Frittata

Fresh-Picked Frittata revisited.

With the temperature 8˚ outside Joan prepared this frittata for brunch.

A warm wedge of this breakfast favorite served with fresh orange slices held the chill outside the Bistro room at bay.

Manhattan Clam Chowder

With temperatures in the single digits and threatening to go below zero, Joan made this brothy version of its New England cousin. Full of chunky vegetables, this soup provided a great first course to Connie's chicken quesdiallas.

2 6-1/2 oz. cans chopped clams
16-oz. can diced tomatoes
2 potatoes, peeled and diced
1 c. onion, chopped
1/2 c. carrots, finely chopped
1 t. salt
pepper to taste
1/4 t. dried thyme

Drain liquid from clams into a large measuring cup; set aside clams. Add enough water to clam liquid to equal 3 cups. Pour into a large saucepan; add remaining ingredients except clams. Cover and simmer for 30 to 35 minutes. Remove from heat; mash vegetables slightly to thicken broth. add clams; heat through.

Serves 6.

Pork and Squash Chili

This week Danny Wegman featured pork and butternut squash as his sale items. Joan purchased both and made this deliciously different chili.

Preparation time 20 minutes. Takes 30 minutes to cook. Serves six.

Ingredients:

3/4 pound boneless pork, cut into 1/2-inch cubes
1/2 cup onions, chopped
2 cloves garlic, minced
2 Tablespoons olive oil or cooking oil
2 14 1/2-ounce cans stewed tomatoes
8 ounces butternut squash, peeled and cut into 1/4-inch cubes, about 1/2 cups
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup loose-pack frozen whole kernel corn
1 cup water
1 Tablespoon chili powder
1 Tablespoon grated unsweetened chocolate
(this is the secret ingredient in Cincinnati Chili)
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano, crushed

Directions:

Cut the pork into 1/2-inch cubes. In a Dutch oven, cook and stir the pork, onion, and garlic in hot oil until meat is browned. Stir in undrained tomatoes, squash, kidney beans, black beans, corn, water, chili powder, chocolate, cumin, cinnamon, and oregano. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until squash and pork are tender, stirring occasionally.

To serve - ladle chili into bowls. Joan served the chili with corn bread.

Note: Try this to increase the flavor and enjoyment. After cooking put the chili in an air-tight container and let it refrigerate overnight allowing the ingredients to marinate. Remove it the next day and re-heat.

This recipe was developed by Don Holt, a long-time Cincinnati chili lover and cook.

Italian Meatball Soup

Italian Meatball Soup
Looking for an excuse to use her crock pot, Joan made this soup for dinner.

16-oz. pkg. frozen Italian -style meatballs
2 14-1/2 oz. cans beef broth
2 14-1/2 oz. cans diced tomatoes with Italian herbs
1 c. potato, peeled and diced
1/2 c. onion, chopped
1/4 t. garlic pepper
16-oz. pkg. frozen mixed vegetables

In a slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic powder. Cover and cook on low setting for 9 to 11 hours. Stir in frozen vegetables. Increase setting to high; cover and cook for one additional hour, or until vegetables are tender. Minutes before serving Joan added a handful of broken linguine.

After ladling the soup into a bowl, Joan sprinkled the soup with freshly shredded Parmesan cheese for added flavor.

Makes 4 to 6 servings.

Recipe can be found on page 62 of Gooseberry Patch Co. - 101 Easy Entertaining Recipes.