Thursday, November 4, 2010

Cannellini 'n' Onion Linguine

Yeah for meatless Monday! Actually, we do sometimes (often) eat meat on Monday's too, but I just happened to make the meatless pasta dish this last Monday and we really enjoyed it. It was something very different, but very tasty. It was pretty simple to make too with most of the ingredients probably on hand already.

Cannellini 'n' Onion Linguine From Healthy Cooking
2 medium onions halved and thinly sliced
1 T butter
1 T olive oil
1/4 cup white wine or vegetable broth
1 tsp brown sugar
10 oz uncooked linguine (I used spaghetti)
1 can (19 oz) cannellini or white kidney beans, rinsed and drained
1 cup vegetable broth (or chicken)
3 garlic cloves, minced
1 tsp dried basil
1/4 tsp pepper
6 T shredded Parmesan cheese

In a large nonstick skillet over medium-low heat, cook onions in butter and oil until tender. Add wine or broth and brown sugar; cook 5 minutes longer. Meanwhile, cook linguine according to package directions. Add the beans, broth, garlic, basil and pepper to the onions; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain linguine; toss with onion mixture. Sprinkle each serving with Parmesan cheese.

Tuesday, November 2, 2010

Crockpot Philly Cheesesteak Soup

I am not a big fan of Philly cheese steak sandwiches, but I had the ingredients for this soup and hand and thought it sounded pretty good. It was fantastic! Easy to put together and then you just let it cook a few hours until its hot and the beef just falls apart. Very yummy!

Crock pot Philly Cheese steak Soup From a Year of Crock potting
1 pound beef strips
4 cups beef broth
2 cups milk
1 T butter
1 yellow onion, cut in chunks
2 bell peppers
2 tsp Worcestershire sauce
3 cloves garlic, minced
1/2 tsp black pepper
1 tsp salt
8 oz Provolone or mozzarella cheese to add at the end

Add butter to crock pot and turn on high to melt. Cut up the meat and add to crock pot, mix to coat in butter. Add chopped peppers, onion and garlic. Add Worcestershire sauce, salt and pepper. Stir in beef broth and milk. Cover and cook on low for 7-9 hours or high for 5-6 hours. Stir in cheese before serving until melted. Add some flour mixed with milk (about a 1/4 cup of flour in 1/2 cup of milk) toward the end if you want a thicker soup.