Spicy Zucchini Soup

Starting in September I try to make soup at least once a week. I am always in search of new, interesting soup recipes to try. This one caught my eye, as I would never think to use sausage in soup and I love zucchini. This was easy to prepare and would be excellent to feed a large group or to freeze. It makes a lot!

From Taste of Home Casseroles, Slow Cooker and Soups

Yields 4 quarts

1 pound bulk Italian sausage
3 (28 oz) cans diced tomatoes, undrained
3 (14.5 oz) cans beef broth
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp garlic powder
3 cups cooked elbow macaroni

In a large soup pot cook sausage over medium heat until no longer pink and drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1.5 hours or until veggies are tender. To serve, spoon over cooked macaroni and top with grated Parmesan cheese.

Vodka Sauce

Vodka sauce is not something I ate growing up. As a young adult I tasted it a few times in a restaurant and thought it was okay but there were other sauce I liked better. Then my mom made this recipe at home and I was hooked. I make this pretty often and my husband says this is the only vodka sauce he likes.

Adapted from Giada De Laurentiis

Serves 6

1 quart homemade tomato sauce
1 cup vodka
1/2 cup Mascarpone cheese at room temperature
1/2 cup grated Parmesan cheese
1 pound tube pasta (I used Gemelli)

Simmer tomato sauce and vodka in a heavy skillet over low heat until it reduces by about 1/4, stirring, about 20 minutes. Stir in the Mascarpone cheese. Simmer over low heat until cheese is melted and sauce is heated through. Stir in Parmesan cheese until melted and well blended.

Cook pasta according to package direction until al dente, stirring occasionally. Drain pasta and transfer to pan with sauce, toss to coat. Serve topped with additional Parmesan cheese.

Zucchini Cakes with Diavolo Sauce

A last month I was the lucky winner of a giveaway at Eggville a great site about a family raising cage free chickens, please be sure to check it out. My prize contained the Progresso broth, panko breadcrumbs and cooking gear pictured above. Thanks again for the great prize!

I wanted to prepare a recipe using the panko I received. This recipe for Zucchini Cakes with Diavolo Sauce uses panko to give the cakes their crunch with out having to deep fry. The spicy sauce is easy to prepare and cooks while you pan fry the zucchini cakes. Even the hungriest guy won't miss the meat in this dish.

Adapted from Cuisine at Home issue No. 66 December 2007

Makes 8-10 cakes

Diavolo Sauce
1 Tbsp olive oil
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 Tbsp ketchup
2 garlic cloves, minced
1/2 cup dry white wine
1 14oz can diced tomatoes in juice
1 Tbsp white wine vinegar
1 tsp hot, red pepper flakes
1/2 tsp dried basil leaves

Saute olive oil, onions and bell pepper in a large non-stick skillet over medium-high heat for 5 minutes, add ketchup and garlic and cook 2 minutes more. Deglaze with the wine, reduce until nearly evaporated, then add remaining ingredients. Bring to a boil and simmer 8-10 minutes. Keep warm until ready to serve.

Zucchini Cakes
4 cups zucchini, grated
1/2 cup onion, grated
1 cup panko bread crumbs
2 eggs
1 tsp salt
1/2 tsp baking powder
4 Tbsp olive oil, divided
Grated Parmesan cheese

Grate zucchini and onion on a mandoline and remove any excess moisture. Transfer to a large bowl and add panko. Wisk eggs, salt, and baking powder together in a small bowl then stir into zucchini mixture. Heat 2 Tablespoons of the oil in a non-stick skllet over medium. When hot, drop mounds of the batter into the pan using a 1/3 cup measure. Fry cakes until golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a paper towel-lined plate and keep warm; fry remaining cakes in remaining oil. To serve divide sauce among plates, top with cakes, and sprinkle with parmesan cheese.

Pork Cutlets With Mustard Sauce

Another easy week night meal that tastes like you went to a lot of trouble. This pork was a big hit with my husband. I served it with sauteed sugar snap peas and baby carrots and whole wheat noodles.

Adapted from Williams-Sonoma Food Made Fast Weeknight

Serves 4

4 boneless center-cut pork loin chops
salt and fresh ground pepper
3 Tbsp butter
2 shallots, minced
1/3 cup dry red wine
1/3 cup reduced sodium chicken broth
1/3 cup Mascarpone cheese
2 Tbsp brown mustard

Season pork chops with salt and pepper. In a large frying pan over medium-high heat, melt the butter. Working in batches if needed, add the pork chops and cook, turning once, until golden on the outside and barely pink in the center, about 8 minutes total. Transfer to a plate.

Add the shallots to the drippings in the pan, reduce heat to medium, and cook, stirring for 1 minute. Add the wine and broth, stir, and cook, scraping up the browned bits on the bottom, for about 1 minute. Add the Mascarpone and mustard and cook, stirring, until smooth and bubbly, about 1 minute. Return the pork and any juices from the plate to pan. Simmer until the pork is heated through, about 1 minute. Divide the pork and sauce among plates and serve.

Cheddar-Corn Chowder

This is my all time favorite soup recipe. Creamy cheese, crunchy veggies, and a little salty bacon. This soup cooks in under an hour and is a great way to warm up on a cold week night.

Adapted from a Southern Living Annual Cookbook

Serves 6

2 1/2 cups water
1 1/2 cups chopped potatoes
1 cup sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
1/4 tsp pepper
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar (10 oz)
1 can (16 oz) cream style corn or 2 cups fresh corn
1/4 lb fried bacon

Combine water, potatoes, carrots, celery, onion and pepper in a large pot. Cover; bring to a boil. Simmer 10 minutes or until veggies are tender.

Melt butter in saucepan. Stir in flour, cook until bubbly. Gradually add milk, stirring constantly. Bring to a boil; cook 1 minute. Add cheese; stir until melted.

Gradually add cheese sauce to soup, stirring constantly. Add corn and bacon stir and heat through.

Brownies

Brownies are one of the first recipes I learned to bake. I love chocolate, who doesn't? I like a thick chewy brownie with nuts. This classic recipe has always served me well. I used cashews for my nut but any kind you like will work. Be careful not to over cook these, a clean knife in the middle means they are done.

Adapted from Betty Crocker's Cookie Book

Makes 16 2-inch square brownies

2 squares (1oz each) unsweetened chocolate
1/3 cup butter flavored shortening
1 cup sugar
2 eggs
1/2 tsp vanilla
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup cashews (or other chopped nuts)

Heat oven to 350 degrees. Heat chocolate and shortening in 2-quart saucepan over low heat until melted; remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased baking pan, 8x8x2 inches. Bake 25 minutes; cool. Cut into squares.