4 medium carrots, peeled and chopped3 medium boiling potatoes2 medium onions, chopped½ cups canned tomatoes, chopped2 medium zucchini, chopped8 cups watersalt and pepper to taste2 cups cooked cannellini beans1 cup uncooked ditalini pasta½ cup prepared pesto ( Pesto alla Genovese) In a large slow cooker, combine carrots, potatoes, onions, tomatoes, zucchini, and water. Season with… Continue reading Vegetable Soup with Pesto
Tag: canned tomatoes
Sauerkraut Soup
2 large onions, sliced2 – 3 large carrots, sliced3 – 4 cloves garlic, slicedany other hearty vegetables (like potatoes), optionalvegetable oil8 cups vegetable broth1 small head cabbage, shredded12 ounces sauerkraut, rinsed and drained1 can (12 ounces) plum tomatoes, crushed3 bay leaves1 teaspoon dried thymesalt and pepper to tastechopped parsley Black bread Preheat oven to 400°F.… Continue reading Sauerkraut Soup
Beef Stew with Mushrooms, Rosemary, and Tomatoes
4 pounds boneless beef chuck, cut in 2" pieces½ cup all-purpose floursalt and pepper¼ cup olive oil2 medium onions, chopped4 garlic cloves, chopped1 tablespoon tomato paste1 cup dry red wine2 cups beef broth4 medium carrots, peeled and sliced ¼" thick1 cup chopped canned tomatoes1 sprig fresh rosemary1 bay leaf2 tablespoons unsalted butter1 pound white mushrooms,… Continue reading Beef Stew with Mushrooms, Rosemary, and Tomatoes
Grandma’s Marinara Sauce
My grandma liked things simple, like her marinara sauce. This is the family go-to sauce for Italian cooking. The sauce is of course, great on pasta, and great as an integral part of making lasagna. But the thing we cook most often in it is Grandma’s Meatballs. She was not a great lover of garlic,… Continue reading Grandma’s Marinara Sauce
Tex-Mex Bean Pot (with vegan alternative recipe)
5 cups cooked beans (from cooking 1 pound dried pinto, great northern, or lima beans)or4 cans cooked beans, drained and rinsed (14.5 ounces each) ½ pound spicy bulk sausage (Jimmy Dean, for example)or½ pound vegan sausage alternative (Gimme Lean, for example) 1 Spanish onion, chopped 2 large green peppers, chopped in 1 inch pieces 1… Continue reading Tex-Mex Bean Pot (with vegan alternative recipe)
Spicy Chickpea and Spinach Curry (Epicurious)
1 pound dried chickpeas, picked over8 cups baby spinach leaves2 cans diced tomatoes (15 ounces each)2 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon garam masala½ teaspoon ground turmeric1 teaspoon kosher salt½ teaspoon ground black pepper2 tablespoons chopped fresh cilantro 1. Soak chickpeas in water eight hours or overnight. Drain, then combine them crockpot with water… Continue reading Spicy Chickpea and Spinach Curry (Epicurious)
Fagioli all’Ucelletto (Beans With Sage).
This is the original version of a recipe I called elsewhere “Our Favorite White Beans to Top Our Polenta With”, which is a lot quicker. Both versions go well on polenta. 1 pound dried white beans, such as cannellini, soaked and drained15 fresh sage leaves, or ½ teaspoon dried2 garlic cloves¼ cup olive oil (extra-virgin… Continue reading Fagioli all’Ucelletto (Beans With Sage).
Italian Style Cheese and Macaroni
Italian Style Cheese and Macaroni (16 Servings) Although I inherited this recipe from my mother’s recipe box, I really don’t know if she ever cooked it. I figure it comes from sometime in the 1960s, and sat in the recipe box, unremarked for many years. It was typeset and printed on yellow index card stock.… Continue reading Italian Style Cheese and Macaroni
Recipes out of the Blond Box 