SexyNatG

Made a Hearty Tuscan Soup

Ingredients:

1 tbsp olive oil

1 onion, chopped

1 garlic clove, minced

3 cups low-sodium chicken broth

1 cup water

1 can navy beans, drained and rinsed

1/2 can diced tomatoes

2 cups packed chopped kale

2 cups homemade or store bought croutons

1/2 cup chopped fresh basil

1/2 cup grated parmesan

 

Directions:

Heat a large pot over medium. Add oil, then onion and garlic. Cook stirring occasionally, for 3 mins. Add broth, water beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered for 10mins. Stir in Kale and continue simmering until kale is just tender,about 5mins.

ladle soup into 4 bowls. sprinkle with croutons, basil and parmesan.

 

You've been on my mind.

My Pumpkin Chocolate Chip Squares were a hit this Thanksgiving

Ingredients:

1 cup butter

1 cup pumpkin puree

1/2 cup brown sugar

2 eggs

2 tsp. Vanilla

2 3/4 cup of flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp baking soda

1/2 cup chocolate chips

 

Directions:

Melt butter. Add brown sugar, vanilla, egg and pumpkin puree. Mix until fully combined. Add dry ingredients gradually. Mix well. Pour into greased 9x9 pan. Sprinkle with chocolate chips. Bake at 350F for 25mins.

 

#TBT

Made #Pasta with #BladeRoast and #TreStella #Mozzerella

Ingredients:

1 tbsp butter

3 1/2lb beef blade roast

1 large onion coarsely chopped

2 cloves garlic, chopped

1 bay leaf

1tsp fried thyme

pinch of ground cinnamon

pinch of ground cloves

Salt and pepper

4 cups whole wheat fusilli pasta

1 cap carrots, peeled and thinly sliced

3 stalks celery, thinly sliced

1 zucchini, grated

1 cup frozen green peas

1 ball Tre Stella Mozzarella grated

 

Directions:

1. Preheat oven to 325F

2. In a large deep, oven safe skillet, melt butter over high heat and sear blade roost for 3-4 mins on each side. Add onion and Garlic and cook for 2 mins.

3. Cover with 5 cups of water, add herbs and spices and season with salt and pepper.

4.Bring to a boil, cover and continue cooking in the oven for 2 hours.

5. Remove beef from broth. Let cool until until lukewarm, then debone and shred meat. Discard access fat.

6. Put skillet back on burner and bring broth to a boil.

7. Cook fusilli in broth according to package instructions, adding vegetables 3mins. before end of cooking time.

8. Stir in shredded beef and cover with mozzarella.

9. Brown in the oven then serve.

 

More Articles...

Page 5 of 215

5