“The strength of a nation derives from the integrity of the home.” – Confucius
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This was a strange holiday… two family members came down with Influenza A so all gatherings were cancelled and we finally got together for “Pizza and Presents” on Wednesday night this week. It was a fun night, but with school and work the next day everyone was eager to return home after opening “Sandman” gifts at the end of the evening. (Let me know if you want to know about “Sandman”!) My favorite Christmas puzzle is a vintage Springbok puzzle from 1967 of the “Adoration of the Magi” by Domenico Ghirlandaio… it is beautiful in every way!
RECIPE OF THE WEEK
With so much grief, fear and outrage due to the ICE presence and shooting in our city I couldn’t concentrate on cooking and longed for warm, soothing soup. My favorite is Tuscan Chicken Soup from d’Amico & Sons. I just pick up a family size to go from the d’Amico near us, but the restaurant itself shared a recipe on its social media page… which I share with you below. Perhaps I will make it another day.
D’Amico & Sons classic Tuscan Chicken Soup
Recipe from the restaurant itself
- 3 medium carrots, medium dice
- 1 large yellow onion, medium dice
- 3 stalks celery, medium dice
- ¼ cup olive oil
- 1 yellow squash, ½ inch half moons
- 1 green zucchini, ½ inch half moons
- 2 tbsp minced garlic
- 5 cups chicken stock
- 2 tbsp fresh basil leaves, chopped
- 2 tbsp fresh oregano, chopped
- 1 28-oz can diced tomatoes
- 1 ½ lbs cooked chicken, diced
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ cup heavy cream
- 2 cups cooked Acini De Pepe pasta
Instructions:
- Prepare the vegetables by dicing the carrots, onions, and celery, cutting the squash and zucchini into half moons, and mincing the garlic.
- Sauté the carrots, onions, and celery in olive oil until they are tender.
- Add the squash and zucchini to the pot and continue to sauté all the vegetables until they are tender.
- Stir in the minced garlic and sauté for two minutes.
- Add the remaining ingredients, excluding the heavy cream and pasta, and bring the soup to a simmer over medium heat.
- Reduce the heat and simmer for 30 minutes.
- Add the heavy cream and simmer for an additional five minutes.
- Stir in the cooked pasta.
- Serve the soup topped with Pecorino Romano or Parmesan cheese and with a side of crusty bread.
