Tuesday, April 6, 2010

Pasta with Chickpeas and Garlic Sauce

serves 4

2 tsp. olive oil
2 garlic cloves, peeled and crushed
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1 (15.5 oz) can chickpeas, rinsed and drained
1 (14 oz.) can vegetable broth
1 1/2 c.ups uncooked medium seashell pasta (about 6 ounces)
1/2 c. grape tomatoes, halved
2 garlic cloves, minced
1 T. minced fresh parsley
1 T. fresh lemon juice
3 T. shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 min. Add salt and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 min.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food processor; process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Colored Deviled Eggs

6 hard boiled eggs
food coloring
1/4 c. mayonnaise
1 tsp. vinegar
1 tsp. mustard
1/8 tsp. salt

Place eggs in large pot and cover with warm water. Bring pot to boiling on the stove. Set timer and boil eggs for 12 min. Allow to cool naturally in the pot with cool running water into it. Peel the eggs.

In seperate bowls, pour in water and drop in food coloring until it reaches your desired color. Place peeled eggs into the water. Allow eggs to sit in the colored water until their reach your desired color. Remove eggs from water and cut in half.

Mix mayonnaise, vinegar, mustard and salt in a pan. Place mayonnaise mixture into a Ziploc bag and clip of the tip of the bag. Pipe mayonnaise into the hollowed out eggs. Sprinkle on top with paprika. Serve!

French Fresh Tomato Soup

8 ripe tomatoes (scald and peel) OR an equivalent amount of canned diced tomatoes
2 T. butter
1 medium chopped onion
2 cloves minced garlic
1 tsp. Maggi (available in most grocery stores and gives distinct flavor)
1 tsp. Accent
1 tsp. dry mustard
1 T. paprika
3 T. flour
2 T. chicken base (powdered bouillon)
2 T. parsley (4 T. if fresh)
1 T. sweet basil (3 T. if fresh)
2 c. heavy cream or milk (of any fat percentage) works
1/8 t. grated nutmeg

Melt 2 T. butter in a large saucepan and saute one medium chopped onion. Add garlic and warm through. Add Maggi, Accent dry mustard, paprika, flour, chicken base, parsley, and sweet basil. If using fresh tomatoes follow Option 1, if using diced follow Option 2.

Option 1: Add cut up tomatoes and 2 cups water or enough to cover tomatoes. Bring to boil and simmer 15 to 20 min. until tomatoes collapse. Put in blender and blend until smooth. Return to pan.

Option 2: Add the diced tomatoes to the pan and simmer for 15 or 20 min. Put in blender and blend till smooth or use and immersion blender.

Can be put in freezer bags or containers at this point and frozen. This recipe can easily be multiplied and stored in the freezer--especially if you have a lot of fresh tomatoes. When the soup is thawed, make sure to simmer the soup a few minutes before I add the milk or cream which makes the texture smooth. Gradually add 2 cups heavy cream or milk. Add grated nutmeg. Taste for salt and sugar. Bring just to boiling and stir with a whisk--will take out air and restore natural color.

Mushrooms and Pasta

from Better Homes & Gardens
  • 3  Tbsp. butter
  • 1  Tbsp. olive oil
  • 1/2  cup chopped onion (1 medium)
  • 3  cloves garlic, minced
  • 12  oz. fresh button mushrooms, halved or quartered (4-1/2 cups)
  • 1  Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
  • 1/2  cup whipping cream
  • 1/2  cup finely shredded Parmesan cheese (2 oz.)
  • 3  cup hot cooked pasta
  •   Snipped fresh parsley (optional)


1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted.
2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley.