Fabio Pasta E Fagioli recipe

Somehow the Canadian site has the printed recipe but the US I found this on does not.

http://ca.shine.yahoo.com/fabio-s-pasta-and-bean-soup.html

Pasta e Fagioli Soup

Recipe by Fabio Viviani
Yield: 6 servings

Ingredients:
3 tbsp. extra virgin olive oil
2 carrots, diced
1 onion, diced
2 celery stalks with leaves, diced
1 fennel bulb
3 bay leaves, dried
6 sprigs thyme
¾ lb. Borlotti beans
pinch sea salt
4 garlic cloves - grated
2-3 quarts chicken or vegetable stock
28 oz. can diced tomatoes
pinch sea salt
pinch fresh ground black pepper
extra virgin olive oil for drizzling
2 cups small shaped pasta
20 fresh basil leaves

Method:
Heat a large cast-iron pot over medium heat. Add extra virgin olive oil.
Add carrots, onions, and celery and stir.
Meanwhile, dice fennel. Add to pot and stir.
Strip the thyme sprigs over the pot and discard sticks. Add bay leaf.
Sauté about ten minutes, or until the vegetables caramelize and start to soften.
Add Borlotti beans and grated garlic; stir.
Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of olive oil.
Stir, cover, and boil for one hour, or until beans are soft.
Add pasta and cook for five minutes. If you don't plan on serving the soup all at once, cook the pasta separately, and add to each bowl as you serve it. Otherwise, the pasta will soak up too much broth when stored.
Chop basil and add to pot. Stir thoroughly, and remove from heat.
Remove bay leaves and serve immediately.
MANGIA!

Sauerkraut Casserole

Ingredients

    1 pound sauerkraut
    14 ounces tomato, coarsely chopped
    1 cup white sugar
    6 slices bacon, diced
    1 tablespoon ground black pepper


Directions

•     Preheat oven to 325 degrees F (165 degrees C).
•     Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13 inch casserole dish.
•     Bake in a preheated 325 degrees F (165 degrees C) oven for 2 hours and 15 minutes. When finished cooking it should be bubbly around the edges and caramelized on top.

variation:
add caraway seed
substitute various sausage for bacon

Famous Launch Day Cornbread

Famous Launch Day Cornbread

Martha White Self-Rising Corn Muffin Mix
Follow directions on box.

Successful Launch Beans

Successful Launch Beans

Courtesy of Norm Carlson, former NASA Test Director Chief
Put 6 lbs. of dried Great Northern Beans in an 18-quart electric cooker.
Cut 10 lbs. of smoked ham into cubes.
Add ham and ham bones to beans.
Add ½ shaker of lemon pepper.
Add 3 lbs. chopped onions.
Add 2 stalks chopped celery.
Add 1 tsp. liquid smoke.
Cover with water and cook for at least 8 hours.

Enjoy!

http://news.discovery.com/space/steak-beans-and-vests-a-look-at-nasa-traditions-120820.html

from:

http://www.nasa.gov/centers/kennedy/pdf/67236main_apr12.pdf

Nadia's taco Spaghetti sauce

From Niyaz Pirani's wife Nadia's moms recipe for a sauce using a Taco seasoning packet rather than spaghetti sauce seasoning package in a ground beef / tomato sauce.

http://thefatdudediet.com/2012/04/12/nadias-moms-taco-spaghetti-sauce-a-twist-on-two-old-favorites/

Niyaz's Enfrijolada locas recipe

http://thefatdudediet.com/2012/07/19/enfrijoladas-locas/

Garrett's Adobo chicken

The original recipe is Filipino that I got from
a friend born there. Here it is:

4-5 lbs chicken thighs
1/2 cup white vinegar (see note below)
1/2 cup soy or tamari sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves

Combine all ingredients in a large pot. Add chicken
thighs to marinate for an hour.

Bring pot to a boil, then lower heat and cover. Simmer
for 30 minutes, stirring occasionally.

Uncover and simmer until sauce is reduced and thickened,
and chicken is tender (typically another 20 minutes, but
it is the thickening of the sauce that is key).
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Vinegar note: Asian markets like Ranch 99 carry a special
version of white vinegar which has a different acidity than
typical domestic vinegar. This is the best to use, but you
can use domestic white or cider as well. From Wikipedia:

    Cane vinegar, made from sugarcane juice, is most
    popular in the Philippines, in particular, the Ilocos
    Region of the northern Philippines (where it is called
    sukang iloko), although it also is produced in France
    and the United States. It ranges from dark yellow
    to golden brown in color, and has a mellow flavor,
    similar in some respects, to rice vinegar, though with
    a somewhat "fresher" taste. Contrary to expectation,
    containing no residual sugar, it is not sweeter
    than other vinegars. In the Philippines, it often is
    labeled as sukang maasim (Tagalog for "sour vinegar").

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*** Variation theme ***
(Garrett's alternate recipe)

Cover a package of chicken thighs with fresh-squeezed lemon
juice and salt them, plus toss in pressed garlic and some
ginger powder; toss to cover. Let them marinade for 1/2
hour. Bake them at 350 until done, or BBQ them. Let them
cool, then pull the meat off the bones and place it in a
pot.

Add:

1 part soy sauce
1 part vinegar
2 parts water
1 tsp oregano
2 bay leaves
1 tablespoon brown sugar.

Bring to a boil, then turn down to the W in loW. Simmer
them with the lid ajar, to let steam escape, for 1/2 hour.
Turn heat to medium low and remove the lid. Cook until
sauce is low in the pan, and shows thickening.

Basically, chicken thighs browned then garlic, 50/50 soy/vinegar, a bit of brown sugar, some water, and a long reducing simmer.