Sweet of the Day

Not many people have time anymore to make soup from scratch, so they settle for canned soups.  You definitely don’t want to settle this time.  This perfectly warm minestrone will warm you up on a cold night.  Not only is it delicious, but also healthy!! Let’s stay away from those canned soups that are packed with SODIUM !!

Hearty Minestrone

Serves 6 to 8

Ingredients

•   Table salt
• 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
• 1 tablespoon extra virgin olive oil , plus extra for serving
• 3 ounces pancetta , cut into 1/4-inch pieces (see note)
• 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
• 1 medium carrot , peeled and cut into 1/2-inch pieces (about 3/4 cup)
• 2 small onions , peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 medium zucchini , trimmed and cut into 1/2-inch pieces (about 1 cup)
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1/2 small head green cabbage , halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
• 1/8 – 1/4 teaspoon red pepper flakes
• 8 cups water
• 2 cups low-sodium chicken broth
• 1 piece Parmesan cheese rind , about 5 by 2 inches (see note)
• 1 bay leaf
• 1 1/2 cups V8 juice
• 1/2 cup chopped fresh basil leaves
•   Ground black pepper
•   Grated Parmesan cheese , for serving

Instructions

• 1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

• 2. Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add celery, carrot, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, 1/2 teaspoon salt, and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
• 3. Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.
• 4. Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.

Yummy !! Enjoy with a glass red wine!

I don’t care what time of year it is, there is always room on the menu for a chocolate dessert.  In honor of the never ending cupcake fad here is one to write in the “best recipes list”.  Perhaps doubling the recipe is in order, kids and adults love this chocolate explosion.

Ultimate Chocolate Cupcakes with Ganache Filling

Makes 12 cupcakes

Ingredients

Ganache Filling

• 2 ounces bittersweet chocolate , chopped fine (see note)
• 1/4 cup heavy cream
• 1 tablespoon confectioners’ sugar

Chocolate Cupcakes

• 3 ounces bittersweet chocolate , chopped fine (see note)
• 1/3 cup (1 ounce) Dutch-processed cocoa
• 3/4 cup hot coffee
• 3/4 cup (4 1/8 ounces) bread flour
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• 1 recipe Frosting

Instructions

• 1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
• 2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
• 3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
• 4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
• 5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

And remember the special ingredient is always love !!

As Thanksgiving soon approaches and aroma of cinnamon, pumpkin, and ginger fill my kitchen.  Get ready for a tantalizing fragrance of fall.  Let’s get cooking!!