suggested toppings: red pepper flakes, sesame seeds, sliced green onions, etc.

Jenny’s Notes:

oven baked tofu

• In an ideal world the tofu is prepared a bit in advance, so it has ample time to release as much water as possible. However, you can also wrap the tofu just 2x in paper towels. It only takes a couple minutes and still gets a good amount of water out. You may need more cornstarch in this case since the tofu will be moister, and that’s perfectly fine. Frying time may also take a few minutes longer, for the water to evaporate and get a proper crisp on the tofu.

• If you prefer to bake tofu instead of frying: Prepare tofu as in step 1, than transfer onto a silpat or parchment paper lined cooking sheet. Bake in an oven preheated to 400°F / 205°C for 25-30 minutes, or until crisp and golden. Stir tofu once or twice during baking time. Add tofu into simmering sauce, let simmer for a few minutes, then add in broccoli to finish.

• This is wonderful with red pepper flakes, sesame seeds, cilantro, and green onions sprinkled on top for garnish.

stir fry, tofu, broccoli, takeout, Chinese takeout, vegetarian dinner

dinner

Asian

Yield: 3-4

Author: Jennyblogs

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Tofu and Broccoli Stir Fry

Crispy tofu with lightly crunchy broccoli in a salty stir fry sauce makes for a quick and satisfying dinner that is as good as take-out!

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 14oz / 400g container of extra-firm tofu
• 2 Tbsp / 15g cornstarch
• 1 cup / 237g vegetable or chicken broth
• 3 Tbsp / 42g soy sauce
• 2 tsp / 10g sugar
• oil, for pan
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• 2 cups broccoli florets

Instructions

1. Open and drain tofu. Wrap tightly in paper towels, place on a plate or cutting board, and place a weighted object on it, such as a bowl. Once the paper towel is soaked through, change them out for fresh paper towels. Repeat until paper towels remain mostly dry. Slice tofu into approx. 1/2” / 1cm cubes. Toss in a medium bowl with the cornstarch.
2. Combine broth, soy sauce, and sugar; set aside.
3. Generously drizzle an iron skillet or other non-stick pan with oil; place over medium-high heat.
4. Fry tofu until golden brown and crispy, about 3-5 minutes. Flip the tofu, and fry other side until golden brown, another 3-5ish minutes.
5. Lower heat to low; Add ginger and garlic and stir, until fragrant and sizzling, about a minute.
6. Add in broth mixture and stir occasionally, until it starts to simmer.
7. Add in broccoli, cover, and let sit for 2 minutes for “al dente” broccoli, or a couple more minutes for softer broccoli.
8. Turn off heat and serve over rice.
9. Suggested toppings: red pepper flakes, sesame seeds, sliced green onions, etc

Notes

• In an ideal world the tofu is prepared a bit in advance, so it has ample time to release as much water as possible. However, you can also wrap the tofu just 2x in paper towels. It only takes a couple minutes and still gets a good amount of water out. You may need more cornstarch in this case since the tofu will be moister, and that’s perfectly fine. Frying time may also take a few minutes longer, for the water to evaporate and get a proper crisp on the tofu.
• If you prefer to bake tofu instead of frying: Prepare tofu as in step 1, than transfer onto a silpat or parchment paper lined cooking sheet. Bake in an oven preheated to 400°F / 205°C for 25-30 minutes, or until crisp and golden. Stir tofu once or twice during baking time. Add tofu into simmering sauce, let simmer for a few minutes, then add in broccoli to finish.
• This is wonderful with red pepper flakes, sesame seeds, cilantro, and green onions sprinkled on top for garnish.

Nutrition Facts

Calories

223

Fat

11 g

Sat. Fat

1 g

Carbs

16 g

Fiber

3 g

Net carbs

13 g

Sugar

2 g

Protein

16 g

Sodium

1322 mg

Cholesterol

2 mg

Nutritional information is approximate, based on 3 servings, not including rice or garnishes.

https://jennyblogs.com/blog/2023/8/18/tofu-and-broccoli-stir-fry

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White Bean Carrot Burgers

Summer is almost upon us, and with the warm weather comes all the best summer foods. In America that usually means all the cookouts, potato salads, watermelon, lemonade, corn on the cob…

White Bean Burger with spring greens, pickled onions, and melted and caramelized goat cheese

You know what the ironic part is? Growing up, or really until I moved to Italy, I wouldn’t have considered the classic American barbecue foods as personal favorites. At all. I could easily pass on hot dogs, hamburgers, potato salads, corn on the cob. I do love watermelon and lemonade, though! It wasn’t until being in Italy for awhile that I started to crave these American foods, especially in the summer. Nostalgia for the homeland. And that’s saying something, coming from the person that, as long as I wasn’t offending a host, would make myself a hamburger, but without the burger. Yes yes, I am aware that I’m weird. I love hamburger condiments! But the burger takes away from them. And yet they need a vessel. What’s a girl to do?

Veggie burgers!

I’ve always loved veggie burgers. Give me all the fake meat, vegetable, or bean burgers! And condiments. Oh yes. (For my meat-loving friends, you would be proud to know that yesterday for the first time in my life, I ordered a non-vegetarian burger from a restaurant. I split it with my husband, but still. I enjoyed it, and more importantly, it was my idea!)

There are so many good veggie burgers out there, and I love how everyone and every restaurant seems to have their own take on them. So many different vegetables to choose from, and different ways to prepare them.

I recently had a hankering for some black bean burgers. Alas, I had no black beans, only white beans, and this was during the lockdown in Italy, so I couldn’t just walk to the store for some beans on a whim. White bean burgers it would have to be. I didn’t have a white bean burger recipe handy, but I tried the one i’m sharing with you today and found it very tasty!

It’s very simple, mostly white beans, carrots, onion, bread crumbs, and an egg to hold it together. It’s the perfect vessel for all your favorite condiments, or eaten as is, without a bun.

My one recommendation? Make these pickled onions to go with the White Bean Burgers! Did you know you can assemble pickled onions in less than 5 minutes with ingredients you most likely already have on hand, and you can use them after they’ve sat for only 30 minutes?! Seriously, too simple, you will never hesitate to add pickled veggies to your dishes again!

Pickled Onion

• 1 red onion, thinly sliced

• 2 Tbsp / 28g red wine vinegar

• 2 Tbsp / 28g water

• 1/2 tsp salt

• 1/4 tsp sugar

1. Mix all ingredients briefly, then let sit until needed, preferably 30+ minutes, swirling the onions in the vinegar mixture occasionally. Likewise, you can also cover and keep in the fridge for up to a week.

2. This recipe is easily doubled, tripled, etc. for your needs. You can also use other types of onions, but red onions are the prettiest in my opinion!

That’s my one recommendation. Serve these burgers with pickled onions. If I were to give you more than one, I might suggest avocado, a fried egg, some sprouts, goat cheese…

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Smitten Kitchen

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White Bean Burgers

Serves 2-4

Ingredients:

• olive oil

• 1 small onion, diced

• 2 tsp / 10g tomato paste

• 3/4 tsp salt

• dash black pepper

• 1/2 cup grated carrot, about 1 medium

• 2 tsp / 10g apple cider vinegar

• 1/4 cup / 25g breadcrumbs

• 1 15oz can / 425g white beans such as cannellini, navy, etc., drained

• 1 egg

• burger buns, condiments, as desired

Directions:

1. Add a bit of olive oil to a large fry pan over low heat. Add the onion and cook until softened and starting to turn golden, about 8-10 minutes.

2. Add tomato paste, salt, pepper, and carrots, stirring frequently, until carrots soften and start to turn golden, about another 8-10 minutes.

3. Add vinegar and stir, using it to deglaze the pan and get off any bits stuck to the bottom. Once the vinegar is evaporated, turn off heat and scrape mixture into a medium bowl.

4. Add breadcrumbs and white beans, mixing well and smashing the beans. Smash well or leave a bit chunky, as you wish. Taste and add more salt and pepper, as desired.

5. Add the egg and mix well. The mixture should be soft but able to make a patty, but not soupy or crumbly. If the mixture seems too wet, add another 2 Tbsp or so of breadcrumbs and let mixture sit for a few minutes to allow the breadcrumbs to absorb some of the moisture.

6. Heat 1-2 Tbsp olive in a large fry pan over medium heat. While the pan is heating up, shape up the bean mixture into about 4 medium patties. Fry however many patties can comfortably fit into the pan at one time, about 3-4 minutes on each side or until golden brown and firmed up.

7. Serve immediately with buns and condiments.

Jenny’s Notes:

• The bean mixture can be made a day or two in advance and stored in the fridge until ready to fry. The burgers can also be fried and frozen for quick meals.

• To make these burgers vegan, you can try using a chia or flax egg instead of the regular egg. I haven’t personally tried this, but in theory it should work! Let me know if you do.

vegetarian, veggie burger, white beans, white bean burger, healthy burgers, pickled onions

Vegetarian, sandwiches

American

Yield: 2-4

Author: Jennyblogs

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White Bean Carrot Burgers

Easy to whip up white bean burgers with carrot, they pair perfectly with your favorite buns and condiments for a healthier cook out!

Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

• olive oil
• 1 small onion, diced
• 2 tsp / 10g tomato paste
• 3/4 tsp salt
• dash black pepper
• 1/2 cup grated carrot, about 1 medium
• 2 tsp / 10g apple cider vinegar
• 1/4 cup / 25g breadcrumbs
• 1 15oz can / 425g white beans such as cannellini, navy, etc., drained
• 1 egg
• burger buns, condiments, as desired

Instructions:

1. Add a bit of olive oil to a large fry pan over low heat. Add the onion and cook until softened and starting to turn golden, about 8-10 minutes.
2. Add tomato paste, salt, pepper, and carrots, stirring frequently, until carrots soften and start to turn golden, about another 8-10 minutes.
3. Add vinegar and stir, using it to deglaze the pan and get off any bits stuck to the bottom. Once the vinegar is evaporated, turn off heat and scrape mixture into a medium bowl.
4. Add breadcrumbs and white beans, mixing well and smashing the beans. Smash well or leave a bit chunky, as you wish. Taste and add more salt and pepper, as desired.
5. Add the egg and mix well. The mixture should be soft but able to make a patty, but not soupy or crumbly. If the mixture seems too wet, add another 2 Tbsp or so of breadcrumbs and let mixture sit for a few minutes to allow the breadcrumbs to absorb some of the moisture.
6. Heat 1-2 Tbsp olive in a large fry pan over medium heat. While the pan is heating up, shape up the bean mixture into about 4 medium patties. Fry however many patties can comfortably fit into the pan at one time, about 3-4 minutes on each side or until golden brown and firmed up.
7. Serve immediately with buns and condiments.

Notes:

The bean mixture can be made a day or two in advance and stored in the fridge until ready to fry. The burgers can also be fried and frozen for quick meals. To make these burgers vegan, you can try using a chia or flax egg instead of the regular egg. I haven’t personally tried this, but in theory it should work! Let me know if you do.

Calories

469.92

Fat (grams)

10.68

Sat. Fat (grams)

2.08

Carbs (grams)

69.20

Fiber (grams)

15.37

Net carbs

53.83

Sugar (grams)

4.95

Protein (grams)

26.37

Sodium (milligrams)

1035.03

Cholesterol (grams)

93.00

Nutritional information is approximate. Based on 1 veggie burger if you make two larger patties, no bun or condiments.

https://jennyblogs.com/blog/2020/6/6/white-bean-burgers

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Created using The Recipes Generator

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White Bean Potato Soup

This soup is packed full. Packed full of flavor, packed full of vegetables and good stuff, and therefore packed full of nutrients. Did I mention it’s also vegan? Because it is, at least if you don’t sprinkle any of that wonderful cheese over the soup at the end.

While I love beans, and I love potatoes, and just about everything else in this soup, I honestly wasn’t expecting it to be as good as it was. It is so full of flavor and so satisfying, and I didn’t even have any wine on hand to add!

This soup boasts, besides beans and potatoes, onions, carrots, garlic, kale, with a hint of rosemary, spice, and white wine to tie it all together.

While the main soup season might be coming to an end, I decided to finally post this recipe because

1. during these crazy coronavirus times it seems everyone and their brother are baking bread up the wazoo and revving their sourdough starters, at least judging by social media and the shortage of flours and yeast in the stores…and this soup pairs wonderfully with some good homebaked bread!!

2. this soup has many ingredients, but most are pantry staples which makes this ideal to whip up for dinner without having to go to the store. Even if you’re missing one or two things, this soup is so flavorful you can easily swap out vegetables or omit one with a still tasty result.

3. many of these ingredients are also cheap, which means you get a hardy meal for just a few dollars, which is helpful in these uncertain financial times

4. we’ve had an unusually cold few nights and days for April here in Florence, which made me think of this soup..

5. soups are so easy, and recipes like this are rewarding for my friends who may be deciding to expand their cooking skills with all the newfound time on their hands.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe slightly adapted from Clever Eats

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White Bean Potato Soup

Serves 4-6

Ingredients:

• 1 Tbsp oil

• 1 medium onion, diced

• 1 stalk of celery, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)

• 2 potatoes, cut into small chunks

• 1 Tbsp / 16g tomato paste

• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh

• 1/2 tsp sweet paprika

• 1/4 tsp cayenne pepper, optional

• 1/2 cup / 119g white wine, or more broth or water

• 7oz / 200g fresh or frozen spinach or kale, lightly chopped

• 2 cups / 474g vegetable broth

• salt and pepper, to taste

• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Directions:

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.

2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.

3. Add the wine and stir until it is almost evaporated.

4. Add kale, broth, and salt and pepper to taste.

5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.

6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Jenny’s Notes:

• If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans.

• You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using.

• If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.

• In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

white bean soup, potatoes, kale, spinach, vegan, healthy, vegetarian, carrots, white wine, spinach, celery, onion, garlic

Soup, Dinner

American

Yield: 4-6

Author: Jennyblogs

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White Bean Potato Soup

A hearty and nutritious soup bursting with flavor, featuring white beans, potato, kale, onion, garlic, carrots, and celery with a touch of rosemary and a splash of white wine.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 1 Tbsp oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)
• 2 potatoes, cut into small chunks
• 1 Tbsp / 16g tomato paste
• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper, optional
• 1/2 cup / 119g white wine, or more broth or water
• 7oz / 200g fresh or frozen spinach or kale, lightly chopped
• 2 cups / 474g vegetable broth
• salt and pepper, to taste
• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Instructions

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.
2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.
3. Add the wine and stir until it is almost evaporated.
4. Add kale, broth, and salt and pepper to taste.
5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.
6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Notes

If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans. You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using. If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Nutrition Facts

Calories

426.89

Fat

8.57

Sat. Fat

1.21

Carbs

65.80

Fiber

14.44

Net carbs

51.36

Sugar

5.02

Protein

20.23

Sodium

542.01

Cholesterol

1.07

Nutritional information is approximate. Based on 4 servings and includes using wine and toppings.

https://jennyblogs.com/blog/2020/4/4/white-bean-potato-soup

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Butternut Squash and Sage Pasta

It’s fall and not only has the Charlie Brown Great Pumpkin arrived, but so have all the gourds!

There are many types but the good news is they are all delicious (opinion) and are often quite interchangeable. Unless you’re making spaghetti squash. Then you need spaghetti squash. Also, spaghetti squash is super delicious with marinara and parmesan cheese. I’m hungry now!

In fact today’s recipe is, in a way, spaghetti squash. The principal difference is that instead of the noodles being spaghetti squash the actual spaghetti is covered in a wonderfully flavored, creamy, cheesy, butternut squash sauce! With sage, apple, onion, celery, and basically all of the best autumn flavors in one. Even just the first step of this dish, sautéeing onions in butter, made me so happy and nostalgic. Why? Because onions cooking in butter reminds me of my mom’s stuffing recipe. And it’s the best, obviously.

Making this pasta is quite simple, cooking some veggies on the stove and then blending them at the end. Finish some spaghetti in the sauce, sprinkle with Pecorino Romano cheese and you’ve got yourself a delectably seasonal meal!

I love it so much. In fact, it makes quite a bit of sauce so I am able to stick some in the fridge AND freezer! The quantity of sauce may vary slightly depending on how thick or thin you like your sauce and how exact you are with vegetable ingredients. I tend to be over-generous on portions.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Jake Cohen at the feedfeed

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Butternut Squash and Sage Pasta

Serves 4-6 with leftover sauce for another meal

Ingredients:

• 4 Tbsp / 56g butter

• 1 medium onion, chopped

• 1 1/2 pounds / 675g peeled and chopped butternut squash

• 2-3 stalks celery, chopped

• 1 apple, chopped

• generous Tbsp of chopped fresh sage

• 3/4 cup / 178g milk

• 1 lb / 500g package spaghetti

• 1/2 cup / 50g shredded parmigiano reggiano

• 1/2 cup / 50g shredded fontal or other good melting cheese

• 1/2 cup / 50g shredded pecorino romano, plus more for finishing

• salt and pepper to taste

Directions:

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.

2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.

3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. Note: The milk may look a bit curdled, which is fine since everything will be blended in the end.

4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, salt the water. When the water is boiling and salt has dissolved, add pasta and cook according to package directions.

5. When the vegetables are tender, either blend with an immersion blender or transfer to a blender. Blend until smooth. Stir in the three cheeses and salt and pepper to taste.

6. When the pasta is cooked al dente, drain, reserving 1 cup / 237g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If the sauce is too thick, add reserved pasta water until desired consistency is reached.

7. Serve with a generous dusting of pecorino romano.

Jenny’s Notes:

• This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers (will probably be enough for another 4-6 servings) for a few days or stick it in the freezer for a future quick dinner!

• Feel free to use other kinds of squash or even pumpkin! The other night when I made this the store had run out of Butternut so I selected another Tuscan variety and it was lovely! Just keep in mind that the different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding the pasta water at the end.

• Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with our velvety, squashy pasta today.

pasta, fall recipe, butternut squash, sage, seasonal pasta, pecorino romano, butternut squash sauce

dinner, pasta

American

Yield: 4-6 + extra sauce for another meal

Author: Jennyblogs

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Butternut Squash and Sage Pasta

A perfectly seasonal pasta with a creamy, cheesy butternut squash and sage sauce.

Cook time: 40 MinTotal time: 40 Min

Ingredients:

• 4 Tbsp / 56g butter
• 1 medium onion, chopped
• 1 1/2 pounds / 675g peeled and chopped butternut squash
• 2-3 stalks celery, chopped
• 1 apple, chopped
• generous Tbsp of chopped fresh sage
• 3/4 cup / 178g milk
• 1 lb / 500g package spaghetti
• 1/2 cup / 50g shredded parmigiano reggiano
• 1/2 cup / 50g shredded fontal or other good melting cheese
• 1/2 cup / 50g shredded pecorino romano, plus more for finishing
• salt and pepper to taste

Instructions:

1. In a large pan over medium heat, melt butter. Add onions, stirring occasionally, until mostly translucent, about 5 minutes.
2. Add squash, celery, apple, and sage; continue to cook until things start to caramelize, about 5 minutes.
3. Add milk. Stir and cover, allowing to cook until vegetables are tender, about 10 minutes. Note: The milk may look a bit curdled, which is fine since everything will be blended in the end.
4. While the vegetables are simmering, place a large pot of water over high heat. Just before boiling, salt the water. When the water is boiling and salt has dissolved, add pasta and cook according to package directions.
5. When the vegetables are tender, either blend with an immersion blender or transfer to a blender. Blend until smooth. Stir in the three cheeses and salt and pepper to taste.
6. When the pasta is cooked al dente, drain, reserving 1 cup / 237g of pasta water. Return pasta to pan and toss in desired quantity of sauce. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
7. Serve with a generous dusting of pecorino romano.

Notes:

This recipe makes a generous amount of sauce, so you can choose to refrigerate the leftovers (will probably be enough for another 4-6 servings) for a few days or stick it in the freezer for a future quick dinner! Feel free to use other kinds of squash or even pumpkin! Just keep in mind that the different squashes may have different starch levels and may affect how thick or thin the sauce will end up, which you can adjust by adding the pasta water at the end. Play with the cheeses you use! Parmigiano reggiano, or parmesan, is a wonderfully nutty, aged cheese that you probably already have because it is amazing on almost everything. Fontal is an inexpensive but wonderful melting cheese which I generally have on hand, but you could also use gruyere, gouda, fontina, cheddar, etc. The one I recommend you splurge on would be the Pecorino Romano, which is an aged sheep’s milk cheese. There are many different varieties, those aged in walnut leaves or with truffles, young or aged, easily identified by the word “pecorino” usually followed by it’s defining factor. Pecorino Romano is one of the most exported cheeses from Italy and is aged a minimum of 5 months, giving it a wonderful sharp flavor that pairs so well with our velvety, squashy pasta today.

Calories

375.87

Fat (grams)

23.82

Sat. Fat (grams)

14.35

Carbs (grams)

68.67

Fiber (grams)

8.85

Net carbs

59.83

Sugar (grams)

13.66

Protein (grams)

21.97

Sodium (milligrams)

691.50

Cholesterol (grams)

66.70

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2019/11/9/butternut-squash-pasta

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Caprese Risotto

You know risotto, right? That creamy Italian rice dish, usually cooked with a splash of wine? And you also know Caprese salad, the traditional Italian salad consisting of just tomatoes, mozzarella, and basil? (I gave you a nice preface to today’s recipe by sharing the recipe for Insalata Caprese Tradizionale last month on the blog.) Do you know what happens when you combine these two ideas into one dish?

You get a delicious creamy, rice dish with flavors of tomatoes, mozzarella, and basil! Risotto is usually a pretty hearty, comforting dish, better for cooler months, but this one has delicate summer flavors so you can have a risotto for every season. Because It’s mid September, my family back home in Michigan has been wearing jackets and pants for weeks, meanwhile it’s still in the mid 30’sC / 90’sF here in Florence. I’m dreaming of cooler weather, breaking out the sweaters and cozy socks, lighting candles, and making hearty chilis, soups, and everything pumpkin spice and nice. And risotto. So I compromise with a taste of summer, the remnants of summer Italian produce, and a comforting cooler month recipe.

This Caprese Risotto is a bit of a mix between Italian and American cuisines. It’s a risotto and involves all the ingredients from Caprese, but that doesn’t necessarily make it Italian. It’s one of those dishes stuck in the in between, and that’s ok. If it’s anything, it’s American. And I thought I should let you know that, so I don’t give you the false impression that I’m giving you some nonna’s recipe passed down for generations. Nope, this is me being American, taking one thing and combining it with another to create something that doesn’t fall into any category really. That’s one of my pet peeves actually, when I see recipes labeled Italian this or Tuscan that…just because something has oregano, basil, sun-dried tomatoes, or parmesan, does not make it Italian. Especially if it’s a meat, usually chicken is what I see, mixed with pasta. That’s a big no-no in Italy. Pasta is a primo piatto, or first course, and chicken and proteins are always a secondo piatto. You will also never find chicken on pizza. Or pineapple. This doesn’t mean to say you can’t do these things, of course you can, but just keep in mind that it is not Italian. After that, call it as you wish. Oh, and hand me a nice slice of pizza with pineapple, ya? Thanks.

Back to this summery risotto. When I first was making this I wanted to make sure the tomato flavor was closer to a fresh, sun-ripened tomato as it would be for Caprese, and not pungent and salty/sweet like we associate with a lot of canned tomato soups. I love tomato soup, just not the flavor that I was going for here. By using fresh tomatoes and getting saltiness from just the low-sodium broth, this turned out quite nicely. Add the creamy, pull-apart cheesiness from the mozzarella and the sweet, nutty basil, you’ve got a winner summer dinner! If you like, although not traditional to the Italian Caprese salad, add a drizzle of balsamic vinegar at the end. This dish isn’t traditional, so I feel ok about adding it. ;)

Bonus, this dish is also effortlessly gluten-free.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Caprese Risotto

Serves 4-6

Ingredients:

• 6 cups / 1,422g low-sodium vegetable broth

• 2 Tbsp / 28g olive oil

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 1/2 cups / 278g arborio rice, uncooked

• 1/2 cup / 119g white wine, optional

• 3 medium tomatoes, chopped

• 1/2 cup cherry tomatoes, halved or quartered

• 1 1/2 tsp fresh oregano, or 1/2 tsp dried

• about 16 fresh basil leaves, sliced into ribbons

• 1/2 cup / 50g grated parmigiano reggiano

• 200g fresh mozzarella, sliced into chunks

• extra virgin olive oil, more cherry tomatoes, basil leaves for garnishing, and balsamic vinegar if desired

Directions:

1. Heat broth in a pan over low heat.

2. In a large pot, heat oil over medium heat. Add onions and simmer for a few minutes, until starting to turn translucent.

3. Add garlic and rice, stirring occasionally, until rice is toasted and just starting to turn translucent on the edges; about 3-4 minutes.

4. Add the wine slowly, stirring all the while, until mostly absorbed by the rice.

5. Add all of the tomatoes, stir until heated through.

6. Begin adding heated broth to the rice mixture, 1/2 cup / 119g at a time, stirring and allowing broth to be mostly absorbed before adding the next bit. As you near the end of the broth, start checking the rice every minute or two. When it looks cooked and is al dente when tasted, remove from heat. You may not need all the broth, but make sure it’s not too dry or thick. You’ll want to pull it from the heat when it still looks a bit soupy, as it will continue to cook and absorb liquid. (Thick, moundable risotto is a technically overcooked risotto. It should lazily settle back into the plate if you try and mound it.)

7. Add oregano, basil, parmigiano, and mozzarella. Stir until parmigiano is melted and mozzarella is stringy.

8. Spoon risotto into plates, drizzle with olive oil and garnish with cherry tomatoes and basil leaves. Drizzle with a bit of balsamic, if desired. Serve immediately.

Jenny’s Notes:

• In a pinch you can use a 14.5oz / 411g can of diced tomatoes instead of the 3 medium tomatoes. Fresh tomatoes will always be better but sometimes you gotta do what you gotta do!

• If using wine, try using a dry white wine, nothing too aged or overpowering, as this is a risotto with more delicate, summery flavors. Think Pinot Blanc, Gewurztraminer, a young Riesling, etc. Whichever wine you use in your cooking should ideally be served with the meal. Because of this, it is mistaken to use the “cheap” wines in cooking and then bring out the nice stuff for the meal. Remember, you’re cooking out (most of) the alcohol, not the flavor.

  In fact, because of the delicate flavors of this risotto I don’t add wine, but it’s up to you if you do! Wine is traditional in risotto so you may think me odd that I don’t add it. :)

• If you have only bouillon cubes or normal-sodium broth on hand, you can substitute part water for the broth to keep the sodium levels down. I recommend using 4 cups / 948g worth of broth/bouillon broth and 2 cups / 474g water.

• Using heated broth speeds up the cooking time so you’re not waiting for the broth to simmer and be absorbed between each addition. I have, however, made risotto many a time before I learned this trick, and although it takes a bit longer to cook when adding cold or room temp broth, it won’t in any way ruin your risotto.

• Parmigiano Reggiano (parmesan cheese) is another ingredient typically used in risotto. It’s not used in caprese but it lends a cheesy hand to the mozzarella which is quite mild.

• Another idea I’m drooling over right now, would be to add a nice portion of burrata on top of the plated risotto right before serving. Burrata is very similar to mozzarella, except it’s softer. It usually comes in round form, and the moment you cut into it the super soft, creamy center oozes out. Oh yes. Oh yes please.

  If you don’t live in Italy chances are burrata and even fresh mozzarella will cost you, so you may opt for one or the other in this recipe. If your budget allows, go for both!! Here in Italy fresh mozzarella can be found easily for 2-3euro a pound.

gluten-free caprese, risotto, rice, tomatoes, fresh basil, fresh mozzarella, parmesan cheese, parmigiano reggiano, burrata, Italian recipe, oregano, extra virgin olive oil, balsamic vinegar, white wine, which wine to use in risotto

dinner, vegetarian

Italian, American

Yield: 4-6 servings

Author: Jennyblogs

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Caprese Risotto

Creamy risotto playing off the classic Italian summer dish of caprese; tomatoes, fresh mozzarella, fresh basil, parmesan cheese and a hint of oregano.

prep time: 45 Mcook time: total time: 45 M

ingredients:

• 6 cups / 1,422g low-sodium vegetable broth
• 2 Tbsp / 28g olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups / 278g arborio rice, uncooked
• 1/2 cup / 119g white wine, optional
• 3 medium tomatoes, chopped
• 1/2 cup cherry tomatoes, halved or quartered
• 1 1/2 tsp fresh oregano, or 1/2 tsp dried
• about 16 fresh basil leaves, sliced into ribbons
• 1/2 cup / 50g grated parmigiano reggiano
• 200g fresh mozzarella, sliced into chunks
• extra virgin olive oil, more cherry tomatoes, basil leaves for garnishing, and balsamic vinegar if desired

instructions:

How to cook Caprese Risotto

1. Heat broth in a pan over low heat.
2. In a large pot, heat oil over medium heat. Add onions and simmer for a few minutes, until starting to turn translucent.
3. Add garlic and rice, stirring occasionally, until rice is toasted and just starting to turn translucent on the edges; about 3-4 minutes.
4. Add the wine slowly, stirring all the while, until mostly absorbed by the rice.
5. Add all of the tomatoes, stir until heated through.
6. Begin adding heated broth to the rice mixture, 1/2 cup / 119g at a time, stirring and allowing the broth to be mostly absorbed before adding the next bit. Keep an eye on the rice; when it starts to look cooked and is al dente when tasted, remove from the heat. You may or may not need all the broth, but make sure it’s not too dry or thick. You’ll want to pull it from the heat when it still looks a bit soupy, as it will continue to cook and absorb liquid. (A thick, moundable risotto is a technically overcooked risotto. A correctly cooked risotto should lazily settle back into the plate if you try and mound it.)
7. Add oregano, basil, parmigiano, and mozzarella. Stir until parmigiano is melted and mozzarella is stringy.
8. Spoon risotto into plates, drizzle with olive oil and garnish with cherry tomatoes and basil leaves. Drizzle with a bit of balsamic, if desired. Serve immediately.

NOTES:

In a pinch you can use a 14.5oz / 411g can of diced tomatoes instead of the 3 medium tomatoes. Fresh tomatoes will always be better but sometimes you gotta do what you gotta do! If using wine, try using a light white wine, nothing too aged or overpowering, as this is a risotto with more delicate, summery flavors. Think Pinot Blanc, Gewurztraminer, a young Riesling, etc. Whichever wine you use in your cooking should ideally be served with the meal. Because of this, it is mistaken to use the “cheap” wines in cooking and then bring out the nice stuff for the meal. Remember, you’re cooking out (most of) the alcohol, not the flavor. In fact, because of the delicate flavors of this risotto I don’t add wine, but it’s up to you if you do! Wine is traditional in risotto so you may think me odd that I don’t add it. :) If you have only bouillon cubes or normal-sodium broth on hand, you can substitute part water for the broth to keep the sodium levels down. I recommend using 4 cups / 948g worth of broth/bouillon broth and 2 cups / 474g water. Using heated broth speeds up the cooking time so you’re not waiting for the broth to simmer and be absorbed between each addition. I have, however, made risotto many a time before I learned this trick, and although it takes a bit longer to cook when adding cold or room temp broth, it won’t in any way ruin your risotto. Another idea would be to add a nice portion of burrata on top of the plated risotto right before serving. Burrata is very similar to mozzarella, except it’s softer. It usually comes in round form, and the moment you cut into it the super soft, creamy center oozes out.

Calories

423.93

Fat (grams)

21.69

Sat. Fat (grams)

8.54

Carbs (grams)

36.34

Fiber (grams)

2.31

Net carbs

34.03

Sugar (grams)

7.25

Protein (grams)

16.20

Sodium (milligrams)

714.71

Cholesterol (grams)

42.80

Nutritional information is approximate and based on 4 servings.

https://jennyblogs.com/blog/2019/8/29/caprese-risotto

Created using The Recipes Generator

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Insalata Caprese Tradizionale - Traditional Caprese Salad

Insalata Caprese, often just referred to as Caprese, is by now known the world over and has been adapted into many different dishes and styles. In today’s post we are going to cover the traditional Italian Insalata Caprese, unaltered and in its purest form. How the Italians make it. Leave aside the Caprese grilled cheeses and Caprese pasta for just one second.

Insalata Caprese (EEN-sah-lah-ta cuh-PRAY-zay), or Caprese Salad is an Italian dish consisting of merely 5 ingredients: fresh mozzarella, fresh tomatoes, fresh basil, extra virgin olive oil, and a touch of salt, maybe pepper. Oregano is also added sometimes. That’s it, simple and fresh.

Because there are so few ingredients, no cooking required, and little spice, the quality and freshness of the ingredients are of upmost importance. This is one of the golden rules of the Italian kitchen. In fact, I would say that any caprese salad you’ve eaten in the States is probably a far cry from the shining beacon that it is here in Italy. This is not through any fault of your own, but Italy has certain protected regions and methods for making foods, with rigorous control checks and rules, which holds the product to high standards.

You may be familiar with some of these rules, especially if you seen some Italian wine bottles. You might have noticed special seals that read DOC or DOCG (Denominazione di Origine Controllata or Denominazione di Origine Controllata Garantita), which basically act as a quality seal. One such wine, considered one of the kings of Italian wine, Brunello di Montalcino, will always have the DOCG seal because it can only be grown in the Montalcino region near Siena which has ideal soil and climate for this particular wine. If it doesn’t have the seal, don’t buy it. Hazelnuts, mozzarella, how to make a Neopolitan pizza, and many other food items and processes, sometimes connected to a specific region, are protected by law in Italy.

I just mentioned mozzarella, so you may be understanding how I managed to go on that long spiel and still connect it today’s subject matter. :) Suffice to say, Italian mozzarella, the good stuff, is in a class of its own.

That’s the beauty of Italian summers, where lunches are made up of ripe tomatoes, a slab of cheese, a drizzle of olive oil. Maybe with a hunk of fresh, salty focaccia. Or maybe just prosciutto and melon.

But maybe you aren’t IN Italy, and you’re wondering how you can make the best Insalata Caprese possible? Let’s dissect the ingredients real quick before getting into the recipe.

Suggestions for selecting ingredients for the Insalata Caprese

• Tomatoes. You want the freshest, tastiest tomatoes available. The most widely used in Italy would probably be the tomato variety “cuore di bue” or literally, “ox heart,” which originated in America. There are two prinicipal varieties of cuore di bue, Arawak and Albenga. These tomatoes are ideal for salads because they have a thin skin, great flavor, and very few seeds and water inside. They are not usually very round, but fall into the ugly tomato category with lots of ridges. As they say, the uglier the tomato, the more delicious it will be. If you can’t get your hands on a cuore di bue, use your favorite, fresh tomatoes.

• Mozzarella. You’ll want the freshest mozzarella possible, which might not be that easy to find unless you know a cheese producer. Traditionally the mozzarella di fiordilatte is used (normal cow’s milk mozzarella), but if you want to up your game, go for the more expensive mozzarella di bufala (buffalo mozzarella) which can also be protected by one of the laws we were talking about earlier, this time the DOP.

• Basil. Fresh basil, torn into pieces if desired and ideally added just before serving so it can’t even think about wilting.

• Extra Virgin Olive Oil. I cannot stress enough to you the importance of having a good bottle of olive oil on hand. In Italy there are usually two kinds of olive oil, those used for cooking, and those use for drizzling just before serving. Select your oil carefully, paying attention to where it is produced, when, and when it expires. Olive oil generally has a best if used by date of two years from being bottled. So if you find a bottle that expires in a year or less, you know that bottle has already been sitting on the shelf for too long and is best used for cooking. Also pay attention to wording like “produced in” or “bottled in.” The latter may mean that olives were brought in from elsewhere and merely bottled in Italy so they could write that on the bottle. No really, there are so many shady practices when it comes to olive oil, it can be hard to decipher the great ones, especially when dealing with imported bottles. My mom used to order bottles straight from Italy to get some of the high quality stuff. Basically, you don’t want to pay less than $15 for a bottle in the States. Frantoio Franci and Laudemia are two very high quality brands. If you know your EVOO’s, select a light and fruity oil.

• Salt and Pepper. Usually just the tomatoes are salted, and pepper is completely optional.

• Oregano. Oregano is also optional, but a bit of fresh or dried is a nice touch!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Insalata Caprese

Serves 2

Ingredients:

• about 1/2lb / 200g fresh mozzarella

• 2 medium tomatoes

• a few fresh basil leaves, whole or torn into pieces

• extra virgin olive oil, for drizzling

• salt and pepper, to taste

• fresh or dried oregano, optional

Directions:

1. Slice the mozzarella and the tomatoes into equally sized slices and place on a plate.

2. Drizzly lightly with olive oil and sprinkle tomatoes with salt. Sprinkle with a bit of pepper, if desired.

3. Garnish with basil leaves and oregano; serve.

Jenny’s Notes:

• It may seem strange, but some recommend to serve the mozzarella at room temperature. If the mozzarella is cut while cold it may lose more water, interacting with and changing the flavor of the tomatoes. If the mozzarella is losing lots of liquid regardless, it may not be as fresh as desired.

• You can use a paper towel on both the mozzarella and tomatoes to absorb any excess liquid, dabbing or letting them sit on the paper towel if they are very wet.

• Contrary to American belief, Caprese Salad does not traditionally have balsamic vinegar. Nor mayonnaise, olives, eggs, or other non-Italian inventions.

Gluten-free, tomatoes, fresh mozzarella, mozzarella di bufala, extra virgin olive oil, fresh basil, fresh oregano, Italian recipe

Side, Lunch

Italian

Yield: 2

Author: Jennyblogs

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Traditional Caprese Salad

This classic Caprese Insalata is bursting with summer flavors. Tomatoes, fresh mozzarella, basil, and extra virgin olive oil, just as the Italians would make it.

prep time: 5 Mcook time: total time: 5 M

ingredients:

• about 1/2lb / 200g fresh mozzarella
• 2 medium tomatoes
• a few fresh basil leaves, whole or torn into pieces
• extra virgin olive oil, for drizzling
• salt and pepper, to taste
• fresh or dried oregano, optional

instructions:

How to cook Traditional Caprese Salad

1. Slice the mozzarella and the tomatoes into equally sized slices and place on a plate.
2. Drizzly lightly with olive oil and sprinkle tomatoes with salt. Sprinkle with a bit of pepper, if desired.
3. Garnish with basil leaves and oregano; serve.

NOTES:

It may seem strange, but some recommend to serve the mozzarella at room temperature. If the mozzarella is cut while cold it may lose more water, interacting with and changing the flavor of the tomatoes. If the mozzarella is losing lots of liquid regardless, it may not be as fresh as desired. You can use a paper towel on both the mozzarella and tomatoes to absorb any excess liquid, dabbing or letting them sit on the paper towel if they are very wet. Contrary to American belief, Caprese Salad does not traditionally have balsamic vinegar. Nor mayonnaise, olives, eggs, or other non-Italian inventions.

Calories

326.94

Fat (grams)

25.15

Sat. Fat (grams)

11.64

Carbs (grams)

7.00

Fiber (grams)

1.73

Net carbs

5.27

Sugar (grams)

4.09

Protein (grams)

19.14

Sodium (milligrams)

663.60

Cholesterol (grams)

64.09

Nutritional information is approximate and based on 2 servings.

https://jennyblogs.com/blog/2019/8/23/traditional-italian-caprese

Created using The Recipes Generator

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Roasted Red Pepper and Goat Cheese Pasta

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

July pasta month is over and I find I still have pasta dishes I want to share with you! Like this Roasted Red Pepper and Goat Cheese Pasta with toasted walnuts.

Several years ago I went through a phase where I wanted everything roasted red pepper. I’m not sure if that was an actual thing in the culinary world, or it just happened to be the first time that roasted red pepper really came to my attention, and thus started noticing and wanting all things roasted red pepper. Pastas and dips, sandwiches and wraps, and anything you could incorporate roasted red peppers into. That smoky, sweet flavor you get from grilling the red peppers was this elusive, elegant flavor profile because I didn’t know how it was made.

Then I found a recipe for roasted red pepper sauce, made it, and was floored by how NOT elusive it is. It’s so attainable. I even grilled my own peppers instead of going for the much easier option of buying a jar of roasted red peppers at the store. And you know what? Even grilling the peppers and peeling off the blackened skin wasn’t nearly as hard as I imagined it all to be. Sometimes those mountains we build in our heads are much more scalable than we make them out to be, even if that’s just learning how to make a dish you really like, as in this example, harhar. Or you come to realize it’s WAY more difficult than you ever imagined, and you were right to wait. Aha!

This was not meant to turn into a inspirational post, back to food.

It’s been a while since I’ve eaten roasted red pepper anything, definitely not much of a thing here in Italy. But I decided, while being inspired and eating so much pasta in the month of July, to make my own little twist of a roasted red pepper sauce. And it turned out really great! Amazing! Delizioso! As I stated above, however, it’s really not rocket science to make, so I should probably calm down. Adding goat cheese and toasted walnuts are no new pairing to goat cheese, but remain such a good combination. Never had nuts on your pasta? At least not that you’re aware of? Don’t knock it until you’ve tried it! Unless you have a nut allergy, then please don’t. (You’ve probably eaten basil pesto on pasta, yes? Pesto is made from pine nuts traditionally, and often walnuts when pine nuts are not available or too expensive. See? You love nuts on pasta and didn’t even know!)

The great thing is, the roasted red pepper sauce actually makes enough for two meals, and freezes well. The next time you want roasted red pepper pasta, just thaw the sauce and boil the pasta. So easy peasy.

For extra easy-ness, you can buy a jar of roasted red peppers or grill them yourself, completely up to you.

Are you vegan or dairy-free? Simply omit the goat cheese or substitute a vegan-friendly cheese!

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Roasted Red Pepper and Goat Cheese Pasta

Serves about 6

Ingredients:

• 16 oz / 500g spaghetti

• 2 Tbsp / 28g oil

• 1/2 onion, diced

• 4 garlic cloves, minced

• 16 oz / 454g jar roasted red peppers, drained and sliced

• 1 Tbsp fresh chopped thyme

• 1/2 tsp / 1g chili powder

• 1/2 tsp / 1g turmeric

• 1 tsp / 5g balsamic vinegar

• salt and pepper, to taste

• 3 oz / 85g fresh goat cheese, cut into pieces, optional

• 1/3 cup / 30g walnuts, chopped and toasted, optional

Directions:

1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.

2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.

3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.

4. Transfer all of the pepper mixture to a blender and puree until smooth.

5. Pour half of the roasted red pepper sauce over the pasta and add a bit of the pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired. For a saucier pasta, add remaining half of sauce, otherwise refrigerate remaining sauce for up to 2-3 days or freeze for future use.

6. Plate pasta and top with toasted walnuts.

Jenny’s Notes:

• To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe.

• If you don’t have fresh thyme available, substitute about a scant teaspoon of dried.

• Add more chili powder, cayenne, or hot spice of choice for a spicier kick!

• If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious!

• Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

roasted red pepper, red pepper, thyme, turmeric, garlic, onion, goat cheese, toasted walnuts, pasta, recipe, vegan, vegetarian, dairy-free

Dinner, pasta

American

Yield: 6-8 servings

Author: Jennyblogs

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Roasted Red Pepper and Goat Cheese Pasta

Pasta in a smoky, sweet, roasted red pepper sauce with goat cheese and toasted walnuts.

Prep time: 30 MinTotal time: 30 Min

Ingredients

• 16 oz / 500g spaghetti
• 2 Tbsp / 28g oil
• 1/2 onion, diced
• 4 garlic cloves, minced
• 16 oz / 454g jar roasted red peppers, drained and sliced
• 1 Tbsp fresh chopped thyme
• 1/2 tsp / 1g chili powder
• 1/2 tsp / 1g turmeric
• 1 tsp / 5g balsamic vinegar
• salt and pepper, to taste
• 3 oz / 85g fresh goat cheese, cut into pieces, optional
• 1/3 cup / 30g walnuts, chopped and toasted, optional

Instructions

1. Bring a large pot of water to boil over high heat, adding salt just before water boils. Cook pasta according to instructions on package. Drain pasta and return to pan, reserving a generous 1 cup / 237g of pasta water.
2. While the pasta is cooking, heat oil in a medium pan over medium heat. Add onion and cook until it begins to soften, about 2-3 minutes. Add garlic and cook for another 1-2 minutes, until fragrant.
3. Add sliced peppers, thyme, chili powder, turmeric, balsamic vinegar, salt and pepper. Cook until peppers are heated through.
4. Transfer all of the pepper mixture to a blender and puree until smooth.
5. Pour half of roasted red pepper sauce over pasta and add a bit of pasta water. Add goat cheese and toss until pasta is well coated and cheese has melted, adding more pasta water to thin out sauce as desired. For a saucier pasta, add remaining half of sauce, otherwise refrigerate remaining sauce for up to 2-3 days or freeze for future use.
6. Plate pasta and top with toasted walnuts.

Notes

To roast red peppers yourself, place whole on a heated grill or near an open flame, turning occasionally, until all sides are blistered and start to blacken. You can also roast them on a lined baking sheet in the oven for 30-45 minutes, or very carefully over a gas burner. Once done, place in covered pot, bowl, or re-sealable plastic, anything you can close, to let the peppers steam for about 20-30 minutes. This helps the skin to slip off easily. Then remove stems and seeds, and slice. Proceed as in recipe. If you don’t have fresh thyme available, substitute about a scant teaspoon of dried. Add more chili powder, cayenne, or hot spice of choice for a spicier kick! If you’re in a pinch you don’t have to toast the walnuts, although you miss out on that tasty flavor that comes out of the nut only by toasting. But it will still be delicious! Omit goat cheese or replace with suitable substitute to make vegan and dairy-free.

Nutrition Facts

Calories

425.16

Fat

13.36 g

Sat. Fat

3.05 g

Carbs

62.47 g

Fiber

4.25 g

Net carbs

58.23 g

Sugar

2.89 g

Protein

14.43 g

Sodium

1128.86 mg

Cholesterol

6.52 mg

Nutritional information is approximate. Based on 6 servings and includes goat cheese and walnuts.

https://jennyblogs.com/blog/2019/8/1/roasted-red-pepper-and-goat-cheese-pasta

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Tag @jennyblogsandbakes on instagram and hashtag it # jennyblogs

Now we’re being more honest about a real portion size! :)

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Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

This post contains affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Aglio, olio, peperoncino is a pasta found often throughout Tuscany, and even more often on my table for lunch. It originally hails from Napoli but has become beloved throughout Italy.

It’s simple, so simple, with the classic version requiring just 4 ingredients: spaghetti, garlic, olive oil, and a hot pepper. It’s great to whip up in a pinch because it’s quick and the ingredients are those you probably have in your pantry. It can be on the table in about as long as it takes to boil and cook pasta, plus 2 minutes for mixing. Because of its simplicity, as many Italian dishes are, attention to the quality and freshness of your ingredients will really make this dish shine. (Especially with that olive oil, nice and shiny. :)

There are many slight variations, but they hardly vary more than an ingredient or two. Some use fresh hot peppers, some use chili flakes; some versions call for bread crumbs, others a bit of fresh parsley added at the end, some say to mince the garlic, others slice. Based on these variances, you can always decide to play a bit to find exactly how you like to eat your aglio, olio, e peperoncino pasta.

The version that follows I learned from my husband, the fresh pasta expert. We usually use fresh hot peppers, but will also use chili flakes if we don’t feel like running to the store. It’s pretty close to the classic recipe, with one exception. We add a bit of grated Parmigiano Reggiano and it catapults the pasta to the next level. OH YES, cheese!

A note about using fresh peppers: I’m not actually sure what kind of peppers I use here in Italy. At the supermarket there are usually bell peppers “peperoni” and hot peppers “peperoncini” with no indication what variety they might be. Bell peppers come in red and green, but not always at the same time, and the hot peppers are usually red OR green, depending on the season. I suppose they’re serrano or a similar variety because they’re spicy but not overly so, although they do vary. Apparently Italians are not pepper connoisseurs, you won’t find jalapeño, habanero, serrano, and other pepper types readily available year round! If I were writing this recipe in Italian I would just put “peperoncino,” and everyone would know to get the only kind of peperoncino available from the store. In English recipes we are used to being told more specifics, and writing “1 hot pepper” would not be as helpful. So I wrote serrano on the recipe, but just be aware that you can play around with the kind you use if you want, especially if you think serrano might be too spicy for you!

Recipe from my husband

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Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

Serves about 6

Ingredients:

• 500g / 16 oz spaghetti

• 84g / 6 Tbsp olive oil

• 4 garlic cloves

• 1 serrano pepper, or spicy pepper of choice

• generous 1/4 cup /30g grated parmesan cheese

Directions:

1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.

2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.

3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.

4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.

5. When pasta is done cooking, drain, reserving about 1/2 cup / 120g of pasta water.

6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.

Jenny’s Notes:

• These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe!

• For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end.

• Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano.

• Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

• One of the great things about making this is that even if you add too much pasta water, it will eventually evaporate out while mixing. One of the first times I ever made this solo, I added way too much and had a good inch or so sitting in the bottom of my pan. I had already added the oil and cheese and it was too late to dump the extra out. So I tossed and mixed for several minutes, and what do you know, the water eventually evaporated and mixed in, and I ended up with a wonderfully creamy and cheesy sauce.

• When making this in Italy I always use the classic spaghetti option, as this is called spaghetti aglio e olio traditionally. However, the typical spaghettis you find in grocery stores in America don’t hold up as well, so I usually opt to use linguine in the USA.

aglio, olio, peperoncino, garlic, olive oil, hot pepper, spaghetti, Napoli, pasta, Italian pasta dish,

Dinner, pasta

Italian

Yield: 6-8

Author: Jennyblogs

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Garlic, Oil, and Pepper Pasta - Aglio, Olio, e Peperoncino

A simple and classic pasta dish served throughout Italy with plenty of garlic, olive oil, spicy pepper, and a bit of parmigiano reggiano.

Prep time: 25 MinTotal time: 25 Min

Ingredients

• 500g / 16 oz spaghetti
• 84g / 6 Tbsp olive oil
• 4 garlic cloves
• 1 serrano pepper, or spicy pepper of choice
• generous 1/4 cup / 30g grated parmesan cheese

Instructions

1. Bring water to boil in a large pot over high heat. Just before boiling, add some salt.
2. While water is heating up, mince the garlic and dice the pepper. Add the oil, garlic, and pepper to a small pot or pan.
3. When the water boils add spaghetti and cook according to instructions on package. Meanwhile, place the small pan of oil over low heat.
4. Simmer oil for 5-8 minutes; remove from heat when garlic is fragrant and starts to appear to dry with barely golden edges.
5. When pasta is done cooking, drain, reserving about 1 cup / 237g of pasta water.
6. Return drained pasta to the pot and immediately add oil mixture, reserved pasta water, and cheese. Working quickly, use two forks to mix and toss spaghetti until oil, cheese, and water have coated the pasta in a light, creamy sauce. Serve immediately.

Notes

These measurements are approximate, we never measure when making this, but this is pretty close to our normal. So if you decide you want to use 5 cloves garlic and 2 jalapeños, that’s fine, too, because this is not an overly precise recipe! For less heat, remove the seeds of the pepper before dicing. If using chili flakes, don’t simmer them in the oil but add to the pasta with the cheese at the end. Look for parmigiano reggiano, which is the best. It can only be called so if it is made and aged in the designated area in Italy according to their regulations. Even if you are a world-class parmesan maker but make it in Wisconsin, it cannot legally be called parmigiano reggiano. This pasta is also delicious with other sharp, aged Italian cheeses. I like a mixture of aged pecorino and parmigiano. Keep a close eye on the simmering oil, the garlic goes quickly from perfectly cooked (barely golden) to burnt (anything golden or beyond.) Even if you happen to burn your garlic, it only takes a few minutes to start the oil, garlic, and pepper over again and could still be ready before the pasta even finishes cooking.

Nutrition Facts

Calories

257.59

Fat

15.37 g

Sat. Fat

2.72 g

Carbs

24.37 g

Fiber

1.09 g

Net carbs

23.28 g

Sugar

0.94 g

Protein

5.56 g

Sodium

94.52 mg

Cholesterol

4.30 mg

Nutritional information is approximate, based on 6 servings.

https://jennyblogs.com/blog/2019/7/25/garlic-oil-and-pepper-pasta-aglio-olio-e-peperoncino

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it # jennyblogs

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