Green Light Journeys: Episode 6/What's next

Apologies for all the time it’s been between blog posts. I am in a caregiver role now and that is taking precedence for my time. Whenever I have a few moments, I’m thinking and researching about what’s next for a journey and project.

As I’ve alluded to in the previous Episode 5, the big project I’m currently working on is an Italian cookbook—developing recipes, testing, photography, and writing. It’s a big job and I’ve been at it for almost a year. Things are coming along slowly as there is time to work on it, but this project is my happy place. The focus of the book are dishes that are family favorites, and those that have been handed down for generations from the Italian side of my family, along with recipes that I’ve developed from a modern cooking standpoint. Plus those recipes that I just had to try from my Italian journey. For example, I knew going to Italy that I must find the best cacio e pepe dish. After trying many, I found just the right match for me at an idyllic little trattoria in Rome’s Prati district near the Tiber and the Castel Santangelo. Cacio e pepe is one of the four main Roman pasta dishes, so trying it in that city was a must on my list. When I returned home, I came up with a recipe that came close, along with adding a couple of enhanced ingredients. I hope to blog more regularly and give updates on the progress.

Besides working on a cookbook, researching my next trip from my bucket list makes me happy. I’m thinking about walking the Camino de Santiago (or the Way of Saint James)—the pilgrimage journey across northern Spain ending at the cathedral of Santiago de Campostela in northwestern Spain where, according to tradition, the remains of the apostle are buried. This remarkable pilgrimage was started in the 9th century when the relics were discovered, and has been ongoing ever since. Out of all the journeys that I wish to take, I figure this one must be next while I can still walk well (getting older is a fact of life). So far, I asked for hiking boots for Christmas, and have researched the best hiking socks, and am trying out both on my daily walks to break them in. Much more research on this trip to follow.

Here’s to encouraging you to pick a journey, event, or enterprise from your list, and start—researching, reading about, and even seeing yourself there. Just do it!

Green Light Journeys: Episode 5/Crossing items off the list

I’m happy to report that I have just crossed another big item off my bucket list. I recently returned from a trip of a lifetime to Italy. The food, the wine, the history, and the landscapes were awesome, amazing, and breathtaking. Travel in general is a big deal on my bucket list, and Italy was at the top. We spent time in Venice, Florence and the Tuscan countryside, Rome, and the Amalfi coast. All so different and unique! I picked up on a few Italian details: Italians like their pasta molto al dente, and don’t use a lot of sauce. The pasta is tossed in the sauce, and whatever clings to the pasta is the sauce you get. There were pizzarias everywhere, but sauce isn’t used on pizza, just cheese and just a few ingredients. But you can really taste the true flavor of that thin crust wood-fired pizza and those judiciously chosen ingredients. And, the rest areas along the highway are called autogrills, and are a true destination stop. The autogrills serve seriously good food, all prepared on site. You could choose from pastas, pizzas, and panini, with sodas, beer, or wine with places to dine alfresco. There was also a large selection of snacks and gift items. (Puts our idea of rest stops with toilets and if you’re lucky a vending machine to shame).

Before this trip, I hadn’t traveled in a while, so this got me to add several destinations to my bucket list. Where to next? Spain, the Camino de Santiago, Egypt and a cruise down the Nile, the Scottish Highlands, even the Grand Canyon and travel by train. I added nine more places to the list. And a puppy. I love my bucket list! Next episode I’ll reveal what big project I’ve been working on. Hint: it has to do with Episodes 4 and 5 of the Green Light Journeys blog.

Green Light Journeys: Episode 4/Motivation and success

In my previous Green Light Journeys blog, I mentioned that on top of my bucket list were two items that I’ve been wanting to do for many years. Life in general and family duties may have prevented those items from happening in the past, but I’m happy to report that I have finally accomplished bucket list item #1. I have graduated from culinary school and received my professional culinary certification in plant-based cooking.

This journey took 9 months, a lot of learning, and many hours of cooking and studying. I loved every minute of it. Of course this also took perseverance, time management, and commitment to stay on course and complete the program. But cooking is something that I love, and this course was all that I could have hoped for. I spent time researching different courses and kept in mind what I wanted to achieve from a culinary degree. So in this case, keeping motivated wasn’t difficult for me. Anytime I didn’t particularly feel like cooking that day, I immediately thought of the end result – I wanted that certification more than anything.

Motivation is different for everyone, depending on the goal. But the goal is definitely what gets you there. First, take the time to honestly think through to your end goal, and all that you want to achieve from whatever project you’re wanting to accomplish. Then, do your research to find the right fit for you. And, finally make up your mind to see it through. If it ends up being not for you, then own that also, and try again. Life long learning and finding my passions are what motivates me. Keep going until you find your passions!

Green Light Journeys: Episode 3/Retirement life beyond the honeymoon

What do you do after the initial stages of Retirement! and Freedom! wear out? I recently faced this realization. I have kept myself busy thus far—taking culinary classes to achieve certification and Italian lessons to travel to Italy. I have lists of things to accomplish around the house, and hobbies, etc., and happily did so for a few months. But then the doubts came creeping in—most of the time in the form of subtle questions like–Should I be working? Should I be feeling guilty for not working? Why do I feel let down? Well, believe it or not, this is indeed one of the emotional stages of retirement that most people go through. Most of us had an identity through our work or career—for me, a career that spanned forty-five years. And before that working in my family restaurants. When you work most of your life, then all of a sudden you don’t, you’re bound to question who you are now, and what your purpose is or will be.

It’s good to remember that retirement is a huge life adjustment and there will be stages of acclimatization. It helps to know this is a whopper of a transition in life and to think of retirement as a journey. And with that, allow yourself to experience a wide range of emotions and look for healthy ways to deal with those feelings. Questioning what your purpose in life is beneficial to consider but make sure you move on and know that it’s all part of a process that will take time. During this time, don’t forget to have fun along the way and remember to support yourself with self-care, network with friends, eat healthy, and stay active.

Try walking, reading, writing, yoga, and think about what milestones you want to try from your bucket list. In addition to your bucket list, creating a retirement life storyboard can help you hone in on what might be next, especially if you’re a visual type of person. Here’s an example of my storyboard, below. As you can see, it’s easy to tell that travel was utmost on my mind. I created this storyboard digitally, but feel free to create yours by hand, gathering examples, or quotes that speak to you. And remember, just like your bucket list, your storyboard is fluid and can change. Like your bucket list, no one needs to see your storyboard unless you want them to. Have fun creating it and you might see what moves you forward.

If you haven’t already, check out episodes 1 and 2 of Green Light Journeys on this blog to get started on your own bucket list. Happy listing and storyboarding!

Very Veggie Tacos

Here’s a quick and easy meatless lunch or dinner idea that doesn’t weigh you down. The cremini mushrooms in the recipe take the place of meat, but are super-flavorful and spicy, depending on the level of chili powder you use. Then top the tacos however you choose, with shredded lettuce, cherry tomatoes, avocado, corn, fresh salsa, some crema or sour cream. This is a fun addition to a taco bar, along with meat fillings, for a vegetarian option.

Veggie Tacos

VEGGIE TACOS
Serves 4

1 Tbsp olive oil
2 cups chopped Cremini mushrooms (about 8 oz. package)
1/2 cup diced onion
1 clove garlic, minced
1 tsp chili powder
1/4 tsp smoked paprika
1 tsp cumin
1/2 tsp black pepper
1-1/2 Tbsp tamari sauce

1. Heat a large non-stick skillet over medium heat. Add olive oil, then mushrooms and onions. Cook about 5 minutes until onions are tender and mushrooms release their liquid.

2. Add garlic, chili powder, paprika, cumin, black pepper and tamari. Mix until mushrooms and onions are coated. Cook 2-3 more minutes on medium-low heat.

3. Serve on heated 8” corn tortillas with toppings of your choice, like shredded lettuce, quartered cherry tomatoes, salsa, avocado, and crema or sour cream.

Italian Veggie Patties: for a light lunch or dinner

Recently I experimented with making my own vegetable stock. If you’ve made stock, you know the amount of veggies left over that you either toss or compost. I wondered if there was another alternative, so came up with these wonderful little veggie patties made from the leftover vegetables from the homemade stock. If you haven’t made stock or have leftovers, don’t worry, you can certainly make these patties as well. In the ingredients I’ve listed the veggies used in the stock that can be simply boiled until tender. (Don’t forget the sundried tomatoes, they add a lot of flavor.) The veggies patties are paired with a fresh arugula salad for an easy summer lunch or dinner, but also would be excellent in a whole wheat pita or flatbread with julienned greens, quartered cherry tomatoes, and a cucumber raita sauce. Enjoy!

Italian Veggie Patties

ITALIAN VEGGIE PATTIES
Makes about 10 patties

2 cups chopped vegetables, either leftover from making stock, or boil chopped carrots, onions, sundried tomatoes, and leeks
1/2 container ricotta cheese (7-1/2 oz.)
2/3 cup grated Parmesan
1 cup panko bread crumbs + more for coating
1 tsp each basil and oregano
1/2 tsp salt
1/4 tsp black pepper
1 beaten egg

1. Squeeze as much liquid as possible from cooked vegetables in a colander. It’s important that as much excess moisture as possible is removed. Chop vegetables and place in a large mixing bowl.

2. Add the ricotta, Parmesan, 1 cup bread crumbs, basil, oregano, salt and pepper. Mix well. Add beaten egg and mix in. Use a 1/3 cup measure to scoop and make into round patties, place each on a parchment lined baking sheet. Refrigerate 1-2 hours.

3. Coat each refrigerated patty with bread crumbs. Heat a non-stick skillet over medium-low heat. Add 1 Tbsp. olive oil and cook the patties until golden brown on each side. You many need to cook patties in 2 or 3 batches so as not overcrowd skillet. Place browned patties in a baking pan in a 350 degree oven for 7-10 minutes, just to heat through.

Green Light Journeys: Episode 2/Pick an Item (or 2 or 3) From Your List

Now that you have your bucket list started (see Episode 1 on this blog), it’s time to do something about it. Pick an item from your list and actually do it. It can be the simplest item—like starting a journal, or the item you dream most about—like training for a marathon, riding in a hot air balloon, or adopting a puppy.

I have several things on my list that pertain to one dream in particular. Let’s start with the individual items. I’ve wanted to go to culinary school for many years. I want to brush up on my Italian, and go to Italy (an Italian girl who hasn’t been to Italy? That won’t stand!) And, I want to write a cookbook. Whew—that’s a lot on my wish list. It might take two-three years to accomplish, but I’m doing something about it. I am currently enrolled in culinary school and am taking online Italian language classes, as well as researching my Italian trip. Among other places in Italy to experience, I also hope to spend time in the region where my grandparents were born, and learn all I can about their regional cooking specialties. Hopefully this will all culminate in my dream of writing a cookbook to share with you all. More about all of that in episodes to come.

Now it’s up to you to take the first step and look over your list for something that’s doable and attracts you, and simply start! And remember, your bucket list is fluid—you can add or delete items at any time. (I recently added this item to my list: #36 Hike a fourteener in Colorado—Class 1, of course.) Embrace your list!

Green Light Journeys: Episode 1/The List

Welcome to my new retirement blog, called Green Light Journeys. My reboot began on March 25, 2022, the first day of the rest of my retirement. I’d thought about retiring for some months, deep thoughts in fact. The first thing on the retirement to do list, of course, is to put your financial stability in place. The rest is the fun stuff.

Figuring out what to do with the second half of your life, defined by you, is the next step. So, I made out the ubiquitous bucket list. Bucket lists are everywhere and have even become somewhat of a joke. But, I used the act of making out the list as an important tool to help figure out some important questions. What have I always wanted to accomplish? What do I want to see and experience in person? What activities or skills do I want to learn and try? Use the list to help clarify your dreams, define your passions and interests. To get started you can go online and review numerous types of bucket lists. Some of these are targeted, some are everything from A to Z, and some are 1,000 things to do before you die.

Getting back to your list, remind yourself to not edit the list, to not limit yourself. Like brainstorming, anything from the practical to the crazy is worth consideration. Take your time to develop the list, but remember that items can always be added to and deleted. And, it doesn’t have to include skydiving or running with the bulls in Pamplona. The list just needs to be absolutely you. Feel free to write down your passions. After all, it’s your choice to share it or not. No one needs to see it but you. You may be surprised at the themes that develop. What subjects resonate with you? What seems particularly exciting at this time? For me, I found definite themes like food, travel, and art. Not surprising since I had a 45-year career as a graphic designer and art director, and my fondest hobby is cooking. Also, no surprise that I love to travel. Those themes rang out loud and clear on my list.

Good luck and have fun comprising your own bucket list. And, stay tuned for Green Light Journeys: Episode 2.

Super Lentil Soup

This lentil soup is a luscious bowl of comfort, complete with healthy veggies. Finish with a squeeze of lemon for bright flavor. A family favorite, this soup serves 6-8, but also freezes nicely.

Lentil & Veggie Soup

LENTIL & VEGGIE SOUP
Serves 6-8

2 Tbsp. olive oil
1 small onion, diced
2 carrots, chopped
2 stalks celery, chopped
1 tsp. cumin
1 tsp. oregano
1 bay leaf
2 tsp. minced garlic
1 cup chopped tomatoes, peeled and seeded
2/3 cup chopped zucchini
2/3 cup chopped sweet potato
salt and freshly ground black pepper to taste
6 cups vegetable broth
1 cup water
1 1/4 cups lentils
dash cayenne
fresh lemon juice to taste
chopped fresh parsley or cilantro

1. Heat olive oil over medium heat in a soup pot. Saute diced onion, chopped carrots and celery. Add cumin, oregano and bay leaf and cook seasonings with veg to add depth of flavor. Sweat veg until softened, 5-7 minutes. Stir in minced garlic and cook 1 minute longer.

2. Add tomatoes, zucchini and sweet potatoes. Add salt and pepper to taste. Add vegetable broth, water, lentils, dash of cayenne and stir to combine. Bring to a boil, then reduce heat to simmer 20-25 minutes until lentils are softened.

3. Remove bay leaf and place a couple ladles of soup into a blender until smooth. Stir back into soup. To serve, add a squeeze of fresh lemon and chopped parsley to each bowl.

Mediterranean Ceci Salad

Garbanzo beans, known as ceci in Italy, are a staple in my pantry. As you know from previous blogs, I’m a big hummus fan, and love to snack on roasted garbanzos. Ceci shows up again for lunch in this quick-to-make Mediterranean salad. It’s full of good stuff like fresh spinach, healthy garbanzos, tomatoes and cucumbers. Plus, a homemade lemony vinaigrette that blends all the flavors together. This lunch leaves you feeling satisfied and healthy on those days when you need that kind of boost. It took only minutes to make, even with all these ingredients. I was back to working from home in no time!

Mediterranean Ceci Salad

MEDITERRANEAN CECI SALAD
Makes 1 lunch salad

FOR THE LEMON VINAIGRETTE
3 T fresh lemon juice
1/2 tsp minced garlic
1/4 tsp ground cumin
salt & pepper, to taste
1 T olive oil

FOR THE SALAD
1/3 cup garbanzo beans, rinsed and drained
2 cups fresh spinach leaves, torn
1/4 cup quartered cherry tomatoes
1/4 cup cubed cucumber
1 green onion, bias-sliced
2 T chopped fresh Italian parsley
2 T crumbled feta cheese

Combine all vinaigrette ingredients in a small jar and shake well to incorporate olive oil. Set aside.

Combine all salad ingredients, except cheese, and toss to mix together. Pour vinaigrette, to taste, over top and toss to combine. Top with crumbled feta cheese.

Healthy-er Biscuits

I tried a biscuit experiment today using cottage cheese. I have a favorite brand, and my store was out of it, so I bought the only carton left in the bin. It was salt & pepper flavored, which was difficult to get used to, but I didn’t want to waste a whole carton in these times. So, biscuits came to mind. I also try to use alternate flour where possible, since white flour isn’t as good for me, but I did have oat flour and ended up using half oat flour and half all-purpose flour. Lots of experimenting going on here for a Friday morning. The biscuits turned out nice and crispy on the outside, fluffy on the inside. Next time, I’ll try adding some herbs to the mix, some dill would taste great for a ham sandwich, or with eggs. But the possibilities are endless when it comes to adding herbs. I’ll make these again as a biscuit alternative when I get the hankerin’. Who can resist a biscuit?

Cottage Cheese Biscuits

COTTAGE CHEESE BISCUITS
Makes about 18 biscuits

1 cup oat flour
1 cup all-purpose flour
1/2 tsp coarse salt
1/4 tsp fresh ground pepper
1 T baking powder
1 T unsalted butter, broken into 1/4-inch pieces
2 cups small-curd low fat cottage cheese
approx. 2 T milk, if needed

Preheat oven to 425 degrees. In a large bowl, combine flours, salt, pepper and baking powder. Stir with a whisk until incorporated. Add butter pieces and combine with a pastry cutter to the size of peas. Add cottage cheese and stir until just combined. Add milk, if needed, for desired consistency.

Use a 1/4 cup scoop to drop dough onto a baking sheet lined with parchment paper. Bake until golden, about 15-20 minutes. Let cool a little before serving.

More Garbanzo Love

And another hummus flavor to try. I want to share a recipe for Roasted Carrot Hummus with you. As much as I love Roasted Red Pepper Hummus from my last blog, I honestly didn’t think that carrot hummus could top it. It couldn’t be as flavorful, right? But, happy to report, it is. It might just surpass my love for Roasted Red Pepper. Give it a try and see what you think.

ROASTED CARROT HUMMUS
Makes about 2 1/2 cups

3 carrots cut into 1-1/2 inch chunks
olive oil to coat
1/8 tsp. each cumin, paprika, oregano, and onion powder, mix well
1 can (15.5 oz.) garbanzo beans
1/4 cup tahini
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2-3 cloves garlic, minced
1/2 tsp. paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried parsley flakes

1. Prepare a baking sheet with parchment paper. Place carrots on sheet and sprinkle with olive oil and the spice mixture to taste (you may not use all of the spice mixture), toss to coat. Bake in a preheated 400 degree oven 30 minutes, until carrots are slightly browned and softened. Let cool to room temperature.

2. Meanwhile, add garbanzo beans, tahini, olive oil, lemon juice, garlic, paprika, salt, pepper and parsley into a food processor. Add carrots when cooled. Process for about 4 minutes until desired smoothness, stopping to scrape down sides a couple of times.

Although you can serve right after making, homemade hummus is best refrigerated and served the next day, giving it time to combine flavors and set up. It will keep refrigerated up to two weeks. To serve, sprinkle with a dash of olive oil and serve with fresh veggies and pita wedges. Also, try as a spread with a wrapped sandwich, or even as a base sauce for pizza instead of marinara—I tried it, and it’s fantastic!

All About Garbanzos

Garbanzo beans, or chickpeas, are a versatile legume that come with health benefits like high protein plus a rich source of vitamins, minerals and fiber. Because of all this good stuff, they make a tasty addition to salads, soups, side dishes and snacks. Every weekend, I make a batch of roasted garbanzo beans for salads and snacks for the week ahead.

Today I tackled an item on my food bucket list, roasted red pepper hummus. I love hummus, it helps to keep my diet on track and is a great dipper for raw veggies or toasted pita for one or a crowd. Or, as a spread for turkey & veggies wraps. I usually buy roasted red pepper hummus from our regional grocery store brand, it’s better than the national brands in my estimation. But, that store isn’t in my neighborhood, so since I was out of it, I tried my hand at making it for the first time. A success! It made about 2 cups and was fun and easy to make. It took just a bit of time, but not too bad. I’m definitely including it my recipe rotation.

For the roasted garbanzos, I love a Mediterranean salad for lunch, and don’t think it’s complete without adding roasted garbanzos. They’re so easy to make, and can be flavored with whatever suits your fancy. Spicy or herby or simply pepper and rosemary. Just add roasted garbanzos to the top of a chopped salad with romaine, tomatoes, olives, cucumber, chopped cooked chicken and feta cheese, and you’ve got a filling lunch. Or, to keep from eating chips, or other non-healthy snacks, I get out my roasted chickpeas and snack on them after work or while I’m cooking dinner. See below for steps to make both the roasted garbanzos and roasted red pepper hummus, and enjoy!

ROASTED GARBANZO BEANS

Rinse garbanzos well under cold running water, and drain well

Spray or toss with olive oil

Sprinkle with seasonings and toss to coat

Cook in a 400 degree oven 20-25 minutes

ROASTED GARBANZO BEANS
1-15.5 oz. can garbanzo beans
about 2 tsp. olive oil
herbs & spices or seasonings, like cajun seasoning, Italian seasoning, freshly ground black pepper plus rosemary, oregano, basil, or homemade seasoning blend (see below)

1. Preheat oven to 400 degrees. Rinse and drain garbanzo beans in a colander. Rinse well under cold running water and drain well.

2. Prepare a baking sheet with aluminum foil and pour garbanzos onto the foil. Spray or toss with 1-2 tsp. olive oil. Add seasonings to taste and toss to coat. Spread garbanzos into a single layer.

3. Cook in preheated oven on the middle rack about 20-25 minutes. Let cool. Transfer to a covered container. Keeps in the fridge up to 5 days.

HOMEMADE SEASONING BLEND
Combine 1 tsp. each paprika, freshly ground black pepper, celery seed, coriander, oregano and cumin. Mix well to combine and store in covered jar up to 3 weeks.

Roasted Red Pepper Hummus

ROASTED RED PEPPER HUMMUS
Makes 2 cups

1 extra large, or 2 medium red bell peppers
1-15.5 can garbanzo beans, rinsed and drained
1/4 cup tahini
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp. salt
1/8-1/4 tsp. freshly ground black pepper
1/4 tsp. paprika
2 cloves minced garlic
1/2 tsp. dried parsley

1. Preheat oven to 425 degrees. Quarter red bell peppers lengthwise and remove stems, membranes, and seeds. Place cut sides down on a foil-lined baking sheet. Roast 25 minutes on lower rack until lightly charred and softened. Remove from oven and carefully bring up the foil around the peppers and seal. Let sit for 15 minutes. When peppers are cool enough to touch, easily remove the skin with your fingers. Discard the skins.

2. While peppers are roasting and cooling, combine the garbanzo beans, tahini, lemon juice, olive oil, salt and pepper, paprika, garlic, and parsley in a food processor. Add prepared peppers. Cover and process about 4 minutes or until smooth. Scrape down the sides of the bowl when necessary.

3. Refrigerate hummus in a covered bowl. Serve with pita wedges and raw veggies. Or, use as a spread for sandwiches or wraps.

Bowl Food

Bowl meals are hot right now, and for a good reason, your meal is combined in one place, it’s healthy and flavorful. This is my take on an Asian-flavored noodle bowl with chicken, but feel free to substitute any lean protein like shrimp, pork or steak. Any of those choices will taste great with this meal. Carbs, sugar and sodium are low, but with all the components, you’ll feel satisfied.

CHICKEN & VEGGIE NOODLE BOWL
Serves 2

1 cup gluten-free or whole wheat spaghetti
6 oz. boneless, skinless chicken breast
1 cup broccoli florets
1/2 cup julienned carrot strips
1/4 thinly sliced yellow onion
2 Tbsp. low-sodium soy sauce
2 Tbsp. stir fry sauce
1 cup no-salt-added chicken broth
1/4 cup sliced green onion
2 Tbsp. roasted peanuts

1. Cook spaghetti according to package directions, rinse, drain and set aside. Season chicken with pepper and parsley flakes. Saute chicken breast on med-high heat about 5 minutes on each side until browned. Add 3/4 cup water to pan and cover. Turn heat to low and simmer 7 minutes. Remove chicken to a plate and cover with aluminum foil. Save liquid to another bowl.

2. In same saute pan, spray with a little olive oil and stir fry broccoli, carrots and onion until slightly softened, about 5 minutes. While vegetables are cooking, fork chicken into bite-size pieces. Add chicken to skillet with vegetables. Add the saved liquid from cooking chicken, soy sauce, stir fry sauce and chicken broth. Stir together on medium until heated through. Divide the noodles into bowls and add the chicken mixture. Top with green onion and peanuts.

A healthy new year

Welcome to the improved Mia Cucina Italiana. Now with healthy recipes! Due to a recent health diagnosis, my menus have completely changed to a more healthy outlook. Even though I’m watching amounts of fat, carbs, sugar and sodium, I insist on eating good food, and the blog will reflect tasty and nutritious meals. The only thing you might need to add is salt. I use a salt substitute, but feel free to use salt to taste.

This soup is one of my new go-tos. Italian Chicken Noodle with veggies. It’s both light and fulfilling with pasta (I use Ronzoni Gluten-Free, or any whole wheat pasta will do). The marinara sauce adds a nice punch of flavor. I like to cook chicken for this recipe, but you can use leftover or rotisserie chicken and cut down on time for a quick weeknight meal that any fans of chicken noodle soup will love.

Italian Chicken Noodle Soup

ITALIAN CHICKEN NOODLE SOUP

Serves 6

3 Tbsp olive oil, divided
2 halved boneless chicken breasts
1 small yellow onion, finely chopped
2 carrots, roughly chopped into 1/2 inch pieces.
2 Tbsp. Italian seasoning
2 bay leaves
4 garlic cloves, minced
8 cups unsalted chicken broth
1 zucchini, roughly chopped into 1/2 inch pieces
1 cup marinara sauce
1/2 cup cooked macaroni of your choice per serving
1/3 cup chopped fresh spinach per serving
Top with 1 Tbsp. crumbled reduced fat feta cheese or grated Parmesan per serving

1. Heat 2 Tbsp of the oil in a soup pot over medium heat. Add chicken and season with a small amount of salt and pepper or salt-free seasoning. Cook chicken 5 minutes on each side until browned. Add 1 cup water to pan, cover and cook on low heat 5 more minutes. Remove chicken from pan and save all the liquid to a separate glass container.

2. Heat remaining 1 Tbsp. oil in soup pot on medium heat until warmed. Turn heat to medium-low and add onion and carrots. Add Italian seasoning, bay leaves and garlic to pan and simmer on low until vegetables are softened, about 5 minutes.

3. Stir in broth, reserved chicken cooking liquid, zucchini and marinara. Simmer 15 minutes. While soup is simmering, fork or cut cooked chicken into bite-size pieces and add to the soup to warm.

4. Place macaroni and spinach into individual soup bowls. Add servings of soup and top with feta cheese.

White Fish Poached in Wine Broth

Here’s another healthy and tasty dinner option that takes 30 minutes or less. I use tilapia for my fish because it fits better in my budget, but feel free to use any white fish such as cod, roughie or halibut. Add a bit more time to cook the thicker the fish. There’s a fabulous wine broth to poach the fish along with small cherry or grape tomatoes, all with a lemony, peppery flavor. For an even more beautiful presentation, use cherry heirloom tomatoes. The first time I made this dish, my family clamored for more, so we made it again the same week. If you’re a fish lover, and want a healthy option, this recipe is for you!

WHITE FISH POACHED IN WINE BROTH
Serves 2

1/2 cup dry white wine or dry vermouth
1 cup unsalted chicken broth
1 Tbsp. olive oil
1 cup small cherry tomatoes, or grape tomatoes
1 shallot sliced thin lengthwise
1 tsp. dried thyme
1 tsp. herb de provence
1/2 tsp. lemon pepper seasoning
2 tilapia fillets, or choose any white fish

1. In a large skillet combine wine, broth and olive oil. Add tomatoes, shallots, herbs and pepper. Bring to a boil and reduce to a simmer for 5 minutes until tomatoes and shallots soften.

2. Place fish in broth and cook, covered, over medium heat 8 minutes until fish is flaky. Transfer fish to a shallow bowl with a slotted spoon and break into large chunks. Ladle wine and tomato mixture over fish. Top with freshly squeezed lemon juice and serve with additional lemon wedges.

Stuffed Shells Bolognese

Winter just doesn't want to go away. More snow forecast for the weekend. So, what to do? Comfort food. Like these Bolognese Stuffed Shells, meaty and cheesy with red sauce. What more can you want? These shells are stuffed with bolognese, which makes them extra meaty and hearty. This recipe also makes a bunch, perfect for large family gatherings or if you just want leftovers (I do!) Loving the leftovers, and looking forward to not cooking for a couple of busy weeknights.

Bologenese Stuffed Shells

BOLOGNESE STUFFED SHELLS
Serves 6

24 jumbo pasta shells
1 lb. ground beef
1 lb. ground Italian sausage, mild or hot­—your choice
3 cloves garlic, minced
1 cup shredded carrots
1/2 cup finely chopped celery, plus the leaves
1/2 cup finely chopped onion
3 Tbsp. tomato paste
2 tsp. each dried basil, oregano and parsley
1/4 cup marsala wine
1/4 cup half-and-half
1 cup shredded romano cheese
1 cup whole milk ricotta
4 cups of your favorite marinara sauce
1/2 cup shredded mozzarella for topping

1. Cook shells in boiling, salted water. Add 1 Tbsp. oilive oil to boiling water. Cover and turn down to a simmer according to time on package directions. Rinse with cold water and drain. Place each shell on a wax paper lined baking sheet to cool and keep separated. The shells will stick together otherwise.

2. In a large skillet, cook meats and break up into small pieces. Add minced garlic and saute on medium heat until meat is cooked through. Add carrots, celery and onion and saute and cover on low heat until soft, about six minutes.  Add tomato paste and herbs, cook 5 more minutes.

3. Deglaze pan with wine and half-and-half. Simmer covered 10 minutes. Take off heat and add romano and ricotta cheeses. Stir until well combined. Season to taste with salt and pepper.

4.  Add 1-1/2 cups marinara sauce to bottom of 9x13 casserole. Fill each shell with 2 Tbsp. of meat filling and line up in the casserole. Top with a little more sauce and the shredded mozzarella. Bake at 375 for 20 minutes until bubbly and top is golden brown. If you wish, serve with a little more sauce and shredded romano.

Cold weather comfort

It's still winter and still chilly. A warm bowl of chili sounds just right for supper. This hearty chili is a fusion of Mexican and Italian flavors, a little spicy and meaty. There's beef and Italian sausage represented, as well as cannelini and pinto beans. Feel free to substitute your favorite beans, black beans, chili beans, whatever you like. The toppings make this chili for me. I piled on chopped fresh tomatoes, avocado and cheese. And speaking of toppings, since there was plenty of chili for leftovers, make your own version of Cincinnati Chili by adding chili and toppings on spaghetti—a great way to change it up for leftover night.

MexItalian Chili

MEXITALIAN CHILI
Serves 8

1 lb ground beef
1 lb ground Italian sausage
1 small onion, chopped
3 cloves garlic, minced
1 Tbsp ground cumin
1 tsp oregano
1 -2 Tbsp chili powder
14.5 oz can diced tomatoes
2 Tbsp ponzu sauce
1 Tbsp tomato paste
28 oz can tomato sauce
15 oz can each cannelini and pinto beans
1 cup beef stock or broth
salt and pepper to taste
quartered grape tomatoes, grated cheddar cheese and chopped avocado

1. Brown ground beef and sausage in a soup pot. When almost browned, add onion and garlic and saute until meat is all browned and onions softened. Add cumin, oregano  and chili powder and toast the herbs, about 1 minute.

2. Add diced tomatoes, ponzu, tomato paste, tomato sauce, beans and stock. Bring to a boil, then turn heat down and simmer 20 minutes. Add salt and pepper.

3. To serve, add grape tomatoes, cheddar cheese and avocado to each bowl.

Pile on the toppings for fun custom-chili bowls.

Pizza in a soup

Hearty sausage pizza flavors in a soup is the theme of this winter-weather bowl of comfort. Italian sausage and mushroom is my favorite pizza, so why not try it for soup? The sausage and mushrooms are combined with onions, peppers, tomatoes and cheese. For a special treat, top with chopped pepperoncini, and more grated Parmesan. Nothing less than comfort in a bowl.

Sausage, Mushroom & Orzo Soup

SAUSAGE & TOMATO SOUP
Serves 4

6 oz orzo
2 Tbsp olive oil
8 oz button mushrooms, cleaned and sliced
2 cloves garlic, minced
1 lb. Italian sausage
1/2 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
1 Tbsp Italian seasoning
1 tsp dried oregano
1 tsp dried basil
1-28 oz can crushed tomatoes
1-14.5 oz can fire roasted diced tomatoes
6 cups chicken broth
1/4 cup sherry
1/2 cup shredded Parmesan
1//2 cup heavy cream
2 tsp salt
1 tsp ground black pepper
shredded Parmesan for garnish

1. Cook orzo according to package directions and set aside. Stir in 1-2 Tbsp butter and cover to keep warm.

2. Heat oil in a soup pot, add sliced mushrooms and cook on med-high heat until liquid is released. Season with salt, pepper and garlic. Let cook until just browned and remove from pan.

3. Add sausage to same pot break up into bite-size pieces and cook, turning frequently, about 12 minutes until browned and cooked through. Remove to a paper-towel lined plate.

4. Add onions and peppers to pot and cook on low heat until softened, about 5 minutes. Add Italian seasoning, oregano and basil and cook 1 minute more to toast the herbs. Add crushed and dice tomatoes and chicken broth. Stir to combine and heat to boiling, add sherry. Turn down heat and simmer about 10 minutes. Add cheese and cook about 3 minutes until cheese is melted. Add cream slowly and stir to mix well. Add salt, pepper, mushrooms and sausage.

5. Place a serving of orzo in bowl and stir in soup. Serve with grated Parmesan cheese.