Thursday, November 1, 2012

Tuscan White Bean & Sausage Soup


While my family was fortunate not to sustain any major damage from Hurricane Sandy this week, we did lose power for three days. Luckily, we have a gas range, so I was still able to cook on my stove top  This soup was bursting with flavor and was the perfect dish to ride out the storm.

1 lb. sweet Italian sausage 
2 carrots, peeled and chopped
1/2 onion, chopped
2 cloves garlic, minced
1 qt. chicken broth or stock
1 can (15-oz) diced tomatoes (with garlic and oregano)
1 can (15-oz) cannellini beans
1 tsp dried basil
1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. shell pasta
1 handful fresh baby spinach leaves
Parmesan cheese for topping

In a large saucepan, brown sausage over medium-high heat. Reduce heat to medium and add carrots, onion, and garlic. Sauté for about 7 minutes, until vegetables are tender. Add broth, tomatoes, and beans. Stir in basil, salt, and pepper. Bring to a boil. Stir in pasta, cover, and simmer for 7-8 minutes, until pasta is cooked. Remove from heat and stir in spinach just until wilted. Serve hot and top with shredded Parmesan.

*Adapted from Feast on the Cheap


Perfect Pot Roast


I’ll admit it. I’m not the biggest roast fan. It’s always been a little dry and flavorless for my taste. Until now. This roast made me a believer.

2-4 lb. roast or round steak 
1 small onion, chopped
1 cup water
1/2 cup catsup
2 tsp. Dijon mustard
1/2 cup red wine
1/4 cup cornstarch
1 cube beef bouillon
1/4 tsp instant coffee
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp pepper
1/8 tsp salt
1/8 tsp paprika

Place roast in the bottom of a large crock pot. Add remaining ingredients. Cover and cook on low, 6-8 hours. Thinly slice and serve with remaining sauce.

*Adapted from cooks.com and food.com