Thyme for Delicious Dishes

When life gives you Lemon you candy them. Candy Lemon peels

2012-01-27T17:27:00.000-08:00

6 lemon, wash them well
31/2 cups sugar

Use a vegetable peeler and removed the peel from the lemon in vertical strips, remove only the yellow zest, and avoiding as much white pith as possible. ( I like a little pith, that sweet bitter taste once it's candied)

In a small saucepan, combine the peels with 4 cups cold water. Bring to a boil, simmer 5 min. then drain. Repeat this process 2x's . Repeat the process a 3x but remove the peels from the pan and set aside.

Measure 21/2 cups of the sugar into the pan and add 3 cup water, stir till sugar is dissolved. Add the peels and bring to a boil over medium heat. Reduce heat and simmer, uncovered, until the peels are tender and translucent, 15 to 25 minutes. Drain the peels and let cool.

Toss remaining sugar in a bowl and add peels and coat then gently shake each to remove excess sugar, store in a container then refrigerate. Peels will firm up as as they get cold.. Lemon peel will keep for several weeks.

Have to thank my friend Jim for all the Meyer Lemons he gives me every yr.. He has a couple trees and boy do they put out some great lemons.

When life or a friend gives you Lemon you candy them.....THXLW

Smoked Bass

2011-11-02T15:00:00.000-07:00

I smoked some bass today! But you can smoke anything you want! He He!
I enjoy any kind of fish smoked. My favorite is a whitefish..It's what I grew up on.

Every Sundays we would drive from Erie, PA to Westfield, NY to grandma's for Sugo, Sugo is the Italian word for any kind of sauce in our family. All the Aunts, Uncles and cousins would be there to enjoy the pasta. My mom would make a few stops on the way. The 1st STOP was Arnone's Bakery & Italian Deli (no website found) Just this video

for the fresh Italian bread and peperoni balls. I don't think you can find a peperoni or fish ball any place but Erie,PA (I've never seen them)

Mom would toss a peperoni balls back to my sisters and I. The fresh warm fried dough ball stuffed w/ peperoni or anchovies. I remember those Sundays as though it was yesterday.
The next STOP was for fresh farm eggs..We would want a dozen of the double yokes.
Ahhh then, the last stop before Grams was, and not every Sunday, maybe once a month or so in Westfield, NY near grams the Barcelona Harbor on Lake Erie for the smoked fish. That is where my appreciation began for smoked fish and foods. I look back at moments like this and see my appreciation for food started at a young age.

That little smoke shack, with all the fish hanging.. I remember mom would let us pick the fish. I wonder if that shack is still there. I will have to see the next time I go home. I remember like I was there last Sunday. THX Mom

Fish Brine Solution - You can use just about anything you like. rules, what rules, there are NO Rules on what should go into the brine other than definitely salt and some sugar. I use what ever I have on hand.. Just brine your fish, this is an important step for smoking fish, it cures and keeps the fish moist, so the fish is not to dry.. Got to love the work MOIST. I brined my fish over night. But a few hrs will be just fine.

1 cup water
1/3 cup sugar
1/4 cup Non-iodized salt
2 cups soy sauce/optional use broth
1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 tsp. Tabasco sauce
1 cup dry white wine

*Rinse fish with cold running water after curing to remove the excess salt and other seasonings from the surface , allow fish to air dry before putting on smoker.

OOPS!!! I almost forgot, I stuffed my fish with apple and onion slices..YOU can too.

Smoking Process:

Start the smoking process by soaking wood chips. I used apple wood chips I get from CA. Apple Hill near Placerville, CA Got to love Apple Hill in Sept.

Smoke filets or whole fish in a steam / smoker for 1 1/2 to 4 hours, or until the fish flakes. I smoked this 2.5lb for 4hrs.

I always spray my racks with Pam. Set the rack with the fish filets above the smoking wood chips (follow your smoker directions). My smoker I put a water bowl on top of the charcoals, I put water wine and spices in the water.. The water slows the cooking process down and lowers the temp. so it's a low heat/slow smoke.

Smoke 2 to 3 hours, depends on the thickness of the filets. reheat your smoker w/ a slow, smoldering fire, make sure you have enough charcoal in your smoker if you are using a charcoal smoker, you don't want to run out of charcoal 1/2 way through smoking as I have done before. I add the chips directly on charcoal..don't be skimpy on the wood chips. Use just enough wood to maintain a steady smoke. I love the pleasant mild smoky flavor, I read that to much smoke will cause the fish to taste bitter. (has not happened yet).

Enjoy

Mini Turkey Meatloaf w/ Tofu

2011-11-01T15:00:00.000-07:00

The tofu keeps these mini chicken or turkey meatloaf's moist!! Try adding tofu to any turkey burger or chicken-my friend Fred shared the secret ingredient with me..

1/2 cup cooked brown rice
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and chopped
3 whole cloves garlic
1/2 red bell & green pepper
1/2lbs ground turkey or chicken
1/2 pack of tofu
1 1/2 teaspoon kosher salt
1 egg

For the glaze:

1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions

Heat oven to 325 degrees F.

Saute onion, carrot & peppers for 5min.
In a bowl, combine cooked brown rice, salt & black pepper, cayenne pepper, chili powder, thyme and tofu the secret ingredient, crumble tofu into small pieces w/hands ...Mix until the mixture is combined. THEN
Combine the sauted onion, carrot, garlic, and peppers w/ rice mixture and other ingredients. Combine the ground turkey or chicken or beef, mixture, ADD EGG! mix well.

Pack this mixture into a 4-6 mini meat loafs shape & mold the meatloaf. Set on baking sheet and bake...

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Depending on size of mini loafs only bake 25-40min.

Benton's Bacon - now that's bacon

2011-10-29T17:21:00.000-07:00


Benton's Bacon

Now that's Bacon. This is the best Bacon I've ever had. I now know why this bacon has gone viral the last couple of years. OMG!!! You have to try it, it's worth every dollar.

As much as I try to stay away from bacon, I had try Benton's and am glad I did..
A few slices of Bentons bacon w/ a bag of Trader Joe mixed greens, onions & garlic over a little pasta. That's dinner

And tomorrow Bacon dish will be??

Turkey Corn Chowder

2010-12-01T20:48:00.000-08:00

Just finishing the last of the Turkey.. No doubt I do love Thanksgiving and making turkey the STAR for the week after.
First time I enjoyed this was with chicken,an old Pennsylvania Dutch Recipe. A friend of mine, her mother made this dish and I fell in love. I loved it with chicken and love it with turkey. Enjoy..

Turkey Corn Chowder

1 tablespoon of oil (olive oil any oil)
1 yellow onion
3 garlic cloves
4-5 potatoes (cut and cubed)
1-1 1/2 bag of frozen corn (I like Trader Joe roasted corn)
8-10 cups of stock chicken
3 cups of turkey
1 Pablano pepper ( diced small) optional
2 stalks celery
salt and pepper to taste
1 teaspoon cumin
2cups Bisquick (mix w/milk or water)

What you want to do!!!

In a large pot or dutch oven saute' corn, onion celery, Pablano and garlic till soft. Sauteing the veggies brings out the sweetness, dont forget to stir.

Add the potatoes,cumin, salt & pepper saute for a few minutes
Add the Stock or water (I use 1/2 water 1/2 stock)Bring to a boil then cover and simmer. 30-45min. I like to mash with potato masher.

Spoon in Bisquick dumplings cover and simmer 10min.

My Turkey Toni Soup-Turkey Leftovers

2010-11-26T12:11:00.000-08:00

Turkey Soup - Turkey Leftovers

This recipe reminds me of my mother and my grand mother, after out Thanksgiving meal we would clean the kitchen and my mom would take that carcass and put it in a pot of water. I remember as a kid thinking what was she doing. She did this every year,she would simmer the carcass for an hour or two, and every year she would say "The trick to making the soup,was not to boil it, to just simmer it so the carcass would not fall a part,no one wants bones in there soup. She would pull the carcass out of the water and call for me to help he pull the rest of meat off the bones, Then we would cut and saute the veggies. I can remember it as if it was yesterday.
Thanks Mom! You are so missed, Memory of my Mom

Ingredients

* 1 leftover turkey carcass
* 2 medium onions, chopped
* 3 large carrots, diced
* 2 celery ribs, diced
* 1 cup peas (your choice)
* 1 cup uncooked long grain rice (I use brown rice)
* 2 teaspoons salt
* 3 Qts turkey water
* 2 teaspoon chicken bouillon granules (if needed)
* 3/4 teaspoon pepper

Directions

1. Place turkey carcass in a soup kettle and cover with water, you may have to break in half. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Remove carcass, cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle saute the onions, carrots and celery in olive oil until tender. I always saute the veggies,this brings out the sweetness. Add 3 qt. of reserved broth. Bring to a boil,add rice, add chicken bouillon granules (if needed taste reserve broth) Turkey has a strong flavor and you may not have to add bouillon, reduce heat, cover and simmer for 45min to 1 hour until rice is tender.

Happy Thanksgiving.

Water Chestnuts

2010-10-04T13:09:00.000-07:00

WOW,The knobby vegetable with the papery brown skin, looks like a chestnut, the nut, but it's not a nut at all. The water chestnuts are actually roots of an aquatic plant that grows in freshwater ponds, marshes, lakes, and in slow-moving rivers and streams, Who knew.
I had my 1st fresh water chestnut this weekend. I went to the Asian Market with a friend and thought I would give them a try.
I have cooked with water chestnuts,but out of the can. I never really cared for them, they seemed so bland with no taste. Never saw the point to cooking with them. When at a restaurant, if I would see a dish on the menu with water chestnuts I most likely would not order that dish. (What a mistake I have made all these years).
These tasty little chestnuts are wonderful,full of crispy sweet goodness on the inside. I could not of been so wrong. They have a starchy sweet crisp taste that is most surprisingly delicious. I will be cooking with these tasty treats.

Connected w/ Face Book

2010-06-11T16:03:00.000-07:00

WOW, Talk about an all Day Job

2010-05-30T17:53:00.000-07:00

Time to make the Ravioli

It's been a few years since I made pasta, so when my friend Ken said lets make Ravioli I jumped. Something I enjoy so much but never have the time. Thanks Ken for asking, I really enjoyed myself.

Ravioli w/ Ricotta, Goat Cheese and Roasted Red Pepper.

Before you start with the pasta , it's best to prepare the filling first.

Ravioli filling
1/2 cup chopped parsley
1 1/2 cups ricotta
1 cup grated Parmesan
1 egg yolk
salt pinch
6oz goat cheese
3 roaster red peppers

Combine all ingredients and mix

Pasta Ingredients
3 eggs
1 1/2 cups flour
1 1/2 cups semolina flour
1tbs milk

How to make the Pasta

Mound the flour and semolina flour on the table, make a deep well in the middle and break the eggs in the middle of the well, add milk and start beating eggs with fork slowly and start incorporating the flour into the egg and milk. When a dough starts to form start working the dough with hands adding more flour slowly. Work dough slowly folding dough back and forth.

When you have a firm ball, not to dry or to wet, start kneading dough until smooth about 5-6min.

The dough needs to rest when finished kneading. Cover dough with moist towel for 15min.

Make the Ravioli

Cut the pasta dough into squares about 4" wide and run through pasta machine about 4x's starting at the highest number (thickest) to the thickness you like.

Try to make your pasta sheets about 4" wide and as long as you want.

*Place a heaping tea spoon of filling about 2" apart .

*Fold the sheet in half over the filling matching the edge on the other side.

*Press out the air around the filling sealing the edges.

*Cut with a knife or pastry wheel between each ravioli

* TaDA

Time to Eat

Bring a large pot of salted water to a boil and cook for 3-5min.

Pan Seared Lamb Shoulder Chops

2010-05-29T14:30:00.000-07:00

I never really cared for lamb until I went to Ireland, and Ireland was where I really discovered Lamb.
The few times I had lamb I thought the flavor was so strong,it was served with this awful mint jelly. I just didn't like it.
After trying it a few times in Ireland, grilled and properly cooked I changed my tune pretty fast. The 1st time I had it it was grilled and served with a simple mint pesto, I thought I died and went to heaven. Something so simple, was so delicious and who knew you could make a pesto from mint..
I find the secret of cooking lamb is in the tenderizing and marinating. Lamb has a strong flavor. Don't try to hide it, complement it with Garlic, olive oil, wine, mint, basil, thyme, rosemary, pepper, mustard's and curries add so much flavor to the lamb.
This recipe is so simple so quick and so delicious. Try it you may like it!!!

Ingredients
4- 6-8oz lamb chops or lamb shoulder chops
1tbs of whole grain mustard
1/2 cup lemon juice
1 1/2 tbs fresh rosemary
3 garlic cloves chopped
salt to taste
1/2 cup olive oil
ground pepper to taste
2tbs water or white wine

Directions
Time to make the marinade.....
Combine lemon juice, mustard,rosemary,salt,pepper,garlic,oil and wine in a bowl and whisk.
Pour mixture over chops and work into meat, let sit for 1 hr or place refrigerator and use by next day.

Time to Cook:
Heat up the skillet over med-high heat, Place chops in pan and fry 3-5min. Turn over and fry for 3 min more.. let chops set for 3-5 min then serve...
Let me know how you feel about Lamb NOW!!!!

Italian Style Sausage, Escarole & White Bean Stew

2010-04-14T11:49:00.001-07:00

Been some Thyme since I have put a Recipe on my BLOG!!!! Boo Hoo Hoo for me!!
Trust, I have been eating but not sharing on the blog.. I have been very busy in Real estate, Nice to see that SALES are up and people are buying..I hate to see the 8K tax record go away. Enough of that!!!!!

The weather has changed here in Phoenix, temp reaching 85 today and it's only April 14th, Looks like Summer is coming FAST, so I have been making Soups, Stews and Casseroles lately before those summer months hit hard and it's salad time. I do enjoy those winter month recipes so much, my favorite type of comfort food.

Growing up back east in Erie, PA must have contributed to my love of the winter months and the winter meals those long, cold, and dark days. Looks like it's Thyme for Delicious Dishes another Soup Recipe!!!

This is a family favorite that I do make all the time, it's quick and easy. My mom and I have used a verity of greens in this dish (what ever is available and looks GOOD)will work, choose your favorite.. I love using Collards in this recipe, it just takes a little longer to cook, remember different greens give this dish a different taste and change your COOKING TIME. Get your Greens ON!!!! If you don't like sausage use chicken if your a VEGAN just use the Greens & the Beans....

Sausage, Escarole & White Bean Stew
2 Tbs. extra-virgin olive oil
1 Large yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed or use bulk.
2 medium cloves garlic, minced (I use 5-6 cloves)a garlic lover.
2 15-oz. cans cannellini beans, rinsed and drained or
use 1lb bag of dry white beans, but remember to soak overnight.
1 large head escarole,kale or even collard greens chopped into 1- to 2-inch pieces, washed, and lightly dried
5 cup low-salt canned chicken broth or veggie stock, if you are using dry beans, 6-8 cups of water or stock and make sure you soaked you beans over night.
1-1/2 tsp. red-wine vinegar
1/4 cup freshly grated Parmigiano-Reggiano
1-1/2 tsp hot chill flakes (optional)
salt and pepper.

Directions:

In a large stockpot over medium heat cook sausage then drain fat add onion, and garlic and saute the vegetables until they are tender, add bay leaf, and chicken broth to the pot. Bring liquid to a gentle simmer, cover pot with a lid, and cook for 25 minutes. Add the beans and escarole and sausage to the pot, cover, and continue to simmer the soup for 10 minutes until the escarole is wilted and tender. Turn off the heat, and taste the soup adding salt and pepper as necessary. Serve the soup with lots of freshly grated Parmesan cheese and a Good Crusty Bread to sop up that Delicious broth.

READ IT*COOK IT*EAT IT

Phoenix Cooking Lessions in your HOME

2010-04-14T11:09:00.000-07:00

Personal Chef Service,Delicious Dishes Home Cooking Consultant, provides a variety of Personal Chef Services. Our service is unique and different here in Phoenix - I come to you and prepare delicious meals or teach you culinary skills right in the comfort of your very own kitchen. We take pride in providing high quality personal chef services and private cooking classes in the Phoenix Arizona Metro Area. We have been serving clients since 2004 and have a growing list of happy clients who have provided testimonials about our personal chef services and private cooking classes.

Why Learn to Cook at Home?you use your own equipment and tools
-complete hands-on training
-more one-on-one time with the chef
-relaxed but concentrated learning
-customized menus based on your food tastes or diet restrictions
-cooking lesson can be scheduled based upon your availability
-no noisy, store environment
-no distractions from other cooking school students
-you share your culinary creations with friends and family after your lesson!
-And, best of all, you save money preparing restaurant favorites at home.

Private cooking lessons and cooking parties in your own kitchen are a great experience. Each private cooking class is customized so you can learn exactly the type of cooking you want. Whether you want to start from scratch, ideas to save a buck and weekely menue planning and preperation. Learn cooking basics or simply want to expand your culinary repertoire, you can be sure to have a fun and educational cooking experience. ideas to save a buck and weekely menue planning

Private Cooking Lessons
Theme Cooking Parties
Dinner for Two
Special Occasions
Meal Preparation for the week
Special Diet Meals for the week
Organic Homemade Baby Food
Gift Certificates for Any Occasion

Linda 602-391-8246

Zuppa's Perfect White Bean Ham and Bean Soup

2010-04-14T11:04:00.000-07:00

This soups reminds me of my mom, one of my moms favorite. Ham and Bean Soup is a mixture of ham, water, beans, vegetables, and seasonings. Since Easter just passed, I always have ham leftovers..I look for a BIG ham just for the leftovers, You can use Ham leftover with the ham bones, I have used ham hocks before with this dish. When using the Ham bones and hocks the flavor is wonderful.

I like to use white beans,a variety of Northern and Lima beans, although any kind of beans work well with ham. You can also use a combination of several types of bean. If you ask me it's all GOOD.I love a Bean Soup.
The soup is prepared by adding the ham, beans and additional ingredients, such as onions, celery, carrots and spices, into a pot and slow cooking. The trick about soup is never bring the soup to a boil. Saute the veggies 1st to bring out the sweetness.
Zuppas Recipe for Ham and White Bean Soup
I use a little olive oil couple of tbl. spoons or a little butter will work. melt the butter or olive oil in the pot you are using for your soup.
Add 1 chopped onion,a couple stocks of celery chopped and a few carrots chopped to you pot and cook for 5-10 minutes.
Mix in the beans, chicken broth, ham, chili powder, garlic, pepper and bay leaf.
Bring the mixture to a boil, then reduce the heat to medium-low and cook for an additional 20 minutes or until the beans are tender.
Don't forget remove the bay leaf, serve and enjoy!
Questions about a recipe or just want to chat food email me!!

Dinner for Two

2009-03-01T11:02:00.000-08:00

about a dinner for two Have you ever wished you could have a chef prepared meal in the comfort of your own home? Are you tired of loud, crowded and noisy restaurants? Do you sometimes have to wait for your table or even for dinner to be served? Sometimes going out to a restaurant for a special meal can be hectic and stressful. And, it can take all the enjoyment out of spending time savouring a delicious meal with your special someone.

Our chefs love to prepare great food. They especially love to share their specially prepared dishes served to those that appreciate a great home cooked meal in a comfortable environment. Your custom menu is designed to reflect your personal tastes. You can experience a world of flavors from a variety of cuisines. Just let us know what you like to eat.

So what can be better than eating your first course then being able to relax in another part of your home while the rest of dinner is being prepared in your kitchen. Delicious and delightful aromas filling your comfortable space as you take your time enjoying a peaceful, tasteful experience. Or, if you desire, you can chat with your Chef while they prepare your customized meal. Ask questions, talk about different cuisines. It's your night, in your home, so enjoy!

All you have to do is set the table, pour your favorite beverage and mangia!

call for price Linda 602-391-8246

COOK ONE DAY-EAT ALL WEEK

2009-03-01T10:55:00.000-08:00

COOK ONE DAY-EAT ALL WEEK -- Available Only As A Personal Cooking Lesson. Cost: - $350
This cooking class teaches how to prepare one week of food for a family -- in one long afternoon. The course involves menu planning, recipe selection, preparing consolidated shopping list of recipe ingredients, shopping, preparing recipes, presentation techniques, and safe food storage principles. Depending on a family's preferences, the training can involve all family members in the activity. This class takes between 4-6 hours.

The chef writes the menu with your help, picks the recipes with your help, and sides for each entrée. The Chef Professor instructor reviews and discusses changes and works with client to complete menu. The chef then shops for the class, works with the client to organize the kitchen, works with client to cook and store menu recipes and helps client clean kitchen afterward.

Cooking lessions in YOUR Home

2009-03-01T09:33:00.000-08:00

Sauteed Beet Greens With Garlic and Olive Oil

2009-03-01T08:01:00.000-08:00

Beets, Beets the Magical Beet!!!
It seems every time I go to the Downtown Phoenix Public Market I come home with a bunch or 2..of Beets.

The Beet I'll often find are gigantic, peculiar in shape or especially small, our local beets are available both early and late in the season. Their crowns of leaves are always fresh and tender, The beets can be any variety or shape, such as golden or chioggia varieties. Yesterday I came home with a big Bag of Baby Beet Greens..
from Carl of Seacat Gardens he always has Heirloom tomatoes, lettuces, salad mix, Caribbean peppers,Italian sweet peppers, rare greens, herbs, plants and today baby beet greens...YUM YUM

OK, here’s some info about beet nutrition. Beet juice is rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamin B1, B2, C and bioflavonoids. Some holistic practitioners believe that beet juice combined with other juices like carrot and cucumber are excellent for cleansing the kidneys and gallbladder and for restoring health to these organs. Additionally, beet, being a fibrous root, is excellent for aiding in and eliminating constipation. The fiber adds bulk to the diet and therefore helps to improve peristalsis activity in the large intestine.
Yahoo... love these little wonders....

Beets are easy to prepare and sweet and wonderful to eat. Cook beets whole in some orange juice (optional) and water and then use the sauce as a salad dressing mixed with some olive oil.

They are even sweeter when roasted whole with the skin, about an hour depending on the size (check at 40 minute) at 400F, covered. Then remove from the oven but keep covered. Thirty minutes later put each beet in a paper towel and rub the skin off. Then you can serve as a side dish warm with a little salt and olive oil, or use them in a salad with oranges and red onions, or shred them over salad greens (you can also do that with raw beets).

Beets pair nicely with a bleu or feta cheese and nuts - especially walnuts or hazelnuts. Olive oil or walnut oil, vinegar (balsamic or red wine), and orange juice are always nice as a dressing, as do the additions of orange zest, dill, black pepper, and course salt, and of course sour cream.

My favorite recipe for Greens:
Sauteed Beet Greens With Garlic and Olive Oil
This recipe is very simple and classic in my home.You can also use this recipe with any type of green, Great on its own or as a side dish, you can toss the greens with pasta, my favorite way or add them to an omelet,risotto, or use them in a gratin or a quiche.

Big bag or Tops from 3 bunches of beets (2 large or 3 small bunches)
Pinch of salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper

Bring a large pot of water to a boil while you stem the greens and wash the leaves. Rinses the greens. My mom use to stem, I just wash and cut, I love the stems, I find them very tender. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.

I enjoy a few drops of lemon juice with my cooked greens.

ZUPPA's Delicious Dishes Catering Menue Quick Peek

2009-02-22T13:59:00.000-08:00

ZUPPA's Catering Menue Quick Peek
Quick Peek ......24Hr Notice required Linda 602-391-8246

• Cooking Lessons and Demos
• Birthdays
• Conference Room Luncheons
• Cooking Lessons and Demos
• Dinner & Theme Parties
• Memorials
• Office Meetings & Special Events
• Weddings and did I mention
• Cooking Lessons and Demos

House Lasagna
Classic Meat and Cheese
4 Cheese
Spinach and Mushroom or Vegetable Lasagna
55.00 Half Pan
75.95 Full Pan

CACCIATORE
Boneless Breast of Chicken, Cooked with Sautéed Onions, Bell Peppers and Mushrooms, In Our Wonderful Marinara Sauce, Served Over Ziti
Half Pan 55.00
Full Pan 75.95

Rigatoni w/Sausage, Peppers & Onions
Half Pan 55.00
Full Pan 75.00

Fettuccine Carbanara
Half Pan 47.95
Full Pan 70.00

Zuppas Mac & Cheese
Made with 3 Cheese
Half Pan 40.00
Full Pan 60.00

Mama Mazzuce Meatballs
Half Pan 40.00
Full Pan 70.00

Potato Gratin w/ Ham or Butternut Squash
Half Pan 50.00
Full Pan 79.00

All Below are 55.00 1/2 Pan 75.00 Full pan

Manicotta
Stuffed Shells
Baked Ziti
Baked Riggie
Stuffed Green Peppers
Cabbage Rolls

Eggplant or Chicken Parmeggiano W/ PASTA
Hald Pan 55.00
Full Pan 85.00

Deli Trays

American Deli Tray 5.75/person

Ham,Turkey, Roast Beef, American Cheese, Swiss Cheese, Mustard, Mayonnaise, Pickles, Tomatoes, Rolls

Italian Deli Tray 6.75/person
Capocollo, Salami, Mortadella, Imported Ham, Provolone Cheese, Swiss Cheese, Mustard, Mayonnaise, Pickles, Tomatoes, Rolls

Italian Sliders

Your choice Meatball, Eggplant, Mushroom or Chicken Parmesan
10 Sliders $18.00

21-Sliders $34.00

36 Sliders $59.00

________________________________________________________________________________

BREAKFAST
Breakfast Choices
The Perfect morning choice for morning meetings, to energize body and mind for a productive day...

Continental
Assorted Breakfast Pastries and Fresh Fruit with Juice or Bottled Water, Utensils and Napkins included.
$7.75 Per Person (Minimum 8)

The Continental Box Breakfast - Fresh Baked Muffin or Scone with Butter, Flavored Yogurt, Fresh Fruit, and Juice. Utensils and Napkins included.
$7.50 Per Person (Minimum 8)

A la Carte

Frittatas and Quiches
All Assorted Frittatas made with Pasta
$22.50 each

Each 10-inch frittata pie serves 6 hearty wedges. Choose from:

Italian Country Frittata Diced zucchini, celery, tomatoes, grated parmesan, fresh basil and more.

Egg Florentine Frittata Crumbled feta, chopped spinach, sweet red pepper and more.

Spring Vegetable Frittata Shredded carrots, asparagus, and smoked Gouda on a bed of baked, country-style hash browns.

Vegetable Quiches
$14.99 each

Six very hearty slices in each quiche
Choose from:
Broccoli-Cheddar
Spinach-Feta or Mozzarella
Country Tomato Mozzarella

Quiches with Meat $16.50 each

Six very hearty slices in each quiche, Choose from:

Quiche Lorraine Bacon and Gruyère cheese
Chicken Dijon
Barbecue Chicken and Jack Cheese
Sasauge and Mushroom

Lox with Bagels -
Thinly sliced Salmon with Cream Cheese, Capers, Onions and Lemons
$75.00 (serves 12-25)

Breakfast Burritos -
Flour Tortillas filled with Scrambled Eggs, Bell Peppers, Onions, Potatoes & Cheese. Choose: Ham, Sausage or Bacon
$6.75/ Person (minimum 8)

Italian STRATA

Mediterranean Strata - Eggs, Spinach, Feta Cheese and Sun-Dried Tomatoes
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Cali Strata
Eggs, Spinach, Feta Cheese and Sun-Dried Tomatoes
$55.00 small (serves 12-15) - large $75.00 (serves 25)

Southwestern Strata -
Eggs Layered with Bell Peppers, Monterey Jack Cheese, JalapeZos and Onions garnished with Tortilla Strips and Cilantro
$55.00 - small (serves 12-15) $75.00 large (serves 25)

Breakfast Strata
Layers of Egg, Bread, Cheese and Savory Ingredients baked to perfection. Choose: Vegetable, Bacon, Ham or Sausage
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Smoked Salmon Strata -
Eggs layered with Smoked Salmon, Cream Cheese, Asparagus and Avocado garnished with Chives
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Roasted Italian Sausage Strata -
Eggs Layered with Roasted Potatoes, Bell Peppers, Italian Sausage, Parmesan Reggiano and Provolone served with Salsa
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

__________________________________________________________________________________

One Potato, Two Potato…
Choose one potato dish for your breakfast or brunch.
Country Potatoes $2.95 per/person $35 .00 1/2 pan
Hearty diced grilled country potatoes, country sausage, sweet red and yellow peppers, red onions, and seasonings.

Hash Brown Potatoes $2.50 per/person 30.00 1/2 pan

Southwest Potato Cakes $3.25 per/person 35.00 1/2 pan
Mashed potatoes, diced green chilies, cornmeal, shredded cheddar, fresh cilantro, and more; served with sour cream and salsa.

Herbed New Potatoes $2.95 per/personChoose from:

Mediterranean Fresh basil, sun-dried tomatoes, and more.
Greek Feta, fresh rosemary, and more.
Lemon Roasted
Creamy Potato Gratin or Country Red Breakfast Potatoes
$1.55/ person (Minimum 8)

Breakfast Meats

Choose from: sausage patties or links (pork or turkey), country honey-maple ham slice, or thick-sliced country bacon. Three pieces per serving.

Ham, Bacon or Sausage $2.50 (Minimum 8)

Grilled Apple-Smoked Bacon, Breakfast Sausage or Canadian Bacon
$2.80 / person (Minimum 8)

Apricot-Mustard Glazed Sausage Links$3.75 (Minimum 8)
A sweet and spicy glaze dresses up our links. Two pieces per serving.

Breakfast "Sweet Tooth" Platter - Assorted Breakfast Pastries
$35.00 - small (20 pieces) $50.00 - large (30 pieces)
__________________________________________________________________________________
FRUIT

Fresh Fruit Tray (Serves 12-20)
$55.00

Warm Cinnamon Rolls
$2.75/ each (Minimum 8)

Biscotti
15.00/ dozen

Beverages

Assorted Juices and Bottled Water
$1.60 each

Coffee
20.00/ air pot

Zuppas Iced Tea 3.50/ qt,
14.00/ gallon

Zuppas Fresh Organic Lemonade 4.00/ qt,
16.00/ gallon

West of Western Wine & Chocolate

2009-02-13T15:57:00.000-08:00

CULINARY FESTIVAL presented by Phoenix Art Museum

I am so excited about this event, I have a friend in town that weekend...I know where we are going.

One of Arizona’s most esteemed culinary fetes—is returning to the Phoenix Art Museum’s Dorrance Sculpture Garden on March 14 and 15 (11 a.m. to 4 p.m.). The Chefs’ Invitational Grand Tasting will feature signature nibbles from an all-star cast of local chefs. On the list: Aaron May of Sol y Sombra, James Porter of Tapino Wine Kitchen, Michael Stebner of True Food Kitchen, Michael O’ Dowd of Kai, and many more. Sample the selection of over 100 wines from across the globe or steal some tricks of the trade from the chefs themselves during cooking demonstrations. Yum, Yum, and yum… and yummy, yummy
Adult tickets are $75 for one-day food and wine pass, $67 for one-day food pass, $22 for children ages 9 to 15, and free for children 8 and under. Call 602.262.5652 or go to www.westofwestern.com

Roasted Cauliflower Soup

2009-02-08T16:09:00.000-08:00

WOW!! is what I said when I looked at the cauliflower at the Phoenix Farmers market Saturday. What a beautiful morning, and I could tell everyone else thought so too. The market was filled with people. It sure put a smile on my face and a bounce in my step. Then to see everyone buying there fresh veggies and to see the joy on there faces....
I came home with a big head of cauliflower. I knew just what I was going to make.

Roasted Cauliflower Soup!

This is what YOU Need
2 heads cauliflower
2 carrots
3 garlic cloves
1 onion
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream (I use 1 cup 1% milk) less fat

Roasting the cauliflower before it goes into the soup is really lovely, it adds a lot of flavor and makes for a much more interesting soup.

Heat the oven to 200°C. Cut cauliflower 1-inch flowerets then cut carrots & onions into 1-inch pices (about 10 cups). In a large baking pan toss califlower,carrots,garlic, and onions with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. get rid of the bay leaf and in a blender puree soup in batches until smooth. Return soup to kettle and stir in cream or 1% milk and salt and pepper to taste. Heat soup over moderate heat until just heated through.

It's not the prettiest soup in the world, but this cauliflower soup sure taste great.
Roasted Cauliflower Soup will be on the menu regularly.

Celery Root Jerusalem Artichoke Soup

2009-02-08T13:17:00.000-08:00

You never know what you will find at the farmer's market,I found Jerusalem Artichoke, I have never tried any of these little unattractive members of the root family so I thought. I know I love artichoke and other root veggies so I purchased some beautiful celery roots, Jerusalem artichokes, turnips and parsnips. I knew exactly what I was going to make...A SOUP..a root veggie soup....The veggies were wonderful this weekend.

I got home an done a little research the web to find out everything about this ugly little root. And to my surprise, The Jerusalem artichoke, also known as the sun choke, is the tuber from a variety of sunflower. WOW, who knew...I am so excited about making this soup... You can roast it, eat it raw on a salad, it's starchy like a potato.

Celery Root and Jerusalem Artichoke Soup

This is What you Need:
2 celery roots diced
5-6 Jerusalem artichokes, about 2 cups diced OR 1-2 potatoes
2 turnips
3 medium carrots, finely chopped
1 large onion, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1 bay leaf
1 T French thyme
salt and pepper to taste
2 T olive oil/butter combination
7-8 c broth
optional: splash rice/soy/hemp/nut milk

In a soup kettle, heat olive oil over low heat. Add onions, and saute for 5 minutes. Add garlic and celery, saute for a few more minutes. Add carrots,turnips saute for a few more minutes. Add chopped celery root, Jerusalem artichokes, bay leaf, and broth, and bring to a boil. Turn heat to low, and simmer until vegetables are soft.

Remove from heat, and using a blender, food processor, puree soup until smooth and creamy. If you like, add a splash of your milk to add to the creaminess. Add thyme, red pepper flakes, salt, and pepper to taste, and puree again to mix and make smooth.

So, What is Gumbo

2009-02-05T08:46:00.000-08:00

So What is Gumbo?

This was the question I asked in the late 80's. I worked in Baton Rouge for LA Power & Light. I never heard of Gumbo, what was Gumbo. The longer I was in LA the more I found out about this stew. The locals I worked with with bring me bowls of different kinds of Gumbo. I would dine out and would order Gumbo. I would look for recipes on the net. I even took a few cooking classes. I grew to love the food in Louisiana and enjoy cooking it. This was one of my best culunary experances for the 7 months I worked in LA.

Gumbo is a full body and flavorful soup or stew, typically though of as a Louisiana food. It is an all season food but typically is prominent around the winter months.
Gumbo typically consists of two components, rice and broth, and because to the cooking time and effort it is typically made in large batches.
Gumbo Recipes can and do contain just about any kind of meat you want to add. Typically the recipes will have a theme based on the region that it is made in. In the gulf states seafood (typically crab and shrimp or crawfish). In the mid west gumbo recipes to be more fowl based (typically duck, quail, chicken), and other meats Standards used as seasoning tend to be sausages of some type based on the taste of the cook. There is also a traditional gumbo recipe made from greens called gumbo herbs, which is a French word for gumbo aux herbs. It is essentially a gumbo of greens thickened with roux. One of the main ingredient of the greens gumbo is okra, and okra is how gumbo got is current name as the word gumbo comes for the West African word for okra.
Although not a popular gumbo recipes can be beef based, but the thing that sets gumbos apart tend to be the characteristics of the type of stock used and the thickening agent used.
As most of the flavor well come from the stock it is always as rich as possible, made with what complements the theme of gumbo being prepared (seafood stock for seafood gumbo, chicken stock for chicken gumbo, etc.) This typically means spending time at the stove making a full flavored stock and it is really worth the time.
There are three ways that are commonly use to thicken a gumbo recipe.
Okra,Filé powder,Roux.

A classic gumbo recipe may ask for okra or filé powder. My personal preference is to use a Roux, and either way roux may be added to either. Okra tends to be more popular in restaurants, do to the original factor. Although you can mix okra and filé is it is not a common practice in Louisianan cuisine, as filé was originally an okra substitute when okra was not in season; although some cooks do this.
The traditional practice of using okra in the summer (in season) and filé in the winter has played a role in defining the kinds of gumbo typically associated with each. These associations are not hard and fast rules, but more of a general guide. For example a purely seafood gumbo is typically not thickened with filé, while one that is purely meat and game would typically not have okra. This reflects traditional practices of fishing and crabbing in warmer weather and hunting and butchering in cooler weather.

I am making Gumbo today...

My Super Bowl Meal !! Italian Sausage, Peppers, and Onions

2009-02-01T13:26:00.000-08:00

SUPER BOWL XLIII: Arizona Cardinals v Pittsburgh Steelers.
Just heading out the door to a friends to watch the game. GO CARDINALS.
Italian Sausage, Peppers, and Onions Sandwich

I was wondering what to bring so I decided on my family favorite. My Mom has been using this very simple and delicious recipe for sausage, peppers, and onions for years now. For an extra kick, try using half sweet sausage and half hot sausage!
NOW thats a Sausage Sandwich.

I used Italian chicken sausage, sweet and half hot...
I am off to PARTY!!!!!!!! Ok...I am also going to make a little pasta...yes pasta... a cut pasta... I cant help myself!!
Sausage, Peppers, and Onions over top of the pasta....Thats what I am talking about...everyone may not want a sandwich, so a little pasta will work also.

Italian Sausage, Peppers, and Onions

INGREDIENTS
8 links sweet and hot Italian sausage. I used chicken sausage 4&4
2 tablespoons olive oil
3 yellow onion, sliced
6 cloves garlic, minced
2 large red bell pepper, sliced
3 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup white wine
Hogie bunns Dont forget

DIRECTIONS
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice
Oil in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Thats it.... GET A bun, stuff and eat.....

Smoked Paprika Chicken

2009-02-01T13:00:00.000-08:00

Saw this dish on the Food Network and it looked so good, so I had to make it. It was so tasty. I used chicken leggs...My friend Linda and I ate it all....

Ingredients
2 tablespoons kosher salt
8 tablespoons smoked paprika ( rubbed all over chicken)
1 teaspoon freshly ground black pepper and salt I used gray sea salt
2 1/2 pounds bone-in chicken leggs or thighs (about 6 to 8)
1 tablespoon vegetable oil
2 medium yellow onions, quartered
3 medium russet potato, small dice
2 cups low-sodium chicken broth

Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.
This dish looks so pretty.

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add onions, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes.

Add potatoes and broth, Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Tasty Treat I Found

2009-01-27T16:16:00.000-08:00

Garden Burger BBQ-Riblets

Check out these, I found them at Sprouts yesterday,
vert tastey, I ate them all.

Quick Italian Wedding Soup

2008-12-12T14:34:00.000-08:00

It was late, I was hungry, what to do... SOUP....was the answer. I was in the mood for a bowl of soup.

So I decides to get home and make a pot of QUICK Italian Wedding Soup. I love to make my own broth but no time tonight. I love to make my own meatballs but no time tonight.

So I bought a bag of pre-made meat balls (the small meat balls) something I never do. My mother would kill me, but tonight was the night. I knew I had a can of powered chicken bullion. That would work. I had fresh spinach in the fridge... Yes.... I used a 1/2 bag of dry cheese tortellini in the dry pasta section of your store, but you can use any small cut pasta in this soup.

1/2 bag pre made meatballs
1 small onion, chopped
1/2 - 1 lb fresh spinach chopped
2 small carrots chopped small
1 teaspoon minced garlic
1/2 cup grated Parmesan
Freshly ground black pepper
12 cups low-sodium chicken broth( I used the power) can will work just fine
i bag cheese tortellini
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the soup: Saute' the carrots onions in a Soup pot with a little olive oil. Then add 8-12 cups of water to the soup pot. Add power bullion and bring to boil. Add in the meatballs, cheese tortellini and spinach and simmer until the meatballs are heated through, pasta is cooked and the spinach is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl, Gradually drizzle the egg mixture into the broth, stirring gently with a fork,about 1 minute. Season the soup to taste with salt and pepper.

This soup took 15, 20 min.. and was good.... I know homemade meatballs are better, but for a quick and easy meal.. THIS was the best.

Thanksgiving 2008

2008-12-09T22:43:00.000-08:00

Have been so busy the last 2 weeks, have not had much time to update my blog.
Here are a few pictures from Thanksgiving.
I spent the day with a couple of friends of mine, my Phoenix family. We had a great time deep frying our turkeys.Yes, I said turkeys we did 2 turkeys and 4 chickens.
We also had lots of yummy dishes.

Cranberry Sauce w/ Mandarin Oranges Recipe

2008-11-26T23:00:00.000-08:00

Just finished my Cranberry Sauce thought I would share it..:)

Cranberry Sauce w/ Mandarin Oranges
1 bag cranberries, rinsed and picked through
Juice from Mandarin Oranges
dice 1/2 can of Mandarin
1/2 cup water
5 tbsp fresh orange juice
1/2 tsp rosemary, minced
2/3 - 3/4 cup sugar (depending on how sweet you like it)
1/2 tsp kosher salt

Add all ingredients to a saucepan. Stir. Place pan over medium-high heat and bring to a boil. Lower heat to medium and cook for about 15 minutes or until the cranberries burst, stirring occasionally. Remove from heat and allow cranberry sauce to cool for at least 10 minutes before serving. Enjoy!

What is the first Thanksgiving you can remember?

2008-11-26T09:28:00.000-08:00

Mine was at my grandma's home in the countryside of New York a little town called Westfield. I remember the family driving from Erie, PA about a 40min drive to granny's. All of my cousins and Aunts and Uncles would be there. My Cousins and we were a pretty big bunch would go off in the woods to swing on a tree vine across a deep ditch.. What great memories I have. Even the Thanksgiving when the dog grabbed the Turkey off the table... That's when it was great to be Thankful that we are Italian because the turkey was gone but all good Italians always have a side of Pasta.

Thanksgiving is a time to sit back and be thankful for the many blessings that you have been given. Every day you are given is a gift...make the most of it.

Tell someone that you are thankful for them today!

Happy Thanksgiving To All
Have a Safe and Wonderful Holiday

Red Chicken Curry

2008-11-13T12:19:00.000-08:00

This is a quick and easy curry stir-fry made with chicken, green beans, Coconut milk and red curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

My friend Linda called and said some guy she worked with made this dish and she was on her way over to make it.... Now she got a few ingredients wrong..BUT..I just happened to have red curry paste.. She bought chili oil... Oh yea, we made a little rice to go with this dish......

Here it is ...we had fun and it was very good.

INGREDIENTS 2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
3 tablespoon Thai red curry paste
1 lb green beans
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro if you like.

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, green beans and onion Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro. We made rice to go with dish.

Salmon Chowder

2008-11-11T16:05:00.000-08:00

WOW!!! I cant believe it has been 11 days since I posted something on my food blog. trust I have been eating. Been pretty busy with real estate, looks like the market is picking up with all the low home prices.....

Last night I got home a little late and was so hungry. Took a peek in the fridge and all I had was left over salmon from dinner 2 days ago...
So this is what I came up with....

Salmon Chowder

I used a little Bacon and a splash of cream — but, because there are no thickeners, it's surprisingly light.

1/4 pound red potatoes
1/4 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
1 cups chopped scallions (from 2 bunches) or 1/2 onion
3/4 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 bay leaf
1/8 teaspoon dried hot red-pepper flakes
1 cups 1% milk
4cups chicken or fish stock
8oz piece salmon fillet cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons fresh lemon juice
2tbs butter
2 tbs flour

Garnish: chopped fresh chives

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Saute onion in butter,then add flour and mix well. Add Milk and stock and continue to stir.
Add potato fish, hell add everything.... Simmer..20min then eat..

Happy Halloween

2008-10-31T14:46:00.000-07:00

Happy Halloween from ZUPPAs

ZUPPAs delicious dishes Catering

2008-10-28T22:26:00.000-07:00

ZUPPA's Catering Menue Quick Peek
Quick Peek ......24Hr Notice required Linda 602-391-8246

• Cooking Lessons and Demos
• Birthdays
• Conference Room Luncheons
• Cooking Lessons and Demos
• Dinner & Theme Parties
• Memorials
• Office Meetings & Special Events
• Weddings and did I mention
• Cooking Lessons and Demos

House Lasagna
Classic Meat and Cheese
4 Cheese
Spinach and Mushroom or Vegetable Lasagna
55.00 Half Pan
75.95 Full Pan

CACCIATORE
Boneless Breast of Chicken, Cooked with Sautéed Onions, Bell Peppers and Mushrooms, In Our Wonderful Marinara Sauce, Served Over Ziti
Half Pan 55.00
Full Pan 75.95

Rigatoni w/Sausage, Peppers & Onions
Half Pan 55.00
Full Pan 75.00

Fettuccine Carbanara
Half Pan 47.95
Full Pan 70.00
Zuppas Mac & Cheese
Made with 3 Cheese
Half Pan 40.00
Full Pan 60.00

Mama Mazzuce Meatballs
Half Pan 40.00
Full Pan 70.00

Potato Gratin w/ Ham or Butternut Squash
Half Pan 50.00
Full Pan 79.00

All Below are 55.00 1/2 Pan 75.00 Full pan
Manicotta
Stuffed Shells
Baked Ziti
Baked Riggie

Eggplant or Chicken Parmeggiano W/ PASTA

Hald Pan 55.00
Full Pan 85.00

Deli Trays

American Deli Tray 5.75/person

Ham,Turkey, Roast Beef, American Cheese, Swiss Cheese, Mustard, Mayonnaise, Pickles, Tomatoes, Rolls

Italian Deli Tray 6.75/person
Capocollo, Salami, Mortadella, Imported Ham, Provolone Cheese, Swiss Cheese, Mustard, Mayonnaise, Pickles, Tomatoes, Rolls

Italian Sliders

Your choice Meatball, Eggplant, Mushroom or Chicken Parmesan
10 Sliders $18.00

21-Sliders $34.00

36 Sliders $59.00

Pasta Salad of the day $8.00 _________________________________________________________________________________

BREAKFAST
Breakfast Choices
The Perfect morning choice for morning meetings, to energize body and mind for a productive day...

Continental
Assorted Breakfast Pastries and Fresh Fruit with Juice or Bottled Water, Utensils and Napkins included.
$7.75 Per Person (Minimum 8)

The Continental Box Breakfast - Fresh Baked Muffin or Scone with Butter, Flavored Yogurt, Fresh Fruit, and Juice. Utensils and Napkins included.
$7.50 Per Person (Minimum 8)

A la Carte

Frittatas and Quiches
All Assorted Frittatas made with Pasta
$22.50 each

Each 10-inch frittata pie serves 6 hearty wedges. Choose from:

Italian Country Frittata Diced zucchini, celery, tomatoes, grated parmesan, fresh basil and more.

Egg Florentine Frittata Crumbled feta, chopped spinach, sweet red pepper and more.

Spring Vegetable Frittata Shredded carrots, asparagus, and smoked Gouda on a bed of baked, country-style hash browns.

Vegetable Quiches
$14.99 each

Six very hearty slices in each quiche
Choose from:
Broccoli-Cheddar
Spinach-Feta or Mozzarella
Country Tomato Mozzarella

Quiches with Meat $16.50 each

Six very hearty slices in each quiche, Choose from:

Quiche Lorraine Bacon and Gruyère cheese
Chicken Dijon
Barbecue Chicken and Jack Cheese
Sasauge and Mushroom

Lox with Bagels -
Thinly sliced Salmon with Cream Cheese, Capers, Onions and Lemons
$75.00 (serves 12-25)

Breakfast Burritos -
Flour Tortillas filled with Scrambled Eggs, Bell Peppers, Onions, Potatoes & Cheese. Choose: Ham, Sausage or Bacon
$6.75/ Person (minimum 8)

Italian STRATA

Mediterranean Strata - Eggs, Spinach, Feta Cheese and Sun-Dried Tomatoes
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Cali Strata
Eggs, Spinach, Feta Cheese and Sun-Dried Tomatoes
$55.00 small (serves 12-15) - large $75.00 (serves 25)

Southwestern Strata -
Eggs Layered with Bell Peppers, Monterey Jack Cheese, JalapeZos and Onions garnished with Tortilla Strips and Cilantro
$55.00 - small (serves 12-15) $75.00 large (serves 25)

Breakfast Strata
Layers of Egg, Bread, Cheese and Savory Ingredients baked to perfection. Choose: Vegetable, Bacon, Ham or Sausage
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Smoked Salmon Strata -
Eggs layered with Smoked Salmon, Cream Cheese, Asparagus and Avocado garnished with Chives
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Roasted Italian Sausage Strata -
Eggs Layered with Roasted Potatoes, Bell Peppers, Italian Sausage, Parmesan Reggiano and Provolone served with Salsa
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

__________________________________________________________________________________

One Potato, Two Potato…
Choose one potato dish for your breakfast or brunch.

Country Potatoes $2.95 per/person $35 .00 1/2 pan
Hearty diced grilled country potatoes, country sausage, sweet red and yellow peppers, red onions, and seasonings.

Hash Brown Potatoes $2.50 per/person 30.00 1/2 pan

Southwest Potato Cakes $3.25 per/person 35.00 1/2 pan
Mashed potatoes, diced green chilies, cornmeal, shredded cheddar, fresh cilantro, and more; served with sour cream and salsa.

Herbed New Potatoes $2.95 per/personChoose from:

Mediterranean Fresh basil, sun-dried tomatoes, and more.
Greek Feta, fresh rosemary, and more.
Lemon Roasted
Creamy Potato Gratin or Country Red Breakfast Potatoes
$1.55/ person (Minimum 8)

Breakfast Meats

Choose from: sausage patties or links (pork or turkey), country honey-maple ham slice, or thick-sliced country bacon. Three pieces per serving.

Ham, Bacon or Sausage $2.50 (Minimum 8)

Grilled Apple-Smoked Bacon, Breakfast Sausage or Canadian Bacon
$2.80 / person (Minimum 8)

Apricot-Mustard Glazed Sausage Links$3.75 (Minimum 8)
A sweet and spicy glaze dresses up our links. Two pieces per serving.

Breakfast "Sweet Tooth" Platter - Assorted Breakfast Pastries
$35.00 - small (20 pieces) $50.00 - large (30 pieces)
__________________________________________________________________________________
FRUIT

Fresh Fruit Tray (Serves 12-20)
$55.00

Warm Cinnamon Rolls
$2.75/ each (Minimum 8)

Biscotti
15.00/ dozen

Beverages

Assorted Juices and Bottled Water
$1.60 each

Coffee
20.00/ air pot

Zuppas Iced Tea 3.50/ qt,
14.00/ gallon

Zuppas Fresh Organic Lemonade 4.00/ qt,
16.00/ gallon

Stuffed peppers my Way

2008-10-28T21:08:00.000-07:00

Sunday I blogs about what I was going to make this week with the veggies I got at the farmers market on Saturday...
Well that changed.. I got home was tired and my friend Linda was in the neighborhood called and said she had some green peppers a friend gave her right from the garden..and she was not in the mood to cook...
Lets cook them!!! I said sure,come over... I had some Turkey Burger in the fridge...

Stuffed peppers...
This is what I came up with:
Stuffed peppers w/ ground turkey,rice and fresh farm cheese with spinach and pine nuts...

Not all stuffed peppers have ground beef. The Ground turkey and fresh farm cheese with spinach and pine nuts made these peppers moist..and very tasty.

INGREDIENTS
3 large green peppers, tops and seeds removed & cut in half
1 lb pound ground turkey
1 1 garlic clove, minced
8oz fresh farm cheese with spinach from Phoenix farmers market
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup rice (white)
1 32oz can chopped tomato
8oz of short cit pasta

DIRECTIONS

Wash green peppers, tops and seeds removed & cut in half,
mix turkey burger with 2 eggs,fresh farm cheese with spinach, rice, S&P and garlic to taste. Mix this up good, work it with your hands...

Put peppers in baking dish and stuff with turkey mixture..
top with can chopped tomatoes... you can use any kind of sauce even spaghetti sauce.
Bake at 350 for 45 minutes... till hot a bubbly

While the peppers are baking... PUT that pan of water on to boil.... yep we are going to have some pasta with this dish.... a side... yea....

When peppers are done, drain pasta ... put pasta on plate with some of the sauce from the peppers.. and place pepper on the dish.....

I think Linda enjoyes the peppers!!!!! I know i did!!

Farmers Market

2008-10-25T19:54:00.000-07:00

Off to the farmers market this morning with my friend and pal Mike.
I spoke w/ him Friday evening and he was reading my mind... Linda, lets go to the market... I was so excited about going to the market with Mike...
I try to make every Wednesday & Saturday morning, it was very nice to enjoy the market with Mike. Mike loves to garden, he has a garden in his front yard..You heard it, Front yard. Take a drive thru the Country Club Historic Neighborhood and you will know what house is Mikes..

We got there a little late so the veggies were picked over, poo.... but, what was left looked good...
Mike and I had to make another stop in the Willo Historic neighborhood to check out a new home that just came on the market.. So it was my fault...The home was wonderful.. and worth viewing . If you would like to check it out..

So, I ended up buying some Leeks, Green Tomatoes and some wonderful Homemade
Farm Cheese. Those girls that sell the cheese are there every weekend.. and the fresh farm cheese is so tasty. I saw something new at there booth ...homemade butter... wow, it was so sweet and creamy I had to buy some...

So this week I am going to make:
Leek and Mushroom Soup w/ Brie Toast
Fried Green Tomatoes
Lasagna Rolls w/fresh basil & pine nut w/fresh cheese...

Grated Cheese and ME !!!

2008-10-24T16:12:00.000-07:00

I went to a friends house for dinner and she asked me to get something out of the fridge... being the foodie that I am, I looked her fridge up and down, I cant help myself, I love to know what other people eat, but when I saw the GREEN can of cheese, I swallow hard and said Linda......what is this. Linda said I know..
I was in a hurry...

I say...Forget processed supermarket parmesan cheese; authentic Parmigiano Reggiano is a whole story altogether. Go a head taste it...and you willsee what I mean.

Since cheese is very important part of my life and an important part of all my dishes, I urge you to use the best imported cheese for grating... As my mom use to say 'white gold' Parmigiano-Reggiano...to me this is the best. Once you've tried the real Parmigiano-Reggiano, you'll never go back to that powdery Parmesan. Parmigiano-Reggiano it is the King of Cheese in my book....

I do like a Romano also...sometime I mix the two....

Greens & Beans w/ Smoked Turkey Recipe

2008-10-22T12:15:00.000-07:00

The girl bought some greens....Collards at the Ranch Market on 16th Street just S.of the I10... I go to the Ranch mostly to buy chicken livers for my dogs, Tina & Bunny Num-Num both are Shih-tzu and love there chicken livers and rice...Now that's what my dogs eat...
As I went to the produce section I saw these Collards greens to die for, big and leafy and 3 bunches for $1.00. Now that's what I am talking about...love the 3 for $1.00 don't see specials like that much, this is the season for Greens.

Dinner Wednesday Night IS: Greens & Beans w/ Smoked Turkey Recipe

Sometime I like to use chicken legs for this recipe, that's my favorite..YOU CAN TOO..
It cuts the cooking time down... I also use Italian Sausage or just plane old Bacon.
Turkey does take a little longer to cook! But worth the waite.. If you are using chicken, sausage or bacon just put the chicken in pan any kind of chicken and saute' till brown add garlic and onion, chili's and saute' with chicken or meat..then add greens with water or stock... but use 1/2 the amount of stock.

ghee's I could go on for days about Greens and Beans... Most of the time I eat just plan old greens with beans and lots of garlic.... I will make a side of pasta and put the greens and beans a top... I do love my pasta.. I have had them with rice..then my good friend Linda, she likes to put potato in the last 20min of cooking... she is also Italian and loves her greens. I also use all different kinds of greens. Collards do take the longest to cook... Give em all a try... I love beet greens, yes...the Beet Tops.. At the farmers market I would always find someone who would take them off and I would take em....

let me know how you made the greens, Would love to here from you..

Ingredients

1 smoked turkey leg or couple wings Purchased at Sprouts Market
2 qt water or stock
6 cloves garlic, crushed I love my garlic...OK put 7 cloves in !!!
1 large onion, chopped
2 tsp. salt & pepper
2 hot chili peppers seeded and chopped
3 bunches collard greens, washed, stems removed and cut into pieces.
2TB. vinegar.
1 can white beans...
3tbs olive oil

Directions

Simmer the turkey with water to cover meat w/ 2 garlic cloves, 1/4 of the onion, salt and peppers to a boil in a large pot.
Reduce heat to low; cover and simmer 1-1 1/2 hours until almost tender.

Saute' the rest of onions garlic and chili peppers in olive oil then add to turkey pot with greens, and add the white beans; return to boil. Simmer, uncovered 40-50 minutes until greens are tender.
Remove turkey; cool slightly then take turkey off the bones and return to pot; discard the bones.

Hope you enjoy........

Italian Mushroom Vegetarian Chili Tuesday's Dinner

2008-10-20T14:12:00.000-07:00

If I mus say Tis is my Season coming UP... I Love to make those Hearty Dishes,
Soups,Stews an Pasta's Went to the Farmers Market Saturday....and the mushrooms looked so yummy...Tuesday Dinner

Italian Mushroom Vegetarian Chili

Ingredients
2 cloves garlic, minced but i like garlic so I add 5-6 cloved
1 tbsp vegetable oil
5 green onions, white and some green parts, sliced
1 small yellow onion chopped small
1 tbsp Italian herb mix
1 tsp EACH crushed dried fennel,
salt 1/4 tsp & cayenne
2 tbsp chili powder
Freshly ground black pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3-4 Porcini Mushrooms
5-6 White Button
2 cups water or vegan broth.....optional

When I lived in berkeley I use to make this recipe with a wide virity of all different mushrooms..

28-oz can diced tomatoes, drained but juices reserved
2 cans, 14 oz each cannellini beans, rinsed, drained
Shredded Parmesan cheese
Chopped flat-leaf parsley, optional garnish

Directions
Heat oil in Dutch oven or large saucepan over medium-high heat. Add onions and garlic, chili powder, Italian herb mix, fennel, salt, red pepper and black pepper to taste; cook, stirring, until fragrant, about 1 minute.
Add wine and mushrooms; cook, stirring, until mushrooms have softened slightly, about 2 minutes.
Add broth,tomatoes and beans. Heat to a boil; reduce heat to simmer. Cook, stirring occasionally, until liquid has reduced somewhat, about 15 minutes. If the chili becomes too thick, add little more broth. Garnish with cheese and parsley.

Note: If you want meat in the mix, pan-fry slices of Italian sausage and add them to the chili.

I am Looking forward to this chilli.... been a year since I last had this yummy dish...

ZUPPA's Catering Menue Quick Peek

2008-10-20T13:20:00.000-07:00

Quick Peek ......24Hr Notice required Linda 602-391-8246

House Lasagna
Classic Meat and Cheese
4 Cheese
Spinach and Mushroom or Vegetable Lasagna
55.00 Half Pan
75.95 Full Pan

CACCIATORE
Boneless Breast of Chicken, Cooked with Sautéed Onions, Bell Peppers and Mushrooms, In Our Wonderful Marinara Sauce, Served Over Ziti
Half Pan 55.00
Full Pan 75.95

Rigatoni w/Sausage, Peppers & Onions
Half Pan 55.00
Full Pan 75.00

Fettuccine Carbanara
Half Pan 47.95
Full Pan 70.00
Zuppas Mac & Cheese
Made with 3 Cheese
Half Pan 40.00
Full Pan 60.00

Mama Mazzuce Meatballs
Half Pan 40.00
Full Pan 70.00

Potato Gratin w/ Ham or Butternut Squash
Half Pan 50.00
Full Pan 79.00

All Below are 55.00 1/2 Pan 75.00 Full pan
Manicotta
Stuffed Shells
Baked Ziti
Baked Riggie

Eggplant or Chicken Parmeggiano W/ PASTA

Hald Pan 55.00
Full Pan 85.00

Deli Trays

American Deli Tray 5.75/person

Ham,Turkey, Roast Beef, American Cheese, Swiss Cheese, Mustard, Mayonnaise, Pickles, Tomatoes, Rolls

Italian Deli Tray 6.75/person

Capocollo, Salami, Mortadella, Imported Ham, Provolone Cheese, Swiss Cheese, Mustard, Mayonnaise, Pickles, Tomatoes, Rolls

Italian Sliders

Your choice Meatball, Eggplant, Mushroom or Chicken Parmesan

10 Sliders $18.00

21-Sliders $34.00

36 Sliders $59.00

Pasta Salad of the day $8.00 _________________________________________________________________________________

BREAKFAST
Breakfast Choices
The Perfect morning choice for morning meetings, to energize body and mind for a productive day...

Continental
Assorted Breakfast Pastries and Fresh Fruit with Juice or Bottled Water, Utensils and Napkins included.
$7.75 Per Person (Minimum 8)

The Continental Box Breakfast - Fresh Baked Muffin or Scone with Butter, Flavored Yogurt, Fresh Fruit, and Juice. Utensils and Napkins included.
$7.50 Per Person (Minimum 8)

A la Carte

Frittatas and Quiches
All Assorted Frittatas made with Pasta
$22.50 each

Each 10-inch frittata pie serves 6 hearty wedges. Choose from:

Italian Country Frittata Diced zucchini, celery, tomatoes, grated parmesan, fresh basil and more.

Egg Florentine Frittata Crumbled feta, chopped spinach, sweet red pepper and more.

Spring Vegetable Frittata Shredded carrots, asparagus, and smoked Gouda on a bed of baked, country-style hash browns.

Vegetable Quiches
$14.99 each

Six very hearty slices in each quiche
Choose from:
Broccoli-Cheddar
Spinach-Feta or Mozzarella
Country Tomato Mozzarella

Quiches with Meat $16.50 each

Six very hearty slices in each quiche, Choose from:

Quiche Lorraine Bacon and Gruyère cheese
Chicken Dijon
Barbecue Chicken and Jack Cheese
Sasauge and Mushroom

Lox with Bagels -
Thinly sliced Salmon with Cream Cheese, Capers, Onions and Lemons
$75.00 (serves 12-25)

Breakfast Burritos -
Flour Tortillas filled with Scrambled Eggs, Bell Peppers, Onions, Potatoes & Cheese. Choose: Ham, Sausage or Bacon
$6.75/ Person (minimum 8)

Italian STRATA

Mediterranean Strata - Eggs, Spinach, Feta Cheese and Sun-Dried Tomatoes
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Cali Strata
Eggs, Spinach, Feta Cheese and Sun-Dried Tomatoes
$55.00 small (serves 12-15) - large $75.00 (serves 25)

Southwestern Strata -
Eggs Layered with Bell Peppers, Monterey Jack Cheese, JalapeZos and Onions garnished with Tortilla Strips and Cilantro
$55.00 - small (serves 12-15) $75.00 large (serves 25)

Breakfast Strata
Layers of Egg, Bread, Cheese and Savory Ingredients baked to perfection. Choose: Vegetable, Bacon, Ham or Sausage
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Smoked Salmon Strata -
Eggs layered with Smoked Salmon, Cream Cheese, Asparagus and Avocado garnished with Chives
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

Roasted Italian Sausage Strata -
Eggs Layered with Roasted Potatoes, Bell Peppers, Italian Sausage, Parmesan Reggiano and Provolone served with Salsa
$55.00 - small (serves 12-15) $75.00 - large (serves 25)

__________________________________________________________________________________

One Potato, Two Potato…
Choose one potato dish for your breakfast or brunch.

Country Potatoes $2.95 per/person $35 .00 1/2 pan
Hearty diced grilled country potatoes, country sausage, sweet red and yellow peppers, red onions, and seasonings.

Hash Brown Potatoes $2.50 per/person 30.00 1/2 pan

Southwest Potato Cakes $3.25 per/person 35.00 1/2 pan
Mashed potatoes, diced green chilies, cornmeal, shredded cheddar, fresh cilantro, and more; served with sour cream and salsa.

Herbed New Potatoes $2.95 per/personChoose from:

Mediterranean Fresh basil, sun-dried tomatoes, and more.
Greek Feta, fresh rosemary, and more.
Lemon Roasted
Creamy Potato Gratin or Country Red Breakfast Potatoes
$1.55/ person (Minimum 8)

Breakfast Meats

Choose from: sausage patties or links (pork or turkey), country honey-maple ham slice, or thick-sliced country bacon. Three pieces per serving.

Ham, Bacon or Sausage $2.50 (Minimum 8)

Grilled Apple-Smoked Bacon, Breakfast Sausage or Canadian Bacon
$2.80 / person (Minimum 8)

Apricot-Mustard Glazed Sausage Links$3.75 (Minimum 8)
A sweet and spicy glaze dresses up our links. Two pieces per serving.

Breakfast "Sweet Tooth" Platter - Assorted Breakfast Pastries
$35.00 - small (20 pieces) $50.00 - large (30 pieces)

__________________________________________________________________________________
FRUIT

Fresh Fruit Tray (Serves 12-20)
$55.00

Warm Cinnamon Rolls
$2.75/ each (Minimum 8)

Biscotti
15.00/ dozen

Beverages

Assorted Juices and Bottled Water
$1.60 each

Coffee
20.00/ air pot

Zuppas Iced Tea 3.50/ qt,
14.00/ gallon

Zuppas Fresh Organic Lemonade 4.00/ qt,
16.00/ gallon

Copyright 2007-2008. Zuppa's Bistro. All rights reserved.

Roasted Garlic Pasta w/ Peppers & Beans

2008-10-20T11:16:00.000-07:00

With the weather cooling down her in Phoenix we call it FAll, as soon as the temp gets below 100 , kinda weird ..... but I had to make one of my favorit fall dishes..

This is a wonderful satisfying vegetarian dish that takes full advantage of the garlic, the garlic cooked until soft for sweetness, sautéed until golden for depth rich full body dish.

50 min Start to finish
Makes 6 servings.

2 medium heads garlic, cloves separated and peeled
2 cups cold water
2 teaspoons salt
3 orange bell peppers and 1 red
2 teaspoons chopped fresh thyme
1/2 lb baby spinach
1 lb pasta(long) or penne
3 tablespoon extra-virgin olive oil
1 (19-oz) can white beans, rinsed and drained
1 tablespoon balsamic vinegar
1/4 cup finely grated Parmigiano-Reggiano (2/3 oz)

Turn over to 370
Cut tops off garlic, drizzle w/ olive oil S&P and place on cookie sheet.
Wash and clean peppers, slice in strips and place on cookie sheet with garlic
drizzle w/ olive oil S&P and Roast w/ garlic.
for 35min 45min.

Put full pot of water on to boil for pasta.

15min before garlic & peppers are done cook pasta in a large pot of boiling salted water until al dente.
Reserve 1 cup cooking water.

Make sauce while pasta is cooking:
When garlic and peppers is roasted (let cool) till warm to the touch then squeeze garlic out of cloves. (Chop or leave whole)
Add 3 Tbs of olive oil in a large nonstick skillet over moderate heat, add spinach to wilt, then garlic and peppers, 1 cup cooking water, sautee' 3 to 5 minutes. Add beans and to skillet and bring to a simmer over moderately low heat, stirring occasionally. Season with salt and pepper.

Add pasta, sauce, vinegar, and cheese, and toss to combine. (Add some of reserved cooking water if mixture is dry.) Serve immediately.

This is a very easy dish to make... and it is YUM,YUM

ZUPPAS RETURNS coming SOON

2008-04-22T17:38:00.000-07:00

AS many of you know ZUPPAS bistro has closed... it was a sad day. BUT I am here to tell you we are reopening and will be back BETTER THEN EVER..

I would like to thank everyone for all your support, there was nothing I enjoyed more then meeting every one of you.
We are coming back better then ever.
Please send me your e-mail address so I can keep you updated on all our progress ZUPPASON@gmail.com or call me Linda 602-391-8246

Check out our BLOG for updates: ZUPPA'S BISTRO SOUP NEWS

Thank you,
Linda

Broccoli Soup with cheddar cheese

2008-01-30T14:48:00.000-08:00

ZUPPA'S bistro recipe..

"My Mom would make this soup on Saturday a few times a month. She knew what we liked...

The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Makes 6 servings.

6 tablespoons butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped.
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
8 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream...I like to use rice milk (it's thin but very good)
3 tablespoons all purpose flour

2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion, sauté until onion are tender...this brings out the sweetness. about 7 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

Health Benefits of Soup

2008-01-30T14:41:00.000-08:00

Health Benefits of Soup
Food Fact
By Lisa Mosing, MS, RD, FADA, Special to LifeScript

ZUPPA'S bistro has 6-7 fresh soups every day, all made fresh.
503 W. Thomas RD Phoenix, AZ 85013
602-222-8886 Call in your order!!!!

Anytime is a perfect time to satisfy your soul with a piping hot bowl of broth based soup. Soup is a filling food that can be low in calories. In fact, many people make a meal out of soup and salad. Calorie control is just one benefit to including more soups. Portions sizes have been escalating around the globe, but most notably in restaurants and in your kitchens. Perhaps that helps to explain the Center for Disease Control's (CDC) new figure that 50 million American adults are overweight.

LifeScript encourages regular physical activity, as suggested by your physician, and healthy eating along with smart supplementation for waist-watchers. There are no perfect diets. Although many Americans are preoccupied with whether they should try a fad diet, the truth is that just 100 extra calories per day of unexpended energy adds 10 pounds per year. Since 60 % of American adults are inactive or under-active adults according to the CDC daily exercise has been recommended by the US Surgeon General.

ZUPPA'S Italian Sliders

2008-01-20T10:42:00.000-08:00

SLIDERS
Try our tasty Meatball,Sausage & Peppers or Chicken Parmesan
Vegetarian: Eggplant Parmesan or Mushroom

I have to admit, after seeing the September issue of Bon Appetite, with the cover being Meatball Sliders, I knew I was going to put these little gems on my menu. Sliders are not the tiny greasy burgers any more, a lot has changed.
Thank you, Bon Appetite!!!!

Went to the Farmers Market Downtown Phoenix, Found Cardoon or is it Garduna

2008-01-19T11:30:00.000-08:00

I went down to the Farmers Market this morning as I usually do on Saturday. It is so nice to watch this place grow and turn into a wonderful out door market.
I was looking for burdock, no one was selling it and no one had any idea of what I wanted it for or how I was going to use it.
When we were kids Grandma would take us deep into the vineyards and we would look for burdock.. remember the round prickly stickers that would stick to you cloths (your socks as a kid) well that is burdock.. We would pull it out root and all (the baby ones before it turned to stickers. We would take them home and clean the stocks they looked like a smaller celery stock.
Then we would par boil them, pull them out and cut then in 4,5" pieces, dip then 3,4 at a time in flour, egg and bread crumbs and fry them. We called it garduna..YUM, YUM.. A few of the growers at the market said they would grow some for me... Lets see.. I am looking forward to having garduna on my menu...

I did come across some Bee Pollen... I am going to make a salad and start sprinkling the bee pollen on the salad. It taste good I was so surprised..and the health benefit are un believable... Bee Pollen Benefits

JUST POSTED ZUPPAS on "Urbanspoon"

2008-01-16T22:08:00.000-08:00

Mamma's Lentil's & Pasta ZUPPA Original Recipe

2008-01-15T18:11:00.000-08:00

It has to get better.... The day was slow... I hoped it would be a good day in sales.
I will tell you, starting a business is tough..

I made Mamma's Lentil Soup , the funny thing about this soup is we never ate it as soup. My mom would put the soup over pasta. We put everything over pasta.
Pasta with Lentils, or Pasta e Lenticchie: Same as pasta e fagioli, pasta and beans. Pasta and Lentils is an equally tasty soup.

INGREDIENTS:
2 tablespoons olive oil- extra for drizzling
1 medium onion- chopped
2 carrots- peeled - chopped
2 celery stalks- chopped
2 garlic cloves- chopped
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
12 cups vegetable or chicken broth
5 - 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Salt and freshly ground black pepper

Heat the oil in a large pot over medium heat. Add the onion, carrots, celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender - about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, about 10 minutes. Add the lentils and mix. Add the broth and stir. Add thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 40 minutes.
ADD pasta. Simmer until the pasta is tender about 8 minutes. Season with salt and pepper, to taste.

Put soup into bowls and sprinkle with the Parmesan, drizzle with olive oil, and serve. YUMYUM Mamma Pasta & Lentil Linda Wieczorek

ZUPPA Zucchini Soup

2008-01-13T08:36:00.000-08:00

ZUPPA Zucchini Soup
Linda Wieczorek(ZUPPA'S bistro)

8 servings

This soup is made with onions, potatoes and zucchini cooked in chicken broth or veggie broth, seasoned with thyme, rosemary and basil. Thicken with potato and served garnished with fresh dill weed.
INGREDIENTS:
2 tablespoons margarine
2 onions, chopped
2 carrots
4 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil 1/4 teaspoon ground white
pepper
5 cups vegetable or chicken broth
1 cup Rice milk
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed

DIRECTIONS:
1. In a large frying pan, melt butter or margarine; add onion and carrots and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5-10 minutes.
2. In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 25 minutes.
3. When cooked, puree in food processor or blender in batches. I also like mine not pureed nice and chunkey. Return to cooking pot, add milk if you want, and bring just to boil, but do not boil. Add soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.

Soup is a filling food that can be low in calories.

2008-01-13T08:33:00.000-08:00

Anytime is a perfect time to satisfy your soul with a piping hot bowl of broth based soup. Soup is a filling food that can be low in calories. In fact, many people make a meal out of soup and salad. Calorie control is just one benefit to including more soups. Portions sizes have been escalating around the globe, but most notably in restaurants and in your kitchens. Perhaps that helps to explain the Center for Disease Control's (CDC) new figure that 50 million American adults are overweight.
Check out the rest of the article

BLOGGING with my PHONE

2008-01-12T14:39:00.001-08:00

Just started blogging on the go. I think this is going to be a blast!!!!
I will be able to review other restaurants...HOW FUN

Fried Green Tomatoes

2008-01-12T09:25:00.000-08:00

Fried Green Tomatoes by Linda Wieczorek
Fried Green Tomatoes, they are baked, not fried. YUMMY,
5 large firm green tomatoes.
salt and pepper.
1/2 cup brown sugar
3/4 cup coarse italian bread crumbs
4 tablespoons butter
Cut green tomatoes in 1/2 inch slices and arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter.Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes.

YUMMY-ENJOY

A Soup-er Way to Get Back On Track With Weight Loss Goals

2008-01-12T09:13:00.000-08:00

While six in 10 Americans would like to lose weight this year, most weight loss resolutions barely make it to Valentine's Day , according to a recent survey commissioned by Campbell Soup Company. via Candy Industry

Soup du jour

2008-01-12T08:58:00.000-08:00

Lunch crowds line up for savory soup by: Julie Robinson

The people at Campbell are quite right: SOUP is good food. On a cold winter's day, nothing entices downtown workers out of there stuffy cubicles like a steaming bowl of SOUP for lunch.

Check out what the ECHO thinks of ZUPPA'S bistro

2008-01-12T08:47:00.000-08:00

http://www.echomag.com/echo_pdfs/Echo_475.pdf page 56

WOW

2008-01-08T21:37:00.000-08:00

Wow, business is getting better. I have been open for 2 months now and what a journey and a struggle it has been. I am still not making the money I need to in order to brake even. But a had a great lunch.
SOUPS for the day were Roasted Cauliflower, Potato Leek, Green Pea w/ ham, Yellow Pea and Chicken Pablano Chower. I always have Italian Wedding, Basta Fazool and Italian Veggie...
I SOLD OUT of all but the regular soups... It was a soup and sandwich day.
With only being open for 2 months now, I never know what kind of day I am going to have and what will be sold... Last week I sold no sandwiches, only Pasta...... Let se what Wednesday brings.

Eating Soup Helps Weight Loss

2008-01-07T17:59:00.000-08:00

Health experts have concluded that a bowl of soup a day could help melt the pounds away.A low-calorie vegetable broth at the start of each meal could help dieters lose weight.By taking in soup first, participants generally ate 20% less calories than those who did not eat/drink soup.Creamy soup does not count...low-calorie soup based on stock - chicken stock, broccoli, potato, cauliflower and carrots - is the ticket.Chunky vegetable soup made no difference.
Bill Belew

Use Soup to Get Slim

2008-01-07T17:55:00.000-08:00

One of my favorite "secret weapons" against the battle of the bulge is soup. Soup is satisfying, goes great with a salad.
People tend to eat less following a bowl of hot, nutritious soup. It's usually hot, so you eat it slowly and feel fuller.
A study at Pennsylvania State University found that eating soup caused volunteers to reduce the amount they ate at lunch by 100 calories and they also did not get hungry later in the day or eat extra calories at dinner to compensate.
The researchers at Penn State found that foods high in water content had a very strong impact on satiety (the feeling of satisfaction/fullness).
Drinking a glass of water with a meal does not do the same thing--the food itself has to contain the liquid or the liquid must be part of the food. So you can see how eating a big high water content salad and having a bowl of soup can be very satisfying! No wonder this combo is one of my favorite meals.

Grandmother Knew Best

2008-01-06T13:52:00.000-08:00

Grandmother Knew Best Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.WAPF Broth is Beautiful

GarlicGarlic is the only antibiotic that can actually kill infecting bacteria and at the same time protect the body from the poisons that are causing the infection. It is known that the most sensitive bacterium to garlic is the deadly Bacillus anthracis which produces the poison anthrax. Even the forefather of antibiotic medicine Louis Pasteur acknowledged garlic to be as effective as penicillin and late studies showed similar activity to a more modern antibiotic, chloramphenicol. Even the blood of garlic eaters can kill bacteria and it is also reported that the vapour from freshly cut garlic can kill bacteria at a distance of 20 cms!The Garlic Information Centre

Benefits of Soup?
The volume of most soups fills you up without a lot of calories.
Many soups are also low in fat, saturated fat, and cholesterol.
Soups are warming and satisfying, adding a nourishing comfort to your day.

COUPON

2008-01-06T13:48:00.000-08:00

Mention This BLOG & Receive $4.00 OFF

When You Purchase a Pasta Dish of Equal or Greater Value!

Soup up your Health

2008-01-06T13:47:00.000-08:00

In our hectic modern urban lives we’ve forgotten so many excellent traditional techniques for making highly nutritious and wonderfully delicious foods and so cheaply too. This knowledge was passed down over many generations and must once have seemed like such obvious common sense to those who held it and yet for the modern urbanite that knowledge has vanished in the mists of time to be replaced with TV dinners, microwavable chips and all the delights of fast food living.
The most fundamental of these traditions is the making of soup. Soup is surely the queen of foods. Wonderfully comforting and nourishing, soup is our balm, it fortifies the body, soothes sore throats, clears clogged airways, fights off colds, builds strong bones, and has even been rumoured to improve your love life! Its reputation as a health giving elixir is so well known that chicken soup is often called Jewish penicillin. The Chinese have been treating illnesses with soups for centuries. In the UK beef tea has an ancient reputation for healing and who could deny the Russians their borscht?
Stock
The foundation for all good soups is a good stock. Stock or broth is made by slowly simmering the bones, flesh and skins of animals or fish with vegetables like onions and carrots. Stocks are extremely nutritious; the slow simmering extracts the minerals of bone, marrow and vegetables as electrolytes, a form that is easy to assimilate.
Gelatine is an important constituent of stock. Gelatine is highly digestible; it contains amino acids like arginine and glycine and can increase the amino acid composition of other protein sources, like meat or eggs. It is beneficial for muscle growth and metabolism, for building and maintaining cartilage, ligaments, tendons, and connective tissue, as well as promoting healthy skin and hair. Beyond its nutritional value, gelatine acts as a unique digestive aid. When added to a meal, gelatine rapidly absorbs digestive juices promoting even digestion of the stomach content and preventing a build up of too much acid.
Healing Soups
Of course stock itself has been used as a broth for the very ill for centuries. It’s nutritious and easy to digest and ensures that the invalid has plenty of fluids and minerals without adding any unnecessary strain on the system that digesting heavier foods might cause. There are many recipes for healing soups around the world but two of my favourites are chicken soup and tomato soup.
Chicken soup
Chicken soup is a favourite healing soup all over the world. It has often been called Jewish penicillin and scientists have spent time and money examining the actions of chicken soup on colds and flu. It’s no surprise that they’ve found evidence of the way chicken soup combats the symptoms of a cold. Dr Stephen Rennard, a US pulmonary specialist, tested various chicken soups, from a traditional, home made soup, to a number of commercial varieties, in the laboratory. He found that the soups had anti-inflammatory properties that helped sore throats and helped stop the movement of neutrophils (white blood cells that encourage the flow of mucus that accumulates in the lungs and nose). So grandmother was right all along!
Tomato soup
Our family favourite for colds was tomato soup. Of course it helps to come from a tomato growing region - Guernsey tomatos are the best in the world. Made with a base of chicken stock, mother added tomatoes, onions, garlic and basil or oregano, all home grown. The soup was rich, thick and savoury. It’s still one of my favourite soups today. And what a glorious soup it is too. A wonderful sight as it comes to the table with a sprinkling of fresh oregano over the top, looking like chips of emerald against the ruby colour of the tomatoes. Truly, it’s a feast for the eyes as well as the mouth.
Not just a pretty face
Around the world there are so many recipes for healing soups, they may not have been subjected to scientific scrutiny the way chicken soup has but they have long traditions as healing foods. Lentil soups, pea and ham soups, coconut and fish soups, curried soups, onion soup, miso soup, the list is endless. You only have to look at the ingredients in soups to find out why they work. Let’s take tomato soup as an example. We've already discussed the health giving properties of the stock so lets look at the other ingredients.
The tomatoes in my mother’s soup are full of lycopene and vitamin C, both are antioxidants. Onions and garlic are very common ingredients in soup and are well known for their anti-bacterial and anti-viral effects. Onions contain quercetin, a formidable antioxidant with wide-ranging activity. Studies show that quercetin is anti-cancer, anti-fungal, anti-inflammatory, anti-viral and anti-bacterial. Garlic is very active against bacteria, so active that the blood of garlic eaters can kill bacteria. It helps lower blood pressure, prevent blood clots, reduce atherosclerotic buildup, is active against yeasts, prevents cancer, removes heavy metals such as lead and mercury from the body, has anti-oxidant properties and is a source of selenium. The primary ingredients in Oregano, thymol and carvacrol (which are also found in thyme), help loosen phlegm in the lungs and relieve spasms in the bronchial passages. Many commercial cough remedies, including cough drops and skin rubs such as Vicks VapoRub, contain thymol. No wonder it did us good!
Soups are not just delicious. They are comforting and warming in the winter and cooling and refreshing in the summer. They are a thing of beauty to behold and a joy to the taste buds, and they are also good for you. Concentrated nutrition in a bowl, what more could you want?
by D Laurent

Healthy Broccoli Cheese Soup

2008-01-06T13:43:00.000-08:00

Healthy Broccoli Cheese Soup
2 lbs. broccoli

4 cups water

2 tsp. extra-virgin olive oil

1/2 medium white onion, diced

4 Tbsp. all-purpose

flour2 cups

1% milk 8 ounces

salt 1/2 tsp

low-fat cheddar cheese, shredded

Steps:
Cut the crowns from the stems of the broccoli. Divide the crowns into small floweret's and set aside. delicious
Using a potato peeler peel the stems until the tender center is exposed. Dice the peeled stems. Place them in a stock pot with the four cups of water on high and boil until tender. This will take about 30 minutes and the water will be reduced by about half.
While the stems are boiling, steam the floweret's until bright green, but still slightly tender. After cooling, finely chop.
Once stems are soft, puree in a blender or use a stick blender until smooth.
Place the olive oil in a medium stock pot over medium high heat and add the onions. Reduce the heat to medium and cook slowly until soft. Add the flour and stir until well blended. Add the milk and stir. Add the pureed broccoli stems and half of the chopped broccoli and salt.
As the soup thickens, blend it again, using a blender or stick blender.
Add the remaining finely chopped broccoli floweret's and stir. As the soup reheats, add the cheese in 3 batches and allow it to melt.
Cook for about 15 minutes and serve.

Thinking of some Soups for this week

2008-01-06T13:34:00.000-08:00

Does anyone have any ideas????

$4.00 OFF

2008-01-06T09:56:00.000-08:00

Mention This BLOG & Receive

$4.00 OFFWhen You Purchase a Pasta Dish of Equal or Greater Value!

Saturday Morning

2008-01-06T09:48:00.000-08:00

I just put out Birthday catering, one more to add to the list.. DeAnne ordered

Lasagna $49.00 feeds 9-12
Stuffed Shells $46.95 feeds 9-12
Penne w/ Roasted Garlic & Organic Spinach 46.95 feeds 9-12

Now that is what i am talking about!

After working all week and I was tired, there was nothing I enjoyed more then to wake up knowing I had to put this catering out by 10:30. The exciteenent I felt while putting the the Penne w/ Roasted Garlic & Organic Spinach dish out, the smell of that garlic cooking w/ the Penne. I truly enjoy what I do.

For all your catering needs ..Just STOP by... my name is Linda

Just a quick view of the Menu

2008-01-06T09:34:00.000-08:00

Pasta
All of our pasta dishes are served with French bread, small soup and a
generous topping of fresh grated parmeggiano
Available in Lunch or Big Lunch size
Add Sausage, Meatballs or Chicken $2.99
(5) Shrimp 3.50
Roasted Garlic Cheese Bread Sm 3.00/Lg $6.00

Mama Mazzuca Suco
Italian gravy (a homemade tomato meat sauce) with Aunt Mary’s meatball atop angel hair pasta.

Riggi Toni

Baked Rigatoni Pasta with a classico tomato marinara sauce topped with melted mozzarella cheese.

Garlic Citron Chicken
Braised Chicken Leg with cloves of garlic in a lemon
butter white wine sauce served over penne pasta.

Baked Ravioli
A filling plate of cheese stuffed Ravioli with our classic tomato Marinara.

Penne w/ Roasted Garlic & Organic Spinach
Pasta sautéed in a light olive oil w/a nutty garlic flavor w/organic spinach

Pasta w/ Oven Roasted Tomato Pesto
Pasta sautéed in a light olive oil w/ a rich roasted tomato pesto with pine nuts and basil.
Zuppa’s Pasta Special

Chef’s inspiration of the day
Don’t forget to ask !!!!!

SANDWICH

Roast Beef

Thinly sliced roast beef, oven dried Roma tomatoes, fresh spinach, caramelized onions and gorgonzola cheese with just a touch of our homemade roasted tomato vinaigrette on Sour dough bread.

Caprese

Roasted tomatoes, sliced fresh mozzarella,
garden basil leaves, drizzled with our special roasted tomatoes balsamic vinaigrette on our homemade Piadine bread.

Vegetariano

Grilled zucchini, roasted red peppers, fresh Portobello mushrooms Sautéed and chilled and topped with mozzarella cheese, fresh spinach and roasted tomatoes pressed on flocci bread.

Eggplant w/ Roasted Red Peppers
Marinated, grilled & chilled eggplant with roasted red peppers, topped with fresh spinach, Roasted Roma tomatoes and goat cheese served on 7 grain bread with roasted tomato vinaigrette.

Chicken Salad w/ Green Apple

Roasted chicken with celery, green apples & walnuts, married in in our own Dijon mustard w/ local Orange Blossom Honey , gorgonzola cheese stuffed in organic Romaine lettuce leaves or served on 7 grain bread.

Tonno Salad Albacore tuna w/ red onions

roasted tomatoes wrapped in organic Romaine lettuce leaves with a roasted tomatoes balsamic vinaigrette or on 7 grain bread.

Roasted Chicken Caesar

Roasted Italian chicken piled high on a French roll served with romaine lettuce roasted garlic aioli and shaved Parmigiano- Reggiano cheese topped with creamy Caesar dressing.

Mary’s Meatball Sandwich

Homemade meatballs covered with tomato sauce and toped melted mozzarella cheese served on a French roll open face.

Italian Sausage Pepper & Onion Sandwich

Mild Italian sausage, topped w/ grilled onions and peppers or Tomato sauce and melted mozzarella cheese served on a French roll served open face.

Italian Sliders

Your choice of Meatball , Chicken or Eggplant parmesan. Served on a French roll toped with a marinara or meat sauce and mozzarella cheese.

Mention This BLOG & Receive $4.00 OFF
When You Purchase a Pasta Dish of Equal or Greater Value!