Skip to main content

Italian Fideo

When the weather turns warm, all dinners become too hot to make, too hot to eat, just too hot to even warm up in the microwave.  Stews, soups, and warm winter meals are viewed with a longing that will be six to eight months away.  Oppressive heat does not stop the wish booking of warm winter meals.  While saving the link for Italian Sausage Soup I saw a sneak peak popup for Minestrone Soup.  Similar in ingredients, there was just enough differences to make them separate meals.  Not want to wait until winter, the AC was turned on in the kitchen and the two recipes were combined and modified into one.

Modifications Made:
The basis of the meal followed the Italian Sausage Soup with additions from the Minestrone Soup.  Not having orzo pasta, half box of thin spaghetti noodles were broke into two inch pieces and pan fried to a golden brown in a large dutch oven or pan with lid.  Noodles were removed, sausage was cooked and drained of fat, and set aside (not with the noodles).  To the residual sausage fat, one cup diced yellow onion, two tablespoons of minced garlic, and one cup of chopped celery were cooked until onions were transparent.  To veggies, sausage was returned along with one can of petite diced tomatoes, one medium diced zucchini, two cups of chicken broth, one teaspoon of oregano/marjoram/basil were added.  Mixture was allowed to cook until zucchini was almost cooked.  Noodles along with one cup of water was added to mixture, salt and pepper were adjusted, and mixture was cooked until noodles were done.  Water was added as needed.

Scaled for Likability: Great
During the cooking of the vegetables it occured to me to cook this recipe like Beef Fideo Delicioso instead of like a soup.  The only difference in the fideo would be the addition of vegetables to the meat and Italian seasoning instead of Mexican.  Worked like a charm.  This was an instant hit and declared an immediate T&T recipe, no further modifications needed.  However, carrots would have been great in this dish, there was just not any in the fridge to toss in during the celery cooking stage.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Parker Potato Folds

Last weeks Should Have Bread Rolls  sent me on a mission. A mission for smooth in texture, puffy with some weight, slight chewy dinner rolls. What I found when searching for dinner rolls was a recipe for lemon bread pudding staring Parker House rolls as the base. Never have I eaten, seen, heard about Parker House rolls. Apparently, Parker House rolls have a cult following.  After reading several sites noting slight differences in ingredients, King Arthur Baking recipe was used because it contained potato flakes and came with a great step by step photo blog. Dinner rolls for dinner and dinner rolls for dessert tomorrow. Perfect, perfect. Modifications Made: None.  Bread making skills are still lacking. Scaled for Likability: Good One day bread will be produced at this table that is county blue fair award winning.  Until then, lots of dense, under or over risen, too chewy, lacking fluffy bread and bread rolls will be consumed.  These Parker House rolls were very tasty just not made corr