lunch | Good Dinner Mrs Mellen

Category: lunch
- Roasted Butternut Squash Soup with Spicy Pepitas
  
  Posted at 10:54 am by Good Dinner Mrs Mellen
  
  Nov 30th
  Living in New England, the weather is so unpredictable. We had 6-8 inches of snow on October 30th this year. Early for our Boston suburbs. As soon as the weather changes, I started making batches of soup to freeze. Soup on a wintery day is my favorite meal.
  
  I use to roast whole butternut squash, then peel and cut for this soup. Recently I jokingly said that I was changing my middle name to easy. Now I purchase packaged peeled and cut butternut squash, and the taste of the soup has not been altered.
  
  Roasted vegetables are deliciously flavorful, and roasting butternut squash brings out a nutty flavor. Lately, I have been using pepitas in salads. To add crunch and heat, I tossed the pepitas with spices and toasted them.
  
  Another benefit of this soup is that it is low fat and vegan, very healthy!
  
  1 package(20 oz.) butternut squash
  1 medium yellow onion, chopped (about 1 cup)
  1 celery rib, chopped (about 3/4 cup)
  1 carrot, chopped (about 3/4 cup)
  1 tart granny smith apple, peeled, cored, chopped
  1 tablespoon olive oil
  4 cups vegetable broth
  1/4 teaspoon cinnamon
  1/8 teaspoon nutmeg
  1/8 cayenne pepper
  salt and pepper to taste
  Preheat oven to 375. Line one large baking pan with parchment paper or aluminum foil. Place squash, onion, celery, carrot, and apple on a baking pan. Roast for 30-35 minutes.
  
  Working in batches, purée the vegetables in a blender alternating with the vegetable broth until the mixture is smooth. Pour the puréed vegetable mixture into a large stockpot.
  
  Add cinnamon, nutmeg, cayenne pepper, salt, and pepper to the squash soup and heat until hot.
  
  Top with toasted spicy pepitas. (optional)
  
  Spicy Pepitas
  
  1/2 cup of pepitas
  
  1 tablespoon olive oil
  
  1/4 teaspoon sea salt
  
  1/4 hot paprika
  
  1/4 cayenne pepper
  
  1/4 teaspoon garlic powder
  
  1/8 black pepper
  
  Place pepitas in a bowl. Add the oil, sea salt, paprika, cayenne pepper, garlic powder and black pepper; toss to combine. Put pepitas in a toaster oven pan and toast for 2 minutes.
  
  Enjoy!
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  Posted in Apples, Food, Healthy, lunch, Soup, vegan | Tagged Butternut Squash Soup, Pepitas
- Stracciatella- My Family Recipe
  
  Posted at 10:09 am by Good Dinner Mrs Mellen
  
  Nov 2nd
  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 its 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 outstanding 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. If you want a vegetarian soup, substitute vegetable stock, and omit the 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 you make the stock a day ahead and chill overnight, the fat will form on the top and easy to remove, making the stock lower in fat. The broth will keep for 3 days in the refrigerator or can be frozen for 3 months.
  
  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 touch soup for a minute or two. Then 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 Italian Food, Soup, Spinach and egg soup, Stracciatella, Stracciatella Italian chicken soup
- 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
- VEGETARIAN BEAN CHILI WITH MOIST CORN BREAD
  
  Posted at 5:40 pm by Good Dinner Mrs Mellen
  
  Oct 20th
  There are so many vegetarian chili recipes that make absolutely delicious healthy chili. I love to make my vegetarian chili with loads of beans and I add veggie crumbs for extra protein. My recipe is low in salt making it even extra healthy. If you use flavorful spices salt is not needed.
  
  VEGETARIAN BEAN CHILI
  
  1 tbsp. olive oil
  
  1 each red and green bell pepper, coarsely chopped
  
  1/2 cup chopped onion
  
  2 cloves minced garlic
  
  3 cans (14 1/2 oz. each) no salt added diced tomatoes
  
  2 cans (15.5 oz.) black beans, drained and rinsed
  
  2 can (15.5 oz.) garbanzos beans, drained and rinsed
  
  1 box (32 oz.) unsalted vegetable stock
  
  3 tbsp. tomato paste
  
  2 tsp chili powder
  
  1 teaspoon oregano leaves
  
  1/2 teaspoon ground cumin
  
  1 package (12 oz) Lightlife Smart Ground
  
  Heat oil in a large saucepan on medium heat. Add bel peppers, onion, and garlic; cook and stir 8 to 10 minutes or until tender.
  
  Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.
  
  Makes 8 servings.
  
  Corn Bread
  
  INGREDIENTS
  
  1 cup Indian Head Yellow Corn Meal
  
  1 cup all-purpose flour
  
  1/2 cup sugar
  
  1 teaspoon salt
  
  1 Tablespoon baking powder
  
  1/2 cup oil
  
  2/3 cup milk
  
  2 eggs, beaten
  
  PREPARATION
  
  Preheat oven to 400 degrees. Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9″x9″x2″ pan for 20-25 minutes.
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  Posted in Easy recipes, Good Dinner Mrs Mellen, Healthy, Hearty Meal, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged beans, CORN BREAD, Easy recipe, INDIAN HEAD CORN MEAL, vegan, VEGAN CHILI
- Bake Tomato Casserole
  
  Posted at 9:39 am by Good Dinner Mrs Mellen
  
  Sep 14th
  I love locally grown tomatoes. Farm fresh tomatoes taste wonderfully alive with flavor and bright with color. You can see and taste the difference. I am fortunate that the town that I live in has a summer farmers market and I have generous friends that share their bountiful produce. Lately, I’ve been seeing a rainbow of color tomatoes from golden yellow to deep purple come to market which makes a beautiful colorful tomato casserole.
  
  I serve this casserole as a side dish with dinner or for lunch with a salad and crisp fresh bread.
  
  3 cups assorted cherry tomatoes
  
  2 tablespoon olive oil
  
  1/4 cup kalamata olives, pitted and sliced
  
  1/4 cup grated parmesan cheese
  
  1/4 cup chopped fresh herbs, basil, rosemary, and french thyme
  
  Preheat oven to 350F. Place tomatoes, olives, and herbs in a bowl, gently toss to combine. Transfer tomato mixture to a baking dish and drizzle with olive oil. Sprinkle parmesan cheese on top.
  
  Bake for 20-25 minutes until tomatoes are bubbling and topping is golden brown.
  
  Enjoy!
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  Posted in Food, Good Dinner Mrs Mellen, lunch, Side dish, Tomato, vegetable bake, Vegetables, Vegetarian | Tagged easy, farm fresh tomato, quick, tomato bake, tomato casserole
- Broccoli Slaw and Udon Noodles With Lemon Honey Dressing
  
  Posted at 4:24 pm by Good Dinner Mrs Mellen
  
  Jun 2nd
  Broccoli Slaw and Udon Noodles with Lemon Honey Dressing
  
  ½ cup slivered almonds toasted, plus two tablespoons
  
  12 ounces shredded broccoli slaw
  
  1 package Organic Udon Noodles, I used Koyo
  
  Lemon Honey Dressing
  
  ½ cup olive oil
  
  3 tablespoons lemon juice
  
  1 tablespoon honey
  
  2 teaspoons dried mustard
  
  2 medium cloves garlic, pressed
  
  ½ teaspoon of sea salt
  
  Freshly ground pepper, to taste
  
  Red pepper flakes, optional
  
  Pink Himalayan sea salt
  
  Small head of Romain lettuce, separated and washed
  
  Cook Udon noodles according to package instructions. Set it aside to cool.
  
  Combine all of the dressing ingredients up to red pepper flakes in a liquid measuring cup and whisk until emulsified.
  
  In a large bowel combine the shredded broccoli slaw, toasted alimony, and noodles. Pour the dressing over the mixture and toss until well mixed. Let the slaw rest for about 20 minutes to let the flavors meld. Line a large place with lettuce. Place slaw and Udon noodles on top. Sprinkle two tablespoon toasted almonds and sprinkle with pink Himalayan salt. Serve at room temperature or chill overnight.
  
  Enjoy!
  
  You can find more of Good Dinner Mrs. Mellen @buzzchomp.com
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  Posted in lunch, pasta, Salad, Vegetarian | Tagged broccoli slaw, Healthy Salad, Koyo noodles, Udon noodles
- Cauliflower & Roasted Garlic Soup
  
  Posted at 9:10 am by Good Dinner Mrs Mellen
  
  Feb 3rd
  Living in New England hot soup on a cold snowy day is the perfect accompaniment to a salad for a healthy filling lunch. I like to make soups that are flavorful and healthy. I altered the ingredients in this soup, using almond milk instead of cow’s milk. The almond milk adds just enough smoothness to the soup. I will warn you I love garlic. If you don’t want as much garlic you can add only four roasted garlic cloves: Roasted garlic has a more mellow flavor, not as pungent as boiled or sautéed.
  
  3 tablespoons olive oil
  
  1 head of cauliflower, cut into florets
  
  3 leeks, thinly sliced, just the white part
  
  1 bulb garlic, roasted and peeled*
  
  3 cups vegetable stock
  
  1/2 cup almond milk, unsweetened
  
  1 teaspoon Himalayan pink salt
  
  1 teaspoon black pepper
  
  1 teaspoon fresh thyme
  
  Directions
  
  Heat olive oil in a large stockpot over medium heat.
  
  Add cauliflower, leeks, and garlic; sauté until the vegetables have caramelized (roughly 15 minutes).
  
  Add stock and reduce the heat to medium-low and simmer for about 20 minutes or until the cauliflower florets are soft and tender.
  
  Puree the mixture in a blender until smooth. Then, pour the soup back into the pot. Add salt, pepper, and thyme.
  
  Stir in almond milk and simmer for 1-2 minutes.
  
  Serve immediately. Makes 4-6 servings
  
  * Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.
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  Posted in cooking, Food, Good Dinner Mrs Mellen, Healthy, lunch, Soup, Soups, vegan, Vegetarian | Tagged Cauliflower Soup, easy vegan, Healthy
- 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!
  
  buzzchomp.com
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  Posted in Healthy, Hearty Meal, light dinner, lunch, Salad, Vegetables | Tagged apples, Brussels Sprouts, Healthy, pistachios, salad
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