Recipe of the Week

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This dish was inspired from the recent cold weather we have been experiencing in Baltimore. Soup Season is upon us and I have been trying different recipes recently. One that I came across has been Cioppino Stew. Although I may not know how to pronounce it, I did a little research (thanks wikipedia) and it is originally an Italian-American dish served with a tomato and wine base with a seafood mixture served with bread. I put my own spin on it because I only used what I had in the cupboards, and I tend to be partial to Trader Joe’s products. Most things you should be able to find at any local grocery store. Since I only cook for myself, the serving sizes I use are less, so adjust portions and recipe as necessary. Without further ado here is what I did…

Cioppino Stew

• 1 Box (1 Qt) Trader Joe’s Low Sodium Tomato Soup

  

• 1/2 C White Cooking Wine
• 1/2 C Water
• 1/2 C Quinoa
• 1 Bag of Trader Joe’s Seafood Blend
• 1-2 tsp Crushed Red Pepper
• 1-2 Cloves Garlic (crushed)
• 1 tsp Olive oil
• 1 tsp Sea Salt and Peppercorn
• Lots of seasoning (Dill, Oregano, Rosemary, Cilantro)
• *Optional – diced tomatoes, onions, fennel, celery

Pour all liquids together in Large pot on stove with a medium-high setting. Let mixture heat up while seafood is de-thawing, and add in quinoa to pot. Cook for 5-8 minutes. Add in Seafood Blend with garlic and any tomatoes,onions, celery etc, and cook for another 5-8 minutes. Add red pepper and any other seasoning as  you like to give soup a green hint. Simming for another 5 min, while garlic bread is heating up. Serve with bread!