Skinny Italian: Eat It and Enjoy It by Teresa Giudice, Heather Maclean Page B
Authors: Teresa Giudice, Heather Maclean
Tags: food.cookbooks
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SERVINGS
This soup is nice with Parmesan on top. You can also add rice or tiny pasta to thicken it up—great for cold days.
1 tablespoon extra virgin olive oil
Two 10-ounce chicken breast halves, with skin and bone
1 small onion, chopped
2 medium carrots, cut into ½-inch dice
3 garlic cloves, minced
One 48-ounce can reduced-sodium chicken broth
One 28-ounce can Italian plum tomatoes,
with their juices, chopped
1 teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 ounces green beans, cut into ½-inch dice (1 ½ cups)
1 tablespoon chopped fresh parsley
1. Heat the oil in a large saucepan over medium heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Transfer to a plate.
2. Pour off all but 1 tablespoon of the fat from the saucepan. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the chicken broth, tomatoes and their juices, oregano, thyme, sage, salt, and pepper, and bring to a simmer over high heat. Reduce the heat to low and simmer to blend the flavors, about
30 minutes.
3. Return the chicken to the saucepan. Simmer for 10 minutes. Add the green beans and cook until the chicken and green beans are tender, about 15 minutes more.
4. Remove the chicken from the soup and transfer to a chopping board. Cool until easy to handle, then cut the meat from the bones, discarding the skin and bones. Cut the meat into bite-sized pieces and return to the pot. Sprinkle the soup with the parsley and serve hot.
Parsley - PREZZEMOLO
Looks like: Bright green, tiny, curly leaves; Italian parsley leaves are longer and flatter.
Tastes like: It has a very mild flavor, a bit grassy. Italian parsley has more flavor, but you can use either one.
Dry or fresh: Fresh, if you can. Dried is OK in a pinch, but it’s not as flavorful.
Where to get it: You can usually get it year-round at the grocery store. Look for bright green parsley without any wilting edges. Dried parsley will be with the jarred spices.
How to prep it: Wash. Dry. Chop or tear. The end.
How to eat it: You can eat the leaves and the smaller thin stalks. Eat as much fresh parsley as you can, because it doesn’t have a big taste, and it’s so healthy for you! Throw it on sandwiches and in salads. Add it to your sauces. You can munch on it raw, like celery, especially after you’ve eaten garlic.
How to cook with it: Parsley needs to be added to your cooking at the very last minute, because heat will break down its flavors quickly.
How to store it:
Fresh • Like basil, snip the ends and place the stalks in a jar of water. For some reason, parsley likes to have a plastic bag over its head, so drape one loosely over the top of the plant. Change the water every few days, and it will last for up to two weeks.
Dried Herbs Gone Bad
While some dried herbs can last years in your cabinet, there are a few ways to quickly tell if they are past their prime.
Color =
If the colors are all dull and faded, the flavor probably is, too.
Smell =
If the aroma from the jar is barely noticeable, the taste probably is, too.
Frozen • Since most recipes only call for a sprig or two of parsley, many people buy it in a fresh bundle and freeze it, so they always have some “fresh” on hand. Unlike basil (with its bigger leaves), parsley is super easy to freeze. You can actually just freeze it whole. Wash it, chop it up a bit, and let it air dry. Then place it in a plastic freezer bag. Remove what you need, whenever you need it. It will generally thaw right away in your recipes (after being frozen, it won’t look pretty enough for a garnish, but it will taste great in your cooking).
Dried • A jar of dried parsley can be stored in a dark cabinet for one to three years.
Best in: Sauces, chicken, eggplant, fish, veggies, pasta, even rice.
Fun fact: In Roman times, it was believed
This soup is nice with Parmesan on top. You can also add rice or tiny pasta to thicken it up—great for cold days.
1 tablespoon extra virgin olive oil
Two 10-ounce chicken breast halves, with skin and bone
1 small onion, chopped
2 medium carrots, cut into ½-inch dice
3 garlic cloves, minced
One 48-ounce can reduced-sodium chicken broth
One 28-ounce can Italian plum tomatoes,
with their juices, chopped
1 teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 ounces green beans, cut into ½-inch dice (1 ½ cups)
1 tablespoon chopped fresh parsley
1. Heat the oil in a large saucepan over medium heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Transfer to a plate.
2. Pour off all but 1 tablespoon of the fat from the saucepan. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the chicken broth, tomatoes and their juices, oregano, thyme, sage, salt, and pepper, and bring to a simmer over high heat. Reduce the heat to low and simmer to blend the flavors, about
30 minutes.
3. Return the chicken to the saucepan. Simmer for 10 minutes. Add the green beans and cook until the chicken and green beans are tender, about 15 minutes more.
4. Remove the chicken from the soup and transfer to a chopping board. Cool until easy to handle, then cut the meat from the bones, discarding the skin and bones. Cut the meat into bite-sized pieces and return to the pot. Sprinkle the soup with the parsley and serve hot.
Parsley - PREZZEMOLO
Looks like: Bright green, tiny, curly leaves; Italian parsley leaves are longer and flatter.
Tastes like: It has a very mild flavor, a bit grassy. Italian parsley has more flavor, but you can use either one.
Dry or fresh: Fresh, if you can. Dried is OK in a pinch, but it’s not as flavorful.
Where to get it: You can usually get it year-round at the grocery store. Look for bright green parsley without any wilting edges. Dried parsley will be with the jarred spices.
How to prep it: Wash. Dry. Chop or tear. The end.
How to eat it: You can eat the leaves and the smaller thin stalks. Eat as much fresh parsley as you can, because it doesn’t have a big taste, and it’s so healthy for you! Throw it on sandwiches and in salads. Add it to your sauces. You can munch on it raw, like celery, especially after you’ve eaten garlic.
How to cook with it: Parsley needs to be added to your cooking at the very last minute, because heat will break down its flavors quickly.
How to store it:
Fresh • Like basil, snip the ends and place the stalks in a jar of water. For some reason, parsley likes to have a plastic bag over its head, so drape one loosely over the top of the plant. Change the water every few days, and it will last for up to two weeks.
Dried Herbs Gone Bad
While some dried herbs can last years in your cabinet, there are a few ways to quickly tell if they are past their prime.
Color =
If the colors are all dull and faded, the flavor probably is, too.
Smell =
If the aroma from the jar is barely noticeable, the taste probably is, too.
Frozen • Since most recipes only call for a sprig or two of parsley, many people buy it in a fresh bundle and freeze it, so they always have some “fresh” on hand. Unlike basil (with its bigger leaves), parsley is super easy to freeze. You can actually just freeze it whole. Wash it, chop it up a bit, and let it air dry. Then place it in a plastic freezer bag. Remove what you need, whenever you need it. It will generally thaw right away in your recipes (after being frozen, it won’t look pretty enough for a garnish, but it will taste great in your cooking).
Dried • A jar of dried parsley can be stored in a dark cabinet for one to three years.
Best in: Sauces, chicken, eggplant, fish, veggies, pasta, even rice.
Fun fact: In Roman times, it was believed
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