I'm so psyched - I found this recipe online! I don't have to retype it!
Pasta e Fagioli (Pasta and Bean Soup)
Time: 45 minutes to 1 hour with precooked beans
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 teaspoons minced garlic
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
3 cups drained cooked kidney, cannelloni or other mix of beans
2 cups cored, peeled, seeded, and diced tomatoes (canned are fine; include their juice)
6 to 8 cups chicken or vegetable stock, or water, warmed
Salt and freshly ground black pepper to taste
½ pound pasta (or larger pasta broken into bits)
½ cup minced fresh parsley leaves
½ cup freshly grated Parmesan cheese
Place 2 tablespoons of the olive oil in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and half the garlic; cook until the onion softens, stirring occasionally, about 5 minutes.
Add the rosemary, beans, and tomatoes, and cook. Stir and mash the tomatoes with your spoon until the mixture is warm and the tomatoes begin to break down, about 10 minutes.
Add 6 cups of stock or water and salt and pepper to taste. Raise the heat to medium-high and bring to a boil. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Add the pasta, along with additional stock or water if necessary. Simmer until the pasta is nearly tender, approximately 10 minutes. Add half the parsley and the remaining garlic and cook another 5 minutes, until the pasta is well done but not mushy.
Sprinkle the remaining parsley. Serve, passing the cheese at the table.
Makes 6 servings.
Source: How to Cook Everything By Mark Bittman
DH Bill ~ 10/9/1999
DS Benjamin Joseph ~ 7/17/2003 "All of my sunshine..."
DS Evan William ~ 11/20/2006 "...and all of my joy"
Here's my chicken recipe from the hotseat thread again. I'm going to add some others later
Here's my chicken recipe - and since I made it up, I really don't measure anything.
3-4 boneless, skinless chicken breasts
1 can diced tomatoes
Pour a little olive oil into a 9x9 baking pan, and spread around the bottom. Place chicken in the pan. Season with garlic, Italian seasoning, and black pepper. Spoon diced tomatoes over the chicken, including all of the juice. Sprinkle with bread crumbs and parmesan cheese. Bake for 45 minutes at 350.
I serve it with rice and a veggie.
Here is a great pork chop recipe that I created:
4-6 Pork Chops (with bone)
2Tbs Red Pepper
2Tbs Chili Powder
2 cans diced tomatoes w/ jalepeno peppers (can do plain if you don't want spicy)
1 can diced tomatoes (plain)
1Tbs Olive Oil
Heat Olive Oil over medium heat in large stove top/oven safe pan. (My cookware goes from stove top to the oven, so I make this in a large skillet type pan that has handles on either side.) Mix flour, red pepper and chili powder. Dredge pork chops in flour mixture and brown on both sides. Once pork chops are brown, cover with diced tomatoes, place lid on pan and place in oven at 350 degrees for 45 min or until pork chops are done. (The thinner the cut of meat, the less time in the oven).
We love this recipe.
Yummmmmmmmmmmm! Pie! :O)
Here's 1 from me:
4 skinned, boneless chicken breast halves
8 t Dijon mustard, crumbled dried basil, crumbled dried oregano, garlic powder, salt & pepper, 4 slices mozzarella, 1/2 C all-purpose flour, 4T olive oil
Slice 2 onions, 12 mushooms, 1 ea green and red OR yellow OR orange pepper, 1/4 C dry white wine
Pound chicken to flatten to 1/4" thickness. Spread @ breast w/2 t mustard, season w/herbs, top w/one sl. mozzarella; roll up and secure w/toothpick*. Dredge in flour.
Heat the oil in a large heavy skillet (an electric one works great). Add onions and saute until just soft. Mix in mushrooms, peppers and wine. Season w/ a little more of the herbs. Saute until peppers are soft. Transfer to a bowl and set aside.
Heat remaining 2T oil in same skillet. Add chicken and cook until cooked through, turning occasionally. Add vegetables and heat through.
*a little trick I learned when I was cooking this and realized I had no toothpicks - use uncooked spaghetti! The added bonus is you don't have to worry about removing the toothpicks before serving and maybe forgetting one.
Last edited by Kate9803; 10-24-2007 at 01:14 PM.
This is a great idea, we post recipes on another board that I post on and it's great! I'll have to remember to post here later! (These all sound good so far by the way!)
3 cups baby spinach - washed and dried
3 medium ripe yellow pears cored but not peeled
cut lengthwise into slices
2 tbs crumbled blue cheese
2 tbs balsamic vinegar
3 tbs extra virgin olive oil
3 tbs orange juice
salt to taste
1/4 cup chopped walnuts
In a salad bowl place spinach, pears and cheese. Whisk together dressing ingredients except walnuts and toss with salad.
Toast walnuts 5 minutes in 325 degree oven. Sprinkle walnuts while warm over salad and serve
I posted this on another board here a few weeks back and thought I'd share it here as well. Sometime soon I'll share some other recipes...
Okay so I made the Swedish Apple Pie recipe and it was DELICIOUS!!! My DH loves it. I'm sending it to my mom today so she can try it.
I don't use a recipe for my creamy soups; its all in my head from what my mom has shown me, so forgive me if it's not all just like you'd find in a book!
1/2 stick of margarine
1 lb kielbasa, sliced thin (you can use chopped cooked chicken/turkey instead)
2-3 sticks celery, chopped
1/2 onion, chopped
1/4- 1/3 cup flour
8 cups milk
6-8 oz. cheddar cheese, or American slices
1 can corn (drained), or 1 can creamed corn
1 c. cooked broccoli or cauliflower (optional, my family likes cauliflower)
Salt and pepper to taste
In a large dutch oven, saute onion and celery in margarine until soft. Add kielbasa or other meat and continue to saute lightly, until heated through but not brown. Over low flame, add flour and stir until all the flour is moist, then slowly add the milk, a cup at a time, until flour is blended in well. Add drained corn and other cooked vegetables. When milk is heated through, add the cheese and stir until melted. Continue heating over a low flame, adding your salt and pepper to taste, and stirring frequently until nice and thick. If its too thick just add a little more milk. * You don't want it to boil or the milk and cheese will separate*