Tag: pasta (Page 1 of 2)

Cozy Vegetable Soup

December 9, 2015 / Jenny / 6 Comments

What tastes better than on a chilly evening than a bowl of hot soup? Not much! That must be why I am sharing another soup recipe here with you. This vegetable-pasta soup is made from staples that many of us have on hand, and can be whipped up in a little over half an hour. The flavor is mellow and comforting, and it is basic enough to appeal to a wide range of people with varying tastes (including, and especially, kids). This soup actually reminds me of the vegetable soup my mom used to serve to my brothers and me (and any neighborhood kids who happened to be over that day) after we had been out playing in the cold.

This is a recipe that I have developed over the years, based on many variations of minestrone and vegetable soups. I add lots of pasta to help make it filling, and keep the vegetables very basic, so it is a crowd-pleaser. The broth is so wonderful–a blend of chicken broth, tomatoes, and garlic make is savory without being overpowering.

My son had a friend over this past weekend, and the boys, my daughter, my husband and I were outside a good portion of the day, riding bikes, tromping through the woods, and throwing stones into the lake. The kids collected treasures like snail shells and old, abandoned fishing bobbers. The weather was unusually warm and sunny for December, and we all took full advantage of it. But when it got dark, it got dark fast, and it got cold. This vegetable soup (served with pieces of flatbread pizza) was a perfect way to warm up and talk about the adventures of the day.

Sometimes there is something almost magical that happens when people share a meal together. For me, it often happens after everyone has been outside for awhile, and often when we are welcoming those to our table who aren’t usually there, and especially when we are not in a hurry. The food does not need to be fancy or elaborate–just tasty and warm, and lovingly prepared. As we head into the heart of winter, I hope to have more evenings like this, with comforting food, lively conversation, and sparkling lights in the darkness.

I have read two articles recently about how people in the Scandinavian countries embrace winter in all its cold, dark beauty. They dress warmly, enjoy outdoor activities, and gather together to eat, drink, and talk by candlelight or around a roaring fire. Apparently, the Danish term “hygge” describes this feeling of coziness. I hope to experience more hygge this winter, like we did this past weekend, and I hope to learn to cultivate the art of creating it and embracing it. Best wishes of the same to all of you–warmth in the cold, and lights in the darkness. Have a great week!

Cozy Vegetable Soup

Servings: 6-8
Time: approximately 40 minutes
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Ingredients:

2 tablespoons of extra-virgin olive oil
1 small onion, finely chopped
1 clove of garlic, minced
2 large carrots, peeled and diced
2 stalks of celery, finely sliced
7 and 1/2 cups of chicken broth (use vegetable broth if you want to make it vegetarian)
1 tablespoon of tomato paste
3 tomatoes, peeled, seeded and chopped (if Idon’t have fresh, I use 3-4 canned San Marzano tomatoes, chopped)
approximately 6-8 ounces (depending on how hearty you want the soup to be) of bite-sized pasta (I like to use orecchiette)
salt and pepper to taste
fresh parsley

Directions:

Heat the oil in a large saucepan over medium-low heat. Cook the onion and garlic for about 5 minutes, or until the onion gets soft. Stir in the carrots, celery, broth, and tomato paste. Bring to a boil, then reduce the heat to a simmer. Cover and let the soup simmer gently for about 30 minutes. Then, stir in the tomatoes and pasta and simmer until the pasta is tender, about 10 minutes. Add salt and pepper to taste. Garnish with parsley. Enjoy!

Pasta with Tomatoes, Spinach, and Sausage, and the Power of Music, Food, and Memories

November 13, 2014 / Dragonfly Home Recipes / 2 Comments

In some ways, music and food are very similar. Both can transport us to earlier times. A well-loved song or a certain dish can remind us of a beloved place or a long lost friend. The other night, I put on a Lucinda Williams CD to listen to while I was doing dishes. The last song took me by surprise. I hadn’t listened to this album in quite awhile, and I had forgotten which songs were on there–but when Lucinda started singing “Which Will,” a song written by English singer/songwriter Nick Drake, I felt myself become full of sentimental nostalgia. Right away I was transported back to a dorm room in Bremen, Germany, twenty-seven years ago. A good friend of mine had sent me a mix tape (that shows my age!) when I was studying in Germany, and the song “Which Will” was on that tape. Because I had brought just a small amount of things with me for my seven months studying abroad, I listened to that tape over and over. Immediately, I thought of the friend who had sent me the tape, because it was so comforting to receive music when I was far from home. And then I thought of my time in Germany, and what I was often doing when that song was in the background: daydreaming, cooking, eating, and having great conversations. I was staying at that time in a dorm full of international students, all of whom were learning German. I became good friends with a woman from Colombia, and we often cooked and ate dinner together. I can remember evenings sitting at a tiny table with mismatched chairs, listening to the rain spattering the street. We would often invite other students walking down the hall to come in and eat with us, as we were all practicing our German speaking skills and learning about the different cultures gathered in the dorm. One of our standard meals was the pasta dish posted below. I don’t believe this dish is particularly German, Colombian, or American, but it is so easy, colorful, and nourishing, and anyone can make it, even two international students on a tight budget in a tiny dorm kitchen, communicating in a language that is not their own. It is kind of a meal borne of necessity, but enjoyed to the fullest because of its simplicity and quality ingredients. It’s also a great meal for busy people who come home from a long day and don’t have a lot of time to make a complicated dinner, which is why this meal is still relevant in my life today. Good food and music are warm and comforting on a cold, dark, rainy evening, and we had many of those in northern Germany in wintertime, and we are experiencing them at this time of year here as well.

Pasta with Tomatoes, Spinach, and Sausage

Ingredients

12 ounces of pasta, any kind
8 ounces of high-quality kielbasa or bratwurst, sliced in bite-sized pieces
1 cup cherry or grape tomatoes, halved
1 cup spinach
4-8 ounces cheddar cheese, cut into small chunks
1 Tablespoon extra virgin olive oil
Parmesan cheese

Directions:

Cook the pasta as directed in salted, boiling water. While pasta is cooking, slice the sausage, tomatoes, and cheese. When pasta is just tender, drain in a colander. In the same pot, heat the tablespoon of oil over medium-high heat. Saute the sausage slices for about 5 minutes, or until they are browned. Add the pasta to the pot, and then add the cheese, tomatoes, and spinach. Stir until combined, and the cheese is melted. Salt and pepper to taste. Top with Parmesan cheese. Enjoy!

Pasta with Vegetables and Chicken: A Complete Meal in One Bowl

September 23, 2014 / Dragonfly Home Recipes / 3 Comments

The pasta recipe I have posted below is one of the meals I make again and again. I think of it as one of my workhorse meals. Not only is it a crowd-pleaser, but it is relatively easy to prepare, full of vitamins and protein, and filling without being heavy. One of my favorite aspects (besides that is tastes delicious) is that it does not have a lot of components and it does not require a lot of dishes! And with fall broccoli becoming ready to harvest, it is a great way to use broccoli. Both broccoli and carrots are full of vitamins and minerals like vitamins A and C, beta carotene, calcium, iron, and potassium. The chicken provides protein and the pasta gives it substance and that comfort-food feeling. There is something about a warm pasta meal that soothes and cheers many a weary soul. I have used whole wheat pasta and traditional pasta, and the dish tastes great with either, though it works best with the shorter pasta like penne or rigatoni–spaghetti makes it more difficult to mix with the vegetables. I try to use chicken that is either organic or at least raised humanely and fed high-quality feed. It costs more to buy meat like this, but since we do not eat meat every day, it works out. The Ranch dressing gives the dish a yummy flavor and keeps it moist without making it heavy. With the nights getting consistently cooler and darker earlier, it is comforting to have a warm, steaming meal at the end of the day. You can serve this meal with bread and/or a tossed salad if you want, but it can stand alone if you want to really keep things simple.