Well, I used about 2/3 of the box I last posted. And last week's box is already almost gone - despite having 3 teeth pulled the day after I got it! Pears have been a problem - I never seem to use them as they don't juice very well. So I decided to start substituting for them. Of course, today I discovered a very yummy use for them! Too late for my upcoming box, but that's fine!
Pear Crisp Smoothie
1 ripe pear ( I used D'Anjou but I suspect any would work)
1 banana
1/2 c plain yogurt
1/4 c brown sugar
1/8 c old-fashioned oats (any are fine, I just happened to have some of these on hand)
Process in blender until smooth.
Oh man, best smoothie I've made in ages. Next time I want to try it with a frozen banana - I think the creamy texture that frozen bananas add would help a lot since I don't like to add ice in my smoothies. Time to start keeping them on hand!
In other news, I'm getting some shelving units tomorrow, and can start reducing my kitchen clutter! I'm very excited about this, as my biggest kitchen complaint (aside from the never-ending dishes) is no room! Of course, the piles of dishes add to that, and shelves won't fix that problem.
I'm also getting a few baking supplies and can't wait to start using them! A cake decorating set, a pastry mat for rolling out doughs - I never have enough counterspace for pie crusts or kneading bread.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuscan White Bean soup
I used to hate beans and pretty much refused to make anything containing them. Last year I decided to try to eat healthier and gave them a try again... and fell in love! I still don't cook with them nearly as often as I should, but I keep them on hand now all the time - especially cannellini and great northern for this soup.
You can easily play with this recipe - adding sausage, chicken, different types of pastas, subbing chard or other greens for the spinach - if you use chard, sautee for a couple minutes in olive oil before adding to the pot. I use whatever I have on hand from my CSA.
This week it nicely used up my spinach. I also used 4 cups of chicken stock from the freezer, a shallot from a previous week's CSA, and topped it with leftover shredded parmesan. I had the canned tomatoes, beans, garlic and pasta on hand already. All that had to be purchased was a nice loaf of roasted garlic bread to go with it.
Tuscan White Bean and Spinach soup
from Recipezaar
2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
4 cups fat free chicken broth or vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or shell pasta
1 teaspoon rosemary
3 cups baby spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes
Directions
1. In a large sauce pan, sautee the shallots & garlic in the olive oil.
2. Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
3. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
4. Add spinach and cook until wilted.
You can easily play with this recipe - adding sausage, chicken, different types of pastas, subbing chard or other greens for the spinach - if you use chard, sautee for a couple minutes in olive oil before adding to the pot. I use whatever I have on hand from my CSA.
This week it nicely used up my spinach. I also used 4 cups of chicken stock from the freezer, a shallot from a previous week's CSA, and topped it with leftover shredded parmesan. I had the canned tomatoes, beans, garlic and pasta on hand already. All that had to be purchased was a nice loaf of roasted garlic bread to go with it.
Tuscan White Bean and Spinach soup
from Recipezaar
2 teaspoons olive oil
1 garlic clove, finely minced
1 shallot, finely diced
4 cups fat free chicken broth or vegetable stock
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can white beans (cannellini or other)
1/2 cup whole wheat pasta shells or shell pasta
1 teaspoon rosemary
3 cups baby spinach, cleaned and trimmed
1/8 teaspoon black pepper
1 dash crushed red pepper flakes
Directions
1. In a large sauce pan, sautee the shallots & garlic in the olive oil.
2. Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
3. Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
4. Add spinach and cook until wilted.
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