Almost Italian Wedding Soup


1/2 onion, finely chopped
2-3 garlic cloves, finely sliced
3-4 cups chicken broth or water
1/4 cup frozen chopped spinach,thawed
1 cup dried chick peas
1/4 small bead pasta or rings
parmesan cheese
1 tablespoon olive oil

Soak the chick peas for 24 hours in water and keep in the fridge.

Prepare the onion and garlic.

Put olive oil in a medium-sized saucepan and when heated to medium heat add the onion and garlic and cook until tender.

Add the broth or water.

Bring the broth to a boil and add chickpeas and spinach.

When the broth comes to a boil again add the pasta and cook for the length of time on the pasta instructions. If you cook too long the pasta will be mushy.

When ready to serve sprinkle parmesan cheese over the soup in serving bowls.

Serve with nice crusty Italian Panini buns.


My version of Greek Bean Salad

1-540mL can Cedar Fava Bean and Chick Pea MixmyversGreek Salad
1/4 cup red onion, finely sliced
1-2 tomatoes, (removing seeds) cut into small pieces
1-398mL can Primo Sliced Ripe Olives (black), drained
1-200 g bag Tre Stelle Crumbled Feta
2-3 tablespoons red wine vinegar
2-3 tablespoons olive oil
salt to taste

Wash and drain the bean and chick pea mix and put in a bowl. Add the tomato, red onion, and black olives.

Drizzle with red wine vinegar and olive oil to taste. Mix the ingredients together.

Season with salt if you think the salad needs it. (I don’t add salt especially since Feta cheese is salty.)

Sprinkle with crumbled Feta cheese and mix with ingredients.

Refrigerate before serving.

Note: You don’t have to follow the exact amounts of the ingredients as these measurements are just guidelines.

Sautéed Rapini and Imitation Crab

This meal is so easy to prepare. You will need to adjust the ingredients for the number of servings required. This recipe serves 2 people.

1 bunch rapini (or broccolini)IMG_2174 (2)
1 package Imitation Crab
2 potatoes, or as many as desired
garlic as desired
cooking oil for fries
olive oil for rapini
lemon sliced

First, wash and cut the potatoes into fry size pieces. Dry the potatoes as much as you can so they don’t splatter. Heat the oil until medium-high heat in a deep saucepan or fryer. Add the fries and cook until golden. Remove and place on several layers of paper towel to remove oil. Salt while they are still hot.

Secondly, separate the imitation crab pieces. You could use either the chunks or the sticks. Place in the bottom of a glass baking dish. Add enough water to almost cover the fish. Cover with lemon slices and bake in a pre-heated 350F oven for 20-25 minutes.

Lastly, cut the stems of the rapini close to the bottom of the leaves. Don’t use the stems as they are stringy. Wash, drain, and chop the rapini as small as possible (otherwise it is stringy).

Then cut the garlic cloves (as much as desired) into think slices across the length. I love garlic so I used 4 good sized garlic cloves. Add olive oil to a medium-high heated frying pan and once heated add garlic and sauté. Don’t let the garlic burn as it gets bitter. Once the garlic is soft and lightly coloured add the rapini and sauté until heated through. Squeeze lemon over the rapini before serving.

Serve and enjoy!

NOTE: I use the Ikea 365 deep pot with the fryer insert (not sure if it’s still available) – it’s great!  This pot also has a pasta insert to be purchased separately.

Zucchini Boats

Zucchini stuffed with tomatoes, feta cheese, and basil make a tasty side dish.

2 medium 2-inch-wide zucchiniSD7708
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 cup quartered grape tomatoes
1/2 cup feta cheese, preferably fresh
1/4 cup thinly sliced fresh basil

  1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
  2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes.
  3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, feta cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zucchini.

Makes 4 servings.

Source:  Adapted from an Eating Well recipe.

Sauteed Swiss Chard

This recipe is quick and easy.

1 bunch Swiss chardth
2 tablespoons olive oil
1/3 cup pine nuts
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon each hot pepper flakes (optional) and salt

Trim bottom 1/4 inch from Swiss chard stems; discard.  Cut stems into 1-inch lengths; coarsely chop leaves.  Set aside.

In a deep frying pan, heat oil over medium-high heat; saute chard stems, pine nuts, onion, garlic, hot pepper flakes (if using) and salt, stirring occasionally, until stems are almost tender, about 8 minutes.  Add leaves; cook until wilted, about 3 minutes.