Amish Friendship Soup

So on Tuesday we had an Amish mystery, Where Hope Dwells, so of course we need an Amish recipe.

Who else thinks of these guys when they hear “Amish”.

This recipe comes from Recipelion.com. It can be made to eat or dry ingredients layered in a jar and given to a friend with written directions on how to prepare.

Ingredients:

• 1/2 Cup of Dry Split Peas, Sorted & Rinsed
• 1/2 Cup of Dried Lentils, Sorted & Rinsed
• 1/3 Cup of Beef Bouillon, (I used Chicken as I didn’t have Beef)
• 1/4 Cup of Pearl Barley
• 1/4 Cup of Diced Minced Onion
• 2 Teaspoons of Italian Seasoning
• 1 Cup of Small Pasta Noodles
• 1lb of Ground Beef
• 3 Quarts of Water
• 1 28-oz Can of Diced Tomatoes, Undrained
• 2 Carrots , Chopped (optional)
• Spinach (optional)

Directions:

1. In a large pot, brown ground beef and drain.
2. Return cooked beef to to the pot.
3. Add peas, lentils, bouillon, pearl barley, onion, italian seasoning, water, carrots, and tomatoes.
4. Bring to a boil, then reduce heat and simmer for 45 mins.
5. Add pasta and spinach and simmer for 20-25 mins, or until pasta, peas, lentils, and barley are tender.

Thoughts After Cooking:

So I thought this soup was pretty good, but not as good as some others I have made. The nice thing was that it was extremely easy to make.

For more Amish recipes, go to Amish Baked Oatmeal

For more Pinterest recipes, go to Healthy Baked Broccoli Tots

For more soup recipes, go to Lemon Tree Dwelling’s Minestrone Soup

Lemon Tree Dwelling’s Minestrone Soup

Quarentined due to COVID-19? Now is the perfect time to make soup! This soup is from Lemon Tree Dwelling‘s Tortellini Minestrone Soup, but I made a few alterations.

Ingredients:

• 3 Tbsp. Extra Virgin Olive Oil
• 1 Medium Sweet Onion, Diced
• 2 Medium Carrots, Sliced Thin
• 2 Cloves of Garlic, Minced
• 1/2 Tsp of Salt
• 1/8 Tsp of Black Pepper
• 1/8 Tsp of Red Pepper Flakes
• 6 Cups of Chicken Broth
• 1 Can of Kidney Beans
• 1-15 oz Can of Diced Tomatoes
• 1 Package of Pasta Noodles
• 1/4 Cup of Parmesan Cheese
• 1.5 Cups of Spinach

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, garlic, 1/4 cup of salt, black pepper, and red pepper.
3. Sauté, stirring frequently, until vegetables are softened (about 7 mins).
4. Pour in chicken broth, tomatoes, and 1/4 tsp of salt.
5. Bring to a boil. Add kidney beans and noodles.
6. Reduce heat and cook until pasta is tender.
7. Stir in cheese and spinach, allow the leaves to wilt.
8. Ladle into bowls and serve.

Thoughts After Cooking:

It was extremely delicious, and I hope it makes you all stuck at home feel a little better.

For more soup recipes, go to Slow Cooker Easy Lentil Soup

For more Pinterst recipes, go to Irish Potato Pie

Slow Cooker Easy Lentil Soup

January is National Soup Month

January is national soup month, so it is time to share a soup recipe! This soup was originally Slow Cooker Easy Vegan Lentil Soup, but I didn’t make it vegan, and omitted a few ingredients, so I decided to change the title. This recipe is from Gina-Michele.com and I found it on pinterest. 

Ingredients:

• 1 15-oz Can of Diced Tomatoes
• 1 16-oz Bag of Dry Lentils
• 2 Large Sliced Carrots
• 2 Cups of Baby Spinach
• 1 Medium Onion, Diced
• 8 Cups of Low Sodium Vegetable Stock or Chicken Stock (if you aren’t vegan)
• Salt
• Pepper

Directions:

1. Put all ingredients, except spinach, in the slow cooker.
2. Cook on low for 6-7 hours.
3. Add spinach 10 mins before cooking time is complete.

Thoughts After Cooking:

This is so good and so easy to make. I LOVED it and know I will make it again and again.

For more soup recipes, go to Easy Tomato Soup

For more slow cooker recipes, go to The “Best” Green Bean Casserole

For more Pinterest recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

• 2 Medium Zucchini, Spiralized or Julienne
• 4 Cloves of Garlic Chopped
• 2 Shallots
• 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
• 4 Teaspoons of Extra Virgin Olive Oil
• Salt
• Pepper
• Pinch of Red Pepper Flakes
• 8 oz of Angel Hair Pasta
• 2 Tablespoons of Chopped Fresh Parsley or Basil
• 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

1. Boil a large pot of water and cook pasta according to the directions.
2. While pasta is cooking, heat up a large saute pan.
3. When pan is hot, add olive oil.
4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
5. Add zucchini and season with salt and pepper.
6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
7. Remove from heat.
8. Drain the pasta, and reserve a cup of water.
9. Toss the pasta with the zucchini and tomatoes.
10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

• 1 Medium Onion, Diced
• 3 Garlic Cloves, Minced
• 1 Teaspoon of Olive Oil
• 1/2 Tsp of Dried Rosemary
• 28-oz Can Diced Tomatoes
• 15-oz Can of Tomato Sauce
• 1/2 Teaspoon of Dried Oregano
• 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon of Pepper
• 4 Cups of Chicken Stock
• 1/2 Cup of Heavy Cream
• 20-oz of Three-Cheese Tortellini
• 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
• Salt
• Pepper
• Fresh Basil (Optional) to garnish

Directions:

1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
2. Sauté over medium heat for 5 mins or until onions are translucent.
3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
4. Stir to combine.
5. Simmer for 20 mins.
6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
7. Stir in parmesan cheese.
8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach

Creamy Tomato Spinach Pasta

Thoughts Before Cooking:

This first attracted me as it looked delicious and then when I saw how cheap Budget Bytes said it was, I was sold.

Only one issue, I don’t know where she is shopping but everything cost way more than what she said. I mean 1 onion for 25¢? 2 lbs of penne pasta for 89¢? 2 oz cream cheese for 48¢? Really?

Ingredients:

• 1-15 oz can of Diced Tomatoes
• 9 oz of fresh Spinach
• 1/2 Teaspoons of Dried Oregano
• 1/2 Teaspoons of Dried Basil
• 2 Cloves of Garlic
• 1 Onion
• 2 Tablespoons of Tomato Paste
• 1 lb of Penne Pasta
• 1/2 Teaspoons of Salt
• 1/8 Teaspoon of Pepper
• 1 Pinch of Red Pepper Flakes
• 1 Tablespoon of Olive Oil
• 2 oz Cream Cheese
• 1/4 Cup of Parmesan Cheese

Directions:

1. Cook the pasta according to the package directions.
2. While waiting for the pasta, dice the onion and mince the garlic. Cook both in a large skillet with olive oil on medium heat until softened and transparent.
3. Add diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some pepper to the skillet of onion and garlic.
4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
5. Use a whisk to stir the sauce until the cream cheese has melted in and the sauce is creamy.
6. Add half the Parmesan to the skillet and whisk until melted in.
7. Add remainder of the parmesan and whisk until melted in again.
8. Add the spinach and gently stir it in, until it has wilted (about 3-5 mins).
9. Add the pasta and stir until coated in the creamy sauce.
10. Add salt and pepper to taste and serve warm.

Thoughts After Cooking:

It was okay. Not bad but not anything I look forward to making again.

For more pasta dishes, go to Creamy Parmesan Spaghetti

For more recipe reviews, go to Fajitas

Crazy Cantina Chili

So today is:

As I am part Mexican, this is a holiday I celebrate every year. I haven’t posted anything for this day yet as I haven’t made anything that would be perfect for any Cinco de Mayo celebration. But today I have something:

Thoughts Before Cooking:

So a friend of mine entered me in a chili competition and I was at a loss of what to do. I’ve never really cooked chili, but then I decided to do a recipe from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

Ingredients:

• 1 16-0z Can of Kidney Beans
• 1 16-oz Can of Black Beans
• 1 16-oz Can of Garbanzo Beans
• 1/2  a Large Onion
• 2 Tablespoons of Vegetable Oil
• 2 Tablespoons of Chili Powder
• 1/8 Teaspoon of Cayenne Pepper
• 1 28-oz Can of Crushed Tomatoes with Juice (I used the Diced Tomatoes with Chiles as I like my food HOT!)
• 1 Cup of Tomato Juice
• 1 lb of Ground Beef or Turkey (Optional)
• Salt and Pepper to Taste
• Shredded Cheddar Cheese
• Sour Cream or Plain Yogurt

Directions for Vegetarian Chili:

1. Open the cans of beans. Drain off the liquid from the cans in the sink. Rinse and set aside.
2. Chop the onion and set aside.
3. Put the oil in a large saucepan and set the pan on medium heat.
4. When the oil is hot, add the chopped onions and stir with a wooden spoon until tender, about 5 minutes.
5. Add the chili powder and cayenne pepper and stir for 30 seconds.
6. Add the beans, tomatoes, tomato juice; and stir well.
7. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
8. Season to taste with salt and pepper.
9. Serve Chili with cheese and/or sour cream

Directions for Meat Chili:

1. Cook meat in a pan on the stove.
2. Follow the directions above, adding the meat during step 7.

Thoughts After Cooking:

I thought the original recipe was good, but wasn’t as hot as I liked it so I added the chiles. I also included meat as I thought it would be more appealing.

I didn’t win the contest, but I had fun trying.

For more recipes to help with your Cinco de Mayo, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more from The Star Wars Cookbook, go to Twin Sun Toast

For more holiday posts, go to Yoda Soda

For more soups, go to White Bean and Barley Soup with Tomatoes and Greens

For more vegetarian recipes, go to Two-Cheese Roasted-Veggie Pasta

White Bean and Barley Soup with Tomatoes and Greens

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

Ingredients:

• 3 Tablespoons of Olive Oil, plus more for serving
• 1 Large Onion, chopped
• 3 Cloves of Garlic, chopped
• Salt
• Pepper
• 48-oz [6 cups] of Low-Sodium Vegetable Broth
• 1 28-oz Can of Diced Tomatoes
• 1 Cup of Pearl Barley, rinsed
• 4 Cups of Kale, stems discarded and the leaves cut into strips.
• 1 15-oz can of Cannellini Beans, rinsed
• 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

1. Heat the oil in a large pot over medium-high heat.
2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
4. Add the broth and tomatoes (with their juice) and bring to a boil.
5. Add the barley, reduce heat, and simmer until the barley is tender.
6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
7. Stir in Parmesan Cheese.
8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

It was very tasty and filling. I loved it.

For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini

Italian Wedding Soup

So if you haven’t guessed, Italian Wedding is a type of soup. They used to serve it at Olive Garden, but don’t anymore, of which saddens me as it is one of my favorite soups. But all is not lost, I can make it myself.

So I found this recipe on Pinterest, but it is originally from McCormick.com

Ingredients:

• 1 Tablespoon of Olive Oil
• 8 oz of Sweet or Hot Italian Style Turkey Sausage, cut into 1/2 inch thick slices
• 1/2 Cup of Chopped Onion
• 1  32-oz Can of Reduced Sodium Chicken Broth
• 1  15-oz Can of Red Kidney Beans
• 1  14.5-oz Can of Diced, no salt, Tomatoes
• 1 Teaspoon of Oregano
• 1 Teaspoon of Savory
• 1 Teaspoon of Thyme
• 1  6-oz package of Baby Spinach Leaves
• 1/2 Cup of Uncooked Small Pasta

Directions:

1. Heat oil in pan on medium heat.
2. Add sausage and cook for three minuets.
3. Add onion and cook for three minutes, or until meat is browned and onion tender.
4. Pour meat and onion mixture into a pot.
5. Add chicken broth.
6. Drain and rinse red kidney beans, and then add to the pot.
7. Add tomatoes, oregano, savory, and thyme to the pot.
8. Stir mixture and bring to a boil.
9. Reduce heat to low and simmer for 10 minutes.
10. Stir in spinach and pasta.
11. Return to boil on medium heat. When boiling, return to simmering on low until pasta noodles are cooked.

Thoughts after cooking:

I loved it. It was soooooo good that we ate the whole entire pot.

For more soup recipes, go to Vegetable Soup

For more Italian food, go to Angel Hair Pasta with Chicken

For more Pinterest recipes, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Breakfast Puffin Muffins