An Angel Was Watching

I found that when you least expect it, life throws you for loop. That’s what happened on Monday, February 12^th!  That day our world turned upside down. Sal was getting ready for the predicted snowstorm, which was not an easy task, as the snowblower was in front of the Hudson in the trailer. Sal and his brother Frank worked most of day getting the Hudson started. Finally, the Hudson and the snowblower switched positions. By late afternoon, the next problem to tackle the snowblower’s flat tire and dead battery. He told me afterward he started to get a pain in his chest, but he took care of the flat tire and purchased a new battery anyway. He came in and asked me for aspirin, which I didn’t have in the house. Lesson learned ALWAYS keep aspirin handy!  After a quick trip to Walgreens, I gave him 2 baby aspirin and then it was off to Fatima ER. Sal presented with no heart attack symptoms, other than a sharp pain in his chest.  Second lesson, diabetics present heart attack symptoms differently. He had no other symptoms other than a pain in his chest, his description was like someone punched him.  After many hours waiting in the ER, the doctor decided to keep him overnight. In the wee hours of the morning, they transported him to Landmark Medical where he had three stints in his heart, to open a 99% and two 80% blockages. The cardiologist said those 2-baby aspirin really made a difference in his survival. The third lesson don’t wait to call 911. Sal’s guardian angel was there watching over him as this condition is often referred to as the widow maker. He is fine and will be starting rehab and change in lifestyle habits. So, now we embark on new culinary experiences as the recommended diet is plant based. In the coming months as I experiment with new way of cooking, I will be sharing my successes. Since, I strongly believe that we could never go to a completely vegan plant-based diet, I am making vegetarian meals too. Last month, I was at St. Thomas Church Vendor Faire, and I made an Italian vegetable soup. Since I used fresh vegetables, olive oil, herbs, tomatoes, and pasta I considered this as an appropriate recipe. I haven’t decided what I will be cooking at the April 27^th St Thomas Vendor Faire. I’ll be there from 9am to 2 pm and I usually do a cooking demonstration around noon.

Minestrone Zuppa
Italian Vegetable Soup

1/4 cup virgin olive oil
1 small yellow onion chopped small.
1 small shallot chopped fine.
2 or 3 carrots, chopped. I use the colored carrots.
2 celery stalks, diced.
1/2 cup of dried mushrooms, reconstituted, drained water reserved and chopped fine. Hint: I use kitchen shears to cut the mushrooms
1/2 cup chopped portobello mushroom.
4 garlic cloves, minced.
1 teaspoon crushed red pepper flakes.
2 to 3 tablespoons of tomato paste
2 to 3 tablespoons of balsamic vinegar
1 15- oz can crushed tomatoes.
1 quart broth, vegetable, or chicken broth
1 bay leaf
2 to 3 sprigs fresh thyme
1/2 teaspoon rosemary.
1cup green beans, fresh, trimmed and cut into 1-inch pieces, I omit the green beans.
salt and black pepper. I never add salt instead I add about a tablespoon of grated parmesan cheese.
1 (15- oz) can kidney beans and or cannelloni beans. You can always use white navy or borlotti beans.
Large handful chopped parsley.
Handful fresh basil leaves
Grated Parmesan cheese, to serve (optional)
1 cup cooked ditalini or elbow pasta. I used tubettini pasta which I cooked in the soup.
Hint: drain the reconstituted mushroom using a fine sieve to catch any dirt or particles, may sure you don’t add the particles into the soup.
You can either drain and rinse can beans or not. Sometimes I do and sometimes I don’t.
Directions:
In a large Dutch oven, heat the olive oil until shimmering, add onions, shallots, carrots, and celery. Increase heat to medium and cook stirring until vegetables soften a little.
Add mushrooms, and garlic and cook for a couple of minutes. Add tomato paste and cook for a minute or so, add the reserved water from the mushrooms, and balsamic vinegar and cook for 3 minutes. Using this method, you are adding depths of flavor to the soup.
Add the crushed red pepper, thyme, rosemary, bay leaf, and cut zucchini and green beans. Add the crushed tomatoes and broth, cover and lower heat and let simmer for about 20 minutes or so. Note: if the soup is too thick you can add more broth, wine, or water. Stir the soup occasionally, you can also add the grated cheese at this point. Uncover the pot and add the beans and uncooked pasta and cook for 5 to 7 minutes. If using cooked pasta add right before you serve and just simmer until pasta is warmed through. Do not overcook. Finally remove the bay leave and stir in parsley and basil. Serve with grated Parmesan and a drizzle of extra virgin olive oil.