Sunday, April 10, 2016

Minestrone Soup with Shell Noodles

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"Soup for the soul" is definitely a saying for a reason, its like tea, it has a way of making everything better. I had a cold I couldn't kick and anytime I get sick I make it a point to do everything I can to get rid of the sickness as quick as possible. You know the drill "drink lots of fluids, rest, and eat soup". As much as I like Minestrone soup I had never made it myself so I decided to give it a go. It turned out great and made me feel better!
Minestrone Soup with Shell Noodles
8 oz. medium shell noodles
Dash of Salt, pepper, garlic powder, Italian seasoning, and celery seasoning
 1 Tbsp. olive oil
3 cans vegetable broth
64 oz. low sodium V8
1 cup water
3 beef bouillon cubes
1 can diced tomatoes (Italian style with juice)
3 bay leaves
7.5 oz. (1/2 large can) garbanzo beans
7.5 oz. (1/2 large can) dark red kidney beans
1/4 cup fresh shredded spinach leaves
2 sliced zucchinis
2/3 cup sliced white onion
2/3 cup sliced celery
1 cup frozen cut green beans
1 cup frozen corn
1 cup chopped fresh carrots
Cook noodles al dente and set aside
Meanwhile add olive oil to a large pot or Dutch oven and preheat
Add zucchini, onions and all dry seasonings and saute' until translucent
Add all other ingredients and mix
Bring soup to a boil then simmer on low covered for 1 hour
Add noodles and continue to simmer for another 20 minutes
Let cool and serve

Sunday, February 28, 2016

Delicious Deviled Eggs

Everyone has a go to dish that they are known for. Well folks, deviled eggs are mine. I make them every year for the holidays and they disappear quickly. I think the addition of A1 balances out the miracle whip and mustard. I also prefer salty rather than sweet so I think the dill pickle is a nice change of pace. For a shortcut you can always use dill relish instead of chopping the pickles yourself but I prefer the texture when I chop them myself. This recipe makes 24 halves.
Delicious Deviled Eggs
12 extra large eggs
1/4 cup finely chopped dill pickle
1 tsp. pickle juice
1/2 tsp. A1 steak sauce
1/4 cup miracle whip
2 Tbs. yellow mustard
Dash of salt and pepper
Hard bowl eggs
Peel eggs and set aside
Cut eggs in half lengthwise
Using a small spoon, spoon out the yolks carefully into a separate bowl
Using a fork mash hardboiled eggs yolks and mix until texture is smooth and rid of chunks
Add pickles, pickle juice, A1, mustard, and miracle whip and season with salt and pepper
Mix well and add more of the mentioned ingredients if needed (I add to taste when I make these, the goal is to balance out all flavors and not have any overwhelm the other)
Add spoonful's of the mixture back into the egg white halves
Sprinkle with paprika and serve!