Monday, December 16, 2013

One Pot Wonder

Tonight I tested out a way of cooking pasta that I had never thought of before and I guarantee I will never be using sauce out of a jar again.  This recipe is simple, quick, and best of all full of fresh flavor.  Give it a try and you will never cook pasta with water and jarred sauce again.

Low Carb Pasta with Spinach and Herbs:

1 box Dreamfield's Spaghetti Noodles
4 cups vegetable broth
1 package frozen spinach
1 28 oz. can of diced tomatoes
2 tbsp. olive oil
4 cloves garlic, minced
1/2 onion, finely chopped
1 container mushrooms
1/2 tbsp. dried basil
1/2 tbsp. dried oregano
1/2 tbsp. Italian seasoning
1/2 tbsp. garlic salt
1/2 tsp. red pepper flakes
black pepper
Grated Parmesan and Romano Cheese

Add the vegetable broth to a soup pot and break the pasta in halves, adding to the pot.  Add the tomatoes, olive oil, spinach, onion, garlic, and all herbs to the pot.  Make sure all ingredients are submerged in the liquid.  Place the lid on top of the pot and bring to a rolling boil.  Remove the lid and reduce to medium heat.  Cook for 20 minutes, or until most of the liquid is absorbed.  Stir the pot frequently to prevent the pasta from sticking to the bottom of the pot.  Sprinkle with Parmesan and Romano and serve warm.
Low Carb Pasta with Spinach and Herbs

Friday, December 6, 2013

Tomato, Roasted Red Pepper, and Gouda Bisque

We are currently dealing with an ice storm in Texas, so I adjusted the tomato soup recipe that I normally use, adding in roasted red peppers and smoked Gouda cheese from the deli.  This was a winning combination and perfect for freezing temperatures.

1 onion, diced
3 cloves garlic, minced
2 tbs. olive oil
2 14.5 oz. cans fire roasted tomatoes
12 oz. jar roasted red peppers
2 cups chicken stock
2 tbs. tomato paste
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. pepper
8 oz. smoked Gouda cheese
1/2 cup sour cream

Add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, salt, oregano, and black pepper to the slow cooker. In a pan, over medium heat, saute the onion and garlic in olive oil until soft, about 10 minutes. Add the onions to the slow cooker, cover, and cook on low for 3 hours.  Transfer the soup to a blender and puree until smooth.  My Ninja worked awesome for this! Pour the soup back into the slow cooker.  Once in the slow cooker, stir in the sour cream and Gouda cheese.  Cover and cook on low for about 30 more minutes.