1 1/2 cups buttery round crackers, crumbled
6 Tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves, garlic minced
2 eggs
3/4 cup milk
1 tablespoon minced fresh chives
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika
Preheat oven to 350
In a mixing bowl, combine crackers and 4 tablespoons of the butter until well blended. Press into bottom and one inch up the sides of a 9-inch pie plate to form a shell. Refrigerate until needed.
Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onion and garlic slowly until tender, about 12 minutes. Arrange onions in cracker crust.
Beat eggs, milk, chives, and salt in a bowl until blended. Pour mixture over onions. Sprinkle with cheddar and paprika. Bake in preheated oven for 35 minutes or until a knife comes out clean.
Serve hot or at room temperature.
Great for brunch in place of a quiche or for dinner with salad.
recipe from allrecipes
Monday, October 14, 2013
Cauliflower Mash
4 1/2 cup cauliflower florets, baby gold potatoes and peeled carrots, chopped
2 ounces semi soft cheese with garlic and fine herbs (I used onion and chives cream cheese)
Fresh Dill
Place vegetables in a large pot. Add 1/2 tsp salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered 15-20 minutes until tender. Drain vegetables, reserving some of the cooking water. Using a *potato masher , mash vegetables to desired consistency. Adding reserved water as needed. Season with salt and pepper and dill.
*After draining I put the vegetables into my kitchen aid mixer to mash and whip the vegetables.
I served this with fish, placing the fillet on top of a spoonful of mash. It was a big hit.
2 ounces semi soft cheese with garlic and fine herbs (I used onion and chives cream cheese)
Fresh Dill
Place vegetables in a large pot. Add 1/2 tsp salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered 15-20 minutes until tender. Drain vegetables, reserving some of the cooking water. Using a *potato masher , mash vegetables to desired consistency. Adding reserved water as needed. Season with salt and pepper and dill.
*After draining I put the vegetables into my kitchen aid mixer to mash and whip the vegetables.
I served this with fish, placing the fillet on top of a spoonful of mash. It was a big hit.
A way to use leftover chicken
I use this when I need a quick dinner by shredding leftover chicken or getting a rotisserie chicken from the market. Mix the chicken with lemon juice and a bit of mayo. Toss with halved cherry tomatoes, sliced cucumber, diced green onions. Complete the dish with some fresh basil or mint. I usually throw a little dill in there as well. Finish with seasoning of your choice. I leave the chicken in big chunks serve in a bowl with some bread on the side.
Wednesday, September 18, 2013
Easy Cheesy Tortellini
1 pound store bought cheese tortellini
1/2 cup heavy cream
1 teaspoon lemon zest
2 cups chopped cherry tomatoes
1/4 cup plus more for topping, grated Parmesan cheese
2 tablespoons chopped basil
Cook Tortellini according to package directions, reserving 1/2 cup pasta water before draining. In pot simmer pasta, cream and zest, stirring. Off heat, stir in tomatoes, cheese and basil. Toss, adding pasta water as needed to thin sauce.
Top with additional Parmesan cheese (optional)
I get the cheese and spinach tortellini that is in a bag in the dry pasta section. This is a quick and easy meal!
1/2 cup heavy cream
1 teaspoon lemon zest
2 cups chopped cherry tomatoes
1/4 cup plus more for topping, grated Parmesan cheese
2 tablespoons chopped basil
Cook Tortellini according to package directions, reserving 1/2 cup pasta water before draining. In pot simmer pasta, cream and zest, stirring. Off heat, stir in tomatoes, cheese and basil. Toss, adding pasta water as needed to thin sauce.
Top with additional Parmesan cheese (optional)
I get the cheese and spinach tortellini that is in a bag in the dry pasta section. This is a quick and easy meal!
Broccoli Salad
8 slices bacon
2 heads fresh broccoli chopped and steamed
2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in large, deep skillet. Cook over medium- high heat until cooked. Drain and crumble.
In a large bowl combine broccoli, cheddar, onion and bacon. Prepare dressing in a small bowl whisking together red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with salad. Cover and refrigerate up to two hours and serve.
To make this easier, I use pre-cooked bacon and frozen broccoli florets I steamed in the microwave. The original recipe did not have the broccoli cooked but the broccoli was too hard to eat especially for little ones. This is a great pot luck dish and is even better as leftovers!
2 heads fresh broccoli chopped and steamed
2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in large, deep skillet. Cook over medium- high heat until cooked. Drain and crumble.
In a large bowl combine broccoli, cheddar, onion and bacon. Prepare dressing in a small bowl whisking together red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with salad. Cover and refrigerate up to two hours and serve.
To make this easier, I use pre-cooked bacon and frozen broccoli florets I steamed in the microwave. The original recipe did not have the broccoli cooked but the broccoli was too hard to eat especially for little ones. This is a great pot luck dish and is even better as leftovers!
Tuesday, September 3, 2013
Enlightened Pasta Salad
10 oz short multi-grain pasta (rigatoni or penne)
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup torn basil leaves
1/3 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic
2 cups grape tomatoes halved lengthwise
1 orange bell pepper cut into 1/4 inch pieces about 1 cup
1/3 cup halved pimiento-stuff green olives ( I used a mixture of green and Kalamata)
Salt and pepper
Cook pasta according to package directions. Drain and rinse under cold water. Transfer to serving bowl. In food processor puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scrapping down the sides of the bowl as needed. Pour the mixture over the pasta and toss to coat. Stir in the tomatoes, bell pepper, olives and torn basil. Season with salt and pepper and toss gently. We like cheese so we garnish with a little more Parmesan.
Recipe from July/August Rachael Ray Magazine
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup torn basil leaves
1/3 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic
2 cups grape tomatoes halved lengthwise
1 orange bell pepper cut into 1/4 inch pieces about 1 cup
1/3 cup halved pimiento-stuff green olives ( I used a mixture of green and Kalamata)
Salt and pepper
Cook pasta according to package directions. Drain and rinse under cold water. Transfer to serving bowl. In food processor puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scrapping down the sides of the bowl as needed. Pour the mixture over the pasta and toss to coat. Stir in the tomatoes, bell pepper, olives and torn basil. Season with salt and pepper and toss gently. We like cheese so we garnish with a little more Parmesan.
Recipe from July/August Rachael Ray Magazine
Friday, August 30, 2013
Wisconsin Five-Cheese Bake
1 16 oz package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt
Preheat oven to 400. Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add macaroni and cook until tender 6-8 minutes. Drain.
In a large bowl toss together mozzarella, Swiss, Parmesan, and provolone. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together ricotta, sour cream, and heavy cream. Season with parsley, Italian seasoning, and garlic salt.
Pour ricotta mixture and drained macaroni into bowl with cheeses and toss lightly. Do not mix too thoroughly, it's better if left messy. Pour into prepared baking dish,sprinkle reserved cheese on top.
Bake until cheese is melted, about 10 minutes. Turn oven to broil. Broil for about 5 minutes to brown the top.
Serves 12
Recipe from Allrecipes magazine Summer 2013 issue
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt
Preheat oven to 400. Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil. Add macaroni and cook until tender 6-8 minutes. Drain.
In a large bowl toss together mozzarella, Swiss, Parmesan, and provolone. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together ricotta, sour cream, and heavy cream. Season with parsley, Italian seasoning, and garlic salt.
Pour ricotta mixture and drained macaroni into bowl with cheeses and toss lightly. Do not mix too thoroughly, it's better if left messy. Pour into prepared baking dish,sprinkle reserved cheese on top.
Bake until cheese is melted, about 10 minutes. Turn oven to broil. Broil for about 5 minutes to brown the top.
Serves 12
Recipe from Allrecipes magazine Summer 2013 issue
Lime Couscous with Summer Veggies
1 10 oz package couscous
4 medium carrots, coarsely chopped (2 cups)
1 Tablespoon olive oil
2 medium zucchini and/ or yellow summer squash, quartered lengthwise and sliced into 1/2 inch pieces
6 green onions, sliced into 1 inch pieces
1/2 cup lime or lemon juice
1/4 cup olive oil
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. Parmesan cheese, shaved
Prepare couscous according to package directions. Meanwhile in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to a large bowl and fluff with a fork. Add carrot mixture. In a screw top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with cheese.
Makes 4 servings
4 medium carrots, coarsely chopped (2 cups)
1 Tablespoon olive oil
2 medium zucchini and/ or yellow summer squash, quartered lengthwise and sliced into 1/2 inch pieces
6 green onions, sliced into 1 inch pieces
1/2 cup lime or lemon juice
1/4 cup olive oil
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. Parmesan cheese, shaved
Prepare couscous according to package directions. Meanwhile in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to a large bowl and fluff with a fork. Add carrot mixture. In a screw top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with cheese.
Makes 4 servings
Thursday, August 29, 2013
Zesty Macaroni Salad
2 cups macaroni, uncooked
3/4 cup Italian salad dressing
1 cup chopped celery
3/4 cup shredded carrot
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1 cup sour cream
4 bacon slices, cooked, drained and crumbled
Salt and Pepper to taste
Cook macaroni according to package directions; drain. In large bowl combine macaroni, dressing, celery, carrot, bell pepper, onion and cheese; toss to combine. Stir in sour cream, bacon, salt and black pepper. Serve immediately.
Serve 10-12
If the salad is not going to be served right away just combine macaroni, vegetables and dressing. Cover and refrigerate. When ready to serve stir in the rest of the ingredients.
3/4 cup Italian salad dressing
1 cup chopped celery
3/4 cup shredded carrot
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1 cup sour cream
4 bacon slices, cooked, drained and crumbled
Salt and Pepper to taste
Cook macaroni according to package directions; drain. In large bowl combine macaroni, dressing, celery, carrot, bell pepper, onion and cheese; toss to combine. Stir in sour cream, bacon, salt and black pepper. Serve immediately.
Serve 10-12
If the salad is not going to be served right away just combine macaroni, vegetables and dressing. Cover and refrigerate. When ready to serve stir in the rest of the ingredients.
Chicken Pasta Salad
8 ounces medium pasta shells, uncooked
2 cups shredded cooked chicken breast
1 bunch green onions, sliced diagonally
2 cucumbers, peeled, seeded and chopped
1/2 cup sliced pitted olives
1 cup frozen peas, thawed
1 shallot, diced
Cook pasta according to package directions; drain and rinse under cold water. In salad bowl combine all ingredients set aside.
Dressing
1 cup sour cream
1/2 cup mayonnaise
1/3 cup snipped fresh dill or 1 tablespoon dill weed
1/4 teaspoon salt
Whisk all dress ingredients in small bowl.
Add dressing to salad;toss. Adjust seasoning as needed.
Serves 4 to 6
Adapted from Recipes from the Heart Cookbook
2 cups shredded cooked chicken breast
1 bunch green onions, sliced diagonally
2 cucumbers, peeled, seeded and chopped
1/2 cup sliced pitted olives
1 cup frozen peas, thawed
1 shallot, diced
Cook pasta according to package directions; drain and rinse under cold water. In salad bowl combine all ingredients set aside.
Dressing
1 cup sour cream
1/2 cup mayonnaise
1/3 cup snipped fresh dill or 1 tablespoon dill weed
1/4 teaspoon salt
Whisk all dress ingredients in small bowl.
Add dressing to salad;toss. Adjust seasoning as needed.
Serves 4 to 6
Adapted from Recipes from the Heart Cookbook
Tuesday, August 20, 2013
Edamame Bean Salad
1 (16 oz) package frozen corn
1 shallot or sweet onion diced
1 (16 oz) package frozen shelled edamame
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon ground cumin (more to taste)
1/4 cup chopped fresh cilantro
2 freshly squeezed limes
Heat large skilled over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in edamame, black beans, tomato, salt and cumin into corn mixture; cook and stir until heated through. Remove from heat. Add cilantro and lime juice; toss to combine.
Suggesstions for this recipe suggested white beans instead of garbanzo and add avocado and cooked quinoa or cucumber to change it up.
Recipe adapted from allrecipes
1 shallot or sweet onion diced
1 (16 oz) package frozen shelled edamame
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon ground cumin (more to taste)
1/4 cup chopped fresh cilantro
2 freshly squeezed limes
Heat large skilled over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in edamame, black beans, tomato, salt and cumin into corn mixture; cook and stir until heated through. Remove from heat. Add cilantro and lime juice; toss to combine.
Suggesstions for this recipe suggested white beans instead of garbanzo and add avocado and cooked quinoa or cucumber to change it up.
Recipe adapted from allrecipes
Tomato, Avacado and Shrimp Salad
1/3 cup olive oil
1 1/2 tablespoon white wine vinegar
1 clove garlic, grated
1/2 cup grape tomatoes, quartered
1/2 pound cooked peeled shrimp
1 avocado
Salt and Pepper
In medium bowl whisk olive oil, vinegar and garlic. Combine tomatoes, shrimp and avocado in separate bowl. Add oil mixture to shrimp, toss adding salt and pepper to taste.
We ate this plain as a side but recipe suggested to serve on top of roman lettuce.
Adapted from recipe from Rachael Ray Magazine July/August 2013
1 1/2 tablespoon white wine vinegar
1 clove garlic, grated
1/2 cup grape tomatoes, quartered
1/2 pound cooked peeled shrimp
1 avocado
Salt and Pepper
In medium bowl whisk olive oil, vinegar and garlic. Combine tomatoes, shrimp and avocado in separate bowl. Add oil mixture to shrimp, toss adding salt and pepper to taste.
We ate this plain as a side but recipe suggested to serve on top of roman lettuce.
Adapted from recipe from Rachael Ray Magazine July/August 2013
Glazed Carrots
2 pounds assorted carrots (baby carrots, large carrots, heirloom carrots)
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives
Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.
8 servings
Recipe form Better Homes and Gardens 2013 cookbook.
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives
Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.
8 servings
Recipe form Better Homes and Gardens 2013 cookbook.
Tuesday, March 12, 2013
Fish Tacos with Strawberry Salsa
Cooking spray
1 pound white fish fillets (tilapia, halibut, cod)
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage or shredded lettuce
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
I am not a fan of jalapeno peppers so I substituted green peppers, or just omit the peppers all together.
Recipe from epicurious
1 pound white fish fillets (tilapia, halibut, cod)
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
8 small (6-inch) corn tortillas
2 pints strawberries, hulled and chopped
1 small green jalapeño chile, seeded and chopped
3 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 cups chopped napa cabbage or shredded lettuce
Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
I am not a fan of jalapeno peppers so I substituted green peppers, or just omit the peppers all together.
Recipe from epicurious
Grilled Chicken and Peach Salad
1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)
Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
I love the vinegar taste on arugula so I put vinegar on the table to add a few splashes if anyone wants them!
This recipe is from SELF magazine August 2011
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)
Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
I love the vinegar taste on arugula so I put vinegar on the table to add a few splashes if anyone wants them!
This recipe is from SELF magazine August 2011
Monday, February 4, 2013
Curried Chickpea Soup
2 onions minced
2 tablespoons vegetable oil
2 tablespoons tomato paste
4 teaspoons curry powder
1 tablespoons minced or grated fresh ginger
2 garlic cloves, minced
6 cups chicken broth
2 (15-ounce) can chickpeas, drained and rinsed
2 carrots, peeled and cut into 1/2 inch pieces
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
1 cup frozen peas
1/4 cup minced fresh cilantro
Salt and pepper
Microwave onions, oil, tomato paste, curry powder, ginger, and garlic in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir broth, chickpeas, and carrots into slow cooker. Cover and cook until soup is flavorful, 4 to 6 hours on low.
Stir in zucchini and peas, cover, and cook on high until zucchini is tender, about 20 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.
I didn't have time to do in the crock pot. Instead I softened the onions with the paste, oil and spices in my pot. I added the rest of the ingredients up to the cilantro. Brought it to a boil until vegetables were softened then added the cilantro, salt and pepper before serving.
Recipe from the Slow Cooker Revolution cook book, by America's Test Kitchen.
This soup was so wonderful! I almost ate the whole pot by myself!
2 tablespoons vegetable oil
2 tablespoons tomato paste
4 teaspoons curry powder
1 tablespoons minced or grated fresh ginger
2 garlic cloves, minced
6 cups chicken broth
2 (15-ounce) can chickpeas, drained and rinsed
2 carrots, peeled and cut into 1/2 inch pieces
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
1 cup frozen peas
1/4 cup minced fresh cilantro
Salt and pepper
Microwave onions, oil, tomato paste, curry powder, ginger, and garlic in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Stir broth, chickpeas, and carrots into slow cooker. Cover and cook until soup is flavorful, 4 to 6 hours on low.
Stir in zucchini and peas, cover, and cook on high until zucchini is tender, about 20 minutes. Stir in cilantro, season with salt and pepper to taste, and serve.
I didn't have time to do in the crock pot. Instead I softened the onions with the paste, oil and spices in my pot. I added the rest of the ingredients up to the cilantro. Brought it to a boil until vegetables were softened then added the cilantro, salt and pepper before serving.
Recipe from the Slow Cooker Revolution cook book, by America's Test Kitchen.
This soup was so wonderful! I almost ate the whole pot by myself!
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