NO KNEAD ROSEMARY BREAD

INGREDIENTS:

• 3 cups all-purpose flour
• 3 large garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon instant yeast
• 1 1/2 cups water, at room temperature
• 2 tablespoons cornmeal

DIRECTIONS:

1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.

From: https://damndelicious.net/2017/12/05/no-knead-rosemary-bread/

Pasta e Fagioli

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoon dried Italian Seasoning
• 1/2 teaspoon dried rosemary
• 4 cups chicken broth (from 32-oz carton)
• 3/4 cup uncooked elbow macaroni
• 1 cans (15 oz each) Cannellini beans, drained, rinsed
• 1 can (28 oz) (fire roasted) crushed tomatoes, undrained
• 1/2 lb ground Italian sausage, browned and drained (see Italian Sausage recipe)

Grated Parmesan cheese, fresh thyme and crushed red pepper flakes, if desired

Steps

1. In 5-quart stockpot, heat oil over medium-high heat. Add onion; cook 3 to 5 minutes or until tender and translucent. Add garlic; cook 1 minute longer, stirring frequently.
2. Add thyme, rosemary and 3 1/2 cups of the chicken broth. Heat to boiling. Add macaroni; boil 5 to 7 minutes or until macaroni is almost tender but retains a bit of bite.
3. In blender, blend remaining 1/2 cup chicken broth, 1 can of the beans and the tomatoes. Blend until smooth. Add mixture to stockpot and the sausage.
4. Reduce heat to medium-low; simmer 10 minutes to blend flavors and heat through.
5. Salt to taste
6. To serve, ladle soup into bowls. Top each serving with remaining ingredients.

Freezer Directions: Make as directed through step 3, but do not simmer 10 minutes to heat through. Ladle soup mixture into quart-size resealable plastic freezer bags; let out any excess air, and seal. Place bags flat in freezer. When ready to eat, thaw overnight in refrigerator. Place in 5-quart stockpot, and reheat over medium heat until heated through.

Based on; https://www.bettycrocker.com/recipes/pasta-e-fagioli/7387ab53-646a-4808-8d00-f4098aee82c1#reviewDiv

Easy Focaccia Bread Recipe with Garlic and Herbs

Makes approximately 8 servings

Ingredients

• 1/2 cup (120 ml) extra-virgin olive oil
• 2 garlic cloves, finely minced
• 1 tablespoon chopped fresh Oregano or 1 teaspoon dried
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1/4 teaspoon fresh ground black pepper
• 1 cup (235 ml) warm water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 teaspoon honey
• 2 1/2 cups (325 grams) all-purpose flour
• 1 teaspoon kosher salt

DIRECTIONS
In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and the black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes. Add 1 cup of the flour and a 1/4 cup of the infused garlic-olive oil mixture. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

Stir in the remaining 1 1/2 cups of flour and the salt. Once the dough comes together, transfer to a floured board and knead the dough 10 to 15 times until smooth. Transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).Focaccia-Bread-Recipe-Step-2

After 1 hour, heat oven to 450 degrees F. Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet. (See above if you do not have this pan size).Focaccia-Bread-Recipe-Step-2

Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic-olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly. Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

From:  http://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/

Pasta e Fagioli with Sausage

Yield:  Serves 4

RECIPE INGREDIENTS

• 2 tablespoons olive oil
• 1 pound mild italian sausages
• 1 carrot, chopped fine
• 1 onion, chopped fine
• 1 rib celery, chopped fine
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
• 6 cups drained and rinsed canned kidney beans (three 19-ounce cans)
• 2 3/4 cups canned low-sodium chicken broth or homemade stock
• 1 bay leaf
• 1 teaspoon salt
• 1/2 cup tubetti or other small macaroni
• 1/2 teaspoon fresh-ground black pepper

DIRECTIONS

In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.

Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.

Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.



From Cooking.com

Pork Medallions

1 pork tenderloin
1 tablespoon olive or canola oil
1 1/2 teaspoons butter or margarine
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley

Slice tenderloin into 1/2-in-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.

Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.