light dinner | Good Dinner Mrs Mellen

Category: light dinner
- Quick and Easy Pasta e Fagioli
  
  Posted at 11:30 pm by Good Dinner Mrs Mellen
  
  Mar 21st
  Traditional Pasta e Fagioli is made with a pork product such as pancetta, ham or pigs’ feet(old-time Italian) but growing up my mother always made meatless Pasta e Fagioli on Fridays. I have fond memories of eating Pasta Fagioli on crisp fall nights before rushing off to a Friday night football game or for lunch on a snowy winter day.
  
  My mother’s version of Pasta e Fagioli, I like to call Pasta e Fagioli meets Boston Baked Beans, She used canned baked beans as the base. I have no idea why one time she decided to substitute baked beans, no problem we loved her recipe. Over the years I have added my own touches to my mother’s Pasta e Fagioli to make it an easy totally vegetarian meal.
  
  Pasta e Fagioli
  
  1 cup chopped shallots
  
  3 cloves garlic, crushed
  
  2 tablespoon olive oil
  
  3/4 cup dry white wine
  
  2 (16 oz) cans vegetarian baked beans, Bushes
  
  1 can (8 oz) no salt Tomato Sauce, Hunts
  
  1 can (15.5 oz) Garbanzo beans, rinsed and drained, Goya
  
  1 can (14 oz) vegetable broth
  
  1/4 teaspoon crushed red pepper
  
  1 cup dried ditalini pasta
  
  1/4 cup snipped fresh basil or 1 tablespoon dried basil
  
  1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
  
  Parmesan Cheese, optional
  
  1. In large pot cook shallots, garlic and olive over medium heat for about 5 minutes, stirring occasionally.
  
  2. Sir in wine, baked beans, garbanzo beans, vegetable broth, and crushed red pepper. Bring to a boil: reduce heat. Simmer, covered for 20 minutes.
  
  3. Cook, pasta al dente(firm but not hard), drain. Stir cooked pasta, basil, oregano into bean mixture. Simmer for 5 more minutes. Pasta e Fagioli should be thick like stew not soupy. Add more broth if thick and cook a little longer if too thin.
  
  Serve with fresh grated Parmesan cheese on top.
  
  Make 4-6 servings.
  
  Enjoy!
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  Posted in family meals, Food, Good Dinner Mrs Mellen, Healthy, Italian, light dinner, Main Dish, Main Meal, pasta, Soup, Stew, vegan, Vegetarian, Weeknight dinner | Tagged Beans & macaroni, Bushes Baked Beans, Easy recipe, Goya beans, Hunts Tomato Sauce, Pasta e Fagioli, vegan, vegetarian
- Potato Leek Soup
  
  Posted at 10:04 am by Good Dinner Mrs Mellen
  
  Feb 1st
  New England winters bring snow and frigid temperatures and my remedy is hot flavorful soup. During the long winter months, I made copious varieties of tasty soups and stews to warm us from the inside out. I freeze leftover soup for a quick meal.
  
  Leeks, part of the allium vegetable family, is more subtle than sisters garlic and onion marry well with potatoes. You can puree this soup to a smooth texture or like I prefer just slightly puree leaving potato chunks. I find it more filling when I don’t puree all the potatoes. However, you choose to finish this soup you will be amazed by the flavor.
  
  3 large leeks (about 3 cups, chopped)
  
  2 tablespoons butter
  
  4 cups chicken broth or vegetable broth for a vegetarian option
  
  8 potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces
  
  1 teaspoon sea salt, less or more to taste
  
  Pinch of dried marjoram
  
  1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
  
  1 bay leaf
  
  1/4 cup chopped fresh parsley
  
  1 cup heavy cream or half and half
  
  White or black pepper to taste
  
  fresh chives, chopped
  
  Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard
  
  Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a colander and rinse with cold water to dislodge any remaining dirt.
  
  Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4-quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.
  
  Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.
  
  Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
  
  Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cover and cook for 20 minutes, until the potatoes are cooked through.
  
  Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
  
  Add the parsley, and cook a few minutes more. Add cream or half and half. Stir until combined.
  
  Add freshly ground pepper and more salt to taste. Top with chives.
  
  Enjoy!
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  Posted in Easy recipes, Good Dinner Mrs Mellen, light dinner, lunch, Potatoes, Soup, Soups, Vegetarian | Tagged easy, Freeze, Make ahead, Potato Leek Soup
- Navy Bean Stew with Escarole and Olives
  
  Posted at 10:00 am by Good Dinner Mrs Mellen
  
  Jan 25th
  In New England where I have lived for over thirty years, winter is long, cold and snowy. I make hearty Stews and Soups that are easy and flavorful. Beans are a staple for many of my recipes as growing up in an Italian American family, my mother cooked with different beans for variety and taste. If you haven’t tried escarole in stews and soups I highly recommend this versatile lettuce. Bitter when eaten uncook but once cooked the taste is wonderful.
  
  We are now a family of two as my children are grown and no longer living with us. I freeze my stews and soups in individual servings for a quick lunch or dinner.
  
  Ingredients
  
  1 head of garlic, cloves separated
  
  6 tablespoons olive oil, divided
  
  1 medium onion chopped
  
  1 small fennel bulb, chopped
  
  Kosher salt
  
  1 tablespoon finely grated lemon zest
  
  2 teaspoons finely chopped rosemary
  
  ¾ teaspoon crushed red pepper flakes, plus more for serving
  
  2 bay leaves
  
  2 cups dried navy beans, soaked overnight, drained
  
  2-ounce parmesan cheese rind*
  
  4 large sprigs basil, plus leaves for serving
  
  1 cup Castelvetrano olives, pitted, torn, plus 2 tablespoons brine
  
  1 head of escarole, leaves torn into 2-inch pieces
  
  3 tablespoons fresh lemon juice
  
  4 1-inch-thick slices country-style bread
  
  1/4 cup parmesan cheese
  
  Slice 1 garlic clove in half crosswise and set aside; chop the remaining garlic cloves. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and ¾ tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, and 8 cups water and bring to a simmer.
  
  Cover pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes. Add basil sprigs, olives and brine to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; cover the pot and keep stew warm over low while you make the toast. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.
  
  To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with parmesan cheese, basil leaves, and more red pepper flakes and drizzle with oil. Do Ahead: Stew can be made 3 days ahead. Let cool; cover and chill.
  
  *If you prefer a vegan stew omit the parmesan rine.
  
  Enjoy!
  
  Don’t you just love the name of this brand of beans?
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  Posted in Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Stew, Vegetarian | Tagged Bean soup, Easy recipes, Healthy, Jack Rabbit Beans, vegetarian
- MINESTRONE SOUP
  
  Posted at 9:25 am by Good Dinner Mrs Mellen
  
  Jan 4th
  During cold New England winters, I like to host friends for casual dinners where I serve either a few soups or stews to the group. All very informal and relaxing as we enjoy spending time together with friends. I’m always searching for new soup recipes to add to my repertoire.
  
  Recently I was reading about the Blue Zones, areas across the world where the inhabitants live healthy and active into old age. Some natives even live to be over 100! I was fascinated with the notion that diet and activity played such a powerful role in extending longevity past the normal life expectancy experienced in the United States.
  
  Hearing my fascination with the Blue Zones, my husband gave me the Blue Zone Cookbook for Christmas. I tweaked the Minestrone soup recipe from Sardinia to accommodate ingredients readily available and what I like to add to soup. I love easy – I tell everyone that I’ve changed my middle name to easy – and this soup is delicious and easy!
  
  I’m planning on serving this Minestrone soup as my vegan option at my next friends’ dinner. Along with a variety of soups, I’ll make a large salad, sourdough bread and serve wine!
  
  I believe that entertaining can be as elaborate or as simple as you desire. Hosting a soup party couldn’t be simpler and fun for all that attend. No-fuss, no unnecessary work leaving the host and hostess free to enjoy guests.
  
  I prepare the food in advance and set my soup in pots on the stove, simmering on low. A buffet table in my kitchen is set up with bowls, plates, salad, and bread. At a small table, I set up wine, beer, sparkling water and soda with glasses and an ice bucket. Cut up lemon and lime also are on the beverage table. Everyone helps themselves and I have seating in my dining room or we sit in the family room around the fire. *
  
  MINESTRONE SOUP
  
  2 tablespoon olive oil
  
  2 cups onions, chopped, 2-3 medium onions
  
  4 cloves garlic, minced
  
  1/2 cup celery, chopped
  
  8 cups (2 32 fl. oz. cartons) unsalted vegetable stock, I like Kitchen Basics
  
  1 cup carrots chopped
  
  2 cups green beans, cut into 2-inch pieces
  
  2 can garbanzo beans, drained and rinsed
  
  1 cup ditalini pasta
  
  2 teaspoon dried basil
  
  2 teaspoon dried oregano
  
  2 teaspoon dried thyme
  
  1 teaspoon black pepper
  
  1 teaspoon of sea salt
  
  1/2 teaspoon crushed dried anise
  
  1/2 teaspoon ground fennel seed
  
  grated parmesan cheese, optional
  
  Heat oil and onions in large stockpot cooking for 4-5 minutes until translucent. Add garlic and celery cook another 2 minutes, do not brown garlic.
  
  Pour in the stock and stir to blend. Add remaining ingredients to the pot. Turn heat on high and bring to a boil then turn to low. Cover and simmer for one hour.
  
  Serve with grated parmesan cheese.
  
  If you don’t use all the soup freeze in individual contains for future meals.
  
  Enjoy!
  
  *For casual entertaining I love to use mix and match dinnerware and glassware. Over the years I’ve collected vintage milk glass pieces from antique stores and I also supplemented with inexpensive white dishes and serving pieces from Home Goods. For glasses, I’ve found retro style glasses at stores like Anthropology and Williams Sonoma which I just love. Add a table cloth, candles and fresh flowers for a fabulous tablescape.
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Soup, Soups | Tagged Anthropology, Blue Zone, Healthy Soup, Home goods, Minestrone soup, Willam Sonoma
- Stracciatella- My Family Recipe
  
  Posted at 4:09 pm by Good Dinner Mrs Mellen
  
  Nov 29th
  This recipe for Stracciatella is an old family recipe that my grandmother passed down to my mother and my mother to me. Every Italian family has their own way of making Stracciatella, some families use eggs, cheese and pasta, some families use only eggs and cheese, our family uses spinach, eggs, cheese, and chicken. I love this wonderful soup that is a meal with a salad and a beautiful loaf of bread. I have included my mother’s recipe for Chicken stock or you can substitute low-fat chicken broth. (chicken stock isn’t that hard to make!) If you use chicken broth use 4 quarts. And I love chicken in the soup so just add 3 cups of cooked chicken.
  
  Stracciatella
  
  Chicken Stock
  
  1 4 1/2 lb 5 lb whole chicken
  
  2 celery ribs, cut into 2-inch lengths
  
  2 carrots, quartered
  
  2 medium onions, halved
  
  6 fresh parsley stems(without leaves)
  
  1 Turkish bay leaf
  
  8 black peppercorns
  
  3-4 qt cold water, enough to cover the chicken
  
  1 1/2 tsp salt
  
  Wash chicken well. My mother always put a tablespoon of sea salt in the chicken cavity for a few minutes and then rinses the chicken well. Bring all ingredients to a boil in a large 10-qt pot. Skim the frothy fat off until there is no more sudsy fat. Simmer for 3 hours, covered. Remove chicken to a large bowl and set aside. The chicken will be very tender and fall apart. Let cool and then remove meat from the chicken. set aside The white meat is what I like to use in my soup. Pour stock through a fine-mesh sieve into a large bowl and discard the remains in the sieve. If using stock right away, skim off and discard any reminding fat. If not cool stock completely, skim fat and then chill covered. If you make the stock a day ahead and chill overnight the fat will form on the top and is very easy to remove making the stock lower in fat. Stock will keep chilled for 3 days or can be frozen for 1 month.
  
  Soup
  
  1 box 10 oz frozen chopped spinach
  
  5 eggs
  
  1 cup Parmesan cheese, plus additional for serving
  
  Cooked chicken about 3 cups cut into bite-size pieces
  
  Cook spinach according to package instructions, I like to microwave. Beat eggs well in a large bowl adding spinach and 1 cup cheese. Bring stock to boil, add spinach mixture. Don’t stir for a minute or two. Stir and reduce heat immediately to low. Continue stirring for 4 to 5 more minutes. Add cooked chicken. Season to taste with salt and pepper. Serve hot, topped with additional grated cheese.
  
  Enjoy!
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  Posted in light dinner, lunch, Soup | Tagged Stracciatella, Stracciatella Italian chicken soup
- Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  Posted at 6:19 pm by Good Dinner Mrs Mellen
  
  Nov 8th
  Brussels Sprouts that neglected and shy little bulbs have become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending on the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad, I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.
  
  Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
  
  4 cups thinly sliced Brussels Sprouts
  
  2 Granny Smith Apples, chopped
  
  1/2 cup chopped unsalted pistachios
  
  1/4 cup shaved Parmesan Cheese
  
  Lemon Vinaigrette
  
  3 tablespoons fresh lemon juice
  
  1/4 cup white balsamic vinegar
  
  2 teaspoon Dijon mustard
  
  1 teaspoon dried oregano
  
  1 clove garlic, minced
  
  1/2 teaspoon sea salt
  
  1/4 teaspoon fresh grounded black pepper
  
  1/2 cup olive oil
  
  Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette. (If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.
  
  Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.
  
  Enjoy!
  
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  Posted in Healthy, Hearty Meal, light dinner, lunch, Salad, Vegetables | Tagged apples, Brussels Sprouts, Healthy, pistachios, salad
- Spicy Lentil Chili
  
  Posted at 5:11 pm by Good Dinner Mrs Mellen
  
  Sep 16th
  Spicy Lentil Chili
  
  I love anything that is healthy and tastes good. My Vegan Lentil Chili is a perfect example of a good for your tasty meal! I eat this filling yet light chili after a hot power yoga or on a cold snowy day. Combining lentils with chickpeas adds protein and fiber to the vegetable mix. I make a batch freezing individual serving for later eating!
  
  2 boxes(32 oz) organic vegetable broth, I like Full Circle organic
  
  1 medium onion, chopped
  
  l large red bell pepper, chopped
  
  1 jalapeno, chopped
  
  1 cup sliced baby carrots
  
  5 cloves garlic, finely chopped
  
  4 teaspoons salt-free chili powder
  
  1 (16 oz) package brown or red lentils, Goya
  
  2 cans(15 oz) cans no salt added diced tomatoes, I like Del Monte petite cut
  
  2 cans (15.5 oz) Chick Peas, I like Goya Premium
  
  1/4 cup chopped cilantro
  
  Bring one cup broth to simmer in a large pot over medium-high heat. Add onion, pepper, carrots and garlic cooking about 8 minutes. Stir in chili powder cooking 1 minute, stirring constantly. Add rest of broth and remaining ingredients except cilantro. Bring to a boil, reduce heat to medium-low and simmer covered for 30 minutes until lentils are almost tender. Uncover and cook 10 minutes longer. Stir in cilantro and serve.
  
  Enjoy!
  
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  Posted in Chili, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged Chili, easy, Full Circle broth, Goya, Healthy, lentil, light dinner
- Cold Soba Noodle Salad
  
  Posted at 9:06 am by Good Dinner Mrs Mellen
  
  Jun 24th
  Asian Noodle salad, so easy and delicious, has always been a favorite of mine. I especially enjoy cold noodle salad for lunch or a light dinner. Soba noodles are so versatile in soups, stir fry and salads. A little more substantial than glass noodles, which I adore in a Big Bowl Soup(more on that in another blog!). Use Soba noodles as a base for salads creating a variety of different tastes. In this salad, I added a Middle Eastern flavor with the addition of garbanzo beans and tahini while retaining a little Asian flair!
  
  Summertime is perfect for light salads that are filling – bursting with flavor. If you prefer more protein top with grilled shrimp or tofu if vegan is your preference. Experiment creating a salad just for you. Easting healthy doesn’t have to be boring or tasteless if you add wonderful complementing flavors enhancing veggies or noodles. The dressing that I created for this salad can be used to marinate veggies, chicken or fish before grilling. Just a few suggestions, let your imagination open to different combinations for tasty food. Food should be savored, an experience to enjoy, not to be eaten on the run or my least favorite walking down the street. If you are present, really tasting the food, you will become naturally sated and not overeat. And another benefit of eating food rich in fiber content, you become full-on less caloric intake. What could be more enjoyable than delicious food that is filling and healthy and helps you from overeating!
  
  Cold Soba Noodle Salad
  
  1/2 package, I used Simply Asia Soba Noodles
  
  1/4 cup fresh squeezed lemon juice
  
  1 tablespoon rice vinegar
  
  1 tablespoon tahini
  
  2 tablespoon olive oil
  
  1/2 cup shredded carrot
  
  1 can(15.5 oz) garbanzo beans, drained and rinsed I use Goya premium
  
  1 bunch scallions, thinly sliced white only
  
  1 tablespoon toasted sesame seeds
  
  pinch of Pink Himalayan salt
  
  thinly slice green of scallions
  
  Cook noodles according to package instructions. Drain and place in a medium bowl. Combine lemon juice, vinegar, tahini and oil in a small bowl. Toss noodles, carrots, beans, scallions, and seeds together. Add lemon, vinegar, tahini, and oil to noodles, toss again. Top with a pinch of salt and sliced scallion. It can be served at room temperature or chill for an hour.
  
  Enjoy!
  
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  Posted in Food, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, vegan, Vegetarian | Tagged beans, easy, Goya, Healthy, light lunch, Simply Asia, Soba Noodles, vegan
- Goat Cheese Egg Salad with Red Beets
  
  Posted at 8:18 am by Good Dinner Mrs Mellen
  
  Apr 21st
  I was in the mood for egg salad one day but not an ordinary egg salad so I just started mixing some of my favorite ingredients. If I do say so this turned out delicious. I will caution that this egg salad is very rich so just eat a smaller portion with a wonderful salad of fresh vegetables. My philosophy has always been that you can eat well-staying thin and fit if you use portion control of rich foods. I like to balance my meals with more greens and fresh vegetables less high caloric foods. If I make and eat a rich dish I watch my portion. Also, exercise is essential for staying fit and healthy. Find a physical activity that you enjoy to incorporate into the fabric of your day then you will always have time for exercise! Back to food I do believe that presentation is so important even if you are eating alone, make it look good! I made a colorful salad placing a small amount of egg salad in the center, drizzled some balsamic vinegar for a beautiful and wonderfully tasting dish. Did I mention so easy too!
  
  Goat Cheese Egg Salad with Red Beets
  
  4 eggs, hard-boiled, peeled and chopped
  
  1/4 cup reduced-fat mayonnaise with olive oil
  
  1/4 cup goat cheese, crumbled
  
  1 tablespoon scallions, minced, just the white part
  
  1/4 cup celery, finely chopped
  
  1/4 cup red beets, chopped
  
  1/4 teaspoon black pepper
  
  In a medium bowl, mix eggs and mayonnaise. Add goat cheese mixing until combined. Add remaining ingredients. Makes 4 small servings Serve on lettuce with your favorite raw veggies and beets.
  
  Enjoy!
  
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  Posted in light dinner, Vegetarian | Tagged beets, egg salad, goat cheese
- Curried Avocado infused Egg Salad
  
  Posted at 4:50 pm by Good Dinner Mrs Mellen
  
  Feb 25th
  Eggs are so versatile – easily pared with all types of flavors to change a basic egg salad into a gourmet sandwich. My philosophy about food is simple, why settle for plain and boring, when outstanding is so readily available. This egg salad is healthy without loss of taste. I added a little pink Himalayan salt for extra flavor and health benefits.
  
  Ingredients:
  
  2 hard-boiled eggs, chopped
  
  1/2 avocado, mashed
  
  1/4 cup greek zero fat yogurt, I use Fage
  
  1 teaspoon curry
  
  1 teaspoon dried mustard
  
  dash of pink Himalayan salt
  
  Combine all the ingredients and chill for 2 hours to let the seasonings combine. Serve with lettuce, tomatoes, and pita bread.
  
  Enjoy!
  
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  Posted in Good Dinner Mrs Mellen, Hearty Meal, light dinner, lunch, Salad | Tagged curry, egg salad, Fage, pink himalayan salt, yogurt
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