Posts Tagged easy recipe
Serve with Morovino Barbera.
This is a great 10 minute main course salad for those days when you DON’T have 30 minutes to prepare a meal, but you DO have leftover steak. This is one of Mrs. Vino’s favorite uses for left over flank steak.
1 large head of butter lettuce (or 1 bag of your favorite salad mix-Mrs. Vino is a practical woman!)
2 ripe tomatoes
2 green onions
2 ribs celery
1 can hearts of palm (if you like them)
8 baby portabella mushrooms, sliced (button mushrooms OK, too)
8 thin slices of left over grilled steak (Flank Steak, New York or whatever you have)
¼ c. (1 small can) sliced black or green olives
¼ c. crumbled bleu cheese
Your favorite Italian Salad Dressing (I like Newman’s Light Italian)
Next time you grill steak, put an extra one on the barbecue! Then refrigerate or freeze until you need a quick, hearty meal. Wash the lettuce and tear into small pieces (or, if you have been working all day, dump the bag of lettuce in a bowl). Chop the tomatoes, slice the onions, mushrooms, celery and hearts of palm and dump them into the bowl. Add the olives and the cheese. Warm the steak up in the microwave for about 45 seconds (thaw it in the fridge first). Slice the steak thinly. Toss the salad with the dressing and put the sliced steak on top. Top with a bit more cheese if you like. Serve with ranch rolls or interesting artisan bread
Serve matched with 2009 Pinot Grigio (or a crisp white like a no-oak Chardonnay)
This is one of Mrs. Vino’s go-to dishes. It’s basically a pantry/freezer meal–I always have most of these ingredients in the pantry freezer. It’s very easy to make. It’s filling and it’s healthy. What more can you ask.
6 slices of turkey bacon, cut into small pieces (I always keep turkey bacon in the freezer in 3-6 strip packages. Just defrost in the microwave)
1 medium onion, chopped
2 cloves garlic, finely chopped
½ t. paprika. Mrs. Vino likes smoked paprika—if you can find a pipe small enough (just kidding!!)
¼ t. crushed red pepper flakes (or more to taste—but not too much more)
2 10-ounce bags frozen corn
4 C. low fat, low sodium chicken broth
Kosher salt and black pepper
4 green onions, trimmed and sliced
¼ bunch flat leaf parsley leaves, chopped
Olive oil cooking spray, or your olive oil mister
Mist the bottom of a heavy skillet or pot with your olive oil mister (that’s Mr. Mister to you). Add the chopped bacon and cook over medium heat until browned—in Mrs. Vino’s kitchen, it’s about 7-8 minutes. Transfer the cooked bacon to a small bowl and set aside. Mist the bottom of your skillet or pot again. Add the chopped onion and cook, stirring occasionally, until soft—5-7 minutes. The goal is to soften the onion, not brown it, so use medium heat. Add the garlic, paprika and red pepper flakes and sauté for another 2 minutes. Stir in the corn (nope, you don’t even need to defrost it—how easy is that??) and broth and bring to a boil. Reduce heat and simmer, just barely bubbling for 15 minutes. Add half the soup to a blender and puree until smooth. Pour the blended soup back into the pot. Add the cooked bacon and chopped parsley and stir. The blending is what gives the great, thick, creamy, yummy chowder consistency. If you don’t want to get out your blender, you can use your immersion (stick) blender to smooth it out a bit.
Put into serving bowls and top with a sprinkle of sliced green onions. Serve with toasty warm artisan bread! It’s a soup. It’s a vegetable. It’s a great meal!!!
NOTE: Vegetarians, leave out the bacon and use Veggie broth (recipe on this site) instead of chicken and it is still absolutely delicious.
No wine in this one, tastes great paired with Pinot Grigio – any of the Morovino PGs!
1 lb of your favorite small pasta (I like Orzo or mini Farfalle)
2 lbs tomatoes from your garden or Farmer’s Market
½ bag baby spinach leaves—or go crazy and use the whole bag
leaves from 4 sprigs of basil
¼ C. REALLY good fruity olive oil (always use the best olive oil you can afford for dishes like this. If you are cooking with it–applying heat–you can use a lesser quality)
1 6-ounce package of feta cheese, crumbled
2 large cloves of garlic—finely diced, grated on the microplane or squished in garlic press
3 green onions, chopped
zest from ½ lemon
Cook pasta according to package directions. While cooking, dice tomatoes and put in bottom of large bowl. If you can’t get tomatoes from your garden or farmer’s market, use the sweet grape tomatoes (cut in half) from Costco or grocery store as the best non-h0me-grown option. Regular sized tomatoes from the grocery store just won’t cut it (promise me you won’t even try). Chop the green onions and put them on top of the tomatoes on the bowl (the order of ingredients in the bowl is important).
Chiffonade the spinach leaves and put them in the bowl (ooohhh, fancy word). Chiffonade is basically taking a handful of leaves and making a “cigar” out of them by rolling them all up together. Then cut lengthwise across the leaves into tiny strips. Don’t worry about how they look, this isn’t Top Chef and no one is grading you! Chiffonade the basil and add it to the bowl. Don’t want to try a Chiffonade? Just chop the basil really finely or use your food processor. Zest the lemon and put it on top of the basil in the bowl. Add the cooked, drained pasta on top of the veggies (it should still be warm) and leave it there for a minute or so. It is wilting the spinach and basil and warming the tomatoes. Add the olive oil, feta and salt and pepper to taste, then gently toss. A great summer main course or yummy as a pasta salad. Still good the next day, too.