10 Nov 2008 | By
lauranav
CHICKPEA STEW
Ingredients:
2 tbsp olive oil
1 tbsp minced garlic (or more, if you’re a garlic fan like me!)
1/2 tsp basil -or- italian seasoning mix (depending on your taste)
1 can chickpeas, drained
2 med zucchini, quartered lengthwise and then cut into bite size pieces
1 med onion, diced
1 large tomato, diced (you can also use canned stewed or diced tomato)
2-3 cups chopped fresh spinach
2-3 cups cooked rice
Parmesan cheese
1. In a large saute pan, heat oil – add garlic and herbs/seasoning, let it sizzle for just under a minute or until the garlic is slightly browned
.2. Add chickpeas and zucchini, stir to coat with oil and garlic. reduce heat slightly, cover and let cook for 10 minutes, stirring occasionally.
3. Add onions, stir to mix, re-cover and let cook for about 3 minutes, or until the onions are translucent.
4. Add tomato, stir to mix, re-cover and let cook for about 2 minutes.
5. Add spinach, stir to mix, re-cover and let cook for about 4 minutes. Remove cover and cook an additional 4-5 minutes, or until the spinach is cooked.
6. If desired, serve over 3/4 cup of rice, add parmesan cheese to taste.Makes 4-6 servings.
10 Nov 2008 | By
lauranav
Creamy Minestrone
24 oz. beef broth (I’ve used vegetable stock with no noticeable difference in taste)
1 pack/10 oz frozen chopped spinach (fresh works too if you don’t mind chopping)
1 C. macaroni (shells are my favorite for this soup, but anything works. Medium to small pasta works best)
1 can condensed tomato soup (see notes below)
4 C. milk
1 1/2 C. sliced & quartered zucchini – about 2 medium
1 tsp. dried oregano (a good handful if you use fresh)
1/4 tsp. garlic powder (I usually mince up 3 cloves, but we love garlic)
2 C. shredded cheddar cheese
1/2 C. grated parmesan cheese
4 slices bacon, cooked, drained and crumbled (optional)
Place beef broth and spinach in a large saucepan or dutch oven; cook over low heat until spinach is thawed, about 10 minutes.
Meanwhile, cook macaroni according to package directions. Rinse and drain well. (I usually only cook the macaroni for about 1/2 of the suggested time – it holds up better in the soup that way)
To the pot, add tomato soup and tomato paste, milk, zucchini, oregano, garlic and macaroni. Bring to a boil; reduce heat and simmer for 10 minutes. Sitr in cheddar cheese until melted. Garnish soup with parmesan cheese and/or bacon.
Serves 4-6
01 Oct 2008 | By
lauranav
More from The Prairy Pantry
1 lb burger, browned
1 small onion, diced and sauteed
1 can Campbells tomato soup
1 can Stagg chile (this stuff is spicy, you don’t need to add any seasonings
2 cups corn
1/2-3/4 cup water (add half, then more if necessary to thin)
2 cups Tex Mex shredded cheese to garnish.
01 Oct 2008 | By
lauranav
From The Prairie Pantry
Scant* 1/4 C melted butter
1 small-medium onion, finely minced
1 can tomato soup
1 can water
3 1/2 cups fresh pureed tomatoes (or 2 cans)
3 TS chicken stock
2 TS sugar or less splenda
pinch salt
pinch pepper
1/4 cup cooking sherry
1 1/2 cups cream
2 TS parsley
1/2 TS basil
1/2 ts paprika
1/8 ts cayenne
Melt butter, sautee onions till very soft, add tomatoes, soup, water, sugar, salt and pepper. Stir and bring to boil. Remove from heat, add sherry and cream and additional herbs and spices. Stir and serve.
*Scant means lacking a small part of the whole; not quite up to full measure. In other words, 1 scant teaspoon means not quite a whole teaspoon but a little less.
