Monday, May 4, 2015
Friday, April 3, 2015
Wednesday, April 1, 2015
Friday, March 27, 2015
Monday, February 23, 2015
Wednesday, February 4, 2015
Monday, January 19, 2015
Sunday, December 28, 2014
This soup was given to me by a dear friend. I asked for the recipe and she made a copy of hers and mailed it to me. The recipe had hand written notes for adjustments. I love that others before me found improvements and wrote them down. I'll look for the picture and add it to the post if I can find it.
This is the easiest soup you will ever make and its full of flavor.
1 lb sweet Italian sausage (We like it from Roth's) you can also get a spicy sausage for an extra kick.
2 cups onions, chopped
1 cup of carrots, diced or sliced
2 cups of mushrooms sliced
2 T. Minced garlic
4 cups or more of chicken broth
1 can of Italian style stewed tomatoes chopped (14.5 oz)
1 can of tomato sauce (10.75 oz)
1 cup of mafalda pasta (we use rotini because mafalda is hard to find)
2 cups of fresh spinach
1/4 cup Parmesan cheese shredded
4 t of thinly sliced fresh basil
-Brown sausage in a large pot over medium-high heat.
-Add onions and carrots; sauté for 3 minutes.
-Stir in mushrooms and garlic, and sauté another 3 minutes.
-Add broth, stewed tomatoes and tomato sauce, and bring to a boil.
-Drop in pasta and simmer until cooked, about 10 minutes.
-Stir in spinach and cook until wilted.
-Serve and garnish with Parmesan & basil.
I slice a baguette, rub it with raw garlic, drizzle olive oil over bread and toast it in the oven until it's lightly golden brown.
You can also serve it with croutons.
Friday, November 28, 2014
Thursday, November 13, 2014
Today I seasoned plain oyster crackers with this recipe.
1 pkg of oyster crackers
1/2 tsp of dill weed
dash of garlic salt
1 pkg ranch dressing mix* (if you buy in bulk or make your own, use less, I use about 1/2 to 3/4 of a package.)
2/3 cup olive oil
mix everything in a large bowl and then spread out on a pan that has an edge.
Bake at 350 for 10-15 minutes
Serve and enjoy