Basil Vegetable Soup

March 25, 2009 / No Comments
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Basil Vegetable Soup

source: Chef Cooke

My husband asked me to use up the little dribs and drabs of veggies left over in the fridge. This extremely delicious and easy soup is the result.

Ingredients

1 medium onion, roughly chopped

1 tablespoon oil

2 cups canned and chopped tomatoes

4 cups water

1/4 cup rice

3 cups frozen vegetables

2 tablespoons onion soup mix

1-2 tablespoons dried basil

salt and pepper to taste

Directions

Saute the chopped onion in the oil till fragrant and lightly browned in a non-stick pot. Add the rest of the ingredients. Cook over a medium flame till rice is soft and plump. Add more salt if needed.

Note: I used green beans, broccoli, spinach and carrots for vegetables, but I think any combination would work out well.

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Hasselback Potatoes

March 21, 2009 / No Comments
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I bought a new cookbook this week, called Kosher By Design Entertains. Among the hundreds of amazing recipes, was one for a dish called Hasselback Potatoes. In short, Hasselback Potatoes are potatoes that are partially slit from short side to short side every 1/6 inch and then roasted in oil or butter and spices. While the potatoes are roasting, the slices will fan out beautifully. My version of the recipe is quite a bit easier than the one in the book, but the idea remains the same.

Betty Crocker also has a recipe for  Hasselback Potatoes, but that recipe uses Parmesan cheese and breadcrumbs.

Annette’s Hasselback Potatoes

Ingredients:

4 large potatoes

1/2 cup olive oil

onion soup mix

salt

Directions:

Using a very sharp knife, slit the potatoes from short side to short side about every 1/6 of an inch. End each cut about 1/2 from the bottom of the potato. Stir the package of onion soup mix into the oil. Pour the oil over the potatoes and bake at 325 degrees for 60 minutes. Using a spoon, marinate the potatoes with the oil on the bottom of the pan, and bake for another 30 minutes. Salt to taste.

Definitely try one of these two recipes the next time you need a fancy, but quick, side dish. I guarantee you won’t be sorry.

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Baked Potatoes With Spinach And Cheese Sauce

March 15, 2009 / No Comments
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Baked Potatoes With Spinach And Cheese Saucesource: Amy Ross

From start to finish, delicious Baked Potatoes With Spinach And Cheese Sauce takes 15 minutes, if you have a large and robust microwave.

Ingredients

4 large potatoes

1 tablespoon butter

1 tablespoon flour

10 ounces milk

1/4 cup frozen chopped spinach

1/3 – 1/2 cup grated Parmesan cheese

1 cup shredded cheese

salt and pepper, to taste

Directions

Place the four potatoes in the microwave, and cook on high, for 9 minutes. Turn the potatoes over and cook on high for another 5 minutes, or till done.

While potatoes are cooking, heat butter in a saucepan. When completed melted, sprinkle in one tablespoon of flour, mixing thoroughly.  Let cook over a low heat for two or three minutes, stirring often. Raise the heat slightly, and add the milk.  After the milk is stirred in thoroughly, add the frozen spinach. Allow to cook till sauce starts to thicken. Stir in Parmesan and salt and pepper, to taste. Remove sauce from heat and add shredded cheese. Stir cheese for one minute, or till completed melted.

To serve, split open each potato, top with additional butter, and 1/4 of the sauce. Eat immediately.

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