Meatless Monday: Tomato Florentine Soup

Fall is here.  I think?  It has been surprisingly warm and humid here in Ohio recently.  But this past week there was a cool, rainy day and I thought hey.  Soup's on for dinner!

I'm a sucker for a good homemade soup and with the baby, I need to be even more choosy with the meals that I make and the ones that I spend time to write about to share on my blog.  This one is worth it.  It's quick to come together, full of tomatoey flavor, and quite nutritious from a healthy dose of spinach.  Part of me thinks that my son is so strong because of all that spinach, kale, and chard that I ate while pregnant!

I don't think I have to tell you that tomato soup goes well with grilled cheese, right?  Still, I have another delicious sandwich suggestion that I'll be sharing later this week...

This soup is best fresh because the pasta will suck up the soup as it sits overnight.  I was shocked at how much my ditalini pasta swelled when I tried to reheat it the next day.  It was still good but benefited from the addition of extra broth (or water) to make it soupy again.  Still, nothing can fix that, slightly-too-mushy pasta texture.  So yes, eat up my friends!  (I ate 3 bowls...)

One Year Ago: Southern Comfort (Drunken) Caramel Apple Pie, Banana Pumpkin Nutella Bread, and Breakfast Skillet
Two Years Ago: Pumpkin Pecan Loaf and Brown Sugar Spice Cutout Cookies with Maple Icing
Four Years Ago: Sugary Sweet Chili

Tomato Florentine Soup

Ingredients

• 2 TBSP unsalted butter 
• 1 (14.5 oz) cans fire-roasted diced tomatoes, drained and juice reserved 
• 1 (28 oz) can sliced stewed tomatoes, drained and juice reserved
• 1 medium onion, chopped fine 
• 1 TBSP packed brown sugar 
• 1/4 tsp crushed red pepper (or to taste) 
• 2 rounded TBSP all-purpose flour 
• 3 garlic cloves, minced 
• 4-5 cups low-sodium chicken broth or vegetable broth (adjust the liquid amount depending on how "soupy" you like your soup to be!)
• 4 oz (1 cup) small macaroni, ditalini, tubettini, or other small shaped pasta
• 10 oz (10 cups) fresh baby spinach 
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Melt butter in a Dutch oven over medium-high heat.  Add tomatoes and onion and cook until the tomatoes get dry and begin to brown, about 10-12 minutes.  
2. Add brown sugar, red pepper flakes, flour, and garlic.  Cook until fragrant, about 1 minute.  Slowly whisk in the broth and reserved tomato juice, scraping up any browned bits and smoothing out any lumps as you go.
3. Stir in the pasta and bring to a boil.  Reduce heat to a simmer and cook until pasta is tender, about 10-12 minutes, stirring occasionally.
4. Stir in the spinach and cook until wilted, about 1-2 minutes.  Taste and adjust seasoning with salt and pepper as desired.

Source: Slightly modified from Pink Parsley as adapted from The America's Test Kitchen Quick Family Cookbook

Bravo's Lemon Shrimp Florentine Pasta

It's no secret that BRAVO! Cucina Italiana is one of our favorite Italian restaurants.  Imagine my delight when I found Bravo recipes direct from the source so that I could make it at home!  And, it's designed as 2 servings so it's perfect for my husband and I to have "date night in" :).

One of my recent favorite dishes to order is their Lemon Shrimp Florentine Pasta.  The menu describes it as "sauteed shrimp tossed with tomatoes, Boursin, spinach, Feta, and linguine in a creamy lemon sauce".  I just call it delicious.  It's slightly tart and tangy, a bit creamy, and a treat for the taste buds.  Perfect for Lent or any other time you want restaurant quality pasta at home!

Looking for other Christine's Kitchen Chronicles tested Bravo copycat recipes?  Try:

• Pasta Bravo - Their signature dish and you'll be shocked that it's so surprisingly easy!
• Mock Bravo Insalata Della Casa - It's my husband's favorite salad and the perfect way to start any meal.

Any other reader copycat recipe requests, Bravo or otherwise?

Three Years Ago: Jalapeno Cornbread Whoopie Pies, Awesome Slow Cooker Pot Roast, and Peanut-Butter Oatmeal Chocolate Chip Cookies

Bravo's Lemon Shrimp Florentine Pasta

Ingredients

• 1/4 lb Linguine (I felt it was a bit saucy and would recommend at least 1/3 lb)
• 2 Tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1 tsp garlic, chopped
• 1/4 cup grape tomatoes, halved
• 1/2 cup vegetable stock
• 2 tsp freshly squeezed lemon juice
• 2 Tbsp roasted garlic, pureed with oil (I roasted my own homemade roasted garlic and then mashed it up.  There wasn't a lot of oil)
• 4 Tbsp crumbled Feta cheese, divided
• 2 Tbsp Boursin cheese (I used cream cheese)
• Salt and pepper to taste
• 2 Tbsp butter
• 1 cup fresh spinach leaves
• 2 Tbsp toasted bread crumbs

Directions

1. Cook pasta to al dente according to package directions.  Set aside and keep warm.
2. Heat oil in a large saute pan on medium heat.  Add shrimp and cook slowly for 2 minutes.  Add chopped garlic and tomatoes and cook for 30 seconds more.  Add vegetable stock, lemon juice, roasted garlic, and 2 Tablespoons each of Feta and Boursin cheese.  Bring to a simmer.  Season with salt and pepper to taste.  Add butter and cook to a sauce consistency.  Add spinach and cooked pasta to pan.  Stir to combine.
3. Divide into two serving plates.  Garnish each plate with 1 Tablespoon of Feta cheese and 1 Tablespoon of toasted bread crumbs.

Source: BRAVO! Cucina Italiana

Meatless Monday: Chickpea, Spinach, and Tomato Curry

Did anyone make a New Years Resolution to eat more vegetables, eat less meat, eat healthier  and/or to save money?  One way to do this is to plan at least one meal each week that is vegetarian.  It's better for your health, the Earth, and your wallet!  And, to help you in your journey to a better healthier you, I'll try to feature as many Meatless Monday posts whenever possible.

I found this recipe through my friend and old college roommate Rebecca.  It looked easy enough and had great reviews.  I added spinach for extra color and nutrition.  Feel free to substitute your favorite on-hand veggies to make this meal your own.  It turned out spicier than I was expecting (maybe my curry powder which is authentic from India) and surprisingly delicious!  I didn't miss the meat at all in this recipe :).

Two Years Ago: Football Snackadium, Buffalo Chicken Casserole, and Chicken Parmesan Meatloaf
Three Years Ago: Ham and Potato Soup

Chickpea, Spinach, and Tomato Curry

Yields: 6 Servings

Ingredients

• 1 Tablespoon olive or vegetable oil 
• 1 medium onion, chopped (1/2 cup) 
• 3 cloves garlic, finely chopped 
• 1 Tablespoon finely chopped ginger
• 1 Tablespoon curry powder 
• 2 cans (15 oz each) chick peas, drained, rinsed 
• 2 cans (14.5 oz each) fire roasted diced tomatoes, undrained 
• 2 cups fresh baby spinach
• 1/2 cup finely chopped fresh cilantro 
• 1 Tablespoon fresh lemon juice 
• 1/2 teaspoon coarse salt (kosher or sea salt) 
• Hot cooked rice
• Plain yogurt, if desired

Directions

1. In a 3-quart saucepan, heat oil over medium heat.  Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring frequently, until the onion is tender.
2. Stir in the chickpeas and tomatoes.  Heat to boiling.  Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.  Remove from heat then stir in the spinach and allow the latent heat to make it wilt.  Stir in the cilantro, lemon juice, and salt.
3. Serve over rice; top each serving with yogurt, if desired.

Source: Barely modified from Betty Crocker

• Per Serving: Calories 270
• (Calories from Fat 50),

• Total Fat 6g
• (Saturated Fat 1/2g,
• Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 380mg;
• Total Carbohydrate 42g
• (Dietary Fiber 10g,
• Sugars 5g),
• Protein 12g

Mac and Cheese Entry #5: Lighter Baked Macaroni and Cheese

Mac and cheese is the ultimate comfort food and that normally means it comes with the calorie count to match.  But what if I told you that you could get the same deliciousness and flavor at a small fraction of the nutritional bomb?  Normally low-fat, low-calorie substitutes are kind of bleh but this recipe I would not have suspected of being lightened up if I didn't know any better.

Most mac and cheese recipes call for an entire stick of butter.  This one has just ONE TABLESPOON.  That's only 1/8th and a huge savings right there.  Then, they also usually call for low-fat milk and/or cream.  This uses SKIM milk.  More calories banked for later!  But let's talk about the cheese.  I thought that surely a low-fat, pre-shredded cheese would yield a result that's less than creamy, right?  But I was wrong!  This lighter mac and cheese recipe could have passed for one of its full fat counterparts!  In fact, the nutrition is boosted with the use of fiber pasta, spinach, and whole wheat bread crumbs.

My only complaint with this recipe was with the secret ingredient - Frank's Buffalo sauce.  I agree it added a great kick of flavor (tangy with a bit of spice!) but there was a little too much for my taste.  I want my mac and cheese to taste pure if it's not a Buffalo Mac and Cheese recipe (like this Buffalo Chicken Casserole) so I would reduce it by half if I were to make this again.  And, I would consider making this again as a low-fat alternative...especially to help with warding off Holiday weight gain and sticking to New Year's weight loss resolutions!

Thanks Sara for sharing and I hope the rest of you readers do the same!  I think you know the drill by now.  Please share the post then come back and comment on the blog post because that's the only way I can track and enter you into the contest to win either Mac & Cheese by Ellen Brown or Mac and Cheese, Please! by Laura Werlin!  As always, see this page for full contest details :).

One Year Ago: Cranberry White Chocolate Almond Cookies
Two Years Ago: Island Spice Pork Tenderloin
Three Years Ago: Cincinnati-Style Chili

Lighter Baked Macaroni and Cheese

Ingredients

• 12 oz high fiber elbows like Ronzoni Smart Taste (I couldn't find elbows so used penne)
• 1 tbsp butter
• 1/4 cup flour
• 1/4 cup minced onion
• 2 cups skim milk
• 1 cup fat free chicken broth
• 8 oz Sargento 2% reduced fat mild cheddar
• 2 tbsp Frank's Buffalo sauce (Stephanie's secret ingredient!)
• salt and pepper
• 4 cups baby spinach
• 1/8 cup grated parmesan
• 1/4 cup seasoned whole wheat bread crumbs

Directions

1. Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.
2. In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
3. Once it becomes thick, remove from heat, add cheese and buffalo sauce and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.
4. Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Source: Modified by and as seen on Stephanie Cooks from Skinny Taste.  Submitted by Sara M.

Recipe Swap: Spinach and Artichoke Stuffed Portabellas

The theme for this Recipe Swap was Vegetarian.  I submitted my favorite veggie meal - Sauceless Garden Lasagna and received this recipe from Jenna's Cooking Journey.  See the full round-up at Taste of Home Cooking.

I love mushrooms and I love spinach artichoke dip so I thought this recipe would be a no-brainer home run for me.  But I have to admit that it fell a little bit flat in terms of flavor.  I'm not sure where it went wrong since most others that have made it had raved about it.  Maybe I didn't put enough salt?  Or maybe it was my substitution of Greek yogurt for the mayo?  Whatever the reason, something just seemed to be missing from this recipe for me and I probably won't be making it again as written.  Possibly I'd consider trying the concept with my favorite Hot Spinach Artichoke Dip, though.  At least I got my veggies in for the day!

One Year Ago: Baked Chipotle Sweet Potato Fries - So good!
Three Years Ago: Jamie's Minestrone - Still one of my absolute favorite soups to date!

Remember, last chance to enter my Daelia's Biscuits with Cheese Giveaway.  It ends at midnight and your chances of winning are pretty good!

Spinach and Artichoke Stuffed Portabellas

Ingredients 

• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced, divided
• 4-5 medium-large portabello mushrooms, wiped clean and stems removed
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, at room temperature
• 3 tablespoons mayonnaise (I used Greek yogurt)
• 1½ teaspoons dried Italian Seasoning
• 10 oz. frozen chopped spinach, thawed and squeezed dry
• 1 small jar of marinated artichoke hearts, drained and coarsely chopped
• ½ cup coarse Panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup finely grated Asiago cheese 

Directions

1. Preheat the oven to 450˚ F.
2. In a small bowl combine 2 tablespoons of the olive oil with two thirds of the minced garlic. 
3. Scrape the gills from the inside of the mushroom caps.  Set the mushroom caps on a baking pan, gill side up, and brush lightly with the garlic-oil mixture.  Season with salt and pepper.  Bake for 10 minutes.
4. Meanwhile, mix the filling.  Combine the cream cheese, mayonnaise, remaining garlic, ½ teaspoon of the Italian Seasoning, and the spinach in a medium bowl.  Stir together until evenly blended.  Gently stir in the artichokes.  Season the mixture with salt and pepper to taste.  Spoon the filling mixture over the roasted mushroom caps.
5. In another small bowl, combine the remaining 1 tablespoon of olive oil with the breadcrumbs, Parmesan, Asiago and remaining 1 teaspoon of Italian Seasoning.  Stir with a fork to blend.  Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom.  Bake for 10 more minutes or until golden and warmed through.  Serve immediately.

Source: Adapted and submitted by Jenna's Cooking Journey from Annie's Eats