Soup

Creamy Mushroom Soup with Leeks, Pancetta and Farro

I don’t know why I’ve never made homemade mushroom soup before. I always thought it would be more complicated than it actually is.

I wanted soup with a little more zhush. I don’t always need to be extra, but sometimes, I just want a little more….something.

Enter pancetta…..

Creamy Mushroom Soup with Leeks, Pancetta and Farro

Creamy and delicious but with the added flavor punch of pancetta
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Soup
Cuisine: Fusion, Hungarian
Keyword: farro, instant leftovers, leeks, mushrooms, pancetta, soup for days
Servings: 10
Calories: 204kcal

Equipment

Ingredients

  • 3 pounds mixed mushrooms I used portobello, crimini and shitake
  • 64 oz low sodium beef broth
  • 5 leeks large
  • 2 tbsp cognac
  • 2 tsp black pepper
  • 2 tsp smoked paprika
  • 1 tsp saffron
  • 2 tbsp unsalted butter
  • 1 1/2 tbsp flour
  • salt to taste
  • 1 cup milk
  • 4 oz pancetta diced
  • 1 cup cooked farro
  • 1/4 cup fresh majoram packed
  • 3 tbsp fresh rosemary heaping
  • 2 tbsp fresh thyme heaping

Instructions

  • Wash and coarsely chop mushrooms
  • Cut away the green stalks of the leeks. Cut leeks lengthwise into four sections and then cut into coarse slices. These will cook down.
  • Heat pan and add a tablespoon of olive oil. Sauté mushrooms until cooked down by about a third. Add more oil if needed during this sauté time. There will be a lot of liquid, please leave in the pan. Remove two cups of cooked mushrooms and set aside. Leave the rest in the pan and add the leeks
  • Add the marjoram, rosemary and thyme and cook another 15 minutes on medium heat. Set aside
  • In a heavy pot, melt butter over medium/high heat. Add the flour, smoked paprika, pepper and saffron. If you're adding salt, do so sparingly. Stir constantly to avoid burning. (note, the roux will be dark because of the paprika) Add milk and stir to incorporate into the roux. Add all of the beef broth. Add the mushroom/leek mixture and all of the juices in the pan. Bring to a simmer and let cook another 10-15 minutes
  • In a small pan, fry the pancetta about 5 minutes. Drain and set aside.
  • With an immersion blender, blend the contents of the broth until smooth, Add the sour cream and blend again
  • Add 1 cup of cold, cooked farro
  • Add the pancetta and the reserved two cups of mushrooms

Notes

I used leftover farro from another dish I cooked earlier in the week.
To cook farro, use two cups of water for every one cup of farro.  Add a pinch of salt.  Bring water to a boil, stir and reduce heat to low.  Simmer with a lid for 40 minutes or so or until tender.
 
 

Nutrition

Calories: 204kcal | Carbohydrates: 23g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 441mg | Potassium: 959mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1183IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Soup

Creamy Roasted Tomato and Zucchini Soup

This soup is filling and rich. The goat cheese crumbles offer a soft, lovely tang to contrast with the delicate flavor from the roasted vegetables.

I’m really happy with the way this turned out and I hope you love it too.

Creamy Roasted Tomato and Zucchini Soup

The goat cheese crumbles offer a soft, lovely tang to contrast with the delicate flavor from the roasted vegetables.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Soup
Cuisine: Italian
Keyword: basil, creamy, fresh zucchini, oregano, roasted veggies
Servings: 6
Calories: 267kcal

Ingredients

  • 3 pounds Ripe tomatoes
  • 3 large zucchini peeled
  • 4 cloves garlic
  • 1 yellow onion
  • 1/2 cup heavy cream
  • 2 Tbsp fresh basil packed
  • 1/4 cup goat cheese for garnish
  • 32 oz Low fat, reduced sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 tbsp anchovy paste
  • 2 tbsp fresh oregano
  • 1 tbsp fresh lemon balm
  • 1 tsp sea salt
  • salt
  • pepper
  • 2 tbsp olive oil
  • 2 tbsp butter

Instructions

  • Peel the onion and chop into large slices
  • Preheat oven to 400°
  • Wash tomatoes and core, chop into large pieces
  • Peel zucchini and cut into three lengthwise pieces
  • Line baking sheet with parchment paper and layer the vegetables on top
  • Drizzle with olive oil and season with salt and pepper
  • Roast vegetables for 30 minutes
  • Remove from oven carefully
  • Add beef broth, Worchestershire sauce and butter to stockpot
  • Carefully add vegetables and bring the mixture to a boil
  • Reduce heat to low and simmer for 20 minutes
  • Add the lemon balm, oregano and basil
  • Stir in the heavy cream
  • Add anchovy paste and stir to blend in. This is good point to see if it's seasoned enough for your liking
  • Remove from heat. With an immersion blender, blend soup until smooth. This took me about 5 minutes
  • Serve with goat cheese crumbles

Nutrition

Calories: 267kcal | Carbohydrates: 19g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 844mg | Potassium: 1362mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2819IU | Vitamin C: 63mg | Calcium: 117mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Pork, Slow Cooker

Slow Cooker Ginger Ale BBQ Boneless Ribs

This is an easy and delicious recipe for ribs. It’s great with mashed potatoes and a salad.

Slow Cooker Ginger Ale BBQ Boneless Ribs

Sweet and savory ribs, slow cooked to perfection
Prep Time: 10 minutes
Cook Time: 6 hours 5 minutes
Total Time: 6 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: autumn days, BBQ, crock pot, ribs, slow cooker
Servings: 6
Calories: 637kcal

Equipment

Ingredients

  • 12 oz bottle Ginger Ale
  • 2 tbsp Worchestershire sauce
  • 19 oz bottle Barbeque sauce
  • 3 lb boneless pork ribs
  • 2 tbsp light brown sugar
  • salt
  • pepper
  • 1 sweet onion
  • 2 stalks celery

Instructions

  • Cut onion into wedges and trim ends from celery stalks
  • Lay celery and onion on the bottom of crock pot
  • Season ribs liberally with salt and pepper
  • Rub in brown sugar until both sides of ribs are covered well
  • Brown 2 minutes per side on high heat until seared well
  • Place ribs on top of celery and onions
  • Mix 12 ounce bottle of Ginger Ale and 2 tablespoons of Worchestershire sauce
  • Pour over ribs
  • Add 3/4 of the bottle of barbeque sauce.
  • Cook on low for 6-7 hours
  • Line a baking sheet with aluminum foil
  • Place ribs on baking sheet and top with remaining barbeque sauce
  • Place under broiler until a nice crust forms (takes about 3-5 minutes)
  • Plate and serve

Nutrition

Calories: 637kcal | Carbohydrates: 48g | Protein: 25g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 1056mg | Potassium: 592mg | Fiber: 1g | Sugar: 40g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Let us know how it was!
One Dish, Pork

Pork Roast with Figs, Farro and Leeks

My oven broke. Do you believe it?

This is my inaugural recipe with our new oven which I LOVE! If anyone locally needs a good stove, go see Rich at P.C. Richards in Raritan. He’s a whiz!

Pork Roast with Figs, Farro and Leeks

A meal in one pan. Easy and the oven does the work for you. A heart meal just in time for autumn
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Rest time: 5 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Fusion
Keyword: farro, figs, leeks, One Pot Dinner, Pork shoulder
Servings: 6
Calories: 278kcal

Ingredients

  • 1 3 pound boneless pork shoulder
  • 2 leeks white parts only, rinsed well
  • 10 fresh figs
  • 2 tbsp fresh tarragon
  • 1 tbsp fresh rosemary
  • 1 tsp black pepper
  • 1 tbsp kosher salt
  • 1 cup white wine
  • 1 cup farro rinsed and drained
  • 2 cups vegetable broth
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 350°
  • Pat pork dry and generously season with kosher salt
  • Heat oil in a heavy bottomed pan until shimmering
  • Sear the pork shoulder on all sides to brown it thoroughly
  • Put the pan in the oven and cook uncovered for 30 minutes
  • Rinse leeks and remove dark green stalks. Cut the white part in half lengthwise and cut into half moons
  • Remove tops of figs and cut in half
  • Finely chop herbs
  • Rinse farro and drain it
  • Carefully remove the pan from the oven and add the leeks and the figs to the pan, to the sides of the roast
  • Top the roast with tarragon and rosemary
  • Add the farro to the top of the leeks and figs
  • Pour in the white wine and the vegetable broth and season with pepper
  • Cover and cook for another 40-45 minutes at 350° until a meat thermometer registers 160°
  • Let the meat rest for five minutes before carving. Place sliced meat on a platter and surround with the figs, farro and leeks

Nutrition

Calories: 278kcal | Carbohydrates: 49g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1489mg | Potassium: 387mg | Fiber: 8g | Sugar: 16g | Vitamin A: 805IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Appetizers, Shellfish

Mussels in Ginger Guinness Cream Sauce

This appetizer is a huge hit with seafood fans. It’s easy to make and can be served in the cooking pot with a beautiful loaf of bread to dip into the sauce.

Mussels in Ginger Guinness Cream Sauce

Easy to make and a perfect way to break bread as an appetizer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Irish
Keyword: cream sauce, French Bread, Guinness, seafood, shellfish
Servings: 6
Calories: 577kcal

Equipment

  • vegetable scrubbing brush
  • 5.5 quart heavy bottomed pot
  • bottle opener

Ingredients

  • 4 pounds mussels
  • 1 1/2 cups heavy cream
  • 1 11.2 oz bottle Guinness Stout
  • 2/3 cup water
  • 1 1/2 tbsp spicy brown mustard
  • 2 shallots large, peeled, cut into chunks
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 pieces ginger peeled, 1 inches long each
  • 1 loaf crusty French bread

Instructions

  • Scrub mussels with brush. Discard any that are broken. If they are open, tap lightly on the counter. If the mussel is good, it will close. Discard any that are questionable.
  • Peel ginger and cut two pieces, each one inch long
  • Peel and coarsely chop shallots
  • Melt butter on high heat, and add olive oil
  • Toss ginger and shallots into pan. Cook on high heat until nicely browned (about three minutes) Leave in pan for flavor.
  • Add the full bottle of Guinness
  • Add mussels and the water and place lid over the top of pan. Stir when needed to expose mussels to heat. Cook on high heat for about five minutes.
  • Mix mustard into heavy cream and pour the mixture over the top of the mussels. Mix to coat and cook another minute.
  • Serve with French bread

Notes

If any of the mussels do not open after cooking, discard.  

Nutrition

Calories: 577kcal | Carbohydrates: 47g | Protein: 28g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 130mg | Sodium: 851mg | Potassium: 651mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1181IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 9mg
Tried this recipe?Let us know how it was!