Shells and Spinach Soup

2 Comments

This soup is really like Minestrone and very easy to make.  I like that it didn’t take long to simmer on the stove and it didn’t make a ton of soup.  I think that I would use a can of diced tomatoes next time just to save having to cut up the stewed tomatoes.  I also just ripped up the spinach instead of chopping it ~ very easy.  Tubetti pasta would work well in this recipe, too ~ actually any small pasta would work I think. I served it with a loaf of sourdough bread from Panera ~ yum!

I found the recipe in a Taste of Home Christmas recipe magazine.

Shells and Spinach Soup

3 cups chicken broth
1 (14.5 oz) can stewed tomatoes, cut up
1 cup uncooked small shell pasta
1 tsp chicken bouillon
1 clove garlic, minced
1 (15 oz) can cannellini beans or another white bean, rinsed
1 cup chopped fresh spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
Grated Parmesan cheese for garnish

In a large saucepan or Dutch oven, combine the broth, tomatoes, pasta, bouillon, and garlic and bring to a boil.

Reduce the heat and simmer, uncovered, for 5-7 minutes or until pasta is just about tender.

Stir in the beans, spinach, basil, oregano, and pepper and cover and simmer for 10 or until heated through and pasta is tender.

Serve in soup bowls and sprinkle with Parmesan cheese.

Makes 4 to 5 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Spinach and Lettuce Salad

3 Comments

Mr. Meat Eater is NOT a veggie lover, obviously, but he really doesn’t like raw spinach.  I, on the other hand, love it!  When I found this recipe in Art of Cooking by the Junior League of Ogden I figured it was a happy medium and I was right.  I did leave out the bacon per Mr. Meat Eater’s unnatural dislike of bacon.  The dressing is very good and really goes well with the salad.

I used romaine instead of iceberg because that is what I had but I would probably not use the iceberg anyway as it’s not my favorite green.

Spinach and Lettuce Salad

Salad:
1 head of romaine, or your favorite green
1 pkg of baby spinach
8 ounces of mushrooms, sliced
1-2 cups of shredded Swiss cheese
1/2 – 1 pound of bacon
1 red onion, thinly sliced (soaking the onion slices in ice water for 15 minutes or so will take some of the “bite” out of the onion)

Dressing:
1 cup vegetable or canola oil
1/2 cup red wine vinegar
1/2 cup sugar
1/3 cup green onions, sliced thin (I used one bunch instead of measuring out 1/3 cup)
1/2 tsp dry mustard
1 tsp salt
1 tbsp poppy seeds

In a large salad bowl, toss all salad ingredients together and refrigerate.

Whisk together the dressing ingredients and refrigerate.

Just before serving, whisk the dressing again and pour the amount desired on the salad and toss again.

Makes 6-8 servings.

Happy Cooking!

Hearty Lentil Soup

3 Comments

This really hit the spot on a cold, cold day.  It’s easy to make but plan ahead as it takes some time to simmer.  I used red wine vinegar and I sprinkled with Parmesan since everything tastes better with cheese!  This recipe makes loads of soup so I tossed the leftovers in the freezer and we’ll see how that works.

Hearty Lentil Soup

1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 tsp oregano
1 bay leaf
1 tsp basil
1 (14.5 ounce) can diced tomatoes, undrained
2 cups dry hearty lentils
8 cups water
1 cup baby spinach leaves
2 tbsp vinegar
salt and pepper to taste

In a large soup pot, heat the oil over medium heat. Add the onions, carrots and celery and saute until tender. Stir in garlic, oregano, bay leaf, and basil and cook for 2 minutes.

Stir in lentils, water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until wilted. Stir in vinegar and season with salt and pepper.

Happy Cooking!

Stuffed Portobellos

3 Comments

This recipe is delicious!  When I was having trouble eating, I made it a few times.  There is a bit of prep time but other than that, it is a very easy recipe. I found the recipe in BH&G over the summer.

Stuffed Portobellos

Stuffed Portobellos

1 small yellow sweet pepper, cut in thin strips
1 small red onion. chopped
1 medium zucchini, coarsely shredded
1 carrot, shredded
1 stalk celery, sliced thin
2 cloves garlic, minced
2 to 3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) pkg fresh baby spinach
1/2 cup plain bread crumbs
1/2 cup finely shredded fresh Parmesan cheese
4 (4-5 inch) portobello mushroom caps, stems and gills removed
4 slices provolone cheese

Preheat oven to 425º and line a cookie sheet with foil (the non-stick foil works great).

In a large skillet, cook and stir the yellow pepper, onion, zucchini, carrot, celery, and garlic in the hot olive oil over medium-high heat for approx. 4 minutes. Stir in the basil, lemon juice and 1/4 tsp each salt and pepper. Top with spinach and cover. Cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the crumbs and half of the Parmesan into the spinach/veggie mixture and set aside.

Arrange mushrooms, stemmed side up on the prepared pan. Top each with a slice of provolone. Divide spinach mixture among the mushrooms.

Bake 15 minutes (mushrooms may get a little watery but I didn’t have this problem). Top with remaining Parmesan and bake for 2 more minutes or until heated through.

Makes 4 servings.

Happy Cooking!

My Signature

Spinach Pasta Salad

3 Comments

Ifound this recipe in one of my gazillion cookbooks ~ Settings Sunrise to Sunset ~ it’s just a little bit different from most pasta salads, it’s easy to make, and delicious to boot.  I would think that you could use any type of pasta that you liked.  The original recipe called for spinach fusilli but I used the three color rotini instead and it worked great.  I adapted the recipe to make it easier to put together.

Spinach Pasta Salad Added

Spinach Pasta Salad

1 pound pasta of your choice ~ I used three color rotini
1/4cup chopped red onion
3/4 cup sun-dried tomatoes, drained and chopped
1 cup ripe olives
3 cups spinach, sliced into ribbons
12 ozs. feta cheese

Dressing:
1/2 cup extra virgin olive oil
3 tbsps red wine vinegar
1 garlic clove, minced
salt and pepper to taste

Cook the pasta according to the directions on the box and drain well. Add the onion, sun-dried tomatoes, olives and spinach and toss to mix the ingredients. Combine the dressing ingredients and whisk to blend well. Pour over the pasta mixture and toss to coat. Sprinkle the feta cheese over the top and mix lightly.

Makes 10 to 12 servings.

Happy Cooking!

My Signature

Strawberry Spinach Salad

4 Comments

This is one of my very favorite recipes ever and I love it when strawberry season arrives.  I made this salad in the picture with raspberry balsamic vinegar instead of just plain raspberry vinegar.  I like them both but it looks prettier with just the plain raspberry vinegar.  I never add the sliced almonds ~ just personal preference.  I first found this recipe in a junior league cookbook (Very Virginia, I think) but have since seen it all over the internet.

strawberry-spinach-salad-added

    Spinach Strawberry Salad

    Dressing:
    1/3 cup raspberry vinegar
    1/2 cup sugar
    1 teaspoon dry mustard
    1 teaspoon salt
    1 1/2 teaspoons onions, grated
    1 cup canola oil or vegetable oil
    1 1/2 teaspoons poppy seeds

    Salad:
    10 ounces fresh spinach, washed and torn
    1 pint fresh strawberries, washed, capped, sliced
    1/2 cup almonds, sliced, lightly toasted

    In a blender or with a stick blender, combine vinegar and next 4 ingredients. Process until blended. With blender running, add oil in a slow, steady stream. Stir in poppy seeds. (Dressing may be stored in refrigerator up to 1 month).

    Just before serving, combine spinach, strawberries, and almonds in a large bowl.

    Toss with desired amount of dressing.

    Makes 6 servings

Happy Cooking!

my-signature1

Spinach and Tortellini Soup

5 Comments

It’s September and even though it’s not the least bit cool here, I feel like making soup!

This recipe is easy and I often make it for a weekend lunch. I always leave the bacon out since DH does not like bacon in recipes ~ imagine that! I could LIVE on bacon, LOL! Sometimes I use dried tortellini and sometimes the refrigerated kind ~ it just depends on what I can find.

Spinach and Tortellini Soup

1 (10 ounce) package fresh spinach, washed
1 tablespoon olive oil
2 slices bacon, finely diced (optional)
1 teaspoon minced garlic
1 medium onion, diced
9 cups chicken broth
1 (28 ounce) can diced tomatoes
2 teaspoons Italian seasoning
1 (9 ounce) package refrigerated tortellini
1 (15 1/2 ounce) can great northern beans, undrained
salt and pepper
freshly grated Parmesan cheese

Wash spinach thoroughly and tear into pieces.

Heat oil in large soup pot over medium high heat. Add bacon, if desired, cooking until lightly browned. Add garlic and onion and cook until browned, about 10 to 15 minutes. Stir in broth, tomatoes and seasoning and bring to a boil. Add tortellini and simmer just until tender, about 7 to 10 minutes.

Add spinach, salt and pepper to taste and beans. Heat until warmed through.

Top with Parmesan cheese and serve.

In my soup bowl with Parmesan on top

In my soup bowl with Parmesan on top

Happy Cooking!