Wednesday, November 7, 2012
Sunday, October 14, 2012
Pasta E' Fagioli Soup Recipe Source: Recipe adapted from For The Love Of Cooking Ingredients 2 t. olive oil 1 lb. Italian sausage 1 onion, chopped 4 garlic cloves, minced 2 (15 oz.) cans diced tomatoes 4 c. chicken broth 2 (15 oz.) cans white beans, drained 1 t. dried basil 1 t. dried oregano 1/2 t. red pepper flakes Salt & pepper to taste 1 c. small pasta (tube, macaroni, etc.) 1-2 c. fresh baby spinach, chopped into large pieces 2 T. fresh parsley (or 1 t. dried parsley) 1/2 c. parmesan cheese, garnish Directions Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened. Add the sausage, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth. Pour the tomatoes and their juices into the pot. Add the drained beans and seasonings to the soup and simmer partially covered for 1-2 hours. When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook until the noodles are al dente. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of Parmesan cheese on top. Note: Be careful not to add more pasta because it will thicken up the soup too much.
Salsa 2 large cans whole, peeled tomatoes 1 small can of pickled Jalapenos ( I use 1/2 the can for mild use whole can for med-hot) 1 small white onion--chopped fine 1 bunch of cilantro-chopped fine 3 or 4 Avocados--cut into small squares- Optional "Lowry's garlic salt with parsley" Salt and pepper a couple squirts of lime juice Place one can at a time of whole tomatoes in a blender and pulse 3-4 times only. Pour into a bowl, reserving about 1 cup of the tomatoes in the blender. To this, add jalapeno to taste, along with all the juice and vegetables from the can. Blend until liquefied. Pour this into the bowl with the other tomatoes. Add the onion, cilantro and avocados, stir well. Sprinkle a thin even layer of " Lawry's garlic salt with Parsley" ,salt,pepper and lime juice over top of bowl. Stir well. This makes a medium sized bowl. Note: the juice from the jalapenos will keep the avocado from turning brown. **Shared by Elizabeth Hendricks and Angela Frehner.