Lasagna Roll-Ups

Lasagna Roll-Ups

(12 roll-ups or 6 servings)

Ingredients:

12 Lasagna Noodles

2 cups Ricotta Cheese

1 large Fresh Egg

¼ cup Fresh Parsley, chopped (1 ½ tbsp. dry)

2 cups Shredded Mozzarella Cheese, divided

8 oz. Italian Sausage, bulk or casting removed

1 jar (28 oz.) Marinara Sauce, divided (your favorite)

Directions:

Cook noodles according to the package directions.  Drain noodles and rinse with cold water.  While noodles are cooking, mix together the ricotta cheese, egg, parsley and 1 cup of mozzarella in a bowl and set aside.  Again while cooking noodles, cook the sausage in a medium skillet over medium heat until browned and crumbly.  Drain any excess fat.  Using a 9x13 baking dish, spread a ½ cup of marinara sauce on the bottom.  Spread 3 tbsp. of ricotta mixture on each noodle.  Top the cheese mixture with some of the Italian sausage evenly.  Roll up each noodle and arrange seam side down in the baking dish.  Top the roll-ups with the remaining marinara sauce and mozzarella cheese.  Bake loosely covered for 15 minutes in a pre-heated 375 degree oven.  Remove cover and bake for 10 minutes longer or until brown and bubbly.  Serve immediately with garlic bread (recipe on my blog) and a salad. 

Note:               You can make this dish up to 2 days ahead.  Just cover tightly and refrigerate.  Be sure to remove from refrigerator 30 minutes before putting in oven.

Note:               You can use sweet or hot Italian sausage in this dish depending on your preference.  You could also use plain ground beef too.

Ideas for Future Efforts

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Vegetarian Lasagna

Vegetarian Lasagna

(8 servings)

Ingredients:

2 tbsp. Olive Oil

8 oz. Fresh Mushrooms, sliced

1 clove Fresh Garlic, crushed

2/3 cup Yellow Onion, diced

1/8 tsp. Nutmeg

1 tsp. Dried Oregano

¼ tsp. Salt

¼ tsp. Black Pepper

10 oz. Frozen Chopped Spinach, thawed, squeezed & drained

1 lb. Frozen Chopped Broccoli, thawed & drained

1 lb. Ricotta Cheese

2 cups Mozzarella Cheese, shredded

¾ cup Parmesan Cheese, grated (divided)

4 cups Vegetarian Marinara Sauce

9-12 regular Lasagna Noodles, cooked & drained

Directions:

In a large sauté pan over medium heat, add the oil followed by the mushrooms, garlic and onion.  Sauté mixture until softened.  Now add the nutmeg, oregano, salt and pepper and mix thoroughly.  Remove the pan from heat and stir in the spinach, broccoli, ricotta, mozzarella and ¼ cup of Parmesan cheese.  To assemble, spread bottom of a 9x13 baking dish with 1 cup of marinara sauce.  Add 3 or 4 noodles, overlapping if needed.  Top noodles with 1/3 of broccoli mixture.  Pour 1 cup of marinara sauce over mixture and sprinkle with 1/3 of remaining Parmesan cheese.  Repeat the layering twice – noodles, mixture, sauce and Parmesan cheese.  Cover lightly with foil and bake in a 350 degree pre-heated oven for 45 minutes or until center is hot.

Note:               You can make this dish a little healthier but using reduced-fat or low-fat cheeses and whole-wheat lasagna noodles.

Ideas for Future Efforts

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Part Five of Italian (Baking Dishes) Cooking

As I continue the topic of "Italian Cooking" for part 5, I realize that we haven't talked about an Italian staple. You can't discuss Italian food without mentioning "Lasagna."

I've never met a person that didn't like (should say LOVE) a basic piece of lasagna.  Everyone has a mother, grandmother or a friend who has a mother or grandmother that makes great lasagna.  And the amazing thing about is they are all different, yet the same when you talk your basic meat lasagna.

Just like everyone else, I have a favorite lasagna recipe.  It's in my cookbook, "More Than Your First Cookbook" which you can buy if you don't have one already.  Just check the left column on the blog.  Mine uses an Italian sausage and ground beef mix.  Try it and let me know what you think.

I know others will use Italian sausage, ground beef, ground veal and even lamb.  Many will use a mixture of these items too.  Many people use ricotta cheese but there are also a lot that will use cottage cheese instead. You can use jar sauce or made from scratch marinara in your lasagna dish.

That's one of the neat things about lasagna.  You can make many different variations and still have a winner.  And I'm just talking your basic red meat lasagna.

Their are so many other variations you can do that hit the spot too.  When I was still at Northwest Missouri State, our most popular lasagna was a white vegetarian lasagna.  It didn't matter if you were vegetarian or not, it was number one with everybody.

If you go to the recipe page of my blog, you will find a rich and tasty White Chicken Lasagna.  It's been a hit every time I've served it to group of hungry people.

This week I'm giving you two recipes for different (form the red meat lasagna) types of lasagna.  The first is for a "Vegetarian Lasagna."  This one uses the red marinara sauce with spinach and broccoli.

The second one on Thursday is for "Lasagna Roll-Ups" and it's a little different.  There are no eggs or parsley in this one.  It does use Italian sausage, ricotta and marinara sauce.

Both are tasty and fun.  They make a nice change of pace lasagna for your crowd.  So give them a try and remember "Happy Cooking."

Nora's (with Mother's Help) Taco Chili

Nora’s (with Mother’s Help) Taco Chili

(about 1 ½ gal.)

Ingredients:

2 lb. Ground (Chuck) Beef

2 large Yellow Onions, chopped

3 cans (10 oz.) Rotel Tomatoes

3 cans (15-16 oz.) Pinto Beans, rinsed & drained

1 lb. bag Fire Roasted Corns

1 pkg. Taco Seasoning

1 pkg. Ranch Seasoning

2 cups Water (approximate)

Directions:

In a 6 qt. Dutch oven or stock pot, brown beef over medium heat crumbling it as it cooks.  Drain any excess grease before adding the onions to the pot.  Cook until onions have softened and then add remaining ingredients except the water.  Stir all together and continue cooking for 30 minutes.  Now add water as needed to thin down the mixture to your personal preference.  Continue to heat another 15 to 30 minutes and serve with crushed tortilla chips, sour cream, shredded cheese and diced avocado.

Note:               You could use ground turkey or chicken instead of beef if you desire.  The beef could also be eliminated to make it vegetarian too.

Note:               You can also change out the beans for any type that meets your taste profile.

Ideas for Future Efforts

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Roasted Red Pepper & Artichoke Dip

Roasted Red Pepper & Artichoke Dip

(2 cups)

Ingredients:

1 jar (6-7 oz.) Marinated Artichoke Hearts, drained

½ cup Roasted Red Peppers, drained

3 oz. Cream Cheese, room temperature

½ cup Sour Cream

¼ cup Fresh Parsley, chopped

Assorted crackers and Vegetables to dip

Directions:

Place the artichoke hearts and roasted red peppers in a food processor.  Cover and process until coarsely chopped.  Add the cream cheese, sour cream and parsley to food processor.  Cover and process contents just until blended.  Place in a serving dish and garnish with additional chopped parsley and serve with crackers and/or vegetables.

Note:               Dip may be made ahead of time and refrigerated upto one day.  Let the dip sit at room temperature for 15 to 30 minutes before serving.

Note:               Make sure the artichokes are marinated and not just canned.  Marinated usually come in a glass jar.

Ideas for Future Efforts

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Time to Think Superbowl Party Again

It's coming again and soon.  The "Superbowl" is almost here.  That usually means party time for many around the world (not just the USA).  If you are hosting a SB party, you need to get planning if you haven't already.

If you are going to someone's home for the SB party, give thought to what you (and the host) would like to share in the way of food, snacks, sweets and beverages this year.  If you have a dish you're known for or everyone is  dying for you to make some specialty, by all means do it.

I have 2 new recipes this week to consider for your SB party.  The first is a "Roasted Red Pepper & Artichoke Dip" and uses crackers and/or veggies to dip with.  The 2nd recipe is for "Nora's (with Mother's Help) Taco Chili" and it is easy and tasty.

Nora taking a break from the blog

Just as a reminder, Nora is my seven (going on 8) month old prodigy granddaughter.  She tried to do the whole recipe by herself but realized she needed a little assistance from her mommy.  She is an amazing little girl and has been "High 5ing" me about the upcoming Superbowl game.  Her grandmother is working on making her a Green Bay Packer fan even though she lives in Minnesota.  Grandma is originally from Wisconsin.

Besides these 2 new recipes for the blog, I have many previous blog recipes that you might want to consider for your SB party.  Below are the links to these great recipes.  Be sure to check them out.

I'll start with beverages.  Here are 4 punches to consider, Bloody Mary's (V), Gina's Super Bowl Punch (V), Rum Party Punch (V) and Vodka Party Punch (V).

Next let's look at dips and other such snacks, Bruschetta with Tomato & Basil (V), Guacamole (Villa del Arco) (V), Matt's Hot Artichoke Dip (V), Olive Bits (V), 

Party Shrimp Dip and Tomato Corn Salsa (V).

For sweets check out these treats, Caramel Pecan Dream Bars (V), Easy Cheesecake Recipe (V) and Fran’s Bars (V). 

Lastly, here are a couple of entree type items you might want to try at your party, Crab Casserole (My Favorite) and Pulled Pork.  And I almost forgot.  What is football without some kind of chicken wing dish.  So here are 2 recipes, Grilled Chicken Wings and Grilled BBQ Chicken.

I hope this will help everyone with enjoying this year's Superbowl.  May your favorite team be playing and win.  If not, just enjoy the food and drink and "Happy Cooking."

Juicy Well-Done Burgers

Juicy Well-Done Burgers

(4-6 servings)

Ingredients:

1 large slice Quality White Bread

2 tbsp. Milk

¾ tsp. Salt

¾ tsp. Black Pepper

1 medium Fresh Garlic, pressed

2 tbsp. Steak Sauce (like A-1)

1 ½ lb. Ground (Chuck) Beef, either 80/20 or 85/15 meat to fat ratio

4/6 Hamburger Buns (your favorite), toasted

4/6 slices Cheese (your favorite) optional

Directions:

Take the slice of bread and cut away the crust.  Now chop into ¼ inch pieces (about a half cup) and mix with milk in a large bowl.  Use a fork to mix the bread and milk and then add the salt, pepper, garlic and steak sauce to mixture.  Break up beef over milk mixture and using hands lightly mix together until you have a cohesive mass.  Divide mixture into 4 or 6 portions and gently form patties about ¾ inches thick.  Be sure to press an indentation in the middle of each patty to keep it from balling up on you while cooking.  Now grill patties for about 3 minutes on first side, then flip and continue grilling for 3 to 4 minutes or until patty reaches desired doneness.  Add cheese if using for last 2 minutes or until melted.  Remember to grill buns to desired doneness too.

Note:               For gas grills, be sure to heat on high for 15 minutes with lid down before using a grill brush to clean.  Then use a paper towel with tongs that has been lightly dipped in oil to get the grates ready.  Cook with lid down for burgers and melting cheese.  Have the lid up for grilling the buns to desired doneness.

Note:               For a charcoal grill, get a good hot fire going, spread out coals, add the grilling grate and heat for 5 minutes.  Clean the grate and then oil with paper towel using tongs lightly dip in oil.  Grill over the hot coals with the lid up for burgers.  Cover with the lid after adding the cheese to help it melt.  Again, grill buns with lid up too.

Ideas for Future Efforts

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Huli Huli Chicken

Huli Huli Chicken

(4-8 servings)

Ingredients:

2 whole Chickens, quartered

2 tbsp. Dark Sesame Seed Oil

1 tbsp. Kosher Salt

1 tbsp. Black Pepper

1/3 cup Dark Brown Sugar, firmly packed

1/3 cup Soy Sauce

1/3 cup Ketchup

1/3 cup Sherry

1 tbsp. Rice Vinegar

½ tsp. Black Pepper

½ tbsp. Fresh Ginger, crushed

2 gloves Fresh Garlic, crushed

1 medium Scallion (green onion), white part crushed, green part finely chopped

2 tbsp. Water

Directions:

Rinse the chicken quarters under cold water and pat dry with a paper towel.  Brush each piece with the sesame oil and season generously with the salt and pepper and set aside.  To make the Huli Huli sauce, place the ingredients from brown sugar to white part of scallion in a nonreactive sauce pan.  Using a whisk, mix together and then add the water.  Bring mixture to a simmer over medium heat.  Let simmer gently until thick and syrupy, about 5 minutes.  Whisk often so as to not scorch.  If sauce is too thick just add a little more water.  The sauce should be pourable.  Next strain the sauce into another nonreactive pan and set aside.  Get your grill (gas or charcoal) ready for direct heat cooking.  Be sure to brush and oil the grilling grate before adding the chicken to the grill.  Grill until chicken pieces are crisp, brown and cook through.  It should take 8-12 minutes per side.  Be sure to test for doneness with a thermometer looking for a reading of about 180 degrees.  During the last 2 minutes of grilling on each side brush some sauce on the chicken.  Transfer the chicken to a platter and drizzle more sauce over it.  Garnish with the scallion greens and serve.

Note:               Be sure to watch chicken closely so it doesn't burn on you.  You could use the in-direct cooking method to ensure that you don’t burn the chicken.  The in-direct cooking will take about 30 to 40 minutes and remember to keep the lid down using this method.

Note:                To crush the ginger, garlic and white part of scallion, use the side of a cleaver or chef knife.  It helps to add just a little salt before crushing.

Ideas for Future Efforts

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Just Because It's Winter - Doesn't Mean We Can't Grill

It's January and in that means the middle of winter for those of us in the USA.  In many parts of the country it is cold and there is snow on the ground.  For many that means their grills have been put away and they'll wait until spring to grill again.

I'm here to tell you that's just bull!  There is no reason you can't be grilling throughout the whole calendar year.  I've grilled or smoked a meal several times just since the first snow.  If you like that grilling and/or smoked flavor in the summer, then you are going to like it even more in the winter.

It's not difficult and maybe instead of a beer in your hand during the grilling, you might try a hot toddy.  You really don't have to stay outside through the whole grilling process.  It's alright to go in and out.  Just don't track in a mess or the someone in the household might not be happy with you.

Your gas grill, of course, is the easiest and quickest to use.  But if you're a charcoal grill person it still works. A thing to think about in getting ready to grill is the outside temperature.  It can affect cooking time and grill heat.  So you may have to adjust a little to get it done.  If you're one who grills always with the lid up, it might be time to try grilling with the lid down.  It helps control the heat output on cold days.

Something else to think about in the winter is the shorter daylight.  It gets dark much sooner than summer and if you are grilling in the evening it's hard to see what is going on with your food.  I suggest getting a headlamp so you can see what you're doing and how the food is coming along.  They are easy to use.  Just strap it on your head and turn the light on.  I prefer the LED ones because I think they throw more light.  A lantern works well too.  Just remember to stop and think about how what you're doing is different from the summer time and adjust as needed.

For those of you into smoking, it is a little more difficult to control temperature on some days.  So it may take a little longer cooking time than you are accustomed to normally.  The food still tastes great.  I did ribs over the Christmas holidays and I'm glad I didn't wait until spring to have them.

I've got a chicken recipe this week called "Huli Huli Chicken" that I think everyone will like.  The recipe is written using chicken quarters but you could use just bone-in chicken breast and/or thighs.  I haven't tried it but boneless skinless chicken breast would probably work too.  The other recipe is for a hamburger.  Many people like their burgers done.  They don't like the pink in their burger.  This recipe is for those folks.  It's "Juicy Well-Done Burgers" and they are quite tasty.  So give them a try and "Happy Cooking."

Spicy Strata (Vegetarian)

Spicy Strata (Vegetarian)

(4-6 servings)

Ingredients:

1 tbsp. Unsalted Butter & extra for buttering dish

6 medium Scallions, thinly sliced (about 1 cup)

8 oz. Fresh Asparagus, trimmed & cut into 1 inch pieces (about 2 cups)

6 large Fresh Eggs

1 ½ cups Half & Half

1 tsp. Kosher Salt

½ tsp. Ground Cumin

¼ tsp. Black Pepper

½ lb. loaf French Bread, sliced ¾ inch thick

1 ½ cups Shredded Jack Cheese

½ cup Pickled Jalapenos, rinsed & coarsely chopped

½ cup Fresh Cilantro, chopped, plus more for garnish

for garnish, Sour Cream & Avocado slices

Directions:

Butter an 8x8 baking dish and set aside.  In a medium sized sauté pan over medium heat melt the butter.  When it foams, add scallions and cook until just softened, about one minute.  Add asparagus and cook until bright green and beginning to soften, about 2 minutes.  Remove pan from heat and set aside.  In a large bowl whisk eggs, half & half, salt, cumin and pepper until well combined.  Arrange half of the bread in bottom of prepared dish.  Sprinkle with ½ cup of the cheese and half each of jalapenos, cilantro and asparagus mixture.  Pour over half of egg mixture.  Repeat layering with remaining bread, another ½ cup of the cheese, remaining jalapenos, cilantro and asparagus mixture.  Pour remaining egg mixture over top.  Sprinkle strata with another ¼ cup of the cheese and push to ensure bread is submerged in the egg custard.  Cover with plastic wrap, put a plate and a 1 pound weight on top and place in refrigerator overnight.  Pull strata 20 to 30 minutes before putting oven to come to room temperature.  Top strata with remaining ¼ cup of the cheese and place dish on middle rack in a 325 degree pre-heated oven and bake for about 45 minutes.  Or until puffed and edges pull away slightly.  Let cool 5 minutes before serving.  Top with cilantro, sour cream and avocado for garnish.

Note:               You can double recipe and put in a 9x13 inch baking dish if you have a larger crowd.  It will take a little longer baking.  Baking time may be between 1 hour and 1 ¼ hours.  Insert a knife in middle and it should come out clean when done.

Note:               You can adjust the amount of jalapeno pepper up or down to meet your heat threshold if desired.

Ideas for Future Efforts

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Ham & Swiss Breakfast Casserole

Ham & Swiss Breakfast Casserole

(8-12 servings)

Ingredients:

8 slices Panera’s 3-Cheese Bread (largest loaf)

¼ cup Yellow Mustard

¼ cup Dill Mustard (or your favorite)

12 oz. Sliced Ham, chopped (your favorite)

8 oz. Shredded Swiss Cheese

8 large Eggs

3 cups Milk

½ tsp. Kosher Salt

½ tsp. Black Pepper

½ tsp. Hot Sauce (your favorite) adjust to personal taste

Directions:

Spray or butter a 9x13 glass baking dish.  Spread the yellow mustard on 4 slices of bread.  Spread the dill mustard on 4 slices of bread.  Stack bread, cut into 1 inch pieces and place in a large bowl.  Add the chopped ham and shredded cheese to the large bowl.  In a medium bowl, crack eggs and add the remaining ingredients.  Whisk mixture until eggs are well incorporated and slowly pour into the large bowl with the bread mixture.  Combine egg and bread mixtures and then carefully pour into the 9x13 baking dish.  Cover dish with foil wrap and refrigerate 2 hours to over night before baking.  Place covered casserole into a 350 degree preheated oven for 30 minutes, uncover and continue for 30 more minutes or until nicely browned.  Remove the dish from oven and let rest 5 to 10 minutes before serving.

Note:               You could use different bread and/or cheese for this dish if you prefer.  Eggbeaters can be substituted as well for the large eggs.

Ideas for Future Efforts

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Winter Breakfast (Some Heavier Foods)

I had a first for my food blog over the new year.  For a few days just before and after New Year's Eve day, I had more hits on the blog from a country other than the USA.  My following in "Russia" must have been looking for something to do while we went from 2012 into 2013.  They only beat the USA by ONE hit over those few days but that was enough to give us are that first for the blog.  Thank you my "Russian" blog followers for your support.  USA follows, you need to help spread the word about my blog even more now.

It's winter in the northern hemisphere now and people eat differently then they do at other times of the year.  People seem to be more into "comfort foods" during this time.  Content that they are filling and feel good foods.  There is something about these foods that make us feel warmer as we embrace the cold weather.

It is probably because of this that people, as a general rule, seem to put on weight in the winter.  I'm sure it is also due to less activity but mostly because of the weather.  People just get outside less because it's cold.  Unfortunately, not everyone is into outdoor winter activities.  So we need to look for someway to keep our activity level up and watch our portions when enjoying these comfort foods.  My favorite dietitians always reminded me that "you can enjoy all foods just do it in moderation."  I know it is easier said than done.  But remember to try.

One of my favorite comfort foods are "breakfast casseroles" and I'll eat them at any meal time.  I usually will leave them for weekends or dinners because they take some time in the oven.  I know I've mentioned this before in both my cookbook and this blog, but breakfast isn't just for that first meal of the day.  It can be eaten at anytime during a day.  Everyone likes breakfast foods but usually don't have time to make them as they get up and head out the door for work or school.  I've also mentioned that having breakfast say at dinner time can also help save on your grocery bill.  Breakfast is usually much less expensive to make than a traditional dinner menu.

With that in mind this week, I've got two breakfast casserole recipes for you.  Tomorrow's recipe is for "Ham & Swiss Breakfast Casserole" and came to me because of my love for a good "Ham & Swiss Sandwich."  It's an easy dish to make too.  The recipe calls for using two different mustard's (your choice of course) but it could be done with just one.

Thursday's recipe has a little spice for those who like it.  "Spicy Strata (Vegetarian)" is another easy recipe.  You can adjust the kick you get with this dish depending on your heat threshold, so enjoy.  I'm sure, if you desire, meat of some kind could be added.  To keep with the spicy element, chorizo sausage (spicy Mexican sausage) cooked and crumbled would be a good fit.  Of course, ham, bacon and breakfast sausage would work too.

Both of these casseroles can be made the night before, at least up to a point.  So the day they are on your menu, there is little work to be done.  Both dishes are great with a little fresh fruit salad to complete the meal.

I hope this week's blogs will be helpful to everyone.  Enjoy and "Happy Cooking."

Wild Mushroom Soup

Wild Mushroom Soup

(4 servings)

Ingredients:

2 cups Dried Porcini Mushrooms, fine chop

1 cup Warm Water

2 tbsp. Olive Oil

1 tbsp. Unsalted Butter

2 medium Leeks, thinly sliced

2 medium Shallots, chopped

1 clove Fresh Garlic, chopped

3 cups Fresh Wild Mushrooms, chopped and/or sliced

5 cups Beef Broth

½ tsp. Dried Thyme

½ tsp. Salt

¼ tsp. Black Pepper

2/3 cup Heavy Cream

Directions:

Place dry mushrooms in a small bowl and add the warm water.  Let soak for 20-30 minutes.  Lift mushrooms out of liquid and squeeze over bowl to remove as much liquid as possible.  Strain the liquid and reserve to use later.  Finely chop the porcini.  In a large sauce pan heat the oil and butter until foaming over medium heat.  Then add the leeks, shallots and garlic and cook for about 5 minutes.  Stir frequently until softened but not colored.  Now add the fresh mushrooms to pan and cook until they begin to soften, a few minutes.  Pour in the beef broth and bring to a boil.  After coming to a boil, add the porcini, reserved liquid, thyme, salt and pepper.  Lower heat and half cover with a lid then simmer gently for 30 minutes stirring occasionally.  Pour ¾ of mixture into a food processor or blender and process until smooth.  Add back to remaining soup in pan, add the cream and heat through.  Taste and adjust seasoning as needed.  If soup is too thick add a little more broth to thin.  Serve hot.

Note:               The fresh wild mushrooms can be all one kind or any mixture you can find.

Note:               To make this a vegetarian soup, just use vegetable broth instead of the beef broth in the recipe.

Ideas for Future Efforts

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White Bean Soup

White Bean Soup

(6 servings)

Ingredients:

1 ½ cups Dried Cannellini or other white bean

1 Bay Leaf

5 tbsp. Olive Oil

1 medium Yellow Onion, finely chopped

1 medium Carrot, finely chopped

1 stalk Celery, finely chopped

3 medium Tomatoes, peeled & finely chopped

2 cloves Fresh Garlic, finely chopped

1 tsp. Fresh Thyme (or ½ tsp. dried)

3 ½ cups Boiling Water

1 tsp. Salt

½ tsp. Black Pepper

extra virgin olive oil, to serve

Directions:

Pick over beans carefully, discarding any stones or other particles.  Soak the beans over night in a large bowl of cold water.  Drain.  Place beans in a large saucepan of water, bring to a boil and cook for 20 minutes.  Drain and repeat the process again only just cover the beans and add the bay leaf.  Cook until tender (about 1-2 hours), remove bay leaf and drain.  Puree about ¾ of beans in a food processor adding a little water if needed.  Heat oil in a large saucepan over medium heat then stir in the onions.  Cook until they soften and add the carrots and celery.  Cook an additional 5 minutes and then add the tomatoes, garlic and thyme.  Continue cooking another 6-8 minutes stirring often.  Pour in the boiling water and then stir in the whole beans and bean puree.  Season with the salt and pepper and simmer another 10-15 minutes.  Taste and adjust seasoning in needed.  Serve in individual bowls sprinkled with a little extra virgin olive oil.

Note:               You could use canned beans in place of the dried.  Just rinse and drain the beans before following directions starting with the pureeing of the beans.  You will need to add additional cooking time to soften the whole beans.  Something in the area of 30-60 minutes in additional cooking time.

Ideas for Future Efforts

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Part Four of Italian (Soups) Cooking

Before I get started on Italian cooking (Part 4-Soups) there are a few items I'd like to mention.  First, I hope everyone had a great holiday season as we start off the 2013 calendar year.  Second, the "Cabana Boy Cooks" blog broke the 12,000 hits a few hours after Christmas day.  I would like to "Thank" everyone for their support on my food blog and hope you're getting some good out of it.  My "Russian" following helped push us over that new threshold.  Please continue to spread the word to family and friends about the "Cabana Boy Cooks" blog.

Lastly, as of December 31st, there are over 165 recipes on the "Recipe Index" page of my blog.  Be sure to use this resource as you look for something different tonight for dinner.  I believe there is a very good variety of recipes for you to choose from on that page.  However, if there is a recipe you are looking for and cannot find.  Please let me know and I will be glad to help find a good and tested recipe.  Just contact me in the blog comment section.  Thanks.

Let's get started with Italian soups.  Italians are great soup eaters and makers.  Soup is a usual first course of a main Italian meal or a main ingredients on a lesser meal.  Italians make all kinds of soups but many revolve around a few main ingredients.  A few of these ingredients include beans, tomatoes and pasta.

When Italians make soup using beans, they will start with dry beans and soak them overnight.  You can use canned beans to cut down the time required to make the particular soup.  It's not a sin but remember to rinse and drain the beans on most soups before adding them to the pot.  Their soups with a little (or a lot) of one of their great Italian bread and you have a meal that will put a smile on your face.  And a warm feeling in your tummy too.

The key to great Italian soups is to use the freshest ingredients you can find.  Remember to adjust to the seasonal changes and be creative.  Many times a little drizzle of a good olive oil on top of the soup as it is served adds to the taste and enjoyment.

This week I'm featuring two soups.  The first is a "White Bean Soup" using the "Cannellini" bean.  Our second soup is "Wild Mushroom Soup" and uses the "Porcini" mushroom for it's base.  Enjoy trying both soups during this cold winter.  Soup really warms the heart at this time of year.

Have a great week and "Happy Cooking"!