September 29, 2009

Presto Pasta is Tuesday at HoneyB's

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schnHB


Knowing I wanted to make a pasta dish this week for Presto Pasta Nights, I went on a search for something I could make as a side dish. I came across this recipe on myrecipes.com (which of course is another Cooking Light recipe - expect me to make much different?)


schn1HB

The recipe I found was for Pork Schnitzel with Noodles and Browned Cabbage. I knew immediately the noodles and cabbage would be a hit with me and the pork would satisfy Grumpy's "gotta have meat" attitude.

schn2HB

I read the reviews for this recipe and found that people were kind of complaining that the pork wasn't good. One person in particular made the comment that the lemon juice makes the pork taste good and to make sure you use it. I made the recipe, used the lemon juice and the only thing I needed myself was a little more salt on the noodles and that is probably because I love salt (thankfully it doesn't hurt my BP any! My last check was 122/68 - pretty darn good!) The pork was seasoned well enough for me and the lemon juice DID make the pork taste good. Don't forget to use it if you make this!



This week Presto Pasta Nights is being hosted by Ruth herself of Recipes from 4EveryKitchen and Presto Pasta Nights. Make sure to check her blog out for the round up on Friday!

For the recipe I made CLICK HERE.


September 28, 2009

Spicy Heat Sugary Sweet!

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pop1HB

I got the bug. The bug to make caramel corn. This time of year makes me want caramel corn. Growing up my mom would make popcorn balls, but our neighbor, Delia Burnett, made the popcorn balls I craved and I couldn't wait to go to her house on Halloween to get them! Her popcorn balls were sugary crispy sweet. Not gooey, stick to your teeth sweet. They were the kind that didn't feel like your teeth wanted to pull out while eating them.

This caramel corn reminds me some of those popcorn balls. Its not chewy but its sweet and crunchy and it is oh so addicting. Once you start, you have a hard time stopping until it is all gone. Isn't that right Auntie Marlene? ;-)

pop2HB

Grumpy was grumpy because I made this caramel corn - not because he doesn't like it, but because I also had candy pumpkins and candy corn in the house. We both have a tendency to not stop eating those items until we are either 1. Sick or 2. They are all gone. However, I HAD to have those pumpkins and caramel corn for my candy dishes. It wouldn't be Halloween decorated if I didn't....right?!! In any case my Aunt Marlene, friend Amanada, and my son Justin with his Wife Kristina and last but not least my son Christopher all got bags of this treat. Hope you enjoyed everyone! I know I did. I kind of want to make some more!

Sweet & Spicy Caramel Corn
Adapted from Allrecipes.com: My Friend's Amish Caramel Corn

1 cup butter
1/2 cup corn syrup
2 cups brown sugar
1/2 teaspoon grey sea salt
2 pinches (or to taste) of red pepper flakes
1 cup unpopped popcorn
1 teaspoon vanilla
1/2 teaspoon baking soda

Pop corn with air popper. Place the popped popcorn into large roaster pan.

Preheat the oven to 250 degrees F. Combine the brown sugar, corn syrup, butter, pepper flakes and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.


Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

September 22, 2009

Cincinnati Chili in Northern NY

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I had been looking my latest Cooking Light issue over quite a bit over the weekend. Bookmarking recipes that I wanted to try. Looking for quick and easy meals to fix on the weeknights to make my night easier when I get home from work.

As soon as I saw the Cincinnati Turkey Chili recipe I knew I was going to make it. I loved the spice ingredients listed - chili powder, cumin, allspice, cinnamon and semi-sweet chocolate. Yup, chocolate. Sounded like there would be some sweet heat in there.

ShelbyHB

I cooked up the chili yesterday morning so when I got home last night all I would need to do would be boil the spaghetti. I had left the magazine open on the kitchen table and when I got home from work the questioning began:

Grumpy: What is so special about Cincinnati Chili?

HoneyB: Nothing, I just like the ingredients so I thought we would try it.

Grumpy: Yeah, there is chocolate in there, that is why you liked it.

HoneyB: Not necessarily.....ummm, yeah. Not really. (I'm secretly making this smug face because that was a big part of the reason I wanted to try this!)

Grumpy: What is with the spaghetti?

HoneyB: It's Cincinnati style.

Grumpy: Well, we live in NY.

Ha ha ha. I told him to try it. If he didn't like it I wouldn't have to make it again.

Shelby2HB

Grumpy had two big bowls of this chili. Huh. I guess spaghetti under chocolate seasoned chili wasn't so bad after all. ;-)

This is my submission for Presto Pasta Nights. This weeks roundup will be held this Friday by Sara of I'm a Food Blog.

If you would like the recipe for the Cincinnati Turkey Chili CLICK HERE. I did sub ground venison for the ground turkey. Still a lean meat so still a light dish!


September 21, 2009

Chocolate and spice and everything nice...

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PSB4HB






Yesterday Grumpy and I went to our friends Randy & Amanda's house. Grumpy was going to help Randy get his gazebo finished and he took his bow so they could target shoot (practice). You know, that time of year is coming up next weekend!

I decided to take some special brownies. No, not that kind of special.....I had finally found some Pumpkin Spice Kisses at Target this weekend. I looked all over for these last year and couldn't find them anywhere. I had been eying a recipe I had seen on another blog that melted the kisses and swirled them into a brownie batter so I was excited when I found these kisses, the recipe sounded too good to not get to try!

PSB3HB

They turned out very fudgy and very yummy! The top where the kisses were swirled into the brownie was all crackly and underneath was all the fudge. Hard to keep out of. Thankfully Amanda didn't fight me when I told her we would leave the last of them at her house. ;-)

PSB1HB

I found the recipe on Key Ingredient - and it originated at Dinner and Dessert. The recipe is adapted from one of Dorie Greenspan's brownie recipes. If you love pumpkin give this a try...the brownie recipe itself can't go wrong, it is one of the best ones out there for fudgy brownies!

September 19, 2009

Call me sentimental

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scent92hb

I won't care. I think it is a good thing. It means you have a heart.

topHB

The times I am baking in the early morning is when my Grandma Mae (Nanny) comes to my mind. I always think of her, how she would do it and how she would like what I am making. One thing I remember making with Nanny is raisin bran muffins. Many mornings I would be at Nanny's house for breakfast. I would get up early with my dad and ride over to her house with him. Dad would be on his way to work and he would be picking up Poppy to ride with him. Me, I would go in to Nanny & Poppy's house and go upstairs to snuggle with Nanny for a little while before we would get up to have breakfast.

scent1hb

If you haven't guessed, I was very close to my Nanny. I don't know that many people are so lucky. Maybe it is different if you are a girl. Or if you are a first born, or if you just come from a very close loving family. Whatever the case is, I was very blessed to have the most wonderful grandmother. She was sweet, kind, loving and sometimes naive (or so we thought!). She loved to joke, she loved music. She had the most wonderful smile and she never judged me. Not even when I made some of the most stupid and wrong decisions in my life. Instead, she opened her arms (and her doors) and brought me in close. Her home was my home and her heart loved me unconditionally. That is how I want my family and friends to remember me.

scent9HB

If Nanny was still here, then this morning I would pack up some muffins and run down the road - pj's and all - to share them with her. It would certainly be something that would make her smile and say "come on in Shelby Mae."

scenthb

The photo above is Nanny's recipe. She tore this from a Post Raisin Bran box herself. No matter that I love things neat and orderly - I will not change this card because it came from her house, her cereal box and her hands that tore it from there. Call me sentimental. I won't care.

September 18, 2009

Fall berries

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RASPhb

Earlier this week I went over to visit my parents and brother and came home with some raspberries. I always joke about going to mom and dad's to go grocery shopping. ha. I'm serious, in the summer I come home with goodies like beets, cucumbers, strawberries, corn on the cob, zucchini...and on Tuesday night I came home with 2 butternut squash and some raspberries. Mom had a box of them sitting right on her table waiting just for me. :-)

Fresh raspberries are just too fragile to keep around too long and I needed to make something - so I asked my friends on facebook if anyone had a tried and true recipe that used fresh raspberries. Maria of Two Peas and Their Pod left a comment with a link to a dessert she has made on her blog. I was busy baking her recipe the very next night. I will say the house smelled heavenly. Grumpy actually came into the living room after I had sat it out to cool and said "that stuff is pretty good." Um, I kinda went like "you better not be eating that yet!" LOL. I'm sure he knew he would get a rise out of me by making me think he dug into that cake before I got any photos!

Thanks Maria for linking me to your recipe, it was fabulous!
For the recipe CLICK HERE.

September 17, 2009

Presto Pasta Nights - Creamy Shrimp and Bacon Linguini

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PPN HB

I'm excited I had the opportunity to participate in Presto Pasta Nights this week! The round up will be at The Sweet Kitchen on Friday, Sept. 18!

PPN 131

I love pasta dishes and I love shrimp. Put the two together with a cheesy creamy sauce, toss some green in and top with some crispy bacon - and you have an amazing dish!

The last few nights we haven't had a real meal in the house. Grumpy is busy with studying and I'm busy being tired. ;-) Yesterday, just before I was ready to leave my office I received a phone call from Grumpy. He wanted to know what was for dinner - he was hungry. I guess you would be too if you hadn't been fed for 2 days. lol. Hmm, hope he doesn't read this. I'll have to hear "your slackin" again!

PPN2HB

The recipe is called Creamy Fettuccine with Shrimp and Bacon. I used linguine since I didn't have fettuccine....still, tasted awesome. The recipe is from Cooking Light. CLICK HERE for the recipe.

September 15, 2009

Cappuccino Biscotti: You Made That Dessert?

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CBisc3HB

When I recieved an email from one of my favorite bloggers (CookiePie)who just also happens to be the food editor of AllYou Magazine, Beth Lipton, asking me if I would like to participate in an online book tour of her new cookbook "You Made That Dessert?" I immediately said YES! I love to bake and I love cookbooks. How could I say no? The opportunity just seemed to be too good to not take.

CBisc1HB

When the book came I could hardly wait to start looking through it. There are many desserts in the book that look so delicious and so easy to put together. Beth gives tips in this book for the new baker, but the most important one that she gives (and gives to you twice!) is read through the recipe completely before beginning. There are photos of each recipe in the book and it is divided by sections of cakes, cookies, puddings, pies, desserts....a fabulous book for the beginning baker!

CBisc2HB


I made a few different items from this cookbook, but the item I want to tell you about today is my favorite one I made so far. The Cappuccino Biscotti. Biscotti is one of my favorite cookies. I love to enjoy them with my tea. Another thing I love about this recipe that I made, I was able to mix it up a little bit to meet my needs (meaning my pantry was void of some ingredients) and I also was able to add to the recipe something else to make it special. ;-) While Beth says to put mini chocolate chips in the biscotti I used mini cinnamon chips. I would have used chocolate if I had it...but I didn't. Sometimes I like to decorate my biscotti by dipping it in chocolate or white chocolate. This time I mixed in some cinnamon with the white chocolate before dipping. Turned out great - however you don't need the dipping chocolate for these biscotti to be good. They are great on their own also!

CBiscHB

After the recipe, make sure you check out the links to other bloggers who are doing the book tour with Beth!


Cappuccino Biscotti
You Made that Dessert? by Beth Lipton

Ingredients:
2-1/2 cups (10.6 ounces) all purpose flour
1 Tablespoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons instant espresso powder
2 Tablespoons hot tap water
8 Tablespoons unsalted, butter, softened
1 cup (7 ounces) sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped hazelnuts

  1. Preheat the oven to 350. Line a baking sheet with parchment. In a small bowl, combine the flour, cinnamon, baking powder and salt; stir with a fork to mix well. In a small cup, dissolve the instant espresso in hot water.
  2. In a large bowl, using and electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stop the mixer and scrape down the sides and bottom of the bowl with a flexible spatula. Beat in the espresso mixture and the vanilla, then scrape down the bowl again. Add the flour mixture to the butter mixture and stir with the flexible spatula until the dough just comes together. This will take about a minute. Stir in the chocolate chips and hazelnuts until just incorporated.
  3. Divide the dough in half (it doesn't have to be exact, but try to get the two pieces as close to even as you can), and place them both on the lined baking sheet. Shape both pieces into long, narrow logs, about 10 inches long by 3 inches wide, leaving some space between them, as they will spread a bit. Bake for 30-35 minutes, or until golden brown and firm to the touch. Place the baking sheet on a wire rack to cool for about 5-10 minutes. Reduce the oven temperature to 300.
  4. When the logs are cool enough to handle, place one on a cutting board. Using serrated knife, carefully slice it on a slight diagonal into about 12 3/4-inch thick slices. Lay the slices flat on the baking sheet (you can place them right up against each other, they won't spread anymore). Repeat with the other loaf. Bake the biscotti for 10 minutes, then take the baking sheet out of the oven. (leave the oven on0 and turn each cookie over. Return the baking sheet to the oven and bake 10 minutes longer, until the biscotti are dry and crisp. Remove them from the baking sheet onto a wire rack and let cool.
Other blogs where you can find samples of Beth's recipes from her new cookbook:


September 14, 2009

Mom's Apple Pie in a Jar

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First let me congratulate the following people who won a 1 year subscription to Vegetarian Times from Aaron at magsdirect.com!

Average Betty
Aggie of Aggie's Kitchen
Mags of The Other Side of Fifty

Thanks to my co-worker Sue who helped me with the drawing :-) and I apologize for taking so long to make the announcement....sometimes life gets in the way of things we want to do!

MAP1HB

I wasn't sure what I was going to post for Family Recipes this month. I have more baking than I really want going on right now (not good for that waistline!). Then I remembered I made this apple pie last month from Mom's Apple Pie in a Jar....and realized I could post about this!

Family Recipes Logo

This is a newer recipe of my mother's that she shared with me - and hopefully this fall if the apples are abundant enough (I understand they don't seem to be doing too well around here ) I hope to make some of her Apple Pie in a Jar to have on hand myself. When I made this pie it was simple as could be. I rolled out a pie crust, poured in the filling, made a crumble topping and baked at 350 til done! If you have apples this fall that you are looking to do something different with, well this is a great idea!

MAPHB

Mom's Apple Pie in a Jar

7 quarts peeld, cored and sliced apples (about 7 lbs)
3-1/2 cups sugar
1 cup cornstarch
10 cups water
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt

Mix all ingredients except the apples and cook until thickened. Add 3 Tablespoons lemon juice. Fill hot sterile jars with apple slices. Pour hot mixture into jars until 1" from the top. Cover with sealing lid. Process in a hot water bath for 20 minutes.

September 08, 2009

Its in my genes

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HDPorkHB
1 serving = 5 points

My mom didn't teach me how to cook pork. Actually, if I think about it, my mom didn't teach me how to cook meat and I really didn't care much back then either. About the one thing I remember wanting as a kid and not getting at home - was shrimp and bacon. Two of the no-no's of our church. I would go to Nanny & Poppy's house and would be thrilled if Poppy was eating bacon or shrimp. I still love both things but I rarely eat the bacon and that is mostly because my diet doesn't need all that fat. That, and the fact that stripples taste pretty darn good to me so I don't feel the need for bacon so much. My HS years were spent in a boarding academy so I really didn't get a lot of cooking skills then either. I'm thinking its in my genes. To "know" how to cook. I certainly have the desire to learn more about cooking. I'd like to quit my job and just study culinary arts and keep cooking up a storm. Too bad I can't afford to. Too bad I hadn't felt this way 20 years ago.

While trying to think of appetizing and good for the waistline meals I decided on this Pork Chop with Maple Mustard Glaze from Cooking Light. I needed something that was quick and easy and something that I had the ingredients for on hand. This was served with salt potatoes and steamed spinach. Yeah, it made Grumpy happy. I'm thinking of trying the sauce on tofu though....For the recipe CLICK HERE

September 07, 2009

German Chocolate Bundt Cake

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German Chocolate Bundt
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WW Points: 7 Servings: 16


Saturday I felt like cake. I haven't baked dessert in so long and Grumpy and I were going to be home all weekend. I knew that Grumpy might ask me what was for dessert an hour or so after dinner. Since I am trying to be good I went to my main source for cooking light meals and desserts - cookinglight.com!

German Chocolate Bundt
WW Points: 7 Servings: 16

I came across this recipe for German Chocolate Bundt cake and immediately thought of my mom. She loves German Chocolate cake. I had all the ingredients so I put it together. I had mentioned on my facebook fan page that I was baking this cake and a friend who just lives down the road mentioned how she would love some. I immediately went back and told her I would bring her some to help her feel better! :-) She happily reported back that they enjoyed the cake.

German Chocolate Bundt
WW Points: 7 Servings: 16

Being this is one of my mom's favorite type of cake I decided this is a good time to mention the Family Recipes Event that my friend Laura and I host. For the rules of the event, please CLICK HERE. The deadline for September will be the 28th at midnight. I hope you will consider entering!

German Chocolate Bundt Cake
a Cooking Light Recipe

Streusel:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
Cake:
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter or stick margarine, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
Glaze:
1 cup powdered sugar
1 tablespoon butter or stick margarine
4 teaspoons fat-free milk

Preheat oven to 325°.

To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.

To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

September 06, 2009

Progresso Soup's new High Fiber Chicken Tuscany!

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PGHB

Wow, so much to do and so little time it seems! Things have been busy in the Grumpy household. Grumpy went back to college two weeks ago and our students returned to campus about the same time. It has been a busy two weeks! I'm hoping things start to slow down sometime soon!
I promised Jessica from Myblogspark that I would do a video review of Progresso's new High Fiber soups. I was sent the soup and a video camera and then I happily went on my cruise. In all honesty, I may have done the video sooner but I got my haircut the day the video came and vanity came into play. I was already in tears over how short my hair had been cut. Then I planned to do it immediately after we returned from our cruise, but when we returned it was 90 degree weather! Not really soup weather. Then of course the University went back into session, my neck hurt...but these excuses could not clear the guilt I felt for taking so long to do the video!

Thankfully things slowed down and this last week cooled down a bit. It was more plausible to think of eating soup with the slight chill in the air! My intentions were to get Grumpy to help me. Uh, well, not a good idea. All he would do was laugh and he told me he would laugh at me while I was making it too. So, I kept him out of it! LOL. In any case I have a short video you can watch at the end of this post of me and my silly self trying to be so serious and yet so "informative." I laugh at myself!

All that said.....Progresso's new High Fiber soups REALLY ARE good! I'm totally impressed that when I did the weight watcher online food calulator it came up for zero points for the whole can. How is that possible?! Well, I'm sure it is the fiber - but not only is it zero points - it really does have a lot of flavor and substance! This is a great item to have on hand to have those no guilt meals or no guilt snacks! Try it, you'll like it. ;-)

eidt: I misinformed you! I apologize. I was using my points tracker on WW online incorrectly. This is 2 points per serving, but still very worth it!

video

September 04, 2009

Pesto Portabellos and a Vegetarian Times giveaway!

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PSMHB

I found a way. A way to eat my vegetarian meals without making Grumpy all upset. I realized I could eat my side dishes as a meal and Grumpy could have his meat and still have a vegetarian dish an not realize what I am doing. At least until he reads this post. ;-)

Aaron from Magsdirect.com asked me if I would like to do another giveaway this month. When he asked me what magazine I would like to give away, my first thought was Vegetarian Times. Having been brought up in a vegetarian atmosphere, I totally crave those foods and much prefer them myself. Being married to a carnivore (and one that hunts for his food also), well, I just can't always have what I want. Most of the reasoning behind this is I don't want to cook two different meals. Being just the two of us I can't consume all that food by myself. So I look for opportunities to make something that will "go with" our meal and can be my main course or I take a couple of my favorite vegetarian dishes to an event such as our Department picnic or Christmas party!

PSM1HB

I decided to make Pesto Portabellos as a "side" one night recently. I love pesto but had never thought of using it in a stuffing for mushrooms. The recipe also called for chopped hazlenuts. I contemplated not using them but decided to go ahead and use them. Just before eating the mushrooms I did squeeze some fresh lemon juice on top. These were awesome stuffed mushrooms.

My friend Val from More than Burnt Toast also made a dish from Vegetarian Times this week. Make sure to check out her post to see her delicious dish for another sample of their recipes!

Aaron has agreed to give 3 of my readers a one year subscription to Vegetarian Times! If you would like to enter this giveaway all you need to do is leave a comment along with a way for me to reach you should you win. If you want to see what other magazines Magsdirect.com offers at very reasonable prices make sure to check out their website!

Giveaway ends Tuesday, September 8, 2009 6 PM Easter Standard time.

September 02, 2009

Cooking Light Virtual Supper Club - Light Lunches

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Mine1hb

This month our Cooking Light Virtual Supper Club decided to make light lunches. Our recipes for this month are easily portable lunches that you can make and take.

With fall coming I decided I a Vegetarian Minestrone soup would be a good order of the day. The recipe I picked was easy and used ingredients most of us already have in our pantry. I know you are all wondering - since you chose a Vegetarian Minestrone - did Grumpy eat it and if he did, did he like it? The answer is yes and yes. He and I both agree that it needed more salt but other than needing more salt it turned out really well. I also realize that saltiness is a matter of taste and I think you should make the recipe as it is stated and only add salt to taste after it is done. I also suggest that you do not add more than the 1/4 cup of pasta that it calls for. When I put the pasta in the soup I though that it wasn't enough so I put in another 1/4 cup. That was a mistake! This made the broth much less as the pasta really swelled up.

VMS HB

To see what the other Virtual Supper Club members brought to our Lightened Lunches check out their links below.

Salad- Aggie -Lemony Orzo Salad
Sandwich - Helene - Mozzarella Chicken Sandwich
Shelby - Vegetarian Minestrone
Vegetarian Minestrone
2 teaspoons olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot
1 cup drained canned cannellini beans or other white beans
3/4 cup diced celery
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon coarsely ground pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 garlic clove, minced
1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
4 teaspoons grated Parmesan cheese
Preparation

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.





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