Slow Cooker Pasta e Fagioli

March 7, 2014 Leave a Comment

 

Slow Cooker Pasta e Fafioli

Slow Cooker Pasta e Fagioli

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is my favorite soup to make because it’s so flavorful, hearty and healthy.  I have served this hearty dish to guests and received many compliments.  The soup will be thick, but delicious.

         Penny Novy                                                                     Buffalo Grove, Illinois

 

Slow Cooker Pasta e Fagioli Recipe

Slow Cooker Pasta e Fagioli

1 lb. ground beef

1 medium onion, chopped

1 carton (32 oz.) chicken broth

2 cans (14 ½ oz. each) diced tomatoes, undrained

1 can (15 oz.) white kidney or cannellini beans, rinsed and drained

2 medium carrots, chopped

1 ½ cups finely chopped cabbage

1 celery rib, chopped

2 Tbsp. minced fresh basil or 2 tsp. dried basil

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

1 cup ditalini or other small pasta

Grated Parmesan chess, optional

 

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4 or 5 quart slow cooker.  Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and garlic.  Cover and cook on LOW for 7-8 hours or until vegetables are tender.

Stir in pasta.  Cover and cook on high 30 minutes longer or pasta is tender.  Sprinkle with cheese.

8 servings

 

(Recipe for Slow Cooker Pasta e Fagioli was on www.tasteofhome.com, 2014)

 

 

 

 

 

 

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Spinach & Ricotta Ravioli

March 6, 2014 Leave a Comment

 

Spinach & Ricotta Ravioli

Spinach & Ricotta Ravioli

EveryDay with Rachael Ray

This recipe is from Every Day Easy Meals, Volume 2

 

These raviolis are made with wonton wrappers and are lighter than regular ones.  The only thing I would leave out would be the capers (I’m not a fan).  Hope all of you enjoy these raviolis.

 

Spinach & Ricotta Ravioli Recipe

Spinach & Ricotta Ravioli

1 cup ricotta

½ cup thawed frozen spinach, finely chopped and squeezed dry

1 shallot, finely chopped

1 egg, lightly beaten

½ small lemon, zested and juiced

Salt and pepper

40 square wonton wrappers

4 Tbsp. butter

1 ½ tsp. capers, rinsed and chopped

1 Tbsp. chopped flat-leaf parsley

In a bowl, combine the ricotta, spinach, shallot, egg and lemon zest.  Season with salt and pepper.

Line a baking sheet with parchment or waxed paper.  Arrange 10 wonton wrappers on a clean work surface.  Top each with a rounded teaspoon of filling.  Moisten the edges with water and, working with 1 at a time, fold in half to form triangles; press down around the filling to seal.  Transfer the ravioli to the prepared baking sheet in a single layer.  Repeat with the remaining wrappers.

In a large pot of boiling water, drop in the ravioli in 2 batches, letting the water return to a boil between batches.  Cook until the ravioli bob to the surface, about 3 minutes per batch, strain.

In a large skillet, melt the butter over medium heat, swirling, until it browns and smells nutty, about 5 minutes.  Turn off the heat immediately.  Stir in the lemon juice, capers and half the parsley; season.

Divide the ravioli among 4 plates, drizzle with the butter sauce and top with the remaining parsley.

 

(Recipe for Spinach & Ricotta Ravioli was on EveryDay with Rachael Ray, Every Day Easy Meals, Volume 2, 2014)

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Slow Cooker Short Ribs

March 4, 2014 Leave a Comment
Slow Cooker Short Ribs

Slow Cooker Short Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These ribs are an easy alternative to traditionally braised short ribs – you don’t need to pay any attention to them once you get them in the slow cooker.

           Rebekah Beyer                                                                  Sabetha, KS

 

Slow Cooker Short Ribs Recipe

Slow Cooker Short Ribs

3 lbs. bone-in beef short ribs

½ tsp. salt

½ tsp. pepper

1 Tbsp. canola oil

4 medium carrots, cut into 1 inch pieces

1 cup beef broth

4 fresh thyme sprigs

1 bay leaf

2 large onions, cut into ½ inch wedges

6 garlic cloves, minced

1 Tbsp. tomato paste

2 cups dry red wine or beef broth

4 tsp. cornstarch

3 Tbsp. cold water

Salt and pepper to taste

Sprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  Brown ribs in batches on all sides; transfer to a 4 or 5 quart slow cooker.  Add carrots, broth, thyme and bay leaf to ribs.

Add onions to same skillet; cook and stir over medium heat 8 minutes or until tender.  Add garlic and tomato paste; cook 1 minute.  Stir in wine.  Bring to a boil; cook 10 minutes or until liquid is reduced by half.  Add to slow cooker.  Cook, covered, on low 6-8 hours or until meat is tender.

Remove beef and vegetables; keep warm.  Transfer cooking juices to a small saucepan; skim fat.  Discard thyme and bay leaf.  Bring juices to a boil.  Mix cornstarch and water until smooth; gradually stir into pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.  Season with salt and pepper.  Serve ribs and vegetables with gravy.

 

(Recipe for Slow Cooker Short Ribs was on Taste of Home, Family Time, Feb./Mar.  2014)

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Ginger Pear Muffins

March 3, 2014 Leave a Comment

 

Ginger Pear Muffins

Ginger Pear Muffins

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This wonderful recipe has been in my files for years.  The chunks of fresh pear make each bite moist and delicious.  This recipe is Diabetic.

          Lorraine Caland                                                                               Thunder Bay, Ontario

 

Ginger Pear Muffins Recipe

Ginger Pear Muffins

¾ cup packed brown sugar

1/3 cup canola oil

1 egg

1 cup buttermilk

2 ½ cups flour

1 tsp. baking soda

1 tsp. ground ginger

½ tsp. salt

½ tsp. ground cinnamon

2 cups chopped peeled fresh pears

Topping:   1/3 cup packed brown sugar

¼ ground ginger

2 tsp. butter, melted

In a small bowl, beat the brown sugar, oil and egg until well blended.  Beat in buttermilk.  In a small bowl, combine the flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended.  Stir in pears.  Fill paper-lined muffin cups two-thirds full.

For topping, combine sugar and ginger.  Stir in butter until crumbly.  Sprinkle over batter.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 ½ dozen

 

(Recipe for Ginger Pear Muffins was on www.tasteofhome.com, 2014)

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Crab-Stuffed Mushrooms with Caramelized Onions

March 2, 2014 Leave a Comment

 

Crab-Stuffed Mushrooms with Caramelized Onions

Crab-Stuffed Mushrooms with Caramelized Onions

This recipe for Crab-Stuffed Mushrooms with Caramelized Onions was in the Sunday paper. Hope all of you enjoy it!

           Margaret Heinemann                                                   New Hyde Park, New York

                                       

Crab-Stuffed Mushrooms with Caramelized Onions Recipe

Crab-Stuffed Mushrooms with Caramelized Onions

6 Tbsp. butter

2 medium onions, finely chopped

¼ tsp. sugar

1 Lb. large white mushrooms

3 garlic cloves, minced

8 oz. lump crabmeat

1 to 1 ½ plain bread crumbs

½ cup grated Parmesan cheese

2 eggs

1 tsp. lemon zest

2 tsp. fresh lemon juice

¼ cup chopped fresh parsley

¼ tsp. salt or more to taste

½ tsp. black pepper

Olive oil

Lemon wedges

Melt 3 tablespoons of butter in a large skillet over medium-low heat.  Add the onion and sauté until softened.  Add a ¼ teaspoon of sugar to onions and cook, stirring often, until caramelized.

Wash mushrooms and trim away the hard ends of the stems.  Carefully take the rest of the stems off and chop them finely.

Add the mushrooms stems and minced garlic to caramelized onions and sauté until tender.

In a large bowl, combine the onion mixture, crabmeat, bread crumbs, cheese, eggs, lemon zest and juice, parsley, salt and pepper.  Melt remaining three tablespoons of butter and add to the mix.

Place mushrooms caps into well-greased baking dish.  Fill the caps with the mixture, pressing down to fill each one generously.

Drizzle a bit of olive oil on top of the mushrooms before baking to help brown them.  Bake until browned on top and hot throughout, 35 to 45 minutes.  Serve hot, garnished with lemon wedges.

12 to 24 serve as appetizer / 6 to 8 serve as main course

Tips:  To caramelize the onions, cook them low and slow.  And don’t add the garlic until the onions are just about done, or it will get bitter.  You can stuff the mushrooms in advance and refrigerate them for a day or two.  Don’t ship the olive oil at the end.  It will help brown the mushrooms and keep the filling moist.

 

(Recipe for the Crab-Stuffed Mushrooms with Caramelized Onions was in Sunday, Newsday, January, 2014)

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Chocolate Peanut Butter Cookies

March 1, 2014 Leave a Comment
Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Sandwich cookies are always a hit, and homemade ones like these that feature peanut butter and chocolate are guaranteed to please!  Whenever we visit out-of-town friends, they ask if we’ll bring a batch of these cookies.

         Vickie Rhoads                                                                   Eugene, Oregon

 

Chocolate Peanut Butter Cookies Recipe

Chocolate Peanut Butter Cookies

2 Tbsp. shortening

1 cup baking cocoa

½ cup chocolate syrup

1 cup butter, cubed

¼ cup Creamy Peanut Butter

3 eggs

2 ½ cups sugar

2 ½ tsp. vanilla

2 ½ cups flour

1 ½ tsp. baking soda

½ tsp. salt

Filling:   1 cup chunky peanut butter

½ cup butter, softened

1 cup milk

2 tsp. vanilla

11 cups confectioners’ sugar

In a large saucepan melt butter and shortening over low heat.  Remove from heat; stir in the cocoa, chocolate syrup and peanut butter until smooth.  Cool

In a large bowl, beat eggs and sugar until lemon colored.  Beat in chocolate mixture and vanilla.  Combine the flour, baking soda and salt; gradually add the chocolate mixture.

Drop by teaspoonful 2 inch apart onto ungreased baking sheets.  Flatten with a glass dipped in sugar.  Bake at 350 F. for 10-12 minutes or until surface cracks.  Cool for 2 minutes before removing to wire racks.

In a large bowl, beat peanut butter and butter until fluffy.  Beat in milk and vanilla.  Gradually add confectioners’ sugar; beat until smooth.  Pipe or spread onto the bottoms of half of the cookies; top with remaining cookies.           2 ¾ dozen

 

(Recipe for Chocolate Peanut Butter Cookies was on www.tasteofhome.com, 2013)

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