Last week the column I intended to run never made it to my editors. I have no idea what happened but the recipe attachment (after 2 sends) just refused to go through space. My subscribers, who get my columns through their personal emails, received but the papers did not. So, hopefully that explains why some of you didn’t read my column last week.
Since last week it seems like I’ve done a bucket-load of things. I’m still on a mission at home to clean closets and tidy up, this includes the garage! We doggie-sat, or I should say, Ervin doggie-sat, with our son’s, girlfriends, 6 month old Pomeranian. I’m proud to say we all survived and ‘Pistol’ learned to climb the stairs to our bed!
Last week I was telling readers how I’m learning to change a few things in my cooking. I sent Ervin, my spouse, to town go pick up fresh basil. He returned telling me there wasn’t any on the shelf. He proceeds to pull out this tube of squeezable basil. I was skeptic, but now, a firm believer this stuff is pretty dog-gone handy. Not only do I like the basil, I’m also a profound fan of the garlic in a tube. Most grocery stores, including Aldi’s, carry a version of this product. The first thing I noticed was the 2-3 month expiration date. That had me getting totally excited for folks like my parents, who live a long distance from a quality grocery store.
So, this week I’ve got another one! I was shopping today for our son, Phillip, when I picked up the ‘Bear Creek’ vegetable soup. The answer is: “No, I’ve never used this stuff before.” I decided I had a great deal to get done today so why not give it a try. I fried up a pound of turkey sausage and then followed the package directions to the letter. All I can say is: ‘YUM’. Yes, it was a tad heavy on the sodium, but I have a trick for that. Cut a potato up in big chunks and put it in the pot during the cooking process. It should soak up some of the extra sodium, then you can just toss the potato chunks or eat them!
If it’s calories you’re watching this batch of the Italian Minestrone Soup will carry you for several meals. It is a lighter approach as soups go and it’s also filling.
I enjoy it in my lunchbox at work and for a quick meal on nights you need to get things done at home. Ervin, my spouse, enjoys soups of this nature because he is a type II diabetic. A loaf of garlicky cheese bread sounds like a yummy partner for the minestrone.
I’m anxiously awaiting the framing of a print by my friend, Buck Taylor, (Newly on Gunsmoke). It’s always a ‘great’ investment financially when we frame a piece of art for our home. So, we celebrate the hanging of the print with a meal that compliments the framed art work. This time the meal will be a cinch! Yep, pinto beans and cornbread. The print is of Texas longhorns and a steam engine. Wish I could show you the art in my column. I’ll try to put it on Facebook, when it’s completed. Give me a couple more weeks before you check it out.
Soup-time it is! Simply yours, The Covered Dish. www.thecovereddish.com
Italian Minestrone Soup
2 pounds Italian Sausage
1 green pepper, diced
1 medium red onion, diced
3-4 garlic cloves, minced
4-6 ounces mushrooms, sliced
1 can (15.5 ounces) red beans, drained/rinsed
1 can (15.15) ounces) chopped tomatoes,
(May contain garlic and onion)
64 ounces beef broth
5 cups water
1 1/2 teaspoons dry basil
2 teaspoons red pepper
2 teaspoons Hungarian Sweet Paprika
4-6 ounces fresh spinach, stems removed
Hot sauce if desired
6-8 ounces cooked penne pasta
*Options: chopped zucchini, more vegetables of choice
Cook pasta in medium saucepan in salted water; drain. Lightly coat pasta with olive oil and store in Ziploc bag or storage bowl. In a large saucepan cook the Italian sausage and crumble fine. Remove sausage and drain on paper towel. Use reserve drippings to sauté pepper, onion, garlic, and lastly mushrooms. Again; remove and drain on paper towel. In a large stockpot combine the rinsed beans, broth, water, basil, pepper, paprika, and sautéed vegetables. Allow to simmer on stove blending spices and flavors for at least an hour. About 20-30 minutes before serving add spinach. I like to add the pasta at the very end and just allow it to warm in the soup. If you know in advance that you’re not going to use the entire amount of soup, do not put the pasta in. The pasta will continue to cook absorbing all the broth and literally taking over the soup.
