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Serve with Focaccia Bread and a Winter Salad. Recipes below.
3 tablespoons butter, divided
1 garlic clove, minced
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1/2 cup diced red bell pepper
2 cups seafood stock or clam juice
1 teaspoon seafood (Old Bay) seasoning
1 tablespoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (chili)
1 cup cherry or grape tomatoes, halved
1 lb firm boneless fish fillets (such as halibut, cod, red snapper, sea bass, grouper), cut into small cubes
8 oz medium shrimp, shelled, deveined, tails removed and cut in half
8 oz sea scallops, halved
1 cup heavy cream
1/4 cup minced fresh parsley, plus extra for garnish
In a large saucepan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, carrot and bell pepper. Cook until the vegetables are tender, 3-4 minutes. Add the garlic and stir into the vegetables. Pour in the chicken broth and bring to a simmer. Cover the pan and cook the vegetables until tender. Remove the cover and the salt, pepper, chili flakes, seafood seasoning, thyme, and tomatoes. Sir well.
Add the fish cubes, Cook stirring the mixture gently for 2 minutes. Add the shrimp and scallops and cook for 2 minutes more or until the seafood is cooked. Add the cream, parsley, and remaining tablespoon butter, heating gently until the butter is incorporated. Garnish with chopped parsley. Serve in large individual pasta bowls.
Winter Salad
Radishes are in season where I live and this week they came in jumbo sizes.
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
Coarse salt and ground pepper
2 tablespoons olive oil
4 cups arugula, washed well and dried
4 jumbo radishes or 8 small radishes (8 ounces), sliced thin
In a medium salad bowl, whisk together mustard and lemon juice; season with salt and pepper. Whisk in oil. (To store, refrigerate, up to 1 day.) Add arugula and radishes to bowl, and toss to coat. Serve salad immediately.
Easy Focaccia
1 pound pizza dough
2 tablespoons extra-virgin olive oil
Coarse sea salt and black pepper, for sprinkling
1 garlic clove minced
1 tablespoon fresh rosemary leaves
Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle or oval on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt and pepper. Sprinkle the dough with the garlic and rosemary. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
Traditional meat stews can add up to 1,000 calories per serving. The calories really depend on the protein used, as fatty cuts of meat contain more calories. The sodium level can also be off the charts, providing much more than the amount recommended per day. Watch portion sizes, also.
Ground turkey isn't always the leanest choice – it depends on which part of the turkey is ground. And, while ground turkey breast is the leanest, it can end up rather dry after cooking. The best solution is a combination of white and dark ground turkey meat which will keep the meat moist while saving on calories.
A healthy version of traditional beef stew should use 4 ounces of beef per serving while adding lots of vegetables. To keep sodium under control use a low-sodium beef or vegetable broth. Seafood is also a good choice for stew. Lentils are also a good stew ingredient because they contains both healthy protein and carbs and they are filled with fiber to help keep you satisfied.
So, take control of the ingredients and make your own delicious, healthy stews. Since it is quite cold here in the south today, the Bean and Sausage Stew is on our menu.
Seafood Stew
8 servings
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 fennel bulb, cored and thinly sliced
- 1 red chili pepper, seeded and thinly sliced
- 1 teaspoon each dried oregano, thyme and basil
- 1/2 teaspoon ground cayenne pepper
- 1 cup dry white wine
- 1 28-oz can Italian diced tomatoes, with juices
- 2 cups low-sodium chicken broth
- 1 cup clam juice
- 1 lb littleneck clams, scrubbed
- 1 lb frozen cooked crab claws
- 1 lb cod, cut into 1-inch chunks
- 1/2 lb sea scallops
- 2 tablespoons chopped fresh flat-leaf parsley
In a 5-quart Dutch Oven, melt butter. Add onions and cook, stirring occasionally until onions soften slightly, about 6 to 8 minutes. Add garlic and cook until fragrant, about 2 minutes. Add celery, fennel, chili, oregano, thyme, basil and cayenne; stir to combine. Add wine, tomatoes, broth and clam juice. Bring to a boil. Reduce heat to a simmer, cover and cook for 45 minutes.
Meanwhile, soak clams in cold water for 20 minutes.
Using a slotted spoon, transfer clams to the stew pot. Cover and cook until clams open, about 20 to 25 minutes. Discard any unopened clams. Add crab claws, cover and cook until heated through, about 10 minutes. Add cod and scallops. Cover and cook until the fish is firm, about 5 minutes longer. Sprinkle with parsley and serve.
Easy Oven Beef Stew
Serves 6; 1 cup per serving
What makes this stew easy? Toss all the ingredients together in a Dutch oven, place it in the oven and forget about it for two hours or cook it all day in your slow cooker.
- 1/4 cup all-purpose flour
- 1/4 teaspoon each salt and black pepper
- 2 tablespoons olive oil
- 2 pounds lean boneless round steak, trimmed of fat and cut into 1/2-inch cubes
- 4 cups low sodium beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 lb Yukon Gold potatoes, scrubbed and cut into bite-size pieces
- 4 carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 8 ounces sliced fresh mushrooms
- 1 cup onions
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon garlic powder
- Salt to taste
Preheat the oven to 350°F.
Pat meat dry with paper towels. In a large plastic bag with a tight-fitting seal, combine flour, salt and pepper. Add meat and shake until well coated. Shake off excess flour.
Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke.
Add half of the beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke. Transfer beef to large plate.
Repeat with remaining beef and oil. Leave the second batch of meat in the pot after browning and add the browned beef on the plate and the remaining ingredients to the Dutch Oven. Mix well.
Cover, place in the oven and bake for 2 hours or until the meat is tender, stirring once or twice during the cooking time. Taste and adjust for salt. Serve hot.
White Bean and Sausage Stew
6 to 8 servings
- 1 tablespoon extra virgin olive oil, more for serving
- 1/2 pound lean sweet Italian turkey sausage, sliced thin
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 pound dried Great Northern beans, rinsed and picked through
- 1 teaspoon kosher salt, or to taste
- 2 fresh thyme sprigs
- 1 fresh large rosemary sprig
- 1 bay leaf
- 2 teaspoons balsamic vinegar, plus more for serving
- 1/2 teaspoon ground black pepper, more to taste
Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 5 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel. Place on a plate and refrigerate until the beans are cooked.
Add the tomato paste and oregano to the same pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes.
Stir in the beans, 8 cups water, salt, thyme, rosemary and the bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 1 1/2 to 2 hours, adding more water if needed to make sure the beans remain submerged.
When the beans are tender, return the sausage to the pot. Simmer for 5 minutes or until the sausage is hot. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
Chicken Stew with Lima Beans and Cauliflower
4 servings
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 4 boneless, skinless chicken thighs
- 2 teaspoons hot pepper sauce, such as Tabasco®
- 2 cups reduced sodium chicken broth
- 2 cups (10 ounces) frozen lima beans (no need to thaw)
- 1 (14.5 ounce) can Italian diced tomatoes, undrained
- 3 cups coarsely chopped (1/2 – inch chunks) cauliflower (about 1/2 of a large head)
- 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
Heat oil in a large saucepan over medium-high heat. Add onion and saute 2 minutes. Add chicken thighs and hot sauce; saute until chicken is no longer pink, about 3 minutes.
Add broth, lima beans, tomatoes, cauliflower and thyme; bring to a boil over high heat.
Reduce heat; simmer uncovered 20 to 25 minutes or until chicken is cooked through and the beans are tender. Serving size: one chicken thigh and one-fourth of the stew.
Pork and Vegetable Stew
4 servings
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 lbs boneless pork loin cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 onion, medium, chopped
- 2 stalks celery, thinly sliced
- 1 green bell pepper, finely chopped
- 2 cups fresh mushrooms, sliced
- 1 tablespoon chopped garlic
- 1 cup canned diced Italian tomatoes
- 14 1/2 oz canned low sodium chicken broth
- 1 tablespoon fresh basil, torn
- 2 teaspoons fresh oregano, chopped
Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.
Return sautéed vegetables to the Dutch Oven. Add tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, or until the pork is tender.
Season with salt and pepper, garnish with basil and oregano and serve.
Summer is here along with just about every vegetable you could possibly want to cook. It is also the best time to make a delicious chowder. Chowder usually indicates a soup that is rich and creamy with chunks of seafood and vegetables. The term may also describe a hearty soup made with corn or chicken.
The most famous, of course, is New England Clam Chowder. It is believed that the word "chowder" evolved from the French word "chaudiere," the name of the pot in which French fisherman would boil their catch of the day with potatoes and other vegetables. French settlers in the New England colonies introduced the culinary tradition to America. "Chowder" first appeared in a written recipe in 1751 and, by the 1800s, American cooks were using mostly clams instead of fish because of the abundance of shellfish in the northeast.
Italian chowders and stews are usually made with seafood. The true story of cioppino begins with ancient Mediterranean fishermen who created the first fish soups and stews. These recipes were adopted by seamen and the recipes used local ingredients. Cioppino belongs to the same tradition as a chowder and a bouillabaisse. American cioppino is a story of immigration patterns, ethnic heritage and local adaptation. Food historians, generally agree, cioppino originated in California (in the San Francisco Bay area) and the group of Italian fisherman credited for the recipe immigrated from Northern Italy, specifically Genoa.
East Coast Italian Americans were fond of Manhattan Clam Chowder and put their special touches to it.
Italian American Clam Chowder
Serves 8
Medium-sized hard-shell clams provide the flavor for the broth and the tender clam meat for this hearty soup. Instead, the broth is briny and clean tasting with flavors from the sea standing out.
If you do not want to fuss with fresh clams substitute 4 cups of clam broth and 16 oz of canned clams.
- 8 pounds clams, medium-sized hard-shell clams, such as cherrystones, washed and scrubbed clean
- 2 ounces pancetta, finely chopped
- 1 large onion, chopped small
- 1 small red bell pepper, stemmed, seeded and finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 6 medium garlic cloves , minced
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1/2 teaspoon hot red pepper flakes
- 1 (8-ounce) bottle clam juice
- 1 ¼ pounds Yukon Gold potatoes , peeled and cut into 1/4-inch dice
- 1 large bay leaf
- 1 28-32 oz. can Italian diced tomatoes, undrained
- Salt and ground black pepper
- 2 tablespoons fresh parsley leaves , chopped
Bring 4 cups of water to a boil in large stockpot or Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams open, 4-5 minutes. Transfer the clams as they open to a large bowl; cool slightly. Reserve the cooking water.
Holding the clams over a bowl to catch any juices, sever the muscle that attaches the clam to the shell and transfer the meat to a cutting board. Discard the shells. Cut the clams into 1/2-inch dice; set aside.
Pour the broth that collected in the bowl into a 2-quart glass measuring cup, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (you should have 5 cups; if not, add some of the cooking water to make this amount. Rinse and dry the pot, then return it to the burner.
Fry the pancetta in the empty pot over medium-low heat until the fat renders and the pancetta is crisp, 5 to 7 minutes. Add the onion, pepper, carrot and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic, oregano, fennel seeds and pepper flakes and saute about 1 minute.
Add the reserved clam broth, bottled clam juice, potatoes and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes.
Add the tomatoes, bring back to a simmer, and cook for 5 minutes. Off heat, stir in the reserved clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and ladle the chowder into individual bowls. Serve immediately.
Corn and Potato Chowder
- 2 slices of bacon
- 1 cup onions, chopped
- 1/4 cup flour
- 2 ½ cups chicken broth
- 2 cups red potatoes,unpeeled and diced
- 2 cups fresh corn kernels
- 8 ounces cream-style corn
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon hot pepper sauce
- 2 cups whole milk
- Salt and freshly ground pepper to taste
Cook the bacon in a large skillet until crisp and remove to a plate. Crumble when cool enough to handle. Add the onion and cook in the bacon drippings over medium heat until the onion is lightly browned and tender.
Stir in flour until blended into the mixture.
Add chicken broth and stir to blend.
Add diced potatoes, corn and cream-style corn, pepper and hot sauce.
Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
Cover, reduce heat to low and continue to simmer, stirring occasionally, until potatoes are tender.
Add milk and cook, covered, for another 15 minutes. Sprinkle crumbled bacon on top.
Serve warm with crusty bread.
Summer Vegetable Chowder
Servings 8-10
- 2 cups chopped onions
- tablespoon butter
- 1 tablespoon olive oil
- 2 celery ribs, diced
- 1 cup peeled and diced carrot
- 1 1⁄2 cups diced potatoes
- 3 cups water or vegetable stock
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 cup green beans, cut into 1 inch pieces
- 1⁄2 cup red bell pepper, diced
- 1 cup zucchini, diced
- 2 tablespoons fresh parsley, chopped
- 2 cups milk
- 1 cup cheddar cheese, grated
- 2 ounces light cream cheese
In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
Stir in the celery, cover, and cook until just soft, stirring occasionally.
Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
Stir in the parsley, simmer for 2 more minutes, and then remove from the heat.
Discard the bay leaf.
Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
Stir the sauce into the soup and gently reheat.
Summertime Fish Chowder
4 servings
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 5 medium red potatoes, peeled and cut into 1-inch pieces
- 1 cup chopped carrots
- 1 cup clam juice or fish stock
- 1 cup no-salt-added diced tomatoes
- 1 bay leaf
- 1 teaspoon fresh thyme leaves or 1/4 tsp. dried
- 1/2 teaspoon smoked paprika, plus additional for optional garnish
- 1/4 teaspoon cayenne or to taste
- 1/4 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 to 2 cups water, as needed
- 1 lb. firm-fleshed white fish, skin removed, cut into 2-inch chunks
- 1 cup whole milk
- 1 tablespoon chopped parsley
In a large stockpot, heat oil over medium heat. Add onion and saute until soft, about 6 minutes. Add garlic and saute for 2 minutes.
Add potatoes and carrots, stir, then add fish stock and tomatoes, bay leaf, thyme, paprika, cayenne, salt and pepper. Add just enough water to cover potatoes. Simmer until the potatoes are tender, about 10 to 12 minutes.
Add fish and stir. Cook until fish is opaque and cooked through, about 8 to 10 minutes.
While fish cooks, heat milk in a small saucepan over medium heat until hot. Do not let it boil. Add milk to soup mixture and stir. Keep at low temperature.
To serve, ladle into shallow bowls. Top with chopped parsley and a sprinkling of smoked paprika.
Chicken and Summer Squash Chowder
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound skinned, boned chicken breast, cut into bite-size pieces
- 6 cups low sodium chicken broth
- 1 1/2 pounds summer squash, diced
- 1 piece Parmesan cheese rind
- 1/2 cup all-purpose flour
- 2 cups 2% low-fat milk
- 3/4 cup (3 ounces) shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped basil
Saute onion, celery and garlic in olive oil in a large soup pot. Add chicken and sauté until lightly brown. Add broth and Parmesan cheese rind. Simmer for 10 minutes. Add squash and simmer until the squash is tender. Remove the cheese rind.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, basil, salt and pepper.
The best winter recipes will warm you up inside and out, will warm your home and make your house smell fantastic.
Soups, stews, casseroles and chili are very versatile dishes. Not really in the mood to cook after a long day at work? Let your crock pot do the work for you. There are lots of crock pot recipes out there for stews, roasts, chicken, chili and more.
Even if your recipe doesn't call for it, it's easy to add or substitute any veggie or lean meat that you have in the refrigerator. These types of recipes usually make a lot of servings. You can always freeze leftovers in individual containers, so you'll have a quick, pre-portioned meal for another day.
Below are five dinners guaranteed to help you warm up.
Sausage, Broccoli Rabe and Polenta
This dish is perfect for a cold winter night and is a complete meal all in one bowl.
- 1 pound broccoli rabe, tough stems removed
- 4 tablespoons olive oil
- 1 1/2 pounds hot or mild Italian sausage
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/4 cup dry white wine
- 1 1/2 cups canned crushed tomatoes in thick puree (from a 14-ounce can)
- 1 1/2 cups canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon dried thyme
- 2 1/2 teaspoons salt, divided
- 1/4 cup chopped flat-leaf parsley
- 1/4 teaspoon fresh-ground black pepper
- 4 1/2 cups water
- 1 1/3 cups polenta or coarse/ medium cornmeal
- Grated Parmesan cheese
In a large pot of boiling salted water, cook the broccoli rabe for 2 minutes. Drain thoroughly. Cut into 2-inch lengths.
In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage links and cook, turning, until browned, about 10 minutes. Remove to a plate. When cool enough to handle, cut into slices.
Pour off all but 1 tablespoon of the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer. Add the sausage slices, tomatoes, broth, thyme and 1 1/4 teaspoons of the salt. Bring to a simmer. Cook, uncovered, for 15 minutes. Add the broccoli rabe, parsley and pepper to the sauce; bring to a simmer.
Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the polenta in a slow stream, whisking. Whisk in the remaining 3 tablespoons oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Serve in individual pasta bowls and pour the sausage/broccoli sauce over the top. Sprinkle with grated Parmesan cheese.
Winter Fish Chowder
Serve with some delicious crusty bread.
- 2 medium red potatoes, peeled and cut into 1/2-inch dice
- 2 cups water
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 dozen mussels, scrubbed
- 16 littleneck clams, scrubbed
- 2 slices of bacon, finely diced
- 1 celery rib, finely diced
- 1 tablespoon all-purpose flour
- 1 cup half and half
- 6 ounces skinless salmon fillet, cut into 1-inch cubes
- 6 ounces white fish fillets, cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons chopped parsley
In a saucepan, cover the potatoes with the water and bring to a boil. Cover the pan and cook over moderate heat until the potatoes are tender, about 6 minutes. Remove from the heat and let stand, covered.
In a large saucepan, heat 1 tablespoon of the oil. Add half of the onion and garlic and cook over moderate heat until softened, 5 minutes. Add the wine and bring to a boil. Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl. Add the clams to the saucepan, cover and cook. As the clams open, transfer them to the bowl. Strain and reserve the cooking liquid. Remove the mussels and clams from their shells and coarsely chop them.
Add the remaining 1 tablespoon of olive oil and the bacon to the pan and cook over moderate heat until crisp, 4 minutes. Add the celery and the remaining onion and garlic. Cover and cook over moderately low heat until softened, 7 minutes. Stir in the flour, then gradually whisk in the potato cooking water. Bring to a boil, whisking, and cook until thickened slightly.
Add the potatoes and the half and half and bring to a simmer. Add the salmon and fish and simmer over moderate heat, stirring a few times, until the fish is just cooked, 3 minutes. Add the mussels and clams and pour in their reserved cooking liquid, stopping before you reach the grit at the bottom; stir until heated through. Season with salt and pepper and add the parsley. Serve the chowder in bowls.
Gnocchi-Meatball Bake
A salad is all that is needed to complete this meal.
- Nonstick cooking spray
- 1 16 – ounce package shelf-stable potato gnocchi
- 1 1/2 cups marinara sauce
- 1 lb lean ground beef
- 3/4 cup finely chopped onion, divided
- 1 egg, lightly beaten
- 2 tablespoons Italian seasoned bread crumbs
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fennel seeds, crushed
- 2 tablespoons olive oil, divided
- 8 ounces fresh mushrooms, sliced
- 1 medium green bell pepper, stemmed, seeded and diced
- 1/2 cup shredded mozzarella cheese (2 ounces)
Preheat the oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
Cook gnocchi according to package directions. Drain. Transfer to a large bowl. Stir in marinara sauce; set aside.
Meanwhile, in a large bowl combine ground beef, ¼ cup chopped onion, egg, bread crumbs, oregano, basil, garlic powder and fennel seeds. Shape meat mixture into 24 equal balls, about 1 inch round.
In a large skillet heat 1 tablespoon olive oil over medium heat. Add mushrooms, bell pepper and the remaining onion; cook about 7 minutes or until tender. Add vegetables to the bowl with the gnocchi.
In the same large skillet heat the remaining oil over medium heat. Cook meatballs, half at a time, about 6 minutes or until cooked through (160 degrees F), turning occasionally. Transfer meatballs to the bowl with the gnocchi and vegetables. Gently stir to combine.
Pour gnocchi mixture into prepared baking dish. Cover with foil. Bake for 20 minutes. Sprinkle cheese on top. Bake, uncovered, about 10 minutes more or until cheese is melted and golden brown.
Tuscan Kale and White Bean Stew
A meatless option.
- 1 cup fresh bread crumbs
- 1/3 cup grated Parmesan cheese
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 tablespoon unsalted butter
- 8 oz. cremini mushrooms, quartered (2 cups)
- 3 cloves garlic, minced
- 2 bunches kale, stemmed, torn into bite-size pieces (8 cups)
- 1 15.5-oz. can white beans, rinsed and drained
- 1 cup vegetable broth
- 1 teaspoon lemon juice
Combine bread crumbs, Parmesan and the 2 teaspoons of olive oil in small bowl. Set aside.
Heat remaining 1 tablespoon of olive oil and butter in large ovenproof skillet or Dutch oven over medium heat. Add mushrooms; increase heat to medium-high. Stir, cover pan, and cook 5 to 6 minutes, or until mushrooms are lightly browned, stirring occasionally.
Uncover the pan, add garlic and stir 30 seconds. Add kale, and cook 2 minutes, or until wilted.
Add beans, broth and 3/4 cup water. Cover, and simmer 6 to 8 minutes, or until liquid has reduced by about three-quarters. Stir in the lemon juice and remove from the heat.
Heat broiler to high. Sprinkle bread crumb mixture over stew and broil 3 minutes, or until topping is golden.
Stuffed Chicken Rolls
Serve with a vegetable side dish for a complete meal.
- 4 (4-ounce) boneless, skinless chicken breasts, flattened to 1/4 inch
- Coarse salt and freshly ground black pepper
- 4 slices prosciutto, diced
- 1 tablespoon olive oil
- 12 ounces baby spinach
- 4 ounces light cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 egg, slightly beaten
- 1 ¼ cups Italian seasoned bread crumbs
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Preheat the oven to 425 degrees F. Spray the bottom of a baking dish with nonstick spray.
Sprinkle both sides of the chicken with salt and pepper.
Heat oil in a skillet over medium heat, add prosciutto and cook until crisp. Remove to a mixing bowl.
Add spinach to the skillet and stir until slightly wilted, about 2 minutes. Remove from heat.
Transfer wilted spinach to the bowl with the prosciutto. Add cream cheese, Parmesan and ¼ teaspoon of salt. Stir until thoroughly combined..
Divide spinach mixture evenly among the chicken breasts and spread over the surface. Roll up chicken, dip in egg and roll in breadcrumbs. Place chicken rolls seam side down in the prepared pan.
Bake 25 to 30 minutes. Remove from oven. Spoon on marinara sauce and sprinkle with mozzarella. Turn on the broiler and broil the chicken rolls 2 to 3 minutes, until the cheese melts.
Dutch ovens are cylindrical, heavy gauge cooking pots with tight-fitting lids that can be used either on a range top or in the oven. The heavy metal or ceramic construction provides constant, even and multi-directional radiant heat to the food being cooked inside.
The term "Dutch oven" is something of a misnomer in that the pots are neither Dutch nor actual ovens. Rather, it refers to the casting process developed in Holland by which brass vessels were cast in dry-sand molds. In 1704, an Englishman by the name of Abraham Darby traveled to the Netherlands to observe how the thick-walled cast-iron pots were made and, eventually, patented a similar process for use in England and its American colonies.
A Dutch oven has the advantage of using one pot from start to finish — you can sear protein in the same pan you use to braise. When using a Dutch oven, you can braise on the stove top or in the oven. Almost any cooking task can be performed in a Dutch oven.
All of my recipes below are cooked on top of the stove but you could easily finish the braising process in the oven. Cover and place the Dutch Oven on the middle of a rack in an oven that has been pre-heated to 300° Fahrenheit and follow the cooking times below.
How to Make Dutch Oven Recipes in a Slow Cooker.
Converting from a Dutch Oven to a slow cooker is easy. If a recipe has any searing, sauteing or deglazing steps, complete those steps in a pan on the stove top. After adding the liquid, transfer everything to the slow cooker. For recipes that call for either stove top simmering or an oven temperature of 300 degrees F or more, set your slow cooker to HIGH. For recipes under 300 degrees F, use the LOW setting. Slow cookers prevent liquid from evaporating, so sauces come out thinner than in a Dutch Oven.
|12 hours/Low
|3 hours/325° F
|10 hours/Low
|2 1/2 hours/325° F
|8 hours/Low
|2 hours/325° F
|6 hours/Low
|1 1/2 hours/325° F
|5 hours/Low
|1 hour, 15 min./325° F
|4 hours/Low
|1 hour/325° F
|4 hours/High
|2 hours/325° F
|3 hours/Low
|45 min./325° F
|3 hours/High
|1 1/2 hours/325° F
|2 hours/Low
|30 min./325° F
|2 hours/High
|1 hour/325° F
|1 hour/Low
|15 min./325° F
|1 hour/High
|30 min./325° F
Quick Cooking Pork and Vegetable Stew Italiano
4 servings
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 lbs boneless pork loin cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 1/2 onion, medium, chopped
- 2 stalks celery, thinly sliced
- 1 green bell pepper, chopped
- 2 cups fresh mushrooms, sliced
- 1 tablespoon chopped garlic
- 2 medium zucchinis, halved lengthwise, cut into 1/2-inch slices
- 1 cup canned diced Italian tomatoes
- 14 1/2 oz canned low sodium chicken broth
- 1 tablespoon fresh basil , torn
- 2 teaspoons fresh oregano, chopped
Combine flour, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
Heat 1 tablespoon oil in a Dutch Oven over medium-high heat. Add onion, celery, green pepper and mushrooms. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.
Return sautéed vegetables to the pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper and serve.
Italian Vegetable Stew
6 servings
- Half of a 1-lb. loaf sourdough bread, torn into 2" pieces (about 6 cups)
- 1 bunch collard greens, center ribs and stems removed
- 1 bunch Tuscan or other kale, center ribs and stems removed
- Kosher salt
- 2 tablespoons olive oil, divided, plus more for serving
- 2 medium carrots, peeled, finely chopped
- 2 celery stalks, finely chopped
- 1 leek, white and pale-green parts only, chopped
- 4 cloves garlic cloves, chopped
- ½ teaspoon crushed red pepper flakes
- 1 28-oz can diced Italian tomatoes
- 8 cups low-sodium vegetable broth
- 3 15-oz. cans cannellini (white kidney) beans, drained and rinsed
- 4 sprigs thyme
- 1 sprig marjoram or oregano
- 1 bay leaf
- Freshly ground black pepper
- Shaved Parmesan (for serving
Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
Cook greens separately in a large pot (Dutch Oven) of boiling salted water until slightly softened, about 3 minutes per batch. Cool. Squeeze out excess water; roughly chop. Set aside.
In the empty pot heat 2 tablespoons oil over medium heat. Add carrots, celery and leek; stir often until softened, 8–10 minutes.
Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, broth, beans, thyme, marjoram, bay leaf and reserved greens; season with salt and pepper.
Bring to a boil, reduce heat and simmer until flavors meld and soup thickens slightly, 40–50 minutes. Discard herb sprigs and bay leaf.
Just before serving, gently stir bread into the soup. Divide among bowls, top with Parmesan and drizzle with oil.
DO AHEAD: Stew can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.
Spicy Cioppino
For 2
- 6 fingerling potatoes, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons flour
- 1 small sweet onion, sliced
- 1 jalapeno, minced
- 2 garlic, minced
- 1/2 teaspoon each dried oregano and basil
- 1 teaspoon hot paprika (or half cayenne and half smoked paprika)
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup dry white wine
- 1/2 cup clam juice
- 1/2 cup heavy cream
- 2 fresh plum tomatoes seeded and finely diced
- 1 white fish fillet (cod, halibut, grouper) diced (about 8 ounces)
- 6 sea scallops and 6 peeled shrimp, patted dry
- 6 mussels and 6 small clams
- 2 tablespoons capers, rinsed
- 2 tablespoon minced fresh parsley and/or basil
- Sourdough bread
Place potatoes in a Dutch Oven, cover with water and bring to a boil over high heat. Reduce heat and simmer until tender, 8-10 minutes. Drain and set aside.
Add 1 tablespoon oil onion, garlic and jalapeno to the pan and stir to coat. Reduce heat to medium-low and cook, stirring often, until vegetables soften, about 4- 5 minutes.
Increase heat to medium-high, add seasonings, salt and pepper, wine, clam juice and tomatoes; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring often, for 6 to 8 minutes.
Add the clams and mussels and cook until the shellfish open.
Season fish, shrimp and scallops with salt and pepper. Add the fish, shrimp and scallops, cooked potatoes, cream and capers to the pot, return to a simmer and cook until heated through and white fish is cooked, about 2-3 minutes. Garnish with parsley, if desired. Serve with sourdough bread.
Italian Beef Stew
8 servings
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- 2 pounds boneless chuck roast, trimmed and cut into cubes
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 4 cups diced Italian tomatoes
- 1 1/2 cups lower-sodium beef broth
- 1/2 cup water
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 1 bay leaf
- 8-ounce package whole cremini mushrooms, quartered
- 3/4 cup (1/4-inch-thick) slices carrot
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
Heat 1 tablespoon oil in a Dutch Oven.
Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper and dredge in the flour.
Add half the beef to the pan; sauté 6 minutes, browning on all sides. Remove from the pan to a bowl. Repeat procedure with oil and beef.
Add the remaining 1 teaspoon oil to the pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly.
Add wine to the pan and bring to a boil, scraping bottom of the pan (about 5 minutes). Return meat to the pan. Add tomatoes and the next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Uncover and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil and parsley.
Chickpea and Chicken Stew
- 2 tablespoons olive oil
- 2 skinless, boneless chicken thighs, sliced into ½ inch thick lengths
- Kosher salt
- 3 large garlic cloves, minced
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 3/4 teaspoon crushed red pepper flakes
- 2 bay leaves
- 2 15-ounce cans chickpeas, rinsed, drained
- 1/2 cup diced, drained roasted red peppers from a jar
- 2 tablespoons fresh lemon juice
- 2 cups 1′ cubes country-style bread
- 3 tablespoons coarsely chopped flat-leaf parsley
Heat 2 tablespoons oil in a Dutch Oven over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, about 8 minutes. Transfer to a plate.
Reduce heat to low and add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add oregano, tomato paste and red pepper flakes; stir until a smooth paste forms, about 1 minute. Add reserved, browned chicken with any accumulated juices, along with bay leaves and 4 cups water. Scrape up any browned bits. Bring to a boil; reduce heat to medium-low and simmer, uncovered, occasionally stirring, until chicken is tender, about 10-12 minutes.
Add chickpeas to the pot; bring to a simmer and cook for 5 minutes. Add diced red peppers. Stir in lemon juice; simmer for 1 minute. Season with salt and more lemon juice, if desired. Divide bread cubes among bowls. Ladle stew over. Garnish with parsley.
Although they may be cheap, lentils are very nutritious, filling and very flavorful. From a nutritional standpoint, they are rich in fiber and in iron and are, consequently, ideal for people suffering from anemia.
Lentils have been a source of sustenance for our ancestors since prehistoric times and lentil artifacts have been found on archeological digs dating back 8,000 years. As a plentiful source of protein, lentils were found on the tables of peasants and kings alike and the poor, who could not afford fish during the season of Lent, substituted lentils.
Thought to have originated in the Near East and/or the Mediterranean area, lentils are small disks resembling a flat baby pea. When halved, dried lentils resemble their split pea cousins. They grow two to a pod and are dried after harvesting.
In Italy two major types of lentils are grown: the hiemal strain matures in late summer and produces larger seeds that are more delicate in flavor, whereas the minus strain matures in the spring and has smaller seeds.
In addition to playing an important role in soups and other first course dishes, lentils are a traditional Italian accompaniment for sausages. Lentils are served on New Year's Day in Italy because their shape brings to mind tiny coins and people eat them in the hope that they won't want for cash during the rest of the year.
There are hundreds of varieties of lentils, with as many as fifty or more cultivated for food. They come in a variety of colors with red, brown and green being the most popular. Lentils have an earthy, nutty flavor and some varieties have a slight peppery taste.
Select lentils that are dry, firm, clean and not shriveled. The color of lentils you choose will depend on your usage, but in general, the color should be fairly uniform. Canned lentils are also available, but it is just as easy to cook your own.
If your recipe calls for a lentil that will retain its shape when done, common brown lentils are the usual choice. Brown lentils still have their seed coat and have not been split. Most red, yellow and orange lentils tend to disintegrate with long cooking because the hulls have been removed. Slightly sweet in flavor, these are best reserved for pureed soups or stew thickeners. Other choices include French lentils which are olive-green and slate-colored. These will cook up the firmest. Persian green lentils will turn brown as they cook and become tender while still retaining their shape. Considered the most flavorful (and most expensive) are the French Puy lentils, which also retain their shape.
You may be able to find lentil flour in some specialty markets. It is used in India to make a fermented dough for bread.
Dried lentils have an indefinite shelf-life, yet another reason why our ancestors kept them as a staple food. With age, the color may fade a bit, but the flavor will not deteriorate. Store lentils in a sealed package or airtight container in a cool, dry place.
Cooked lentils may be refrigerated up to one week in a sealed container. Cooked lentils may also be frozen up to six months. However, they may fall apart when reheated, if not handled gently.
These measures will help you determine how many lentils you need for your recipe.
• 1 cup dry lentils = 2-1/2 cups cooked
• 1 pound dried lentils = 2-1/4 cups dry
• 1 pound dried lentils = 4 servings
• 1 pound dried lentils = 5 cups cooked
Lentils are a natural in soups and stews and also make a great cold salad. The high protein content in lentils makes them an excellent meat substitute.
Lentils need no pre-soaking and cook much more quickly than other dried legumes. To cook lentils, simply pick over to remove debris or shriveled lentils, rinse and drain. Cover with water or broth and boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour. Add salt once the lentils are completely cooked. Acidic ingredients such as wine or tomatoes can lengthen cooking time. You may wish to add these ingredients after the lentils have become tender. Older lentils will take longer to cook because they have lost more moisture. Do not mix newly purchased lentils with old ones. They will cook unevenly.
Lentil and Herb Salad
Lentils are popular across Italy, where they are grown in Umbria in the north and Puglia and Sicily in the south. Technically not a "bean," lentils are legumes. Unlike beans, lentils require no soaking, so this salad is quick and easy to prepare. Serve as a side salad or add a cup of diced mozzarella and it makes a light main dish.
6 servings
- 1 cup dried lentils
- 1/2 cup finely chopped red onion
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat and simmer 30 minutes or until tender. Drain well.
Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.
Italian Lentil Soup with Rice and Spinach
Serves 4
- 1 cup (200 g) short-grained rice
- 1 cup (200 g) lentils
- 1 bunch spinach, washed and cut into strips
- 2 cloves garlic
- One whole onion
- 1 rib celery, cut in half
- 1 cup plain tomato sauce
- 4 tablespoons olive oil
- Salt and pepper to taste
Rinse the lentils and cook them for 30-45 minutes in 2 quarts of water with the onion and celery. Season with salt and pepper to taste. Remove the lentils with a slotted spoon and strain the broth, discarding the celery. Reserve the broth and onion separately.
Slice the onion and sauté it with the oil and the garlic for 3 minutes; add the tomato sauce and cook 2 minutes more. Add the lentils, the spinach and the lentil broth. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes. Adjust seasoning.
Lentils with Italian Sausage
10 servings
- 1 pound dry lentils
- Cold water
- 2 pounds fresh italian sausage, sweet or hot
- 3 cups homemade or low sodium canned chicken broth
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, finely minced
- 8 fresh sage leaves, chopped, or 1 teaspoon dried rubbed sage
- Salt and pepper to taste
- 3 tablespoons tomato paste, diluted in a little water
Wash lentils well by soaking them briefly in water and changing the water at least once. Put them in a 2-1/2-quart saucepan, add cold water to cover and bring to a boil. Lower heat to simmer and cook until not quite done, about 30-40 minutes.
Meanwhile, pierce the sausages in several places and then put them in a small saucepan. Add the chicken broth and place over medium heat. Bring to a gentle boil and simmer for about 40 minutes. From time to time, skim off and discard foam and fat that rise to the top. When sausages are done, remove the pot from the heat and let them sit in the broth while you finish the lentils.
Warm the oil in a medium skillet and saute the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done.
Drain the sausages, saving their liquid. To the lentil pot, add the vegetables, season with salt and pepper and add the tomato paste. Mix gently using a wooden spoon. Add 3/4 cup of the broth in which you cooked the sausages. Taste and adjust the seasoning, if needed.
To serve, arrange the sausages on a platter next to the warm lentils.
Pasta with Lentil Bolognese
6 servings
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion, chopped
- 1 small carrot, chopped
- 1 stalk celery, chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons tomato paste
- 1- 28 to 32 oz can whole peeled plum tomatoes, drained and roughly chopped (juice reserved)
- 1 1/4 cups dried green lentils
- Coarse sea or kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 1 pound shaped pasta, such as cavatappi or rigatoni
- Pecorino cheese, grated or shaved
- Fresh basil, chopped
In a large pot over medium heat, warm the olive oil. Add the onion, carrot, celery and garlic and cook slowly until the vegetables soften and turn golden, about 20 minutes.
Increase heat to medium-high and add the tomato paste. Cook until the mixture dries out a bit, about 3 minutes. Pour in the reserved juice from the tomatoes and cook, scraping the browned bits from the bottom of the pan, until the liquid has reduced by half, 1 to 2 minutes.
Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the oregano,crushed red pepper, salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending on the lentils. (If the sauce begins to dry out, add additional water as needed.) Reduce heat to low and keep warm.
Cook the pasta according to the package directions; drain. Serve with the lentil sauce, sprinkle with the pecorino and garnish with basil.
Seafood Stew with Lentils
For the Fish Stock:
- 1 fresh flat-leaf parsley sprig
- 1 fresh thyme sprig
- 1 onion, chopped
- 1 carrot, sliced
- 1 celery stick, sliced
- 1 tablespoon black peppercorns, lightly crushed
- 2 and 1/4 lbs (1 kg) white fish or white fish bones and heads, gills removed
- Salt
For the Stew:
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 celery stick, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 3 and 1/2 oz (100 grams) cooked lentils
- 9 oz (250 grams) fish and seafood cut into serving pieces, such as sea bass fillets, prepared squid, peeled prawns, peeled langoustines (small lobsters or use lobster claws) and scrubbed clams
- 28 oz can crushed Italian tomatoes
- 1 fresh flat-leaf parsley sprig, chopped
- 1 fresh basil sprig, chopped
- Salt and pepper
Prepare the Fish Stock:
Pour 3 pints (2 liters) water into a large saucepan, add the herbs, onion, carrot, celery and peppercorns and season with salt.
Gradually bring to the boil, then lower the heat and simmer for 30 minutes.
Remove from the heat, let cool.
Add the fish bones and return to the heat, bring just to the boil; lower the heat and simmer for 20 minutes.
Remove from the heat and let the fish bones cool in the stock for a stronger flavor. Strain the stock.
Prepare the Stew:
Heat 1 tablespoon of the olive oil in a skillet and add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Stir in the lentils and cook for a few minutes more.
Heat the remaining olive oil in a shallow saucepan and add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Add the sea bass and the squid. Increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.
Pour in the strained fish stock, tomatoes and season with salt and pepper. Cook until the fish is tender.
Remove the pan from the heat and add the parsley and basil. Serve with a drizzle of olive oil.
Braised Chuck Steak with Savory Lentil Stew
Makes 4 to 6 servings
- 2 pounds beef chuck blade steaks, cut 3/4 to 1 inch thick
- 1 tablespoon olive oil
- 2-1/4 cups water
- 1 medium onion, finely chopped
- 2 bay leaves
- 1 cup uncooked lentils, rinsed
- 2 large carrots, diced
- 1/2 teaspoon dried Italian seasoning
Heat a large deep skillet with a cover over medium heat until hot. Add the beef to the skillet and brown evenly. Season the beef with salt and pepper to taste.
Add water, onion and bay leaves to the skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours.
Add lentils, carrots and Italian seasoning to the skillet; return to a boil. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-tender.
Discard bay leaves before serving.
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The images above on the Italian Heritage Mural are part of the life work of Italian immigrant Gino Sbrana, who started his American life in San Francisco as a vegetable peddler. By 1911, he had launched a large photographic studio, Pisa Foto, at Columbus and Broadway in San Francisco. Later Gino founded a studio in Oakland and, in 1919, settled in San Jose. Not content to confine his artistry to the formally posed studio portrait, he traveled over the Bay Area countryside with his large wooden field camera, using soft light on the shady side of barns or under large oaks to capture his fellow countrymen. Gino posed them in the coastal mist with machetes poised to harvest cauliflower, perched atop their brand new motorcycles, assembled by trucks loaded with produce from the fields, sleeves rolled up and holding their "vino".
The first Italian wave, to arrive in California (1850 –1924) came from five parts of Italy: Genoa in Liguria, Lucca in Tuscany and a few provinces of Piedmont, Sicily and Calabria. Driven mostly by poverty in their homeland, many had no formal education and spoke little English. What they did bring were the skills gained as peasants and fishermen in Italy and, then, used those skills creatively in America. An advantage they had over their countrymen who had settled on the eastern seaboard was that California was not as developed as the eastern states and needed people with their work ethic and vision to help it grow. The first wave found California a diverse economy. When they proved unsuccessful in their search for gold many became wine growers, vegetable farmers, boarding house operators, merchants, loggers or fishermen. One well-known "failed" goldminer, Domenico Ghirardelli set up a tent in Stockton selling supplies and confections to miners. His sweets were so popular that in 1852 he opened the Ghirardelli Chocolate Company in San Francisco. By 1880 the fishermen from Genoa and later from Sicily could be found throughout the state and by 1910 Italians were said to control 80% of the fishing industry in California.
Many chose to settle in small towns, gravitating to work in agriculture, initially as market gardeners, fruit growers and nurserymen. They raised crops that were sold in nearby cities and mining camps. It was during this time the wine industry started to develop. It was California's suitability for grape growing that drew many of the Italians to this area. The Italian Swiss Agricultural society was a cooperative formed by Andrea Sbarboro in 1881 to aid Italian and Swiss immigrants with settling into their new land. Hiring peasants who had worked in the vineyards in Italy, the society gave them a fair wage, free wine and stock shares. Although the wine industry has changed over the years, Italian Americans still play a very significant role, owning or managing 15 percent of California wineries, including three of the largest and ten of the oldest.
After the Civil war in the 1860's, more Italian immigrants began to settle in North Beach and parts of Telegraph Hill in San Francisco. Many put down roots, established businesses and raised families. The Genoese came to dominate banking, truck gardening and grocery wholesaling.The Lucchesi from Lucca in Tuscany were merchants, produce vendors and peddlers, who opened small retail outlets, restaurants and produce stores at the base of Telegraph Hill. In the 1880's the Sicilians followed and took over the fishing industry, settling around Fisherman's Wharf at the northern end of North Beach.
San Francisco, a city born in the excitement of the Gold Rush of 1849 and a city noted for its gourmet restaurants, was also the city of Italian provincial restaurants that served their clientele dishes in a congenial atmosphere reflecting the universal belief among all Italians that food and the pleasure of eating meals shared with relatives or friends remains essential to maintaining kinship ties. For Italians, the quality and quantity of food eaten by a family has always symbolized the economic earning power of the menfolk and the family's social position guarded by the women. Equating food with family life was the formula recreated in San Francisco's osterias and trattorias, where patrons felt the reverence Italians demonstrated towards their food. San Francisco's first Italian restaurateurs introduced the city to the cuisine of northern Italy. Although the city's Italian community was small from the 1850's through the 1880's, it was the largest in the United States and characteristic of the pattern in Italian immigration.
Catering to the specific appetites of this varied patronage, there was a blend of hearty foods which aimed to satisfy all the provincial palates. Ravioli and cioppino for the Genoese; beans for the Florentines along with rigatoni and grilled meats; veal ragu, for the Tuscan palate; saltimbocca for the Romans; risi e bisi (rice and peas) and scampi for the Venetians; bollito misto for the Piedmontese and zabaglione for the Sicilians–these delicacies not only pleased the various provincial tastes, but, in a far corner of the American West, Italian proprietors laid the groundwork for a restaurant industry which would contribute to San Francisco's recognition as a gourmet city. At the same time, these restaurateurs set the stage for social interaction within a society represented by the cosmopolitan tastes of a transient frontier community. Notable among these pioneers were six provincial Italian restaurateurs: Frank Bazzurro, Giuseppe Campi, Stefano Sanguinetti, Frank Luchetti, Giuseppe Coppa and Angelo Del Monte. Each paved the way for successive generations of Italian restaurateurs who would continue to promote respect for the Italians through the medium of food.
Genoese Frank Bazzurro came to San Francisco in 1852, where he purchased for fifty dollars, the schooner "Tam O'Shanter," one of hundreds of ships abandoned in San Francisco Bay and opened his restaurant. Utilizing crabs, which were plentiful and one of the cheapest foods in the city, Bazzurro introduced San Franciscans to the Genoese delicacy, Cioppino – the Italian version of bouillabaisse. Bazzurro moved his restaurant from this waterfront location twice, once because the area was reclaimed by the city and the land filled in and the second time because of the destruction caused by the 1906 earthquake and fire. Bazzurro relied upon bountiful resources from the bay and the city's outlying truck farms to prepare his provincial specialties.
San Francisco Bay provided as much fish and shellfish (most of which was caught by Genoese and Sicilian fishermen) as was found in the Mediterranean Sea. Dungeness crabs, oysters, clams, squid–which became calamari in the saute pans of Italian cooks–were in abundance, as was cod for baccala and salmon and striped bass were perfect for fish meatballs. From the fertile soil of the city's truck farms and the ranches along the Peninsula where the Tuscan and Genoese farmers settled, grew the vegetables essential to the provincial Italian diet, such as artichokes, broccoli, asparagus, zucchini, fava beans, Swiss chard, cardone and the aromatic herbs: garlic, anise, sage, fennel, oregano and sweet basil. As the city spread out from the waterfront towards Montgomery Street and along Broadway bordering "Little Italy," Italian restaurants opened their doors. Offering menus of inexpensive and informal home cooked food, they captured the gastronomical hearts of San Franciscans.
Equally patronized by working people and gourmets was Campi's Italian and Swiss/French Restaurant located on Merchant and Sansome Streets. The restaurant, opened in 1859, bordered the city's pungent fish and fowl markets. Managed by Natale Giamboni after Giuseppe Campi's death, Giamboni was known as the "King of Hosts," charming the ladies and remembering the likes and dislikes of his clientele. Italian-born financier, Andrea Sbarboro recalled in his 1911 memoirs, the early restaurant days of the 1870's when all the Italian businessmen of Washington and Sansome Streets lunched at Campi's. "At the time, I had for ten years been a steady patron and, for thirty years more, I have continued to eat at this restaurant."
Campi's rival was Sanguinetti's Restaurant, which was in full operation by 1888. Once located on Vallejo Street and then on Davis Street, Sanguinetti's chief clientele were the fishermen from the nearby Union Street wharf. One could get a bowl of thick minestrone, an entrée and a bottle of wine for twenty-five cents. For a nickel's worth of beer, however, one also got a generous free lunch of spaghetti, Italian bread and fried fish. Two bartenders patrolled a line of ten beer barrels, drawing the brew slowly, first from one, then another and finally a third to fill a single glass from very small spigots. If drawn too quickly, the barrels' pressure would turn the unique steam beer into froth.
Sanguinetti's, owned by Stefano Sanguinetti, who later Americanized his name to "Steve," was an attractive eatery with a low-beamed ceiling and dark walls. To give the restaurant an air of unconventionality, sawdust was spread on the floor. Writing for the Overland Monthly, Roland Whittle found the spontaneity of Sanguinetti's to his liking and typical of Italian restaurants, he also liked their familial ambience. "One can drop into the little place almost any evening and hear the Italian folk song sung in the sweet, languorous music and tongue of South Italy," he wrote.
Next door to Sanguinetti's on Sansome Street was Lucchetti's which opened in 1874 was a major competitor. Whittle put down the equally popular Lucchetti's as "a large, straggling barn, uncomfortable in its fittings and devoid of artistic setting. The walls are devoid of ornament, except for gaudy advertisements of cigarettes and liquor," he wrote. On Sunday nights, Lucchetti's was in its glory, since that was when the Italian local fishermen who frequented the restaurant left the place to younger Americans eager for a night on the town. Their rowdy behavior indicated to Whittle that they were not interested in the fifty-cent meals of soup, fish, chicken, ravioli and spaghetti, but in a "mad, wild frolic" and "rough flirtations" with the ladies.
Coppa's, located in the Montgomery Block Building, was the most famous of all the city's favorite Italian eateries before the 1906 earthquake and fire. Located close to the stock exchange, Coppa's attracted brokers and financiers during the day, but once the sun set, it was the mecca for "Bohemians". The food was rated above average, thanks to the culinary expertise of Giuseppe Coppa, the Turinese chef, who had trained in some of the city's top restaurants. Although Coppa's survived the earthquake and fire, the landlord raised the rent, forcing Coppa to relocate and, thereafter, open a series of mediocre restaurants.
The fanciest of Italian meals came from the Fior d'Italia, which opened at 504 Broadway on May 1, 1886, under the proprietorship of Angelo Del Monte. Specialties of the house that first year included risotto with clams (ten cents); tortellini (five cents); veal saute (five cents) and a squab casserole (forty cents). Double porterhouse steak-an American dish-was sixty cents."
Del Monte took in a partner in 1896, a young immigrant known to his customers as Papa Marianetti, from Maggiano, a town between Lucca and Pisa. Like other Italian restaurants, the Fior d'Italia was a family operation that included Marianetti's, two sons, George and Frank, who shelled peas, bused tables and washed dishes after school. The "Fior," as the restaurant was known among San Francisco's Italians, became the Italian community's "in" spot, where important family events–weddings, baptisms, anniversaries, birthdays and first communions–were celebrated. The Fior d'Italia, presently located near Washington Square in front of St. Peter and Paul Church, was the city's oldest surviving pioneer Italian restaurant. In 2012, after 126 years of business, Fior D'Italia served its last meal in San Francisco. Citing financial strain, the restaurant closed.
Certainly Bazzurro's, Campi's, Coppa's, Sanguinetti's, Lucchetti's and the Fior d'Italia were not the only prominent Italian restaurants in San Francisco before the turn of the century, but they were the most popular among discriminating Italians and locals.These six restaurants laid the groundwork for a gastronomical industry that has profitably contributed to the economic structure of San Francisco. By 1900, when the influx of Italians increased, North Beach had become an eating paradise–at workers' prices. Italian restaurants stretched along Columbus Avenue from Montgomery Street to Francisco Street, along upper Grant Avenue and along almost every side street between Chinatown and Fisherman's Wharf.
Source: The Argonaut, Volume 1, No. 1, Spring 1990
San Francisco's Italian neighborhood, North Beach, is where you will find Italian cafes, restaurants, and shops. You'll still hear lots of Italian spoken in North Beach and find:
- Museo Italo Americano at Fort Mason: The museum has a small permanent Italian art collection that includes a beautiful Sicilian cart, changing exhibits, special events and lectures, books, DVDs, a gift shop, Italian language classes and children's classes. The museum is open to the public daily, noon to 4:00, except Mondays, free.
- Italian Cultural Institute of San Francisco: 425 Washington Street – The cultural institute holds special events, weekly films on Tuesday evenings and lectures. They have exhibits and a large library and video library, Italian language classes. The Cultural Institute is open Monday-Friday, 9-5. They have a Saturday radio program at 8:00 am, Italian Culture around the Bay, on KUSF 90.3
- A. Cavalli Italian Bookstore: 1441 Stockton Street off Columbus in North Beach – The store has been in business since 1880. They sell Italian books, magazines, greeting cards, videos and gifts. They now have a cafe, too. The store is closed on Sundays.
- Molinari's Deli: 373 Columbus Avenue in North Beach – Molinari's has been in San Francisco for more than 100 years. It has lots of Italian imports including wines, meats, cheeses, pasta and dry goods. You'll still see many Italians shopping there, ordering in Italian. It's a good place for a sandwich. The deli is closed on Sundays.
- Liguria Bakery: 1700 Stockton Street, in North Beach,
Italian Specialties From San Francisco
Serves 4–6
- 1/4 cup olive oil
- 1 teaspoon crushed red chili flakes
- 8 cloves garlic, finely chopped
- 3 cups fish stock
- 1 ½ cups whole peeled tomatoes in juice, crushed
- 10 leaves basil
- 1 lb. cod, cut into 2″ chunks
- 1 lb. cleaned calamari, bodies cut into ½″-wide rings
- 12 oz. medium shrimp, deveined
- 12 oz. bay scallops
- 16 clams, cleaned
- 16 mussels, cleaned
- 2 2-lb. Dungeness crabs or snow crab legs, halved
- Kosher salt and freshly ground black pepper, to taste
Heat oil in an 8-qt. Dutch oven over medium-high heat. Add chile flakes and garlic; cook until soft, about 3 minutes. Add stock, tomatoes and basil; boil. Reduce heat to medium-low; cook until slightly thickened, about 10 minutes. Add cod, calamari, shrimp, scallops, clams, mussels and crabs, cover with lid and cook until seafood is cooked through, about 8 minutes; season with salt and pepper. Serve with crusty Italian bread.
Pizza with Wild Nettles
Pizzas with wild nettles are very popular in the Bay area. Nettles grow wild all year in northern California, and chefs use them in as many ways as possible. Because raw nettles can make you itch, it's best to handle them with gloves or tongs. Once cooked, the nettles lose their sting and have a deep, earthy flavor.
- 1 head of garlic
- 1 tablespoon olive oil
- 4 cups wild nettle leaves, baby spinach or kale
- Semolina flour
Pizza Dough
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon grated Pecorino Romano cheese
- 1 tablespoon fresh thyme leaves
- 1/2 cup (2 ounces) shredded mozzarella cheese
- 1/2 cup (2 ounces) shredded provolone cheese
- 1/2 cup (2 ounces) shredded fontina cheese
- Extra-virgin olive oil
Peel outer skins from garlic bulb, leaving cloves attached. Cut off top quarter of the bulb. Place bulb, cut-side up, on a piece of aluminum foil. Drizzle with 1 tablespoon oil and seal foil tightly over garlic.
Bake at 425 degrees F for 45 minutes or until soft. Remove from oven; cool. Scoop out garlic pulp, mash and stir until smooth.
Preheat oven to 450 degrees F with a pizza stone on the bottom rack.
Blanch nettle leaves in salted boiling water 1 minute, drain and plunge into ice water. Remove nettle leaves from water, wringing out excess, and set aside. If using spinach, place in a microwave-safe bowl and heat at high 3 minutes. Set aside.
Sprinkle surface with semolina flour and roll pizza dough into a 12-inch circle.
Spread dough with mashed garlic (garlic won't cover entire surface); sprinkle with crushed red pepper flakes and black pepper. Sprinkle with Pecorino Romano and thyme.
Roughly chop nettles and spread over thyme. Sprinkle mozzarella, provolone and fontina evenly on pizza. Carefully slide pizza onto the preheated stone; bake 6 to 8 minutes or until edges are lightly browned and crispy. Slice, drizzle with extra-virgin olive oil to taste.
Yield: makes 4 servings
Note: Place pizza on parchment paper—helps slide onto pizza stone.
Named after a historical term for "garlic", The Stinking Rose offers contemporary California-Italian cuisine prepared and adorned with garlic – and strives to accommodate every palate. There is hearty fare for the truly adventurous, mild for the novice, and "sans "garlic for those finding the herb's folklore and aroma more appealing than its taste.
This recipe is from their cookbook, The Stinking Rose Restaurant in San Francisco. As the name implies, garlic is their featured ingredient.
Roasted Rabbit With Garlic and Olives
Servings: 4
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 rabbits, cleaned, cut into pieces
- 5 tablespoons extra virgin olive oil
- 1/2 cup of peeled garlic cloves
- 1/2 cup pitted assorted olives
- 3 sprigs thyme leaves, chopped
Preheat oven to 350 degrees F.
In a shallow bowl, stir flour, salt and pepper together. Dredge rabbit pieces in flour mixture, completely coating meat on all sides.
In a large cast-iron skillet, heat 3 tablespoons olive oil over medium heat. Put rabbit in the skillet and cook for 4-5 minutes on each side, until nicely browned.
In a small bowl, toss the garlic with 1 tablespoon olive oil to coat completely.
Transfer rabbit to a baking dish and sprinkle with garlic, olives and thyme. Bake, uncovered, for about an hour or until the garlic cloves are golden brown and the rabbit is browned on the outside and opaque throughout.
Drizzle the remaining 1 tablespoon olive oil in an abstract pattern on a serving platter and arrange rabbit on top. Scoop the garlic cloves and olives from the baking dish and sprinkle over the rabbit. Serve immediately.
SPQR is an acronym for Senatus Populusque Romanus and translates to "The People and Senate of Rome" and was the emblem of the Roman Empire.
Executive Chef Matthew Accarrino at SPQR in San Francisco was born in the Midwest and raised in New Jersey, Accarrino began his culinary journey in high school working his way up from dishwasher to cook in small local restaurants. With the desire to receive formal training, Accarrino enrolled in The Culinary Institute of America, where in 1998, he received his Associate Degree in Culinary Arts.
He has trained abroad in Italy and worked for some of America's best chefs including Todd English, Rick Moonen, Tom Colicchio and Thomas Keller. In late 2009 he moved to Northern California and joined the intimate restaurant SPQR as Executive Chef. Since his arrival, Accarrino has been named Star Chefs' 2010 Rising Star for his "innovative vision, finesse and deeply satisfying cuisine," and in 2011 he took top honors at San Francisco's Cochon 555 competition. Accarrino was nominated by the James Beard Foundation as a semifinalist for "Best Chef: Pacific" in 2012 and the restaurant received its first Michelin star under his direction in the 2013 guide. He is also co-author of the book SPQR: Modern Italian Food and Wine, which was released in fall 2012.
Here is one of Chef Accarrino's recipes:
Tagliatelle with Poppy Seeds and Prosciutto
Serves 4–6
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 large shallots, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons poppy seeds
- 1/2 cup white wine
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 1 lb. tagliatelle or fettuccine
- 2 oz. prosciutto, thinly sliced
- 1/2 cup finely grated Parmesan, plus more to garnish
- 4 scallions, cut into ½″ slices
- Juice of ½ lemon
Heat butter and oil in a 12″ skillet over medium-high heat. Add shallots. Season with salt and pepper and cook, stirring, until soft, about 2 minutes.
Add poppy seeds; cook, stirring, until fragrant and shallots just begin to brown, about 3 minutes. Add wine; cook until almost all liquid evaporates, about 5 minutes.
Add buttermilk and cream; cook, stirring, until reduced slightly, about 3 minutes.
Meanwhile, bring a pot of salted water to a boil; add pasta and cook until al dente, about 7 minutes. Drain pasta, reserving some cooking water, and add to the sauce in the skillet.
Add prosciutto, Parmesan, half the scallions and lemon juice; toss to combine, adding pasta cooking water if necessary to make a smooth sauce.
Season with salt and pepper and transfer to a serving dish; sprinkle with remaining scallions and more Parmesan.
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- Milwaukee's Little Italy (jovinacooksitalian.com)
- The Italians In Texas (jovinacooksitalian.com)
- https://jovinacooksitalian.com/2013/06/14/little-italy-new-orleans-style/Birmingham, Alabama's "Little Italy" (jovinacooksitalian.com)
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- The "Little Italies" of Michigan (jovinacooksitalian.com)
- The Hill" St. Louis' Little Italy (jovinacooksitalian.com)
- https://jovinacooksitalian.com/2013/05/24/indianas-little-italy-communities/
- https://jovinacooksitalian.com/2013/07/12/minnesotas-little-italy/


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Penn State Health St. Joseph Muhlenberg Forms
Please save, fill out and print these forms before your appointment. You may also print and fill them out by hand. In areas where we request your signature, please sign by hand.
Consent To Treat Form (English)
Consent To Treat Form (Spanish)
Patient Consent for Use and Disclosure of Protected Information (Spanish)
Patient Information Form
Patient Health History Form

subset: commoncrawl


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With a presence in London since 1918 and rooted in the stability of Japan and growth of Asia, SMBC Group reaches out around the world to provide the advice, connections and support that create value. Our customers choose SMBC because we offer local knowledge and global expertise that span a wide range of financial services. SMBC will strive to be your bank of choice through the next century and beyond.
Ratings correct as of 31 March 2019.
As a mega global bank with important operations in major financial centres, SMBC offers the resources and the reach of a multinational banking institution that operates in all corners of the capital markets.
Total assets$1.76 trillion
Total deposits$1.05 trillion
Total loan assets$715.19 billion
Market capitalisation3approx $56 billion
Employees3Over 70,000
Gross profit$26.03 billion
Net income$7.21 billion
Overhead ratio462.05%
Gross profit$14.83 billion
Net income$6.07 billion
Overhead ratio449.10%
Employees2approx 29,000
Japan branches3over 500
Overseas offices2over 70
Countries with SMBC offices2over 40
1All data as of 31 March 2017. Translated into USD at period-end exchange rate. Refer to SMFG Investor Relations for more information.
2SMBC only.
3SMFG consolidated as of 31 March 2017.
4Includes total credit cost and other non-recurring gains.
Our culture provides a welcoming and respectful workplace where employees collaborate in an open environment, share feedback, and perform as integrated team members.
Our institution has roots that trace back more than 400 years, and the EMEA Division of SMBC has more than a century of experience in Europe.
London, United Kingdom
Regional headquarters of EMEA Division
SMBCE Head Office
SMBC Branch
SMBC Nikko Capital Markets Ltd
Sumitomo Mitsui Finance & Leasing Co Ltd
SMBC Leasing (UK) Ltd
Amsterdam, the Netherlands
SMBC EU Amsterdam Branch
Brussels, Belgium
Brussels Branch
Dublin, Ireland
SMBC EU Dublin Branch
Sumitomo Mitsui Finance Dublin Ltd
SMBC Aviation Capital Ltd
Sumitomo Mitsui Finance & Leasing Co Ltd
Düsseldorf, Germany
Düsseldorf Branch
Frankfurt, Germany
Frankfurt Branch
SMBC EU Head Office
Madrid, Spain
SMBC EU Sucursal en España
Milan, Italy
SMBC EU Milan Branch
Moscow, Russia
JSC Sumitomo Mitsui Rus Bank
Paris, France
SMBCE Paris Branch
Prague, Czech Republic
SMBC EU Prague Branch
Middle East
Abu Dhabi, United Arab Emirates
Abu Dhabi Representative Office
Doha, Qatar
QFC Office
Dubai, United Arab Emirates
SMBC DIFC Branch
Istanbul, Turkey
Istanbul Representative Office
Manama, Bahrain
Bahrain Representative Office
Riyadh, Saudi Arabia
SMBC Advisory Services Saudi Arabia LLC
Tehran, Iran
Tehran Representative Office
Cairo, Egypt
Cairo Representative Office
Johannesburg, South Africa
Johannesburg Representative Office
Clicking on the link below will open a new browser window and allow you to access non-SMBC websites.
SMBC has no control over non-SMBC websites and by clicking "PROCEED", you acknowledge that you will not hold us responsible for any information, files or other content contained therein.


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10 abstract logos
Logo is a part of a corporate identity, it is it's title and it supports devices commonly assembled within a set of guidelines, which indicate how the identity is applied. It is applied with color palettes, page layouts, typography and other. A corporate identity is the overall look of the corporation, firm or business. It is highly important because it is the main image in the minds of customers, investors and employees.
We prepared for you 10 abstract logos, because abstract techniques provide a lot of flexibility of its purpose.
Infinity Logo
Digital Business Logo
Pixel Studio
Unique Idea
Wedding Photography Camera Logo
Watercolor Tree Logo
Rainbow Flower Logo
Pentagon House Logo
Leaf Sun Logo
Butterfly Logo
If you have any other abstract logos you adore, share them with us in the comments.
We really appreciate you for visiting PremiumCoding and reading this article! Now you might also want to check out our Themes here.


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A recipe for happiness
"Annual income twenty pounds, annual expenditure nineteen pounds nineteen and six, result happiness. Annual income twenty pounds, annual expenditure twenty pounds nought and six, result misery."
I was reminded of this whilst covering some retirement wealth planning recently, this is Mr Micawber's recipe for happiness from the novel "David Copperfield" by Charles Dickens. How does one achieve this end result of happiness in retirement after the remunerated professional years are over? Most are familiar with the parable of the Tortoise and the Hare (it is also the name of our monthly investment newsletter) and it is the same concept of slow and steady wins the race when it comes to building a capital sum for the future. This means the earlier one starts with an investment or savings plan the better.
The answer why is not rocket science although Einstein proclaimed compound returns and interest as "the greatest mathematical discovery of all time". The bane of borrowers is the saviour of investors and savers so to take advantage of the compounding phenomenon and spend time in the market and do not spend time trying to time the market.


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The Photograph Gallery
Ketchup & Mustard
What started as a enjoyable Instagram challenge has now led Minneapolis-based mostly artistic David Schwen to create restricted version artwork prints in his collection, Pantone Pairings. Turning on a regular basis meals gadgets into Pantone shade swatches combines meals with design, which I occur to assume is a match made in a scrumptious tasting heaven.
Salt & Pepper
Ham & cheese, cake & ice cream, bread & butter, you identify it – tasty meals combos galore that make me need to grasp each one among them on my partitions whereas I repair myself a snack.
Peanut Butter & Jelly
Ham & Cheese
Lemon & Lime
Milk & Cookies
Bacon & Eggs
Macaroni & Cheese
Strawberries & Chocolate
Peas & Carrots
Bread & Butter
Chips & Salsa
Cake & Ice Cream
Spaghetti & Meatballs
Pancakes & Syrup
Wasabi & Soy Sauce
Hen & Waffles
Potatoes & Gravy
Scorching Cocoa & Marshmallows
Burger & Fries


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A top Atlanta life, style & fashion blog started by Titilola Sogunro. Titi's Passion was started as an outlet to connect with other women and men that share the things that I am passionate about Fashion, Beauty, Food, Natural Hair & Travel. I fully committed to this journey in April 2015.
Over the last few years, I have redefined my style, and my goal is to help others discover, simplify and/or redefine theirs. We live in a world where beauty products are forever evolving and changing, I love sharing my beauty discoveries on Titi's Passion.
A foodie at heart, I explore different restaurants in my city and the others I discover during my travels across the world. I transitioned my hair five years ago and over the course of the years, I have acquired a solid base knowledge that will be useful to anyone on a natural hair journey or someone considering going natural. If I share your interests, please SUBSCRIBE to my blog to keep up with the valuable information I share.
Hi, my name is Titilola (Tee-Tee-Law-Lah) Sogunro (Sho-goon-row), the creative force behind the top Atlanta life, style and fashion blog, Titi's Passion. I am a wife and mother of two amazing kids (age 5 & 9)
My formal education consists of a Bachelor's degree in Accounting from the University of Georgia and a Master's degree in Finance. I held a corporate job in the Mortgage industry for years, but eventually decided to follow my passion, the thing that truly makes me happy; Fashion. I manage my blog full-time. In my spare time, I enjoy reading non-fiction books, traveling, and spending time with my husband, two children, and friends.


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Spellbinder is written by Helen Stringer. It was published in 2009 by Feiwel and Friends. It is Stringer's first book. Stringer's website can be found here.
"Belladonna Johnson can see ghosts. It's a trait she's inherited from her mother's side of the family, like blue eyes or straight hair. And it's a trait she could do without, because what twelve-year-old wants to be caught talking to someone invisible?
It is convenient, though, after Belladonna's parents are killed in a car accident. They can live with her the same as always, watching the same old TV shows in their same old house. Nothing has changed…until everything changes.
One night, with no warning, they vanish into thin air—along with every other ghost in the world. It's what some people think ghosts are supposed to do, but Belladonna knows it's all wrong. They may not be living, but they're not supposed to be gone.
With the help of her classmate, Steve, a master of sneaking and spying, Belladonna is left to uncover what's become of the spirits and to navigate a whole world her parents have kept well-hidden. If she can't find her way, she'll lose them again—this time, for good."
~Inside Flap
What I Liked:
When I first started reading this book, I thought it was very interesting since the author seemed to be going for a sort of snarky, parody-ish style of writing. I mean, the girl's name is Belladonna, her aunt's last name is Nightshade, and their school is named Dullworth's. I think it was also supposed to give a sort of gothic atmosphere to the whole book. I did get that feeling strongly, in the beginning.
I thought this was actually quite a unique supernatural story, worldbuilding-wise. It was intriguing, for the most part, and mildly entertaining.
What I Didn't Like:
Unfortunately, this book was a little boring. There were also way too many revelations made at the end of the book with no prior set-up, and Belladonna as the Spellbinder was horribly cliché and obvious. I don't know what a Paladin is, or why Steve is it, but that was also horribly convenient since he's literally the only person Belladonna talks with or interacts with during the entire book. Also, what the heck was up with the random Greek mythology? The book has a good premise, and a unique one at that, but the delivery is not very good, the revelations are too abrupt, and the tone of the book just really works against it, I think.
There is a sequel to this book, but I'm not sure if I will read it because this book was a trudge to get through and I don't feel like trudging my way through the next.
Rating: 2/5
Recommended Age Range: 14+
Warnings: None.
Genre: Supernatural, Fantasy, Young Adult
"Dad," she was trying to keep the panic out of her voice. "What is it?"
He looked at her, as if he didn't know who she was. Then he was himself again.
"Something's wrong," he said.
"That's what Elsie said, but—"
"No, listen, I don't know how long I've got," he was speaking rapidly, urgently, not the way he usually spoke to his daughter.
Belladonna's eyes widened. There was a knot in her stomach.
"You're going to have to call your Aunt Deirdre. She'll know what to do. Tell her what's happened. Tell her the doors are closing."
"But what has happened? What doors?"
"The doors to the Other Side. Tell here there's only one left. She'll know which one. And don't go out. Whatever you do, don't go out until she gets here."
She never got any further. The words froze in her throat as she saw her father seem to compress inward and squeeze upward until he became a thin line from floor to ceiling before both ends of the line shot together and he vanished, leaving a small bright spot, which faded to nothing.
~Stringer 47-48
The flames in the braziers flared blue, then green, and filled the room with a sweet, acrid smoke that made Belladonna and Steve feel dizzy. Through the light and smoke, Belladonna almost imagined she could see the Sibyl as she once was, sitting in the stone chair, gripping its arms, and throwing her head back to allow the gods entry to her mind.
"Peering proudly through the welkin way,
The radiant raptor rends the ruddy day,
Protecting the paragon in plain sight
Under arches and angles in motley light."
The flames sank to orange and the Sibyl seemed to sigh.
"Um…is that it?" asked Belladonna.
"Did it make sense?"
"No, it didn't make sense!' said Steve. "It was like something from one of those crosswords where the clue is a train and the answer is a caterpillar."
"Oh, good," said the Sibyl, "I was afraid I'd lost my touch."
~Stringer 158
Overall Review:
Spellbinder is a (mostly) unique supernatural book with an interesting style of writing, but, unfortunately, those don't save it from the fact that it's a boring read. Steve is too convenient of a plot device, and the revelation about Belladonna is obvious and cliché. Too much happens at the end with too little foreshadowing, and the Greek is just weird.
You can buy this book here: Spellbinder
Coming Up Next: Choke by Obert Skye


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Sports News of Tuesday, 13 March 2018
Source: footballmadeinghana.com
Elmina Sharks coach, Yaw Acheampong has expressed his delight with his team performance after beating Hearts of oak 1-0 in a trial match at the Cape Coast Stadium on Sunday.
Benjamin Tweneboah's last-minute goal made the huge difference as Elmina Sharks continued their preparation for the start of the league.
Speaking to the media in a post-match interview, Coach Acheampong expressed his happiness with how his players are adapting to the new system of play he's introduced at the club.
"We bought a new system to the team this season and it is working very well. Our players did well. Hearts of Oak also brought different team compared to the team they used during G-8. I'm happy with the performance of my boys".
Yaw Acheampong also talked about the importance of winning Sunday's friendly as well as the need to be careful regarding the number of friendly matches they are playing.
"The win will raise the confidence of the team and their motivation level will rise. At the same time, the delay to the start of the league is disturbing, because we've to be careful with the games we play.
"If you don't take time, it will get to the time of the league and fatigue will start to set in. And your team will start going down. Though they did very well, we've to be careful with the type of the training and matches we give to the boys".


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Our client is an European leader in advertising technology. They invent and creative innovative software that brings advertisers and consumers together, through international publisher networks. Over 100.000 advertisers benefit from their technology in this process. With several offices in Europe, they thrive to service the European digital advertising markets an various platforms, such as web, mobile, display and native. Your role is situated in Amsterdam, The Netherlands.
You will be responsible to represent the vision of the company, while working closely with tech-teams such as core- software engineering, adserver teams, integration teams and Product Owners. In order to speak 'the same language' it is important you have extensive knowledge and experience of the technical side of online advertising in general. You will combine this market-specific knowledge with your experience as a product manager to do the following:
While preaching the vision, you keep an eye on the product roadmap, ensure an agile execution for the state-of-the-art AdTech & programmatic advertising platform for publishers across multi-level devices as well as formats ( native, display, video). Do you have experience in this line of field, but do you feel you could be challenged on a whole new level? Keep on reading this might be your next job opportunity.


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Satisfy your craving for tasty deli and Italian dishes at D & F Italian Deli. We also sell imported Italian grocery items and gift baskets.
D & F Italian Deli
35-17 Broadway
Astoria, NY 11106
Phone: 718-728-2422
Fax: 718-278-3672
Monday to Friday: 7:30am - 7:00pm
Saturday: 7:30am - 6:00pm
Sunday: 8:30am - 2:00pm
Extended weekday hours.
We accept cards.
Call now for FREE delivery!
Get delicious deli food from the friendly team at
D & F Italian Deli. We're open 7 days a week.
Service Area:
Queens County


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on the journey, together
The Lost Children of Peru welcomes the aid and support from groups of many different strengths and talents, just like yours! In the gallery below we have included pictures from different teams that have been involved with the vision and mission of Lost Chilren of Peru over the years. It is incredible to see the impact that short-term missions can have on the community centers, local people, and orphanages.
Share your heart for missions
We believe that everyone has God-given skills and gifts to promote the redemptive work of Christ. The vision and focus of our group trips have ranged from delivering mattresses and shoes, helping to lead Vacation Bible School (VBS) with the children, and even building houses! If you are interested in planning a group trip, please contact us, we look forward to connecting with you!


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5 Tips for Choosing the Right Sunscreen
Protect yourself from sunburn and skin cancer with the right sunscreen
Before you head to the beach, take a stroll through the park or hike in the forest this summer, be sure to apply sunscreen and protect yourself from the sun's ultraviolet rays.
We know that when it comes to choosing a sunscreen the decision might be hard with the huge variety of products out there.
Here are five tips to help you choose the right sunscreen:
- Use a broad spectrum sunscreen with protection from ultraviolet rays A and B.
- Use SPF 30 or higher.
- Make sure your sunscreen is waterproof or water resistant.
- Apply sunscreen even if your makeup, moisturizer or other products have sunscreen in them.
- Having darker skin may make you less susceptible to sunburn, but you're still at risk for skin cancer.


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Clostridial Toxin Assay
(C. diff)
Alternate Names
- Clostridium difficile Toxin
- Antibiotic-associated Colitis Assay
- Pseudomembraneous Colitis Toxic Assay
Infections caused by Clostridial difficile (C. diff) occur either when the immune system is compromised, or when antibiotic treatment for an infection kills the beneficial bacteria that are normally found in the intestines. This allows C. diff numbers to rise in the intestines, usually within four to ten days after the antibiotic is started. High levels of C. diff results in fever, abdominal cramps, and large amounts of watery diarrhea. Pseudomembranous colitis may develop from the toxins that are released by the bacteria, which causes the lining of the colon to die.
Comments on Clostridial Toxin Assay (0 total) Participate in the discussion
In a medical emergency, step away from this web site and call for emergency help. Remember, we're not doctors and we don't claim to be able to diagnose your condition. The information and services we provide or display here are merely intended to make you a more knowledgeable patient so that you can have smarter conversations with your actual health care providers.


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Greek Almond Cookies Recipe (Ergolavi)
Posted in 40 minutes or less, Beginner, Desserts, Mainland Greece, Our hand picked recipes, Tea and Coffee nibbles Originally published on December 18, 2013 Last updated on December 8, 2019 By Eli K. Giannopoulos Cuisine: Greek
Greek almond cookies recipe with only three ingredients, 5 minutes prep making 30 amazing cookies! You just can't go wrong with this recipe! 'Ergolavi' (Greek almond cookies) is a beloved traditional treat – the Greek version of macaroon, only much easier. Crunchy on the outside, soft and chewy in the middle with an incredible almond-y flavour.. Enjoy this amazing Greek almond cookies recipe over a hot cup of coffee and a full spoon of your favorite jam!
- 250g sugar (8.8 ounces)
- 250g whole almonds, blanched, or almond slivers (8.8 ounces), plus some extra for garnish
- 3 egg whites
- 1/2 tsp vanilla extract (optional)
- To prepare these super easy Greek almond biscuits, add the raw almonds and sugar in a food processor and blend until powdered. Add the egg whites (and the vanilla extract) and pulse, until the ingredients combine, forming a firm paste.
- Layer the bottom of 2 baking trays with parchment paper and form the cookies. Take approx. 1 1/2 tsp of the paste and place on the baking tray; repeat with the rest. Garnish with whole almonds or almond silvers and wait for a while for the dough to spread on the tray. If you like, shape the cookies using a pastry bag.
- Bake in preheated oven at 160C for 17-20 minutes, until light golden. Be careful not to over bake them. Enjoy hot from the oven with a full-spoon of your favorite jam!
Recipe image gallery:
8 Comments
hello maybe you can hepl me, how much is 200g in cups for flour, also 250g of chocolate in cups, & 80g butter in cups, & 100g brown sugar in cups
thank you
could you please change these to cup sizes
These cookies are very thin and liquidy. Plus, it's almost impossible to get them off the tray, giving you very ugly cookies.
Good morning
My always comes out fine so thankyou we make 500mg bigger my family love almond Cookes piping bag is better to work with to
Hi, In England we put these macaroons on rice paper ( which is edible) and however thin the mixture was before they go in the oven doesn't matter, they always taste great!


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Our Swimming Area Gazebo project is underway. Initial concrete work is complete and plans also include additional concrete work, a food preparation terrace, and sidewalks. Click here to watch the…Continue Reading »
Ondessonk SnapshotsJune 12th, 2019 by Tony Vrooman
The Masquerade BallApril 11th, 2019 by campondessonk
By Jamie Fields, Director of Development Camp Ondessonk celebrated its 2019 Masquerade Ball Gala on Saturday, March 2, 2019, at the Four Points by Sheraton in Fairview Heights, Illinois. This…Continue Reading »
Six ways to support the Camp Ondessonk Gala 2019January 28th, 2019 by campondessonk
The Masquerade Ball will be held on Saturday, March 2, 2019, at the Four Points Sheraton in Fairview Heights, IL. This fun-filled event will welcome many community and business leaders…Continue Reading »
Camp Ondessonk Hosting Father Son WeekendApril 1st, 2016 by Tony Vrooman
FOR IMMEDIATE RELEASE Camp Ondessonk Hosting Father Son Weekend April 22-24, 2016 Ozark, IL–Camp Ondessonk, an Illinois Not for Profit 501(c)(3) Youth Camp will be hosting Father Son Weekend April…Continue Reading »
Ondessonk StablesFebruary 15th, 2016 by Tony Vrooman
Greetings from the Ondessonk Stables! Exciting things are happening as we head into spring- the horses are shedding, the pastures are growing, and we are getting ready for Ondessonk's first…Continue Reading »
Summer Camp Wrap-UpOctober 28th, 2015 by campondessonk
As the last echoes of "Rise and Shine" faded from the Old Dining Hall on the First of August, our 2015 summer camp season came to an end. Campers rushed…Continue Reading »
New/First Time Camper Open HouseOctober 26th, 2015 by Tony Vrooman
New/First Time Camper Open House – May 7th, 2016, 1:00pm-4:00pm Visiting camp is the best way to introduce potential campers (and nervous parents) to the Ondessonk experience. Families will have…Continue Reading »
Cindy's Range Dedicated at 2015 Friends WeekendOctober 6th, 2015 by campondessonk
Campers this summer enjoyed a beautiful new rifle range pavilion, thanks to generous donors and the skilled volunteer efforts of Norbert Garvey, Larry Davis, Don Koehler, and 45 other volunteers…Continue Reading »
Monsignor Fournie Mini Camp VillageJune 10th, 2015 by campondessonk
When the Belleville Diocese first established Camp Ondessonk 56 years ago, Monsignor John T. Fournie was named the first General Director. This year in his memory volunteers and staff built…Continue Reading »
Camp Hit the Jackpot at "A Night in Las Vegas!"April 13th, 2015 by Tony Vrooman
After betting on the rat races, spinning the big wheel and hitting the blackjack table, 310 high rollers raised their paddles high to support Camp at our 2015 Gala and Auction, held at the Sheraton…Continue Reading »
10th Annual Southern Illinois Fat Tire FestivalAugust 7th, 2014 by Tony Vrooman
The 10th Annual Southern Illinois Fat Tire Festival Presented by: Bike Surgeon October 24-26, Camp Ondessonk, Ozark Illinois The Southern Illinois Fat Tire Festival (FTF) is on; and for this…Continue Reading »
SEMO- Southeast Missouri State University Students Visit Camp Ondessonk.May 9th, 2014 by Tony Vrooman
Recently Tom Holman, PHD with the Dept. of Health, Human Performance & Recreation at SEMO- Southeast Missouri State University and his students visited Camp Ondessonk. Below are some quotes from the students…Continue Reading »


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Christopher RÆBURN is seeking a skilled Bookkeeper to maintain financial records, including purchases, sales, receipts and payments. Reporting to and working closely with the Operations Director and from time to time our external accountancy firm. You will help prepare financial statements for review by the Directors and company Accountants, ensuring legal compliance requirements. You will process the accounts payables and receivables as well as ensuring petty cash and expense claims are processed in an organised and timely manner.
You will be based in the company HQ; Studio 1, The Textile Building, 29a Chatham Place, Hackney, London, E9 6NY, United Kingdom
1 day a week
09:00 – 18:00 with 1 hour lunch (unpaid)
Please ensure you include your résumé, cover letter and any other additional materials to [email protected] Thank you for your interest in Christopher RÆBURN.