1 inner part of small celery, with leaves ¼ lb sliced pancetta or bacon
4 tablespoons olive oil 2 tablespoons chopped parsley
2 garlic cloves, finely chopped ½ of a cabbage, chopped
6-8 cups chicken broth ¼ cup rice
Salt and pepper 1 cup grated Parmesan cheese
Finely chop the celery and leaves. Chop the pancetta or bacon. Heat the olive oil in a large saucepan and add the celery, pancetta, parsley and garlic. Cook over medium heat for 3 or 4 minutes. Add the cabbage and stir and heat for a few minutes longer. Add the broth, season with salt and pepper and bring to a boil. Turn down the heat and simmer the mixture for about 20 minutes. Stir in the rice and cook for 10 to 15 minutes longer or until the rice is tender but still firm. Just before serving, dribble in a little olive oil and add 1/3 cup parmesan cheese. Taste for seasoning and serve hot with the remaining parmesan.
This recipe was adapted from Modern Italian Cooking.
February 22 2010 | Recipes | No Comments »
1/2 of a small melon, balled or cut into 1 inch pieces
2 small tomatoes cut into thin wedges
½ a cucumber, peeled and diced
1 rib of celery, diced
1 cup plain yogurt
1 tablespoon sherry vinegar
2 teaspoons honey
2 teaspoons lemon juice
½ cup fresh mint or basil, chopped
Salt and ground black pepper
Combine the melon, tomatoes, cucumber and celery in a large salad bowl. Whisk the yogurt, mint/basil, sherry vinegar, honey and lemon juice in a small bowl. Pour the dressing over the salad and toss until well combined. Season with salt and pepper to taste and garnish with more mint/basil leaves.
This recipe was adapted from Farmer John’s Cookbook
February 22 2010 | Recipes | No Comments »
1 inner white part of a small celery 1 bunch cabbage greens, cut into small
¼ pound pancetta or bacon chopped pieces
4 tablespoon olive oil 4 cups canned chicken broth mixed
2 tablespoons chopped parsley with 4 cups of water OR use 6-8 cups
2 garlic cloves, finely chopped homemade chicken stock
Salt and pepper to taste 1 cup freshly grated parmesan cheese
¾ cup rice, preferably Arborio rice
Chop the celery and leaves very fine. Heat the oil in a large saucepan. Add the parsley, garlic, celery and the pancetta and cook over medium heat for 3 to 4 minutes. Stir in the cut-up cabbage leaves and cook a few minutes longer. Add the broth and taste to see if it needs salt and pepper. Cover the pan and cook over low heat for 15 to 20 minutes. Add the rice and cook 10 to 15 minutes longer or until the rice is just tender. Just before serving dribble a little olive oil into the soup and stir in 1/3 cup of the parmesan cheese. Taste to see if the soup needs seasoning and serve hot with the remaining parmesan.
This recipe was adapted from Modern Italian Cooking by Biba Caggiano
February 04 2010 | Recipes | No Comments »
3 Tablespoons olive oil 6 cups chicken broth
1 medium onion, minced ½ cup rice
2 small carrots, diced 1 ½ cups chopped carrot tops
3 stalks celery, thinly sliced 4 tablespoon grated parmesan
3 cloves garlic, minced cheese
½ teaspoon freshly ground pepper
Heat the olive oil in a large heavy soup pot. Saute the onion, carrots, celery and garlic for 5 minutes or until translucent. Add the pepper and the chicken broth and bring to a boil. Stir in the rice, cover and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well. When the rice is done, serve the soup sprinkled with the parmesan cheese. Serves 4.
This recipe was contributed by share holder, Jane Paskowitz. Thank you, Jane.
February 04 2010 | Recipes | No Comments »