I watched this gal whip these up on her cooking show years ago and tried it out from memory. My early versions were ok, but when I finally found the recipe I blew John away! Apparently, Italians normally use dark turkey for their meatballs in some measure. It definitely makes the meatballs more light and tender... I love the recipe! Here's Giada's site if you want to check her out. http://www.giadadelaurentiis.com/
Turkey Meatballs & Pasta
1 lb. ground turkey (dark meat)
1/2 C. plain bread crumbs
1/2 C. grated parmesan cheese
~ 1 t. garlic salt (less)
1 egg
1 tsp dried parsley
Mix all ingredients together in bowl with hands. Form into 2-inch balls. Sautee in HOT light olive oil, browning the meat on all sides. Add 2 jars of spaghetti sauce (any kind) and simmer while you cook pasta (penne or spaghetti). Remove meatballs from sauce and set aside (keep warm). Add drained pasta to sauce and combine. Serve pasta with meatballs on the side. Makes a lot!
Saturday, March 10, 2007
Mac and Cheese
This is not how Mom made it, but this is based on her original instructions. It's so good. Dang.
Mac & cheese
Preheat oven to 350.
Boil and drain about ½ box of macaroni noodles and leave in drainer.
Add butter to hot pot(1/2 -1 stick) and melt it. Turn burner down to medium heat.
Add flour to the pot a tablespoon at a time, and work it in with a whisk until it is all dissolved. 4-6 tablespoons adding one at a time, depending on how thick you want it to be. Salt and pepper to taste while it’s in the pot.
Add milk(if you want it to be amazing, use whole! But you can use 2% too) to pot, about 1/2 gallon...a bit less. Whisk the milk until steam is rising up. Add shredded cheddar (2 cups or so) a handful at a time while whisking. Don't add more until what you just added is mixed into the sauce. If if glops up a little persevere and keep whisking until it combines. When all the cheese is added, turn off the heat and add the pasta back to the pot. Coat with the sauce.
Put into a 9 x 13 or other deep dish. Add chunks of block cheese – 6-8 chunks, and cover with shredded cheddar cheese.
Bake @ 350 for 20-30 minutes (melt cheese).
Mac & cheese
Preheat oven to 350.
Boil and drain about ½ box of macaroni noodles and leave in drainer.
Add butter to hot pot(1/2 -1 stick) and melt it. Turn burner down to medium heat.
Add flour to the pot a tablespoon at a time, and work it in with a whisk until it is all dissolved. 4-6 tablespoons adding one at a time, depending on how thick you want it to be. Salt and pepper to taste while it’s in the pot.
Add milk(if you want it to be amazing, use whole! But you can use 2% too) to pot, about 1/2 gallon...a bit less. Whisk the milk until steam is rising up. Add shredded cheddar (2 cups or so) a handful at a time while whisking. Don't add more until what you just added is mixed into the sauce. If if glops up a little persevere and keep whisking until it combines. When all the cheese is added, turn off the heat and add the pasta back to the pot. Coat with the sauce.
Put into a 9 x 13 or other deep dish. Add chunks of block cheese – 6-8 chunks, and cover with shredded cheddar cheese.
Bake @ 350 for 20-30 minutes (melt cheese).
Guacamole
Now this one I'm gonna be irritated about if you don't give me credit. :) I made up this recipe myself and it's good stuff! We eat a lot of avocados down in Texas and there are lots of versions, but we prefer the K.I.S.S. method (keep it simple, Stupid!). The more avocado flavor you let through the better, and if you overdo the lemon juice the only way to save the batch is to add more avocado, so be light-handed there.
Guacamole
Mash 4 avocados with a fork or potato masher.
Add 2-4 T of lemon juice.
Garlic salt to taste.
A few dashes of Tabasco sauce.
You can add chopped tomatoes and onion (white or green) if you want.
If you want smoother guacamole add 2T of mayo or sour cream.
Guacamole
Mash 4 avocados with a fork or potato masher.
Add 2-4 T of lemon juice.
Garlic salt to taste.
A few dashes of Tabasco sauce.
You can add chopped tomatoes and onion (white or green) if you want.
If you want smoother guacamole add 2T of mayo or sour cream.
Goulash
I have no idea how to spell it, and I know there are lots of versions of this one, but this is how my Mom made it and how I still make it today. We loved it so much as kids we'd eat a bowl in the morning for breakfast before school the whole week after we'd had it for dinner. It helped to face the cold Illinois winter with a hot bowl of this in your stomach!!
Goulash
In a soup pot over medium high heat sautee the following while you cook ½ box of macaroni noodles (al dente) in a separate pot:
1 lb. hamburger
1 med. Onion
Celery (3 stalks at the most)
Drain grease and rinse.
Add 1 BIG can of V8 juice and ~4-5 cups of cooked macaroni.
Add garlic salt, chili powder, or red pepper flakes to taste. Simmer about 30 minutes.
Goulash
In a soup pot over medium high heat sautee the following while you cook ½ box of macaroni noodles (al dente) in a separate pot:
1 lb. hamburger
1 med. Onion
Celery (3 stalks at the most)
Drain grease and rinse.
Add 1 BIG can of V8 juice and ~4-5 cups of cooked macaroni.
Add garlic salt, chili powder, or red pepper flakes to taste. Simmer about 30 minutes.
Fancy Cornbread
If you're cooking for a man, whip up a side of this with the meal and he'll think you're a genius (worked for me!!). I found this on the back of a box or in a magazine somewhere and wrote it down later from memory. So good.
Fancy cornbread
1 8.5 oz. box Jiffy corn muffin mix
1 can cream style corn
1 can whole corn (undrained)
1 stick melted butter
Pour into a greased 9x13 pan. Bake at 350 for 30-35 mins.
Fancy cornbread
1 8.5 oz. box Jiffy corn muffin mix
1 can cream style corn
1 can whole corn (undrained)
1 stick melted butter
Pour into a greased 9x13 pan. Bake at 350 for 30-35 mins.
Cowboy Food
I sometimes describe this dish as "baked beans on crack." It is definitely the main course of the meal! This recipe came from a friend of my mother's. I have no idea what it was originally called because we re-named it as soon as we tried it as a family...we could just see cowboys out on the range scraping it up off tin plates with biscuits (and we'll tell ya right now, it tastes better when you use a biscuit as a spoon!).
Cowboy Food
1/2 lb. browned bacon (8 slices) crumbled, set aside
1 1/2 - 2 lbs. hamburger
1 med. onion
Cook together, rinse and drain, set aside.
1/3 C. brown sugar
1/3 C. white sugar
½ C. catsup
1 T. prepared mustard
2 T. molasses
2 cans pork and beans
1 can (16 oz.) butter beans or lima beans
1 can (16 oz.) Northern beans
Mix all ingredients together and bake in 3 quart dish at 350 for 45 mins. (I sometimes make it on the stove like chili, just keep an eye on it while the sauce thickens so you don't get scorched beans on the bottom of the pot)
Cowboy Food
1/2 lb. browned bacon (8 slices) crumbled, set aside
1 1/2 - 2 lbs. hamburger
1 med. onion
Cook together, rinse and drain, set aside.
1/3 C. brown sugar
1/3 C. white sugar
½ C. catsup
1 T. prepared mustard
2 T. molasses
2 cans pork and beans
1 can (16 oz.) butter beans or lima beans
1 can (16 oz.) Northern beans
Mix all ingredients together and bake in 3 quart dish at 350 for 45 mins. (I sometimes make it on the stove like chili, just keep an eye on it while the sauce thickens so you don't get scorched beans on the bottom of the pot)
Corn Pudding
This was my Grandmother Spickard's recipe. It is a Southern traditional dish served with the turkey at Thanksgiving, the ham at Christmas, and don't forget Sunday dinners! It just doesn't seem like Thanksgiving at our house without this dish. It reminds me of home and childhood and my Grandmother in her kitchen letting me dress the spinach salad or pop the tomato aspic out of the aluminum tins she refrigerated it in. My mom knocks this recipe out of the park!!
p.s. As in most Southern recipes, this one is not even close to low fat, sugar free, or low carb. YUM!
Corn pudding
In greased baking dish (butter or margarine) put ¼-1/3 C. sugar and 1 T. flour - combine.
Add margarine (size of a walnut)
Then beat into this one egg
Add one can cream style corn; mix
Stir in ¼-1/3 C. milk
(Always double this recipe!)
Bake in fairly slow oven on center rack until set.
Oven should be about 325-350 for about 45 mins. to an hour.
Pull in sides to the middle with a spoon to make it cook faster.
p.s. As in most Southern recipes, this one is not even close to low fat, sugar free, or low carb. YUM!
Corn pudding
In greased baking dish (butter or margarine) put ¼-1/3 C. sugar and 1 T. flour - combine.
Add margarine (size of a walnut)
Then beat into this one egg
Add one can cream style corn; mix
Stir in ¼-1/3 C. milk
(Always double this recipe!)
Bake in fairly slow oven on center rack until set.
Oven should be about 325-350 for about 45 mins. to an hour.
Pull in sides to the middle with a spoon to make it cook faster.
Chicken Divan
Another classic, this one is John's most requested dish! I think this one actually might have been the clincher to getting the ring. :)
Cook 2 packages frozen broccoli spears and
3 chicken breasts (cook separately... I poach them in boiling water with a little salt)
cut into thirds or halves and layer in buttered casserole, broccoli first, then chicken.
Mix 2/3 C. mayonnaise, 1 tsp. lemon juice, I can cream of chicken soup, 2/3 C. milk and pour over chicken and broccoli.
1 C. sharp cheddar cheese on top, then one cup fresh bread crumbs.
Bake about 35-45 mins. at 300 (until it bubbles).
Cook 2 packages frozen broccoli spears and
3 chicken breasts (cook separately... I poach them in boiling water with a little salt)
cut into thirds or halves and layer in buttered casserole, broccoli first, then chicken.
Mix 2/3 C. mayonnaise, 1 tsp. lemon juice, I can cream of chicken soup, 2/3 C. milk and pour over chicken and broccoli.
1 C. sharp cheddar cheese on top, then one cup fresh bread crumbs.
Bake about 35-45 mins. at 300 (until it bubbles).
Butterscotch Spider Cookies
This is hands-down my favorite cookie of all time. I remember having them as a kid and taking forever to eat them because I liked to bite down the chow mein noodles on every cookie! We make them at Christmastime in our family, and I'm pretty sure this recipe is always on the back of the bag of chow meins! Some people like them with chocolate or half-chocolate-half-butterscotch, but I'm a butterscotch girl all the way on this one. You can substitute white chocolate and any kind of nuts you like...it's easy to be creative. So super easy and a great one to make if you have little kids in the kitchen who like to help out!
Spider cookies
12 oz. butterscotch bits
2 c. chow mein noodles
1 c. dry roasted peanuts
Melt bits in microwave. Add chow mein noodles and peanuts. Drop by teaspoonfuls onto a cookie sheet covered with wax paper. Refrigerate until set, about 30 minutes. Will keep in refrigerator a few weeks, or can freeze.
Spider cookies
12 oz. butterscotch bits
2 c. chow mein noodles
1 c. dry roasted peanuts
Melt bits in microwave. Add chow mein noodles and peanuts. Drop by teaspoonfuls onto a cookie sheet covered with wax paper. Refrigerate until set, about 30 minutes. Will keep in refrigerator a few weeks, or can freeze.
Black Bean Soup
My friend Rebecca (the only vegetarian that I have ever met and stayed buddies with, ha!) gave me this delicious recipe! I have made it a few times for John and myself and it's very filling and good.
1 C. salsa (plus extra for garnish)
2 15 1/2 oz. cans black beans, drained and rinsed
2 c. broth
sour cream
optional:
1 lime
dry sherry
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
Stir in the beans and broth. Reduce heat to low. Cover and simmer about 15 minutes. Cool slightly, then spoon half the soup into a blender and puree.
Return the pureed soup to the saucepan and heat through.
Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir in 1 to 2 T. dry sherry into each serving.
1 C. salsa (plus extra for garnish)
2 15 1/2 oz. cans black beans, drained and rinsed
2 c. broth
sour cream
optional:
1 lime
dry sherry
Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes.
Stir in the beans and broth. Reduce heat to low. Cover and simmer about 15 minutes. Cool slightly, then spoon half the soup into a blender and puree.
Return the pureed soup to the saucepan and heat through.
Serve with sour cream, additional salsa, and a squeeze of lime (if using). Or stir in 1 to 2 T. dry sherry into each serving.
Beef Stroganoff
This is hands-down my most-requested to Mom. When she asked me what I wanted to eat for any special occasion, this was it!
You will need:
1 lb. stew beef (you can get pre-cut meat in packs at the grocery store…it will be marked “stew” or “kebab”. I’d get between 1.5-2 lbs.)
Flour
1 medium onion
Beef boullion cubes or beef broth (2 cans)
8 oz. sour cream
Dried parsley
Dry mustard
Salt and pepper
1 package egg noodles (No Yolks for less cholesterol)
If your meat is not already pre-cut, cut into bite sized pieces.
Cut up one medium onion.
Sautee together with a small amount of oil over medium-high heat.
Add one T flour and stir. Then add one and a half cups of water. Mix.
Melt beef boullion in a small amount of boiling water (in microwave). Or just open up cans of beef broth. Add to mixture.
Add one or two T sour cream to mixture. You will add the remainder of the 8 oz. container at the end just to heat.
Add one T dried parsley.
Add one T dry mustard ( I use more!! Add to suit your taste)
Salt and pepper to taste.
Simmer (low heat) while you cook the noodles in a separate pot. Drain noodles.
Add the remaining sour cream and heat but don’t boil.
You can always add a little water and simmer if it gets too thick.
Serve on top of noodles. Goes well with spinach!
You will need:
1 lb. stew beef (you can get pre-cut meat in packs at the grocery store…it will be marked “stew” or “kebab”. I’d get between 1.5-2 lbs.)
Flour
1 medium onion
Beef boullion cubes or beef broth (2 cans)
8 oz. sour cream
Dried parsley
Dry mustard
Salt and pepper
1 package egg noodles (No Yolks for less cholesterol)
If your meat is not already pre-cut, cut into bite sized pieces.
Cut up one medium onion.
Sautee together with a small amount of oil over medium-high heat.
Add one T flour and stir. Then add one and a half cups of water. Mix.
Melt beef boullion in a small amount of boiling water (in microwave). Or just open up cans of beef broth. Add to mixture.
Add one or two T sour cream to mixture. You will add the remainder of the 8 oz. container at the end just to heat.
Add one T dried parsley.
Add one T dry mustard ( I use more!! Add to suit your taste)
Salt and pepper to taste.
Simmer (low heat) while you cook the noodles in a separate pot. Drain noodles.
Add the remaining sour cream and heat but don’t boil.
You can always add a little water and simmer if it gets too thick.
Serve on top of noodles. Goes well with spinach!
Friday, March 9, 2007
Tortilla Soup Giraud (From Cooking With Texas Highways)
I have made this recipe several times for our college and career discussion group (who John and I lovingly call "Our Friday Night Kids"). It's always a hit! The first time I made it I followed the recipe exactly and it was a little bland...needed salt. Since then I've amped up the spice requirements and I use chicken breasts and boullion to make a quick broth while poaching the meat. I also use the Pampered Chef chopper that John's sister Candice got for me on ALL the veggies (including the potatoes and the chicken when I'm feeling lazy!). It makes quick work of all that chopping!
According to the book, this recipe is Lady Bird Johnson's. I like that it's tortilla soup without the tortillas (traditionally, the recipe actually has dissolved corn tortillas in it...not my cup-a-tea, which is why I prefer this one).
Tortilla Soup Giraud
Serves many...can be stretched far!!
1 1/2 medium onions, diced
1 green pepper, diced
vegetable oil
2 carrots, sliced in thin rounds (I dice these...they cook faster that way)
1/4 bunch celery
2 potatoes, diced (Yukon Gold works well)
3 1/2 qt. chicken stock, heated
2 T. chili powder (more)
2 T. ground cumin (more)
1 tsp. white pepper
1 tsp. granulated garlic
3/4 C. garbanzo beans (which is about half the can, but I use the whole can)
1 lb. cooked and boned chicken, cut into bite sized pieces
2 T. chopped fresh cilantro
salt to taste (a tablespoon?)
Garnishes:
tortilla chips (Tostito's Gold work best...they don't get soggy as quickly)
thinly sliced lime
avocado
Mexican blend cheese
I start this one by poaching 2 lbs. of chicken breasts in my big stock pot (about half full of water). I add some salt and a few bouillon cubes with the chicken. When the chicken is done, remove it to a cutting board so it will cool. When it's cool-ish I roughly chop and shred it with a sharp knife and a fork into bite sized pieces.
While the chicken is cooking:
Saute onion and green pepper in a small amount of oil 1 minute. Add carrots, celery, and potatoes; saute 2 minutes. Then add to hot chicken stock and add your spices; simmer 5 to 10 minutes or until veggies are tender.
Stir in garbanzo beans, chicken and cilantro; heat an additional 5 mins. or until ready to serve. Ladle into warm bowls and garnish with tortilla chips, lime, cheese and avocado.
According to the book, this recipe is Lady Bird Johnson's. I like that it's tortilla soup without the tortillas (traditionally, the recipe actually has dissolved corn tortillas in it...not my cup-a-tea, which is why I prefer this one).
Tortilla Soup Giraud
Serves many...can be stretched far!!
1 1/2 medium onions, diced
1 green pepper, diced
vegetable oil
2 carrots, sliced in thin rounds (I dice these...they cook faster that way)
1/4 bunch celery
2 potatoes, diced (Yukon Gold works well)
3 1/2 qt. chicken stock, heated
2 T. chili powder (more)
2 T. ground cumin (more)
1 tsp. white pepper
1 tsp. granulated garlic
3/4 C. garbanzo beans (which is about half the can, but I use the whole can)
1 lb. cooked and boned chicken, cut into bite sized pieces
2 T. chopped fresh cilantro
salt to taste (a tablespoon?)
Garnishes:
tortilla chips (Tostito's Gold work best...they don't get soggy as quickly)
thinly sliced lime
avocado
Mexican blend cheese
I start this one by poaching 2 lbs. of chicken breasts in my big stock pot (about half full of water). I add some salt and a few bouillon cubes with the chicken. When the chicken is done, remove it to a cutting board so it will cool. When it's cool-ish I roughly chop and shred it with a sharp knife and a fork into bite sized pieces.
While the chicken is cooking:
Saute onion and green pepper in a small amount of oil 1 minute. Add carrots, celery, and potatoes; saute 2 minutes. Then add to hot chicken stock and add your spices; simmer 5 to 10 minutes or until veggies are tender.
Stir in garbanzo beans, chicken and cilantro; heat an additional 5 mins. or until ready to serve. Ladle into warm bowls and garnish with tortilla chips, lime, cheese and avocado.
Thursday, March 8, 2007
Butter Cake
I might get in big trouble from my mother-in-law Melody for sharing this special recipe on the internet, but I have to! To set the record straight, this is her version of the church recipe swap classic that goes by many names (I've also heard it called "Gooey Butter Cake"). I've made so many butter cakes (sometimes multiple Butter Cakes in one day!) that I long ago lost track...I haven't met a single person who has said "Ew, I don't really like this" but instead am usually met with demands for the recipe after someone has become addicted! All our friends and family are familiar with this one. It's thin and buttery, sweet and salty and has this inexplicable crunchiness to the top with gooeyness underneath. Try it and you'll understand why it's called Butter Cake!
Bottom layer:
1 softened stick of butter
2 eggs
1 box yellow cake mix
Whip all this up with a hand mixer and spread evenly on a cookie sheet (a normal sized one with raised sides) with a spatula.
Top layer:
1 lb. powdered sugar (half of a 32 oz. bag)
1 8 oz. package of cream cheese
2 eggs
Whip it all up with a hand mixer and spread on top of bottom layer! Bake in a 350 degree oven for 20-25 minutes, depending on how gooey you want it to be (less baking equals more goo). Place some foil on the rack underneath it in the oven because it might drip over the sides a little bit. Let it set and cool before you cut it into squares and eat it! YUM!
Bottom layer:
1 softened stick of butter
2 eggs
1 box yellow cake mix
Whip all this up with a hand mixer and spread evenly on a cookie sheet (a normal sized one with raised sides) with a spatula.
Top layer:
1 lb. powdered sugar (half of a 32 oz. bag)
1 8 oz. package of cream cheese
2 eggs
Whip it all up with a hand mixer and spread on top of bottom layer! Bake in a 350 degree oven for 20-25 minutes, depending on how gooey you want it to be (less baking equals more goo). Place some foil on the rack underneath it in the oven because it might drip over the sides a little bit. Let it set and cool before you cut it into squares and eat it! YUM!
Taco Soup
I got this recipe from Angela Sesin, who is one of our former YoungLife committe members here in McAllen and is also a straight-up, down-home, Texas gal at heart. She had two Crock Pots full of this delicious soup waiting for us one night when we had a staff night at her home. It was so good I had to ask her for the recipe...she just told it to me that night and I ran out to the car to write it down. So simple and so good! My husband's brother-in-law Jonathan just loves this one.
Taco Soup
(serves 6-8)
1 pound ground beef -- sautee in your soup pot (if it's not lean, rinse and drain all the fat),
then add the following (DON'T DRAIN ANY CANS!):
1 can corn
2 cans diced tomatoes
2 cans whole pinto beans
1 packet of taco seasoning
1 packet of ranch dressing mix (dry)
Stir and simmer on med-high heat for 20 mins or so, until it's hot throughout. As it cooks more liquid will come out of the veggies and beans, but if you want a "soupier" soup you can add a half a can of water.
Serve topped with thick corn chips (Frito Scoops or Tostitos Gold) and top with Mexican blend shredded cheese and sour cream if you want. YUM!
Taco Soup
(serves 6-8)
1 pound ground beef -- sautee in your soup pot (if it's not lean, rinse and drain all the fat),
then add the following (DON'T DRAIN ANY CANS!):
1 can corn
2 cans diced tomatoes
2 cans whole pinto beans
1 packet of taco seasoning
1 packet of ranch dressing mix (dry)
Stir and simmer on med-high heat for 20 mins or so, until it's hot throughout. As it cooks more liquid will come out of the veggies and beans, but if you want a "soupier" soup you can add a half a can of water.
Serve topped with thick corn chips (Frito Scoops or Tostitos Gold) and top with Mexican blend shredded cheese and sour cream if you want. YUM!
Greek Fritatta (from RealSimple mag)
(serves 4)
3 tablespoons olive oil
10 large eggs
2 teaspoons kosher salt* (less)
1/2 teaspoon black pepper
1 5-oz. bag baby spinach
1 pint grape tomatoes, halved
4 scallions** (white and green parts), thinly sliced
8 oz. feta, crumbled
Heat toaster oven (if you don't have one a regular oven will work fine) to 350 degrees F. Add the oil to a 2-quart casserole and transfer to oven for 5 mins. Meanwhile, in a large bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta. Remove casserole dish from oven. Pour egg mixture in the casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 mins.
*I used the full amount of salt for this and it was a little salty, probably because of the feta. I'll use a bit less next time.
**my mom tells me that green onions and scallions are most likely the same thing :)
3 tablespoons olive oil
10 large eggs
2 teaspoons kosher salt* (less)
1/2 teaspoon black pepper
1 5-oz. bag baby spinach
1 pint grape tomatoes, halved
4 scallions** (white and green parts), thinly sliced
8 oz. feta, crumbled
Heat toaster oven (if you don't have one a regular oven will work fine) to 350 degrees F. Add the oil to a 2-quart casserole and transfer to oven for 5 mins. Meanwhile, in a large bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the feta. Remove casserole dish from oven. Pour egg mixture in the casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 mins.
*I used the full amount of salt for this and it was a little salty, probably because of the feta. I'll use a bit less next time.
**my mom tells me that green onions and scallions are most likely the same thing :)
Easy Minestrone (From RealSimple mag, with my adjustments)
(serves 4)
1 28-oz. can diced tomatoes undrained
1 32-oz container low-sodium chicken broth
1 15-oz. can kidney beans (optional)
1 15-oz can white (cannelonni) beans
1 9- or 16-oz. bag frozen green beans1 5-oz. bag fresh spinach OR one 9- or 10-oz. box frozen chopped spinach, thawed and excess water squeezed out
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
garlic salt or minced (I used freeze-dried) garlic to taste*
1/2 cup shaved or shredded parmesan
crusty bread
In a large pot, over medium heat, bring the tomatoes and their juices to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until heated through, about 3 mins. Add the spinach, salt, and pepper (if you want garlic, go ahead and add it at this point) and stir until wilted. Ladle into bowls and sprinkle with the parmesan. Serve with slices of the bread.
*The original recipe for this one does not call for garlic but I added some because it didn't have enough kick for me! I figured that all Italian cooking has garlic in it anyway so it couldn't hurt. I ended up adding a few dashes of garlic salt and about a teaspoon of minced freeze-dried garlic and the result was good! If you prefer fresh garlic you'll probably want to sautee it in the bottom of the pot before you add the tomatoes with a little olive oil.
1 28-oz. can diced tomatoes undrained
1 32-oz container low-sodium chicken broth
1 15-oz. can kidney beans (optional)
1 15-oz can white (cannelonni) beans
1 9- or 16-oz. bag frozen green beans1 5-oz. bag fresh spinach OR one 9- or 10-oz. box frozen chopped spinach, thawed and excess water squeezed out
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
garlic salt or minced (I used freeze-dried) garlic to taste*
1/2 cup shaved or shredded parmesan
crusty bread
In a large pot, over medium heat, bring the tomatoes and their juices to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until heated through, about 3 mins. Add the spinach, salt, and pepper (if you want garlic, go ahead and add it at this point) and stir until wilted. Ladle into bowls and sprinkle with the parmesan. Serve with slices of the bread.
*The original recipe for this one does not call for garlic but I added some because it didn't have enough kick for me! I figured that all Italian cooking has garlic in it anyway so it couldn't hurt. I ended up adding a few dashes of garlic salt and about a teaspoon of minced freeze-dried garlic and the result was good! If you prefer fresh garlic you'll probably want to sautee it in the bottom of the pot before you add the tomatoes with a little olive oil.
Subscribe to:
Posts (Atom)
