Wednesday, September 05, 2007
1/2 cup olive oil
1 medium onion, coarsely chopped
4 garlic cloves, crushed in a garlic press
1 stalk celery, washed, diced
Kale (6 cups), fresh, washed, chopped in ribbons
2 cups of swiss chard ribs (Optional)
1 fresh zuchini squash, diced and steamed
1 can of young peas or lima beans
1 red or yellow bell pepper, washed, seeded and chopped (Optional)
2 (14 1/2-oz) can "petite" diced tomatoes in juice
2 cup small elbow macaroni
2 cans chicken broth (reduced sodium or low fat as desired)
4 cups water
Salt & Pepper
1 Bay leaf (to be removed before serving)
1/4 cup fresh basil, washed and chopped in ribbons
1 spring of fresh thyme, washed and chopped
1 (19-oz) can cannellini beans or white kidney beans, rinsed and drained
Parmesan Cheese, fresh, grated as garnish
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and swiss chard ribs (optional) and sauté, stirring, 1 minute. Add other vegetables, tomatoes with juice, broth, water, salt & pepper, thyme, basil, bay leaf and bring to a simmer, uncovered, stirring occasionally. Remove some of the white beans and reserve. Add pasta and cook until vegetables are tender and pasta is al dente, about 10 minutes. Meanwhile, transfer the reserved beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with fresh grated Parmesan Cheese.
Spinach, washed and spun dry
1 sm. red. onion, sliced thin
1 sm. pkg. dried cranberries
Pecans, crushed or soy nuts, roasted pumpkin seeds
1/4 cup of olive oil
2 Tbsp balsamic or raspberry vinaigrette
2 Tbsp sugar
1/2 tsp poppy seed
Mix the salad together and drizzle with dressing.
1 (11 oz.) pkg. no-bake cheesecake (including filling and graham crackercrumbs for crust)
1 c. canned pumpkin (not pumpkin pie filling)
1 to 2 tsp. pumpkin pie spice
Follow package directions to make crust, but use a 9 inch square pan. Save some of the crumbs and use as a garnish on top of completed cheesecake. For Filling: Pour 1 cup cold milk in a bowl; add the pumpkin and spice. Beat vigorously with a large wire whisk until well blended. Pour filling into pan on top of crust. Sprinkle with reserved crumbs. Refrigerate overnight to allow filling to set. Cut into squares, then remove from pan with a spatula. Top with whipped cream.
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