Ingredients:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley for garnish
To prepare the alfredo sauce:
1) Heat heavy cream over low-medium heat in a deep saute pan.
2) Add butter and whisk gently to melt.
3) Sprinkle in cheese and stir to incorporate.
4) Season with freshly cracked black pepper.
Preparing the pasta:
1) In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
2) Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo.
3) Transfer pasta to a warm serving bowl.
4) Top with more grated cheese and chopped parsley.
5) Serve immediately.
NOTES: This took me longer than I expected but turned out smooth and creamy...
Thursday, February 17, 2011
Sunday, February 13, 2011
BITCHIN' KITCHEN'S TORTILLA SOUP
Ingredients
2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
2 dried chipotle peppers, reconstituted and minced
1 red onion, diced
1 small pinch cumin
1 small pinch smoked cayenne
1 small pinch smoked paprika
Pinch sea salt and freshly ground black pepper
5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows
1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano)
1 big pinch Greek oregano
1 cup hand-picked cooked chicken meat
1 sprig epazote
1/2 cup wild rice
1 tablespoon canola oil
2 ears corn
1 cup cooked black beans
Pinch brown sugar
Handful fresh coriander (cilantro), minced
Dollop crème fraiche
1 cup fried tortilla strips
1 lime, quartered
Liquid Gold Chicken Broth
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 red onions, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Big pinch sea salt and freshly ground black pepper
1 whole organic chicken, cut in pieces
1 pint organic chicken bones
1/3 cup chopped fresh parsley
1/3 cup celery leaves
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
5 whole black peppercorns
Directions
In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and sauté for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and sauté for 8 minutes.
Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
Serve this soup with a dollop of crème fraiche, crispy tortillas and a squirt of fresh lime juice.
Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and sauté for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Sauté for about 8 minutes.
Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. Cook's Note: The good chicken meat can be used for chicken soup or another recipe.
Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
NOTES:
1) This was a fairly expensive recipe by the time you include the rarer ingredients.
2) It made approximately 6 large bowls of soup for just under $15 or approximately $2.50 per bowl.
And besides enough chicken broth left over to make another batch of soup, there was enough chicken left over to put together several enchiladas.
3) IMHO this soup was very rich and filling and most of the veggies and chicken could easily be cut in half.
2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
2 dried chipotle peppers, reconstituted and minced
1 red onion, diced
1 small pinch cumin
1 small pinch smoked cayenne
1 small pinch smoked paprika
Pinch sea salt and freshly ground black pepper
5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows
1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano)
1 big pinch Greek oregano
1 cup hand-picked cooked chicken meat
1 sprig epazote
1/2 cup wild rice
1 tablespoon canola oil
2 ears corn
1 cup cooked black beans
Pinch brown sugar
Handful fresh coriander (cilantro), minced
Dollop crème fraiche
1 cup fried tortilla strips
1 lime, quartered
Liquid Gold Chicken Broth
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 red onions, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Big pinch sea salt and freshly ground black pepper
1 whole organic chicken, cut in pieces
1 pint organic chicken bones
1/3 cup chopped fresh parsley
1/3 cup celery leaves
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
5 whole black peppercorns
Directions
In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and sauté for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and sauté for 8 minutes.
Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
Serve this soup with a dollop of crème fraiche, crispy tortillas and a squirt of fresh lime juice.
Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and sauté for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Sauté for about 8 minutes.
Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. Cook's Note: The good chicken meat can be used for chicken soup or another recipe.
Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
NOTES:
1) This was a fairly expensive recipe by the time you include the rarer ingredients.
2) It made approximately 6 large bowls of soup for just under $15 or approximately $2.50 per bowl.
And besides enough chicken broth left over to make another batch of soup, there was enough chicken left over to put together several enchiladas.
3) IMHO this soup was very rich and filling and most of the veggies and chicken could easily be cut in half.
Sunday, January 16, 2011
MARK BITTMAN'S SHRIMP & CILANTRO SHU MAI
Ingredients:
1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp, peeled and deveined
1/2 to 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions, white parts only
10 to 12 round dumpling skins
Juice of 1 lime.
Instructions:
1. Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
2. Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
3. Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
4. Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.
Yield: 10 to 12 dumplings
Our notes:
This is so close to our local Dim Sum palace's Shrimp Shu Mai that I can't tell the difference. They were absolutely delicious, very easy to make and I served them with home made spring rolls, a good batch of steamed rice (Kokoho Rose) and did a small experiment with Panko crumbs and the same 31 - 40 shrimp...
1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp, peeled and deveined
1/2 to 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions, white parts only
10 to 12 round dumpling skins
Juice of 1 lime.
Instructions:
1. Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
2. Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
3. Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
4. Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.
Yield: 10 to 12 dumplings
Our notes:
This is so close to our local Dim Sum palace's Shrimp Shu Mai that I can't tell the difference. They were absolutely delicious, very easy to make and I served them with home made spring rolls, a good batch of steamed rice (Kokoho Rose) and did a small experiment with Panko crumbs and the same 31 - 40 shrimp...
Monday, January 10, 2011
MEXICAN BEEF STEW
Ingredients
2 1/2 pounds beef shank
1 white onion, quartered
1 large carrot, roughly chopped to yield 1/2 cup
1 stick celery, roughly chopped to yield 1/2 cup
2 cloves garlic, peeled
2 bay leaves
2 tablespoons salt, plus extra for seasoning
1 tablespoon black peppercorns
1 (29-ounce) can Mexican-style hominy, drained
Freshly ground black pepper
3 cups thinly sliced cabbage, for garnish
1 cup thinly sliced radishes, for garnish
10 lime wedges, for garnish
1/3 cup dried oregano, for garnish
10 corn tostadas, for garnish
Pasilla-Guajillo Salsa, recipe follows (optional)
Directions
Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.
Cook's Note: Stir the Pasilla-Guajillo Salsa directly into the pozole if you want it to be spicy and red in color.
Pasilla-Guajillo Salsa:
3 pasilla chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
3 cloves garlic
2 cups warm water
Salt and freshly ground black pepper
Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.
OUR NOTES:
This is a hearty, rich and filling winter soup.
It's somewhat labor intensive and I forget where I saw it (I think it was "Simply Delicioso" but I'm not sure).
I braised the shanks (I thought I saw them do it that way when I first saw this dish on TV).
I would recommend using approximately half of the hominy the recipe calls for and skipped the pozole (it's too hot for Frank).
I got 5 large bowls of soup for approximately $7.00...
2 1/2 pounds beef shank
1 white onion, quartered
1 large carrot, roughly chopped to yield 1/2 cup
1 stick celery, roughly chopped to yield 1/2 cup
2 cloves garlic, peeled
2 bay leaves
2 tablespoons salt, plus extra for seasoning
1 tablespoon black peppercorns
1 (29-ounce) can Mexican-style hominy, drained
Freshly ground black pepper
3 cups thinly sliced cabbage, for garnish
1 cup thinly sliced radishes, for garnish
10 lime wedges, for garnish
1/3 cup dried oregano, for garnish
10 corn tostadas, for garnish
Pasilla-Guajillo Salsa, recipe follows (optional)
Directions
Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.
Cook's Note: Stir the Pasilla-Guajillo Salsa directly into the pozole if you want it to be spicy and red in color.
Pasilla-Guajillo Salsa:
3 pasilla chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
3 cloves garlic
2 cups warm water
Salt and freshly ground black pepper
Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.
OUR NOTES:
This is a hearty, rich and filling winter soup.
It's somewhat labor intensive and I forget where I saw it (I think it was "Simply Delicioso" but I'm not sure).
I braised the shanks (I thought I saw them do it that way when I first saw this dish on TV).
I would recommend using approximately half of the hominy the recipe calls for and skipped the pozole (it's too hot for Frank).
I got 5 large bowls of soup for approximately $7.00...
Thursday, December 23, 2010
Simply Delicioso's Christmas Apple Salad
NOTES:
We saw this on TV Food Network and decided to give it a try. While it wasn't spectacular, it was a welcome addition to the menu and we'll do it again soon, this time without stuffing it all back into an apple (not enough room).
Ingredients
6 Granny Smith apples
2 cups diced pineapple
1/2 cup diced celery
1/3 cup raisins
1/3 cup sweetened shredded coconut
1/2 cup walnuts, roughly chopped
1/4 cup mayonnaise
1 tablespoon sour cream
Salt and freshly ground black pepper
Directions
Slice 1/4 of the top off of each apple and reserve. Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad). Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl. Season with salt and pepper, to taste.
Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day). Serve cold or at room temperature.
Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.
We saw this on TV Food Network and decided to give it a try. While it wasn't spectacular, it was a welcome addition to the menu and we'll do it again soon, this time without stuffing it all back into an apple (not enough room).
Ingredients
6 Granny Smith apples
2 cups diced pineapple
1/2 cup diced celery
1/3 cup raisins
1/3 cup sweetened shredded coconut
1/2 cup walnuts, roughly chopped
1/4 cup mayonnaise
1 tablespoon sour cream
Salt and freshly ground black pepper
Directions
Slice 1/4 of the top off of each apple and reserve. Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad). Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl. Season with salt and pepper, to taste.
Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day). Serve cold or at room temperature.
Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.
Sunday, December 12, 2010
Italian Fisherman's Stew from Relish Magazine
Croutons
1/2 (1-pound) loaf peasant bread, cubed
¼ cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground black pepper
Soup
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlic cloves, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
Finely grated rind and juice of 1 orange
1 tablespoon sugar
Pinch of red chile flakes
1/2 (.75-liter) bottle red wine
2 cups reduced-sodium chicken broth
4 sprigs fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 pounds sea scallops, cut into halves
1 pound shrimp, peeled
¼ cup chopped fresh basil
Instructions
1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt and pepper. Set aside.
2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew. Serves 10.
Recipe by Chef Jon Ashton
Our notes: We made this without the croutons, substituting freshly made crostini (rubbed with garlic) like you'd find with Cioppino.
1/2 (1-pound) loaf peasant bread, cubed
¼ cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground black pepper
Soup
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlic cloves, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
Finely grated rind and juice of 1 orange
1 tablespoon sugar
Pinch of red chile flakes
1/2 (.75-liter) bottle red wine
2 cups reduced-sodium chicken broth
4 sprigs fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 pounds sea scallops, cut into halves
1 pound shrimp, peeled
¼ cup chopped fresh basil
Instructions
1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt and pepper. Set aside.
2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew. Serves 10.
Recipe by Chef Jon Ashton
Our notes: We made this without the croutons, substituting freshly made crostini (rubbed with garlic) like you'd find with Cioppino.
Overall, it was a bit too sweet for my palate and I suspect the Hunt's tomatoes and red wine accounted for a lot of it.
Tuesday, September 14, 2010
Greek Vegetable Soup by Beverly Mills & Alicia Ross
1 28-ounce can of petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 ½ inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3 to 4 celery stalks, for about 2 cups chopped
1 ½ tablespoons tomato paste
½ teaspoon hot red-pepper flakes
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat.
As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary.
Boil 10 minutes, or until the pasta and vegetables are tender.
Simmer on low until ready to serve.
Makes 8 servings
NOTES: We clipped this recipe from our local paper. It's a simple and quick recipe and, if anything, has too many veggies (and who's going to complain about that?). We got a full 8 servings for less than $5, not bad at all...
1 cup water
8 ounces spaghetti noodles, broken into 1 ½ inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3 to 4 celery stalks, for about 2 cups chopped
1 ½ tablespoons tomato paste
½ teaspoon hot red-pepper flakes
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat.
As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary.
Boil 10 minutes, or until the pasta and vegetables are tender.
Simmer on low until ready to serve.
Makes 8 servings
NOTES: We clipped this recipe from our local paper. It's a simple and quick recipe and, if anything, has too many veggies (and who's going to complain about that?). We got a full 8 servings for less than $5, not bad at all...
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