Fall

Recipe: Pasta é Fagioli

Today’s plans include serving up a bowl of this Pasta é Fagioli. I haven’t made this in years and to be honest I’m disappointed that I waited so long. I almost forgot how much this dish reminded me of my Dad - or did I? My Dad passed 9 years ago and up until this past year I haven’t been able to think of him without my eyes welling up. Maybe that’s why I haven’t made this dish, hmmm, was I avoiding feeling all the feels that come with losing him? Have I truly accepted the loss? Ugh! Maybe I’m over analyzing this. Whatever the reasons are I’m glad I finally made this dish. It was like a giant hug from my dad, warm and comforting.

The pot simmered as the aromas filled my kitchen and memories folding my thoughts. He was a man of very few words with a sense of humour that would make even the darkest of days brighter. It’s funny how a simple meal can trigger a rush of emotions and even help put unresolved feelings to rest. I guess it’s okay to feel the feels, mourn the loss of a loved one, friend, pet, illness whatever your struggling with at your own pace and don’t avoid feeling it because you may just miss out on the simplest joys of what life has to offer.

I know it’s a pretty deep post for Pasta é Fagioli but it’s amazing how healing food can really be. I hope you read this and find solace in knowing you are not alone and find strength in any struggle you my be facing today. It’s okay to feel all the feels, and take it easy on yourself. Life has a sweet way of surprising you. SMILE and Tag, call or text someone today and let them know you care. I’M TAGGING ALL OF YOU! ❤️

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 Pasta é Fagioli

PREP TIME: 20 min
COOK TIME: 30 min
TOTAL TIME: 50 min
SERVES: 6 - 8
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 to 1/2 cup pancetta, diced
1 medium onion, diced (approximately 1 cup)
2 teaspoons minced garlic
2 medium carrots, peeled and diced
3 large potatoes, diced
4 cups tomato purée, preferably San Marzano tomatoes if you can get them)
1 cup Ditalini or elbow pasta
1/2 teaspoon dry thyme
1 teaspoon dry rosemary
1 teaspoon celery seeds
1 bay leaf
Salt and pepper to taste
5 cups low-sodium chicken broth
2 (14.5-ounce) cans 1 can red kidney beans and 1 can white kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
Freshly grated parmigiano reggiano to sprinkle on top just before serving

INSTRUCTIONS

  1. Heat 1 tablespoon of olive oil and butter in a large heavy saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add diced carrots, potatoes and continue cooking for an additional 2-3 minutes.

  2. Add the broth, tomato purée, beans, dried herbs, salt and pepper. Bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are tender, about 10 minutes.

  3. Scoop out 1 cup of the bean mixture from the pot and 1/2 cup of the liquid and pour into a blender until smooth and set aside.

  4. Add the pasta to the pot and boil with the already cooked veggie mixture for 8 minutes until tender. Return the puree to the pot of soup and stir well. Season the soup with red pepper flakes for an added kick of heat.

  5. Serve warm with a sprinkle of freshly grated parmigiano reggiano

 

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Recipe: Crunchy Honey Almond Granola

Good morning from the KC kitchen!

I hope you are all having a great start to your day. 

My morning began with this bowl of Greek Yogurt and a handful (or 2, who’s really counting) of this CRUNCHY HONEY ALMOND GRANOLA followed by an interesting chat with the inspiring founder of The Grange of Prince Edward Winery Caroline Granger - get ready KC Podcasters for a new episode coming your way. It’s going to be

In the mean time scoop out a few spoonfuls of vanilla creamy greek yogurt and a handful of this Honey Almond Granola. Sit back and enjoy every scoop :)

 Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Did I mention if you subscribe to the Kitchen Confession Podcast on any podcast platform the episode will automatically download and ready for you to listen to at any time. It’s that easy! SUBSCRIBE and help us keep doing what we love to do and bring you more of what’s going on in the world of FOOD & BEVERAGE ~ sending you all xoxoxo ❤️


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CRUNCHY HONEY ALMOND GRANOLA

Only 6 ingredients and easy to make. It’s gluten free, healthy and crazy delicious! Pinch me, I think I’m dreaming - NOPE THIS IS THE REAL DEAL! 

 Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

Photo Description: a bowl filled with vanilla greek yogurt topped with crunchy honey almond granola, a gold spoon, and a glass storage container filled with the freshly made granola

PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes
SERVINGS: As many bowls as you see fit :)
AUTHOR: Mary Mammoliti | Kitchen Confession

Ingredients

3 1/2 cups rolled oats (use gluten free if you have a gluten sensitivity)
1 cup whole almonds, roughly chopped
1/2 cup pure honey
1/4 cup grapeseed oil (any neutral oil will work like canola)
3 teaspoons vanilla
1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

  2. Roughly chop the whole almonds.

  3. In a large mixing bowl add the rolled oats and almonds and stir to combine.

  4. In a smaller microwave-safe bowl add the honey, oil, vanilla and salt and microwave for about 30 seconds until just warm and the honey and oil mix easily.

  5. Pour the warm honey mixture over the oats and stir until the mixture is coated.

  6. Transfer the oat mixture to the prepared baking sheet and spread into an even layer. Bake for 20-22 minutes or until golden brown being sure to stir the granola after 15 minutes and again at 20 minutes. If you need the extra 2 minutes stir again before placing the tray back in the oven.

  7. Allow granola to cool completely on the baking sheet before storing in an airtight container. This granola keeps for about a week - if it lasts that long :)

  8. Do NOT refrigerate


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Recipe: Potato Cauliflower Leek Soup

Recipe: Potato Cauliflower Leek Soup

Let me begin by saying, I am THAT person. You know the one, who lives for every Fall Cliche. It's that time of year when Pumpkin Spice is sprinkled on everything.

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