Yummy goodness...

In the past couple of weeks, I have found a great new recipe and created a favorite new recipe. First off, I love Olive Garden’s minestrone and in pursuit of everyday goodness, I’ve subjected myself to every canned minestrone on the market. By the way, they’re all terrible. If it isn’t the salt content (which I believe should be less the approximate salt content of the Dead Sea), it’s the MSG. But my hunt last week led me to this Copycat Olive Garden Minestrone recipe from Todd Wilbur, found at recipezaar. I’ve learned to be wary of the copycat recipes. Often it is a cheap, vastly-inferior knock off. But this one comes pretty close. It is yummy and nutritious. Todd Wilbur, you have my thanks.

Copycat Olive Garden Minestrone Soup

3 T olive oil

1 cup minced white onion

1/2 cup chopped zucchini

1/2 cup frozen italian cut green beans

1/2 cup minced celery

4 t minced garlic (about 4 cloves)

4 cups vegetable broth (*do not use chicken broth!)

2 (15 oz cans) red kidney beans, drained

2 (15 oz cans) small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 cup carrot, julienned or shredded

2 T minced fresh parsley

1 1/2 t dried oregano

1 1/2 t salt

1/2 t ground black pepper

1/2 teaspoon dried basil

1/4 t dried thyme

3 cups hot water

4 cups fresh baby spinach

1/2 c small shell pasta

1. Heat 3 T olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to the pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat, and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup servings.

I did change it up a bit, leaving out the celery (which I don't like), and substituting tomato sauce for diced tomatoes. I think tomato sauce makes a heartier broth than diced tomatoes.

My created recipe I’ve spliced together from a couple of different sources. It’s red beans and rice. My husband and I honeymooned in New Orleans (pre-Katrina by 2 months) and we went back last year to see how she fared. I can’t speak for the neighborhoods, but the tourist areas of the French Quarter and Garden District are fine. I only saw one business in the French Quarter that had not re-opened. I didn’t understand why New Orleans red beans and rice was good and the stuff I had been cooking was tasteless and bland. Spice! Not one of my recipe books called for any spice in the red beans and rice. So below is my version of red beans and rice, made without smoked sausage, but with a somewhat healthier turkey kielbasa.

Chattanooga Red Beans and Rice

1 lb turkey kielbasa

1 15 oz can dark red kidney beans, drained

2 T chopped onion

2 T chopped green pepper

1 T olive oil

1 T cajun spice (adjust to taste)

Cheddar cheese

Cooked white rice (however much you prefer)

1. Slice kielbasa into 1/2 inch thick slices.
2. Saute kielbasa, onion, and pepper in olive oil until kielbasa is slightly browned.
3. Add kidney beans and spice. Stir well.
4. Serve over rice and sprinkle with cheese.

Most grocery stores stock a pre-mixed cajun spice. However, you can make your own-

4 teaspoons Salt                    

4 teaspoons Paprika

3 teaspoons Garlic powder

3 teaspoons fresh ground pepper

2 1/2 teaspoons Onion powder

1 1/2 teaspoon Cayenne pepper

1 1/2 teaspoon Dried thyme -- crumbled

1 1/2 teaspoon Dried oregano -- crumbled