The 2 Spoons

Easy & Comforting – Greek White Bean Soup

January 9, 2019 by Becky Spoon

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Fasolatha, considered to be one of Greece’s national dishes, is a creamy white bean soup consisting of creamy white beans, peppery olive oil and fresh vegetables.

I loved it when the Mediterranean Diet was named the #1 diet for 2019 because I’ve had the Mediterranean Cookbook for years and have made so many recipes from it. I love it more that this White Bean Soup is considered healthy and low in calories. https://www.healthline.com/nutrition/mediterranean-diet-meal-plan

I don’t like diets so the Mediterranean Cookbook has been and is my go to when I feel I haven’t been eating as well as I should. It is so healthy and has so many absolutely delicious recipes like this White Bean Soup, but I don’t feel I’m missing out on anything or starving because I’m trying to eat healthier!

White bean soup is creamy but has no cream, you puree a couple of cups of the beans and add it back in which makes it luscious, and we know how good beans are for you. I hope you enjoy this recipe as much as I do!

Easy and Comforting – Greek White Bean Soup

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Course Main Course, Soup

Cuisine Italian

Servings 6 Servings

Ingredients

1 Pound dried Great Northern Beans
2 Tbsps Extra-virgin olive oil, plus extra for serving
1 Onion, chopped
2 1/2 tsps minced fresh oregano or 3/4 tsp dried
6 cups chicken or vegetable broth, plus as needed
4 celery ribs, cut into 1/2 inch pieces
3 tbsp lemon juice
1 tsp ground dried Aleppo pepper You can substitute with 1/4 tsp red pepper flakes and 1/4 tsp paprika
2 tbsp chopped fresh parsley
salt and pepper

Instructions

Soak the beans in 4 quarts water and 3 tablespoons salt for at least 8 hours or overnight. Drain and rinse.
Heat oil in Dutch oven over medium heat. Add onion, salt and pepper and cook until softened and lightly browned. Stir in oregano and cook until fragrant about 30 seconds. Stir in the broth, celery and beans and bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 60 minutes.
Process 2 cups soup in blender or processor until smooth and return to pot. Heat soup gently over low heat until hot and adjust consistently with broth as needed. Stir in lemon juice, red pepper flakes, parsley and season with salt and pepper to taste. Serve in individual bowls drizzling with olive oil.

Notes

If you can find Cannellini beans they are preferred. I could not at my local store, so I made the soup with Great Northern Beans.

Chocolate Mousse Pie

January 9, 2019 by Becky Spoon

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This is the best chocolate pie ever! It’s light and delicious!

Allen only likes a couple of desserts.. his favorite being cherry pie. In addition, he loves a chocolate Mousse Pie! So I made this for him. It’s just one of those desserts that every bite makes you look at what’s left wishing you had gotten a bigger slice 😂.

The crust is from Oreos. Enough said. Just look how luscious this looks!!

This pie will become one of your all time go to’s!!

Chocolate Mousse Pie

Print Recipe

Course Dessert

Cuisine American

Ingredients

For the Crust

21 Oreos, the whole cookie with the center
1/4 cup unsaltee butter, cut into pieces, room temperature

For the Mouse

12 ounces semisweet chocolate or milk chocolate, finely chopped I used Milk Chocolate
1 tsp vanilla
pinch of salt
3 3/4 cup chilled whipping creM
1/4 cup sugar
chocolate shavings, optional

Instructions

For the Crust

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For the Mousse

Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.
Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

Banana Buttermilk Pancakes with Butter Pecan Syrup

January 7, 2019 by Becky Spoon

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I love Buttermilk Pancakes! Maybe it’s the slight tartness from the buttermilk, or maybe its just this recipe that is sweet and salty. Regardless, they are delicious!

I had some bananas today I wanted to use so I mashed one and added to the batter, then chopped a little and added a more on top.

If you don’t have a good buttermilk recipe, you need this recipe! You don’t need to add bananas or anything….they are perfect with butter and your favorite syrup!

Banana Buttermilk Pancakes with Butter Pecan Syrup

Print Recipe

Prep Time 10

Course Breakfast

Cuisine American

Servings 6 servings

Ingredients

For the Pancakes

2 cups all purpose flour
3 tbsp sugar
3 tsps baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
2 1/2-3 cups buttermilk
2 eggs, large
3 tbsp butter, melted
1 banana, mashed
oil or butter for your gridlde

For the Butter Pecan Syrup

2-3 tbsp butter
1/2 cup pecans, chopped
1 1/2 – 2 cups syrup, or as needed

Instructions

For the Pancakes

Whisk all the dry ingredients together in a large bowl. Make a well and add the buttermilk, the eggs, the mashed bananas, and the melted butter. Combine the ingredients. the batter will be a little lumpy.
Heat a griddle to hot, but not smoking. melt butter or apply some oil to your griddle and add 1/4 to 1/2 cup batter to your hot griddle. Add a couple of slices of banana if you like. Cook until bubbles have formed and holes start to appear.
Turn the pancakes and tet them briefly brown on the other side. This won’t take long because they are mostly cooked when you turn them.
As you remove the pancakes add a pat of butter. If you are making several put them on a sheet pan into a warm oven. Top with the Butter Pecan Syrup.

For the Butter Pecan Syrup

Melt the butter in a saucepan. Add the chopped pecans and let them cook just about a minute in the butter. You don’t want to burn them or the butter. Add the syrup and just heat through. You may need more syrup depending on how many you are serving. Bon Appetite!

Keyword banana, pancakes, buttermilk, breakfast

Chicken and Wild Rice Soup

January 6, 2019 by Becky Spoon

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I wanted to make a soup to go with chicken salad sandwiches but I didn’t want a heavy, cream soup. I love creamed soup but I wanted a broth based soup since the chicken salad had mayonnaise. I wasn’t sure I wanted a chicken soup with chicken salad, but this turned out to be the perfect soup.

The combination made such a great lunch, but it would also make a great dinner too!

Just look how delicious this looks! So appetizing!

Hope you love this soup as much as I do!!

Chicken and Wild Rice Soup

Print Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course dinner, Lunch

Cuisine American

Ingredients

1 Tbsp Butter
1 Tbsp Olive oil
2 Stalks Celery
2 Carrots Sliced
1 Onion, diced
2 Cups Chicken, cubed or shredded Recipe at bottom
6 Cups Chicken stock Recipe at bottom
1/2 Cups Wild rice
Salt and pepper

Instructions

Sauté the celery, onion, and carrots in the butter and olive oil until translucent.
Add the wild rice and sauté about a minute or two.
Add the chicken stock and bring to a boil. Lower the heat and simmer 35-45 minutes until the rice and vegetables are tender.
Add the chicken and just heat through.
Bon Appetite!

Keyword chicken, rice, soup

Chicken Broth, Reserving Chicken for Recipes

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Cuisine American

Ingredients

1 3-5 lbs Whole Chicken
1-2 Carrots and celery, large chunks
1 Onion, halved or quartered The onion does not have to be peeled
2 Garlic cloves, whole
1-2 Bay leaf
Fresh thyme sprigs Optional
Black peppercorns
1 Tsp Salt
Water to cover

Instructions

Place the whole chicken in a large stock pot and add all the ingredients. Cover with water.
Bring to a boil and cook until the chicken begins to fall off the bone.
Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc.
Strain the stock in a colander and discard the vegetables.
At this point I like to chill the stock so the fat comes to the top and is easily discarded.

Keyword broth, chicken, stock

Chicken Broth, Reserving the Chicken for Recipes

January 6, 2019 by Becky Spoon

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I always have chicken broth that I’ve made in my freezer.

It’s just so easy to make and adds so much to your recipes, and it’s less expensive!

Here you go for the recipe!

Chicken Broth, Reserving Chicken for Recipes

Print Recipe

Cuisine American

Ingredients

1 3-5 lbs Whole Chicken
1-2 Carrots and celery, large chunks
1 Onion, halved or quartered The onion does not have to be peeled
2 Garlic cloves, whole
1-2 Bay leaf
Fresh thyme sprigs Optional
Black peppercorns
1 Tsp Salt
Water to cover

Instructions

Place the whole chicken in a large stock pot and add all the ingredients. Cover with water.
Bring to a boil and cook until the chicken begins to fall off the bone.
Remove the chicken from the broth and set aside to use in soup, chicken salad, chicken and dumplings, casseroles, etc.
Strain the stock in a colander and discard the vegetables.
At this point I like to chill the stock so the fat comes to the top and is easily discarded.

Keyword broth, chicken, stock

Tomato Soup

January 4, 2019 by Becky Spoon

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I love this tomato soup. I think tomato soup brings back childhood memories of Campbell Tomato Soup and Grilled Cheese.

Tomato soup is warming on these cold winter days and equally satisfying in spring or summer!

I love tomato soup with a grilled cheese sandwich or a pimiento cheese sandwich like in this photo below!

Whether with a sandwich or just with crackers, I think you’ll love this recipe!

Tomato Soup

5 from 1 vote

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Soup

Cuisine American

Servings 4 Servings

Ingredients

1 Stick Butter
1 Large onion, diced
1/4 Cup Flour
1 28 oz Can diced tomatoes
1 Cup Chicken broth
2 Tbsp Sugar
1 Tsp Kosher salt
1/4 Tsp Celery salt
1/2 Tsp Black pepper
1/8 Tsp Cayenne, optional
1/3 Cup Heavy cream
1 Tsp Honey
Zest of a lemon
Juice of a lemon

Instructions

Melt the butter in a large pot over low heat. Add the onions and cook gently until soft and translucent, about 20 minutes. Do not brown.
Add flour and stir until mixture is slightly thick and pale good, about 3 minutes.
Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper.
Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pan frequently.
Stir in the cream and honey, remove from the heat and purée using a hand blender or allow to cool and purée in batches in the blender.
Return to the pan and add the zest of one lemon and the juice. Do not bring to a boil, just heat through. Serve hot and add a little of the heavy cream if you like.