Glencairn September 2018

RECIPES
ITALIAN WEDDING SOUP
Made with the most perfectly tender,
juicy, chicken meatballs! So hearty
and flavorful. Not to mention, it’s
simple, quick and easy!
Ingredients:
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock
2 bay leaves
1/2 cup uncooked acini di pepe pasta
1 sprig rosemary
3 cups baby spinach, chopped
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
For the chicken meatballs
1/2 pound ground chicken
1/2 pound chicken sausage, casing removed
1/3 cup Panko
1/4 cup freshly grated Parmesan
1 large egg
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Directions:
In a large bowl, combine ground chicken, chicken sausage, Panko,
Parmesan, egg, oregano, basil, parsley and garlic powder; season
with salt and pepper, to taste. Using a wooden spoon or clean hands,
stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs,
forming about 25-30 meatballs.
• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over
medium heat. Add meatballs, in batches, and cook until all sides
are browned, about 2-3 minutes. Transfer to a paper towel-lined
plate; set aside.
• Add remaining 1 tablespoon olive oil to the stockpot. Add garlic,
onion, carrots and celery. Cook, stirring occasionally, until tender,
about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in chicken stock and bay leaves; bring to a boil. Stir in acini di
pepe, rosemary and meatballs; reduce heat and simmer until pasta
is tender and meatballs are cooked through, about 9-12 minutes.
• Stir in spinach, lemon juice and parsley until spinach has wilted,
about 2 minutes; season with salt and pepper, to taste.
• Serve immediately, garnished with Parmesan, if desired.
This delicious recipe brought to you by Damn Delicious
https://damndelicious.net/2018/07/29/italian-wedding-soup/
Community Newsletter | September 2018
APPLE DUMPLING
You could make this on National Apple Dumpling Day September 17 th !
INGREDIENTS:
1 pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by
16 inches. Cut into 6 square pieces. Place an apple on each pastry square
with the cored opening facing upward. Cut butter into 8 pieces. Place 1
piece of butter in the opening of each apple; reserve remaining butter for
sauce. Divide brown sugar between apples, poking some inside each cored
opening and the rest around the base of each apple. Sprinkle cinnamon and
nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top
of the apple, then bring the opposite corner to the top and press together.
Bring up the two remaining corners and seal. Slightly pinch the dough at
the sides to completely seal in the apple. Repeat with the remaining apples.
Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter.
Place over medium heat and bring to a boil in a large saucepan. Boil for 5
minutes or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in
a dessert bowl and spoon some sauce over the top.
Source: http://allrecipes.com/
HOAGIE DIP
You could make this on National Eat a Hoagie Day September 14 th !
INGREDIENTS:
1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping
DIRECTIONS:
Tear the ham, salami and
American cheese into small pieces.
Place in a large bowl.
In a medium bowl, blend the mayonnaise and oregano.
Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time,
until meats and cheese are well coated. Mix in the onion.
Before serving, mix in the lettuce and tomatoes.
Serve with the hoagie roll pieces for dipping.
Source: http://allrecipes.com/
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