I got this one from Southern Living Slow Cooker Cookbook....I think.
I made it twice, once when my sister was here and she devoured it and has since cooked it almost weekly at her own home and last weekend for Adam's party where everyone seemed to enjoy it. My sister's family doesn't eat sauerkraut, but they love this.
Reuben Spread
1/2 lb. sliced deli corned beef, chopped
1 cup sauerkraut, drained and chopped
1 teaspoon cider vinegar
1/4 teaspoon caraway seeds
14/ teaspoon pepper
1 8 oz block of cream cheese, softened
1/2 cup thousand island dressing
2 cups shredded Swiss cheese
Stir together first 7 ingredients and 1 cup Swiss cheese; spoon into lightly greased slow cooker. Top with remaining 1 cup of cheese. Cover and cook on low for 2-3 hours. Serve with rye Melba rounds.
* Check it after an hour and a half. Mine started to burn the first time after 2 hours.
Sunday, January 28, 2007
Monday, January 22, 2007
Rigatoni with Tomatoes and Mozzarella
I make this a lot, it is one of my favorite recipes. I found it in the Houston Chronicle food section about two years ago.
Rigatoni with Tomatoes and Mozzarella
coarse salt
2 pounds Roma tomatoes, coarsely chopped
3 teaspoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
3/4 pound rigatoni or other short tubular pasta
1 teaspoon balsamic vinegar
3 garlic cloves, thinly sliced
1/2 cup chopped fresh parsley
8 ounces fresh mozzarella cheese, diced
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red pepper flakes.
4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss and serve.
*I use the jar garlic, about 2 teaspoons, probably 2 tablespoons balsamic vinegar (because I love it), and I skip the parsley most of the time because I never have it on hand.
Rigatoni with Tomatoes and Mozzarella
coarse salt
2 pounds Roma tomatoes, coarsely chopped
3 teaspoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
3/4 pound rigatoni or other short tubular pasta
1 teaspoon balsamic vinegar
3 garlic cloves, thinly sliced
1/2 cup chopped fresh parsley
8 ounces fresh mozzarella cheese, diced
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
3. In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red pepper flakes.
4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss and serve.
*I use the jar garlic, about 2 teaspoons, probably 2 tablespoons balsamic vinegar (because I love it), and I skip the parsley most of the time because I never have it on hand.
Tuesday, January 16, 2007
Pasta e Fagioli
Yes, another soup. I like soup. It's not the OG's version, but it was still really good AND it was quick and easy.
It's from Cheap, Fast, Good! by Beverly Mills and Alicia Ross
Pasta e Fagioli
2 teaspoons olive oil
1 large onion, chopped
2 medium carrots, sliced
1 clove fresh garlic, minced or 1 teaspoon bottled minced garlic
3 cans vegetable broth (14 oz)
2 cans Italian style stewed tomatoes or diced tomatoes (14 1/2 oz)
1 teaspoon dried Italian seasoning
1 cup elbow macaroni
1 can kidney beans (15 oz)
1 can white beans (15 oz)
1/4 teaspoon black pepper
shredded Parmesan cheese
1. Heat the oil in a 4 1/2 quart Dutch oven over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring from time to time, while peeling and slicing the carrots into 1/4 inch thick rounds. Add the carrots to the pot and cook, stirring frequently, until they begin to soften, about 3 minutes.
2. Add the garlic, broth, tomatoes with their juice, and Italian seasoning to the pot. Cover, raise the heat to high, and bring to a boil.
3. When the broth comes to a boil, add the macaroni and cook, uncovered, at a rolling boil for 7 minutes. Meanwhile, rinse and drain the beans.
4. Add the beans and bring the soup back to a boil. Continue to cook until the macaroni is tender, about 3 more minutes. Season with pepper and serve, sprinking Parmesan cheese on top.
It's from Cheap, Fast, Good! by Beverly Mills and Alicia Ross
Pasta e Fagioli
2 teaspoons olive oil
1 large onion, chopped
2 medium carrots, sliced
1 clove fresh garlic, minced or 1 teaspoon bottled minced garlic
3 cans vegetable broth (14 oz)
2 cans Italian style stewed tomatoes or diced tomatoes (14 1/2 oz)
1 teaspoon dried Italian seasoning
1 cup elbow macaroni
1 can kidney beans (15 oz)
1 can white beans (15 oz)
1/4 teaspoon black pepper
shredded Parmesan cheese
1. Heat the oil in a 4 1/2 quart Dutch oven over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring from time to time, while peeling and slicing the carrots into 1/4 inch thick rounds. Add the carrots to the pot and cook, stirring frequently, until they begin to soften, about 3 minutes.
2. Add the garlic, broth, tomatoes with their juice, and Italian seasoning to the pot. Cover, raise the heat to high, and bring to a boil.
3. When the broth comes to a boil, add the macaroni and cook, uncovered, at a rolling boil for 7 minutes. Meanwhile, rinse and drain the beans.
4. Add the beans and bring the soup back to a boil. Continue to cook until the macaroni is tender, about 3 more minutes. Season with pepper and serve, sprinking Parmesan cheese on top.
Friday, January 12, 2007
Spicy Tomato Soup
I cannot remember for the life of me where I found this one, maybe a Rachael Ray book? My sons love tomato soup and I was tiring of the canned kind and gave this one a shot. I will definitely make it again. It actually tastes better the next day.....and the next day.
Spicy Tomato Soup
1/2 cup + 3 tablespoons buttter
1/2 cup flour
1 medium onion, diced
2 cloves garlic, diced
3 cups chicken broth
1 29 oz can tomato sauce
1 29 oz can diced tomatoes with juice
2 dashes tabasco
1/4 cup honey
1 tablespoon dill weed
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon dried basil
In a 4 quart heavy saucepan, melt half of the butter. When melted, whisk the flour and stir until smooth. Cook over low heat for about 5 minutes until very thick and smooth. In a small skillet, melt the remaining butter. Saute the onion and garlic over low heat untilthe onion is translucent, about 3-4 minutes. Add the onion and garlic to the flour mixtre and combine. Slowly add the broth, about 1 cup at a time, stirring well after each addition and allowing the soup to thicken slightly before adding more broth. When all the broth is added, begin adding the tomato sauce and the tomatoes, about 1 cup at a time, stirring well and allowing to thicken before adding more. When all the sauce and tomatoes have been added, season the soup with the tabasco, honey, dill week, pepper, chili powder, and basil. Turn off heat and cool slightly. Serve with croutons or crusty bread.
Spicy Tomato Soup
1/2 cup + 3 tablespoons buttter
1/2 cup flour
1 medium onion, diced
2 cloves garlic, diced
3 cups chicken broth
1 29 oz can tomato sauce
1 29 oz can diced tomatoes with juice
2 dashes tabasco
1/4 cup honey
1 tablespoon dill weed
1/2 teaspoon pepper
1 teaspoon chili powder
1 teaspoon dried basil
In a 4 quart heavy saucepan, melt half of the butter. When melted, whisk the flour and stir until smooth. Cook over low heat for about 5 minutes until very thick and smooth. In a small skillet, melt the remaining butter. Saute the onion and garlic over low heat untilthe onion is translucent, about 3-4 minutes. Add the onion and garlic to the flour mixtre and combine. Slowly add the broth, about 1 cup at a time, stirring well after each addition and allowing the soup to thicken slightly before adding more broth. When all the broth is added, begin adding the tomato sauce and the tomatoes, about 1 cup at a time, stirring well and allowing to thicken before adding more. When all the sauce and tomatoes have been added, season the soup with the tabasco, honey, dill week, pepper, chili powder, and basil. Turn off heat and cool slightly. Serve with croutons or crusty bread.
Yes, it's a reference to Paula Deen. Most of the recipes I find come from her books or her show.
I love to cook and I love to try new recipes. Sometimes I find some that are just too awesome not to pass on and here is where I will share them.
Unless I am baking, I rarely measure ingredients and frequently just eyeball them or add more of the things I like. I'll post the recipes as I find them, but I will let you know if I come up with something a little different.
I love to cook and I love to try new recipes. Sometimes I find some that are just too awesome not to pass on and here is where I will share them.
Unless I am baking, I rarely measure ingredients and frequently just eyeball them or add more of the things I like. I'll post the recipes as I find them, but I will let you know if I come up with something a little different.
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