Zuppa di Grandma January 25, 2010

Vegetable Soup

Jamie says:  I was getting ready to leave for class this morning- making my breakfast and lunch- and thought, why not make dinner?  Actually, I have a little cold, so hot soup in the Crockpot sounded like the perfect dinner-time meal.  I had to leave for my Nutrition and Immunity class in less than 20 minutes, but I did it.  I made the soup very similar to my Italian Grandma’s vegetable soup: into the Crockpot went “whatever fell out of the refrigerator and freezer” (that’s how Granny cooks and it works every time). 

So, I used a 2 lb box of Swanson Organic Free Range Chicken Broth and some water as the base of my soup.  And in went everything else: a can of Hunt’s Diced Tomatoes with Basil, Garlic, and Oregano; a can of Publix Great Northern White Beans;  frozen cooked eggplant from another night’s dinner; fresh zucchini, onion, celery leaves, and escarole; extra virgin olive oil, parsley, basil, oregano, bay leaves, and ground pepper. 

The beauty of cooking soup in a Crockpot is that dinner is ready when you want it.  I came home from a cold triathlon track practice, and Kathryn and I enjoyed the delicious, steamy hot soup along with some fabulous garlic cheese bread that K made just for me.  I think it might have been my best vegetable soup yet! 

Nutrition note:  Extra virgin olive oil has even more antioxidants than regular olive oil.

Sunday Sauce September 14, 2009

Whole Wheat Penne with Shrimp, Red Sauce, and Parmesan Cheese

Jamie says:  Grandma gave me a frying pan this summer.  It wasn’t just any frying pan, though.  It was her Italian Grandmother’s!  I keep thinking about what this pan has “seen” and been through.  Last night, I used it to make  a nice Sunday meal for Kathryn and me- shrimp with red sauce (canned tomato sauce, canned diced tomatoes, fresh garlic, and fresh basil from our little window-sill herb pot) served over whole wheat penne pasta and topped with shredded parmesan cheese.  My Grandma used to make pasta with red sauce every Sunday for her family (hence the name Sunday Sauce).  Kathryn and I really enjoyed our rendition of the meal.  It was a nice Sunday and the perfect end to the fun weekend.

The Fishes (without the loaves) July 22, 2009

Italian Tuna Salad

Jamie says:  I can remember the first time I tried tuna salad and actually liked it.  When I was younger, I was at my Grandmother’s house and we were all getting hungry for lunch.  She had only one can of tuna for meat.  From that can of tuna, she fed everyone.  It was the first time I enjoyed tuna fish.  Her secret was to add shredded lettuce and “whatever fell out of the fridge.”  So, when I was at her house this afternoon, I made tuna salad.  In addition to the shredded lettuce, I added extra virgin olive oil, vinegar, tomato, olives, fontina cheese, hard boiled egg, onions, dried minced garlic, oregano, salt, and pepper.  It had a nice Italian taste.  I especially loved the company and the fond memories.