Recipes: All-purpose soffrito and more

All-purpose soffrito

From "Soffritto: Tradition and Innovation in Tuscan Cooking" by Benedetta Vitali. This is the base for countless Italian soups, stews and sauces.

• 1 red onion

• 1 carrot, peeled

• 1 rib celery

•¹/₂c. extra-virgin olive oil

Directions

Couscous Paella with Shrimp

Serves 4 to 6.

Adapted from Family Circle magazine.

• 1 tbsp. olive oil

• 1 medium onion, chopped

• 1 medium sweet red pepper, cut into 1/2-in. dice

• 1 medium sweet yellow pepper, cut into 1/2-in. dice

• 1 tsp. salt

•¹/₂tsp. black pepper

•¹/₂tsp. dried thyme

•¹/₂tsp. ground turmeric

• 1 (14 1/2-oz.) can chicken broth

• 1 c. water

• 1¹/₂lb. large shrimp, shelled and cleaned

• 1 (10-oz.) box frozen peas, thawed

•¹/₂c. pitted black olives, sliced

Directions

Heat oil on medium heat in an 8- to 10-quart heavy-bottomed pot. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute. Raise heat to medium-high and add broth and water. When it begins boiling add shrimp and simmer 1 minute, then add peas and simmer, covered, 2 minutes.

Remove from heat. Stir in couscous; cover and let stand 5 minutes. Serve, garnished with olives.

Nutrition information per serving of 6:

Carbohydrates49 gSaturated fat1 gCalcium69 mg

Protein22 gCholesterol107 mgDietary fiber5 g

Diabetic exchanges per serving: 3 bread/starch, 2 lean meat.

coq au vin

Serves 6.

• 1 (750-milliliter) bottle of dry red wine

• 2 medium carrots, sliced

• 2 onions, coarsely chopped

• 3 ribs celery, coarsely chopped

• 6 large fresh thyme sprigs

• 6 whole chicken legs with thighs

• 1¹/₂c. pearl onions

• 5 tbsp. butter, room temperature, divided

• 12 oz. large mushrooms, quartered

• 4 bacon slices, chopped

• 1¹/₂c. Port

• 2 tbsp. all-purpose flour

Directions

Stir wine, carrots, onions, celery, thyme and bay leaves in large, heavy nonreactive pot. Add chicken, submerging completely. Cover; chill overnight.

Cook pearl onions in large pot of boiling salted water for 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in large, heavy skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to the same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain. Wipe skillet clean.

Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl; discard vegetables in strainer. Return liquid to pot. Add Port and bring to a boil. Combine flour and remaining 2 tablespoons butter in a small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.

Nutrition information per serving:

Calories508Fat30 gSodium312 mg

Carbohydrates18 gSaturated fat11 gCalcium46 mg

Protein34 gCholesterol136 mgDietary fiber2 g