Soup Addict – Italian Wedding Soup

16 Tuesday Jan 2018

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basil, butter, cheese, comfort food, cooking, delicious, easy cooking, easy dinner, easy dinners, easy pasta, eat, fall, fall dishes, food, fresh, italian, Italian wedding soup, Italy, kid friendly, leftovers, make ahead meals, Parmesan, pasta, pork, quick cooking, simple entertaining, soup, soup recipes, wedding soup, winter, winter soups

When you live in Ottawa, and it’s the winter and it’s cold than Mars (true story) I crave soup. This delicious Italian Wedding soup always makes feel cozy and warm. Italian wedding soup is a combination of a killer broth, mini tasty meatballs, a small pasta, veggies and greens.

I honestly adore soup. I love it for lunch with a piece of crusty bread and it makes a great appetizer before dinner. My youngest Holly loves this soup (she loves meat) my oldest Chloe avoids meat like the plague, so I wanted to create a version that would appeal to both kids. Chloe just eats hers minus the meatballs.

This soup is made on the stove 🙂 sorry Instant Pot lovers this is old school 🙂 This soup will keep in your fridge for 5 days and freezes superbly well. Rolling the meatballs are the most time consuming part of this recipe so if you have ~~child labor~~ kids to assist you, use it.

Ingredients

Ingredients for Pork Meatballs (can be done ahead of time and frozen):

1 pound ground pork (makes a tender meatball, but you can also use beef)
1/2 cup onion , finely diced (about 1/2 medium onion)
2 cloves garlic , peeled and minced (or use a rasp)
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 cup panko bread crumbs or seasoned breadcrumbs
2 tablespoons mixed fresh herbs (parsley, basil, rosemary)
1 egg

Ingredients for Soup:

1 tablespoons butter or oil
1 cup onion , finely diced (1 medium onion)
1 cup carrot , peeled and diced (1 medium carrot)
2 cloves garlic , peeled and minced
~3 liters chicken broth – organic if you can (or homemade… I don’t have time for that though :)…)
Salt and pepper for seasoning
1 cup orzo, seme di Melone or acini di pepi
1 pound fresh tender spinach
2 tablespoons finely diced mixed herbs

Instructions

Meatballs:

In a large bowl, mix together pork, onion, garlic, Parmesan cheese, salt, bread crumbs, herbs, and egg until combined
Shape into tiny bite-sized meatballs, roughly 1/2 inch in diameter; place onto parchment covered cookie sheet and refrigerate or freeze until ready to use. Luckily if you live in Canada during the winter you can put these babies outside to freeze while you prepare your broth 🙂 * Refrigerating is important as it will keep them from falling apart in the soup. You need a minimum of 30 mins to set up.

Soup:

In a large stock pot, melt butter; add onion, carrots, and garlic. Saute until tender, but not soft (about 5 minutes)
Add chicken broth; bring to a boil. Turn to simmer, cover, and simmer 30 minutes.
Taste and season with salt and pepper, to taste
Drop meatballs into broth; cook 7 minutes. Add pasta of your choice and cook 5 minutes
Add herbs and simmer for 30 minutes to meld flavours, adding more broth, if needed. Add spinach for the last few minutes.
Serve with crusty bread, or garlic bread (my kids favourite) and top with additional Parmesan cheese. I also love to add a bit of Sriracha to my soup too.
Enjoy!

http://www.monicaskitchen.com

Instant Pot: Pulled Pork!

14 Sunday Jan 2018

Posted by Mwhite in Food, Must Try

≈ 1 Comment

Tags

BBQ, comfort food, cooking, delicious, easy cooking, easy dinners, eat, entertaining, fall dishes, food, instant pot, kid friendly, make ahead meals, pork, pressure cooking, pulled pork, quick cooking, simple entertaining, tacos, winter

I am officially obsessed with my Instant Pot. My pulled pork was a big test because I swear by using my slow cooker for 12 hours to make the “perfect” pulled pork. I saw pork shoulder bone in on sale at the store today so I picked one up for 18$ for 3 kilos. A steal!

Prep is the same, but instead of taking 12 hours in a slow cooker however I had pulled pork on the table in 75 minutes!

Here is what you need:

3 kilos of pork shoulder bone in (remove the skin and slice into fist full chunks)
Dry rub – start with 2/3 cup but you may need more (I use my own rub but you can buy one from the store)
1 bottle beer or can of coke or root beer (not sugar free)
1 onion thinly sliced
1/4 cup bourbon
1 cup bbq sauce – I use homemade but you can use your favorite store bought BBQ sauce.

Cut the pork shoulder into fist full chunks keeping the bones.
Rub each and every pork chunk with the dry rub.
Typically I would do this 24-48 hours in advance and keep it in the fridge but today I did it all in one step.
In your instant pot press the sauté button and add a splash of oil. Add sliced onion. Sauté for 2 or 3 minutes. Add pork chunks.
Layer meat and onions, meat and onions.
Pour beer over top. If you want it gluten free don’t have a beer use root beer/coke etc. in this case I used a radler. Try to make sure the meat is evenly in the pot and mostly covered by the beer.
Put on instant pot lid.
Press meat button, set for 75 minutes and put up your feet and relax.
Fast forward ~90 mins (once instant pot is finished and done venting open the lid.)
Remove bones and discard. Shred meat with fork or tongs. The meat is like butter and just falls apart.
You will have a lot of pork juices (these are delicious and if you want to scoop out 3 cups you can use it for baked beans) reserve a good 3 cups, you will most likely have 5-6 cups of juices.
In the instant pot add back in the pork, 2-3 cups of porky juices and the bourbon and BBQ sauce. Press sauté button and cook for 5 minutes or so. You want to taste the sweet pork, not just the BBQ sauce so start with a little, you can always add more.
This made 8 cups of meat and sauce. Enough for 4 dinners. It freezes superbly well. I use it for tacos, on nachos on my famous pull pork pizza! Think about it, 4 dinners for 18$ is a great deal.

Enjoy! I can’t wait to hear how you liked it!

Egg Bites – Premake your breakfasts for the week in 20 mins!

08 Monday Jan 2018

Posted by Mwhite in Food, Must Try

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breakfast, cheese, cooking, delicious, easy breakfast, easy cooking, eat, eating, eggs, food, fresh, jalapeno, kid friendly, kids baking, muffins

I love eggs but I can’t be bothered to make an egg every morning.. I mean who has time for that?

Enter egg bites, baked in the oven, customizable to whatever your tastes are. Easy peasy… just how I like my mornings.

All you need is an oven, a 12 muffin tin, 8 eggs and whatever extras you want! To save a mess I use silicon muffin liners.

Here is what you need:

8 whole eggs
1/4 cup water
1 Tbs heavy cream
Pinch of salt and pepper
2 slices of diced bacon
1/2 onion finely diced
1 whole jalapeño finely diced
1/2 cup feta crumbled

Sauté the onion, bacon and jalapeño in a pan until golden. Drop a 1/2 Tbs of this mixture into the muffin tins.

Whisk up the 8 eggs in a bowl. Add the heavy cream and a pinch of salt and pepper.

Add 1/4 cup of the egg mixture into each muffin tin. Top with roughly 2 tsp of crumbed feta cheese.

Put these babies into a preheated 350 degree oven and bake for 18 to 20 minutes.

Voila! Now in the morning your only concern is making a Coffee, trying to get dressed in private and herding ~~cats~~.. err I mean your children. 😉

<<<<
monicaskitchen.com

The Best Bolognese sauce, hands down. Instant Pot Recipe.

12 Wednesday Jul 2017

Posted by Mwhite in Food, Must Try

≈ 5 Comments

Tags

basil, comfort food, cooking, easy cooking, easy dinner, easy dinners, easy pasta, eat, entertaining, fall dishes, food, fresh, fresh cooking, fresh pasta, gluten free, instant pot, italian, Italy, kid friendly, make ahead meals, Parmesan, pasta, penne, pork, quick cooking, sauce, sausage, simple entertaining, spaghetti, sugar, veal

I can’t say enough good things about my Instant Pot. I bought the 8 quart one this winter and I can’t get enough of it.

I typically make my bolognese sauce on the stove and it takes roughly 6 hours on a slow simmer to come out perfectly.
Using my instant pot it took 35 minutes on high pressure and viola my sauce is ready!

The sauté feature is a huge time and prep saver as you can sauté in the actual pot.

The key to this sauce is the meat ratio and I blitz all the vegetable in the food processor before I add it into the meat. This bolognese sauce is more of a ragu than your typical spaghetti sauce. Also another tip I don’t use beef, I only use veal and pork and prom sausage. This makes the sauce much more mild.

What you need:

1 1/2 pounds ground pork
1 1/2 pounds ground veal
1 pound Italian sausage meat (casing removed)
1 large white onion
2 carrots
3 celery heart stalks
4 garlic cloves
3/4 cups of sundried tomatoes
1 huge handful of fresh basil
2 tsp salt
2 tsp sugar
1 28 oz can tomato purée (try to find San Marizano tomatoes)
1 16 oz can of diced tomatoes
Parmesan rind
Dried Bay leaves (4)
1/3 red wine
Splash of heavy cream

In a food processor add all the vegetables and basil and sun dried tomatoes. Blitz until their are no chunks and you have a very finely diced mixture. Set aside.

Plug in your Instant pot and press the sauté button – it will take a few minutes and it will beep and say hot.

Start sautéing the sausage meat so some of the fat renders down, once crumbly add the ground pork and cook down and then add the veal. This whole process will take about 10 minutes to brown the meat.

Once no longer pink, add in the onion, carrot, celery, garlic, basil and sundried tomatoe purée. Cook for an additional 5 minutes. Then add in the 2 cans of tomatoes, salt and sugar and bay leaves. Throw in the Parmesan rind and 1/3 cup of good red wine.

Put on the top of the Instant pot, press the meat/stew button (35 mins on high pressure) and sit back and relax! It will take about 5 minutes to come up to high pressure and then the timer will start counting down. Once it is finished, the Instant pot will shut off automatically.

This sauce usually simmers on my stove for 4-6 hours. With this instant pot it now only takes 45 minutes!

Typically a Bolognese sauce is served with a wider pasta noodle but you can serve it on whenever noodle you desire. Before serving add a splash of cream to the sauce. I can’t explain what it does to the sauce but it makes it amazing and rounds out all the meat and tomato flavour.

This sauce freezes amazingly well (do not add the cream before you freeze it) and this recipe will give you roughly 10~12 cups.

Mangia!

Bakery Style Buttermilk chocolate chip muffins

18 Sunday Jun 2017

Posted by Mwhite in Food, Must Try

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bakery, baking, butter, buttermilk, chocolate, dessert, eat, entertaining, food, kid friendly, kids, kids baking, mini muffins, muffins, simple entertaining, sugar, summer, summertime, treats

First let me start by giving credit where credit is due, this recipe was given to me by a friend who found it on Pinterest these have got to be some of the best chocolate chip muffins I have ever eaten. I have tweaked the original recipe a bit, so here is my version.

Chloe makes them at least every 10 days or so, they freeze incredibly well all you need to do is take a muffin out of the freezer put it in the lunch bag and by snacktime it’s thawed, Voila! These are a winner winner.

INGREDIENTS:

1 1/4 cups buttermilk
2 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

3/4 cup granulated sugar or vanilla bean sugar

1/2 cup butter, melted

2 larges eggs beaten

1 tbsp vanilla bean paste or the best extract you can find
1 1/2 cups miniature chocolate chips

sanding sugar for sprinkling on top – makes all the difference.

DIRECTIONS:
Preheat oven to 425ºF. Use muffin liners or Grease a 12-cup muffin tin with non-stick cooking spray. This recipe makes 12 large and 12 mini muffins.
In a larger bowl, mix together the flour, baking powder, salt and sugar. Add the butter, eggs, vanilla, and the buttermilk. Stir JUST until a batter with lumps forms.

Fold in the chocolate chips.

Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).

Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for 2 minutes before removing from the tin and serving.

Enjoy!

http://www.monicaskitchen.com (new website coming soon!)

Chicken Chili in 35 minutes in my Instant Pot – Includes Recipe!

28 Tuesday Mar 2017

Posted by Mwhite in Food, Must Try

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avocado, beans, chicken, chili, chipotle, delish, dinner, dinners, fiber, freezer dinners, instant pot, kid friendly, lunch, make ahead meals, pressure cooking, simpledinner, sour cream, southwestern, spices, tomatoes

I LOVE this shredded chicken taco chili. At times I serve it over rice, but many times just in a bowl and top it with avocado, cheese, and chipotle sour cream.

It is perfectly made in a slow cooker because you just dump all the ingredients in, turn it on and come back to the best tasting meal! But, it is amazing in an Instant Pot and takes 35 minutes! So you don’t need to plan ahead you just dump it in, turn it on and eat 35 minutes later.
This makes a lot, ~ 22 cups and it is even better the next day. It is a great freezer-friendly meal.

I have an 8 quart instant pot, so if you have a smaller one you may need to reduce by a can of tomatoes.

A serving is 1 cup and contains about 220 calories, 3 grams of fat, 8 grams of fiber, 21 grams of fiber and 28 grams of carbs.

1 medium onion, finely diced
2 (19 oz) can black beans, drained
2 (14 oz) cans of corn kernels
3 (19 oz) cans of diced tomatoes w/chilies or garlic
1 1/2 packages of reduced sodium taco seasoning (you can make your own but this is super easy)
2 tbsps cumin
2 tbsp chili powder
1 tbsp each of garlic and onion powder
4 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro for garnish
Serve with diced avocado, shredded cheese, sour cream or chipotle sour cream

Combine beans, onion, corn, diced tomatoes, cumin, chili powder, spices and taco seasoning in a your instant pot.
Nestle the chicken in to completely cover, press meat/stew botton (which sets it for 35 minutes) and voila!
Once our instant pot has done its magic, open your vent and then open your lid after a few minutes. Remove the chicken and shred in a seperate dish and then return to your pot and stir it in.

Top with fresh cilantro and your favorite toppings!

In a slow cooker, prep the same way and turn on high for 5 hours or on low for 9. Shred chicken the same way.

For the Chipotle sour cream topping… take one can of chipotle peppers in adobo sauce (6.5 oz can) and blitz in a food processor and add in 1/4 cup of plain greek yogurt or sour cream. It makes a delicious condiment which is creamy, smokey and spicy! It’s great for chili, tacos and even on wraps.

For the love of tasty food,

Monica

http://www.monicaskitchen.com

Pizza Night !

03 Tuesday May 2016

Posted by Mwhite in Food, Must Try

≈ 1 Comment

Tags

cheese, easy dinners, fast dinners, kid friendly, pizza, pizza night

Almost everyone likes pizza, and if you have a few staples on hand you can have a simple and creative pizza night without having to ordering takeout.

I like to use naan as my pizza crust. Preferably the mini naan as they make perfectly portioned pizzas. And because it is already baked, it is a huge timesaver.