Wednesday, February 23, 2011
*1 Medium size onion, chopped
3-4 cloves of garlic, minced
2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced
1 teaspoon sugar
1 cup whipping cream
1/2 cup butter or margarine
In large stovetop pan, sautee onions and garlic. Meanwhile, n a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add sauteed onions, garlic, basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
*I added the onions and garlic to the original recipe. Also I add tons more spices, just whatever I have in my cupboard: Italian spices, oregano, rosemary, etc.
Tuesday, February 15, 2011
1 can (14-1/2 oz.) chicken broth
1 cup orzo pasta, uncooked
2 1/2 cups chopped fresh vegetables, such as broccoli, carrots, green onions, spinach
1/3 cup Grated Parmesan Cheese
Combine chicken broth and pasta in medium saucepan. Stir in 1/3 cup water. Bring to boil. Add orzo pasta. Reduce heat to medium-low; cover and simmer 7 minutes. Add vegetables; mix well. Cook an additional 5 minutes. Remove from heat. Stir in parmesan cheese.
Just so you know, I needed more water than was there to finish cooking the vegetables. I probably ended up adding an extra 1/2 c-- But I say just watch it and be aware of how it's cooking. Also, after I added the veggies I let it cook for longer than five minutes because I like my veggies a little softer.