Work Family Weekend Recipe......Italian Zuppa with honey butter and corn muffins!!!! for February 28....

        

THIS WILL ALL BE SUBJECT TO REVISION AND REVIEW (the above is a template for a recipe card).
Recipe: Italian White Bean, Chicken, Escarole and Pancetta Soup Smothered in Parmesan served with Corn Muffins and Honey Butter, review at work, needed more spice, bland, not that impressive. I felt this was "okay" but for a fun family meal it didn't work. A big promising title but unimpressive results.
Ingredients:
Chicken breast, chopped into 1 inch chunks or two 1/4 inch coarsely chopped pancetta
1 Tbsp EVOO
1 medium yellow onion chopped
4 cloves garlic
2 carrots diagonally sliced 1/8 inch
2 parsnips diagonally sliced 1/8 inche
1 pound large head escarole thinly sliced (switch to cabbage if escarole too expensive or actually where do you get this?)
4 cups chicken or vegetable stock
1 cup water
1 can 16 ounce cannelini beans
1 tsp dried rosemary
sea salt and freshly ground pepper
1 cup freshly grated parmesan cheese

Directions: 
Saute everything but the broth, beans and parmesan.
Add broth and beans and bring to boil or simmer for 20 minutes.
Blend 1/2 the soup and return, add 1/2 of the parmesan.
Sprinkle with the rest of the parmesan and serve with corn bread and honey butter.

CORN MUFFINS (6)
Mix together these dry Ingredients:
1/2 cup corn meal
1/2 cup flour
1/8 cup sugar
1/8 tsp salt
1/2 Tbsp. baking powder

Mix together these moist ingredients:
1/2 cup buttermilk
1 egg
2 1/2 Tbsp. melted butter

Spread some of the butter onto the muffin cups:
After mixing moist and dry ingredients, but not too much, fill the muffin cups 1/2 full.
Bake at 350 F for 15 to 17 minutes, and cool for 10 minutes.

HONEY BUTTER
1/2 stick butter and 2 Tbsp. butter mix together and refrigerate  15 minutes to use for later. 

February 13, recipe, WHITE BEANS, SAUSAGE & ARUGULA PASTA

February 13, recipe
WHITE BEANS, SAUSAGE & ARUGULA PASTA (4 servings)

Ingredients
12 ounces spaghettini pasta
12 oz hot or sweet italian sausage, casing removed
1 medium onion, quartered, thinly sliced
1 can (14 oz) roasted garlic-flavored chicken broth
1 can (19 oz) cannellini beanns, rinshed
1 bag (4 oz) baby arugula or 1 bag (5 oz) baby spinach
garnish: grated parmesan

Directions
Cook pasta in a large pot of lightly salted boiling water as package directs. Drain; return to pot.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add sausage and onion and, breaking up sausage with a wooden spoon, saute 6 minutes or until no longer pink. Add broth and beans; bring to a boil. Reduce heat: simmer 3 minutes to blend flavors.

Pour over pasta, add arugular and toss to mix and coat. Top with parmesan.

Calories 748, 10 grams fiber 

February 9, Recipe, TUSCAN BASS WITH SQUASH & BEANS

February 9, Recipe
TUSCAN BASS WITH SQUASH & BEANS (4 servings)

Ingredients
1 Tbsp EVOO
1 cup sliced onion
12 oz zucchini and or yellow squash
2 cloves garlic, sliced
1 can (19 oz) cannellini beans rinsed and grained
1 can (8 oz) tomato sauce
1/2 cup water
1 1/2 tsp chopped fresh rosemary
1/4 tsp pepper
four 6-oz striped bass, black cod or mahi-mahi fillets (about 1/4 inch thick)



Directions
Heat 1 1/2 tsp of the oil in a large nonstick skillet. Add onion, saute 3 minutes. Add squash; saute 2 minutes. Add garlic; saute 1 minute or until fragrant.

Add beans, tomato sauce, water, rosemary and pepper; stir and bring to a boil. Reduce heat; place fish on top. Cover and simmer 7 to 8 minutes until fish is just cooked through.

Spoon bean mixture on plates; top with fish. Drizzle with remaining 1 1/2 tsp EVOO.

calories 340, fiber 8 grams